P1 Practical Flashcards
SPELLING: Greek whites (textural and crisp)
Assyrtiko (, Moschofilero
SPELLING: Burgundy Regions
Cotes de Beaune, Maconnais
SPELLING: Sicilian White Wine, volcanic soils, high quality
Carricante (sometimes blended with Catarratto). High acid, textural, citrus + anise/mint
SPELLING: Neutral Italian white, Marche & S. ern Italy
Verdicchio, Verdicchio di Matelica DOC and Verdicchio dei Castelli di Jesi DOC (Riserva is DOCG). Castelli di Jesi is rounder and softer than Matelica.
SPELLING: Lower quality Bordeaux white region; high quality BDX white region
Entre deaux mers, Pessac Leognan
SPELLING: Chenin region in the Loire, dry, high abv (14%)
Savennieres
SPELLING: Region with high acid, spritzy, delicate white with low abv (10.5-11%)
Txakolina, grapes are: hondarrabi zuri, hondarrabi beltza (rosé)
SPELLING: Aromatic compound that smells like butter, result of MLF
Diacetyl
SPELLING: Tier of Vouvray that has sugar from approx. 45-100 g/L
Moulleux
Sweetness Tiers in Vouvray
Sec: 6-10 g/L
Demi Sec: 15-30 g/L
Moulleux: 30-100 g/L
Huet Vouvray Moulleux: some botrytis, 76 g/L
Sweetness Tiers in German Riesling
& Dry, v high quality SV
Grosse Gewächs - dry
Trocken: up to 9 g/L
Kabinett: 15-50-ish g/L (most about 25 g/L)
Spatlese: 30-90 g/L (most about 50/60)
Auslese: 40 - 145 g/L (most are 80-120)
Beerenauslese: 140-200 g/L
Trockenbeerenauslese: 230-335 g/L
Usual Sweetness Tiers in Botrytis Dessert Wines
Sauternes: 100-150 (higher quality is ~ 135)
Tokaji: 3 Puttunyos 60-90; 4 P 90-120; 5 P: 120-150; 6 P: 150-180.
Coteaux du Layon: 100-200
Bonnezeaux: 100-200
Quarts de Chaume: 150
TBA: 200-300
SPELLING: Stirring lees to add richness
Batonnage
SPELLING: Grand Cru Regions of Chablis
Vaudesir, Les Clos
Dif. b/w Sauternes & Tokaji
Sauternes may have more apparent vanilla/smoke from NFO. More moderate & integrated acidity in Sauternes. Brighter/racy acidity in Tokaji. Sauternes ABV will generally be higher at 13-14% ABV. Both will have prominent botrytis impact with Sauternes more integrated in the SB/Semillon (generally 80% Sem).
ID: Chablis
Green, citrus, green apple/just ripe citrus. Distinctive flint (chalk dust), lemon curd. Dry palate, bracing high acidity.
Petit Chablis= greenest
Chablis= Citrus/Green Apple
1er Cru- More defined fruit character with warm vintages @ white peach. Textural midpalate often with distinctive lemon curd/yogurt.
Grand Cru- kiss of new oak and riper/ concentrated fruit on the midpalate and longer length.
Chablis MOP
Stainless steel at cool-moderate ferment 15-17, full MLF common-in cooler vintages/less in warmer vintages,
some oak ferment, most SS exc GC.
GC 12-18mo aging w/ battonage and lees for 6 months; max 30% NFO on GC;
Chardonnay: CA
Deeper color
Ripe, full bodied style with tropical fruit notes.
Oaks aging: vanilla, spice, butter (MLF), toasted hazelnut.
14-14.5% ABV, unctuous mouthfeel.
Barrel-fermented, partial or full MLF
Compare with high quality Mendoza.
Chardonnay: Chile
Limari: cool climate, bright acid, 13.5-14% ABV, very mineral with chalky freshness, austerity, lemongrass, sim. to Santa Barbara style
Casablanca: more tropical fruit, apricot and pear. 13-14.5% ABV
Gruner Veltliner, ripeness/quality tiers
Steinfeder (up to 11.5% abv) v. light body. crisp, light.
Federspiel: lighter, some CO2, drink early (up to 12.5% abv).
Smaragd: higher ABV (13-13.5%), some botrytis, aged in neutral large barrels. can age/improve 10+ years
Rioja Blanco Whites + MOP
Viura (primary): neutral & reflects winemaking, low yields key for quality.
Malvasia: aromatics, acidity
Garnacha Blanco: Texture/body
Maturana: Aromatics (Muga)
Fermentation in oak vat. Must age in barrique, mostly French.
Reserva: 6 months in barrel, 24 min ttl
Gran Reserva: 6 months in barrel, 48 months ttl
German Riesling: Regional Character
Mosel: Kabinett, Spatlese, Auselese, BA, TBA, Grosse Gewachs. Very high, rapier acidity. Apple, peach, floral.
7%-12.5% ABV, Dry (~10 g/L) to 100 g/L (and higher for BA/TBA). V. pale, slight spritz in Kab. Lacy, light body. Salty, mineral finish.
Nahe: Like Mosel, but slightly less aggressive acid. Kabinett common.
Rheingau: Riper (stone fruit, red apple, quince, herbal lemon grass, marzipan and petrol with age), Acids M+ but less pointed that Mosel. Tends trocken.
Med. body, feels richer than Mosel.
12-13% for dry styles. 7% for RS. Estes Gewaches (their GG)
Pfalz: Warmer climate. 12-12.5%, M+ bright acidity. More earth, less stony. Sim. to Alsace.
Rheinhessen - v. broad, variable style.
Riesling: Country conclusions
Germany: Racy acidity, range of RS from trocken to quite Lucious. Tends towards lighter body, most lacy.
Alsace: Richer (M-M+ body, 13-13.5%), tends dry. Often will have bruised character/feeling of botrytis.
Austria: Ripe pear, peach, phenolic but not oily. dry 13.5% ABV, high but v. integrated acidity, earthy, savory herbs.
Australia: Citrus/lime/pith finish, white flowers. High TDN due to sunshine. V. racy acidity - feels aggressive in Polish Hill examples. Harder/phenolic mouthfeel. Generally 13% ABV, but some examples are lower.
New Zealand: Pure, high/zesty acidity off-dry to med-dry (lateral with Columbia Valley), glycerol richness to texture, riper fruit: peach, mango, v. floral.
Sauvignon Blanc: Country conclusions
New Zealand: Tropical fruit, pungent aromatics, 12.5-13% ABV, “Dry” but sometimes 3-4 g/L to balance jagged acidity.
Higher end examples have some oak.
Trend towards reductive/flinty/salty character- wild yeast less exuberance.
Don’t forget low ABV trend (Doctor’s: 8%)
Chile: Vegetal/grassy/jalepeno aromatics. Less concentrated. 12-13%. Zippy acidity. Can be a bit dilute. Asparagus water. Casablanca and Limari.
South Africa (Elgin, Western Cape): New Zealand wanna-be, but a bit more vegetal. Bright acidity.
Sancerre/Pouilly-Fume: Can be quite full bodied (up to 14% ABV in warm vintages/good sites), Mineral aromatics. Some riper character: sweet lemon, peach, herbal. Chalk.
Bordeaux: EDM- sweaty and a bit herbal. Grassy, lemon, green apple.
Pessac-Leognan: Some waxy texture from Semillon. Oak - vanilla lemon creme. 13%. Tangy acid, more integrated.
Pinot Gris: Country conclusions
Italy: Lees aromatics, white flowers, pear, citrus skin. Crisp acid, v. integrated. 12.5% - SS.
Alsace: V. aromatic - fruit basket. Some botrytis. Med gold. Broad acidity, v. integrated 13-14%.
Oregon: Ripe, apple, pear, fruit basket. Clean - fruit led. Med body. Broad acidity, crisp. 13-13.5%. Slight RS (10 g/L)
New Zealand: Off dry - ripe pear and red apple fruit
Vin Jaune MOP
Vin Jaune (aromas sim. to Fino):
-Savagnin (high acid, chewy) – late harvest for high potential alcohol, slow fermentation, no top ups - allows flor to form. Large, neutral barrels.
-6+ years under flor (sous voile) – nutty, aldehydic (brine, nuts, curry) aromas + oxygenation.
-Bone dry, full-bodied, unctuous, pungent
– 14% ABV, higher acid v. Fino. Also golden vs. light straw.
-Capacity to age for Vin Jaune (lengthy) vs. Fino (drink quickly)
Region of Origin: Sauvignon Blanc
Pungent aromatics, passionfruit, slight RS, jagged acid, 12.5-13% ABV: Marlborough NZ, mass market
Riper peach, Meyer lemon, high acidity, but a bit more integrated, 13.5%, touch of vanilla from barrel: North coast/Napa
Pure fruit aromatics of guava, passionfruit. 12% ABV, zesty acidity but broader mid-palate. Lingering fruit: Adelaide Hills
Gooseberry, mineral, chalk, herbal, citrus, high acidity, v. bright, 12.5-14% (vintage dependent): Sancerre (if flinty, Pouilly Fume)
Roasted jalapeño, citrus, herbal, a bit lean, acid quite pronounced: Chile (Casablanca= riper, Limari=cooler)
Sweaty, very herbal, citrus, lean and jagged acid: BDX, Entre deux Mers
Passionfruit, herbal, NZ Sauv Blanc but not as tuned up: South Africa (Walker Bay, Elgin)
Region of Origin: Sauvignon Blanc / Semillon
Marmalade, lemon creme pie (vanilla from oak), very concentrated and rich, 13-13.5%, bright acidity. BDX
Grand Cru Classe: 25-35% NFO, 65/35 SB/Sem
Sunny fruit, Meyer lemon, lime, nectarine, hay, grassy, white flowers. Very bright acidity, less oak statement. 80/20 SB/Sem
Margaret River
