Other Grapes Flashcards
Petit Verdot (b)
Bordeaux
Only ripens in hot years
Blended with other Bordeauxs for colour/tannins/spice notes
Muscadelle (w)
Bordeaux
Grapey floral flavour for blends
Ugni blanc (w)
Cotes de gascogne (SW France)
Dry, light body, green apple
Tannat (b)
Madiran (SW France)
Deep colour, high tannin, black fruit, needs aging
Petit manseng (w)
Jurancon (w)
Usually passerillage, high acid, apricot and grapefruit, spicy new oak
Aligote (w)
Burgundy (not in Chablis)
Neutral wine, high acid
Pinot Blanc (w)
Alsace
Usually used for sparkling, as a still wine it’s light, simple, refreshing, and non aromatic
Marsanne and Roussane (w)
Northern Rhone (also southern) Usually blended together, m for richness and r for acid and perfumed fruit characteristics, can age to hazelnut
Mourvedre (b)
Southern Rhone (and southern france, especially bandol) Deeply coloured and high in tannins, black fruit and gamey/meaty aromas -> prized by many producers like chat-de-pape
Cinsault (b)
Southern Rhone and southern france
Red fruit, blended with grenache for fresh and fruity rosés or red blends
Carignan (b)
Southern france
Carinena in Spain (mazuelo in Rioja)
High in tannin, acid, and colour, but can lack fruit finesse.
Large yields
Picpoul (w)
Southern france (picpoul de pinet) High acid, green fruit, citrus
Muller-thurgau (w)
Germany
Riesling x madeleine royale
Ripens earlier than Riesling, high acid and flavour, fruity and floral wines
Silvaner (w)
Germany (particularly rheinhessen and franken!)
Dry-sweet, less acidic and fruity than riesling, earthy
Dornfelder (b)
Germany
Deeply coloured
Gruner veltliner (w)
Austria
If yields are capped, full bodied, concentrated flav, high acid, citrus and stone fruit, white pepper
Zweigelt (b)
Austria Deep colour, soft tannins, bramble Blaufrankish x st laurent B - med tannins, high acid, peppery Sour cherry Sl - similar to Pinot noir All of these wines are usually oaked
Furmint (w)
Tokaj (Hungary)
Concentrated, high acid, apples, ages to nuts and honey.
Susceptible to botrys
For aszu it gets blended with harslevelu for perfume, and sarga muskotaly (Muscat blanc a petit) for aromatics
Xinomavro (b)
Naoussa (Greece)
Similar to nebbiolo
High tannin and acid but med colour. Lack fresh fruit flav but develop to complex earthy spice
Agiorgitiko (b)
Nemea (Greece)
High acid and fine tannins - jammy red fruit, enjoys oak
Mencia (b)
Spain
Fresh fruit, med-high acid, hint of herbaceousness
Verdejo (w)
Spain
Susceptible to oxidation, used in sherry like wines
With protective it can be light, high acid, melon and peach (similar to sauv blanc)
Albarino (w)
Rías baixas (spain)
Think skinned, resistant to fungal (damp in rb), high acid, citrus and stone fruit
Airen (w)
La mancha (spain) Can cope with heat and drought, can be a dry wine, but usually used for brandy de jerez
Viura (w)
Rioja (spain)
Known as macabeo outside Rioja
Unoaked with subtle herb and spice
Vinho verde (w)
Doc vinho verde (NW Portugal)
Made from local grapes such as loureino and artino
Also vinho verde alvarinho (albarino), more tropical
Usually Pale lemon colour, high in acid and low in alcohol
Dao doc (this is the location)
Dao is in Portugal
Touriga national, tinta roriz, Jaén (mencia in Spain), alfrocheiro (deep colour, blackberry and strawberry)
Usually all red fruit, soft tannins, and high acid
Baga (b)
Bairrada (Portugal)
Small thick skin, black fruit
Alentejo doc (this is a location)
In portugal
Red blends with aragonés (tempranillo), trincadeira (spicy Red berry and high tannins), and Alicante bouschet (high colour and tannin)
Vidal (w)
Niagara or okanagan (Canada)
Commonly used for icewine
Hearty grape but with little character
Carmenere (b)
Chile
Full body, high tannins, black fruit and herbal characters
Bonarda (b)
Argentina
Deep colour, high acid and tannin, raspberry and blackberry
Torrentes (w)
Argentina
Best from cafayete
Floral with stone fruit and melon, med body and acid
