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Grape Profiles > CMS-A Red Grapes Profiles > Flashcards

CMS-A Red Grapes Profiles Flashcards

1
Q

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Sight)

A

Concentration/Color: Moderate to Deep Ruby or Purple
Secondary Colors/Hues: Pink, Purple
Staining: Moderate to Moderate Plus
Tearing: Medium to High

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2
Q

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Nose)

A

Fruit/Fruit Character: *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry
(Fruit Condition ranges from tart to ripe)
Red Fruit: Cherry, Plum

Floral: Purple Flowers
Herbal: Fresh and Dried Herbs: Thyme, Rosemary; Tobacco
Vegetal: Pyrazine (Bell Pepper); Fennel
Spice: Anise, Light Pepper
Other: Leather, Coffee, Chocolate, Cedar, Brettanomyces (Band-Aid, Clove, Leather)
Vinification: Often Blended with Merlot, Cabernet Franc
Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices
Earth: Mushroom, Forest Floor
Mineral*: Graphite, Iron, Stony

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3
Q

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Palate)

A

Sweetness: Dry
Tannin: Medium Plus to High
Acid: Medium to Medium Plus
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: AOC, Médoc and Graves Classification Systems

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4
Q

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Notes)

A

Thick-skinned grape variety, high color pigmentation, elevated levels of tannin
Bordeaux: Higher acidity, less ripe fruit, more inorganic earth than New World examples, often blended with a greater proportion of Merlot and Cabernet Franc

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5
Q

Cabernet Sauvignon – Bordeaux: Haut Médoc and Graves (LB)
(Common Confusion)

A

Brunello/Chianti Classico: Higher acidity, more red fruit, drier/more sour, higher/firmer tannins

Cabernet Franc/Merlot (Right Bank): Lower tannins, stronger herb, character, less concentrated, less black fruit

Napa Valley Cabernet Sauvignon; Riper/cooked fruit, less inorganic earth, less cedar, higher alcohol

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6
Q

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Sight)

A

Concentration/Color: Moderate to Deep Ruby or Purple
Secondary Colors/Hues: Pink, Purple
Staining: Moderate to Heavy
Tearing: Medium Plus to High

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7
Q

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Nose)

A

Fruit/Fruit Character: *Black Fruit: Cassis/Currant, Blackberry, Plum, Cherry (Fruit condition ranges from ripe to jammy)
Red Fruit: Raspberry, Cherry (Red fruit tied to Merlot usage)
Blue Fruit: Blueberry

Floral: Purple Flowers
Herbal: Green Herbs: Thyme, Rosemary, Tobacco, Mint/Eucalyptus
Vegetal: Pyrazine (Green Bell Pepper)
Spice: NA
Other*: Dark Chocolate, Coffee
Vinification: Often Blended with Merlot, Cabernet Franc

Oak*: French Oak: Smoke, Toast, Vanilla, Baking Spices, Cedar
American Oak: Baking Spices, Sawdust, Dill, Coconut, Vanilla

Earth: Sometimes Dust and Leaves
Mineral: Uncommon

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8
Q

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Palate)

A

Sweetness: Dry
Tannin: Medium Plus to High
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

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9
Q

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Notes)

A

Thick-skin grape, high color pigmentation, elevated levels of tannin

Chile: More pronounced pyrazine (green) character, more red fruit and higher acidity

Australia: Ripe black fruits, softer tannins and typically more eucalyptus (Coonawarra iron, clay)

California North Coast: High use of oak, more extraction/density, more tannin

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10
Q

Cabernet Sauvignon – New World:
USA California: Napa Valley and Sonoma
South America: Chile—Valle Central
Australia: South Australia, Western Australia
(Common Confusion)

A

Merlot: Has more red and blue fruit, lower/softer tannin, lower acid

Malbec: Color is more purple, fruit is more grapey, less herbal/vegetal, more black pepper and game, meat character

Shiraz: More purple, wider range of fruit, more pepper, game, lower tannins, slightly more eucalyptus, less perceptible pyrazine

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11
Q

Gamay: France: Burgundy—Beaujolais
(Sight)

A

Concentration/Color: Light to Deep Ruby
Secondary Colors/Hues: Purple, Pink
Staining: None to Slight
Tearing: Medium Minus to Medium Plus

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12
Q

Gamay: France: Burgundy—Beaujolais
(Nose)

A

Fruit/Character:
*Red Fruit: Strawberry, Cherry, Raspberry, Currant (Fruit condition tart, jammy, *candy)

Floral: Red and Purple Flowers (Fresh as opposed to dried); Lavender
Herbal: Dry Herbs: Thyme
Vegetal: Fennel, Stems
Spice: Slight Pepper
Other: N/A
Vinification: Carbonic Maceration:
Pear Drop, Banana, Bubblegum, Cotton Candy
Oak: None or Neutral Casks
Earth: Compost, Truffle, Forest Floor
Mineral*: Stone, Mineral

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13
Q

Gamay: France: Burgundy—Beaujolais
(Palate)

A

Sweetness: Dry
Tannin: Low to Medium (top Cru Beaujolais may approach medium plus)
Acid: Medium Plus to High
Alcohol: Medium to Medium Plus
Finish: Medium to Medium Plus
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Village, Cru

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14
Q

Gamay: France: Burgundy—Beaujolais
(Notes)

A

Thin-skinned grape with elevated levels of acid and moderate to low tannin that is often produced using partial or complete carbonic maceration

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15
Q

Gamay: France: Burgundy—Beaujolais
(Common Confusion)

A

Burgundy: Lacks purple color and fruit candy character

Southern Rhône: Higher alcohol, more pronounced pepper and gaminess, lower acidity, firmer tannins

Barbera: Will be darker with more pungent floral notes

Dolcetto: Will be darker, lower in acid and higher in tannin

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16
Q

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Sight)

A

Concentration/Color: Deep Garnet to Dark Ruby
Secondary Colors/Hues: Garnet, Purple
Staining: Slight to Medium
Tearing: Medium Plus to High

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17
Q

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Strawberry, Cherry, Raspberry (Fruit condition: Ripe to Overripe, Stewed)
Black Fruit: Plum, Cherry

Floral: Red Flowers, Dried Lavender
Herbal: Thyme, Rosemary; Anise, Black Tea
Vegetal: Uncommon
Spice: Brown and Curing Spices
Other: Brettanomyces (Band-Aid, Clove, Leather); Smoked Meat, Musk
Vinification:
Oak: Large wood or cement
Some ‘modern’ wines aged in new barrique – Smoke, Toast, Vanilla
Earth: Mushroom, Truffle, Potting Soil, Barnyard, Hay
Mineral: Stoney, Mineral

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18
Q

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Palate)

A

Sweetness: Dry
Tannin*: Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality Hierarchy: No Official Classification

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19
Q

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Notes)

A

Châteauneuf du Pape: Tends to be the most powerful and concentrated

Gigondas: Lacks depth of Châteauneuf du Pape and may be slightly fruitier

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20
Q

Grenache – France: Southern Rhône Valley: Châteauneuf du Pape, Gigondas
(Common Confusion)

A

Northern Rhône Syrah: Will display more black pepper notes and concentration of color, less alcohol

Rioja: Will show more new oak (usually American) and be much more tart on the palate, fruit quality
is more dried, desiccated or oxidative from the oak

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21
Q

Grenache – Australia: South Australia
(Sight)

A

Concentration/Color: Deep Garnet to Dark Ruby
Secondary Colors/Hues: Pink, Purple
Staining: Slight to Medium
Tearing: Medium Plus to High

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22
Q

Grenache – Australia: South Australia
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Strawberry, Cherry, Cranberry (Fruit Condition: Ripe, Stewed, Candied)
Black Fruit: Blackberry, Plum, Fig (Fruit Condition: Ripe, Dried)
Other Fruit: Blueberry, Orange (Fruit Condition: Ripe, Peels, Dried)

Floral: Red and Purple Flowers: Violet, Rose
Herbal: Sweet Herbs: Mint, Eucalyptus; Tea
Vegetal: Uncommon
Spice: Sweet Brown Spice: Clove, Ginger; Pepper; Licorice
Other: Brettanomyces (Band-Aid, Clove, Leather); Smoked Meat
Vinification:
Oak: Neutral to moderate use of new French and American oak
French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg, Hazelnut
American Oak: Clove, Mace, Dill, Coconut, Vanilla Extract

Earth: Slight – Wet Earth, Potting Soil
Mineral: Uncommon

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23
Q

Grenache – Australia: South Australia
(Palate)

A

Sweetness: Dry
Tannin: Medium Minus to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to High
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Médoc Classification System

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24
Q

Grenache – Australia: South Australia
(Notes)

A

Semi-aromatic, thin-skinned grape that is weighty in the mouth with strawberry-dominated flavors

South Australia: Texturally more sappy, lower in acidity, possibly more American Oak

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25
Q

Grenache – Australia: South Australia
(Common Confusion)

A

Shiraz: Deeper color, higher acidity, less alcohol, black pepper dominant

Pinot Noir: Less round, leaner texture, higher acidity, lacks the candied fruit quality

Zinfandel: Will have a broader spectrum of fruit flavors

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26
Q

Malbec – Argentina: Mendoza
(Sight)

A

Concentration/Color: Ruby to Deep Purple
Secondary Colors/Hues: Pink, Blue, Purple
Staining: Moderate to Deep
Tearing: Medium Plus to High

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27
Q

Malbec – Argentina: Mendoza
(Nose)

A

Fruit/Fruit Character:
Black Fruit: Blackberry, Cherry, Plum, Currant, Raisins (Fruit Condition: ripe to overripe, jammy)
*Blue Fruit: Blueberry, Boysenberry
Red Fruit: Raspberry (Fruit Condition: liqueur, jammy)

Floral: Red and Purple Flowers
Herbal: Fresh Mint, Tobacco
Vegetal: Uncommon
Spice: Licorice, Black Pepper
Other*: Smoke, Bitter Chocolate, Coffee
Vinification: Volatile Acidity is common
Oak: French Oak: Smoke, Toast, Vanilla, Baking Spices, Chocolate
American Oak: Dill, Coconut, Vanilla
Earth: Slight Dust, Potting Soil
Mineral: Slight Graphite

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28
Q

Malbec – Argentina: Mendoza
(Palate)

A

Sweetness: Dry
Tannin*: Medium to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate
Quality/Regional Hierarchy: No Official Classification

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29
Q

Malbec – Argentina: Mendoza
(Notes)

A

Combination of black, blue and red fruits. Argentine Malbec does not exhibit strong pyrazine flavors/aromas. Malbec from higher altitudes tends to be more floral, tannic and intensely flavored.

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30
Q

Malbec – Argentina: Mendoza
(Common Confusion)

A

Zinfandel: Paler in color than Malbec, spicier and often shows both green and overripe fruit

Australian Shiraz: Not as vivid in color, lower in tannins, typically exhibits eucalyptus and
smoked meat

New World Cabernet/Merlot: More bell pepper/pyrazine character, often more complexity

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31
Q

Merlot – France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux)
(Sight)

A

Concentration/Color: Deep Ruby
Secondary Colors/Hues: Pink, Purple, Garnet
Staining: Light to Moderate
Tearing: Medium to Medium Plus

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32
Q

Merlot – France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux)
(Nose)

A

Fruit/Fruit Character:
*Red Fruits: Cherry, Plum, Current (Fruit Condition tart to ripe, dried)
Black Fruits: Plum, Blackberry

Floral: Slight Red and Purple Flowers
Herbal: Anise, Mint, Eucalyptus, Tobacco
Vegetal: Pyrazines (Bell Pepper) Olive, Fennel
Spice: Uncommon
Other: Dark Chocolate, Brettanomyces (Band-Aid, Clove, Leather)
Vinification: Often Blended with Cabernet Franc
Oak: French Oak: Baking Spices, Coffee, Cedar
Earth: Forest Floor, Compost, Barnyard
Mineral: Clay, Gravel, Dust, Graphite

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33
Q

Merlot – France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux)
(Palate)

A

Sweetness: Dry
Tannin*: Medium to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Saint-Émilion Classification

34
Q

Merlot – France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux)
(Notes)

A

Medium-thick skin, soft tannins, capable of high alcohol, often blended with Cabernet Franc

Saint-Émilion: More dusty earth and slightly more tannin depending on blend

Pomerol: Less tannic with more dried fruit and clay-like earth

35
Q

Merlot – France: Bordeaux: Pomerol, Saint-Émilion (RB Bordeaux)
(Common Confusion)

A

Cabernet Sauvignon: Is more tannic, slightly less tart, black fruit dominated with more pyrazine

Cabernet Franc: More pyrazinic (vegetal and herbal); tobacco leaf character, more austere

36
Q

Merlot – USA: California: Napa Valley and Sonoma
(Sight)

A

Concentration/Color: Deep Ruby, Purple
Secondary Colors/Hues: Pink, Purple
Staining: Slight to Moderate
Tearing: Medium Plus to High

37
Q

Merlot – USA: California: Napa Valley and Sonoma
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Cherry, Plum, Currant (Fruit Condition Ripe to Jammy, Liqueur)
Black Fruit: Plum, Cherry

Floral: Slight Purple Flower
Herbal: Slight Mint and Eucalyptus
Vegetal: Slight Pyrazines (Bell Pepper)
Spice: Uncommon
Other*: Dark Chocolate
Vinification: Often blended with Cabernet Sauvignon and Cabernet Franc
Oak: French Oak: Toast, Baking Spices, Coffee
American Oak: Baking Spices, Dill, Coconut, Vanilla
Earth: Sometimes: Dust, Leaves
Mineral: Uncommon

38
Q

Merlot – USA: California: Napa Valley and Sonoma
(Palate)

A

Sweetness: Dry
Tannin: Medium Minus to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality Hierarchy: No Official Classification

39
Q

Merlot – USA: California: Napa Valley and Sonoma
(Notes)

A

Medium-thick skinned variety, soft tannins, capable of high alcohol, often blended with Cabernet family of grapes

California: Higher alcohol, lower acidity, possibly higher tannins, jammy red fruit

40
Q

Merlot – USA: California: Napa Valley and Sonoma
(Common Confusion)

A

Cabernet Sauvignon: Higher tannin, more pyrazinic, higher, firmer tannins

Malbec: Purple color, more black fruit, slight pepper and game

41
Q

Nebbiolo – Italy: Piedmont: Barolo, Barbaresco
(Sight)

A

Concentration/Color: Garnet to Medium Ruby
Secondary Colors/Hues: Garnet, Orange
Staining: None to Slight
Tearing: Medium Plus to High

42
Q

Nebbiolo – Italy: Piedmont: Barolo, Barbaresco
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Cherry, Raspberry, Cranberry, Pomegranate (Fruit Condition tart, ripe and dried)
Black Fruit: Plum

Floral: Red and Purple Flowers: Roses, Violets (fresh, dried)
Herbal: Dry Bitter Herbs, Tea, Tobacco
Vegetal: Uncommon
Spice: Licorice, Anise
Other: Potpourri, Tar, Leather, Sandalwood, Balsamic
Vinification: Volatile Acidity, Oxidation
Oak: Traditionalist use medium to large, neutral casks
Modernists use a percentage of small French barrique (baking and cooking spices)
Earth: Dry and Wet Soil, Truffle, Mushroom, Compost
Mineral: Dust, Rock

43
Q

Nebbiolo – Italy: Piedmont: Barolo, Barbaresco
(Palate)

A

Sweetness: Bone Dry to Dry
Tannin: Medium Plus to High
Acid: Medium Plus to High
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Normale, Riserva

44
Q

Nebbiolo – Italy: Piedmont: Barolo, Barbaresco
(Notes)

A

This is a thin-skinned grape with somewhat light color, which can contradict the wine’s weight and aggressive, tannic structure. It is highly aromatic and driven by non-fruit character.

45
Q

Nebbiolo – Italy: Piedmont: Barolo, Barbaresco
(Common Confusion)

A

Sangiovese: Tends to be darker and does not have the massive tannin, acid, and alcohol structure, the fruit tends to be brighter and riper.

46
Q

Pinot Noir – France Burgundy—Côte d’Or
(Sight)

A

Concentration/Color: Garnet to Ruby
Secondary Colors/Hues: Pink, Garnet
Staining: None to Slight
Tearing: Medium to Medium Plus

47
Q

Pinot Noir – France Burgundy—Côte d’Or
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Cherry, Raspberry, Plum, Strawberry, Cranberry, Pomegranate (Fruit Condition tart, ripe, dried)
Black Fruit: Black Cherry, Plum
Citrus Fruit: Orange (Fruit Condition pithy)

Floral: Purple and Red Flowers
Herbal: Tarragon, Thyme, Black Tea
Vegetal: Rhubarb, Beet, Fennel, Tomato Leaf
Spice: Licorice, Anise
Other: Smoke, Game, Leather
Vinification: Stems
Oak: New and Used French Oak: Vanilla, Caramel, Smoke, Baking Spices
Earth*: Mushrooms, Truffles, Forest Floor, Compost
Mineral: Stones, Mineral, Clay

48
Q

Pinot Noir – France Burgundy—Côte d’Or
(Palate)

A

Sweetness: Dry
Tannin*: Medium Minus to Medium Plus
Acid: Medium Plus to High
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Village, Premier and Grand Cru

49
Q

Pinot Noir – France Burgundy—Côte d’Or
(Notes)

A

Thin-skinned red grape with elevated acidity and restrained tannin

Côte d’Or: Fragrant red fruit and spice-driven wines with pronounced organic earthiness and finesse

Côte de Nuits: Richer and firmer; often exhibiting black fruit notes (especially in warmer vintages); often with new oak

Côte de Beaune: Lighter in body with a bit more acidity; lower percentage of new oak

50
Q

Pinot Noir – France Burgundy—Côte d’Or
(Common Confusion)

A

Sangiovese: Dried, sour fruit; distinct potpourri element with more pronounced herbal character; color tends to be darker; tannins a bit higher and more coarse

Nebbiolo: Higher in tannin and alcohol; more dried fruit character

Tempranillo: American oak markers (dill, sawdust)

Gamay: Color is more purple; carbonic maceration; lower tannin; simplicity of fruit; more mineral, less organic

Oregon Pinot Noir: Riper, higher in alcohol, lacks the pronounced earthiness

51
Q

Pinot Noir – USA: Oregon: Willamette Valley
California: Napa Valley, Sonoma, Central Coast
New Zealand: Central Otago, Martinborough
(Sight)

A

Concentration/Color: Dark Garnet to Light Ruby
Secondary Colors/Hues: Pink, Garnet
Staining: Slight
Tearing: Medium to High

52
Q

Pinot Noir – USA: Oregon: Willamette Valley
California: Napa Valley, Sonoma, Central Coast
New Zealand: Central Otago, Martinborough
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Red Cherry, Raspberry, Strawberry, Pomegranate (Fruit Condition ripe to jammy, candied)
Black Fruit: Black Cherry, Black Plum
Blue Fruit: Blueberry

Floral: Red and Purple Flowers, Lavender
Herbal: Tea, Green Herbs
Vegetal: Tomato Leaf, Beet
Spice: Licorice
Other: Cola, Sassafras
Vinification: Stem Usage
Oak: New French Oak: Vanilla, Baking Spices, Caramel, Coffee, Smoke
Earth: Slight – Compost, Forest Floor, Mushroom
Mineral: Uncommon

53
Q

Pinot Noir – USA: Oregon: Willamette Valley
California: Napa Valley, Sonoma, Central Coast
New Zealand: Central Otago, Martinborough
(Palate)

A

Sweetness: Dry
Tannin: Medium Minus to Medium Plus
Acid: Medium Plus to High
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

54
Q

Pinot Noir – USA: Oregon: Willamette Valley
California: Napa Valley, Sonoma, Central Coast
New Zealand: Central Otago, Martinborough
(Notes)

A

Thin-skinned red grape with elevated acidity levels and restrained tannin levels

Ripe red fruit, accented by black fruit and oak spice, higher alcohol levels

California: Ripe to overripe fruit, higher alcohol, higher tannins and more oak

Oregon: Can be lighter in color than California, slightly earthier, stronger green tea and coffee markers

New Zealand: higher acidity, pronounced herbal flavors, moderate alcohol levels

55
Q

Pinot Noir – USA: Oregon: Willamette Valley
California: Napa Valley, Sonoma, Central Coast
New Zealand: Central Otago, Martinborough
(Common Confusion)

A

OW Pinot Noir: More prominent earth markers, less ripe fruit, lower alcohol

Australian Grenache: Raisinated, stewed strawberry fruit focus, distinct eucalyptus and black pepper
flavor

Zinfandel: Wider fruit profile that is both over and underripe, spice, higher alcohol

Syrah: Darker color with more purple/black fruit, spice / pepper, bacon

56
Q

Sangiovese – Italy: Tuscany: Chianti Classico, Brunello di Montalcino
(Sight)

A

Concentration/Color: Garnet to Dark Ruby
Secondary Colors/Hues: Garnet, Orange
Staining: Slight to Moderate
Tearing: Medium to High

57
Q

Sangiovese – Italy: Tuscany: Chianti Classico, Brunello di Montalcino
(Nose)

A

Fruit/Fruit Character:
*Red Fruits: Cherry, Cranberry, Pomegranate, Currant (Fruit Condition tart, ripe, dried)
Black Fruit: Cherry, Plum

Floral: Red and Purple Flowers: Roses, Violets (fresh, dried)
Herbal: Savory and Bitter Herbs: Oregano, Basil (dried)
Vegetal: Fennel, Tomato, Red Pepper (roasted, dried)
Spice: Licorice, Anise
Other*: Balsamic, Leather, Potpourri
Vinification: Volatile Acidity, Oxidation
Oak: Traditionalists use no oak or large neutral casks; Modernists use some new French Oak
Earth: Dry and Wet Soil, Mushroom, Truffle
Mineral: Some Stone, Mineral

58
Q

Sangiovese – Italy: Tuscany: Chianti Classico, Brunello di Montalcino
(Palate)

A

Sweetness: Bone Dry to Dry
Tannin: Medium Plus to High
Acid: Medium Plus to High
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: DOCG, Classico, Riserva, Annata

59
Q

Sangiovese – Italy: Tuscany: Chianti Classico, Brunello di Montalcino
(Notes)

A

Chianti Classico: Tends to be less tannic and have less oak influence than Brunello

Brunello di Montalcino: Is the most dense and powerful of the wines; has the most oak influence

60
Q

Sangiovese – Italy: Tuscany: Chianti Classico, Brunello di Montalcino
(Common Confusion)

A

Nebbiolo: Tannins are drier and more intense, with higher acid and alcohol levels, the tar and black tea
component can be more pronounced

Tempranillo: Tends to be matured in American oak, the fruit is more stewed or baked

Pinot Noir: Tends to be lighter in color with lower levels of tannin, fruit is more tart and ripe not dried

61
Q

Syrah – France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph
(Sight)

A

Concentration/Color: Medium to Dark Ruby
Secondary Colors/Hues: Pink, Purple
Staining: Moderate to High
Tearing: Medium Plus to High

62
Q

Syrah – France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph
(Nose)

A

Fruit/Fruit Character:
*Black Fruit: Blackberry, Cherry, Plum (Fruit Condition: tart, ripe)
*Red Fruit: Raspberry, Cherry (Fruit Condition: tart)
Blue Fruit: Blueberry

Floral: Violets, Rose, Lavender
Herbal: Herbes de Provence, Thyme, Rosemary, Mint, Menthol, Hay
Vegetal: Olive
Spice: Curing Spices, Peppercorn, Juniper
Other: Meat/Game, Smoke, Bacon Fat, Tar, Ash, Brettanomyces (Band-Aid, Clove, Leather)
Vinification: Stem/Whole Cluster notes possible; Carbonic notes possible
Oak: Neutral to Moderate Use of New French Oak - Smoke, Toast, Vanilla, Clove
Earth: Barnyard, Compost
Mineral: Stone, Mineral

63
Q

Syrah – France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph
(Palate)

A

Sweetness: Bone Dry to Dry
Tannin: Medium to Medium Plus
Acid: Medium Plus to High
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality Hierarchy: No Official Classification

64
Q

Syrah – France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph
(Notes)

A

Cornas: Tends to be the most rustic with firm tannin
Côte-Rôtie: Tends to have the most finesse and focus
Hermitage: Tends to have the greatest concentration and power
Crozes-Hermitage: Tends to be more fruit-forward
St-Joseph: Tends to be lighter and more fruit-forward

65
Q

Syrah – France: Northern Rhône Valley: Cornas, Côte-Rôtie, Hermitage, Crozes-Hermitage, St.-Joseph
(Common Confusion)

A

Châteauneuf-du-Pape and Southern Rhône: Usually lower in acidity, higher in alcohol and shows more
raisinated red fruit

New World Syrah: Has less savory character, is darker in color, higher in alcohol, has more fruit and oak
character

66
Q

Syrah – USA: California: Napa Valley, Sonoma, Central Coast
Australia: South Australia: Barossa, McLaren Vale
(Sight)

A

Concentration/Color: Ruby to Deep Purple
Secondary Colors/Hues: Purple, Blue, Violet
Staining: Moderate to High
Tearing: Medium Plus to High

67
Q

Syrah – USA: California: Napa Valley, Sonoma, Central Coast
Australia: South Australia: Barossa, McLaren Vale
(Nose)

A

Fruit/Fruit Character:
*Black Fruit: Blackberry, Plum, Cherry (Fruit Condition ripe, jammy)
*Blue Fruit: Blueberry, Boysenberry, Mulberry
*Red Fruit: Raspberry, Cherry (Fruit Condition tart to ripe)
Other Fruit: Date, Fig, Raisin

Floral: Violets, Rose, Lavender
Herbal: Herbes de Provence, Rosemary, Eucalyptus, Mint/Menthol
Vegetal: Black Olive
Spice: Black Pepper, Five Spice, Licorice
Other*: Dark Chocolate, Bacon Fat, Grilled Meat, Smoke
Vinification:

Oak: Neutral to High Use of French and America Oak
French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Hazelnut
American Oak: Clove, Mace, Dill, Coconut, Vanilla

Earth: Sometimes: Dust, Potting Soil
Mineral: Uncommon

68
Q

Syrah – USA: California: Napa Valley, Sonoma, Central Coast
Australia: South Australia: Barossa, McLaren Vale
(Palate)

A

Sweetness: Dry
Tannin: Medium to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

69
Q

Syrah – USA: California: Napa Valley, Sonoma, Central Coast
Australia: South Australia: Barossa, McLaren Vale
(Notes)

A

Barossa/McLaren Vale: Rich, bold style often with mint/eucalyptus and firm tannins

Western Australia/Victoria: Produces a more restrained style with slightly higher acidity

USA: California: Warm sites display uniform ripeness and richness of fruit, less port-like than some
Barossa wines. Cooler climate sites display more red fruit character, white pepper and savory notes.

70
Q

Syrah – USA: California: Napa Valley, Sonoma, Central Coast
Australia: South Australia: Barossa, McLaren Vale
(Common Confusion)

A

Malbec: Tends to exhibit more purple color and tannin, slight pyrazine green character amidst the
ripeness

Zinfandel: Tends to be slightly less concentrated in color with less pepper and more intense red fruit, wines also tend to have both overripe and underripe fruit flavors.

71
Q

Tempranillo – Spain: Rioja, Ribera del Duero
(Sight)

A

Concentration/Color: Garnet to Medium Ruby
Secondary Colors/Hues: Pink, Garnet
Staining: Light to Moderate
Tearing: Medium Plus to High

72
Q

Tempranillo – Spain: Rioja, Ribera del Duero
(Nose)

A

Fruit/Fruit Character:
*Red Fruit: Cherry, Strawberry, Currant, Plum (Fruit Condition tart, ripe, baked)
Black Fruit: Currant, Blackberry

Floral: Red Flowers (Fresh, Dried)
Herbal: Tobacco, Dried Herbs
Vegetal: Tomato Leaf
Spice: Anise, Five Spice, Peppercorn
Other: Soy, Leather, Brettanomyces (Band-Aid, Clove, Leather)
Vinification:

Oak: Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and
Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood

Earth: Compost, Forest Floor
Mineral: Clay, Mineral

73
Q

Tempranillo – Spain: Rioja, Ribera del Duero
(Palate)

A

Sweetness: Dry
Tannin: Medium to Medium Plus
Acid: Medium to High
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Reserva and Gran Reserva

74
Q

Tempranillo – Spain: Rioja, Ribera del Duero
(Notes)

A

Thin-skinned red grape variety with elevated acid levels

75
Q

Tempranillo – Spain: Rioja, Ribera del Duero
(Common Confusion)

A

Nebbiolo: Lighter and more garnet in color, has higher tannins, more black tea/tar character
and a denser palate

Sangiovese: Higher acidity, lacks American oak influence, more pure cherry fruit and tomato character

Châteauneuf-du-Pape: Leads with black fruit, fruit condition is more stewed vs baked, acid is softer

76
Q

Zinfandel – USA: California: Napa Valley, Sonoma, Paso Robles
(Sight)

A

Concentration/Color: Various Shades of Ruby
Secondary Colors/Hues: Purple
Staining: Slight to Moderate
Tearing: Medium Plus to High

77
Q

Zinfandel – USA: California: Napa Valley, Sonoma, Paso Robles
(Nose)

A

Fruit/Fruit Character:
Red Fruit: Raspberry, Cherry, Strawberry (jammy, stewed, and tart)
Black Fruit: Plum, Cassis, Blackberry (jammy, stewed, and tart)
Blue Fruit: Blueberry, Boysenberry (jammy, stewed, and tart)
Other: Apricot, Peach, Raisin

Floral: Red Flowers
Herbal: Brambly, Eucalyptus, Anise, Wintergreen
Vegetal: Rare
Spice: Pepper, Five-Spice
Other: Peach Yogurt, Chocolate, Waxy Fruit, Cola
Vinification:

Oak: New barrique common (usually American Oak or mixed)
French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg, Hazelnut
American Oak: Clove, Mace, Dill, Coconut, Vanilla Extract

Earth: Rare - some show potting soil, dust
Mineral: Rare

78
Q

Zinfandel – USA: California: Napa Valley, Sonoma, Paso Robles
(Palate)

A

Sweetness: Dry to Off-Dry
Tannin*: Medium to Medium Plus
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Moderate Plus
Quality/Regional Hierarchy: No Official Classification

79
Q

Zinfandel – USA: California: Napa Valley, Sonoma, Paso Robles
(Notes

A

The wine has a spicy fruit bowl character that contains both overripe and underripe flavors.
There is often a disconnect between the high alcohol and acid.

Dry Creek/Russian River: Have more concentration of flavor and a denser mid-palate

80
Q

Zinfandel – USA: California: Napa Valley, Sonoma, Paso Robles
(Common Confusion)

A

Malbec: Has a vivid purple color, more pronounced blue fruit and black pepper element, feels like cabernet with more tannin and slightly less acid

Pinot Noir: Will be lower in alcohol be more focused on red fruit and lack the wild fruit bowl character

Grape Profiles (8 decks)

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