Key grapes Flashcards
1
Q
Chardonnay
A
- Semi-aromatic grape → means it needs some help for Complexity
- can be found cool to hot climate, [Mineral] taste + [Flinty]
- Early budding ( → spring frost, ex. in Burgundy; Chablis and Champagne Region, suffer a lot! ) early ripening (→ need to find a way for the aroma) also S France (Limoux → premium!)
- all soils, BEST premium is in limestone (quite Cold soils, thus contributes to the Acidity) good for wines of Long Aging capability [flinty]
- how to make it BUTTERY (ex. California) ? Method 1 MLF → 2nd fermentation process, → soft the acidity, gives the [round, soft mouth feel + rich and buttery flavor) —→ SUPER diff. vs. France, more natural, acidic profile
- how to make it BUTTERY? Method 2 → Yeast autolysis (lees) [aging sur lie) by Occasionally stir the sediment , which gives the texture and flavor profile
- how to make it BUTTERY? Method 3 → OAK fermentation/maturation means with some oxidation controlled, to gain some complexity + potential OAK based character
- in Australia → Yarra Valley, Morning Peninsula (premium) ; in New Zealand → Gisborne (north island) & Marlborough (sough island) for Ripe tropical chardonnay
- in US, California → Napa county (Los Carneros) + Santa Cruz mountains
2
Q
Sauvignon Blanc
A
- Early to mid ripening, highly aromatic
- highly susceptible to botrytis -> good for sweet wines; along with semillon (France Loire Sancerre & Pouilly Fume; and Australia Hunter Valley) to be Blended with, to get more Body (flash out) /Roundness; richer and robust style; more honey, nutty and tertiary
- early picking (in New Zealand) means overiding flavour of herbaceous, green pepper + other green notes (vs. later picking -> more fruity flavor
- wine making: mostly reductive style (meaning without oxidation) ; So2+yeast reaction can produce passion fruit style; flint and stone
- France: Loire and Bordeaux; New Zealand: Marlborough (cool BUT long hours of sunglight -> vibrant flavours); South Africa: Constantia, Stellenbosch
3
Q
Pinot Grigio/Pinot Gris
A
- very diff. in style IT vs. FR
- early budding and early ripening; Vine management ->Warmer climate/left on the vine for longer time [extended growing season] [slow maturation], suger level up vs. acidity down
- France Alsace 非常干旱 (cool to moderate), dry/off dry
4
Q
Riesling
A
- diff. to other grapes; it’s Late budding (so less likely for spring frost)
- best in cool climates, thus for [ripening] to select best sites
- variety of soil, famous on Slate/Schist
- Germany (Mosel, Rheingau) France Alsace; Australia (Clare, Eden); Washington Yakima Valley
- citric -> stone; if warmer, then pashion fruit; younger riesling more flora
- attention, there are NO 2ndary (no MLF, no OAK); but tertiary yes ex. petrol (volatial compound) 挥发性有机物
5
Q
Zinfandel/Primitivo
A
- Black dominated: & Greek meaning early ripening; called Zinfandel in USA (california, NY’s finger lakes)
- Productive: suited to poorer soils
- Uneven ripener->viticulture nightmarre, for Hand Selection ** pick too early -> herbaceous note; pick too late: Raison style, too dry fruit taste (over) for ZINFANDEL, while Primitivo is more consistant, in IT PUGLIA (super dry and hot) so concentrated
- Primitivo, Bush vine (让叶子生长的灌木方法）Liquorice 味道
- Varietal normally, cold soaking, OAK can be used （Lodi AVA ; Oaked and aged)
- 很受喜欢（大众）因为颜色深，但是 full body, high alcohol (can be up to 17 degree) tanin soft 很容易喝
- attention in USA, like [Lodi AVA -> San Francisco Bay 海风飘飘] can be blended, and White Zinfandel (rose M sweet) light skin contact , herbaceous, ripe; stop fermentation with residus sugar 便宜的地方
6
Q
Gewurztraminer
A
- very Aromatic, early ripening, and budding, very [heady] character
- berries have a pink/orange colour, while maybe lacking a bit acidity, so better limestone 石灰石/clay 黏土 (for freshness) 但如果想要更加圆润一点的话，可以选择Granite 花岗岩；slate 石板岩
- high in Sugar, and low in acidity, high alcohol -> MLF avoided, because if not, will make the accidity appear even less…
- oxidises easily, so SO2 used, Inert vessels are used
- can be Vendage Tardive - with quite mature berry; selection de grains Nobles
- most common as a single varietal 95%
- France Alsace -> chalky soil
- rose, turkish delight, ginger, lychee
- for “selection of noble berries” and refers to wines made from grapes affected by noble rot
7
Q
Viognier
A
- very limited available, in France Rhone. south France, Languedoc-Roussillon, now also in Australia … (New World)
- good in moderate to warm climates
- early budding, long time ripening, so lacking acidity; but moderate to high alcohol
- can be a varietal, but also blended, typically with Syrah (cote rotie; condrieu) -> also co-planted/co-fermented
- avoiding MLF (for acidity reason）
- lees can be used （sur lie)
- Oak (old) common
- nectarine, floral compounds
8
Q
Chenin Blanc
A
- vigorous and fertile (big yield) , most in Loire (early budding, so spring frost)
- soil喜欢含Ca 量高的，例如limestone or chalky; if schist type soil, will produce more rounder, and fuller type
- very very high in TA tataric acidity, so can go for MLF oak lees aging, blending, or sugar (old vines chenin make more texture)
- susceptible to botrytis… so can make sweet wine
- most Versatile, dry to sweet, even sparkling (cremant de loire)! vouvray…
- can do maceration, skin contact
- because of high acidity, so great ability to age
- South Africa Swartland, Paarl, Stellenbosch (warm and dry, so tropical fruit) very honey character
- Four SA methods: - Sparkling Cap classique - blended chenin with other two C (Chardonnay, and Colombard) - high alcohol stype in Ausie, some lower alcohol style (12.5 degree)
- France Loire (Limoux) Vouvray (touraine) more green to stone fruit style, honey style
9
Q
Merlot
A
- moderate to hot, to get lots of colour and tanin, so quite south France, home Gironde - nouvelle acuitaine South France
- early budding (spring + winter Frost)
- because quite Vigorous, thus needs pruning; so IT’s a grape for Big Production; while if careful pruning is done, can achieve some complexed wine, full body
- prefers clay-limstone soils (for higher acidity of merlot) and dilute a bit the very high alcohol of merlot
- can be herbaceous if not full ripe (green elements)
- can be as a varietal, but More often as a BLENDING, with Malbec, CS (lower alcohol) can be compensated by high alcohol of Merlot
- often worked oxidatively, while like in Chile, more chocolate
- cap management to maximize flavour, color … inky wine
- new Oak, like in Pomerol ; France Languedoc
- Italy Tuscany (blended)
- California (Napa)
10
Q
Cabernet Sauvignon
A
- prefer warm Bordeaux (warm maritime); if climate not good, Gravel soil (well-drained) can help too
- bud Late!! mild to late ripening (one of latest picking, in October)
- susceptible to fungal disease
- small berries, thick skinned
- can age long long time, fermented and aged oxidatively
- oak, new, often used
- often blended, more ready for Market to enjoy, Merlot, Cabernet France (for aroma) Malbec (in agentina, to soft out) also Carmenere (in Bordeaux Medoc version)
- France limoux, languedoc,
- Chile: warm mediterranean, dry, good for CS, and Carmenere (+ Sauvignon) with style big SOFT wines
- California Napa (very high quality)
- Australia: coonawarra, margaret River
- Spain: Castilla - la - Mancha
- Agentina: Mendoza
- Italy (Tuscany, Scicily
