Grapes Flashcards
Chardonnay is _____ budding.
Early
Why do Chardonnay react well to lees ageing?
Its subtle apple and citrus aromas and flavours compliment well with the biscuit and pastry characteristics from yeast autolysis. It also becomes creamy having gone through bottle ageing.
Chardonnay is ______ ripening.
Early
What does Chardonnay bring to the blend
Apple, citrus and high acidity
Chardonnay is susceptible to
- Spring fosts
- Coulure
- Millerandage
- Powdery mildew
- Grapevine yellows
- Botrytis bunch rot
How would you describe Chardonnay’s yield?
Can be high without losing quality. Combined with its world fame, Chardonnay is an attractive option for growers.
Pinot Noir is an ______ budding and ______ ripening variety.
Early, early
Pinot Noir is susceptible to
- Spring frosts
- Coulure
- Botrytis bunch rot
- Downy mildew, especially
- Powdery mildew
- Fan leaf
- Leaf roll
Welp essentially all kinds of diseases as its skin is thin and bunch tight
What does Pinot Noir bring to the blend
Body and red fruits - strawberry, cranberry and yellow cherry
Meunier is an ______ budding and ______ ripening variety.
- Early budding, but later than Chardonnay and Pinot Noir
- Early ripening, couple weeks earlier than Chardonnay and Pinot Noir
Meunier likes ______ soil.
Heavier, more clay
Hazards for Meunier vineyards
Botrytis especially
Taille Chablis
- Found in Champagne
- Spur pruning
- Large proportion of permanent wood to protect against frosts
- 3-4 cordons, max 5
- Each cordon one spur of up to 5 buds
- Best for Chardonnay, which can have high yield without losing quality
Cordon du Royat
- Found in Champagne
- Spur pruning
- Single Cordon with VSP
- Widely used for Pinot Noir and Meunier for its good air circulation
Guyot
- Found in Champagne, Prosecco (flat land), Asti, Trentodoc, England
- Replacement cane system with VSP
- Allowed in less-rated vineyards in Champagne for all three varieties, single and double Guyot both ok
Vallee de la Marne (pruning method)
- Found in Champagne
- Replacement cane system with VSP
- Similar to Guyot but with more buds
- Increasingly less popular
Pinot Blanc is ______ budding.
Early budding
Macabeo is known as ______ in Rioja
Viura
Macabeo is susceptible to…
- Botrytis bunch rot
- Bacterial blight (associated with warm moist conditions, reduces yield ad not cure)
Macabeo contributes to the blend…
- Apple and lemon
- Volume, because it’s high yield
Xarel-lo is ____ budding and _____ ripening.
Mid-budding, and there prone to spring frosts
Mid-ripening
Macabeo is _____ budding and _______ ripening.
- Late budding, early ripening
- Often picked first
Parellada is often planted in _____ altitude sites in ______.
High altitude sites in Penedes
Parellada is _____ budding and _____ ripening.
Early budding, therefore prone to spring frost
Late ripening
Rank the three indigenous white grapes for Cava by yield
Macabeo > Xarel-lo > Parellada
Parellada adds ______ notes to the blend
Finesse and floral notes
Parellada is susceptible to…
- Spring frost because it’s early budding
- Powdery mildew
Xarel-lo contributes _____ to the blend.
- Greengage, gooseberry and fennel/herbal notes
- Also reacts to yeast autolysis with a smokiness
- Earthiness if over-ripe
Trepat has ______ flavours and _____ acidity.
Strawberry, high acidity
Two major types of pruning for Cava grapes
- Traditional bush vines
- Single/double cordon
Some typical rootstock seen in the Loire
Fercal & Riparia Gloire de Montepellier, to protect vines from chlorosis
Rootstock for Cava production are chosen to….
- Prevent chlorosis, with high-lime tolerance like Riparia Gloire
- Control vigour of Macabeo,
Gluconic acid value testing
Indicator of botrytis in grapes
Important because the presence of botrytis can impeded flocculation and lower wine stability
Glera has ______ yelds.
VERY high yield - v vigorous
Glera is susceptible to….
- Millerandage
- Powdery and downy mildew
- Drought in summer
- Grapevine yellowing
The _____ buds of Glera do not bear much fruit
First two buds of Glera do not bear much fruit - therefore must be trained long, typically on vertically trellised systems of 8-12 buds
Sylvoz
- Used for Prosecco and Asti
- High cordon system
- Shoots handing downwards
- Aim is for high yields
- Benefits: inexpensive to establish, minimises winter pruning, suitable for machine harvesting
- Requires careful monitoring to avoid excessive shading
Double arched cane
- Used for Glera in Prosecco, common for hillside sites of DOCG
- Replacement cane pruning, where canes are grained to arches
- Can improve even growth and fruitfulness
- Reduces fungal diseases by increasing ventilation
- Can increase the quality of fruit
Ciglione
Grassy bank for Glera planting on hilly sites in Prosecco DOCG
Moscato Bianco
Italian name for Muscat Blanc a Petit Grains
Muscat is ______budding _____ mid ripening.
Early budding, mid ripening
Muscat is a _____ variety with _____ berry size.
Aromatic variety with small berry size
Muscat is prone….
- Powdery mildew
- Botrytis bunch rot
- Insects attacks (bees, wasp, flying ants)
Most fragrant Muscat is grown on _____ soil.
Limestone soils, but now widely grown even on clay soils
Three varieties of Lambrusco used for sparkling reds
- Lambrusco Salamino - most common
- Lambrusco Grasparossa - mainly on hillsides
- Lambrusco di Sorbara - has its own DOC
Lambrusco Salamino
- Most widely planted
- Adds fragrance, colour, body and acidity
- Mostly blended
- Has its own DOC - Lambrusco Salamino di Santo Croce
Lambrusco Grasparossa
- Most grown on hillside
- Does best clay and silt
- Adds colour, body and tannins
- Has its own DOC - Lambrusco Grasparossa di Castelvetro
Lambrusco di Sorbara
- Often makes pale, lighter body wine with high acidity
- Has its own DOC - Lambrusco di Sorbara DOC
Two main vine training systems used in Trentodoc
- Guyot on sloping vineyards
- Pergola system on steeper, terraced vineyards
Riesling develops a _____ note when it undergoes lengthy yeast autolysis.
Smoky note
Clay soil is good for sparkling wine grapes because
- Gives lower acidity and more pronounced fruit
- Gives more finesse
- Leaner body
Pedro Gimenez
- Used for sparkling production in Argentina
- In the Criolla group
- Originally brought over by the Spanish Portuguese soldiers & explorers
- Not related to the Spanish Pedro Ximenez
