Grape Varieties Flashcards
1
Q
What flavour profile would be found in a Riesling grown on blue slate?
A
Minerals, green apple
2
Q
What flavour profile would be found in a riesling grown on iron- rich red slate?
A
Peach, Smoke
3
Q
What flavour profile would be found in Riesling grown on volcanic soil?
A
Mango, papaya, tropical fruits
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
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
6
Q
What is the profile of Muscat?
A
High alcohol.
High extract.
Highly aromatic
Good acid.
7
Q
What is the profile of Semillon?
A
Subdued aromas.
Waxy/ Lanolin texture
Susceptible to botrytis
Long lived
8
Q
What is the profile of Cabernet Sauvignon?
A
High tannins.
Moderately high acids.
High pigments
High phenolics
9
Q
Syrah/ Shiraz is native to___________. It is a cross of____________ and______________.
A
France
Dureza and Mondeuse Blanche
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
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
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
13
Q
What is the “workhorse grape” of California?
A
Zinfandel
14
Q
Zinfandel and_________ are different clones of the same variety.
A
Primitivo
15
Q
What is the profile of Merlot?
A
Moderate tannin
High alcohol
Short on acid
16
Q
What is the profile of Pinot Noir?
A
Low to moderate tannins
Good acidity
Broad, expansive aroma and bouquet
17
Q
What is the profile of Zinfandel?
A
Densely pigmented. Moderately tannic. Alcoholic. High extract. Good acid.
18
Q
What is the profile of Syrah/ Shiraz?
A
Heavily pigmented.
Highly tannic.
High alcohol.
Needs time to mature.
19
Q
What is the profile of Sangiovese
A
Low extract. Low pigment. High acid Moderate tannins Moderate alcohol
20
Q
What is the profile of Gamay?
A
Low tannins
High acids
Low pigments
Aromatic
21
Q
What is the properties of Grenache?
A
Low pigment
Low tannin
Low acid
High alcohol
22
Q
What is the profile of Barbera?
A
High acid
High pigments
Moderate tannins
23
Q
What grape name is derived from “Nebia”. The fog?
A
Nebbiolo
24
Q
What is a synonym for Spanna and Chiavennasca?
A
Nebbiolo. Spanna is the name in Piedmont, Chiavennasca in Lombardy
25
What are the Piedmontese wines that consist of/ or mostly of Nebbiolo?
Barolo
Barbaresco
Gattinara
Ghemme
26
What aromas would describe a Tempranillo?
Cherries, vanilla, strawberries, vellum, leather, lanolin, wood, road dust
27
What is the profile of Tempranillo?
Moderately tannic
Low acid
High pigment
Long- lived
28
What is a synonym for true Riesling?
White Riesling or Johannisberg
29
A Riesling can be described as having aromas of_______________
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
30
Which grape variety is believed to be the ancestor from which all other wine grapes descended?
Muscat
31
Nebbiolo can be described as having aromas as______________
Tar, truffles, cocoa, twigs, Forrest floor, bitter chocolate, roses, iris, violets.
32
Describe Calafornia Sauv Blanc
Fig and melon
33
Describe the aromas of Sangiovese
Fresh cherry, toast, sun- baked earth, wood, charcoal, clove, licorice, chocolate, thyme, dried cherry, dried orange peel, spice, leather, black cherry, sour strawberry
34
Translate "Sanguis Jouis" and identify the grape name this relates to?
"Blood of Jupiter"
| Sangiovese
35
What are the two dominant clones of Sangiovese?
Sangiovese Grosso and Sangiovese Picolo
36
Prigello and Brunello are clones of____________
Sangiovese
37
What aromas would describe Gamay?
Lily of the valley, raspberry, cranberry, rose, cherry, orange peel, iris, banana, strawberry, violets.
38
The Gamay vine is most successful on________________ soil.
Granitic
39
What aromas would describe Grenache?
Strawberry, ethyl Acetate, sour cherry, black pepper, cranberry, alcohol.
40
Name two synonyms for Grenache and countries of origin
Garnacha- Spain
| Cannonau- Sardinia
41
Describe the aromas of Barbera
Mulberry, cherry, vanilla, sour cherry, plum, cinnamon
42
Describe wine made from Blaufrankisch
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.
43
What grape is a cross between Blaufrankisch and St Laurent?
Zweigelt
44
Describe the flavours of Gruner Veltliner wine?
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.
45
Chardonnay can be described as having aromas of_______________
Flint/ stone, citrus, melon, pineapple, banana, apricot, butter, smoke, burnt sugar, caramel, green apple, pears, nuts, honey, peach, ginger, vanilla, oak butterscotch, nutmeg
46
Describe an old wood Chardonnay
Citrus, lemon, grapefruit, Granny Smith, butter, nutty, honey, minerals/ Flint, often very little wood, high and long lived.
47
What is the profile of Nebbiolo?
High acid
High tannin
High Extract
High Alcohol
48
Why is the profile of Sauvignon Blanc?
Aromatic
| High in Acid
49
What is the profile of Chenin Blanc?
```
High acid.
High extract
Aromatic
Long lived
Very dry to sweet
```
50
Describe the aroma of Cab Franc
Fresh mushrooms, fall leaves, violet, humus/ pitting soil, wild strawberries, cocoa, cranberry, sweet herb, mulberry, moss, tobacco, wet tree bark, tea
51
What are the synonyms for Cabernet Franc?
Bouchy- Southwest France
Bretton- Loire Valley
Bouchet- Right Bank of Bordeaux
52
Cabernet Franc is native_________________.
Bordeaux
53
Sauvignon Blanc
Green apple, olive, green melon, cat pee, dill, Mint, guava, sweet citrus, smoke, vanilla, basil
54
What is a wine with: Vanilla, white flowers, pear, Apple, honey, citrus- lemon, tangerine, yogurt, citrus, blossoms, mango, nectarine, butter, toast
Chardonnay
55
What is a wine with: Fruit loops, fruit basket, marmalade, lemon, lime, peach, pear skin, apricot, blossom, anise, mineral, vanilla, sweet cream, almond, nougat
Viognier
56
What is a wine with: Apricot, peach, pear, raisin, honeysuckle, geranium, lavender, asphalt, kerosine, anise, tangerine
Riesling
57
What is a wine with: lemon, lime, green melon, Apple, pineapple, honeysuckle, blossom, yogurt, sour cream, ginger, lemon grass, mineral, toast, vanilla, honey
Pinot Gris
58
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
Zinfandel
59
What is a wine with: red cherry, strawberry jam, oak, raspberry, Pomegranite, meat, blood, animal, mint, jasmine, mushroom, coffee, cinnamon, clove
Pinot Noir
60
What is a wine with: plum, black cherry, mocha, coffee, cinnamon, vanilla, rose, pot pourri, cherry, tomato, raspberry, tar, leather, capers
Sangiovese
61
What is a wine with: blackberry, cherry, smokey, leather, bacon meat, pepper, chocolate, currant, plum, mint, fruitcake, menthol, pencil, dust, truffle, vanilla, cinnamon
Syrah
62
What is a wine with black cherry and jello
Gamay
63
What is the flavour characteristics if Corvina?
Herby, snappy note overlaid with Black Fruit
64
What's the flavour profile of Arenis?
Peach and apricot flavours, crisp and floral
65
What's the flavour profile of Cortese?
Light fruity with a whiff of candied fruit, ideal with seafood
66
What's the flavour profile of Barbera?
Sour cherry and savoury notes with high acidity and low tannin
67
What is the flavour profile of Nebbiolo?
Red fruit, rose, licorice, hay, high alcohol, tannin and acidity
68
Another name for Muscadet is...........
Melon De Bourgogne
69
Describe Loire Valkey Sav Blanc
Pugnentm Smokey, high minerality.
70
Describe Sav Blanc from Bordeaux
Grassy and Herbal (oregano and thyme)
71
Describe NZ Sav Blanc
Intense, grapefruit and citrus, hints of asparagus and Jalapeño
72
Describe a new world Chardonnay
Tropical fruit, banana and pineapple, apple pie, apple cobbler, butterscotch, caramel, smokey, toasty, vanilla, ginger, nutmeg, very oaky, low acid, short lived
73
Sauv Blanc can be described as having aromas of_______________
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,
74
Describe a "fruit- driven" Shiraz
Fruit: Blackberry jam
Aromatics: Vanilla Bean
Organics: Baked earth, smoke, chocolate
75
Semillon can be blended with ________________ and ________________ in Graves, Pessac- Leognan and Sauternes
Sav Blanc and Mucadelle
76
Cabernet Sauvignon can be described as having aromas of ______________.
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
77
Describe a warm climate Cabernet Sauvignon
Fruit driven, cherries, milk, chocolate, oak- scented, sweet cigar box, vanilla, supple, eucalyptus/ mint
78
Describe a cool- climate Cabernet Sauvignon
Spice- driven, red currant, cocoa, mocha, cedar- scented, tobacco, lilac, chalky
79
Merlot has been described as having aromas of_________________
Blueberry, cigar box, blueberry, mint, cherry, toffee, black cherry, vanilla, plum, cocoa, prune, coffee, fresh/ grapey, spice, black pepper, chocolate
80
Describe the aromas that may signal a Pinot Noir
Raspberry, cherries, strawberries, blackberries, plum, earth, sandalwood, barnyard, leather, violets, toast, lilac, clove/ cinnamon, truffles, smoke, inscence, west Forrest- floor, meaty- Gamey
81
Spatburgunder is synonym for ___________________
Pinot Noir
82
Describe a "sweet" or "fruity" Pinot Noir
Simple in flavour profile. Fruit driven: raspberry, cherries, strawberries, delicate, light, hints of spice. Floral: violets, lilac, silk and taffeta. Supple tannins.
83
Describe a "spice driven" Syrah
Spice: black pepper, aromatics: Rosemary, lavender, organics: lathered pony, musk, game, Mexican mole sauce
84
Describe favour characteristics of Cab Sauv as it relates to the fruit aspects
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
85
Describe flavour characteristics of Chenin Blanc
High in acidity and unusual fruit characteristics. Vegetal notes, aromas of green apples and Flavors of citrus pith in young, dry CB
86
Describe flavour characteristics of Pinot Gris
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.
87
Describe the flavour characteristics of Tempranillo by describing tannin levels, Colour and 2 other characteristics
Light levels of tannin and colour, nose of soft leather and ripe strawberries
88
Describe the flavour characteristics of Sangiovese
Typically not aromatic grape. High in acidity w/ sour red cherry. Sometimes astringent tannins and earthy, dusty aromas reminiscent of tea leaves.
89
Describe the flavour characteristics of Pinot Noir
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.
90
Describe the flavour characteristics of Grenache
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.
91
Describe the flavour characteristics of Syrah
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.
92
Describe the flavour characteristics of Merlot
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
93
Describe flavour characteristics of Sauv Blanc
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.
94
Describe flavour characteristics of Chardonnay
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.
95
What is a wine with: black currant, black cherry, raspberry, dusty earth, cigar box, black olive, coffee, chocolate, eucalyptus, mint, graphite, pencil
Cabernet Sauvignon
96
Tempranillo? (Rioja Reserva/ Gran Reserva)
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
97
Grenache?
Dehydrated strawberries, strawberry jam, raspberry, black cherry, black pepper, raisins, powdered sugar, Grenadine, oxidative, sweetness to the fruit on finish
98
Sangiovese (Tuscany)
Sour red cherry, cherry pith, licorice, root fennel, black tea, leaf underbrush, high acid
99
Malbec (Argentina)
Blueberry, ripe plum, blackberry, green coffee bean, violets, magenta/ electric pink rim, bright acid
100
Zinfandel?
Plum skin, cranberry, blueberry jam, blackberry pie, peppercorn, peach yogurt, high alcohol
101
Syrah?
Raspberry, blackberry, sometimes blueberry, freshly cracked black pepper, smoked meat/ bacon fat, leather, violets
102
What is Kerner?
A white grape crossing (Trollinger x Riesling) found in Germany and Northern Italy
103
What is the difference between Blaugunder and Blauburgunder in Austria?
Blauburgunder is a crossing of Blaver Portugesiser x Blaufrankisch, and Blauburgunder is an Austrian synonym Pinot Noir
104
Carmenere is a crossing of what two varieties?
Cros Cabernet x Cabernet Franc
105
What is the most common name for Picotendre?
Nebbiolo
106
What is the flavour profile of Soave DOC?
Floral notes of Camomile and Iris with surprising acidity
107
What is the grape variety for: a) St Bris, b) Cheverny, c) Bourgeil, d) Cote Rotie, d) Barrada
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
Gouais
Light- skinned grape variety that produced overly acid wines. Now a rarity.
109
What are the generic parents of Chardonnay?
Gouais Blanc x Pinot
110
Albariño is also known as___________
Alvarinho
111
Nebbiolo (Northern Italy)
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
Cabernet Sauvignon
Blackcurrant, black plum, green bell pepper, tobacco, sage, edgy texture
113
Merlot?
Plum, black berry, chocolate, fern leaf, round shape/ texture
114
Cabernet Franc (Loire)
Tart red raspberry, Blackcurrant, red- current, green bell pepper, stemmy/ twiggy, jalapeño, cut grass, violets, tart finish, pronounced earth, brettomyces often encountered
115
Vermentino is also known as
Folle
116
Macabeu is also known as
Viura
117
Which of the following grape varieties has the highest natural tannin level? Cabernet Franc, Gamay, Merlot, Syrah
Syrah
118
A wine with an aromatic profile of wheat berries, straw flower, toasted brioche, clotted cream, pear and hazelnut is likely to be......
Chenin Blanc
119
What is common synonym for Pinot Grigio?
Pinot Gris, Rulander, Grau Burgunder
120
Which white grape variety is likely to be given the following cellar treatments: barrel fermentation, Malo- lactic fermentation, and Sur Lee aging with batonage?
Chardonnay
121
True or false, Barbera is a tannic grape variety related to Zinfindel
False
122
What is Welshriesling and name some of its synonyms in various countries
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
What two regions produce the world's best Viognier?
Condrieu and Chateau Grillet in Northern Rhone
124
Name three types of Muscat and their most famous wines
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
Chenin Blanc can be called what in South Africa?
Steen
126
From what region and subregions is Chenin Blanc most prized? In what styles are the wines produced?
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
What attribute can be a potential problem for Chenin Blanc and how is it resolved?
Ripens unevenly, pickers pass through vineyards in successive 'tries' harvesting optimally ripe grapes and discarding those that have started to rot.
128
What is the most widely planted red grape in Spain?
Garnacha
129
What are the genetic parents of Cabernet Sauvignon?
Cabernet Franc x Sauvignon Blanc
130
Chardonnay?
Hazelnut, golden apple, lemon, soft cheese rind, pineapple (new world styles), butter (new world styles), rich texture
131
Sauvignon Blanc?
Grapefruit, grass, gooseberry, tarragon, chervil (Sancerre), jalapeño, passionfruit (New Zealand)
132
Gewürztraminer (Alsace)
Lychee, rose, pot pourri, grapefruit pith, candied ginger, bitter finish
133
Viognier?
Peachy, orange peel, apricot, mandarin, orange blossom, honeysuckle, vanilla, fruit loops, mango, medium low- medium acid, weighty texture, bitter finish
134
Muscat?
Orange candy, rose petal
135
Pinot Grigio (Italy)
Lemon rind, melon, peanut shell, flat beer, bitter finish
136
Pinot Gris (Alsace)
White mushroom, sweet pear, green apple, honey, potting soil, small amount of RS, white flowers, slightly bitter finish
137
Riesling?
Apricot, peach, petrol, lime zest (Aussie Riesling), lime blossom, slate, high acid, linear texture
138
Albariño (Rias Baixas)
Fresh ripe peach, Orange oil, juicy fruit gum, creamy texture- bright finish, some times slightly oxidative (very subtle balanced almonds)
139
Gruner Veltliner?
White pepper, lentils, watercress, celery, lime blossom, lime, under ripe stone fruits, subtle bitterness on finish
140
Chenin Blanc (Loire)
Bruised red apple (oxidative), honey, chamomile, wasabi, tangerine, pronounced chalk/ limestone, wet wool, high acid
141
Pinot Noir?
Black cherry, red cherry, strawberry, cranberry, violets, tomato leaf, cola nut, black tea.
142
Gamay (Beaujolais)
Strawberry,clack cherry, pear drop, bubblegum, violets, banana, pronounced crushed granite
143
A Semillon dessert wine would have aromas of __________________
Melon, pineapple, tropical fruit citrus, honey, caramel, minerals, spice, peach, apricot, nectarine, butterscotch, vanilla, flowers, nuts
144
True or false: Grenache is a high acid red?
False
145
What is Pais?
Grape used for making rustic table wine or brandy
146
What is Romorantin?
A red grape
147
Ugni Blanc is also known as________
Trebbiano
148
Picpoul is also known as______________
"Lip stinger"
149
Chenin Blanc can be described as having aromas of_____________
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
Chenin Blanc grows best on ________________soils
Tufa or Chalk
151
Pinot Gris/ Pinot Grigio can be described as having aromas of __________________
Apple, butter, almond, mineral, steel, honey, peach, lemon, pear, chalk, Flint, orange, blossom, honeysuckle, cream
152
Gewürztraminer can be described as having aromas of________________
Nutmeg, citrus, peel, lychee nut, bayberry, grapefruit, rose, ginger, sandalwood, cardamon, all spice, pine
153
Viognier can be described as having aromas of_________________
Grass, honey, apricot, citrus, orange, peel, musk, passionfruit, kiwi, peach, gooseberry, ginger, honeysuckle, lemongrass, tangerine, guava, mango
154
Muscat can be described as having aromas of________________
Musk, burnt caramel, honey, orange blossom, honeysuckle, rose water, peach, lime blossom, apricot, white raisin, mango, mousiness/ earthiness, citrus, fresh grapes, gardenia,
155
________________ is believed to be the ancestor from which all wine grapes descended
Muscat
156
Describe an unfortified Muscat
Fresh grapes, fresh white raisins, mango, apricot, honeysuckle, citrus, orange blossom, rose water
157
Describe a fortified Muscat
Concentrated must, fresh white raisins, "in a rum", dried mango, dried apricots, rose petal, crystallised honey, citrus peel, orange zest
158
A Semillon table wine would smell of_______________
Pear, lanolin, nuts, flowers, citrus, wax, honey, minerals
159
What is the profile of Pinot Gris/ Grigio?
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
What is the profile of Gewürztraminer?
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
What is the profile of Viognier?
Profoundly aromatic. Low acid. Ripens to high sugar levels: this can equate to high alcohol levels in the wine high extract.
162
What is the profile of Cabernet Franc?
Moderate tannins. Moderate pigments. Moderate to high acid. Light to medium body.
163
Chardy.......
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
Sauv Blanc
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
Semillon
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
Riesling
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
Pinot Gris
1% of plantings globally. It grows late. Alto Adige, but right through Italy. Barrel fermented, residual sugar. Can be pink.
168
Gewurztraminer
Ripens late. 0.3%. Oily texture, may have a pinky tinge. NZ and Alsace, Germany, Moldova. Trainer: more acid, no spiciness, rosewater.
169
Pinot Blanc
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
Chenin Blanc
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
Viognier
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
Muscat
200 types of Muscat. 350 synonyms. MBPG- oldest grape. Spur Pruned (Cordon Trained). Does every style. Muscat of Alex. (Nrth Africa)
173
Trebbiano/ Ugni Blanc
Spur pruned. Some in Argentina. Neutral wine. Cognac/ Armanac. Heaps of synonyms. Used to bulk up blends.
174
Muller- Thurgau
Aromatics of riesling, ripens earlier (Madeleine Royale). Susceptible to rot. Rotbrenner- rot disease only strikes M/T in Germany. Doesn't age.
175
Seyval Blanc
French hybrid. Spur/ Caned. Oak/ Lees contact.
176
Vidal
Uni Blanc/ Sebal. Some table wines.
177
Pinot Noir
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
Meunier
Is not Pinot Meunier anymore
179
Cabernet Sauvignon
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
Oregon Pinot Noir
Very cherry. Used to use cherry wood in the past.
181
Cabernet Franc
Powdery. Tomato Leaf, olive tapenade. Cool climate. Often blended. NZ starting increase plantings.
182
Merlot
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
Syrah/ Shiraz
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
Grenache/ Garnacha
Global ranking: 7 (Spain now biggest producer). Oxidises quickly, an issue that it is in a hot climate. Can have vigour issue.
185
Tempranillo
Ranked 4 (surprising). Tannins (Malbec, with dustiness)
186
Barbera
Lots of different synonyms. Spur pruned. Don't confuse tannin with acid.
187
Sangiovese
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
Zinfandel/ Primitivo
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
Ruby Cabernet
Carignan/ Cab Sauv. Huge in California. In OZ used to fortified or bag in a box. Spur pruned.
190
Pinotage
Good in high rainfall areas. Isoamyl acetate- VA aroma (cheap nail polish)- cool, ferment temps. Don't dismiss them, coming good
191
Rondo
0.0% ranking. Hybrid Zaria Zeruto
192
Chardonnay
Very viscous!
Cold climate – citrus, Moderate climate – peach, stone fruit, Warm climate – tropical
193
Burgundy- Chardonnay
```
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
Chablis- Chardonnay
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
Australia- Chardonnay
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
California- Chardonnay
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
Chile- Chardonnay
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
Sancerre/ Pouilly Fume- Sav Blanc
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
New Zealand- Sav Blanc
```
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
Chile- Sav Blanc
```
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
Viognier
High viscosity, lifted glycerol, rich texture, lower acidity
202
Condrieu- Viognier
```
Stone fruit, dried apricot
Relatively aromatic
Historically unoaked
Viscous
Soft acidity
Texture similar to Pinot Gris
```
203
California- Viognier
More tropical fruit, pineapple, popcorn, butterscotch
Less aromatic
High alcohol
204
Chenin Blanc
High level of malic acid
205
Loire Valley- Chenin Blanc
```
Predominant Apple, green apple, honeyed apple when ages
High acidity
Minerally – tuffa soil = limestone
Medium alcohol
Bad quality – wet wool, powdery nose
```
206
South Africa- Chenin Blanc
More tropical fruit than apple
Lower acidity
Bad quality – diluted hot alcohol
207
Alsace- Pinot Grigio & Pinot Gris
```
Cooked quinces, some apple, more quince than apple though
Darker colour, almost amber
Quite full bodied, more glycerol
Spicy
Higher alcohol
```
208
Italy- Pinot Grigio & Pinot Gris
```
Apple and pear fruit
Mild spices, white pepper
Less alcohol to Alsace
Less viscous
Quite neutral
```
209
Alsace- Pinot Blanc
Usually round 12.5% – 13% abv
Lemon, quite neutral grape
Grapey
Hard to describe
210
Italy- Pinot Blanc
Even more neutral
| Medium acidity, looses acidity as ages
211
Alsace- Gewürztraminer
```
Lychee
Spicy, clove, nutmeg, ginger, honey, Turkish delight
Very aromatic
Touch of sweetness
Viscous – lots of glycerol
Low to medium acidity
```
212
Bordeaux- Semillon
Historicaly more Semillon than Sauv. Bl. now its other way around
Citrus, lemon develops honey, marmalade when ages
waxy
Weighty
213
Hunter Valley- Semillon
```
Only 9-10%abv
Very citric
Mineraly
No oak
Very long aging capacity
```
214
Riesling
Grape with highest level of tartaric acid almost as high as Cab. Sauv.
215
German- Riesling
```
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
Alsace- Riesling
```
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
Austria- Riesling
More spicy and no petrol
Higher alcohol
Usually drier than Germany but sometimes some residual sugar
Firm acidity
218
Alsace- Muscat
Dry, medium acidity
More rose petal than lychee
Less spice
219
Grüner Veltliner
```
Citric, lime, lemon, apple and peach when riper
White pepper
Phenolic
Relatively aromatic
Lifted acidity
Medium viscosity
```
220
Albariño- Rias Baixas
```
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
Garganega (Soave)
```
Grapey
Almonds, hint of marzipan
Not aromatic, rather neutral
Slightly oily
Medium viscosity
Often lacks acidity
```
222
Torrontes (Argentina)
```
Should be dry!
Aromatic
Some tropical fruit
Citric
Less fruity than Gewurz
Phenolic=grape skins
Bitter edge
Can be oily, high glycerol
Perfumed
```
223
Muscadet/Melon de Bourgogne
```
Apple and citrus fruit
Lifted malic acid
Up to 12%abv
Very neutral in taste
Almost steely
Leesy, bready
Not aromatic
```
224
Cabernet Sauvignon
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
Bordeaux- Cabernet Sauvignon
```
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
California- Cabernet Sauvignon
```
Vanilla, coconut from American oak,
Cassis, jammy,
Softer tannins
Bit lower acidity
Most alcoholic due to late picking
```
227
Australia (Coonawarra)- Cabernet Sauvignon
```
Nearest to Bordeaux,
Getting riper and more alcoholic nowadays,
Touch more alcohol to Bordeaux,
Minty notes.
More cassis than blackcurrant
```
228
Chile- Cabernet Sauvignon
Minty, herbal and vegetal notes
| Alcohol not as high as California but still around 14%abv
229
South Africa- Cabernet Sauvignon
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
Merlot
Medium acidity, medium tannin, softer than Cabernet, slightly higher alcohol than Cabernet, 0.5 more usually, lighter in body.
231
Bordeaux- Merlot
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
Chile- Merlot
```
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
California- Merlot
```
Unbelievably alcoholic
Big extract
Black fruit, due to long maceration
Lots of new American oak
Pastel fruit comparing to Cabernet Sauvignon
```
234
Cabernet Franc
Medium everything but high acidity, more malic than tartaric, bramble fruits – apples, blackberries, pencil shavings, cedar. It can be a little bit vegetal.
235
Loire Valley- Cabernet Franc
```
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
Rhône Valley- Syrah/Shiraz
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
Australia- Syrah/ Shiraz
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
Pinot Noir
Very short ripening grape.
239
Burgundy- Pinot Noir
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
New Zealand- Pinot Noir
Decline in acidity
More alcoholic
Becomes more darker and riper in warm areas and loses minerality
Red and dark cherry notes
241
California- Pinot Noir
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
Australia- Pinot Noir
Burgundy style
Lower acidity, higher alcohol than Burgundy. riper fruit
Slightly jammy, cinnamon from the wood
243
Chile (Casablanca)- Pinot Noir
Not as ripe as California
Smoky, minty
Fruit driven
244
Chateauneuf du Pape -Grenache
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
Rioja/Ribera del Duero -Tempranillo
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
Gamay
Carbonic maceration – deep colour, rubber aromas, quite high alcohol, low tannins, fruity.
247
Beaujolais- Gamay
```
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
Corvina blends
```
Amarone
Cooked red and black fruit
Very full bodied
Very high alcohol
Essentially dry but has a sweet edge
Historically with no oak
```
249
Barbera- Piedmont
```
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
Malbec- Argentina
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
Zinfandel- Sonoma
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
Pinotage- South Africa
```
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
Nebbiolo- Piedmont
```
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
Sangiovese- Chianti
```
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
Carménère- Chile
```
Medium acidity
Medium body
High alcohol
Medium colour
Black fruit, blackcurrant, jammy
White pepper notes
Incomparable to other varieties
```
256
Pinot Meunier is named after
"Miller" the French term due to the dusty white flour like powder that occurs on the underside of its leaves
257
Sciacarello
(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
Nielluccio
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
Tibouren
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
Isabella
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
Albarino
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
Where does Albarino grow?
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
Ideal Terroir for Albarino
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.
