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Certified Sommelier - Court Sommelier > Red Grape Testable Tasting Notes > Flashcards

Red Grape Testable Tasting Notes Flashcards

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1
Q

Structure

Dry
Moderate Minus to Moderate Body
Diminished to Moderate Tannin
Elevated Acidity
Moderate Alcohol

A

Gamay (Gamay Noir à Jus Blanc)

Structure

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2
Q

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)

A

Gamay ( Gamay Noir à Jus Blanc)

Visual

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3
Q

Aromas / Flavors
- Moderate Plus to High Intensity

Fruit:
- Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant) , Watermelon

Carbonic Maceration Notes:
- Pear Drop, Bubblegum, Cotton Candy, Lifted Red Fruit / Floral Aromatics

Floral:
- Violeta, Lilacs, Peonies

Other:
- Slight Black Pepper, Dry Savory Herbs

Earth:
- Moderate to High Minerality, Wet Granite, Stony, Crushed Rock

Oak:
- None or Neutral Cask

A

Gamay ( Gamay Noir à Jus Blanc)

Aromas / Flavors

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4
Q

Visual:

Dark Ruby / Purple Color
Moderate plus Concentration

A

Cabernet Sauvignon - Bordeaux (Graves and Medoc) / Australian / Chile

Visual

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5
Q

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 Savoury 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)

A

Cabernet Sauvignon - Bordeaux (Graves and Medoc)

Aromas / Flavors

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6
Q

Structure

Dry
Moderate to Moderate plus Body
Elevated Tannin
Moderate to Elevated Acidity
Moderate to Elevated Alcohol

A

Cabernet Sauvignon - Bordeaux (Graves and Medoc)

Structure

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7
Q

Aromas / Flavours:

Fruit:
ripe / lush black fruit (cassis / black currant, blackberry, black cherry)
ripe / lush red fruit (red cherry and red plum)
prune

Floral:
purple flowers
Violets

Herbal / Green:
- Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage

Spice (Sweet)
- Liquorice / Anise, Coca, 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)

A

Cabernet Sauvignon - Australian

Aromas / Flavours

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8
Q

Structure:

Dry ( Ripe Attack)
Moderate Plus Body
Elevated Tannin
Moderate to Elevated Acidity
Moderate to Elevated Alcohol

A

Cabernet Sauvignon - Australian / Chile

Structure

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9
Q

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)

A

Cabernet Sauvignon - Chile

Aromas / Flavors

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10
Q

Visual: Ruby Colour, Slight Orange Rim (even in youth), Moderate Concentration

A

Visual
Grenache (Grenache Noir)

Country: France
Region: Rhone Valley
AOC: Châteauneuf - du - Pape & Gigondas

AND

Country : Australia
GI: South Australia

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11
Q

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: Herbs de Provence, Garrigue / Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs

Spices: Curing Spices, Black Pepper, Juniper, Clove, Liquorice, Lavender

Other: Powdered Sugar, Dried Orange / Grapefruit Peel, Old Leather / Brettanomyces

Earth: Moderate Plus to High Minerality, Stone, Gravelly, Baked Earth

Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak

A

Grenache (Grenache Noir)

Country: France

Region: Rhone Valley

AOC: Châteauneuf - du - Pape & Gigondas

Aromas / Flavors

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12
Q

Structure

Dry,
Moderate Plus to Full Body,
Moderate to Elevated Tannin,
Diminished to Moderate Acidity,
Elevated to High Alcohol

A

Structure
Grenache (Grenache Noir)

Country: France

Region: Rhone Valley

AOC: Châteauneuf - du - Pape & Gigondas

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13
Q

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, Liquorice

Other: Powdered Sugar, Possible Old Leather / Brettanomyces

Earth: Moderate Minerality, Crushed Vitamin

Oak: Neutral to Moderate Use of New French of American Oak

A

Grenache (Grenache Noir)

Country : Australia
GI: South Australia

Aromas / Flavors

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14
Q

Structure:

Dry (with a Ripe, Sappy Attack),
Moderate Plus to Full Body,
Moderate Tannin,
Moderate Acidity,
Elevated to High Alcohol

A

Grenache (Grenache Noir)

Country : Australia
GI: South Australia

Structure

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15
Q

Visual:
Ruby Color with Garnet Tones, Moderate Plus Concentration

A

Visual
Merlot

Country: France

Region: Bordeaux (Right Bank)

AOC: Saint Emillon or Pomerol

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16
Q

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

A

Merlot

Country: France

Region: Bordeaux (Right Bank)

AOC: Saint Emillon or Pomerol

Aromas / Flavors

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17
Q

Structure:
Dry,
Moderate to Moderate Plus Body, Moderate to Elevated Tannin,
Moderate Acidity,
Elevated Alcohol

A

Merlot

Country: France

Region: Bordeaux (Right Bank)

AOC: Saint Emillon or Pomerol

Structure

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18
Q

Visual:
Ruby Color with Blue Tones, Moderate Plus Concentration

A

Merlot

Country: United States

AVA: Napa Valley or Sonoma

Visual

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19
Q

Aromas / Flavors

Fruit
Stewed Fruit Character
Ripe Lush Blue Fruit ( Plum, Blueberry)
Ripe Lush 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

A

Merlot

Country: United States

AVA: Napa Valley or Sonoma

Aromas / Flavors

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20
Q

Structure:
Dry (with Ripe Attack),
Moderate Plus to Full Body,
Moderate Tannin,
Diminished to Moderate Acidity,
Elevated to High Alcohol

A

Merlot

Country: United States

AVA: Napa Valley or Sonoma

Structure

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21
Q

Visual:
Ruby / Garnet Colour, Significant Garnet, Orange Rim Variation,
Moderate Concentration

A

Nebbiolo

Country: Italy

Region: Piedmonte

DOCG: Barolo or Barbaresco

Visual

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22
Q

Aromas / Flavours: 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:
Liquorice, Anise, Resin, Slight Clove / Cinnamon Spice

Other:
Tar, Leather

Earth:
High Minerality, Truffle, Mushroom, Dust, Organic Earth

Oak:
Neutral Large Cask ( Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo)

A

Nebbiolo

Country: Italy

Region: Piedmonte

DOCG: Barolo or Barbaresco

Aromas / Flavours

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23
Q

Structure:
Dry,
Medium to Full Body,
High Tannin,
Elevated to High Acidity,
Elevated to High Alcohol

A

Nebbiolo

Country: Italy

Region: Piedmonte

DOCG: Barolo or Barbaresco

Structure

24
Q

Visual:
Ruby / Purple Color,
Moderate Plus to High Concentration

A

Syrah - Northern Rhône ( France)

Visual

25
Q

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 Olives, 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

A

Syrah - Northern Rhône ( France)

Aromas / Flavors

26
Q

Structure:

Bone Dry to Dry
Moderate Plus Body
Moderate to Elevated Tannin
Elevated to High Acidity
Moderate to Elevated Alcohol

A

Syrah - Northern Rhône ( France)

Structure

27
Q

Visual:
Opaque, Dark Purple Color, High Concentration, Deep Stained Tears

A

Shiraz - South Australia, Western Australia, Victoria (Australia)

Visual

28
Q

Aromas / Flavors: High Intensity

Fruit: Ripe / Lush

Black Fruit: Blackberry, Cassis
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 / Methol, Herbes de Provence, Rosemary

Spice: Blackpepper, 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 / Febugreek, Maple

A

Shiraz - South Australia, Western Australia, Victoria (Australia)

Aromas / Flavors

29
Q

Structure:

Dry
Full Body
Moderate to Elevated Tannin
Moderate to Elevated Acidity
Elevated to High Alcohol

A

Shiraz - South Australia, Western Australia, Victoria (Australia)

Structure

30
Q

Visual:

Dark Ruby / Purple Color with Blue Tones
Moderate Plus to High Concentration
Electric Pink Rim

A

Malbec - Mendoza - Argentina

Visual

31
Q

Aromas / Flavors: Moderate Plus to High Intensity

Fruit: Ripe / Lush
- Black Fruit: Black Raspberry, Black Cherry, Blackberry

Blue fruit: Concord grape jam, blueberry, plum
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

A

Malbec - Mendoza - Argentina

Aromas / Flavors

32
Q

Structure:

Dry (with Ripe Attack)
Full Body
Elevated Tannin
Diminished to Moderate Acidity
Elevated to High Alcohol

A

Malbec - Mendoza - Argentina

Structure

33
Q

Visual:

Light Ruby / Ruby Color
Moderate Minus to Moderate Concentration

A

Pinot Noir - Côte d’Or - France

Visual

34
Q

Aromas / Flavors: Moderate Plus Intensity

Fruit: Tart to Just Ripe

Red Fruit: Cherry, Raspberry, Cranberry, Wild Strawberry
Black Fruit: Possible Black Cherry, Beet / Beetroot, Tomato
Possible Stem Inclusion

Floral: Purple and Red Flowers, Violets, Lilac, 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 French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel

(Côte de Nuits producers use higher percentage of new oak than their counterparts in the Côte de Beaune)

A

Pinot Noir - Côte d’Or - France

Aromas / Flavors

35
Q

Structure:

Dry
Moderate to Moderate Plus Body
Diminished to Elevated Tannin
Elevated Acidity
Moderate to Elevated Alcohol

A

Pinot Noir - Côte d’Or - France

Structure

36
Q

Visual:

High Clarity
Bright Ruby Color
Moderate Concentration

A

Pinot Noir - Russian River Valley - California

Visual

37
Q

Aromas / Flavors: Moderate Plus Intensity

Fruit: Ripe / Lush
Red Fruit: Strawberry Jam, Cherry, Raspberry
Black Fruit: Blackcherry, 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

A

Pinot Noir - Russian River Valley - California

Aromas / Flavors

38
Q

Structure:

Dry (with ripe attack)
Moderate plus body
Moderate Tannin
Moderate to Elevated Acidity
Elevated Alcohol

A

Pinot Noir - Russian River Valley - California

Structure

39
Q

Visual:

Ruby
Moderate Concentration

A

Pinot Noir - Williamette Valley - Oregon

Visual

40
Q

Aromas / Flavors: Moderate Plus Intensity

Fruit: Ripe / Lush

Red Fruit: Strawberry, Cherry, Raspberry
Black Fruit: Black Cherry
Blue Fruit: 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 French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel

A

Pinot Noir - Williamette Valley - Oregon

Aromas / Flavors

41
Q

Structure:

Dry (with ripe attack)
Moderate Plus Body
Diminished to Moderate Tannin
Moderate to Elevated Acidity
Moderate to Elevated Alcohol

A

Pinot Noir - Williamette Valley - Oregon

Structure

42
Q

Visual

light Ruby with slightly garnet tones
Moderate Minus to Moderate Concentration (concentration and color may be darker if the wine is a blend)

A

Sangiovese - Tuscany - Chianti Classico - Italy

Visual

43
Q

Aroma / Flavors:

Fruit: Tart / Dried

Red Fruit: Sour Cherry, Raspberry, Cranberry, Red Currant, Red Apple, Tomato
Black Fruit: Black Cherry, Mulberry
Floral: Dried Flowers, Potpourri

Herbal / Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root

Spice: Clove, Smoke (Brettanomyces Indictators), Coffee / Oak Spices

Other: Sanguine / Blood, Balsamic, Animal, Leather, Tar

Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth

Oak:
- none or large neutral cask with possible mixed use of French oak barriques ( classic examples do not see any significant new wood)

A

Sangiovese - Tuscany - Chianti Classico - Italy

Aroma / Flavors

44
Q

Structure:
Bone Dry to Dry

Moderate to moderate plus body
Elevated to high tannin
Elevated to high acidity
Moderate to elevated alcohol

A

Sangiovese - Tuscany - Chianti Classico - Italy

Structure

45
Q

Visual

Dark Ruby with slightly garnet rim variation
Moderate Plus Concentration

A

Sangiovese - Tuscany - Brunello di Montalcino - Italy

Visual

46
Q

Aroma / Flavors:

Fruit: Tart / Dried

Red Fruit: Sour Cherry, Raspberry, Cranberry, Red Currant, Red Apple, Tomato
Black Fruit: Black Cherry, Mulberry
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:
large neutral cask with possible mixes use of French Oak Barriques

A

Sangiovese - Tuscany - Brunello di Montalcino - Italy

Aroma / Flavors

47
Q

Structure:
Bone Dry to Dry

Full Body
Elevated to high tannin
Elevated to high acidity
Elevated alcohol

A

Sangiovese - Tuscany - Brunello di Montalcino - Italy

Structure

48
Q

Visual:

Ruby
Moderate Minus to Moderate Concentration

A

Tempranillo - Rioja - Spain

Visual

49
Q

Aroma / Flavors: Moderate Plus Intensity

Fruit: Tart / Dried

Red Fruit: 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

A

Tempranillo - Rioja - Spain

Aroma / Flavors

50
Q

Structure:

Dry
Moderate Plus Body
Elevated Tannin
Moderate to Elevated Acidity
Moderate to Elevated Alcohol

A

Tempranillo - Rioja - Spain

Structure

51
Q

Visual

Ruby / Dark Ruby
Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)

A

Zinfandel - California

Visual

52
Q

Aromas / Flavors: Moderate Plus to High Intensity of Aromas

Fruit: Ripe / Jammy

Red Fruit: Raspberry, Cranberry Jam, Raisin, Fig, Cherry Compote, apricot, peach yogurt
Black Cherry: Blackberry, Cassis
Blue Fruit: Blueberry
Non - Fruit: Black pepper, Briar, Slight Potting Soil / Turned Earth

Oak: Neutral to Moderate Use of New American Oak, French Oak, of Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillwood, Cinnamon

A

Zinfandel - California

Aromas / Flavors:

53
Q

Structure:

Dry (often with perceptible RS)
Full Body
Moderate Tannin
Moderate to Elevated Acidity
Elevated to High Alcohol

A

Zinfandel - California

Structure

54
Q

Visual:
dark purple color, high concentration

A

Cabernet Sauvignon - Napa Valley

Visual

55
Q

Aromas / Flavors: Moderate plus intensity

Fruit: Ripe

Red Fruit: sweet cherry, raspberry

Black Fruit: black currant , cassis, blackberry, black cherry

Blue Fruit: 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)

A

Cabernet Sauvignon - Napa Valley

Aromas / Flavors

56
Q

Structure
Dry (with ripe attack)
Full body
Elevated to high tannins
Moderate Acidity
Elevated to High Alcohol

A

Cabernet Sauvignon - Napa Valley

Structure

Certified Sommelier - Court Sommelier (45 decks)

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