Grape Varieties

Question 1

Grape Varieties (Red) 5 (13 total)

1. G
2. M
3. Cin
4. Car
5. Sy

Answer 1

1. Grenache
2. Mouvedre
3. Cinsault
4. Carignan
5. Syrah

Question 2

Whites (5% of Prod) (5 + 2)

1. Rou
2. Mar
3. Vio
4. Cla
5. Bour
6. Others: G Blanc, U Blanc

Answer 2

Whites

1. Roussanne
2. Marsanne
3. Viognier
4. Clairette
5. Bourboulenc
6. others: Grenache Blanc, Ugni Blanc

Question 3

1. Grenache (4)
2. Early B, late Rip
3. Tenancy towards hi S, hi Al
4. Best in S Soil + dry
5. Produces Sw, Fr lo T wines

Answer 3

Grenache

1. Early budding, later ripening
2. Tendency towards hi sugar & alcohol
3. Best in sandy soils & dry climates
4. Produces sweet, fruity & lo tannin wines

Question 4

2. Mourvedre (3)
3. Best in Warm to f ripen
4. Gives Stru, Int Fruit + ageability
5. Ripe/Earthy when Y, Meaty + Smoky aged

Answer 4

Mourvedre

1. Best in warm areas to fully ripen
2. Gives wines w structure, intense fruit & ageability
3. Ripe & earthy when young; meaty & smoky aged

Question 5

3. Cinsault (2)
4. Hi Y, early Rip, best in Hot weather
5. Low T, adds Sp + Ac to blends

Answer 5

Cinsault

1. Hi yielding, early ripening; best in hot weather
2. Low in tannin; Adds spice & acidity to blends

Question 6

4. Carignan (2)
5. Late Rip, hi Ac, T + Col
6. Dif to grow, hi Y, no fin

Answer 6

Carignan

Late ripener, hi in acid, tannins & colour

Difficult to grow; often hi yields ->no finesse

Question 7

1. Roussanne (4)
2. Russet col Sk
3. Irr Y, tendancy to PM + Rot, poor wind res = 2nd/3rd choice
4. Often blend
5. Aro + hi Ac wines = better aging.

Answer 7

Roussanne

1. Named after russet coloured skin
2. Irregular yields, tendency to powdery mildew & rot, poor wind resistance makes it an evident 2nd or 3rd choice
3. Often blended
4. Aromatic & hi acidity wines -> better ageing

Question 8

2. Marsanne (2)
3. Sturdy, hardy, prod grape, tenancy to flab, often bl w/Vio or Rouss to bal Ac
4. Produces D Col, F/B wine w/aromas of Glue, h/suckle + almonds

Answer 8

1. Sturdy, hardy productive grape w tendency to flab ->often blended with Viognier or Roussanne to balance acidity
2. Produces deep-coloured, full-bodied wines w aromas of glue, honeysuckle & sometimes almonds

Question 9

Viognier (6)

1. Pot relative of Nebb
2. No evidence of Origin
3. Needs Warm Climate, can w/stand drought, prone to PM
4. D Yellow Grapes, hi Col + alc, low Ac
5. Typ = Apricot, Peach + blossom aromas
6. used in NRh as small % of blend

Answer 9

Viognier

1. Potential relative of Nebbolio via Freisa
2. No evidence of origin: from Dalmatia by Probus?
3. Needs a relatively warm climate, can withstand drought but prone to powdery mildew
4. Deep yellow grapes, hi in colour & alcohol; lo acidity
5. Typical apricot, peaches & blossom aromas
6. Only used for Condrieu, Chateau Grillet & blended w Syrah in Cote Rotie as perfuming & stabilising agent.

Question 10

4. Clairette (1)
5. Adds Ac + Aroma (when picked early)

Answer 10

Clairette

Adds acidity and aroma (esp when picked early)

Question 11

5. Bourboulenc (2)
6. Ripens late, hi Ac
7. Prone to R

Answer 11

Bourboulenc

1. Ripens late but keeps hi acidity
2. prone to rot