Jimmy's Wine List COPY Flashcards
Ablariño
Alvarinho
Climate: Cool – Moderate – Thick Skins – Best in Dry Soils,
Grape: Thick Skins (Rot resistant), Mid budding / Ripening
Style: Dry Light – Med Body, High Acid,
Primary: Peach, Apricot, Honeysuckle Chamomile, Salty
Vineyard: Pergola – susceptible to downy/ powdery mildew
Winey – Cool fermentation, Inert Vessels, Lees common - age
Barbera
Grape: Late Ripening
Style: Med-Deep Color, Full Body, High Acidity, L-M Tannin
Primary: Red Cherry, Red Plum, Blackberry, Violet, Black Pepper
Secondary: Vanilla, Spicy
Winery: Can be oak
Cabernet Sauvignon
Climate: Warm Weather
Grape: Mid-Late Ripening, Small Berries, Thick Skins, Frost Resistant
Style: Dry, Full Body, High Tannin, High Acidity
Primary: Black Cherry, Blackcurrant, Greenbell Pepper, Mint, Eucalyptus
Secondary: Oak, Vanilla, Clove, Coconut
Tertiary: Cedar, Tobacco, Smoke
Winery – Careful extraction, O2 Ferm, Oak used
Blending – Merlot, CabFranc, Malbec
Chardonnay
Climate: All climates
Grape: Semi-Aromatic, Early bud, ripen, vigor, susceptible to mildew
Style: Full Body, M-H Acid (High in Cool),
Primary Cool: Green Apple, Lemon, Steely
Primary Warmer: Peach, Melon, Pineapple, Nectarine
Secondary: Oak, Lees, Vanilla, Bread, Butter, Toast
Tertiary: Nutty
Vineyard: limestone soil
Winey: MLF, Lees, Oak fermentation &/or mature, SO2
Carmenere
Climate: Warm
Grape: Late Ripening, Poor Fruit Set, Coulure
Style: Full Body, M-H Acidity, High Tannins, Ripe, High Alcohol
Primary: Blackfruit – Blackberry, Black Cherry, Black Plum, Mint
Underripe: Tomato Leaf, Greenbell Pepper
Secondary: New Oak, Heavily Toasted: Chocolate, Coffee, Vanilla (lighter)
Tertiary:
Vineyard: Elegant on sandy soils, rich on clay picking causes greenbell pepper
Winey: Blend with Merlot or CabSav. Varietals, High levels of Extraction
Corvina
Valpolicella & Valpolicella Classico
Climate: Moderate to Warm
Grape: Late Budding/Ripening, Thick Skin
Style: Moderate Color, L-M Tannin, High Acidity
Primary: Red Cherry, Red Plum
Vineyard: Vigorous, sunburn, mildew
Winery: Passito, Valpolicella (Amarone, Recioto), Oak maturation
Amarone Della Valpolicella
Climate: Moderate to Warm
Grape: Late Budding/Ripening, Thick Skin
Style: Dry-Off-Dry, Full Boyd, M-H Tannin, High Alcohol, % High acid low in Tannin
Primary: Concentrated Raspberry, Red Cherry, Dried Fruit, Raisin, Figs, Sultana
Secondary: Clove
Tertiary: Tobacco
Vineyard: Vigorous, sunburn, mildew
Winery: Passito, Valpolicella (Amarone, Recioto), Oak maturation
Chenin Blanc
Climate: Versatile
Grape: Non Aromatic, Early Budding, Mid Ripen, Uneven ripening, Very Versatile
Style: Dry-Sweet, Still-Sparkling, L-M Body, High Acid, Age Well
Primary: Steely, Chamomile, Honeysuckle Green Apple, Lemon, Mineral, Peach, Pineapple (warm), Apricot, Citrus Peel (noble Rot)
Secondary: Can be Oaked
Tertiary: Honey, Toast
Vineyard: Vigorous & Fertile, Calcareous Soil, Mildew/Rot, Old Vines = Best
Winery: Some MLF & Lees, Often Oaked
Blending: Chenin, Chardonnay, Colombard
Cortese
Climate:
Grape: Early / Mid Ripening, Disease Resistant, Thin Skin
Style: Pale, Light Body, High Acidity
Primary: Wet Stone, Green Apple, Pear, Lemon, Grass
Secondary: Old Oak
Vineyard: Vigorous Yield
Winery: Single Varietal, Cool Fermented/Inert, If cool MLF/Lees bring down acid
Fiano
Climate: Warm
Grape: Mid Ripening, Vigorous, Low Yield, Small Berries
Style: Full Body, M Acidity
Primary: Floral- Blossom, Acacia, Green Apple, Peach, Fennel, Mint
Tertiary: Honey, Toast, Hazelnut
Vineyard: Best on volcanic
Winery: Use Inert, Some Oxidative, Some Lees used
Blending: Always a Varietal
Gamay
Climate:
Grape: Early Bud/Ripen, Sunburn
Style: Dry, High Acid, Low Tannin, Low Alcohol
Primary: Raspberry, Strawberry, Red Cherry
Secondary: Kirsch, Cinnamon, Figs, Nutmeg, Banana, Bubble Gum
Vineyard: Gobelet Trained, Poor Soils (granite, Limestone),
Winery: Varietal, Semi Carbonic Old Oak/Concrete
Garganega (Soave)
Climate:
Grape: Late Ripen, Vigorous
Style: Dry, L-M Body, High Acidity,
Primary: Apple, Pear, Peach
Secondary: some oak for oxidative
Tertiary: Almond, Honey
Vineyard: Control Yields, Canopy Management, Volcanic Soils (Soave Classico)
Winery: Reductive (high vol) MLF, Lees, Oak (more complex), High Acid good for Appassimento - Recioto
Blending: Trebbiano or Varietal
Gewürztraminer
Climate: Cool - Moderate
Grape: Early Bud/Ripen, Berries DISTINCTLY PINK/ORANGE
Style: Aromatic, Dry-Sweet, Full Body. L-M Acidity, High Alcohol
Primary: Acacia, Rose, Peach, Apricot, Nectarine, Peach, Lychee, OILY
Secondary:
Tertiary: Cinnamon, Ginger, Nutmeg, Honey, Marmalade
Vineyard: Clay/Limestone
Winery: Vendange Tardive, No MLF, Oxidative= Inert/O2 Handling
Blending: Varietal
Grenache
Garnacha
Climate: Need Warmth and Heat
Grape: Early Bud / Late Ripening (long season), Drought/Wind tolerant
Style: Pale Color, Full Body, L-M Acidity, Low Tannin, High Alcohol (16%)
Primary: Raspberry, Strawberry, Red Cherry, Jammy, White Pepper, Liquorice
Secondary: Cedar, Smoke
Tertiary:
Vineyard: Trunk is straight no support need. Ripens with sweet berries
Winery: Oxidizes can turn brown, Oak Fermented/matured, May use Semi-Carbonic (Fruity), Rose (Tavel Provence) or Rosados
Blending: To counter color, Syrah, Mourvèdre, Cariñena
Malbec
Cot
Climate: Moderate - Warm
Grape: Vigorous, Mid Ripen, Coulure (wind damage to fruit set), Frost-risk
Style: Deep Color, Full Body, Ripe Tannin, Balanced Acidity, High Alcohol
Primary: Strawberry, Blackberry, Black Cherry, Blueberry, Liqourice, Black Pepper
Secondary: Oak – Coconut, Vanilla, Smoke, Cedar, Tobacco
Tertiary: Earth, Cedar, Chocolate
Vineyard: Limestone (powerful), More elegant at altitude
Winery: Varietal and blends with multiple grapes (CabSav, Syrah, Pinotage)
Blending: Blends with Bordeaux, Carmenere, Syrah
Merlot
Climate: Moderate to Hot
Grape: Early Bud/Mid Ripen, Vigorous, Frost-risk, Mildew
Style: Dry, Deep Color, Full Body, High Acidity, M-H Tannin , Medium Alcohol
Primary: Raspberry, Strawberry, Red Plum, Blackberry, Blueberry, Blackcurrant, Herbaceous (underripe), Mint
Secondary: Chocolate, Coffee
Tertiary: Cedar, Leather, Tobacco
Vineyard: Needs Pruning Winter/Summer, Fertile big Volumes, Clay/Limestone
Winery: Varietal (AZ, US, Chile), High Extraction, Add O2, New Oak
Blending: CabSav, CabFranc
Montepulciano
Climate: Best in Warm, But Cooler Site eg Altitude
Grape: Late Ripening, Sugars ripen easily faster than flavors
Style: Deep Ruby, Full Body, Medium Acidity, High Tannin
Primary: Red Cherry, Black Plum, Herbaceous Notes, Violet,
Blackberry, Black Pepper
Secondary: Oak (most simple & fruity)
Tertiary: Chocolate
Vineyard: High Yielding, Need altitude to time sugar ripeness with flavor
Winery: Most produced in Warm/Hot Sites. Can be underripe, Rosato - Rose
Blending: Some Varietals (Abruzzo), Mostly Sangiovese (Marche)
Nebbiolo
Climate: Warm
Grape: Early Budding / Late Ripening, Foggy Skin (Bloom)
Style: Pale Color, High Acidity, High Tannin, High Alcohol
Primary: Strawberry, Raspberry, Sour Cherry, Rose, Dried Flowers, Herbs
Secondary: Oak, Smoke
Tertiary: Mushroom, Truffle, Tobacco, Tar, Leather
Vineyard: Limestone Best
Winery: Oxidative Making used (soften Tannins, Oak Mandate), Oak (Croatian Casks)
Blending: Varietal, Blended in cooler areas
Pinot Gris
Grauburgunder
Climate: Cool to Moderate
Grape: Semi-Aromatic, Early Bud/Ripening, Small Berries
Style: Deep Color, Dry/Off-Dry, Full Body, Low-Med Acidity, High Alcohol
Primary: Peach, Apricot, Melon, Pineapple
Secondary: Butter, Cream, Smoke
Tertiary: Nutty, Almond, Ginger, Honey
Vineyard: Can lose acid quickly, need to time harvest, Vigorous
Winery: Riper Fruit, Both reductive/oxidative wine making, Wild Yeast, Lees, Residual Sugars, Late Harvest
Pinot Grigio
Climate: Cool to Moderate
Grape: Semi-Aromatic, Early Budding/Ripening (left too long loses acidity on vine)
Style: Dry, L-M Body, High Acid, Low Alcohol
Primary: Lemon, Pear, Lime, Floral, Jasmine, Chamomile
Vineyard: Early Picking = High Acid
Winery: Reductive Making, Stainless, Inoculated Yeast, High SO2, Avoid Oak, Lees, MLF
Pinot Noir
Climate: Cool to Moderate
Grape: Early Budding / Ripening
Style: Soft/Round Tannin, M-H Acidity, L-M Tannin, M ABV, Long Finish
Primary: Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant
Secondary: Oak
Tertiary: Mushroom, Leather, Forest Floor, Savory
Vineyard: Marl (Limestone+clay) cooler, calcium content
Winery: Cold Fermentation, Wild yeast 16-18 barrel (Burgundy), Whole Bunch, Careful Cap Management, Oxidative (oak), Age quickly
Pinotage
Climate: Adaptable to various climates
Grape: Pinot Noir X Cinsault, Early/Mid Bud/Ripen
Style: High Acidity, Medium Tannin
Primary: Raspberry, Strawberry, Red Cherry, Kirsch, Liquorice
Secondary: (heavily toasted oak) Coffee, Chocolate, Smoke
Tertiary: Tar
Vineyard: Almost exclusive to SA, Moderate Vigor, hillside with water retention, Can have Volatile Acidity when over ripe
Winery: Quick, Hot Fermentation (Vol Acid – Acetone) reduce by long, cool ferment, Oak
Blending: Cape Blends – Shiraz, Merlot and Cabernet Sauvignon (Simple/High Volume
Riesling
Climate: Cool & Warm, Needs best sites
Grape: Aromatic, Late Bud, Frost Resistant, Noble Rot
Style: Dry-Sweet, M-F Body, High Acidity
Primary: Stony/Steely, Jasmine, Chamomile, Green Apple, Lemon, Lime, Peach, Apricot
Secondary: NO Oak/MLF/LEES
Tertiary: Honey, Toast, Nutty, Petrol, Kerosene
Vineyard: Slate/Schist (best), Best Sites
Winery: Reductive winemaking (Anaerobic, Stainless, Inoculated Yeast)
Blending: Varietal, rarely blended
Sangiovese
Climate: Heat, Light
Grape: Late Ripening, High Yield, Drought Resistant
Style: Dry, High Acidity, High Tannin, High Alcohol, Can Age
Primary: Red Cherry, Red Plum, Strawberry, Dried Herbs
Secondary: Cedar
Tertiary: Meat, Game, Tobacco, Leather
Vineyard: Limestone/Marls
Winery: Fermented/Mature – Botte / Large (Croatia Oak), Barrique (French Oak) – may combo
Blending: Varietal (Montalcino), CabSav, Merlot, Syrah
Sauvignon Blanc
Climate:
Grape: Aromatic, Early – Mid Ripening, Very Vigorous, Small Berries
Style: Pronounced Dry, L-M Body, High Acidity
Primary: Gooseberry, Lemon, Lime, Wet Stone, Asparagus, Grass, Greenbell Pepper, Passion Fruit
Secondary: Toasty (Pessac)
Tertiary:
Vineyard: Early picking increases herbaceous
Winery: Reductive (protect aromatic)
Blending: Semillon for body, roundness
Location: Loire, Bordeaux, Marlborough, Constantia, Stellenbosch, Darling, Casablanca
Syrah
Shiraz
Climate: Warm
Grape: Mid Ripening, Short Ripening Period (Veraison to Harvest)
Style: Deep Color, Full Body, M-H Acidity, M-H Tannin
Primary: Violet, Blackberry, Blueberry, Black Pepper, Liquorice, Mint
Secondary: Oak, Chocolate (Aus)
Tertiary: Leather, Meat
Vineyard: Need to pick quickly, Requires support (wind), TP Stakes, VSP (Guyot/Cordon) Susceptible to Chlorosis
Winery: Oxidative, Cap Management, Old oak Fermented/Mature.
Blending: Varietal (N Rhone) or Blended Grenache (S Rhone) tames Grenache Alcohol or Viognier (adds aroma, tames acid/tannin)
Locations: N/S Rhone, Australia, Spain, Argentina, S Africa, CA, WA
Tempranillo
Climate: Moderate - Warm
Grape: Fertile, Early Budding/Ripening, Thick Skin
Style: Deep Color, M-H Acidity M-H Tannin (Ribera)
Primary: Strawberry, Red Cherry, Red Plum, Blackberry, Black Plum, Dried Fruit
Secondary: Vanilla, Coconut
Tertiary: Meat, Leather, Tobacco, Mushroom
Vineyard: Susceptible to wind/drought, mildew/rot, Low Diurnal = lower acidity
Winery: American Oak Fermented/matured (Vanilla, Coconut Butterscotch), some French, Some Semi-Carbonic (Whole bunch)
Blending: Varietal but commonly blended
Verdicchio
Climate:
Grape: Mid-Late Ripen, Not aromatic
Style: High Acidity
Primary: Green Apple, Pear, Lemon, Fennel, Grass, Wet Stone
Secondary:
Tertiary: Nutty (Reservas)
Vineyard: Susceptible to milder/rot
Winery: High acid good for sweet/sparkling, Grapes treated carefully, gentle pressing, Inert, SO2
Blending: Varietal
Viognier
Climate: Moderate - Warm
Grape: Early Bud/Late Ripen, Thick Skin, Low Yield, Vine Age important (30year + in Rhone)
Style: Full Body, High Sugar, Low Acid, Full Body, High Alcohol
Primary: Blossom, Rose, Violet, Geranium, Pear, Peach, Apricot, Nectarine, Oily
Secondary: Clove, Cinnamon, Vanilla
Tertiary:
Vineyard: Wind damage need Trellised, Needs Fully Ripe (restrict yields)
Winery: Avoid MLF, Lees maybe used. Old Oak Common, Residual Sugars (Condrieu)
Blending: Varietal and also used in blending adding aromatics (Syrah, Grenache, Marsanne, Chardonnay)
Primativo
Zinfandel
Climate: Warm
Grape: Early/Mid Ripening, Uneven Ripening, Primativo More Consistent, Zinfandel more uneven, thus herbaceous
Style: Dry/Off-Dry, Full Body, Soft/Smooth Tannin, M-G Acidity High Alcohol
Primary: Blackberry, Black Cherry, Cassis, Raisin, Fig, Prune, Dried Berry Liqourice
Herbaceous Mint if underripe.
Secondary: Vanilla
Tertiary:
Vineyard: Suite for poor soils. Bush vines
Winery: Cold soaking, Oak can be used. Puglia = Full body, CA – White Zinfandel
Blending: Normal Varietal
White Zinfandel
Style: Medium-Sweet, Pink-ish color, Underripe, Low Alcohol, Strawberry, Green Apple
Shiraz (Australia)
Clare Valley – Fragrant & Powerful
Geelong – Fresh and Peppery
Heathcote – Firmer Fruit Structure & Fresher that other regions
Barossa Valley – Classic, Full Body, Intense, Blackfruit, Spice, Leather
Hunter Valley – Medium Body, Soft Tannins, Blackberry, Black Cherry, Earth
Hot – Full-body, Intensely Fruity, Earth, Spice, Leather (winemakers can reduce extraction)
Cooler – Full Bod, Lean & Peppery, Can be made into blends
Melon Blanc
Climate: Cool - Moderate
Grape: Early Ripening, Late Budding limits frost risk
Style: High Acidity
Primary: Green apple, pear, lemon, elderflower, Fennel, wet stone
Secondary:
Tertiary:
