Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Blind tasting > blind tasting > Flashcards

blind tasting Flashcards

automatic recall of grape descriptions

1
Q

abv for Beaujolais

A

moderate = 12.5 - 13.9 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

abv for Chinon

A

moderate = 12.5 - 13.9 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

abv for Barolo / Barbaresco

A

moderate + to high
14 - 14.9 %
> 15 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

abv for Brunello di Montalcino

A

moderate plus, elevated

14 - 14.9 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

abv for Chianti Classico

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

abv for Amarone della Valpolicella

A

high = < 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

abv for Rioja

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

abv for Ribera Del Duero

A

moderate plus to high
14 -14.9%
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

abv for Barossa Shiraz

A

Medium plus to high
14 - 14.9 %
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

abv for South Australia Grenache

A

moderate plus to high
14 - 14.9%
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

abv for Coonawarra Cabernet Sauvignon

A

moderate plus to high
14 - 14.9%
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

abv for California Zinfandel

A

medium plus to high
14 - 14.9 %
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

abv for Napa Valley Cabernet Sauvignon

A

moderate plus to high
14 - 14.9%
> 15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

abv for Oregon Pinot Noir

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

abv for South Africa Pinotage

A

Moderate

12.5 - 13.9 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

abv for Mendoza Malbec

A

moderate plus to high
14 - 14.9 %
> 15 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

abv for Chilean Carmenere

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.”

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

abv of left bank Bordeaux

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

abv of right bank Bordeaux

A

strong moderate to moderate plus
13.5 %
14 - 14.9 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

abv of Northern Rhone Syrah

A

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

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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 %

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
abv of Cote d'Or Pinot Noir
moderate to moderate plus 12.5 - 13.9 % 14 - 14.9 % - most examples fall in the medium range
26
abv for California Pinot Noir
moderate plus to high 14 - 14.9 % > 15 %
27
abv for Cote d'Or Chardonnay
moderate to moderate plus 12.5 - 13.9 % 14 - 14.9 % - rarely
28
abv for Chablis Chardonnay
medium minus, diminished 10 - 12.4 % sometimes moderate 12.5 - 13.9 %
29
abv for Sancerre
medium minus, diminished 10 - 12.4 % sometimes moderate 12.5 - 13.9 %
30
abv for Muscadet
medium minus, diminished | 10 - 12.4 %
31
abv of Vouvray Chenin Blanc
medium minus, diminished 10 - 12.4 % sometimes moderate 12.5 - 13.9 %
32
abv for Savenierres
medium to medium plus 12.5 - 13.9 % 14 - 14.9 %
33
abv for Alsace Riesling
moderate | 12.5 - 13.9 %
34
abv for Alsace Pinot Gris
medium to medium plus 12.5 - 13.9 % 14 - 14.9 %
35
abv for Italian Pinot Grigio
moderate | 12.5 - 13.9 %
36
abv for Rias Baixas Albarino
moderate | 12.5 - 13.9 %
37
abv for Austrian Gruner Veltliner
moderate to moderate plus 12.5 - 13.9 % 14 - 14.9 %
38
abv for Mosel Kabinett Riesling
low | < 10 %
39
abv for Rheingau GG Riesling
moderate - keep in mind wine is dry | 12.5 - 13.9 %
40
abv for Marlborough New Zealand Sauvignon Blanc
moderate | 12.5 - 13.9 %
41
abv of Hunter Valley Semillon
moderate minus | 10 - 12.4 %
42
abv of Clare or Eden Valley Riesling
moderate minus 10 - 12.4 % moderate 12.5 - 13.9 %
43
abv of California Chardonnay
moderate to moderate plus 12.5 - 13.9 % 14 - 14.9 %
44
abv of California Viognier
moderate plus to high 14 - 14.9 % > 15 %
45
abv for Salta Torrentes
moderate plus | 14 - 14.9 %
46
abv of white Bordeaux
moderate | 12.5 - 13.9 %
47
abv of Condrieu
moderate plus | 14 - 14.9 %
48
What is the scale of abv levels?
``` low = < 10 % moderate minus = 10 - 12.4 % moderate = 12.5 - 13.9 % moderate plus = 14 - 14.9 % high = > 15% ```
49
what is the preferred soil type of Grenache
hot, dry, stony soils such as schist or granite
50
typical oak regime for Grenache CDP
large neutral barrel, or concrete vats
51
what is the typical structure for Grenache CDP
``` dry moderate to full bodied moderate to moderate plus tannin moderate to moderate plus acidity moderate to moderate plus abv % ```
52
Other aromas for Grenache CDP
powdered sugar dried orange, grapefruit peel old leather - brett?
53
Spice aromas for Grenache CDP
``` curing spices black pepper juniper clove licorice lavender ```
54
Herbal aromas for Grenache CDP
rosemary brewed black tea savory herbs
55
Floral aromas for Grenache CDP
red flowers | dried lavander
56
2 flaws common to Grenache CDP
volatile acidity | oxidation
57
Fruit aromas for Grenache CDP
``` cooked, dried fruits strawberry, cherry roasted red plum blackberry blueberry raisin fig ```
58
Color of Grenache CDP
ruby slight orange rim, even in youth mod concentration other grapes in the blend can add blue and purple tones
59
Fruit aromas for Australian Grenache
``` cooked, stewed fruits strawberry marachino cherry plum pie prune fig raisin ```
60
Herbal aromas of Australian Grenache
``` mint menthol eucalyptus black tea leaf dried savory herbs ```
61
Spice aromas of Australian Grenache
curing spices black pepper licorice
62
Earth aromas for Australian Grenache
moderate - crushed vitamin
63
Oak aromas for Australian Grenache
neutral to moderate use | new French barrique or American hogshead
64
Structure of Australian Grenache
``` Dry, but ripe attack ripe sappy fruit moderate plus to full body moderate acidity moderate tannin moderate plus to high abv % ```
65
Color of Argentine Malbec
dark, ruby / purple blue tones electric pink rim moderate plus to high concentration
66
Structure of Argentine Malbec
``` dry, but ripe attack full body moderate to moderate plus acidity - elevation moderate to moderate plus tannin moderate plus to high abv % ```
67
Oak regime for Argentine Malbec
Low to high New French barrique and American oak vanilla, baking spice, chocolate, cinnamon
68
Floral aromas for Argentine Malbec
purple and red flowers violets, damson, carnation florals are expressive in high elevation wines
69
Fruit aromas for Argentine Malbec
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
70
What is the aroma of American oak?
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.
71
personal tell for Gruner Veltliner.
Green fruit and radish. Green melon specifically.
72
color of Tempranillo- Rioja
Ruby with moderate minus to moderate concentration. I have seen darker examples. Especially in Ribera del Deuro.
73
fruit aromas for Tempranillo - Rioja
Tart and sweet fruits. Red fruit: cherry, strawberry, red currant Sour Asian plum Dried plum
74
Gran Reserva styles of Rioja will can display what 2 faults?
Oxidation, and Brettanomyces
75
Floral aromas for Tempranillo - Rioja
Red flowers, and dried flowers
76
Herbal aromas for Tempranillo - Rioja
Tobacco, and dill. Think dill pickle
77
other aromas for Tempranillo - Rioja
Sweet and Sour sauce. Iodine Leather Spice
78
Earth aromas for Tempranillo - Rioja
moderate to high minerality baked earth clay compost
79
Oak aromas of Tempranillo - Rioja
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
80
What is the structure for Tempranillo - Rioja
``` dry moderate plus body moderate to moderate plus tannin moderate plus acidity moderate to moderate plus abv % ```
81
color of Carmenere
dark ruby with purple tones moderate plus concentration can have staining of tears
82
fruit aromas of carmenere
ripe and lush fruit black fruit: cassis, blackberry, black plum, black cherry stewed tomato black cherry cake - red velvet cake
83
floral aromas of carmenere
violets and purple flowers
84
green, herbal, pyrazine aromas of carmenere
``` strong green notes contrast ripe fruit green bell pepper celery camphor jalepeno ```
85
spice aromas of carmenere
black pepper
86
oak aromas of carmenere
low to moderate use of new French oak chocolate campfire smoke
87
structure of carmenere
``` dry, with ripe attack moderate plus body moderate to moderate plus acidity moderate tannin moderate plus to high abv % ```
88
color of Marsanne - Northern Rhone white
yellow with hints of gold and green | moderate plus to high concentration
89
intensity of aromas for Marsanne - Northern Rhone white
moderate plus intensity
90
fruit aromas of Marsanne - Northern Rhone white
ripe stone fruit: apricot, apricot pit, white peach, white plum ripe tree fruit: quince, pear, baked apple melon orange marmalade, citron or lemon oil
91
are there any oxidation notes for Marsanne
yes, likely aromas of almond, marzipan, hazelnut root veg, or root beer
92
some wine making notes of Marsanne
yes, | some butter and cream
93
floral aromas of Marsanne
yes, | white flowers, honeysuckle, acacia
94
spice aromas of Marsanne
cinnamon, and musk
95
other aromas for Marsanne
beeswax, honey, parsnip, root beer
96
earth aromas of Marsanne
moderate to high minerality | granite and stone
97
oak aromas of Marsanne
``` neutral casks or low to moderate use of new French oak: vanilla pod, toast smoke baking spice ```
98
structure of Marsanne
``` dry moderate plus to full body moderate to moderate plus acidity moderate plus to high abv % phenolic bitterness ```
99
current menu item that would work with Hermitage blanc?
rissotto, brandied pears, toasted hazelnuts, and orange zest
100
what is cost?
abbreviation for primary fruit ``` C = citrus O = orchard S = stone T = tropical ```
101
what are the 3 basic colors for white wines?
straw yellow gold
102
color of Condrieu?
yellow or pale gold | with moder plus concentration
103
intensity of aromas for Condrieu
high intensity
104
primary fruit aromas for Condrieu
citrus - ripe: mandarin orange, ruby red grapefruit orchard - yellow / brown pear stone - ripe and lush: apricot, peach, peach pit tropical - mango and persimmon
105
floral aromas for Condrieu
honeysuckle jasmine orange blossom rose
106
spice aromas for Condrieu
``` cinnamon musk candied citrus peel anise gingerbread ```
107
what are some malolactic fermentation aromas
creme fraiche yogurt butter
108
earth aromas for Condrieu
moderate to moderate plus minerality stone granite
109
oak aromas for Condrieu
none, neutral, low to moderate | can be as much as 30% new French oak
110
California Viognier
oily texture sweetened cereal = fruit loops high abv % phenolic bitterness
111
color of Torrontes
yellow hints of green moderate plus concentration can sometimes be water white
112
intensity of aromas, Torrontes
high intensity | white perfumed aromas
113
primary fruit aromas for Torrontes
``` citrus - ripe: orange, meyer lemon orchard - pear , apple soda stone - ripe: peach tropical fruit - pineapple, guava, papaya others - melon and green grape / muscat ```
114
floral aromas for Torrontes
``` highly floral perfume orange blossom rose jasmine geraniums ```
115
unique aromas for Torrontes
hand lotion soap potpourri light musk
116
earth aromas for Torrontes
low to moderate | dry stone
117
oak influence for Torrontes
none
118
structure for Torrontes
``` dry moderate to moderate plus body moderate to moderate plus acidity moderate plus to high abv % possible bitterness ```
119
fruit for red wines
red blue black dried
120
fruit descriptor fruit SB / Semillon blend
green fig, dried green fruit, fig newton
121
color of Muscat
straw / yellow | moderate to moderate plus concentration
122
intensity of Muscat aromas
high | heady and perfumed
123
primary fruit aromas for Muscat
``` citrus - ripe: orange and tangerine orchard - yellow pear stone - ripe: yellow peach, apricot tropical - pineapple mango also can melon and grape aromas ```
124
floral aromas for Muscat
``` white, yellow, and red flowers honeysuckle rose orange blossom lilacs elderflower ```
125
herbal aromas for Muscat
slight vegetal notes
126
spice aromas for Muscat
musk potpourri cinnamon licorice
127
earth aromas for Muscat
moderate to moderate plus minerality | stony, button mushroom, dam cellar
128
oak aromas for Muscat
none | large neutral cask
129
structure of Muscat
``` dry moderate body moderate to moderate plus acidity moderate plus abv % bitterness ```
130
color of Gewurztraminer
yellow / gold | moderate plus to high concentration
131
intensity of Gewurztraminer aromas
high (heady)
132
primary fruit aromas for Gewurztraminer
citrus - orange marmalade, grapefruit pith orchard - ripe pear stone - ripe: peach jam, dried apricot tropical - lychee, pineapple, tropical fruit punch
133
florals for Gewurztraminer
rose | floral, perfume
134
spice for Gewurztraminer
``` cinnamon clove gingerbread musk potpourri exotic spices ```
135
other aromas of Gewurztraminer
honey bergamot oil face lotion perfume hand soap
136
earth aromas of Gewurztraminer
moderate to moderate plus stone granite
137
oak aromas of Gewurztraminer
no oak, or neutral oak
138
structure of Gewurztraminer
``` dry to off dry moderate plus to full body moderate acidity moderate plus to high abv % phenolic bitterness ```
139
color of Albarino
pale straw hints of green moderate minus concentration slight residual gas in youth
140
primary fruit aromas for albarino
citrus - ripe: orange, meyer lemon, ruby red grapefruit orchard - green apple stone - white peach, peach pit, apricot, nectarine melon fruit as well
141
floral aromas for Albarino
white and yellow florals | citrus and apple blossoms
142
other aromas for Albarino
``` bubblegum agave slight beer yeast leesy saline ```
143
earth aromas for Albarino
moderate plus minerality stone granite
144
oak aromas for Albarino
None
145
structure of Albarino
dry moderate body moderate plus acidity moderate abv %
146
color of Alsace Pinot Gris
yellow / pale gold possible slight copper and pink tones moderate to moderate plus concentration
147
intensity of aromas, Alsace Pinot Gris
moderate to moderate plus
148
primary fruit of Alsace Pinot Gris
citrus - candied citrus, meyer lemon, orange orchard - baked apple, quince stone - apricot and yellow peach tropical - pineapple, banana peel
149
floral aromas for Alsace Pinot Gris
apple blossoms | honeysuckle
150
spice aromas for Alsace Pinot Gris
exotic spices musk cinnamon
151
botrytis aromas for Alsace Pinot Gris
honey | ginger
152
other aromas for Alsace Pinot Gris
beeswax damp cellar nutty bitter almond
153
earth aromas for Alsace Pinot Gris
moderate to high minerality mushroom forest floor
154
oak aromas for Alsace Pinot Gris
large neutral casks
155
structure of Alsace Pinot Gris
``` dry to medium sweet moderate plus body moderate to moderate plus acidity moderate plus abv % phenolic bitterness ```
156
color of Pinot Grigio
pale straw hints of green possible slight copper and pink tones moderate concentration
157
intensity of aromas for Pinot Grigio
moderate intensity
158
primary fruit aromas for Pinot Grigio
citrus - lemon orchard - red and yellow apple stone - creamy, white peach and nectarine melon
159
floral aromas for Pinot Grigio
white and yellow flowers
160
herbal aromas for Pinot Grigio
watercress | arugula
161
other aromas for Pinot Grigio
peanut shell lager yeast stale beer
162
earth aromas for Pinot Grigio
``` Moderate to moderate plus minerality stone chalk ashen notes saline ```
163
oak aromas for Pinot Grigio
none
164
structure of Pinot Grigio
``` dry moderate body moderate plus acidity moderate abv % slight phenolic bitterness ```
165
color of Wachau Gruner Veltliner Federspiel
pale straw hints of green moderate minus concentration can have slight residual gas in youth
166
intensity of aromas for Wachau Gruner Veltliner Federspiel
moderate to moderate plus intensity
167
primary fruit aromas of Wachau Gruner Veltlier Federspiel
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
168
floral aromas for Wachau Gruner Veltliner Federspiel
white flowers - can be very floral
169
spice aromas for Wachau Gruner Veltliner Federspiel
Radish wasabi white pepper peppery green - watercress and arugula
170
green herbal notes for Wachau Gruner Veltliner Federspiel
``` sugar snap pea crisp green vegetable celery tarragon chive, chive blossom ```
171
will Wachau Gruner Federspiel have botrytis aromas
no, it is harvest too early for botrytis to develop, but Smaragd is harvest later and can have it
172
earth aromas for Wachau Gruner Federspiel
high minerality stone granite
173
other aromas common for Wachau Gruner Federspiel
leesy | smoke
174
oak aromas for Wachau Gruner Federspiel
none
175
structure of Wachau Gruner Federspiel
dry moderate body moderate plus acidity moderate abv %
176
color of Wachau Gruner Smaragd
straw / yellow / gold hints of green moderate to moderate plus concentration
177
intensity of aromas for Wachau Gruner Smaragd
moderate plus
178
primary fruit aromas of Wachau Gruner Smaragd
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
179
spice aromas of Wachau Gruner Smaragd
Radish white pepper lentils wasabi
180
floral aromas of Wachau Gruner Smaragd
white flowers
181
green / herbal aromas of Wachau Gruner Smaragd
slight chive tarragon sage
182
Can Wachau Gruner Smaragd have oxidative aromas
yes blanched almond nut
183
Can Wachau Gruner Smaragd have botrytis notes
yes slight ginger honey saffron
184
earth aromas for Wachau Gruner Smaragd
moderate to high minerality stone granite
185
other aromas for Wachau Gruner Smaragd
leesy | smoke
186
oak aromas for Wachau Gruner Smaragd
none | possible neutral large cask
187
structure of Wachau Gruner Smaragd
``` dry moderate plus body moderate plus acidity moderate plus to high abv % bitterness? ```
188
color of Melon de Bourgogne
watery to pale straw hints of green low to moderate concentration slight residual gas in youth
189
intensity of aromas for Melon de Bourgogne
moderate minus to moderate
190
primary fruit aromas for Melon de Bourgogne
CITRUS - tart lemon and lime ORCHARD - tart: green apple and green pear STONE - under-ripe white peach and nectarine no tropical fruit
191
floral aromas for Melon de Bourgogne
faint white flowers
192
herbal / root aromas for Melon de Bourgogne
``` dandelion greens nettles savory herbs peppery greens turnip / root vegetable ```
193
sur lie aromas for Melon de Bourgogne
``` leesy yeast sourdough sour beer slight cream ```
194
earth aromas for Melon de Bourgogne
high minerality saline / brine wet stones
195
oak aromas for Melon de Bourgogne
none
196
structure for Melon de Bourgogne
bone dry - to dry moderate minus to moderate body high acidity moderate minus to moderate abv %
197
color of Mosel kabinett Riesling
watery white hints of green brilliant, highly reflective low concentration
198
intensity of aromas for Mosel Riesling
high intensity
199
primary fruit aromas for Mosel Reisling
CITRUS - lemon, lime, grapefruit - zest ORCHARD - green apple, bosc pear, quince STONE - white peach, white plum, nectarine blackcurrant
200
are there any off aromas for Mosel Riesling
can have sulphuric note in youth
201
floral aromas for Mosel Riesling
white flowers jasmine fruit tree blossom
202
other aromas for Mosel Riesling
slight smoke candle wax panna cotta / meringue slight petrol
203
earth aromas for Mosel Riesling
high minerality slate crushed rock
204
oak aromas for Mosel Riesling
none
205
bottle age aromas for Mosel Riesling
honey petrol paraffin
206
structure for Mosel Riesling
off dry light body high acidity low abv %
207
color for Rheingau Riesling
straw hints of green and pale gold moderate concentration star bright
208
intensity of aromas for Rheingau Riesling
high intensity
209
primary fruit aromas for Rheingau Riesling
CITRUS - fresh / ripe: grapefruit, meyer lemon, orange ORCHARD - ripe: yellow apple, pear, quince STONE - nectarine, white peach, apricot, cherry TROPICAL - melon
210
floral aromas for Rheingau Riesling
``` white flowers wild flowers honeysuckle jasmine fruit tree blossoms ```
211
botrytis aromas for Rheingau Riesling
ginger honey saffron
212
slight herbal or spice aromas for Rheingau Riesling
lemongrass
213
other aromas for Rheingau Riesling
slight smoke candle wax panna cotta / meringue slight petrol
214
earth aromas for Rheingau Riesling
high minerality granite slate crushed rock
215
oak aromas for Rheingau Riesling
none | possible large neutral cask
216
bottle age aromas for Rheingau Riesling
honey petrol paraffin herbs: marjoram or spearmint
217
structure for Rheingau Riesling
off dry to medium sweet moderate minus body high acidity moderate minus abv %
218
color for Alsace Riesling
yellow / gold hints of green moderate plus concentration
219
intenisty of aromas for Alsace Riesling
high intensity
220
primary fruit aromas for Alsace Riesling
CITRUS - lemon, citronella, grapefruit ORCHARD - ripe / cooked: yellow apple, baked pear quince STONE - yellow peach, stewed apricot TROPICAL - pineapple, banana peel
221
floral aromas for Alsace Riesling
white flowers honeysuckle jasmine
222
botrytis aromas for Alsace Riesling
honey saffron ginger
223
spice aromas for Alsace Riesling
cardamom anise fennel
224
other aromas for Alsace Riesling
smoke candle wax slight petrol
225
earth aromas for Alsace Riesling
high mineral stone white mushroom
226
oak aromas for Alsace Riesling
none, or large neutral casks
227
bottle age aromas for Alsace Riesling
``` honey petrol paraffin marzipan browned toast ```
228
structure for Alsace Riesling
dry moderate to moderate plus body high acidity moderate plus to high abv %
229
color of Australia Riesling
pale straw hints of green moderate concentration sometimes southern hemisphere wines have extra concentration of color
230
primary fruit aromas for Australia Riesling
CITRUS - ripe: lime, lime candy, lemon ORCHARD - tart green apple STONE - white peach, white nectarine TROPICAL - passion fruit guava
231
floral aromas for Australia Riesling
``` white flowers purple flowers linden lime blossom rose ```
232
other aromas for Australia Riesling
kerosene petrol margarita salt
233
earth aromas for Australia Riesling
moderate plus minerality slate steely
234
structure for Australia Riesling
dry moderate to moderate plus body high acidity moderate to moderate plus abv %
235
color of Vouvray - Chenin Blanc
pale straw or straw hints of green moderate concentration
236
intensity of Vouvray aromas
moderate to moderate plus
237
primary fruit aromas for Vouvray
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
off aromas for Vouvray
sulphuric note in youth oxidative notes - bruised apple, bitter nut, almond cheese rind, soft cheese
239
floral aromas of Vouvray
orange blossom jasmine honeysuckle
240
herbal aromas of Vouvray
``` chamomile herbal tea medicinal notes dandelion greens wasabi savory herbs tree bark ```
241
botrytis
possible honey - especially with bottle age ginger marmalade
242
other aromas of Vouvray
wet wool | lanolin
243
earth aromas of Vouvray
``` moderate plus to high minerality damp straw limestone / tuffeau wet stones white mushroom ```
244
oak for Vouvray
none or neutral casks
245
structure of Vouvray
dry to off dry (dry examples typically have slight rs moderate body high acidity moderate minus to moderate abv %
246
color of Savenierres
pale yellow hints of gold | moderate plus concentration
247
primary fruit aromas for Savenierres
CITRUS - tangerine, bergamot, lemon ORCHARD - golden ox apple, quince, yellow pear STONE - dried apricot TROPICAL - none
248
oxidative aromas for Savenierres
``` yes bruised or rotten apple cider bitter nut almond marzipan pistachio cheese rind savenierres is more oxidative than vouvry ```
249
floral aromas of savenierres
honeysuckle jasmine white flowers
250
earth aromas of savenierres
``` chamomile / herbal tea medicinal notes dandelion greens wasabi savory herbs tree bark ```
251
botrytis in savenierres
``` yes, possible honey, especially with bottle age saffron ginger marmalade ```
252
other aromas of savenierres
yes, | wet wool, lanolin
253
earth aromas of savenierres
``` moderate plus to high minerality damp straw schist wet stones white mushroom ```
254
oak aromas for savenierres
none or neutral casks
255
structure of savenierres
``` dry moderate plus to full body high levels of extract high acidity moderate plus to high abv % ```
256
color of Chablis / chardonnay
pale straw to straw hints of green moderate concentration
257
intensity of aromas for Chablis
moderate intensity
258
primary fruit aromas of Chablis
CITRUS - lemon ORCHARD - green/ yellow apple, pear, quince STONE - white peach, yellow cherry TROPICAL - melon
259
off aromas of Chablis
sulphur in youth flint burnt match slight cabbage
260
oxidative aromas for Chablis?
yes, especially if neutral barrels are employed hazelnut almond cheese rind
261
floral aromas for Chablis
faint white flowers apple blossoms hawthorne acacia
262
earth aromas for Chablis
``` high minerality stone chalk saline / sea spray - think low tide - smells cold oyster shell button mushroom ```
263
oak for Chablis
none or neutral
264
structure of Chablis
bone dry to dry moderate to moderate plus body moderate plus to high acid moderate to moderate plus abv %
265
color of beaune chardonnay
straw / yellow / pale gold | moderate to moderate plus concentration
266
intensity of aromas beaune chardonnay
moderate to moderate plus intensity
267
primary fruit aromas for beaune chardonnay
CITRUS - lemon ORCHARD - green / yellow apple, pear, quince STONE - white peach, yellow cherry TROPICAL - melon
268
oxidative aromas for beaune chardonnay
almond hazelnut cheese rind
269
malolactic aromas for beaune chardonnay
slight butter creme fraiche sour cream
270
floral aromas for beaune chardonnay
``` white flowers acacia hawthorne honeysuckle apple blossom ```
271
other aromas for beaune chardonnay
slight spice | slight savory herb - sage
272
earth aromas for beaune chardonnay
moderate to high minerality limestone button mushroom
273
oak aromas for beaune chardonnay
``` low to high use of new French oak toffee salted caramel butterscotch sweet baking spice cinnamon toast smoke ```
274
bottle age aromas for beaune chardonnay
truffle honey nut
275
structure for beaune chardonnay
dry moderate to full body moderate plus to high acidity moderaet to modreate plus abv %
276
color of California chardonnay
yellow / pale gold | moderate plus concentration
277
intensity of aromas for California chardonnay
moderate to moderate plus
278
primary fruit aromas for California chardonnay
CITRUS - ripe: meyer lemon ORCHARD - yellow apple, baked apple STONE - ripe: apricot, peach, peach pit TROPICAL - ripe pineapple, mango, melon
279
oxidative notes for California chardonnay
hazelnut | almond
280
malolactic aromas for California chardonnay
butter yogurt creme fraiche sour cream
281
other aromas for California chardonnay
sweet | canned corn
282
earth aromas for California chardonnay
low minerality | slight limestone
283
oak aromas for California chardonnay
``` moderate to high use of new French oak toffee salted caramel butterscotch sweet baking spices vanilla pie crust toast ```
284
structure of California chardonnay
dry (may have slight rs) moderate plus to full body moderate acidity moderate plus to high abv %
285
color of sancerre
pale straw hints of green moderate concentration
286
intensity of aromas for sancerre
moderate to moderate plus
287
primary fruit aromas for sancerre
``` CITRUS - tart: grapefruit, lemon, lime ORCHARD - tart: green apple, green pear STONE - under ripe white peach TROPICAL - slight kiwi, passionfruit gooseberry cucumber ```
288
floral aromas for sancerre
faint white flowers | citrus blossoms
289
herbal aromas for sancerre
``` cut grass green bell pepper black currant bud box tree nettles tarragon ```
290
earth aromas for sancerre
high minerality wet stones chalk crushed rocks
291
oak aromas for sancerre
none | neutral casks
292
structure of sancerre
dry moderate body high acidity moderate to moderate plus abv %
293
color of Marlborough NZ SB
pales straw hints of green moderate concentration
294
intensity of aromas for Marlborough NZ SB
high
295
primary fruit aromas for Marlborough NZ SB
CITRUS - grapefruit, lemon, lime ORCHARD - not much STONE - not much TROPICAL - melon, gooseberry, passion fruit, guava, pineapple
296
florals for Marlborough NZ SB
faint white florals | citrus blossoms
297
herbal aromas for Marlborough NZ SB
``` pyrazine cut grass asparagus canned pea green bell pepper jalapeno, rhubarb ```
298
earth aromas for Marlborough NZ SB
low to moderate wet sand chalk
299
oak aromas for Marlborough NZ SB
none
300
structure for Marlborough NZ SB
dry moderate body high acidity moderate to moderate abv %
301
color of California Sauvignon Blanc
straw hints of green moderate concentration
302
intensity of aromas for California Sauvignon Blanc
moderate plus intensity | less pronounced varietal character
303
primary fruit aromas for California Sauvignon Blanc
CITRUS - ripe: ruby red grapefruit, lemon, mandarin orange ORCHARD - red apple STONE - white peach, nectarine TROPICAL - passion fruit, guava, kiwi, melon
304
floral aromas for California Sauvignon Blanc
white florals citrus blossom honeysuckle - RN
305
herbal / green aromas for California Sauvignon Blanc
cut grass celery tarragon lemon grass
306
earth aromas for California Sauvignon Blanc
low to moderate minerality | river rock
307
oak aromas for California Sauvignon Blanc
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
structure of California Sauvignon Blanc
dry moderate plus body moderate plus to high acidity moderate plus to high abv %
309
color of Graves Bordeaux Blanc
yellow / pale gold hints of green moderate plus concentration of color
310
intensity aromas Graves Bordeaux Blanc
moderate inensity
311
primary fruit aromas for Graves Bordeaux Blanc
CITRUS - grapefruit, lemon ORCHARD - green and yellow apple, green fig STONE - nectarine, peach, apricot TROPICAL - pineapple, passionfruit, melon
312
floral aromas for Graves Bordeaux Blanc
honeysuckle | faint white flowers
313
herbal aromas for Graves Bordeaux Blanc
cut grass celery celery sees
314
earth aromas for Graves Bordeaux Blanc
gravel | wet rocks
315
other aromas for Graves Bordeaux Blanc
bees wax lanolin cream soda sunflower seed
316
oak aromas for Graves Bordeaux Blanc
moderate to high - 50 % use of new French oak vanilla toast
317
structure of Graves Bordeaux Blanc
dry moderate to moderate plus body moderate plus to high acidity moderate to moderate plus abv %
318
color of Hunter Semillon
straw hints of green medium minus concentration
319
intensity of aromas for Hunter Semillon
moderate plus
320
primary fruit aromas for Hunter Semillon
CITRUS - lemon, lemon marmalade ORCHARD - tart, green apple, green fig STONE - none TROPICAL - none
321
floral aromas for Hunter Semillon
honeysuckle | lemon blossom
322
herbal aromas for Hunter Semillon
slight grassy savory herb hay
323
bottle age aromas for Hunter Semillon
honey brown toast creme brulee umami
324
Other aromas for Hunter Semillon
waxy candle wax Panna cotta
325
earth aromas for Hunter Semillon
strong | stone
326
oak aromas for Hunter Semillon
none
327
structure for Hunter Semillon
dry moderate minus body high acidity moderate minus to moderate abv %
328
What does Sauternes taste like
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
how much sugar does Sauternes have?
typically 85 - 150 grams
330
color of Medoc Cabernet based blend
dark ruby, purple | moderate plus concentration
331
intensity of aromas for Medoc Cabernet based blend
moderate plus
332
primary fruit aromas for Medoc Cabernet based blend
black fruit: blackcurrant, cassis, blackberry, black cherry | slight red fruit, and plum
333
herbal / green aromas for Medoc Cabernet based blend
``` sage green bell pepper mint tobacco dried savory herbs ```
334
spice aromas for Medoc Cabernet based blend
green peppercorn anise clove
335
other aromas for Medoc Cabernet based blend
``` leather pencil shavings cedar iodine medicinal game cigar box ```
336
earth aromas for Medoc Cabernet based blend
``` moderate plus to high minerality graphite gravel iron damp soils mushroom ```
337
oak aromas for Medoc Cabernet based blend
``` moderate plus to high use of new French oak baking spices clove smoke coffee vanilla roasted nut cedar ```
338
structure for Medoc Cabernet based blend
``` dry moderate to moderate plus body moderate plus to high tannin moderate plus acidity moderate to moderate plus abv % ```
339
color of Napa Cabernet
dark purple | high concentration
340
intensity of aromas for Napa Cabernet
moderate plus intensity
341
primary fruit aromas for Napa Cabernet
Lush red fruit: sweet cherry, raspberry Ripe lush black fruit: blackcurrant, cassis, blackberry, black cherry Boysenberry, blueberry
342
floral aromas for Napa Cabernet
purple flowers | violets
343
herbal aromas for Napa Cabernet - cooler vintages
``` sage mint green bell pepper tobacco eucalyptus ```
344
spice (sweet) aromas for Napa Cabernet
``` anise cocoa cinnamon clove all spice nutmeg ```
345
other aromas of Napa Cabernet
cedar pencil shaving sweet leather cigar box
346
earth aromas for Napa Cabernet
low to moderate plus minerality volcanic, ashen gravel loamy
347
oak aromas for Napa Cabernet
``` moderate plus to high use of new French oak all spice nutmeg clove smoke toast coffee vanilla roasted nut cocoa cedar ```
348
structure of Napa Cabernet
``` dry - ripe attack full body moderate plus to high tannin moderate acidity moderate plus to high abv % ```
349
how is Coonawarra Cabernet different?
prune intense green character: eucalyptus, mint, green bell pepper, sage look for fruity acidity - acidulation
350
what aroma does Chilean Cabernet display that other Cabernet typically does not?
green and black olive | it typically has lower abv % , and lower acidity
351
color of chinon
dark ruby moderate to moderate concentration pink / purple rim variation in youth
352
intensity of aromas for chinon
moderate plus intensity
353
primary fruit aromas for chinon
bright red fruit: raspberry, cranberry, red cherry, cherry pit tart black fruit: black cherry, black currant, blackberry under ripe fruits
354
what unique winemaking aromas can chinon have
carbonic maceration | stem inclusion
355
floral aromas for chinon
violets lilacs white and red flowers
356
herbal / green / pyrazine aromas for chinon
``` green bell pepper serrano pepper celery seed grass sage tobacco ```
357
other aromas for chinon
leather cedar cigar box
358
earth aromas for chinon
high minerality graphite pencil lead gravel dust
359
oak aromas for chinon
neutral | some top cuvees will include new oak
360
structure for chinon
``` bone dry to dry moderate plus body moderate plus tannin moderate plus acidity moderate to moderate plus abv % ```
361
color of Corvina, Amarone della Valpolicella
ruby, dark ruby garnet rim variation moderate plus concentration high viscosity
362
intensity of aromas for Corvina, Amarone della Valpolicella
high intensity
363
Primary fruit aromas for Corvina, Amarone della Valpolicella
``` ripe / syrupy red fruit: red cherry, red plum, raspberry black cherry blackberry prune raisin dried cherry ```
364
flaws for Corvina, Amarone della Valpolicella
volitile acidity oxidation both are likely
365
floral aromas for Cornvina, Amarone della Valpolicella
highly floral roses dried florals
366
spice aromas for Corvina, Amarone della Valpolicella
licorice | cinnamon
367
other aromas for Corvina, Amarone della Valpolicella
``` honey chocolate resin tar leather bitter almond smoke tobacco ash game ```
368
earth aromas for Corvina, Amarone della Valpolicella
moderate to high minerality
369
oak aromas for Corvina
large neutral casks | modern producers may incorporate new barrels
370
structure of Corvina
``` dry to off dry (max 12 g/l rs) full body moderate plus acidity moderate plus tannin high abv % ```
371
Color of South Africa Pinotage
dark ruby with purple tones moderate plus concentration stained tears
372
intensity of aromas for Pinotage
moderate plus intesity
373
primary fruit aromas for Pinotage
roasted / charred black and red fruit blackberry blackcherry slight fig
374
Major clue for Pinotage
``` Brettanomyces saddle leather clove smoke band aid ```
375
other aromas for Pinotage
sanguine fresh paint rubber or burnt rubber barbeque
376
oak aromas for Pinotage
moderate to high use of new oak
377
structure of Pinotage
``` dry moderate plus body moderate tannin moderate plus acidity moderate plus abv % ```
378
color of Right Bank Merlot
ruby color with garnet tones | moderate to moderate plus concentration
379
intensity of aromas for Right Bank Merlot
moderate plus intensity
380
primary fruit aromas for Right bank Merlot
red fruit: strawberry, raspberry, red cherry blue fruit: plum and blueberry black fruit: blackberry and blackcherry fig and fruitcake
381
floral aromas for Right Bank Merlot
purple flowers | violets
382
herbal aromas for Right Bank Merlot
mint bay leaf fern tobacco
383
spice aromas for Right Bank Merlot
licorice anise christmas spice
384
earth aromas for Right Bank Merlot
moderate plus to moderate minerality clay mushroom truffle
385
oak aromas for Right Bank Merlot
``` moderate plus to high use of new French oak chocolate coffee cinnamon vanilla ```
386
structure of Right Bank Merlot
``` dry moderate to moderate plus body moderate to moderate plus acidity moderate to moderate plus tannin moderate plus abv % ```
387
color of northern Rhone Syrah
ruby / purple | moderate plus to high concentration
388
intensity of aromas for northern Rhone Syrah
moderate plus intensity
389
primary fruit aromas for northern Rhone Syrah
red fruit: raspberry blue fruit: blueberry, and boysenberry black fruit: blackberry, black cherry, black plum condition of fruit is tart / ripe
390
color of Aussie Shiraz
opaque dark purple color high conentration deeply stained tears
391
intensity of aromas for Shiraz
high intensity
392
primary fruit aromas for Aussie Shriaz
Raspberry liqueur, mulberry lush blue fruit: blueberry, and plum ripe lush black fruit: blackberry and cassis dried fruit: fig, raisin, and date
393
floral aromas for Aussie Shiraz
purple and red flowers | lavender - less prominent than in Northern Rhone examples
394
herbal / green aromas for Aussie Shiraz
Eucalyptus mint / menthol herbs de provence rosemary
395
spice aromas for Aussie Shiraz
black pepper dried savory spices licorice christmas spice / fruitcake
396
other aromas for Aussie Shiraz
bitter chocolate smoke grilled meat
397
earth aromas for Aussie Shiraz
low to moderate minerality | loam / clay
398
oak aromas for Aussie Shiraz
``` low to high use of new American oak or French oak vanilla coconut dill chocolate mocha baking spice cumin curry / fenugreek maple ```
399
structure of Aussie Shiraz
``` dry - often with 2 - 4 ounces of rs full body moderate to moderate plus acidity moderate to moderate plus tannin high abv % ```
400
key argument for Aussie Shiraz
``` high concentration of color - opaque ripe lush fruit eucalyptus or mint smoke or game high abv % ```
401
color for Chianti Classico
light ruby garnet tones / slight moderate minus to moderate concentration blending grapes can make color darker
402
color for Burnello di Montalcino
dark ruby garnet rim moderate plus concentration
403
primary fruit for Sangiovese
``` tart red fruit: sour cherry, raspberry, cranberry, red currant red apple black cherry mulberry tomato ```
404
floral aromas for Sangiovese
dried flowers | potpourri
405
herbal green aromas for Sangiovese
``` fennel roasted savory herbs thyme rosemary marjoram camphor bitter root ```
406
spice aromas for Sangiovese
clove smoke (brettanomyces indicators) coffee oak spices
407
other aromas of Sangiovese
``` sanguine blood balsamic animal leather tar ```
408
earth aromas of Sangiovese
moderate to high minerality clay crushed rock baked earth
409
structure for Sangiovese / Chianti Classico
``` bone dry to dry moderate to moderate plus body moderate plus to high tannin moderate plus to high acidity moderate to high abv % ```
410
structure for Sangiovese / Brunello di Montalcino
``` bone dry to dry full body high tannin high acidity moderate plus to high abv % ```
411
oak regime for Sangiovese
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
color of Gamay
bright ruby purple tones low to moderate plus concentration possible residual gas from carbonic maceration
413
intensity of aromas Gamay
moderate plus to high
414
primary fruit aromas for Gamay
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
floral aromas of Gamay
violets lilacs peonies
416
other aromas for Gamay
slight black pepper | dry savory herbs
417
earth aromas of Gamay
moderate to high minerality wet granite stone crushed rock
418
oak aromas for Gamay
none
419
structure of Gamay
``` dry moderate minus to moderate body moderate plus to high acidity low to moderate minus tannin moderate to moderate plus abv % ```
420
color of Pinot Noir - Burgundy
light ruby / ruby | moderate minus to moderate concentration
421
intensity of aromas Pinot Noir - Burgundy
moderate plus intensity
422
primary fruit aromas for Pinot Noir - Burgundy
tart to just ripe red fruit: red cherry, raspberry, cranberry, wild strawberry Possible black cherry, beet, beetroot, tomato
423
floral aromas for Pinot Noir - Burgundy
purple and red flowers violets lilacs potpourri
424
herbal / vegetal aromas for Pinot Noir - Burgundy
``` tea leaf dried herbs fennel rhubarb sweet squash ```
425
spice aromas for Pinot Noir - Burgundy
red licorice anise clove
426
other aromas of Pinot Noir - Burgundy
game | leather
427
earth aromas of Pinot Noir - Burgundy
``` moderate to high minerality flouride limestone mushroom forest floor damp leaves ```
428
oak aromas for Pinot Noir - Burgundy
``` neutral to high use of new French oak toast vanilla bean smoke baking spice cinnamon roasted nut caramel ```
429
structure of Pinot Noir - Burgundy
``` dry moderate to moderate plus body moderate plus acidity moderate minus to moderate plus tannin moderate to moderate plus abv % ```
430
color of Pinot Noir - Russian River Valley
high clarity bright ruby color moderate concentration
431
intensity of aromas for Pinot Noir - RRV
moderate plus intensity
432
primary fruit for Pinot Noir - RRV
ripe / lush red fruit: strawberry jam, cherry, raspberry | ripe black cherry, plum, prune
433
floral aromas for Pinot Noir RRV
purple and red flowers | Potpourri
434
herbal aromas for Pinot Noir RRV
tea leaf citrus zest peel
435
spice of Pinot Noir RRV
red licorice clove cinnamon
436
other aromas of Pinot Noir RRV
cola and cola nut
437
earth aromas of Pinot Noir RRV
moderate minerality
438
oak aromas of Pinot Noir RRV
``` moderate plus to high use of new French Oak 1/3 new toast vanilla bean smoke baking spices clove cinnamon roasted nut caramel ```
439
structure of Pinot Noir RRV
``` dry with ripe attack moderate plus body moderate plus acidity moderate minus to moderate tannin moderate plus to high abv % ```
440
color of Oregon Pinot Noir
Ruby | moderate concentration
441
aromatic intensity of Oregon Pinot Noir
Moderate plus intensity
442
primary fruit aromas for Oregon Pinot Noir
ripe lush red fruit: strawberry, cherry, raspberry Ripe black cherry blueberry
443
floral aromas for Oregon Pinot Noir
purple and red flowers | potpourri
444
herbal aromas for Oregon Pinot Noir
tea leaf citrus zest / peel tomato leaf
445
earth aromas for Oregon Pinot Noir
``` moderate plus minerality wet leaves compost mushroom forest floor ```
446
spice aromas for Oregon Pinot Noir
red licorice | oak spices
447
oak aromas for Oregon Pinot Noir
``` moderate to high use of new French Oak vanilla baking spices coffee chocolate caramel ```
448
structure for Oregon Pinot Noir
``` dry - with ripe attack moderate plus body moderate plus acidity moderate minus to moderate tannin moderate plus to high abv % ```
449
color of zinfandel
ruby / dark ruby moderate to moderate plus concentration color and concentration are highly affected by blending other grapes
450
intensity of aromas for zinfandel
moderate plus to high intensity
451
primary fruit aromas for zinfandel
``` jammy / brambly berry fruit raspberry black cherry cherry compote blackberry cassis blueberry cranberry jam raisin fig peach yogurt apricot ```
452
non fruit aromas for zinfandel
black pepper briar slight potting soils soil turned earth
453
oak aromas for zinfandel
``` neutral to moderate use of new American Oak, French Oak, or mixed barrels vanilla sawdust coconut chocolate mocha coffee caramel dillweed cinnamon ```
454
structure of zinfandel
``` dry - often with perceptible rs full body moderate to moderate plus tannin moderate to moderate plus acidity high abv % ```

Blind tasting (5 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions