GRAPE VARIETIES

Question 1

MERLOT

Answer 1

• early budding (vulnerable to spring frosts)
• mid-ripening (advantage to be picked before autumn rain)
• susceptible to coulure, drought, and botrytis bunch rot (sorting is necessary and can reduce yields)
• It can ripen fully in cooler years and cooler clay soils
• can produce a large berry size, reaching high sugar levels (higher potential ABV)
• med to pronounces intensity
• strawberry and red plum w/ herbaceous flavors in cooler years
• cooked blackberry and black plum in hot years
• med tannins
• med to high alcohol

Question 2

CABERNET SAUVIGNON

Answer 2

• late budding (protection against spring frosts)
• small berried, thick skins (high tannin)
• prone to fungal diseases, esp powdery mildew and trunk disease like Eutypa and Esca
• ripens late (needs to be grown on warmer soils and vulnerable to early autumn rains)
• produces best fruit on warm, well-drained soils like gravel
• in BDX, produces pronounced violet, black currant, black cherry, menthol or herbacious flavors
• med alcohol
• high acid and tannin
• can struggle to ripen fully in cooler years
• often blended with Cab Franc and Merlot

Question 3

CABERNET FRANC

Answer 3

• in BDX, contributes red fruit, high acid, and med tannins

Question 4

MALBEC

Answer 4

• in BDX, after the frosts of 1956 it was mainly replaced with Merlot, which is easier to grow there.

Question 5

PETIT VERDOT

Answer 5

• buds early (prone to frost)
• ripens very late
• can often fail to ripen in cool years and to rain around harvest
• does best in warmer parts in BDX
• contributes powerful, deeply colored wines with spice notes and high tannins.
• very few plantings but increasingly valued, especially in warmer climates.

Question 6

SÉMILLON

Answer 6

• mid-ripening
• susceptible to botrytis bunch rot and noble rot in the right conditions
• high yielding
• low intensity apple, lemon flavors
• can be grassy is underripe
• med body and alc
• med to med + acid
• in dry wines, contributes low to med intensity aromas and softens Sauvignon Blanc’s more intense flavors and acidity.
• can take on a vanilla and sweet spice note from new French oak.
• in sweet, botrytis-affected wines, contributes honey and dried lemon and peach notes with a waxy texture.
• top Sauternes tend to have a high proportion of Semillon (Ch. Climens to d’Yquem).
• prized for its ageability - developing toast and honey notes with age in contrast to Sauv Blanc that can hold flavors but does not evolve

Question 7

SAUVIGNON BLANC

Answer 7

• in BDX, contributes grassy and gooseberry notes with high acid.

Question 8

MUSCADELLE

Answer 8

• needs to be planted on a well-exposed site, as it is very prone to botrytis bunch rot
• vast majority used in sweet white wine where it contributes flowery and grapey notes
• NOT related to Muscat!