How the wine taste like Flashcards
Describe Austrian Gruner Veltliner wines?
Medium (+) to high acidity, typically not oaked, range from simple wines, with citrus and green fruit aromas made for early drinking to wines with pronounced citrus and peach fruit and great complexity of aroma and flavour, which can be aged in bottle. The skins are thick (can contribute a phenolic taste, or bitterness to the wine), skin also contain a chemical compound that gives a peppery aroma, characteristic of this variety.
Describe Austrian Riesling wines?
Almost always dry, can be full bodied, with medium levels of alcohol, ripe stone fruit and sometimes tropical fruit flavours, with high levels of acidity, allowing many of them to improve over 10-20 years, where they become nutty, honeyed and have petrol notes.
Describe Zweigelt wines?
Wines have a medium (+) level of acidity with medium tannin levels. Red fruit, particularly cherry, dominate the flavours and aromas. Styles range from easy drinking, fruity unoaked wines that are acceptable to good quality and inexpensive to mid-priced, to full bodied, oaked styles that have the possibility to age.
Describe Blaufrankisch wines?
Medium (+) to high tannins, high levels of acidity, deep colour and black fruit flavours. Need warm climate. The wines range from simple, fruity wines with little or no oak ageing to very good to outstanding wines with pronounced black fruit, spicy oak characters and high tannins.
Describe typical Champagne?
Medium intensity aromas and flavours of green apple and lemon fruit with biscuit autolytic notes, high acidity, medium alcohol and a dry-tasting finish.
Describe Mosel Riesling?
Mosel Rieslings are paler in colour, lighter in body, with lower alcohol and higher acidity than those from elsewhere and have pronounced floral and green fruit aromas. The balance of acidity and flavour intensity gives these wines potential for long bottle ageing. Mosel has a strong reputation for producing sweeter styles of wine in the Kabinett, Spatlese and Auslese categories.
Describe Rias Baixas Albarino wine?
It produces wines that are high in acidity, with medium (-) or medium body, medium levels of alcohol and aromas and flavours of peach, melon and lemon.
Describe Ribera del Duero DO wine?
The wines tend to be full-bodied, often with high alcohol and ripe flavours of blackberry and plum, with vanilla and chocolate aromas from new oak.
Describe Rueda Verdejo?
Medium to medium (+) acidity, medium alcohol and apple, pear and peach characteristics often with a herbal note (fennel) and a slight bitterness on the finish. Fruity, crisp early drinking style of the wines, with an inexpensive price point.
What style of wine is produced in Priorat DOQ?
Depends of varieties used but considering hot conditions and low yields, it is not uncommon for the wines to be 14.5% abv and more, but high alcohol is balanced by concentrated, ripe, but not jammy, fruit with medium (+) acidity giving freshness.
Describe typical white wine from Vinho Verde DOC?
Low in alcohol and medium (+) to high in acidity with apple, citrus and/or peach flavours, depending on the grape varieties used. Some wines may have a small amount of residual sugar. Carbon dioxide is often added at bottling to give a light spritz.
Describe dry Santorini PDO wines?
High levels of acidity, medium to high alcohol and a distinctive smoky characteristic, alongside Assyrtikos fruit aromas. The highest quality wines can age for around a decade in bottle developing a honey, toasty character.
Describe Vinsanto wine?
The wines often have flavours of raisins, coffee and chocolate. The high sugar levels (usually 200-300 g/L) are balanced by Assyrtiko naturally high acidity, and the wines are often of very good or outstanding quality.
Describe Napa Valley Sauvignon Blanc?
Ripe, juicy wines with peach and tropical flavours and medium (+) acidity.
Describe Oregon Pinot Noir?
The wines generally have medium (+) acidity, medium to medium (+) tannins, and often high alcohol. Flavours range from red cherry and raspberry fruit to black cherry and plum.
What kind of Shiraz is produced in Barossa Valley?
It is typically full-bodied and high in alcohol with high levels of soft tannins and pronounced ripe (and often cooked or dried) black fruit aromas.
How Eden Valley Shiraz compare to Barossa Valley Shiraz?
Eden Valley Shiraz have higher acidity, more structured tannins, and lower alcohol. The flavours sit between the very ripe style from Barossa and the peppery styles from cooler climates with sweet spice notes from oak.
How Eden Valley Riesling taste like?
Dry in style, with high acidity and medium alcohol, pure citrus fruit (lemon and lime) and floral aromas.
Describe Hunter Valley Semillon?
It is dry, light-bodied, high in acidity, and low in alcohol (10-11% abv). The wines have delicate citrus characters and may be fairly neutral in their youth; however, they can age for decades, developing more complex and pronounced aromas of toast, honey and hay with bottle ageing. The wines rarely see any oak.
Describe Tasmanian Pinot Noir?
Tasmanian Pinot Noir is usually light to medium-bodied, with medium (+) to high acidity, medium alcohol and strawberry and cherry aromas. Warmer sites can give a riper, more intense style.
Describe Tasmanian Chardonnay?
Chardonnay tends to be medium bodied with medium alcohol and flavours of apple, white peach and pear. The wines have naturally high acidity and will often undergo full malolactic conversion to soften the acidity and enhance texture. Virtually all the top wines undergo barrel fermentation for texture and better integration of oak flavours.
Describe wines produced from Garganega?
The wines typically have high acidity levels, a medium body and medium intensity of lemon, apple/pear, white pepper and in the ripest examples stone fruit.
Describe Valpolicella DOC wine?
Wines show bright purple tints in youth and have red cherry and rose aromatics, no oak flavour, low to medium tannins and medium to medium (+) acidity. The wines are typically good quality, with some very good examples and are inexpensive to mid-priced.
Describe Recioto della Valpolicella wine?
The wines have intense red, fresh- and dried-fruit flavours, a full body, and medium (+) to high tannins. Minimum 12% abv and approximately 50g/l residual sugar.
Describe Amarone della Valpolicella wine?
The wines have intense cherry and dried fruit flavours accompanied by spice and wood notes, medium to high tannins and a high acidity, which balances the richness.
Describe Valpolicella Ripasso wine?
They are medium- to full-bodied with medium (+) tannins and flavours of fresh and stewed red cherries and plums.
Describe Pinot Grigio delle Venezie DOC wine?
The wines typically have light to medium (-) intensity apple and lemon fruit, with light to medium (-) body, medium alcohol and medium (+) acidtity. They are typically good in quality (with some very good examples) and inexpensive to mid-priced.
Describe Asti DOCG wine?
Pronounced aromas and flavours of orange blossom, grapes and peach. They are medium acidity, low alcohol and medium-sweet.
Describe Moscato dAsti DOCG wine?
The generally higher quality Moscato dAsti DOCG, using fruit from the same three provinces, is lower in alcohol, medium (+) acidity and sweeter than Asti DOCG.
Describe typical wine produced from Nebbiolo?
Pale ruby in colour, turning to pale garnet within 3-5 years, with pronounced intensity aromas and flavours (violet, rose, red cherry, red plum), a full body, high tannins, high acidity and can be high alcohol.
Describe wines produced from Barbera?
Barbera is generally high in acidity and relatively low in tannin. Majority is made for early drinking with medium to deep ruby colour, medium intensity red plum and red cherry fruit sometimes with black pepper aromas, no new French oak notes, high acidity, medium tannins and medium alcohol. Serious examples will be from low yields and aged in oak for added fruit concentration and tannins.
Describe wines produced from Dolcetto?
The wines are typically deep ruby in colour, with medium (+) intensity red cherry fruit with floral notes, medium (-) acidity and medium (+) tannins. Wines are typically aged in stainless steel tanks or cement vats to preserve primary fruit.
