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WSET Unit 2: Wine Production > Grape Varieties > Flashcards

Grape Varieties Flashcards

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1
Q

What flavour profile would be found in a Riesling grown on blue slate?

A

Minerals, green apple

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2
Q

What flavour profile would be found in a riesling grown on iron- rich red slate?

A

Peach, Smoke

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3
Q

What flavour profile would be found in Riesling grown on volcanic soil?

A

Mango, papaya, tropical fruits

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4
Q

Describe a cool climate Riesling?

A 
Lean, reserved. 
High, searing acidity. 
Very dry to sweet. 
Citrus fruits and apples
Perfect for seafood and pacific rim cuisine
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5
Q

Describe a warm- climate Riesling

A

Opulent, full bodied

Round, dry to sweet. Tropical fruit. Perfect for rich dishes like venison and duck/ or spicy fare

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6
Q

What is the profile of Muscat?

A

High alcohol.
High extract.
Highly aromatic
Good acid.

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7
Q

What is the profile of Semillon?

A

Subdued aromas.
Waxy/ Lanolin texture
Susceptible to botrytis
Long lived

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8
Q

What is the profile of Cabernet Sauvignon?

A

High tannins.
Moderately high acids.
High pigments
High phenolics

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9
Q

Syrah/ Shiraz is native to___________. It is a cross of____________ and______________.

A

France

Dureza and Mondeuse Blanche

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10
Q

Describe a savoury Pinot noir

A

Complex in flavour profile
Organics: Mushrooms, forest, earth, smoke, barnyard, full bodied weighty, moderate tannins
Exotic: inscence, sandlewood, spice, satin, brushed cotton, hints of flowers

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11
Q

Aromas of_________________ would define a Syrah/ Shiraz

A

Smoke, game, tar, toast, pepper, raspberry, chocolate, herb, musk, char, black olives, mineral, mint, leather, blackberry, sweat, baked earth, spice, lavender, anise, jam, Rosemary

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12
Q

What are the aromas to look for in a Zinfandel?

A

Raspberry, blackberry, black pepper, nutmeg, cinnamon, anise, tar, jam, black raspberry, raisin, candied fruit, clove, cedar, sandalwood, vanilla, spice

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13
Q

What is the “workhorse grape” of California?

A

Zinfandel

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14
Q

Zinfandel and_________ are different clones of the same variety.

A

Primitivo

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15
Q

What is the profile of Merlot?

A

Moderate tannin
High alcohol
Short on acid

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16
Q

What is the profile of Pinot Noir?

A

Low to moderate tannins
Good acidity
Broad, expansive aroma and bouquet

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17
Q

What is the profile of Zinfandel?

A 
Densely pigmented. 
Moderately tannic. 
Alcoholic. 
High extract. 
Good acid.
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18
Q

What is the profile of Syrah/ Shiraz?

A

Heavily pigmented.
Highly tannic.
High alcohol.
Needs time to mature.

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19
Q

What is the profile of Sangiovese

A 
Low extract. 
Low pigment. 
High acid
Moderate tannins
Moderate alcohol
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20
Q

What is the profile of Gamay?

A

Low tannins
High acids
Low pigments
Aromatic

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21
Q

What is the properties of Grenache?

A

Low pigment
Low tannin
Low acid
High alcohol

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22
Q

What is the profile of Barbera?

A

High acid
High pigments
Moderate tannins

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23
Q

What grape name is derived from “Nebia”. The fog?

A

Nebbiolo

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24
Q

What is a synonym for Spanna and Chiavennasca?

A

Nebbiolo. Spanna is the name in Piedmont, Chiavennasca in Lombardy

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25
Q

What are the Piedmontese wines that consist of/ or mostly of Nebbiolo?

A

Barolo
Barbaresco
Gattinara
Ghemme

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26
Q

What aromas would describe a Tempranillo?

A

Cherries, vanilla, strawberries, vellum, leather, lanolin, wood, road dust

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27
Q

What is the profile of Tempranillo?

A

Moderately tannic
Low acid
High pigment
Long- lived

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28
Q

What is a synonym for true Riesling?

A

White Riesling or Johannisberg

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29
Q

A Riesling can be described as having aromas of_______________

A

Apple, passion fruit, pineapple, honeysuckle, Flint, juicy fruit gum, talc, orange blossom, tarragon, hyacinth, slate, stone, peach, lime, honey, apricot, jasmine, ginger, Lemon curd, fennel, grapefruit, kiwi, minerals

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30
Q

Which grape variety is believed to be the ancestor from which all other wine grapes descended?

A

Muscat

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31
Q

Nebbiolo can be described as having aromas as______________

A

Tar, truffles, cocoa, twigs, Forrest floor, bitter chocolate, roses, iris, violets.

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32
Q

Describe Calafornia Sauv Blanc

A

Fig and melon

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33
Q

Describe the aromas of Sangiovese

A

Fresh cherry, toast, sun- baked earth, wood, charcoal, clove, licorice, chocolate, thyme, dried cherry, dried orange peel, spice, leather, black cherry, sour strawberry

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34
Q

Translate “Sanguis Jouis” and identify the grape name this relates to?

A

“Blood of Jupiter”

Sangiovese

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35
Q

What are the two dominant clones of Sangiovese?

A

Sangiovese Grosso and Sangiovese Picolo

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36
Q

Prigello and Brunello are clones of____________

A

Sangiovese

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37
Q

What aromas would describe Gamay?

A

Lily of the valley, raspberry, cranberry, rose, cherry, orange peel, iris, banana, strawberry, violets.

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38
Q

The Gamay vine is most successful on________________ soil.

A

Granitic

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39
Q

What aromas would describe Grenache?

A

Strawberry, ethyl Acetate, sour cherry, black pepper, cranberry, alcohol.

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40
Q

Name two synonyms for Grenache and countries of origin

A

Garnacha- Spain

Cannonau- Sardinia

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41
Q

Describe the aromas of Barbera

A

Mulberry, cherry, vanilla, sour cherry, plum, cinnamon

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42
Q

Describe wine made from Blaufrankisch

A

Moderate tannins, crisp acidity and a peppery, sour cherry flavour. In the right sites. It can express strong mineral flavours. Aging in oak results in sifter acidity and a sweeter fruit.

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43
Q

What grape is a cross between Blaufrankisch and St Laurent?

A

Zweigelt

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44
Q

Describe the flavours of Gruner Veltliner wine?

A

Grew grapes, salad and white pepper in youth developing layers of honey and toast with aging. Mineral flavours are common. The best single vineyard Gruner Veltliners compare in quality and style to very finest white burgundies.

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45
Q

Chardonnay can be described as having aromas of_______________

A

Flint/ stone, citrus, melon, pineapple, banana, apricot, butter, smoke, burnt sugar, caramel, green apple, pears, nuts, honey, peach, ginger, vanilla, oak butterscotch, nutmeg

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46
Q

Describe an old wood Chardonnay

A

Citrus, lemon, grapefruit, Granny Smith, butter, nutty, honey, minerals/ Flint, often very little wood, high and long lived.

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47
Q

What is the profile of Nebbiolo?

A

High acid
High tannin
High Extract
High Alcohol

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48
Q

Why is the profile of Sauvignon Blanc?

A

Aromatic

High in Acid

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49
Q

What is the profile of Chenin Blanc?

A 
High acid. 
High extract
Aromatic
Long lived
Very dry to sweet
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50
Q

Describe the aroma of Cab Franc

A

Fresh mushrooms, fall leaves, violet, humus/ pitting soil, wild strawberries, cocoa, cranberry, sweet herb, mulberry, moss, tobacco, wet tree bark, tea

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51
Q

What are the synonyms for Cabernet Franc?

A

Bouchy- Southwest France
Bretton- Loire Valley
Bouchet- Right Bank of Bordeaux

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52
Q

Cabernet Franc is native_________________.

A

Bordeaux

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53
Q

Sauvignon Blanc

A

Green apple, olive, green melon, cat pee, dill, Mint, guava, sweet citrus, smoke, vanilla, basil

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54
Q

What is a wine with: Vanilla, white flowers, pear, Apple, honey, citrus- lemon, tangerine, yogurt, citrus, blossoms, mango, nectarine, butter, toast

A

Chardonnay

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55
Q

What is a wine with: Fruit loops, fruit basket, marmalade, lemon, lime, peach, pear skin, apricot, blossom, anise, mineral, vanilla, sweet cream, almond, nougat

A

Viognier

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56
Q

What is a wine with: Apricot, peach, pear, raisin, honeysuckle, geranium, lavender, asphalt, kerosine, anise, tangerine

A

Riesling

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57
Q

What is a wine with: lemon, lime, green melon, Apple, pineapple, honeysuckle, blossom, yogurt, sour cream, ginger, lemon grass, mineral, toast, vanilla, honey

A

Pinot Gris

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58
Q

What is a wine with: jammy fruit, spicy perfume, anise, damp earth, chocolate, coffee, dark cherry, blueberry, watermelon, fruit cake, green herbs, clove, nutmeg, black pepper

A

Zinfandel

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59
Q

What is a wine with: red cherry, strawberry jam, oak, raspberry, Pomegranite, meat, blood, animal, mint, jasmine, mushroom, coffee, cinnamon, clove

A

Pinot Noir

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60
Q

What is a wine with: plum, black cherry, mocha, coffee, cinnamon, vanilla, rose, pot pourri, cherry, tomato, raspberry, tar, leather, capers

A

Sangiovese

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61
Q

What is a wine with: blackberry, cherry, smokey, leather, bacon meat, pepper, chocolate, currant, plum, mint, fruitcake, menthol, pencil, dust, truffle, vanilla, cinnamon

A

Syrah

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62
Q

What is a wine with black cherry and jello

A

Gamay

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63
Q

What is the flavour characteristics if Corvina?

A

Herby, snappy note overlaid with Black Fruit

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64
Q

What’s the flavour profile of Arenis?

A

Peach and apricot flavours, crisp and floral

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65
Q

What’s the flavour profile of Cortese?

A

Light fruity with a whiff of candied fruit, ideal with seafood

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66
Q

What’s the flavour profile of Barbera?

A

Sour cherry and savoury notes with high acidity and low tannin

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67
Q

What is the flavour profile of Nebbiolo?

A

Red fruit, rose, licorice, hay, high alcohol, tannin and acidity

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68
Q

Another name for Muscadet is………..

A

Melon De Bourgogne

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69
Q

Describe Loire Valkey Sav Blanc

A

Pugnentm Smokey, high minerality.

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70
Q

Describe Sav Blanc from Bordeaux

A

Grassy and Herbal (oregano and thyme)

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71
Q

Describe NZ Sav Blanc

A

Intense, grapefruit and citrus, hints of asparagus and Jalapeño

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72
Q

Describe a new world Chardonnay

A

Tropical fruit, banana and pineapple, apple pie, apple cobbler, butterscotch, caramel, smokey, toasty, vanilla, ginger, nutmeg, very oaky, low acid, short lived

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73
Q

Sauv Blanc can be described as having aromas of_______________

A

Melon, bell pepper, hay, pineapple, musk, celery, kiwi, stone, Gunflint, gooseberry, herbs, jalapeño, pear, fig, grass, cat’s pee, lemon, toast, lemon, grass, grapefruit, asparagus, nuts, lemon- lime,

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74
Q

Describe a “fruit- driven” Shiraz

A

Fruit: Blackberry jam
Aromatics: Vanilla Bean
Organics: Baked earth, smoke, chocolate

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75
Q

Semillon can be blended with ________________ and ________________ in Graves, Pessac- Leognan and Sauternes

A

Sav Blanc and Mucadelle

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76
Q

Cabernet Sauvignon can be described as having aromas of ______________.

A

Black cherry, vanilla, black currant, herbs, blackberry, mint, blueberry, lilac, red currant, toffee, cedar, chocolate, cigar box, pencil shavings, tobacco, black pepper, tea, eucalyptus, coffee, cocoa

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77
Q

Describe a warm climate Cabernet Sauvignon

A

Fruit driven, cherries, milk, chocolate, oak- scented, sweet cigar box, vanilla, supple, eucalyptus/ mint

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78
Q

Describe a cool- climate Cabernet Sauvignon

A

Spice- driven, red currant, cocoa, mocha, cedar- scented, tobacco, lilac, chalky

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79
Q

Merlot has been described as having aromas of_________________

A

Blueberry, cigar box, blueberry, mint, cherry, toffee, black cherry, vanilla, plum, cocoa, prune, coffee, fresh/ grapey, spice, black pepper, chocolate

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80
Q

Describe the aromas that may signal a Pinot Noir

A

Raspberry, cherries, strawberries, blackberries, plum, earth, sandalwood, barnyard, leather, violets, toast, lilac, clove/ cinnamon, truffles, smoke, inscence, west Forrest- floor, meaty- Gamey

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81
Q

Spatburgunder is synonym for ___________________

A

Pinot Noir

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82
Q

Describe a “sweet” or “fruity” Pinot Noir

A

Simple in flavour profile. Fruit driven: raspberry, cherries, strawberries, delicate, light, hints of spice. Floral: violets, lilac, silk and taffeta. Supple tannins.

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83
Q

Describe a “spice driven” Syrah

A

Spice: black pepper, aromatics: Rosemary, lavender, organics: lathered pony, musk, game, Mexican mole sauce

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84
Q

Describe favour characteristics of Cab Sauv as it relates to the fruit aspects

A

Black currants. Cooler regions- notes of green capsicum and cedar wood. Warm climate- black cherry, black olive, fruit character. Australian CS particularly Coonawarra have hints of mint, eucalyptus or menthol

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85
Q

Describe flavour characteristics of Chenin Blanc

A

High in acidity and unusual fruit characteristics. Vegetal notes, aromas of green apples and Flavors of citrus pith in young, dry CB

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86
Q

Describe flavour characteristics of Pinot Gris

A

At its best. Almost oily, rather high in alcohol, and low in acidity. Rich, aromatic, exotic fruit, such as melon, ripe Banana and mango, and sometimes botrytis flavours can appear in dry wine. In Italy for Pinot Grigio, a different approach is taken. They are harvested early to retain acidity and avoid development of too much fruitiness. Wines are generally light and fairly neutral in character.

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87
Q

Describe the flavour characteristics of Tempranillo by describing tannin levels, Colour and 2 other characteristics

A

Light levels of tannin and colour, nose of soft leather and ripe strawberries

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88
Q

Describe the flavour characteristics of Sangiovese

A

Typically not aromatic grape. High in acidity w/ sour red cherry. Sometimes astringent tannins and earthy, dusty aromas reminiscent of tea leaves.

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89
Q

Describe the flavour characteristics of Pinot Noir

A

Young PN displays a fruity perfume of raspberries, strawberries or red cherries w/ soft, light tannins- seldom deep in colour.

With age, vegetal and farmyard aromas develop.

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90
Q

Describe the flavour characteristics of Grenache

A

High in alcohol and full- bodies with soft tannins. Pale in colour and oxidise easily (browning at the rim).
Red fruit flavours (strawberry, raspberry) and hints of white pepper: which develops into flavours of leather, tar and toffee as the wine ages.

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91
Q

Describe the flavour characteristics of Syrah

A

Very dark in colour and has blackberry fruit flavours. Cooler climates- the tannins can be very high and the blackberry fruit can be accompanied by notes of black pepper and sometimes mint. Hot climates- more full bodied, with soft tannins and earthy, leathery and spice notes that are more like liquorice and anise.

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92
Q

Describe the flavour characteristics of Merlot

A

Harvested late: blackberry and plum fruit, soft velvety textured tannins combine with a rich full body to high alc and concentrated fruit. Harvested early to make a more lighter body + alcohol wine w/higher acidity and more red fruit (rasp, ripe straw) and maybe even vegetal, leafy aromas

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93
Q

Describe flavour characteristics of Sauv Blanc

A

Cool regions v/ poor soils produce classic green herbaceous, gooseberries, green- pepper, grass, passionfruit or elderflower. Warmer regions fails to develop much aromatic flavour and has just hints of peach. Some can develop vegetal aromas of peas and asparagus.

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94
Q

Describe flavour characteristics of Chardonnay

A

Cool climate- steely wines. Med to light body. High acidity apple or green plum fruit. Slight warmer regions: Impact more citrus flavours. Hotter regions: lend to more melon and peach and even exotic flavours like banana, mango and fig. Hotter regions: will be full- bodied, high in alcohol and low in acidity. Not an aromatic varietal but oaking and ML are used to contribute to flavour.

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95
Q

What is a wine with: black currant, black cherry, raspberry, dusty earth, cigar box, black olive, coffee, chocolate, eucalyptus, mint, graphite, pencil

A

Cabernet Sauvignon

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96
Q

Tempranillo? (Rioja Reserva/ Gran Reserva)

A

Stewed fruits, desiccated fruits, tart, red raspberry, tobacco, sweet and sour (Chinese restaurant aroma), dill p, bay leaf, ripe strawberries, coconut, medium plus acid, medium- medium plus alcohol

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97
Q

Grenache?

A

Dehydrated strawberries, strawberry jam, raspberry, black cherry, black pepper, raisins, powdered sugar, Grenadine, oxidative, sweetness to the fruit on finish

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98
Q

Sangiovese (Tuscany)

A

Sour red cherry, cherry pith, licorice, root fennel, black tea, leaf underbrush, high acid

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99
Q

Malbec (Argentina)

A

Blueberry, ripe plum, blackberry, green coffee bean, violets, magenta/ electric pink rim, bright acid

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100
Q

Zinfandel?

A

Plum skin, cranberry, blueberry jam, blackberry pie, peppercorn, peach yogurt, high alcohol

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101
Q

Syrah?

A

Raspberry, blackberry, sometimes blueberry, freshly cracked black pepper, smoked meat/ bacon fat, leather, violets

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102
Q

What is Kerner?

A

A white grape crossing (Trollinger x Riesling) found in Germany and Northern Italy

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103
Q

What is the difference between Blaugunder and Blauburgunder in Austria?

A

Blauburgunder is a crossing of Blaver Portugesiser x Blaufrankisch, and Blauburgunder is an Austrian synonym Pinot Noir

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104
Q

Carmenere is a crossing of what two varieties?

A

Cros Cabernet x Cabernet Franc

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105
Q

What is the most common name for Picotendre?

A

Nebbiolo

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106
Q

What is the flavour profile of Soave DOC?

A

Floral notes of Camomile and Iris with surprising acidity

107
Q

What is the grape variety for: a) St Bris, b) Cheverny, c) Bourgeil, d) Cote Rotie, d) Barrada

A

a) Sav Blanc, Sav Gris, b) 100% Romorantin, c) Cabernet Franc and Cab Sav (max 100%), d) Cote Rotie- Syrah+ Viognier (20%), e) Barrada- Red= Baga (min 50%) plus other locals

108
Q

Gouais

A

Light- skinned grape variety that produced overly acid wines. Now a rarity.

109
Q

What are the generic parents of Chardonnay?

A

Gouais Blanc x Pinot

110
Q

Albariño is also known as___________

A

Alvarinho

111
Q

Nebbiolo (Northern Italy)

A

Dried sour red cherry, tar, dried rose petal, red licorice, anise, truffle, mushrooms, clay, cinnamon stick, maraschino cherry, high tannin, high acid, medium plus high alcohol.

112
Q

Cabernet Sauvignon

A

Blackcurrant, black plum, green bell pepper, tobacco, sage, edgy texture

113
Q

Merlot?

A

Plum, black berry, chocolate, fern leaf, round shape/ texture

114
Q

Cabernet Franc (Loire)

A

Tart red raspberry, Blackcurrant, red- current, green bell pepper, stemmy/ twiggy, jalapeño, cut grass, violets, tart finish, pronounced earth, brettomyces often encountered

115
Q

Vermentino is also known as

A

Folle

116
Q

Macabeu is also known as

A

Viura

117
Q

Which of the following grape varieties has the highest natural tannin level? Cabernet Franc, Gamay, Merlot, Syrah

A

Syrah

118
Q

A wine with an aromatic profile of wheat berries, straw flower, toasted brioche, clotted cream, pear and hazelnut is likely to be……

A

Chenin Blanc

119
Q

What is common synonym for Pinot Grigio?

A

Pinot Gris, Rulander, Grau Burgunder

120
Q

Which white grape variety is likely to be given the following cellar treatments: barrel fermentation, Malo- lactic fermentation, and Sur Lee aging with batonage?

A

Chardonnay

121
Q

True or false, Barbera is a tannic grape variety related to Zinfindel

A

False

122
Q

What is Welshriesling and name some of its synonyms in various countries

A

A variety unrelated to true Riesling, producing less delicate wines with lower acidity.
Welschriesling- Austria, Hungary, Bulgaria
Laski Riesling- Slovenia, Croatia, Serbia
Olasz Rizling- Hungary

123
Q

What two regions produce the world’s best Viognier?

A

Condrieu and Chateau Grillet in Northern Rhone

124
Q

Name three types of Muscat and their most famous wines

A

MBPG- Asti, Muscat De Beaunes De Venise, Constantia, Muscat of Samos, Rutherglen
Muscat of Alexandria- Spanish Moscatel, Muscat De Riversaltes
Muscat Ottonel- Dry white wines of Alsace and Central Europe

125
Q

Chenin Blanc can be called what in South Africa?

A

Steen

126
Q

From what region and subregions is Chenin Blanc most prized? In what styles are the wines produced?

A

Loire, France. Touraine- Touraine (Dry fairly rare), Vouvray (Dry, sweet, still- sparkling). Anjou- Samur- Samur (Dry- sweet), Anjou (Most recently, dry) Coteaux Du Layon (Sweet), Quarts De Chaume and Bonnezeaux, Savennieres (Late harvest, Dry)

127
Q

What attribute can be a potential problem for Chenin Blanc and how is it resolved?

A

Ripens unevenly, pickers pass through vineyards in successive ‘tries’ harvesting optimally ripe grapes and discarding those that have started to rot.

128
Q

What is the most widely planted red grape in Spain?

A

Garnacha

129
Q

What are the genetic parents of Cabernet Sauvignon?

A

Cabernet Franc x Sauvignon Blanc

130
Q

Chardonnay?

A

Hazelnut, golden apple, lemon, soft cheese rind, pineapple (new world styles), butter (new world styles), rich texture

131
Q

Sauvignon Blanc?

A

Grapefruit, grass, gooseberry, tarragon, chervil (Sancerre), jalapeño, passionfruit (New Zealand)

132
Q

Gewürztraminer (Alsace)

A

Lychee, rose, pot pourri, grapefruit pith, candied ginger, bitter finish

133
Q

Viognier?

A

Peachy, orange peel, apricot, mandarin, orange blossom, honeysuckle, vanilla, fruit loops, mango, medium low- medium acid, weighty texture, bitter finish

134
Q

Muscat?

A

Orange candy, rose petal

135
Q

Pinot Grigio (Italy)

A

Lemon rind, melon, peanut shell, flat beer, bitter finish

136
Q

Pinot Gris (Alsace)

A

White mushroom, sweet pear, green apple, honey, potting soil, small amount of RS, white flowers, slightly bitter finish

137
Q

Riesling?

A

Apricot, peach, petrol, lime zest (Aussie Riesling), lime blossom, slate, high acid, linear texture

138
Q

Albariño (Rias Baixas)

A

Fresh ripe peach, Orange oil, juicy fruit gum, creamy texture- bright finish, some times slightly oxidative (very subtle balanced almonds)

139
Q

Gruner Veltliner?

A

White pepper, lentils, watercress, celery, lime blossom, lime, under ripe stone fruits, subtle bitterness on finish

140
Q

Chenin Blanc (Loire)

A

Bruised red apple (oxidative), honey, chamomile, wasabi, tangerine, pronounced chalk/ limestone, wet wool, high acid

141
Q

Pinot Noir?

A

Black cherry, red cherry, strawberry, cranberry, violets, tomato leaf, cola nut, black tea.

142
Q

Gamay (Beaujolais)

A

Strawberry,clack cherry, pear drop, bubblegum, violets, banana, pronounced crushed granite

143
Q

A Semillon dessert wine would have aromas of __________________

A

Melon, pineapple, tropical fruit citrus, honey, caramel, minerals, spice, peach, apricot, nectarine, butterscotch, vanilla, flowers, nuts

144
Q

True or false: Grenache is a high acid red?

A

False

145
Q

What is Pais?

A

Grape used for making rustic table wine or brandy

146
Q

What is Romorantin?

A

A red grape

147
Q

Ugni Blanc is also known as________

A

Trebbiano

148
Q

Picpoul is also known as______________

A

“Lip stinger”

149
Q

Chenin Blanc can be described as having aromas of_____________

A

Creme fraiche, sour cream, plain yogurt, clotted cream, buttermilk, almond, straw, flowers, hazelnut, ripe grain, marzipan, nuts, toasted bread, lemon, melon, Apple, apricot, pear, dried flowers, orange peel

150
Q

Chenin Blanc grows best on ________________soils

A

Tufa or Chalk

151
Q

Pinot Gris/ Pinot Grigio can be described as having aromas of __________________

A

Apple, butter, almond, mineral, steel, honey, peach, lemon, pear, chalk, Flint, orange, blossom, honeysuckle, cream

152
Q

Gewürztraminer can be described as having aromas of________________

A

Nutmeg, citrus, peel, lychee nut, bayberry, grapefruit, rose, ginger, sandalwood, cardamon, all spice, pine

153
Q

Viognier can be described as having aromas of_________________

A

Grass, honey, apricot, citrus, orange, peel, musk, passionfruit, kiwi, peach, gooseberry, ginger, honeysuckle, lemongrass, tangerine, guava, mango

154
Q

Muscat can be described as having aromas of________________

A

Musk, burnt caramel, honey, orange blossom, honeysuckle, rose water, peach, lime blossom, apricot, white raisin, mango, mousiness/ earthiness, citrus, fresh grapes, gardenia,

155
Q

________________ is believed to be the ancestor from which all wine grapes descended

A

Muscat

156
Q

Describe an unfortified Muscat

A

Fresh grapes, fresh white raisins, mango, apricot, honeysuckle, citrus, orange blossom, rose water

157
Q

Describe a fortified Muscat

A

Concentrated must, fresh white raisins, “in a rum”, dried mango, dried apricots, rose petal, crystallised honey, citrus peel, orange zest

158
Q

A Semillon table wine would smell of_______________

A

Pear, lanolin, nuts, flowers, citrus, wax, honey, minerals

159
Q

What is the profile of Pinot Gris/ Grigio?

A

Low acid or high acid. High extract. Pinot Gris/ Pinot Grigio can have little or no aroma or can have subtle fruit and floral notes.

160
Q

What is the profile of Gewürztraminer?

A

Ripens to high sugar levels: this can equate to high alcohol levels in the wine. High extract. Low acid. Aromatic. Very dry to sweet.

161
Q

What is the profile of Viognier?

A

Profoundly aromatic. Low acid. Ripens to high sugar levels: this can equate to high alcohol levels in the wine high extract.

162
Q

What is the profile of Cabernet Franc?

A

Moderate tannins. Moderate pigments. Moderate to high acid. Light to medium body.

163
Q

Chardy…….

A

4% of global production, lots being planted in the East of Europe. Trad: Spur pruned but some cane pruned. Can be associated with high alc. Lees stirring, malo lees contact, skin contact. Chardy sells!!! Susceptible: Powdery Mildew, Botrytis (Burg). Thin skinned.

164
Q

Sauv Blanc

A

2.4% global plantings. Cool- moderate climate. Might be part of the Savignan family. Italy Alto Adige- region kind of unknown for it. Chile: Sauvignon Americana (Real), Sauvignon Ass (Fruliano- Italy), California. NZ, OZ, USA- Fume Blanc. Sth Africa- mineral and savouriness. Not grown a lot in the world- awesome in an exam!!! Issues: Too much vigour- herbaceous, big canopies in NZ. Semillon, Chardy- for bulk blends. Alas not much above 13%. Can age from Loire, Bordeaux, Grave

165
Q

Semillon

A

One of the most over looked grapes in the world. Ages sooooo well. Alcs 10.5%, acidity high, usually water white. France: Mainly planted as a blend. In Hunter it is mainly picked on Australia Day, South Africa: Fortified- used to be

166
Q

Riesling

A

50,060 hectares, 1.1% world plantings. Germany, Alsace- no where else in France, Sth Australia, Ny State, NZ (increasingly). Cane pruned can be pruned through (but overcropping issues). Cold climates.

167
Q

Pinot Gris

A

1% of plantings globally. It grows late. Alto Adige, but right through Italy. Barrel fermented, residual sugar. Can be pink.

168
Q

Gewurztraminer

A

Ripens late. 0.3%. Oily texture, may have a pinky tinge. NZ and Alsace, Germany, Moldova. Trainer: more acid, no spiciness, rosewater.

169
Q

Pinot Blanc

A

0.32% global. Central France, Burgundy- origins. Mid ripener. Alsace (13,000 hectares) Germany, Italy (Pinot Bianco). Cane Pruned. Frizzante- Italy, Austria- TBA wines, Germany- Usually Trocken. Leafroll virus- especially in Baden. Like Chardonnay, but lighter bodied. Lots of different synonyms. Workhorse variety.

170
Q

Chenin Blanc

A

0.75% of plantings. Anjou origin. Bursts early ripens late, thick skinned. Lots of different styles are made in Loire. South Africa- Dry, sparkling (Cap Clasdsique), High acid. California- Workhorse. Hourton’s white burgundy (with Verdelho). Hence why it lasted so long. Biggest problem unripe in Loire (Green). Great grape winemakers love it.

171
Q

Viognier

A

0.25% plantings. Possibly from Croatia (related to Syrah and Nebbiolo- maybe). Wine styles is difficult low acid. Easy to get really ripe (almost overnight). Cane pruned. Vigour issues. Blended with Syrah/ Shiraz, Rousanne/ Marsanne

172
Q

Muscat

A

200 types of Muscat. 350 synonyms. MBPG- oldest grape. Spur Pruned (Cordon Trained). Does every style. Muscat of Alex. (Nrth Africa)

173
Q

Trebbiano/ Ugni Blanc

A

Spur pruned. Some in Argentina. Neutral wine. Cognac/ Armanac. Heaps of synonyms. Used to bulk up blends.

174
Q

Muller- Thurgau

A

Aromatics of riesling, ripens earlier (Madeleine Royale). Susceptible to rot. Rotbrenner- rot disease only strikes M/T in Germany. Doesn’t age.

175
Q

Seyval Blanc

A

French hybrid. Spur/ Caned. Oak/ Lees contact.

176
Q

Vidal

A

Uni Blanc/ Sebal. Some table wines.

177
Q

Pinot Noir

A

86,662 ha. Most common in France. Spatsburgunder- spicy, 10-12.5%, lots of fresh red fruits lots like rose, not much oak, but more of a push, mainly Baden. Cane Pruned- single or double guyot. Bunch rot (clones have compact bunched), such interesting clones- not expected to know them all

178
Q

Meunier

A

Is not Pinot Meunier anymore

179
Q

Cabernet Sauvignon

A

Most planted grape (taken over Airen). Long extended ripening season. 2/3 planted in Bordeaux- more merlot planted. Languedoc, Loire- Anjou, Tuscany: More and More, Spain: RDD, Priorate (Not so much Rioja), Aus: Coona, Marg River, NZ: Hawkes Bay, Sth Africa: Stellenbosch (Mainly Bordeaux blends), Chile: Maipo Valley- most planted variety, very Blackcurrant (lots of Oak), Atgentina: Mendoza, California: Napa, St Helena, Mt Vedder, have to get over the fog, Bulgaria, cane pruned, blended with local varieties

180
Q

Oregon Pinot Noir

A

Very cherry. Used to use cherry wood in the past.

181
Q

Cabernet Franc

A

Powdery. Tomato Leaf, olive tapenade. Cool climate. Often blended. NZ starting increase plantings.

182
Q

Merlot

A

Not far behind Cab Sauv. Cane Pruned. Blend with Cab Sauv, Cab Franc, Italian varietals. Easy to ripen, but in Aus a lot of chicken and hen.

183
Q

Syrah/ Shiraz

A

4% global plantings. Originated in Rhone (cross with both). Rhone: Goblet, spur or cane pruned. Syrah: Quite jammy, floral with viognier. Loves oak. Rounder tannins.

184
Q

Grenache/ Garnacha

A

Global ranking: 7 (Spain now biggest producer). Oxidises quickly, an issue that it is in a hot climate. Can have vigour issue.

185
Q

Tempranillo

A

Ranked 4 (surprising). Tannins (Malbec, with dustiness)

186
Q

Barbera

A

Lots of different synonyms. Spur pruned. Don’t confuse tannin with acid.

187
Q

Sangiovese

A

1/2 Tuscan, 1/2 South Italy. Mostly on cane. 30 clones, but pulled out 13 clones. Sour cherry, savoury, high tannins, linear. Like swallowed a sword. Old and new oak. Blended with merlot, trebbiano, cabernet. Thin skinned, can suffer from botrytis.

188
Q

Zinfandel/ Primitivo

A

Mostly in Italy. Pink Zin- cheap, rose. High alcohol. Yes and no oak. Bernadine- Meg’s aroma. Primitivo: 14.5%, sweet shiraz, oak- new and old.

189
Q

Ruby Cabernet

A

Carignan/ Cab Sauv. Huge in California. In OZ used to fortified or bag in a box. Spur pruned.

190
Q

Pinotage

A

Good in high rainfall areas. Isoamyl acetate- VA aroma (cheap nail polish)- cool, ferment temps. Don’t dismiss them, coming good

191
Q

Rondo

A

0.0% ranking. Hybrid Zaria Zeruto

192
Q

Chardonnay

A

Very viscous!

Cold climate – citrus, Moderate climate – peach, stone fruit, Warm climate – tropical

193
Q

Burgundy- Chardonnay

A 
Pure stone fruit
Lifted acidity
Usually oaked, well integrated oak
Butter, diacetytl from malo
Savoury character
Corton – Charlemagne, very different style, drinks almost like a red wine, big, rich, steely, nutty, oaky
194
Q

Chablis- Chardonnay

A

Pure fruit, always green fruit, apples, sometimes unripe stone fruit: white peach
High acidity
Very mineral
Not much oak
Usually unoaked, old oak only (Grand Crus)

195
Q

Australia- Chardonnay

A

Riper fruit, usually Tropical fruit eg. pineapple, mango
Lower acidity than Burgundy and Cali
Viscous and ripe on the palate sometimes clumsy
Much more oak than Burgundy and Cali
Very malolactic

196
Q

California- Chardonnay

A

Similar to Burgundy style if from colder area like Russian River or Carneros, even alcohol tend to be similar
Not as tropical as Australia
More lees less wood than Australia
Acidity higher then Australia bit lower than Côte de Beaune

197
Q

Chile- Chardonnay

A

Herbaceous, slightly vegetal
Cheep ones are very flat, dull and tropical
Can be much better balanced and fresher If comes from cooler area like San Antonio or Casablanca
Overall the oak is better integrated in Burgundy than in the new world Chardonnays

198
Q

Sancerre/ Pouilly Fume- Sav Blanc

A

Mostly green fruit + citrus, limey, bitter citrus, apple
High acidity, high malic acid
Chalky minerality, crushed stone like
Not too alcoholic – usually less than Chardonnay

199
Q

New Zealand- Sav Blanc

A 
More tropical fruit, gooseberries, fresh cut grass, bell pepper, asparagus
Herbaceous
Classic style is unoaked
More stony than chalky minerality
Slightly higher alcohol than Loire
Slightly lower acidity than Loire
200
Q

Chile- Sav Blanc

A 
Tinned vegetables like aromas
Lower acidity than Loire and New Zealand
Can be bit oily on the palate
Less minerals to Loire and New Zealand
Flat and vegetal if from central valley
201
Q

Viognier

A

High viscosity, lifted glycerol, rich texture, lower acidity

202
Q

Condrieu- Viognier

A 
Stone fruit, dried apricot
Relatively aromatic
Historically unoaked
Viscous
Soft acidity
Texture similar to Pinot Gris
203
Q

California- Viognier

A

More tropical fruit, pineapple, popcorn, butterscotch
Less aromatic
High alcohol

204
Q

Chenin Blanc

A

High level of malic acid

205
Q

Loire Valley- Chenin Blanc

A 
Predominant Apple, green apple, honeyed apple when ages
High acidity
Minerally – tuffa soil = limestone
Medium alcohol
Bad quality – wet wool, powdery nose
206
Q

South Africa- Chenin Blanc

A

More tropical fruit than apple
Lower acidity
Bad quality – diluted hot alcohol

207
Q

Alsace- Pinot Grigio & Pinot Gris

A 
Cooked quinces, some apple, more quince than apple though
Darker colour, almost amber
Quite full bodied, more glycerol
Spicy
Higher alcohol
208
Q

Italy- Pinot Grigio & Pinot Gris

A 
Apple and pear fruit
Mild spices, white pepper
Less alcohol to Alsace
Less viscous
Quite neutral
209
Q

Alsace- Pinot Blanc

A

Usually round 12.5% – 13% abv
Lemon, quite neutral grape
Grapey
Hard to describe

210
Q

Italy- Pinot Blanc

A

Even more neutral

Medium acidity, looses acidity as ages

211
Q

Alsace- Gewürztraminer

A 
Lychee
Spicy, clove, nutmeg, ginger, honey, Turkish delight
Very aromatic
Touch of sweetness
Viscous – lots of glycerol
Low to medium acidity
212
Q

Bordeaux- Semillon

A

Historicaly more Semillon than Sauv. Bl. now its other way around
Citrus, lemon develops honey, marmalade when ages
waxy
Weighty

213
Q

Hunter Valley- Semillon

A 
Only 9-10%abv
Very citric
Mineraly
No oak
Very long aging capacity
214
Q

Riesling

A

Grape with highest level of tartaric acid almost as high as Cab. Sauv.

215
Q

German- Riesling

A 
Round 8% abv, if dry almost like Alsace 12,5% – 13% abv
Citric & stone fruit
Floral
Soft spice, some ginger
Steely character
Very long aging capacity
216
Q

Alsace- Riesling

A 
Steely
Usually drier then Germany
Richer
A lot of Petrol
More viscous
Higher alcohol
Clare Valley
Almost like a lime cordial
Very citric
Medium body on the palate
Less petrol
Up to 13%abv
217
Q

Austria- Riesling

A

More spicy and no petrol
Higher alcohol
Usually drier than Germany but sometimes some residual sugar
Firm acidity

218
Q

Alsace- Muscat

A

Dry, medium acidity
More rose petal than lychee
Less spice

219
Q

Grüner Veltliner

A 
Citric, lime, lemon, apple and peach when riper
White pepper
Phenolic
Relatively aromatic
Lifted acidity
Medium viscosity
220
Q

Albariño- Rias Baixas

A 
12.5% – 13% abv
Apricots not as much as Viognier though
Not as ripe as Viognier
Slightly aromatic
High acidity
Low glycerol
Baby brother of a Viognier
Mineraly
221
Q

Garganega (Soave)

A 
Grapey
Almonds, hint of marzipan
Not aromatic, rather neutral
Slightly oily
Medium viscosity
Often lacks acidity
222
Q

Torrontes (Argentina)

A 
Should be dry!
Aromatic
Some tropical fruit
Citric
Less fruity than Gewurz
Phenolic=grape skins
Bitter edge
Can be oily, high glycerol
Perfumed
223
Q

Muscadet/Melon de Bourgogne

A 
Apple and citrus fruit
Lifted malic acid
Up to 12%abv
Very neutral in taste
Almost steely
Leesy, bready
Not aromatic
224
Q

Cabernet Sauvignon

A

Highest level of tartaric acid, one of the highest tannin levels and darkest colour, Full bodied, high extract, works well with oak, especially French oak. Good minerality. Herbaceous (especially marginal climates) but less than Cabernet Franc. As it ripens gets richer more cassis than black currant, jammy with notes of tar, especially South African. When aged gets leathery notes, pronounced minerality but still black fruit orientated, more dried fruit though.

225
Q

Bordeaux- Cabernet Sauvignon

A 
High acidity, high tannin.
Moderate alcohol (in general)
Graphite, pencil shavings
Herbaceous (crushed leaves)
Cedar wood
Not much spice
Black fruit compote when age
Herbaceous.
226
Q

California- Cabernet Sauvignon

A 
Vanilla, coconut from American oak,
Cassis, jammy,
Softer tannins
Bit lower acidity
Most alcoholic due to late picking
227
Q

Australia (Coonawarra)- Cabernet Sauvignon

A 
Nearest to Bordeaux,
Getting riper and more alcoholic nowadays,
Touch more alcohol to Bordeaux,
Minty notes.
More cassis than blackcurrant
228
Q

Chile- Cabernet Sauvignon

A

Minty, herbal and vegetal notes

Alcohol not as high as California but still around 14%abv

229
Q

South Africa- Cabernet Sauvignon

A

Can be herbaceous and smoky with notes of tar

Smoke is coming from the barrels in this case. Touch of spices but no pepper

230
Q

Merlot

A

Medium acidity, medium tannin, softer than Cabernet, slightly higher alcohol than Cabernet, 0.5 more usually, lighter in body.

231
Q

Bordeaux- Merlot

A

Mirror of Cabernet Sauvignon but one notch lower except alcohol (around 0.5 more)Levels of extracts is the same but a different profile.
More plum fruit (ripe Victoria plum),
Tends to have less oak, when ages,
Develops toffee, caramelised sugar aromas (top Pomerol),
Old Merlot tastes fatter on the palate than old Cabernet, is softer and more full. Noticed pronounced minerality.

232
Q

Chile- Merlot

A 
Rounded,
Jammy,
Tinned vegetables, herbaceous
Alcohol about 0.5 more than Bordeaux.
Much more black fruit than Bordeaux, blackberry, blackcurrant,
No plum fruit, never mineral
233
Q

California- Merlot

A 
Unbelievably alcoholic
Big extract
Black fruit, due to long maceration
Lots of new American oak
Pastel fruit comparing to Cabernet Sauvignon
234
Q

Cabernet Franc

A

Medium everything but high acidity, more malic than tartaric, bramble fruits – apples, blackberries, pencil shavings, cedar. It can be a little bit vegetal.

235
Q

Loire Valley- Cabernet Franc

A 
Medium alcohol
Aggressive malic acid when unripe
Vegetal
Quite herbaceous
Rustic, earthy, green
More vegetal than Cabernet Sauvignon
More forest fruit than red and blackcurrant
No oak influence, no minerals. Alcohol always around 12.5%
236
Q

Rhône Valley- Syrah/Shiraz

A

High tannin
Medium alcohol
Deep colour, high extract
Medium to high acidity, more malic than tartaric acid
Not as big tannin as Cabernet, medium alcohol (around 13%)
Less natural partner with oak
Less obvious oak
Hermitage – blackberry, blueberry, black olive, bacon, black pepper, smoke, gamey, lavender oil
Côte Rôtie – roasted herbs, meaty
In general – blackberry, garrique, black olive, black pepper, bacon fat, smoke, meaty, gamey, roasted meat when gets older

237
Q

Australia- Syrah/ Shiraz

A

Higher alcohol
High tannins but softer
Lower acidity
Eucalyptus notes
Blackberry jam
Iodine, leather, medicinal, much more vanilla than in Rhône, creamy
In cool climate touch of black pepper, nutmeg, roasted meat, in warmer more glycerol, riper tannins, lower acidity
Hunter Valley – leather, iodine
Barossa – halfway
Margaret River – similar to Rhône, black olives but Rhône is more floral

238
Q

Pinot Noir

A

Very short ripening grape.

239
Q

Burgundy- Pinot Noir

A

Very mineral
As ages dump earth, animal, meaty, earthy notes, savoury Nebbiolo like
Côte de Beaune more red fruit
Côte de Nuits more black fruit
Top notch wines have red and dark berry fruit
Raspberry, forest fruit, cherry fruit when young
Medium body and extract
Medium tannin, even in grand cru (but here more wood tannin)
High level of malic acid

240
Q

New Zealand- Pinot Noir

A

Decline in acidity
More alcoholic
Becomes more darker and riper in warm areas and loses minerality
Red and dark cherry notes

241
Q

California- Pinot Noir

A

More new French oak
Russian River and Carneros similar to New Zealand
Ripe black fruit cooked fruit and figs
A lot of mouthfeel, but no minerals

242
Q

Australia- Pinot Noir

A

Burgundy style
Lower acidity, higher alcohol than Burgundy. riper fruit
Slightly jammy, cinnamon from the wood

243
Q

Chile (Casablanca)- Pinot Noir

A

Not as ripe as California
Smoky, minty
Fruit driven

244
Q

Chateauneuf du Pape -Grenache

A

Medium acidity and tannin
Full body
High alcohol
Colour pinot noir like
Red berry fruit when young, baked bread/pastry
Top examples black fruit, pastry, baked bread, liquorice, dried fruit notes, white pepper, lot of spices
When gets really ripe develops dried fruit, liquorice, treacle
Not a lot of minerality
Historically ages in Foudres instead of new wood
Indian spice, ginger, nutmeg etc.
When aged gets meaty notes. It doesn’t work really well with wood

245
Q

Rioja/Ribera del Duero -Tempranillo

A

Medium everything
Higher tannins when aged in new wood
A lot of vanilla from American wood
In young examples a lot of strawberry and cherry
Reserva, Gran Reserva – leather, gamey, vanilla
Modern style black fruit with some Cabernet Sauvignon ie. Marques de Riscal
Exaggerates jammy nature when Grenache is added.
No minerality
The more aged the more oxidative it becomes

246
Q

Gamay

A

Carbonic maceration – deep colour, rubber aromas, quite high alcohol, low tannins, fruity.

247
Q

Beaujolais- Gamay

A 
Medium body
Quite high malic acid
Quite high alcohol
Low tannins
Notes of rubber if carbonic maceration
Confected sweets, black fruit, bubble gum, banana, no minerality
248
Q

Corvina blends

A 
Amarone
Cooked red and black fruit
Very full bodied
Very high alcohol
Essentially dry but has a sweet edge
Historically with no oak
249
Q

Barbera- Piedmont

A 
High acidity
Low to medium tannin
Medium body
Medium alcohol
Classic bramble fruit, apples, blackberry, raspberries, bitter-sweet cherries. Fruity, a little sour but easy drinking
Historically with no oak
250
Q

Malbec- Argentina

A

High tannin
High acidity
Medium plus body
Dark colour, a lot of extraction
Very dark fruit, black plum, black cherry, blackcurrant, cassis
Soft spices, herbal notes, peppery notes, slightly minty

251
Q

Zinfandel- Sonoma

A

Medium colour, deep if a lot of wood
Medium tannin
Very full bodied
Very ripe
Christmas pudding fruit. Peach yoghurt. Red and dark berries, plum fruit, cloves, nutmeg, vanilla, creamy, savoury
Thin fruit and high alcohol in bad examples

252
Q

Pinotage- South Africa

A 
High tannin
High alcohol
Medium acidity
Dark fruit, stewed prune
Overlay of tar and treacle, earthy, rustic, quite bitter
Bitter finish
Burned Christmas pudding
Unpleasant leathery and smoky notes
253
Q

Nebbiolo- Piedmont

A 
Very high malic and tartaric acid
High tannins
Dry and austere
Medium colour at the most
Full bodied
High alcohol (13.5+)
When young red berry fruit, sometimes dark forest fruit, rose petal, menthol notes, extremely mineral, very pure red and dark cherry fruit, lavender, tar – comes with age
Seems to hold fruit with age
Usually gets just a touch of oak
254
Q

Sangiovese- Chianti

A 
Medium to high acidity
Medium to high tannin
Colour is darker and deeper than Nebbiolo
Overall black fruit, assam tea, red and black cherry
More French oak
Not great deal of minerality
A lot of leathery notes
Brunello di Montalcino
More black fruit
More alcohol
Everything a notch up to Chianti
It’s more oxidative (Slovenian oak)
Bigger structure, hint of jam fruit and raisins
Toasty from the barrels
255
Q

Carménère- Chile

A 
Medium acidity
Medium body
High alcohol
Medium colour
Black fruit, blackcurrant, jammy
White pepper notes
Incomparable to other varieties
256
Q

Pinot Meunier is named after

A

“Miller” the French term due to the dusty white flour like powder that occurs on the underside of its leaves

257
Q

Sciacarello

A

(sometimes written Sciaccarello and Sciaccarellu) is a speciality of the French island of corsica where plantings had grown to 906 ha/2,238 acres by 2011. dna profiling has established that both Sciacarello and the Corsican variety known as Malvasia Montanaccio are in fact the genetically important mammolo of Tuscany. The grape variety is capable of producing red fruit-flavoured if not necessarily deep-coloured reds and fine rosés that can smell of the island’s herby scrubland. The vine has good disease resistance and thrives particularly successfully on the granitic soils in the south west around Ajaccio and Sartène. It buds and ripens late and is less important than nielluccio.

258
Q

Nielluccio

A

Corsica’s name for sangiovese, probably brought there by the genoese who ruled the island until the late 18th century. Often blended with sciacarello (Mammolo), it constitutes an increasing proportion of the island’s appellation contrôlée reds and, particularly, rosés, for which it is especially suitable. It is the principal ingredient in Patrimonio, on whose clay-limestone soils it thrives. It buds early and ripens late and is therefore susceptible to late frosts in spring and rot during the harvest.

259
Q

Tibouren

A

Could almost be said to be the Provençal grape variety but dna profiling has shown it to be identical to rossese di Dolceacqua. It has a long history in south east France and the ability to produce such quintessentially Provençal wines as earthy rosés with a genuine scent of the garrigue (its wine is not naturally deep in colour). In 2011 total French plantings were still about 450 ha/1,110 acres, almost all in the Var. Tibouren is cultivated by a number of the more quality- and history-conscious producers of Provence and some of them bottle it as a varietal rosé. Particularly early-budding, it is sensitive to coulure and therefore yields irregularly. Its original sphere of influence was around St-Tropez, where it is thought by some to have been imported as recently as the end of the 18th century by a naval captain Antiboul, after whom it was named.

260
Q

Isabella

A

Sometimes Isabel and Isabelle, widely distributed vitis labrusca american hybrid of unknown origin. It is said to have been named after a southern belle, Mrs Isabella Gibbs, and to have been developed in South Carolina in 1816. It can withstand tropical and semi-tropical conditions and has been planted widely, notably in moldova, brazil, where it is by a substantial margin the most common vine variety, and india where it is known as Bangalore Blue. In New York state, it was one of the first hybrids to be planted after phylloxera’s late-19th-century devastation but it has largely been replaced by concord. New plantings were banned in France in 1934. The vine is high yielding but the wines are very obviously foxy.

261
Q

Albarino

A

Albariño is a wine that deserves extended sniffing in your glass. It has a dramatic aromatic intensity as a result of the higher levels of two aromatic compound groups called terpenes and thiols. Expect aromas of lemons, limes, pear, grapefruit, honeysuckle, nectarine, and occasionally orange zest and beeswax, supported by subtle smells of freshly wetted granite and Thai basil when sniffing your glass. When you taste Albariño, you’ll instantly delight in its mouth-watering acidity, somewhat weighty mid-palate, saltiness, and long tingly finish that often has a subtle bitter note (almost like grapefruit pith).

262
Q

Where does Albarino grow?

A

Albariño is indigenous to the Iberian peninsula and is most commonly found in “Green Spain,” in Galicia, where vineyards receive the cooling breezes from the Atlantic ocean. You’ll find most Spanish Albariño wines labeled from Rias Baixas (“rhee-yus by-shus”), which is a sub. In Portugal (where the grape is known as Alvarinho), you’ll find it blended into Vinho Verde wines with other rare white varieties like Arinto, Azal, Loureiro, and Trajadura. Beyond its homeland in the Iberian peninsula, Albariño is starting to spread internationally due to the grape’s high quality and similarity in taste to wines like Pinot Gris, Chenin Blanc, and dry Riesling. You’ll find Albariño also in California, Argentina, New Zealand, Brazil, and even Uruguay.

263
Q

Ideal Terroir for Albarino

A

The region where Albariño grows in Spain is much cooler and rainier than the rest of the country. The main Albariño region, Rias Baixas, skirts along the coast and the vineyards closer to the sea are known to have the most salinity (from the ocean breezes) and highest minerality. This area has a high prevalence of deep, sandy granite soils which is thought to be the most ideal soil type for this grape.

  • In warmer regions with more clay, you’ll notice Albariño wines will have riper fruit characteristics (more apricot, nectarine, and mango) and less acidity.
  • In cooler regions with more sandy soils, you’ll notice Albarino will develop more citrus fruit characteristics (lime, lemon, and grapefruit) with more acidity.

WSET Unit 2: Wine Production (7 decks)

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