Practical 2

Question 1

Visual: deep ruby. Nose: black fruits (berry, black cherry and cassis) with green olive, cedar, pencil lead, violet-floral, and green herbs. Wines from cooler vintages can display more red fruit character as well as more pronounced herbal notes, pyrazine and green pepper characters. Elements of clay, dried leaves, mushroom and turned earth can often be found. Leather and game are common in older wines.Oak aging adds smoke, toast, sweet baking spice notes. Palate: medium-to-full bodied and bone dry to dry.Structure: alcohol: medium-plus to high in warm vintages; acidity: medium-plus; tannin: medium-plus to high.

Answer 1

Left Bank Bordeaux Cabernet Blend
ID Keys: the combination of deep black fruits, green herbs, earth/forest floor, and bright acidity. Some wines can be bone dry with considerable herbal elements and pronounced earthiness

Question 2

Sight: deep ruby.Nose: ripe even jammy black fruits (berry, cherry, cassis and currant) with green olive, cedar, chocolate and green herb notes.Cooler climate wines can display red fruit characteristics and more herbal notes. Oak aging adds smoke, toast, sweet baking spices and sawdust notes.Palate: full bodied and dry.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium-plus to high.

Answer 2

New World: California Cabernet
ID Keys: generally much riper and richer in style than Bordeaux without the prominent earth/mineral component

Question 3

Sight: deep ruby.Nose: blackberry, black cherry and black currant fruit with pronounced mint/eucalyptus andnotes ofgreen olive and herbs, also a ferrous, ironstone note. Oak adds vanilla, baking spices and toast.Palate: full bodied and dry.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; X Cabernet is very distinctive with classic Cabernet black fruits but with a strong presence of mint and eucalyptus.

Answer 3

New World: South Australia -Coonawarra
ID Keys: Coonawarra Cabernet is very distinctive with classic Cabernet black fruits but with a strong presence of mint and eucalyptus.

Question 4

Sight: light to medium ruby. Nose: red fruits—cherry, raspberry, strawberry–with tea, floral, herb, and earthy complexity.With age the wines take on gamy-vegetal-earthy complexities difficult to describe.Oak aging adds smoke, vanilla, sweet spice and wood notes to the wines.Palate: medium to medium-plus bodied and dry to bone dry.Structure: alcohol: medium to medium-plus; acidity: medium-plus; tannin: medium-minus to medium.Some winemakers use stems during fermentation giving the wines a green woody quality on the nose and palate as well as firmer tannins.

Answer 4

Burgundy: Cote de Nuits

ID Keys: although deceptively light in color the wines can be quite concentrated in flavor. Light-bodied, supple, and elegant with bright red fruits (not black fruits!), tea-spice, earthy complexities, and new oak

Question 5

Sight: light to medium ruby.Nose: tart or ripe red fruits depending on the quality of the vintage; cherry, raspberry and cranberry are common.Non-fruit aromas include green herb, black tea, rose floral, and clay/earth/mineral notes.As with wines from the Cote de Nuits, age can add gamy—savory-vegetal-earthy complexities.Oak aging adds aromas of vanilla, baking spices and toast.Palate: medium-bodied and dry to bone dry.Structure: alcohol: medium to medium-plus; acidity: medium-plus; tannin: medium-minus to medium.

Answer 5

Burgundy: Cote de Beaune

ID Keys: generally, wines from the Cote de Beaune tend to be relatively earthier and firmer in tannins than those from the Cote de Nuits; they also tend to have less forward fruit.

Question 6

Sight: medium to deep ruby. Nose: ripe red fruits (black fruits in warm vintages or regions), herb, floral, tea and more. Oak aging adds smoke, sweet spice and wood flavours.Palate: cherry cola medium-minus to medium-plus bodied and dry.Structure: alcohol: medium to medium-plus acidity: medium to medium-plus; tannin: medium to medium-plus.

Answer 6

New World: California and Oregon Pinot Noir
ID Keys: supple red berry fruit, spices and new wood.Stem tannins often present but a relative lack of earthiness when compared to Burgundy

Question 7

Sight: light to medium ruby.Nose: red fruits—both fresh and dry with considerable herb, floral, tea and mineral/soil.Oak aging adds smoke, sweet spice and woody flavours.
Palate: medium to medium-plus bodied anddry.Structure: alcohol: medium to medium-plus; acidity: medium to medium-plus; tannin: medium to medium-plus.

Answer 7

New World: New Zealand ID Keys: New Zealand Pinots are similar in style to California and Oregon with its supple red fruit, spices and new wood qualities. However, the wines are distinct with their pronounced herbaceousness; many display a chalky mineral quality.

Question 8

Sight: very deep ruby.Nose: red and black fruits, green herb, forest floor, violet floral, earth-mineral.Oak aging adds vanilla, sweet spice and toast/smoke flavours. Palate: medium-plus to full-bodied; supple, rich and lush; and dry to bone dry.Structure: alcohol: medium-plus to high in warmer vintages; acidity: medium to medium-plus; tannin: medium to medium-plus tannins.

Answer 8

Right Bank Bordeaux Blend Merlot

ID Keys: Generally, Merlot-based right bank wines tend have softer tannins than their Cabernet-basedleft bank counterparts as well as more herbal/vegetal characteristics.

Question 9

Sight: medium to deep ruby.Nose: tart red and black fruits (sour cherry, plum, raspberry, and cranberry) with a pronounced green tobacco-leaf,herbalcharacter and chalky minerality.Warmer vintages yield wines with more black fruit character. Oak usage varies from old wood to noticeable new barrique.Palate: medium to medium-plus bodied and very dry, sometimes austere in character.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high; tannins: medium to medium-plus. ID Keys: similar in weight to many to lighter right Bank Bordeaux wines but with a pronounced leafy green herb (and stemmy) quality and chalky mineral

Answer 9

France: Loire Valley Chinon or Bourgueil Cabernet Franc

ID Keys: similar in weight to many to lighter right Bank Bordeaux wines but with a pronounced leafy green herb (and stemmy) quality and chalky minerali

Question 10

Sight: medium to deep ruby with purple highlights Nose: candied, artificial fruit basket derived from carbonic fermentation with confected red and tropical fruits, pear drops, bubble-gum, floral, green herb and stony earth.Palate: medium-bodied and dry to bone dry. Emphasis on candied fruit, herb and granitic soil Structure: acidity: medium-plus; alcohol: medium to medium-plus, tannin: medium-minus to medium.

Answer 10

Gamay: Beaujolais Villages
ID Keys: look for the candied fruit-basket quality with herbal and stony qualities

Question 11

Name 3 high tannin red wines

Answer 11

Cabernet Sauvignon, Nebbiolo, Aglianico, Malbec

Question 12

Name 3 Medium tannin red wines

Answer 12

Merlot, Tempranillo, Sangiovese, Grenache, Cabernet Franc, Syrah

Question 13

Name 2 low tannin red wines

Answer 13

Pinot Noir, Gamay, Blaufrankisch

Question 14

Italian red wine with sandy tannin

Answer 14

Sangiovese

Question 15

Tannins for this wine are primarily felt in the gums rather than the tongue or in the cheeks. It has moderate levels of sandy tannins.

Answer 15

Sangiovese

Question 16

Bordeaux region that tends to be deeper in color & fuller or coarser in texture with more rustic tannins, a touch more acidity, & a touch less perfume. Much of is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic.

Answer 16

St-Estèphe

Question 17

Bordeaux region on lighter sand and gravel, more delicate, and often particularly fragrant. Refined perfume of acacia & violets. Solid minerality

Answer 17

Margaux

Question 18

Bordeaux region. Deep ruby with notes of fresh plum & other black & red fruits, spice, truffles, & vanilla from new French oak. Rich, often opulent with lower acidity & softer tannins than some other Bordeaux regions. Alcohol ranges from medium to high.

Answer 18

Pomerol
80% Merlot, then Cab Franc, & a little Cab planted.

Question 19

Bordeaux region. Compared to Medoc, they tend to be lighter in color, body, & tannins, with more fragrance, more Merlot character, & hints of smoke, minerals, & red brick or terra cotta. With age, they develop autumnal notes of mushrooms, flowers, & potpourri

Answer 19

Graves

Question 20

What are the aging requirements for Gran Reserva Rioja?

Answer 20

Aged for a total of five years with at least two years in oak barrels and two years in bottles.

Question 21

What are the aging requirements for Reserva Rioja?

Answer 21

Aged for a total of three years with at least one year in oak barrels and at least six months in bottles.

Question 22

Is Grenache/Garnacha destemmed or is stem inclusion common?

Answer 22

De-stemmed. If not, it shows green herbal notes quickly & over the top.

Question 23

Best practice for Grenache production.

Answer 23

Best practice is a long slow ferment followed by extended maceration. If not it can be astringent. Limit racking because it oxidizes easily.

Question 24

What does Graciano add to Rija

Answer 24

acidity & perfume.

Question 25

Purple. Ripe fruit with high alcohol 14.5%. Dusty tannins on the finish. Dry herbal finish. Tannins are on the hinge of the jaw. Blue fruit with some black. Some herbal notes, but not pyrazine.

Answer 25

Malbec

Question 26

What does Mazuelo add to Rioja?

Answer 26

Brings acidity, color, & tannin to the blend.

Question 27

Does additional heat increase or decrease black pepper (rotundone) flavors in Syrah?

Answer 27

It decreased pepper & increases perfume.

Question 28

Oz Clarke says that this grape tastes like a cross between the flavors of Pinot Noir & Cabernet Sauvignon.

Answer 28

Tempranillo

Question 29

What does a very red color tell you about a wine’s acid?

Answer 29

Wines with more red colored hue have a lower pH (high acidity).

Question 30

Red wines with a bit of violet hue have what kind of acid?

Answer 30

Wines with a violet colored hue range from around 3.4–3.6 pH (on average).

Question 31

What is the acid on a bluish tint on a red wine?

Answer 31

Wines with a more blueish tint (almost like magenta) are over 3.6 pH and possibly closer to 4 (low acidity).

Question 32

Some key flavors associated with carbonic maceration would be?

Answer 32

Bubble gum. Kirsch.Banana.Strawberry.

Question 33

If you have a Pinot Noir with Bret, what might this suggest about production?

Answer 33

If you get a bretty Pinot Noir, open top whole bunch could be responsible. It needs more sulfur to fight that & Acetic Acid

Question 34

Deep color, medium to full bodies, brambly dark fruit, rich but fresh with lots of acidity. Moderate, chalky or velvety tannins. Crunchy fruit. Moderate to high alcohol.

Answer 34

Barbera

Question 35

Blue notes to color (purple at least)
tannic, spicy
dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity
Cool climate wine

Answer 35

Blaufränkisch

Question 36

At first very fruity on the nose, with notes of black cherry compote, fresh blueberry, and plum. Then, they become more complex, giving off nuanced aromas of violets, 5-spice, allspice, and peonies. Finally, depending on whether or not the wine was oaked (though most aren’t), they may have slight smoky notes of cigar box, sweet figs, and chocolate. On the palate, It has an initial burst of fruitiness, a medium-body, juicy acidity, and a smooth, low-tannin finish. It tastes like an exotic Merlot.

Answer 36

Bonarda

Question 37

Oz Clarke says this tastes like Raspberry, pebbles washed clean by pure spring water & a tang of blackcurrant leaves.

Answer 37

Cabernet Franc

Question 38

A great example of this wine will smell of roasted red pepper, raspberry sauce, jalapeño, sweet raspberry compote and wet gravel. On the palate you’ll taste moderately high acidity and moderately low tannin with flavors of sour cherry, smoky tomato, dried oregano and sweet pepper. The taste will burst through your palate and drop out quickly with a subtle tingle from the acidity. can be silky and seductive and commonly taste of pencil lead, raspberries, and sweet red peppers.

Answer 38

Chinon /Cabernet Franc

Question 39

A great example of this grape in this region will have bolder aromas of black cherry, chocolate and green peppercorn aromas. The taste will burst with acidity and juicy berry fruit that is smoothed with baking spice-like flavors from wines being aged in oak. Tannins are usually moderately high and finish out the wine along with a touch of vanilla from oak-aging.

Answer 39

Colchagua Chilean Cabernet Franc

Question 40

How are wines from Bourgueil different from Chinon?

Answer 40

The medium bodied wines of Bourgueil typically have more prominent tannins than those of Chinon, and fragrant aromas of raspberries and more of those signature pencil shavings. Bourgueil is located on the north bank of the Loire west of Touraine, and its Cabernet Franc is known for, generally, more tannins and a bit more muscle than Chinon, with a darker fruit profile. The region gets low rainfall, and over half of the vineyards are south facing on gravel and limestone slopes, producing more serious, structured wines.

Question 41

What sets Washington Cabernet Sauvignon apart from California?

Answer 41

Washington State: Cabernets are powerful wines, more akin to Napa than Sonoma. The difference is that while both are loaded with intense dark fruits, Washington is drier and more savoury. The tannins are powerful and not quite as ripe or fruit-wrapped as those in Napa Cabernet wines.”

Question 42

What sets Tuscan Cab apart?

Answer 42

Cabernet here is used heavily among the Super Tuscans, both in Bolgheri and sometimes in the Chianti zone. There are many Left Bank Bordeaux lookalikes among these wines, but in general, in this warmer climate, the wines ripen more easily and consistently each year than in Bordeaux. The result is wines of greater fruit concentration and ripeness, sometimes almost to excess. There is an exuberance -occasionally flamboyance -in these wines that Bordeaux rarely displays. Nonetheless, these remain savoury wines with fresh acidity, so are resolutely European rather than from the new world.

Question 43

Describe Sonoma Cab

Answer 43

Sonoma: these are usually much more restrained wines than their neighbors in Napa, with cooler sites even giving some green notes. But Sonoma still shows a sweet, dark fruit core, a powerful tannin structure and usually at least 14% alcohol. There is a balance and harmony to these wines even when young.”

Question 44

Describe what makes Napa Cabernet unique

Answer 44

Napa Cabernet is one of the world’s most emphatic wine styles. While more restrained styles are being made elsewhere in California, Napa’s style remains -with very few exceptions -intensely concentrated sweet fruit flavors and high alcohol. It is important to note that although there are high levels of tannin, the tannins are particularly supple and fruit-wrapped, so do not appear as prominent as in other regions worldwide. Napa Cabernet frequently show abundant use of new French oak. Look out, too, for glycerol richness, alcohol-derived sweetness (i.e. alcohol tastes sweet, so when it is high as it is here, it emphasizes the already sweet-tasting fruit flavors) and palate-staining black fruit flavors. These are among the world’s biggest Cabernet Sauvignon wines.

Question 45

What makes Coonawarra Cabernet distinct?

Answer 45

Clarke said the characteristics of Coonawarra Cabernet are distinct blackcurrant, mint and eucalyptus notes that get more prominent as the wines age, along with easy-going tannin and oak.

Question 46

What makes Margaret River Cabernet distinct?

Answer 46

Margaret River is the last bastion for varietal, leafy Cabernet anywhere in the world. Winemakers here are unafraid to make wines with gently herbal notes. And that is not the only cool climate aspect of these wines. Alcohols are only moderate and acidities notably fresh. Tannins are ripe and soft as opposed to powerful, all of which makes for very easy drinking wines. Finally, the wines often show a ‘warm bricks’ texture and flavour to them. The only reason not to guess a European origin with these wines is because they are clearly fruit-led rather than savory. Less Eucalyptus than Coonawarra, but still high pyrazines. Mary Margaret says ocean spray and perfume in Margaret River Cabernet,

Question 47

Where do you feel tannins in Cabernet Sauvignon?

Answer 47

Cabernet tannins are always felt on the gums and not on the tongue. (This in part explains the oft-repeated assertion that Cabernet has a ‘hole in the middle’)

Question 48

Ripe black fruits with pronounced pyrazenic notes: green peppercorn, green herb/pepper-vegetal. A touch of earthiness is common.Also blackberry, black plum, & spice, but not Cabernet Sauvignon. Sometimes a soy sauce note.

Answer 48

Carmenère

Question 49

Dark cherry fruit, blueberries, violet and other floral aromas along with notes of orange peel, black liquorice and cocoa. On the palate, the wines are very full-bodied with tannins that have a fine, dusty aspect and an acidity that presents a fresh and lively wine with excellent potential for ageing.

Answer 49

This is for Carignan, although I will admit it is a bit generic.

Question 50

What does Carignan add to Rioja?

Answer 50

Brings acidity, color, & tannin to the blend.

Question 51

This wine is rich, round, soft and fruity. It nearly always has a deep ruby and purple color and intriguing aromatics of blackberry, plum and spice. On the palate, it has distinctive flavors of licorice, blackberry and almond. + black cherry & maybe cranberry.

Answer 51

Dolcetto

Question 52

Describe Gamay.

Answer 52

Clarke says good Beaujolais is delicious mineral, focused, with fruit of raspberries, black pepper & cherries. It’s never overstated or blockbusting, but it has character , balanced acidity, lightness, & freshness.. Nick Jackson says that it is spherical. The fruit is round in the mouth & the tannins are somewhat round in the mouth. Can have a mineral note like a granite note.

Question 53

What does Graciano add to Rioja?

Answer 53

High acidity, 15% in a Rioja can add acidity & perfume.

Question 54

It is generally spicy, berry-flavored and soft on the palate and produces wine with a relatively high alcohol content. Acid can be low. Color can be light. Prone to oxidation. Roasted nuts, leather, black currant, honey, gingerbread, black cherries, pepper, coffee, spices, tar, & black olive. Higher yield shows soft, leathery, earthiness. Young ones show herbs & strawberries.

Answer 54

Grenache/Garnacha

Question 55

What stands out about Priorat Garnacha?

Answer 55

Darker color. Figgy character with age as blackberry fades. Rancio versions are leathery with a port quality. Often has Cab or Merlot in the blend.

Question 56

Is Grenache generally destemmed or not?

Answer 56

Probably detemmed because if not, it can get green really quickly.

Question 57

What prized fruit characteristic of Australian wines impacts MOP?

Answer 57

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

Question 58

Fermentation temperature for Australian reds?

Answer 58

Reds at 70-80 F

Question 59

Decribe Malbec tannins & location

Answer 59

Chunky often coarse tannins. Less polished. Really feel the tannin on the floor of the mouth. Also bottom of lower gum near jaw. Also hinge of the jaw. Nick Jackson calls this the lock jaw sensation of Malbec. I notice the longer it sits, the more it tries to lock your jaw.

Question 60

Purple. Ripe fruit with high alcohol 14.5%. Dusty tannins on the finish. Dry herbal finish. Tannins are on the hinge of the jaw. Blue fruit with some black. Some herbal notes, but not pyrazine.

Answer 60

Cahors

Question 61

This is a relatively obscure grape. One of the darker wines you will ever see. It is soft, with some game, & earthiness. Somewhat reminiscent of a Cote du Rhone. Great bitter cherry notes as it opens. Some chocolate. The wine is still a bit rustic, but really delicious.

Answer 61

Malbo Gentile

Question 62

Describe Mencía

Answer 62

Mencía contains high levels of a sub-group of aroma compounds called terpenoids which translate into lovely flowery aromas, strawberry, raspberry, black licorice, pomegranate and cherry sauce. When you look at a glass of Mencía, you’ll notice its deep red color with subtle hues of violet towards the rim. The color tells us that Mencía has high anthocyanin (the red pigment in wine). On the palate you’ll be greeted with peppery flavors of sour cherry, red currant and pomegranate along with a bitter cherry pit flavor which comes from the wine’s tannin. In the regions where it grows in Spain and Portugal, you will taste a subtle crushed gravel or granite-like minerality in the texture, which often contributes to its black peppery taste.

Question 63

Taste difference between Merlot & Cabernet Sauvignon

Answer 63

Merlot is generally softer than Cabernet. More chocolate & cherry, strawberry, raspberry, plums.

Question 64

Difference between Merlot & Cabernet Sauvignon tannins

Answer 64

For Merlot tannins are in the gums! Grainy. Moderate in general. This means that fruit is more apparent on the tongue, with tannins on the gums. Cabernet doesn’t have apparent tannins on the tongue (doughnut hole)

Question 65

Purple color. Round plum notes, ripe tannins, good acidity. Dusty dry finish for a ripe plum led wine.

Answer 65

Montepulciano

Question 66

Young versions have herbs, barnyard, blackberries, & Blueberry. High alcohol & tannins. Older wine develops flavors of leather, gingerbread, & game.
Gaminess is a common review note. Does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.

Answer 66

Mourvèdre AKA Monastrell, AKA Mataro

Question 67

Tar & Roses, cherries, mulberies, leather, herbs, fresh & fried spice, liquorice & dried fruit.

Answer 67

Nebbiolo

Question 68

Always think of this wine as a combination of Nebbiolo & Pinot Noir. Sweeter than Nebbiolo. tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel,

Answer 68

Nerello Mascalese

Question 69

Describe Petite Sirah

Answer 69

Dark color, tannic, savory, meaty, dense blackberry fruit.

Question 70

Describe Petit Verdot

Answer 70

Deep color structure. Generally high tannins. Added in Margaux in particular to add tannin & violets

Question 71

Describe Chambolle Musigny

Answer 71

Its bouquet is composed of violet and small red fruits (raspberry, strawberry). With further aging it tends towards spiced ripe fruits and prune, or towards truffle, underbrush and animal notes. Rich, fragrant and complex, it lines the palate with silk and lace. Its delicate but fleshy texture in no way detracts from its solid and durable structure. On the sweet side with little trace of acidity, its tannins remain silky-smooth.They are not the deepest-coloured of Burgundies, nor the most structured, but they deliver a sensuous fruit and a laciness of texture which are entirely satisfying

Question 72

Describe Chilean Pinot Noir

Answer 72

Tasting them blind, there appears a national character to the wines as well, particularly at the higher end. This relates to a darker fruit flavour than one might traditional associate with Pinot; often there’s a blackcurrant note, combined with a dried herbal lift; it’s almost like fine Cabernet, but in a dilute form. ( Patrick Schmitt)

Question 73

Keys to Australian Pinot Noir?

Answer 73

Eucalyptus. Australia often tells you where it’s from before it tells you what it is. Otherwise, some similarities to U.S. in blended or cheaper regions with some sweetness, but not the rounded cherry cola of California. Alcohol can be 13-14%. stems are pretty common for Australian Pinot Noir. Lots of whole cluster.

Question 74

Adelaide Hills Pinot Noir keys

Answer 74

Cooler than Yarra Valley, warmer than Tasmania. Similar to Tasmania & New Zealand with the clarity of the fruit. Whole cluster is common. Fruit tends to be nice & ripe. Soft mouthfeel.

Question 75

Mornington Peninsula Pinot Noir keys

Answer 75

Still has the freshness of cool climate Pinot Noir but can be more concentrated. Laterals include Oregon & Burgundy along with other Australian.

Question 76

Tasmania Pinot Noir

Answer 76

Tasmania is the coolest region in Australia, so if you get the typical Australian notes (mint & eucalyptus) in a cool climate Pinot Noir with some new world notes, you might be in Tasmania. Light & bright clean fruit. The most recent Tasmanian version I tried had a ton of spice after it opened, but really tasted like mid-tier Burgundy when I first tried it. Very tricky. Lots of baking spice. I find some red apple on Tasmanian Pinot. New Zealand & Burgundy are the probable laterals. Generally, lacks the purity of fruit for New Zealand. Tasmania is cooler so medium bodied versus closer to full bodied for Central Otago.
Method of production varies a lot here with everything from some semi-carbonic to extended maceration with a ton of oak.
Commercial potential & identification can be tied together sometimes. Tasmanian Pinot Noir is often in the $45+ range & that means they can afford oak & time. It also means that they frequently do longer maceration to get a deeper color than expected for such a cool region. I think some of that is to increase perceived value with darker wine.

Question 77

Yarra Valley Pinot Noir

Answer 77

Richer, fully flavored, dark fruit. Velvety tannins. Tends toward whole cluster. Can have high oak levels similar to California or Oregon.

Question 78

Describe Austrian Blauburgunder.

Answer 78

Generally similar to Burgundy but with lighter fruit, enhanced aromatics, & even less tannic structure. Morello cherry is the most common tasting note. Forest soil notes are common although not as heavy as Burgundy or Oregon. These wines tend to be less complex than Burgundy & while light, don’t have the clarity of flavor of New Zealand Pinot Noir. Generally elegant wines. Little new oak. Some stem inclusion. Punchdowns for color.

Question 79

Keys for Alsace Pinot Noir

Answer 79

Strawberry & particularly raspberry notes. Often more rustic than Burgundy.

Question 80

Keys for Menetou Salon Pinot Noir

Answer 80

Seeing a bit more oak these days. Generally bright tart cherry. Can get more ripeness than 20 years ago & can sometimes get riper than Burgundy.

Question 81

Sancerre Pinot Noir keys

Answer 81

Lighter than village level Burgundy. Raspberry & floral notes on the nose. Can share chalky notes of Burgundy but tends to lack the complexity of Burgundy. Watch out for Brett.

Question 82

Spätburgunder keys

Answer 82

ery similar now to Burgundy due to warming. Ahr, Baden, & Pfalz produce the best quality. Fairly classic Old World notes with a dry finish, medium body, moderate alcohol 13%+-. Some nice perfume. Savory notes are more common now than previously. Can have sweet & sour notes that become sourer as the wine sits. These wines are very clearly Pinot Noir, but they don’t show the depth or complexity of better-quality Burgundy & they lack the sense of place of quality Burgundy.
Laterals would include basic Burgundy, Austria, the Loire, & possibly Central Otago (due to the savory notes). I think this is a good lateral to use on lower end Burgundy & vice versa. It’s also a good place to go if for some reason Burgundy/France isn’t a possibility due to the question.
MOPS
Minimal oak. Very clean winemaking. Some stem inclusion.

Question 83

Pinot Nero keys

Answer 83

Very light bodied! High acid & light color (even for Pinot Noir). Possibly a hint of VA since it is Italian. If you are in Italy for another reason on the question, I would go with Alto Adige as the region if it has delicate aromatic notes & clean fruit. If it is watery & somewhat tasteless, then somewhere else in Italy, perhaps an IGT.
Laterals Burgundy, Germany.
MOPS
Stainless steel or big old foudres.

Question 84

General New Zealand Pinot Noir keys

Answer 84

General markers. Bright fruit flavors with ripe fruit, often at 14%, but with high acidity. Very delineated fruit (kind of across the board for New Zealand wines). High quality New Zealand Pinot can almost seem like the best of all worlds. You get the rapier tension of Burgundy, with the forest floor notes of Oregon, with ripe fruit that rivals California. Color is light to medium ruby. Nose: red fruits—both fresh and dry–with considerable herb, floral, tea, and mineral/soil. Oak aging adds smoke, sweet spice and woody flavors. Tannins are medium to medium plus (so maybe a little higher than some other regions). The focus on the wines is red fruit, although in Central Otago & Martinborough they can be more savory. They can often display chalky minerality.

Question 85

Central Otago Pinot keys

Answer 85

Coolest region, so most precise wine with high acid & clearly delineated red fruit. Complex with savory notes. Pure fruit & structure. If I have a really good Burgundy that can’t be Burgundy, my first thought is that it might be Central Otago.

Question 86

Marlborough Pinot Noir keys

Answer 86

Relatively speaking, this would be the bulk region for NZ. Softer fruit than Central Otago or Martinborough. Red fruit, still supple.

Question 87

South African Pinot Noir keys

Answer 87

Generally, not a signature grape for the country, so more likely in a South African flight than a Pinot Noir flight, but you never can tell. Red & black fruit led, with savory earthy notes & hopefully some classic South Africa tar.
Laterals Chile.

Question 88

General California Pinot Noir Keys

Answer 88

Ripe cherry & raspberry, strawberry, spice, warmer fruit. Distinct cherry cola notes with a sweet finish are key markers. This is big happy Pinot Noir! It wants to be a crowd pleaser & sacrifices some complexity & delicacy to get there. To me it is Pinot Noir for people who want a big red wine but have heard about Pinot Noir being a cool wine. That’s probably too cynical, but it helps me conceptually. Plenty of oak or oak adjuncts, so spice & vanilla are common.
MOPS- Generally greater extraction than Old World Pinot Noir. Oak use varies based on price but is common with cheaper versions using oak adjuncts.

Question 89

Carneros Pinot Noir keys

Answer 89

Due to the fog & cool breeze, these tend to be lighter & more leanly structured than other California Pinots. More strawberry notes than big black fruit. Herbal notes show up here more than in many California region. Arguably more elegant than other California Pinots although those in Sta. Rita Hills & Russian River would argue the point. There is a transparency to these wines that can make oak really stand out if overused. Key to this region is that much of the Pinot Noir goes to sparkling wine & I think the grapes picked for still wines share some sparkling Pinot characteristics. Alcohol should be 13.5% or less, but that is changing.

Question 90

Russian River Pinot Noir keys

Answer 90

Almost Ruby color. Intense strawberry & sometimes strawberry jam both on the nose & the palate. Can have purple & red flowers on the nose. Clove, vanilla, & cinnamon are common given the use of new oak. Cherry cola notes. Can have a slightly sweet finish. Much more focused on fruit than on herbal notes. Alcohol 13.5% & up.
MOPS Moderate-plus to high use of new French oak (one-third or more new barrels). Whole cluster varies widely.

Question 91

Sonoma Pinot Noir keys

Answer 91

Soft generous fruit. Velvety tannins make this a plush, sometimes opulent wine. Reminiscent of cherry pie filling. They can tip towards sweet cherry cola with an almost sticky finish. 14%+ alcohol is common.

Question 92

Santa Barbara Pinot Noir keys

Answer 92

More restrained than Sonoma. Ripe fruit. Less oak than other premium regions in California. Fresh acidity.

Question 93

Sonoma Coast Pinot Noir keys

Answer 93

Similar to regular Sonoma, but alcohol tends to be lower. 13% alcohol is more common. Still has a cherry cola note but might not finish as sweet.

Question 94

Sta Rita Hills Pinot Noir keys

Answer 94

So ripe fruit with high acid. Somewhat similar to extreme southern growing regions (NZ, Bio Bio, Tasmania). Can be structured & elegant. Can show pure fruit with nice hints of herbs. Older versions can develop leather notes that would seem Burgundian, but the ripeness of fruit & touch of sweetness to the finish still keep it in the New World. Can have slightly more grippy tannins & nice minerality from the silica in the soils (maybe).

Question 95

Oregon Pinot Noir keys

Answer 95

Nose: red fruits—both fresh and dry–with considerable herb, floral, tea, and mineral/soil. Oak aging adds smoke, sweet spice and woody flavors. Cranberry might be the red fruit that you see more in Oregon than anywhere else.

Question 96

Willamette Valley Pinot Noir keys

Answer 96

Ruby color rather than lighter pink. Ripe fruit with strawberry, raspberry, & black cherry. Floral notes with purple & red flower & some herbal notes of tea leaf & red zinger tea on the nose. Forest floor (wet leaves & fresh earth) & mushrooms. Can have cola notes in warmer vintages. Moderate to high use of French oak, so vanilla & baking spice. Medium to medium plus body. Acid is higher than California, but lower than Burgundy. Alcohol can range from 12.5-14.5% depending on vintage & producer.

Question 97

Vosne Romanee keys

Answer 97

Silky tannins, epitome of PN. Asian spice. Soft elegant.

Question 98

Pommard keys

Answer 98

Dark, rustic, muscular tannins v. Volnay

Question 99

Gevrey keys

Answer 99

Power and elegance; dark fruit, herbs.

Question 100

Côte de Beaune aroma difference from Côte de Nuit

Answer 100

Côte de Beaune more rose. Côte de Nuit more violet.

Question 101

Oak in red Burgundy?

Answer 101

Best wines 16-18 months. Rarely over 50% new oak in Grand Cru. 1/3 in 1er Cru. 25% Village wine.

Question 102

Describe Xinomavro

Answer 102

High acid, high tannin. Their complex aromas combine such red fruits as gooseberry with hints of olives, spices and dried tomatoes.” Tomato notes, raspberry, dried prune, cherry-tomato, and very often strawberry facets.

Question 103

Describe Zinfandel

Answer 103

blackberry, raspberry, peppery (when young), flavors of dates, plums, prune, & herbs.

Question 104

Describe Zweigelt

Answer 104

Spicy floral notes The variety brings slightly violet-reddish colored wines with soft tannins. Mature, full-bodied and long-living wines deliver tones of Morello cherry. Cherry & pepper according to Clarke

Question 105

Compare Graves to Medoc

Answer 105

Compared to Medoc, they tend to be lighter in color, body, & tannins, with more fragrance, more Merlot character, & hints of smoke, minerals, & red brick or terra cotta. With age, they develop autumnal notes of mushrooms, flowers, & potpourri. They tend to be more supple and open-textured than the Médocs, with a marked, finely earthy flavour

Question 106

Graves keys

Answer 106

Gravelly, stony, tannic. The red wines from Graves at their best are focused on elegance and refined character as they lack the ability to develop as much concentration as you find in Pessac Leognan. The wines are aromatic, refined and can offer smoky sensations in the red wines. Most can be enjoyed in their youth without much, if any cellaring.

Question 107

Basic Haut Medoc keys (not the sub-appellations)

Answer 107

Earthy, coarse, simple

Question 108

Name the 8 appellations of the Medoc

Answer 108

Medoc, Haut Medoc, Margaux, Pauillac, St-Estèphe, Moulis en Medoc, Listrac Medoc, Saint Julien

Question 109

Keys to Margaux

Answer 109

Margaux, on lighter sand and gravel, is more delicate, and often particularly fragrant Floral, perfumed, minerally. Refined perfume of acacia & violets.

Question 110

Pauillac keys

Answer 110

Pauillacs, on large-pebbled gravel and clay, have the highest proportion of Cabernet, making rich, muscular yet elegant, spicy wines

Question 111

Pomerol keys

Answer 111

Deep ruby with notes of fresh plum & other black & red fruits, spice, truffles, & vanilla from new French oak. Rich, often opulent with lower acidity & softer tannins than Left Bank. Alcohol ranges from medium to high. Bold, fruity, oaky

Question 112

St-Estèphe keys

Answer 112

Much of St-Estèphe is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic. Elegant, balanced, floral

Question 113

St-Julien keys

Answer 113

St-Julien, on finer gravel, makes what many consider to be the ideally proportioned middleweight claret, less full and tannic than Pauillac, more matter than Margaux . Earthy, toasty, floral and medium textured.

Question 114

Look very, very carefully at the outer edge of the rim of a Mencia & you will see what color?

Answer 114

Violet. This isn’t sure thing & you can see it on other wines.

Question 115

Mencia keys

Answer 115

Seems to have really sweet cherry notes, almost maraschino cherry or cherry sauce.Savory & smoky & yet still ripe. Moderate-moderate + tannins. Can sometimes be tart though. People used to think it was related to Cab Franc because of the herbal notes. Supposedly black pepper, but I haven’t had one with it yet.

Question 116

Chemical component that smells like black pepper?

Answer 116

rotundone

Question 117

Describe lightweight or Joven Tempranillo.

Answer 117

Lightweight Tempranillo is strawberry & plum jam while over ripe is figgy & sweet.

Question 118

Tannins in Tempranillo?

Answer 118

Tannins on cheeks & tongue more than the front of gums. Someone said “duck face” because when the tannins really hit, it makes you want to suck in your cheeks. Definitely chalky tannins.

Question 119

How does Oz Clarke describe Tempranillo flavors?

Answer 119

Oz Clark suggests a cross between the flavors of Pinot Noir & Cabernet Sauvignon. (figgy on really ripe though)

Question 120

Difference in Fruit between Rioja & Ribero Del Duero?

Answer 120

Nick says Ribera del Duero is always black fruit, while Rioja is more likely to be red fruit. (this is due to ripeness)

Question 121

Describe Tempranillo tannins.

Answer 121

Tempranillo has chalky tannins which are felt in the cheeks. Chalky tannins are unusual and noteworthy. After a few seconds on the palate, Tempranillo leaves a chalk dust sensation in the cheeks.

Question 122

Tempranillo in Rioja?

Answer 122

Examples from Rioja show moderate levels of tannin, red rather than black fruits, and a dark mineral core which emerges with age. Winemaking may be anything from extremely traditional (years in older French and American oak) to modern (up to 18 months in new French barriques). Modern winemaking styles will tend to be fuller bodied while classical Rioja is only medium bodied. Rioja hardly ever exceeds 14% alcohol. If it is not blended with too much Garnacha (or, in Ribera, with the Bordeaux varieties), Rioja can be relatively light coloured.

Question 123

Tannins on Mencia?

Answer 123

Mencia is similar in many respects to Tempranillo, with moderate, firm, chalky tannins felt in the cheeks. However, where it diverges from Tempranillo is the texture of the fruit. Mencia’s fruit is particularly soft and velvety and marks a strong contrast to the chalky tannins. This is why a natural confusion for Mencia is Right Bank Bordeaux, where Merlot could give the suppleness of fruit texture, and St. Emilion the limestone chalkiness. Mencia can even give a spicy, herbal, peppery note reminiscent of Cabernet Franc

Question 124

Where do you get greater concentration, warm or cool climate?

Answer 124

Warm.

Question 125

What is the difference between fruit intensity & concentration?

Answer 125

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 126

Key difference between old & new world?

Answer 126

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 127

St. Estèphe according to Nick Jackson?

Answer 127

Of all the Bordeaux appellations, St. Estèphe is the driest, particularly on the finish, where it can be like licking a dry stone. St. Estèphe tannins are often not well integrated into the fruit (except in very ripe vintages). These are powerful, cassis flavoured wines with huge tannin structures. St. Estèphe performs particularly well in hot vintages, when it can make some of the biggest and most convincing Left Bank wines. St. Estèphe often shows a salty note.

Question 128

Pauillac according to Nick Jackson?

Answer 128

On the palate, they show considerable concentration and above all, fruit wrapped tannins. Here, the tannins are completely integrated into the fruit and are never obtrusive. Even in lesser vintages, the wines finish on fruit. These are intensely ageworthy, powerful wines which show Cabernet Sauvignon reaching its full potential of complexity and beauty.

Question 129

St. Julien according to Nick Jackson?

Answer 129

St. Julien is the most strait-laced, classic, Cabernet-based wine on the Left Bank. These wines showcase Cabernet’s linearity, precision and freshness, with a distinct gravel note to the intense cassis flavours. This is benchmark Cabernet Sauvignon by any standard around the world. Critically, St. Julien may lack the thrill of good Pauillac or the aromatic complexity of Margaux, but it is the most reliable, consistent appellation on the Left Bank, in good vintages and bad.

Question 130

Pessac according to Nick Jackson?

Answer 130

Pessac is unusual among cru classé Bordeaux appellations for not having a dominant grape variety. Although Cabernet may be a slight majority in many wines, often the split with Merlot is close to 50-50. That is what gives the distinctive qualities of Pessac: a rich mid palate à la Pomerol, but a linearity and directionality typical of Cabernet. If the wine does not scream any particular appellation, it is worth considering Pessac. And Pessac can also be soft and generous - not as opulent as Pomerol of course, but with greater richness on the palate than you might expect from the nose. In flavour terms, it can have a very distinctive warm bricks, chimney ash, cohiba cigar and peat taste.

Question 131

Vosne-Romanée according to Nick Jackson?

Answer 131

Vosne is the most celebrated village for red Burgundy and for good reason. Vosne shows huge aromatic complexity, with abundant Asian spices; a particularly silky texture and a weightless ethereal quality with a haunting finish. If Chambolle-Musigny is the Pomerol of Burgundy, Vosne is the Margaux. At grand cru level, the additional ripeness of the mid slope expresses itself through greater complexity and beauty, rather than by becoming heavier (with the possible exception of Richebourg, a heavyweight among Vosne’s grands crus).

Question 132

Pommard according to Nick Jackson?

Answer 132

By Burgundy standards, these are dense, burly, tannic wines which require ageing to open up. A light winemaking touch here is essential, but if you get it, Pommard can be richly red fruited on the nose and palate and shows a floral perfume on the finish.

Jackson MW, Nick. Beyond Flavour: The Indispensable Handbook to Blind Wine Tasting (p. 108). Kindle Edition.

Question 133

Volnay according to Nick Jackson?

Answer 133

Volnay The most sophisticated red appellation in the Côte de Beaune, producing pale but fragrant wines with haunting floral aromas. The wines lack the spicy, dark quality of the northern wines and instead rely on a more delicate but nonetheless intricate perfume of red fruits and florals coupled to a silky texture.

Question 134

Côte Chalonnaise according to Nick Jackson?

Answer 134

These can be lovely, charming red Burgundy wines from villages like Mercurey and Givry, but in the final analysis they are wines of fruit rather than the spice or mineral from further north. Nonetheless, they can be very elegant, classic red Burgundy.

Question 135

nick Jackson’s key for Spanish reds?

Answer 135

Torrefaction appears on the finish of many Spanish reds. Torrefaction is the process of roasting coffee beans. In this context, I use it to mean a slight roasted quality to the fruit on the finish of red wines. Where the wines start off on the palate with pure fruit, they often end on a warm, roasted note - although this is not to be confused with jaminess or a dried fruit character. It is not to be considered a fault by any means.

Question 136

Barolo-Barbaresco 2019 vintage?

Answer 136

cool wet Spring followed by high heat & large diurnal shifts. September hail diminished crop in parts of Piedmont. Very traditional vintage with elegant wines

Question 137

Barolo-Barbaresco 2018 vintage?

Answer 137

Wet vintage with high disease pressure in spring although summer heat helped grapes ripen. Barbaresco was more successful than Barolo. Wide range of wine where best producers made good wines.

Question 138

Barolo-Barbaresco 2017 vintage?

Answer 138

Frost & drought reduced yields & summer heatwave accelerated ripening. Ripe fruit & tannins but still good acid despite the heat.

Question 139

Barolo-Barbaresco 2016 vintage?

Answer 139

Warm weather throughout the growing season& ideal harvest conditions. High yields & fully ripe grapes. Wines are ripe & structured with expressive aromatics.

Question 140

Barolo-Barbaresco 2015 vintage?

Answer 140

Rainy Spring weather led to poor fruit set. Record temperatures in July followed by cool weather prior to harvest. Approachable wines with diminished acidity for the region.

Question 141

Barolo-Barbaresco 2014 vintage?

Answer 141

Summer was cool & rainy but warm weather returned at the end of the season. Hail reduced yields in Barolo by 30-50%. Variable quality with Barbaresco faring better than Barolo.

Question 142

Barolo-Barbaresco 2013 vintage?

Answer 142

Rainy Spring weather delayed budbreak & increased disease pressure. Summer was sunny & cool with a later than usual harvest. Classic vintage. Wines are elegant & ageworthy with fresh acidity & perfumed aromatics.

Question 143

Barolo-Barbaresco 2012 vintage?

Answer 143

Cold wet Spring with warm summer & a heat spell in August. Hail reduced yields in Barolo. Wines are fresh & light & fruit forward.

Question 144

Barolo-Barbaresco 2011 vintage?

Answer 144

Warm Spring weather initiated early bud break. Heat spell in August caused dehydration that was mitigated by rain in September. Wines are ripe & generous with elevated alcohol.

Question 145

Barolo-Barbaresco 2010 vintage?

Answer 145

Spring & early summer were rainy. Heat on August was followed by pleasant weather resulting in slow & steady ripening. Classic vintage. Wines are concentrated balanced & ageworthy.

Question 146

Describe Blaufränkisch

Answer 146

dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity. It is usually dark purple in color with notes of redcurrants or cherries, blackberry, pepper and spice, and liquorice. On the palate, body is medium, acidity high, alcohol medium, and tannins firm and grippy. Some examples are aged in new French oak. Blaufränkisch is sometimes blended with other varieties such as Zweigelt, in which case it contributes acidity and structure to the blend. Owing to
the red, iron-rich soils, Blaufränkisch from Eisenberg is typically spicier than that from Mittelburgenland.

Question 147

Describe Bonarda (AKA Douce noir, Corbeau, Charbonneau)

Answer 147

Bonarda wines are at first very fruity on the nose, with notes of black cherry compote, fresh blueberry, and plum. Then, they become more complex, giving off nuanced aromas of violets, 5-spice, allspice, and peonies. Finally, depending on whether or not the wine was oaked (though most aren’t), they may have slight smoky notes of cigar box, sweet figs, and chocolate. On the palate, Bonarda has an initial burst of fruitiness, a medium-body, juicy acidity, and a smooth, low-tannin finish. It tastes like an exotic Merlot

Question 148

What is the grape & region? A great example of X will smell of roasted red pepper, raspberry sauce, jalapeño, sweet raspberry compote and wet gravel. On the palate you’ll taste moderately high acidity and moderately low tannin with flavors of sour cherry, smoky tomato, dried oregano and sweet pepper. The taste will burst through your palate and drop out quickly with a subtle tingle from the acidity. X can be silky and seductive and commonly taste of pencil lead, raspberries, and sweet red peppers.

Answer 148

Cabernet Franc from Chinon

Question 149

What is the grape & region?
A great example of X will have bolder aromas of black cherry, chocolate and green peppercorn aromas. The taste will burst with acidity and juicy berry fruit that is smoothed with baking spice-like flavors from wines being aged in oak. Tannins are usually moderately high and finish out the wine along with a touch of vanilla from oak-aging.

Answer 149

Cabernet Franc, Colchagua Chile

Question 150

Super Tuscan vs Bordeaux. Key differences?

Answer 150

Often the wines are more fruit forward and riper than traditional Left Bank styles, with subtler oak influence. Tuscany has a very Mediterranean climate with a long warm growing season while Bordeaux has a distinctly Maritime climate with much cooler winters and springs. The result is wines of greater fruit concentration and ripeness, sometimes almost to excess. There is an exuberance -occasionally flamboyance -in these wines that Bordeaux rarely displays. Nonetheless, these remain savory wines with fresh acidity, so are resolutely European rather than from the new world. Always look for V/A in Italy even if it is more classic balsamic in Tuscany than the searing V/A of Chianti.

Question 151

General properties of Carignan?

Answer 151

Carignan wines will usually display dark cherry fruit, blueberries, violet and other floral aromas along with notes of orange peel, black liquorice and cocoa. On the palate, the wines are very full-bodied with tannins that have a fine, dusty aspect and an acidity that presents a fresh and lively wine with excellent potential for ageing.
Carignan is known for developing a wealth of tannins, acidity and colour, so it has typically been used as an excellent blending partner for Grenache, which can be lacking in these qualities. If not made with care, however, it can also be prone to rampant reduction during vinification.

Question 152

What does Mazuelo (Carignan) add to Rioja?

Answer 152

Spice.
Sometimes a small amount of wine makes it into a blend because of happenstance. That was the case in the 2016 Bodegas Montecillo Crianza from Rioja. Winemaker García Rupérez always ferments each variety individually; however, that year, one of the Mazuelo, better known as Carignan, vineyards ripened too early. Since the rest of the harvest wasn’t quite ready, he ended up adding it to one tank of Tempranillo and then keeping it separate from the other wines during malolactic fermentation and barrel aging.

At the final tasting, the team was surprised to learn that the not only noticeably changed the wine, but improved it. As a result, they decided to add 1.5% Carignan into the final blend, which also contains 15% Garnacha.

“The result is a more aromatic wine, with a wonderfully spicy nose and a subtle pyrazine profile that was not present in other lots of pure Tempranillo,” Rupérez says.

Question 153

X is deep ruby to purple in color. It is soft, fruity, and approachable, with
notes of black cherry, soft spice, and liquorice; low acidity; high alcohol; and a characteristic dry, bitter almond finish. It is often thought of as Italy’s best answer to Beaujolais, but is generally darker, drier, and more tannic than Beaujolais, with a more Italian aroma profile of cherries and bitter almonds. Tannins can be high.

Answer 153

Dolcetto

Question 154

What is this Sicilian red?
light perfume, herbal notes, rose, high acid, Tannins M+, chalk & cherry. Dried Strawberry, Pomegranate, White Pepper, Tobacco, Clove

Answer 154

Frappato

Question 155

Difference in tannin between Gamay & Pinot Noir?

Answer 155

Tannins can be ripe, fruity, & crunchy. More rough than Pinot Noir.

Question 156

What does Graciano add to Rioja?

Answer 156

High acidity, 15% in a Rioja can add acidity & perfume.

Question 157

What is the blend in Gigondas?

Answer 157

Red Gigondas is typically heavy in Grenache (up to 80% of the blend), but also
contains a minimum of 15% Syrah and/or Mourvèdre and a maximum of 10% of
other Rhône varieties. Gigondas is rich and powerful, and more rustic and animally
than Châteauneuf-du-Pape.

Question 158

How does Tempranillo in Priorat differ from the grape in Rioja?

Answer 158

Color is darker here. Priorat is very dark in color with an intense aroma of ripe but savory black and red fruits, minerals, earth, spice, liquorice, chocolate, pomegranate, and, in some cases, vanilla from new French oak (maybe some blood orange). On the palate, it is full-bodied with high alcohol; crisp acidity; chewy tannins; and a long, dry, and structured finish.
Often has Cab or Merlot in the blend. Unlike the wines of Rioja or Ribera del Duero, Priorat wines are never aged in American oak; French oak is preferred.
Figgy character with age as blackberry fades. Rancio versions are leathery with a port quality.

Question 159

General mops for Grenache?

Answer 159

Probably destemmed because if not, it can get green really quickly. Best practice is a long slow ferment followed by extended maceration. If not it can be astringent.

Question 160

Italian grape whose wines are strong and full bodied with plum and wild cherry flavors, and the variety is particularly well known for the deep, dense color it imparts on wines. It has a characteristically north-Italian fresh, acidic structure and a slightly astringent finish

Answer 160

Lagrein

Question 161

Quick version of the difference between Argentina & France for Malbec?

Answer 161

Argentina Malbec = Fruit-forward, plummy with a velvety texture
French Malbec = Savory, tart, firm tannins, plum, meat and blackberry
When from Cahors, Malbec is darker; more inky, tannic and intense than in its fruitier, Argentinian guise.

Question 162

What makes Salta Malbec different?

Answer 162

As the light is so strong here and the attitudes bring huge diurnal temperature swings, the malbec grapes develop a thicker skin here (like their own sun protection), which gives the wines a darker color and more tannic structure together with a cool elegance. Think sea salted dark chocolate with mint as that’s the style.

Question 163

What makes Patagonia Malbec different?

Answer 163

Cooler than the more famous region of Mendoza, Patagonian Malbec from the south of the country tends to have a little more elegance, silkiness and freshness with crunchy raspberry and black cherry notes. Think of frozen raspberries dipped in dark chocolate! Here, the wines are noticeably tighter in build, with slightly lower alcohol levels (14–14.5 percent, as opposed to 15 percent or more) and more emphasis on red-fruit flavors rather than darker ones.

Question 164

What stands out about Malbec from Mendoza?

Answer 164

Its warm, dry climate and fabulous light give Malbecs that are ripe and velvety, packed with baked blueberry and milk chocolate notes. In the premium sub region of Uco Valley, 1,100 meters above sea level. It’s aromatic and vibrant red wine with notes of red fruits, herbs, and a great mineral character.

Question 165

How is Merlot different from Cabernet Sauvignon?

Answer 165

Generally softer than Cabernet. More chocolate & cherry, strawberry, raspberry, plums. Merlot has a medium body and is generally smooth and well-balanced. Its flavor profile includes blackberry, plum, cherry, chocolate, and spice notes. It is often less tannic than Cabernet Sauvignon, with a softer mouthfeel.
Tannins generally less than Cab or Syrah. Acidity is lower as well.

Question 166

General profile for Mourvèdre (AKA Monastrell in Spain or Mataro in Australia.

Answer 166

Young versions have herbs, barnyard, blackberries, & Blueberry. High alcohol & tannins. Older wine develops flavors of leather, gingerbread, & game.
Monastrell does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.

Question 167

X hits your mouth with an explosion of red fruit flavors that leads into spice notes of cinnamon and floral dried desert herbs. Finer examples of X from Etna in Sicily finish long with tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel. Can reach 14.5% ABV. Can be helpful to think of as cross between Pinot Noir & Nebbiolo.

Answer 167

Nerello Mascalese

Question 168

Petite Sirah basic profile?

Answer 168

Dark color, tannic, savory, meaty, dense blackberry fruit.

Question 169

What does Petit Verdot contribute to Cabernet Sauvignon blends?

Answer 169

Generally high tannins. Added in Margaux in particular to add tannin & violets.
Banana aroma when young with violet aromas later (according to the winemaker at Chateau Margaux).
Deep color.

Question 170

Describe Pinotage.

Answer 170

The tannins are more rugged, brawny and
coarse than the Bordeaux varieties tend to show. Taming Pinotage’s tannins is the biggest challenge for winemakers. Pinotage is usually a full bodied, dark fruited, concentrated, high alcohol, savory wine, with an earthy smokiness and a dry finish. Some winemakers are experimenting with lighter, fresher versions, but this description applies to classic styles.
Oz Clarke compares it to marshmallows toasted in front of a fire.
Often oaked with American oak, sometimes enough new oak to get mocha/coffee flavors like Deimers Fontaine.

Question 171

What wine is this? Moderate sandy tannins. Bitter cherries & violets (& dust) Tomato savoriness in the fruit? Herbs & tea like finish. Acid is relatively high for a red. International styles have vanilla from oak & the fruit goes darker, black cherry & plum.

Answer 171

Sangiovese

Question 172

What wine does Oz Clark describe as a cross between the flavors of Pinot Noir & Cabernet Sauvignon.

Answer 172

Tempranillo

Question 173

How is Ribera del Duero Tempranillo different from Rioja?

Answer 173

The Tempranillo of Ribera del Duero has thicker, darker skins than that of Rioja,
and is also higher in acidity. Compared to most Rioja, the wines are dark and
brooding: more full-bodied, concentrated, alcoholic, and tannic, and dominated
by dark berries and plums rather than red fruits. Toro is similar in style to Ribera
del Duero, but more exuberant and (often) more rustic, with a signature spicy
note.

Question 174

Aging requirements for red Rioja?

Answer 174

Crianza 1 year oak + year in bottle.
Reserva 3 years total with 1 year in oak. Gran Reserva 5 years with 2 in oak.

Question 175

What wine is this? On the palate, this is a red wine with little tannin or extract, and it can be as smooth as glass; its defining quality, by contrast, is a zesty, fruit-saturated acidity which, in combination with its bitter-cherry flavors and muted alcohol content, makes it an easy drinker. Might show V/A

Answer 175

Valpolicella

Question 176

What grape is this? X’s most obvious confusion is with Nebbiolo, which tells you a lot about the quality and complexity of the variety. X is an aromatic variety, pale colored, with high levels of grippy, grainy (occasionally astringent) tannin and high acidity.
The difference from Nebbiolo is ripeness. The fruit here is sweeter and more concentrated on the mid palate, and the body rounder. It leans instead more towards dried prune, cherry-tomato, and very often strawberry facets.

Answer 176

Xinomavro

Question 177

What grape is this? X is a soft, sweet tasting, ripe, full bodied wine with firm, chalky tannins. The tannins are felt on the gums.
(Surprisingly, X often shows
much more rigid tannin structure than
in its home country than in the US). X is one of Italy’s more ‘international
style’ grapes - juicy, dark fruited, concentrated with ample mid palate fruit and obviously from a hot climate. It can
be raisiny.
It is often only mid ruby in color, and has a distinctive bitter tar/liquorice/herbal note that the US version never shows - a good example of how European wines from warm climates manage to preserve dry, savory notes in spite of the abundant fruit.

Answer 177

Primitivo

Question 178

What grape is this?
X is fresh and fruit-driven. It is often deep ruby in color, with notes of red cherries and soft spice such as cinnamon and nutmeg. On the palate, it is light to
medium bodied with a supple acidity reminiscent of Barbera (but less high), medium alcohol, and soft and subtle tannins. Oak is usually absent. Morello cherry is common.

Answer 178

Zweigelt

Question 179

What makes Central Otago Pinot Noir stand out?

Answer 179

The distinguishing features that make many Central Otago Pinot Noirs stand out from other regional styles are impressive fruit density and a silken texture. Some also boast a Central Otago signature of wild thyme – the herb was planted in the 1850s by gold miners and now covers the hills. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of Doris plum, sweet spice and bramble. “For me it is the combination of fruit purity, structure, and spice that sets Central Otago Pinots apart from other parts of the world,” says Jen Parr, winemaker at Valli Vineyards.

Question 180

Karen McNeil’s views on the difference between Cote de Nuits & Cote de Beaune?

Answer 180

The top reds from the Côte de Nuits . . . often have greater intensity and a firmer structure than red wines from the Côte de Beaune . . . . By contrast, the top Côte de Beaune reds are frequently softer and sometimes more lush. In general, reds from all over the Côte d’Or are prized for their soaring, earthy flavors, often laced with minerals, exotic spices, licorice, or truffles.

—Karen MacNeil, The Wine Bible

Question 181

Chambolle Musigny vs. Volnay

Answer 181

Chambolles ending up showing more perfumed fruit and smoother, less rustic tannins than the Vonays.

Question 182

Where does Cornas fit in vs other Northern Rhone Syrah?

Answer 182

Might have more blue fruit. . The
wines are fuller and richer than Crozes-Hermitage or Saint-Joseph, and more rustic
and robust than Hermitage and Côte-Rôtie.

Question 183

What’s unusual about Syrah tannins?

Answer 183

They really show up on the tongue

Question 184

What makes Côte-Rôtie distinct?

Answer 184

The most distinctive characteristic of all Côte-Rôtie wine is the aroma. The fragrant notes of these wines often include green olives, raspberry, violets, and meaty bacon. Other flavors commonly associated with Côte-Rôtie wine include black pepper, white pepper, blueberry, blackberry, plum, and leather. The vines of the region are very old, with 40 years being an average and some vines being over 100. This produces low wine yields of very flavor-concentrated fruit.
The best wines offer up flavors of black raspberry, black currant, violet, and chocolate along with savory hints of olive, bacon fat, white pepper, and powerful charcoal smoke. They are bold yet precise with fine-grained tannins.
Remember that this can be co-fermented with up to 20% Viognier (most no more than 5%). So floral + bacon is a possibility. Can be used in Mops as “Possibly”

Question 185

What generally sets Crozes-Hermitage apart in the Northern Rhone?

Answer 185

Crozes is denser than St. Joseph; more
powerful and brawny, like Hermitage
which it surrounds. But it lacks the elegance of St. Joseph and instead tends to be a touch rustic and earthy.
The wines here are quite perfumed with suave notes of violet and fresh berries along with keen acidity and tannin. Many vineyards in the region are on pebble-covered terraces with granite-clay soils with a blend of sand (sand usually bumps up the floral aromatics and also seems to lighten the color).

Question 186

What Sets St. Joseph apart in the Northern Rhone?

Answer 186

In St. Joseph, wines vary from light
and fruity to much more structured and dense. St. Joseph is never as powerful as Hermitage across the river, however,and shows less breadth than Cornas.
It shows varietal Syrah characteristics
(freshness, balance and black pepper
notes) very transparently and more so
than any other northern Rhône appellation. It is not as concentrated and rustic as Crozes; St. Joseph is the more refined of the two and shows precision and clarity of flavor.

Question 187

What’s Oz Clarke’s theory on the taste difference between McLaren Vale & Barossa Shiraz?

Answer 187

Clarke says Barossa makes dark chocolate tasting wines to McLaren Vale’s milk chocolate.

Question 188

What distinguishes Hunter Valley Shiraz?

Answer 188

Compared to McLaren Vale Shiraz, Hunter Valley Shiraz is still more savory, with
notes of jammy (but not stewed) black fruits, cured meat, black pepper, and liquorice.
Alcohol is often lower, acidity higher, and tannins more marked and gripping.

Question 189

What distinguishes South African Shiraz?

Answer 189

South African Shiraz is typically rich and ripe, with a sweetness of fruit reminiscent of Barossa Shiraz. Compared to its Australian counterparts, South African Shiraz is often smokier, with savory notes of game, leather, and tar: not unlike Northern Rhône, but supercharged’. Both French oak and American oak are commonly used.
Owing to higher alcohol and lower acidity, South African Shiraz is not as long-lived as Syrah from the Northern Rhône. It is often blended with Cabernet Sauvignon or Pinotage. Rhône blends with Grenache and Mourvèdre are increasingly common, as are cool climate expressions from areas such as Walker Bay.

Question 190

What distinguishes New Zealand Syrah

Answer 190

New Zealand Syrah wine has a distinctive style. The meeting of bright New World fruit with Old World savoriness; ripeness with freshness, makes it as characterful and distinctive as New Zealand Sauvignon Blanc. Bright, spicy flavors and elegant texture, akin to elegant Northern Rhône style rather than the more overt Australian Shiraz. Crammed with plum and savory black pepper flavors and sometimes hints of violets.

Question 191

Weight & ripeness of New Zealand Syrah compared to Northern Rhone according to Steve Tanzer.

Answer 191

“In weight and level of ripeness, think of Crozes-Hermitage or Saint-Joseph rather than Cote-Rotie or Hermitage … fresh, firm and food-friendly.”
Steve Tanzer, International Wine Cellar, USA

Question 192

Difference between pump overs & punch downs?

Answer 192

Pump-overs extract more tannin, color, and flavor. Punch downs delicately preserve floral notes, lighter flavors, and softer tannin.

Question 193

X is an underrated variety,
and can offer wines of considerable
beauty, age worthiness and complexity.
Like Nebbiolo and Sangiovese, X
tannins are felt on the gums and are al-
most always high and sandy textured.
Some points of difference are that alcohol is generally lower than Nebbiolo,
often at or even below - 14%, and
X is often more deeply colored
than Sangiovese or Nebbiolo.
As it comes from further south, you should
expect to find more mid palate concentration in X.

Answer 193

Aglianico
Taurasi or Vulture

Question 194

X should be easy to spot for other reasons too: the massive tannic charge of the wines, a bitter finish and very high alcohol (15-17%). In addition, there is often a little (under 9g/l of residual sugar left in the wine to offset the bitterness, and a sensation of alcohol-derived sweetness (i.e., the high alcohol makes the wine taste sweeter than it really is). X is probably the most powerful non-fortified wine commonly available, and it tastes like it.

Answer 194

Amarone

Question 195

X ranges in style from light and delicate to heavy and powerful. It is typically deep ruby in color with an intense and mouth-filling fruitiness. Notes of black and
red cherries are complemented by cocoa, earth, leather, and soft spice. On the palate, it is very high in acidity with medium alcohol, low or medium tannins, and a dry
finish. Some modern examples are aged in oak. It shows rustic notes ^ possible V/A.

Answer 195

Barbera

Question 196

Notes on a wine I tried. What wine might this be? I found black fruit + dark cherry & high acid notes to the 2016 Moric that I tried. This is a very good quality wine. It shows signs of oak, but the oak is well integrated. There is a spice, but it appears to be from fruit rather than from overt winemaking techniques. The wine improves in the glass & has transformed over the course of the test from a fairly simple wine with primary black fruit & dark cherry, to a more complex wine showing secondary leather & smoke notes. That is the sign of wine built to age & that indicates quality winemaking. The wine is well balanced with the big black fruit not overwhelming the high acid. The wine has a nice lingering finish that focuses on black fruit rathe than the tannins or the acid, & that’s a positive. The fruit is intense. The flavors open up as the wine sits, becoming more complex & reveal a very good quality wine.

Answer 196

Blaufränkisch

Question 197

Cabernet Franc in Italy/ Tuscany?

Answer 197

great example of a “Super Tuscan” Cabernet Franc will have ripe and rich aromas of black cherry, blackberry, cocoa, red pepper flakes and a hint of chalky dry gravel and leather. On the palate there will be boldness from elevated alcohol with mocha, cinnamon, and plum flavors complimented by medium-high acidity and moderately high tannin. It’s common to find Cabernet Franc from Tuscany aged in French oak for additional body and richness.

Question 198

What is the one attribute that Cabernet Sauvignon never seems to lose?

Answer 198

Cassis

Question 199

Argentinian Cabernet Sauvignon?

Answer 199

Can show ripe fruit with high acid especially in higher elevation areas like Uco Valley (including Tupungato, Lujan de Cuyo). Intense ripe delineated black fruit. these are dense, inky, powerful wines with occasionally quite rugged tannins. They are savory in style, but with a density of fruit that is typically new world.

Question 200

Margaret River Cabernet Sauvignon?

Answer 200

Margaret River is the last bastion for varietal, leafy Cabernet anywhere in the world. Winemakers here are unafraid to make wines with gently herbal notes. And that is not the only cool climate aspect of these wines. Alcohols are only moderate and acidities notably fresh. Tannins are ripe and soft as opposed to powerful, all of which makes for very easy drinking wines. Finally, the wines often show a ‘warm bricks’ texture and flavour to them. The only reason not to guess a European origin with these wines is because they are clearly fruit-led rather than savoury.

Question 201

Tuscan Cabernet Sauvignon?

Answer 201

Cabernet here is used heavily among the Super Tuscans, both in Bolgheri and sometimes in the Chianti zone. There are many Left Bank Bordeaux lookalikes among these wines, but in general, in this warmer climate, the wines ripen more easily and consistently each year than in Bordeaux. The result is wines of greater fruit concentration and ripeness, sometimes almost to excess. There is an exuberance -occasionally flamboyance -in these wines that Bordeaux rarely displays. Nonetheless, these remain savory wines with fresh acidity, so are resolutely European rather than from the new world.

Question 202

Super Tuscan vs Bordeaux ?

Answer 202

Often the wines are more fruit forward and riper than traditional Left Bank styles, with subtler oak influence. Tuscany has a very Mediterranean climate with a long warm growing season while Bordeaux has a distinctly Maritime climate with much cooler winters and springs.

Question 203

What can Graciano add to Rioja?

Answer 203

High acidity, 15% in a Rioja can add acidity & perfume.

Question 204

Gingerbread can be a taste note for this wine according to Clarke.

Answer 204

Grenache/Châteauneuf-du-Pape

Question 205

Barossa Grenache?

Answer 205

Maybe more traditional than McLaren Vale. Most recent I tried started as Tart strawberry, but developed into something that tasted riper, kind of like defrosted frozen strawberries.

Question 206

What does Andrea say about Priorat?

Answer 206

Andrea says blood orange & pomegranate.

Question 207

Mops for Grenache in general?

Answer 207

Probably destemmed because if not, it can get green really quickly. Best practice is a long slow ferment followed by extended maceration. If not it can be astringent.

Question 208

X is similar in many respects to Tempranillo, with moderate, firm, chalky tannins felt in the cheeks. However, where it diverges from Tempranillo is the texture of the fruit. X’s fruit is particularly soft and velvety and marks a strong contrast to the chalky tannins. This is why a natural confusion for X is Right Bank Bordeaux, where Merlot could give the suppleness of fruit texture, and St. Emilion the limestone chalkiness. X can even give a spicy, herbal, peppery note reminiscent of Cabernet Franc

Answer 208

Mencia

Question 209

How does Monastrell relate to oak?

Answer 209

Monastrell does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.

Question 210

Barbaresco vs Barolo

Answer 210

Barbaresco is similar to Barolo, if generally more feminine, that is, more aromatic,
elegant, and refined, with softer fruit and suppler, riper tannins. Although tight and
tannic in its youth, it requires less cellaring time and is less long-lived.

Question 211

X hits your mouth with an explosion of red fruit flavors that leads into spice notes of cinnamon and floral dried desert herbs. Finer examples of X from Etna in Sicily finish long with tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel,

Answer 211

Nerello Mascalese

Question 212

Always think of X as a combination of Nebbiolo & Pinot Noir. Sweeter than Nebbiolo

Answer 212

Nerello Mascalese

Question 213

Deep in color, X is light, fresh and vividly fruity at the cheaper end. Finer versions can be faintly herbal to smell, or sub-Châteauneuf-Grenache-like; but mostly they are black-cherry scented, red-cherry-fresh, fullish, supple-textured wines, sweetly juicy in flavor, and at the top end they are rich and quietly classy. They often show deep chocolate notes.

Answer 213

Nero d’Avola

Question 214

X tastes range from red to black fruit with a decent dose of black licorice, vanilla, dark chocolate, espresso, and smoke alongside a signature note of cardamom and brown spices. Typically, the more oak-aging, the more spice-driven character the wine will carry.

Answer 214

Tannat

Question 215

What s different about Uruguayan Tannat vs. Madiran?

Answer 215

Slightly lower tannins than Madiran since it is an older stock that wasn’t bred to be as powerful.

Question 216

Describe Douro/Touriga Nacional blends.

Answer 216

Touriga Nacional blends
Dry red wines from the Douro Valley are almost always blends, but Touriga
Nacional is often the predominant component. Predictably from this hot climate, these wines are full bodied with powerful tannin structures. But the key
to identifying this wine style rests on two features. First, the wines are ripe but dry. With all the concentrated fruit packed in there, you could expect some sweetness,
but no, these wines are completely dry (possibly taking you away from sweeter tasting Mediterranean wines from Spain or France).Second, the wines tend to lack mid palate concentration. In wines of this scale, mid palate should be a given. But in Touriga blends, the mid palate fruit is not as concentrated as expected and plays a secondary role to the structure. Finally, in spite of the climate, these wines preserve their acidity very well.
These wines tend to taste like dry Port, since that’s what they are.

Question 217

X is a full bodied, rich, sweet tasting wine which unusually shows both red and black fruits on the nose. The fruit can be jammy and tastes even sweeter than Grenache. But the sweetness is offset by a savory tobacco note. X’s sweet tasting fruit also
has a natural propensity for new oak
both French and, especially, American.

Answer 217

Zinfandel

Question 218

Quick note on quality of recent Bordeaux vintages.

Answer 218

of the eight vintages between 2015 and 2022, only 2017 and 2021 fall short of excellence (and 2017 Pomerol and Sauternes are delicious).

Question 219

2016 Bordeaux?

Answer 219

Rating: 5/5 on Left Bank | 4.5/5 on the Right Bank

The best Médoc red wines since 2010 as a general rule, although several estates also produced excellent 2015s, especially in Margaux and southern parts of Médoc and Left Bank in general. A number of Bordeaux 2016 wines have improved in the bottle since en primeur season. On the Right Bank, Pomerol is a particular highlight. Wines have power and ageing potential, but lack some of the seductive charm of the 2015s. Jane Anson.

Question 220

2015 is a good vintage in Bordeaux. What might be a problem?

Answer 220

One of the biggest criticisms of the vintage was a tendency for some wines to be overly ripe and alcoholic, no doubt as a result of the intense summer. However, the best examples were rich, exotic, sophisticated reds and elegant but characterful whites.

Question 221

Worst Bordeaux in the last 10+ years?

Answer 221

2013
Rating: 2/5 Left Bank | 2/5 Right Bank

Summary: ‘Payback’ time for Sauternes, and dry whites also shone, but it was clearly the most difficult red wine vintage for decades across Bordeaux. Yields were drastically down in many cases and consultant Stephane Derenoncourt described producing the vintage from bud to barrel as a ‘war against nature’. Inevitably, some critics were pleasantly surprised with the results and rigorous selection at top estates – presumably at significant extra cost – led to several successes, said primeur tasters Steven Spurrier, James Lawther MW and Jeannie Cho Lee MW.

Question 222

Difference between Côte de Nuits & Côte de Beaune .

Answer 222

The top reds from the Côte de Nuits . . . often have greater intensity and a firmer structure than red wines from the Côte de Beaune . . . . By contrast, the top Côte de Beaune reds are frequently softer and sometimes more lush. In general, reds from all over the Côte d’Or are prized for their soaring, earthy flavors, often laced with minerals, exotic spices, licorice, or truffles.

—Karen MacNeil, The Wine Bible

Question 223

Very quick quality thoughts for Burgundy relating to texture?

Answer 223

Texture in Pinot Noir is probably a part of quality & complexity, which might indicate quality level. So a thinner, lower fruit, but still fruit driven wine is probably basic Burgundy Rouge, whereas a more complex wine with secondary flavor characteristics probably means Village level & up. Look at the finish as well. It isn’t whether you taste “something” it’s whether you taste something good & interesting.

Question 224

Oz Clarke & Victor Hugo on Pommard

Answer 224

Pommard is “chunkier” according to Oz Clark Its colour is the deep, dark red with mauve highlights which caused Victor Hugo to speak of it as “night in combat with day”. Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. Often, wild and feline notes develop with age. At full maturity, it tends towards leather, chocolate and pepper.
It needs to be given time to open up to its fullest extent and to display its mouth-filling texture, its firm but delicate structure, its fruit-filled mouth, and its chewy tannins, which by then will be properly smoothed down. A “rich” wine ? Certainly.

Question 225

Clos de Vougeot

Answer 225

The best Clos de Vougeot wines, when produced in a classical style, are typically dense when young, and robust rather than elegant in style. After some ten years of cellaring, however, Clos de Vougeot wines in this style can have developed into one of the most complete Côte de Nuits wines, and be fully on par with wines from more consistent grand cru vineyards

Question 226

What is the cool climate for quality Pinot Noir in Chile?

Answer 226

Patagonia is the cool climate region for quality PN. Cultivated in three of the most extreme and unique terroirs in Argentina: in Salta, Bodega Colomé plants it at 3,111m (10,207 feet), while Otronia in Chubut, Patagonia, has the southernmost vineyard in the world and Trapiche, in Costa y Pampa, is just a stones throw from the Atlantic Ocean.

Question 227

What is Pinot Noir called in Austria?

Answer 227

Blauer Burgunder

Question 228

Best Pinot Noir/ Spätburgunder in Germany?

Answer 228

Same blog “ For me the top Pinot Noirs of Baden are simply put, some of the best and most sublime Pinot Noirs in Germany and the world. The Pinot Noirs of Baden remind me the most of Vosne Romanee. Spices, exotic fruits, deep sexy fruit, almost kinky and unapologetically Pinot in its most sultry form is what Baden does best.

Question 229

Central Otago Pinto Noir

Answer 229

the distinguishing features that make many Central Otago Pinot Noirs stand out from other regional styles are impressive fruit density and a silken texture. Some also boast a Central Otago signature of wild thyme – the herb was planted in the 1850s by gold miners and now covers the hills. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, sweet spice and bramble.

Question 230

Oregon Pinot Noir identification from NOPS?

Answer 230

Importantly, a very large percentage of Willamette Valley Pinot Noir is now made in small or large part by whole-cluster fermentation. During whole-cluster fermentation, entire bunches of grapes-that is, the stems along with the grapes attached are tossed into the fermenting tank (as opposed to the grapes alone). And what do those stems add? More tannin and structure, along with a savory flavor-what Josh Bergström of Bergström Wines, calls the “umami” of Willamette Valley Pinot Noir. Also, because most of the grapes themselves are not immediately crushed, thousands of tiny intercellular fermentations take place in the grape berries, leading to a certain fruitiness in the wine. In the end and above all, the story of Willamette Valley Pinot is the story of texture. All of the best wines have a feel of succulence–a silky, palate-clinging, sappy character that can make the wines irresistible.

Question 231

Basic Pinot Noir MOPS?

Answer 231

86-90 F for Fermentation. 18 months in barrel is common in Burgundy for the better wines. Generally less than half new oak. Filtration is less common than with many other reds. Must be light for high quality.

Question 232

Pomerol vs St. Émilion?

Answer 232

While Saint-Émilion shines for its complexity, richness and age-old history, Pomerol is seductive for its elegance, finesse and confidentiality.

Question 233

What makes St-Estèphe unusual on the Left Bank?

Answer 233

Much of St-Estèphe is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic

Question 234

Where does Saint-Julien fit into the Left Bank?

Answer 234

Saint-Julien is a seductive compromise between the power of Paulliac and the magic of Margaux, and more consistent than either, with, classically, a silkier texture and a drier finish.

Question 235

Fronsac blend?

Answer 235

More Merlot 78 % 13% Cab Franc, 7% Cabernet Sauvignon. Chocolate & plum.

Question 236

What makes Pinot Pinot to Tim Wildman MW

Answer 236

1. Pale to medium plus ruby
2. Intense flavour for light body
3. Range of styles from fruit forward to restrained or fruit
   forward aromas
4. Red cherry to black cherry (warm climates)
5. Earth, mushroom, truffle, herb
6. Stalky character – use of stems
7. Glossy texture in New World, especially USA - extract
8. Medium plus to high acidity
9. Medium to full body
   10.Moderate (12.5%) to high (14.5%) alcohol
10. Lean to ripe
11. Exclusively French oak or French oak barrel alternatives
12. Elegance, finesse, complexity
13. Aromatic!
14. Appealing tertiary aromas evidence ageing to benefit
15. Evolves in the glass
16. Range of quality from complex to easy-drinking
17. Transmits a sense of place!
18. Definitive varietal character – no wines blended
19. Geographical & climatic diversity implied by xxx countries
20. Consider Grenache, Sangiovese, Nebbiolo, Tempranillo, Gamay

Question 237

What makes Syrah Syrah? to Tim Wildman MW

Answer 237

1. Deep, black-purple colour, often opaque
2. Aromatic (generally)
3. Range of fruit aromas and profiles from restrained to fruit
   forward
4. Blackberry, black and white pepper, game, iodine, black and
   green olive, liquorice, mineral
5. Fresh acidity in cooler climates
6. Medium to full body
7. Moderate to high alcohol
8. Supports high level of ripeness, affinity to warm climates
9. Range of tannin from firm (OW) to supple (NW); always dense
   on high end (note tannin can be low in classic Barossa styles)
10. Range of styles from varietal to blend
11. Aromatic evolution to benefit – leather, coffee, tobacco
12. Affinity to oak – American and French
13. Range of quality levels and complexity from entry level to
    ultra premium
14. Evolves in the glass – Rhone or top Australia
15. Geographical diversity implied by XX countries
16. Consider Cabernet Sauvignon, Merlot, Zinfandel
17. Diverse use from varietal to blender – Grenache, Mourvedre,
    Cab

Question 238

Tim Wildman MW What makes Tempranillo Tempranillo?

Answer 238

1. Pale to inky purple colour, sometimes with brick hints
2. Restrained aromas
3. Strawberry, mulberry, graphite, mineral
4. Medium-minus to medium-plus acidity, medium plus to full
   body
5. Medium to high alcohol (13.-14.5%)
6. Usually soft, dusty tannins
7. Range of extract from moderate (Rioja) to high (Toro)
8. Diverse use from varietal to blender – CS, ML, Syrah, Grenache
9. Glossy texture - glycerine
10. Affinity to oak – French and American
11. Affinity to American oak and beneficial oxidative ageing seen
    by pale colour and brown tints consistent with traditional
    Spanish winemaking
12. Range of quality levels from entry-level to ultra-premium
13. Range of styles from immediate drinking to cellar-worthy
14. Ability to age to benefit – pale colour, leather, mushroom
15. Lack of geographical diversity implied by 1 country yet several
    regions
16. Consider Sangiovese, Grenache, Merlot, Dolcetto, Gamay