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Gerald AS Preparation > Blind tasting vocab > Flashcards

Blind tasting vocab Flashcards

1
Q

Rielsing Australia

A
  • High intensity aromas
  • Ripe Citrus (Lime, Lime Candy, Lemon), Stone Fruit (White Peach, White Nectarine), Tart Tree Fruit (Green Apple), Slight Tropical Fruit (Passion Fruit, Guava)
  • Floral: White Flowers - apple and citrus blossom
  • Petrol
  • Steely, slate, moderate minerality
  • Dry, high acidity, medimum alcohol and medium body
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2
Q

Riesling Mosel

A
  • High intensity aromas
  • Tart Tree Fruits (Green Apple, Quince), Citrus/Citrus Peel (Lemon, Lime, Grapefruit), Stone Fruit (White Peach)
  • Floral: White Flowers, Jasmine
  • High minerality - Slate
  • Slight pertrol and honey thru bottle aging
  • Off-Dry to Medium Dry, Light Body, High Acidity, Low Alcohol
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3
Q

Riesling Alsace

A
  • Ripe Tree Fruits (Yellow Apple, Baked Pear, Quince), Citrus (Lemon, Grapefruit), Stone Fruit (Yellow Peach, Stewed Apricot), Tropical Fruit (Pineapple), Banana/Banana Peel
  • White Flowers, Honeysuckle, Jasmine
  • Botrytis: Ginger, Honey
  • Earth: High Minerality, flinty
  • Honey and petrol thru bottle aging
  • Oak: None or Large Neutral Cask
  • Dry, Moderate to Moderate Plus Body, High Acidity, Moderate to Elevated Alcohol
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4
Q

Cabs Left Bank Bordeaux

A
  • Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry)
  • Floral: Purple Flowers, Violets
  • Herbal/Green: Green Bell Pepper, Tobacco
  • Spice (Savory): Green Peppercorn, Anise, Clove
  • Other: Leather, Cedar Wood, Game, Cigar Box
  • Earth: Moderate Plus to High Minerality, Graphite, Gravel, Mushroom, Forest Floor
  • Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
  • medium-to-full bodied and bone dry to dry. alcohol: medium-to medium plus in warm vintages; acidity: medium-plus; tannin: medium-plus to high.
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5
Q

Cabs Napa Valley

A
  • Fruit: Ripe even jammy Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry)
  • Floral: Purple Flowers, Violets
  • Herbal/Green (in cooler vintages): Green Bell Pepper, Tobacco, (Eucalyptus, Mint for Coonawara)
  • Spice (Sweet): Anise, Cinnamon, Clove, Nutmeg
  • Other: Cedar, Pencil Shavings, Cigar Box, olive
  • Oak: Moderate Plus to High Use of New French Oak (Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla)
  • Structure; alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium-plus to high
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6
Q

Nebbiolo

A
  • Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Dried Plum/Prune and Dried Cherry
  • Significant Volatile Acidity, Oxidation (orange in rim)
  • Floral: Rose petal floral, tar, vegetal-forest floor, mushroom/truffle-earth, and wood; a unique combination of floral and earthy aromas.
  • Palate: medium to full-bodied and bone dry.
  • Structure: alcohol: medium-plus to high; acidity: medium-plus to high; tannin: high.
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7
Q

Sangiovese

A
  • Nose: bright red fruits (Sour Cherry, Raspberry, Cranberry) with blood orange, tomato leaf-green herb, sandalwood, chalky earth, and wood notes. Some wines have Cabernet blended in and display darker fruit qualities as well.
  • Floral: Dried Flowers, Potpourri
  • Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary
  • Spice: Clove, Coffee/Oak Spices
  • Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
  • Palate: medium to full-bodied and dry.
  • Structure: alcohol: medium to medium-plus; acidity: medium-plus to high; tannin: medium-plus to medium-high. Wood more detectable.
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8
Q

Syrah Northern Rhone

A
  • Sight: medium to deep ruby with purple highlights.
  • Nose: black and red fruits, white and black pepper, floral, sour green plum, bacon/smoked meat, Mediterranean herbs, tobacco ash, stone-mineral, and oak. Iodine.
  • Palate: medium to full-bodied and dry to bone dry.
  • Structure: alcohol: medium to medium-plus; acidity: medium to medium-plus; tannin: medium-plus to high.
  • ID Keys: look for the combination of floral, red and black fruits, pepper, greengage (sour green plum), tobacco ash, smoky-meats, and stony minerality.
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9
Q

Shiraz Barossa

A
  • Sight: opaque ruby purple.
  • Nose: ripe, concentrated black fruits as well as red and dried fruits; also black and white pepper, sweet spice, leather, and wood. American oak/French oak is traditionally used giving the wines pronounced vanillin, coconut, baking spices, and sawdust. Herbs of Eucalyptus, MInt; Chocolate
  • Palate: full bodied and dry.
  • Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium to medium-plus and infrequently high.
  • ID Keys: typical Barossa Shiraz is rich, ripe, and powerful, and can sometimes be confused with Zinfandel. Shiraz usually displays more depth of color than Zin; also look for the emphasis of black fruits, pepper, mint, leather and the use of American Oak. Mint and eucalyptus notes are very common.
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10
Q

Tempranillo Rioja Riserva/ Gran Riserva

A
  • Spain: Rioja Reserva and Gran Reserva
  • Sight: medium to deep ruby garnet.
  • Nose: dried red fruits (Red Cherry, Strawberry, dried plum), dried herb (tobacco, dill), and sunbaked earth; traditionally made wines show pronounced American oak character (dill-dried herb, vanilla, coconut, sweet spice, sawdust). Leather.
  • Palate: medium to medium-plus bodied and bone dry to bone.
  • Structure: alcohol: medium to medium-plus; acidity: medium-plus; tannin: medium to medium-plus.
  • ID Keys: traditional Rioja Reserva combines dried red fruits, leather, earth, and pronounced American oak flavors. Gran Reserva wines show even more oxidative character. It’s important to note that more producers are using French oak or a combination of French and American oak.
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11
Q

Zinfandel Dry Creek Valley

A
  • Sight: medium to deep ruby.
  • Nose: a combination of red, blue, black, and dried fruits with black and/or white pepper, bramble-briar, sweet spices, oak, and high alcohol. Some wines also display notes of peach-apricot and yogurt (artificial sweetness)
  • Palate: full-bodied and usually dry, but full-bodied wines often display jammy or stewed fruit with a touch of residual sugar.
  • Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium to medium-plus.
  • ID Keys: the tendency for Zinfandel to ripen unevenly is a key to recognition; some wines will show both raisiny and under ripe fruit in the same glass. Generally, Zinfandel tends to be a full-throttle red with ripe, jammy fruit, and pepper-spice qualities. Artificial sweetness.
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12
Q

Carmenere

A
  • Sight: deep ruby.
  • Nose: ripe black fruits with pronounced pyrazenic notes: green peppercorn, green herb/pepper-vegetal. A touch of earthiness is common. Chocolate, coffee beans. Floral notes of purple flowers like violets.
  • Palate: medium to full-bodied and dry.
  • Structure: alcohol: medium to medium-plus; acidity; medium to medium-plus; tannin: medium to medium-plus.
  • ID Keys: Carmenère is similar to Merlot with supple fruit, but the vegetal green peppercorn qualities make it unique and unmistakable.
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13
Q

Malbec

A
  • Sight: deep ruby purple.
  • Nose: ripe black cherry/berry and cassis with tart cranberry secondary notes; also violet, green herb, iron/blood, and wood spices. Some wines can display a touch of dusty earthiness.
  • Palate: medium-plus to full-bodied and dry.
  • Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium to medium-plus.
  • ID Keys: a combination of deep purple color, ripe and unripe fruits and floral qualities.
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14
Q

Gamay

A
  • Sight: medium to deep ruby with purple highlights
  • Nose: candied, artificial fruit basket derived from carbonic fermentation with confected red and tropical fruits,
    pear drops, bubble-gum, floral, green herb and stony earth. Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry), banana, cotton candy. Violets.
  • Palate: medium-bodied and dry to bone dry. Emphasis on candied fruit, herb and granitic soil
  • Structure: acidity: medium-plus; alcohol: medium to medium-plus, tannin: medium-minus to medium.
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15
Q

Viognier

A
  • Nose: Ripe/Lush Stone Fruit (Apricot, Peach, Peach Pit), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit), Tropical Fruit (Mango)
  • Floral: Honeysuckle, Jasmine
  • Spice: Candied Citrus Peel, Gingerbread
  • Other: Yogurt, Butter
  • Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Diminished to Moderate Acidity, Elevated Alcohol, Phenolic Bitterness
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16
Q

Semillon

A
  • Newer styled wines, especially those from the Hunter have little or no oak and bright lemon-lime citrus floral, tart Tree Fruit (Green Apple, Green Fig), and malic apple flavours.
  • Herbal: Slight Grassy, Hay
  • Other: Waxy
  • Strong Stony Minerality
  • Sharp acidity
17
Q

Chenin Blanc

A
  • Nose: red and golden apple, quince, lemon-lime citrus, peach-apricot, spring greens/herb, and pronounced chalky minerality/wet stone. used barrels or no wood at all. Oxidative bruised apple, apple purée
  • Floral: Orange blossom, honeysuckle, chamomile
  • Palate: Vouvray Sec and Savennières can be austere, bone dry and intensely flavoured wines with intense minerality. Vouvray Demi-Sec and Doux often display honey and botrytis notes with tart citrus and chalky minerality.
18
Q

Pinot Gris

A
  • Fruit: Stone Fruit (Apricot, Yellow Peach), Candied Citrus (Meyer Lemon, Orange), Ripe Tree Fruit (Baked Apple, Quince), Tropical Notes (Pineapple). Ripe, smoky yellow apple and melon
  • Floral: Faint White Flowers, Honeysuckle
  • Botrytis: Honey, Ginger
  • Other: Beeswax
  • Structure: Dry to Off Dry, Moderate Plus Body, Moderate Acidity, Moderate to Elevated Alcohol, Phenolic Bitterness
19
Q

Albarino

A
  • Nose: white peach, green pear, mandarin/orange and lime-citrus with notes of floral (white & yellow flowers), light herb, beer hops and wet stone minerality. Wood rarely used.
  • Palate: light to medium bodied and bone dry to dry.
  • Structure: alcohol: medium to medium-plus; acidity: medium-plus.
20
Q

Torrontés

A
  • Aromas/Flavors: High Intensity
  • Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava), Ripe Citrus (Orange, Lemon), Ripe Stone Fruit (Peach), Melon
  • Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums
  • Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice
  • Earth: Low to Moderate Minerality
  • Oak: None
  • Structure: Dry, Moderate Plus Body, Moderate to Elevated Acidity, Elevated Alcohol, Possible Phenolic Bitterness
21
Q

Gruner Veltiner

A
  • Cool climate wines tend to be lighter in body with tart green apple/pear, bright citrus fruits and herbal-vegetal qualities (celery, cabbage, radish, white pepper) with earth and/or mineral.
  • Warm climate have much riper fruit with notes of peach-nectarine, rhubarb, yellow apple, honey and more.
  • NO OAK
  • Palate: wines are generally very dry and styles range from light and racy to rich, weighty, and grand depending
    on specific region and producer.
  • Structure: alcohol: medium to high; acidity: medium-plus to high acidity.

Gerald AS Preparation (30 decks)

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