Chenin Blanc, Sémillon And Furmint Flashcards
Chenin Blanc
High acidity Susceptible to botrytis Dry to sweet Oaked or unoaked Any climate Green fruits and citrus to tropical fruits
Regions for Chenin Blanc
Vouvray in France
South Africa
Regions for Sémillon
France- Bordeaux, Sauternes
Australia- Hunter Valley, Barossa Valley
Regions for Furmint
Hungary
Sémillon
Medium to high acidity Susceptible to botrytis Dry to sweet Light to full bodied Oaked or Unoaked Moderate to warm climate Green fruits, citrus and grass to honey, nuts and dried fruits Sometimes blended with sav B
Furmint
High acidity Susceptible to botrytis Dry to sweet Unoaked or oaked Moderate climate
French Chenin Blanc
Dry- fresh apple
Off dry to medium (Demi sec)
Sweeter - stone or tropical fruit
Typically unoaked
South African Chenin Blanc
High acidity in the warmer climate.
Often blended with Chardonnay or others.
Typically dry and medium bodied with flavours of peach, pineapple and sometimes vanilla.
Old wines have tropical fruit and notes from oak maturation.
Bordeaux Sémillon
Commonly blended with sav B.
Both dry and sweet wines.
Sauternes Sémillon
Sweet, noble rot. Medium to high alcohol and full bodied to balance the acidity. Pronounced flavours of stone fruit as well as chapters from oak maturation. Tertiary characters are dried fruit, honey and caramel.
Australian Sémillon
Hunter valley - dry, light body, low alcohol. At first they have quite light flavours but after ageing in the bottle they can develops pronounced and complex flavours of honey and nuts.
Barossa Valley- can be more full bodied and oak matured
Puttonyos
The barrels of fruit per barrel of wine
Tokaji
In the nose the wines have a combination or primary secondary and tertiary. Fresh and dried stone fruit, citrus fruit and oak derived aromas and typically the deliberate oxidation (caramel) max the sweetness and body are balanced by high acidity and the finish is typically long and intense:
