Red Flashcards
Barbera
Synonyms:
Many of Barbera’s “synonyms” are simply geographical designations, such as Barbera Sarda (Sardegna) or Barbera del Monferrato
Note: DNA profiling has proven that Barbera is not Sicily’s Perricone, as has been suggested.
Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce’s Disease, High Vigor
Preferred Soil Type: Calcareous soils and sandy/clay loams
Common Blending Partners: Croatina
Typical Descriptors and Structure for Piemonte Barbera
Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tangy/Sour Cherry, Raspberry, Blackberry, Dried Cherry
Floral: Purple Flowers, Lavender
Other: Dried Herbs, Tea Leaf, Slight Bergamot Oil, Cured Meat/Prosciutto
Oak: Large Neutral Casks (modern examples may incorporate new French barrique)
Structure: Dry, Moderate to Moderate Plus Body, Diminished Tannin, High Acidity, Elevated to High Alcohol
Cab Franc
Synonyms:
France: Bouchet, Gros Bouchet, and Grosse-Vidure (St. Émilion and Pomerol); Carmenet (Médoc), Breton (Loire Valley), Véron, Bouchy, Noir-Dur, Méssange Rouge, Trouchet Noir
Italy: Bordo (Veneto), Cabernet Frank
Spain: Archéria (Basque Country)
Viticultural Characteristics: Cabernet Franc is thinner-Skinned than Cabernet Sauvignon, and buds and ripens at least a week earlier. Susceptible to Downy and Powdery Mildew, Resistance to Cold
Preferred Soil Type: Limestone, Sand
Common Blending Partners: Cabernet Sauvignon, Merlot
Typical Descriptors and Structure for Chinon
Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)
Aromas/Flavors: Moderate Plus Intensity
Fruit: Bright Red Fruit (Raspberry, Cranberry, Red Cherry, Cherry Pit), Tart Black Fruit (Black Cherry, Blackcurrant, Blackberry), Under-ripe Fruit Flavors
Possible Carbonic Maceration and/or Stem Inclusion
Floral: Violets, Lilacs, White and Red Flowers
Herbal/Green/Pyrazine: Blackcurrant Bud/Leaf, Green Bell/Serrano Pepper, Celery Seed, Grass, Sage, Tobacco
Other: Leather, Cedar, Cigar Box
Earth: High Minerality, Graphite/Pencil Lead, Gravel Dust
Oak: Neutral French Oak Barrels (some top cuvées will include new oak)
Structure: Bone Dry to Dry, Moderate Plus Body, Elevated Tannin, Elevated Acidity, Moderate Alcohol
Cab Sauv
Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease
Preferred Soil Type: well-drained gravel soils
Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah
Typical Descriptors and Structure for Classified Growth Médoc/Graves
(Cabernet Sauvignon-dominated blends aged in barrel for one to two years prior to release)
Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum
Floral: Purple Flowers, Violets
Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs
Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices
Other: Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box
Earth: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom
Oak: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry, Moderate to Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
Typical Descriptors and Structure for Napa Cabernet
Visual: Dark Purple Color, High Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
Possible Volatile Acidity
Floral: Purple Flowers, Violets
Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus
Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box
Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy
Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)
Structure: Dry (with Ripe Attack), Full Body, Elevated to High Tannin, Moderate Acidity, Elevated to High Alcohol
Typical Descriptors and Structure for Coonawarra Cabernet
Visual: Dark Ruby to Purple Color, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune
Floral: Purple Flowers, Violets
Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage
Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Leather, Cigar Box
Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay
Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Elevated Alcohol
Typical Descriptors and Structure for Chilean Cabernet
Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry)
Floral: Purple Flowers, Violets
Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco
Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Leather, Cigar Box
Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite
Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
Gamay
Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
Preferred Soil Type: schist and granite
Common Blending Partners: Pinot Noir
Typical Descriptors and Structure for Beaujolais
Visual: Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration
Aromas/Flavors: Moderate Plus to High Intensity
Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon
Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics
Floral: Violets, Lilacs, Peonies
Other: Slight Black Pepper, Dry Savory Herbs
Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock
Oak: None or Neutral Casks
Structure: Dry, Moderate Minus to Moderate Body, Diminished to Moderate Tannin, Elevated Acidity, Moderate Alcohol
Grenache
Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought
Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda
Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)
Associated Classic Soil Types:
Châteauneuf-du-Pape: Galets
Priorat: Llicorella
Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo
Typical Descriptors and Structure for Châteauneuf-du-Pape
(Grenache-dominated blends)
Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig
Possible Volatile Acidity, Oxidation
Floral: Red Flowers, Dried Lavender
Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs
Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender
Other: Powdered Sugar, Dried Orange/Grapefruit Peel, Old Leather/Brettanomyces
Earth: Moderate Plus to High Minerality, Stony/Gravelly, Baked Earth
Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak
Structure: Dry, Moderate Plus to Full Body, Moderate to Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
Typical Descriptors and Structure for Australian Grenache
Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie
Possible Volatile Acidity, Oxidation
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice
Other: Powdered Sugar, Possible Old Leather/Brettanomyces
Earth: Moderate Minerality, Crushed Vitamin
Oak: Neutral to Moderate Use of New French or American Oak
Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, Elevated to High Alcohol
Malbec
Synonyms: France: Côt (Cahors and Loire Valley), Auxerrois (Cahors), Pressac (Bordeaux Right Bank), Vesparo, Pied Rouge, Jacobain, Grifforin, Malbeck (the latter is also used in Argentina)
Viticultural Characteristics: Thick-Skinned, Early-Budding, Early-Ripening (for a Bordeaux variety), Medium Berry Size, Loose Clusters, Susceptible to Frost and Many Diseases, Resistance to Oidium
Preferred Soil Type: various
Common Blending Partners: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
Typical Descriptors and Structure for Mendoza Malbec
Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim
Aromas/Flavors: Moderate Plus to High Intensity
Fruit: Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune
Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines)
Herbal/Green: Malbec may have slight green notes
Earth: Moderate Minus to Moderate Minerality, Clay/Mud
Oak: Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon
Structure: Dry (with Ripe Attack), Full Body, Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
Merlot
Viticultural Characteristics: Thinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot
Preferred Soil Type: cool, moisture-retaining soils, such as clay
Associated Classic Soil Types:
Pomerol: Crasse de Fer (iron-rich clay)
Common Blending Partners: Cabernet Sauvignon, Cabernet Franc
Typical Descriptors and Structure for Right Bank Bordeaux
(Merlot-dominated blends)
Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake
Floral: Purple Flowers, Violets
Herbal: Mint, Bay Leaf, Fern, Tobacco
Spice: Licorice/Anise, Christmas Spice
Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle
Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla
Structure: Dry, Moderate to Moderate Plus Body, Moderate to Elevated Tannin, Moderate Acidity, Elevated Alcohol
Typical Descriptors and Structure for Napa Merlot
Visual: Ruby Color with Blue Tones, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune
Floral: Purple Flowers, Violets
Herbal: Fern, Bay Leaf, Sage
Spice: Christmas Spice, Licorice/Anise
Earth: Low to Moderate Minerality
Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla
Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
Nebbiolo
Place of Origin: Piemonte or Valtellina
Origin of Grape Name: “Nebbiolo” is derived from the Italian nebbia, or “fog”. Reference to the Nibiol grape first appeared in print in 1266. Other synonyms appeared throughout the 14th century.
Major Countries of Production:
Italy: 5,531 ha (2010, Il Corriere Vinicolo)
Synonyms:
Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d’Aosta, Carema), Prunet
Viticultural Characteristics: High Vigor, Thin-Skinned, Early-Budding, Late Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot
Major Clones:
Langhe: Lampia, Michet, Bolla
Valtellina: Briotti, Chiavennascone, Intagliata
Valle d’Aosta: Picoutener
**Nebbiolo Rosé, long considered a clone, is now known to be a separate variety.
Preferred Soil Type: calcareous marl and sandy soils
Associated Classic Soil Types:
Tortonian (calcareous marl)
Helvetian (sandstone)
Common Blending Partners: Nebbiolo is classically produced as a single varietal wine
Typical Descriptors and Structure for Barolo
Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
Aromas/Flavors: High Intensity
Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
Significant Volatile Acidity, Oxidation
Floral: Heady Floral Character, Roses, Violets
Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark
Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice
Other: Tar, Leather
Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth
Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo)
Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol
Pinot Noir
Synonyms:
France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
Italy: Pinot Nero, Pignola
Germany: Spätburgunder, Blauburgunder, Blauer Klevner
Austria: Klevner
Switzerland: Savagnin Noir, Servagnin (Vaud)
Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Crn Burgundec (Macedonia) Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia)
Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation (suggested but not proven, and it is increasingly likely that Pinot’s clonal diversity is actually due to its much longer history as a cultivated vine in comparison with other major varieties)
Preferred Soil Type: well-drained, calcareous soils and marly loam
Common Blending Partners: Chardonnay, Gamay, Meunier
Typical Descriptors and Structure for Côte d’Or Pinot Noir
Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato
Possible Stem Inclusion
Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash
Spice: Red Licorice, Anise, Clove
Other: Game, Leather
Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves
Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune)
Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol
Typical Descriptors and Structure for Russian River Valley Pinot Noir
Visual: High Clarity, Bright Ruby Color, Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel
Spice: Red Licorice, Clove, Cinnamon
Other: Cola, Cola Nut
Earth: Moderate Minerality
Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated Alcohol
Typical Descriptors and Structure for Willamette Valley Pinot Noir
Visual: Ruby Color, Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf
Spice: Red Licorice, Oak Spices
Other: Cola, Cola Nut
Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor
Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel
Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
Sangiovese
Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca
Preferred Soil Type: Low-vigor, calcareous soils
Associated Classic Soil Types:
Chianti Classico: Galestro (soft marl)
Montalcino/Chianti: Alberese (sandstone)
Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot
Typical Descriptors and Structure for Chianti and Brunello di Montalcino
(Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese)
Visual:
Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
Floral: Dried Flowers, Potpourri
Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root
Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices
Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar
Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
Oak:
Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels)
Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples of both do not see any significant new wood.
Structure:
Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol
Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol
Syrah/Shiraz
Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease
Preferred Soil Type: Well-drained, poor rocky soils
Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon
Typical Descriptors and Structure for Northern Rhône Syrah
Visual: Ruby/Purple Color, Moderate Plus to High Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry)
Possible Carbonic Maceration and/or Stem Inclusion
Floral: Purple and Red Flowers, Lavender, Violets
Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary
Spice: White/Black Pepper, Curing Spices, Juniper
Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)
Earth: Moderate Plus to High Minerality, Granite, Crushed Rock
Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak
Structure: Bone Dry to Dry, Moderate Plus Body, Moderate to Elevated Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol
Typical Descriptors and Structure for South Australia Shiraz
Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
Aromas/Flavors: High Intensity
Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry
Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)
Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary
Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake
Other: Bitter Chocolate, Smoke, Grilled Meat
Earth: Low to Moderate Minerality
Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple
Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Elevated Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol
Tempranillo
Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease
Preferred Soil Type: Calcareous soils
Common Blending Partners: Garnacha, Graciano, Carignan
Typical Descriptors and Structure for Rioja
(100% Tempranillo or Tempranillo-dominated blend)
Visual: Ruby, Moderate Minus to Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum
Significant Oxidation and Brettanomyces for Gran Reserva Styles
Floral: Red and Dried Flowers
Herbal: Tobacco, Dill
Other: Sweet and Sour Sauce, Iodine, Leather, Spice
Earth: Moderate to High Minerality, Baked Earth, Clay, Compost
Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood
Structure: Dry, Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
Zinfandel
Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters
Preferred Soil Type:
Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other “Mixed Blacks”
Typical Descriptors and Structure for Dry Creek Valley Zinfandel
Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
Aromas/Flavors: Moderate Plus to High Intensity of Aromas
Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot
Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth
Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon
Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol
