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WSET 3 Primary WInes/Grapes > Jimmy's Wine List COPY > Flashcards

Jimmy's Wine List COPY Flashcards

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1
Q

Ablariño

Alvarinho

A

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

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2
Q

Barbera

A

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

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3
Q

Cabernet Sauvignon

A

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

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4
Q

Chardonnay

A

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

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5
Q

Carmenere

A

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

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6
Q

Corvina

Valpolicella & Valpolicella Classico

A

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

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7
Q

Amarone Della Valpolicella

A

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

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8
Q

Chenin Blanc

A

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

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9
Q

Cortese

A

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

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10
Q

Fiano

A

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

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11
Q

Gamay

A

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

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12
Q

Garganega (Soave)

A

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

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13
Q

Gewürztraminer

A

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

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14
Q

Grenache

Garnacha

A

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

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15
Q

Malbec

Cot

A

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

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16
Q

Merlot

A

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

17
Q

Montepulciano

A

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)

18
Q

Nebbiolo

A

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

19
Q

Pinot Gris

Grauburgunder

A

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

20
Q

Pinot Grigio

A

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

21
Q

Pinot Noir

A

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

22
Q

Pinotage

A

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

23
Q

Riesling

A

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

24
Q

Sangiovese

A

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

25
Q

Sauvignon Blanc

A

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

26
Q

Syrah

Shiraz

A

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

27
Q

Tempranillo

A

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

28
Q

Verdicchio

A

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

29
Q

Viognier

A

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)

30
Q

Primativo

Zinfandel

A

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

31
Q

White Zinfandel

A

Style: Medium-Sweet, Pink-ish color, Underripe, Low Alcohol, Strawberry, Green Apple

32
Q

Shiraz (Australia)

A

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

33
Q

Melon Blanc

A

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:

WSET 3 Primary WInes/Grapes (5 decks)

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