Grape Varieties Flashcards
Describe the characteristics of Merlot incl the following:
Budding and ripening
Vulnerabilities
Favoured soils
Ideal vintage conditions
Flavour characteristics
Structural characteristics
Early budding and mid-ripening –> frost, autumn rain
- Coulure, drought, botrytis –> yields, sorting
Clay soils –> temp, berry size
Ripens well in cooler vintages, relatively fast sugar accumulation –> warmer years
Med-pronounced intensity strawberry, red plum, herbaceous (cooler years), cooked blackberry, plum (warmer years)
Med tannin and med-high alcohol
Describe the characteristics of Cabernet Sauvignon incl the following:
Budding and ripening
Vulnerabilities
Favoured soils
Ideal vintage conditions
Flavour characteristics
Structural characteristics
Late budding –> frost
Late ripening
–> required warmth –> soils
–> autumn rain
Vulnerable to fungal diseases esp. powdery mildew and trunk disease (Eutypa and Esca)
Prefers warm and well-drained soil –> ripening
Warmer vintages –> tannin ripeness and balanced acidity
Violet, blackcurrant, black cherry, menthol, herbaceous
Med alcohol, high acid and high tannin (small berries)
Describe the characteristics of Cabernet Franc incl the following:
Budding and ripening
Vulnerabilities
Resistances
Flavour characteristics
Structural characteristics
Early budding –> frost
Mid ripening –> autumn rains
Vulnerable to coulure
Resistance: winter cold
Med-pronounced redcurrant, raspberry, violet, leafy (esp with dense canopy/lack of ripeness)
- High acid, medium tannin, light-med body
Describe the characteristics of Malbec incl the following:
Ripening
Vulnerabilities
Flavour characteristics
Structural characteristics
Mid-ripening
Vigorousness, coulure
Violet, plums
Med acidity, med(+)-high tannin with high alcohol
Describe the characteristics of Petit Verdot incl the following:
Budding and ripening
Vulnerabilities
Ideal site / vintage conditions
Flavour characteristics
Structural characteristics
How is it used in blends?
Early budding –> frost
Late ripening (later than Cab S) –> tricky to ripen in cool years, autumn rain
Best in warmer areas / vintages
Spice notes
Deep colour and high tannin
Usually <5% as to add colour and tannin
Describe the characteristics of Semillon incl the following:
Ripening
Vulnerabilities
Yield
Flavour characteristics
Structural characteristics
Mid-ripening
Vulnerable to coulure, botrytis, noble rot
High yields
Light intensity, apple, lemon, grass (if underripe). Works well with oak –> vanilla, sweet spice –> toast and honey with age
Med(+) acid, med alcohol, med body
Describe the characteristics of Sauvignon Blanc incl the following:
Ripening
Vulnerabilities
Yield
Flavour characteristics
Structural characteristics
Late budding –> frost
Early ripening –> autumn rain
Vulnerable to vigourousness (canopy mngt, soils), powdery mildew, botrytis, trunk disease (Esca + Eutypa dieback (if cordon trained)
Flavour: pronounced grass, bellpepper, asparagus, gooseberry, grapefruit, wet stone (cool) –> riper + passionfruit (warm)
Structure: high acid, med alcohol, med body
Describe the characteristics of Muscadelle including:
Vulnerabilities
Flavour characteristics
- Vulnerable to botrytis - well-exposed site
- Flower and grape
Describe the characteristics of Chardonnay
Budding/ripening
Yields
Vulnerabilities
Main growing challenge
Flavour
Structure
Early budding / early ripening
Yield: well without loss of quality
Vulnerabilities: prone to grey rot, powdery mildew, millerandage, grapevine yellows
Challenge: managing vigour to avoid excessive yield and shading
Flavour: Apple, pear, lemon, wet stone –> ripe citrus, melon, stone fruit
Structure: Light-med body, high acidity –> med-med(+) body, med(+)-high acid
Describe the characteristics of Pinot Noir
Budding/ripening
Yields
Vulnerabilities
Main growing challenge
Flavour
Structure
Early budding/ripening
Yields: limited to ensure ripeness
Vulnerable to: millerandage, downy and powdery mildew, bot, fan leaf and leafroll viruses, shrivelling and sunburn
Challenges:
- Ripens too quickly in warm conditions –> harvest earlier so lacks aromatic intensity
- Lack of ripeness - tannin colour and flavour - cool vintage
Flavours: strawberry, raspberry and red cherry, light oak (smoke, clove) for HQ wines, earth, game and mushroom with age
Structure: high acid, med alcohol, low-med tannin (up to med+ for top quality)
Describe Gamay including budding/ripening, vulnerabilities, and yields, flavours and structure.
Early budding, early ripening
Thin skin –> rot
Vulnerable to: spring frost, millerandage, rot, wind
Flavours: red berries, floral, carbonic flavours + earthy flavours for more intense
Structure: Med(+)-high acid, light-med(-) body, med alcohol, light-medium tannin
Describe Riesling including budding, ripening, resistances, yield, flavours, and structure.
Buds late –> spring frost
Late ripening –> required growing season length
Resistant to winter freeze, downy mildew, powdery, botrytis
High yielding while maintaining quality (up to 70hL/ha)
Flavour: green –> tropical; floral; toast, honey, petrol
Structure: High acid with a variety of sweetness
Describe Gewurztraminer including budding, ripening, vigorousness, yield, vulnerabilities, colour, flavours, and structure.
Early budding
Early ripening –> autumn rain but picked late to ensure ripe skins –> tannins
Vigorous –> pruning + canopy mngt
Moderate yields due to coulure
Vulnerable to chlorosis, stem desiccation, powdery mildew, grapevine moth, grey rot –> various free clones (?)
Med lemon colour
Pronounced lychee, peach, rose, spice
Dry-sweet, low acid, med-high alcohol, med-full body
Describe Pinot Blanc including budding, ripening, vulnerabilities, flavour, and structure.
Early budding
Early ripening
Prone to fungal disease
Low-intensity apple and peach
Med acid and alcohol
Describe Auxerrois (may also be labelled Pinot Blanc).
Early ripening
Low-intensity aromatics
Low acid
Describe Pinot Gris including budding, ripening, yield, vulnerabilities, flavours and structure.
Early budding
Early ripening
Moderate yields
Vulnerable to BBR, downy
Med intensity peach, apple –> honey and smoke with age
Dry - sweet, med acid, rich oily texture (best examples)
Describe the flavour and structural characteristics of Sylvaner/Silvaner
Low intensity, green - tropical fruit, earthy
Controlled yields –> dry, med-med+ acid, med body
Describe the characteristics of Muscat Blanc a Petit Grain.
Aromatic
Tolerates dry weather –> Med climates
Susceptible to powdery, botrytis, mites
Describe the grape variety Melon including:
- Budding and ripening
- Yield
- Resistance and vulnerabilities
- Structure and flavour
- Early budding –> frost
- Early ripening –> cool climate, rainfall threat
- High yields
- Resistant to powdery mildew
- Tight bunches –> downy and bot
- Structure: high acid, low-med ABV, light body
- Flavours: light intensity green apple
Describe the grape variety Chenin Blanc including:
- Budding and ripening
- Yield
- Vulnerabilities
- Structure and flavour
- Early budding
- Late + uneven ripening –> hand harvest, multiple passes
- Vigorous –> high yields
- Prone to powdery, bot, trunk diseases
- High acid, med alcohol, range of sweetness
- Green apple, lemon, steely, smoky
Describe Grolleau Noir including budding, ripening, its vulnerabilities and what it is used for.
Early budding
Mid-ripening
Prone to: bot
Used for: rosés, especially Rosé d’Anjou and Rosé de Loire.
Describe the characteristics of Syrah, including vigour, vulnerabilities, colour, flavour and structure.
Vigorous
Vulnerable to: mites and BBR
Colour: deep ruby
Flavours: Med-pronounced violet, plum, blackberry, black pepper, herbal
Structure: Med-high acid and tannin
Describe the characteristics of Viognier, including budding, trellising, yields, colour, flavour and structure.
Early budding
Trellised to prevent wind damage
Yields: low, unpredictable –> poor flowering and poor fruit set (coulure)
Colour: med lemon
Flavour: Pronounced honeysuckle, apricot, peach
Structure: Low acid, med-high alcohol
Describe the characteristics of Marsanne, including budding, vigour, ideal sites, yields, vulnerabilities, colour, flavour and structure.
Budding: late
Vigorous –> control yield for quality
Ideal sites: stoney, low fertility soils –> slopes
Vulnerable to: powdery mildew, mites, BBR
Colour: med lemon
Flavour: Low-intensity honeysuckle, lemon, apricot
Structure: Med acid, med-high alcohol, oily texture
Describe the characteristics of Roussanne, including budding, vulnerabilities, colour, flavour and structure.
Late budding
Vulnerable to: wind, coulure, powdery mildew, BBR, mites –> vineyard work + yields –> cost
Overall trickier to grow than Marsanne
Colour: med lemon - gold
Flavour: med-med+ intensity pear, herbal, ages faster than Marsanne
Structure: Med-med+ acid, med-high alcohol
Describe the ripening, yield, ideal climate and soil, vulnerabilities and style of Grenache
Ripening: late (–> autumn rain), accumulates sugar quickly –> ABV, VDN
Yield: high
Climate: warm
Vigour: grows upright so good for training as bush vine if pruned short
Soils: dry, low fertility soil –> drought resistance
Vulnerabilities: coulure, downy mildew, phomopsis, BBR, bacterial blight
Style: pale ruby, ripe red fruit, spice, herbal, low acid, low-med tannin, high ABV
Used for: blending with Syrah, Mourvedre and more
Describe the budding, ripening, yield, ideal climate and soil, training methods, vulnerabilities, and style of Mourvedre.
Budding: late
Ripening: late
Yield: low
Climate: hot for ripeness
Soils: soils with water-retaining property (e.g. calcereous)
Training: pruned short for either cordon or bush vine
Vulnerabilities: water stress, mites, leafhoppers, sour rot
Style: Deep ruby, intense blackberry, blueberry, violet, prone to reduction, high + firm tannin and high alc
Compare and contrast Grenache Blanc, Clairette and Bourboulenc.
Grenache Blanc
- Early budding and resistance to wind –> where is suitable to grow?
- Can reach high ABV –> VDN
- Low intensity ripe green fruit, floral, low acid, high ABV –> white blends and VDN
Clairette
- Vigorous - soil and rainfall –> where is suitable?
- Needs pruning for vigour (how?) but grows upright (easy to manage canopy) and resistant to wind
- Late ripening
- Apple, grapefruit, fennel, white flower, oxidises easily, low-med(-) acid and high ABV –> white blends
Bourboulenc
- Late ripening
- Loose bunches and thick skins –> resistance to BBR
- Lemon, med(+) acid, med alc –> white blends
Describe the budding, yield, resistances, vulnerabilities, style and uses of/for Cinsault.
Budding: late
Yield: high –> must be restricted to produce quality
Resistant to: drought, heat
Vulnerabilities: chlorosis, Esca, Eutypa, mites, grape moths
Style: Light ruby, med-med(+) fresh red fruit, low-med tannin, high alcohol
Used for: mid-range temp for ferment –> fruit and protective winemaking –> small part of red blends and/or early-drinking reds and rose
Describe Carignan including budding/ripening, yields, vulnerabilities, typical style made and HQ style.
Late budding
Late ripening - requires warm climate
High yields - 200 hL/ha –> concentration (old vines limit yield and improve concentration)
Vulnerable to: powdery mildew, grape moth
Difficult to harvest mechanically - grapes attached to vine
Typical: med ruby, simple black fruit, high acid, high tannin, acceptable-good/inexpensive
HQ: intense black fruit, spice, earth, premium-SP
Describe Malbec incl. ripening, vigour, vulnerabilities, aromas, structure
Mid-ripening
Vigorous
Vulnerable to: Coulure
Aromas: Violet, plum, affinity with oak
Structure: Med acid, high tannins
Describe the grape Tannat
Vigorous –> trellised
Mid-ripening
Vulnerable to: BBR
Flavours: blackberry, blackcurrant + oak
Structure: very tannic, high acid, med-high alc, full body
Describe Petit and Gros Manseng
Early budding
Mid-late ripening –> late harvest
Thick skins –> BBR –> late harvest
Moderately aromatic, high acid –> sweet wine
High alcohol –> care with picking dates
Gros: same but higher yield and less concentration –> dry wine
Describe Savagnin including budding, skin, best soils, flavour, and structure.
Early budding
Thick-skinned –> fungal disease
Best on marl
Med(-) lemon, apple
High acid, med alc, med body
Describe Poulsard including budding, ripening skins, vulnerabilities,
Buds very early
Ripens early –> autumn rain
Thin skin
Vulnerable to: coulure, fungal diseases
Very pale
Light red fruit
High acid, low tannin, med alc, light body
Describe Trousseau including thick skins, vulnerabilities, colour, flavour and structure.
Thick skins –> fungal disease
Vulnerable to: poor flowering, coulure, sometimes BBR
Needs warmth to ripen fully –> skins
Pale ruby
Low-intensity red fruit, med-high acid, low-med tannin, med alc, light-med(-) body
Describe the characteristics of Muller-Thurgau
- High yields: any time, any place
- Most planted in 70/80s - Liebfaumilsch (plantings have since halved)
- Simple fruit and floral aromas
- Med acidity
Describe the characteristics of Dornfelder
- 2nd most planted
- Deep colour, fruity/floral, high acid
Two styles:
- Sour cherry and blackberry, some RS, fruity and easy drinking
- More complex with tannic structure and some oak
Describe the characteristics of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc)
Both increasingly popular - Rheinhessen, Pfalz, Baden
Grau - likes heavy soils. Stone + tropical fruit, honey. Dry - sweet, med acid, med-full body.
Weiss - citrus and stone fruit. Med(+) acid.
Describe the characteristics of Gruner Veltliner including ideal soils, vigourousness, thick skin, structure and flavour.
Needs water –> loess
Very vigorous - soil type, canopy mngt
Thick skins - avoid excessive skin contact
Dry, med(+)-high acid
- Citrus and green fruit, acceptable-good, inexpensive
- Pronounced peach, ageable, VG-outstanding, premium
Describe the characteristics of Zweigelt including ripening, yields, vigorous, vulnerabilities, resistances, structure and flavour.
Early ripening - rot
High yielding
Vigorous
Vulnerable to potassium deficiency - grapes wither before ripening
Resistant to frost, rot
Med(+) acid, med tannin, red fruit, range from fruity and unoaked
Describe Welschriesling and the related regions/styles
High acid
Neutral aroma
Planted in Steirermark - fresh, neutral, unoaked, dry, acceptable-good, inexpensive
Planted near Neusiedlersee - noble rot BA or TBA with high acid, pronounced tropical and dried fruit, VG-outstanding and premium
Describe Blaufränkisch including budding/ripening, thick skins, yields, styles.
Early budding / late-ripening - generally only found in Burgenland
Thick skin –> rot –> Neusiedlersee
High yields
Range of style including pronounced black fruit, oak and high tannin
Describe the characteristics of Furmint including:
Ripening
Skin
Flavours, structure and styles
Late ripening while retaining acid
Thick-skinned –> protects from grey rot but still susceptible to botrytis
Lemon, apple, pear –> honey and nuts with age; oak ageing common on premium styles –> dried apricot and mango with botrytis
High sugar levels –> dry styles may be full-bodied with high alcohol –> but modern viti means can achieve phenolic with too much sugar ripeness
Hárslevelű + Sárga Muskotály
Hárslevelű peach and orange blossom
Sárga Muskotály floral notes (see MBPG)
Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko.
Similarities
- Best examples of all three from old-vines / bush-vines
- All three are planted across Greece
- Savatiano and Roditis produce high yields
- Savatiano and Roditis are both used for high vol wines and Retsina
- Assyrtiko and Savatiano have high acid
Differences
- Savatiano is especially known for its drought resistance
- Assyrtiko has best reputation for HQ
- Assyrtiko retains acidity even at very high levels of ripeness and often has high ABV
Describe the characteristics of Savatiano
- Drought resistant
- Capable of high volumes
- Mainly for Retsina
- HQ from dry-farmed / bush vines - citrus, pear, stone fruit, nutty
Describe the characteristics of Roditis (4)
- Widely planted
- Pink skinned
- High yields –> cheap wine, retsina
- HQ from Pelo -> high acid, med body, melon
Describe the characteristics of Assyrtiko (4)
- Widely planted
- High acid / alcohol –> ageability
- Citrus, stone, tropical, flint + oak for Nykteri styles
- Sweet wines from dried grapes
Describe the characteristics of Moschofilero (4)
- Mainly from Mantinia in Pelo
- Pink skinned –> rose from skin-contact
- Aromatic - citrus, floral, spice (like Muscat)
- High acid, light-bodied, 12%
Describe the characteristics of Malagousia (4)
- Modest plantings across Greece
- HQ in various vessels
- Med acid, med body
- Stone fruit, floral, herbal/herbaceous (cooler sites)
Describe the characteristics of Agiorgitiko (4)
- Mainly Pelo esp. Nemea PDO
- Range of styles from light to full reds, rose, sweet
- Med acid, med-high tannin, med alcohol
- Red fruit, can be jammy, sweet spice
- Oak often used, sometimes new
Describe the characteristics of Xinomavro (3)
- Grown throughout Greece, best in Macedonia (Naoussa)
- Pale-coloured –> bricks rapidly
- High acid, grippy tannin and vegetal in youth –> benefits from oak and bottle ageing –> flower, herb, spice, leather, earth
Describe the characteristics of Schiava
Group of four varieties that are commonly co-planted
Vigour and high yields - pergola
Pale ruby
Violet, strawberry
Low tannin, light-med body
May be blended with Lagrein to add colour and body
Describe the characteristics of Lagrein
Need warmth and sunshine
Can suffer from poor fruit set - yields
Can be bitter if too much extraction
Deep colour for either reds or rose
Outline the characteristics and style of Nebbiolo incl. early budding/late ripening, vigorous, favoured sites and style.
Early budding / late ripening
Vigorous
Likes calcareous marl soils and south-facing slopes
Pale
Pronounced violets, rose, red plum, cherry
High acid, high tannin, high alcohol, full body
Describe the characteristics of Barbera incl. early budding/ripening, vigorous, resistance, yield, style.
Early budding/late-ripening (although earlier than Nebbiolo)
Very vigorous
Disease resistant but vulnerable to fan leaf
Very high yielding
Med-deep ruby
High acid, med tannin, med alcohol
Red plum, cherry, black pepper
Outline the characteristics of Dolcetto incl. early ripening, susceptible fungal disease, vigour, reductive, style.
Early ripening - which sites?
Susceptible to fungal disease, delicate buds, sensitive to cool weather
Low vigour
Reductive - how should it be managed?
Deep colour
Med(+) intensity, red cherry, floral
Med(-) acidity, med(+) tannin
What is Freisa?
Relative of Nebbiolo with fragrancy but lower tannin
Describe the characteristics of Gavi.
- High yielding
- Thin-skins
- Susceptible to rot
- Light intensity lemon, pear, white flowers
- High acid, medium body
Describe wine made from Arneis.
Light intensity lemon, peach, white flower, chamomile
Med(-) acid
Briefly compare Teroldego, Marzemino and Lagrein
All - vigorous, mid-late ripening, deep colour, med tannin, good/VG quality
Terol - black cherry
Marzemino - red cherry
Lagrein - red and black cherry
Describe the characteristics of Teroldego and name a DOC associated with quality production
- Ripening
- Yields / vigour
- Vulnerabilities / resistance
Mid-late
High yields and vigorous
Stems can dry out easily, resistant to mildew
Teroldego Rotaliano DOC - far north of region, sandy/gravelly soils
N.B. wines from Teroldego cannot be bottled Trentino DOC
Describe the characteristics of Marzemino and name a subzone associated with quality production
- Ripening
- Vulnerabilities
- Training
- Mid-late ripening
- Vulnerable BBR, powdery mildew
- Older vines on pergola, less vigorous clones on spur-pruned, cordons
Ziresi sub-zone - sun exposure, rich chalky/clay soils
Compare the characteristics of Friulano and Ribolla Gialla in terms of flavour, structure and winemaking.
Also, mention any grape variety characteristics.
Flavours: Med(-) apple and floral (Friulano), citrus and pepper (Ribolla)
Structure: Med (+) acid, med-high alcohol (Friulano), high acid (Ribolla)
Winemaking: SST or some oak and can age (Friulano), huge range including sparkling, off-dry, extended skin-contact (Ribolla)
Also:
Friulano: disease resistant
Ribolla: vigorous (so usually grown on hillsides), prone to shot berries
Describe the characteristics of Refosco incl.
- Ripening
- Vigourousness (and best sites)
- Resistance
- Flavour
- Structure
- Late-ripening
- Vigorous –> best sites on hills with poorer soil
- Resistance to BBR
- Red cherry, herbal
- High tannins –> barrel maturation
Describe the characteristics of Garganega including: ripening, yield, vigour, training, vulnerabilities, flavour, structure, quality/price.
Ripening Late
Yield High
Vigour extremely –> pergola by tradition, trellised
Vulnerabilities Winter freeze, mildew, BBR
Flavour Med intensity lemon, pear, stone fruit, pepper –> almonds, honey; generally no oak
Structure High acid, med body
Describe the characteristics of Corvina Veronese including: ripening, yield, vigour, training, vulnerabilities, flavour, structure.
Ripening Mid-late
Yield High
Vigour Extremely
Training Pergola b/c first few buds don’t produce fruit, reduce disease pressure, provides shade, although increases waterloss
Vulnerabilities Sunburn, drought
Flavour Red cherry, red plum, violet, herbal
Structure High acid, low-med tannin
Describe the characteristics of Corvinone including berry size, vulnerabilities, flavour and structure.
Berry size Large
Vulnerabilities Downy mildew, uneven ripening (labour)
Flavour Red cherry fruit
Structure Tannin
N.B. dries well for appasimento style
Describe what Rondinella and Molinara add to a blend
Rond - red cherry fruit, accumulates sugar quickly (good for sweet wine)
Molinara - pale colour, gives acidity, red fruit, freshness
Outline the characteristics of Sangiovese including:
Budding / Ripening
Conditions for successful ripening
Vigourousness
Yield
Vulnerabilities
Appearance
Flavour Characteristics
Structural Characteristics
Early budding, late ripening
Needs adequate sunlight and warmth - S/SE facing, 200-550m for adequate ripening over long season, does best on well-drained limestone, works on clay too
Vigorous
High yielding - although clonal selection has sought to reduce this. Why?
Vulnerable to BBR, Esca, boars
Med ruby
Red cherry, red plum, herbal
High acid, high tannin, med-full body
Outline the characteristics of Trebbiano Toscano including:
Budding
Vigourousness
Yield
Vulnerabilities / Strengths
Flavour Characteristics
Structural Characteristics
Late budding
Vigorous
Very high yielding
Good disease resistance and happy in hot, sunny conditions but vulnerable to downy mildew, Eutypa dieback
Neutral flavours
High acidity
Describe the flavour and structural characteristics of Canaiolo Nero? How is it used?
Red berries, floral
Light-tannin
Minor blending partners to Sangiovese - less dominant in flavour than Merlot/Cab
Describe the characteristics of Vernaccia di San Gimignano including ripening, yields, flavour, structure and price-quality.
Mid-late ripening
High yielding but yields are now restricted within DOCG of same name
Lemon, floral
Med+ acid
Describe the characteristics of Verdicchio including planting densities, ripening, vulnerabilities, colour, aromas and structure.
Density low –> first four buds sterile so pruned long
Ripening late –> risk of late rain
Vulnerable mildew, botrytis bunch rot
Colour pale
Aromas med(-) intensity blossom, apple, lemon, fennel, almond
Structure high acid, med body
Describe the characteristics of Marche’s other white grapes.
Pecorino disease resistant and early ripening but has sterile buds so must be trained long; apple, pear, herbal; high acid + alcohol, medium body–> released early or 12-18mnths in old oak with some labelled Offida Pecorino DOCG
N.B. clonal selection being used to improve productivity
Passerina disease resistant, high productivity, later ripening than Pecorino (bad why?) but can lose acidity quickly when mature so must be picked promptly; lemon, yellow apple; high acidity
Biancame and Trebbiano Toscano fresh and crips, local consumption
Describe the characteristics of Montepulciano including ripening, resistances, and vulnerabilities.
Describe the two contrasting styles than can be produced.
Ripening uneven and needs long season –> quality/cost implications
Resistance to BBR and downy
Vulnerable to powdery mildew
Colour deep ruby
Style - Short Maceration (4-5 days) med intensity red cherry, no oak, med tannin and body
Style - Long Maceration (~20 days) med(+)-pronounced red cherry, black plum, oak, large oak vessels
Describe the two grape varieties unique to Umbria.
Grechetto di Orvieto thick-skinned (late-harvest), downy mildew, low-med intensity lemon and white flowers, high acid, med body
Sagrantino requires heat to ripen, vulnerable to spiders who reduce veg growth, vine moths plus downy and powdery mildew, med(+)-pronounced black fruit, high acid and very high tannins, can age
Describe the characteristics of Falaghina including ripening, resistance and vulnerabilities, flavours, and structure.
Ripening mid-to-late –> autumn rain
Resistance disease resistant
Vulnerabilities can shrivel at the end of the season
Flavours Med intensity apple, peach, grass, unoaked
Structure Med(+) acid
Describe the characteristics of Greco including ripening, vigour/yield, resistances, vulnerabilities, flavours, and structure.
Mid-late ripening often picked in October
Low vigour and yields
Resistant to heat and drought
Vulnerable to grey rot, powdery and downy mildew
Flavours Stone fruit, floral, smokey –> unoaked and can age
Structure High alcohol, oily texture
Describe the characteristics of Fiano including ripening, vulnerabilities and resistance, flavours and structure.
Late ripening
Vulnerable to powdery and downy mildew
Resistant to botrytis due to thick skin
Med(-)-med intensity peach, floral, hazelnut –> mostly SST, can benefit from bottle age
Med-med(+) acid, med(+) body, waxy texture –> lighter styles from fast-draining sand, heavier styles on clay
Describe the characteristics of Aglianico including budding, ripening, vigourousness, yield, vulnerabilities, flavours and structure.
Early budding / late ripening –> tannins need a long season to ripen
Vigorous and yields need to be controlled for ripeness –> cordon/spur or RCP, with VSP
Vulnerable to BBR and, therefore, late-season rain
Med(+)-pronounced rose, red plum, blackberry
High acid, high tannins –> long maceration (20 days), aged in oak to soften whether small barrels or large oak
Describe why Primitivo is well-suited to being grown in Puglia. What are the challenges of growing this variety? (6)
+ Ripens early –> avoids autumn rain
+ Loose bunches with small berries (cf. to Cali Zin) –> more disease resistant
+/- accumulates sugar rapidly and can dry on the vine –> careful with picking time to balance alcohol with phenolic ripeness
+/- Vulnerable to poor flowering and fruit set in rainy years –> but generally fairly dry
- Early budding –> prone to spring frost
- Ripens unevenly within bunches –> must sort to make HQ wine
Describe Negroamaro incl. yield, resistance and style.
High yielding, resistant to drought and disease
Black plum, black cherry, med acid, med(+) tannin, med-high alc
Why is Nero di Troia difficult to grow? (3)
What kind of wine is it used to produce?
- Needs long season to ripen –> autumn rain
- Prone to downy mildew
- Uneven ripeness requires multiple passes
Med intensity red cherry, red currant, black pepper, med(+) acid, high/fine-grained tannin
Compare and contrast the wine produced with Catarratto, Grillo, Inzolia and Moscato in terms of flavour and structure.
Flavour and Structure
Cata - light intensity lemon and herb; dry, high acid and med alcohol
Grillo - medium intensity lemon and floral; dry, high acid, med alcohol, full-bodied –> best examples oaked
Inzolia - medium(-) intensity lemon; dry, med acid, med body
Zibibbo - grape and peach; dry –> late-harvest –> passito, can be low in acid
Describe why Catarratto, Grillo, Inzolia and Moscato are well-suited to being grown in Sicily. Are there any challenges with growing each variety?
Cataratto - high yielding and disease resistance –> reduces costs –> volume production
Grillo - high yielding, disease-resistant, heat resistant BUT grapes can oxidise easily
Inzolia - drought resistant
Moscato - heat and drought resistant BUT acid can fall quickly
Describe the characteristics of Nero d’Avola including:
- Ripening
- Vigorous
- Vulnerabilities
- Colour
- Flavour
- Quality
Late ripening –> often close to the ground to aid further but happy to cooler, wetter areas too
Vigorous
Vulnerable to powdery mildew and uneven flowering
Deep ruby
Red cherry –> black plum, with oak for premium
Med-med(+) acid with med(+) - high tannins
Inexpensive –> premium
Describe the characteristics of Nerello Mascalese including:
Budding
Ripening
Vulnerabilities
Colour
Flavours
Structure
Early budding
Late ripening
Vulnerable to frost, coulure, autumn rain, powdery mildew, BBR, sunburn
Colour pale-medium ruby
Flavours pronounced red cherry, violet, herbal, earthy
Structure High acid, med-high tannins, med-high ABV
Describe Vermentino.
Early budding spring frost
Mid-ripening less prone to autumn rain
Prone to downy mildew and grapevine moth - which is more of an issue?
Medium intensity lemon and acacia, sometimes with tropical fruit *delicate*
Medium(+) acid, medium alcohol, medium body
Describe the characteristics of Bobal including:
Why it is suited to warm climates
Difficulties cultivating the variety
Yield
Colour
Flavour
Styles of wine production
Quality Price
Warm climates drought tolerant and able to retain acidity (also mid-late budding –> continental climates)
Difficulties uneven ripening, vigour
Yields high
Colour deep –> popular for blending in inexpensive wine
Flavour Blackberry, black cherry, chocolate
Styles:
- Deeply coloured rosé
- High acid, med tannin, light-bodied red made with semi-carbo
- High acid, med(+) tannin, med(+)-full body made from old vines and oak
Quality-Price Acceptable-VG/Inexpensive-mid-priced
Rioja: Describe what Tempranillo, Garnacha, and Graciano contribute to a blend.
Tempranillo - raspberry and black plum, med-med(+) acid and tannin (88% of plantings)
Garnacha - strawberries, soft tannin, body (8% of plantings)
Graciano - fresh black fruit, high acid and tannin (2% of plantings)
Rioja: Describe what Mazuelo, Maturana Tinta, and Cabernet Sauvignon contribute to a blend.
Mazuelo (Carinena/Carignan) - black fruit, high acid
Maturana Tinta (Trousseau) - deep purple colour, fresh cranberry and blackberry, high acid
Cabernet Sauvignon - black fruits, high acid and tannin
Describe the characteristics of Graciano including:
- Drought tolerance
- Yield
- Fungal disease tolerance
- Structure and flavour
Drought resistant
Low yields
Vulnerable to fungal diseases
Fresh black fruit
Describe the characteristics of Viura including:
- Budding / Ripening
- Vulnerability
- Ideal sites
- Styles produced
- Late budding and ripening
- Susceptible to botrytis
- Warm, dry sites
1. High yields –> neutral, early-drinking in SST
2. Low yields –> concentrated, complex wines with ageing potential via barrel-ferment and maturation
Rioja: How are Tempranillo Blanco, Malvasia, Garnacha Blanca, Verdejo and Sauvignon Blanc used for/contribute to blend.
Temp Blanco - lemon, grapefruit, pineapple + high acid
Malvasia & Garnacha Blanca - both add more complexity, Garnacha adds acidity; usually in oak matured wines
Verdejo & Sauvignon Blanc - blended with Viura for unoaked styles
Why is Albarino so popular in RB? (4)
- Fungal disease resistance - thick skins
- Early-mid-ripening - can achieve full ripeness in most years
- Attractive flavour characteristics - apple, lemon, grapefruit, peach, floral –> fresh wines
- Attractive structural characteristics - high acidity, med(-)-med body and med alcohol –> fresh wines without being too thin
Which other grapes are planted in RB? Describe each briefly including ripening, flavour and structural characteristics.
Loureira early ripening; aromatic citrus, pear, floral, herbal; med(+) acid
Treixadura mid-ripening; apple and peach; low acidity
Caino Blanco late-ripening; citrus; high acid
Souson and Cainto Tinto used for reds - 1% of production
Describe the characteristics of Xarel-lo, Parellada, and Macabeo in terms of budding, ripening, vulnerabilities and flavour.
Budding
Parellada: early-budding
Xarel-lo: mid-budding
Macabeo: late-budding
Ripening
Macabeo: early ripening
Xarel-lo: mid-ripening
Parellada: late-ripening (must be planted at altitude to avoid excessive ABV)
Susceptible
Parellada: frost, powdery mildew
Xarel-lo: Powdery and downy mildew
Macabeo: Botrytis and bacterial blight
Flavour
Parellada: floral
Macabeo: Light intensity apple, lemon
Xarel-lo: Greengage, gooseberry, fennel; works well with oak
Why is Monastrell widely planted in Alicante? How is it planted?
Late-ripening, acid retention and drought tolerance make it suited to climate
Planted bush vines at low density
Name and briefly describe the five main grapes that go into white Vinho Verde.
Loureiro mid-ripening; med(+) acid; citrus, pear, floral, herbal
Alvarinho high quality with growing plantings; med(+)-high acid and some body; citrus, peach, tropical
Pederna (Arinto) mid-ripening; neutral
Avesso late-ripening, lower in acid/fuller in body; citrus and stone fruit
Trajadura low in acid, apple and peach
Which grapes are commonly used in the production of red wines in Douro? What does each contribute?
Blends are common
Touriga Franca, Touriga Nacional both retain acid and have ripe (not jammy) black fruits
- Franca gives med body and alcohol
- Nacional mid-ripening, deep colour and high tannin with floral notes
Sousão prized for its high acid
Tinta Roriz an early-ripening variety that yields well but liable to water stress, contributes body and colour
Which grapes are commonly used in the Douro for white wine? What does each contribute?
Viosinho floral, stone fruit, low acid, full body
Rabigato floral, citrus, high acid
Gouveio (Godello) citrus, stone fruit, med(+) acid
Moscatel Galego Branco grape, floral, well-suited to heat
What is Encruzado? Describe the wine that it produces.
A grape for HQ white wine in Dao with lemon, peach and floral, med-med(+) acid and full body
Made protectively or with oxygen exposure, lees stirring and ageable etc.
Sometimes blended with Malvasia, Bical, Cercial
Baga is Bairrada’s signature grape variety. Describe its ripening and how it yields - what challenges do these present?
Late ripening which makes it vulnerable to autumn rain
Productive so inspid when grown on alluvial soils
Best examples are on warm, relatively infertile soils
- planted on clay + limestone in Cantanhede
- soils pebbles and rocks which reflect heat
- south west slopes protected from northerly winds
Style Cranberry, cherry, plum with high acid and tannin, med body
White wines in Bairrada are made from a blend of Maria Gomes, Bical, Arinto and Cercial. Briefly describe each variety.
Maria Gomes early ripener and yields well, med(+) acid, citrus, floral
Bical early ripener, med(+) acid, peach and tropical fruit
Arinto and Cercial both have apple, citrus and add acid to blends
Briefly describe some of the hybrids grown in the Finger Lakes.
Traminette Gewurtz-like aromas, high acid, low alcohol
Vignoles susceptible to noble rot and high acid
Vidal ice wines
Describe the characteristics of Carmenere
Relatively late-ripening - 2-3 weeks after Merlot
Lits warm, sunny sites to avoid too much herbaceousness + underripe tannins
Can easily become too alcoholic, however
Flavour ripe black fruit, herbaceous + oak flavours
Structure med acid, high tannin, full-body (good-VG)
Describe the characteristics of Bonarda including ripening, yield, flavour and structural characteristics.
Late ripening / high yielding
Deep colour
Red and black fruit, med(+) acid, med tannin, med alcohol
Describe the characteristic of Torrontés Riojano including vigour, ripening and flavour and structural characteristics.
Vigourous cross of Muscat of Alexandria and Criolla Chica
Early ripening –> can easily become over-ripe –> style
Aromatic floral with more lemon, grapefruit, peach in better examples
Can often lack acidity, high alcohol, bitter finish
Describe the style of wine produced by Pedro Giménez.
Neutral grape that is widely planted (less so given focus on reds) –> simple wine for domestic market
