Certification Exam Grape Varieties Flashcards
Albarino
Body: 1
Sweetness: 2
Tannin: 1
Acidity: 5
Alcohol: 3
Styles: LW
One of the most delightfully refreshing whites from the Iberian Peninsula. It’s found in cooler areas, close to the sea, which is how it gains its salty flavors.
Pairing:
Albarino pairs exceptionally well with fin fish and light meats matched with leafy herbs. You’ll love it with fish tacos.
Primary Flavors and Aromas:
Lemon Zest
Grapefruit
Honeydew
Nectarine
Saline
Serving:
38-45 F (Ice Cold)
Cellar 1-5 Years
Where it grows: (13,650 Acres - Uncommon)
Portugal (Vinho Verde, Teja)
Spain (Rias Baixas, Catalonia)
Chardonnay aka Chablis, Morillion, Bourgogne Blanc
Body: 3
Sweetness: 2
Tannin: 1
Acidity: 3
Alcohol: 4
Styles: SP, LW, FW
Description:
One of the world’s most popular grapes. Chardonnay is made in a wide range of styles from sparkling Blanc de Blancs to rich, creamy white wines aged in oak.
Pairing:
Chardonnay pairs best with subtle spices and flavors. For example, try matching it with creamy, buttery flavors and soft textures. Lobster is a winning match.
Primary Flavors and Aromas:
Yellow Apple
Starfruit
Pineapple
Vanilla
Butter
Serving:
45-55 F (Cold)
Cellar 5-10 Years
Where it grows: (484,615 Acres - Popular)
See books for countries
Chenin Blanc aka Steen, Pineau de la Loire
Body: 2
Sweetness: 1-4
Tannin: 1
Acidity: 5
Alcohol: 3
Styles SP, LW, AW, DS
Description:
It’s hard not to love Chenin Blanc given its diversity of styles from lean, dry whites and aromatic sparklers to sweet golden nectars and rich, balanced brandy.
Pairing:
Given the wide range of styles Chenin Blanc is quite versatiule. That said you cannot fail pairing Chenbin Blanc with Thai or Vietnamese cuisine.
Primary Flavors and Aromas:
Quince
Yellow Apple
Pear
Chamomile
Honey
Serving:
45-55 (Cold)
Cellar: 5-10 years
Cellar Years
Where it grows: (87,263 Acres - Common)
See book for countries
Gewurztraminer, Traminer
Body: 3
Sweetness: 2-4
Tannin: 1
Acidity: 1
Alcohol: 4
Styles: AW
Description:
Treasured for its intense florar aromas, Gewurztraminer has thrived for centuries in Europe. Wines are best enjoyed in their youth when acidity is highest.
Pairing:
The sweet florar aromatics and ginger-like spice paired with a fuller body make Gewurztraminer a great partner in Indian and Moroccan Cuisine.
Primary Flavors and Aromas:
Lychee
Rose
Grapefruit
Tangerine
Ginger
Serving: 38-45 F (Ice Cold)
Cellar 1-5 Years
Where it grows: (35, 469 Acres - Uncommon)
See Book for countries
Pinot Grigio aka Pinot Gris, Grau Burgunder
Body: 2
Sweetness: 1-4
Tannin: 1
Acidity: 4
Alcohol: 3
Styles: LW, RS
Description:
Pinot Gris (aka Pinot Grigio) is a pink grape mutation of Pinot Noir that’s most famous for its zesty white wines that range in style from dry to just plain sweet.
Pairing:
Pinot Gris makes an excellent pairing with white meats, seafood, and food with a fruit element, such as lemons, oranges, peaches, or apricots.
Primary Flavors and Aromas:
White Peach
Lemon Zest
Cantaloupe
Raw Almond
Crushed Gravel
Serving: 45-55 F - Cold
Cellar 1-5 Years
Where it grows: 107,948 Acres - Common
Riesling
Body: 1
Sweetness: 2-5
Tannin: 1
Acidity: 5
Alcohol: 2
Styles: SP, LW, AW, DS
Description:
An aromatic white variety that can produce white wines ranging in style from bone-dry to very sweet. Germany is the world’s most important producer of Riesling.
Pairing:
Off-dry Riesling wines make a great pairing to spicy Indian and Asian cuisines and do excellently alongside duck, pork, bacon, shrimp, and crab.
Primary Flavors and Aromas:
Lime
Green Apple
Beeswax
Jasmine
Petroleum
Serving: 45-55F (Cold)
Cellar 5-10 Years
Where it grows: 123, 543 Acres (Common)
Sauvignon Blanc aka Fume Blanc
Body: 2
Sweetness: 2
Tannin: 1
Acidity: 5
Alcohol: 3
Styles: SP, LW, DS
Description:
A unique-tasting white wine with strong herbaceous flavors that are derived from compounds called methoxypyrazines (also found in bell peppers!).
Pairing:
Sauvignon Blanc is a wonderful pairing partner with herb-driven sauces, salty cheeses, light meats, and last but not least, Asian foods.
Primary Flavors and Aromas:
Gooseberry
Honeydew
Grapefruit
White Peach
Passion-Fruit
Serving: 45-55 F (Cold)
Cellar 1-5 Years
Where it grows: 275, 638 Acres (Popular)
Torrontes aka Torrontes Sanjuanino, Torrontes Mendocino, Torrontes Riojano
Body: 2
Sweetness: 3
Tannin: 1
Acidity: 3
Alcohol: 3
Styles: AW
Description:
Argentina’s very own white is actually a group of 3 varieties that are natural crossings with Muscat of Alexandria. Torrontes Riojano is considered the best.
Pairing:
Even though Torrontes can smell sweet, it’s usually dry to taste, making it a great match with savory dishes that feature exotic spices, fruit, and aromatic herbs.
Primary Flavors and Aromas:
Meyer Lemon
Peach
Rose Petal
Geranium
Citrus Zest
Serving: 45-55 F (Cold)
Cellar 1-5 Years
Where it grows: 26,884 acres (Uncommon)
Cabernet Frank aka Breton, Chinon, Bourgueil
Body: 3
Sweetness: a
Tannin: 3
Acidity: 4
Alcohol: 3
Styles: RS, MR
Description:
Cabernet Franc is the parent grape of both Merlot and Cabernet Sauvignon. It may have originated in the Basque Country of Spain but this fact is up for debate.
Pairing:
Higher acidity makes it possible to pair Cabernet Franc with tomato-based dishes, binegar-based sauces (smoky BBQ anyone?), or rich black beluga lentils.
Primary Flavors and Aromas:
Strawberry
Raspberry
Bell Pepper
Crushed Gravel
Chili Pepper
Serving: 60- 68 F (Room Temp)
Decant: 30 Min
Cellar 5-10 Years
Where it grows: 131,067 Acres
Cabernet Sauvignon
Body: 5
Sweetness: 1
Tannin: 5
Acidity: 3
Alcohol: 4
Styles: RS, FR
Description:
The world’s most popular wine is a natural cross between Cabernet Franc and Sauvignon Blanc that originated in Bordeaux. Wines are concentrated and age-worthy.
Pairing:
The rich flavor and high tannin content in Cabernet Sauvignon make it a perfect partner to rich grilled meats, peppery sauces, and dishes with high flavor.
Primary Flavors and Aromas:
Black Cherry
Black Currant
Cedar
Baking Spices
Graphite
Serving: 60-68
Decant 60+ Min
Cellar 5-20 Years
Where it grows: 713,575 Acres
Gamay aka Gamay Noir
Body: 2
Sweetness: 2
Tannin: 1
Acidity: 4
Alcohol: 2
Styles: RS, LR
Description:
A fruity, floral, and sometimes earthy light-bodied red that is the main variety planted in Beaujolais. Outside of France, Gamay has a tiny but devoted following.
Pairing:
one of the red wines that pairs with all manner of dishes from sweet-and-sour salmon to beef stroganoff or even sesame tempeh.
Primary Flavors and Aromas:
Pomegranate
Blackberry Bramble
Violet
Potting Soil
Banana
Serving: 55-60 F
Decant 30 Min
Cellar 1-5 Years
Where it grows:
Grenache aka Garnacha, Cannonau
Body: 4
Sweetness: 1
Tannin: 3
Acidity: 3
Alcohol: 5
Styles: MR
Description:
Grenache produces rich, flavorful red wines as well as deep ruby-tinted rose. Grenache is the most important variety in Chateauneuf-du-Pape and the Rhone / GSM Blend.
Pairing:
The high-intensity flavors of Grenache match roasted meats and vegetables that include exotic spices like cumin, allspice, and Asian five-spice
Primary Flavors and Aromas:
Stewed Strawberry
Grilled Plum
Leather
Dried Herbs
Blood Orange
Serving: 60-68F (Room Temp)
Decant 30 Min
Cellar 5-10 Years
Where it grows: 448,449 acres (Popular)
Malbec aka Côt (“coat”) or “Auxxerois,”
Body: 5
Sweetness: 2
Tannin: 3
Acidity: 3
Alcohol: 4
Styles: RS, FR
Description:
Argentina’s most important variety come by way of France, where it’s commonly called Côt. Wines are loved for their bold fruit flavors and smooth chocolaty finish.
Pairing:
Unlike Cabernet, Malbec doesn’t have a long finish, making it a great choice with leaner red meats (ostrich, anyone?) and does wonders with melted blue cheese.
Primary Flavors and Aromas:
Red Plum
Blackberry
Vanilla
Sweet Tobaco
Cocoa
Serving: 60-68 F (Room Temp)
Decant 30 Min
Cellar 5-10 Years
Where it grows: 97,355 Acres
Merlot
Body: 3
Sweetness: 1
Tannin: 4
Acidity: 3
Alcohol: 4
Styles: RS, MR, FR
Description:
Merlot is loved for it’s boisterous black cherry flavors, supple tannins, and smoky or chocolaty finish. it’s often found in Bordeaux blend with Cabernet Franc.
Pairing:
Merlot tastes great alongside roasted foods like pork shouldeer, roasted mushrooms, or braised short ribs. Try complementing the fruit notes with chimichurri sauce!
Primary Flavors and Aromas:
Cherry
Plum
Chocolate
Dried Herbs
Vanilla
Serving: 60-68 F (Room Temp)
Decant 30 Min
Cellar 5-20 Years
Where it grows: 660,291 Acres
Nebbiolo aka Barolo, Barbaresco, Spanna, Chiavennasca
Body: 4
Sweetness: 1
Tannin: 5
Acidity: 5
Alcohol: 4
Styles: RS, MR, FR
Description:
One of Italy’s top reds made famous by the Barolo region of Piedmont. It’s here where wines deliver both delicate aromas and rigorous tannins the grape is famous for.
Pairing:
Seek out creamy, cheesy dishes with a high fat content to counteract the wine’s natural intense tannin. Dishes like truffle risotto or butternut ravioli are a revelation.
Primary Flavors and Aromas:
Cherry
Rose
Leather
Anise
Clay Pot
Serving: 55-60 F (Cellar)
Decant 60+ Min
Cellar 5-25 Years
Where it grows: 14,809 (Uncommon)
