Chardonnay

Question 1

1. Alsace
2. It
3. Ger

Answer 1

1. Alsace - Pinot Gris, richer more complex f-bodied style, also in Tasmania, Marlborough, Central Otago and Oregon
2. Italy - Pinot Grigio - sometimes requires early harvest to retain acidity
3. Germany - Grauburgunder, Spicy, f-bodied dry wine, 4th most planted white wine. Needs good site, deep heavy soils to maximise extract. Popular in Baden (nr Alsace) also in Rheinhessen + Pfalz

Question 2

1. Sparkling (2)
2. Austrian
3. Premium
4. S, V for inex wines

Answer 2

1. Pinot Noir + Meunir for sparkling
2. Welschriesling for Austrian botrytised sweet wine
3. Premium Dry Chardonnay (Burgundy) rarely blended
4. Semillon, Viognier, local varities for inexpensivewines

Question 3

1. Hi Q Pot
2. Well
3. Hi D
4. Ripens
5. Express T
6. Hardy
7. Yi Y

Neg - GR

Answer 3

1. High Quality Potential
2. Well-recognised
3. High Demand
4. Ripens in wide range of climates/soils, produces wide range of styles
5. able to express terroir
6. Hardy
7. High Yields with little loss of Quality

Negatives - prone to Grey Rot

Question 4

1. C (5)
2. H (3)
3. A (3)
4. R (3)
5. D
6. O (3)
7. N - negatives - GR
8. N - negatives - ABC, BJs Effect
9. Y - hi

Answer 4

1. C - Cool C, Citrus Fruit, Cream (MLF), Cream (Lees), Chips (Oak)
2. H - Hardy, Hi Demand, Hi Q Potential, Hazelnut/Honey (Age)
3. A - Age (hazelnut/honey), Able to express terroir, Autolysis (Sparkling)
4. R - Rarely blended if Premium (Burg), Ripens in wide range of climates/soils, well Recognised
5. D - Dry style
6. O - Oak for Fermentation, Ageing + Chips
7. N - negatives incl prone to Grey Rot,
8. N - negatives ABC, Bridget Jones Effect
9. Y - hi Yields, Yogurt (Lees)