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Wset 3 > Grapes > Flashcards

Grapes Flashcards

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1
Q

Where does Agiorgitiko grow?

A

Nemea , Macedonia

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2
Q

Flavours of Agiorgitiko

A

Raspberry, blackberry , black pepper, nutmeg

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3
Q

Where does Aglianico grow?

A

Southern Italy- Campania, Basilicata, Calabria, Sicily

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4
Q

Where is Albariño grown?

A

Spain : Rias Biaxas , Catalonia
Portugal: Vinho Verde , Tejo
Argentina, Chile, Brazil
California

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5
Q

Flavours of Albariño ?

A

Lemon, grapefruit, honeydew , saline

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6
Q

Where does Arinto grow?

A

Portugal : Vinho Verde, Alentejo, Tejo

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7
Q

Flavours of Arinto?

A

Lemon, grapefruit, hazelnut, chamomile

Arinto is age worthy

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8
Q

Where is Assyrtiko grown?

A

Santorini

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9
Q

Flavours of Assyrtiko?

A

Lime, passion fruit , flint, saline

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10
Q

Where is Barbera grown?

A

Piedmont

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11
Q

Flavours of Barbera?

A

cherry, licorice, blackberry , dried herb, black pepper

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12
Q

Where does Blaufrankish grow?

A

Hungary , Austria, Germany

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13
Q

Where does Cab Franc grow?

A

France: Bordeaux , Loire Valley
South Africa: Stellenbosch
Canada: Ontario, British Columbia
Chili: Maipo , Casablanca Valley
U.S: Napa Valley, Central Coast
Argentina: Mendoza

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14
Q

Cab Franc Flavours?

A

Strawberry, raspberry , bell pepper, crushed gravel

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15
Q

Important areas for Cab Sav?

A

Australia: Coonawarra, Margaret River
France: Bordeaux, Bergerac, Languedoc-Roussillon
U.S: Napa Valley, Sonoma
South Africa: Stellenbosch
Spain: Castilla de Mancha
Argentina: Mendoza

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16
Q

Cabernet Sauvignon flavours?

A

Black cherry, blackcurrant, cedar, baking spice

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17
Q

Where does Carignan grow?

A

France: Languedoc-Roussilon
Italy: Sardinia
Spain: Catalonia, Rioja
U.S: Lodi and Sonoma California
Chile
Portugal

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18
Q

Carignan flavours?

A

Dried cranberry, raspberry, tobacco leaf, baking spice, cured meat

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19
Q

Important areas for Carnenere?

A

Argentina: Mendoza

Italy: Lombardy, Veneto

20
Q

What does carmenere taste like?

A

Raspberry, bell pepper, black plum, vanilla

21
Q

Areas for Chardonnay?

A

France: Burgundy , Chablis
California: Russian River Valley and Los Carneros
Australia: Mornington Peninsula, Adelaide Hills, Margaret River
New Zealand: Gisborne and Marlborough
Chile: Casablanca Valley

22
Q

Describe flavours in cool climate Chardonnay vs moderate climate vs warm climate Chardonnay?

A

Cool climate= green fruit (such as apple) , citrus (lemon)

Moderate climate = lemon, white peach, melon

Warm climates= stone fruit like peach, tropical fruit (banana, pineapple) ,

23
Q

Important regions for Riesling?

A

Germany (range of sweetness levels)
Alsace (usually dry but when harvest permits vendages tardives and botrytisized wines can exist)
Austria (full range but mostly dry or very sweet)
Australia: Clare Valley, Eden Valley-bone dry
U.S.A: Washington State (dry), Finger Lakes in New York State
New Zealand (Finger lakes NY and NZ are fruity, off dry)

24
Q

Important things about Riesling in the vineyard?

A

Tolerant of cool Winters, late budding so avoids spring frosts.
Mid to late ripening.
Left on the vine it can accumulate sugar without losing its high acidity which makes it perfect for a range of sweetness styles
Susceptable to Bortritis

25
Q

How does young Riesling Taste?

A

Green fruit flavours, floral

26
Q

Aged Riesling aromas?

A

Honey, Toast, Petrol

27
Q

What are the aromatic grape varieties?

A

Savignon Blanc
Riesling
Gerwurtztraminer
Torrontes

28
Q

Important Areas for Sav Blanc?

A

Sancerre and Pouilly Fume, Loire Valley

Marlborough, New Zealand

29
Q

Describe a Sav Blanc from Sancerre or Pouilly Fume:

A

Cool climate gives aromas of green apple, asparagus, hint of wet pebbles.
Elegance and Restraint.
High Acid

30
Q

Sav blanc ripening?

A

Early Ripening , well suited to cool climates where it can retain refreshing characteristics

31
Q

Describe a Sav Blanc from Marlborough?

A

Even though Marlborough is cool, long hours of sunlight give wines flavours of gooseberry, elderflower, grapefruit , passion fruit, herbaceous

32
Q

Where is Sav Blanc Matured in a proportion of oak and why?

A

In Pessac Leognan.
The oak gives a rounder body to the wine and spicy, toasty notes.
It is also blended with Semillon here to add further body to the wine

33
Q

Other areas for fresh, fruity savvy B :

A

South Africa, Chile, Margaret River

(In Margaret river usually blended with Semillon for fuller body)

34
Q

What is considered the other great grape variety of Bordeaux ?

A

Merlot!
It’s dominant in Saint Emillion and Pomerol.

35
Q

What are the two styles of Merlot?

A

International style:
Harvested as late as possible for maximum purple colour, concentrated blackberry and plum fruit, soft velvet textured tannins.
Matured in new oak to add toasty flavours.

Other style only really found in Bordeaux:
Harvesting grapes earlier for a wine of medium body and alcohol , high acid, fresh red fruit flavours. Leafy aromas.

36
Q

Merlot in the vineyard?

A

Buds and ripens earlier than Can Sav.

37
Q

Pinot Noir in the vineyard?

A

Early budding and ripening
Thin skin
Best grown in cool and moderate climates
If it is planted in a region that is too hot it develops flavours that are jammy and unattractive

38
Q

Describe the flavours of an entry level Pinot Noir vs a high level Pinot Noir from Côte d’Or?

A

Entry level= light, fruity, marked acidity and hint of oak

Best sites of Côte d’Or : can range from delicate and floral to more tannic and spicy, powerful

39
Q

High quality regions for Pinot Noir?

A

Burgandy
Baden (Germany)
Los Caneros and Sonoma (California)
Martinborough, Marlborough, Central Otago (New Zealand)
Yarra Valley, Mornington Peninsula and Tasmania (Australia)
Walker Bay (South Africa)
Casablanca Valley (Chile)

40
Q

Describe Shiraz Grapes and Vineyard/climate preferences

A

Small with thick, dark skins.
Do not ripen in very cool climates

41
Q

Syrah/shiraz styles?

A

Can range from medium bodied with pepper and fresh black fruit aromas to smooth and full bodied with intense, ripe black fruit flavours and hints of licorice.

42
Q

Where is Syrah grown in Europe?

A

Most famously grown in Northern Rhone (climate wise coolest limit for Shiraz) - Cote Rotie and Hermitage producing full bodied wines with berry flavours and hints of pepper with meat and leather after some ageing

Languedoc and Roussollon- where it is blended -warm climate provides riper flavours and tannins

Australia- hotter regions Hunter and Barossa Valley produce soft , earthy , spicy Shiraz with concentrated black fruit.
Cooler regions like Geelong and Heathcote produce leaner and more peppery styles .

Chile
South Africa
Hawkes Bay NZ
Washington State- USA

43
Q

Winemaking techniques for Shiraz?

A

In hot climates needs vigorous cap management to extract maximum colour, flavour and tannin from overripe or ripe grapes- toasty flavours from high proportion of new oak may complement the concentrated fruit flavours

If a more restrained style is desired then grapes need to be harvesting the grapes earlier (lower alcohol)
For this and for winemakers in moderate climates gentler cap management techniques tend to be used. May include a proportion of whole bunches in fermentation. Older oak can be used and post fermentation maceration for smoother tannins.

44
Q

Grenache in the vineyard?

A

Late ripening grape
Needs to be planted in warm or hot climates
High tolerance for drought conditions.

45
Q

What is Grenache wine like?

A

High in alcohol, low in acid, full bodied, soft tannins, red fruit flavours.

Contributes alcohol, body and perfume to blends.

46
Q

Areas of interest for Grenache?

A

Priorat and Rioja in Spain where it is known as Garnacha and is an important blending partner. (Blended with Carignan and in Rioja blended with Tempranillo)
Also grown in Calatayud , Carinena and Navarra.

Most widely planted grape in Southern Rhone-makes the best wines in Chateaneuf du pape (blended with Syrah and mouvedre)
Full bodied, richly textured with spicy red fruit.

Also planted in Languedoc Roussollon
(Blended)

Barossa Valley and McLaren Vale
Old bush vines and low yields

47
Q

Winemaking options for Grenache

A

Tends to be de-stemmed and crushed on arrival at the winery.
Pre-fermentation maceration is common promoting flavour and colour.
Fermentation usually conducted in open top fermenters, often made from stainless steel or cement.
Some produces do use old oak.
Gentle cap management techniques such as punching down are used on premium wines.
Usually aged in old oak as new oak can overwhelm its fruit flavours.

Wset 3 (15 decks)

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