Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET3 Wines & Grapes > French Grapes Checked > Flashcards

French Grapes Checked Flashcards

1
Q

Petit Verdot

A

Late Ripening (than CabSav), Thick Skins & resistant to Noble Rot

Very deep-coloured, high tannin wine that ages slowly

Used as Blend to add Tannin,Colourand someSpicy notes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Cabernet Franc

A

Flowers Early - Ripens Early (easier to fully ripen than CabSav)

Suited for cool inland climates

Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon

Herbaceous and stalky flavours when unripe

Vibrant Berry Fruit and Floral notes when ripe

Widely used in Saint-Émillion, and lesser extent Médoc & Graves, Loire

Prefers well drained warm soils (like CabSav)

2nd most dominate in Right Bank

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

Semillon

A

Most Important for Sweet wines in Bordeaux - Thin Skin - N

Noble Rot, Vigourous, resistant to disease, coulure

Both Dry & Sweet, Low Acidity, Oily Texture

Grass, Asparagus, Lemon, Apple, Grapefruit, Marmalade (sweet),

Age = Wax (Hunter Valley) Honey and Toast

Semillon adds body to the Sauvignon Blanc blend in Pessac-Léognan & Graves, Sauternes, Monbazillac

Can mature in oak for years

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Bordeaux & Bordeaux Superior

A

Early drinking, Medium Body

Ripe Red & Black Fruit

Cedar from Oak

Cheapest are light bodied

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Clairet

A

A popular French style of Rosé

Longer maceration than normal Rosés

Deeper in Color, Fuller Body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

White Bordeaux

A

Dominated by Sauvignon Blanc

Vibrant and Grassy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Bordeaux Sauvignon Blanc

A

Buds & Ripens Early

Dry, High Acidity (good for sweet)

Green & Citrus Aromas

Mostly Blends, some varietals

Vigorours vines (use low vigour rootstock + canopy management)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Muscadelle

A

Pronounced Grape, Floral

Supports sweet & dry wine

Almost exclusively in blends for grape and floral

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the general style of lower-end dry whites in Bordeaux? (2)

flavour, oak

A

Style 1 - Fresh and fruity

Style 2 - Some show hints of oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is distinctive about the premium dry whites of Bordeaux?

flavour

A

They have a RICHNESS and concentrated NUTTY flavour overlaying the Fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

How are the best examples of Bordeaux sweet wines made (after harvest)?

fermentation, maturing, time

A

From fruit that has been infected with NOBLE ROT

They are fermented and matured in new oak barriques for anything up to 3 years

Must weight, physiological ripeness and botrytis levels determine the quality of wine

Pressing as gentle as possible in hydraulic or basket presses

Chaptalisation is permitted in weaker vintages but better estates avoid the practice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Bordeaux Supérieur

A

Slighty stricter appellation rules than Bordeaux (lighter body & astringent)

A higher required minimum level of alcohol (0.5%)

Early Drinking

Medium Body

Ripe Red & Black Fruit; sometimes Cedar from oak

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Bordeaux Rosé

A

Fresh & Fruity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Médoc (or Bas-Médoc)

A

North of St Estèphe

Blend lead by Merlot

Easy drinking

Earthy rustic and bit lean

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Haut-Médoc Commune

A

Deep Color, Grippy Tannins (young)

Blackcurrant with Cedar from Oak

Long Ageing Potential

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Pessac-Leognan Cabernet Sauvignon

A

Lighter Body and More Fragrant than Haut-Medoc

Dry, Med-Full Body, High Acid, High Tannin

Pronounced Black Fruity (Bla​ckcurrant, Black Cherry)

Herbaceous

Dried Fruit, Tobacco with age

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Pauillac

A

Deep Gravel soils suite for CabSav

Most Complete in Left Bank

Complex, Dry, Lighter Body, High Acid, High (Fruit Wrapped & Integrated) Tannin,

Powerful Concentration Blackcurrant, Cedar

Long lived

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Saint-Estèphe

A

Gravel soils & limestone

Deep Color, Dry, Med-Full Body, High Acid, High Integrated Tannin, Wines finish with fruit

Blackcurrant, Cedar

Age potential

Higher % of CabSav

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Margaux

A

Largest varied soils (limestone, clay, chalk, sand) Can be inconsistent

Deep Color, Dry, Med-Full Body, High Acid, Grippy High Tannin

Blackcurrant, Cedar, Elegant Perfumed

More Merlot so less varietal the St Estèphe, Pauillac & St Julian

Rely on elegance and finesse to suceed

Long lived

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Saint-Julien

A

Classic Straight Laced CabSav.

Deep Color, Dry, Med-Full Body, High Acid, Grippy High Tannin

Blackcurrant, Cedar

Higher % of CabSav

Long lived

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Graves Cabernet Sauvignon

A

Similar to Pessac-Leognan but less concentrated & complex

Dry, Med-Full Body, High Acid, High Tannin

Blackcurrant, Black Cherry, Herbaceous

Oaked for Dried Fruit and Tobacco - Quick to mature

Higher proportion of Merlot

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Saint-Émilion Premium Wines

A

Come from sub-regions in North (gravel) & S&E (limestone and clay)

Full Body, Fresh Acidity Medium to High tannins

Soft and rich mouthfeel

Complex Red Berry fruit and Plum aromas, developing Tobacco and Cedar notes with evolution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Saint-Émilion Lesser

A

Sandy Soils

Lighter bodied less prestigious

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

Pomerol

A

Richer Merlot than those of Saint-Émilion

Full Body, Fruit Tannins

Pronounced Blackberry, Plummy Fruit, Spicy from Oak

Dried Fruit & Tobacco with age

Only major wine district with no classification system

Vins de Garage - small plots with no expense spared

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Côtes de Bordeaux

A

Early drinking

Merlot Based

Excellent value for money

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Graves & Entre-Deux-Mers White Wines

A

Predominantly UNOAKED Sauvignon Blanc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Barsac

A

Within Sauternes - Can use either for AC

  • *Sweet**, but balanced with High Acidity, High in alcohol
  • *Apricot** and Citrus peel aromas of noble rot, Toast and Vanilla from oak fermentation and/or maturation

Use Sémillon because of its THIN SKIN and susceptibility to Botrytis. SavBlanc for High Acidity & Fruit, Muscadelle - for Exotic Perfume

Specific mésoclimate w all communes close to two rivers (Ciron & Garonne). In the Autumn, the cool spring-fed Ciron meets the warmer Garonne -> evening mist form and linger until late morning when the sun burns them away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Sauternes

A

High in alcohol

  • *Sweet**, but balanced with High Acidity
  • *Apricot** and Citrus peel aromas of noble rot, Toast and Vanilla from oak fermentation and/or maturation

Use Sémillon because of its THIN SKIN and susceptibility to Botrytis. SavBlanc for High Acidity & Fruit, Muscadelle - for Exotic Perfume

Specific mésoclimate w all communes close to two rivers (Ciron & Garonne). In the Autumn, the cool spring-fed Ciron meets the warmer Garonne -> evening mist form and linger until late morning when the sun burns them away

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Bergerac

A

Mainly produces

Red, but also whites, Rosés and Sweet wines in the same styles as Bordeaux varieties

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Monbazillac

A

Within Bergerac

Good value botrytised sweet wines from Sémillon & Sauvignon Blanc

Minimum 14.5% ABV

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Cahors (“Cot Wine”)

A

70% Malbec (Auxerrois) + Tannat and/or Merlot Known as Black Wine

Deep Color, High Tannin, Intense Black Fruits, Oak Aged

Cedar & Earth

Very Tannic & Long Lived

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Côtes de Gascogne

A

Ugni Blanc (Tebbiano)

Dry, Light Body

Green Apples

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Madiran

A

SW France - Made of blends with majority Tannat

Deeply Colored, High Tannin

Traditionally - More drinkable for extended periods of bottle-ageing to soften tannins

Today - Riper grapes & modern winemaking for higher level of softer, riper tanniins

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Jurançon Style

A

Petit Manseng (white)

Dry & Complex Sweet, High Acid

Pronounced Apricot, Grapefruit, some Spicy notes from Oak

Use Passerillage (shrivel on vines, not Noble Rot) for sweetness

Top Quality, small thick skinned white grape

Very low Yields, ideal for Sweet Wines

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Burgundian Pinot Noir

A

High Acid, Low-Medium Tannin

Red Fruit (youth) evolve to Earth, Game & Mushroom

Whole bunches have become more popular

16 - 18 months Barrel aged

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Chablis Chardonnay (Cru Class)

A

Steely & High Acid

Riper more Concentrated Fruit, Citrus over Green Apple

Balanced & Complex

Style 1: Some aged in Old Oak for rounder texture & subtle flavors

Style 2: Stainless or concrete for Pure Fruit

50% of vineyards in Burgundy

Pioneers MLF, Lees and Oak (6-9 months)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Petit Chablis

A

Can be austere with Green Fruity and High Acidity

Can display Ripe Fruit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Côte d’Or Chardonnay

A

Complex & expressive

Full Body, Balanced Acidity

Deep with age to Vegetal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Mâcon Chardonnay

A

Medium - Full Body, Medium Acidity

Fresh Apple & Citrus Fruit

Creaminess from MLF

Mâcon Village have more ripeness and body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Pouilly-Fuissé

Saint-Véran

A

Riper Tropical Notes and Stone Fruits

Matured for a period of time in a barrel (6-9 months) - Toast Oak

Vines planted on Roche de Solutré (lime stone amphitheatre)

MLF, Lees also used

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Aligoté

A

White grape producing neutral wines with High Acidity

Usually neutral, but can produce high quality when grown on sites where it can ripen fully

Could produce good wines in Burgundy but best spots go to Pinot and Chardonnay

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Burgundy Gamay

A

Early budding, flowering, ripening (susceptible to frost)

High yielding, so easy to over produce thus plant high density + rigorous pruning + goblet

Low Tannin, Early drinking red

Ripe Berry Fruit

Found in Côte Chalonnaise and Beaujolais

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Bourgogne Hauts Côtes de Nuits

Bourgogne Hauts Côtes de Beaune

A

Their higher altitudes and greater exposure to Wind gives them a cooler climate and wines with LESS BODY and LESS CONCENTRATION

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
44
Q

Côte de Nuits Pinot Noir

A

High Acid, Low-Med Tannin

Red Fruits, Earth, Game, Mushrooms

16-18 months barrel ageing (better in new oak)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
45
Q

Mâcon Red

A

Light & Fruity

Early drinking

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
46
Q

Beaujolais Gamay

A

Medium Body, Medium Tannin

Fragrant aromas of Raspberry and Cherry

Semi-Carbonic Maceration

Early budding, flowering, ripening (susceptible to frost)

High yielding, so easy to over produce thus plant high density + rigorous pruning + goblet

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
47
Q

Beaujolais

Beaujolais Nouveau

A

Light Body, Light Tannin

Red Berry Fruit, Kirsch, Banana, Cinnamon spice

Charles Dubeouf (1st maker)

Released to consumers on the 3rd Thursday after vintage & cannot be sold after 31st Agust

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
48
Q

Crémant d’Alsace

A

Sparkling wine using Traditional Method

Pinot Blanc, Pinot Noir, Pinot Gris, Auxerrois, Riesling (can be blended)

High Acid, Light Body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
49
Q

Sélection de Grains Nobles (SGN)

A

ALWAYS SWEET

Must have minimum sugar ripeness

Noble Rot can vary from wine to wine

Only Riesling, Gewurtztraminer, Pinot Gris, Muscat only grapes allowed

No official label for sweetness

50
Q

Vendages Tardives (VT)

A

DRY (traditional) to MEDIUM-SWEET

Late Harvest

Passerillage and some may be influenced of Noble Rot

Only Riesling, Gewurtztraminer, Pinot Gris, Muscat only grapes allowed

No official label for sweetness

51
Q

Alsace Riesling

A

Dry, Medium to full-bodied, High Acidity, Medium alcohol

Citrus and stone fruit

Pronounced Steely / Stony character

Many now made with residual sugar

Do not show the Floral found in Germany

52
Q

Alsace Gewurztraminer

A

Pink skin gives gold color

Full Body, Oil Texture, Low-Medium Acidity, High Alcohol (14%)

Lychees, Roses, Sweet Baking Spices

53
Q

Alsace Pinot Gris

A

Rich & Full-bodied, Gold Color (similar to Gerz), More Acidity than Gewurts, High Alcohol

Similar colour to Gewurztraminer but less aromatic

Pronounced flavour of Fresh & Dried Fruits, Honey

54
Q

Pinot Blanc

A

Dry, Light, Simple

Refreshing and Non-Aromatic

Used in Sparkling wine

55
Q

Auxerrois Blanc

A

Similar to Pinot Blanc

Light, Simple & refreshing, Non-aromatic

Spicer than Pinot Blanc & more Full-bodied

55
Q

Edelzwicker / Gentil

A

Alsace Blends carrying producer’s brand name

Rare but can be High Quality including blends from Grand Cru vineyards

56
Q

Alsace Sylvaner

A

Delicately perfumed

Some richness (but less than Gewurztraminer)

Best drunk young

Widely Planted

57
Q

Alsace Pinot Noir

A

Only Black Grape allowed

Lack weight and concentration of Burgundy

At best, Light & Fruity Red/Rosé

Some made with New Oak

58
Q

Sancerre

A

Very Chaulky and Well Drained Soils

Sauvignon Blanc - only white permitted - Early Drinking

Dry, Light Body, High acidity

Green Apple, Grass, Asparagus and Wet stone

Pneumatic press and mostly fermented and aged in temp controlled stainless. Some use old oak and keep wine on lees.

Cooler vintages may use MLF

Chavignol Village and Les Monts Damnés vineyard have high reputations

59
Q

Pouilly Fumé

A

Very Chaulky and Well Drained Soils

Sauvignon Blanc

Dry, Med Body, High acidity

Hints of Green Apple, Asparagus and Wet stone, Smoke

High Proportion of Cask Ageing - less herbaceous & more rounded (vs Sancerre)

Pneumatic press and mostly fermented and aged in temp controlled stainless. Some use old oak and keep wine on lees.​

60
Q

Menetou-Salon

A

Sauvignon Blanc - limestone & flatter landscape

West of Sancerre (Near Bourges)

Very similar but cheaper than Sancerre and Pouilly-Fumé

61
Q

Touraine Sauvignon Blanc

A

Often less concentration than more prestigious appellation

Made in a simple fruity style

62
Q

Loire Chenin Blanc

A

Dry-Sweet, Still or Sparkling, High Acidity, Non-Aromatic

Green Fruit, Herbaceous, Tropical

(Apricot & Citrus Peel for noble rot)

Steely, Smoke

Honey, Toast & Hay

Needs several passes in vineyard to pick due to under ripeness (dictates style)

63
Q

Vouvray

A

Dry to Luscious, Sparklng and Still

Light Body, High Acid, Fresh, Fruity and Floral

Honey and Dried Fruit with age

Dry - Fresh Apple

Sweet - Stone & Tropical fruits

Oak rarely used

64
Q

Coteaux du Layon

A

Chenin Blanc

Medium to full-bodied, High Acid

Sweet wine - some of Most Renowned

Less floral, ​Lemon, Pineapple

Marmalade (noble rot), Apricot (noble rot)

Warmer than Touraine - Sheltered Valley of River Layon

65
Q

Savennières

A

Chenin Blanc

Full Body, Dry, High Acid

Lemon, Apple, Pineapple

Can be complex and age worthy (decades in bottle)

Good air circulation at the vineyards, impedes noble rot, allows for later harvest (hence fruit aromas)

66
Q

Sancerre Rosé

A

Must be from Pinot Noir

Usually Pale in Color, Light Body, Dry

Delicate Fruit

Direct pressing or short maceration on skins

Fermented in inert, temperature controlled vessels to retain fruit

67
Q

Quarts du Chaumes & Bonnezeaux

A

Both have own Appelation

And two of the World’s greates sweet wine

68
Q

Melon Blanc (Muscadet, Melon de Bourgogne)

A

Ripens Early, Frost Resistant, Suited to cool climate

Dry, Light Body, High Acidity, Medium ABV Max 12%

Subtle Green Fruit flavours

Muscadet Sèvre et Maine AOC

Formerly large old oak, now Stainless

Drink Young

69
Q

Muscadet (Sèvre et Maine) Sur Lie

A

Nantais

Bottled in Spring after the Harvest On the lees over winter

Gives richer texture

Handled very little - retains delicacy

70
Q

Saumur & Saumur-Champigny

A

CabFranc

Saumer-Champigny - Rich, Fresh, with great concentration

Lighter in body and tannin than those of Touraine

Juicy Berry fruit and Floral notes

Young drinking

Can be served chilled

Some producers making fuller-bodied, age worthy reds

71
Q

Loire Gamay

A

2nd most planted Black Grape

Early bud/ripen

Usually grown in gobelet

Touraine and Anjou

Fruity, early drinking wines

72
Q

Loire Pinot Noir

A

Grown in Central Valley

Light in Style

73
Q

Cabernet d’Anjou

A

Sweet, blend of Cab Franc and Cab Sauvignon

High Acidity and Age worthy

74
Q

Loire Rosés Production

A
  1. Direct Pressing or
  2. short skin maceration

Typically fermented in inert, temp-controled vessels for fruit flavors

75
Q

Grolleau

A

Local high yielding grape often blended with CabFranc

Thin and used in many Rosés

76
Q

Rosé d’Anjou

A

Med-Dry

Less sweet than d’Anjou, predominantly Grolleau (black grape) and blended with Cabernet Franc

77
Q

Northern Rhone Syrah

A

Deeply coloured, Medium to high tannins

Black Fruit and sometimes Black Pepper or Floral aromas

Some use new oak for best, or old or large barrels

Use white grapes to stabilise color extraction from red grapes and add aromatic intensity (Viognier-20% max)

78
Q

Northern Rhone Viognier

A

Full bodied whites, Low Acidity, High alcohol

Flavours of Blossom and Apricots, Stone Fruit

Careful handling so they dont develop Overty Oily character

Some made off-dry from late-harvest

79
Q

Marsanne

Roussanne

A

Blended together

Maresanne = Richness & Weight, Deep Color, Full Bodied, Honeysuckle

Roussanne = Acidity & Perfumed Fruit, Aromatic, High Acidity

Not as aromatic as Viognier, can age and develop complex Hazelnut

80
Q

Côte Rôtie

A

Deep Colored, Full Body

Spicy Aromatic, Floral Freshness & Textural Elegance

Distinct from Hermitage

81
Q

Chateau Grillet AC

A

Within Condrieu - Viognier - White only DOC

Amphiltheater single estate, South Facing protected from North Winds

Similar style as Condrieu

But picked earlier, fermented higher temps with MLF & aged in would for 6 months

FAMOUS DRY, M-FULL Body, LOW Acidity, HIGH alcohol,

APRICOT, PEACH, BLOSSOM aromas Light OAK AGED - VANILLA

1. Low-yielding, old vines

2. Steep, well-exposed terraced vineyards

3. Constant ventalation prevents rot

82
Q

Condrieu

A

Viognier -White only DOC

FAMOUS DRY, M-FULL Body, LOW Acidity, HIGH alcohol,

APRICOT, PEACH, BLOSSOM aromas Light OAK AGED - VANILLA

1. Low-yielding, old vines

2. Steep, well-exposed terraced vineyards

3. Constant ventalation prevents rot

83
Q

High Volume St Josesph

A

Lighter-bodied & Fruitier

Often incorporating carbonic maceration

Blackcurrant & Raspberry, Expressing Pepper perfume aspects of Syrah

Lightest Bodied in N Rhône

84
Q

Hermitage

A

Syrah + Marsanne and Roussanne (no more than 15%)

Deep Colored, Fullest Body in N Rhône, Can age

Lieux-Dits - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences

Usually blends but now some single variety

85
Q

Crozes-Hermitage Syrah

A

Most production volume

Max 15% Marsanne/Roussanne

M-H Acidity, M-H Tannin

Black Fruit & Spice

Quality varies dramatically

More Concentrated, Complex & Tannic

Some more expensive are aged in oak

86
Q

Cornas Syrah

A

100% Syrah (only reds allowed)

Deep Color, Full Body, Similar to Hermitage, but more rustic

Best vineyards sheltered from wind - very steep terraces

87
Q

Southern Rhône Grenache

A

Concentrated, Spiced Red Fruit flavours

Too hot - baked & jammy

Syrah added for color and tannin

88
Q

Southern Rhône Mourvèrde

A

Deeply Coloured, Very high tannins

Dense, Black Fruit flavours and Gamey/Meaty aromas when fully ripe to blends

Prized in Chateuneuf du Pape

Adds color & complexity + Gamey, Meaty to Blends

89
Q

Southern Rhône Cinsault

A

4th most important in SR blends

Provides Red Fruit (rather than structure), lighter, softer and more aromatic

High yield, early ripening, Low Tannins, Adds Spice and Acidity to blends

Blends with Grenache for fresh Fruity Rosés (prone to rot suits rosés)

90
Q

2 Southern Rhône Styles

A

Style 1: Light-Medium Body, Fresh, Fruity Wines with Low Tannins (semi-carbonic)

Style 2: Full Body, Highly Tannins Spice, Meat & Earth

91
Q

Clairette

Grenache Blanc

Bourboulenc

A

White Grapes noteable in N & S Rhône

Aromatic Qualities

Best white wines in Provence

92
Q

Best White Southern Rhône

A

Usually richly textured

Full Body, Low-Med Acidity, High Alcohol

Subtle fruity aromas - Rarely made with new oak

Very small production

93
Q

Côtes du Rhône

A

Medium Body

Fruity, Simple

Can be made white, red, rosé

94
Q

Côtes du Rhône Villages

A
  1. Minimum alcohol levels
  2. Maximum yields
  3. A greater percentage of the blend must be made from Grenache, Syrah and Mourvedre
  4. 100% of the wine must come from the village on the label
    * Have more body, structure and Spiced Red Fruit v Cote du Rhone*

Such as Côtes du Rhône Villages Cairanne

95
Q

3 Chateauneuf-du-Pape Styles

A
  1. Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
  2. Modern - shorter maceration & time in wood - Approachable early but can age
  3. Négociant Style - carbonic maceration - wines ready to drink earlier
96
Q

Best Chateauneuf-du-Pape versus Lesser CdP

A

Full Bodied and Richly textured, High alcohol

Concentrated spiced red fruit flavours

versus

Lesser are diluted with High Alcohol

97
Q

Rosés of Lirac

Rosés of Tavel

A

Made mainly from Grenache and Cinsault

Full-bodied

Intensely flavoured

Capable of further complexity when bottle-aged

Tavel (R): Rosés only,

Lirac (R/W/R): Robust, Meaty Reds, White, Heady Rosé (red & white style of CdP)

98
Q

Gigondas

Vacqueyras

A

Both Crus

Usually Grenache-led blends

Full-bodied and Spicy (similar to Chateauneuf-du Pape)

Many are as good as Chateauneuf-du Pape

99
Q

Muscat de Beaumes-de-Venise

A

Southern Rhône

Picked dry and healthy

NOT DRIED

Low to Medium Acidity and display perfumed aromas of Orange Blossom, Rose and Grape

Keep varietal flavor

100
Q

Southern France Carignan

A

Deep Color, High Tannin, High Acidity

Can lack fruit/finesse

Quality from Old vines & Poor soils

But can produce very high yields

101
Q

Greneche Blanc

A

Dry wines, Full Body, Low Acidity

Soft, Peachy fruitiness

Tend to oxidise easily

Roussillon

102
Q

Picpoul de Pinet

A

Dry, Aromatic from Languedoc

Refreshing, High Acidity, Green & Citrus Fruit

Good tolerance to sand and coastal areas

103
Q
  1. Picpoul; Pinet
  2. Mauzac; Limoux
  3. Maccabeu; Rousillon
  4. Rolle; Provence
  5. Clairette; Languedoc and Provence
A
104
Q

Provence Rosé

A

Pale, Dry, Light-bodied

Delicate flavours of Grapefruit and Red fruits

105
Q

Rolle (Vermentino)

A

Aromatic & Crisp Qualities

Best white wines in Provence

106
Q

Bandol Wines

A

Premium Reds based on Mourvedre (ripens reliably on the southern facing terraced slopes - hand picked/18 months in cask)

Dark Color, Full-bodied, Powerful tannins, Complex Reds

Aged: Bramble, Meat and Liquorice-spice flavours

Require bottle age

107
Q

Tannat

A

Prinicipal ingrediant in Madiran (blend of CabFranc & CabSav)

Used in Red Wines Blends

Deeply Colored, High Tannin (can be astringent), High Alcohol

Best wines - Black Fruit and High Soft Tannins

Need long bottle ageing to soften tannins

108
Q

Tavel Rosés

A

Required min 11% ABV

Full Bodied, Rich Color, Intense Flavor

Ageing potential

  • Macerates Black & White Whole bunches together*
  • 24hr maceration, 10 day fermentatino (no MLF), 18-20 months in Stainless*
109
Q

4 ways to make Rosé

A

1. Limited Skin Maceration - most popular. Grapes crushed, juice left in skin contact for 6-48 hours, juiice is racked then fermented

2. Direct Pressing - limited skin maceration, (extremely short period), Juice is removed immediately, Pigments will leave a little color, Light in colur, Citrus, hints of Strawberry

3. Saignée Method - Starts macerating a red, but bleeds off some of the juice. Likely to be richer in style

4. Blending - White + Red only allowed in New World

110
Q

French Malbec (Auxerrois not to be confused with White Auxerrois)

A

Cahors - Thin Skinned needs more sun than CabSav or Merlot

Cultivated bush vine (gobelet)

Produces Darkest, Most Tannic wines in limstone soils

Ripe fruit gives Deep Color, High Tannins, Aromas of Tobacco and Raisin

111
Q

What are Garage Wines?

A

Vins de Garage

Top wines produced in tiny quantities by microchâteaux from low yields & super-ripe grapes (Parker influenced)

Wines are full bodied, concentrated w moderate acidity, soft tannins and rich, complex berry fruit

112
Q

Wine Styles Chablis

A

Chablis AC: lean, austere green apple, greengage & mineral flavours high acidity

Chablis Premier Cru: riper fruits flavours, heavier body, creamier texture with greater integration, minerality. Chablis

Grand Cru: smoky complex flavours. Needs age

113
Q

Wine Styles Côte Nuits

A

Gevrey-Chambertin: full bodied, aromatic w good ageing potential

Morey St Denis: more delicate wines vs. Gevrey-Ch. but more robust vs. Chambolle-Musigny

Chambolle-Musigny: only reds; fragrant, smooth & elegant

Vougeot: rarely seen. Lacks flair of neighbors. dimension & weight with wild, gamey edge

Vosne Romanée: only reds, spicy, balanced elegant

Nuits-St-Georges: compact, substantial wines

La Tache (Grd Crus from Vosne): strongest in minerals, intense and spicy

114
Q

WIne Styles Côte de Beaune

A

Aloxe-Corton: deep coloured, robust reds

Savigny-les-Beaune: red wines w rich bouquet, mild fruitiness / striking nervy whites

Beaune: powerfully structured reds / smooth elegant whites

Pommard: aromatic, robust reds that need time to mature

Volnay: fragrant, elegant reds; amongst the best of CdB

Meursault: woody Chardonnays

Puligny-Montrachet: mineral, elegant white wines w nerves & style

St Aubin: fruity, elegant nervy whites / mild reds

Chassagne-Montrachet: slightly broader whites vs. Puligny-Mtrachet; robust reds needing time

Santenay: mainly beefy reds w tannins

GC - Corton : only reds, deeply coloured packed with fruit, tannins & acidity w long ageing potential

GC – Corton-Charlemagne: concentrated mineral whites w rigid structure

GC – Chevalier Montrachet: mineral, aromatically complex whites

115
Q

Beaujolais villages AC

A

39 villages which can use their village name on the label

Max 60hl/ha; min 10% abv

116
Q

Beaujolais Crus

A

(48m btls/year) x10

  • From south of Macon to Mt Brouilly; 58hl/ha; min 10-10.5% abv
  • *Saint-Amour**: 315ha; sweet, ripe fruit, less personality vs. other Crus

Juliénas: 610ha; hi tannins & acidity; can age well

Chénas: 270ha; granitic subsoils; less overtly fruity w weight & density/complexity; longer ageing

Moulin-a-vent: 655ha; most serious cru; hi proportion of oak barrel ageing; can age up to 10 years

Fleurie: 870ha; most fragrant & elegant cru

Chiroubles: 365ha; highest spots for light wines best enjoyed young

Morgon: 1,155ha; schist + granite soil -> v distinctive wine; can age well.

Régnié: 490ha; most recent cru (’88) & slow to make a name for itself

Brouilly: 1,320ha; to be drunk young

Côtes de Brouilly: 320ha; slightly better quality (vines planted on slopes); drink young

117
Q

Ugni Blanc (Trebbiano)

A

High Yields High Acidity

Mostly S Rhone and Provence

118
Q

What are the differences between Rose de Loire, Cabernet d’Anjou, Rose d’Anjou, Sancerre Rose

A

Rose de Loire - Made mainly in Anjou-Saumur. Always dry and must have min 30% Cab Franc and/or Cab Sav-

Cabernet d’Anjou - Medium sweet and made from a blend of Cab Franc and Cab Sav

Rose d’Anjou - less sweet than Cab d’Anjou and largely made from Grolleau blended with Cab Franc

Sancerre Rose - Must be made 100% Pinot Noir. Pale colour, light in body and dry with delicate fruit flavours

119
Q

Savennieres and Coteaux de Layon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?

A

Savennieres - Full bodied, complex and dry. Good air circulation round the vines enables late harvest whilst impeding Noble Rot.

Coteaux de Layon - Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot

WSET3 Wines & Grapes (27 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions