Describing typical wine styles Flashcards
Bonarda from Argentina (full quality range)
Overall high acid and tannin with deep colour from grapes.
High yield: easy-drinking, medium to deep colour, fruity raspberry and blackberry aromas. E.g. fertile valley floors of La Rioja Province
Controlled yield and fully ripe: greater concentration, structure. E.g. old vine Bonarda in the eastern lower part of Maipú department, San Juan Province.
Malbec from Argentina
Deeply coloured, full-bodied, notes of black fruit, high levels of smooth tannins.
High quality examples: Old Malbec vines at high alt. foothills of the Andes in Luján de Cuyo (Mendoza); Malbec grown in wide diurnal range in Río Negro (Patagonia).
Torrontés from Argentina
Aromatic variety.
Intense fruity, floral perfume, medium body and medium acidity, stone fruits and melon flavours.
Best examples: Higher altitude sites e.g. Cafayate (Salta). Also Uco Valley (Mendoza).
Grüner Veltliner from Austria (full quality range)
High yield: fresh but unexciting
Controlled yield: full-bodied, concentrated, high acidity. In youth has stone fruit or citrus flavours, sometimes hints of white pepper. It develops layers of honey and toast with age.
Welschriesling from Austria
Dry style: fresh and simple, citrus and green apple flavours and high acidity Sweet style (susceptible to botrytis): high-quality dessert wine
Riesling from Austria
Dry and medium to full-bodied, ripe peachy primary fruit. Best examples can mature in bottle.
Zweigelt from Austria
Very deeply coloured, soft tannins, bramble fruit.
Blaufränkisch from Austria
Medium tannins, high acidity, peppery, sour cherry flavour
St Laurent from Austria
Similar to Pinot Noir, and often aged in oak. Can also be blended with Austrian or international varieties.
Kabinett Riesling from Germany
Delicate, light body, high acidity, flavours of green apple or citrus fruit often balanced with some residual sweetness. Note sweet wines have low alcohol 8-9% abv., and drier styles can reach medium alcohol 12% abv.
Spätlese Riesling from Germany
More concentrated citrus and stone fruit (peach or apricot), riper, slightly more body, alcohol, and sometimes sweetness than Kabinett from same region
Auslese Riesling from Germany
Dry or sweet, richer and riper than Spätlese from same region, with character from noble rot playing important part in flavour profile
Beerenauslese (BA) Riesling from Germany
Often has noble rot character (doesn’t always). Sweet, low alcohol, flavours of honey, dried stone fruit, candied peel, flowers.
Trockenbeerenauslese (TBA) Riesling from Germany
Always has noble rot character. Sweet, low alcohol, flavours of honey, dried stone fruit, candied peel, flowers.
Eiswein Riesling from Germany
Finely balanced between acidity and sweetness, retained varietal flavours.
Müller-Thurgau (Rivaner) from Germany
Medium-dry to medium-sweet Qualitätsweine, attractive floral and fruity wine, but rarely of high quality (does not have high acidity and flavour intensity of Riesling).
Silvaner from Germany
Dry and sweet style, less acidic and less overly fruity than Riesling. Can have earthy quality. Can produce high-quality wine if grown in the right sites.
What is the name for Pinot Gris in Germany - made in what sweetness?
Grauburgunder/Ruländer (dry style)
What is the name for Pinot Blanc in Germany - made in what sweetness?
Weißburgunder (dry style)
Spätburgunder from Germany
Dry, can be light and fruity or made in more concentrated style often with oak aromas
Dornfelder from Germany
Deepy coloured
Portugieser, Trollinger, and Schwarzriesling (Meunier) from Germany
Light-bodied, fruity.
Some intensely coloured and flavoured examples with oak.
Mostly Qualitätsweine, consumed domestically.
Dry Furmint from Tokaj
New oaked, concentrated, high acid when young with flavours of apples, develops into nuts and honey with age.
Can be simple and unoaked for early-drinking.
What Hárslevelű contributes to a blend
Perfume
What Sárga Muskotály (Muscat Blanc à Petits Grains) contributes to a blend
Brings aromatic qualities
Tokaji Szamorodni
Dry style: Shows noble rot character (citrus peel, dried fruit, apricot) and character similar to Fino Sherry due to flor (bready notes).
Sweet style: noble rot character and oxidative character
Modern trend for sweet styles is to show less oxidative character
Tokaji Aszú
Sweet, deep amber, high acidity, intense aromas, flavours of orange peel, apricots and honey. More concentrated and intense as they move up puttonyos sweetness scale
Tokaji Eszencia
Enormously concentrated and sweet, able to mature and retain their freshness for a century or more.
Xinomavro from Naoussa
Similar to Nebbiolo
High acidity, tannin, medium colour that quickly fades to tawny. Lack fresh fruit even in youth.
Agiorgitiko from Nemea
If from hotter slower slopes: fruity wines for early consumption
From higher slopes: higher acidity, less fine tannins, adds freshness to a blend and suited to Rose production
Best examples have ruby colour, high levels of smooth tannins, low to moderate acidity, sweet spice and red fruit flavours. Good affinity for new oak, ages well.
Assyrtiko from Santorini
Dry, perfumed aromas, concentrated flavours of ripe citrus and stone fruit, balanced by naturally high acidity.
Vinsanto: sweet wine from late harvest grapes, luscious, high acidity, older wines have marked oxidative character of caramel and nuts
Premium Argentinian Chardonnay
Range of styles, but typically matured in oak barrels with at least a proportion of new oak.
Uco Valley: high-quality fruit, cool nights at high altitudes.
Premium Argentinian Cabernet Sauvignon
Concentrated ripe fruit flavours, usually with toasty notes from oak.
Lower altitude vineyards of Maipú department in Central Mendoza.
Cool nights at high altitudes in Uco Valley in Mendoza.
High quality Argentinian Syrah
San Juan Province
Maipú
Most significant plantings of Chenin Blanc in Argentina
San Rafael department in Southern Mendoza
Varieties with greatest plantings in Argentina
In total: #1 Malbec, #2 Bonarda
White: Pedro Gimenez
Varieties with greatest plantings in Chile
Cabernet Sauvignon: greatest of either colour
Top whites: Sauvignon Blanc and Chardonnay
Varieties with greatest plantings in British Columbia
Merlot, Pinot Gris, Pinot Noir, Chardonnay
Riesling in Canada
Fresh, fruity, dry and off-dry white.
Very fine Icewine.
E.g. Niagara Peninsula DVA (Ontario)
Fino Sherry
Pale lemon
Aromas of citrus fruit, almonds, herbs, bready notes, tangy/salty
Consume early
Manzanilla de Sanlucar de Barrameda
Similar to Fino but with more intensely tangy aromas
Oloroso Sherry
Brown
Full-bodied
Pronounced oxidative aromas: toffee, leather, spice, walnut
Very old Oloroso develops astringency (unless blended with younger Sherry wine from solera system)
Amontillado Sherry
Amber or brown
Less full-bodied than Oloroso
Yeasty aromas (fade slightly over time) combined with oxidative aromas
Palo Cortado Sherry
Aroma character of Amontillado, body and richness of Oloroso
PX Sherry
Deep brown
Lusciously sweet (500g/L rs)
Pronounced aromas of dried fruit, coffee, liquorice
Muscat Sherry
Similar to PX i.e. dried fruit, coffee, liquorice but also have varietal citrus peel character
Pale Cream Sherry
Pale lemon (similar appearance to Fino) Rarely have pronounced flor character
Medium Sherry
Shows both oxidative and biological characteristics (e.g. yeast-derived, and toffee/leather/walnut etc. best examples balanced with dried fruit notes of sweet wine)
Cream Sherry
Oxidative characteristics i.e. toffee/leather/walnut, best examples balanced well with dried fruit notes of sweet wine.
Ruby Port
Dominated by primary fruit flavours, deeply coloured. Lack concentration, complexity or tannins of more premium ruby styles.
Does not benefit from bottle ageing.
Late Bottled Vintage (LBV) Port
If fined/filtered: ready to drink on release, primary fruit flavours, deeply coloured, similar to Reserve Ruby Port.
If unfined/unfiltered: more similar to Vintage Port, benefit from bottle ageing, will form sediment in bottle.. After bottle ageing: garnet, tertiary cooked fruit and vegetal (prune, leather, wet leaves) flavours.
Vintage Port
Most concentrated and tannic port on release. Can age in bottle for decades and throw a heavy sediment - need decanting.
True Tawny Port
Tawny, or brown for the very oldest. Do not benefit from additional bottle age.
True Tawny Port
Tawny, or brown for the very oldest. Do not benefit from additional bottle age.
Pinot Grigio from Alto Adige
Dry
Light to medium body
High acidity
Green fruit, citrus
Pinot Grigio from Trentino
Valley floor: -Medium body -Medium acidity -Ripe stone fruit Higher alt: -Light to medium body -Green fruit and citrus
Pinot Grigio from Collio or Colli Orientali
Rich, concentrated
Medium to full-body
Juicy peach and tropical fruit flavours
Pinot Grigio from Veneto
Inexpensive and high volume, simple and fruity from high yields (Veneto IGT)
Prosecco
Medium acidity
Green apple, melon
Typically slightly higher rs than in Champagne/Cava, but style ranges from Brut, Extra-Dry, Dry
Soave DOC or Soave Classico DOC
Garganega, with small amount of other white varieties.
Medium to high acidity
Medium body
Pears, red apple, stone fruit, sometimes white pepper
NO aromas/flavours of new oak
Best examples can age and develop aromas of almonds and honey
Valpolicella DOC or Valpolicella Classico DOC
Corvina, with small amounts of other red varieties.
Simple and fruity
Low to medium tannins (wine will have light tannin)
Red cherry flavours
Rarely oaked
Amarone della Valpolicella DOCG
Dry to off-dry Full-bodied High alcohol Medium to high tannin Intensely concentrated red berry and spice
Recioto della Valpolicella DOCG
Sweet Full-bodied High alcohol Medium to high tannin Intense red fruit
Valpolicella Ripasso DOC
Medium to full-bodied
Medium to high tannins
Stewed red cherries and plums
Barolo DOCG
100% Nebbiolo
Little colour
High acidity
Full-bodied
High tannin
Perfumed aromas of sour cherries, herbs, sometimes dried flowers
Best examples can develop in bottle, develop aromas of truffle, tar, leather
Barbaresco DOCG
100% Nebbiolo Fruitier and less perfumed than Barolo High acidity High tannin Can age in bottle.
Barbera d’Asti DOC
Two styles: youthful and fruity with no oak, or barrel-aged with spicy flavours
Medium to deep colour
Low to medium tannins
High acidity
Red cherries, plums, sometimes black pepper
Dolcetto d’Alba DOC
Deep often purple colour Medium to high tannins Medium acidity Black plums, red cherries, dried herbs Can drink young, but has potential for ageing
Gavi DOCG
Cortese Pale Light body High acidity Citrus, green apples, pears, floral character
Sangiovese from Tuscany
High acidity
High tannin
Red cherries, plums, dried herbs
Develop meaty and gamey aromas
Chianti Classico DOCG
Sangiovese - greater acidity and more herbal aromas than the greater Chianti wines.
Brunello di Montalcino DOCG and Vino Nobile di Montepulciano DOCG
Brunello = 100% Sangiovese
Vino Nobile = Sangiovese blend
More intense and fuller-bodied than Chianti
Orvieto DOC
Grechetto and Trebbiano blend (with some other local varieties). Best examples have higher proportion of Grechetto in blend.
Light body
Medium to high acidity
Ripe grapefruit, peaches
Frascati DOC
Malvasia and Trebbiano blend Fresh, unoaked Medium body Medium to high acidity Citrus fruit, Malvasia can provide floral, orange blossom aromas
Verdicchio dei Castelli di Jesi DOC
High acidity
Green apples, lemons, sometimes fennel, almonds
Most are simply and fruity
Best are more concentrated and can develop in bottle = honey and almonds
Montepulciano d’Abruzzo DOC
High colour High tannin Medium acidity Black plums and cherries Most simple and fruity without oak More concentrated can be aged for short time in oak
Fiano di Avellino DOCG
Medium acidity
Medium to full body
Stone fruit, melons, mango
Drink young, but better examples matured in oak, can age in bottle = wax, honey
Greco di Tufo DOCG
Higher acidity than Fiano Less body than Fiano Green apple, stone fruit, passion fruit Occasionally use lees stirring to enhance texture Best age in bottle = honey, mushrooms
Taurasi DOCG
Aglianico Deep colour High acidity High tannin Black fruit Matured in oak, ages in bottle = earthy, forest floor
Puglia IGT
Negroamaro or Primitivo
Simple, fruity wine for early drinking (from high yields)
Salice Salentino DOC
Negroamaro High-quality Full-bodied Medium tannins Medium acidity High alcohol Baked red and black fruit
High quality Primitivo from Puglia
Full body Medium tannins Medium acidity High alcohol Very ripe berry fruit
IGT Terre di Sicilia/Terre Siciliane or Sicilia DOC
Sicilia DOC slightly lowered yields Dominant - Nero d'Avola Medium to full-bodied wine Medium acidity Medium tannin Plums, black cherries Can be fruity, early-drinking or more complex
Chardonnay from Sicily
Varietal or blended
Unoaked, citrus and stone fruit flavours
Successful black international variety in Sicily?
Syrah
Red Etna DOC
Nerello Mascalese and Nerello Cappuccio blend
High acid
High tannin
Sour red cherries, cranberries, raspberries, sometimes dried herbs
With bottle age = mushroom, softer tannins
White Etna DOC
Medium body
High acidity
Stony/steely, citrus fruit
With bottle age = honey and wax
Red Rioja
Tempranillo - main blend component giving red fruit flavours and medium tannins.
Garnacha: contributes body and alcohol
(small amounts) Mazuelo (Carinena): contributes acid, tannin, colour
(small amounts) Graciano: contributes black fruit aromas, acidity tannins
Can be designed for early drinking i.e. semi-carbonic maceration
Can be designed for long-term ageing i.e. destem, crush, traditional ferment (either heavily extracted or more restrained)
Many have subtle spicy aromas from increasing use of French oak
White Rioja
Viura (unoaked): Subtle herb and spice Viura (oaked): American oak Deep gold, nutty
Red Navarra
Tempranillo blends: with local varieties or Cabernet Sauvignon/Merlot
Joven to Gran Reservas
Rose Navarra
Garnacha:
Fresh, fruity
Medium alcohol
Red Carinena/Calatayud
Garnacha: inexpensive
Fruity, early drinking
Old vine Garnacha:
Greater flavour intensity, structure
Also old vine Carinena
Cava
White: Xarel-lo, Macabeo (Viura), Parellada
Dry
Medium acidity
Some yeast autolysis character (less bready and toasty than Champagne)
Rose: Garnacha and Monastrell
Other: Pinot Noir, Chardonnay
Adds fruitiness and acidity
Penedes
Mostly varieties for Cava production
White varieties: Chardonnay, Sauvignon Blanc, Gewurtzraminer
Red varieties: Tempranillo (Ull de Llebre), Cabernet Sauvignon, Pinot Noir
Red Priorat
Old vine Garnacha and old vine Carinena Deeply coloured High tannins Medium to high alcohol Toasty aromas from French oak, concentrated black fruit
Can add international varieties e.g. Cabernet Sauvignon to blend
Ribera del Duero
Red and rose only!
Tempranillo single varietal
Dark colour
High tannin
Garnacha
Dry rose
Toro
Tempranillo = dominant
Full body
Intense fruit flavours
High alcohol
Joven = a proportion of Garnacha Reserva and Gran Reserva: Deep colour Tannic (young) Age well
Rueda
Verdejo blend with Sauvignon Blanc (at least 50% Verdejo), or each single varietal
From simple, fruity to richer, barrel-fermented
Verdejo = melon, peach flavour with high acidity and light body (similar to Sauvignon Blanc)
Verdejo with skin contact and barrel fermentation = richer, fuller-bodied
Rias Baixas
Albarino
Refreshing, unoaked
High acidity
Ripe stone fruit
Can use a small amount of oak and lees stirring to make richer style
Bierzo
Mencia
Elegant
High acidity
Red fruit (more perfumed without oak), toasty aromas from new oak (if used)
Valencia
Value for money wines Monastrell Deep colour Full body High tannin High alcohol Low to medium acidity Ripe blackberry fruit
Merseguera (white)
Moscatel de Valencia: Muscat of Alexandria = sweet fortified wine
Jumilla and Yecla
Monastrell
Mostly youthful and fruity style
La Mancha
Airen
Neutral, fresh
Inexpensive well-made reds, and many Vinos de Pago wines Cencibel (Tempranillo) Cabernet Sauvignon Merlot Syrah
Valdepenas
Airen (neutral, fresh)
Cencibel (Tempranillo) - varietal or blend with international
Fruity to more concentrated oak matured
Vinho Verde (general white)
Loureiro, Arinto Pale lemon High acidity Low alcohol (8-11.5% abv) - up to 14% abv if varietal term, sub-region, authorised quality term used on label Lower alcohol = off-dry Slight sparkling sensation
Vinho Verde Alvarinho
100% Alvarinho
Medium to high alcohol (11.5%-14%abv)
Riper, more tropical aromas than Loureiro/Arinto
Vinho Verde red or rose
Deeply coloured and tannic red
Fresh and fruity rose
Douro
Port: Touriga Nacional, Touriga Franca, Tinta Roriz (Tempranillo), Tinta Cao, Tinta Barroca
Touriga Nacional: Deep colour Intense flavours High (ripe) tannin Full body Rich black fruit flavours Best = toasty aromas from new oak
White: grown at high altitude = fresh varietal fruit and medium-high acidity
Dao
Reds = Touriga Nacional, Tinta Roriz (Tempranillo), Jaen (Mencia), Alfrocheiro
Typically delicate red fruit aromas, soft tannin, high acidity
Alfrocheiro:
Deep colour
Intense aromas of blackberry and strawberry
White: Encruzado
Light and fresh to richer, barrel-fermented
Bairrada
Baga - can blend or use more gentle extraction methods to produce softer wines Deep colour High tannin Underripe: astringent and high acid Ripe: softer, rich black fruit
Also Touriga Nacional, Alfrocheiro, Cabernet Sauvignon, Merlot, Syrah
Bical, Maria Gomes = white wines
Alentejo
Red blend = Aragones (Tempranillo) and Trincadeira (spicy red berry flavour, high tannin)
Alicante Bouschet - also blends
Deep colour
High tannin
Touriga Nacional, Syrah (increasingly important)
Whites = Arinto, Antao Vaz, Roupeiro
Fruity and floral
Medium to high acidity
Can be fermented/aged in oak to increase complexity
Vinho Regional Alentejano
Wide variety including international varieties, liberal rules around winemaking
Sparkling wine from California
Best sites are Los Carneros AVA and Anderson Valley AVA (also Russian River Valley AVA)
Premium examples made via traditional method using Pinot Noir and Chardonnay
Extended ageing on Lees.
Californian Cabernet Sauvignon
Full-bodied
Very concentrated ripe cassis, prominent spice from new oak barrels
Some less rich with fresher blackcurrant
Californian Zinfandel
Red Zinfandel
Full-bodied
High alcohol
Sometimes small amounts of residual sugar
Red and black fruit, dried berries, liquorice, can have subtle herbaceous quality from underripe grapes
White Zinfandel = rose Fruity Pale Medium-sweet Low alcohol
Californian Merlot
Approachable wine
Soft tannins
Ripe black fruit
Large volume e.g. San Joaquin (Central Valley) = simple, inexpensive
Higher quality Merlot (Monterey, Napa Valley, Sonoma) Deep colour Soft, velvety tannins Luscious body High alcohol Blackberry and plum
Californian Pinot Noir
Russian River Valley AVA, Los Carneros AVA, Santa Maria Valley AVA
Wide range of style
Pale colour with classic gamey and vegetal notes
Most rich ripe red fruit, notes of sweet spice from oak
Californian Syrah
Full body
Rich
Can be leaner and more peppery
Californian Chardonnay
Inexpensive, high volume from Central Valley:
Fruity
Low to medium acidity
Sometimes toasty note from oak staves or chips
Traditionally very full-bodied with high alcohol, hazelnut/oak/butter underpinning peach and banana fruit
More restrained, elegant examples: Los Carneros AVA, Russian River Valley AVA
Californian Sauvignon Blanc
Best examples from coastal regions e.g. Dry Creek Valley AVA. High volume from Central Valley Fume Blanc (oaked mostly, but can be used for unoaked)
High acid
Ripe citrus flavours (ripe stone fruit from Napa)
