RED GRAPES

Question 1

Cabernet Sauvignon characteristics

Answer 1

• pronounced intensity
• high acidity
• high tannins (thick skins)
• medium alcohol
• high ageing potential
• violet, dark plum, chocolate, leather, tobacco, black currant, black cherry, menthol, herbaceous.

Question 2

Cab Sauv in Bordeaux

Answer 2

savory, herbal and mineral

Question 3

Cab Sauv in US

Answer 3

ultra ripe fruits, plush blackberry, black currant and heavy oaking

Question 4

Cab Sauv in Australia (Coonnawarra)

Answer 4

high tannins, high acidity, eucalyptus and powerful

Question 5

Cab Sauv winemaking

Answer 5

• usually destemmed and crushed
• AF at 26-30°C
• high tannins –> cap management avoided
• usually oak maturation

Question 6

Syrah Characteristics

Answer 6

• medium + intensity
• deep ruby
• medium+ acidity
• medium + tannins
  violet, plum, blackberry, herbal, leather, liquorice, spice, pepper

Question 7

Syrah in Northern Rhône

Answer 7

medium + tannins, high acidity, black fruit, black pepper and floral aromas

Question 8

Syrah in Southern Rhône

Answer 8

supports Grenache and Mourvedre, adds colour and tannins

Question 9

Syrah in Australia

Answer 9

hot & warm regions –> full body, intense black fruit, earthy or spicy, leather with age.
cooler regions –> peppery

Question 10

Syrah winemaking

Answer 10

usually gentle cap management techniques and proportion of whole bunches in the fermentation.

Question 11

Merlot characteristics

Answer 11

medium + intensity
medium tannins
medium + alcohol
juicy and plum fruity wines
strawberry and red plum/ripe black fruits

Question 12

Merlot in cool climates

Answer 12

herbaceous, soft velvety tannins, luscious body, high alcohol and blackberry + plum

Question 13

Merlot in warm climates

Answer 13

cooked blackberry and black plum
could become too jammy

Question 14

Merlot international style

Answer 14

grapes harvested as late as possible to generate max purple colour, blackberry and plum and soft velvety tannins
matured in NEW OAK

Question 15

Merlot Bordeaux style

Answer 15

harvest early to make a medium body and alcohol wine.
high acidity and fresh red fruit, leafy & vegetal

Question 16

Merlot WM

Answer 16

grapes destemmed and crushed and pre-fermentation maceration.
oak maturation often used for complexity (12-18 months)

Question 17

Merlot in Chile

Answer 17

inexpensive, medium body and fruity

Question 18

Merlot in California

Answer 18

smooth, approachable soft tannins and ripe black fruit

Question 19

Pinot Noir Characteristics

Answer 19

medium-tannins
high acidity
medium alcohol
not suitable for warm regions or rain-prone regions
thick skin, early budding and early ripening

Question 20

Pinot Noir WM

Answer 20

-maximise extraction without overworking the juice
- pre-AF maceration to maximise colour and flavour extraction
- whole bunches –> enhance red fruits –> gradually crushed with punch downs
- AF > 30°C
- often oak maturation –> 12-24 months

Question 21

Pinot Noir in Burgundy

Answer 21

Strawberry, Raspberry, red cherry, light oak –> ageing : earth, game, mushroom

Question 22

Pinot Noir in NZ

Answer 22

fresh, fruity, juicy, deep colour, red cherry, black plum, floral and spice

Question 23

Pinot Noir in Oregon

Answer 23

ripe red fruit, hint of spice and high acidity

Question 24

Grenache characteristics

Answer 24

late ripening, needs warm/hot climate
high tolerance to drought
thin-skin
- high alcohol
- low acidity
- full body + soft tannins and red fruit

Question 25

Grenache WM

Answer 25

usually destemmed + crushed
pre-fermentation maceration
gentle cap management