Grapes - Day 1, Day 2AM Flashcards
CLIMATE: Cool - Moderate
thin skins
typically single varietal - careful use of oak
high acidity
low to medium tannins
typically light to medium-bodied
PRIMARY: red fruit - Strawberry
TERTIARY: mushroom, forest floor
PINOT NOIR
CLIMATE: Warm
ripens unevenly - high sugar levels
rosé and red. Reds often oaked
medium to high acidity
medium to high tannins
PRIMARY: Black fruits & spice
TERTIARY: earth, meat
Primitivo / Zinfandel
CLIMATE: Cool - Moderate
susceptible to botrytis/noble rot
aromatic variety, fruit characteristics vary according to ripeness
HIGH ACIDITY
dry to sweet
light to full bodied
unoaked
PRIMARY: Green to Tropical
TERTIARY: Honey and PETROL
RIESLING
CLIMATE: Cool - Moderate - Warm
versatile & susceptible to botrytis/noble rot
dry to sweet
high acidity
oaked or unoaked
PRIMARY: Green to Tropical
TERTIARY: dried fruit, honey, nuts
CHENIN BLANC
CLIMATE: Moderate - Warm
susceptible to botrytis/noble rot
sometimes blended with Sauvignon Blanc
dry to sweet
medium to high acidity
light to full-bodied
unoaked or oaked
PRIMARY: Green, citrus
TERTIARY: Nuts, dried fruits, honey
SÉMILLON
CLIMATE: Moderate
susceptible to botrytis/noble rot
high acidity
dry to sweet
unoaked or oaked
TERTIARY: dried fruit, caramel, nuts
FURMINT
CLIMATE: Cool - Moderate - Warm
Versatile - depends of Climate and Winemaking
dry
light to full bodied
range of winemaking techniques
used to make sparkling wines
PRIMARY: Citrus to Tropical
CHARDONNAY
CLIMATE: Cool - Moderate
Aromatic variety
dry
High acidity
light- to medium-bodied
typically unoaked & single varietal
sometimes blended with Sémillon/Semillon
PRIMARY: herbaceous, floral, green, citrus, tropical - Gooseberry
SAUVIGNON BLANC
