Identify wine TYPE Flashcards
(What is the profile of)
Albariño from Rias Baixas
- 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
(What is the profile of)
Barbera
High in pigments with aromas of Sour cherry and savoury notes with high acidity and low to moderate tannin
(Describe the aromas of)
Barbera
Mulberry, cherry, vanilla, sour cherry, plum, cinnamon
(What is the profile of)
Barbera from Piedmont
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)
(What is the profile of)
Blaufrankisch
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)
(What is the profile of)
Cabernet Franc
- 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
(Describe the aromas of)
Cabernet Franc
Fresh mushrooms, fall leaves, violet, humus/ pitting soil, wild strawberries, cocoa, cranberry, sweet herb, mulberry, moss, tobacco, wet tree bark, tea
(Describe the aromas of)
Cabernet Franc from the Loire Valley
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)
(What is the profile of)
Cabernet Sauvignon
High tannins. Moderately high acids. High pigments High phenolics
Cabernet Sauvignon
Blackcurrant, black plum, green bell pepper, tobacco, sage, edgy texture
Cabernet Sauvignon
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.
Cabernet Sauvignon can be described as having aromas of ______________.
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
What is a wine with: black currant, black cherry, raspberry, dusty earth, cigar box, black olive, coffee, chocolate, eucalyptus, mint, graphite, pencil
Cabernet Sauvignon
Describe favour characteristics of Cab Sauv as it relates to the fruit aspects
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
Describe a cool- climate Cabernet Sauvignon
Spice- driven, red currant, cocoa, mocha, cedar- scented, tobacco, lilac, chalky
Describe a warm climate Cabernet Sauvignon
Fruit driven, cherries, milk, chocolate, oak- scented, sweet cigar box, vanilla, supple, eucalyptus/ mint
Bordeaux- Cabernet Sauvignon
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.
California- Cabernet Sauvignon
Vanilla, coconut from American oak, Cassis, jammy, Softer tannins Bit lower acidity Most alcoholic due to late picking
Chile- Cabernet Sauvignon
Minty, herbal and vegetal notes Alcohol not as high as California but still around 14%abv
Australia (Coonawarra)- Cabernet Sauvignon
Nearest to Bordeaux, Getting riper and more alcoholic nowadays, Touch more alcohol to Bordeaux, Minty notes. More cassis than blackcurrant
South Africa- Cabernet Sauvignon
Can be herbaceous and smoky with notes of tar Smoke is coming from the barrels in this case. Touch of spices but no pepper
Carménère- Chile
Medium acidity Medium body High alcohol Medium colour Black fruit, blackcurrant, jammy White pepper notes Incomparable to other varieties
Chardonnay?
Hazelnut, golden apple, lemon, soft cheese rind, pineapple (new world styles), butter (new world styles), rich texture
Chardonnay can be described as having aromas of_______________
Flint/ stone, citrus, melon, pineapple, banana, apricot, butter, smoke, burnt sugar, caramel, green apple, pears, nuts, honey, peach, ginger, vanilla, oak butterscotch, nutmeg
What is a wine with: Vanilla, white flowers, pear, Apple, honey, citrus- lemon, tangerine, yogurt, citrus, blossoms, mango, nectarine, butter, toast
Chardonnay
Describe flavour characteristics of Chardonnay
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.
Australia- Chardonnay
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
Burgundy- Chardonnay
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
California- Chardonnay
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
Chablis- Chardonnay
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)
Chile- Chardonnay
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
Describe an old wood Chardonnay
Citrus, lemon, grapefruit, Granny Smith, butter, nutty, honey, minerals/ Flint, often very little wood, high and long lived.
Chardonnay from the Côte d’Or
Gun flint, buttery, white flowers, citrus, hazelnut, lemon, yellow fruit, peach, honey, creamy, jasmine, almond, honeysuckle and verbena
(See Wine & Viticulture Journal, summer 2019)
Describe a new world Chardonnay
Tropical fruit, banana and pineapple, apple pie, apple cobbler, butterscotch, caramel, smokey, toasty, vanilla, ginger, nutmeg, very oaky, low acid, short lived
What is the profile of Chenin Blanc?
High acid. High extract Aromatic Long lived Very dry to sweet
Chenin Blanc
High level of malic acid
Chenin Blanc (Loire)
Bruised red apple (oxidative), honey, chamomile, wasabi, tangerine, pronounced chalk/ limestone, wet wool, high acid
A wine with an aromatic profile of wheat berries, straw flower, toasted brioche, clotted cream, pear and hazelnut is likely to be……
Chenin Blanc
Chenin Blanc can be described as having aromas of_____________
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
What attribute can be a potential problem for Chenin Blanc and how is it resolved?
Ripens unevenly, pickers pass through vineyards in successive ‘tries’ harvesting optimally ripe grapes and discarding those that have started to rot.
Describe flavour characteristics of Chenin Blanc
High in acidity and unusual fruit characteristics. Vegetal notes, aromas of green apples and Flavors of citrus pith in young, dry CB
Loire Valley- Chenin Blanc
Predominant Apple, green apple, honeyed apple when ages High acidity Minerally – tuffa soil = limestone Medium alcohol Bad quality – wet wool, powdery nose
South Africa- Chenin Blanc
More tropical fruit than apple Lower acidity Bad quality – diluted hot alcohol
Chenin Blanc grows best on ________________soils
Tufa or Chalk
From what region and subregions is Chenin Blanc most prized? In what styles are the wines produced?
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)
What’s the flavour profile of Cortese?
Light fruity with a whiff of candied fruit, ideal with seafood
What is the flavour characteristics if Corvina?
Herby, snappy note overlaid with Black Fruit
Corvina blends
Amarone Cooked red and black fruit Very full bodied Very high alcohol Essentially dry but has a sweet edge Historically with no oak
Gamay
Carbonic maceration – deep colour, rubber aromas, quite high alcohol, low tannins, fruity.
What is the profile of Gamay?
Low tannins High acids Low pigments Aromatic
What aromas would describe Gamay?
Lily of the valley, raspberry, cranberry, rose, cherry, orange peel, iris, banana, strawberry, violets.
What is a wine with black cherry and jello
Gamay
Beaujolais- Gamay
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
Gamay (Beaujolais)
Strawberry,clack cherry, pear drop, bubblegum, violets, banana, pronounced crushed granite
The Gamay vine is most successful on________________ soil.
Granitic
Garganega (Soave)
Grapey Almonds, hint of marzipan Not aromatic, rather neutral Slightly oily Medium viscosity Often lacks acidity
What is the profile of Gewürztraminer?
Ripens to high sugar levels: this can equate to high alcohol levels in the wine. High extract. Low acid. Aromatic. Very dry to sweet.
Gewürztraminer can be described as having aromas of________________
Nutmeg, citrus, peel, lychee nut, bayberry, grapefruit, rose, ginger, sandalwood, cardamon, all spice, pine
Gewürztraminer (Alsace)
Lychee, rose, pot pourri, grapefruit pith, candied ginger, bitter finish
Alsace- Gewürztraminer
Lychee Spicy, clove, nutmeg, ginger, honey, Turkish delight Very aromatic Touch of sweetness Viscous – lots of glycerol Low to medium acidity
What is the properties of Grenache?
Low pigment Low tannin Low acid High alcohol
Grenache?
Dehydrated strawberries, strawberry jam, raspberry, black cherry, black pepper, raisins, powdered sugar, Grenadine, oxidative, sweetness to the fruit on finish
What aromas would describe Grenache?
Strawberry, ethyl Acetate, sour cherry, black pepper, cranberry, alcohol.
Describe the flavour characteristics of Grenache
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.
Chateauneuf du Pape -Grenache
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
Gruner Veltliner?
White pepper, lentils, watercress, celery, lime blossom, lime, under ripe stone fruits, subtle bitterness on finish
Grüner Veltliner
Citric, lime, lemon, apple and peach when riper White pepper Phenolic Relatively aromatic Lifted acidity Medium viscosity
Describe the flavours of Gruner Veltliner wine?
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.
Malbec- Argentina
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
Malbec (Argentina)
Blueberry, ripe plum, blackberry, green coffee bean, violets, magenta/ electric pink rim, bright acid
Merlot
Medium acidity, medium tannin, softer than Cabernet, slightly higher alcohol than Cabernet, 0.5 more usually, lighter in body.