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MyWSET3 > Grape and Wine Characteristics > Flashcards

Grape and Wine Characteristics Flashcards

1
Q

Agiorgitiko (best example)
Tannin
Color
Acid
Flavor
Oak style
Age

A

Hi
Deep Ruby
Low to med acid
Sweet spice Red fruit
New
Yes

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2
Q

Aglianico
Color
Acid
Tannin
Flavor

A

Deep color
Hi acid
Hi tannin
Black fruit, ages to earthy and forest floor

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3
Q

Albarino
Skin
Acid
Flavor
Body
Alternate style

A

Thick
Hi
Citrus / Stone
Light
Fuller bodied

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4
Q

Alcante Bouchet
Color level
Tannin

A

Deep / high color
Hi tannin

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5
Q

Alfrocheiro
Color intensity
Flavor
Tannin
Acid

A

Intense deep color
Intense blackberry, strawberry aroma and flavor
Tannin soft
Acid Hi

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6
Q

Alsace Gewurz
Body
Acid
Flavor
alcohol possibility

A

Full
low to med
Lychee, blossom, grape, rose
Pungent aromatic
Oily rich texture
High
Light pink skin

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7
Q

Alsace Muscat
Acid
Body
Flavor

A

Low to med
light to med
Orange blossom, rose, grape

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8
Q

Alsace Pinot Gris
Body
Acid
Flavor
ABV

A

Full
Med (higher than Gewurz)
Dried and fresh fruit
Honey
High

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9
Q

Alsace Riesling
Acid
ABV
Flavor
Body
Sweetness

A

High
med
Citrus and stone fruit, stoney steely
Med - fulll
Mostly dry but some RS coming

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10
Q

Amarone delle Valpolicella

A

Style: off dry to dry
Flavor: concentrated red berry and spice
Alcohol: hi
Tannin: med - hi
Method: Age in large oak casks
Grapes picked early and dried concentrated sugar and acid

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11
Q

Arinto
Acid
Flavor
Color
Body
Style

A

High Acid
Lemon, Grapefruit
Color pale lemon
Light-med body in VV. med-full if aged
Dry to off dry in VV, dry if aged
Fizz in VV

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12
Q

Assyrtiko (Dry)
Flavor
Acid

A

Ripe Citrus / stone
Hi

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13
Q

Austrian Riesling

A

Dry
Medium Bodied
Ripe Peach aroma
Ages in bottle

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14
Q

Baga
Ripens
Skin
Color
Tannin
Flavor

A

Ripens late
Thick skin
Deep color
High Tannin
Black Fruit flavor

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15
Q

Barbera

A

Acid : Hi
Color: med- deep
Tannin: low - med
Ripens: Late
Flavor / Aromas: Red cherries, plums black pepper
Wine Style: Fresh and fruity or Aged for spiciness

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16
Q

Barolo DOCG

A

Aged 36 months, 18 in oak
100% Nebbilo
Traditional matured in large oak vats
Now smaller barrels used for short period due to techniques to moderate tannin
Bottle aging typical
Flavor: Sour cherry, herbs, flowers
Body full
Acid: High
Alcohol: Hi
Tannin: Hi
Color: pale garnet

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17
Q

Blaufrankisch
Tannin
Acid
Flavor

A

Med - hi
Hi
black fruit

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18
Q

Bonarda
Ripens
Color
Acid
Tannin
Flavor

A

Late
Medium or Deep (ripeness)
High
High
Raspberry // blackberry. Fruity at hi yield. Concentrated later.

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19
Q

Cab Franc (Bordeaux)
Color
Tannin
Acid
Flavor
Body
Ripens

A

Deep ruby
med - high
med - high
Vibrant fruit Floral notes in blend
Less body that CS
flowers / ripens early

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20
Q

Cab Franc (Loire)
Sandy soil style
Limestone south slope style

A

Lighter
Full, deep color, hi tannin

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21
Q

Carignan (S Fra)
Tannin
Acid
Color
Flavor levels

A

Hi
Hi
Deep
Lack finesse

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22
Q

Carmenere
Ripens
Body
Tannin
Flavor

A

Late
Full
Hi
Black fruit and herbaceous

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23
Q

Chard (Chablis)
Acid
flavor

A

High
Citrus (if unripe) to Stone if ripe
Steely, stoney
Most inert
Some Cru Grand Cru use oak

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24
Q

Cinsault
Color
Flavor
Tannin

A

Light
Red fruit
Low

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25
Q

Cortese

A

Ripens: Long / Slow
Acid: Hi
Aromas / Flavors: Green apple, citrus, pears
Color: Pale
Body: Light
Method: Protective usually. some use Oak.
Method: Lees stirring
Style: Young or age in bottle

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26
Q

Corvina

A

Skin: thick
Ripens: mid / late
Color: Moderate (local grapes added)
Viti note: sterile first few buds
Valpolicella: Simple Fruity
Tannin: light to med
hi acid
Flavor: Red Cherry
Style: no oak or oak rare, ready to drink

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27
Q

Dolcetto

A

Ripens: Earlier than Nebbiolo
Color: Deep purple
Acid: Med
Tannin: Med to high
Flavors / Aromas: Black plums, red cherries, dried herbs
Style: young or aged

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28
Q

Etna DOC whites
Body
Acid
Flavor and with Age

A

Med body
Hi acid
Citrus, steely / stoney
Age: Honey, Wax

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29
Q

Fiano
Acid
Body
Flavor
Style

A

Med Acid
med full Body
Flavors of stone fruit, melon, mango
Ages to honey and wax
Drink young or age in oak

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30
Q

Frascati
Grapes
Style
Acid
Body
Flavor

A

Malvasia, Trebbiano
Fresh light fruity
Med - High Acid
Med Body
Citrus stone fruit sometimes with floral orange blossom from Malvasia

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31
Q

Furmint
Flavor (young and age)
Acid
Ripens

A

Apples
Nuts hiney
High
Late

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32
Q

Gamay (Beaugolis)
Flavor

Tannin
Body

A

Raspberry Cherry
Low to med
Light to med

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33
Q

Gargenega
Acid
Body
Flavor
Ages flavor
Oak or unoaked

A

Acid: Med- hi
Body: Medium
Flavor: Pear, red apple, stone fruit
Flavor at age: Almonds, honey
Method: Unoaked

34
Q

Grachetto
Body
Acid
Flavor
Method

A

Body Light
Acid Med Hi
Flavor Grapefruit Peach
Method Stainless , cool ferment

35
Q

Graciano
Flavor
Acid
Tannin

A

Black fruit
Hi
Hi

36
Q

Greco
Acid
Body
Flavor
Style

A

hi acid
light to med body
Flavors of green apple, passion fruit, stone fruit
Age: honey mushrooms
Style: Most done in stainless, some in old oak with lees stirring

37
Q

Grenache
ABV
Color
Acid
Body
Tannin
Ripens
Skin

A

Hi
Medium
Low
Full
Soft Tannin
Red Fruit Flavor
Late

38
Q

Gruner
Body
Acid
Flavor (young)
Flavor (aged(

A

Full
High
Citrus / stone white pepper
Honey toast

39
Q

Malbec
Color
Tannin
Flavor

A

Deep
High
Black fruit, spice
Oak aged

40
Q

Marsanne (N. Rhone)
Characters

A

Richness and weight in blend

41
Q

Melon Blanc
Ripens
ABV
Acid
Body
Flavor
Ages

A

Early / frost resistent
Med (12% max)
High
light
Green fruit
No

42
Q

Mencia
Acid
Flavor

A

Med to high
Fresh red, herbaceous

43
Q

Merlot (bordeaux)
Tannin
Acid
Body
ABV
Buds/ Ripens

A

Med
High
Med
Fresh Red fruit, can be vegetal
Med
early / mid

44
Q

Merlot (international)
Tannon
Acid
Body
Color
ABV
Flavor

A

Med
Med
Full
Intense purple
High
Blackberry, plum, cedar toast from oak

45
Q

Montepluciano
Tannin
Acid
Color
Flavor
Style

A

Tannin Hi
Acid Hi
Color Deep
Flavors Black cherry and plums
Style Many simple fruity with no oak, concentrated versions see oak for SHORT time

46
Q

Mourvedre (CDP)
Tannin
Color
Flavor

A

Hi
Deep
Black fruit meaty gamey

47
Q

Narello Mascalese / Cappuccio
Acid
Tannin
Flavor

A

Hi acid
hi tannin
Flavor: sour red cherry , cranberry, raspberry, dried herbs.
Age: Mushroom

48
Q

Nebbiolo

A

Acid: Hi
Tannin: Hi
Color: Light
Aroma / Flavor: Sour Red Cherry, Dried Flowers, Herbs
Wine Style: Full body, hi tannin, hi acid, light color, age worthy

49
Q

Negroamaro
Body
Acid
Tannin
ABV
Flavor

A

Full body
med tannin
med acid
hi ABV
Black fruit, baked red fruit

50
Q

Nero d’Avolo
Body
Acid
Tannin
Flavor
Style

A

med full body
med acid
med tannin
Plums, black cherry
Style: fruity fresh or concentrated complex

51
Q

Palomino
Acid
Aroma

52
Q

Petit Verdot
Color
Tannin
Flavor
Ripens

A

Deep purple
Very high
Spicy notes in blends
Very late

53
Q

Picpoul (S, Fra)
Flavor
Acid

A

Citrus / Green
Hi

54
Q

Pinot Grigio (Alto Adige and Trentino at altitude)

A

Style: Dry
Body: Light - Med
Acid: Hi
Flavor: Citrus, Green Fruit

55
Q

Pinot Grigio (Friuli Venezia Giulia)

A

Body: Med - full
Flavor: Peach / Tropical

56
Q

Pinot Grigio (Trentino Valley floor)

A

Acid; Med
Body: Med
Flavor: Stone Fruit

57
Q

Pinot Grigio (Veneto)

A

Simple / Fruity

58
Q

Pinot Noir (Burgundy)
Acid
Tannin
Flavor

A

high
low med
Red fruit early to earth mushroom gamey

59
Q

Pinotage
Flavor

A

Red berry in simple style
From old bush rich spice berry
Oaked coffee / chocolate

60
Q

Primitivo
Body
Tannin
Acid
ABV
Flavor

A

Full body
med tannin
med acid
Hi ABV
Ripe red berry

61
Q

Recioto delle Valpolicella

A

Style: Sweet
Flavor: Red Fruit
Alcohol: Hi
Body: Full
Tannin: Med - hi
Technique: Fully dried grapes using very sweet grapes so fermentation stops before ferment complete
Grapes picked early and dried concentrated sugar and acid

62
Q

Riesling (Australia)
Acid
Oak
Sweetness
Flavor

A

Hi
No
Dry or off
Intense citrus lime lemon grapefruit aging to honey and toast and PETROL
Some sweet made
In south less citrus more floral

63
Q

Ripasso Valpolicella

A

Body: Med - full
Tannin: med - hi
Flavor: stewed red cherries, plums
Method: Amarone skins removed at fermentation complete and added to fermented Valpolicella. Yeast from skins or other ferments remaining sugar in wine. Color, tannin flavor increase.

64
Q

Roussanne (N. Rhone)
Acid
Characters

A

High
Perfumed fruit to blend

65
Q

Sangiovese
Ripens
Flavor
Methods

A

Ripens: late
Acid Hi
Tannin Hi
Methods Oak cask or barrel
Flavors Red Cherry and Plum Dried Herbs Spice from OAK, Meaty Gamey from Bottle Age

66
Q

Sauv Blanc (NZ)
Acid
Flavor common
Flavor N Island
Flavor S Island
Oak

A

Hi
Pungent passion fruit elderflower
more tropical slighlty less acid
more acid green bell pepper, cut grass, gooseberry
Mostly not but some doing

67
Q

Schiava

A

Region: Alto Adige
Style: light and refreshing
Tannin: low to medium
Flavor: Raspberry, red plum

68
Q

Semillon
Flavor
Body
Acid (Aus)

A

Neutral
Full
Low

69
Q

Syrah (N. Rhone)
Color
Tannin
Flavor
Oak style

A

Deep
med high
Black fruit black pepper
New or old / large barrels

70
Q

Tempranillo
Skin
Acid
Flavor

A

Thick
Medium
Strawberry, red fruit

71
Q

Torelego

A

Region: Trentino. mid slope, valley floor
Color: Deep Ruby
Acid: Hi
Tannin: Mid -hi
Body: Mid - hi
Flavor: Black Fruit
Style: Oak matured, age worthy

72
Q

Torrontes
Acid
Body
Flavor

A

Med
Med
Intense fruity stone and melon
Aromatic

73
Q

Touriga Nacionale
Body
Tannin
Color intensity
Flavor

A

Full
High
Intense deep color
Intense black fruit

74
Q

Trincadeira
Growing characteristic
Flavor
Tannin

A

Drought resistant
Tannin hi
Flavor ripe red cherry

75
Q

Ugni Blanc
Flavor

A

Green apples

76
Q

Verdejo
Acid
Body
Flavor
Alternate style

A

Hi
Light
Melon, peach
Rich full marrel aged

77
Q

Verdicchio
Acid
Flavor
Style(s) / age effect

A

Acid Hi
Flavor Green Apple, lemon, Fennel
Style Simple and Fruity, with bottle age develop honey and almonds

78
Q

Viognier (N. Rhone)
Body
Acid
Flavor
ABV
Ripens

A

Full
Low
Blossom, apricot, stone fruit
High
Late

79
Q

Welchriesling
Flavor
Acid

A

Citrus / green apple
High

80
Q

Xinomarvro
Color
Flavor
Tannin
Acid

A

Pale Garnet fading to Tawny
Sour cherry herbs, spice from oak
Hi
Hi

81
Q

Zwegelt
Color
Tannin
Flavor

A

Deep
Soft tannin
Bramble

82
Q

Zweigelt
Tannin
Flavor
Color

A

Soft
Bramble
Deep

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