Grapes - Locations And Flavors

Question 1

Common flavors of Cabernet Sauvignon

Answer 1

BlackBerry, Cassis, plum, mint, cedar, chocolate

Oakey, rich; tannic & full bodied; long lived

Question 2

Common sources of Cab Sauv

Answer 2

Bordeaux, Napa, Australia, Italy, Maipo Valley (Chile)

Question 3

Commons flavors of Merlot

Answer 3

Similar to that of cab sauv but softer and less tannic

Medium to full body; leathery

Question 4

Sources of Merlot

Answer 4

Bordeaux, Napa, Italy, Washington

Question 5

Common flavors of Pinot Noir

Answer 5

Cherries, mushrooms, damp earth, plums

Tart, acidic; light to medium body; soft but firm, not as long lived

Question 6

Sources of Pinot Noir

Answer 6

Burgundy, Oregon, Sonoma (Russian River Valley), Chile ( Aconcagua Valley, both Casablanca and San Antonio)

Question 7

Common flavors of Syrah

Answer 7

Wild berries, leather, pepper/spice, roasts

Kinetic mouthfeel; “masculine wine”

Question 8

Sources of Syrah

Answer 8

Rhône Valley (North), Australia

Question 9

Flavors and source of Barbera

Answer 9

Piedmont

Black fruits, earthy, high acidity and youthful

Question 10

Flavors and sources of Gamay

Answer 10

Beaujolais (Burgundy)

simple grape with low tannin; wild berries, floral elements

Question 11

Flavors and source of Nebbiolo

Answer 11

Piedmont (Barbaresco & Barolo)

Flavors of tar, violets, espresso like bitterness

Powerful and expensive; tannic when young but supple when aged

Question 12

Flavors and source of Sangiovese

Answer 12

Tuscany

earthy and cherry flavors

Question 13

Flavors and source of Tempranillo

Answer 13

Rioja, Ribera del Deuro, Toro (Spain)

Flavors of cherries, dried fruits, vanilla; long lived and earth

Question 14

Flavors and source of Zinfandel

Answer 14

USA grape, Sonoma and Napa (old vines in Cali)

Flavors of boysenberry, blackberry, pepper; intense and robust

Question 15

Flavors and source of Aglianico

Answer 15

Campania (Greco di Tufo), ancient grape with Greek origins

Earthy (volcanic soil), complex, smoke, tobacco, boysenberry

Question 16

Flavors and source of Cabernet Franc

Answer 16

Bordeaux & Loire Valley (Anjou-Saumur)

Floral and earthy, very herbaceous, more red fruit than black (compared to cab sauv) less tannic

Question 17

Flavors and source of Grenache

Answer 17

Rhône Valley (South) and Spain (Priorat & Rioja

Question 18

Flavors and source of Malbec

Answer 18

Argentina

dark in color, Low acidity, robust; spice, blackberry, cocoa

Question 19

What is Carmenère similar to?

Answer 19

Merlot

Question 20

What are the 5 Bordeaux Varietals

Answer 20

1.) Cabernet Sauv
2.) Merlot
3.) Malbec
4.) Petit Verdot
5.) Cabernet Franc

(occasionally carmenere)

Question 21

What are the flavors of Chardonnay

Answer 21

Vanilla, butter, buttered toast, green apple, tropical fruit, lemon, pineapple

Question 22

Common sources of Chardonnay

Answer 22

Burgundy, Napa/Sonoma, Australia, South Africa, Chile (both Casablanca and San Antonio in Aconcagua Valley)

Question 23

What is true of both aging and fermenting in Chardonnays

Answer 23

both typically done in oak

Question 24

Flavors and sources of Chenin Blanc

Answer 24

Pears, peaches, apricots, red apples

Loire Valley, South Africa (called steen)

Dry, off dry, to sweet flavors - fuller in body than a Riesling

Question 25

Sources and flavors of Riesling

Answer 25

Peach, apricot, melon, mineral quality Germany, Austria, Washington; normally high acidity, low alcohol content Light to medium body, off dry to sweet

Question 26

Sources and flavors of Sauvignon Blanc

Answer 26

Straw, grass, green tea, citrus - “cat pee” character is good if not too intense Loire Valley (central vineyards), New Zealand, Napa, South Africa, Aconcagua Valley in Chile Medium body, dry and fruity with fig notes

Question 27

Sources and flavors of Semilion

Answer 27

Honey, flowers, pears, spice Bordeaux, Australia, Sauternes (late harvest botrytis effected) Rich in texture (lanolin), medium body, “round” - often blended with sauv Blanc

Question 28

Sources and flavors of Gewurztraminer

Answer 28

Alsace, France Lychee fruit, gingerbread, honeysuckle, minerals Aromatic, fruity yet dry

Question 29

Flavors and sources of Pinot Blanc

Answer 29

Alsace and Germany Green nuts, apple, pear, apricot, citrus, pineapple Easy drinking wine, dry/elegant Mutation of Pinot noir grape

Question 30

Flavors and sources of Pinot Gris

Answer 30

Alsace, Oregon, Italy, Germany Pear and spice like flavors, pepperyness Smokey, dry but has a range of styles

Question 31

Sources and flavors of Viognier

Answer 31

Rhône Valley (north), rare French grape Honeysuckle, musky fruits, peach, apricot Rich texture and round body

Question 32

Sources and flavors of Muscat

Answer 32

fruity, aromatic; honeysuckle, ripe fruits Used in many sweet/dessert wines Ancient grape; Greece, Italy, France

Question 33

Flavors and sources of Glera

Answer 33

Prosecco Green apple, pear, white peach, white flowers Fruity/light sparkling wine

Question 34

Sources and flavors of Albarino

Answer 34

Spain (Rias Baxias), Portugal (Vinho Verde) Fresh and fruity, spicy and citrusy, not oaky

Question 35

Sources and flavors of Gruner Veltliner

Answer 35

Austria White pepper, minerality, green beans, good acidity Long lived