Grape Varietals / Blends Flashcards

1
Q

Fiano

A

Primary Region: Campania, Italy
Most famous appellation: Fiano di Avellino DOCG
Also grown in Sicily and other warm regions

Wine Style: Dry, medium to full-bodied
Medium acidity
Pronounced flavours
Can be unoaked or oak-aged for complexity

Flavours & Aromas: Primary Fruit: Stone fruit (peach, apricot), citrus (lemon, orange peel)
Nutty Notes: Hazelnut, almond (more common in aged Fiano)
Honey & Spice: In richer styles or with age

Winemaking: Often unoaked to preserve fruitiness

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2
Q

Viognier

A

Citrus flavours (lemon, lime) and herbaceous flavours (grass, capiscum).

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3
Q

Chablis

A

Grape Variety: 100% Chardonnay
Region: Chablis AOC, France (Burgundy)
Climate: Cool climate, leading to high acidity and mineral characteristics

Wine Style: Dry, light to medium-bodied
High acidity
Unoaked (most basic Chablis), but some Premier Cru & Grand Cru may see oak ageing

Flavours & Aromas: Citrus: Lemon, lime
Green fruit: Apple, pear
Floral notes: White flowers

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4
Q

Corvina

A

Italian black grape variety

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5
Q

Cortese

A

Primary Region: Piedmont, Italy, particularly around the town of Gavi.

Wine Style: Light-bodied, dry white wine.
Acidity: High acidity, making it refreshing.

Flavours & Aromas: Citrus: Lemon, lime
Green fruit: Apple, pear
Floral notes: White flowers

Winemaking: Typically unoaked to preserve freshness and acidity.
Ageing Potential: Best consumed young, not intended for long ageing.

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6
Q

Crianza

A

Primary and tertiary flavours only

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7
Q

Cape Blend

A

Pinotage, Cab Sav, Viognier

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8
Q

Albarino

A

Primary Region: Rías Baixas DO, Galicia, Spain (cool, coastal climate)
Some production in Portugal, where it is called Alvarinho (often used in Vinho Verde)

Wine Style: Dry, light to medium-bodied
High acidity (refreshing and crisp)
Unoaked (typically, though some high-quality versions may see lees ageing)

Flavours & Aromas: Citrus: Lemon, lime, grapefruit
Stone fruit: Peach, apricot
Floral notes: Orange blossom
Mineral notes: Saline, wet stone (from the coastal influence)

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9
Q

Carmenère

A

Primary Region: Chile (especially Central Valley, including Colchagua and Maipo Valleys)
Originally from Bordeaux, France, but rarely found there today

Wine Style: Dry, medium to full-bodied
Medium to high tannins
Medium to high acidity
Oak-aged versions are common, adding spice and complexity

Flavours & Aromas: Primary Fruit: Black fruit (blackberry, black plum), red fruit (red cherry)
Herbaceous/Pyrazine Notes: Green bell pepper, tomato leaf (especially in under-ripe Carmenère)
Oak Influence (if aged): Coffee, chocolate, tobacco

Winemaking: Often oak-aged to add complexity and soften tannins
Needs a warm, long growing season to fully ripen; otherwise, it retains strong green pepper notes

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10
Q

Verdicchio

A

Primary Region: Marche, Italy
Most well-known appellation: Verdicchio dei Castelli di Jesi DOC

Wine Style: Dry, light to medium-bodied
High acidity (crisp and refreshing)
Typically unoaked, though some premium versions may see oak ageing

Flavours & Aromas: Citrus: Lemon, lime
Green fruit: Apple, pear
Herbal notes: Fennel, almond (bitter almond finish is a key characteristic)
Mineral notes: Wet stone (in higher-quality examples)

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11
Q

Primativo

A

BLACK GRAPE
Primary Region: Puglia, Italy (especially in Salento and Manduria)
Known as Zinfandel in California

Wine Style: Dry, full-bodied
High alcohol (due to high sugar levels at ripeness)
Medium to high tannins
Medium acidity

Flavours & Aromas: Primary Fruit: Ripe black fruit (blackberry, black plum), red fruit (cherry, raspberry)
Spice Notes: Cinnamon, licorice, black pepper
Jammy, dried fruit notes (especially in very ripe or late-harvested styles)

Winemaking: Often oak-aged to add vanilla, sweet spice, and smoky notes
Ripens unevenly, meaning it can produce high sugar and high alcohol wines

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12
Q

Montepulciano

A

Primary Region: Abruzzo, Italy
Most famous appellation: Montepulciano d’Abruzzo DOC
Also grown in other parts of central and southern Italy

Wine Style: Dry, medium to full-bodied
Medium acidity
High tannins
Deep colour (almost purple in youth)

Flavours & Aromas: Primary Fruit: Ripe black fruit (black cherry, blackberry, plum)
Spice Notes: Black pepper, clove
Herbal/Earthy Notes: Dried herbs, tobacco, leather (in aged wines)

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13
Q

Nebiollo

A

Primary Region: Piedmont, Italy
Most famous in Barolo DOCG and Barbaresco DOCG
Also found in Langhe DOC (more approachable versions)

Wine Style: Dry, full-bodied
High acidity
High tannins
Pale garnet colour (light in colour but powerful in structure)

Flavours & Aromas: Primary Fruit: Red fruit (cherry, raspberry, red plum)
Floral Notes: Rose, violet
Tertiary (Ageing) Notes: Tar, leather, truffle, dried herbs (Nebbiolo ages very well)

Winemaking: Often oak-aged for several years (especially in Barolo where laws require a minimum of 3 years ageing)
Tannins can be harsh when young but soften with age
Develops complexity over time

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14
Q

Difference between Nebiollo and Montepuchiano

A

Feature: Barolo DOCG | Barbaresco DOCG
Body & Tannins: Full-bodied, higher tannins | Medium to full-bodied, softer tannins
Minimum Ageing: 3 years (5 for Riserva) | 2 years (4 for Riserva)
Style: More powerful, intense | More elegant, slightly lighter

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