Describing typical wine styles Flashcards

Question

What Sárga Muskotály (Muscat Blanc à Petits Grains) contributes to a blend

Answer 1

Brings aromatic qualities

Answer 2

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

Answer 3

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

Answer 4

Enormously concentrated and sweet, able to mature and retain their freshness for a century or more.

Answer 5

Similar to Nebbiolo | High acidity, tannin, medium colour that quickly fades to tawny. Lack fresh fruit even in youth.

Answer 6

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.

Answer 7

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

Answer 8

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.

Answer 9

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.

Answer 10

San Juan Province | Maipú

Answer 11

San Rafael department in Southern Mendoza

Answer 12

In total: #1 Malbec, #2 Bonarda | White: Pedro Gimenez

Answer 13

Cabernet Sauvignon: greatest of either colour | Top whites: Sauvignon Blanc and Chardonnay

Answer 14

Merlot, Pinot Gris, Pinot Noir, Chardonnay

Answer 15

Fresh, fruity, dry and off-dry white. Very fine Icewine. E.g. Niagara Peninsula DVA (Ontario)

Answer 16

Pale lemon Aromas of citrus fruit, almonds, herbs, bready notes, tangy/salty Consume early

Answer 17

Similar to Fino but with more intensely tangy aromas

Answer 18

Brown Full-bodied Pronounced oxidative aromas: toffee, leather, spice, walnut Very old Oloroso develops astringency (unless blended with younger Sherry wine from solera system)

Answer 19

Amber or brown Less full-bodied than Oloroso Yeasty aromas (fade slightly over time) combined with oxidative aromas

Answer 20

Aroma character of Amontillado, body and richness of Oloroso

Answer 21

Deep brown Lusciously sweet (500g/L rs) Pronounced aromas of dried fruit, coffee, liquorice

Answer 22

Similar to PX i.e. dried fruit, coffee, liquorice but also have varietal citrus peel character

Answer 23

``` Pale lemon (similar appearance to Fino) Rarely have pronounced flor character ```

Answer 24

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)

Answer 25

Oxidative characteristics i.e. toffee/leather/walnut, best examples balanced well with dried fruit notes of sweet wine.

Answer 26

Dominated by primary fruit flavours, deeply coloured. Lack concentration, complexity or tannins of more premium ruby styles. Does not benefit from bottle ageing.

Answer 27

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.

Answer 28

Most concentrated and tannic port on release. Can age in bottle for decades and throw a heavy sediment - need decanting.

Answer 29

Tawny, or brown for the very oldest. Do not benefit from additional bottle age.

Answer 30

Tawny, or brown for the very oldest. Do not benefit from additional bottle age.

Answer 31

Dry Light to medium body High acidity Green fruit, citrus

Answer 32

``` Valley floor: -Medium body -Medium acidity -Ripe stone fruit Higher alt: -Light to medium body -Green fruit and citrus ```

Answer 33

Rich, concentrated Medium to full-body Juicy peach and tropical fruit flavours

Answer 34

Inexpensive and high volume, simple and fruity from high yields (Veneto IGT)

Answer 35

Medium acidity Green apple, melon Typically slightly higher rs than in Champagne/Cava, but style ranges from Brut, Extra-Dry, Dry

Answer 36

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

Answer 37

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

Answer 38

``` Dry to off-dry Full-bodied High alcohol Medium to high tannin Intensely concentrated red berry and spice ```

Answer 39

``` Sweet Full-bodied High alcohol Medium to high tannin Intense red fruit ```

Answer 40

Medium to full-bodied Medium to high tannins Stewed red cherries and plums

Answer 41

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

Answer 42

``` 100% Nebbiolo Fruitier and less perfumed than Barolo High acidity High tannin Can age in bottle. ```

Answer 43

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

Answer 44

``` Deep often purple colour Medium to high tannins Medium acidity Black plums, red cherries, dried herbs Can drink young, but has potential for ageing ```

Answer 45

``` Cortese Pale Light body High acidity Citrus, green apples, pears, floral character ```

Answer 46

High acidity High tannin Red cherries, plums, dried herbs Develop meaty and gamey aromas

Answer 47

Sangiovese - greater acidity and more herbal aromas than the greater Chianti wines.

Answer 48

Brunello = 100% Sangiovese Vino Nobile = Sangiovese blend More intense and fuller-bodied than Chianti

Answer 49

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

Answer 50

``` Malvasia and Trebbiano blend Fresh, unoaked Medium body Medium to high acidity Citrus fruit, Malvasia can provide floral, orange blossom aromas ```

Answer 51

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

Answer 52

``` 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 ```

Answer 53

Medium acidity Medium to full body Stone fruit, melons, mango Drink young, but better examples matured in oak, can age in bottle = wax, honey

Answer 54

``` 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 ```

Answer 55

``` Aglianico Deep colour High acidity High tannin Black fruit Matured in oak, ages in bottle = earthy, forest floor ```

Answer 56

Negroamaro or Primitivo | Simple, fruity wine for early drinking (from high yields)

Answer 57

``` Negroamaro High-quality Full-bodied Medium tannins Medium acidity High alcohol Baked red and black fruit ```

Answer 58

``` Full body Medium tannins Medium acidity High alcohol Very ripe berry fruit ```

Answer 59

``` 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 ```

Answer 60

Varietal or blended | Unoaked, citrus and stone fruit flavours

Answer 61

Nerello Mascalese and Nerello Cappuccio blend High acid High tannin Sour red cherries, cranberries, raspberries, sometimes dried herbs With bottle age = mushroom, softer tannins

Answer 62

Medium body High acidity Stony/steely, citrus fruit With bottle age = honey and wax

Answer 63

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

Answer 64

``` Viura (unoaked): Subtle herb and spice Viura (oaked): American oak Deep gold, nutty ```

Answer 65

Tempranillo blends: with local varieties or Cabernet Sauvignon/Merlot Joven to Gran Reservas

Answer 66

Garnacha: Fresh, fruity Medium alcohol

Answer 67

Garnacha: inexpensive Fruity, early drinking Old vine Garnacha: Greater flavour intensity, structure Also old vine Carinena

Answer 68

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

Answer 69

Mostly varieties for Cava production White varieties: Chardonnay, Sauvignon Blanc, Gewurtzraminer Red varieties: Tempranillo (Ull de Llebre), Cabernet Sauvignon, Pinot Noir

Answer 70

``` 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

Answer 71

Red and rose only! Tempranillo single varietal Dark colour High tannin Garnacha Dry rose

Answer 72

Tempranillo = dominant Full body Intense fruit flavours High alcohol ``` Joven = a proportion of Garnacha Reserva and Gran Reserva: Deep colour Tannic (young) Age well ```

Answer 73

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

Answer 74

Albarino Refreshing, unoaked High acidity Ripe stone fruit Can use a small amount of oak and lees stirring to make richer style

Answer 75

Mencia Elegant High acidity Red fruit (more perfumed without oak), toasty aromas from new oak (if used)

Answer 76

``` 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

Answer 77

Monastrell | Mostly youthful and fruity style

Answer 78

Airen Neutral, fresh ``` Inexpensive well-made reds, and many Vinos de Pago wines Cencibel (Tempranillo) Cabernet Sauvignon Merlot Syrah ```

Answer 79

Airen (neutral, fresh) Cencibel (Tempranillo) - varietal or blend with international Fruity to more concentrated oak matured

Answer 80

``` 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 ```

Answer 81

100% Alvarinho Medium to high alcohol (11.5%-14%abv) Riper, more tropical aromas than Loureiro/Arinto

Answer 82

Deeply coloured and tannic red | Fresh and fruity rose

Answer 83

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

Answer 84

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

Answer 85

``` 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

Answer 86

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

Answer 87

Wide variety including international varieties, liberal rules around winemaking

Answer 88

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.

Answer 89

Full-bodied Very concentrated ripe cassis, prominent spice from new oak barrels Some less rich with fresher blackcurrant

Answer 90

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 ```

Answer 91

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 ```

Answer 92

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

Answer 93

Full body Rich Can be leaner and more peppery

Answer 94

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

Answer 95

``` 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)