Grape Profiles Flashcards
CHARDONNAY
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
PINOT GRIS / PINOT GRIGIO
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
PINOT BLANC
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
GEWURZTRAMINER
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
MELON de BOURGOGNE
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
FRIULANO
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
VIOGNIER
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
VERMENTINO / ROLLE
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
FALANGHINA (Campania IT)
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
CHENIN BLANC
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
FURMINT
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
GRECO (Campania IT)
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
VERDEJO (Rueda SP)
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)
FIANO (Campania IT)
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
TORRONTES
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
CORTESE (Gavi - Piemonte IT)
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
ARNEIS (Rorero - Piemonte IT)
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
ALBARINO / ALVARINHO
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
ENCRUZADO (Dao PT)
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
SEMILLON
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
MOSCHOFILERO (Greece)
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)
GRUNER VELTLINER (Austria)
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
PICPOUL de PINET
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
GARGANEGA (Soave IT)
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)
VERDICCHIO (Casteli di Jesi - Marche IT)
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
SAUVIGNON BLANC
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
MARSANNE (Rhone FR)
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
ROUSANNE (Rhone FR)
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
RIESLING
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
VIURA / MACABEO (Rioja SP)
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
ASSYRTIKO (Greece)
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
PINOT NOIR
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
GAMAY (Beaujolais FR)
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
TROUSSEAU (Jura FR)
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
TEMPRANILLO
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
PINOTAGE
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
MENCIA (Bierzo SP; Dao PT)
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
ZINFANDEL
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
MERLOT
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
CABERNET FRANC
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
MALBEC
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
ZWEIGELT
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
TOURIGA NACIONAL
deep colour
high acidity
high tannins - gums, grippy
black fruit flavours
blueberry, violet, plum, mint, wet stone
floral: violet, rose, orange blossom
herbal notes
GRENACHE
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
NEBBIOLO
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
BARBERA
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
SANGIOVESE
M ruby colour
red cherry, red plum, herbal, roasted tomato, sweet balsamic, oregano, espresso
high acidity
M to full bodied
high tannins - sandy, grainy
AGLIANICO (Taurasi - Campania IT)
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
PETIT VERDOT
powerful, deeply coloured wines
high tannins
spice notes
black cherry, plum, violet, lilac, sage
DOLCETTO
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
NEGROAMARO (Puglia IT)
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
SAGRANTINO (Umbria IT)
very tannic variety
deep ruby colour
M+ to pronounced intensity
blackberry & red plum fruit
high acidity
high tannins
NERO D’AVOLA
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
XINOMAVRO (Greece)
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
CARMENERE
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
BONARDA (Mendoza AG)
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
SYRAH
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
CINSAULT
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
CABERNET SAUVIGNON
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
CORVINA (Veneto IT)
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
MOURVEDRE / MONASTRELL
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
CARIGNAN
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
AGIORGITIKO (Greece)
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
SAPERAVI (Hungary)
M tannin - sticky, grainy
BORDEAUX BLEND
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
RHONE BLEND
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
