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Cépages Internationaux > Cépage Aromas > Flashcards

Cépage Aromas Flashcards

1
Q

Pinot Noir

A

Aromas : Red fruit (Strawberry, raspberry, red cherry)

Body : High acidty, Low to moderate Tannin

Climate : Cool Moderate

Methods : Typically single varietal

Ageing : Mushroom, forest floor

Aromas in the world :
France
Bourgogne AOC: light to medium body,
low tannins, high acidity, fresh red fruits
aromas
USA :
Very good pinot noir, ripe red fruit flavours, flavours from oak.
Chile :
Fruity wines, flavours of cooked strawberries. Expensive

South Africa :
Vibrant red fruit flavours. Very good and outstanding

Australia :
From light and fragrant wines to riper wines with cookes-red-fruit flavours and medium tannins.

New Zealand
Ripe and powerful pinot noir.
Pronouced fruit flavour, medium to full body and mediu tannins. Matured in oak. Required years to reach full potential.

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2
Q

Zifandel/Primitivo

A

Aromas

Body : High sugar level Medium to high acidity Medium to high tannin.

Climate : Warm

Methods : rosé and red wines, Red wine often often oaked

Ageing : earth and meat

Aromas in the world :
USA : Rosé wine are called white Zifandel. Medium sweet rosé. Short maceration rosé winemaking process. Colour Pink with simple aromas of red fruits.
Red Zifandel : black fruits and dried fruits aromas, dry, medium acidity, medium tannin, high alcohol, full body.
I
Italy : Soft, fruity, dry red wine for high-volume brands. Very good or outstanding examples can be made from controlled yield of grapes.

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3
Q

Merlot

A

Aromas : Just ripe : Green pepper, strawberry. Extra ripe : red cherry, plum, blackberry

Body : Medium acidity, medium tannin, light to full body.

Climate : moderate warm

Methods : oaked or unoaked

Ageing : dried fruit and tobacco.

Aromas in the world :
France : Bordeaux : blend with with Cabernet Sauvignon. Full Body, pronounced aromas of black fruits.

USA : Pronounced flavours from oak

Chile : Medium body, immediate consumption.

South Africa : Complex, age worthy red.

Australia : Blended with Cabernet Sauvignon

NZ : Light and fruity to full body and long lived.

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4
Q

Cabernet Sauvignon

A

Aromas : Just ripe : green pepper, mint. Extra ripe : red cherry and blueberry

Body : High acidity, high tannin

Climate : Moderate warm

Method : Oak maturation is common

Ageing : dried fruit, earth, forest floor.

Aromas in the world :

France : Bordeaux : soil of the left bank has a lot of stones (grave), help cabernet sauvignon to ripen.

USA : Napa Valley and Sonoma : Pronounced aromas of ripe black fruit, high tannins
Calistoga : full body, ripe flavours. California is for immediate consumption.

Chile : Very good quality/ Wines from the foothills of the mountain : herbal and herbaceous distinctive flavours.

South Africa : From fresh and herbal wines to full bodied with cooked fruit flavours. Cape blend = mix of cabernet sauvignon, merlot and pinotage.

Australia : Ripe black fruit aromas.
Coonawarra : herbal and blackcurrant flavours + smoke and cedar flavours from oak.

NZ : Blended with merlot. Fresh red and black fruits flavours and herbaceous notes

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5
Q

Syrah

A

Aromas : Just ripe : pepper, blackberry. Extra ripe : liquorice, red cherry.

Body : Medium to high tannin, medium to high acidity.

Climate : Moderate warm

Methods : Oak maturation is common

Ageing : dried fruits, leather, meat and earth.

Aromas in the world :
France (Northern Rhone) Cote rotie AOC : Tradition to co-ferment a small amount of viognier with the Syrah to add floral aromas. Complex and peppery Syrah from stony slopes.

Australia : Barossa Valley : Home to some of the ildest vines. Full body to high ripe tannins; cooked black fruits aromas, spicy flavours from oak.

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6
Q

Gamay

A

Aromas : Red fruits (raspberry, red cherry, red plum)

Body : High acidity, Low to medium tannins, light body

Climate : Moderate

Methods : Unoaked

Ageing : for early drinking

Aromas around the world :
Beaujolais AOC : Maximazing colour extraction while minimising tannin extraction = gives banan and candy aromas. Light body, low to medium tannin, red
fruit flavours.
Beaujolais crus (Fleurie AOC): red fruit aromas, medium to long finish. Concentrated and structured wine.

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7
Q

Grenache

A

Aromas : Red fruits (strawberry, red plum, red cherry), spice (white pepper, liquorice)

Body : Low to medium tannin, low acidity, High sugar level

Climate : Warm

Methods : Oaked or unoaked

Ageing : Earth, meat, dried fruit, caramel

Aromas in the world :
France :
Southern Rône: typically blend with Syrah.
Côtes du Rhône AOC: simple, chep, medium body, red-fruit and spices flavours.
Côte du Rhône village AOC: higher level.
Château neuf du pape AOC: full body, high alcohol.
South of France: Minervois AOC: for both red and rosé wines.
Red fruits flavours.

Spain :
Rioja DOCa: body and fresh red fruit.
Navarra DO: dry rosé wines.
Priorat DOCa: full body

Australia :
Outstanding wines with concentrated red-fruit and spice flavours.

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8
Q

Tempranillo

A

Aromas : Red fruits (strawberry, red cherry), blackfruit (blackberry, black plum).

Body : Medium acidity, medium tannin, light to full body.

Climate : Moderate warm

Methods : Oaked or unoaked

Ageing : Dried fruits, leather and mushroom

Aromas in the world :
Spain :
Rioja DOCa : must commonly a blend of grape variety(Grenache)
Ribera del Duero DO : very good quality, full body, fresh black fruits flavours.

A

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9
Q

Carmanere

A

Aromas : Herbaceous (green bell pepper), herbal (eucalyptus), blackfruits (blackberry).

Body : Medium to high acidity, high tannin, full body

Climate : Warm

Methods : often oaked

Ageing : Leather and earth

Aromas in the world :
Chile (Central Valley) :
Harvested when the grapes are not fully ripe = pugnent herbaceous characters (green bell pepper, tomato leaf).
Harvested when ripe = fresh black fruit and herbal aromas.
Deep colour, medium to high acidity, high tannins and full body. Maturation in oak barrels.

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10
Q

Malbec

A

Aromas : BLack Fruit (blackberry, black plum)

Body : High tannin, full body

Climate : Warm

Methods : often oaked

Aromas in the world :

Argentina (Mendoza) : Deep colour, full body, high tannins, flavours of black fruits. Maturation in new oak (+cloves and vanilla). Common blend with cabernet sauvigon and merlot.

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11
Q

Pinotage

A

Aromas : Red fruit (strawberry, raspberry, red cherry)

Body : High acidity, Medium tannin, medium to full body

Climate : Warm

Methods : Takes on strong flavours from oak : coffe, chocolate, smoke

Aromas in the wolrd : 
South Africa (Western Cape) : Medium tannins, high aicidity, medium to full body. Cape blends = blending of cabernet sauvignon and merlot.
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12
Q

Nebbiolo

A

Aromas : Red fruit (red cherry, red plum), floral (rose, violet), herbal (dried herbs)

Body : High acidity / high tannin

Climate : Moderate warm

Methods : Single varietal, oak maturation is common

Ageing : Mushrooms, tobacco, leather.

Aromas in the world :
Italy (Barolo DOCG) : most famous wine in the Piemont region. Full body, pronounced flavours, high tannins, high acidity

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13
Q

Barbera

A

Aromas : Red fruit (red cherry, red plum), spice (black pepper)

Body : High acidity, low to medium tannin

Climate : Moderate to warm

Methods : single varietal

Ageing : For early drinking but can age

Aromas in the world :
Italy : (Barbera d’Asti DOCG) :
low tannins, for early drinking.

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14
Q

Corvina

A

Aromas : Red fruit (red cherry, red plum)

Body : High acidity, low to medium tannin

Climate : Moderate warm

Methods : Often Blended, appassimiento methods often used

Ageing : for early drinking can also age

Aromas in the world :*

Italy :

Valpolicella DOC: light body, simple flavours, for early drinking.

Valpolicella classico DOC: more body and more complex.

Amarone della Valpolicella DOCG: Appassimento method. Dry to off dry, full body, high alcohol (15%), high tannins, fresh fruit and dried fruits flavours.

Recito della Valpolicella DOCG: Appasemento method. Sweet. The yeast cannot ferment the grapes because of the high sugar.

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15
Q

Sangiovese

A

Aromas : Red fruit (red cherry, red plum), herbal (dried herbs)

Body : High acidity, high tannin, medium to full body

Climate : Moderate warm

Methods : Often blended, often oaked

Ageing : For early drinking, can also age

Aromas in the world :

Italy :

Chianti DOCG: simple, inexpensive and for early drinking.

Chianti classico DOCG: red fruit and dried herbs aromas. Matured in oak (=cloves, cedar).

Chianti classico riserva DOCG: ageing potential.

Brunello di Montalcino DOCG: powerful, full body, high tannins, high acidity. Matured in oak.

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16
Q

Montepulciano

A

Aromas : Black fruit (black plum, clabk cherry)

Body : Medium acidity, high tannin

Climate : Moderate warm

Ageing : For early drinking

Aromas in the world

Italy (Montepulciano d’Abruzzo DOC : high volume of inexpensive wines.

17
Q

Riesling

A

Aromas : just ripe : pear, apple, blossom, citrus. Extra ripe : apricot, pineapple, mango, peach

Body : High acidity, sucpetible to botrytis/ noble rot. Dry to sweet.

Climate : cool to moderate

Methods : Unoaked

Ageing : honey, petrol

Aromas in the world :

Germany :
Mosel: light body, medium sweet, high acidity.

Rheingau: drier than Mosel Riesling and more body.

Pfalz: dry and medium body

France (Alsace AOC) : Dry, pronouced aromas, flavour intensity. Ripe citus, stone fruit, vibrant blossom aromas.
Sweeter styles are made from late-harvested grapes.

Australia : Fresh wines, dry style, pronouced
aromas of lime, peach, blossom and
petrol.

18
Q

Chenin Blanc

A

Aromas : Just ripe : apple, citrus. Extra ripe : Peach, pineapple, mango

Body : High acidity, suceptible to botrytis, noble rot. Dry to sweet

Climate : Cool, Moderate Warm

Methods : Oaked or unoaked

Ageing : Dried fruits, honey, nuts

Aromas in the world :
France (Vouvray AOC) :
Dry Vouvray: fresh apple flavours.
Off dry Vouvray = demi sec.
Sweet Vouvray: made from extra ripe or botrytis affected grapes.

South Africa :
Typically dry, medium body, flavours of peach, pineapple and sometimes vanilla from oak chips or staves.

19
Q

Sémillon

A

Aromas : Youthful : cut grass, apple, citrus/ Fully developped : honey, dried grape, chesnut.

Body : medium to high acidity, suceptible to botrytis and noble rot. LIght to full body

Climate : Moderate warm

Methods : Oaked or unoaked. Sometimes blended with sauvignon blanc.

Aromas in the world :
France :
Bordeaux AOC: commonly blended with Sauvignon Blanc to make both dry and
sweet wines.

Sauternes AOC: sweet wine, grapes have contracted botrytis/noble rot. Medium to high alcohol, full body, high acidity. Flavours of stone fruit, characters from oak maturation. Very good or outstanding quality

Australia :
Often blended with Sauvignon Blanc. Botrytised sweet wines. Light body, low alcohol, grapes harvested early, low sugar, high acidity, inert vessels, bottle when young.

20
Q

Furmint

A

Body : High acidity, suceptible to botrytis and noble rot.

Climate : Moderate

Methods : Oaked or unoaked

Ageing : Dried fruit, caramel, mushroom

Aromas in the world :
Hungary (Tokaj Aszu) : sweet wine with grapes affected by botrytis. Level of sweetness = number of Puttonyos. Amber in colour, ageing in oak. Fresh and dried stone
fruits flavours, citrus fruits, oak-derived aromas of deliberate oxidation. High acidity, long finish. Considered as the best and most complex sweet wines in the world.

21
Q

Chardonnay

A

Aromas : Just ripe : apple, pear, , citrus. Extra ripe : peach, melon, banana, pineapple

Body : Medium to high acidity. Dry . Light to full body

Climate : Cool Moderate warm

Ageing : hazelnut, mushroom

Aromas in the world :

France :
Bourgogne AOC : simple with apple and lemon flavours, high acidity.

Chablis AOC: dry, high acidity, falvours of apple, lemon and wet stones.

Mersault AOC, Puligny Montrachet AOC:
very good quality. Fermentation in oak barrels in contact with lees.

Mâcon AOC: fruity, unoaked, simple flavours.

Pouilly Fuissé AOC: stone fruit and tropical fruits flavours. Fermented and/or matured in oak barrels.

USA : Peach and pineapple flavours, medium acidity, medium body. In contact with oak chips or staves.

Napa Valley wines:
full body, tropical fruit, vanilla and spice from new oak.

Santa Barbara Country wines:
tropical fruit, high alcohol, pronouced flavours from oak.

Oreon wines:
fresh, high acidity, from citrus fruit to tropical notes flavours.

Australia :
Often blended with Semillon.
Adelaide Hills + Yarra Valley: ripe stone and tropical fruits
flavours, medium to high acidity.

Margaret river: medium to full
body, ripe stone fruit and tropical fruit flavours.

NZ :
Marlborough: very good quality. Ripe lemon, peach and lemon characters, high natural acidity.

Hawke’s bay: most widely planted white grape variety. Full
body, high acidity, pronouced stone fruit flavours.

Chile :
Casablanca Valley : fresh, citrus and stone fruit flavours.

South africa :
Western cape: often blended with chenin blanc.

Waleker Bay:
very good quality. High acidity, ripe stone fruit - tropical fruits
and oak flavours.

22
Q

Sauvignon blanc

A

Aromas : Just ripe :aspergus, green pepper, blossom, cut grass. Extra ripe : peach, passion fruit.

Body : High acidity, light to medium body.

Climate : Cool Moderate

Methods : Typically unoaked. Typically single varietal

Ageing : For early drinking

Aromas in the world :
France :
Loire Valley - Sancerre AOC and Pouilly Fumé AOC:
dry, high acidity, green fruit and herbaceous aromas.
Touraine AOC:
fruity and inexpensive.

Bordeaux AOC:
fresh aromas of grass and green apple.

Graves AOC and Pessac Leognan AOC:
more complex. Blend with Semillon and Sauvignon blanc.

NZ : Fruit flavours, pronouced green-bell-pepper and aspergus aromas.

Australia :
Margaret River : Herbaceous aromas.

Adelaide Hills : fresh, fruity, flavours from citrus to tropical fruit.

Chile : Casablanca Valley : very good quality.

South Africa :
Constantia : fresh, ripe tropical fruit and herbaceous aromas
Elgin : green fruit flavours.

USA : Grapes harveted early.

23
Q

Pinot Grigio

A

Aromas : Apple, citrus

Body :Dry, high acidity, light body, simple

Climate : Cool Moderate

Methods : Typically unaoked

Ageing : Honey, ginger

Aromas in the world :
Italy : Simple, unoaked, light body. Typically unexpensive

24
Q

Pinot Gris

A

Aromas : Banana, peach, mango

Body : Dry, off-dry or medium. Medium acidity. Full body, complex

Climate : Cool Moderate, Typically unoaked

Ageing : honey, ginger

Aromas in the world :
France : Grapes are picked later in the season. Medium acidity, High sugar. Medium to full body. Flavours of peach, mango, ginger.

25
Q

Gewurztraminer

A

Aromas : Floral (rose), stone fruit (peach, apricot), tropical fruit (lytchee)

Body : Low to medium aicidity. Full body. Dry to sweet.

Climate : Cool Moderate

Methods : Typically unoaked

Ageing : Honey, dried fruits

Aromas in the world :
Alsace AOC
Full body, low to medium acidity. Floral aromas, stone fruit, tropical fruit. Typically unoaked.

26
Q

Viognier

A

Aromas :
Floral (blossom), stone fruit (peach, apricot)

Body : Low to medium acidity, high alcohol. Dry. Medium to full body.

Climate : Moderate

Methods : Oaked or unoaked

Ageing : For early drinking

Aromas in the world :

Condrieu AOC: flavours from oak.

27
Q

Albarino

A

Aromas : Citrus fruit (lemon, grapefruit), stone fruit (peach, apricot)

Body : High acidity, medium body

Climate : Moderate

Methods Oaked or unoaked

Ageing : For early drinking

Aromas in the world :

Spain :
Dry, high acidity, medium body. Flavours of citrus fruit and stone fruit. Unoaked.

28
Q

Cortese

A

Aromas : Floral (blossom), green fruit (apple, pear) , citrus fruit (lemon).

Body : high acidity, dry, light body

Climate : Moderate warm

Methods : unoaked

Ageing : For early drinking

29
Q

Garganega

A

Aromas : Green fruit (apple, pear), citrus fruit (lemon), stone fruit (peach)

Body : High acidity, medium body, dry

Climate : Moderate warm

Methods : Unoaked

Ageing : for early drinking but also honey and nuts.

Aromas in the wolrd :
Italy :
Soava DOC, Soave Classico DOC: Veneto region.
Recito di Soave DOCG:
sweet wine made from grapes that have been harvested and dried using the appassimento method.

30
Q

Verdicchio

A

Aromas : Green Fruit(apple, pear), citrus fruit (lemon), herbal (fennel)

Body : High acidity, dry, medium body, dry

Climate : Moderate warm

Methods : Unoaked

Ageing : Early drinking but also honey and nuts

Aromas in the world :

Italy :
Verdicchio dei Castelli di Jesi DOC: Marche region.

31
Q

Fiano

A

Aromas : Stone fruit (peach), tropical fruit (melon, mango)

Body : Medium acidity, medium to full body

Climate : Moderate Warm

Methods : Can be aged on lees

Ageing : Early drinking but also honey and nuts

Aromas in the world :
Italy :
Fiano di Avellino DOCG: Campania region.

Cépages Internationaux (2 decks)

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