Other grape varieties Flashcards
1
Q
Petit Verdot: characterize
A
- Ripens in Bordeaux only in very hot years
- Deep colored, tannic wine that ages slowly
- Adds tannin, color, and spicy notes to blends
2
Q
Petit Manseng: characterize
A
- High acid
- Complex sweet wines make from passerillage.
- Prounounced apricot and grapefuit, sometimes spicy from oak
- Found in Jurançon
3
Q
Pinot Blanc: characterize
A
- Widely used for sparkling wine
- As a still wine, light, simple, refreshing, non-aromatic
- Tends to be grown in fertile plain in Alsace, not the best sites
4
Q
Piquepoul: characterize
A
- Refreshing high acidity and green fruit and citrus
- Picpoul de Pinet (in Languedoc): cooling sea breezes help maintain high acidity
5
Q
Furmint: characterize
A
- Late ripening and botrytis-prone, so best known for sweet wines
- High acid, concentrated
- Apples developing into nuts and honey
- Can also make premium dry white wines
- Found in Tokaj
- Blended with Hárselvelű (also late ripening, gives perfume) and Sárga Muskotály (Muscat Blanc à Petits Grains, gives aromas)
6
Q
Welschriesling: characterize
A
- High acid, citrus and green apple
- Susceptible to botrytis, so used to make high-quality sweet wines
- Neusiedlersee (a lake in Burgenland) gives regular autumn mists that can almost guarantee botrytis every year
- Ruster Ausbruch DAC is for wines that grow near Rust and conform to TBA standards
7
Q
Müller-Thurgau/Rivaner: characterize
A
- Crossing in the 1880s between Riesling and Madeleine Royale
- Second most planed white variety in Germany, but in steady decline
- Ripens earlier than Riesling, but lacks the high acid or aromatic intensity
- Attractive floral and fruity wines, but rarely produces high quality wine in Germany
- Planted in Pfalz and Baden
8
Q
Grechetto: characterize
A
- In Orvieto DOC (Umbria), a blend with Trebbiano
- Light in body with med to high acid, ripe grapefruit and peaches
- Best are with the most Grechetto in the blend
- Made protectively with cool ferm in steel
9
Q
Malvasia: characterize
A
- In Frascati DOC (Lazio), a blend with Trebbiano
- Med body, med to high acid, citrus fruit, sometimes with floral, orange blossom aromas
- Usually fresh, unoaked style
10
Q
Greco: characterize
A
- More acid and leaner in body than Fiano
- Green apple, stone fruit, passion fruit
- Most stainless steel, but some use old oak and lees stirring
- Best can age in bottle to develop honey and mushrooms
- Greco di Tufo DOCG (Campania)
11
Q
Fiano: characterize
A
- Med acid, med to full body, stone fruit, melons, mango
- Usually drunk young, but better examples are matured in oak and can be aged in bottle, developing wax and honey
- Fiano di Avellino DOCG
12
Q
Airén: characterize
A
- Most widely planted in Spain, vast majority in La Mancha
- Can cope with extreme heat and drought
- Can now be made into an acceptable white wine, but most is made into Brandy de Jerez
13
Q
Loureiro and Arinto: characterize
A
- Classic varities for Vinho Verde white wines
- Pale lemon, high in acid, low in alcohol (8-11.5%), with lower alc often off-dry
- Traditionally have a slight sparkle
14
Q
Assyrtiko: characterize
A
- High acidity
- Trained in baskets to protect against wind
- Dry: Perfumed aromas and concentrated flavors of ripe citrus and stone fruit
- Sweet (“Vinsanto”): Late-harvested grapes sun-dried for up to 14 days, wine aged in old oak for at least 2 years, with older wines showing caramel and nuts (from oxidation)
- Santorini PDO
15
Q
Tannat: characterize
A
- Deeply colored, high tannin
- Madiran
- Traditionally needed long bottle aging to soften tannins
- Today riper grapes and modern winemaking give the best wines concentrated black fruit and high levels of soft, ripe tannins
