GRAPES-GERMANY/ FRANCE Flashcards
1
Q
GERMANY-RIESLING
A
RIESLING
- MOST W.P. GR VAR
- DIFFERENT FR REG TO REG/ EVEN FROM VIN TO VIN=DUE TO VARIATION IN CLIMATE & SOIL
- FLAV: DELICATE & FLORAL TO RICHER PEACHY F
- WINES: BONE DRY TO LUSCIOUSLY SWEET
- DRY STYLES OFTEN LABELLED: QUALITÄTSWEINE:
- RANGE FR L & FRUITY TO VERY CONCENT. & INTENSE
- MANY OF THE BEST ARE LABELLED: GROSSES GEWÄCHS GG
-NEARLY ALL W LABELLED AS PRÄDIKATSWEINE: WILL HAVE RESIDUAL SUGAR
- UP TO THE CATEGORY AUSLESE, ITS POSSIBLE FOR THESE W TO BE IN STYLE=DRY
- THE KEY TO UNDERSTANDING PRÄDIKATSWEINE IS TO THINK OF THEM AS AN INDICATOR OF STYLE
2
Q
GERMANY-MÜLLER THURGAU (RIVANER)
A
MÜLLER THURGAU (RIVANER) = CROSSING MADE IN 1880s RIESLING X MADELEINE ROYALE
- 2ND MOST W.P. WHITE GR VAR
- RIPENS EARLIER THAN RIESLING
- IT DOESN’T HAVE THE SAME H L OF ACIDITY & FLAV INTENSITY OF RIESLING
- CAN PROD: ATTRACTIVE FLORAL & FRUITY W BUT IN GERMANY IT RARELY PROD W OF HQ
- ITS NOW IN STEADY DECLINE AS THE MARKET FOR THE INEXP. MED-DRY/ MED-SWEET QUALITÄTSWEINE MADE FR THE VAR HAS DECLINED.
3
Q
GERMANY-SILVANER
A
- 3RD MOST W.P WHITE GR VAR
- MAINLY FOUND IN THOSE REGS WHERE IT HAS TRAD. BEEN STRONG: IN PART RHEINHESSEN & FRANKEN
- WINES: BOTH DRY & SWEET STYLES
- GIVES BOTH LESS ACIDIC & LESS OVERTLY FRUITY THAN RIESLING
- SOMETIMES EARTHY QUALITY
- ON THE RIGHT SITE CAPABLE OF PROD. HQ W
-
4
Q
GERMANY-SPÄTBURGUNDER
A
SPÄTBURGUNDER (PINOT NOIR)
- 3RD MOST P. GR VAR
- THRIVES IN THE WARMER VIN AREAS : PART IMP IN PFALZ & BADEN
- WINES: EITHER
- DRY, EITHER RELATIVELY L & FRUITY
- OR MORE CONCENT. STYLE OFTEN INC OAK AROMAS
5
Q
GERMANY-DORNFELDER
A
DORNFELDER
- BLACK GR/ WIDELY P
- PROD. PART. DEEPLY COLOURED W
6
Q
GERMANY GRAPES
A
1)RIESLING = M. W. P. GRAPE VAR
2)MÜLLER THURGAU= 2ND M.W.P. WHITE VAR
3)SILVANER=3RD M.W.P. WHITE VAR
3)SPÄTBURGUNDER= 3RD M.P. GRAPE VAR
OTHER) DORNFELDER=OTHER BLACK VAR W.P.
7
Q
AUSTRIA-GRÜNER VELTLINER
A
GRÜNER VELTLINER
- MOST W.P. GRAPE VAR
- HQ GR
- IF YIELDS BECOME TOO HIGH=UNEXCITING W
- WHEN GROWN W/ CARE=CAPABLE OF PROD FULL-BODIED, CONCENT. W W/ NATURAL H ACIDITY
- IN YOUTH: CITRUS OR STONE F/ SOMETIMES W/ HINTS OF WHITE PEPPER
- DEVELOPS: LAYERS OF HONEY/ TOAST AS W AGES
- MAJ OF PROD FERMENT & STORE W: STAINLESS STEEL / OLD OAK CASKS ARE ALSO COMMON
- SOME PROD MAY MAT. A PROP. OF THEIR BEST W IN NEW OAK BARRIQUES.
8
Q
AUSTRIA-WELSCHRIESLING
A
WELSCHRIESLING
- 2ND M.W.P. GRAPE VAR
- WHEN PROD. DRY STYLE: FRESH BUT SIMPLE/ CITRUS/ GREEN APPLE FLAV./ H ACIDITY
- SUSCEPTIBLE TO BOTRYTIS=CAPABLE OF PRO HQ DESSERT W
9
Q
AUSTRIA-RIESLING
A
RIESLING
- LESS W P.
- BEST EX TEND TO COME FR: WACHAU, KAMPTAL, KREMSTAL
- THESE W: DRY/ MED-TO FULL BODIED/ RIPE, PEACHY PRIMARY F
- BEST EX: CAPABLE OF BOTTLE MAT
10
Q
AUSTRIA-ZWEIGELT
A
ZWEIGELT (BLAUFRÄNKISCH X ST LAURENT)
- M.W.P. BLACK GRAPE VAR
- GIVES: VERY DEEPLY COLOURED REDS/ SOFT TANNINS/ BRAMBLE F
11
Q
AUSTRIA-BLAUFRÄNKISCH
A
BLAUFRÄNKISCH
- MOST HIGHLY REGARDED OF THE AUSTRIAN BLACK VAR
- PRO W: MED TANNINS/ H ACIDITY/ A PEPPERY, SOUR CHERRY FLAV
12
Q
AUSTRIA-ST LAURENT
A
ST LAURENT
- AUSTRIAN SPECIALTY
- GIVES W SIMILAR IN CHAR. TO PINOT NOIR
- OAK AGEING IS COMMON
13
Q
AUSTRIAN GRAPES
A
1) GRÜNER VELTLINER: MOST WIDELY PLANTED VARIETY
2) WELSCHRIESLING: 2ND MOST W.P. WHITE VAR
3)RIESLING: LESS W.P
1) ZWEIGELT: MOST W.P. BLACK VAR
2)BLAUFRÄNKISCH: MOST HIGHLY REGARDED OF THE AUSTRIAN BLACK VAR
3) ST LAURENT: AUSTRIAN SPECIALTY
**NUM. OF PROD ARE BLENDING THESE AUSTRIAN BLACK VAR W/ INTERNATIONAL VAR: PINOT NOIR, CAB.SAUV. OR MERLOT
14
Q
ALSACE-RIESLING
A
RIESLING
- MOST W.P. OF THE NOBLE VAR
- BEST: M TO F BODY/ DRY/ M ALCOHOL/ H ACIDITY/ CITRUS & STONE F W/ PRON. STONY/STEELY CHAR
- MANY WINES NOW: MADE W/ SOME RESIDUAL SUGAR
- COMPARING: THESE W DON’T SHOW FLORAL CHAR AS MUCH AS THOSE FR GERMANY
15
Q
ALSACE-GEWURZTRAMINER
A
GEWURZTRAMINER
- RENOWNED FOR ITS: PUNGENT AROMATIC SPICY NOSE/ REMINISCENT OF LYCHEES/ ROSES/ SWEET BAKING SPICES
- SKIN OF GR: HAS L PINK TINGE=GIVING GOLDEN COLOUR TO SOME OF THE W
- TEND TO BE: F BODIED/ RICH OILY TEXTURE/ L TO M ACIDITY/ H ALCOHOL
- W OF 14%ABV NOT UNCOMMON
16
Q
ALSACE-PINOT GRIS
A
PINOT GRIS
- BEST: RICH/ F BODY/ H ALCOHOL/ OFTEN MORE ACIDITY THAN GEWURZTRAMINER
- CAN HAVE SIMILAR COLOUR TO GEWURZ. BUT LESS AROMATIC
-ON PALATE: RICHLY TEXTURED/ PRON. FLAV INTENSITY/ FRESH & DRIED F & HONEYED CHAR.
17
Q
ALSACE-MUSCAT
A
MUSCAT
- THERE ARE NUM. OF GR VAR CALLED MUSCAT: 2 OF WHICH ARE GR IN ALSACE
- BEST W COME FR: MUSCAT BLANC À PETITS GRAINS=INTENSELY AROMATIC/ FLAV OF ORANGE BLOSSOM/ ROSE / GRAPE
- L TO M BODY/ L TO M ACIDITY/
- MUSCAT BLANC À PETITS GRAINS: PRONE TO POOR FRUIT SET & ROT=SO THE LESS AROMATIC MUSCAT OTTONEL IS MORE W.P.=CUZ IT CAN BE RELIED ON TO CROP MORE REGULARLY.
18
Q
ALSACE-PINOT BLANC
A
PINOT BLANC
- W.P
- IT TENDS TO BE GR: MORE FERTILE SOILS OF THE PLAIN RATHER THAN ON BETTER SLOPES SITES
- WIDELY USED FOR THE PROD OF SPARKLING W
- AS STILL W: L/ SIMPLE/ REFRESHING/ NON-AROMATIC IN STYLE
- AUXERROIS GR VAR: SIMILAR CHAR TO P.B / SLIGHTLY SPICIER/ MORE F BODY/ SOMETIMES BLENDED W/ P.B
19
Q
TOKAJ-3 PRINC. WHITE GR VAR
A
3 PRINC. WHITE GR VAR USED IN MAKING TOKAJI=OFTEN BLENDED
-FURMINT: MOST W.P. VAR
- MAKES CONCENT./ H ACID/
- FLAV OF APPLE WHEN YOUNG/ DEVEL. INTO NUTS & HONEY AS THEY AGE
- DUE TO ITS LATE RIP. & SUSCEPT. TO BOTRYTIS=ITS BETTER KNOWN AS THE PRINC. GR VAR USED FOR SWEET ASZÚ W.
- HÁRSLEVELÜ: LATE RIP. / CONTR. PERFUME TO A BLEND
- SÁRGA MUSKOTÁLY(MUSCAT BLANC À PETIT GRAINS): ALSO USED FOR ITS AROMATIC QUALITIES
20
Q
BORDEAUX-BLACK VARIETIES
A
CAB. SAUV: DOM. IN HAUT-MEDOC/ ALSO V IMP IN BAS-MEDOC & GRAVES
- H STONE/GRAVEL CONTENT OF THE SOILS HERE=RAISES VIN TEMP=CONSEQUENTLY THESE ARE ONLY AREAS WHERE CAB. CAN RELIABLY RIPEN
- HERE: CAN ACCOUNT FOR 3-QUARTERS OF THE BLEND IN FINEST W.
CAB. FRANC: W. USED IN SAINT-ÉMILLION & TO A LESSER EXTENT;IN MEDOC & GRAVES
- IT PROD: LESS BODY & TANNIN THAN CAB.SAUV
- CAN HAVE HERBACEOUS OR STALKY FLAV WHEN UNRIPE
- BUT IT CAN CONT. VIBRANT FRUIT & FLORAL NOTES TO A BLEND
- IT PREFERS WELL-DRAINED WARM SOILS LIKE CAB.SAUV
MERLOT:MOST W.P. VAR IN BORDEAUX/ PART. IMP IN THE PREMIUM W OF SAINT-EMILLION & POMEROL
- ITS CUZ=CAN SUCCESF. GROW ON THE COOLER CLAY SOILS FOUND IN THESE AREAS (CAB.SAUV WOULD STRUGGLE TO RIPEN)
- MERLOT’S SOFTNESS MEANS=ITS USUALLY GR THAT IS PREDOM. IN HV, INEXP. W.
PETIT VERDOT:FAR SMALLER P. THAN THE 3 BLACK VAR. ABOVE
- IT RIP. FULLY ONLY IN V HOT YRS
- GIVES=A V DEEP-COLOURED/ TANNIC W THAT AGES SLOWLY
- NEVER PLAYS MORE THAN A MINOR ROLE IN A BLEND
- ITS USED MAINLY TO ADD TANNIN/COLOUR/ SOME SPICY NOTES
21
Q
BORDEAUX-WHITE VARIETIES
A
SÉMILLON: THIN SKIN/ AFFINITY FOR NOBLE ROT
- MOST IMP. VAR FOR SWEET W IN BORDEAUX
- ALSO BLENDED W/ S.B IN PREMIUM DRY WHITE W OF PESSAC-LÉOGNAN & GRAVES
- IT ADDS BODY TO THESE W
SAUVIGNON BLANC: IN BORDEAUX PROD W W/= CITRUS/ GREEN F
- ITS USED INCR FOR VARIETAL, DRY WHITE W: THE ONE EXCEPTION TO THE GENERALISATION=ALL BORDEAUX W ARE BLENDS
- IN BLENDED W IT PROV=H ACIDITY (PART. NECESSARY FOR SWEET W)
MUSCADELLE: PRON. GRAPEY/ FLORAL FLAV
- PLAYS AN IMP SUPPORTING ROLE=IN SWEET & DRY WHITE W PROD.
- ONLY MAKES UP A SMALL % OF ANY BLEND.
22
Q
THE DORDOGNE & SOUTH WEST FRANCE
A
-BORDEAUX VARIETIES: (DORDOGNE)
- MAJ APP IS BERGERAC: BOTH RED & WHITE W OF SAME VAR. OF BORDEAUX
- MONBAZILLAC: SOURCE OF GOOD VALUE BOTRYTISED SWEET W=SEMILLON & SB
-MALBEC: (S.W.F): MOST IMP. VAR IN CAHORS
- CAHORS: HISTORICALLY DESC. AS=BLACK W & WERE VERY TANNIC & LONG LIVED/ OTHER VAR P: MERLOT & TANNAT
- AT BEST: W ARE AGED IN OAK/ DEEPLY C/ H TANNIN/ INTENSE DARK BERRY F/ MATURE SLOWLY TO REVEAL NOTES OF CEDAR & EARTH
- UGNI BLANC(WHITE):PROD OF IGP W/ MOST IMP IS CÔTES DE GASCOGNE
- WINES: DRY/ L BODIED/ GREEN APPLE
- TANNAT: MADIRAN=RED W ARE PROD HERE FR BLENDS LED BY TANNAT
- WINES: DEEPLY C/ H TANNIN VAR TANNAT
- W TRAD. NEEDED L BOTTLE AGEING TO SOFTEN TANNINS/ TODAY, RIPER GR & MODERN W.M TECH.= BEST W HAVE CONCENT. BLACK F & H L OF SOFTER RIPER TANNINS
-PETIT MANSENG: JURANÇON
- MOST IMP. W OF JURANÇON ARE COMPLEX SWEET W MADE FR H ACID PETIT MANSENG
- GR REMAIN FREE OF BOTRYTIS & UNDERGO PASSERILLAGE
- WINES: P APRICOT & GRAPEFRUIT AR/ SOMETIMES SPICY NOTES FR NEW OAK
23
Q
BURGUNDY
A
PINOT NOIR: ACCOUNTS 3RD OF THE TOTAL VIN
- GROWN THROUGHOUT THE REG/ MOST PLANT. ARE IN COTE D’OR
- CLASSIC BURGUNDIAN P.N=RED F FLAV IN YOUTH/ EVOLVE INTO FLAV OF EARTH, GAME, MUSHROOM AS W MAT./ H ACIDITY/ L TO M TANNIN BUT CAN VARY ACCORDING TO=VIN,PROD TO PROD, VINTAGE
- WIDE RANGE OF TECH VARY FR PROD TO PROD:USE OF WHOLE BUNCHES HAS GRAD BECOME MORE POPULAR
- BEST W: 16 TO 18 MONTHS BARREL AGEING
- BETTER W: AGED IN PROP OF NEW OAK=DEPEND ON PROD
CHARDONNAY: ACCOUNTS HALF OF THE TOTAL VIN AREA
- CHAR VARIES DRAMATICALLY / CHABLIS/ COTE D’OR/ MACON
- CHABLIS: LEAN, STEELY, H ACID
- COTE D’OR: FABULOUSLY COMPLEX, EXPRESSIVE W
- MACON: MORE F BODIED/ RIPER-FRUITED W
- BARREL FERM/ BARREL AGEING (6 TO 9 MONTHS)/ MLF/ LEES MAT
- SOME OF THE MOST EXP & SOUTH-AFTER CHARDONNAYS MADE USING THESE TECH COME FROM COTE D’OR
- DEBATES CONT: HOW MUCH NEW OAK/ LEVEL OF TOASTING
- WHICHEVER TECH USED: BEST W WELL-BALANCED/ COMPLEX EXP OF CHARDONNAY CAN MAT IN BOTTLE FOR DECADE
24
Q
NORTHERN RHONE- BLACK VARIETIES
A
SYRAH:ONLY BLACK VAR PERM IN NORTHERN RHONE
- AT THIS LATITUDE & COOLING EFFECT OF THE MISTRAL=SYRAH IS AT VERY NORTHERN LIMIT OF WHERE IT CAN RIPEN SUCCESF.
- MOST PRIZED SITES FOR SYRAH=SOUTHERLY EXPOSURES & ON VERY STEEP SLOPES=PART IMP IN THE COOLER NORTHERN REACHES OF THE REG
- WINES: DEEPLY C/ M TO H TANNIN/ BLACK F/ SOMETIMES BLACK PEPPER OR FLORAL AR/ OAK:DEPEND ON W.M=SOME USE: H PROP OF NEW-OTHERS PREFER: OLDER OAK OR LARGER BARRELS
- TRAD: FERM SYRAH W/ WHITE VAR HAS BEEN PRAC. BY MANY CRUS/ NOW: RARELY SEEN
- ADDITION OF WHITE GR=STABILISE THE COLOUR EXTRACTION FR RED GR; VIOGNIER IN PART.=CAN ADD AN EXTRA AROMATIC INTENSITY TO W
25
Q
NORTHERN RHONE-WHITE VARIETIES
A
VIOGNIER:
- MAKES: F BODIED/ PERFUMED AR OF BLOSSOM/ APRICOTS/ STONE F FLAV
- WINES: L ACIDITY/ H ALCOHOL=GR DON’T DEV THEIR SIGNATURE AR UNTIL V LATE IN THE SEASON WHEN THEY REACHED A VERY H L OF SUGAR RIP.
- GR: NEED CAREFUL HANDLING IN WINERY=SO W DON’T DEV. OVERTLY OILY CHAR. THAT CAN OVERWHELM THE VARIETAL AR
- NEW OAK: INCR. BEING USED=NEEDS TO HANDLED CAREFULLY AS IT CAN EASILY OVERWHELM PRIMARY AR.
- SMALL NUM. OF W: OFF-DRY STYLE FROM LATE-HARVESTED GR
MARSANNE & ROUSANNE:
- USUALLY BLENDED TOGETHER
- MARSANNE: HAS RICHESS & WEIGHT
- ROUSANNE: OFFERS ACIDITY & PERFUMED F CHAR
- THESE W: DON’T HAVE THE AROMATIC INTENSITY OF VIOGNIER/ BUT CAN AGE WELL=DEV COMPLEX HAZELNUT AR
26
Q
BEAUJOLAIS
A
GAMAY:
- EARLY BUDDING & RIPENING
- IF NOT WELL MENAGED= MAY PROD LARGE YIELDS THAT RESULTS LOWER-Q W
- THEREFORE, BEST W MADE FR GR GROWN IN GRANITE SOILS THAT HAVE LOW LEVELS OF NUTRIENTS=IT LIMITS THE YIELDS=RESULT: GR MORE CONCENT.
- TRAD. METHOD OF PRUNING: GOBELET
- GOBELET: VINES ARE PRUNED TO SPURS AROUND THE HEAD & THEN THE SHOOTS ARE TIED TOGETHER TO HOLD THEM VERTICALLY
- INCR. NUM.OF GR GROWERS ARE NOW TRAINING THEIR VINES ALONG WIRES TO ALLOW MECHANISATION
- GAMAY GIVES: FRAGRANT W/ RASPBERRY/ CHERRY F/ W RARELY MORE THAN MED L OF TANNIN & BODY/ LIGHTEST STYLES CAN BE SERVED LIGHTLY CHILLED
27
Q
SOUTHERN RHONE-BLACK VARIETIES
A
GRENACHE:
- DOM. MOST OF RED W OF S.R & MOST W.P. VAR.
- WARM SUMMERS MEAN=IT CAN RIPEN FULLY HERE: PROD W W/ CONCENT. SPICED RED F FLAV
- IN HOT YRS: THE FRUIT FLAV. CAN BECOME BAKED & JAMMY
- SYRAH & MOURVÉDRE=SUPPORTING ROLE TO GRENACHE
- SYRAH: PROV. BLENDS= EXTRA COLOUR & TANNIN/ CAN STRUGGLE IN THE HOTTEST SITES
- MOURVEDRE: AT THE NORTHERN LIMIT OF WHERE IT CAN RIPEN SUCCESF. & THRIVES IN THESE LOCS.
- MOURVEDRE: DEEPLY COLOURED & VERY H TANNINS/ WHEN FULLY RIPE:DEV DENSE BLACK F FLAV & GAMEY, MEATY AROM.=HIGHLY PRIZED BY MANY TOP PROD. (ESP. IN CHÂTEAUNEUF-DU-PAPE)
- CINSAULT: SUPPORTING ROLE IN RED Q BLENDS/ PROV RED F FLAV RATHER THAN TANNIN OR COLOUR/ BEST KNOWN AS BLENDING PARTNER TO GRENACHE IN PROD. OF FRESH, FRUITY ROSES
28
Q
SOUTHERN RHONE: WHITE VARIETIES
A
- CULTIVATION OF WHITE GR: MINORITY CONCERN IN S.R
- CLAIRETTE, GRENACHE BLANC, BOURBOULENC, VIOGNIER, MARSANNE & ROUSANNE
- BEST WHITES: RICHLY TEXTURED/ F BODIED/ H ALCOHOL/ L TO M ACIDITY/ SUBTLE FRUITY AROMAS/ NEW OAK RARELY USED
29
Q
SOUTHERN FRANCE-BLACK VARITIES
- BLACK VAR. ACCOUNT FOR MAJ OF THE P. IN THE REG
- LAST 20 YRS SEEN DRAMATIC CHANGES TO THE COMPOSITION OF THE VINS=TODAY: BOTH BLACK & WHITE W REFLECT A MIX OF LOCAL & INTERNATIONAL VAR
A
GRENACHE & SYRAH
- MOST IMP. LOCAL VAR
- GRENACHE: WELL-SUITED TO WARM, DRY SUMMER CLIMATE
- SYRAH: TEND TO PERFORM BETTER IN COOLER SITES
CARIGNAN:
- WIDELY GR
- ITS NATURALLY H IN TANNIN/ ACIDITY/ COLOUR/ BUT CAN LACK FRUIT OR FINESSE
- OLD VINE CARIGNAN ON POOR SOILS=CAN PROD. Q WINES
- ITS POPULARITY IN THE PAST WAS DUE TO ITS ABILITY TO PROD. ENORMOUS YIELDS;HOWEVER PLANTINGS REDUCED SIGNIFICANTLY=A TREND THATS LIKELY TO CONTINUE
- NEVERTHLESS, ITS STILL SO WIDELY P. ITS PERM. BY ALL AC REGULATIONS
CINSAULT:
- SMALLER P. OF IT
- USED IN ROSE PROD. OR TO ADD RED FR FLAV TO RED BLENDS
MOURVEDRE:
- CAN RIP. SUCCESSF. ONLY IN WARMEST SITES
- IMP. ROLE IN BLENDS: ADDING RICHNESS, COLOUR, COMPLEXITY
SIGNIFICANT P. OF INTERN. VARS:
- PART. MERLOT, ALSO CAB. SAUV. USED IN THE PROD. OF IGP W
30
Q
SOUTHERN FRANCE-WHITE VARIETIES
- GR VARS THAT WERE NOT TRAD. GROWN IN THE REG. NOW DOM. THE PLANT. OF WHITE VARS.
A
CHARDONNAY & S.BLANC
- 2 MOST W. P. VAR
- USED IN PROD. OF IGP WINES
VIOGNIER:
- SMALLER BUT STILL SIGNIFICANT P.
MUSCAT & GRENACHE BLANC:
- MOST. W. P. LOCAL VAR
- MUSCAT: USED IN PROD. OF SWEET FORTIFIED W/ ALSO SOMETIMES DRY & AROMATIC GRAPEY AR
- GRENACHE BLANC: DRY W/ SOFT PEACHY FRUITINESS/ F BODY/ L ACIDITY/ TEND TO OXIDISE EASILY/ OFTEN BLEND. W/ OTHER LOCAL OR RHONE VARS.
NUM. OF LOCAL VARS. GROWN THROUGHOUT THE REG:
- PICPOUL IN PINET
- MAUZAC IN LIMOUX
- MACCABEU IN ROUSSILLON
- ROLLE IN PROVENCE
- CLAIRETTE IN LANGUEDOC & PROVENCE
- THESE ARE PRIZED IN THEIR SPECIFIC LOCALES
- PICPOUL: BEST KNOWN PROD. W W/ REFRESHING H ACIDITY/ GREEN F/ CITRUS FLAV.
