Grape Varieties & Wines

Question 1

Chardonnay (Grape)

Answer 1

• Dry wines in a variety of styles
• Cooler climates: high acid, light/med body, green fruit (apple), citrus (lemon)
• Warmer climates: med acid, med/full body, stone fruit (peach), tropical fruit (pineapple)
• Burgundy: high acid, med body, stone fruit, citrus, maybe vanilla (oak)
• Chablis: coolest part of Burgundy, high acid, light body, green fruit, citrus, typically unoaked
• Australia & California also known for Chardonnay

Question 2

Sauvignon Blanc (Grape)

Answer 2

• Dry wines, pronounced aromas, med body, high acid
• green fruit (apple), citrus (lemon, grapefruit), herbaceous notes (asparagus, green bell pepper, cut grass)
• Often fermented in stainless steel tanks to maintain aromas, unoaked
• Popular wines: NZ sauv blanc & Sancerre

Question 3

Pinot Grigio (Grape)

Answer 3

• Typically dry, high acid, light body
• Simple flavors pear and lemon
• Usually fermented in stainless steel tanks to retain fruity flavors, unoaked
• Mainly associated with Italy

Question 4

Riesling (Grape)

Answer 4

• Ranges from dry to sweet, high acid, light/med body
• Pronounced aromas that range from floral and green fruits (apple) to citrus (lime, lemon) to stone fruit (peach, apricot)
• Usually fermented in stainless steel tanks, unoaked
• Classic grape of Germany: range from dry to sweet
• Alsace + Australian Riesling dry

Question 5

Cabernet Sauvignon (Grape)

Answer 5

• Widely planted, dry, high tannins high acid, med/full body
• Black fruit (blackcurrent, black cherry), herbaceous notes (green bell pepper, mint)
• Often matured in oak (cedar, vanilla)
• Often blended w/ other grapes to soften and add body (due to its high tannins)
• Bordeaux: Blend with Merlot
• Also widely grown in California, Australia, Chile and South Africa.
• In Australia, it is sometimes blended with Shiraz

Question 6

Merlot (Grape)

Answer 6

• Dry, full body, med acid, med tannins
• Flavors ranging from red fruits (strawberry, plum) to black fruits (blackberry, black cherry)
• Often matured in oak (vanilla)
• Widely grown e.g. Chile, California to produce soft, fruity wines
• Often blended with Cabernet Sauvignon
• Bordeaux most famous for Merlot/Cab Sauv blends

Question 7

Pinot Noir (Grape)

Answer 7

• Dry, light body, high acid, low tannins
• Red fruit (strawberry, red cherry, rapsberry)
• Often matured in oak (vanilla, clove)
• Grape used for Red Burgundy
• Principal black grape of New Zealand
• Usually not blended except when making Champagne

Question 8

Syrah/Shiraz (Grape)

Answer 8

• Syrah in France, Shiraz in Australia
• Dry, med/full body, med acid, high tannins
• Black fruits (blackberry, black cherry), spice (black pepper, licorice)
• Often matured in oak (vanilla, coconut)
• Cooler regions e.g. Northern Rhone: Med body, fresh black fruit (blackberry) and pepper aromas
• Warm regions in Australia: Full body, jammy black fruit (black cherry) and licorice