Learning Outcome 4: Regionality

Question 1

French Grape
High Acidity. 
Low to Medium Tannin. 
Red Fruit Flavours: Raspberry, Red Cherry, Red Plum. 
Climate = Moderate. 
Region = Beaujolais.

Answer 1

Gamay

Served: Light chilled & Immediate Consumption.

Question 2

Spanish Grape
Medium Acidity.
Medium Levels of Tannins.
Red Fruit Flavours: Strawberry, Red Cherry.
Black Fruit Flavours: Blackberry, Black Plum.
Region = Spain
Catalunya DO = High Volume of both single and blends. Vary from simple, fruity and light-bodied to powerful and oak-aged.
Rioja DOCa = Blend but with the grape being dominant. Sometimes blended with Garnacha for early drinking, Blended with local varieties for extra colour, tannin and acidity for long term ageing.
Ribera del Duero DO = Oustanding and Very good wines. Warm days and cool nights produced very full bodied wines and fresh black fruit flavours.

Answer 2

Tempranillo

Very Good or Outstanding Quality Can Develop Complex Tertiary Flavours of Mushrooms, Leather, and Dried Fruit.

Question 3

Italian Grape
High Acidity.
High Tannin.
Notes =
Red Fruit Flavours: Red Cherry, Red Plum.
dried Herbs, sometimes floral notes of rose and violet.
Often matured for extended periods in oak to soften levels of tannin. Some use old barrels, others use new oak barrels.
High acidity and high tannin allows wine to improve over time.
North Italy Regions:
Barolo DOCG in Piedmont Region = Steep south facing vineyards produce high tannin, high acidity, and long ageing potential.
Barbaresco DOCG = North east, powerful and long lived wines

Answer 3

Nebbiolo

Best examples develops tertairy aromas of mushrooms, tobacco, and leather.

Question 4

Italian Grape 
High Acidity.
Low to Medium tannins.
Notes:
Red fruit flavours: red cherries, red plums.
Black pepper
Unoaked and fruity.
Some matured in oak for complexity.
North Italy Regions:
Piedmont region
Barbera d'Asti DOCG = Considered to produce highest quailty wines. Lower tannin levels means its enjoyable at younger age than a Nebbiolo and has less ageing potential.

Answer 4

Barbera

Typically drank at younger age.

Question 5

Italian Grape 
High acidity.
Low to medium tannin.
Notes:
Red fruit flavours: red cherry, red plum.
North Italy Regions: 
Verona/Veneto
Valpolicella DOC 
Vapolicella Classico DOC
Amarone della Valpolicella DOCG
Recioto della Valpolicella DOCG

Answer 5

Corvina
Valpolicella DOC
Vapolicella Classico DOC
Amarone della Valpolicella DOCG
Recioto della Valpolicella DOCG

Question 6

Italian Cornvina grape, DOC.
Light bodied fruity and simple.
Rarely matured in oak and to be consumed young.

Answer 6

Valpolicella DOC

Question 7

Italian Cornvina grape, DOC.

Comes from hillier heartland of the region and typically more body and complexity than Vaploicella DOC.

Answer 7

Vapolicella Classico DOC

Question 8

Italian Cornvina grape, DOCG. Appassimento method. Dry to off-dry flavours.
Results in full bodied wine with high alcohol and high taninns.
Notes: Fresh fruit and dried fruit.

Answer 8

Amarone della Valpolicella DOCG

Question 9

Italian Corvina Grape, DOCG.
Sweet red wine made partirally from dried grapes. The grapes have high conctration sugar that the yeast cannot ferment them into dryness.

Answer 9

Recioto della Valpolicella DOCG

Question 10

Central Italian Grape.
Medium acidity.
High Tannin.
Notes:
Black fruit flavours, black plum, black cherry.
Region:
Abbruzzo in East Central Italy. Produces high voumunes of inexpensive wine, simple and fruity.
More concentrated wines may be matured for a short time in oak.

Answer 10

Montepulciano

Best known for Montepulciano d’Abruzzo DOC.

Question 11

Italian Grape/ US Grape. 
Warm Climate.
Notes:
Red fruits, strawberries and raspberries
Black fruits, plums and black cherries. 
Regions:
California = Grape used to make rose wine as well as red wines. 
Southern Italy, Puglia = Warm region creating soft fruity and dry wines in high volume.

Answer 11

Zinfandel / Primitivo

Very good and outstadning Peimitivio can be made from controlled yeilds of grapes