Grapes and wines Flashcards
Touriga Nacional
Thick-skinned red grape from Portugal that makes full-bodied red wines with aging potential and is a blending grape in Port.
DOC Douro, Dao, Bairrada and Alentejo
Touriga Franca
A red grape from Portugal used for red wines and is a blending grape in Port.
DOC Douro
Tinta Roiz
Also known as Tempranillo
DOC Douro & Dao
Tinta Barocca
Tinta Barroca (sometimes Tinta Barocca) is one of the most common red-wine varieties in the Douro Valley of northern Portugal.
Tinta Cão
One of the top five grape varieties used in the production of quality Port in the Douro Valley.
Jaen
Portuguese name for Mencía, it only grows in Spain and Portugal on the Iberian peninsula. Moderate climate grape. Fresh fruit, medium to high acid, a little herbaceous.
Regions (as Jaen): DOC Dao
Mencía
Also known as Jaen in Portugal, it only grows in Spain and Portugal on the Iberian peninsula. Moderate climate grape. Fresh fruit, medium to high acid, a little herbaceous.
Regions (as Mencia): DO Bierzo
Loureiro
One of the major grapes used in the wines of the northern Portuguese wine region Vinho Verde.
Can have a slight sparkling sensation. Usually low alcohol & off dry. If a sub-region or quality labelling term is used - it can be up to 14%.
DOC Vino Verde
Arinto
One of the major grapes used in the wines of the northern Portuguese wine region Vinho Verde and also Alentejo. Produces exceptional, age-worthy whites with the ability to evolve over 7 or more years; revealing flavors of beeswax and nuts.
Alfrocheiro
Alfrocheiro is a red Portuguese wine grape variety planted primarily in the Dão DOC and Bairrada DOC. The grape is known for the deep coloring it can add to wine blends, intense blackberry and strawberry.
DOC Dao, DOC Bairrada
Encruzado
A rare Portuguese white wine with exceptional quality and ability to be aged in oak, giving it a similar taste to white Burgundy; it shows a distinct, slatey minerality. Ranges from light & fresh to rich & barrel fermented
DOC Dao
Aragones
The name for Tempranillo in Alentejo
Trincadiera
Rich in colour, with good acidity and rarely an excess of alcohol, Trincadeira (as it’s known in the Alentejo) it is drought-tolerant, spicy red berry flavors, medium tannin.
Properly ripened, it has vibrant raspberry fruit tempered by herby, peppery, spicy, floral complexity, and it can age well.
Alicante Bouschet
Grown in Alentejo. Has both red skins and red flesh, known as a teinturier. High in color and tannins, used in blends.
Created when French botanist, Henri Bouschet, crossed Grenache with Petit Bouschet.
Antão Vaz
Antão Vaz is a popular white grape in the hot region of Alentejo in Portugal because it is highly resistant to drought and disease. This is a grape that was made for hot and dry regions, and therefore has become the star of Alentejo. The grape is a genetic cross between a white and a red Portuguese grape, Cayetana blanca and João Domingos, respectively, the latter of those being extinct in Portugal.
Roupeiro
Considered to be the oldest white grape variety in Portugal, Roupeiro is the most planted white grape variety in the Alentejo and is the basis of Alentejo white wines.
Baga
Baga is a dark-skinned grape variety used to make red wines in the central coast of Portugal. It is particularly prevalent in the Bairrada DO in the Beiras region, where Baga vines far outnumber those of any other red wine variety.
It is late ripening, small, thick-skinned berries, deep in color, high tannins
When underripe - can be high acid and astringent tannins. When picked later it has richer black fruit flavors.
It requires gentler crushing & maceration, plus blending give softer wines.
Bical
Bical is a white Portuguese wine grape planted primarily in the Bairrada region. It can produce high acid wines and is often used in sparkling wine production
Maria Gomes
A top white grape in Portugal known in Barriada as Maria Gomez. Wines deliver high intensity floral aromas and medium body. This variety is known to produce wines with a spicy aromatic character, though often with delicate exotic fruity notes.
Mauzac
Mauzac or Mauzac blanc a white variety of grape used for wine, of the species Vitis vinifera. It is mainly grown in the Gaillac and Limoux regions in the southwest of France.
Maccabeu
Grown in Roussillon. Macabeo, also called Viura or Macabeu, is a white variety of wine grape. It is widely grown in the Rioja region of northeastern Spain, the Cava producing areas south of Barcelona, and the Languedoc-Roussillon region of France.
Regions: Cote du Roussillon and Cava DO
Clariette
A white grape variety grown in the Southern Rhone, Languedoc and Provence. Clairette is one of southern France’s oldest grape varieties, typical of the Mediterranean region. The vine is well adapted to dry, infertile limestone soils.
Clairette can be vinified on its own or blended with other grape varieties. The grapes produce a fruity wine, high in alcohol content and low in acidity. The finish is slightly bitter. As the wine maderises (oxidises) quickly, it is best drunk within the first year.
Rolle
A white grape variety found in Cote de Provence. Also known as Vermentino. Aromas and flavors of fresh grass, almonds and citrus fruits are common. Because it ripens late, the Vermentino grape needs a warm climate and can be grown only in regions which get plenty of sunshine.
Verdejo
Verdejo is a white variety of wine grape that has long been grown in the Rueda region of Spain.
Verdejo makes subtle, light-bodied, medium to high-acid wines with melon and peach flavors. It can be made in a richer style with lees stirring and/or barrel fermentation.
Mazuelo
Mazuelo, or more widely known as Carignan in France is cultivated in Rioja, where it is blended with Tempranillo.
Gives acidity tannin & color. Ideal blend for Tempranillo. Blended with Granacha in Priorat.
Viura
Also called Macabeo, it is widely grown in the Rioja region of northeastern Spain and the Cava producing areas south of Barcelona. It can be made in an unoaked style with subtle herb and spiced aromas. Traditionally it is a heavily oaked white Rioja.
Regions: DOCa Rioja, DOC Navarra
Graciano
Graciano is a Spanish red wine grape that is grown primarily in Rioja. Challenging to grow, but thrives in warm, arid climates. Concentrated black fruit, acidity and tannins. The wine produced is characterized by its deep red color, strong aroma and ability to age well.
Ull de Llebre
The name for Tempranillo in Catalunya / Penedes DOC
Merseguera
Primarily in Valencia. Merseguera is rarely used to make single-variety wines, as it lacks the varietal character and is best used in blends. the variety is very tolerant of warm, dry climates. It is able to grow efficiently in poor soils and still produce substantial yields.
Arien
Spain’s most widely planted grape is primarily used for brandy, save for a few producers who have revitalized the drought-resistant old bush vines for winemaking.
Regions: La Mancha, Valpenedes
Cencibel
One of the many synonyms for Tempranillo used in the La Mancha / DOC Valpanedes.
Tempranillo
Widely grown in north and central Spain. Early budding & early ripening. Medium acidity. Needs warmth and diurnals to ripen and maintain acidity. Semi-carbonic maceration creates a strawberry-scented Joven. Can also create a concentrated oaked blend with Granacha, Graciano, Carnena or Cab / Merlot.
Toro: Blended with Grancha for Joven
Ribera El Duero: Blended with Cab Sauv, Malbec & Merlot
Rioja: Granacha, Mazuelo, Graciano
Navarra: Cab Sauv & Merlot
Garnacha Tinta
Spanish name for Grenache. Sweet, high in alcohol, full-bodied, medium tannins and red fruit. It is widely used for rosados - particularly in Navarra. Important in Priorat and Catalyuad/ Carinena where there are old vines that create more concentrated wines, deeply colored & black fruit.
It is also grown in Rioja Oriental and Toro (Joven’s) where it is blended with Tempranillo.
Regions: Rioja, Navarra, Priorat, Catalyuad / Carinena, Toro
Monastrell
Spanish name for Mourvèdre. Thick skinned and drought tolerant. Needs hot sunny conditions to ripen.
Deep color, high tannin, high alcohol, low to medium acidity.
Ripe blackberry
Regions: Yecla and Jumilla.
Albariño
Northwest corner of Spain in Rias Baixas. Thick-skinned & able to resist fungal disease. Alvarinho in Portugal.
High acid. Citrus & stone fruit flavors.
Can be made in a richer style.
Alvarinho
Portugese name for Albariño. Important in the slightly fizzy, high acid, low alcohol and off-dry wines. Vinho Verde Alvarinho is made from 100% Alvarinho in Monção & Melgaço. Higher alcohol 11.5 - 14.5% and riper more tropical aromas.
Piquepoul
Important in Piquepoul de Pinet. High acid. Green fruit and citrus flavors.
Grenache Blanc
Dry wines. Soft peachy fruitiness. Full body and low acidity. Tend to oxidize. Blended with other Southern France grapes or Rhone varieties.
Regions: Languedoc
Carignan or Cariñena
Carignan is a red grape variety of Spanish origin that is more commonly found in Languedoc-Roussillon, Spain and around the world
High tannin, acidity and color. Can lack fruit or finesse. Old vine Carignan in poor soil can produce quality wines.
Regions: Languedoc, Calatauyd & Carinena (old vines), Priorat (old vines)
Mourvèdre
Grown in Southern Rhone and France. It is the “M” in the Rhône / GSM blend. Needs warmest sites to ripen.
In Southern France it adds richness, color and complexity. In Southern Rhone it supports Grenache.
Known as Monastrell in Spain.
REGIONS: Languedoc & Bandol
Cote du Rhone Village, Chateauneuf-du-pape
Cinsault
Cinsault is especially important in Languedoc-Roussillon. It is also widely used for rosé wines and to add red fruit flavors to red blends.
In Southern Rhone it is a minor grape adding red fruit flavors to red blends and is blended with Grenache for fruity rose’s.
REGIONS: Languedoc
Tavel
Bourboulenc
Bourboulenc is a popular white wine grape varietal that is used mostly as a blending grape in the production Chateauneuf du Pape Blanc. The addition of Bourboulenc provides floral, citrus, and occasionally smoky notes.
Grenache
Dominates red wines of Southern Rhone where it is the most widely planted. Produces concentrated spiced red fruit, but can become baked and jammy in hot years. In Southern France in Languedoc and Rousillon it is blended with Carignan, Syrah, Cinsault, and some Mourvedre. Here it tends to be spicy and perfumed of local herbs.
In Australia old bush vines create concentrated, ripe wines, with red berries and peppery spice.
Whole bunch fermentation
Various fermentation vessels
Gentle cap managment
Usually drained off skins versus macerated
Usually matured in old oak
Regions: Languedoc
Southern Rhone: Cotes du Rhone, Cotes du Rhone Villages, Chateaunef-du-Pape, Tavel, Lirac, Gigondas, Vacqueyras
Australia: Barossa Valley, McLaren Vale
Marsanne and Roussane
Grown in the Northern Rhone and Southern Rhone. Usually blended together.
Marsanne has richness and weight.
Roussane has acidity and perfumed fruit.
Can age well and develop hazeulnut aromas.
Regions: Saint-Joseph (white wines), Hermitage & Crozes-Hermitage (15% blended w/ Syrah)
Viognier
Full-bodied white wine with perfumed aromas of blossom and apricots. Flavors of stone fruit. Low acidity and high alcohol.
Does not develop aromas until very late in the season when they have a high level of sugar ripeness. Needs careful handling to not develop an overtly oily character.
Regions: Grown in Northern Rhone where it is largely blended with Syrah or as a varietal. Blended in Southern Rhone and Southern France. Small plantings in Chile.
Cote Rotie, Condrieu, Cotes du Rhone, Cotes du Rhone Village, Chateauneuf-du-Pape blanc, Languedoc, Bio Bio valley & Itata valley.
Syrah
Small with thick, darkly colored skins. DOES NOT ripe in very cool climates.
Ranges from medium-bodied with pepper and black fruit to full-bodied with very ripe black fruit and licorice. Fruit, tannin & color enable it to age.
It is especially important in Northern Rhone where it can have simple black fruit & herbaceous w/ gripping tannins. South-facing slopes are fuller bodied with berry and pepper, meat and leather with age. Cote Rotie, Saint-Joseph, Hermitage, Crozes-Hermitage, Coronas.
In Southern Rhone, it is a blending partner with Grenache and Mourvedre.
In Languedoc & Roussillon it blended with Grenache, Mourvedre, Carignan and Cinsault. Results in riper flavors and tannins.
Other regions: Spain - La Mancha
Chile - Elqui & Colchagua, Aconcagua, Casablanca, Cachapoal Valley
South Africa - Stellenbosch, Paarl, Swartland, Robertson, Elgin, Elim
New Zealand - Hawke’s Bay, Auckland
Washington - Columbia Valley, Southern Oregon
California - Saint Helena, Calistoga, Mendocino, Monterey, Paso Robles AVA, Santa Ynez Valley
Shiraz
The Australian term for Syrah.
Hot regions - Hunter Valley and (old vine) Barossa Valley - soft, earthy, spicy styles with concentrated black fruit.
Cooler regions - Geelong and Heathcote - produce leaner peppery styles, firmer structure, fresher fruit.
Other regions: Eden Valley
Clare Valley - fragrant powerful & structured
McLaren Vale - Old vine
Coonawarra - terra rosa
Yarra Valley - lighter body than warm region
Goulburn Valley
Great Southern region - Elegant & peppery
South Africa - Constantia
Cabernet Franc
Herbaceous or stalky flavors when unripe. When ripe can contribute vibrant fruit and floral notes to a blend or as a varietal. Prefers well-drained warm soils.
Important examples are grown in Bordeaux, where it contributes to Cabernet Sauvignon and Merlot blends, and Loire where it makes early drinking and age worthy reds and rose blends. Cabernet Franc is the parent grape of both Merlot and Cabernet Sauvignon.
Regions:
Bordeaux blends: Saint-Emilion, Medoc and Graves.
Easy drinking, lighter bodied & served chilled: Bourgueil, Chinon
Age worthy: Saumur, Saumur-Champigny (violets, fuller-bodied, tannic)
Rose de Loire
Cabernet d’Anjou - med dry to med sweet & blended with Cabernet Sauvignon
Rose d’Anjou - less sweet and blended with Grolleau
Gamay
Most important variety in Beaujolais. Also grown in Loire’s Touraine and Anjou. In Loire it makes fruity, early drinking wines.
Grolleau
High-yielding red French wine grape variety that is grown primarily in the Loire Valley of France. Often blended with Cabernet Franc and other local varieties.
Predominant grape in Rose d’Anjou or blended in the rose wines of Touraine.
Ripens reliably and relatively early in the cool climate. The name is derived from the French word grolle, meaning “crow” and is said to reflect the deep black berries of the Grolleau vine.
Aligote
A white grape that produces neutral wines with high acidity. Capable of making high-quality wines where it can reach full ripeness.
Grown in Burgundy.
Petit Manseng
Petit Manseng is a white wine variation of the black Manseng grape, and it gets its name from its small berries.
It grows in Southwest France and in Juracon it makes complex sweet wines with high acid. The grapes undergo passerillage and have pronounced apricot, grapefruit and spicy notes from new oak.
Schiava
Grown in northeast Italy in Alto Adige, it makes light and fruity wines for the Alto Adige DOC. Low to medium tannin, raspberries and plums.
Teroldego
One of the most planted red varieties in northeast Italy in Trentino where it grows mid-slope and on the valley floor. It has a deep color, medium to high-tannin, high acidity, medium to full body, and black fruit. Matured in oak and the best examples can age.
Most wines are labeled Trentino DOC.
Friulano
A white grape native to northeast Italy and grown in Friuli-Venezia Gulia. It has medium to high acid, medium body, pear, red apples and herbs. Often mistaken for Sauvignon Blanc. Collio DOC and Collio Orientali DOC.
Garganega
Italian white grape grown in northeast Italy where it is the main grape in the Soave region. Sometimes blended with other varieties, it produces wines that are medium bodied, with notes of pears, red apple, stone fruit and white pepper. With age, they can gain almonds and honey.
Soave DOC - wines using grapes from the whole region
Soave Classico DOC - wines w/ grapes from the original classified area
Recioto di Soave DOCG - Sweet white wine in the passito method
Corvina
A native red Italian grape that is grown in northeast Italy in Valpolicella. It has moderate color, low to medium tannins and high acid. It’s often blended with local varieties to add color and tannins. It makes fruity, light tannin red cherry wines that are rarely oaked and ready to drink immediately. Valpolicella Classico DOC & Valpolicella DOC.
It is also semi-dried using the passito method to make Amarone della Valpolicella, a dry or off-dry wine high in alochol, medium to high tannins with intensely concentrated redberry and spice.
Receito della Valpolicella DOCG are so sweet fermentation stops naturally. The sweet wine has intense fruit, medium to high alcohol, full body and medium to high tannins.
The Ripasso method combines semi-dried unpressed skins with dry still valpolicella. The wine is medium to full bodied, high tannins and flavors of stewed red cherries and plums. Valpolicella Ripasso DOC
Nebbiolo
An important grape in Piemonte. Nebbiolo is a full-bodied red wine more famously known by the two production regions of Barolo and Barbaresco in Piedmont, Italy. Nebbiolo wines are translucent (like Pinot!) and have a delicate smell of sour cherries, herb and dried flowers paired with the power of high acid and high tannin.
Regions: Barolo DOCG & Barbaresco DOCG
In Barolo it is aged must be aged for a minimum of 38 months, 18 months in wood. In Barbaresco, it must be aged for 26 months, minimum 9 months in wood.
Barbera
Grown in northwest Italy in Piemonte. Late ripening, medium to deep color, low to medium tannins, high acidity, red cherries and plums, and sometimes black pepper. Can be drunk young.
Regions:
Barbera d’ Asti DOCG and Barbera d’Alba DOC
In Barolo, Barbera is labeled with the generic Alba DOC or Langhe DOC.
Dolcetto
Also widely planted in northwest Italy in Piemonte. Dolcetto ripens earlier than Nebbiolo & Barbera. It is deep purple, medium to high tannins, medium acidity, black plums, red cherries and dried herbs. It can be on the coolest sites.
Regions:
Dolcetto d’Alba DOC - Many of the finest wines
In Barolo, Dolcetto is labeled with the generic Alba DOC or Langhe DOC.
Cortese
Cortese is a speciality grape of Piemonte’s Gavi. The wines are pale, light-bodied, high acid and aromas/flavors of citrus, green apples and pears.
Vines are grown in hills where altitude and sea breezes allows for a long, slow ripening. Winemakers practice protective winemaking, cool fermentation in stainless steel. Some use old oak vessels for fermentation & lees stirring to add complexity.
Regions:
* Gavi DOCG
* Cortese di Gavi DOCG
* Gavi di Gavi DOCG
Most is ready to drink. Best can age in bottle
Grechetto
The primary grape in Italy’s well-known Orvieto wines from Umbria where it is commonly blended with Trebbiano and other local grapes. Best examples have light body, medium to high acidity, grapefruit and peaches.
Region: Orvieto DOC
Trebbiano
One of the top wine grapes of Italy and France (where it’s called Ugni Blanc). It’s blended with Grechetto in Orvieto DOC and Malvasia in Frascati DOC.
Sagrantino
Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy. It is grown primarily in the village of Montefalco. It is often described as Italy’s most tannic variety, exceeding even Nebbiolo in this respect.
Sagrantino di Montefalco DOCG
Malvasia
Malvasia is a group of wine grape varieties grown historically in the Mediterranean region - but specifically known in Central Italy’s Lazio region, in the Frascati DOC. Here it is blended with Trebbiano for a fresh, unoaked white.
Montepulciano
Montepulciano is the 2nd most planted red grape in Italy (after Sangiovese) and has had a reputation for low-priced juicy “pizza-friendly” red wines.
It’s best known in Abruzzo, Montepulciano d’Abruzzo DOC, which creates wines with high color and tannins, medium acid, black plums and cherries. Many are simple and fruity without oak. The most concentrated examples are matured for a short period in oak.
It is also blended with Sangiovese in Marche’s Conero DOCG.
Montepulciano d’Abruzzo DOC
Conero DOCG
Verdicchio
Found primarily in the Marche of Italy where Verdicchio wines are loved for their high acid, green apples, lemons, and sometimes their fennel and almonds. Many are simple & fruity. Best have greater concentration w/ notes of honey and almonds w/ age.
Verdicchio dei Castelli di Jesi DOC
Fiano
Found in Campania, Fiano produces with medium acid, medium to full body, stone fruit, melons & mango. It is often drunk young, but can be matured in oak and aged, developing wax and honey.
Fiano di Avellino DOCG
Greco
Found in Campania, Greco has more acid and a leaner body than Fiano. It has flavors of green apple, stone fruit and passion fruit. Most are fermented in stainless steel, but some use old oak and lees stirring. The best can age & develop honey and mushrooms.
Greco di Tufo DOCG
Agliciano
The most prestigious black grape in the south, it is grown in Campania and Basilicata. The grape creates wine with a deep color, high acid, and tannin w/ black fruit flavors. It is matured in oak, aged in bottle and develops earthy forest floor notes.
Taurasi DOCG (Campania) and Aglianico del vulture DOC (Basilicata)
Primativo
Also known as Zinfandel, it is grown in Puglia where it’s grown as a large volume wine for Puglia IGT or a higher-end wine that is full-bodied, medium tannin / acid, high alcohol with ripe berry flavors.
Zinfandel
Also known as Primativo, it is also grown in California, where it makes a range of styles. It tends to ripen unevenly, resulting in raisened and underripe grapes.
Raisining can produce full-bodied red wines with a high ABV and some residual sugar. Flavors include: red and black fruits, dried berries and licorice. The herbaceous quality comes from underripe grapes.
Picked early, it is made into rose Zinfandel or white Zinfandel, which are fruity, pale, medium sweet and LOW in alcohol.
BEST AVAs: Lodi & Dry Creek valley
Negroamaro
Negoamaro is a black grape grown in Puglia, where it creates high-quality, full-bodied wines with medium tannins, acidity, high alcohol, baked red and black fruit.
Salice Salentino DOC
It is also grown in large volumes under Puglia IGT.
Nero d’Avola
Nero d’Avola is “the most important red wine grape in Sicily” and is one of Italy’s most important indigenous varieties. Its wines are medium to full-bodied, medium acid, tannins, plums and black cherries.
It can be made in a fruity, early drinking style or be concentrated & complex.
IGT Terre di Sicilia / Terre Siciliane - Large grape volumes
Sicilia DOC - Yields are lowered
Nerello Mascalese
Nerello Mascalese is a light-bodied red wine that primarily grows on the slopes of Mount Etna in Sicily. Despite its rarity, the wine offers amazing value and a taste profile that’s often likened to fine Pinot Noir.
It is blended with Nerello Cappucio to make fragrant, high acid, tannins, sour red cherries, cranberries and raspberries. It sometimes also has dried herb and with age - mushroom aromas.
Etna DOC
Nerello Cappuccio
Nerello Cappuccio is a dark-skinned grape variety from Sicily, most famous for its application in the red wines of Etna and Faro. It is rarely found as a varietal wine, and usually is utilized as a compliment to its cousin Nerello Mascalese, which is more numerous in plantings and considered to be of a higher quality. Together the wines make fragrant, high acid, tannins, sour red cherries, cranberries and raspberries. It sometimes also has dried herb and with age - mushroom aromas.
Etna DOC
Carménère
Native to Bordeaux it is Chile’s flagship grape, grown in Aconcagua Valley, Cachapoal Valley floor, Colchagua valley. Has a strong bell pepper aroma.
Late ripening, it is suited only for the warmest, sunniest sites. It is full-bodied, high tannin, black fruit and herbal. It can be overtly herbaceous when not ripe.
Pais
Pais is a red wine grape that has played a prominent role in the Chilean wine industry.
It is grown in the Southern region of Chile - in Itata Valley and Bio Bio Valley.
Bonarda
Argentina’s second most planted variety. It is late ripening, with high acid and high tannin.
At high yields, it is easy drinking, medium-deep fruity raspberry and blackberry. With controlled yields and full ripeness, it produces more concentrated, structured wines.
Grown in San Juan and Mendoza, where Maipu Valley has old vines.
Malbec
Native to France, where it is still grown in Cahors, Malbec is now Argentina’s prized grape.
It is deeply colored, full-bodied, black fruit & smooth tannins. Today, they are more elegant due to gentle extraction. High quality versions are mature in new oak, which gives it a subtle spice.
Salta, San Juan, Uco Valley, Patagonia
Torrontes
Argentina’s prized white grape.
It is widely planted in Salta, La Rioja, San Juan and Mendoza.
The best examples come from the Cafayate department of Salta.
It is intensely fruity, with a floral perfume. Medium body, acidity and flavors of stone fruit and melon.
The wines are usually fermented in inert vessels and released the year of harvest
Furmint
High acid & apples
Nuts and honey with age
Susceptible to botrytis
The key grape for Hungary’s Tokaji wines. Can make dry to sweet versions. Often blended with Harslevelu and Sarga Muskataly.
Harsvlevelu
A late ripening grape in Hungary, which is often blended with Frumint to add perfume.
Sarga Muskataly
The Hungarian name for Muscat Blanc a Petit Grains, which is often blended with Furmint to add aromatics.
Blaufrankisch
A highly regarded grape in Austria. Has high acid, medium tannin and has flavors of sour cherry and pepper.
DACs to know: Leithaberg DAC & Mittleburgenland DAC, both in Burgenland
St. Laurent
An Austrian grape, similar to Pinot Noir. It is often oak aged and blended with local and international grapes including Cabernet Sauvignon and Merlot.
It is grown in Burgenland.
Zweigelt
The result of Blaufrankisch & St. Laurent - This Austrian grape is deep in color, has soft tannins and flavors of bramble.
DACs to know: Neusielersee DAC
Gruner Veltliner
This premier Austrian grape has citrus or stone fruit flavors, with white pepper. It can develop honey and toast with age. It can be matrured in old oak or new oak barriques.
In Weinviertal DAC, it is the only permitted grape and comes in two styles.
Klassik- light, fresh & fruity - no oak.
Reserve - higher minimum alochol - can have oak.
DAC’s to know: Wachau DAC - high quality, dry & concentrated
Kremstal DAC & Kamptal DAC - similar
Weinviertal DAC
Burgenland
Welschriesling
The second most widely planted grape in Austria. It is NOT related to Riesling.
When dry, it is fresh and simple, with green apple and citrus. Because it is susceptible to botrytis, it is used to produce high-quality desert wines - namely in Ruster Ausbruch DAC, on the west side of Lake Neusiedlersee in Burgenland.
Vidal Blanc
Vidal is a hardy hybrid white grape found in Canada. As a dry white wine it is bland, but it produces high-quality ice wines with less acid and complexity than Riesling.
Regions to know: Okanagan Valley and Niagara Penninsula
Pinotage
Developed in South Africa, this is a result of a crossing between Pinot Noir and Cinsault. It is hardly grown anywhere else. Make in a range of styles it is sometimes blended with international varieties to make a “Cape Blend”
It can be light and fruity with red berry flavors. On old bush vines it can be full-bodied, rich with spiced, berry fruit. When fermented or stored with heavily toasted oak staves it can smell intensely of coffee or chocolate. Premium Pinotage generally has more subtle oak.
Region to know: Paarl
Xinomavro
Sometimes compared to Nebbiolo, this red Grecian grape has high acid, tannin and medium color, which fades to tawny. It tends to lack fresh fruit aromas even in their youth. These wines can be aged, where they develop complex spice and earthy notes.
Some winemakers are making different styles that are more deeply colored, less tannic and aged in new oak.
Naoussa PDO
Agiorgitiko
This red Grecian grape has a deep ruby color, low to moderate acidity, high but smooth tannins, flavors of red fruit and spice. They do well in new oak and age.
Nemea PDO - only uses Agiorgitiko. Fruit from higher lopes have higher acidity and less fine tannins, it can add freshness to a red blend, but is best suited for rose’s.
Assyrtiko
This Grecian white grape can make dry wines with citrus and stone fruit and high acid.
The sweet wines, known as vinsanto are late harvested and sun dried for up to 14 days. The wines are aged in old oak for a minimum of 2 years. Many producers age their for longer. These wines are luscious with high acid and older wines have oxidative caramel and nut flavors.
Grown in Santorini PDO in basket shapes.
Muller-Thurgau
Muller-Thurgau, also called Rivaner is a crossing of Riesling + Madeline Royale.
It ripens earlier than Riesling, but has less acidity and flavor intensity.
It is rarely a high-quality wine, usually an inexpensive medium-dry or medium-sweet Qualitatswein. In decline.
Silvaner
Grown in Rhinehessen and Franken.
Can be both dry and sweet.
At its best it is dry, rich on the palate and earthy. Less acidic than Riesling. Need warmest sites. Bottled in a flask-like bottle.
Also grown in Alsace, but in decline. Delicately perfumed, with richness - but less than Gewurztraminer. Drunk young.
Dornfelder
A black germany grape, it is deeply colored and widely planted. Second-most planted in Pfalz. Also planted in Rhinehessen.
Schwarzriesling
The name for Meunier in Germany. A red grape.
Portugieser
A black grape in Germany for the domestic market.
Important regions:
Rhinehessen & Pfalz
Trollinger
A black grape in Germany for the domestic market.
Auxerrois
Grown in Alsace, it is similar to Pinot Blanc, more spicy & full-bodied. Sometimes it is blended w/ Pinot Blanc.
Muscat Ottonel
A more reliable Muscat variety planted in Alsace in place of Muscat Blanc a Petit Grains, but is less aromatic. It is one of the four noble grapes.
Muscat Blanc a Petit Grains
A white grape that is prone to poor fruit set and rot, but is intensely aromatic with flavors of orange blossom, rose and grape. They are light to medium body with low to medium acidity.
Grown in Alsace, where it is one of the four noble grapes.
Also known as Sarga Muskotaly in Hungary.
Gewurztraminer
One of the four noble grapes in Alsace. Skin has light pink tinge = golden wine
Sweetness:
Acidity: Low to medium
Tannin: N/A
Alcohol: High (14%+ common)
Body: Full - oily texture
Aroma / Aroma intensity: Pungent spice, lychee, roses, sweet baking spices
Old world:
Alsace, Alto Adige, Penedes
New world: Bio bio valley, Anderson Valley (California), Gisborne,
Pinot Noir
Prefers cool to moderate climates. Is early budding and ripening with thin skins. It is very site-sensitive and does best with restricted yields. It is also susceptible to coulure (shedding of blossoms), downy mildew, botrytis, virus diseases etc.
Tend to be:
low- med alcohol
low - med tannin
high acid
light to full body
Red cherry, raspberry and strawberry
Mushroom, earthy, game
Malbec
Argentina’s flagship variety it produces wines that are deeply colored, full-bodied with black fruit and high – but smooth tannins.
At lower altitudes, they are fuller and with richer black fruit. At higher altitudes, they are fresher and more floral.
Is normally a varietal, but in Argentina can also be blended with Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
Bonarda
Late ripening, deeply colored, high acidity and tannin.
At high-yields it produces an easy-drinking wine, medium to deep color, and fruity raspberry and blackberry aromas.
With controlled yields the wine is more concentrated and structured
Grown in Mendoza and San Juan.
