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Grapes Flashcards

1
Q

Albariño

A

Visual: Pale straw with hints of green, moderate-minus concentration, slight residual gas (in youth)

Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe citrus (orange, Meyer lemon, ruby red grapefruit), stone fruit (white peach, peach pit, apricot, nectarine), green apple, melon

Floral: White and yellow flowers, citrus and apple blossoms

Other: Bubblegum, agave, slight beer yeast, leesy, saline, possible ML fermentation

Earth: Moderate-plus mineral aromas

Oak: None

Structure: Dry, moderate body, elevated acidity, moderate alcohol, phenolic bitterness

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2
Q

Chardonnay Chablis

A

Visual: Pale straw/straw with hints of green, moderate concentration

Aromas/Flavors: Moderate intensity

Fruit: Tart to just-ripe tree fruit (green apple, yellow apple, green pear), citrus (lemon)

Sulfuric note (especially in youth): Flint, burnt match, slight cabbage

Oxidative notes (if neutral barrels are employed): Hazelnut, almond, cheese rind

Lees notes: Crème fraîche/sour cream

Floral: Faint white flowers, apple blossoms, hawthorne, acacia

Earth: High minerality, stony, chalk, saline/seaspray, oyster shell, button mushroom

Oak: None or neutral barrel

Structure: Bone dry to dry, moderate to moderate-plus body, elevated to high acidity, moderate alcohol

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3
Q

Chenin

A

Visual: Pale straw/straw with hints of green, moderate concentration

Aromas/Flavors: Moderate to moderate-plus intensity of aromas

Fruit: Tree fruit (green/golden/oxidized apple, quince, yellow pear), citrus (tangerine, orange, lemon), demi-sec examples may also reveal melon and tropical fruit notes

Sulfuric note (in youth)

Oxidative notes: Slight bruised apple, bitter nut, almond, cheese rind/soft cheese

Floral: Orange blossoms, jasmine, honeysuckle, fragrant white flowers

Herbal: Chamomile/herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, tree bark

Botrytis (possible): Honey (particularly with bottle age), ginger, marmalade

Other: Wet wool, lanolin

Earth: Moderate-plus to high minerality, wet stones, white mushroom

Oak: None or neutral cask

Structure: Dry to of-dry (dry examples typically have slight RS), moderate body, high acidity, diminished to moderate alcohol

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4
Q

Chardonnay California (Oak-Driven)

A

Visual: Yellow/pale gold, moderate-plus concentration

Aromas/Flavors: Moderate to moderate-plus intensity

Fruit: Ripe tree fruits (yellow apple, baked pear), ripe citrus (Meyer lemon), ripe apricot, tropical fruits (ripe pineapple, mango), melon

Floral: White flowers, apple blossoms, honeysuckle

Oxidative notes: Hazelnut, almond

Malolactic notes: Butter, popcorn

Lees notes: Yogurt, crème fraîche/sour
cream

Other: Sweet/canned corn

Earth: Low minerality, slight limestone

Oak: Moderate to high use of new French oak, toffee, salted caramel, butterscotch, sweet baking spices, vanilla, pie crust, toast

Structure: Dry (may have slight residual sugar), moderate-plus to full body, moderate acidity, elevated alcohol

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5
Q

Chardonnay Côte de Beaune

A

Visual: Straw to yellow/pale gold, moderate to moderate-plus concentration

Aromas/Flavors: Moderate to moderate-plus intensity

Fruit: Tree fruits (green/yellow apple, pear, quince), citrus (lemon), melon, stone fruit (white peach, yellow cherry)

Sulfuric note (especially in youth): Flint, burnt match, slight cabbage

Oxidative notes: Almond, hazelnut, cheese rind

Malolactic notes: Slight butter

Lees notes: Crème fraîche/sour cream

Floral: White flowers, acacia, hawthorne, honeysuckle, apple blossoms

Other: Slight spice, slight savory herbs

Earth: Moderate to high minerality, limestone, button mushroom

Oak: low to high use of new French oak, toffee, salted caramel, butterscotch, sweet baking spices, cinnamon, toast, smoke

Bottle age aromas: Truffle, honey, nut

Structure: Dry, moderate to full body, elevated acidity, moderate to elevated alcohol

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6
Q

Gewürztraminer Alsace

A

Visual: Yellow/gold, moderate-plus to high concentration

Aromas/Flavors: High (heady) intensity

Fruit: Tropical fruit (lychee, pineapple, tropical fruit punch), ripe stone fruit (peach jam, dried apricot), citrus (orange marmalade, grapefruit pith)

Floral: Roses, floral perfume

Spice: Cinnamon, clove, gingerbread, musk, potpourri, exotic spices

Other: Honey, bergamot oil, face lotion/perfumed hand soap

Earth: Moderate to moderate-plus minerality

Oak: None or neutral cask

Structure: Dry to off-dry, moderate-plus to full body, diminished to moderate acidity, moderate to elevated alcohol, phenolic bitterness

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7
Q

Grüner Veltliner Wachau Smaragd

A

Visual: Straw with hints of green, moderate to moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity of aromas

Fruit: Citrus (grapefruit, lemon, lime, orange), ripe stone fruit (peach, apricot, yellow cherry, white plum), red/yellow apple, slight dried and/or tropical fruit character

Floral: White flowers

Spice: White pepper, wasabi, radish, lentils

Green/herbal: slight chive, tarragon, sage

Slight oxidation: Blanched almond, nut

Botrytis: Slight ginger, honey, saffron

Earth: Moderate to high minerality, stony

Other: Leesy, smoke

Oak: None or neutral large cask

Structure: Dry, moderate-plus body, elevated acidity, moderate to elevated alcohol

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8
Q

Grüner Veltliner Wachau Federspiel

A

Visual: Pale straw with hints of green, moderate-minus concentration, slight residual gas (in youth)

Aromas/Flavors: Moderate to moderate-plus intensity

Fruit: Citrus (grapefruit, lime, lemon), underripe to ripe stone fruit (white peach, nectarine, yellow cherry, green plum), green apple

Floral: White flowers

Spice: White pepper, wasabi, peppery greens (arugula, watercress), radish, lentils

Green/herbal: Sugar snap pea/crisp green vegetable, celery, tarragon, chive/chive blossom

Botrytis: None

Earth: High minerality, stony

Other: Leesy, smoke

Oak: None

Structure: Dry, moderate body, elevated acidity, moderate alcohol

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9
Q

Marsanne/Roussanne Hermitage & Crozes-Hermitage

A

Visual: Yellow color with hints of gold and green, moderate-plus to high concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe stone fruit (apricot, apricot kernel, white peach, white plum), ripe tree fruit (quince, pear, baked apple), melon, orange marmalade, citron/lemon oil

Oxidation notes: Almond/marzipan, hazelnut

Malolactic notes: Butter, cream

Floral: White flowers, honeysuckle, acacia

Herbal/green: Green olive, thyme, pine

Spice: Cinnamon, musk

Other: Beeswax, honey, parsnip, root beer

Earth: Moderate to high minerality, stony

Oak: Neutral casks or low to moderate use of new French oak, vanilla pod, toast, smoke, baking spices

Structure: Dry, moderate-plus to full body, diminished acidity, elevated alcohol, phenolic bitterness

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10
Q

Melon Muscadet Sèvre-et-Maine

A

Visual: Watery to pale straw with hints of green, low to moderate-minus concentration, slight residual gas (in youth)
Aromas/Flavors: Moderate-minus to moderate intensity

Fruit: Tart citrus (lemon, lime), tart tree fruit (green apple, green pear), underripe stone fruit (white peach, nectarine)

Floral: Faint white flowers

Herbal/root: Savory herbs, peppery greens, turnip/root vegetable

Sur lie: Leesy, yeast, sourdough, sour beer, slight cream

Earth: High minerality, saline/brine, sea salt, wet stones

Oak: None

Structure: Dry, moderate-minus to moderate body, high acidity, moderate alcohol

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11
Q

Muscat Blanc à Petits Grains

Muscat Beaumes-de-Venise

A

Visual: Pale gold with moderate-minus concentration

Aromas/Flavors: Moderate-plus to high intensity

Fruit: Lush tropical fruit (lychee, mango, papaya), melon, ripe stone fruit (apricot, yellow peach), ripe citrus (mandarin orange, Meyer lemon)

Floral: Gardenia, jasmine, primrose, orange blossom

Herbal/Green: Delicate vegetal notes

Other: Potpourri, bath soap, honey

Earth: Moderate minerality

Oak: None

Structure: Medium body, moderate acidity, warm on palate from fortification with neutral spirit

RS: 100–110 g/L

ABV: 15%

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12
Q

Riesling Alsace

A

Visual: Yellow/gold with hints of green, moderate-plus concentration
Aromas/Flavors: High intensity

Fruit: Ripe and cooked tree fruits (yellow apple, baked pear, quince), citrus (lemon, citronella, grapefruit), stone fruit (yellow peach, stewed apricot), tropical fruit (pineapple), banana/banana peel

Sulfuric note (in youth)

Floral: White flowers, honeysuckle, jasmine

Botrytis: Ginger, honey, saffron

Spice: Cardamom, anise, fennel

Other: Smoke, candle wax, slight petrol

Earth: High minerality, white mushroom

Oak: None or large neutral cask
Bottle age aromas: Honey, petrol, paraffin, marzipan, browned toast

Structure: Dry to off-dry, moderate to moderate-plus body, high acidity, moderate to elevated alcohol

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13
Q

Riesling Mosel kabinett

A

Visual: Brilliant, watery white with hints of green, low concentration
Aromas/Flavors: High intensity

Fruit: Tart tree fruits (green apple, Bosc pear, quince), citrus/citrus peel (lemon, lime, grapefruit), stone fruit (white peach, white plum, nectarine), blackcurrant

Sulfuric note (in youth)

Floral: White flowers, jasmine, fruit tree blossoms

Other: Slight smoke, candle wax, panna cotta/meringue, slight petrol

Earth: High minerality, wet stones

Oak: None or large neutral cask

Bottle age aromas: Honey, petrol, paraffin

Structure: Off-dry to medium dry, light body, high acidity, low alcohol

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14
Q

Riesling Clare Valley

A

Visual: Pale straw with hints of gold and green, moderate concentration
Aromas/Flavors: High intensity

Fruit: Ripe citrus (lime, lime candy, lemon), stone fruit (white peach, white nectarine), tart tree fruit (green apple), slight tropical fruit (passion fruit, guava)

Sulfuric note (in youth)

Floral: White flowers, purple flowers, linden/lime blossoms, roses

Other: Slight spice, kerosene/petrol, Margarita salt, “fresh tennis ball”

Earth: Moderate to moderate-plus minerality, steely

Oak: None

Structure: Dry, moderate to moderate-plus body, high acidity, moderate alcohol

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15
Q

Riesling Rheingau Trocken

A

Visual: Star-bright, straw with hints of pale gold and green, moderate concentration

Aromas/Flavors: High intensity

Fruit: Ripe tree fruits (yellow apple, pear, quince), fresh citrus/citrus peel (grapefruit, orange, Meyer lemon), stone fruits (nectarine, white peach, apricot, cherry), melon

Sulfuric note (in youth)

Floral: White flowers, wildflowers, honeysuckle, jasmine, fruit tree blossoms

Botrytis: Potential ginger, honey, saffron

Slight herbal/spice: Lemongrass

Other: Slight smoke, candle wax, panna cotta/meringue, slight petrol

Earth: High minerality, wet rocks

Oak: None or large neutral cask

Bottle age aromas: Honey, petrol, paraffin, herbs (marjoram, spearmint)

Structure: Dry, moderate-plus body, high acidity, moderate to elevated alcohol

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16
Q

Sauvignon Sancerre

A

Visual: Pale straw with hints of green, moderate concentration

Aromas/Flavors: Moderate to moderate-plus intensity of aromas

Fruit: Tart citrus (grapefruit, lemon, lime), tart tree fruit (green apple, green pear), gooseberry, underripe stone fruit (white peach), slight tropical fruit (kiwi, passion fruit)

Floral: Faint white flowers, citrus blossoms
Herbal/green/pyrazine: Cut grass, green bell pepper, blackcurrant bud, box tree, basil, tarragon

Earth: High minerality, wet stones, chalk, crushed rocks

Oak: None or neutral oak casks

Structure: Dry, moderate body, high acidity, moderate to moderate-plus alcohol

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17
Q

Napa/Sonoma Sauvignon Blanc

A

Visual: Straw with hints of green and gold, moderate concentration

Aromas/Flavors: Moderate-plus intensity, less-pronounced pyrazines, thiols and reduction

Fruit: Ripe citrus fruit (ruby red grapefruit, lemon, mandarin orange, lime), tropical fruit (passion fruit, guava, kiwi), ripe tree and stone fruit (red apple, white peach, nectarine), melon

Floral: White flowers, citrus blossoms
Herbal/green/pyrazine: Cut grass, celery, tarragon, lemongrass

Earth: Low to moderate minerality

Oak: None or low to moderate use of new French oak (Napa examples with new barrique fermentation and aging may take on aromas and flavors similar to Graves Bordeaux Blanc)

Structure: Dry, moderate-plus body, moderate-plus to high acidity, moderate-plus to high alcohol

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18
Q

Marlborough Sauvignon Blanc

A

Visual: Pale straw with hints of green, moderate concentration

Aromas/Flavors: High intensity of aromas

Fruit: Citrus (grapefruit, lemon, lime), melon, gooseberry, tropical fruit (passion fruit, guava, pineapple)

Floral: Faint white flowers, citrus blossoms

Herbal/green/pyrazine: Cut grass, asparagus, canned pea, green bell pepper, jalapeño, blackcurrant bud, rhubarb

Earth: Moderate minerality, wet rocks, chalk

Oak: None

Structure: Dry, moderate body, high acidity, moderate to moderate-plus alcohol

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19
Q

Graves Bordeaux Blanc

A

Typically blended with Sémillon

Visual: Yellow/pale gold color with hints of green, moderate-plus concentration

Aromas/Flavors: Moderate intensity of aromas

Fruit: Citrus (grapefruit, lemon), tropical fruit (pineapple, passion fruit), tree fruit (green fig, green/yellow apple), melon, stone fruit (nectarine, peach, apricot)

Floral: Honeysuckle, faint white flowers
Herbal/green/pyrazine: Cut grass, celery seed/celery

Earth: Wet rocks

Other: Beeswax, lanolin, cream soda, sunflower seed

Oak: Moderate to high (50%) use of new French oak, vanilla, toast

Structure: Dry, moderate to moderate-plus body, moderate-plus to high acidity, moderate to moderate-plus alcohol

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20
Q

Hunter Valley Sémillon

A

Visual: Straw/green, medium-minus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Citrus (lemon, lemon marmalade), tart tree fruit (green apple, green fig)

Floral: Honeysuckle, lemon blossoms

Herbal: Slight grassy, savory herb, hay

Bottle-age aromas: Honey, browned toast, crème brûlée, umami

Other: Waxy, candlewax/panna cotta

Earth: Strong stony minerality

Oak: None

Structure: Dry, moderate-minus body, high acidity, diminished alcohol

21
Q

Semilion Sauternes

A

Visual: Gold, high concentration
Aromas/Flavors: High intensity

Fruit: Stewed/cooked tree fruit (apple, quince), cooked peach, dried apricot, fig/fruitcake, sweet citrus (orange, tangerine, lemon marmalade), ripe melon, tropical fruit (pineapple)

Floral: Honeysuckle, orange blossom

Spice: Cinnamon, clove, mace, nutmeg, vanilla pod

Herbal: Sweet hay, dried grass, savory herbs

Botrytis: Honey, gingerbread/ginger, saffron, candied pineapple/dried apricot

Oxidation: Blanched nuts, hazelnut, almond

Earth: Moderate to high minerality, mushroom/truffle notes

Oak: Moderate to high use of new French oak, toast, smoke, caramel/crème brûlée, vanilla, coconut, baking spices

Structure: Sweet (approx. 85–150 g/l residual sugar), full body, elevated acidity, moderate to elevated alcohol

22
Q

Salta Torrontés

A

Visual: Yellow with hints of green, moderate-plus concentration

Aromas/Flavors: High intensity

Fruit: Synthetic grape, tropical fruit (pineapple, guava, papaya), ripe citrus (orange, Meyer lemon), ripe stone fruit (peach), melon

Floral: Highly floral/perfumed, orange blossoms, roses, jasmine, geranium

Other: Hand lotion/soapy, potpourri, slight musk spice

Earth: Low to moderate minerality

Oak: None

Structure: Dry, moderate-plus body, moderate to elevated acidity, elevated alcohol, possible phenolic bitterness

23
Q

Viognier Condrieu

A

Visual: Yellow/pale gold color, moderate-plus concentration

Aromas/Flavors: High intensity

Fruit: Ripe/lush stone fruit (apricot, peach, peach pit), ripe citrus (mandarin orange, ruby red grapefruit), tropical fruit (mango, persimmon), fruit cocktail

Floral: Honeysuckle, jasmine, orange blossoms, rose

Spice: Cinnamon, musk, potpourri, candied citrus peel, anise, gingerbread

Malolactic fermentation (not always present): Crème frâiche, yogurt, butter

Earth: Moderate to moderate-plus minerality

Oak: None, neutral oak, or low to moderate (approx. 30%) use of new French oak

Structure: Dry (may have slight residual sugar), moderate-plus to full body, diminished to moderate acidity, elevated alcohol, phenolic bitterness

24
Q

California Viognier

A

Visual: Yellow/pale gold color, moderate-plus to high concentration
Aromas/Flavors: High intensity

Fruit: Ripe stone fruit (apricot, peach), ripe citrus (mandarin orange, ruby red grapefruit, tangerine), ripe tropical fruit (pineapple, mango), fruit cocktail

Floral: Honeysuckle, rose

Spice: Potpourri, sweet spices, vanilla, cardamom, gingerbread

Malolactic fermentation (not always present): Crème frâiche, yogurt, butter

Earth: Low to moderate minerality

Other: Oily, sweetened cereal grains (Fruit Loops)

Oak: None, neutral oak, or low to moderate use of new French oak

Structure: Dry to off-dry, full body, diminished acidity, elevated to high alcohol, phenolic bitterness

25
Q

Cabernet Franc Chinon

A

Visual: Dark ruby color, moderate to moderate-plus concentration, pink/purple rim variation (in youth)

Aromas/Flavors: Moderate-plus intensity

Fruit: Bright red fruit (raspberry, cranberry, red cherry, cherry pit), tart black fruit (black cherry, blackcurrant, blackberry), underripe fruit flavors

Possible carbonic maceration and/or stem inclusion

Floral: Violets, lilacs, white and red flowers

Herbal/green/pyrazine: Black currant bud/leaf, green bell/serrano pepper, celery seed, grass, sage, tobacco

Other: Leather, cedar, cigar box

Earth: High minerality, graphite/pencil lead, dust

Oak: Neutral French oak barrels (some top cuvées will include new oak)

Structure: Bone dry to dry, moderate-plus body, elevated tannin, elevated acidity, moderate alcohol

26
Q

Napa Cabernet

A

Visual: Dark purple color, high concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush black fruit (black currant/cassis, blackberry, black cherry), lush red fruit (sweet cherry, raspberry), boysenberry/blueberry

Possible volatile acidity

Floral: Purple flowers, violets

Herbal/green (in cooler vintages): Sage, mint, green bell pepper, tobacco, eucalyptus

Spice (sweet): Anise, cocoa, cinnamon, clove, allspice, nutmeg

Other: Cedar, pencil shavings, sweet leather, cigar box

Earth: Low to moderate-plus minerality, volcanic/ashen, gravel

Oak: Moderate-plus to high use of new French oak (allspice, nutmeg, clove, smoke, toast, coffee, vanilla, roasted nut, cocoa, cedar)

Structure: Dry (with ripe attack), full body, elevated to high tannin, moderate acidity, elevated to high alcohol

27
Q

Classified Growth Médoc/Graves Cab. Sauvignon

A

Visual: Dark ruby/purple color, moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Black fruit (black currant/cassis, blackberry, black cherry), slight red fruit and plum

Floral: Purple flowers, violets

Herbal/green: Sage, green bell pepper, mint, tobacco, dried savory herbs

Spice (savory): Green peppercorn, anise, clove, exotic spices

Other: Leather, pencil shavings, cedar, iodine, medicinal, game, cigar box

Earth: Moderate-plus to high minerality, graphite, gravel, iron, damp soil, mushroom

Oak: Moderate-plus to high use of new French oak (baking spices, clove, smoke, coffee, vanilla, roasted nut, cedar)

Structure: Dry, moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

28
Q

Coonawarra Cabernet

A

Visual: Dark ruby to purple color, moderate-plus concentration

Aromas/Flavors:

Fruit: Ripe/lush black fruit (cassis/black currant, blackberry, black cherry), ripe/lush red fruit (red cherry, red plum), prune

Floral: Purple flowers, violets

Herbal/green: Intense green character, eucalyptus, mint, green bell pepper, sage

Spice (sweet): Licorice/anise, cocoa, cinnamon, clove, allspice, nutmeg

Other: Cedar, pencil shavings, leather, cigar box

Earth: Moderate to moderate-plus minerality, earth/clay

Oak: Moderate to moderate-plus use of new French or American oak (baking spices, clove, smoke, coffee, vanilla, roasted nut, cedar)

Structure: Dry (with ripe attack), moderate-plus body, elevated tannin, moderate to elevated acidity, elevated to high alcohol

29
Q

Chilean Cabernet

A

Visual: Dark ruby/purple color, moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush black fruits (black currant/cassis, blackberry, black cherry), ripe/lush red fruits (red plum, raspberry)

Floral: Purple flowers, violets

Herbal/green: Green bell pepper/capsicum, green/black olive, mint, tobacco

Spice (sweet): Anise, cocoa, cinnamon, clove, allspice, nutmeg

Other: Cedar, pencil shavings, leather, cigar box

Earth: Moderate to moderate-plus minerality, damp earth, mushroom/compost, iron

Oak: Moderate use of new French oak (baking spices, clove, smoke, coffee, vanilla, roasted nut, cedar)

Structure: Dry (with ripe attack), moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

30
Q

Cabernet Sauvignon Santa Cruz Mountains

A

Visual: Dark ruby/purple color, moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush black fruits (black currant/cassis, blackberry, black cherry), ripe/lush red fruits (red plum, raspberry)

Floral: Purple flowers, violets

Herbal/green: black olive, mint, tobacco

Spice (sweet): Anise, cocoa, cinnamon, clove, allspice

Other: pencil shavings, leather, cigar box

Earth: Moderate-plus minerality, damp earth, mushroom/compost, iron

Oak: Varies by producer - seamless tannin with the mountain structure - Ridge mostly American vs. Mount Eden Mostly French.
baking spices, clove, smoke, coffee, vanilla

Structure: Dry (with ripe attack), moderate-plus body, moderate tannin, elevated acidity, moderate alcohol

31
Q

Chilean Carmenère

A

Visual: Dark ruby with purple tones, moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush black fruit (cassis, blackberry, black plum, black cherry), stewed tomato

Floral: Violets, purple flowers
Green/herbal/pyrazine: Green notes contrasted with ripe fruit, green bell pepper, celery, camphor

Spice: Black pepper

Other: Bitter chocolate

Oak: Low to moderate use of new French/American oak

Structure: Dry (with ripe attack), moderate-plus body, moderate tannin, moderate acidity, elevated alcohol

32
Q

Gamay Cru beaujolais

A

Visual: Bright ruby with purple tones, low to moderate-plus

Aromas/Flavors: Moderate-plus to high intensity

Fruit: Tart red fruit (strawberry, red cherry, raspberry, cranberry, red currant), watermelon

Carbonic maceration notes: Pear drop, banana, bubblegum, cotton candy, lifted red fruit/floral aromatics

Floral: Violets, lilacs, peonies

Other: Slight black pepper, dry savory herbs

Earth: Moderate to high minerality, stony, crushed rock

Oak: None or neutral casks

Structure: Dry, moderate-minus to moderate body, diminished to moderate tannin, elevated acidity, moderate alcohol

33
Q

Grenache Châteauneuf-du-Pape

A

Visual: Ruby color, slight orange rim (even in youth), moderate concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Cooked to dried red fruits (strawberry, cherry, raspberry), roasted red plum, blackberry, raisin/fig
Possible volatile acidity, oxidation

Floral: Red flowers, dried lavender

Herbal: Herbes de Provence, garrigue/wild brush, rosemary, brewed black tea, savory herbs

Spice: Curing spices, black pepper, juniper, clove, licorice, lavender

Other: Powdered sugar, dried orange/grapefruit peel, old leather/Brettanomyces

Earth: Moderate-plus to high minerality, stony/gravelly, baked earth

Oak: Large neutral casks (foudres) or concrete vats, although some modern special cuvée styles may incorporate smaller barrels and new oak

Structure: Dry, moderate-plus to full body, moderate to elevated tannin, diminished to moderate acidity, elevated to high alcohol

34
Q

Australian Grenache

A

Visual: Ruby color, slight orange rim (even in youth), moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity

Fruit: Cooked/stewed strawberry, maraschino cherry, prune, fig, raisin, plum pie

Possible volatile acidity, oxidation

Floral: Red flowers

Herbal: Mint, menthol, eucalyptus, black tea leaf, dried savory herbs

Spice: Curing spices, black pepper, licorice

Other: Powdered sugar, possible old leather/Brettanomyces

Earth: Moderate minerality

Oak: Neutral to moderate use of new French or American oak

Structure: Dry (with a ripe attack), moderate-plus to full body, moderate tannin, moderate acidity, elevated to high alcohol

35
Q

Mendoza Malbec

A

Visual: Dark ruby/purple color with blue tones, moderate-plus to high concentration, electric pink rim

Aromas/Flavors: Moderate-plus to high intensity

Fruit: Ripe/lush black fruit (black raspberry, black cherry, blackberry), ripe/lush blue fruit (concord grape jam, blueberry, plum), lush red fruit (raspberry liqueur), fig, raisin, prune

Floral: Purple and red flowers, violets, damson flowers (floral aromatics are especially expressive in higher-altitude wines)

Herbal/green: May have slight green notes

Earth: Moderate-minus to moderate minerality, clay/mud

Oak: Low to high use of new French and/or American oak, vanilla, baking spices, chocolate, cinnamon

Structure: Dry (with ripe attack), full body, elevated tannin, diminished to moderate acidity, elevated to high alcohol

36
Q

Napa Merlot

A

Visual: Ruby color with blue tones, moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Stewed fruit character, ripe/lush blue fruit (plum, blueberry), ripe black fruit (black currant), lush red fruit (red cherry, raspberry), fig, prune

Floral: Purple flowers, violets

Herbal: Fern, bay leaf, sage

Spice: Christmas spice, licorice/anise

Earth: Low to moderate minerality

Oak: Moderate to high use of new French oak or mixed origin oak, chocolate, coffee, mocha, sweet baking spices, vanilla

Structure: Dry (with ripe attack), moderate-plus to full body, moderate tannin, diminished to moderate acidity, elevated to high alcohol

37
Q

Merlot Right Bank Bordeaux

A

Visual: Ruby color with garnet tones, moderate to moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Blue fruit (plum, blueberry), red fruit (strawberry, raspberry, red cherry), black fruit (blackberry, black cherry), fig/fruitcake

Floral: Purple flowers, violets

Herbal: Mint, bay leaf, fern, tobacco

Spice: Licorice/anise, Christmas spice

Earth: Moderate-plus to high minerality, clay, mushroom/truffle

Oak: Moderate-plus to high use of new French oak, chocolate, coffee, cinnamon, vanilla

Structure: Dry, moderate to moderate-plus body, moderate to elevated tannin, moderate acidity, elevated alcohol

38
Q

Merlot Bandol

A

Visual: Dark ruby color, moderate-plus concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe black fruit (blackberry, black raspberry, black cherry), blue fruit (blueberry, plum, prune), red fruit (red plum, red cherry)

Flowers: Purple flowers

Herbal: Garrigue/wild herbs, herbes de Provence, black tea, tobacco

Spice: Bitter chocolate, black pepper, curing spices

Other: Hung/cured meats, animal/feral, game, saddle leather

Earth: Moderate-plus to high minerality, forest floor, dusty

Oak: Large neutral cask, coffee, cinnamon

Structure: Dry, full body, elevated to high tannin, elevated acidity, elevated alcohol

39
Q

Nebbiolo Barolo

A

Visual: Ruby/garnet color, significant garnet/orange rim variation, moderate concentration

Aromas/Flavors: High intensity

Fruit: Tart red fruit (sour cherry, red plum), blackberry, mulberry, dried plum/prune and dried cherry

Significant volatile acidity, oxidation

Floral: Heady floral character, roses, violets

Herbal: Tea leaf, tobacco, bitter root, tree bark

Spice: Licorice, anise, resin, slight clove/cinnamon spice

Other: Tar, leather

Earth: High minerality, truffle, mushroom, dust, organic earth

Oak: Neutral large casks (Slavonian oak and chestnut botti are considered traditional casks for Barolo)

Structure: Dry, medium to full body, high tannin, elevated to high acidity, elevated to high alcohol

40
Q

Côte d’Or Pinot Noir

A

Visual: Light ruby/ruby color, moderate-minus to moderate concentration

Aromas/Flavors: Moderate-plus Intensity

Fruit: Tart to just ripe red fruit (red cherry, raspberry, cranberry, wild strawberry), possible black cherry, beet/beetroot, tomato

Possible stem inclusion

Floral: Purple and red flowers, violets, lilacs, potpourri

Herbal/vegetable: Tea leaf, dried herbs, fennel, rhubarb, sweet squash

Spice: Red licorice, anise, clove

Other: Game, leather

Earth: Moderate to high minerality, fluoride, wet stone, mushroom/forest floor, damp leaves

Oak: Neutral to high use of new French oak, toast, vanilla bean, smoke, baking spices, cinnamon, roasted nut, caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune)

Structure: Dry, moderate to moderate-plus body, diminished to elevated tannin, elevated acidity, moderate to elevated alcohol

41
Q

Willamette Valley Pinot Noir

A

Visual: Ruby color, moderate concentration
Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush red fruit (strawberry, cherry, raspberry), ripe black cherry, blueberry

Floral: Purple and red flowers, potpourri

Herbal: Tea leaf, citrus zest/peel, tomato leaf

Spice: Red licorice, oak spices

Other: Cola, kola nut

Earth: Moderate-plus minerality, wet leaves, compost, mushroom, forest floor

Oak: Moderate to high use of new French oak, vanilla, baking spices, coffee, chocolate, caramel

Structure: Dry (with ripe attack), moderate-plus body, diminished to moderate tannin, moderate to elevated acidity, moderate to elevated alcohol

42
Q

Russian River Valley Pinot Noir

A

Visual: High clarity, bright ruby color, moderate concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Ripe/lush red fruit (strawberry jam, cherry, raspberry), ripe black cherry, plum/prune

Floral: Purple and red flowers, potpourri

Herbal: Tea leaf, citrus zest/peel

Spice: Red licorice, clove, cinnamon

Other: Cola, kola nut

Earth: Moderate minerality

Oak: Moderate-plus to high use of new French oak (one-third or more new barrels), toast, vanilla bean, smoke, baking spices, clove, cinnamon, roasted nut, caramel

Structure: Dry (with ripe attack), moderate-plus body, moderate tannin, moderate to elevated acidity, elevated alcohol

43
Q

South Africa Pinotage

A

Visual: Dark ruby/purple, moderate-plus concentration, stained tears

Aromas/Flavors: Moderate-plus intensity

Fruit: Roasted/charred black and red fruit, blackberry, black cherry, slight fig
Significant Brettanomyces: Saddle leather, clove, smoke, Band-Aid

Other: Sanguine/blood, fresh paint, rubber/burnt rubber, barbecue

Oak: Moderate to high use of new oak

Structure: Dry, moderate-plus body, moderate tannin, moderate to elevated acidity, moderate alcohol

44
Q

Sangiovese Chianti & Brunello di Montalcino

A

Visual:

Chianti: Light ruby with slight garnet tones, moderate-minus to moderate concentration (concentration and color may be darker if the wine is a blend)

Brunello: Dark ruby, garnet rim variation, moderate-plus concentration
Aromas/Flavors:

Fruit: Tart red fruit (sour cherry, raspberry, cranberry, red currant), red apple, black cherry, mulberry, tomato

Floral: Dried flowers, potpourri

Herbal/green: Fennel, roasted savory herbs, thyme, rosemary, marjoram, camphor, bitter root

Spice: Clove, smoke (Brettanomyces indicators), coffee/oak spices

Other: Sanguine/blood, balsamic, animal, leather, tar

Earth: Moderate to high minerality, clay, crushed rock, baked earth

Oak:

Chianti: None or large neutral cask with possible mixed use of French oak barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels)

Brunello: Large neutral cask with possible mixed use of French oak barriques
Note: Classic examples of both do not see any significant new wood

Structure:

Chianti: Bone dry to dry, moderate to moderate-plus body, elevated to high tannin, elevated to high acidity, moderate to elevated alcohol

Brunello: Bone dry to dry, full body, elevated to high tannin, elevated to high acidity, elevated alcohol

45
Q

South Australia Shiraz

A

Visual: Opaque, dark purple color, high concentration, deeply stained tears
Aromas/Flavors: High intensity

Fruit: Ripe/lush black fruit (blackberry, cassis), lush blue fruit (blueberry, plum), dried fruit (fig, raisin, date), raspberry liqueur, mulberry

Floral: Purple and red flowers, lavender (less prominent than in Northern Rhône examples)

Herbal/green: Eucalyptus, mint/menthol, herbes de Provence, rosemary

Spice: Black pepper, dried savory spices, licorice, Christmas spices/fruitcake

Other: Bitter chocolate, smoke, grilled meat

Earth: Low to moderate minerality

Oak: Low to high use of new American or French oak, vanilla, coconut, dill, chocolate, mocha, baking spices, cumin, curry/fenugreek, maple

Structure: Dry (often with 2–4 g/l of RS), full body, moderate to elevated tannin, moderate to elevated acidity, elevated to high alcohol

46
Q

Northern Rhône Syrah: Descriptors & Structure

A

Visual: Ruby/purple color, moderate-plus to high concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Tart/ripe black fruit (blackberry, black cherry, black plum), blue fruit (blueberry, boysenberry), red fruit (raspberry)

Possible carbonic maceration and/or stem inclusion

Floral: Purple and red flowers, lavender, violets

Herbal/green: Black/green olive, green peppercorn, herbes de Provence, rosemary

Spice: White/black pepper, curing spices, juniper

Other: Tar, hung/cured meat, smoke, bacon fat, Band-Aid (Brettanomyces)

Earth: Moderate-plus to high minerality, crushed rock, iron

Oak: Neutral barrel/cask or low to moderate use of new French oak

Structure: Bone-dry to dry, moderate-plus body, moderate to elevated tannin, elevated to high acidity, moderate to elevated alcohol

47
Q

Tempranillo Rioja

A

Visual: Ruby, moderate-minus to moderate concentration

Aromas/Flavors: Moderate-plus intensity

Fruit: Tart/sweet red fruit (red cherry, strawberry, red currant), sour Asian plum, dried plum

Significant oxidation and Brettanomyces for gran reserva styles

Floral: Red and dried flowers

Herbal: Tobacco, dill

Other: Sweet and sour sauce, iodine, leather, spice

Earth: Moderate to high minerality, baked earth, clay, compost

Oak: Low to moderate use of new American or mixed American/French barrels (long aging in oak for reserva and gran reserva styles), vanilla, coconut, dill, cumin, curry, fenugreek, sandalwood

Structure: Dry, moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

48
Q

Dry Creek Valley Zinfandel

A

Visual: Ruby/dark ruby, moderate to moderate plus concentration (color and concentration are highly affected by blending other varieties)

Aromas/Flavors: Moderate-plus to high intensity of aromas

Fruit: Jammy/brambly berry fruit (raspberry, black cherry, cherry compote, blackberry, cassis, blueberry), cranberry jam, raisin, fig, peach yogurt, apricot

Non-fruit: Black pepper, briar, slight potting soil/turned earth

Oak: Neutral to moderate use of new American oak, French oak, or mixed barrels: Vanilla, sawdust, coconut, chocolate, mocha, coffee, caramel, dillweed, cinnamon

Structure: Dry (often with perceptible RS), full body, moderate tannin, moderate to elevated acidity, elevated to high alcohol

Advanced (28 decks)

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