Grapes and Regions Flashcards

Question

Germany Riesling (sweet wine) PDO labelling terms

Answer 1

Qualitatswein | Pradikatswein

Answer 2

``` Kabinett Spatlese Auslese Eiswein - frozen Beerenauslese (BA) - noble rot Trockenbeerenauselese (TBA) - noble rot ```

Answer 3

Medium-dry

Answer 4

``` High acidity Susceptible to botrytis/noble rot (ideal for late harvesting due to high acidity) Flavours vary according to ripeness Citrus (lemon) Green fruit (apple) ``` ``` Or more ripe Stone fruit (peach) Tropical fruit (pineapple, mango) ```

Answer 5

Cool, moderate warm (versatile)

Answer 6

``` Many harvest options Dry to sweet Oaked or unoaked Single varietal or blended Can be used to make sparkling wine ```

Answer 7

Dried fruit Honey Nuts

Answer 8

``` France South Africa (nb most widely planted white grape) ```

Answer 9

Vouvray (Loire Valley)

Answer 10

Western Cape

Answer 11

Medium to high acidity Susceptible to botrytis/noble rot In youth: Green fruit/citrus/herbaceous (apple, lemon, grass)

Answer 12

Moderate to warm

Answer 13

``` Many harvest options Dry to sweet Light to full-bodied Unoaked or oaked Sometimes blended (e.g. with SB) V.G./Outstanding examples can age ```

Answer 14

Dried fruit Honey Nuts

Answer 15

France | Australia

Answer 16

Bordeaux | - Sauternes (sweet wine)

Answer 17

``` Hunter Valley (NSW) Barossa Valley (South Australia) ```

Answer 18

High acidity | Susceptible to bortytis/noble rot

Answer 19

Dry to sweet | Unoaked or oaked

Answer 20

Dried fruit Caramel Nuts

Answer 21

Medium to high acidity Versatile grape Cool climate: high acidity, green fruit (apple, pear), citrus fruits (lemon, lime), wet stones Moderate climate: medium-high acidity, citrus (lemon), stone fruit (peach), tropical fruit (melon) Warm climate: medium acidity, stone fruit (peach), tropical fruit (pineapple, banana)

Answer 22

Cool, moderate, warm

Answer 23

Dry Light- to full-bodied depending on climate (lighter body is cool climate) Range of winemaking techniques (adjustments, malolactic conversion, lees contact, oak) Used to making sparkling wines

Answer 24

Hazelnut | Mushroom

Answer 25

``` France Australia California Oregon South Africa New Zealand Chile ```

Answer 26

Carneros Sonoma Napa Valley Santa Barbara County

Answer 27

``` South, South-Eastern Australia: Adelaide Hills Yarra Valley Western Australia: Margaret River ```

Answer 28

``` Chablis Cote d'Or - Meursault - Puligny-Montrachet Maconnais - Macon - Pouilly Fuisse ``` South France

Answer 29

Malborough | Hawke's Bay

Answer 30

Casablanca Valley | Central Valley

Answer 31

Western Cape | Walker Bay

Answer 32

``` High acidity Aromatic variety Herbaceous Floral Fruit (green, citrus, tropical) ```

Answer 33

Cool to moderate

Answer 34

``` Typically dry Light- to medium-bodied Typically unoaked Typically single varietal, but sometimes blended (e.g. Semillon) Typically early drinking ```

Answer 35

``` France NZ South Africa Australia California Chile ```

Answer 36

Bordeaux - Graves - Pessac-Leognan South France (Loire Valley)

Answer 37

Napa Valley

Answer 38

Malborough

Answer 39

Margaret River | Adelaide Hills

Answer 40

Casablanca Valley | Central Valley

Answer 41

Constantia | Elgin

Answer 42

``` Medium to high acidity Pinot Grigio: - Dry - High acidity - Light-bodied - Simple ``` Pinot Gris: - Dry, off-dry or medium - Medium acidity - Full-bodied - Complex

Answer 43

Cool to moderate

Answer 44

Two key styles (grigio/gris) | Typically unoaked

Answer 45

Honey | Ginger

Answer 46

France | Italy

Answer 47

``` Veneto IGT (delle Venezie DOC) Friuli-Venezia Giulia ```

Answer 48

Grand Cru Vendange Tardives (VT) Alsace AOC

Answer 49

``` Low to medium acidity Aromatic variety Floral (roses) Stone fruit (peach, apricot) Tropical fruit (lychee) ```

Answer 50

Cool to moderate

Answer 51

Dry to sweet Full-bodied Typically unoaked

Answer 52

Honey | Dried fruit

Answer 53

Alsace AOC

Answer 54

``` Low to medium acidity High alcohol Aromatic variety Floral (blossom) Stone fruit (peach, apricot) ```

Answer 55

Typically dry Medium- to full-bodied Oaked or unoaked Single varietal or blend

Answer 56

Condrieu (Northern Rhone)

Answer 57

``` High acidity Citrus fruit (lemon, grapefruit) Stone fruit (peach, apricot) ```

Answer 58

``` Typically dry Medium-bodied Oaked or unoaked Single varietal Typically drunk early ```

Answer 59

Rias Baixas DO

Answer 60

Medium acidity Medium tannin Fruit characteristics vary according to ripeness: Less ripe: red-fruit (strawberry, red plum), herbaceous (green bell pepper/capsicum) Riper: cooked black-fruit (blackberry, black plum)

Answer 61

Moderate to warm

Answer 62

``` Single varietal or blended. Blended with high-tannin varieties such as CS to lower tannin and acidity, make it drinkable at earlier age, adds red-fruit flavours Simple or complex Light- to full-bodied Oaked or unoaked ```

Answer 63

Dried fruit | Tobacco

Answer 64

``` France California Chile South Africa Australia NZ ```

Answer 65

Bordeaux (Bordeaux Superieur), right bank wines Merlot dominated - Saint-Emillion - Pomerol

Answer 66

Napa Valley | Sonoma

Answer 67

Central Valley

Answer 68

Stellenbosch

Answer 69

Margaret River

Answer 70

``` Thick skin High acidity High tannin Black fruit Herbaceous ```

Answer 71

Moderate to warm

Answer 72

``` Single-varietal or blended Blended with varieties with lower tannin and acidity (e.g. Merlot). Balances wine's acidity if too low, adds tannin to wine for a particular style Simple or complex Medium- to full-bodied Oak maturation is common ```

Answer 73

Dried fruit Earth Forest Floor

Answer 74

``` France California South Africa NZ Australia Chile ```

Answer 75

Bordeaux - Medoc - Haut-Medoc: Margaux, Pauillac - Graves: Pessac-Leognan South France

Answer 76

Stellenbosch

Answer 77

Margaret River | Coonawarra

Answer 78

Central Valley - Maipo Valley, Colchagua Valley

Answer 79

Napa Valley - Calistoga, Rutherford, Oakville | Sonoma

Answer 80

Hawke's Bay

Answer 81

``` Thick skin Medium to high tannin Medium to high acidity Black fruit Spice (most ripe produces licorice) ```

Answer 82

Moderate to warm

Answer 83

Single-varietal or blended Medium- to full-bodied Oak maturation common

Answer 84

Dried fruit Leather Meat Earth

Answer 85

France | Australia

Answer 86

Cote Rotie AOC (Northern Rhone) Crozes-Hermitage (Southern Rhone) Hermitage (Southern Rhone) South France - Minervois, Pays d'Oc

Answer 87

South Eastern Australia - Barossa Valley (S Australia) - Hunter Valley (NSW)

Answer 88

High acidity Low to medium tannin Red fruit: raspberry, red cherry, red plum

Answer 89

Typically light-bodied Typically unoaked Some techniques give aromas of banana and candy Typically early drinking

Answer 90

Beaujolais

Answer 91

Beaujolais AOC, Beaujolais Villages, Beaujolais Crus

Answer 92

``` Thin skin Low to medium tannin Low acidity High sugar levels Red fruit: strawberry, red plum, cherry Spice: white pepper, licorice ```

Answer 93

Often blended Oaked or unoaked Red or rose wines

Answer 94

Earth Meat Dried fruit Caramel

Answer 95

France Spain Australia

Answer 96

Southern Rhone: - Cotes du Rhone/ Cotes du Rhone Villages - Chateauneuf-du-Pape South France: - Minervois

Answer 97

Rioja Navarra Priorat (Catalunya)

Answer 98

``` Barossa Valley (S Australia) McLaren Vale (S Australia) ```

Answer 99

Medium acidity Medium tannin Red fruit: strawberry, red cherry Black fruit: blackberry, black plum

Answer 100

Moderate to warm

Answer 101

Simple or complex Light- to full-bodied Oaked or unoaked Blended or single varietal

Answer 102

Dried fruit Leather Mushroom

Answer 103

Joven Crianza Reserva Gran Reserva

Answer 104

``` Medium to high acidity High tannin Herbaceous: green bell pepper Herbal: eucalyptus Black fruit: blackberry ```

Answer 105

Blended (CS/Merlot) or single-varietal Full-bodied Often oaked

Answer 106

Leather | Earth

Answer 107

Central Valley

Answer 108

High tannin | Black fruit: blackberry, black plum

Answer 109

Blended or single varietal Full-bodied Often oaked

Answer 110

High acidity Medium tannin Red fruit: strawberry, raspberry, red cherry

Answer 111

Blended or single varietal Medium- to full-bodied Takes on strong flavours from oak: coffee, chocolate, smoke

Answer 112

Western Cape (Cape Blends - CS/Merlot)

Answer 113

High acidity Floral: blossom Green fruit: apple, pear Citrus fruit: lemon

Answer 114

Dry Light-bodied Unoaked Early drinking

Answer 115

North-West: Gavi (Piemonte)

Answer 116

High acidity Green fruit: apple, pear Citrus fruit: lemon Stone fruit: peach

Answer 117

Dry or sweet Medium-bodied Unoaked Usually early drinking, but has v.g./outstanding examples that can age

Answer 118

North-East: Soave, Soave Classico, Recioto di Soave (Veneto)

Answer 119

A winemaking technique where the grapes following harvest are dried indoors to concentrate their sugars, acid, tannin, flavours. Widely used in the Veneto region.

Answer 120

Honey | Almond

Answer 121

High acidity Green fruit: apple, pear Citrus fruit: lemon Herbal: fennel

Answer 122

Dry Medium-bodied Unoaked Usually early drinking, but has v.g./outstanding examples that can age

Answer 123

Honey | Nuts

Answer 124

Central Italy: Verdicchio dei Castelli di Jesi (Marche)

Answer 125

Medium acidity Stone fruit: peach Tropical fruit: melon, mango

Answer 126

``` Dry Medium- to full-bodied Oaked or unoaked Can be aged on lees Usually early drinking, but has v.g./outstanding examples that can age ```

Answer 127

Honey | Nuts

Answer 128

Southern Italy: Fiano di Avellino (Campania)

Answer 129

``` High acidity High tannin Red fruit: red cherry, red plum Floral: rose, violet Herbal: dried herbs ```

Answer 130

Typically single varietal Typically full-bodied Oak maturation is common

Answer 131

Mushroom Tobacco Leather

Answer 132

North-West: Barbaresco, Barolo (Piemonte)

Answer 133

High acidity Low to medium tannin Red fruit: red cherry, red plum Spice: black pepper

Answer 134

Typically single varietal Simple or complex Oaked or unoaked Can be for early drinking, but very good or outstanding examples can age

Answer 135

North-West: Barbera d'Asti (Piemonte)

Answer 136

High acidity Low to medium tannin Red fruit: red cherry, red plum

Answer 137

Often blended (local varieties) Light- to full-bodied Appassimento method sometimes used Can be drunk early but v.g./outstanding examples can age

Answer 138

North-East: Valpolicella, Valpolicella Classico (Veneto) | Appassimento: Amarone della Valpolicella, Recioto della Valpolicella (Veneto)

Answer 139

High acidity High tannin Red fruit: red cherry, red plum Herbal: dried herbs

Answer 140

Often blended (local and international varieties) Medium- to full-bodied Often oaked Can be drunk early but v.g./outstanding examples can age

Answer 141

Central Italy: Chianti, Chianti Classico, Chianti Classico Riserva, Brunello di Montalcino (Tuscany)

Answer 142

Classico - wine made in historic centre of a region (often in hilliest part, wines are more concentrated in flavour) Riserva - wine that has been aged for at minimum number of months before release

Answer 143

Medium acidity High tannin Black fruit: black plum, black cherry

Answer 144

Blended or single-varietal Oaked or unoaked Typically early drinking

Answer 145

Central-East Italy: Montepulciano d'Abruzzo (Abruzzo)

Answer 146

Catalunya Rioja Ribera del Duero