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Blind tasting > blind tasting > Flashcards

blind tasting Flashcards

automatic recall of grape descriptions

1
Q

abv for Beaujolais

A

moderate = 12.5 - 13.9 %

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2
Q

abv for Chinon

A

moderate = 12.5 - 13.9 %

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3
Q

abv for Barolo / Barbaresco

A

moderate + to high
14 - 14.9 %
> 15 %

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4
Q

abv for Brunello di Montalcino

A

moderate plus, elevated

14 - 14.9 %

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5
Q

abv for Chianti Classico

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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6
Q

abv for Amarone della Valpolicella

A

high = < 15%

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7
Q

abv for Rioja

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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8
Q

abv for Ribera Del Duero

A

moderate plus to high
14 -14.9%
> 15%

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9
Q

abv for Barossa Shiraz

A

Medium plus to high
14 - 14.9 %
> 15%

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10
Q

abv for South Australia Grenache

A

moderate plus to high
14 - 14.9%
> 15%

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11
Q

abv for Coonawarra Cabernet Sauvignon

A

moderate plus to high
14 - 14.9%
> 15%

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12
Q

abv for California Zinfandel

A

medium plus to high
14 - 14.9 %
> 15%

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13
Q

abv for Napa Valley Cabernet Sauvignon

A

moderate plus to high
14 - 14.9%
> 15%

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14
Q

abv for Oregon Pinot Noir

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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15
Q

abv for South Africa Pinotage

A

Moderate

12.5 - 13.9 %

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16
Q

abv for Mendoza Malbec

A

moderate plus to high
14 - 14.9 %
> 15 %

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17
Q

abv for Chilean Carmenere

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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18
Q

Define Balance in a wine?

A

“seamless integration of structure, fruit, oak, and other components, wherein no single element overwhelms or stands out.”

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19
Q

What is the criteria for classic wine?

A
  1. The style of the wine is produced from a variety or varieties commonplace in a particular region
  2. The wine has been grown and vinified through methods traditionally employed in the wine’s place of origin.
  3. The wine is present and available in major international markets
  4. The wine exhibits one or more characterisitcs that make it distinctive
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20
Q

What is complexity in a wine?

A

The sum of a wine’s aromas and flavors, and a measure of how much they change with time in a glass. Cellar worthy wines generally gain complexity with age. Low complexity wines are like 3 cord pop songs that are entertaining but tire.

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21
Q

abv of left bank Bordeaux

A

moderate to moderate plus
12.5-13.9 %
14 - 14.9 %

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22
Q

abv of right bank Bordeaux

A

strong moderate to moderate plus
13.5 %
14 - 14.9 %

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23
Q

abv of Northern Rhone Syrah

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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24
Q

abv of Chateauneuf-du-Pape

A

moderate plus to high
14 - 14.9 %
> 15 % for some prestige cuvees. Clos st. Jean 2011 listed at 16 %

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25
Q

abv of Cote d’Or Pinot Noir

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 % - most examples fall in the medium range

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26
Q

abv for California Pinot Noir

A

moderate plus to high
14 - 14.9 %
> 15 %

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27
Q

abv for Cote d’Or Chardonnay

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 % - rarely

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28
Q

abv for Chablis Chardonnay

A

medium minus, diminished
10 - 12.4 %
sometimes moderate
12.5 - 13.9 %

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29
Q

abv for Sancerre

A

medium minus, diminished
10 - 12.4 %
sometimes moderate
12.5 - 13.9 %

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30
Q

abv for Muscadet

A

medium minus, diminished

10 - 12.4 %

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31
Q

abv of Vouvray Chenin Blanc

A

medium minus, diminished
10 - 12.4 %
sometimes moderate
12.5 - 13.9 %

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32
Q

abv for Savenierres

A

medium to medium plus
12.5 - 13.9 %
14 - 14.9 %

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33
Q

abv for Alsace Riesling

A

moderate

12.5 - 13.9 %

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34
Q

abv for Alsace Pinot Gris

A

medium to medium plus
12.5 - 13.9 %
14 - 14.9 %

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35
Q

abv for Italian Pinot Grigio

A

moderate

12.5 - 13.9 %

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36
Q

abv for Rias Baixas Albarino

A

moderate

12.5 - 13.9 %

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37
Q

abv for Austrian Gruner Veltliner

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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38
Q

abv for Mosel Kabinett Riesling

A

low

< 10 %

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39
Q

abv for Rheingau GG Riesling

A

moderate - keep in mind wine is dry

12.5 - 13.9 %

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40
Q

abv for Marlborough New Zealand Sauvignon Blanc

A

moderate

12.5 - 13.9 %

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41
Q

abv of Hunter Valley Semillon

A

moderate minus

10 - 12.4 %

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42
Q

abv of Clare or Eden Valley Riesling

A

moderate minus
10 - 12.4 %
moderate
12.5 - 13.9 %

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43
Q

abv of California Chardonnay

A

moderate to moderate plus
12.5 - 13.9 %
14 - 14.9 %

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44
Q

abv of California Viognier

A

moderate plus to high
14 - 14.9 %
> 15 %

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45
Q

abv for Salta Torrentes

A

moderate plus

14 - 14.9 %

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46
Q

abv of white Bordeaux

A

moderate

12.5 - 13.9 %

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47
Q

abv of Condrieu

A

moderate plus

14 - 14.9 %

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48
Q

What is the scale of abv levels?

A 
low = < 10 %
moderate minus = 10 - 12.4 %
moderate = 12.5 - 13.9 %
moderate plus = 14 - 14.9 %
high = > 15%
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49
Q

what is the preferred soil type of Grenache

A

hot, dry, stony soils such as schist or granite

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50
Q

typical oak regime for Grenache CDP

A

large neutral barrel, or concrete vats

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51
Q

what is the typical structure for Grenache CDP

A 
dry
moderate to full bodied
moderate to moderate plus tannin
moderate to moderate plus acidity
moderate to moderate plus abv %
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52
Q

Other aromas for Grenache CDP

A

powdered sugar
dried orange, grapefruit peel
old leather - brett?

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53
Q

Spice aromas for Grenache CDP

A 
curing spices
black pepper
juniper
clove
licorice
lavender
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54
Q

Herbal aromas for Grenache CDP

A

rosemary
brewed black tea
savory herbs

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55
Q

Floral aromas for Grenache CDP

A

red flowers

dried lavander

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56
Q

2 flaws common to Grenache CDP

A

volatile acidity

oxidation

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57
Q

Fruit aromas for Grenache CDP

A 
cooked, dried fruits
strawberry, cherry
roasted red plum
blackberry
blueberry
raisin
fig
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58
Q

Color of Grenache CDP

A

ruby
slight orange rim, even in youth
mod concentration
other grapes in the blend can add blue and purple tones

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59
Q

Fruit aromas for Australian Grenache

A 
cooked, stewed fruits
strawberry
marachino cherry
plum pie
prune
fig
raisin
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60
Q

Herbal aromas of Australian Grenache

A 
mint
menthol
eucalyptus
black tea leaf
dried savory herbs
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61
Q

Spice aromas of Australian Grenache

A

curing spices
black pepper
licorice

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62
Q

Earth aromas for Australian Grenache

A

moderate - crushed vitamin

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63
Q

Oak aromas for Australian Grenache

A

neutral to moderate use

new French barrique or American hogshead

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64
Q

Structure of Australian Grenache

A 
Dry, but ripe attack
ripe sappy fruit
moderate plus to full body
moderate acidity
moderate tannin
moderate plus to high abv %
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65
Q

Color of Argentine Malbec

A

dark, ruby / purple
blue tones
electric pink rim
moderate plus to high concentration

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66
Q

Structure of Argentine Malbec

A 
dry, but ripe attack
full body
moderate to moderate plus acidity - elevation
moderate to moderate plus tannin
moderate plus to high abv %
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67
Q

Oak regime for Argentine Malbec

A

Low to high
New French barrique and American oak
vanilla, baking spice, chocolate, cinnamon

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68
Q

Floral aromas for Argentine Malbec

A

purple and red flowers
violets, damson, carnation
florals are expressive in high elevation wines

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69
Q

Fruit aromas for Argentine Malbec

A

Ripe and lush
black fruit: black raspberry, black cherry, blackberry
blue fruit: concord grape jam, plum, blueberry
red fruit: raspberry liqueur
dried fruit: fig, raisin, prune

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70
Q

What is the aroma of American oak?

A

Dark, roasted aromas that catch your attention before you get your nose in the glass. Coconut, dill, fresh cut wood, toast, and semi sweet chocolate, coffee bean can all indicate American oak. Look above the glass.

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71
Q

personal tell for Gruner Veltliner.

A

Green fruit and radish. Green melon specifically.

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72
Q

color of Tempranillo- Rioja

A

Ruby with moderate minus to moderate concentration. I have seen darker examples. Especially in Ribera del Deuro.

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73
Q

fruit aromas for Tempranillo - Rioja

A

Tart and sweet fruits.
Red fruit: cherry, strawberry, red currant
Sour Asian plum
Dried plum

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74
Q

Gran Reserva styles of Rioja will can display what 2 faults?

A

Oxidation, and Brettanomyces

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75
Q

Floral aromas for Tempranillo - Rioja

A

Red flowers, and dried flowers

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76
Q

Herbal aromas for Tempranillo - Rioja

A

Tobacco, and dill. Think dill pickle

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77
Q

other aromas for Tempranillo - Rioja

A

Sweet and Sour sauce.
Iodine
Leather
Spice

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78
Q

Earth aromas for Tempranillo - Rioja

A

moderate to high minerality
baked earth
clay
compost

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79
Q

Oak aromas of Tempranillo - Rioja

A

Low to moderate use of New American or mixed American / French barrels.
Extended time in barrel for Reserva and Gran Reserva styles - vanilla, coconut, dill, cumin, curry, fenugreek, sandalwood

Bourbon barrel

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80
Q

What is the structure for Tempranillo - Rioja

A 
dry
moderate plus body
moderate to moderate plus tannin
moderate plus acidity
moderate to moderate plus abv %
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81
Q

color of Carmenere

A

dark ruby with purple tones
moderate plus concentration
can have staining of tears

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82
Q

fruit aromas of carmenere

A

ripe and lush fruit
black fruit: cassis, blackberry, black plum, black cherry
stewed tomato
black cherry cake - red velvet cake

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83
Q

floral aromas of carmenere

A

violets and purple flowers

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84
Q

green, herbal, pyrazine aromas of carmenere

A 
strong green notes contrast ripe fruit
green bell pepper
celery
camphor
jalepeno
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85
Q

spice aromas of carmenere

A

black pepper

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86
Q

oak aromas of carmenere

A

low to moderate use of new French oak
chocolate
campfire smoke

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87
Q

structure of carmenere

A 
dry, with ripe attack
moderate plus body
moderate to moderate plus acidity
moderate tannin
moderate plus to high abv %
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88
Q

color of Marsanne - Northern Rhone white

A

yellow with hints of gold and green

moderate plus to high concentration

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89
Q

intensity of aromas for Marsanne - Northern Rhone white

A

moderate plus intensity

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90
Q

fruit aromas of Marsanne - Northern Rhone white

A

ripe stone fruit: apricot, apricot pit, white peach, white plum
ripe tree fruit: quince, pear, baked apple
melon
orange marmalade, citron or lemon oil

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91
Q

are there any oxidation notes for Marsanne

A

yes,
likely aromas of almond, marzipan, hazelnut
root veg, or root beer

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92
Q

some wine making notes of Marsanne

A

yes,

some butter and cream

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93
Q

floral aromas of Marsanne

A

yes,

white flowers, honeysuckle, acacia

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94
Q

spice aromas of Marsanne

A

cinnamon, and musk

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95
Q

other aromas for Marsanne

A

beeswax, honey, parsnip, root beer

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96
Q

earth aromas of Marsanne

A

moderate to high minerality

granite and stone

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97
Q

oak aromas of Marsanne

A 
neutral casks or low to moderate use of new French oak:
vanilla pod, 
toast
smoke
baking spice
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98
Q

structure of Marsanne

A 
dry
moderate plus to full body
moderate to moderate plus acidity
moderate plus to high abv %
phenolic bitterness
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99
Q

current menu item that would work with Hermitage blanc?

A

rissotto, brandied pears, toasted hazelnuts, and orange zest

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100
Q

what is cost?

A

abbreviation for primary fruit

C = citrus
O = orchard 
S = stone
T = tropical
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101
Q

what are the 3 basic colors for white wines?

A

straw
yellow
gold

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102
Q

color of Condrieu?

A

yellow or pale gold

with moder plus concentration

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103
Q

intensity of aromas for Condrieu

A

high intensity

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104
Q

primary fruit aromas for Condrieu

A

citrus - ripe: mandarin orange, ruby red grapefruit
orchard - yellow / brown pear
stone - ripe and lush: apricot, peach, peach pit
tropical - mango and persimmon

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105
Q

floral aromas for Condrieu

A

honeysuckle
jasmine
orange blossom
rose

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106
Q

spice aromas for Condrieu

A 
cinnamon
musk
candied citrus peel
anise
gingerbread
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107
Q

what are some malolactic fermentation aromas

A

creme fraiche
yogurt
butter

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108
Q

earth aromas for Condrieu

A

moderate to moderate plus minerality
stone
granite

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109
Q

oak aromas for Condrieu

A

none, neutral, low to moderate

can be as much as 30% new French oak

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110
Q

California Viognier

A

oily texture
sweetened cereal = fruit loops
high abv %
phenolic bitterness

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111
Q

color of Torrontes

A

yellow
hints of green
moderate plus concentration
can sometimes be water white

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112
Q

intensity of aromas, Torrontes

A

high intensity

white perfumed aromas

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113
Q

primary fruit aromas for Torrontes

A 
citrus - ripe: orange, meyer lemon
orchard - pear , apple soda
stone - ripe: peach
tropical fruit - pineapple, guava, papaya
others - melon and green grape / muscat
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114
Q

floral aromas for Torrontes

A 
highly floral
perfume
orange blossom
rose 
jasmine
geraniums
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115
Q

unique aromas for Torrontes

A

hand lotion
soap
potpourri
light musk

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116
Q

earth aromas for Torrontes

A

low to moderate

dry stone

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117
Q

oak influence for Torrontes

A

none

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118
Q

structure for Torrontes

A 
dry
moderate to moderate plus body
moderate to moderate plus acidity
moderate plus to high abv %
possible bitterness
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119
Q

fruit for red wines

A

red
blue
black
dried

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120
Q

fruit descriptor fruit SB / Semillon blend

A

green fig, dried green fruit, fig newton

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121
Q

color of Muscat

A

straw / yellow

moderate to moderate plus concentration

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122
Q

intensity of Muscat aromas

A

high

heady and perfumed

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123
Q

primary fruit aromas for Muscat

A 
citrus - ripe: orange and tangerine
orchard - yellow pear
stone - ripe: yellow peach, apricot
tropical - pineapple mango
also can melon and grape aromas
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124
Q

floral aromas for Muscat

A 
white, yellow, and red flowers
honeysuckle
rose
orange blossom
lilacs
elderflower
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125
Q

herbal aromas for Muscat

A

slight vegetal notes

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126
Q

spice aromas for Muscat

A

musk
potpourri
cinnamon
licorice

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127
Q

earth aromas for Muscat

A

moderate to moderate plus minerality

stony, button mushroom, dam cellar

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128
Q

oak aromas for Muscat

A

none

large neutral cask

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129
Q

structure of Muscat

A 
dry
moderate body
moderate to moderate plus acidity
moderate plus abv %
bitterness
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130
Q

color of Gewurztraminer

A

yellow / gold

moderate plus to high concentration

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131
Q

intensity of Gewurztraminer aromas

A

high (heady)

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132
Q

primary fruit aromas for Gewurztraminer

A

citrus - orange marmalade, grapefruit pith
orchard - ripe pear
stone - ripe: peach jam, dried apricot
tropical - lychee, pineapple, tropical fruit punch

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133
Q

florals for Gewurztraminer

A

rose

floral, perfume

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134
Q

spice for Gewurztraminer

A 
cinnamon
clove
gingerbread
musk
potpourri
exotic spices
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135
Q

other aromas of Gewurztraminer

A

honey
bergamot oil
face lotion
perfume hand soap

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136
Q

earth aromas of Gewurztraminer

A

moderate to moderate plus
stone
granite

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137
Q

oak aromas of Gewurztraminer

A

no oak, or neutral oak

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138
Q

structure of Gewurztraminer

A 
dry to off dry
moderate plus to full body
moderate acidity
moderate plus to high abv %
phenolic bitterness
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139
Q

color of Albarino

A

pale straw
hints of green
moderate minus concentration
slight residual gas in youth

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140
Q

primary fruit aromas for albarino

A

citrus - ripe: orange, meyer lemon, ruby red grapefruit
orchard - green apple
stone - white peach, peach pit, apricot, nectarine
melon fruit as well

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141
Q

floral aromas for Albarino

A

white and yellow florals

citrus and apple blossoms

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142
Q

other aromas for Albarino

A 
bubblegum
agave
slight beer yeast
leesy
saline
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143
Q

earth aromas for Albarino

A

moderate plus minerality
stone
granite

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144
Q

oak aromas for Albarino

A

None

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145
Q

structure of Albarino

A

dry
moderate body
moderate plus acidity
moderate abv %

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146
Q

color of Alsace Pinot Gris

A

yellow / pale gold
possible slight copper and pink tones
moderate to moderate plus concentration

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147
Q

intensity of aromas, Alsace Pinot Gris

A

moderate to moderate plus

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148
Q

primary fruit of Alsace Pinot Gris

A

citrus - candied citrus, meyer lemon, orange
orchard - baked apple, quince
stone - apricot and yellow peach
tropical - pineapple, banana peel

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149
Q

floral aromas for Alsace Pinot Gris

A

apple blossoms

honeysuckle

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150
Q

spice aromas for Alsace Pinot Gris

A

exotic spices
musk
cinnamon

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151
Q

botrytis aromas for Alsace Pinot Gris

A

honey

ginger

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152
Q

other aromas for Alsace Pinot Gris

A

beeswax
damp cellar
nutty
bitter almond

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153
Q

earth aromas for Alsace Pinot Gris

A

moderate to high minerality
mushroom
forest floor

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154
Q

oak aromas for Alsace Pinot Gris

A

large neutral casks

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155
Q

structure of Alsace Pinot Gris

A 
dry to medium sweet
moderate plus body
moderate to moderate plus acidity
moderate plus abv %
phenolic bitterness
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156
Q

color of Pinot Grigio

A

pale straw
hints of green
possible slight copper and pink tones
moderate concentration

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157
Q

intensity of aromas for Pinot Grigio

A

moderate intensity

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158
Q

primary fruit aromas for Pinot Grigio

A

citrus - lemon
orchard - red and yellow apple
stone - creamy, white peach and nectarine
melon

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159
Q

floral aromas for Pinot Grigio

A

white and yellow flowers

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160
Q

herbal aromas for Pinot Grigio

A

watercress

arugula

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161
Q

other aromas for Pinot Grigio

A

peanut shell
lager yeast
stale beer

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162
Q

earth aromas for Pinot Grigio

A 
Moderate to moderate plus minerality
stone
chalk
ashen notes
saline
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163
Q

oak aromas for Pinot Grigio

A

none

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164
Q

structure of Pinot Grigio

A 
dry
moderate body
moderate plus acidity
moderate abv % 
slight phenolic bitterness
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165
Q

color of Wachau Gruner Veltliner Federspiel

A

pale straw
hints of green
moderate minus concentration
can have slight residual gas in youth

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166
Q

intensity of aromas for Wachau Gruner Veltliner Federspiel

A

moderate to moderate plus intensity

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167
Q

primary fruit aromas of Wachau Gruner Veltlier Federspiel

A

CITRUS - grapefruit, lemon, lime
ORCHARD- green apple
STONE - under-ripe to ripe stone fruit: white peach, nectarine yellow cherry, green plum
Green melon

personal note - look for green plum, green melon, green apple, lime, combined with radish

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168
Q

floral aromas for Wachau Gruner Veltliner Federspiel

A

white flowers - can be very floral

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169
Q

spice aromas for Wachau Gruner Veltliner Federspiel

A

Radish
wasabi
white pepper
peppery green - watercress and arugula

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170
Q

green herbal notes for Wachau Gruner Veltliner Federspiel

A 
sugar snap pea
crisp green vegetable
celery
tarragon
chive, chive blossom
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171
Q

will Wachau Gruner Federspiel have botrytis aromas

A

no, it is harvest too early for botrytis to develop, but Smaragd is harvest later and can have it

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172
Q

earth aromas for Wachau Gruner Federspiel

A

high minerality
stone
granite

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173
Q

other aromas common for Wachau Gruner Federspiel

A

leesy

smoke

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174
Q

oak aromas for Wachau Gruner Federspiel

A

none

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175
Q

structure of Wachau Gruner Federspiel

A

dry
moderate body
moderate plus acidity
moderate abv %

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176
Q

color of Wachau Gruner Smaragd

A

straw / yellow / gold
hints of green
moderate to moderate plus concentration

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177
Q

intensity of aromas for Wachau Gruner Smaragd

A

moderate plus

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178
Q

primary fruit aromas of Wachau Gruner Smaragd

A

CITRUS - grapefruit, lemon, lime, orange
ORCHARD - red and yellow apple
STONE - ripe / lush: peach, apricot, yellow cherry, white plum
TROPICAL - slight dried tropical fruit -pineapple

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179
Q

spice aromas of Wachau Gruner Smaragd

A

Radish
white pepper
lentils
wasabi

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180
Q

floral aromas of Wachau Gruner Smaragd

A

white flowers

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181
Q

green / herbal aromas of Wachau Gruner Smaragd

A

slight chive
tarragon
sage

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182
Q

Can Wachau Gruner Smaragd have oxidative aromas

A

yes
blanched almond
nut

183
Q

Can Wachau Gruner Smaragd have botrytis notes

A

yes
slight ginger
honey
saffron

184
Q

earth aromas for Wachau Gruner Smaragd

A

moderate to high minerality
stone
granite

185
Q

other aromas for Wachau Gruner Smaragd

A

leesy

smoke

186
Q

oak aromas for Wachau Gruner Smaragd

A

none

possible neutral large cask

187
Q

structure of Wachau Gruner Smaragd

A 
dry
moderate plus body
moderate plus acidity
moderate plus to high abv %
bitterness?
188
Q

color of Melon de Bourgogne

A

watery to pale straw
hints of green
low to moderate concentration
slight residual gas in youth

189
Q

intensity of aromas for Melon de Bourgogne

A

moderate minus to moderate

190
Q

primary fruit aromas for Melon de Bourgogne

A

CITRUS - tart lemon and lime
ORCHARD - tart: green apple and green pear
STONE - under-ripe white peach and nectarine
no tropical fruit

191
Q

floral aromas for Melon de Bourgogne

A

faint white flowers

192
Q

herbal / root aromas for Melon de Bourgogne

A 
dandelion greens
nettles
savory herbs
peppery greens
turnip / root vegetable
193
Q

sur lie aromas for Melon de Bourgogne

A 
leesy
yeast
sourdough
sour beer
slight cream
194
Q

earth aromas for Melon de Bourgogne

A

high minerality
saline / brine
wet stones

195
Q

oak aromas for Melon de Bourgogne

196
Q

structure for Melon de Bourgogne

A

bone dry - to dry
moderate minus to moderate body
high acidity
moderate minus to moderate abv %

197
Q

color of Mosel kabinett Riesling

A

watery white
hints of green
brilliant, highly reflective
low concentration

198
Q

intensity of aromas for Mosel Riesling

A

high intensity

199
Q

primary fruit aromas for Mosel Reisling

A

CITRUS - lemon, lime, grapefruit - zest
ORCHARD - green apple, bosc pear, quince
STONE - white peach, white plum, nectarine
blackcurrant

200
Q

are there any off aromas for Mosel Riesling

A

can have sulphuric note in youth

201
Q

floral aromas for Mosel Riesling

A

white flowers
jasmine
fruit tree blossom

202
Q

other aromas for Mosel Riesling

A

slight smoke
candle wax
panna cotta / meringue
slight petrol

203
Q

earth aromas for Mosel Riesling

A

high minerality
slate
crushed rock

204
Q

oak aromas for Mosel Riesling

205
Q

bottle age aromas for Mosel Riesling

A

honey
petrol
paraffin

206
Q

structure for Mosel Riesling

A

off dry
light body
high acidity
low abv %

207
Q

color for Rheingau Riesling

A

straw
hints of green and pale gold
moderate concentration
star bright

208
Q

intensity of aromas for Rheingau Riesling

A

high intensity

209
Q

primary fruit aromas for Rheingau Riesling

A

CITRUS - fresh / ripe: grapefruit, meyer lemon, orange
ORCHARD - ripe: yellow apple, pear, quince
STONE - nectarine, white peach, apricot, cherry
TROPICAL - melon

210
Q

floral aromas for Rheingau Riesling

A 
white flowers
wild flowers
honeysuckle
jasmine
fruit tree blossoms
211
Q

botrytis aromas for Rheingau Riesling

A

ginger
honey
saffron

212
Q

slight herbal or spice aromas for Rheingau Riesling

A

lemongrass

213
Q

other aromas for Rheingau Riesling

A

slight smoke
candle wax
panna cotta / meringue
slight petrol

214
Q

earth aromas for Rheingau Riesling

A

high minerality
granite
slate
crushed rock

215
Q

oak aromas for Rheingau Riesling

A

none

possible large neutral cask

216
Q

bottle age aromas for Rheingau Riesling

A

honey
petrol
paraffin
herbs: marjoram or spearmint

217
Q

structure for Rheingau Riesling

A

off dry to medium sweet
moderate minus body
high acidity
moderate minus abv %

218
Q

color for Alsace Riesling

A

yellow / gold
hints of green
moderate plus concentration

219
Q

intenisty of aromas for Alsace Riesling

A

high intensity

220
Q

primary fruit aromas for Alsace Riesling

A

CITRUS - lemon, citronella, grapefruit
ORCHARD - ripe / cooked: yellow apple, baked pear quince
STONE - yellow peach, stewed apricot
TROPICAL - pineapple, banana peel

221
Q

floral aromas for Alsace Riesling

A

white flowers
honeysuckle
jasmine

222
Q

botrytis aromas for Alsace Riesling

A

honey
saffron
ginger

223
Q

spice aromas for Alsace Riesling

A

cardamom
anise
fennel

224
Q

other aromas for Alsace Riesling

A

smoke
candle wax
slight petrol

225
Q

earth aromas for Alsace Riesling

A

high mineral
stone
white mushroom

226
Q

oak aromas for Alsace Riesling

A

none, or large neutral casks

227
Q

bottle age aromas for Alsace Riesling

A 
honey
petrol
paraffin
marzipan
browned toast
228
Q

structure for Alsace Riesling

A

dry
moderate to moderate plus body
high acidity
moderate plus to high abv %

229
Q

color of Australia Riesling

A

pale straw
hints of green
moderate concentration
sometimes southern hemisphere wines have extra concentration of color

230
Q

primary fruit aromas for Australia Riesling

A

CITRUS - ripe: lime, lime candy, lemon
ORCHARD - tart green apple
STONE - white peach, white nectarine
TROPICAL - passion fruit guava

231
Q

floral aromas for Australia Riesling

A 
white flowers
purple flowers
linden
lime blossom
rose
232
Q

other aromas for Australia Riesling

A

kerosene
petrol
margarita salt

233
Q

earth aromas for Australia Riesling

A

moderate plus minerality
slate
steely

234
Q

structure for Australia Riesling

A

dry
moderate to moderate plus body
high acidity
moderate to moderate plus abv %

235
Q

color of Vouvray - Chenin Blanc

A

pale straw or straw
hints of green
moderate concentration

236
Q

intensity of Vouvray aromas

A

moderate to moderate plus

237
Q

primary fruit aromas for Vouvray

A

CITRUS - tangerine, orange, lemon
ORCHARD - green, golden, oxidized apple, quince, yellow pear
STONE - none
TROPICAL - demi sec may reveal melon and tropical fruit notes

238
Q

off aromas for Vouvray

A

sulphuric note in youth
oxidative notes - bruised apple, bitter nut, almond
cheese rind, soft cheese

239
Q

floral aromas of Vouvray

A

orange blossom
jasmine
honeysuckle

240
Q

herbal aromas of Vouvray

A 
chamomile
herbal tea
medicinal notes
dandelion greens
wasabi
savory herbs
tree bark
241
Q

botrytis

A

possible
honey - especially with bottle age
ginger
marmalade

242
Q

other aromas of Vouvray

A

wet wool

lanolin

243
Q

earth aromas of Vouvray

A 
moderate plus to high minerality
damp straw
limestone / tuffeau
wet stones
white mushroom
244
Q

oak for Vouvray

A

none or neutral casks

245
Q

structure of Vouvray

A

dry to off dry (dry examples typically have slight rs
moderate body
high acidity
moderate minus to moderate abv %

246
Q

color of Savenierres

A

pale yellow hints of gold

moderate plus concentration

247
Q

primary fruit aromas for Savenierres

A

CITRUS - tangerine, bergamot, lemon
ORCHARD - golden ox apple, quince, yellow pear
STONE - dried apricot
TROPICAL - none

248
Q

oxidative aromas for Savenierres

A 
yes
bruised or rotten apple
cider
bitter nut
almond
marzipan
pistachio
cheese rind
savenierres is more oxidative than vouvry
249
Q

floral aromas of savenierres

A

honeysuckle
jasmine
white flowers

250
Q

earth aromas of savenierres

A 
chamomile / herbal tea
medicinal notes
dandelion greens
wasabi
savory herbs
tree bark
251
Q

botrytis in savenierres

A 
yes, possible
honey, especially with bottle age
saffron
ginger
marmalade
252
Q

other aromas of savenierres

A

yes,

wet wool, lanolin

253
Q

earth aromas of savenierres

A 
moderate plus to high minerality
damp straw
schist
wet stones
white mushroom
254
Q

oak aromas for savenierres

A

none or neutral casks

255
Q

structure of savenierres

A 
dry
moderate plus to full body
high levels of extract
high acidity
moderate plus to high abv %
256
Q

color of Chablis / chardonnay

A

pale straw to straw
hints of green
moderate concentration

257
Q

intensity of aromas for Chablis

A

moderate intensity

258
Q

primary fruit aromas of Chablis

A

CITRUS - lemon
ORCHARD - green/ yellow apple, pear, quince
STONE - white peach, yellow cherry
TROPICAL - melon

259
Q

off aromas of Chablis

A

sulphur in youth
flint
burnt match
slight cabbage

260
Q

oxidative aromas for Chablis?

A

yes, especially if neutral barrels are employed
hazelnut
almond
cheese rind

261
Q

floral aromas for Chablis

A

faint white flowers
apple blossoms
hawthorne
acacia

262
Q

earth aromas for Chablis

A 
high minerality
stone
chalk
saline / sea spray - think low tide - smells cold
oyster shell
button mushroom
263
Q

oak for Chablis

A

none or neutral

264
Q

structure of Chablis

A

bone dry to dry
moderate to moderate plus body
moderate plus to high acid
moderate to moderate plus abv %

265
Q

color of beaune chardonnay

A

straw / yellow / pale gold

moderate to moderate plus concentration

266
Q

intensity of aromas beaune chardonnay

A

moderate to moderate plus intensity

267
Q

primary fruit aromas for beaune chardonnay

A

CITRUS - lemon
ORCHARD - green / yellow apple, pear, quince
STONE - white peach, yellow cherry
TROPICAL - melon

268
Q

oxidative aromas for beaune chardonnay

A

almond
hazelnut
cheese rind

269
Q

malolactic aromas for beaune chardonnay

A

slight butter
creme fraiche
sour cream

270
Q

floral aromas for beaune chardonnay

A 
white flowers
acacia
hawthorne
honeysuckle
apple blossom
271
Q

other aromas for beaune chardonnay

A

slight spice

slight savory herb - sage

272
Q

earth aromas for beaune chardonnay

A

moderate to high minerality
limestone
button mushroom

273
Q

oak aromas for beaune chardonnay

A 
low to high use of new French oak
toffee
salted caramel
butterscotch
sweet baking spice
cinnamon
toast
smoke
274
Q

bottle age aromas for beaune chardonnay

A

truffle
honey
nut

275
Q

structure for beaune chardonnay

A

dry
moderate to full body
moderate plus to high acidity
moderaet to modreate plus abv %

276
Q

color of California chardonnay

A

yellow / pale gold

moderate plus concentration

277
Q

intensity of aromas for California chardonnay

A

moderate to moderate plus

278
Q

primary fruit aromas for California chardonnay

A

CITRUS - ripe: meyer lemon
ORCHARD - yellow apple, baked apple
STONE - ripe: apricot, peach, peach pit
TROPICAL - ripe pineapple, mango, melon

279
Q

oxidative notes for California chardonnay

A

hazelnut

almond

280
Q

malolactic aromas for California chardonnay

A

butter
yogurt
creme fraiche
sour cream

281
Q

other aromas for California chardonnay

A

sweet

canned corn

282
Q

earth aromas for California chardonnay

A

low minerality

slight limestone

283
Q

oak aromas for California chardonnay

A 
moderate to high use of new French oak
toffee
salted caramel
butterscotch
sweet  baking spices
vanilla
pie crust
toast
284
Q

structure of California chardonnay

A

dry (may have slight rs)
moderate plus to full body
moderate acidity
moderate plus to high abv %

285
Q

color of sancerre

A

pale straw
hints of green
moderate concentration

286
Q

intensity of aromas for sancerre

A

moderate to moderate plus

287
Q

primary fruit aromas for sancerre

A 
CITRUS - tart: grapefruit, lemon, lime
ORCHARD - tart: green apple, green pear
STONE - under ripe white peach
TROPICAL - slight kiwi, passionfruit
gooseberry 
cucumber
288
Q

floral aromas for sancerre

A

faint white flowers

citrus blossoms

289
Q

herbal aromas for sancerre

A 
cut grass
green bell pepper
black currant bud
box tree 
nettles
tarragon
290
Q

earth aromas for sancerre

A

high minerality
wet stones
chalk
crushed rocks

291
Q

oak aromas for sancerre

A

none

neutral casks

292
Q

structure of sancerre

A

dry
moderate body
high acidity
moderate to moderate plus abv %

293
Q

color of Marlborough NZ SB

A

pales straw
hints of green
moderate concentration

294
Q

intensity of aromas for Marlborough NZ SB

295
Q

primary fruit aromas for Marlborough NZ SB

A

CITRUS - grapefruit, lemon, lime
ORCHARD - not much
STONE - not much
TROPICAL - melon, gooseberry, passion fruit, guava, pineapple

296
Q

florals for Marlborough NZ SB

A

faint white florals

citrus blossoms

297
Q

herbal aromas for Marlborough NZ SB

A 
pyrazine
cut grass
asparagus
canned pea
green bell pepper
jalapeno, rhubarb
298
Q

earth aromas for Marlborough NZ SB

A

low to moderate
wet sand
chalk

299
Q

oak aromas for Marlborough NZ SB

300
Q

structure for Marlborough NZ SB

A

dry
moderate body
high acidity
moderate to moderate abv %

301
Q

color of California Sauvignon Blanc

A

straw
hints of green
moderate concentration

302
Q

intensity of aromas for California Sauvignon Blanc

A

moderate plus intensity

less pronounced varietal character

303
Q

primary fruit aromas for California Sauvignon Blanc

A

CITRUS - ripe: ruby red grapefruit, lemon, mandarin orange
ORCHARD - red apple
STONE - white peach, nectarine
TROPICAL - passion fruit, guava, kiwi, melon

304
Q

floral aromas for California Sauvignon Blanc

A

white florals
citrus blossom
honeysuckle - RN

305
Q

herbal / green aromas for California Sauvignon Blanc

A

cut grass
celery
tarragon
lemon grass

306
Q

earth aromas for California Sauvignon Blanc

A

low to moderate minerality

river rock

307
Q

oak aromas for California Sauvignon Blanc

A

now or low to moderate use of new French oak

Napa examples with new barrique fermentation and aging may take on aromas and flavors similar to Graves Bordeaux Blanc

308
Q

structure of California Sauvignon Blanc

A

dry
moderate plus body
moderate plus to high acidity
moderate plus to high abv %

309
Q

color of Graves Bordeaux Blanc

A

yellow / pale gold
hints of green
moderate plus concentration of color

310
Q

intensity aromas Graves Bordeaux Blanc

A

moderate inensity

311
Q

primary fruit aromas for Graves Bordeaux Blanc

A

CITRUS - grapefruit, lemon
ORCHARD - green and yellow apple, green fig
STONE - nectarine, peach, apricot
TROPICAL - pineapple, passionfruit, melon

312
Q

floral aromas for Graves Bordeaux Blanc

A

honeysuckle

faint white flowers

313
Q

herbal aromas for Graves Bordeaux Blanc

A

cut grass
celery
celery sees

314
Q

earth aromas for Graves Bordeaux Blanc

A

gravel

wet rocks

315
Q

other aromas for Graves Bordeaux Blanc

A

bees wax
lanolin
cream soda
sunflower seed

316
Q

oak aromas for Graves Bordeaux Blanc

A

moderate to high - 50 % use of new French oak
vanilla
toast

317
Q

structure of Graves Bordeaux Blanc

A

dry
moderate to moderate plus body
moderate plus to high acidity
moderate to moderate plus abv %

318
Q

color of Hunter Semillon

A

straw
hints of green
medium minus concentration

319
Q

intensity of aromas for Hunter Semillon

A

moderate plus

320
Q

primary fruit aromas for Hunter Semillon

A

CITRUS - lemon, lemon marmalade
ORCHARD - tart, green apple, green fig
STONE - none
TROPICAL - none

321
Q

floral aromas for Hunter Semillon

A

honeysuckle

lemon blossom

322
Q

herbal aromas for Hunter Semillon

A

slight grassy
savory herb
hay

323
Q

bottle age aromas for Hunter Semillon

A

honey
brown toast
creme brulee
umami

324
Q

Other aromas for Hunter Semillon

A

waxy
candle wax
Panna cotta

325
Q

earth aromas for Hunter Semillon

A

strong

stone

326
Q

oak aromas for Hunter Semillon

327
Q

structure for Hunter Semillon

A

dry
moderate minus body
high acidity
moderate minus to moderate abv %

328
Q

What does Sauternes taste like

A

stewed cooked tree fruit - apple and quince
orange, tangerine, lemon marmalade
ripe melon
pineapple
honeysuckle, orange blossom
cinnamon, nutmeg, clove, mace, vanilla pod
sweet hay, dried grass, savory herb
honey, gingerbread, saffron, candied pineapple, dried apricot
hazelnut, blanched nuts, almond
mushroom, truffle
toast, smoke, caramel, creme brulee

329
Q

how much sugar does Sauternes have?

A

typically 85 - 150 grams

330
Q

color of Medoc Cabernet based blend

A

dark ruby, purple

moderate plus concentration

331
Q

intensity of aromas for Medoc Cabernet based blend

A

moderate plus

332
Q

primary fruit aromas for Medoc Cabernet based blend

A

black fruit: blackcurrant, cassis, blackberry, black cherry

slight red fruit, and plum

333
Q

herbal / green aromas for Medoc Cabernet based blend

A 
sage
green bell pepper
mint
tobacco
dried savory herbs
334
Q

spice aromas for Medoc Cabernet based blend

A

green peppercorn
anise
clove

335
Q

other aromas for Medoc Cabernet based blend

A 
leather
pencil shavings
cedar
iodine
medicinal
game
cigar box
336
Q

earth aromas for Medoc Cabernet based blend

A 
moderate plus to high minerality
graphite
gravel
iron
damp soils
mushroom
337
Q

oak aromas for Medoc Cabernet based blend

A 
moderate plus to high use of new French oak
baking spices
clove
smoke
coffee
vanilla
roasted nut
cedar
338
Q

structure for Medoc Cabernet based blend

A 
dry
moderate to moderate plus body
moderate plus to high tannin
moderate plus acidity
moderate to moderate plus abv %
339
Q

color of Napa Cabernet

A

dark purple

high concentration

340
Q

intensity of aromas for Napa Cabernet

A

moderate plus intensity

341
Q

primary fruit aromas for Napa Cabernet

A

Lush red fruit: sweet cherry, raspberry
Ripe lush black fruit: blackcurrant, cassis, blackberry, black cherry
Boysenberry, blueberry

342
Q

floral aromas for Napa Cabernet

A

purple flowers

violets

343
Q

herbal aromas for Napa Cabernet - cooler vintages

A 
sage
mint
green bell pepper
tobacco
eucalyptus
344
Q

spice (sweet) aromas for Napa Cabernet

A 
anise
cocoa
cinnamon
clove
all spice
nutmeg
345
Q

other aromas of Napa Cabernet

A

cedar
pencil shaving
sweet leather
cigar box

346
Q

earth aromas for Napa Cabernet

A

low to moderate plus minerality
volcanic, ashen
gravel
loamy

347
Q

oak aromas for Napa Cabernet

A 
moderate plus to high use of new French oak
all spice
nutmeg
clove
smoke
toast
coffee
vanilla
roasted nut
cocoa
cedar
348
Q

structure of Napa Cabernet

A 
dry - ripe attack
full body
moderate plus to high tannin
moderate acidity
moderate plus to high abv %
349
Q

how is Coonawarra Cabernet different?

A

prune
intense green character: eucalyptus, mint, green bell pepper, sage
look for fruity acidity - acidulation

350
Q

what aroma does Chilean Cabernet display that other Cabernet typically does not?

A

green and black olive

it typically has lower abv % , and lower acidity

351
Q

color of chinon

A

dark ruby
moderate to moderate concentration
pink / purple rim variation in youth

352
Q

intensity of aromas for chinon

A

moderate plus intensity

353
Q

primary fruit aromas for chinon

A

bright red fruit: raspberry, cranberry, red cherry, cherry pit
tart black fruit: black cherry, black currant, blackberry
under ripe fruits

354
Q

what unique winemaking aromas can chinon have

A

carbonic maceration

stem inclusion

355
Q

floral aromas for chinon

A

violets
lilacs
white and red flowers

356
Q

herbal / green / pyrazine aromas for chinon

A 
green bell  pepper
serrano pepper
celery seed
grass
sage 
tobacco
357
Q

other aromas for chinon

A

leather
cedar
cigar box

358
Q

earth aromas for chinon

A

high minerality
graphite
pencil lead
gravel dust

359
Q

oak aromas for chinon

A

neutral

some top cuvees will include new oak

360
Q

structure for chinon

A 
bone dry to dry
moderate plus body
moderate plus tannin
moderate plus acidity
moderate to moderate plus abv %
361
Q

color of Corvina, Amarone della Valpolicella

A

ruby, dark ruby
garnet rim variation
moderate plus concentration
high viscosity

362
Q

intensity of aromas for Corvina, Amarone della Valpolicella

A

high intensity

363
Q

Primary fruit aromas for Corvina, Amarone della Valpolicella

A 
ripe / syrupy red fruit: red cherry, red plum, raspberry
black cherry
blackberry
prune
raisin
dried cherry
364
Q

flaws for Corvina, Amarone della Valpolicella

A

volitile acidity
oxidation
both are likely

365
Q

floral aromas for Cornvina, Amarone della Valpolicella

A

highly floral
roses
dried florals

366
Q

spice aromas for Corvina, Amarone della Valpolicella

A

licorice

cinnamon

367
Q

other aromas for Corvina, Amarone della Valpolicella

A 
honey
chocolate
resin
tar
leather
bitter almond
smoke
tobacco ash
game
368
Q

earth aromas for Corvina, Amarone della Valpolicella

A

moderate to high minerality

369
Q

oak aromas for Corvina

A

large neutral casks

modern producers may incorporate new barrels

370
Q

structure of Corvina

A 
dry to off dry (max 12 g/l rs)
full body
moderate plus acidity
moderate plus tannin
high abv %
371
Q

Color of South Africa Pinotage

A

dark ruby
with purple tones
moderate plus concentration
stained tears

372
Q

intensity of aromas for Pinotage

A

moderate plus intesity

373
Q

primary fruit aromas for Pinotage

A

roasted / charred black and red fruit
blackberry
blackcherry
slight fig

374
Q

Major clue for Pinotage

A 
Brettanomyces
saddle leather
clove
smoke
band aid
375
Q

other aromas for Pinotage

A

sanguine
fresh paint
rubber or burnt rubber
barbeque

376
Q

oak aromas for Pinotage

A

moderate to high use of new oak

377
Q

structure of Pinotage

A 
dry
moderate plus body
moderate tannin
moderate plus acidity
moderate plus abv %
378
Q

color of Right Bank Merlot

A

ruby color with garnet tones

moderate to moderate plus concentration

379
Q

intensity of aromas for Right Bank Merlot

A

moderate plus intensity

380
Q

primary fruit aromas for Right bank Merlot

A

red fruit: strawberry, raspberry, red cherry
blue fruit: plum and blueberry
black fruit: blackberry and blackcherry
fig and fruitcake

381
Q

floral aromas for Right Bank Merlot

A

purple flowers

violets

382
Q

herbal aromas for Right Bank Merlot

A

mint
bay leaf
fern
tobacco

383
Q

spice aromas for Right Bank Merlot

A

licorice
anise
christmas spice

384
Q

earth aromas for Right Bank Merlot

A

moderate plus to moderate minerality
clay
mushroom
truffle

385
Q

oak aromas for Right Bank Merlot

A 
moderate plus to high use of new French oak
chocolate
coffee 
cinnamon
vanilla
386
Q

structure of Right Bank Merlot

A 
dry
moderate to moderate plus body
moderate to moderate plus acidity
moderate to moderate plus tannin
moderate plus abv %
387
Q

color of northern Rhone Syrah

A

ruby / purple

moderate plus to high concentration

388
Q

intensity of aromas for northern Rhone Syrah

A

moderate plus intensity

389
Q

primary fruit aromas for northern Rhone Syrah

A

red fruit: raspberry
blue fruit: blueberry, and boysenberry
black fruit: blackberry, black cherry, black plum
condition of fruit is tart / ripe

390
Q

color of Aussie Shiraz

A

opaque
dark purple color
high conentration
deeply stained tears

391
Q

intensity of aromas for Shiraz

A

high intensity

392
Q

primary fruit aromas for Aussie Shriaz

A

Raspberry liqueur, mulberry
lush blue fruit: blueberry, and plum
ripe lush black fruit: blackberry and cassis
dried fruit: fig, raisin, and date

393
Q

floral aromas for Aussie Shiraz

A

purple and red flowers

lavender - less prominent than in Northern Rhone examples

394
Q

herbal / green aromas for Aussie Shiraz

A

Eucalyptus
mint / menthol
herbs de provence
rosemary

395
Q

spice aromas for Aussie Shiraz

A

black pepper
dried savory spices
licorice
christmas spice / fruitcake

396
Q

other aromas for Aussie Shiraz

A

bitter chocolate
smoke
grilled meat

397
Q

earth aromas for Aussie Shiraz

A

low to moderate minerality

loam / clay

398
Q

oak aromas for Aussie Shiraz

A 
low to high use of new American oak or French oak
vanilla
coconut
dill 
chocolate
mocha
baking spice
cumin
curry / fenugreek
maple
399
Q

structure of Aussie Shiraz

A 
dry - often with 2 - 4 ounces of rs
full body
moderate to moderate plus acidity
moderate to moderate plus tannin
high abv %
400
Q

key argument for Aussie Shiraz

A 
high concentration of color - opaque
ripe lush fruit
eucalyptus or mint
smoke or game
high abv %
401
Q

color for Chianti Classico

A

light ruby
garnet tones / slight
moderate minus to moderate concentration
blending grapes can make color darker

402
Q

color for Burnello di Montalcino

A

dark ruby
garnet rim
moderate plus concentration

403
Q

primary fruit for Sangiovese

A 
tart red fruit: sour cherry, raspberry, cranberry, red currant
red apple
black cherry
mulberry
tomato
404
Q

floral aromas for Sangiovese

A

dried flowers

potpourri

405
Q

herbal green aromas for Sangiovese

A 
fennel
roasted savory herbs
thyme
rosemary
marjoram
camphor
bitter root
406
Q

spice aromas for Sangiovese

A

clove
smoke (brettanomyces indicators)
coffee
oak spices

407
Q

other aromas of Sangiovese

A 
sanguine
blood
balsamic
animal
leather
tar
408
Q

earth aromas of Sangiovese

A

moderate to high minerality
clay
crushed rock
baked earth

409
Q

structure for Sangiovese / Chianti Classico

A 
bone dry to dry
moderate to moderate plus body
moderate plus to high tannin
moderate plus to high acidity
moderate to high abv %
410
Q

structure for Sangiovese / Brunello di Montalcino

A 
bone dry to dry
full body
high tannin
high acidity
moderate plus to high abv %
411
Q

oak regime for Sangiovese

A

Chianti = none, or large neutral casks
Chianti Classico = may see oak barrels
Brunello = large neutral casks with possible mixed use of French oak barriques

412
Q

color of Gamay

A

bright ruby
purple tones
low to moderate plus concentration
possible residual gas from carbonic maceration

413
Q

intensity of aromas Gamay

A

moderate plus to high

414
Q

primary fruit aromas for Gamay

A

tart red fruits: strawberry, red cherry, raspberry, cranberry, red currant
Watermelon
Carbonic Maceration aromas = pear drop, banana, bubblegum, cotton candy, lifted red fruit and floral aromatics

415
Q

floral aromas of Gamay

A

violets
lilacs
peonies

416
Q

other aromas for Gamay

A

slight black pepper

dry savory herbs

417
Q

earth aromas of Gamay

A

moderate to high minerality
wet granite
stone
crushed rock

418
Q

oak aromas for Gamay

419
Q

structure of Gamay

A 
dry 
moderate minus to moderate body
moderate plus to high acidity
low to moderate minus tannin
moderate to moderate plus abv %
420
Q

color of Pinot Noir - Burgundy

A

light ruby / ruby

moderate minus to moderate concentration

421
Q

intensity of aromas Pinot Noir - Burgundy

A

moderate plus intensity

422
Q

primary fruit aromas for Pinot Noir - Burgundy

A

tart to just ripe red fruit: red cherry, raspberry, cranberry, wild strawberry
Possible black cherry, beet, beetroot, tomato

423
Q

floral aromas for Pinot Noir - Burgundy

A

purple and red flowers
violets
lilacs
potpourri

424
Q

herbal / vegetal aromas for Pinot Noir - Burgundy

A 
tea leaf
dried herbs
fennel
rhubarb
sweet squash
425
Q

spice aromas for Pinot Noir - Burgundy

A

red licorice
anise
clove

426
Q

other aromas of Pinot Noir - Burgundy

A

game

leather

427
Q

earth aromas of Pinot Noir - Burgundy

A 
moderate to high minerality
flouride
limestone
mushroom
forest floor
damp leaves
428
Q

oak aromas for Pinot Noir - Burgundy

A 
neutral to high use of new French oak
toast
vanilla bean
smoke
baking spice
cinnamon
roasted nut
caramel
429
Q

structure of Pinot Noir - Burgundy

A 
dry 
moderate to moderate plus body
moderate plus acidity
moderate minus to moderate plus tannin
moderate to moderate plus abv %
430
Q

color of Pinot Noir - Russian River Valley

A

high clarity
bright ruby color
moderate concentration

431
Q

intensity of aromas for Pinot Noir - RRV

A

moderate plus intensity

432
Q

primary fruit for Pinot Noir - RRV

A

ripe / lush red fruit: strawberry jam, cherry, raspberry

ripe black cherry, plum, prune

433
Q

floral aromas for Pinot Noir RRV

A

purple and red flowers

Potpourri

434
Q

herbal aromas for Pinot Noir RRV

A

tea leaf
citrus zest
peel

435
Q

spice of Pinot Noir RRV

A

red licorice
clove
cinnamon

436
Q

other aromas of Pinot Noir RRV

A

cola and cola nut

437
Q

earth aromas of Pinot Noir RRV

A

moderate minerality

438
Q

oak aromas of Pinot Noir RRV

A 
moderate plus to high use of new French Oak
1/3 new 
toast
vanilla bean
smoke
baking spices
clove
cinnamon
roasted nut
caramel
439
Q

structure of Pinot Noir RRV

A 
dry with ripe attack
moderate plus body
moderate plus acidity
moderate minus to moderate tannin
moderate plus to high abv %
440
Q

color of Oregon Pinot Noir

A

Ruby

moderate concentration

441
Q

aromatic intensity of Oregon Pinot Noir

A

Moderate plus intensity

442
Q

primary fruit aromas for Oregon Pinot Noir

A

ripe lush red fruit: strawberry, cherry, raspberry
Ripe black cherry
blueberry

443
Q

floral aromas for Oregon Pinot Noir

A

purple and red flowers

potpourri

444
Q

herbal aromas for Oregon Pinot Noir

A

tea leaf
citrus zest / peel
tomato leaf

445
Q

earth aromas for Oregon Pinot Noir

A 
moderate plus minerality
wet leaves
compost
mushroom
forest floor
446
Q

spice aromas for Oregon Pinot Noir

A

red licorice

oak spices

447
Q

oak aromas for Oregon Pinot Noir

A 
moderate to high use of new French Oak
vanilla
baking spices
coffee
chocolate
caramel
448
Q

structure for Oregon Pinot Noir

A 
dry - with ripe attack
moderate plus body
moderate plus acidity
moderate minus to moderate tannin
moderate plus to high abv %
449
Q

color of zinfandel

A

ruby / dark ruby
moderate to moderate plus concentration
color and concentration are highly affected by blending other grapes

450
Q

intensity of aromas for zinfandel

A

moderate plus to high intensity

451
Q

primary fruit aromas for zinfandel

A 
jammy / brambly berry fruit
raspberry
black cherry
cherry compote
blackberry
cassis
blueberry
cranberry jam
raisin
fig
peach yogurt 
apricot
452
Q

non fruit aromas for zinfandel

A

black pepper
briar
slight potting soils
soil turned earth

453
Q

oak aromas for zinfandel

A 
neutral to moderate use of new American Oak, French Oak, or mixed barrels
vanilla
sawdust
coconut
chocolate
mocha
coffee
caramel
dillweed
cinnamon
454
Q

structure of zinfandel

A 
dry - often with perceptible rs
full body
moderate to moderate plus tannin
moderate to moderate plus acidity
high abv %

Blind tasting (5 decks)

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