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Wine > Grapes and Regions > Flashcards

Grapes and Regions Flashcards

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1
Q

Pinot Noir characteristics

A

Thin skin
Low to medium tannin
High acidity
Red fruit: strawberry, red cherry, raspberry

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2
Q

Pinot Noir climate

A

Cool to moderate

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3
Q

Pinot Noir countries/states

A 
France
Oregon
California
South Africa
Australia
New Zealand
Chile
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4
Q

Pinot Noir notable Burgundy regions

A

Cote d’Or

  • Cote de Nuits: Gevrey-Chambertin, Nuits-Saint-Georges
  • Cote de Beaune: Pommard, Beaune
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5
Q

Labelling conventions for Burgundy wines

A

Grand Cru>Premier Cru>Villages>Bourgogne AOC

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6
Q

Pinot Noir notable California regions

A

Sonoma
Carneros
Santa Barbara County

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7
Q

Pinot Noir notable Chilean regions

A

Casablanca Valley

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8
Q

Pinot Noir notable South African regions

A

Walker Bay

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9
Q

Pinot Noir notable Australian regions

A

Victoria:
Yarra Valley
Mornington Peninsula

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10
Q

Pinot Noir notable NZ regions

A

Martinborough
Malborough
Central Otago

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11
Q

Zinfandel/Primitivo characteristics

A

Ripens unevenly
High sugar levels
Medium to high tannin
Medium to high acidity
Red: black fruit (blackberry, black plum), dried fruit (raisin, prune), oak (vanilla, coffee)
Rose: red fruits (strawberries, raspberries)

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12
Q

Zinfandel/Primitivo climate

A

Warm

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13
Q

Zinfandel/Primitivo winemaking

A

Rose and red wines

Red wines often oaked

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14
Q

Zinfandel/Primitivo tertiary characteristics

A

Earth

Meat

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15
Q

Zinfandel/Primitivo countries/states

A

California

Italy

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16
Q

Zinfandel/Primitivo notable Italy regions

A

Puglia

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17
Q

Riesling characteristics

A

High acidity
Susceptible to botrytis/noble rot
Aromatic variety
Fruit characteristics vary according to level of ripeness

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18
Q

Riesling winemaking

A

Many harvest options
Dry to sweet wines
Light to full bodied
Unoaked

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19
Q

Riesling climate

A

Cool to moderate

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20
Q

Riesling tertiary characteristics

A

Honey

Petrol (gasoline)

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21
Q

Riesling countries

A

Germany
France
Australia

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22
Q

Riesling Germany regions

A

Mosel
Rheingau
Pfalz

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23
Q

Riesling French regions

A

Alsace

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24
Q

Riesling Australian regions

A

Clare Valley

Eden Valley

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25
Q

Germany Riesling (sweet wine) PDO labelling terms

A

Qualitatswein

Pradikatswein

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26
Q

Germany six Pradikat categories (from lowest sugar to highest)

A 
Kabinett
Spatlese
Auslese
Eiswein - frozen
Beerenauslese (BA) - noble rot
Trockenbeerenauselese (TBA) - noble rot
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27
Q

English translation for Trocken

A

Dry

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28
Q

English translation for Halbtrocken

A

Medium-dry

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29
Q

Chenin Blanc characteristics

A 
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)
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30
Q

Chenin Blanc climate

A

Cool, moderate warm (versatile)

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31
Q

Chenin Blanc winemaking

A 
Many harvest options
Dry to sweet
Oaked or unoaked
Single varietal or blended
Can be used to make sparkling wine
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32
Q

Chenin Blanc tertiary characteristics

A

Dried fruit
Honey
Nuts

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33
Q

Chenin Blanc countries

A 
France
South Africa (nb most widely planted white grape)
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34
Q

Chenin Blanc French regions

A

Vouvray (Loire Valley)

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35
Q

Chenin Blanc South Africa regions

A

Western Cape

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36
Q

Semillon charactersitics

A

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

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37
Q

Semillon climate

A

Moderate to warm

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38
Q

Semillon winemaking

A 
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
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39
Q

Semillon tertiary characteristics

A

Dried fruit
Honey
Nuts

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40
Q

Semillon countries

A

France

Australia

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41
Q

Semillon French regions

A

Bordeaux

- Sauternes (sweet wine)

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42
Q

Semillon Australia regions

A 
Hunter Valley (NSW)
Barossa Valley (South Australia)
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43
Q

Furmint characteristics

A

High acidity

Susceptible to bortytis/noble rot

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44
Q

Furmint climate

A

Moderate

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45
Q

Furmint winemaking

A

Dry to sweet

Unoaked or oaked

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46
Q

Furmint countries

A

Hungary

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47
Q

Furmint Hungary regions

A

Tokaj

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48
Q

Furmint tertiary characteristics

A

Dried fruit
Caramel
Nuts

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49
Q

Tokaji Aszu sugar measurement

A

Puttonyos

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50
Q

Chardonnay characteristics

A

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)

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51
Q

Chardonnay climate

A

Cool, moderate, warm

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52
Q

Chardonnay winemaking

A

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

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53
Q

Chardonnay tertiary characteristics

A

Hazelnut

Mushroom

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54
Q

Chardonnay countries/states

A 
France
Australia
California
Oregon
South Africa
New Zealand
Chile
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55
Q

Chardonnay Californian regions

A

Carneros
Sonoma
Napa Valley
Santa Barbara County

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56
Q

Chardonnay Australia regions

A 
South, South-Eastern Australia:
Adelaide Hills
Yarra Valley
Western Australia:
Margaret River
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57
Q

Chardonnay French regions

A 
Chablis
Cote d'Or
- Meursault
- Puligny-Montrachet
Maconnais
- Macon
- Pouilly Fuisse

South France

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58
Q

Chardonnay NZ regions

A

Malborough

Hawke’s Bay

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59
Q

Chardonnay Chile regions

A

Casablanca Valley

Central Valley

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60
Q

Chardonnay South Africa regions

A

Western Cape

Walker Bay

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61
Q

Sauvignon Blanc characteristics

A 
High acidity
Aromatic variety
Herbaceous
Floral
Fruit (green, citrus, tropical)
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62
Q

Sauvignon Blanc climate

A

Cool to moderate

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63
Q

Sauvignon Blanc winemaking

A 
Typically dry
Light- to medium-bodied
Typically unoaked
Typically single varietal, but sometimes blended (e.g. Semillon)
Typically early drinking
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64
Q

Sauvignon Blanc countries

A 
France
NZ
South Africa
Australia
California
Chile
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65
Q

Sauvignon Blanc French regions

A

Bordeaux

  • Graves
  • Pessac-Leognan

South France (Loire Valley)

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66
Q

Sauvignon Blanc Californian regions

A

Napa Valley

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67
Q

Sauvignon Blanc NZ regions

A

Malborough

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68
Q

Sauvignon Blanc Australia regions

A

Margaret River

Adelaide Hills

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69
Q

Sauvignon Blanc Chile regions

A

Casablanca Valley

Central Valley

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70
Q

Sauvignon Blanc South Africa regions

A

Constantia

Elgin

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71
Q

Pinot Grigio/Pinot Gris characteristics

A 
Medium to high acidity
Pinot Grigio:
- Dry
- High acidity
- Light-bodied
- Simple

Pinot Gris:

  • Dry, off-dry or medium
  • Medium acidity
  • Full-bodied
  • Complex
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72
Q

Pinot Grigio/Pinot Gris climate

A

Cool to moderate

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73
Q

Pinot Grigio/Pinot Gris winemaking

A

Two key styles (grigio/gris)

Typically unoaked

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74
Q

Pinot Grigio/Pinot Gris tertiary characteristics

A

Honey

Ginger

75
Q

Pinot Grigio/Pinot Gris countries

A

France

Italy

76
Q

Pinot Grigio Italy regions

A 
Veneto IGT (delle Venezie DOC)
Friuli-Venezia Giulia
77
Q

Pinot Gris France regions

A

Alsace

78
Q

Alsace labelling

A

Grand Cru
Vendange Tardives (VT)
Alsace AOC

79
Q

Gewurtzraminer characteristics

A 
Low to medium acidity
Aromatic variety
Floral (roses)
Stone fruit (peach, apricot)
Tropical fruit (lychee)
80
Q

Gewurtzraminer climate

A

Cool to moderate

81
Q

Gewurtzraminer winemaking

A

Dry to sweet
Full-bodied
Typically unoaked

82
Q

Gewurtzraminer tertiary characteristics

A

Honey

Dried fruit

83
Q

Gewurtzraminer region

A

Alsace AOC

84
Q

Viognier characteristics

A 
Low to medium acidity
High alcohol
Aromatic variety
Floral (blossom)
Stone fruit (peach, apricot)
85
Q

Viognier climate

A

Moderate

86
Q

Viognier winemaking

A

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

87
Q

Viognier French regions

A

Condrieu (Northern Rhone)

88
Q

Albarino characteristics

A 
High acidity
Citrus fruit (lemon, grapefruit)
Stone fruit (peach, apricot)
89
Q

Albarino climate

A

Moderate

90
Q

Albarino winemaking

A 
Typically dry
Medium-bodied
Oaked or unoaked
Single varietal
Typically drunk early
91
Q

Albarino Spanish regions

A

Rias Baixas DO

92
Q

Merlot characteristics

A

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)

93
Q

Merlot Climate

A

Moderate to warm

94
Q

Merlot winemaking

A 
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
95
Q

Merlot tertiary characteristics

A

Dried fruit

Tobacco

96
Q

Merlot countries/states

A 
France
California
Chile
South Africa
Australia
NZ
97
Q

Merlot French regions

A

Bordeaux (Bordeaux Superieur), right bank wines Merlot dominated

  • Saint-Emillion
  • Pomerol
98
Q

Merlot Californian regions

A

Napa Valley

Sonoma

99
Q

Merlot Chile regions

A

Central Valley

100
Q

Merlot South Africa regions

A

Stellenbosch

101
Q

Merlot Australia regions

A

Margaret River

102
Q

Cabernet Sauvignon characteristics

A 
Thick skin
High acidity
High tannin
Black fruit
Herbaceous
103
Q

Cabernet Sauvignon climate

A

Moderate to warm

104
Q

Cabernet Sauvignon winemaking

A 
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
105
Q

Cabernet Sauvignon tertiary characteristics

A

Dried fruit
Earth
Forest Floor

106
Q

CS countries/states

A 
France
California
South Africa
NZ
Australia
Chile
107
Q

CS French regions

A

Bordeaux

  • Medoc
  • Haut-Medoc: Margaux, Pauillac
  • Graves: Pessac-Leognan

South France

108
Q

CS South African regions

A

Stellenbosch

109
Q

CS Australia regions

A

Margaret River

Coonawarra

110
Q

CS Chile regions

A

Central Valley - Maipo Valley, Colchagua Valley

111
Q

CS California regions

A

Napa Valley - Calistoga, Rutherford, Oakville

Sonoma

112
Q

CS NZ regions

A

Hawke’s Bay

113
Q

Syrah/Shiraz characteristics

A 
Thick skin
Medium to high tannin
Medium to high acidity
Black fruit
Spice
(most ripe produces licorice)
114
Q

Syrah/Shiraz climate

A

Moderate to warm

115
Q

Syrah/Shiraz winemaking

A

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

116
Q

Syrah/Shiraz tertiary characteristics

A

Dried fruit
Leather
Meat
Earth

117
Q

Syrah/Shiraz countries

A

France

Australia

118
Q

Syrah/Shiraz French regions

A

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

119
Q

Syrah/Shiraz Australian regions

A

South Eastern Australia

  • Barossa Valley (S Australia)
  • Hunter Valley (NSW)
120
Q

Gamay characteristics

A

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

121
Q

Gamay climate

A

Moderate

122
Q

Gamay winemaking

A

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

123
Q

Gamay French regions

A

Beaujolais

124
Q

Gamay Beaujolais labelling

A

Beaujolais AOC, Beaujolais Villages, Beaujolais Crus

125
Q

Grenache/Garnacha characteristics

A 
Thin skin
Low to medium tannin
Low acidity
High sugar levels
Red fruit: strawberry, red plum, cherry
Spice: white pepper, licorice
126
Q

Grenache/Garnacha climate

A

Warm

127
Q

Grenache/Garnacha winemaking

A

Often blended
Oaked or unoaked
Red or rose wines

128
Q

Grenache/Garnacha tertiary characteristics

A

Earth
Meat
Dried fruit
Caramel

129
Q

Grenache/Garnacha countries

A

France
Spain
Australia

130
Q

Grenache/Garnacha French regions

A

Southern Rhone:

  • Cotes du Rhone/ Cotes du Rhone Villages
  • Chateauneuf-du-Pape

South France:
- Minervois

131
Q

Grenache/Garnacha Spanish regions

A

Rioja
Navarra
Priorat (Catalunya)

132
Q

Grenache/Garnacha Australian regions

A 
Barossa Valley (S Australia)
McLaren Vale (S Australia)
133
Q

Tempranillo characteristics

A

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

134
Q

Tempranillo climate

A

Moderate to warm

135
Q

Tempranillo winemaking

A

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

136
Q

Tempranillo tertiary characteristics

A

Dried fruit
Leather
Mushroom

137
Q

Labelling for ageing in Spain (youngest to oldest)

A

Joven
Crianza
Reserva
Gran Reserva

138
Q

Carmenere characteristics

A 
Medium to high acidity
High tannin
Herbaceous: green bell pepper
Herbal: eucalyptus
Black fruit: blackberry
139
Q

Carmenere climate

A

Warm

140
Q

Carmenere winemaking

A

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

141
Q

Carmenere tertiary characteristics

A

Leather

Earth

142
Q

Carmenere Chilean regions

A

Central Valley

143
Q

Malbec characteristics

A

High tannin

Black fruit: blackberry, black plum

144
Q

Malbec climate

A

Warm

145
Q

Malbec winemaking

A

Blended or single varietal
Full-bodied
Often oaked

146
Q

Malbec Argentinian regions

A

Mendoza

147
Q

Pinotage characteristics

A

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

148
Q

Pinotage climate

A

Warm

149
Q

Pinotage winemaking

A

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

150
Q

Pinotage South African regions

A

Western Cape (Cape Blends - CS/Merlot)

151
Q

Cortese characteristics

A

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

152
Q

Cortese winemaking

A

Dry
Light-bodied
Unoaked
Early drinking

153
Q

Cortese Italian regions

A

North-West: Gavi (Piemonte)

154
Q

Garganega characteristics

A

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

155
Q

Garganega winemaking

A

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

156
Q

Garganega Italian regions

A

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

157
Q

What is appassimento?

A

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

158
Q

Garganega tertiary characteristics

A

Honey

Almond

159
Q

Verdicchio characteristics

A

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

160
Q

Verdicchio winemaking

A

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

161
Q

Verdicchio tertiary characteristics

A

Honey

Nuts

162
Q

Verdicchio Italian regions

A

Central Italy: Verdicchio dei Castelli di Jesi (Marche)

163
Q

Fiano characteristics

A

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

164
Q

Fiano winemaking

A 
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
165
Q

Fiano tertiary characteristics

A

Honey

Nuts

166
Q

Fiano Italian regions

A

Southern Italy: Fiano di Avellino (Campania)

167
Q

Nebbiolo characteristics

A 
High acidity
High tannin
Red fruit: red cherry, red plum
Floral: rose, violet
Herbal: dried herbs
168
Q

Nebbiolo winemaking

A

Typically single varietal
Typically full-bodied
Oak maturation is common

169
Q

Nebbiolo tertiary characteristics

A

Mushroom
Tobacco
Leather

170
Q

Nebbiolo Italian regions

A

North-West: Barbaresco, Barolo (Piemonte)

171
Q

Barbera characteristics

A

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

172
Q

Barbera winemaking

A

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

173
Q

Barbera Italian regions

A

North-West: Barbera d’Asti (Piemonte)

174
Q

Corvina characteristics

A

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

175
Q

Corvina winemaking

A

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

176
Q

Corvina Italian regions

A

North-East: Valpolicella, Valpolicella Classico (Veneto)

Appassimento: Amarone della Valpolicella, Recioto della Valpolicella (Veneto)

177
Q

Sangiovese characteristics

A

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

178
Q

Sangiovese winemaking

A

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

179
Q

Sangiovese Italian regions

A

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

180
Q

Italian labelling of Classico and Riserva

A

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

181
Q

Montepulciano characteristics

A

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

182
Q

Montepulciano winemaking

A

Blended or single-varietal
Oaked or unoaked
Typically early drinking

183
Q

Montepulciano Italian regions

A

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

184
Q

Tempranillo Spanish regions

A

Catalunya
Rioja
Ribera del Duero

Wine (3 decks)

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