4. Regionally Important Grape Varieties - Red Flashcards
Gamay palate
High acid
Low to medium tannin
Light body
Gamay aromas
Raspberry, red cherry, red plum
Gamay winemaking
Typically unoaked
Winemaking may add banana, candy elements
Gamay climate
Moderate
Gamay aging
Usually for early drinking
Gamay regions
Beaujolais: classifications regional appellation, village, cru (e.g. Fleurie)
Grenache/Garnacha palate
Low acid
Low to medium tannin
High alcohol
Grenache/Garnacha aromas
Strawberry, red plum, red cherry, white pepper, licorice
Grenache/Garnacha winemaking
Often blended
Oaked or unoaked
Red or rosé
Grenache/Garnacha climate
Warm
Grenache/Garnacha aging
Can age: earth, meat, dried fruit, caramel
Grenache/Garnacha regions
South of France: Minervois
Southern Rhone: Cotes du Rhone, Chateauneuf-du-Pape
Spain: Rioja DOCa (blends), Navarra DO (rosé), Priorat DOCa (old vines)
Australia: Barossa Valley, McLaren Vale (old vines, blended)
Tempranillo palate
Medium acid
Medium tannin
Light to full body
Tempranillo aromas
Strawberry, red cherry, black cherry, black plum
Tempranillo winemaking
Simple or complex
Oaked or unoaked
Blended or single varietal
Tempranillo aging
Can age: dried fruit, leather, mushroom
Levels of aging: joven, crianza, reserva, gran reserva
Tempranillo climate
Moderate
Warm
Tempranillo regions
Spain: Catalunya DO (high volumes, varying styles), Rioja DOCa, Ribera del Duero DO
Nebbiolo palate
High acid
High tannin
Full body
Nebbiolo aromas
Red cherry, red plum, rose, violet, dried herbs
Nebbiolo winemaking
Single varietal
Oak maturation common
Nebbiolo aging
Can age: mushroom, tobacco, leather
Nebbiolo regions
Barolo DOCG, Barbaresco DOCG
Barbera palate
High acid
Low to medium tannin
Barbera aromas
Red cherry, red plum, black pepper
Barbera winemaking
Typically single varietal
Simple or complex
Oaked or unoaked
Barbera regions
Barbera d’Asti DOCG
Barbera aging
Can be for early drinking
Can age
Sangiovese palate
High acid
High tannin
Medium to full body
Sangiovese aromas
Red cherry, red plum, dried herbs
Sangiovese winemaking
Often oaked
Often blended
Sangiovese aging
Can be for early drinking
Can age
Sangiovese regions
Chianti DOCG, Chianti Classico DOCG, Chianti Classico Riserva DOCG; Brunello di Montalcino DOCG
Corvina palate
High acid
Low to medium tannin
Light to full body
Corvina aromas
Red cherry, red plum
Corvina winemaking
Often blended
Appassimento method sometimes used
Corvina aging
Can be for early drinking
Can age
Corvina regions
Valpollicella DOC, Valpollicella Classico DOC
Amarone della Valpollicella DOCG, Recioto della Valpollicella DOCG
Montepulciano palate
Medium acid
High tannin
Montepulciano aromas
Black plum, black cherry
Montepulciano winemaking
Blended or single varietal
Often oaked
Montepulciano aging
Usually for early drinking
Montepulciano regions
Montepulciano d’Abruzzo DOC
Zinfandel/Primitivo palate
Medium to high acid
Medium to high tannin
High alcohol
Zinfandel/Primitivo aromas
Red to black fruit depending on harvest ripeness
Zinfandel/Primitivo winemaking
Red and rosé
Reds often oaked
Zinfandel/Primitivo aging
Can age: earth, meat
Zinfandel/Primitivo climate
Warm
Zinfandel/Primitivo regions
California, Puglia
Pinotage palate
High acid
Medium tannin
Medium to full body
Pinotage aromas
Strawberry, raspberry, red cherry
Smoke, coffee, chocolate (from oak)
Pinotage winemaking
Single varietal or blended
Pinotage aging
Can age
Pinotage climate
Warm
Pinotage regions
Western Cape (in Cape Blend)
Carmenere palate
Medium to high acid
High tannin
Full body
Carmenere aromas
Green bell pepper/jalapeno, eucalyptis, cilantro, blackberry
Carmenere winemaking
Single varietal or blended
Often oaked
Carmenere aging
Can age: leather, earth
Carmenere climate
Warm
Carmenere regions
Central Valley (Chile)
Malbec palate
High tannin
Full body
Malbec aromas
Blackberry, black plum
Malbec winemaking
Blended or single varietal
Often oaked
Malbec climate
Warm
Malbec regions
Mendoza (high altitude)