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
16
Q
Grolleau: characterize
A
- High yielding black grape local to Anjou-Saumur
- Most of Rosé d’Anjou (blended with Cab Franc and others)
- Rosé d’Anjou is not as sweet as Cabernet d’Anjou
17
Q
Cinsault: characterize
A
- Provides red fruit flavors to red wine blends (not tannin or color)
- Blended with Granache in fruity rosés
- In Tavel when blended with Granache, full body and intense flavor, and can develop complexity with age
- In Provence, very pale in color, light to med body, dry, delicate red fruit
18
Q
Dornfelder: characterize
A
- Deeply colored
- Widely planted in Germany (esp in Pfalz)
- Vast majority sold as Qualitätswein and consumed domestically
19
Q
Zweigelt: characterize
A
- Crossing between Blaufränkisch and St Laurent
- Most widely planted black variety in Austria (e.g., in Burgenland)
- Very deeply colored with soft tannins and bramble fruit
- Oak aging common
20
Q
Blaufränkisch: characterize
A
- Most prestigious of Austrian black varieties
- High acid, med tannin, peppery, sour cherry
- Oak aging common
- Found esp in Burgenland
21
Q
St Laurent: characterize
A
- Austrian
- Gives wines similar to Pinot Noir
- Oak aging common
22
Q
Xinomavro: characterize
A
- High tannin and acid; med color that quickly fades to tawny; lack fresh fruit even in youth
- Long-lived, develop complex spice and earthy
- Different styles now–some more deeply colored and less tannin, some aged in new oak
- From Naoussa PDO (Macedonia, Greece)
23
Q
Agiorgitiko: characterize
A
- Low to high acid (dep on altitude)
- High acid from higher slopes good for rose
- From lower slopes, can be jammy and made into fruity wine for youthful consumption
- From mid slope, deep ruby, high smooth tannins, low to med acid, red fruits and spice. Age well in new oak
- Nemea PDO made 100% from this
24
Q
Baga: characterize
A
- Late-ripening, with small, thick-skinned berries
- Deep color, high tannins
- If underripe, can give high acid and astringent tannins; later picking gives softer wines with rich black fruit
- Gentler crushing, maceration techniques, and blending give softer wines too
- in Bairrada (Portugal)
25
Q
Alfrocheiro: characterize
A
- Deep color with intense blackberry and strawberry
- High acid and soft tannins
- From Dão
26
Q
Silvaner/Sylvaner: characterize
A
- Early flowering and ripening
- Made in dry and sweet styles
- Less acidity and less fruity than Riesling, somtimes has an earthy quality. Delicately perfumed with some richness, but less than Gewurtz
- In Germany, does well in the warmest sites in Franken (where it has richness and earthiness). Also planted in Rheinhessen
- Planted in Alsace (wines drunk young), but making way for the noble varieties
27
Q
Marsanne and Roussane: characterize
A
- Usually blended together in the Northern Rhone
- Marsanne has richness and weight
- Roussane has acidity and perfumed fruit
- Blended together, develop complex hazelnut
28
Q
Verdicchio: characterize
A
- High acidity, green apples, lemons, and sometimes fennel and almonds
- Many are simple and fruit, but best can develop honey and almonds
- Best known in Verdicchio dei Castelli di Jesi DOC
29
Q
Mencía/Jaen: characterize
A
- Suited to moderate climate
- Med to high acid, fresh fruit, hint of herbaceousness
- In Bierzo: High acid, red fruit, elegant. Many of the best from old vines on steep stony slopes. Some unoaked, some oaked.
- Also planted in Dão.
