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Grape Characteristics > Grape - Flavor Characteristics > Flashcards

Grape - Flavor Characteristics Flashcards

1
Q

Cabernet Sauvignon

  • Ripening?
  • Haut-Medoc
  • Pessac-Leognan
A

Late ripening

Haut Medoc: blackcurrant, cedar, grippy tannin

Pessac-Leognan: lighter in body, more fragrant

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2
Q

Cabernet Sauvignon

  • Napa Valley styles
A

Napa Valley: ripe versions cassis, fresher versions of blackcurrant

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3
Q

Cabernet Sauvignon

  • Australia’s Best Region
  • Chile’s Best Region
  • NZ Best Region
  • South Africa’s Best Region
A

Coonawarra: cassis, eucalyptus/menthol

Colchagua: ripe black fruit, herbaceous, minty

Hawke’s Bay Gimblet Gravels: cassis, Bordeaux blend

Stellenbosch: Bordeaux blends

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4
Q

Cabernet Sauvignon

  • Generic New World Character
A

New World: ripe blackcurrent, black cherry, smooth tannin

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5
Q

Cabernet Franc

  • Saumur-Champginy
  • saint emilion
A

Saumur-Champigny: violet

Saint Emililon: contributes fruit and floral to blends

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6
Q

Merlot

  • Early Harvest
  • Later Harvest
A

Buds earlier than Cab.

Early Harvest: Red fruit, vegetal, high acid

Later Harvest: aka “International Style”. blackberry, black plum, oak

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7
Q

Sauvignon Blanc

  • Sancerre/Pouilly-Fume
  • Marlborough
  • South Africa & Chile
  • Margaret River
  • Fume-Blanc
A

Early ripening

Sancerre/Pouilly-Fume: apple, asparagus, wet stone

Marlborough: gooseberry, elderflower, grapefruit, passionfruit

South Africa & Chile: similarly fresh and fruity

Margaret River: blended with Semillon

Fume Blanc: California fermented in oak for creamy spicy flavor and rounder flavor. Pessac-Leognan often fermented with Semillon for body. Malo avoid. Lees aging for months.

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8
Q

Semillon

  • Sweet Wine
  • Dry Blends
A

Thin skin, botrytis bottom

Sweet Wine: apricot, citrus peel, toast, vanilla

Dry Blends: adds body

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9
Q

Muscadelle

A

Grapey, floral flavor. Adds exotic perfume to sweet wine blends

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10
Q

Petit Verdot

A

Only ripens in the hottest of years

Tannin and spice

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11
Q

Malbec

P & T

A

P: dark berry, spice

T: cedar, earth

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12
Q

Tannat

A

Black fruit and high tannin

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13
Q

Ugni Blanc

A

Green apple

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14
Q

Pinot Noir

  • Light Styles flavors
  • Complex Style flavors
  • Tertiary Flavors
A

Light Style: red cherry, red fruit, floral

Complex: Earth, forest floor, spice

Tertiary: Forest floor, mushroom

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15
Q

Petit Manseng

A

Passilerage wines with apricot, grapefruit, and sometimes oak spice

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16
Q

Riesling

Coolest Climates

A

Green fruit and floral

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17
Q

Riesling

Warmer Climates

A

Citrus and stone fruit

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18
Q

Riesling

Bottle Age flavors

A

Honey and Toast

Sometimes Petrol

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19
Q

Noble Rot Flavors

A

Honey, apricot, citrus zest, dried fruit

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20
Q

Chardonnay

  • Budding?
  • Cool Climate
  • Moderate Climate
  • Warm/Hot Climate
A

Early budding

Cool Climate: green apple, lemon

Moderate Climate: white peach, melon

Warm Climate: peach, banana, pineapple, acidity risks

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21
Q

Chardonnay

  • Chablis
  • Cote d’Or and Maconnais
A

Chablis: high acid, green apple, citrus, wet stone/slate

Cote d’Or and Macconoias: stone fruit, oaky creaminess in the north, riper in the south. Tertiary of nuts and/or mushroom

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22
Q

Chardonnay

California
- High Volume
- General Quality
- New Quality

A

high volume: fruity, low acid, oak chips

general quality: full body, high alc, low acid, oak, hazelnut, butter, peach, banana

new quality: less oak, more refined

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23
Q

Pinot Noir

  • Budding?
  • Ripening?
A

Budding and ripening early

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24
Q

Pinot Noir

  • Burgundy
A

red fruit, sometimes floral, that evolves into earth, game, and mushroom. 16-18 month oak aging is common

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25
Q

Pinot Noir

  • Oregon
A

ripe red fruit, cinnamon, high acidity

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26
Q

Pinot Noir

  • Chile regions
  • South Africa region
  • German Regions
A

Chile: casablanca

South Africa: walker bay

Ge4many: baden

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27
Q

Pinot Noir

  • Australian style and regions
  • NZ Regions
A

Australia: medium across the board
- Yarra Valley, Mornington Peninsula, Tasmania

New Zealand: vibrant red fruit, high alcohol
- Martinborough is medium to full with dark plum and spice
- Marlborough is medium with cherry and cranberry
- Central Otago: full bodied, juicy, concentrated red fruit

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28
Q

Gamay

A

fragrant raspberry, cherry

can be served chilled

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29
Q

Riesling

Budding?

A

Late, avoids frost

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30
Q

Pinot Gris/Grigio

  • Gris
  • Premium Grigio
  • High Volume Grigio
A

Gris: Oily texture, tropical fruit, ginger, honey

Premium: Citrus and green in cooler areas. Stone fruit and tropical in warmer regions.

Volume: neutral, simple, fruity

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31
Q

Gewurstraminer

A

Spicy nose, lychee, rose, oily

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32
Q

Muscat

  • Dry
  • Unaged Fortified
  • Aged Fortified
A

Dry: orange blossom, rose, grapey

Unaged: varietal flavors preserved

Aged: varietal flavors hang on, but oxidative aromas introduced

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33
Q

Pinot Blanc

A

Simple, non-aromatic

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34
Q

Melon Blanc

A

Ripens Early. Frost resistant

Subtle green fruit, drink young

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35
Q

Chenin Blanc

  • Dry
  • Sweet
  • Aged
A

Ripens Unevenly

Dry: range from apple through tropical with ripeness. Can show steely smoky character

Sweet: apricot, citrus peel, noble rot

Aged: honey, toast, hay

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36
Q

Grolleau

A

Rose blending in Loire

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37
Q

Syrah/Shiraz

  • Generic traits
  • Northern Rhone
  • Languedoc
  • Hunter & Barossa
  • Great Southern, Geelong, Heathcote
  • Elqui vs Colchagua
  • Hawke’s Bay
  • Washington
A

Has trouble ripening in cool climates

Generic: fresh black fruit and pepper when young, ripe black fruit and licorice when fully ripe

Northern Rhone: berry flavor, pepper, and meat and leather with age

Languedoc: makes ripe blends

Hunter & Barossa: earthy, spicy, concentrated black fruit, develops leather

Great Southern, Geelong, Heathcote: leaner style, more peppery

Elqui is lighter and peppery (like cooler Australia) Colchagua is black fruit and body (like Hunter & Barossa)

Hawke’s Bay: premium concentrated on the Gimblett Gravels

Washington: Premium concentrated

38
Q

Grenache/Garnacha

A

Late Ripening

Drought tolerant and needs heat

Red fruit, but can get jammy

Offers perfume, body, and spice to blends

39
Q

Mourvedre/Monastrell

Premium Bandol?

A

Drought tolerant and needs heat

ripe blackberry

Bandol: bottle ages, bramble, meat, licorice

40
Q

Carignan/Carinena/Mazuelo

A

Lacks fruit and finesse

Has good structure and blends well

41
Q

Cinsault

A

Red fruit

42
Q

Piquepoul

A

Green fruit and citrus

43
Q

Viognier

A

Late Ripening

blossom, apricot, stone fruit

can get oily if not protective

44
Q

Marsanne & Rousanne

A

Marsanne is rich. Rousanne is perfumed fruit.

Can age into hazelnut

45
Q

Silvaner

A

Not super fruity, sometimes earthy

46
Q

Muller-Thurgau

A

Early ripen

Floral and fruity

47
Q

Dornfelder

A

Doesn’t say

48
Q

Welschreisling

A

Citrus, green apple

49
Q

Blaufrankisch

A

Peppery, sour cherry

50
Q

Zweigelt

A

Bramble fruit

51
Q

Saint Laurent

A

Similar to Pinot Noir

52
Q

Furmint

P & T

A

P: apple

T: honey and nut

53
Q

Harslevelu

A

Perfume

54
Q

Xinomavro

A

Lacks fresh fruit, develops earth and spice

55
Q

Agiorgitiko

A

Red fruit and spice

56
Q

Assyrtiko

  • Dry wines
  • Sweet Wines
A

Dry: ripe citrus, stone fruit

Sweet: caramel and nuts

57
Q

Corvina

A

Red cherry young

Concentrated red berry and spice for passito wines

58
Q

Garganega

P & T

A

P: pear, red apple, stone fruit, sometimes white pepper

T: almonds and honey

59
Q

Trebbiano

A

Boring

60
Q

Nebbiolo

P & T

A

Slow ripening at altitude

P: sour cherry, herbs, dried flowers

T: mushrooms, leather, tar

61
Q

Dolcetto

A

Earliest ripener in Piemonte

black plums, red cherries, dried herbs

62
Q

Barbera

A

Late ripening

Red cherry, red plum, sometimes black pepper

63
Q

Cortese

A

Slow ripening preferred

Floral, citrus, green apple, pear

64
Q

Sangiovese

A

Late Ripening

red cherry, red plum, herbs

65
Q

Verdicchio

A

green apple, lemon, sometimes fennel and almond

66
Q

Grechetto (Orvieto)

A

grapefruit and peach

67
Q

Malvasia (Frascati)

A

citrus, orange blossom, fresh

68
Q

Montepulciano

A

Black plums and black cherries

69
Q

Aglianico

P & T

A

P: black fruit

T: earth, forest floor

70
Q

Greco (Tufo)

P & T

A

P: green apple, stone fruit, passion fruit

T: honey, mushroom

71
Q

Fiano (Avellino)

P & T

A

P: stone fruit, melon, mango

T: wax, honey

72
Q

Negroamaro

A

Baked red and black fruit

73
Q

Primitivo/Zinfandel

A

Primitivo: ripe berry fruit

Zinfandel: red/black fruit, dried berries, licorice, sometimes herbaceous

74
Q

Nero d’Avola

A

Plum, black cherry

75
Q

Tempranillo/Tinto Roriz/Aragona

A

Medium acidity & Medium Tannin

Red Fruit

(Joven Strawberry Carbonic)

76
Q

Graciano

A

Challenging to grow

Adds black fruit, acidity, and tannin to blends to help them age

77
Q

Verdejo

A

Melon, peach

Sometimes Lees

78
Q

Albarino

A

Thick skin fungal resistant.

citrus, stone fruit

79
Q

Airen

A

1 grape in Spain. Used for Brandy.

Cope with extreme heat and drought

80
Q

Loureiro

A

fresh

81
Q

Arinto

A

fresh

82
Q

Touriga Nacional

A

Low yield

Ripe tannin, black fruit. Toasty oak aroma

83
Q

Alfrocheiro

A

Blackberry, strawberry

84
Q

Mencia/Jaen

A

Moderate climate

Fresh fruit, herbaceousness

85
Q

Baga

A

Late ripening, thick skin

Black fruit, tannins needs to be managed carefully

86
Q

Trincadeira

A

Drought tolerant

spicy red berry flavor, used for blends

87
Q

Alicante Bouschet

A

High color and tannin, for blends

88
Q

Vidal

A

Hardy, low character

89
Q

Carmenere

A

Late ripening

Full body, herbaceous (capsicum), black fruit

90
Q

Bonarda

A

Late ripening

Raspberry, blackberry,

91
Q

Torrontes

A

Aromatic, protective handling

Fruity, floral, stone fruit, melon

92
Q

Pinotage (and what are parents?)

  • Blends
  • Light style
  • Old Bush Vine
A

Pinot Noir x Cinsault

Blend: Cape blend

Lighter style: red berry

Old Bush Vine: full body, spiced berry fruit, sometimes oak stave for coffee and chocolate

Grape Characteristics (3 decks)

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