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Blind Tasting > Grid and Varietal Characteristics > Flashcards

Grid and Varietal Characteristics Flashcards

1
Q

What are the five main categories of the tasting grid

A

Sight, Nose, Palate, Initial Conclusion, Final Conclusion

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2
Q

Name the categories in order of Sight

A

Clarity, Brightness, Color, Concentration, Rim Variation, Gas Evidence, Sediment/particles, Viscosity

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3
Q

Levels of clarity

A

Clear/medium clear/slightly cloudy/cloudy

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4
Q

Levels of brightness

A

Dull/hazy/bright/day bright/star bright/brilliant

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5
Q

Levels of color

A

Reds: purple/ruby (red)/garnet/orange/brown
Whites: clear/green/straw/yellow/gold/brown

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6
Q

Levels of concentration

A

Low/medium/high

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7
Q

Levels of rim variation

A

Color of rim/edge

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8
Q

Viscosity

A

Low/medium/high

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9
Q

Viognier fun facts

A

early ripening, low yielding, prefers light, sandy topsoils, Condrieu (arzelle: mica-rich deep sand laid over granite bedrock), often blended with Syrah, Roussanne, Marsanne, Boubolenc, Grenache Blanc

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10
Q

Viognier Aromas/Fruit flavors

A

High intensity, ripe stone fruit (apricot, peach) ripe citrus (mandarin orange, ruby red grapefruit), tropical fruit (mango, persimmon), fruit cocktail

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11
Q

Viognier Floral Aromas/Flavors

A

Honeysuckle, Jasmine, Orange Blossoms, Rose

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12
Q

Viognier Earth/Oak aromas/flavors

A

Medium to Medium plus Minerality (lower California, higher French) none, neutral or low use of French Oak

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13
Q

Viognier Other aromas/flavor

A

Yogurt, Butter, Creme Fraiche if ML, not always present; Cinnamon, Gingerbread, Anise, Potpourri, candied citrus

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14
Q

Viognier Structure

A

Dry to off dry, Full body, moderate acidity, moderate plus to high alcohol, phenolic bitterness

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15
Q

Chardonnay name origin and soil types

A

A small commune in the Maconnais, originally known as Cardonnacum, from Latin “cardus” or thistle. “Place of thistles”. Prefers chalk and limestone soils.

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16
Q

Pinot Gris (Grigio) fun facts

A

Pinot Gris and Pinot Noir are clones, Pinot comes from the French word for pine cone, reference to the shape of the grape’s cluster, grey/pink skinned grape, prefers deep and fertile soils with high mineral content

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17
Q

Pineau de la Loire, Pineau d’Anjou, Pineau (Loire Valley)

A

Chenin Blanc in French Loire Valley, calcareous soils, tuffeau

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18
Q

Pinot Grigio Visual

A

Pale straw with hints of green, possible slight copper and pink tones, moderate concentration, Medium intensity of aromas

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19
Q

Pinot Grigio fruit aromas/flavors

A

Lemon citrus, Red and yellow apple (tree fruit), Creamy stone fruit (white peach, nectarine), melon

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20
Q

Pinot Grigio earth/oak aromas/flavors

A

No oak, Medium to Medium plus minerality, stone/chalk, ash, saline

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21
Q

Pinot Grigio non-fruit flavors/aromas

A

Floral: White and yellow flowers, Herbal: Watercress, arugula, Other: Lager yeast/stale Beer

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22
Q

Riesling Visual

A

Mosel Kabinett Riesling: Brilliant, Watery White with hints of green, low concentration

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23
Q

Riesling Aromas/Flavors Fruit

A

High intensity of aromas and flavors in Riesling. Fruit includes tart tree fruit (green apple, pear, quince), citrus/citrus peel (lemon, lime, grapefruit), stone fruit (white peach, white plum, nectarine), blackcurrant, sulphuric note in youth

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24
Q

Chenin Blanc Vouvray (Loire valley, France, Sauvignon Blanc) visual

A

Straw with hints of green, moderate concentration

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25
Q

Chenin Blanc Aromas

A

Moderate to Moderate plus intensity of aromas, sulfuric note in youth, oxidative notes (slightly bruised apple, cheese rind, soft cheese)

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26
Q

Chenin Blanc fruit aromas/flavors

A

Fruit: tree fruit (green,golden,oxidized apple), citrus (tangerine, orange, lemon), demi-sec shows melon and tropical fruit

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27
Q

Chenin Blanc floral aromas/flavors

A

Orange blossoms, jasmine, honeysuckle, fragrant white flowers

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28
Q

Chenin Blanc earth/oak aromas/flavors

A

Medium plus to high minerality, damp straw, limestone/tuffeau, wet stones, white mushroom, no oak or neutral cask

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29
Q

Chenin Blanc non-fruit aromas/flavors

A

Herbal: Chamomile, herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, wet wool, lanolin. If Botrytis: honey, saffron, ginger, marmalade

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30
Q

Chenin Blanc structure

A

Dry, Medium plus to full body, high levels of extract, high acidity, Medium plus to high alcohol

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31
Q

Chablis, Cote de Beaune Chardonnay visual

A

Pale straw/straw for Chablis with hints of green, moderate concentration, Straw to yellow/pale gold for Cote de Beaune Chardonnay, moderate concentration

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32
Q

French Chardonnay fruit aromas/flavors

A

tart tree fruit (green apple, green pear), citrus (lemon) Chablis, add in melon, white peach for White Burgundy

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33
Q

Chablis, Cote de Beaune Chardonnay earth/oak aromas/flavors

A

High minerality, stony, chalk, saline, sea, oyster shell, button mushroom Chablis, no wood
Cote de Beaune: Medium to High minerality, limestone, button mushroom, low to high use of new french oak (toffee, salted caramel, butterscotch, cinnamon, toast, baking spices)

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34
Q

Other flavors/aromas French Chardonnay/Chablis

A

Oxidative notes: Almond, Cheese rind, hazelnut; Malolactic butter, yogurt, creme fraiche, sour cream; Not present in Chablis. Sulphuric notes: flint, burnt match, cabbage (in youth) Floral: apple blossoms, acacia, white flowers

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35
Q

French Chardonnay/Chablis Structure

A

Dry (Bone dry for Chablis), Medium to full body, Medium plus to high acidity, Medium to Medium plus alcohol

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36
Q

California Chardonnay visual

A

Yellow/pale gold, Medium plus concentration

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37
Q

California Chardonnay Aromas other

A

Medium to Medium plus intensity, oxidative notes of hazelnut and almond

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38
Q

California Chardonnay Fruit

A

Ripe tree fruit (yellow apple, baked pear), Ripe citrus (meyer lemon), Ripe apricot, tropical fruits (ripe pineapple, mango), melon

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39
Q

California Chardonnay Earth/Oak

A

Low minerality, slight limestone, moderate to high use of New French Oak, toffee, salted caramel, butterscotch, vanilla, sweet baking spices, pie crust, toast

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40
Q

California Chardonnay Non-fruit descriptors

A

White flowers, apple blossoms, honeysuckle, malolactic notes of butter, yogurt, sour cream, creme fraiche

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41
Q

California Chardonnay Structure

A

Dry, Medium plus to full body, Medium acidity, Medium plus to high alcohol

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42
Q

Mosel Riesling Earth/Oak/Other Flavors

A

Earth: High mineraltiy, slate, crushed rock; Wood: none or neutral cask; Floral: white flowers, jasmine, fruit tree blossoms, Other: slight smoke, candlewax, panna cotta, meringue, slight petrol

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43
Q

Sauvignon Blanc fun facts

A

Prefers dry, rocky chalk or gravel soils; classic soil types in Loire: silex, caillottes, terres blanches, in Graves: boulbenes, commonly blended with Semillon and Muscadelle in Bordeaux

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44
Q

Difference with California Sauvignon Blanc vs NZ or Sancerre

A

Straw instead of Pale Straw color, possible moderate use of new French Oak

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45
Q

Difference of NZ Sauvignon Blanc vs Sancerre

A

Higher intensity of aromas , asparagus and jalapeno flavors

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46
Q

Sauvignon Blanc Aromas/Flavors Fruit

A

Tart citrus (grapefruit, lemon, lime), Tart tree fruit (Green apple, green pear), gooseberry, underripe white peach, tropical fruit (kiwi, passion fruit)

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47
Q

Sauvignon Blanc Non Fruit Aromas/Flavors

A

Faint white flowers, citrus blossoms, Green, Herbal, Pyrazines; Cut grass, green bell pepper, blackcurrant bud, tarragon

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48
Q

Sauvignon Blanc Earth/Oak Aromas/Flavors

A

High minerality in Sancerre, moderate in NZ, wet stones, chalk, no oak

49
Q

Gamay (Beaujolais) Visual

A

Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration

50
Q

Gamay Aromas/Intensity

A

Medium Plus to High Intensity

51
Q

Gamay Fruit Aromas/Flavors

A

Tart red fruits (strawberry, red cherry, raspberry, cranberry, red currant). Carbonic maceration notes: pear drop, banana, bubblegum, cotton candy, lifted red fruit aromatics

52
Q

Gamay Earth/Oak Aromas/Flavors

A

Inorganic Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock
Oak: None or Neutral Casks

53
Q

Gamay other aromas/flavors

A

Floral: Violets, Lilacs, Peonies, Other slight black pepper, dry savory herbs

54
Q

Gamay Structure

A

Dry, Medium minus to Medium body, low to Mediumminus tannin, Medium plus to high acidity, Medium to Medium plus alcohol

55
Q

Nebbiolo (Barolo) Visual

A

Piedmont, Northern Italy

Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration

56
Q

Nebbiolo Aromas/Intensity

A

High Intensity

57
Q

Nebbiolo Aromas/Flavors Fruit

A

Tart Red Fruit (sour cherry, red plum), blackberry, mulberry, dried plum/prune and dried cherry, significant oxidation and volatile acidity

58
Q

Nebbiolo Aromas/Flavors Earth/Wood

A

Earth: High minerality (inorganic), truffle, mushroom, dust, earth (organic)
Oak: Neutral Large Casks (Traditionally Slavonian Oak and Chestnut Botti)

59
Q

Nebbiolo Aromas/Flavors other

A

Floral: Roses, Violets
Herbal: Tea leaf, tobacco, bitter root, tree bar
Spice: Licorice, anise, resin, slight clove, cinnamon, tar leather

60
Q

Nebbiolo Structure

A

Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol

61
Q

Sangiovese fun facts:

A

Preferred Soil Type: Low-vigor, calcareous soils
Associated Classic Soil Types:
Chianti Classico: Galestro (soft marl)
Montalcino/Chianti: Alberese (sandstone)
Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

62
Q

Sangiovese types

A

Chianti and Brunello di Montalcino

Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese

63
Q

Sangiovese Visual

A

Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration

64
Q

Sangiovese Fruit aromas/flavors

A

Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato

65
Q

Sangiovese Earth/Oak aromas/flavors

A

Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples do not see any significant new wood.

66
Q

Sangiovese non-fruit aromas/flavors

A

Floral: Dried Flowers, Potpourri
Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root
Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices

67
Q

Sangiovese Structure

A

Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus to High Acidity, Moderate to High Alcohol
Brunello: Bone Dry to Dry, Full Body, High Tannin, High Acidity, Moderate Plus to High Alcohol

68
Q

Pinot Noir Visual

A

Light Ruby to Ruby/Garnet

69
Q

Pinot Noir Aromas/Flavors

A

Medium Plus Intensity

70
Q

Pinot Noir Fruit

A

Tart to just ripe red fruit (red cherry, raspberry, cranberry, wild strawberry) , possibe black cherry, beet, tomato

US includes ripe/lush red fruit (strawberry jam, blackberry, plum, ripe black cherry)

71
Q

Pinot Noir Earth

A

Moderate minerality, limestone, mushroom/forest floor, damp leaves

72
Q

Pinot Noir (Oak)

A

Neutral to High Use of New French Oak (Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Caramel)

73
Q

Pinot Noir Other

A

Tea Leaf, Dried Herbs, Fennel, Rhubarb, Red Licorice, Anise, Clove,Game, Leather, Violets, Lilac, Potpourri

74
Q

Pinot Noir Structure

A

Dry (ripe attack in US), Moderate to Moderate Plus Body, Moderate Minus to Moderate Tannin, Medium Plus Acidity, Medium Plus Alcohol

75
Q

Syrah/Shiraz Visual Cues

A

Northern Rhone Syrah: Ruby/Purple, Moderate Plus to High Concentration

South Australia Shiraz: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears

76
Q

Syrah/Shiraz Fruit Aromas/Flavors

A

Syrah: Tart/Ripe Black Fruit (blackberry, black cherry, black plum), Blue fruit (blueberry, boysenberry) red fruit (raspberry)

Shiraz: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blueberry, Plum, Dried figs, raisins, dates, raspberry liqueur

77
Q

Syrah Earth Descriptors

A

Moderate Plus to High Minerality, Granite, Crushed Rock

78
Q

Shiraz Earth Descriptors

A

Low to Moderate Minerality

79
Q

Syrah Oak Descriptors

A

Neutral Barrel/Cask or Low to Moderate Use of New French Oak

80
Q

Shiraz Oak Descriptors

A

Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple

81
Q

Syrah Non-Fruit Descriptors

A

Possible Carbonic Maceration and/or Stem Inclusion
Floral: Purple and Red Flowers, Lavender, Violets
Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary
Spice: White/Black Pepper, Curing Spices, Juniper
Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)

82
Q

Shiraz Non-Fruit Descriptors

A

Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)
Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary
Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake
Other: Bitter Chocolate, Smoke, Grilled Meat

83
Q

Syrah Structure:

A

Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

84
Q

Shiraz Structure

A

Dry (often with 2-4 g/l of RS), Full Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, High Alcohol

85
Q

Merlot Visual Cues

A

Ruby Color with Garnet Tones (Bordeaux), Blue Tones (Napa) Medium to Medium Plus Concentration`

86
Q

Merlot Fruit Descriptors

A

Bordeaux: Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake

Napa: Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune

87
Q

Merlot Earth/Oak Descriptors:

A

Bordeaux: Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle
Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla

Napa: Earth: Low to Moderate Minerality
Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla

88
Q

Merlot Non-Fruit Descriptors

A

Bordeaux: Floral: Purple Flowers, Violets
Herbal: Mint, Bay Leaf, Fern, Tobacco
Spice: Licorice/Anise, Christmas Spice

Napa: Floral: Purple Flowers, Violets
Herbal: Fern, Bay Leaf, Sage
Spice: Christmas Spice, Licorice/Anise

89
Q

Merlot Structure:

A

Bordeaux: Dry, Medium to Medium Plus Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, Medium Plus Alcohol

Napa: Dry (with Ripe Attack), Medium Plus to Full Body, Medium to Medium Plus Tannin, Medium Acidity, High Alcohol

90
Q

Merlot fun facts:

A

“Merlot” is derived from the French merle, or “blackbird”

hinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Preferred Soil Type: cool, moisture-retaining soils, such as clay
Classic Soil Types:
Pomerol: Crasse de Fer (iron-rich clay)
Common Blending Partners: Cabernet Sauvignon, Cabernet Franc

91
Q

Cabernet Sauvignon Visual Cues

A

Bordeaux: Médoc/Graves
Dark Ruby/Purple Color, Moderate Plus Concentration

Napa Cabernet: Dark Purple Color, High Concentration

92
Q

Cabernet Sauvignon Fruit Descriptors:

A

Bordeaux: Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum

Napa: Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
Possible Volatile Acidity

93
Q

Cabernet Sauvignon Earth Descriptors

A

Bordeaux: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom

Napa: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy

94
Q

Cabernet Sauvignon Oak Descriptors

A

Bordeaux: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)

Napa: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)

95
Q

Cabernet Sauvignon Non-Fruit Descriptors

A

Bordeaux: Floral: Purple Flowers, Violets
Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs; Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices; Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box

Napa: Floral: Purple Flowers, Violets
Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus; Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg; Cedar, Pencil Shavings, Sweet Leather, Cigar Box

96
Q

Cabernet Sauvignon Structure

A

Bordeaux: Dry, Medium to Medium Plus Body, Medium Plus to High Tannin, Medium Plus Acidity, Medium to Medium Plus Alcohol

Napa: Dry (with Ripe Attack), Full Body, Medium Plus to High Tannin, Medium Acidity, Medium Plus to High Alcohol

97
Q

Zinfandel Visual Cues

A

Ruby/Dark Ruby, Medium to Medium Plus Concentration

98
Q

Zinfandel (Dry Creek Valley) Aroma/Flavor Intensity

A

Medium Plus to High Intensity of Aromas

99
Q

Zinfandel Fruit Descriptors

A

Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry) Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot

100
Q

Zinfandel Earth Descriptors

A

Slight potting soil, turned earth

101
Q

Zinfandel Oak Descriptors

A

Neutral to Moderate Use of New American Oak, French Oak or mixed barrels: Vanilla, Coconut, Sawdust, Chocolate, Mocha, Coffee, Caramel, Cinnamon, Dill

102
Q

Zinfandel Non-Fruit Descriptor

A

Black Pepper, Briar

103
Q

Zinfandel Structure

A

Dry (often with perceptible RS), Full body, Medium to Medium Plus tannin, Medium to Medium Plus acidity, High alcohol

104
Q

Malbec Visual Cues

A

Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim

105
Q

Malbec Fruit Descriptors

A

Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune

106
Q

Malbec Aroma Intensity

A

Medium Plus to High Intensity

107
Q

Malbec Earth Descriptors

A

Medium Minus to Medium Minerality, Clay/Mud (particularly at lower elevations)

108
Q

Malbec Oak Descriptors

A

Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon

109
Q

Malbec Non-Fruit Descriptors

A

Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines) Herbal; may have slight green notes

110
Q

Malbec Structure

A

Dry (with Ripe Attack), Full Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, High Alcohol

111
Q

What countries would be considered cool climate regions

A

Germany and Northern Italy

112
Q

What countries would be considered moderate climate regions

A

France, New Zealand, Central Italy (Tuscany)

113
Q

What countries would be considered warm climate regions

A

United States, Australia, Spain, Argentina

114
Q

Torrontes aromas/flavors

A

Visual: Yellow with Hints of Green, Moderate Plus Concentration
Aromas/Flavors: High Intensity
Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava, Papaya), Ripe Citrus (Orange, Meyer Lemon), Ripe Stone Fruit (Peach), Melon
Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums
Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice
Earth: Low to Moderate Minerality
Oak: None

115
Q

Torrontes structure

A

Dry, Moderate Plus Body, Moderate Plus Acidity, Moderate Plus to High Alcohol, Possible Phenolic Bitterness

116
Q

Gewurztraminer visual cues

A

Visual: Yellow/Gold, Moderate Plus to High Concentration

117
Q

Gewurztraminer aromas/flavors

A

Aromas/Flavors: High (Heady) Intensity
Fruit: Tropical Fruit (Lychee, Pineapple, Tropical Fruit Punch), Ripe Stone Fruit (Peach Jam, Dried Apricot), Citrus (Orange Marmalade, Grapefruit Pith)
Floral: Roses, Floral Perfume
Spice: Cinnamon, Clove, Gingerbread, Musk, Potpourri, Exotic Spices
Other: Honey, Bergamot Oil, Face Lotion/Perfumed Hand Soap
Earth: Moderate to Moderate Plus Minerality
Oak: None or Neutral Cask

118
Q

Gewurztraminer structure

A

Dry to Off Dry, Moderate Plus to Full-Body, Moderate Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness

Blind Tasting (1 decks)

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