Final Revision - Packs 4-6 Flashcards
Overall climate of Germany:
Cool, continental
Pruning and training in Germany:
Head-pruned, individually staked and canes tied at top
VDP
Verband Deutscher Prädikatsweingüter
Riesling styles:
Floral + delicate and rich + peachy
Prädikatsweine can be dry up to which level?
Auslese
Kabinett:
Sweet: 8-9%, dry: up to 12% - some Süssreserve
Müller-Thurgau:
Ripens early, not as intense or acidic as Riesling. Can be fruity and floral.
Sylvaner:
Both dry and sweet examples of good quality exist. Best is in Franken.
Spätburgunder plantings:
Pfalz and Baden - WARMTH
Dornfelder:
Rich texture, deep colour
Other black grapes of Germany:
Portugieser, Trollinger and Schwarzriesling (Meunier) - domestic consumption
Villages of Mosel:
Wehlen, Bernkastel and Piesport
Mosel wine regulations and style:
Only Riesling can be GG. Lightest Rieslings made - green fruit and floral notes most prominent.
Nahe wine regulations and style:
Only Riesling can be GG. Slightly fuller-bodied Rieslings made, riper in fruit flavour.
Villages of Nahe:
Bad Kreuznach and Schlossböckelheim
Villages of Rheingau:
Johannisberg, Rüdesheim and Hocheim
Wines of Rheingau:
Rhine’s humidity allows NR. Fine BA and TBA. Medium/full-bodied, distinctive ripe peach flavour. Hocheim has fullest wines and best Spätburgunder.
Rheingau wine regulations:
Riesling or Spätbugunder for GG.
Rheinhessen wine regulations and style:
Fullest-bodied Rieslings in Germany in Nierstein. Many varieties and styles. Riesling or Spätburgunder for GG.
Pfalz’s climate:
Resembles Alsace, water stress threat, suits black grapes well
Wine regulations of Pfalz:
Riesling, Weißburgunder or Spätburgunder
Villages of Pfalz:
Forst and Deidesheim
Best sites in Baden:
South-facing slopes on Kaisterstuhl
Most widely-planted grape in Baden:
Spätburgunder
Wine regulations of Baden:
Many different varieties permitted for GG
Wine regulations of Franken:
Silvaner, Riesling, Weißburgunder, Grauburgunder or Spätburgunder
Name of distinctive bottle shape in Franken:
Bocksbeutel
Best sites in Franken:
Slopes of Würzburg - give dry, rich, concentrated and earthy wines
Overall climate of Austria:
Cool, continental climate
Structural organisation of Austria:
4 federal states, 16 smaller areas
Which of the 6 Prädikate doesn’t exist in Austria?
Kabinett
Addition 1: Ausbruch
Between BA and TBA
Addition 2: Strohwein/Schilfwein
Grapes dried and concentrated on straw in the winter
DAC
Districtus Austriae Conrollatus
White grapes of Austria:
Grüner Veltliner, Welschriesling, Riesling also Chardonnay, Müller Thurgau and Sauvignon Blanc
Black grapes of Austria:
Zweigelt, Blaufränkisch, St. Laurent also Spaätburguner, Cab and Merlot
Zweigelt:
Blaufränkisch x St. Laurent - deep colour, soft tannins and flavours of bramble
Blaufränkisch:
Best of Austrian reds - medium tannins, high acidity with flavours of pepper and sour cherries
St. Laurent:
Resembles Spätburgunder - oak ageing common, blended with internationals
Niederösterreich:
Best wines from Wachau (sub-region). Dry wines from GV and Riesling. Kamptal and Kremstal DACs in north, same style.
Weinviertel (Niederösterreich):
First DAC in Austria. GV ONLY! Klassik - light, fruity, fresh and unoaked. Reserve - more alcohol, can be oaked.
Burgenland:
Best for sweets and reds, but dry whites too (Weißburgunder, Welschriesling, GV and Chardonnay)
Welschriesling:
Fresh and simple with citrus and green apple. High acidity. Can be botrytised.
Neusiedlersee:
Fine sweets from botrytised Welschriesling - reliable! Higher up and inland there are fine reds from mainly Zweigelt. This is a DAC for Zweigelt.
Biggest DAC for Blaufränkisch:
Mittelburgenland
Overall climate of Tokaj:
Moderate
Furmint:
Concentrated, highly acidic, apples in youth, honey and nuts with age. Ripens late and botrytised.
Hárslevelű:
Ripens even later, gives perfume
Sárgamuskotály:
Also gives aroma to blend
Traditional laws:
Tokaji Aszú: 60 g/L, 3-6 puttonyos, 24-month ageing and released Jan of 4th yr after harvest. Aszú Eszencia min of 180 g/L.
2013 laws:
Tokaji Aszú min.: 120 g/L, anything lower must be late harvest/Tokaji Szamorodni, aged for min. 18 months and released Jan of 3rd yr after harvest. No more Aszú Eszencia - Tokaji Eszencia instead.
Size of sweet wine bottles in Tokaji:
50cl
Grape used for dry wines in Tokaj:
Usually Furmint
Tokaji Szamorodni:
‘As it comes’ - some botrytised grapes, some not. NR character. Must be cask-aged for 1 yr. Flor-like character develops from yeast, present in dry styles!
Tokaji Aszú:
Aszú berries macerated in base wine for 12-60 hours. Puttony count determines sweetness.
Tokaji Eszencia:
RARE! Free-run aszú only! Low abv. (less than 5%), min of 450 g/L, can take years to ferment and can age for a century!
Modern styles:
More and more ‘late harvest’, some with NR. Some BR styles fermented and not macerated. Shorter maturation.
3 climatic zones of Spain:
N and NW: moderate, maritime. East coast: warm, mediterranean. Meseta Central: hot continental.
How do winegrowers cope with a lack of water and vines often being under stress?
Low density and bush training
Simpler, fruitier reds of Spain (inc. some Tempranillo):
Semi-carbonic maceration
Black grapes of Spain:
Tempranillo, Garnacha Tinta, Monastrell, Graciano, Cariñena/Mazuelo and Mencía + internationals too
Other names of Tempranillo:
Ull de Llebre (Catalunya) and Cencibel (La Mancha)
Other name for Cariñena:
Mazuelo (Rioja)
Monastrell (Mourvèdre):
Needs heat, resists drought, thick skins, high tannins and alcohol, full-bodied but low-medium acidity with blackberry fruit
Graciano:
Mainly in Rioja for blends, hard to grow, gives tannins, structure and black fruit concentration
Cariñena/Mazuelo:
High acid, tannins and deep in colour. Blends with Tempranillo but with Garnacha in Priorat for tannic structure
Mencía:
Moderate climate grape, fresh fruit, medium/high acidity and herbaceous character
DOCa:
DOs need 10 yrs to apply. Rioja and Priorat only ones in Spain.
Vinos de Pago:
Single estates with good reputation. Own grapes only, vinification and maturation must be on site!
Joven - R, W+R:
0 - 0, 0 - 0
Crianza - R, W+R:
24 - 6, 18 - 6
Reserva - R, W+R:
36 - 12, 24 - 6
Gran Reserva - R, W+R:
60 - 18, 48 - 6
Keeping white wines fresh and fruity in Spain:
Night/early morning harvesting
Whites of Spain:
Verdejo, Albariño, Airén, Xarel-lo, Parellada and Macabeo/Viura
Verdejo:
Highly susceptible to oxidation. Made sherry-style wines before. Can make light-bodied, acidic wines with peach and melon.
Albariño:
Thick skins, resists fungal disease well. High acidity, citrus and stone fruit.
Airén:
Most widely-planted white grape in Spain, used for Brandy de Jeréz. Not great wines…
Xarel-lo, Parellada and Macabeo:
Most common Cava grapes
Macabeo/Viura (Rioja):
Makes stills too. Unoaked style and oaked, Rioja style.
Red blends of Rioja:
Garnacha’s body and alcohol with Tempranillo’s fruit. Mazuelo and Graciano too.
Concentration in Rioja:
Very controlled cap management gives formidable, age-worthy wines
Oak in Rioja:
Trad.: American for vanilla. More and more nowadays: French for subtle spice.
Whites in Rioja:
8 grapes permitted, Viura biggest. Deliberately oxidative style (trad.) but limited now for fruity flavour.
Navarra:
Same climate as Rioja, but slightly cooler and wetter
Wines of Navarra:
Mostly Tempranillo-led reds, but Garnacha picked early for low sugar and high acidity for rosado - medium alcohol and fruity flavour
Climate of Cariñena and Calatayud:
Warm, continental
Wines of Cariñena and Calatayud:
Dominated by Garnacha. Either fruity, early-drinking style or concentrated style from old vines.
Catalunya:
Has its own DO - unique!
3 zones of Penedès:
- Hot, mediterranean coast. 2. Cooler inland valleys. 3. Moderate hills.
Vines of Priorat:
Old Cariñena and Garnacha vines - concentration! Bush vines on steep slopes - no mechanisation! Rosado is rare.
Soil of Priorat:
Llicorella: layered red slate and quartz. Reflects the sun and retains water well.
Reds of Priorat:
Deep, tannic, medium/high alcohol, toasty French oak and intense black fruit
Ribera del Duero DO:
For tinto and rosado ONLY
Main grape of Ribera del Duero:
Tempranillo - high tannins and dark colour. Long maceration common.
Wines of Toro DO:
Full-bodied, alcoholic, intense Tempranillo-led reds made from bush vines with low yields. Some Garnacha too.
Rueda DO:
Continental, mostly whites here. Verdejo and SB do very well. Blended whites must have at least 50% Verdejo.
Climate of Rías Baixas:
Moderate, damp
Vines of Rías Baixas:
Pergola training
Albariño of Rías Baixas:
Refreshing, unoaked with stone fruit flavour and high acidity
Climate of Bierzo:
Moderate, maritime
Wines of Bierzo:
DO for tinto mostly. Home of best Mencía (high acidity with strong red fruit). Grown on steep, stony slopes with some old vines.
Biggest black grape of Valencia:
Monastrell
Biggest white grape of Valencia:
Merseguera
Climate of Jumilla and Yecla:
Hot and arid
Wines of Jumilla and Yecla:
Mostly youthful and fruity
Castilla-la-Mancha:
Modernisation and technological advancement. Airén for simple wines. Vinos de Pago began here. More and more Cencibel and plenty of internationals.
Valdepeñas:
DO south of La Mancha with same climate but better reputation. Many styles.
Climate of Portugal:
Mostly maritime, but continental inland
Climate of Vinho Verde:
Moderate, maritime
Vines in Vinho Verde:
Fewer pergola-trained, more mechanised harvesting, so spur-pruned VSP
White grapes local to Vinho Verde:
Arinto and and Loureiro
Sub-region for Vinho Verde Alvarinho:
Monção e Melgaço (100% Alvarinho) 11.5-14% abv - higher. Riper, more tropical aromas.
Reds and rosés of Vinho Verde:
Tannic - fresh and fruity
5 black varieties of the Douro:
Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão
Other names for Tempranillo in Portugal:
Tinta Roriz (Douro) and Aragonês (Alentejo)
Classic Douro red:
Full, deep, tannic, rich in black fruit and subtle oak
Douro white wines:
Pure, varietal character with medium/high acidity depending on altitude
Classic Dão reds:
Delicate red fruit, high acidity and soft tannins
Black grapes of Dão:
Touriga Nacional, Tinta Roriz, Jaen (Mencía) and Alfrocheiro
Alfrocheiro:
Deep colour, intense aroma of blackberry and strawberry
Encruzado:
White grape grown in Dão. Light/fresh - rich and oaked
Baga:
Main black grape of Bairrada. Ripens late, small, thick skins, deep colour and high in tannins.
Black grapes of Bairrada:
Baga, Touriga Nacional and Alfrocheiro
Indigenous whites of Bairrada:
Bical and Maria Gomes
Classic red blend of Alentejo:
Arragonês, Trincadeira and Alicante Bouschet
Trincadeira:
Tannic, spicy red fruit, resists drought
Alicante Bouschet:
Tannic and deep
Whites of Alentejo:
Arinto, Antão Vaz and Roupeiro
Vinho Regional sites of Portugal:
… Alentejano, Lisboa, Península de Setúbal and Tejo
Red grape grown in Alto Adige DOC:
Schiava
Schiava:
Light, fruity, low/medium tannins with raspberry and plum flavour
Red grape grown in Trentino DOC:
Teroldego
Teroldego:
Deep, medium/high tannins, medium/full body, black fruit flavour
Some of Italy’s richest Pinot Grigio:
Fruili-Venezia Giulia
White grape of Friuli-Venezia Giulia:
Friulano
Friulano:
Medium, medium/high acidity, peach, herbs and red apple
Why is spraying necessary in Veneto?
Fog from the Po
Grapes that make simple Veneto IGT:
Corvina, Garganega and Trebbiano
Two areas of Soave:
Northern foothills (limestone, clay, volcanic - wines with concentration and potential to age) and flat, southern plain (sandy, alluvial soil - wines to be drunk now)
Main grape of Soave:
Garganega: medium, medium/high acidity, white pepper, apple, pear and stone fruit. Usually unoaked.
Main grape of Valpolicella:
Corvina (thick skin, high acidity, moderate colour, low/medium tannins)
Another term for ‘passito’:
Recioto
Amarone della Valpolicella DOCG:
Dry/off-dry, full, high alcohol, medium/high tannins, concentrated red berries and spice
Recioto making:
Sweet grapes stop fermentation naturally
Ripasso method:
Mid-fermentation of Amarone della Valpolicella, skins are taken, drained and added to vat of Valpolicella that’s already fermented - sour cherries, plums
Black grapes of Piemonte:
Nebbiolo, Barbera and Dolcetto
White grapes of Piemonte:
Cortese and Moscato
Wines of Piemonte:
All have DOC(G) - no IGT/IGP
Barolo DOCG:
MUST be 100% Nebbiolo (high acidity and tannins but little colour) Must be aged 3 years before release, 18 months in oak, complex tar, truffles and leather with age
Alba DOC:
Made from Barbera and Dolcetto
Barbaresco:
Like Barolo (acid and tannins) but more fruity and less perfumed. MUST be aged for 2 years, 9 months in oak
Barbera d’Alba and Barbera d’Asti - DOC/DOCG?
Barbera d’Alba DOC and Barbera d’Asti DOCG
Barbera:
Low/medium tannins, medium/deep colour, high acidity, black pepper, red cherry and plum
Dolcetto d’Alba DOC:
Deep purple, medium/high tannins, medium acidity, black plum, herbs, red cherry
Gavi:
More about white whines - high altitude and sea breeze
Main white grape of Gavi:
Cortese (highly acidic, floral) - most drunk young
Cortese di Gavi DOCG:
Pale, light-bodied, high acidity, aromatic citrus, green apple and pear
3 zones of Tuscany:
- Mountainous Chianti 2. Hills and valleys 3. Flat, coastal plain
Sangiovese:
High tannins, high acidity and ripens late (red cherry, plum and dried herbs)
Chianti zones:
7 sub-zones
Chianti Classico DOCG:
More herbal and acidic, MUST be aged for 1 year before release
Chianti Classico Riserva:
MUST be aged for 2 years and at least 3 months bottle ageing
Gran Selezione:
MUST be single estate and aged 6 months longer than a Reserve (total: 30 months)
Brunello di Montalcino:
MUST be 100% Sangiovese, aged 5 years, 2 of which in oak
Vino Nobile di Montepulciano:
Can be a Sangiovese-led blend, aged 2 years
Southern Tuscan coast:
Home of Super Tuscans
Zones that allow entirely internationals:
Toscana IGT, Bolgheri DOC and Maremma Toscana DOC
White Orvieto DOC blend:
Grechetto and Trebbiano (light body, medium/high acidity with ripe grapefruit and peach)
Best red of Orvieto:
Sagrantino di Montefalco DOCG - 100% Sagrantino
Sagrantino:
Thich skins, intense
Frascati DOCG (Lazio):
Made from Malvasia and Trebbiano - unoaked, fresh, medium body, medium/high acidity, citrus, orange blossom
Verdicchio dei Castelli di Jesi DOCG (Marche):
Verdicchio grape - high acidity, green apple, lemon, fennel and almond - fish-shaped bottle
Reds of Marche:
Blend of Montepulciano and Sangiovese
Montepulciano d’Abruzzo DOC:
Deep colour, high tannins, medium acidity, black plum and cherry
Vines of Puglia and Sicilia:
Bush-trained, low down for leaf cover
Fiano di Avellino DOCG:
Medium acidity, medium/full body, melon, mango and stone fruit - wax and honey with age
Greco di Trufo DOCG:
More acidic, heavier body, stone fruit, green apple, passion fruit - honey and mushrooms with age
Taurasi DOCG:
Reds from Aglianico - high acidity and tannins, black fruit, ages well
A high-quality DOC in Basilicata:
Aglianico del Vulture DOC
Dominating black grapes of Puglia:
Negroamaro and Primitivo (Zinfandel)
Best DOC in Puglia:
Salice Salentino DOC
Primitivo:
Full, medium tannins and acidity, high alcohol, baked red and black fruit
Biggest black grape in Sicily:
Nero d’Avola: medium/full, medium acidity and tannins, plum and black cherry
IGT and DOC (Sicily):
IGT Terre di Sicilia/Terre Siciliane and Sicilia DOC
Equivalent of Greek PDO:
POP - Prostatevomeni Onomasia Proelefsis
Naoussa PDO:
PDO for reds from 100% Xinomavro
Xinomavro:
Like Nebbiolo: high tannins and acidity, medium colour (soon fades to tawny) and lacks fruit even in youth. Oak varies, can age well
Nemea PDO:
Reds made from 100% Agiorgitiko
Agiorgitiko:
Deep ruby, high smooth tannins, low/medium acidity, sweet spice and red fruit
Sites of Nemea:
Best are in mid-territory, wines jammy on hottest slopes, higher gives less fine tannins, so better for rosés
Santorini PDO:
Windy and volcanic! Basket vines for wind protection. Best rep: Assyrtiko for whites
Assyrtiko:
Dry, perfumed aroma, concentrated ripe citrus and stone fruit with high acidity
Sweet wines:
Vinsanto: late-harvested grapes sun-dried up to 14 days, aged in old oak for min. of 2 years. High acidity, luscious and oxidative ageing gives nutty, caramel flavour
