Grape Varietals / Blends Flashcards
Fiano
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
Viognier
Citrus flavours (lemon, lime) and herbaceous flavours (grass, capiscum).
Chablis
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
Corvina
Italian black grape variety
Cortese
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.
Crianza
Primary and tertiary flavours only
Cape Blend
Pinotage, Cab Sav, Viognier
Albarino
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)
Carmenère
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
Verdicchio
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)
Primativo
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
Montepulciano
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)
Nebiollo
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
Difference between Nebiollo and Montepuchiano
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