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Identify wine TYPE Flashcards

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1
Q

(What is the profile of)

Albariño from Rias Baixas

A
  • Slightly aromatic with aromas of Apricots (not as much as and not as ripe as Viognier though), Fresh ripe peach, Orange oil, juicy fruit gum, Mineraly
  • High acidity
  • 12.5% – 13% abv
  • Low glycerol, creamy texture
  • Bright finish, some times slightly oxidative (very subtle balanced almonds)
  • Be aware, not to be mistaken for a Viognier
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2
Q

(What is the profile of)

Barbera

A

High in pigments with aromas of Sour cherry and savoury notes with high acidity and low to moderate tannin

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3
Q

(Describe the aromas of)

Barbera

A

Mulberry, cherry, vanilla, sour cherry, plum, cinnamon

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4
Q

(What is the profile of)

Barbera from Piedmont

A

Aroms of ►Classic bramble fruit, apples, ►blackberry, ►raspberries, ►bitter-sweet cherries

High acidity

Low to medium tannin

Medium alcohol

Medium body

(Fruity, a little sour but easy drinking Historically with no oak)

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5
Q

(What is the profile of)

Blaufrankisch

A

Sour cherry flavour, peppery, it can express strong mineral flavours.

Crisp acidity

Moderate tannins

(Aging in oak results in sifter acidity and a sweeter fruit)

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6
Q

(What is the profile of)

Cabernet Franc

A
  • Medium pigments
  • Aromas of bramble fruits – apples, blackberries, pencil shavings, cedar. It can be a little bit vegetal.
  • (Medium to) high acid, more malic than tartaric
  • Medium tannins
  • Light to medium body
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7
Q

(Describe the aromas of)

Cabernet Franc

A

Fresh mushrooms, fall leaves, violet, humus/ pitting soil, wild strawberries, cocoa, cranberry, sweet herb, mulberry, moss, tobacco, wet tree bark, tea

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8
Q

(Describe the aromas of)

Cabernet Franc from the Loire Valley

A

Aromas of ►Tart red raspberry, ►More forest fruit than red and blackcurrant, ►Quite herbaceous with Green bell pepper, Stemmy/ twiggy, Jalapeño, Cut grass, ►Violets, ►pronounced earth, ►brettomyces often encountered

Aggressive malic acid when unripe

Medium alcohol, always around 12.5%

Tart finish

(Rustic, More vegetal than Cabernet Sauvignon, No oak influence)

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9
Q

(What is the profile of)

Cabernet Sauvignon

A

High tannins. Moderately high acids. High pigments High phenolics

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10
Q

Cabernet Sauvignon

A

Blackcurrant, black plum, green bell pepper, tobacco, sage, edgy texture

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11
Q

Cabernet Sauvignon

A

Highest level of tartaric acid, one of the highest tannin levels and darkest colour, Full bodied, high extract, works well with oak, especially French oak. Good minerality. Herbaceous (especially marginal climates) but less than Cabernet Franc. As it ripens gets richer more cassis than black currant, jammy with notes of tar, especially South African. When aged gets leathery notes, pronounced minerality but still black fruit orientated, more dried fruit though.

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12
Q

Cabernet Sauvignon can be described as having aromas of ______________.

A

Black cherry, vanilla, black currant, herbs, blackberry, mint, blueberry, lilac, red currant, toffee, cedar, chocolate, cigar box, pencil shavings, tobacco, black pepper, tea, eucalyptus, coffee, cocoa

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13
Q

What is a wine with: black currant, black cherry, raspberry, dusty earth, cigar box, black olive, coffee, chocolate, eucalyptus, mint, graphite, pencil

A

Cabernet Sauvignon

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14
Q

Describe favour characteristics of Cab Sauv as it relates to the fruit aspects

A

Black currants. Cooler regions- notes of green capsicum and cedar wood. Warm climate- black cherry, black olive, fruit character. Australian CS particularly Coonawarra have hints of mint, eucalyptus or menthol

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15
Q

Describe a cool- climate Cabernet Sauvignon

A

Spice- driven, red currant, cocoa, mocha, cedar- scented, tobacco, lilac, chalky

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16
Q

Describe a warm climate Cabernet Sauvignon

A

Fruit driven, cherries, milk, chocolate, oak- scented, sweet cigar box, vanilla, supple, eucalyptus/ mint

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17
Q

Bordeaux- Cabernet Sauvignon

A

High acidity, high tannin. Moderate alcohol (in general) Graphite, pencil shavings Herbaceous (crushed leaves) Cedar wood Not much spice Black fruit compote when age Herbaceous.

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18
Q

California- Cabernet Sauvignon

A

Vanilla, coconut from American oak, Cassis, jammy, Softer tannins Bit lower acidity Most alcoholic due to late picking

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19
Q

Chile- Cabernet Sauvignon

A

Minty, herbal and vegetal notes Alcohol not as high as California but still around 14%abv

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20
Q

Australia (Coonawarra)- Cabernet Sauvignon

A

Nearest to Bordeaux, Getting riper and more alcoholic nowadays, Touch more alcohol to Bordeaux, Minty notes. More cassis than blackcurrant

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21
Q

South Africa- Cabernet Sauvignon

A

Can be herbaceous and smoky with notes of tar Smoke is coming from the barrels in this case. Touch of spices but no pepper

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22
Q

Carménère- Chile

A

Medium acidity Medium body High alcohol Medium colour Black fruit, blackcurrant, jammy White pepper notes Incomparable to other varieties

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23
Q

Chardonnay?

A

Hazelnut, golden apple, lemon, soft cheese rind, pineapple (new world styles), butter (new world styles), rich texture

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24
Q

Chardonnay can be described as having aromas of_______________

A

Flint/ stone, citrus, melon, pineapple, banana, apricot, butter, smoke, burnt sugar, caramel, green apple, pears, nuts, honey, peach, ginger, vanilla, oak butterscotch, nutmeg

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25
Q

What is a wine with: Vanilla, white flowers, pear, Apple, honey, citrus- lemon, tangerine, yogurt, citrus, blossoms, mango, nectarine, butter, toast

A

Chardonnay

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26
Q

Describe flavour characteristics of Chardonnay

A

Cool climate- steely wines. Med to light body. High acidity apple or green plum fruit. Slight warmer regions: Impact more citrus flavours. Hotter regions: lend to more melon and peach and even exotic flavours like banana, mango and fig. Hotter regions: will be full- bodied, high in alcohol and low in acidity. Not an aromatic varietal but oaking and ML are used to contribute to flavour.

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27
Q

Australia- Chardonnay

A

Riper fruit, usually Tropical fruit eg. pineapple, mango Lower acidity than Burgundy and Cali Viscous and ripe on the palate sometimes clumsy Much more oak than Burgundy and Cali Very malolactic

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28
Q

Burgundy- Chardonnay

A

Pure stone fruit Lifted acidity Usually oaked, well integrated oak Butter, diacetytl from malo Savoury character Corton – Charlemagne, very different style, drinks almost like a red wine, big, rich, steely, nutty, oaky

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29
Q

California- Chardonnay

A

Similar to Burgundy style if from colder area like Russian River or Carneros, even alcohol tend to be similar Not as tropical as Australia More lees less wood than Australia Acidity higher then Australia bit lower than Côte de Beaune

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30
Q

Chablis- Chardonnay

A

Pure fruit, always green fruit, apples, sometimes unripe stone fruit: white peach High acidity Very mineral Not much oak Usually unoaked, old oak only (Grand Crus)

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31
Q

Chile- Chardonnay

A

Herbaceous, slightly vegetal Cheep ones are very flat, dull and tropical Can be much better balanced and fresher If comes from cooler area like San Antonio or Casablanca Overall the oak is better integrated in Burgundy than in the new world Chardonnays

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32
Q

Describe an old wood Chardonnay

A

Citrus, lemon, grapefruit, Granny Smith, butter, nutty, honey, minerals/ Flint, often very little wood, high and long lived.

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33
Q

Chardonnay from the Côte d’Or

A

Gun flint, buttery, white flowers, citrus, hazelnut, lemon, yellow fruit, peach, honey, creamy, jasmine, almond, honeysuckle and verbena

(See Wine & Viticulture Journal, summer 2019)

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34
Q

Describe a new world Chardonnay

A

Tropical fruit, banana and pineapple, apple pie, apple cobbler, butterscotch, caramel, smokey, toasty, vanilla, ginger, nutmeg, very oaky, low acid, short lived

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35
Q

What is the profile of Chenin Blanc?

A

High acid. High extract Aromatic Long lived Very dry to sweet

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36
Q

Chenin Blanc

A

High level of malic acid

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37
Q

Chenin Blanc (Loire)

A

Bruised red apple (oxidative), honey, chamomile, wasabi, tangerine, pronounced chalk/ limestone, wet wool, high acid

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38
Q

A wine with an aromatic profile of wheat berries, straw flower, toasted brioche, clotted cream, pear and hazelnut is likely to be……

A

Chenin Blanc

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39
Q

Chenin Blanc can be described as having aromas of_____________

A

Creme fraiche, sour cream, plain yogurt, clotted cream, buttermilk, almond, straw, flowers, hazelnut, ripe grain, marzipan, nuts, toasted bread, lemon, melon, Apple, apricot, pear, dried flowers, orange peel

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40
Q

What attribute can be a potential problem for Chenin Blanc and how is it resolved?

A

Ripens unevenly, pickers pass through vineyards in successive ‘tries’ harvesting optimally ripe grapes and discarding those that have started to rot.

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41
Q

Describe flavour characteristics of Chenin Blanc

A

High in acidity and unusual fruit characteristics. Vegetal notes, aromas of green apples and Flavors of citrus pith in young, dry CB

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42
Q

Loire Valley- Chenin Blanc

A

Predominant Apple, green apple, honeyed apple when ages High acidity Minerally – tuffa soil = limestone Medium alcohol Bad quality – wet wool, powdery nose

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43
Q

South Africa- Chenin Blanc

A

More tropical fruit than apple Lower acidity Bad quality – diluted hot alcohol

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44
Q

Chenin Blanc grows best on ________________soils

A

Tufa or Chalk

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45
Q

From what region and subregions is Chenin Blanc most prized? In what styles are the wines produced?

A

Loire, France. Touraine- Touraine (Dry fairly rare), Vouvray (Dry, sweet, still- sparkling). Anjou- Samur- Samur (Dry- sweet), Anjou (Most recently, dry) Coteaux Du Layon (Sweet), Quarts De Chaume and Bonnezeaux, Savennieres (Late harvest, Dry)

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46
Q

What’s the flavour profile of Cortese?

A

Light fruity with a whiff of candied fruit, ideal with seafood

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47
Q

What is the flavour characteristics if Corvina?

A

Herby, snappy note overlaid with Black Fruit

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48
Q

Corvina blends

A

Amarone Cooked red and black fruit Very full bodied Very high alcohol Essentially dry but has a sweet edge Historically with no oak

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49
Q

Gamay

A

Carbonic maceration – deep colour, rubber aromas, quite high alcohol, low tannins, fruity.

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50
Q

What is the profile of Gamay?

A

Low tannins High acids Low pigments Aromatic

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51
Q

What aromas would describe Gamay?

A

Lily of the valley, raspberry, cranberry, rose, cherry, orange peel, iris, banana, strawberry, violets.

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52
Q

What is a wine with black cherry and jello

A

Gamay

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53
Q

Beaujolais- Gamay

A

Medium body Quite high malic acid Quite high alcohol Low tannins Notes of rubber if carbonic maceration Confected sweets, black fruit, bubble gum, banana, no minerality

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54
Q

Gamay (Beaujolais)

A

Strawberry,clack cherry, pear drop, bubblegum, violets, banana, pronounced crushed granite

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55
Q

The Gamay vine is most successful on________________ soil.

A

Granitic

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56
Q

Garganega (Soave)

A

Grapey Almonds, hint of marzipan Not aromatic, rather neutral Slightly oily Medium viscosity Often lacks acidity

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57
Q

What is the profile of Gewürztraminer?

A

Ripens to high sugar levels: this can equate to high alcohol levels in the wine. High extract. Low acid. Aromatic. Very dry to sweet.

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58
Q

Gewürztraminer can be described as having aromas of________________

A

Nutmeg, citrus, peel, lychee nut, bayberry, grapefruit, rose, ginger, sandalwood, cardamon, all spice, pine

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59
Q

Gewürztraminer (Alsace)

A

Lychee, rose, pot pourri, grapefruit pith, candied ginger, bitter finish

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60
Q

Alsace- Gewürztraminer

A

Lychee Spicy, clove, nutmeg, ginger, honey, Turkish delight Very aromatic Touch of sweetness Viscous – lots of glycerol Low to medium acidity

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61
Q

What is the properties of Grenache?

A

Low pigment Low tannin Low acid High alcohol

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62
Q

Grenache?

A

Dehydrated strawberries, strawberry jam, raspberry, black cherry, black pepper, raisins, powdered sugar, Grenadine, oxidative, sweetness to the fruit on finish

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63
Q

What aromas would describe Grenache?

A

Strawberry, ethyl Acetate, sour cherry, black pepper, cranberry, alcohol.

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64
Q

Describe the flavour characteristics of Grenache

A

High in alcohol and full- bodies with soft tannins. Pale in colour and oxidise easily (browning at the rim). Red fruit flavours (strawberry, raspberry) and hints of white pepper: which develops into flavours of leather, tar and toffee as the wine ages.

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65
Q

Chateauneuf du Pape -Grenache

A

Medium acidity and tannin Full body High alcohol Colour pinot noir like Red berry fruit when young, baked bread/pastry Top examples black fruit, pastry, baked bread, liquorice, dried fruit notes, white pepper, lot of spices When gets really ripe develops dried fruit, liquorice, treacle Not a lot of minerality Historically ages in Foudres instead of new wood Indian spice, ginger, nutmeg etc. When aged gets meaty notes. It doesn’t work really well with wood

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66
Q

Gruner Veltliner?

A

White pepper, lentils, watercress, celery, lime blossom, lime, under ripe stone fruits, subtle bitterness on finish

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67
Q

Grüner Veltliner

A

Citric, lime, lemon, apple and peach when riper White pepper Phenolic Relatively aromatic Lifted acidity Medium viscosity

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68
Q

Describe the flavours of Gruner Veltliner wine?

A

Grew grapes, salad and white pepper in youth developing layers of honey and toast with aging. Mineral flavours are common. The best single vineyard Gruner Veltliners compare in quality and style to very finest white burgundies.

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69
Q

Malbec- Argentina

A

High tannin High acidity Medium plus body Dark colour, a lot of extraction Very dark fruit, black plum, black cherry, blackcurrant, cassis Soft spices, herbal notes, peppery notes, slightly minty

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70
Q

Malbec (Argentina)

A

Blueberry, ripe plum, blackberry, green coffee bean, violets, magenta/ electric pink rim, bright acid

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71
Q

Merlot

A

Medium acidity, medium tannin, softer than Cabernet, slightly higher alcohol than Cabernet, 0.5 more usually, lighter in body.

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72
Q

What is the profile of Merlot?

A

Moderate tannin High alcohol Short on acid

73
Q

Merlot?

A

Plum, black berry, chocolate, fern leaf, round shape/ texture

74
Q

Merlot has been described as having aromas of_________________

A

Blueberry, cigar box, blueberry, mint, cherry, toffee, black cherry, vanilla, plum, cocoa, prune, coffee, fresh/ grapey, spice, black pepper, chocolate

75
Q

Describe the flavour characteristics of Merlot

A

Harvested late: blackberry and plum fruit, soft velvety textured tannins combine with a rich full body to high alc and concentrated fruit. Harvested early to make a more lighter body + alcohol wine w/higher acidity and more red fruit (rasp, ripe straw) and maybe even vegetal, leafy aromas

76
Q

Bordeaux- Merlot

A

Mirror of Cabernet Sauvignon but one notch lower except alcohol (around 0.5 more)Levels of extracts is the same but a different profile. More plum fruit (ripe Victoria plum), Tends to have less oak, when ages, Develops toffee, caramelised sugar aromas (top Pomerol), Old Merlot tastes fatter on the palate than old Cabernet, is softer and more full. Noticed pronounced minerality.

77
Q

California- Merlot

A

Unbelievably alcoholic Big extract Black fruit, due to long maceration Lots of new American oak Pastel fruit comparing to Cabernet Sauvignon

78
Q

Chile- Merlot

A

Rounded, Jammy, Tinned vegetables, herbaceous Alcohol about 0.5 more than Bordeaux. Much more black fruit than Bordeaux, blackberry, blackcurrant, No plum fruit, never mineral

79
Q

Muscadet/Melon de Bourgogne

A

Apple and citrus fruit Lifted malic acid Up to 12%abv Very neutral in taste Almost steely Leesy, bready Not aromatic

80
Q

What is the profile of Muscat?

A

High alcohol. High extract. Highly aromatic Good acid.

81
Q

Muscat?

A

Orange candy, rose petal

82
Q

Muscat can be described as having aromas of________________

A

Musk, burnt caramel, honey, orange blossom, honeysuckle, rose water, peach, lime blossom, apricot, white raisin, mango, mousiness/ earthiness, citrus, fresh grapes, gardenia,

83
Q

Alsace- Muscat

A

Dry, medium acidity More rose petal than lychee Less spice

84
Q

Describe a fortified Muscat

A

Concentrated must, fresh white raisins, “in a rum”, dried mango, dried apricots, rose petal, crystallised honey, citrus peel, orange zest

85
Q

Describe an unfortified Muscat

A

Fresh grapes, fresh white raisins, mango, apricot, honeysuckle, citrus, orange blossom, rose water

86
Q

What is the profile of Nebbiolo?

A

High acid High tannin High Extract High Alcohol

87
Q

What is the flavour profile of Nebbiolo?

A

Red fruit, rose, licorice, hay, high alcohol, tannin and acidity

88
Q

Nebbiolo (Northern Italy)

A

Dried sour red cherry, tar, dried rose petal, red licorice, anise, truffle, mushrooms, clay, cinnamon stick, maraschino cherry, high tannin, high acid, medium plus high alcohol.

89
Q

Nebbiolo can be described as having aromas as______________

A

Tar, truffles, cocoa, twigs, Forrest floor, bitter chocolate, roses, iris, violets.

90
Q

Nebbiolo- Piedmont

A

Very high malic and tartaric acid High tannins Dry and austere Medium colour at the most Full bodied High alcohol (13.5+) When young red berry fruit, sometimes dark forest fruit, rose petal, menthol notes, extremely mineral, very pure red and dark cherry fruit, lavender, tar – comes with age Seems to hold fruit with age Usually gets just a touch of oak

91
Q

What is Pais?

A

Grape used for making rustic table wine or brandy

92
Q

Alsace- Pinot Blanc

A

Usually round 12.5% – 13% abv Lemon, quite neutral grape Grapey Hard to describe

93
Q

Italy- Pinot Blanc

A

Even more neutral Medium acidity, looses acidity as ages

94
Q

Pinot Grigio (Italy)

A

Lemon rind, melon, peanut shell, flat beer, bitter finish

95
Q

Italy- Pinot Grigio & Pinot Gris

A

Apple and pear fruit Mild spices, white pepper Less alcohol to Alsace Less viscous Quite neutral

96
Q

What is a wine with: lemon, lime, green melon, Apple, pineapple, honeysuckle, blossom, yogurt, sour cream, ginger, lemon grass, mineral, toast, vanilla, honey

A

Pinot Gris

97
Q

Describe flavour characteristics of Pinot Gris

A

At its best. Almost oily, rather high in alcohol, and low in acidity. Rich, aromatic, exotic fruit, such as melon, ripe Banana and mango, and sometimes botrytis flavours can appear in dry wine. In Italy for Pinot Grigio, a different approach is taken. They are harvested early to retain acidity and avoid development of too much fruitiness. Wines are generally light and fairly neutral in character.

98
Q

Pinot Gris (Alsace)

A

White mushroom, sweet pear, green apple, honey, potting soil, small amount of RS, white flowers, slightly bitter finish

99
Q

Alsace- Pinot Grigio & Pinot Gris

A

Cooked quinces, some apple, more quince than apple though Darker colour, almost amber Quite full bodied, more glycerol Spicy Higher alcohol

100
Q

What is the profile of Pinot Gris/ Grigio?

A

Low acid or high acid. High extract. Pinot Gris/ Pinot Grigio can have little or no aroma or can have subtle fruit and floral notes.

101
Q

Pinot Gris/ Pinot Grigio can be described as having aromas of __________________

A

Apple, butter, almond, mineral, steel, honey, peach, lemon, pear, chalk, Flint, orange, blossom, honeysuckle, cream

102
Q

Pinot Noir

A

Very short ripening grape.

103
Q

What is the profile of Pinot Noir?

A

Low to moderate tannins Good acidity Broad, expansive aroma and bouquet

104
Q

Pinot Noir?

A

Black cherry, red cherry, strawberry, cranberry, violets, tomato leaf, cola nut, black tea.

105
Q

What is a wine with: red cherry, strawberry jam, oak, raspberry, Pomegranite, meat, blood, animal, mint, jasmine, mushroom, coffee, cinnamon, clove

A

Pinot Noir

106
Q

Describe the aromas that may signal a Pinot Noir

A

Raspberry, cherries, strawberries, blackberries, plum, earth, sandalwood, barnyard, leather, violets, toast, lilac, clove/ cinnamon, truffles, smoke, inscence, west Forrest- floor, meaty- Gamey

107
Q

Describe the flavour characteristics of Pinot Noir

A

Young PN displays a fruity perfume of raspberries, strawberries or red cherries w/ soft, light tannins- seldom deep in colour. With age, vegetal and farmyard aromas develop.

108
Q

Australia- Pinot Noir

A

Burgundy style Lower acidity, higher alcohol than Burgundy. riper fruit Slightly jammy, cinnamon from the wood

109
Q

Burgundy- Pinot Noir

A

Very mineral As ages dump earth, animal, meaty, earthy notes, savoury Nebbiolo like Côte de Beaune more red fruit Côte de Nuits more black fruit Top notch wines have red and dark berry fruit Raspberry, forest fruit, cherry fruit when young Medium body and extract Medium tannin, even in grand cru (but here more wood tannin) High level of malic acid

110
Q

California- Pinot Noir

A

More new French oak Russian River and Carneros similar to New Zealand Ripe black fruit cooked fruit and figs A lot of mouthfeel, but no minerals

111
Q

Chile (Casablanca)- Pinot Noir

A

Not as ripe as California Smoky, minty Fruit driven

112
Q

New Zealand- Pinot Noir

A

Decline in acidity More alcoholic Becomes more darker and riper in warm areas and loses minerality Red and dark cherry notes

113
Q

Describe a savoury Pinot noir

A

Complex in flavour profile Organics: Mushrooms, forest, earth, smoke, barnyard, full bodied weighty, moderate tannins Exotic: inscence, sandlewood, spice, satin, brushed cotton, hints of flowers

114
Q

Describe a “sweet” or “fruity” Pinot Noir

A

Simple in flavour profile. Fruit driven: raspberry, cherries, strawberries, delicate, light, hints of spice. Floral: violets, lilac, silk and taffeta. Supple tannins.

115
Q

Pinotage- South Africa

A

High tannin High alcohol Medium acidity Dark fruit, stewed prune Overlay of tar and treacle, earthy, rustic, quite bitter Bitter finish Burned Christmas pudding Unpleasant leathery and smoky notes

116
Q

Riesling?

A

Apricot, peach, petrol, lime zest (Aussie Riesling), lime blossom, slate, high acid, linear texture

117
Q

A Riesling can be described as having aromas of_______________

A

Apple, passion fruit, pineapple, honeysuckle, Flint, juicy fruit gum, talc, orange blossom, tarragon, hyacinth, slate, stone, peach, lime, honey, apricot, jasmine, ginger, Lemon curd, fennel, grapefruit, kiwi, minerals

118
Q

What is a wine with: Apricot, peach, pear, raisin, honeysuckle, geranium, lavender, asphalt, kerosine, anise, tangerine

A

Riesling

119
Q

Alsace- Riesling

A

Steely Usually drier then Germany Richer A lot of Petrol More viscous Higher alcohol Clare Valley Almost like a lime cordial Very citric Medium body on the palate Less petrol Up to 13%abv

120
Q

Austria- Riesling

A

More spicy and no petrol Higher alcohol Usually drier than Germany but sometimes some residual sugar Firm acidity

121
Q

German- Riesling

A

Round 8% abv, if dry almost like Alsace 12,5% – 13% abv Citric & stone fruit Floral Soft spice, some ginger Steely character Very long aging capacity

122
Q

What flavour profile would be found in a Riesling grown on blue slate?

A

Minerals, green apple

123
Q

What flavour profile would be found in a riesling grown on iron- rich red slate?

A

Peach, Smoke

124
Q

What flavour profile would be found in Riesling grown on volcanic soil?

A

Mango, papaya, tropical fruits

125
Q

Describe a cool climate Riesling?

A

Lean, reserved. High, searing acidity. Very dry to sweet. Citrus fruits and apples Perfect for seafood and pacific rim cuisine

126
Q

Describe a warm- climate Riesling

A

Opulent, full bodied Round, dry to sweet. Tropical fruit. Perfect for rich dishes like venison and duck/ or spicy fare

127
Q

What is the profile of Sangiovese

A

Low extract. Low pigment. High acid Moderate tannins Moderate alcohol

128
Q

Sangiovese (Tuscany)

A

Sour red cherry, cherry pith, licorice, root fennel, black tea, leaf underbrush, high acid

129
Q

Describe the aromas of Sangiovese

A

Fresh cherry, toast, sun- baked earth, wood, charcoal, clove, licorice, chocolate, thyme, dried cherry, dried orange peel, spice, leather, black cherry, sour strawberry

130
Q

What is a wine with: plum, black cherry, mocha, coffee, cinnamon, vanilla, rose, pot pourri, cherry, tomato, raspberry, tar, leather, capers

A

Sangiovese

131
Q

Describe the flavour characteristics of Sangiovese

A

Typically not aromatic grape. High in acidity w/ sour red cherry. Sometimes astringent tannins and earthy, dusty aromas reminiscent of tea leaves.

132
Q

Sangiovese- Chianti

A

Medium to high acidity Medium to high tannin Colour is darker and deeper than Nebbiolo Overall black fruit, assam tea, red and black cherry More French oak Not great deal of minerality A lot of leathery notes Brunello di Montalcino More black fruit More alcohol Everything a notch up to Chianti It’s more oxidative (Slovenian oak) Bigger structure, hint of jam fruit and raisins Toasty from the barrels

133
Q

Why is the profile of Sauvignon Blanc?

A

Aromatic High in Acid

134
Q

Sauvignon Blanc?

A

Grapefruit, grass, gooseberry, tarragon, chervil (Sancerre), jalapeño, passionfruit (New Zealand)

135
Q

Sauvignon Blanc

A

Green apple, olive, green melon, cat pee, dill, Mint, guava, sweet citrus, smoke, vanilla, basil

136
Q

Sauv Blanc can be described as having aromas of_______________

A

Melon, bell pepper, hay, pineapple, musk, celery, kiwi, stone, Gunflint, gooseberry, herbs, jalapeño, pear, fig, grass, cat’s pee, lemon, toast, lemon, grass, grapefruit, asparagus, nuts, lemon- lime,

137
Q

Describe flavour characteristics of Sauv Blanc

A

Cool regions v/ poor soils produce classic green herbaceous, gooseberries, green- pepper, grass, passionfruit or elderflower. Warmer regions fails to develop much aromatic flavour and has just hints of peach. Some can develop vegetal aromas of peas and asparagus.

138
Q

Describe Sav Blanc from Bordeaux

A

Grassy and Herbal (oregano and thyme)

139
Q

Describe Calafornia Sauv Blanc

A

Fig and melon

140
Q

Chile- Sav Blanc

A

Tinned vegetables like aromas Lower acidity than Loire and New Zealand Can be bit oily on the palate Less minerals to Loire and New Zealand Flat and vegetal if from central valley

141
Q

Describe Loire Valley Sav Blanc

A

Pugnent Smokey, high minerality.

142
Q

Describe NZ Sav Blanc

A

Intense, grapefruit and citrus, hints of asparagus and Jalapeño

143
Q

New Zealand- Sav Blanc

A

More tropical fruit, gooseberries, fresh cut grass, bell pepper, asparagus Herbaceous Classic style is unoaked More stony than chalky minerality Slightly higher alcohol than Loire Slightly lower acidity than Loire

144
Q

Sancerre/ Pouilly Fume- Sav Blanc

A

Mostly green fruit + citrus, limey, bitter citrus, apple High acidity, high malic acid Chalky minerality, crushed stone like Not too alcoholic – usually less than Chardonnay

145
Q

What is the profile of Semillon?

A

Subdued aromas. Waxy/ Lanolin texture Susceptible to botrytis Long lived

146
Q

A Semillon dessert wine would have aromas of __________________

A

Melon, pineapple, tropical fruit citrus, honey, caramel, minerals, spice, peach, apricot, nectarine, butterscotch, vanilla, flowers, nuts

147
Q

Bordeaux- Semillon

A

Historicaly more Semillon than Sauv. Bl. now its other way around Citrus, lemon develops honey, marmalade when ages waxy Weighty

148
Q

Hunter Valley- Semillon

A

Only 9-10%abv Very citric Mineraly No oak Very long aging capacity

149
Q

A Semillon table wine would smell of_______________

A

Pear, lanolin, nuts, flowers, citrus, wax, honey, minerals

150
Q

What is the flavour profile of Soave DOC?

A

Floral notes of Camomile and Iris with surprising acidity

151
Q

Syrah?

A

Raspberry, blackberry, sometimes blueberry, freshly cracked black pepper, smoked meat/ bacon fat, leather, violets

152
Q

What is a wine with: blackberry, cherry, smokey, leather, bacon meat, pepper, chocolate, currant, plum, mint, fruitcake, menthol, pencil, dust, truffle, vanilla, cinnamon

A

Syrah

153
Q

Describe the flavour characteristics of Syrah

A

Very dark in colour and has blackberry fruit flavours. Cooler climates- the tannins can be very high and the blackberry fruit can be accompanied by notes of black pepper and sometimes mint. Hot climates- more full bodied, with soft tannins and earthy, leathery and spice notes that are more like liquorice and anise.

154
Q

Describe a “spice driven” Syrah

A

Spice: black pepper, aromatics: Rosemary, lavender, organics: lathered pony, musk, game, Mexican mole sauce

155
Q

What is the profile of Syrah/ Shiraz?

A

Heavily pigmented. Highly tannic. High alcohol. Needs time to mature.

156
Q

Aromas of_________________ would define a Syrah/ Shiraz

A

Smoke, game, tar, toast, pepper, raspberry, chocolate, herb, musk, char, black olives, mineral, mint, leather, blackberry, sweat, baked earth, spice, lavender, anise, jam, Rosemary

157
Q

Australia- Syrah/ Shiraz

A

Higher alcohol High tannins but softer Lower acidity Eucalyptus notes Blackberry jam Iodine, leather, medicinal, much more vanilla than in Rhône, creamy In cool climate touch of black pepper, nutmeg, roasted meat, in warmer more glycerol, riper tannins, lower acidity Hunter Valley – leather, iodine Barossa – halfway Margaret River – similar to Rhône, black olives but Rhône is more floral

158
Q

Rhône Valley- Syrah/Shiraz

A

High tannin Medium alcohol Deep colour, high extract Medium to high acidity, more malic than tartaric acid Not as big tannin as Cabernet, medium alcohol (around 13%) Less natural partner with oak Less obvious oak Hermitage – blackberry, blueberry, black olive, bacon, black pepper, smoke, gamey, lavender oil Côte Rôtie – roasted herbs, meaty In general – blackberry, garrique, black olive, black pepper, bacon fat, smoke, meaty, gamey, roasted meat when gets older

159
Q

Describe a “fruit- driven” Shiraz

A

Fruit: Blackberry jam Aromatics: Vanilla Bean Organics: Baked earth, smoke, chocolate

160
Q

What is the profile of Tempranillo?

A
  • High pigment
  • Low acid
  • Moderately tannic
  • Long- lived
161
Q

Tempranillo? (Rioja Reserva/ Gran Reserva)

A

Stewed fruits, desiccated fruits, tart, red raspberry, tobacco, sweet and sour (Chinese restaurant aroma), dill p, bay leaf, ripe strawberries, coconut, medium plus acid, medium- medium plus alcohol

162
Q

What aromas would describe a Tempranillo?

A

Cherries, vanilla, strawberries, vellum, leather, lanolin, wood, road dust

163
Q

Describe the flavour characteristics of Tempranillo by describing tannin levels, Colour and 2 other characteristics

A

Light levels of tannin and colour, nose of soft leather and ripe strawberries

164
Q

Rioja/Ribera del Duero -Tempranillo

A

Medium everything Higher tannins when aged in new wood A lot of vanilla from American wood In young examples a lot of strawberry and cherry Reserva, Gran Reserva – leather, gamey, vanilla Modern style black fruit with some Cabernet Sauvignon ie. Marques de Riscal Exaggerates jammy nature when Grenache is added. No minerality The more aged the more oxidative it becomes

165
Q

Torrontes (Argentina)

A

Should be dry! Aromatic Some tropical fruit Citric Less fruity than Gewurz Phenolic=grape skins Bitter edge Can be oily, high glycerol Perfumed

166
Q

Viognier?

A

Peachy, orange peel, apricot, mandarin, orange blossom, honeysuckle, vanilla, fruit loops, mango, medium low- medium acid, weighty texture, bitter finish

167
Q

What is the profile of Viognier?

A

Profoundly aromatic. Low acid. Ripens to high sugar levels: this can equate to high alcohol levels in the wine high extract.

168
Q

Viognier

A

High viscosity, lifted glycerol, rich texture, lower acidity

169
Q

What is a wine with: Fruit loops, fruit basket, marmalade, lemon, lime, peach, pear skin, apricot, blossom, anise, mineral, vanilla, sweet cream, almond, nougat

A

Viognier

170
Q

Viognier can be described as having aromas of_________________

A

Grass, honey, apricot, citrus, orange, peel, musk, passionfruit, kiwi, peach, gooseberry, ginger, honeysuckle, lemongrass, tangerine, guava, mango

171
Q

California- Viognier

A

More tropical fruit, pineapple, popcorn, butterscotch Less aromatic High alcohol

172
Q

Condrieu- Viognier

A

Stone fruit, dried apricot Relatively aromatic Historically unoaked Viscous Soft acidity Texture similar to Pinot Gris

173
Q

What two regions produce the world’s best Viognier?

A

Condrieu and Chateau Grillet in Northern Rhone

174
Q

What is the profile of Zinfandel?

A

Densely pigmented. Moderately tannic. Alcoholic. High extract. Good acid.

175
Q

Zinfandel?

A

Plum skin, cranberry, blueberry jam, blackberry pie, peppercorn, peach yogurt, high alcohol

176
Q

What are the aromas to look for in a Zinfandel?

A

Raspberry, blackberry, black pepper, nutmeg, cinnamon, anise, tar, jam, black raspberry, raisin, candied fruit, clove, cedar, sandalwood, vanilla, spice

177
Q

What is a wine with: jammy fruit, spicy perfume, anise, damp earth, chocolate, coffee, dark cherry, blueberry, watermelon, fruit cake, green herbs, clove, nutmeg, black pepper

A

Zinfandel

178
Q

Zinfandel- Sonoma

A

Medium colour, deep if a lot of wood Medium tannin Very full bodied Very ripe Christmas pudding fruit. Peach yoghurt. Red and dark berries, plum fruit, cloves, nutmeg, vanilla, creamy, savoury Thin fruit and high alcohol in bad examples

2)COPY OF MIXED CARDS - WSET (34 decks)

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