Pinot Noir Flashcards
What is the largest difference between regional appellations like Bourgogne AOC wines & village appellations in Burgundy?
a. village wines typically have more flavor concentration and complexity
b. regional appellation wines typically have more flavor concentration and complexity
c. village wines have higher alcohol and acidity levels
d. regional appellations are more likely to show strong oak influence
a. village wines typically have more flavor concentration and complexity
Cooked strawberries is a common flavor characteristic of Pinot Noir from which region?
a. Santa Barbara county
b. Oregon
c. Casablanca Valley
d. Pommard AOC
c. Casablanca Valley
Which of these New Zealand regions produces the ripest, most powerful Pinot Noirs?
a. Marlborough
b. Martinborough
c. Central Otago
d. Mornigton Peninsula
c. Central Otago
What is the broadest regional appellation in Burgundy?
a. Cote d’Or
b. Cote de Nuit
c. Cote de Beaune
d. Bourgogne AOC
d. Bourgogne AOC
True or False? Pinot Noir is commonly blended with other red varieties.
False
What prevents Pinot Noir from developing overly cooked fruit flavors in high-quality coastal regions of California? Select all that apply.
a. northerly latitude
b. morning fog
c. coastal sea breezes
d. high elevation
b. morning fog
c. coastal sea breezes
Where is Pinot Noir best suited for planting in Burgundy?
a. cooler areas to the north
b. moderate areas on south/southeast facing slopes
c. warmer southern areas on north facing slopes
d. warmer eastern areas on flat plains
b. moderate areas on south/southeast facing slopes
What factors make Pinot Noir difficult to cultivate? Select all that apply.
a. warmer growing conditions often cause the grapes to lose fresh fruit flavors
b. grows very quickly
c. prone to rot and disease
d. grape berries ripen unevenly
a. warmer growing conditions often cause the grapes to lose fresh fruit flavors
c. prone to rot and disease
Why are small, new oak barrels rarely used for maturing Pinot Noir?
a. small barrels do not give the wine enough vanilla and clove flavor
b. larger barrels are needed to soften the high tannins of the wine
c. small barrels oxidize the wine too quickly
d. imparts too much oak flavor which overwhelms the delicate aromas
d. imparts too much oak flavor which overwhelms the delicate aromas
Pinot Noirs from which region are more likely to show notable oak flavors?
a. Bourgogne AOC
b. California
c. Oregon
d. Casablanca Valley
California
Pinot Noir characteristics
Thin skin. cool to moderate climate. Pale to medium color. High acid, low tannins. Red Fruit, smoke amd clove from oak, refreshing, enjoyable to drink when young but can develop complex flavors after years in the bottle. Prone to rot and disease
Pinot Noir Regions of
Burgundy, USA, Chile, SA, New Zealand, Australia
Burgundy: the HOME of pinot noir. Cool in north, moderate in south. Cote d’Or (cote de nuit, cote de beaune). Bourgogne, Village, Premier Cru, Grand Cru.
USA: CA Coastal regions, Santa Barbara county are cooler in this warmer climate. Ripe red fruit, notable oak flavors, pronounced tertiary flavors of forest floor and mushroom.
Oregon has northerly latitude and Pacific ocean influences. Complex fresh red fruit, subtle oak flavors.
Chile: coastal region of Casablanca Valley cooled by pacific ocean breezes and fog. Cooked strawberries.
SA: Coastal region of Walker Bay. Vibrant red fruit.
Australia: Yarra Valley and Mornington Peninsula haev cool southern ocean breezes. Light and fragrant, ripe with cooked red fruit flavors, medium tannins.
New Zealand: Premier black grape variety. Cool to moderate climate of Martinborough and Marlborough. Central Otago produces ripest and most powerfully flavored Pinot in NZ. Pronounced fruit, med-full body, med tannin.
