Grape Varieties Flashcards
Bordeaux
Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Semillon, Muscadelle
Petit Verdot
The Dordogne and South West France
Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Semillon, Muscadelle
Bordeaux varieties, Malbec, Tannat, Ugni Blanc, Petit Manseng
Burgundy
Chardonnay, Pinot Noir
Beaujolais
Gamay
Alsace
Riesling, Pinot Gris, Gewurtztraminer, Muscat
Pinot Blanc
The Loire Valley
Melon Blanc, Chenin Blanc, Sauvignon Blanc, Cabernet Flanc
Grolleau, Cabernet Sauvignon
The Rhone Valley
Syrah, Grenache, Carignan, Mourvèdre, Viognier
Cinsault, Picpoul, Viognier
Germany
Riesling, Spatburgunder (Pinot Noir)
Silvaner, Muller-Thurgau, Dornfelder
Austria
Riesling, Gruner Veltliner
Welschriesling, Blaufrankisch, Zweigelt, Saint Laurent
Tokaj
Hungary
Furmint, Harslevelu, Sarga Muskotalty
Greece
- Naoussa
- Nemea
- Santorini
- Xinomavro
- Agiorgitiko
- Assyrtiko
Alto Adige/Trentino/Friuli-Venezia Giulia
Italy
Pinot Grigio
Veneto
Italy
Corvina, Garganega, Pinot Grigio, Merlot, Chardonnay, Trebbiano
Piemonte
Italy
Nebbiolo, Dolcetto, Barbera, Cortese
Tuscany
Italy
Sangiovese, Carbernet Sauvignon
Marche
Italy
Verdicchio
Umbria
Italy
Grechetto, Trebbiano
Lazio
Italy
Malvasia, Trebbiano
Abruzzo
Italy
Montepulciano
Campania
Italy
Aglianico
Greco, Fiano
Puglia
Italy
Negroamaro, Primitivo
Basilicata
Italy
Aglianico
Sicily
Italy
Nero d’Avola
Syrah, Chardonnay
The Upper Ebro
Spain
Tempranillo, Garnacha, Graciano
Manuelo, Viura
Catalunya
Spain
Garnacha, Carinena Merlot, Cabernet Sauvignon, Tempranillo, Chardonnay
The Duero Valley
Spain
Tempranillo, Verdejo, Sauvignon Blanc
The Norh West
Spain
Albariño
Mencia
Castillo-La Mancha
Spain
Airen, Tempranillo
Portugal
Alvarinho, Loureiro, Arinto, Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen, Baga, Trincadeira, Alicante Bouschet
USA
Carbernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Chardonnay, Sauvignon Blanc
Riesling
Canada
Vidal, Riesling
Chile
Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Chardonnay, Sauvignon Blanc
Argentina
Malbec, Cabernet Sauvignon, Chardonnay, Torrontes
Bonarda
South Africa
Chenin Blanc, Chardonnay, Sauvignon Blanc, Pinotage, Cabernet Sauvignon, Pinot Noir, Syrah, Merlot
CB: growers are making better use of its versatility and producing great wines in both sweet and dry.
SB: often have a herbaceous character. Displays very pure flavours of citrus and green fruit. In warmer regions the grapes need to be picked early to retain such flavours, as well as high acidity level.
Pinotage: Pinot noir x cinsault. This crossing was developed in SA, and it is hardly grown anywhere else in the world. “Cape Blend” is a blend of Pinotage and international varieties.
Can be made light, fruity style with red berry flavours, whereas wines from old bush vine wines may be very full-bodied, with rich spiced, berry fruit. When fermented and/or stored with heavily toasted oak staves, Pinotage can take on intense coffee or chocolate aromas.
CS: most widely planted black variety, is used for varietal wines and also blended with Merlot and Cabernet Franc for Bordeaux-style blends.
Pinot Noir: less tolerant of the hot SA climate and is planted in small amounts in the coolest coastal areas. The vast majority of premium red wines are matured in oak, with at least a proportion of new barrels used, to give toasty aromas.
Australia
Cabernet Sauvignon, Shiraz, Pinot Noir, Merlot, Grenache, Chardonnay, Semillon, Riesling, Sauvignon Blanc
New Zealand
Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir, Merlot
Port
Portugal
Touriga Franca, Tinta Roriz, Touriga Nacional, Tinto Cao, Tinta Barroca
Sherry
Spain
Palomino, Pedro Ximenez (PX), Muscat
Fortified Muscats
France & Australia
Muscat
Sauvignon Blanc
- Highly aromatic grape variety with high acidity.
- Early ripening so is well suited to cool climates where the temperatures help to retain the variety’s refreshing characteristics.
- Loire Valley, France and Marlborough, New Zealand.
- Loire Valley: the cool climate gives aromas and flavours of green apple and asparagus often with a hint of wet pebbles. Malborough: similarly cool but long hours of intense sunlight give wines with very vibrant flavours. The wines display powerful aromas of gooseberry, elderflower, grapefruit and passion fruit.
What is Chianti made out of?
Central Italy
Sangiovese
What is the dominant and prestigious grape in the Tuscany Region?
Sangiovese
It is late to ripen, so needs a warm climate, hence its home in this part of Italy.
Describe the red wines that are produced in the Tuscany Region.
Has aromas of red cherries, plums and dried herbs and are usually aged for a period of time in oak to soften the tannins and sometimes add spicy flavours. Both small barrels and larger casks can be used. With Bottle age the wines develop meaty and gamey aromas.
What is Orvieto DOC made out of?
Umbria
Blend of Grechetto and Trebbiano
Barbera
Ripens relatively late, as much as two weeks after the other ‘lesser’ black variety of Piemonte Dolcetto.
Chief characteristic is its high level of natural acidity even when fully ripe, which has helped its popularity in hot climates. This high acidity has also lead many ambitious producers to delay picking,?and in some cases producers in the Langhe now pick Barbera after Nebbiolo.
Characters of White Rioja
Spice, oxidative
White Burgandy
Hazelnut, mineral, oak. Has it all.
Character of Vino di Montepulciano?
Filled with reserved red cherry. Similar style as Chianti as it is Sangiovese based.
If you like Tuscany wine, it will be the go to wine.
Red cherry jam.
Not as dark and rich as Brunello di Montalcino.
Carbernet Sauvignon is the classic grape of_________.
Haut-Medoc in Bordeaux
Outside of Europe, which places are considered classic regions for Cabernet Sauvignon?
Napa Valley in California Coonawarra and Margaret River in Australia Hawke's Bay in New Zealand Stellenbosch in South Africa Colchagua in Chile
What are the dominant grapes in Saint-Emilion and Pomerol.
Merlot
How many grape varieties are allowed in the Bordeaux appellation regulations?
How many are in practice?
13
Three black grapes and two white are predominate.
Explain the style of Clairet
It undergoes a longer maceration than a typical rosé and is deeper in color and fuller in body.
Explain where Marsanne and Roussanne are grown.
Northern Rhone and are usually blended together.
Marsanne has richness and weight.
Roussanne offers acidity and a perfumed fruit character.
White Zinfandel is typically a fruity, medium-sweet, low alcohol wine with a medium rose colour. How is this colour made?
The colour in a rise comes from the skins of black grapes, in this case Zinfandel. The colour extraction from the skin needs to be managed so that the wine does not become red. One obvious option is drawing off. The juice is only kept in contact with the skins for a very short period (6-48 hours) limiting the amount of colour extracted. The juice is then separated from the skins to stop colour extraction.
Explain how medium-sweet, low alcohol wine is created.
The alcohol in the wine comes from the yeast converting sugar into alcohol. In order to make a medium sweet, low alcohol wine, fermentation must be stopped before all the sugar is consumed to give a wine that has sweetness and a low alcohol. The fermentation can be stopped by either adding SO2 to stun the yeast or by chilling the fermenting must stop the yeast from working. Either way, the yeast then needs to be removed by filtration or else the wine will start to ferment again.
What can you explain about maturation of the above white zinfandel?
This is not a style of wine that will benefit from long ageing of any length. It does not have the tannin, acidity or alcohol to make sure this happens. The appeal is the fresh fruity taste and these are likely to fade rapidly. Therefore the wine will be stored in inert vessels which will not add extra flavour and keep the wine away from oxygen which would compromise the fruit. It will be bottled young and sold as quickly as possible.
California has a reputation for making medium acid, full bodied Chardonnays with flavours of hazelnut, butter and vanilla. Describe two techniques that a winemaker could use to achieve this style and explain how they work .
Technique 1: Malolactic Fermentation
this takes place after the alcoholic fermentation has finished. Malic acid is converted to Lactic acid which softens and reduces the acidity. This process also adds buttery, hazelnut flavours to a wine.
Technique 2: Oak
this can be used during the alcoholic fermentation and during a period of maturation prior to bottling. In order to get strong vanilla flavours new oak is required as this characteristic of the oak fades every time it is used.
Grape besides Gamay in Beaujolais
Brouilly
Explain Chambourcin
- Is considered a very productive grape with crop yields reported ranging from 11.1 tons per hectare to 17.3 tons per hectare.
- Good resistance to fungal disease, and is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.
Explain Cardinal
- The grape is used as a typical table grape for eating and making raisins.
- In Thailand and Vietnam it is used widely in wine production.
- It is the main parent of the Blanc du Bois subtropical wine grape.
