Practical 1

Question 1

Sight: medium to deep straw.Nose: ripe pear fruit with notes of wax-lanolin, floral, lemon citrus and earth.Many wines are blended with Sauvignon Blanc and oak aged.Palate: medium bodied and dry with a waxy texture and notes of gravelly earth and oak.Structure: alcohol: medium to medium-plus; acidity: medium-plus.

Answer 1

Bordeaux Blanc -with Sauvignon Blanc & Semillon
ID Keys: the combination of waxy texture, racy acidity, presence of earth and oak are keys to recognizing Semillon-based White Bordeaux

Question 2

Sight: pale to medium straw with green highlights.Nose: grapefruit-lemon/lime citrus notes with pronounced chalky minerality,herbal-grass and white flower notes.Palate: light to medium-bodied and very dry to bone dry. Use of little or no wood typical is typical for Sancerre while use of partial or all new wood can be found in Pouilly-Fumé.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high.

Answer 2

Sancerre/Pouilly-Fumé (Sauvignon Blanc)
ID Keys: the combination of tart citrus, herbal notes with the minerality often taking center stage.Look for oak in Pouilly-Fumé but not in Sancerre.Not easily confusedwith New Zealand Sauvignons because there’s less fruit and less aggressive grass/herb/vegetal notes and striking minerality.

Question 3

Sight: very pale straw with green and silver highlights.Nose: pronounced grapefruit and lime citrus notes with gooseberry, grass, and green herb notes; some wines can be aggressively vegetal with elements of asparagus, green bean and bell pepper/jalapeño.Other wines have a touch of minerality while still others are pungently vegetal.Palate: medium-bodied and dry with emphasis on mouth-watering, juicy citrus fruit. Oak is almost never used.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high.

Answer 3

New Zealand Sauvignon Blanc
ID Keys: intense citrus and herbal/vegetal flavourscombined with tart acidity are keys to recognizing New Zealand Sauvignon Blanc.Some wines have an impression of “sweet” tropical (passion fruit) and pink grapefruit notes as well.Other wines can be overtly vegetal with canned green bean or asparagus notes

Question 4

Sight: pale to medium straw with green highlights.Nose: tart green apple, lemon-citrus fruit with pronounced chalky seashellminerality.Some producers use new oak imparting spice and wood aromas. Malolactic fermentation is also sometimes used.Palate: medium-bodied and very dry to bone dry. Flavoursinclude tart green apple, lemon peel, and chalky minerality.The intensity of flavourand quality varies with producer and the specific appellation (1er cru vs.grand cru, etc.). Theoretically, the better the appellation the more intensity of minerality and overall flavour.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high. ID Keys:textbook X is an austere, bone dry, high acid whitewith pronounced chalky minerality.The fruit is often overshadowed by the minerality in all but the ripest vintages.Traditionally made wines display little, if any, oak although winemakers are increasingly using more wood

Answer 4

Chablis (Chardonnay)
ID Keys:textbook Chablis is an austere, bone dry, high acid whitewith pronounced chalky minerality.The fruit is often overshadowed by the minerality in all but the ripest vintages.Traditionally made wines display little, if any, oak although winemakers are increasingly using more wood

Question 5

Sight: light to medium straw with green highlights.Nose: apple/pear and citrus fruit with mushroom-earth and mineral notes; also butter/cream aromas from malolactic and vanilla, baking spices, toast, and wood notes from oak aging. Palate: medium to full-bodied and dry to bone dry.The wines can be quite powerful depending on the pedigree of the vineyard and quality of the vintage.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high.

Answer 5

Côtes de Beaune
ID Keys: the combination of tart apple/pear fruit with bright citrus, hazelnut, earth and new oak flavoursis key to recognition. Generally, the style of Chassagne-Montrachet tends to be rich andfull-bodied with Puligny-Montrachet known for elegance and Meursault for pronounced earthiness.Again, these are very broad generalizations and exceptions occur often

Question 6

Sight: straw to medium yellow.Nose: ripe apple-pear and yellow peach fruit with sweet and tart citrus.Wines with botrytis have honey and stone fruit elements along with floral and mushroom/earth notes. Palate: full-bodied and dry to off-dry in style.Some “dry” wines are slightly sweet.Structure: alcohol: medium-plussometimes bordering on high; acid: medium to medium-plus.

Answer 6

Alsace Riesling
ID Keys: Riesling flavors but with rich, ripe fruit, high alcohol, and medium acidity; more alcohol and richness than most German Rieslings with less acidity; also less opulently floral than German Riesling with a weightier and rounder mouth feel.

Question 7

Sight: medium straw with green highlights.Nose: racy green apple, unripe green pear, lime zest, and mineral with a touch of white floral.Palate: medium-bodied, very dry and bracingly acidic with an austere character.Structure: medium alcohol and medium-plus to high acidity.

Answer 7

Australia: Clare and Eden Valleys Riesling
ID Keys: Clare and Eden Rieslings can be remarkably intense in character with bracing acidity and astonishing minerality not to mention their austerity and potential for long-term aging. Wines that do have age often show pronounced petrol or TDN notes

Question 8

Sight: pale to medium straw green, very bright. Nose: red and golden apple, quince, lemon-lime citrus, peach-apricot, floral, spring greens/herb, green olive, sulphur/wet wool, and pronounced chalky minerality/wet stone.SO2 often detected; used barrels or no wood at all.Palate: bone dry to sweet depending on the style.Vouvray Sec and Savennières can be austere, bone dry and intensely flavouredwines with intense minerality.Vouvray Demi-Sec and Doux often display honey and botrytis notes with tart citrus and chalky minerality.Structure: alcohol: medium to medium-plus; acidity: high.

Answer 8

Loire Valley Chenin Blanc
ID Keys: dry wines have a combination of apple-peach fruit, wet wool, wet stone-mineral quality with high acidity and no wood.Sweeter wines have honey, ripe stone fruits, citrus, and minerality.The SO2 qualities often make Old World Chenin easier to identify

Question 9

Sight: pale to medium straw. Nose: a fruit-bowl of ripe melon, pear, and tropical fruit with sweet and tart citrus notes.Little, if any, minerality and oak infrequently used.Palate: medium bodied and off-dry to slightly sweet.Quality wines have a good balance of ripe, succulent fruit and crisp acidity.Structure: acidity: medium to medium-plus; alcohol: medium to medium-plus.

Answer 9

New World: California –Washington State Chenin Blanc

ID Keys: off-dry, pleasantly fruity and quaffable.

Question 10

Sight: straw or deep yellow depending on the style of the given wine. Nose: little or no oak and bright lemon-lime citrus, floral and malic apple flavours. Palate: lighter in body with higher acid and less alcohol. very dry. Structure: alcohol:medium-minus to medium; acidity: high.

Answer 10

Australia Semillon

Question 11

Sight: deep straw to pale yellow.Nose: exotic, highly-perfumed nose of ripe stone fruits, lychee, sweet citrus, pronounced floral (rose petal and jasmine), and earth-mineral.Wood rarely used. Palate: medium-plus to full-bodied.The palate is rich, viscous and sometimes oily with the hallmark touch of bitterness on the finish; wines commonly have more than a touch of residual sugar even to the point of being slightly sweet.Structure: alcohol: medium-plus to high alcohol; acidity; medium-minus to medium.

Answer 11

Gewürztraminer Alsace
ID Keys: Alsace Gewurztraminer is unmistakably flamboyant with its heady, exotically perfumed nose, succulent off-dry fruit, oily texture, bitter finish, and lack of acidity

Question 12

Sight: medium straw. Nose: pronounced floral (white flowerer and roses), stone fruits, honey and stony mineral.Some wines are aged in new oak. Palate: medium-to full-bodied and dry to bone dry. Structure: alcohol: medium to medium-plus; acidity: medium-plus.

Answer 12

Viognier Northern Rhône: Chateau Grillet & Condrieu
ID Keys: the combination of pronounced floral notes, ripe stone fruits, minerality andatouch of bitterness on the finish found in all the aromatic grape varieties (Viognier, Gewürztraminer, Muscat and Torrontés). Some wines offer new oak aromas and flavours. Usually more acidity and less alcohol than New World counterparts

Question 13

Sight: deep straw to deep yellow gold.Nose: profile similar to Condrieu but but much riper and without minerality.Fruits include apricot/peach/nectarine, golden apple, orange as well as honey and floral elements.A high percentage of new oak and full malolactic are often used.Palate: medium-plus to full-bodied with ripe sweet (even canned) fruit and the hallmark touch of bitterness on the finish with elements of new oak.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus.

Answer 13

California Viognier
ID Keys:ripe, often over-ripe stone fruits, floral notes and the use of new oak; like Chardonnay with canned peaches and bitterness on the finish.

Question 14

Sight: deep straw to deep yellow. Nose: very similar palate to Alsace Gewurztraminer in style with an exotic floral (orange blossom and rose petal) and spicy nose and lychee, ripe stone fruits andearth-mineral.Wood rarely used.Palate: medium to full-bodied and dry to bone dry.Once again, like Alsace Gewurztraminer but with relatively higher acidity; often the perception of sweetness on the palate even when dry and still the hallmark bitterness on the finish.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus.

Answer 14

Muscat Alsace

ID Keys: very similar to Alsace Gewurztraminer but with a touch higher acidity

Question 15

Sight: pale to medium straw with a touch of rose/copper.Nose: tart apple, green pear, citrus, straw, almond and stone/mineral.Palate: dry to bone dry and light to medium-bodied with tart apple/citrus and mineral notes.Structure: alcohol: medium to medium-plus; acidity: medium-plus.

Answer 15

Northern Italian Pinot Grigio
ID Keys: most Pinot Grigios are light and citrusy with tart fruit, almond and mineral notes. The best examples come from Alto Adige and can be much richer with considerable intensity of fruit and minerality. May of the wines show a brassy/coppery hue in the color.

Question 16

Sight: deep straw to medium yellow with hint of copper.Nose: ripe, smoky yellow apple and melon with sweet and tart citrus, floral, honey, and dark earth-mineral. Palate: medium-plus to full-bodied and dry to off-dry in style (some wines show noticeably residual sugar).Very ripe fruit with an earthy character; botrytis notes often found even on wines dry in style.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus.

Answer 16

Alsace Pinot Gris
ID Keys: full-bodied and off-dry with rich, smoky pear-melon fruit and earthiness.Many wines have residual sugar with a rich, palate-coating mouth feel; the texture is often described as “oily.”

Question 17

Sight: deep straw to yellow gold.Nose: ripe golden apple, peach and melon fruit with citrus and jasmine floral notes.Wines are often blended with Roussanne and oak-aged displaying oxidative qualities and a waxy-nutty character similar to some styles of Semillon. Palate: dry, rich and full bodied.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus.

Answer 17

Rhône Marsanne

ID Keys: ripe fruits, waxiness, high alcohol and earthiness are keys to recognition

Question 18

Sight: pale to deep straw. Nose: style varies with different regions/climates and even classifications (Wachau). Cool climate wines tend to be lighter in body with tart green apple/pear, bright citrus fruits and herbal-vegetal qualities (celery, caraway, radish, white pepper, lentils) with earth and/or mineral.Wines from warmer regions have much riper fruit with notes of peach-nectarine, rhubarb, yellow apple, honey and more.Palate: wines are generally very dry and styles range from light and racy to rich, weighty, and grand
depending on specific region and producer.Structure: alcohol: medium to high; acidity: medium-plus to high acidity.

Answer 18

Grüner Veltliner
ID Keys:can be light and racy or full-bodied and grand.Ripe fruit and the celery-radish-white pepper combination are unique Grüner.

Question 19

Sight: pale to medium straw.Nose: white peach, green pear, mandarin/orange and lime-citrus with notes of floral, light herb, hops/Pilsner and wet stone minerality.Wood rarely used.Palate: light to medium bodied and bone dry to dry.Structure: alcohol: medium to medium-plus; acidity: medium-plus.

Answer 19

Albariño
ID Keys: combination of peach, sweet citrus and herbal-citrusy character with aromasof flowers, beer/hops and mineral; Albariño is often describe as “Viognier nose and Riesling palate.”

Question 20

Name 2 whites wines with very high acidity

Answer 20

Chenin Blanc, Aligote’, Furmint

Question 21

Name 5 white wines with high acidity

Answer 21

Riesling , Sauvignon Blanc, Albarino, Gruner Veltliner, Assyrtiko, Muscadet, Semillon

Question 22

Name 5 white wines with moderate acidity

Answer 22

Chardonnay, Pinot Gris, Marsanne, Roussanne, Viura, Gewurztraminer, Viognier, Arneis, Verdicchio

Question 23

Structure of Chardonnay’s acid is?

Answer 23

Linear. Same level from beginning to end. The acidity is integrated into the body of the wine. No gap between the fruit & the acid.

Question 24

This is a Riesling. It is 13.5% ABV, full bodieed, concentrated, slightly off dry, with an oily character. Petrol Scented, with some slate & smoke. The color is darker than many Rieslings. From what region does it come?

Answer 24

Alsace. Can be confused with Australian, but Australian versions have more zesty or tangy acidity.

Question 25

This Riesling is more earthy than most. It has tangy acidity as opposed to steely. Can be mineral driven. Dry, medium to full bodied, some phenolic grip. Not fruit driven.

Answer 25

Austria

Question 26

Riesling that is full of lime citrus notes, steely acidity, very clean. Chalky & so dry that it is almost austere. Petrol is common even in young versions. Name the region.

Answer 26

Clare Valley Australia.

Question 27

Riesling with floral notes, some lime, but less than Clare Valley. Can have a jasmine scent. Plenty of mineral.Dry finish. Petrol is common even in young versions. Name the region.

Answer 27

Eden Valley.

Question 28

Steely, smoke, lime peel, pears. Ripping acid. Dry wine. But not Riesling.

Answer 28

Dry Furmint

Question 29

Bordeaux region. Combines opulence of Semillon with the verve of Sauvignon Blanc with intense aromas of citrus fruit, peach, acacia, beeswax, & hazelnut. Medium in body, acidity, & alcohol. Often with discernible oak influence & lees character.

Answer 29

Graves

Question 30

Mineral notes. Saline notes. citrus-like taste and high acidity. Often with lots of lees contact. Non aromatic & minimal fruit.

Answer 30

Muscadet

Question 31

Nose: white peach, green pear, mandarin/orange, and lime-citrus with notes of floral, light herb, hops/Pilsner/lees, and wet stone minerality.Wood rarely used (barrica).grapefruit, blossom, lemon zest
Palate: light to medium bodied and bone dry to dry.Tendency to bitterness due to thick skins. Nick Jackson says sometimes a salty tang at the finish. Peach, orange blossom

Answer 31

Albariño

Question 32

Italian grape with candied orange or orange blossom nose and ample fruit on the palate, and even some oiliness and phenolic grip. Acidity is lower and softer than in other Italian varieties, and the body bigger

Answer 32

Arneis

Question 33

Deeply colored wine with extremely high acid, phenolic grip (not bitterness). Lime zest & minerals.

Answer 33

Assyrtiko

Question 34

Describe Cortese/Gavi.

Answer 34

Some apple peel & lemon zest. In better examples lime & greengages. A bit like Chablis with some Italian on top of it.

Question 35

Describe Rhone Blanc.

Answer 35

Meyer Lemon, Beeswax, Apricot, orange zest, brioche

Question 36

Grapes in Rhone Blanc?

Answer 36

Ugni blanc, Grenache Blanc, Roussanne, Bourboulenc, Picpoul, and Clairette. Since about 1998 Viognier is increasingly being used and is also appearing as a single varietal.

Question 37

Can have a slight pine scent, but is better known for its apricot & peach, citrus-blossom aromas, in particular bitter orange on the nose. Wines are zesty with peach fruit, minerals, and almond notes. tastes of skin contact, mineral, peach, nuts. Persistent mouth feel of skin contact, but not particularly showing phenolic bitterness. On the palate it typically shows classic apple and pear flavors, depending on where it is grown, with spicy or mineral notes. High acid.

Answer 37

Falanghina

Question 38

Difference between Fiano & Greco

Answer 38

Fiano and Greco These whites from Campania both tend to be medium to full bodied and show some oily viscosity. Both have a distinct smoky, herbal edge to them although of the two, Fiano is more aromatically complex and Greco more subdued on the nose.” Almond can be a marker. Clarke says at their best the wines are weighty & honeyed with notes of flowers & spice & can improve in the bottle.

Question 39

Describe dry Furmint.

Answer 39

Steely smoke, lime peel, pears. Can be extremely smoky. Dry examples of Hungarian Furmint are relatively neutral with a slight hedgerow flavour profile. But it has two defining features: a strong phenolic grip and a searing acidity.

Question 40

Cannot be called aromatic, but it can display more pronounced aromas than, say, Pinot Grigio. It is a classic Italian, light bodied white and as such displays all the characteristics just discussed, but is distinguishable by its subtle smoky minerality (volcanic soils) and almond notes. It often shows a slight oiliness or viscosity. It has a degree of understated elegance and complexity that its neighbors often lack.

Answer 40

Garganega/Soave

Question 41

Nose: exotic, highly-perfumed nose of ripe stone fruits, lychee, sweet citrus, pronounced floral (rose petal and jasmine), and earth-mineral.Wood rarely used.
Palate: medium-plus to full-bodied.The palate is rich, viscous, and sometimes oily with the hallmark phenolic bitterness on the finish; wines commonly have more than a touch of residual sugar even to the point of being slightly sweet.Some phenolic, bitter notes.
It smells of ginger and cinnamon, fragrant rose petals and pot pourri with a dusting of Turkish Delight and tastes of deliciously exotic lychees and mango.’

Answer 41

Gewurztraminer

Question 42

Auslese Riesling RS?

Answer 42

40 to 145 g/l Most likely 80-120

Question 43

Auslese Riesling ABV?

Answer 43

7.5-11%

Question 44

Spätlese Riesling RS

Answer 44

40-90g/l 80 is pretty standard

Question 45

Spätlese Riesling ABV?

Answer 45

7.5-10.5%

Question 46

Kabinett Riesling RS

Answer 46

18-60 g/l 50 Average

Question 47

Kabinett Riesling ABV

Answer 47

7.5-10.5%

Question 48

Trocken Riesling RS

Answer 48

9g/l or less

Question 49

Trocken Riesling ABV

Answer 49

11-13%

Question 50

Vouvray Sec RS

Answer 50

6-10 g/l

Question 51

Vouvray Sec ABV

Answer 51

11-13%

Question 52

Fermentation temperature for Australian white wines

Answer 52

Whites have cool ferments in the 50-60 F

Question 53

What is a prized fruit quality for Australian wine & how does it impact MOP?

Answer 53

In general, tart fruit acidity is viewed as a virtue by Australian palates, and tartaric additions reflect this.

Question 54

Grapefruit with bitterness and stone fruit. Ripe version might have botrytis

Answer 54

Gruner

Question 55

vegetal notes, canned corn, lentils. Wine masters class says pepper & grapefruit. Stone fruit. White peach.

Answer 55

Gruner

Question 56

A rich, round, powerful, full bodied wine with low to moderate levels of acidity, often soft. The best examples have some resemblance to the Montrachet grands crus in their weight and complexity but are a little more earthy and honeyed with some viscous texture.

Answer 56

Marsanne

Question 57

Keys to Chablis

Answer 57

Nose: green apple & lemon, often sulfur, matchstick. Can be oxidative (if neutral oak barrels used). Can be reductive.
Palate: Tart green apple and lemon-citrus fruit with pronounced chalky seashell minerality. Also seen as chalky minerality. Some unripe stone fruit, maybe white peach. Some producers use new oak imparting spice and wood aromas. Malolactic fermentation is also sometimes used. More often it will see extended time on lees, picking up creaminess. Sour cream notes on nose crème Fraiche. Dry.

Question 58

Keys to Chablis 1er Cru

Answer 58

Aromatics on 1er Cru are more than the Village level, but not super intense compared to warmer areas of Burgundy. On the palate. 1er cru has much more going on. Perhaps more stone fruit on the 1er Cru whereas basic is more citrus. Oak use on 1er Cru is more likely than in other versions.

Question 59

Côtes de Beaune (general) keys

Answer 59

Visual: Generally darker than Chablis. Straw to yellow/pale gold, moderate to moderate-plus concentration
Nose: Can be intense. Can have the sulfur notes you see in Chablis, but less likely to be reductive. Golden apple, the whole raft of oak & barrel fermentation notes of nut & caramel etc. If the oak isn’t too overpowering, there can be floral aromas of white flowers, acacia, honeysuckle, apple blossoms. Bottle age aromas: Truffle, honey, nut
Palate: apple (green to golden), pear, stone fruit (white peach & yellow cherry), citrus fruit with mushroom-earth and mineral notes; Full range of oak notes can include toffee, salted caramel, butterscotch, sweet baking spices, cinnamon, toast, & smoke. Almond, hazelnut, cheese rind common as well as butter from MLF with cream, yeast and brioche from lees stirring. Medium to full-bodied and bone dry to dry. The combination of tart apple/pear fruit with bright citrus, hazelnut, earth, and new oak flavors is key to recognition.

Question 60

Chassagne-Montrachet keys

Answer 60

Chassagne-Montrachet is a tweener. It is less refined than Puligny & less rich than Meurault. It contains elements of each though. I find it to be somehow nuttier than either of the others (with hazelnut in particular). It can be mineral driven, but still somewhat rich.

Question 61

Corton-Charlemagne keys

Answer 61

Corton-Charlemagne has a delicate aroma. Baked apple, butter, citrus, pineapple, honey, cinnamon. Can have power & concentration on the palate. Grand Cru I tried had electric acid that essentially lifted the hazelnut, butter, & cream, & apple up. Layers of flavor.

Question 62

Puligny-Montrachet

Answer 62

Puligny-Montrachet is known for elegance, with steely structured wines that are still creamy. They can have intense floral notes. More refined & delicate than Meursault or Chassagne & are thus less rich.

Question 63

Meursault

Answer 63

Meursault is considered more savory than other styles & can have pronounced earthiness. I find it to be the most buttery. It will usually show nuts, honey notes, vanilla spice from oak. They can be big textural whites.
Remember that there are no Grand Crus!

Question 64

Côte Chalonnaise

Answer 64

Nose: Apple, floral (white flowers), lemon and honey.
Palate: Apple, dried fruit with lemon, sometimes honey, oak notes. Often very fruit-forward in their youth. A solid percentage are now using barrel fermentation with the flavors that entails.
Structure: Not as big as Côtes de Beaune generally, but barrel fermented examples can be fairly rich. Acid Medium +. Generally, not designed for long aging.
No Grand Cru

Question 65

Mâconnais

Answer 65

Visual: light to yellow gold, sometimes with green notes.
Nose: Melon, white roses, acacia, honeysuckle, fern, verbena, lemon-grass, and citrus fruits (grapefruit, mandarin oranges).
Palate: The influence of the warmer climate shows up in the well-structured Chardonnays, with notes of ripe stone fruits, honeysuckle, citrus peel, and wild herbs. These wines are fresh and luscious as well as dry and well-fruited. While there is plenty of apple here, both green & golden, the key is melon. Melon notes tend to show more than with any other area of Burgundy.
Structure: The acid is lower than other areas of Burgundy. The body should be more structured than Chablis, which is stylistically similar in that they both tend to be unoaked, or lightly oaked.

Question 66

Pouilly-Fuissé

Answer 66

Visual: Pale to deep gold, flecked with green. (no help there)
Nose: Soft apple, grapefruit, pineapple, and white peach aromas
Palate: Oak is common but tends to be more restrained than in the Côtes de Beaune. Shows grapefruit, peach, acacia, brioche, plus a touch of honey in the background. Crunchy and refreshing with citrus, peach, apricot, and buttery flavors, finishing on great notes of acidity. Smokey notes often linger on the finish.
Structure: Well structured. Alcohol medium-M+, acid, Medium to M+,
Lateral here for me is 1er Cru Chablis. Look at the acid & alcohol. Otherwise they can be somewhat similar, although this should have more body.

Question 67

PAI?

Answer 67

The French use the term PAI (Persistence Aromatique Intense). In theory if you taste a Grand Cru, Premier Cru, Village in a flight, the aromatic persistence after you swallow or spit should let you slot the wines into their proper quality level.

Question 68

It has a complex aroma with candied orange blossom, peach blossom, peach, & pear. On the palate it has relatively complex flavors of pear, peach, & pineapple with a concentrated streak of minerality. It has a long finish that accents the minerality with some lingering peach. The acid is bright, despite being low & manages to support the ample level of fruit.

Answer 68

Arneis

Question 69

This is a light bodied, lightly scented white wine that focuses on herbal notes more than fruit, indicating an Italian varietal. The bitter phenolic note on the finish also supports an Italian varietal. The classic almond note on the finish points directly to X. The wine also shows a waxy note that is consistent with X.

Answer 69

Garganega

Question 70

Keys to Alsace Riesling

Answer 70

Alsace: if there is one word to describe Alsace Riesling, it is phenolic. These wines have an abundance of grip and texture on the palate. Alsace Riesling tends to be full bodied, concentrated, often with rather elevated alcohol (13.5% or even 14% alcohol is not uncommon for grands crus) and at higher levels, can be a touch off-dry with an oily texture. And they can be -but not always -among the most petrol-scented of all Rieslings.”

Question 71

Quick difference between Eden & Clare Valley Riesling

Answer 71

Minerality/steel in Eden versus maybe some floral in Clare.

Question 72

What distinguishes Austrian Riesling from German or Alsace styles?

Answer 72

Austrian Riesling is less fruit-driven than German or even Alsace styles; instead the emphasis is on earthiness and savouriness They also have a whiff of slate and/ or smokiness, as so many wines from volcanic soils do. They tend to have quite a deep colour -presumably due to the skin contact that also gives them the phenolics. The most obvious confusion here would be with Austrian styles, especially those from the Wachau. But the Austrian wines should show more precision and more zesty (or tangy) acidity than Alsace

Question 73

Pfalz Riesling keyss

Answer 73

“Pfalz is like Alsace, but in Germany” says Nova. The Iternational Riesling Foundation says it yields wines of substance and finesse, with a less austere acidity than their Mosel counterparts. refreshing fuller-bodied Riesling with flavors of orchard fruit and earthy and spicy elements. Here, wines are broader, richer and fuller in body.

Question 74

Rheingau Riesling keys

Answer 74

known for more fuller-bodied Riesling with structured acidity,Compared to the Mosel, Rheingau wines have more backbone and structure with firmer minerality, greater richness and body. Here, the dry style really comes into its own, with wines of intense flavor and concentration, focus and length, especially those from the steeper hillside vineyards

Question 75

Rheinhessen Riesling keys

Answer 75

Rheinhessen wines are often characterized as being soft, fragrant, medium-bodied and mild in acidity pleasant, easy-to-drink wines. Riesling with more mild acidity, medium body, and stone fruit flavors when compared to the Rheingau.

Question 76

Washington State Riesling keys

Answer 76

Washington State in off-dry mode is a Mosel style, but with greater breadth and fruit generosity and not as much elegance. It can be quite appley. Kung Fu girl tasted like a watery & diluted Riesling.

Question 77

Fingerlakes Riesling keys

Answer 77

Finger Lakes Riesling offers good acidity and aromatic expression but can often lack mid palate concentration (i.e. weight of fruit felt on the tongue).

Question 78

What does Torrontes smell like?

Answer 78

Citronella

Question 79

Describe Verdejo

Answer 79

Classic Verdejo is aromatic: fruit-forward with grassy notes as well as citrus, stone fruit, white flowers, and fennel, and on the palate is full bodied and structured. A characteristic hint of bitter almond may also be present on the finish. The freshest styles are generally fermented in stainless steel and unoaked. Green gage (so granny smith apple + green plum?) & pear.

Question 80

Describe Verdicchio

Answer 80

Verdicchio is a fresh, citrusy wine with steely acidity. It shows a pleasant hazelnut finish and more body than Garganega or Pinot Grigio.”peachy and lemon fresh; nuts & lemons & plenty of weight,

Question 81

Describe Vermentino

Answer 81

Vermentino has a little more character than the northern Italian whites, mostly because it is an aromatic variety. There is a touch of viscosity on the palate, a firm, zesty acid structure and a strong herbal streak, as well as plenty of white stone fruit flavours and a touch of salinity lemon on the nose, smetimes ripe green apple, + nuts & leaves says Oz Clarke.

Question 82

Vidal flavors

Answer 82

Jasmine, Melon, Grapefruit and Pineapple

Question 83

Grapes in white Vinho Verde

Answer 83

Vinho Verde is made from a blend of indigenous varieties (Alvarinho, Loureiro, Trajadura, Arinto, Avesso).

Question 84

Age requirements for White Rioja

Answer 84

Crianza: 12 months aging with 6 months in cask (casks are typically 225 liter French oak barrels)
Reserva: 24 months aging with 6 months in cask
Gran Reserva: 48 months aging with 6 months in cask

Question 85

What do I notice about albarino?

Answer 85

Lime & chalk.

Question 86

What do I notice about Verdejo?

Answer 86

Phenolic & cheese rind once it gets warm. Crazy!

Glass smells like cheese.

Question 87

Verdejo description

Answer 87

Verdejo is known for its light body, almost complete lack of sweetness, and citrus notes. The wine also has a pronounced acidity, making it a very crisp and dry white wine—wonderfully refreshing in the right weather conditions. Verdejo is a very fruity wine with dominant flavors of lime. Other fruit notes found in this wine include green melons, peaches, and grapefruit. It’s not uncommon when drinking Verdejo to also detect hints of fennel and grass.

Question 88

What is the difference between concentration & fruit intensity?

Answer 88

Discussing 1er Cru Chablis versus Borgougne Blanc, Nick Jaclson says. “While the wine has only moderate fruit concentration, the fruit flavours have a power or degree of focus to them which reveals the wine is from a slightly more premium region of origin than the concentration by itself might suggest.”

Question 89

Key difference between Old & New World?

Answer 89

Old World is more savory. It might have fruit but fruit probably isn’t the focus. They also tend to finish dry. New World tends to focus on the purity of the fruit expression. They also are more likely (but not always) going to finish with some sweetness.

Question 90

What do Viura, Malvasia, & Garnacha Blanc each add to Rioja Blanco

Answer 90

Viura is used to impart body, Malvasía to impart acidity, and Garnacha Blanca for aromatics.

Question 91

This wine is somewhat neutral with Some apple peel & lemon zest. In better examples lime & greengages. 12-12.5% ABV. Winemaking cool fermentation in temperature-controlled, stainless steel tanks, unoaked, no MLF. A bit like Chablis with some Italian on top of it.

Answer 91

Cortese/Gavi

Question 92

Italian wine with lower acidity than most. On the nose, this is an aromatic wine, brimming with the fragrances of pear, apricot, white flowers, chamomile, and almond.
On the palate, it is normally medium bodied, displaying a rounded and somewhat waxy mouthfeel. 13.5% Fermentation in stainless-steel tank, generally unoaked, no MLF

Answer 92

Arneis

Question 93

What’s the difference between Portuguese Alvarinho & Spanish Albariño?

Answer 93

Portuguese Alvarinho grapes are more aromatic and floral than their Spanish counterparts. Alvarinho vines grow in the vinho verde and they also tend to be fruitier and more full-bodied, with a slightly higher alcohol content.

Spanish Albariño, on the other hand, are more mineral-driven and have a slight salty finish. They are also lighter in body and have a slightly lower alcohol content like Rias Baixas style.

Question 94

Mops for Albariño?

Answer 94

Most grapes are hand-harvested.
Cold-soaking: A short cold soak on the skins is common before fermentation to enhance aromatic potential. 6-10 hours.
Fermentation – Stainless steel - temperatures 55-60F, 2-4 weeks.
MLF - Albariño has such a high level of natural acidity, many winemakers choose full or partial conversion to extend the biological stability and ageing potential of these wines. However, as temperatures rise, many producers are moving away from full MLF.
Lees Aging - aged on their fine lees for anywhere from 4-9 months to preserve freshness and give a layered, textural mouthfeel. (longer lees aging = marker for higher quality).
Neutral oak maturation is reserved for premium cuvées. Oak more likely for Rias Baixas.

Question 95

Which grape is this?
White peach, green pear, mandarin/orange, and lime-citrus with notes of floral, light herb, hops/Pilsner/lees, grapefruit, orange blossom, lemon zest, and wet stone minerality.Sometimes peach. Wood rarely used.
Light to medium bodied and bone dry to dry.Tendency to bitterness due to thick skins. Nick Jackson says sometimes a salty tang at the finish.
12.5% - 13.5%

Answer 95

Albariño/Alvarinho

Question 96

What’s a quick identification funnel for Assyrtiko?

Answer 96

Rich phenolic wine points to Assyrtiko or Pinot Grigio.
Phenolics less than most PG, more like Assyrtiko
Intensely dry, consistent with Assyrtiko
Gold color consistent with Assyrtiko.
Low PH/high acid gives the acid a hard note pointing to Assyrtiko.
14% ABV consistent with Assyrtiko.
Textural open weave & warmth point to Assyrtiko.
Slight smoke notes points to Assyrtiko.
Combination of phenolic notes & hard acid gives the wine a bluntness that points to Assyrtiko.
Savory saline finish consistent with Assyrtiko.

Remember that Assyrtiko has low PH. So the phenolic and acidic notes blend together and give it a hard note.
Remember to swish the wine all around the mouth even when it’s white.

Question 97

What wine is this?
On the nose, X delivers aromas of citrus, crunchy green apple, orange blossom, and just-ripe peach. The aromatic undertones give it a strong mineral note like crushed rocks and salty air.

Wines taste dry, saline, and flinty on the palate with high acidity and a long tingly finish. With age, wines soften and deliver richer yellow apple and peach flavors with petrol or diesel-like aromas.
12.5-13.5% abv.

Answer 97

Carricante Etna Bianco DOC, Sicily

Question 98

What makes CVNE Monopole Rioja Blanco unusual?

Answer 98

They add a small amount of Manzanilla to the Viura. It gives it a distinct flavor, but needs about 10 minutes to open up. It is also unoaked.

Question 99

What’s the distinctive fruit in European Chenin Blanc?

Answer 99

Bruised apple

Question 100

Italian grape that tastes of skin contact, mineral, peach, nuts. Persistent mouth feel of skin contact, but not particularly showing phenolic bitterness. The note about X makes sense because there is a waxy skin contact taste rather than a bitter one.

Answer 100

Falanghina Flegrea

Question 101

X and Y These whites from Campania both tend to be medium to full bodied and show some oily viscosity. Both have a distinct smoky, herbal edge to them although of the two, X is more aromatically complex and Y is more subdued on the nose.”

Answer 101

Fiano and Greco

Question 102

Italian white
Aromas delicate, floral, white peach, often has a hint of hazelnut and/or almond
Alcohol around 13% abv.
Acidity med/med+.
Winemaking usually fermented in stainless steel, no MLF, some producers can use old oak barrels for maturation to give the wine breadth on the mid-palate.
Texture waxy, creamy palate.

Answer 102

Fiano

Question 103

Funnel answer for dry Furmint

Answer 103

Furmint, Tokaji
Searing acidity at 14% ABV suggests Riesling from Austria, Chenin Blanc, or Furmint.
Phenolic grip points to Furmint.
Smoky lime notes confirm Furmint.
Apple notes consistent with furmint.
Ripe pear consistent with Furmint.
Use of oak consistent with better quality dry Furmint.

(often under this ABV, but recent vintages at 14%)

Question 104

New Zealand Gewürztraminer style?

Answer 104

As per usual New Zealand makes a copy of the Alsace style.
Nelson is the Alsace of NZ.

Aromas of rose petals, lychee, cinnamon and ginger are typically expressed, with a palate of ripe stone fruit, sweet citrus and quince characters.

Styles that can vary in dryness from bone dry to a sweet late harvest, though typically New Zealand Gewurztraminer is made in a dry to off-dry style.

As a naturally lower acid variety, Gewurztraminer appreciates New Zealand’s overall cooler climate and free-draining soils, while our plentiful sunshine and significant diurnal shifts emphasize the aromatic purity and fruit richness of the variety.

Question 105

Godello wine description?

Answer 105

Expect Godello wines to be bone-dry, high in alcohol (circa 13%-15%) with medium-high levels of acidity.

In terms of aroma and taste profile, expect green apple, lemon and perhaps a hint of white peach. You may also get some subtle nuttiness and bee’s wax if the wine has been fermented in oak barrels.
Godello is one of the top white
varieties in Spain and, at its best, has a
luscious, rich, nutty, spicy, saline character.

Question 106

Quality levels for Gruner Veltliner in the Wachau?

Answer 106

Wachau has three quality levels:
* Steinfeder: crisp, light (up to 11.5% abv) not very different to any basic Austrian Gruner Veltliner.
* Federspiel: more complex, riper, with up to 12.5% abv and stone fruit notes. Stony minerality is typical.
* Smaragd: because of the high ripeness level usually has botrytis notes, mostly fermented and aged in neutral oak. Rich body, 13-13.5% abv with leesy texture and savory long finish.

Question 107

Quick differences between Wachau, Kamptal, & Kremstal for Gruner Veltliner?

Answer 107

Wachau bigger (maybe some botrytis). Kamptal, leaner & cleaner, Kremstal in between, but closer to Kamptal.

Wachau Smaragd or Kamptal Reserve is generally harvested later and can have a hint of botrytis, also more texture driven. Usually fermented and aged in neutral large barrels sometimes smaller casks. These examples are capable of aging and improving in the bottle 10+ years.

Question 108

Visual clue to Muscadet/Melon de Bourgogne?

Answer 108

Sometimes there is some spritz because CO2 is trapped in the lees. I think this is key for identifying & so should be emphasized in MOPS.

Question 109

Why is lees stirring so important to Muscadet/Melon de Bourgogne?

Answer 109

Muscadet is a neutral variety; and in its winemaking, where it is commonly matured on its lees. Muscadet’s ageing sur lie adds a creamy texture felt on the mid palate and a bit of additional body weight. Given that the maximum permitted alcohol is 12%, without this additional richness, Muscadet would be an even lighter wine than it already is.

Question 110

If the question puts you in France with different regions for white wine & you have a high acid, light to medium bodied dry, high acid wine, with minimal fruit, but have already placed something in the Loire & Alsace what region/grape might be worth considering?

Answer 110

Picpoul de Pinet from the Languedoc
Lemon and saline, white blossoms and wet stones. Literally translated, Picpoul means “stings the lip,” referring to the grape’s naturally sky-high acidity. These wines are light to medium bodied, bone dry, have mouth watering acidity, and typically a moderate alcohol level.

Question 111

How is Pinot Blanc different in Italy than in Alsace?

Answer 111

Lighter, more minerally, pear & apple freshness.

Question 112

German style Pinot Blanc AKA Weissburgunder?

Answer 112

Oak & more of a chardonnay style. So if you have a Mosel Riesling & a shitty Chardonnay, it might be Weissburgunder.

Question 113

Where do Rheinhessen Rieslings fit in Germany?

Answer 113

Rheinhessen wines are often characterized as being soft, fragrant, medium-bodied and mild in acidity pleasant, easy-to-drink wines. Riesling with more mild acidity, medium body, and stone fruit flavors when compared to the Rheingau. Rheinhessen Riesling is similar to Rheingau, if softer.

Question 114

Where do Rheingau Rieslings fit in Germany?

Answer 114

Known for fuller-bodied Riesling with structured acidity, compared to the Mosel, Rheingau wines have more backbone and structure with firmer minerality, greater richness and body. Here, the dry style really comes into its own, with wines of intense flavor and concentration, focus and length, especially those from the steeper hillside vineyards. Rheingau Riesling is more masculine: deeper in color with a firmer structure and texture, riper fruit.

Question 115

Where do Pfalz Rieslings fit in Germany?

Answer 115

“Pfalz is like Alsace, but in Germany” says Nova. The International Riesling Foundation says it yields wines of substance and finesse, with a less austere acidity than their Mosel counterparts. refreshing fuller-bodied Riesling with flavors of orchard fruit and earthy and spicy elements. Here, wines are broader, richer and fuller in body. Pfalz Riesling is fuller in body and higher in alcohol than Rheingau, although not quite as dry and austere as Alsace.

Question 116

Where do Mosel Rieslings fit in Germany?

Answer 116

“Sweetness belongs in the Mosel wine like the bubbles belong in the Champagne.” —Nik Weiss, Weingut St-Urbanshof at the German Wine Society Annual Convention, May, 2004
On the Mosel’s cool-climate steep sloped vineyards, Riesling is typically delicate and intensely mineral, partially from the slate soil it’s grown on. Young wines might smell of flint stone, and mature growths can show interesting petrol notes. Because very dry Mosel wines can lack a little flesh and seem too austere, many still contain up to 13 or 14g/l residual sugar – hardly noticeable with all the racy acidity. Mosel Rieslings are beautifully fragrant with delicate floral, peach and citrus aromas, racy acidity, light-bodied and strident stony minerality. They show an incredible purity and lightness of being,

Question 117

Is New Zealand Riesling generally dry or does it show RS?

Answer 117

Some RS

Question 118

X means ‘russet’, and sometimes (but not always) can be golden-hued in the glass. It has moderate levels of firm acidity and a clean (as opposed to viscous) texture. Its most characterful attribute may be its herbal tea aroma. Generally floral when you although it gets nutty with age.

Answer 118

Roussanne

Question 119

This pale, lemon-colored German white has a mineral perfume of apple, pear and lemon, high acidity and medium alcohol. A creamy texture and a mineral undertone. Light to medium body and a low relative fruit intensity.

I also get lime, floral notes, stone fruit, m+ to high acid. Even some petrol, but very minimal. Melon notes come up frequently.

Answer 119

Sylvaner
One from Thorle had a jasmine note
Some phenolic notes on GG

Question 120

Absolutely smells like Citronella

Answer 120

Torrontés

Question 121

Describe aged white Rioja.

Answer 121

Aged White Rioja like it’s younger sibling is also dry and highly acidic. Body is noticeably heavier, and drinkers should expect pronounced flavors of preserved fruits, roasted pineapple, hazelnut, and whiskey. Custard & orange blossom scent according to Clarke.

Question 122

What makes Riesling Riesling? by Tim Wildman MW

Answer 122

1. Range of colour from pale to deep yellow
2. Exceptionally pale colour on young wines
3. Overt varietal aromas – floral, peach, marzipan, petrol
4. Minerality
5. High acidity
6. Taut mouthfeel and lack of textured palate
7. No creamy mid palate - variety lacks affinity with MLF & lees
   stirring
8. Lack of lees note – variety lacks affinity with lees contact/
   battonage
9. Light to full body
10. Unusually wide range of alcohol from 8°-14.5°
11. Tertiary and Petrol notes evidencing ability to evolve to
    benefit
12. Vary levels of RS from total dryness to off-dry to sweet
13. Honey notes of botrytis
14. No toast notes to suggest use of new oak
15. Visible bubbles, tactile presence of CO2
16. Geographical diversity implied by xx countries
17. Consider Riesling, Chenin Blanc, Sauvignon Blanc, Semillon
18. Exceptional quality of X as seen by Y, pointing to classic high
    quality variety
19. Ability to transmit terroir and minerality

Question 123

What makes Chardonnay Chardonnay to Tim Wildman MW?

Answer 123

1. Range of colour from pale to deep yellow
2. Neutral / non-aromatic
3. Peach, pear, apple, baked
4. Minerality
5. Range of acidity from crisp to soft
6. Range of alcohol from 12% to 14.5%
7. Range of body from light to full / weights
8. Lack of RS / RS on inexpensive wines
9. No honey notes of positive botrytis
10. Range of mouthfeel from taut (SS fermentation) to lush and
    creamy (barrel ferment & ageing)
    11.Medium acidity and creamy, lactic, diacetyl notes suggesting
    MLF
11. Lactic note and chalkiness of Chablis in X
12. Leesy, yeasty notes indicating lees stirring
    14.Mealy texture (Burgundy)
13. Viscosity (New World)
14. Earthy and tertiary aromas suggesting ageing to benefit
15. Spectrum of styles from oaked to unoaked / Affinity to oak
16. Range of styles from fruit forward to restrained
17. Range of quality from complex to easy-drinking, food-friendly
    to drink alone
18. Ability to age to benefit
19. Sense of place
20. Geographical & climatic diversity implied by xx countries
21. Consider Chardonnay, Semillon, Sauvignon Blanc, Chenin Blanc