Red Wine Flashcards
1
Q
Place of Origin for Aglianico
A
Aglianico
Place of Origin: Campania or Basilicata (DNA profiling has not revealed a relationship with any current Greek varieties, but it does support a close relationship with other Southern Italian grapes.)
2
Q
Synonyms: Uva Aglianica, Gnanico, Glianica, Ellenico, Fiano Rosso (Italy)
Name the actual varietal.
A
Aglianico
3
Q
Viticultural characteristics for Aglianico
A
Aglianico
Viticultural Characteristics: Thick-Skinned, Early-Budding, Late-Ripening, Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot
4
Q
Preferred soil type for Aglianico
A
Aglianico
Preferred Soil Type: volcanic soils
5
Q
Common blending partners for Aglianico
A
Aglianico
Common Blending Partners: Piedirosso, Sciascinoso, Sangiovese
6
Q
Visual for Aglianico
A
Aglianico Taurasi
Visual: Dark Ruby, Moderate Plus Concentration
7
Q
Fruit, Floral, and Oak for Aglianico
A
Aglianico Taurasi
Fruit: Ripe/Roasted Black Fruit (Black Cherry, Blackberry, Black Plum), Fig, Dried Cherry
Possible Volatile Acidity
Floral: Purple Flowers, Violets
Oak: Large Neutral Casks (modern producers may incorporate new French Oak)
8
Q
Structure for Aglianico
A
Aglianico
Structure: Dry, Full Body, High Tannin, Elevated Acidity, Elevated Alcohol
9
Q
Viticultural characteristics for Barbera
A
Barbera
Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce’s Disease, High Vigor
10
Q
Preferred soil type of Barbera
A
Barbera
Preferred Soil Type: Calcareous soils and sandy/clay loams
11
Q
Common blending partner of Barbera
A
Barbera
Common Blending Partners: Croatina
12
Q
Visual for Barbera
A
Barbera
Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration
13
Q
Aromatic intensity for Barbera
A
Barbera
Aromatic intensity: Moderate Plus Intensity
14
Q
Fruit, Floral, Other, and Oak for Barbera.
A
Barbera
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)
15
Q
Structure for Barbera
A
Barbera
Structure: Dry, Moderate to Moderate Plus Body, Diminished Tannin, High Acidity, Elevated to High Alcohol
16
Q
Grape Parentage for Cabernet Franc
A
Cabernet Franc
Grape Parentage: unconfirmed (Cabernet Franc has been genetically linked to both Hondarribi Beltza and Morenoa, but parentage is not yet certain)
17
Q
Place of origin for Cabernet Franc
A
Cabernet Franc
Place of Origin: Western Pyrenées in Southwest France/Northern Spain
18
Q
Origin of grape for Cabernet Franc
A
Cabernet Franc
Origin of Grape Name: Some suggest that “Cabernet” may be derived from either the Latin caput (“head”) or carbone (“coal”)
19
Q
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
Name the varietal
A
Cabernet Franc
20
Q
Synonym:
Italy: Bordo (Veneto)
Name the varietal
A
Cabernet Franc
21
Q
Synonym:
Spain: Archéria (Basque Country)
Name the varietal
A
Cabernet Franc
22
Q
Viticultural characteristics of Cabernet Franc
A
Cabernet Franc
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
23
Q
Preferred soil type for Cabernet Franc
A
Cabernet Franc
Preferred Soil Type: Limestone, Sand
24
Q
Common blending partners for Cabernet Franc
A
Cabernet Franc
Common Blending Partners: Cabernet Sauvignon, Merlot
25
Visual for Cabernet Franc, Chinon
Cabernet Franc
| Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)
26
Aromatic intensity for Cabernet Franc, Chinon
Cabernet Franc
| Moderate Plus aromatic intensity
27
Fruit character for Cabernet Franc, Chinon
Cabernet Franc
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
28
Floral and Herbal/Green/Pyrazine characteristics for Cabernet Franc, Chinon
Cabernet Franc, Chinon
Floral: Violets, Lilacs, White and Red Flowers
Herbal/Green/Pyrazine: Blackcurrant Bud/Leaf, Green
Bell/Serrano Pepper, Celery Seed, Grass, Sage, Tobacco
29
Other, Earth, and Oak for Cabernet Franc, Chinon
Cabernet Franc
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)
30
Structure for Cabernet Franc, Chinon
Cabernet Franc, Chinon
| Structure: Bone Dry to Dry, Moderate Plus Body, Elevated Tannin, Elevated Acidity, Moderate Alcohol
31
Grape parentage for Cabernet Sauvignon
Cabernet Sauvignon
| Grape Parentage: Cabernet Franc x Sauvignon Blanc
32
Place of origin for Cabernet Sauvignon
Cabernet Sauvignon
| Place of Origin: Médoc
33
Origin of grape name for Cabernet Sauvignon
Cabernet Sauvignon
Origin of Grape Name: "Sauvignon" is likely derived from the French sauvage, or "wild", and some suggest that "Cabernet" may be derived from either the Latin caput ("head") or carbone ("coal")
34
Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France)
Name the varietal
Cabernet Sauvignon
35
Viticultural characteristics of Cabernet Sauvignon
Cabernet Sauvignon
| Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease
36
Preferred soil type for Cabernet Sauvignon
Cabernet Sauvignon
| Preferred Soil Type: well-drained gravel soils
37
Common blending partners for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon
| Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah
38
Cabernet Sauvignon-dominated blends from Classified Growth Médoc/Graves are aged in barrel for one to two years prior to release.
True or False
True
39
Visual for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon, Bordeaux
| Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
40
Aromatic intensity for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon
| Moderate plus aromatic intensity
41
Fruit character for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon, Bordeaux
| Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum
42
Floral, Herbal/Green, and Spice (Savory) for Cabernet Sauvignon, Bordeaux.
Cabernet Sauvignon, Bordeaux
Floral: Purple Flowers, Violets
Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs
Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices
43
Other, Earth, and Oak for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon, Bordeaux
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)
44
Structure for Cabernet Sauvignon, Bordeaux
Cabernet Sauvignon, Bordeaux
Structure: Dry, Moderate to Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
45
Visual for Cabernet Sauvignon from Napa/Sonoma
Cabernet Sauvignon for Napa/Sonoma
| Visual: Dark Purple Color, High Concentration
46
Aromatic intensity for Cabernet Sauvignon from Napa/Sonoma
Cabernet Sauvignon from Napa/Sonoma
| Moderate Plus Aromatic Intensity
47
Fruit character for Cabernet Sauvignon, Napa/Sonoma
Cabernet Sauvignon, Napa/Sonoma
Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
Possible Volatile Acidity
48
Floral, Herbal/Green (in cooler vintages), and Spice found in Cabernet Sauvignon, Napa/Sonoma.
Cabernet Sauvignon, Napa/Sonoma
Floral: Purple Flowers, Violets
Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus
Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
49
Other, Earth, and Oak found in Cabernet Sauvignon from Napa/Sonama
Cabernet Sauvignon from Napa/Sonoma
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)
50
Structure for Cabernet Sauvignon form Napa/Sonoma
Cabernet Sauvignon from Napa/Sonoma
Structure: Dry (with Ripe Attack), Full Body, Elevated to High Tannin, Moderate Acidity, Elevated to High Alcohol
51
Visual for Coonawarra Cabernet
Coonawarra Cabernet
| Visual: Dark Ruby to Purple Color, Moderate Plus Concentration
52
Fruit for Coonawarra Cabernet
Fruit for Coonawarra Cabernet
Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune
53
Floral, Herbal/Green, and Spice for Coonawarra Cabernet
Coonawarra Cabernet
Floral: Purple Flowers, Violets
Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage
Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
54
Other, Earth, and Oak for Coonawarra Cabernet Sauvignon
Coonawarra Cabernet Sauvignon
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)
55
Fruit character for Carmenere
Carmenere
| Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato
56
Floral, Green/Herbal/Pyrazine, Spice, Other, and oak for Carmenere
Carmenere
Floral: Violets, Purple Flowers
Green/Herbal/Pyrazine: Strong Green Notes Contrasted with Ripe Fruit, Green Bell Pepper, Celery, Camphor
Spice: Black Pepper
Other: Bitter Chocolate
Oak: Low to Moderate Use of New French/American Oak
57
Structure for Camenere
Carmenere
| Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate Acidity, Elevated Alcohol, Bitterness
58
Grape parentage for Corvina
Corvina
Grape Parentage: Refosco dal Peduncolo Rosso x ?
While Corvina's parentage remains unconfirmed, researchers at the University of Verona have mapped the entire Corvina genome, a first for an indigenous Italian variety.
59
Place of origin for Corvina
Corvina
| Place of Origin: Veneto
60
Origin of grape name for Corvina.
Origin of Grape Name: "Corvina" derives from the Italian corvo, or "crow", a reference to the dark color of the Corvina grapes
61
What are some synonyms for Corvina
Synonyms: Corvina Veronese, Cruina, Corvina Reale, Corvina Gentile, Corvina Nostrana
Note: Corvinone, long regarded as a large-berried variant of Corvina, is a distinct variety
62
Viticultural characteristics for Corvina
Corvina
| Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot and Winter Cold, High Vigor
63
Common blending partners for Corvina
Corvina
| Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara
64
Visual for Amarone della Valpolicella
Amarene della Valpolicella
| Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity
65
Aromatic intensity for Amarone della Valpolicella
High aromatic intensity for Amarone della Valpolicella
66
Fruit character for Amarone della Valpolicella.
Amarone della Valpolicella
Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry
Significant Volatile Acidity and Oxidation Likely
67
Fruit character for Amarone della Valpolicella.
Amarone della Valpolicella
Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry
Significant Volatile Acidity and Oxidation Likely
Possible Botrytis Aromas
68
Floral, Spice, Other, Earth, and Oak characteristics for Amarone della Valpolicella
Amarone della Valpolicella
Floral: Highly Floral, Roses, Dried Flowers
Spice: Licorice, Cinnamon
Other: Honey, Chocolate, Resin, Tar, Leather, Bitter Almond, Smoke, Tobacco Ash, Game
Earth: Moderate to High Minerality
Oak: Large Neutral Casks (Modern producers may incorporate new barrels)
69
Structure for Amarone della Valpolicella
Amarone della Valpolicella
| Structure: Dry to Off-Dry (max. 12 g/l RS), Full Body, Elevated Tannin, Elevated Acidity, High Alcohol
70
Grape parentage for Gamay
Gamay
| Grape Parentage: Gouais Blanc x Pinot
71
Place of origin for Gamay
Gamay
Place of Origin: Burgundy (prior to the discovery of its genetic parentage, some theories suggested that Gamay originated in Dalmatia)
72
Origin of grape name for Gamay
Origin of Grape name
| Origin of Grape Name: Gamay's namesake is the town of Gamay, near Chalon-sur-Saône
73
Synonyms:
Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon
What varietal is this?
Gamay
74
Name some synonyms for Gamay in France
Gamay
Petit Gamai, Gamay Rond, Bourguignon Noir, and Petit Bourguignon
75
Viticultural characteristics for Gamay
Gamay
Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
76
Preferred soil type for Gamay
Gamay
| Preferred Soil Type: schist and granite
77
Common blending partners for Gamay
Pinot Noir
78
Visual for Beaujolais
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
79
Aromatic intensity for Beaujolais
Beaujolais has moderate plus to high aromatic intensity
80
Fruit character for Beaujolais
Beaujolais:
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
81
Floral, Other, Earth, and Oak for Beaujolais.
Beaujolais
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
82
Structure for Beaujolais
Beaujolais
| Structure: Dry, Moderate Minus to Moderate Body, Diminished to Moderate Tannin, Elevated Acidity, Moderate Alcohol
83
Place of origin for Grenache
Grenache
Place of Origin: Aragón, Spain (competing Itailan theories suggest Sardinia, but the grape shows a much greater diversity of mutation in Spain)
84
Origin of grape name for Grenache
Grenache
Origin of Grape Name: The word "Garnacha" may derive from the Italian vernaccia, or it may derive from the Catalan garnaxa, a regal gown whose color resembled the color of the wine. "Garnacha" first appeared in print in a 1603 Miguel de Cervantes short story, in a description of Italian white wines.
85
Synonyms for Grenache in Spain
Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés
Note: Garnacha Tintorera is a synonym for Alicante Bouschet, not Grenache
86
Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés
Name the varietal
Grenache
87
France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,
Name this varietal
Grenache
88
What are some synonyms for Grenache in France?
Grenache
| France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,
89
France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,
Name this varietal?
Grenache
90
What are some synonyms for Grenache in Italy?
Grenache
Italy: Cannonau (Sardinia), Tocai Rosso, Bordò, and Tai Rosso (Veneto), Vernaccia Nera (Marches)
Note: The Sardinian grapes Garnaccia and Granazza, previously thought to be synonymous with Grenache, are genetically distinct
91
Viticultural characteristics of Grenache
Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought
92
Major clones for Grenache
Grenache
| Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda
93
Preferred soil for Grenache
Grenache
| Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)
94
Classic soil type in Chateauneuf du Pape
Châteauneuf-du-Pape: Galets
95
Classic soil type in Priorat
Priorat: Llicorella
96
Common blending partners for Grenache
Grenache
| Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo
97
Visual for Châteauneuf-du-Pape
Chateauneuf-du-Pape
| Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration
98
Aromatic intensity for Chateauneuf-du-Pape
Moderate plus aromatic intensity for Chateauneuf-du-Pape
99
Fruit character for Chateauneuf-du-Pape
Chateauneuf-du-Pape
Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig
Possible Volatile Acidity, Oxidation
100
Floral, Herbal, and Spice characteristics for Chateauneuf-du-Pape
Chateauneuf-du-Pape
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
101
Other, Earth, and Oak characteristics of Chateauneuf-du-Pape
Chateauneuf-du-Pape
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
102
Structure for Chateauneuf-du-Pape
Chateauneuf-du-Pape
Structure: Dry, Moderate Plus to Full Body, Moderate to Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
103
Visual for Australian Grenache
Australian Grenache
| Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration
104
Aromatic intensity for Australian Grenache
Moderate plus aromatic intensity for Australian Grenache
105
Fruit character for Australian Grenache
Australian Grenache
Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie
Possible Volatile Acidity, Oxidation
106
Floral, Herbal, and Spice character for Australian Grenache
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice
107
Floral, Herbal, and Spice character for Australian Grenache
Australian Grenache
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice
108
Floral, Herbal, and Spice character for Australian Grenache
Australian Grenache
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice
109
Other, Earth, and Oak for Australian Grenache
Australian Grenache
Other: Powdered Sugar, Possible Old Leather/Brettanomyces
Earth: Moderate Minerality, Crushed Vitamin
Oak: Neutral to Moderate Use of New French or American Oak
110
Structure for Australian Grenache
Australian Grenache
Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, Elevated to High Alcohol
111
Grape parentage for Malbec
Malbec
| Grape Parentage: Prunelard x Magdeleine Noire des Charentais
112
Grape Parentage: Prunelard x Magdeleine Noire des Charentais
Malbec
113
Place of origin for Malbec
Malbec
| Place of Origin: The Lot River Valley (Cahors) in Southwestern France
114
Origin of grape name for Malbec
Origin of Grape Name: The name "Malbeck" is attributed to a 19th century doctor who may have introduced the vine into Bordeaux
115
Synonyms for 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)
116
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)
What varietal is this?
Malbec
117
Viticultural characteristics for Malbec
Malbec
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
118
Common blending partners for Malbec
Malbec
| Common Blending Partners: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot
119
Visual for Mendoza Malbec
Malbec
| Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim
120
Aromatic intensity for Mendoza Malbec
Malbec
| Moderate Plus to High aromatic Intensity
121
Fruit character for Mendoza Malbec
Mendoza Malbec
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
122
Floral, Herbal/Green, Earth, and Oak for Mendoza Malbec
Mendoza Malbec
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
123
Structure for Mendoza Malbec
Mendoza Malbec
| Structure: Dry (with Ripe Attack), Full Body, Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
124
Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes
Malbec
125
Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes
Merlot
126
Grape Parentage for Merlot
Merlot
| Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes
127
Place of origin for Merlot
Bordeaux
128
Origin of grape name for Merlot
Origin of Grape Name: "Merlot" is derived from the French merle, or "blackbird"
129
France: Merlau
Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube
Name the varietal
Merlot
130
Synonyms for Merlot
France: Merlau
Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube
131
Viticultural characteristics for Merlot
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
132
Preferred soil for Merlot
Merlot
| Preferred Soil Type: cool, moisture-retaining soils, such as clay
133
Soil type in Pomerol
Pomerol: Crasse de Fer (iron-rich clay)
134
Common blending partners for Merlot
Merlot
| Common Blending Partners: Cabernet Sauvignon, Cabernet Franc
135
Visual for Right Bank Bordeaux
Right Bank Merlot
| Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration
136
Aromatic intensity for Right Bank Bordeaux
Moderate plus intensity for Right Bank Bordeaux
137
Fruit character for Right Bank Bordeaux
Right Bank Bordeaux
Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake
138
Floral, Herbal, and Spice for Right Bank Bordeaux
Right Bank Bordeaux
Floral: Purple Flowers, Violets
Herbal: Mint, Bay Leaf, Fern, Tobacco
Spice: Licorice/Anise, Christmas Spice
139
Earth and Oak characteristics for Right Bank Bordeaux
Right Bank Bordeaux
Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle
Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla
140
Structure of Right Bank Bordeaux
Right Bank Bordeaux
| Structure: Dry, Moderate to Moderate Plus Body, Moderate to Elevated Tannin, Moderate Acidity, Elevated Alcohol
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Visual for Napa Merlot
Napa Merlot
| Visual: Ruby Color with Blue Tones, Moderate Plus Concentration
142
Aromatic intensity for Napa Merlot
Napa Merlot has moderate plus aromatic intensity
143
Fruit for Napa Merlot
Napa Merlot
Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune
144
Floral, Herbal, and Spice for Napa Merlot
Napa Merlot
Floral: Purple Flowers, Violets
Herbal: Fern, Bay Leaf, Sage
Spice: Christmas Spice, Licorice/Anise
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Earth and Oak for Napa Merlot
Napa Merlot
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
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Structure for Napa Merlot
Napa Merlot
Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol
147
Grape parentage for Mourvèdre
Mourvedre
| Grape Parentage: unconfirmed, although recent DNA evidence suggests that Mourvèdre and Graciano are siblings
148
Place of origin for Mouvedre
Mourvedre
| Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders)
149
Origin of grape name for Mourvedre
Origin of Grape Name: Mourvèdre is derived from the town of Murviedro in Valencia, and Mataro is derived from Mataró in Catalonia. The name "Monastrell" is likely derived from the Latin monasteriellu, or "monastery"
150
Place of origin for Mourvedre
Mourvedre
| Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders)
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Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro
Name the varietal
Mourvedre
152
Synonyms for Mourvedre
Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro
153
Viticultural characteristics of Mourvedre
Mourvedre
Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening, Susceptible to Drought, Resistant to Botrytis/Bunch Rot
154
Preferred soil type for Mourvedre
Mourvedre
| Preferred Soil Type: cool clay or calcareous soils
155
Common blending partners for Mourvedre
Mourvedre
| Common Blending Partners: Syrah, Grenache, Cinsault, Carignan
156
Visual for Mourvedre
Mourvedre
| Visual: Dark Ruby Color, Moderate Plus Concentration
157
Visual for Mourvedre, Bandol
Mourvedre
| Visual: Dark Ruby Color, Moderate Plus Concentration
158
Aromatic intensity for Mourvedre, Bandol
Mourvedre has moderate plus intensity
159
Fruit character for Mourvedre from Bandol
Mourvedre
Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry)
160
Floral, Herbal, and Spice for Mourvedre
Mourvedre
Flowers: Purple Flowers
Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco
Spice: Bitter Chocolate, Black Pepper, Curing Spices
161
Floral, Herbal, and Spice for Mourvedre
Mourvedre
Flowers: Purple Flowers
Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco
Spice: Bitter Chocolate, Black Pepper, Curing Spices
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Other, Earth, and Oak for Mourvedre
Mourvedre
Other: Hung/Cured Meats, Animal/Feral, Game, Saddle Leather
Earth: Moderate Plus to High Minerality, Forest Floor, Dusty
Oak: Large Neutral Cask, Coffee, Cinnamon
163
Structure for Mourvedre
Mourvedre
| Structure: Dry, Full Body, Elevated to High Tannin, Elevated Acidity, Elevated Alcohol
164
Place of origin for Nebbiolo
Nebbiolo
| Place of Origin: Piemonte or Valtellina
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Origin of grape name for Nebbiolo
Nebbiolo
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.
166
Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d'Aosta, Carema), Prunet
Name the varietal
Nebbiolo
167
Name some synonyms for Nebbiolo
Nebbiolo
| Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d'Aosta, Carema), Prunet
168
Viticultural characteristics of Nebbiolo
Nebbiolo
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
169
Clones for Nebbiolo
Major Clones for Nebbiolo:
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.
170
Preferred soil type for Nebbiolo
Nebbiolo
| Preferred Soil Type: calcareous marl and sandy soils
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Classic soil types for Nebbiolo
Associated Classic Soil Types:
Tortonian (calcareous marl)
Helvetian (sandstone)
172
What is Tortonian
Tortonian (calcareous marl)
173
What is Helvetian
Helvetian (sandstone)
174
Visual for Barolo
Barolo
| Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
175
Aromatic intensity for Barolo
High aromatic intensity for Barolo
176
Fruit character for Barolo
Barolo
Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
Significant Volatile Acidity, Oxidation
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Floral, Herbal, and Spice for Barolo
Barolo
Floral: Heady Floral Character, Roses, Violets
Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark
Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice
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Other, Earth, and Oak for Barolo
Barolo
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)
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Structure for Nebbiolo
Nebbiolo
| Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol
180
Grape parentage for Pinot Noir
Pinot Noir has a parent-offspring relationship with Savagnin, but it is currently unknown which is the parent and which is the offspring.
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Place of origin for Pinot Noir
Pinot Noir
| Place of Origin: Burgundy (Pinot is an ancient vine, likely grown in Burgundy for more than 2,000 years)
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Origin of grape name for Pinot Noir
Pinot Noir
Origin of Grape Name: "Black" Pinot ("Pinot" is derived from the French word for "pine cone," a reference to the shape of the grape cluster). The name "Pinot" first appeared in print in 1375, although it was previously noted as "Moreillon" in a 1283 legal work.
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Synonyms for Pinot Noir in France
France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
184
Synonyms for Pinot Noir in France
Pinot Noir
France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
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France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
What varietal is this?
Pinot Noir
186
Italy: Pinot Nero, Pignola
What varietal is this?
Pinot Noir
187
Germany: Spätburgunder, Blauburgunder, Blauer Klevner
What varietal is this?
Pinot Noir
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Austria: Klevner
Pinot Noir
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Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Crn Burgundec (Macedonia) Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia)
What varietal is this?
Pinot Noir
190
Switzerland: Savagnin Noir, Servagnin (Vaud)
Pinot Noir
191
Viticultural characteristics of Pinot Noir
Pinot Noir
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)
192
Major of clones for Pinot Noir
Pinot Noir
Major Clones and Characteristics:
Pinot Gris, Pinot Meunier, Pinot Blanc, Frühburgunder (Pinot Noir Précoce), and Pinot Noir are all clones of Pinot, rather than separate varieties. Following are specific clones of Pinot Noir.
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Dijon Clones
Dijon Clones: Raymond Bernard isolated these clones officially-certified clones, known for their tendency to ripen early, at Dijon in Burgundy in the 1970s. The original plant material came from Domaine Ponsot. 113, 114, 115, 667, 777, and 828 are the most widely planted in the USA. In Burgundy, 75% of the vineyards have Dijon Clones. The Dijon Clones are known as Bernard Clones in Australia.
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Roederer Clones
Roederer Clones: Imported into the USA by Louis Roederer for use at the company's Anderson Valley outpost, these clones are widely used for sparkling winemaking in the USA.
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Pommard Clones
Pommard Clones: Originally taken from Château de Pommard in the 1940s, the Pommard Clones are common in Oregon vineyards, and the wines typically show hefty fruit, color, and spice.
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Wädenswil Clones
Wädenswil Clones: Clone 2A is the most prominent and successful selection in this group of Swiss clones, adding finesse, perfume and lift.
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Jackson Clones
Jackson Clones: Cuttings from the Foothill Experiment Station near Jackson in Amador County, planted in 1889, provided the material for this set of rare, low-yielding selections. This is the oldest documented Pinot Noir in North America.
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Martini Clones
Martini Clones: Selected from heritage vines at Inglenook and replanted in Carneros at the former Stanly Ranch (partially owned by Louis Martini) in the 1950s, the Martini selections are common today in Carneros and the Russian River Valley.
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Swan Clone/Selections
Swan Clone/Selections: These field selections were taken from Joseph Swan's Russian River Valley estate, originally planted in 1969, and a virus-free clone is now available. The source for his budwood may be Domaine de la Romanée Conti (as a suitcase clone) or the Martin Ray Vineyard. The Swan Selections tend to provide bright fruit and elegance.
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Mt. Eden Clone/Selections
Mt. Eden Clone/Selections: The Mt. Eden (Rae) Clone was selected by Meredith Edwards in 1975 from material at the estate. The vines at Mt. Eden were originally imported from Burgundy by Paul Masson in the 1890s. Various other field selections have been taken from the Mt. Eden Vineyards and are referred to as either Mt. Eden, Masson or Martin Ray selections.
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MV6
MV6: "Mother Vine Six" is one of the cuttings James Busby brought into Australia in 1831. The material originated in Clos Vougeot, and it is now a common planting in the Yarra Valley.
202
Preferred Soil type for Pinot Noir
Pinot Noir
| Preferred Soil Type: well-drained, calcareous soils and marly loam
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Common blending partners for Pinot Noir
Pinot Noir
| Common Blending Partners: Chardonnay, Gamay, Meunier
204
Visual for Côte d'Or Pinot Noir
Cote d'Or
| Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration
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Aromatic intensity for Cote d'Or Pinot Noir
Cote d'Or Pinot Noir has moderate plus aromatic intensity
206
Fruit character for Cote d'Or Pinot Noir
Cote d'Or Pinot Noir
Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato
Possible Stem Inclusion
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Floral, Herbal/Vegetable, and Spice character for Cote d'Or Pinot Noir
Cote d'Or
Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash
Spice: Red Licorice, Anise, Clove
208
Floral, Herbal/Vegetable, and Spice character for Cote d'Or Pinot Noir
Cote d'Or Pinot Noir
Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash
Spice: Red Licorice, Anise, Clove
209
Other, Earth, and Oak characteristics for Cote d'Or Pinot Noir
Cote d'Or Pinot Noir
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)
210
Structure for Cote d'Or Pinot Noir
Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol
211
Structure for Cote d'Or Pinot Noir
Cote d'Or Pinot Noir
Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol
212
Visual for Russian River Pinot Noir
Russian River Pinot Noir
| Visual: High Clarity, Bright Ruby Color, Moderate Concentration
213
Aromatic intensity for Russian River Pinot Noir
Russian River Pinot Noir has moderate plus aromatic intensity
214
Fruit character for Russian River Pinot Noir
Russian River Pinot Noir
| Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune
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Floral, Herbal, and Spice character for Russian River Pinot Noir
Russian River Pinot Noir
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel
Spice: Red Licorice, Clove, Cinnamon
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Other, Earth, and Oak for Russian River Pinot Noir
Russian River Pinot Noir
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
217
Structure for Russian River Pinot Noir
Russian River Pinot Noir
| Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated Alcohol
218
Visual for Willamette Valley Pinot Noir
Willamette Valley Pinot Noir
| Visual: Ruby Color, Moderate Concentration
219
Aromatic intensity for Willamette Valley Pinot Noir
Moderate Plus aromatic intensity for Willamette Valley Pinot Noir
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Fruit character for Willamette Valley Pinot Noir
Willamette Valley Pinot Noir
| Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry
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Floral, Herbal, and Spice for Willamette Valley Pinot Noir
Willamette Valley Pinot Noir
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf
Spice: Red Licorice, Oak Spices
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Other, Earth, and Oak for Willamette Valley Pinot Noir
Willamette Valley Pinot Noir
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
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Structure for Willamette Valley Pinot Noir
Willamette Valley Pinot Noir
Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
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Grape parentage for Pinotage
Grape Parentage: Pinot Noir x Cinsault
225
Place of origin for Pinotage
Pinotage
| Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University)
226
Origin of grape name for Pinotage
Pinotage
Origin of Grape Name: The name is a combination of "Pinot" and "Hermitage", a historical synonym for Cinsault in South Africa
227
Viticultural characteristics for Pinotage
Pinotage
Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot
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Preferred soil type for Pinotage
Pinotage
| Preferred Soil Type: Moisture-retaining soils
229
Common blending partners for Pinotage
Pinotage
Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African "Cape Blends".
230
Visual for Pinotage
Pinotage
| Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears
231
Aromatic intensity for Pinotage
Pinotage has moderate plus aromatic intensity
232
Fruit character for Pinotage
Pinotage
Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig
Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid
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Other and Oak for Pinotage
Pinotage
Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue
Oak: Moderate to High Use of New Oak
234
Structure for Pinotage
Pinotage
| Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Moderate Alcohol
235
Offsprings of Sangiovese
Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone
236
Nerello Mascalese, Frappato, Gaglioppo, and Perricone
| are offspring of what Italian varietal?
Sangiovese
237
Grape parentage for Sangiovese
Sangiovese
| Grape Parentage: Ciliegiolo x Calabrese di Montenuovo
238
Grape Parentage: Ciliegiolo x Calabrese di Montenuovo
What is the varietal
Sangiovese
239
Place of origin for Sangiovese
Sangiovese
| Place of Origin: Southern Italy
240
Origin of grape name for Sangiovese
Origin of Grape Name: One theory suggests that "Sangiovese" derives from the Latin Sanguis Jovis, or the "blood of Jove", while another suggests it derives from San Giovanni, or Saint John. In the local dialect of Liguria, "Sangiovan-nina" translates to "early grapes".
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Italian synonyms for Sangiovese
Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)
242
Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)
What varietal is this?
Sangiovese
243
Sangiovese in Corsica is called what?
Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese)
244
Viticultural characteristics for Sangiovese
Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca
245
Major clones of Sangiovese
Italians have long recognized two types of Sangiovese, Grosso and Piccolo. The distinction relies on berry and cluster size and suggests a difference in quality. While some modern ampelographers affirm this categorization, but others question the usefulness of such a broad distinction. Today, it is useful to consider "Sangiovese" as a highly adaptable (or simply very old) grape, and many different clones have been identified.
246
Preferred soil type for Sangiovese
Sangiovese
| Preferred Soil Type: Low-vigor, calcareous soils
247
Galestro
Chianti Classico: Galestro (soft marl)
248
Soil found in Montalcino/Chianti
Montalcino/Chianti: Alberese (sandstone)
249
Common blending partners for Sangiovese
Sangiovese
| Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot
250
Visual for Chianti
Visual for Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
251
Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Chianti
252
Visual for Brunello
Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration
253
Fruit for Chianti
Sangiovese
| Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
254
Floral, Herbal/Green, and Spice characteristics for Chianti
Sangioves
Floral: Dried Flowers, Potpourri
Herbal/Green: Fennel, Roasted Savory Herbs, Thyme,
Rosemary, Marjoram, Camphor, Bitter Root
Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices
255
Other and Earth characteristics for Sangiovese
Sangiovese
Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar
Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
256
Oak for Chianti
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)
Note: Classic examples do not see any significant new wood.
257
Oak for Brunello
Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples do not see any significant new wood.
258
Structure for Chianti
Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol
259
Structure for Brunello
Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol
260
Grape parentage for Syrah
Syrah
| Grape Parentage: Dureza x Mondeuse Blanche
261
Place of origin for Syrah
Southeastern France
262
Origin of grape name for Syrah
Origin of Grape Name: "Syrah" is possibly derived from "Syracuse", once speculated as the grape's place of origin. "Shiraz" is the name of a city in Iran that traces its roots back to ancient times, although some suggest it is also a corruption of "Scyras", the name by which the grape was originally known in Australia.
263
Synonyms for Syrah in Australia
Australia: Shiraz, Hermitage (Once common, "Hermitage" is no longer legally allowed as a synonym in Australia due to agreement with the EU.)
264
France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir
What varietal is this?
Syrah
265
Synonyms for Syrah in France
France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir
266
Synonym for Syrah in Argentina
Argentina: Balsamina
267
Viticultural characteristics for Syrah
Syrah
| Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease
268
Preferred soil type for Syrah
Syrah
| Preferred Soil Type: Well-drained, poor rocky soils
269
Common blending partners for Syrah
Syrah
| Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon
270
Visual for Northern Syrah
Northern Syrah
| Visual: Ruby/Purple Color, Moderate Plus to High Concentration
271
Aromatic intensity for Northern Syrah
Northern Syrah has moderate plus aromatic intensity
272
Visual for Northern Rhone Syrah
Northern Rhone Syrah
| Visual: Ruby/Purple Color, Moderate Plus to High Concentration
273
Aromatic intensity for Northern Rhone Syrah
Northern Rhone Syrah has moderate plus aromatic intensity
274
Fruit characteristics for Northern Rhone Syrah
Northern Rhone Syrah
Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry)
Possible Carbonic Maceration and/or Stem Inclusion
275
Floral, Herbal/Green, and Spice for Northern Rhone Syrah
Northern Rhone Syrah
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
276
Other, Earth, and Oak for Northern Rhone Syrah
Northern Rhone Syrah
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
277
Structure for Northern Rhone Syrah
Northern Rhone Syrah
Structure: Bone Dry to Dry, Moderate Plus Body, Moderate to Elevated Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol
278
Visual for South Australia Shiraz
South Australia Shiraz
| Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
279
Aromatic Intensity for South Australian Shiraz
High aromatic for South Australian Shiraz
280
Aromatic Intensity for South Australian Shiraz
High aromatic intensity for South Australian Shiraz
281
Fruit character for South Australian Shiraz
South Australian Shiraz
Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry
282
Floral, Herbal/Green, and Spice character for South Australian Shiraz.
South Australian Shiraz
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
283
Other, Earth, and Oak for South Australian Shiraz
South Australian Shiraz
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
284
Structure for South Australian Shiraz
South Australian Shiraz
Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Elevated Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol
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Grape Parentage: Albillo Mayor x Benedicto
What varietal am I?
Tempranillo
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What is the grape parentage for Tempranillo
Tempranillo
| Grape Parentage: Albillo Mayor x Benedicto
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Place of origin for Tempranillo
Spain
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Origin of grape name for Tempranillo
Origin of Grape Name: "Tempranillo" derives from the Spanish temprano, or "early"
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Synonyms for Tempranillo in Spain
Spain: Cencibel (Valdepeñas), Tinto Fino (Ribera del Duero), Tinto del País (Ribera del Duero), Tinta de Toro (Toro), Ull de Llebre/Ojo de Liebre (Catalonia), Jacivera (Manchuela), Tinto Madrid, Grenache de Logrono (Rioja)
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Spain: Cencibel (Valdepeñas), Tinto Fino (Ribera del Duero), Tinto del País (Ribera del Duero), Tinta de Toro (Toro), Ull de Llebre/Ojo de Liebre (Catalonia), Jacivera (Manchuela), Tinto Madrid, Grenache de Logrono (Rioja)
What varietal am I?
Tempranillo
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Synonyms for Tempranillo in Portugal
Tempranillo
| Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)
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Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)
What varietal am I in Portugal?
Tempranillo
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Synonym for Tempranillo in Argentina
Argentina: Tempranilla
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Viticultural characteristics of Tempranillo
Tempranillo
| Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease
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Preferred soil type for Tempranillo
Preferred Soil Type: Calcareous soils
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Common blending partners for Tempranillo
Common Blending Partners: Garnacha, Graciano, Carignan
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Visual for Rioja
Rioja
| Visual: Ruby, Moderate Minus to Moderate Concentration
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Aromatic intensity for Rioja
Rioja has moderate plus aromatic intensity
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Fruit character for Rioja
Rioja
Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum
Significant Oxidation and Brettanomyces for Gran Reserva Styles
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Floral, Herbal, and Other for Rioja
Rioja
Floral: Red and Dried Flowers
Herbal: Tobacco, Dill
Other: Sweet and Sour Sauce, Iodine, Leather, Spice
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Earth and Oak for Rioja
Rioja
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
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Structure for Rioja
Rioja
| Structure: Dry, Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol
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Place of origin for Zinfandel
Zinfandel
| Place of Origin: Dalmatian Coast, Croatia
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Origin of Grape name for Zinfandel
Origin of Grape Name: "Zinfandel", advertised as "Zinfendal" by a Boston nursery in 1832, may be a corruption of the Hungarian tzinifándli, a name derived from the German grape Zierfandler. "Tribidrag" is the oldest known Croatian name for the variety, which appears in print as early as 1518.
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Croatia: Tribidrag, Crljenak Kaštelanski
Name this varietal
Zinfandel
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Synonyms for Zinfandel in Croatia
Zinfandel
| Croatia: Tribidrag, Crljenak Kaštelanski
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Synonym for Zinfandel in Puglia, Italy
Italy (Puglia): Primitivo
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Montenegro, Macedonia, Serbia: Kratosija
What varietal am I?
Zinfandel
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Viticultural characteristics for Zinfandel
Zinfandel
| Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters
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Common blending partners for Zinfandel
Zinfandel
| Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other "Mixed Blacks"
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Visual for Zinfandel
Zinfandel
Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
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Aromatic intensity for Zinfandel
Zinfandel
| Moderate Plus to High Intensity of Aromas
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Visual for Zinfandel, Dry Creek Valley
Zinfandel, Dry Creek Valley
Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
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Aromatic intensity for Zinfandel, Dry Creek Valley
Zinfandel, Dry Creek Valley
| Moderate Plus to High Intensity of Aromas
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Fruit characteristics of Zinfandel
Zinfandel, Dry Creek Valley
Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot
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Non-fruit and Oak characteristics for Zinfandel, Dry Creek Valley
Zinfandel, Dry Creek Valley
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
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Structure for Zinfandel, Dry Creek Valley
Zinfandel, Dry Creek Valley
Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol
