Grape Profiles

Question 1

CHARDONNAY

Answer 1

wide range of styles and quality lvls
unoaked, fruity
fermented / aged in oak, MLF

• cool climates:
  green fruit (apple, pear), citrus
  fruit (lime, lemon); wet stones;
• warm climates:
  ripe citrus, melon, stone fruit,
  tropical fruit, pineapple, starfruit, yellow apple, vanilla, butter

Chablis - quince, lime peel, white blossom, chalk
Cali - yellow apple, pineapple, pie crust, lemon zest, nutmeg
W Aus - white peach, tangerine, honeysuckle, vanilla, lemon curd

Question 2

PINOT GRIS / PINOT GRIGIO

Answer 2

Alsace style:
M intensity peach, apple
full-bodied, M to high alcohol
M acidity - tingly, humming, linear
best:
rich, oily texture
age: honey, smoked
from dry to sweet

Italian ‘Pinot Grigio’ style:
light to M- int. apple and lemon
light to M- body; M alcohol
dry, M+ acidity

white peach, lemon zest, cantalope, wet stone

Question 3

PINOT BLANC

Answer 3

Alsace:
typically low intensity apple & peach
M acidity
M alcohol
acceptable to good, some very good
inexpensive to mid-priced
most frequently in blends or Crémant

Germany: often very good Q
well balanced with M+ acidity
delicate citrus and stone fruit
some aged in oak

pear, peach, raw almond, lemon zest, gravel

Question 4

GEWURZTRAMINER

Answer 4

M lemon colour
pronounced intensity - floral
lychee, peach/apricot, rose, spice, rose, grapfruit, tangerine, ginger
M to high alcohol
M to full body
low acidity
range of styles, from dry to sweet
good to outstanding
almost always drunk in youth

Question 5

MELON de BOURGOGNE

Answer 5

intense stone fruit & flowers, lime, seashell, green apple, pear, dough
cooler sites: herbal/herbaceous
M+ to high acidity - supernova, jagged, sharp
M body
wines fermented in stainless steel,
old oak or proportion of new oak

Question 6

FRIULANO

Answer 6

M- intensity
floral and apple flavours; grapefruit, white peach, tarragon, gravel
M+ acidity
M to high alcohol
most common: stainless steel
some: lightly oaked
best: capacity to age
good to very good quality
mid to premium priced

Question 7

VIOGNIER

Answer 7

M lemon colour
pronounced intensity
honeysuckle, apricot, peach, tangerine
M to high alcohol
low to med acidity - linear, steely
up to 20% allowed in some N.
Rhône red Syrah wines

Question 8

VERMENTINO / ROLLE

Answer 8

M intensity
lemon, acacia, if riper: tropical fruit, grapefruit, green apple
M+ to high acidity - linear, firm, zesty
light to M body
M alcohol
usually stainless steel
most: short lees ageing
some: 6 months on lees: fuller
body
good to very good
mid to premium priced

Question 9

FALANGHINA (Campania IT)

Answer 9

M intensity
apple and white peach, lemon, peach, honey, almond
herbaceous notes (grass)
M+ acidity
almost all unoaked
acceptable to very good
inexpensive to mid-priced

Question 10

CHENIN BLANC

Answer 10

range of styles: SpW, dry, off-dry
& sweet

quince, yellow apple, pear, chamomile, honey

rich = orange blossom, allspice

Loire: M intensity green apple &
lemon, sometimes steely/smoky, ginger, pear, tarragon

S Africa: M to pron. ripe apple, peach &
tropical fruit, can be oaked

high acidity - crescendo, bracing
often some RS => off-dry
M to full body
M alcohol

Question 11

FURMINT

Answer 11

dry wines in range of styles
high acid - showery, tart, prickly
early drinking
ageworthy, often oak aged
can be full-bodied, high alcohol
lemon, apple, pear, ginger, smoke, pepperforn
with age: honey, nuts
vital component in Aszú wines
with botrytis: dried apricot, mango

Question 12

GRECO (Campania IT)

Answer 12

deep lemon colour
floral, stone fruit, smoky notes,
sometimes tropical
med acid - expanding outwards, zesty
high in alcohol, oily texture
most unoaked
best: potential for ageing
very good, some outstanding
mid-priced to premium

Question 13

VERDEJO (Rueda SP)

Answer 13

apple, pear, peach
often a herbal note (fennel)
often slight bitterness on finish
M to M+ acidity
M alcohol
sometimes blended with Sauvignon
Blanc (Rueda) or Viura (Rioja)

Question 14

FIANO (Campania IT)

Answer 14

M- to M intensity
floral, peach, hazelnut, honeydew, asian pear, orange peel, pine
M to M+ acidity
M+ body, waxy texture
sandy soils (fast drainage):
lighter, fruitier wines
clay-dominated soils (H2O retention):weightier wines
very good to outstanding
mid-priced to premium
best wines: can age 8 - 10 years

Question 15

TORRONTES

Answer 15

strong, floral aroma ~ Muscat
modern: fruitier: lemon, grapefruit, meyer lemon, peach, rose, geranium, citrus zest
peach -> fresher, lower alcohol
<-> overtly floral, higher alcohol
most: to drink young
some: part fermented in oak ->
blend with unoaked => more
ageworthy wines
some blends with e.g. Sauv. Blanc
med acidity - linear, firm, juicy

Question 16

CORTESE (Gavi - Piemonte IT)

Answer 16

most for early drinking:
light intensity
lemon, apple/pear, white flowers
med to high acidity - linear, zesty
M body
good quality, some very good
inexpensive to mid-priced
some:
pre-F maceration for more intensity
bottle aged for tertiary notes
premium priced

Question 17

ARNEIS (Rorero - Piemonte IT)

Answer 17

complex but light intensity
white flowers, chamomile, white
peach, lemon
M- to med acidity - linear, firm
typically good, some very good
inexpensive to mid-priced, some
premium

Question 18

ALBARINO / ALVARINHO

Answer 18

flavours of apple, peach, lemon, zest, grapefruit, honeydew, nectarine, saline
grapefruit, melon, sometimes floral
high acidity - wall to wall, zesty, tart
M- to M body
M alcohol

Question 19

ENCRUZADO (Dao PT)

Answer 19

M to M+ acidity
lemon, peach, sometimes floral
can be full-bodied
either fermented in neutral vessels ->
retain fruit flavours
or fermented & matured in oak
sometimes lees ageing/stirring
for additional texture
age well in bottle -> can develop
nutty characters
good to very good, a few outstanding
mid to premium priced

Question 20

SEMILLON

Answer 20

low to M intensity
apple, lemon, yellow peach, chamomile, saline
if under-ripe: grassy
M to high acidity - linear, electric, buzzy
M body
M alcohol
strong affinity with new French
oak (vanilla & spice)
in botrytis sweet wines:
pronounced honey & dried
lemon/peach, waxy texture

Question 21

MOSCHOFILERO (Greece)

Answer 21

aromatic wines:
~Muscat
citrus, rose petals, spices, potpurri, honeydew, pink grapefruit, almond
high acidity
light body, relatively low alcohol (12%)
pink-skinned => pink hue
also as rosé (skin contact)

Question 22

GRUNER VELTLINER (Austria)

Answer 22

skins contain rotundone
(peppery aroma)
M+ to high acidity - rollercoaster, tangy, humming, buzzy
from simple (citrus, green fruit)
for early drinking (inexpensive)
to complex (pron. citrus & peach)
to age (premium)

yellow apple, asparagus, pear, white pepper, flint

Question 23

PICPOUL de PINET

Answer 23

dry, M+ to high acidity
M bodied
M intensity lemon, light floral notes, green apple, citrus, lemon, thyme, saline
acceptable to good quality
inexpensive to mid-priced

Question 24

GARGANEGA (Soave IT)

Answer 24

M intensity
lemon, apple/pear, white pepper, peach, tangerine, marjoram, saline, honeydew
ripest examples: stone fruit
med + to high acidity - linear, consistent, steady
M body
usually unoaked
best: ageworthy: almonds, honey
good to very good, some
outstanding
inexpensive to mid-priced, some
premium
also: appassimento (Recioto di
Soave DOCG)

Question 25

VERDICCHIO (Casteli di Jesi - Marche IT)

Answer 25

pale lemon colour
M- to med intensity - linear, steely
blossom, apple, fennel, almonds, peach, lemon zest, almond, saline, sweet peach
slightly bitter finish
high acidity
M body
all quality levels
most entry-level: no MLF

Question 26

SAUVIGNON BLANC

Answer 26

pronounced intensity aromas
cooler: gooseberry, grapefruit, wet
stone, grassy, asparagus, green
bell pepper (methoxypyrazines)
warmer: riper passion fruit
high acidity - spherical, prickly, unintegrated
M body, M alcohol

gooseberry, honeydew, grapefruit, white peach, passionfruit, bell pepper

Loire - lime, slate, smoke
New Zealand - kiwi, lemongrass, ripe pear
Cali - white peach, matcha, buttered bread, saline

Question 27

MARSANNE (Rhone FR)

Answer 27

M lemon colour, sometimes gold
low intensity honeysuckle, lemon, quince, mandarin orange, apricot, acacia, beeswax
M acidity - circle, bright
oily texture, full bodied
M to high alcohol

*blended with Rousanne

Question 28

ROUSANNE (Rhone FR)

Answer 28

lemon colour, sometimes gold
meyer lemon, apricot, beeswax, chamomile, brioche
M to M+ intensity pear, herbal notes
M to M+ acidity
M to high alcohol
ages quicker than Marsanne

*blended with Marsanne

Question 29

RIESLING

Answer 29

M to pronounced intensity
usually unoaked
from green fruit to tropical;
apple, citrus (lemon, grapefruit)
stone fruit (peach)
stony/steely; floral (white flowers,
honeysuckle)
with age: toast, honey, petrol, nutty
range of styles from dry to sweet
high acidity - vertical, steely
M to full body
M alcohol

lime, green apple, petrol, beeswax, jasmine

Germany - apricot, meyer lemon, petrol, wet slate
Alsace - green apple, lime, lemon, smoke, thai basil
S Aus - papaya, jasmine, diesel

Question 30

VIURA / MACABEO (Rioja SP)

Answer 30

high yields / stainless steel
honeydew, lime, verbena, tarragon - can become nutty with age
simple whites
early consumption
lower yields / oak maturation
concentrated, complex
long ageing potential
med acidity - diffuse, soft, fruit-wrapped

Question 31

ASSYRTIKO (Greece)

Answer 31

dry wines:
citrus, stone, tropical fruit, passionfruit, lime, flint, saline
strong smoky/flinty character
some: (part) oak aged -> fuller body
and more secondary character
high acidity - square, powerful

Question 32

PINOT NOIR

Answer 32

Burgundy style:
strawberry, raspberry, red cherry
village and above: light oak
low to M tannins (M+ in grand cru) - tongue/roof of mouth, silky, chalky, velvety
M alcohol
high acidity
ageing: earth, game, mushroom

NZ style:
from fresh, fruity & juicy
to deeper coloured, up to full body
red cherry, black plum, some floral
many: Fr. oak 12-18m -> spicy

Cali - plum, rasp, smoke, vanilla, allspice

cherry, raspberry, clove, mushroom, vaniilla

Question 33

GAMAY (Beaujolais FR)

Answer 33

fresh and fruity
purple colour
M intensity red cherry, raspberry, pomegranate, blackberry bramble, violet, potting soil, banana, kirsch
red plum
kirsch / banana from
(semi-)carbonic maceration
M+ to high acidity
light to M- body
M alcohol
low to M tannins - gums, chalky

Question 34

TROUSSEAU (Jura FR)

Answer 34

pale ruby
light intensity red fruit (red cherry)
low to M tannins
M to high acidity
light to M- body
low end of M alcohol
good to very good
mid- to premium priced

Question 35

TEMPRANILLO

Answer 35

raspberry and black plum fruit, cherry, vanilla, dried fig, cedar, tobacco, dill
M to M+ acidity
M to M+ tannins - cheeks, chalky

Rioja / Ribera del Duero - juicy, meaty, dried and sour cherry, pastrami, roasted tomato
Reserva - black cherry, cigar box, brown sugar, fig

Question 36

PINOTAGE

Answer 36

small berries => deep colour
reaches high sugar levels => potentiahigh alcohol
range of quality levels ~ yields and
levels of sorting
traditional style:
deep ruby colour
red plum & blackberry fruit, red fruits, fig, menthol, rubber?
high tannins, full body, high alc
med + to high tanning - gums, cheeks, powerful, coarse

Question 37

MENCIA (Bierzo SP; Dao PT)

Answer 37

M+ to high acidity, but loses it quickly
inexpensive/mid-priced from flat/fertile
areas:
fruity: raspberry, red cherry, tart cherry, liquorice, gravel
M body, M tannin
early consumption
sometimes (semi-)carbonic mac.
best: hillsides, good drainage, poor soils:
more concentrated ripe red cherry
and plum, sometimes floral/herbal
M to M+ body
M to M+ tannins - cheeks, chalky
higher alcohol
often matured in oak: spicy character
very good to outstanding
mid-priced to (super)-premium

Question 38

ZINFANDEL

Answer 38

M+ to pronounced intensity
ripe to jammy red cherry,
strawberry, raspberry, blueberry,
blackberry
M to M+ acidity
M to full body, high alcohol
M to M+ ripe tannins - everywhere, velvety, chewy, loose knit, diffuse
all quality levels
California: often American oak ->
overt vanilla flavours
also: White Zin: M pink colour, often
M dry with low alcohol (10.5 - 11%)

blackberry, strawberry, peach reserves, cinnamon, sweet tobacco, smoke

Puglia - strawberry, leather, dried herbs
Cali - raspberry jam, preserves, blackberry bramble, hickory, anise, allspice, white pepper

Question 39

MERLOT

Answer 39

wide range of styles
M to pronounced intensity
from strawberry & red plum, chocolate, dried herbs, vanilla
to riper, black fruits
cooler: herbaceous
warmer: cooked blackberry
& black plum
M tannins - gums, grippy, clayey, grainy
M to high alcohol

Pomerol - cherry, new leather, cedar, bay leaf
Washington - black cherry, violet, mint

Question 40

CABERNET FRANC

Answer 40

M to pronounced intensity
redcurrant, raspberry, floral (violet), strawberry, bell pepper, gravel, chili
if not fully ripe: excessively leafy
light to M body
M tannins
M to high acidity - grippy, grainy

Chinon - herbal, gravel, dried herbs, red bell pepper

Question 41

MALBEC

Answer 41

deep ruby colour
M to pronounced intensity
violet, red & black plum, blackberry, tobacco, cocoa, cigar
M to M+ acidity
M+ to high tannins, ripeness ~ region
from fruity, early-drinking styles
to very good/outstanding (super)-
premium
oak => vanilla & spice notes
ageworthy
or foudres for slow oxidative
development & no oak aromas

tannin felt in gums/jaw, grippy, grainy

Question 42

ZWEIGELT

Answer 42

red fruit, especially cherry
M+ acidity
M tannins
from easy-drinking, fruity, unoaked
acceptable to good quality
inexpensive to mid-priced
to full-bodied, oaked styles
ageing potential
very good quality

bright, tart, fruity black pepper, liquorice, choc

Question 43

TOURIGA NACIONAL

Answer 43

deep colour
high acidity
high tannins - gums, grippy
black fruit flavours
blueberry, violet, plum, mint, wet stone
floral: violet, rose, orange blossom
herbal notes

Question 44

GRENACHE

Answer 44

pale ruby colour
ripe strawberry, red cherry/plum, grilled plum, leather, dried herb, blood orange
spicy and herbal notes
high alcohol
low to M tannins - tongue, gums, silky, velvety, chalky
low to M acidity (M+ in some regions)

Spain - hibiscus, clove, pink grapefruit, dried herbs
Rhone - black tea, lavender, crushed gravel

Question 45

NEBBIOLO

Answer 45

pale ruby colour
turning to pale garnet in 3-5 y
pronounced intensity
violet, rose, red cherry, red plum, leather, anise, clay pot
high acidity
high tannins - gums, long grained, sandy
full body
can be high alcohol

Barolo/Barb - black cherry, spice cake, rose, liquorice

Question 46

BARBERA

Answer 46

M to deep ruby colour
high acidity, M alcohol
inexpensive to mid priced:
M intensity red plum, red cherry
sometimes black pepper, liquorice, blackberry, dried herbs
M tannin - gums, grainy, chalky
good to very good
some premium (old vines, lower Y)
highly concentrated, ageworthy
aged in Fr. oak -> oak tannins
very good to outstanding

Question 47

SANGIOVESE

Answer 47

M ruby colour
red cherry, red plum, herbal, roasted tomato, sweet balsamic, oregano, espresso
high acidity
M to full bodied
high tannins - sandy, grainy

Question 48

AGLIANICO (Taurasi - Campania IT)

Answer 48

M+ to pronounced intensity
rose, red plum, blackberry, white pepper, black cherry, smoke, game, spiced plum
high acidity
high tannins -> softened by:
ageing in high Q small oak
large traditional oak casks
bottle age
very good to outstanding
mid to premium priced

Question 49

PETIT VERDOT

Answer 49

powerful, deeply coloured wines
high tannins
spice notes
black cherry, plum, violet, lilac, sage

Question 50

DOLCETTO

Answer 50

deep ruby colour
M+ intensity
red cherries, floral notes
plum, blackberry, cocoa, black pepper, violet, lots of black fruit
M- acidity
M+ tannins
good to very good
inexpensive to mid-priced
some outstanding / premium

Question 51

NEGROAMARO (Puglia IT)

Answer 51

black plum, black cherry, blackberry, dried thyme
M acidity
M to high alcohol
M+ tannins - coarse, grippy

inexpensive wines:
+- 6m aged in stainless steel

mid-priced to premium:
1 year oak ageing
good to very good quality
inexpensive to mid-priced
also: rosé / rosato: deep pink orange

Question 52

SAGRANTINO (Umbria IT)

Answer 52

very tannic variety
deep ruby colour
M+ to pronounced intensity
blackberry & red plum fruit
high acidity
high tannins

Question 53

NERO D’AVOLA

Answer 53

M to deep ruby colour
red cherry to black plum fruit, licorice, tobacco, chili
M to M+ acidity
M+ to high tannins - rear gums, grainy, sandy

moderate yields:
very good to outstanding
aged in small oak barrels
mid-priced to premium

high yields:
acceptable to good
short ageing: stainless steel (6m)
inexpensive to mid-priced

Question 54

XINOMAVRO (Greece)

Answer 54

pale-coloured, turn garnet rapidly
best wines (low yields, oak aged):
very ageworthy
high acidity
high tannins - rear gums, grippy, grainy
highly complex:
flowers, herbs, spices, leather,
earthiness
more recently: more fruity, softer wines,
more accessible in youth
lower lvls of acidity, often new oak

rasp, plum sauce, anise, allspice, tobacco

Question 55

CARMENERE

Answer 55

good & very good examples:
M acidity
ripe black fruits (blackberry)
herbaceous: bell pepper, eucalyptus, raspberry, black plum, paprika, vanilla
full-bodied
high tannins - powerful
when oaked: spice, roasted coffee, dark
chocolate

Question 56

BONARDA (Mendoza AG)

Answer 56

deep colour
red & black fruit flavours
plum sauce, cherry, allspice, violet, tobacco leaf
M+ acidity
M tannins, M alcohol
if oak used: large and/or old vessels
-> not to overwhelm Bonarda
popular blending partner with
Malbec or Cab Sauv.
old vines/lower yields: more
ocmplex: riper black fruit & spice

Question 57

SYRAH

Answer 57

N. Rhône crus:
deep ruby colour
M to pronounced intensity
violet, plum (red: cooler; black:
warmer), blackberry, herbal
leather, liquorice and tar
pepper aroma (rotundone)
M to high acidity
M to high tannins - tongue, powdery, chalky, velvety

S. Rhône blends: adds structure, fruit
and colour

blueberry, plum, milk choc, tobacco, green peppercorn, meat

S Aus - fruit cake, sweet tobacco
Rhone - plum, black pepper, tobacco leaf, bacon, graphite
Chile - anise, black cherry, graphite

Question 58

CINSAULT

Answer 58

S. Rhône: typically small % of red blends
made in fruity style: raspberry, red currant, tart cherry, violet, black tea
stainless steel
mid-range F t°
for early drinking reds & rosés)

contributes:
light ruby colour
M to M+ intensity
fresh red fruit: raspberry, cherry
high alcohol
low to M tannins

Question 59

CABERNET SAUVIGNON

Answer 59

pronounced intensity
violet, blackcurrant, black cherry, black currant, cedar, baking spices, graphite
menthol or herbaceous
high acidity
high tannins - grippy, fine grained
M alcohol

Chile - fig, green peppercorn
Napa - pencil lead, tobacco, blackberry, mint
S Aus - white pepper, black plum, chocolate, bay leaf, white pepper

Question 60

CORVINA (Veneto IT)

Answer 60

mostly blended in Valpolicella &
related wines. Contributes:
violet, tart cherry, cinnamon, chocolate, peppercorn, green almond
red cherry, red plum
herbal note
M tannins - chalky, dusty
high acidity

Question 61

MOURVEDRE / MONASTRELL

Answer 61

contributes to S. Rhône blends:
deep ruby colour
intense aromas of violets,
blackberries, blueberries, black pepper, cocoa, tobacco, roasted meat
high alcohol; high, firm tannins, heavy

Jumilla style:
full-bodied, high alcohol
ripe blackberry and cherry fruit
spice from oak maturation
very good examples: M+ acidity

Question 62

CARIGNAN

Answer 62

high acidity and tannins => often
softened by carbonic maceration or
blending
unoaked versions:
M ruby colour
simple blackberry fruit, dried cranberry, tobacco lead, baking spice, cured meat
high acidity, high tannins - gums, grainy
inexpensive (acc. to good Q)
some: very good to outstanding Q:
intense black fruit
spice & earthy notes
(super) premium

Question 63

AGIORGITIKO (Greece)

Answer 63

wide range of styles:
lighter, fruity for early drinking
more complex, ageworthy
deeply coloured
ripe red fruit, sweet spices, nutmeg, cinnamon, raspberry, blackberry, plum sauce, black pepper
often oak aged, with % new
full-bodied, medium alcohol
M acidity
M to high levels of soft tannins

Question 64

SAPERAVI (Hungary)

Answer 64

M tannin - sticky, grainy

Question 65

BORDEAUX BLEND

Answer 65

black currant, black cherry, graphite, chocolate, dried herbs

France - anise, tobacco leaf, plum, baking spices
West Australia - red currant, black cherry, sage, coffee, bay leaf
Bolgheri IT - sandalwood, leather, anise

Question 66

RHONE BLEND

Answer 66

rasp, blackberry, rosemary, baking spice, lavender

Cotes du Rhone - black olive, dried cran, dried herbs, cinnamon, leather
Cali - bacon fat, fig
Provence rose - strawberry, melon, pink peppercorn, celery, orange peel