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D3 COPY Stage I > Grape Varieties > Flashcards

Grape Varieties Flashcards

1
Q

Describe the characteristics of Merlot incl the following:

Budding and ripening

Vulnerabilities

Favoured soils

Ideal vintage conditions

Flavour characteristics

Structural characteristics

A

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

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2
Q

Describe the characteristics of Cabernet Sauvignon incl the following:

Budding and ripening

Vulnerabilities

Favoured soils

Ideal vintage conditions

Flavour characteristics

Structural characteristics

A

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)

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3
Q

Describe the characteristics of Cabernet Franc incl the following:

Budding and ripening

Vulnerabilities

Resistances

Flavour characteristics

Structural characteristics

A

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
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4
Q

Describe the characteristics of Malbec incl the following:

Ripening

Vulnerabilities

Flavour characteristics

Structural characteristics

A

Mid-ripening

Vigorousness, coulure

Violet, plums

Med acidity, med(+)-high tannin with high alcohol

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5
Q

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?

A

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

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6
Q

Describe the characteristics of Semillon incl the following:

Ripening

Vulnerabilities

Yield

Flavour characteristics

Structural characteristics

A

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

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7
Q

Describe the characteristics of Sauvignon Blanc incl the following:

Ripening

Vulnerabilities

Yield

Flavour characteristics

Structural characteristics

A

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

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8
Q

Describe the characteristics of Muscadelle including:

Vulnerabilities

Flavour characteristics

A
  • Vulnerable to botrytis - well-exposed site
  • Flower and grape
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9
Q

Describe the characteristics of Chardonnay

Budding/ripening

Yields

Vulnerabilities

Main growing challenge

Flavour

Structure

A

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

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10
Q
A
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11
Q

Describe the characteristics of Pinot Noir

Budding/ripening

Yields

Vulnerabilities

Main growing challenge

Flavour

Structure

A

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:

  1. Ripens too quickly in warm conditions –> harvest earlier so lacks aromatic intensity
  2. 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)

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12
Q

Describe Gamay including budding/ripening, vulnerabilities, and yields, flavours and structure.

A

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

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13
Q

Describe Riesling including budding, ripening, resistances, yield, flavours, and structure.

A

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

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14
Q

Describe Gewurztraminer including budding, ripening, vigorousness, yield, vulnerabilities, colour, flavours, and structure.

A

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

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15
Q

Describe Pinot Blanc including budding, ripening, vulnerabilities, flavour, and structure.

A

Early budding

Early ripening

Prone to fungal disease

Low-intensity apple and peach

Med acid and alcohol

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16
Q

Describe Auxerrois (may also be labelled Pinot Blanc).

A

Early ripening

Low-intensity aromatics

Low acid

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17
Q

Describe Pinot Gris including budding, ripening, yield, vulnerabilities, flavours and structure.

A

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)

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18
Q

Describe the flavour and structural characteristics of Sylvaner/Silvaner

A

Low intensity, green - tropical fruit, earthy

Controlled yields –> dry, med-med+ acid, med body

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19
Q

Describe the characteristics of Muscat Blanc a Petit Grain.

A

Aromatic

Tolerates dry weather –> Med climates

Susceptible to powdery, botrytis, mites

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20
Q

Describe the grape variety Melon including:

  • Budding and ripening
  • Yield
  • Resistance and vulnerabilities
  • Structure and flavour
A
  • 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
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21
Q

Describe the grape variety Chenin Blanc including:

  • Budding and ripening
  • Yield
  • Vulnerabilities
  • Structure and flavour
A
  • 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
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22
Q

Describe Grolleau Noir including budding, ripening, its vulnerabilities and what it is used for.

A

Early budding

Mid-ripening

Prone to: bot

Used for: rosés, especially Rosé d’Anjou and Rosé de Loire.

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23
Q

Describe the characteristics of Syrah, including vigour, vulnerabilities, colour, flavour and structure.

A

Vigorous

Vulnerable to: mites and BBR

Colour: deep ruby

Flavours: Med-pronounced violet, plum, blackberry, black pepper, herbal

Structure: Med-high acid and tannin

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24
Q

Describe the characteristics of Viognier, including budding, trellising, yields, colour, flavour and structure.

A

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

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25
Q

Describe the characteristics of Marsanne, including budding, vigour, ideal sites, yields, vulnerabilities, colour, flavour and structure.

A

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

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26
Q

Describe the characteristics of Roussanne, including budding, vulnerabilities, colour, flavour and structure.

A

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

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27
Q

Describe the ripening, yield, ideal climate and soil, vulnerabilities and style of Grenache

A

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

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28
Q

Describe the budding, ripening, yield, ideal climate and soil, training methods, vulnerabilities, and style of Mourvedre.

A

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

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29
Q

Compare and contrast Grenache Blanc, Clairette and Bourboulenc.

A

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
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30
Q

Describe the budding, yield, resistances, vulnerabilities, style and uses of/for Cinsault.

A

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

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31
Q

Describe Carignan including budding/ripening, yields, vulnerabilities, typical style made and HQ style.

A

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

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32
Q

Describe Malbec incl. ripening, vigour, vulnerabilities, aromas, structure

A

Mid-ripening

Vigorous

Vulnerable to: Coulure

Aromas: Violet, plum, affinity with oak

Structure: Med acid, high tannins

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33
Q

Describe the grape Tannat

A

Vigorous –> trellised

Mid-ripening

Vulnerable to: BBR

Flavours: blackberry, blackcurrant + oak

Structure: very tannic, high acid, med-high alc, full body

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34
Q

Describe Petit and Gros Manseng

A

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

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35
Q

Describe Savagnin including budding, skin, best soils, flavour, and structure.

A

Early budding

Thick-skinned –> fungal disease

Best on marl

Med(-) lemon, apple

High acid, med alc, med body

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36
Q

Describe Poulsard including budding, ripening skins, vulnerabilities,

A

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

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37
Q

Describe Trousseau including thick skins, vulnerabilities, colour, flavour and structure.

A

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

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38
Q
A
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39
Q

Describe the characteristics of Muller-Thurgau

A
  • High yields: any time, any place
  • Most planted in 70/80s - Liebfaumilsch (plantings have since halved)
  • Simple fruit and floral aromas
  • Med acidity
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40
Q

Describe the characteristics of Dornfelder

A
  • 2nd most planted
  • Deep colour, fruity/floral, high acid

Two styles:

  1. Sour cherry and blackberry, some RS, fruity and easy drinking
  2. More complex with tannic structure and some oak
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41
Q

Describe the characteristics of Grauburgunder (Pinot Gris) and Weissburgunder (Pinot Blanc)

A

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.

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42
Q

Describe the characteristics of Gruner Veltliner including ideal soils, vigourousness, thick skin, structure and flavour.

A

Needs water –> loess

Very vigorous - soil type, canopy mngt

Thick skins - avoid excessive skin contact

Dry, med(+)-high acid

  1. Citrus and green fruit, acceptable-good, inexpensive
  2. Pronounced peach, ageable, VG-outstanding, premium
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43
Q

Describe the characteristics of Zweigelt including ripening, yields, vigorous, vulnerabilities, resistances, structure and flavour.

A

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

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44
Q

Describe Welschriesling and the related regions/styles

A

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

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45
Q

Describe Blaufränkisch including budding/ripening, thick skins, yields, styles.

A

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

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46
Q

Describe the characteristics of Furmint including:

Ripening

Skin

Flavours, structure and styles

A

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

47
Q

Hárslevelű + Sárga Muskotály

A

Hárslevelű peach and orange blossom

Sárga Muskotály floral notes (see MBPG)

48
Q

Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko.

A

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
49
Q

Describe the characteristics of Savatiano

A
  • Drought resistant
  • Capable of high volumes
  • Mainly for Retsina
  • HQ from dry-farmed / bush vines - citrus, pear, stone fruit, nutty
50
Q

Describe the characteristics of Roditis (4)

A
  • Widely planted
  • Pink skinned
  • High yields –> cheap wine, retsina
  • HQ from Pelo -> high acid, med body, melon
51
Q

Describe the characteristics of Assyrtiko (4)

A
  • Widely planted
  • High acid / alcohol –> ageability
  • Citrus, stone, tropical, flint + oak for Nykteri styles
  • Sweet wines from dried grapes
52
Q

Describe the characteristics of Moschofilero (4)

A
  • Mainly from Mantinia in Pelo
  • Pink skinned –> rose from skin-contact
  • Aromatic - citrus, floral, spice (like Muscat)
  • High acid, light-bodied, 12%
53
Q

Describe the characteristics of Malagousia (4)

A
  • Modest plantings across Greece
  • HQ in various vessels
  • Med acid, med body
  • Stone fruit, floral, herbal/herbaceous (cooler sites)
54
Q

Describe the characteristics of Agiorgitiko (4)

A
  • 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
55
Q

Describe the characteristics of Xinomavro (3)

A
  • 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
56
Q

Describe the characteristics of Schiava

A

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

57
Q

Describe the characteristics of Lagrein

A

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

58
Q

Outline the characteristics and style of Nebbiolo incl. early budding/late ripening, vigorous, favoured sites and style.

A

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

59
Q

Describe the characteristics of Barbera incl. early budding/ripening, vigorous, resistance, yield, style.

A

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

60
Q

Outline the characteristics of Dolcetto incl. early ripening, susceptible fungal disease, vigour, reductive, style.

A

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

61
Q

What is Freisa?

A

Relative of Nebbiolo with fragrancy but lower tannin

62
Q

Describe the characteristics of Gavi.

A
  • High yielding
  • Thin-skins
  • Susceptible to rot
  • Light intensity lemon, pear, white flowers
  • High acid, medium body
63
Q

Describe wine made from Arneis.

A

Light intensity lemon, peach, white flower, chamomile

Med(-) acid

64
Q

Briefly compare Teroldego, Marzemino and Lagrein

A

All - vigorous, mid-late ripening, deep colour, med tannin, good/VG quality

Terol - black cherry

Marzemino - red cherry

Lagrein - red and black cherry

65
Q

Describe the characteristics of Teroldego and name a DOC associated with quality production

  • Ripening
  • Yields / vigour
  • Vulnerabilities / resistance
A

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

66
Q

Describe the characteristics of Marzemino and name a subzone associated with quality production

  • Ripening
  • Vulnerabilities
  • Training
A
  • 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

67
Q

Compare the characteristics of Friulano and Ribolla Gialla in terms of flavour, structure and winemaking.

Also, mention any grape variety characteristics.

A

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

68
Q

Describe the characteristics of Refosco incl.

  • Ripening
  • Vigourousness (and best sites)
  • Resistance
  • Flavour
  • Structure
A
  • Late-ripening
  • Vigorous –> best sites on hills with poorer soil
  • Resistance to BBR
  • Red cherry, herbal
  • High tannins –> barrel maturation
69
Q

Describe the characteristics of Garganega including: ripening, yield, vigour, training, vulnerabilities, flavour, structure, quality/price.

A

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

70
Q

Describe the characteristics of Corvina Veronese including: ripening, yield, vigour, training, vulnerabilities, flavour, structure.

A

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

71
Q

Describe the characteristics of Corvinone including berry size, vulnerabilities, flavour and structure.

A

Berry size Large

Vulnerabilities Downy mildew, uneven ripening (labour)

Flavour Red cherry fruit

Structure Tannin

N.B. dries well for appasimento style

72
Q

Describe what Rondinella and Molinara add to a blend

A

Rond - red cherry fruit, accumulates sugar quickly (good for sweet wine)

Molinara - pale colour, gives acidity, red fruit, freshness

73
Q

Outline the characteristics of Sangiovese including:

Budding / Ripening

Conditions for successful ripening

Vigourousness

Yield

Vulnerabilities

Appearance

Flavour Characteristics

Structural Characteristics

A

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

74
Q

Outline the characteristics of Trebbiano Toscano including:

Budding

Vigourousness

Yield

Vulnerabilities / Strengths

Flavour Characteristics

Structural Characteristics

A

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

75
Q

Describe the flavour and structural characteristics of Canaiolo Nero? How is it used?

A

Red berries, floral

Light-tannin

Minor blending partners to Sangiovese - less dominant in flavour than Merlot/Cab

76
Q

Describe the characteristics of Vernaccia di San Gimignano including ripening, yields, flavour, structure and price-quality.

A

Mid-late ripening

High yielding but yields are now restricted within DOCG of same name

Lemon, floral

Med+ acid

77
Q

Describe the characteristics of Verdicchio including planting densities, ripening, vulnerabilities, colour, aromas and structure.

A

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

78
Q

Describe the characteristics of Marche’s other white grapes.

A

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

79
Q

Describe the characteristics of Montepulciano including ripening, resistances, and vulnerabilities.

Describe the two contrasting styles than can be produced.

A

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

80
Q

Describe the two grape varieties unique to Umbria.

A

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

81
Q

Describe the characteristics of Falaghina including ripening, resistance and vulnerabilities, flavours, and structure.

A

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

82
Q

Describe the characteristics of Greco including ripening, vigour/yield, resistances, vulnerabilities, flavours, and structure.

A

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

83
Q

Describe the characteristics of Fiano including ripening, vulnerabilities and resistance, flavours and structure.

A

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

84
Q

Describe the characteristics of Aglianico including budding, ripening, vigourousness, yield, vulnerabilities, flavours and structure.

A

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

85
Q

Describe why Primitivo is well-suited to being grown in Puglia. What are the challenges of growing this variety? (6)

A

+ 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
86
Q

Describe Negroamaro incl. yield, resistance and style.

A

High yielding, resistant to drought and disease

Black plum, black cherry, med acid, med(+) tannin, med-high alc

87
Q

Why is Nero di Troia difficult to grow? (3)

What kind of wine is it used to produce?

A
  1. Needs long season to ripen –> autumn rain
  2. Prone to downy mildew
  3. Uneven ripeness requires multiple passes

Med intensity red cherry, red currant, black pepper, med(+) acid, high/fine-grained tannin

88
Q

Compare and contrast the wine produced with Catarratto, Grillo, Inzolia and Moscato in terms of flavour and structure.

A

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

89
Q

Describe why Catarratto, Grillo, Inzolia and Moscato are well-suited to being grown in Sicily. Are there any challenges with growing each variety?

A

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

90
Q

Describe the characteristics of Nero d’Avola including:

  • Ripening
  • Vigorous
  • Vulnerabilities
  • Colour
  • Flavour
  • Quality
A

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

91
Q

Describe the characteristics of Nerello Mascalese including:

Budding

Ripening

Vulnerabilities

Colour

Flavours

Structure

A

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

92
Q

Describe Vermentino.

A

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

93
Q

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

A

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:

  1. Deeply coloured rosé
  2. High acid, med tannin, light-bodied red made with semi-carbo
  3. High acid, med(+) tannin, med(+)-full body made from old vines and oak

Quality-Price Acceptable-VG/Inexpensive-mid-priced

94
Q

Rioja: Describe what Tempranillo, Garnacha, and Graciano contribute to a blend.

A

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)

95
Q

Rioja: Describe what Mazuelo, Maturana Tinta, and Cabernet Sauvignon contribute to a blend.

A

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

96
Q

Describe the characteristics of Graciano including:

  • Drought tolerance
  • Yield
  • Fungal disease tolerance
  • Structure and flavour
A

Drought resistant

Low yields

Vulnerable to fungal diseases

Fresh black fruit

97
Q

Describe the characteristics of Viura including:

  • Budding / Ripening
  • Vulnerability
  • Ideal sites
  • Styles produced
A
  • 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
98
Q

Rioja: How are Tempranillo Blanco, Malvasia, Garnacha Blanca, Verdejo and Sauvignon Blanc used for/contribute to blend.

A

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

99
Q

Why is Albarino so popular in RB? (4)

A
  1. Fungal disease resistance - thick skins
  2. Early-mid-ripening - can achieve full ripeness in most years
  3. Attractive flavour characteristics - apple, lemon, grapefruit, peach, floral –> fresh wines
  4. Attractive structural characteristics - high acidity, med(-)-med body and med alcohol –> fresh wines without being too thin
100
Q

Which other grapes are planted in RB? Describe each briefly including ripening, flavour and structural characteristics.

A

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

101
Q

Describe the characteristics of Xarel-lo, Parellada, and Macabeo in terms of budding, ripening, vulnerabilities and flavour.

A

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

102
Q

Why is Monastrell widely planted in Alicante? How is it planted?

A

Late-ripening, acid retention and drought tolerance make it suited to climate

Planted bush vines at low density

103
Q

Name and briefly describe the five main grapes that go into white Vinho Verde.

A

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

104
Q

Which grapes are commonly used in the production of red wines in Douro? What does each contribute?

A

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

105
Q

Which grapes are commonly used in the Douro for white wine? What does each contribute?

A

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

106
Q

What is Encruzado? Describe the wine that it produces.

A

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

107
Q

Baga is Bairrada’s signature grape variety. Describe its ripening and how it yields - what challenges do these present?

A

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

108
Q

White wines in Bairrada are made from a blend of Maria Gomes, Bical, Arinto and Cercial. Briefly describe each variety.

A

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

109
Q

Briefly describe some of the hybrids grown in the Finger Lakes.

A

Traminette Gewurtz-like aromas, high acid, low alcohol

Vignoles susceptible to noble rot and high acid

Vidal ice wines

110
Q

Describe the characteristics of Carmenere

A

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)

111
Q

Describe the characteristics of Bonarda including ripening, yield, flavour and structural characteristics.

A

Late ripening / high yielding

Deep colour

Red and black fruit, med(+) acid, med tannin, med alcohol

112
Q

Describe the characteristic of Torrontés Riojano including vigour, ripening and flavour and structural characteristics.

A

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

113
Q

Describe the style of wine produced by Pedro Giménez.

A

Neutral grape that is widely planted (less so given focus on reds) –> simple wine for domestic market

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