Key Grapes Flashcards
1
Q
Viognier flavour profile
A
- A rich, oily white, originated in the Northern Rhône, (up to 20% in Cote Rotie) also California, Australia
- Medium lemon
- Pronounced honeysuckle (rose), apricot, peach (mango)
- Med to high alcohol (13.5-15%)
- Low acidity
- Can be in oak to deliver Chardonnay-like richness (but not oaked in Rhone)
2
Q
Describe Viognier viticulture
A
- Early budding (spring frost)
- Poor flowering/ coulure (yields low/unpredictable)
- Judging picking crucial
- fruit must be fully ripe for pronounced aromas
- too ripe, lose flavour/ acidity, rapid sugar gain
- In N Rhone grown on trellis/poles to prevent wind damage
3
Q
Flavour profile of Marsanne
A
- A primary blending grape in white Rhône blends that incl Roussanne, Grenache Blanc, Viognier.
- N Rhone single varietal or blend with Roussanne
- S Rhone, blended.
- Medium lemon, sometimes gold
- Light intensity honeysuckle, acacia, lemon, apricot, mandarin, beeswax,
- Oily texture
- Medium acidity
- Full bodied
- Med to high alcohol
4
Q
Marsanne viticulture
A
- Late budding white (avoids spring frosts)
- Vigorous/productive: to get quality need low yields
- best stony, low fertility soils (N Rhone slopes)
- Prone to:
- powdery mildew
- mites
- botyritis bunch rot
5
Q
Flavour profile of Roussanne
A
- Full-bodied white mostly in South France, blended with Grenache Blanc, Marsanne (and Viognier)
- With Marsanne & Viognier only white allowed in N Rhone
- Med lemon, sometimes gold
- med/med+ intensity pear, herbal notes, chamomile/floral tea (cool climate), honey, Meyer (sweet) lemon, apricot (warm climate)
- Also found in US, Aust, S Africa
6
Q
Roussanne viticulture
A
- Late budding, grows best on low fertile, drained soils
- Careful site selection: poor wind resistance
- Coulure, powdery mildew, botyrtis bunch rot, mites
- lower yields, extra work/ cost
- rarer in Rhone- trickier to grow than Marsanne
- Normally blended
- with Marsanne in N Rhone
- with Clairette & Grenache blanc in S Rhone
7
Q
flavour profile of Grenache Blanc
A
- A colour mutation of Grenache producing full-bodied white wines
- Low intensity ripe green fruit (green plum, pear), floral (honeysuckle)
- high alcohol
- low to med- acidity
8
Q
Melon viticulture
A
- Only permitted variety in Muscadet (though from 2018 basic Muscadet AOC may add 10% chardonnay)
- Hardy - suited to cool region
- Buds early (spring frosts)
- Ripens early (can avoid rain at harvest)
- High yields
- Resists powdery mildew, but gets downy mildew and botyrtis bunch rot in the humid climate
- needs repeated spraying (adds to cost)
9
Q
flavour profile of malbec in Argentina
A
- Biggest, VIP grape in Argentina (20% vineyards)
- single varietal or blended with Bordeaux/ Bonarda/Syrah
- (Tell!) Bright magenta rim, opaque purple colour
- Classic warm climate site is dry, full bodied, high but soft tannins, med-low acidity, high alcohol, ripe blackberry, black plum, smooth chocolate
- BUT varies with altitude/climate
- high/cool: lower alcohol, med+acid, firm, med(+) tannins, fresh red & black fruit, floral, herbal
10
Q
flavour profile of zinfandel (primitivo)
A
- Zinfandel wine is a bold, fruit forward red that’s loved for its jammy fruit and smoky, exotic spice notes.
- medium(+) to pronounced ripe, jammy. red cherry, strawberry fruit
- medium acidity
- medium to medium (+) tannin
*
11
Q
flavour profile of Torrontés
A
- Actually 3: Torrontés Riojano (best & 2nd most planted white in Argentina), Sanjuanino and Mendocino
- Aromatic, intensely floral (roses, geraniums), lemon peel, white peach,
- Med-low body, dry, med acidity, med alcohol
- Hot climate: high alcohol, if over-ripe lack acidity/ bitter
- High altitude (eg Cafayate, Salta), early harvest, fruitier (lemon, grapefruit, peach), less pungent, fresher, lower alcohol.
- Like Moscato/ Riesling but made in dry style
- Usually made to drink young. Some oak aged, some blending with Sauvignon. A few sweet wines.
12
Q
flavour profile of Melon
A
- High acid
- light body
- low (ish) alcohol
- low intensity of green apple, but often made sur lie
- good to v good quality
- low to mid-priced
13
Q
Flavour profile of Gamay in Beaujolais
A
- Purple
- Med intensity fresh red cherry, raspberry, red plum, often kirsch & banana aromas of semi-carbonic maceration
- med(+) to high acidity
- light to med (-) body,
- med alcohol
- light to medium tannins
- good to v good quality
- inexpsensive to med priced
14
Q
Sauvignon Blanc viticulture
A
- Late budding, early ripening (good cool climates where Autumn rain threatens)
- Vigorous - best on poor soils
- Canopy management to avoid shade (unripe/green)
- Prone to powdery mildew, botyrtis bunch rot, trunk diseases (eg Esca), if cordon-trained to fungal disease eutypa dieback
- Flavour affected by amount of sun (more = tropical, less = green pepper/ grass)
- Picking date inportant - ripe, but before acidity drops
15
Q
Sauvignon Blanc flavour profile
A
- Flavour affected by amount of sun
- Pronounced intensity grass, bell pepper, asparagus, gooseberry, grapefruit, wet stone (cool areas)
- Riper, passionfruit (warm)
- Medium body
- Medium alcohol
- High acidity
16
Q
flavour profile of cot (malbec) in Cahors
A
- Deep ruby
- Medium to pronounced violet, red & black plum fruit
- med (+) to high tannins, med to med+
- oak aged will have vanilla and sweet spice
17
Q
Mourvèdre (Monastrell) viticulture
A
- late budding, late ripening, needs warm to hot climates
- needs high temperatures at end of season to fully ripen (otherwise it will be unripe)
- not drought resistant - requires small, regular water (eg from deep calcareous soils - store water)
- best pruned short; cordon system or bush vines
- low yielding
- prone to mites, leafhoppers and sour rot (insect/bird damage leading to fungus/bacteria affects ripening bunches)
- prone to reduction in winery (ensure must gets enough oxygen)
- typically aged in old oak
- usually blended in Rhone, less so in Jumilla, Spain (Monastrell, 6th most planted grape)
18
Q
Flavour profile of Chardonnay
A
- Cool climates (eg Chablis)
- apple, pear, lemon and lime fruit, with wet stone notes, light to medium body, high acidity
- Moderate climate (eg Cote D’Or)
- ripe citrus, melon, stone fruit, medium to medium(+) body, medium(+) to high acidity
19
Q
viticulture of Chardonnay
A
- versatile variety suited to range of climates
- buds early (spring frosts)
- ripens early (so suitable for cool region, where summers short)
- produces high yields without loss of quality
- prone to grey rot, powdery mildew, millerandage, grapevine yellows
- versatile as to soils too, but top versions limestone/ clay soils (eg Burgundy)
- main challenge in Burgundy in making high quality wine is vigour management to avoid excessive yield and shading in a good growing season (would reduce quality of fruit)
20
Q
flavour profile of Albarino (Alvarinho)
A
- a delightfully refreshing coastal white from Iberian Peninsula. Citrus/ stone fruit, salinity, zippy acidity.
- high acidity
- medium(-) body (sometimes medium)
- medium alcohol
- apple, lemon, grapefruit, peach, lemon pith (sometimes pithy, bitter finish), honeysuckle, sometimes beeswax
- most drunk young and fresh however, due to the high acidity and phenolic structure (from thick skins) it has incredible potential for aging.
21
Q
viticulture of Albarino (Spain)
A
- 95% of production in Rias Baixas DO
- Spain’s most westerly DO, borders Atlantic, maritime.
- ocean moderates: warm summers, mild winters
- annual rain 1700mm, year round - fungal, rain prior to harvest = significant vintage variation
- soils (sand over granite bedrock) free-draining (roots not sodden)
- suited to wet, as thick-skinned (less prone to rot)
- early to mid-ripening, so warming climate + better vineyard practices means fully ripens most years
22
Q
flavour profile of Syrah in Rhone v Shiraz in Australia
A
- Rhone
- deep ruby, med/pro violets, red/black plums (depending on temp of vintage/site), blackberry, black pepper, herbs (cooked meats)
- med/high acids/tannins, adds structure to blends
- Australia (Barossa)
- full bodied, high alcohol, high, ripe, soft tannins
- pronounced dark fruit aromas, earthy & spicy notes
- leathery with age
- Australia (cooler eg Grampians, Yarra Valley)
- less full, med alcohol, less pronounced red & black cherry, distinct black pepper (often blend with Barossa style)
23
Q
viticulture of Gewurztraminer
A
- early budding (spring frosts) early ripening (miss autumn rains), but though it accummulates sugar rapidly, picked late in Alsace to maximise aromas/ avoid unripe tannins
- vigorous (careful pruning, canopy management)
- yet only moderately productive due to coulure
- chlorosis and dessication of the stems
- in Alsace powdery mildew, grape vine moth and grey rot
- (virus-free clones being produced in Alsace research stations to reduce this problem)
24
Q
flavour profile of Gewurztraminer
A
- medium lemon colour (the grapes are light pink)
- pronounced lychees, peach/apricot, roses, ginger (Gewürz means spice in German)
- med to high alcohol
- med to full body
- low acidity
- dry to sweet
- good to outstanding, mid to premium price
25
viticulture of Syrah in N Rhone
* vigorous so 10000 vines p ha to reduce yields, create competition, max yield 40hL/ha
* propagation by mass selection, rootstock 3309 preferred (good depth of colour)
* doesn't like wind: often tied to 1 or 2 poles to protect from Mistral if steepness prevents trellising
* mites, botrytis bunch rot, "Syrah decline/ disorder" (leaves turn red, graft point breaks, vine dies)
* late-budding, mid-ripening
26
flavour profile of _high quality_ Carmenère (in Chile)
* *ripens 2-3 weeks later than Merlot, needs warm sites (not hot) to avoid overly herbaceous/harsh tannins*
* dry, medium (+) full body
* med(+) acidity
* med(+) high alcohol *(if over ripe, too much alcohol)*
* med(+) high intensity ripe black fruits (blackberry, but raspberry, plum in lighter styles)
* herbaceous, green pepper, eucalyptus
* spice, roast coffee, chocolate if oaked
* *still developing as a style, as research ongoing*
27
Viticulture of Pinot Noir (Burgundy)
* buds early (spring frosts), ripens early (good for cool regions)
* must limit yields for quality (unlike Chardonnay)
* delicate variety, prone to
* millerandage, downy and powdery mildew, botrytis
* fan leaf and leaf roll virus
* sunburn/ shrivel in warm climates
* ripening too fast in warm climates (less intensity)
* Dijon clones (from uni) now worldwide; with various properties (yield, fruit characteristics, resistance etc), so growers choose one, mixed or usually mass selection.
28
flavour profile of Pinot Noir (in Burgundy)
* dry, medium alcohol, medium body,
* strawberry, raspberry, cherry
* smoke, cloves if oaked
* earth, game, mushroom with time in bottle
* low to med tannins (Grand Cru med (+)
* high acidity
* good to outstanding, premium to super-premium
29
Both Grenache Noir and Syrah based wines are prone to particular faults.
What are they and how are they addressed in wine making?
* Grenache Noir is prone to oxidation and premature loss of colour if exposed to too much oxygen, so is typically fermented/ aged in concrete vats/ stainless steel tanks.
* Syrah is prone to reduction, so has to be pumped over more often and is often aged in oak to provide gentle oxidation.
30
viticulture of Grenache Noir
* high yielding, needs warm climate to ripen
* ripens late (autumn rains)
* upright growth makes it very suitable as bush vine, pruned short to contain its vigour
* likes dry, low fertility soils, good drought resistance
* prone to coulure (reduced yields), fungals: downy mildew, phomopsis, botrytis bunch rot
* also bacterial necrosis/ blight kills leaves, shoots, plant (plant only disease free stock, clean pruning tools)
* can accumulate sugar quickly (an issue in dry wines, but good for Vin Doux Naturel)
31
flavour profile of Grenache Noir
* major component in S Rhone blends
* **pale ruby** colour
* **ripe red fruit** (strawberry, red plum, red cherry), **spicy** and **herbal** notes
* **high alcohol**
* **low** to medium **tannins**
* **low acidity**
32
flavour profile of Pinot Gris
Usually varietal, as naturally med/low in acidity and high in sugars. Flavours /aromas vary greatly, but commonly pears, apples, stonefruit, tropical fruit, honey, hint of smoke or wet wool.
NJ says PG acidity is linear & integrated (like Chard) but zesty & alive compared to Chard’s firm, undemonstrative.
Obvious oak avoided, but some old barrels ferment/aging for creamier texture (may neutralize acidity.) Weightier, more complex styles have lees contact and partial malolactic fermentation. Also sweet late-harvest with tropical fruits and sweet spice.
N Italian Pinot Grigio is a lean and crisp dry white with relatively high acidity to add spritz, aromas of lemon, lime, pear, green apple, peach and blossoms.
This "everyday" Grigio Italian style is achieved by early harvest to retain as much fresh acidity as possible.
33
Name 4 popular examples of Pinot Gris
1. Dom Weinbach Clos des Capucins Cuvée St Catherine £40 Alsace 10g/l res. Peach, pear, melon, beeswax, ginger, soft acidity, 14.5%
2. Prophet's Rock Pinot Gris Central Otago NZ 14% £21 Big, ripe pear, ginger, textured Alsace style (bit off dry), zesty acidity
3. Vie di Romans Dessimis Pinot Grigio Friuli Isonzo, Friuli-Venezia Giulia £36 Fruit salad, mint, flowers, tangy, high acidity
4. Voga, Pinot Grigio, Delle Venezie, Veneto, Italy £7.75 Grapefruit, apple, peach and floral nose, fresh acidity, pinched finish.
34
Notable Chenin Blancs
Dom Huet Vouvray Le Mont 1er C £70
Coulée de Serrant (Nicholas Joly) £105
Eben Sadie Skurfberg Citrusdal Mountain, Western Cape £150
35
Chenin Blanc in the vineyard
Early budding - spring frosts
Vigorous - can yield high.
Mid ripening, also uneven ripening - thick skins can take while to ripen (high potential alcohol) left on vine attracts noble rot. Needs several tris to pick grapes of desired style. Susceptible to downy & powdery mildew & grey rot (esp as compact bunches)
High bracing acidity, even when ripe. Phenolic bitterness if skins not fully ripe.
36
Examples of Pinot Noir in Oregan, USA
Cristom single vineyard Eileen Pinot Noir, Eola-Amity Hills, Willamette Valley, Oregan.
On hill crest, winds = thick skins, small grapes, bio farmed, 50% whole cluster (Jacques Seyesses influenced orig winemaker Steve Doerner) 30% new oak 17mths
Nose of Sweet plum, cola, lavender, sage, liquorice, savoury leather, palate textural, black currant, dry blueberry, dried oak bark £80 Incl 2022
37
Viticulture of Zinfndel (aka Primitivo, latin for "early-ripener")
* Mediterranean, sun (too much heat = jammy)
* Warm, long growing season, ripens unevenly, but underripe Zin not vegetal, so mix works
* susceptible to grey rot
* Best CA's Dry Creek Valley (eg Ridge) 35-38° day, 7-10°C night
* Best are bush-trained, head pruned, control yields, green harvest (Zin ripens uneven, so lots)
* Many old vines in CA (50-100 yr, low yield)
38
Notable Sauvignon Blancs
Domaine Vacheron Sancerre £35
Louis-Benjamin - Didier Dagueneau Pouilly Fumé (now Silex) £150
Cloudy Bay Marlborough £24
Pavillon Blanc de Ch Margaux £250
39
Pinot Grigio Styles (NJ): New Zealand
Q Alsatian, some RS, lifted aromatic & purer, precise fruit as cooler climate, some deep colour, still high alc q
14% (eg Prophets Rock)
40
Pinot Gris styles (NJ) Alsace
Alsace general textural richness esp evident in PG.
Everyday wines: soft, generous fruit. Grand Cru: viscous, oily, with R/S, high alc 14%
All levels show bitterness on finish - gives bite/ freshness - and some v phenolic (drying).
Some deep colour due to pink skin. Not aromatic grape, but ginger, spice, smokiness typical.
41
Pinot Gris Styles (NJ)
N Italy/ Friuli
Us. light, pale, simple, mod acidity (soft to firm) with honeyed finish, early drinking.
Exception: Alto Adige can be high focused acid & floral
42
Pinot Gris styles (NJ) Oregan
V Alsatian (full body, rich, power, concentrated fruit, but more pure fruit than earthy, smoky Alsace).
43
Flavour profile of Aligoté?
High acid variety ripening better to climate change.
44
How can Aligoté be confused with other wines?
Aligoté may be confused with Muscadet or less expressive styles of Chablis due to its neutral profile.
45
What distinguishes Aligoté's acidity?
Aligoté has a rasping, searing, rapier-like acidity that is potent and incisive.
46
How does Aligoté's acidity compare to Sauvignon Blanc?
The acidity in Aligoté is more jagged and spiky compared to that in Sauvignon Blanc.
47
What additional characteristic does Aligoté have?
Aligoté can have a crunchy, phenolic grip, indicating real substance and structure.
48
Is Aligoté considered a flimsy variety?
No, Aligoté is not a flimsy variety; it possesses real substance and structure.
