Grape Variety Flashcards
Cabernet Sauvignon (R)
Prefers warm conditions, gravel well drained soils
Late budding, late ripening
Thick skin, High acid, high tannin
Herbaceous when un-ripen
Worked oxidatively
Found in Bordeaux, Chile, Cali, Aus, Spain, Argentina, Italy
Blackcurrant, cedar, cigar aroma
Merlot (R)
Prefer warm conditions, likes clay-limestone soil
Early budding, mid-ripening
Mid-High acidity, Mid-High tannin
Herbaceous when not ripe
Often worked oxidatively
Int’l version is harvested late to get color / tannin; Bordeaux style is more nuanced
Found in Bordeaux, Italy (Veneto, Tuscany), Napa
Gives blackberry, black plum flavor, and red fruit flavor for Bordeaux style
Semillon (W)
Likes gravel, limestone, clay soil
Mid-ripening
Often used as blending partner
Found in Bordeaux and Australia
Moderate-high acidity
Gives lemon, honey, petrol, oak flavors
Pinot Noir / Spatburgunder (R)
Likes cool-moderate climates
Thin-skin, early budding, early ripening
High acidity, low tannin
Often worked for whole bunch / semi-carbonic maceration, extraction (pre-ferm maceration, careful cap management); controlled oxidative
Found in Burgundy, Loire, California
Gives cherry, raspberry, leather, forest floor flavors
Malbec (R)
Likes moderate-warm conditions, limestone soil
Mid-budding, Mid-ripening
High acidity, high tannin
Worked for intensive extractions
Key places including Mendoza (Argentina) and Cahors (France)
High alcohol, full bodied
Gives black plum, blackberry, gamey flavors
Chardonnay (W)
Likes limestone soil
Early budding, early ripening
High acidity
Semi-aromatic, worked MLF to soften acid, sometimes yeast autolysis / oak is used to increase structure
Found in Burgundy, California, Australia, Italy, Chile, S. Africa
Gives green apple and citris notes in cool conditions, in warmer conditions gives mango, peach, pineapple, melon flavors
Gamay (R)
Prefers moderate climate, pool soil (like granite)
Early budding, early ripening
Low-medium tannin
Pruned short en “gobelet”, not trellized
Semi-carbonic maceration often used in Beaujolais
Key places include Beaujolais, Loire Valley
Gives red cherry, raspberry, bright red fruit flavors
Gewurztraminer (W)
Prefer cool-moderate conditions, clay-limestone soil
Early budding, early ripening
High sugar, Low acidity
Aromatic, oxidizes quickly and more inert vessels / SO2 used
Found primarily in Alsace
Gives rich density peach, lychee, stone fruit, rose, honey flavor; fully body and rich oily texture
Riesling (W)
Best in cooler climate, warm is ok
Late budding, mid-late ripening
Needs fertile soil to ripen
High acidity
Found in Germany, France (Alsace), Austria, Australia, New York
Gives green fruit with floral notes; in warmer conditions gives citrus and stone fruit; tertiary aroma includes petrol, oil, honey
Pinot Gris / Grigio (W)
Prefer cool-moderate climate
Early budding and early ripening
Mutation from Pinot Noir
High acidity
Key places found in Italy (Veneto), California, Germany, Alsace
Grigio gives lemon, pear and is more lean body;
Gris is more creamy and nutty and full bodied
Muscat (W)
Found in Alsace, France
Light-to-medium body, Low-to-medium acidity
Aromatic, gives orange, rose and grape flavors
Sauvignon Blanc (W)
Prefers cool conditions
Early budding, mid ripening
High acidity
Aromatic, worked reductively
Blending partner with Semillon
Key places found: Loire Valley, Marlborough, South Africa, Chile, California, Australia
Gives herbaceous note, green apple, white pepper notes
Cabernet Franc (R)
Found in Loire Valley, France
Prefers limestone soil
Late budding, late ripening
Mid-high tannins
Gives blackcurrant, bell pepper, violet flavors
Chenin Blanc (W)
Prefers Calcerous soil
Early budding, mid-ripening
Very High in acidity
Non-aromatic, affinity towards MLC, macerations, oaks
Found in South Africa, Loire Valley (France)
Gives green fruit, lemon, apple, honey flavor
Melon Blanc / Muscadet (W)
Late budding, early ripening
High acidity
Frost resistant
Found in Loire Valley, France
Gives elderflower, greenfruit, lemon flavor
Viognier (W)
Found in Northern Rhone, France
Picked late-ripe, low acidity
Careful handling not to become oily; new oaks used sometimes
High alcohol, gives peach, apricot, stone fruit flavors
Syrah / Shiraz (R)
Prefers warm conditions
Mid budding, mid ripening, short window
Thick, dark skin; often worked oxidatively with active cap mgmt
High tannin, high alcohol
Full bodied, gives black, dark fruit aroma, black pepper and chocolate flavors
Garnacha / Grenache (R)
Prefers warm / hot climates
Bush vine trained, upright positions, tolerant to drought and wind
Early budding, late ripening
Low acidity, low tannins
Thin-skinned, sweet (high sugar)
Often worked with pre-ferm maceration, semi-carbonic; gentle cap mgmt
Key places found in Southern Rhone / Spain / Italy
Gives red fruit, jammy, liquorice flavors
Mouvedre / Monastrell / Mataro (R)
Prefers hot conditions
Best trained as short bush / cordon
Late budding, late ripening
High tannins
Found in Southern Rhone, Spain, USA
Gives dense black fruit, gamey, meaty aromas
Cinsault (R)
Prefer dry-hot conditons
Drought and heat resistant
Late budding, medium tannin
Used as red blend / rose
Gives red fruit aroma
Muller Thurgau (W)
Found in Germany
Mid-ripening and earlier than Riesling, related to Riesling
Lower acidity than Riesling
Gives floral and fruity notes
Silvaner (W)
Found in Franken, Germany
Early ripening
Low acidity
Less acidic / fruity than Riesling
Gives citrus green fruit aroma
Dornfelder (R)
Found in Rheinhessen, Germany
High tannin, deep color
Gives black fruit aroma with some oak notes
Welschriesling (W)
Found in Burgenland, Austria
High acidity
Gives citrus fruit, green apple notes
Gruner Veltliner (W)
Found in Niederosterreich, Austria
High acidity
Gives citrus fruit, white pepper, honey, toast
Zweigelt (R)
Found in Burgenland, Austria
Low tannin level
Gives red, bramble fruit aroma
Blaufrankisch (R)
Found in Burgenland, Austria
High acidity, medium tannin
Dark blueberry fruit, sour cherry aroma
St Laurent (R)
Found in Burgenland, Austria
Gives cherry plum, meaty notes
(Similar to Pinot Noir)
Harselvelu (W)
Found in Tokaj, Hungary
Late ripening
Used for blending with Furmint to give perfume
Sarga Muskotaly (W)
Found in Tokaj, Hungary
Used for blending with Furmint to give aroma
Xinomavro (R)
Found in Naouusa, Greece
Hot condition
High acidity, high tannin
Tawny color and earthy aroma
Agiorgitiko (R)
Found in Nemea, Greece
Hot conditions
Low-medium acidity, medium tannins
Red fruit, red spice, new oak
Assyrtiko (W)
Found in Santorini, Greece
Hot conditions
High acidity
Ripe citrus, stonefruit, caramel, nuts
Corvina (R)
Prefers warm conditions
Late budding, mid-late ripening
Thin-skin, moderate color
Low-medium tannin, high acidity
Local to Veneto, well suited to Passito
Sour red cherry, red plum, raison / prune
Nebbiolo (R)
Likes warm conditions
Early budding, late ripening
Thick skin, high tannin, high acidity
Low in colour, local to Piemonte, N. Italy
Worked oxidatively
Sour cherry, straw/raspberry, rose, oak, tobacco, cigar
Sangiovese (R)
Likes warm conditions, late ripening
Also called Brunello
High acidity and high tannin
Often oaked to soften tannins
Red cherries, plum, dried herbs, leather, meaty, gamey
Montepulciano (R)
Found in Abruzzo, M. Italy
Medium acidity, high tannins
Gives black plum, cherry flavor, often simple
Verdicchio (W)
Found in Marche, M. Italy
Mid-late ripening, high acidity
Used for Sparkling, Sweets
Gives green apple, lemon, almond when aged
Malvasa (W)
Found in Lazio, M. Italy
High acidity
Used in blending with Trebbiano
Provides floral, orange blossom flavor
Grechetto (W)
Found in Umbria, M. Italy
Used in blending with Trebbiano -> Orvieto DOC
Gives ripe grapefruit, peaches
Trebbiano (W)
Found in Middle Italy
Medium-high acidity
Used in blending with other local varieties
Barbera (R)
Found in Asti / Alba, Piemonte, North Italy - second best sites usually
Late ripening, high acidity, low-mid tannin
Worked oxidatively, sometimes new oak used
Gives red cherries, plum, black pepper, spicy
Dolcetto (R)
Found in Asti / Alba, Piemonte, North Italy
Earlier ripening than Barbera / Nebbiolo
Deep, purple color, M-H tannin, Medium acidity
Gives black plum, red cherries, dried herbs
Cortese (W)
Found in Gavi, Piemonte, North Italy
Early-mid ripening
Light bodied, high acidity
Reductive winemaking
Flavors of citrus, green apples, pears
Friulano (W)
Found in Friuli-Venezia Giulia, North Italy
High acidity
Gives pear, red apples and herbs
Garganega (W)
Found in Soave, Veneto, North Italy
Medium-High acidity
Gives pear, red apples and stone fruits
Fiano (W)
Found in Campania, South Italy
Mid ripening, mid-high acidity
Stone fruit, melon, mango, wax and honey
Furmint (W)
Found in Tokaj, Hungary (Bodrog, Tisza)
Early budding, late ripening
High acidity
Thick skin = ideal for Botrytis
Noble rot used to make Aszu
Can be worked oxidatively, lees, MLF
Green apple, citrus, mango, honey
Tempranillo (R)
Mostly found in Spain / Portugal
Early budding and early ripening
Medium acidity, high tannins
Commonly American oaked, blended
Strawberry, oak, coconut, leather, mushroom
Graciano (R)
Mostly found in Rioja, Spain
Difficult to grow
Used for blending, to add concentrated black fruit flavor, acidity and tannin
Mencia (R)
Local variety in NW Spain / Portugal
Likes moderate climate
Medium high acidity, red fresh fruit with herbaceous notes
Verdejo (W)
Found in Spain
Used to make Sherry-like wines
High acidity
Reductive winemaking usually
Melon and peach flavors
Albarino (W)
Found in NW Spain / Portugal
Likes cool moderate climate
Thick-skinned, can resist fungal diseases
Mid budding, mid ripening
High acidity
Reductive winemaking
Peach, stone fruit, citrus flavor
Airen (W)
Found in La Mancha, Spain
Can cope with extreme heat / drought
Viura (W)
Found in Rioja, Spain
Often worked reductively
Herb and spice aroma
Carinena / Carignan / Mazuelo (R)
Found in Priorat, Spain / Southern France
High in color, tannin and acidity
Often used as blending partner
Blackcurrant, black cherry flavor
Touriga Nacional (R)
Found in Douro, Portugal
Intense color, high levels of tannins
Considered premium wine
Black fruit flavor, toasty, oak
Alfrocheiro (R)
Found in Dao, Portugal
Deep in color
Aromas of blackberrry / strawberry
Baga (R)
Found in Bairrada, Portugal
Late-ripening, thick-skinned
high tannin level
Under-ripe gives high acidity
Black fruit flavors
Trincadeira (R)
Found in Alentejo, Portugal
Drought tolerant, high tannin level
Spicy red berry flavor
Montepulciano (R)
Found in Abruzzo, South Italy
Late ripener
Medium acidity
High color, tannin
Black plum and cherries, herbal
Greco (W)
Found in Campania, Southern Italy
High acidity
Often worked reductively
green apple, stone fruit, passion fruit, honey
Aglianico (R)
Found in Campania, Southern Italy
Deep color, high acidity and tannin
Flavors of Blackfruit
Negroamaro (R)
Found in Puglia, Southern Italy
Medium tannin, medium acidity
Baked red and black fruit
Primitivo / Zinfandel (R)
Found in Puglia Southern Italy / USA
Early-mid ripener. High alcohol level
Medium tannin, medium acidity
Flavors of ripe berry fruit, dried berries and liquorice. herbaceous when underripe
Nero D’Avola (R)
Found in Sicily, Southern Italy
Medium levels of acidity and tannins
Aromas of plum and black cherries
Carmenere (R)
Found in Chile
Late ripening
(C.S. x Merlot, often blended)
Herbaceous when not fully ripe
High level of tannin
High extraction techniques in Chile
Aromas of blackfruit, black berry, black plum, herbal green pepper
Bonarda (R)
Found in Argentina
Late ripening, high acidity and tannin
Raspberry, Blackberry aroma
Torrontes (W)
Found in Argentina
Medium body and acidity
Worked reductively given aromatic
Intense fruity, floral, stone fruit and melon
