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Blind Tasting Varietals > Red Wine > Flashcards

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.)

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2
Q

Synonyms: Uva Aglianica, Gnanico, Glianica, Ellenico, Fiano Rosso (Italy)

Name the actual varietal.

A

Aglianico

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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

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4
Q

Preferred soil type for Aglianico

A

Aglianico

Preferred Soil Type: volcanic soils

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5
Q

Common blending partners for Aglianico

A

Aglianico

Common Blending Partners: Piedirosso, Sciascinoso, Sangiovese

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6
Q

Visual for Aglianico

A

Aglianico Taurasi

Visual: Dark Ruby, Moderate Plus Concentration

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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)

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8
Q

Structure for Aglianico

A

Aglianico

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

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9
Q

Viticultural characteristics for Barbera

A

Barbera

Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce’s Disease, High Vigor

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10
Q

Preferred soil type of Barbera

A

Barbera

Preferred Soil Type: Calcareous soils and sandy/clay loams

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11
Q

Common blending partner of Barbera

A

Barbera

Common Blending Partners: Croatina

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12
Q

Visual for Barbera

A

Barbera

Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration

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13
Q

Aromatic intensity for Barbera

A

Barbera

Aromatic intensity: Moderate Plus Intensity

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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)

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15
Q

Structure for Barbera

A

Barbera

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

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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)

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17
Q

Place of origin for Cabernet Franc

A

Cabernet Franc

Place of Origin: Western Pyrenées in Southwest France/Northern Spain

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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”)

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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

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20
Q

Synonym:
Italy: Bordo (Veneto)

Name the varietal

A

Cabernet Franc

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21
Q

Synonym:
Spain: Archéria (Basque Country)

Name the varietal

A

Cabernet Franc

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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

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23
Q

Preferred soil type for Cabernet Franc

A

Cabernet Franc

Preferred Soil Type: Limestone, Sand

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24
Q

Common blending partners for Cabernet Franc

A

Cabernet Franc

Common Blending Partners: Cabernet Sauvignon, Merlot

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25
Q

Visual for Cabernet Franc, Chinon

A

Cabernet Franc

Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)

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26
Q

Aromatic intensity for Cabernet Franc, Chinon

A

Cabernet Franc

Moderate Plus aromatic intensity

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27
Q

Fruit character for Cabernet Franc, Chinon

A

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

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28
Q

Floral and Herbal/Green/Pyrazine characteristics for Cabernet Franc, Chinon

A

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

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29
Q

Other, Earth, and Oak for Cabernet Franc, Chinon

A

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)

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30
Q

Structure for Cabernet Franc, Chinon

A

Cabernet Franc, Chinon

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

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31
Q

Grape parentage for Cabernet Sauvignon

A

Cabernet Sauvignon

Grape Parentage: Cabernet Franc x Sauvignon Blanc

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32
Q

Place of origin for Cabernet Sauvignon

A

Cabernet Sauvignon

Place of Origin: Médoc

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33
Q

Origin of grape name for Cabernet Sauvignon

A

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”)

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34
Q

Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France)

Name the varietal

A

Cabernet Sauvignon

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35
Q

Viticultural characteristics of Cabernet Sauvignon

A

Cabernet Sauvignon

Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease

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36
Q

Preferred soil type for Cabernet Sauvignon

A

Cabernet Sauvignon

Preferred Soil Type: well-drained gravel soils

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37
Q

Common blending partners for Cabernet Sauvignon, Bordeaux

A

Cabernet Sauvignon

Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah

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38
Q

Cabernet Sauvignon-dominated blends from Classified Growth Médoc/Graves are aged in barrel for one to two years prior to release.
True or False

A

True

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39
Q

Visual for Cabernet Sauvignon, Bordeaux

A

Cabernet Sauvignon, Bordeaux

Visual: Dark Ruby/Purple Color, Moderate Plus Concentration

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40
Q

Aromatic intensity for Cabernet Sauvignon, Bordeaux

A

Cabernet Sauvignon

Moderate plus aromatic intensity

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41
Q

Fruit character for Cabernet Sauvignon, Bordeaux

A

Cabernet Sauvignon, Bordeaux

Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum

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42
Q

Floral, Herbal/Green, and Spice (Savory) for Cabernet Sauvignon, Bordeaux.

A

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

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43
Q

Other, Earth, and Oak for Cabernet Sauvignon, Bordeaux

A

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)

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44
Q

Structure for Cabernet Sauvignon, Bordeaux

A

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

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45
Q

Visual for Cabernet Sauvignon from Napa/Sonoma

A

Cabernet Sauvignon for Napa/Sonoma

Visual: Dark Purple Color, High Concentration

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46
Q

Aromatic intensity for Cabernet Sauvignon from Napa/Sonoma

A

Cabernet Sauvignon from Napa/Sonoma

Moderate Plus Aromatic Intensity

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47
Q

Fruit character for Cabernet Sauvignon, Napa/Sonoma

A

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

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48
Q

Floral, Herbal/Green (in cooler vintages), and Spice found in Cabernet Sauvignon, Napa/Sonoma.

A

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

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49
Q

Other, Earth, and Oak found in Cabernet Sauvignon from Napa/Sonama

A

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)

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50
Q

Structure for Cabernet Sauvignon form Napa/Sonoma

A

Cabernet Sauvignon from Napa/Sonoma

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

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51
Q

Visual for Coonawarra Cabernet

A

Coonawarra Cabernet

Visual: Dark Ruby to Purple Color, Moderate Plus Concentration

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52
Q

Fruit for Coonawarra Cabernet

A

Fruit for Coonawarra Cabernet
Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune

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53
Q

Floral, Herbal/Green, and Spice for Coonawarra Cabernet

A

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

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54
Q

Other, Earth, and Oak for Coonawarra Cabernet Sauvignon

A

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)

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55
Q

Fruit character for Carmenere

A

Carmenere

Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato

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56
Q

Floral, Green/Herbal/Pyrazine, Spice, Other, and oak for Carmenere

A

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

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57
Q

Structure for Camenere

A

Carmenere

Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate Acidity, Elevated Alcohol, Bitterness

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58
Q

Grape parentage for Corvina

A

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.

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59
Q

Place of origin for Corvina

A

Corvina

Place of Origin: Veneto

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60
Q

Origin of grape name for Corvina.

A

Origin of Grape Name: “Corvina” derives from the Italian corvo, or “crow”, a reference to the dark color of the Corvina grapes

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61
Q

What are some synonyms for Corvina

A

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

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62
Q

Viticultural characteristics for Corvina

A

Corvina

Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot and Winter Cold, High Vigor

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63
Q

Common blending partners for Corvina

A

Corvina

Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara

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64
Q

Visual for Amarone della Valpolicella

A

Amarene della Valpolicella

Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity

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65
Q

Aromatic intensity for Amarone della Valpolicella

A

High aromatic intensity for Amarone della Valpolicella

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66
Q

Fruit character for Amarone della Valpolicella.

A

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

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67
Q

Fruit character for Amarone della Valpolicella.

A

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

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68
Q

Floral, Spice, Other, Earth, and Oak characteristics for Amarone della Valpolicella

A

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)

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69
Q

Structure for Amarone della Valpolicella

A

Amarone della Valpolicella

Structure: Dry to Off-Dry (max. 12 g/l RS), Full Body, Elevated Tannin, Elevated Acidity, High Alcohol

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70
Q

Grape parentage for Gamay

A

Gamay

Grape Parentage: Gouais Blanc x Pinot

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71
Q

Place of origin for Gamay

A

Gamay
Place of Origin: Burgundy (prior to the discovery of its genetic parentage, some theories suggested that Gamay originated in Dalmatia)

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72
Q

Origin of grape name for Gamay

A

Origin of Grape name

Origin of Grape Name: Gamay’s namesake is the town of Gamay, near Chalon-sur-Saône

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73
Q

Synonyms:
Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon

What varietal is this?

A

Gamay

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74
Q

Name some synonyms for Gamay in France

A

Gamay

Petit Gamai, Gamay Rond, Bourguignon Noir, and Petit Bourguignon

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75
Q

Viticultural characteristics for Gamay

A

Gamay
Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew

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76
Q

Preferred soil type for Gamay

A

Gamay

Preferred Soil Type: schist and granite

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77
Q

Common blending partners for Gamay

A

Pinot Noir

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78
Q

Visual for Beaujolais

A

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

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79
Q

Aromatic intensity for Beaujolais

A

Beaujolais has moderate plus to high aromatic intensity

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80
Q

Fruit character for Beaujolais

A

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

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81
Q

Floral, Other, Earth, and Oak for Beaujolais.

A

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

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82
Q

Structure for Beaujolais

A

Beaujolais

Structure: Dry, Moderate Minus to Moderate Body, Diminished to Moderate Tannin, Elevated Acidity, Moderate Alcohol

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83
Q

Place of origin for Grenache

A

Grenache
Place of Origin: Aragón, Spain (competing Itailan theories suggest Sardinia, but the grape shows a much greater diversity of mutation in Spain)

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84
Q

Origin of grape name for Grenache

A

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.

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85
Q

Synonyms for Grenache in Spain

A

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

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86
Q

Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés

Name the varietal

A

Grenache

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87
Q

France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,

Name this varietal

A

Grenache

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88
Q

What are some synonyms for Grenache in France?

A

Grenache

France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,

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89
Q

France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,

Name this varietal?

A

Grenache

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90
Q

What are some synonyms for Grenache in Italy?

A

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

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91
Q

Viticultural characteristics of Grenache

A

Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought

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92
Q

Major clones for Grenache

A

Grenache

Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda

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93
Q

Preferred soil for Grenache

A

Grenache

Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)

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94
Q

Classic soil type in Chateauneuf du Pape

A

Châteauneuf-du-Pape: Galets

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95
Q

Classic soil type in Priorat

A

Priorat: Llicorella

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96
Q

Common blending partners for Grenache

A

Grenache

Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo

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97
Q

Visual for Châteauneuf-du-Pape

A

Chateauneuf-du-Pape

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

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98
Q

Aromatic intensity for Chateauneuf-du-Pape

A

Moderate plus aromatic intensity for Chateauneuf-du-Pape

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99
Q

Fruit character for Chateauneuf-du-Pape

A

Chateauneuf-du-Pape
Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig

Possible Volatile Acidity, Oxidation

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100
Q

Floral, Herbal, and Spice characteristics for Chateauneuf-du-Pape

A

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

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101
Q

Other, Earth, and Oak characteristics of Chateauneuf-du-Pape

A

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

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102
Q

Structure for Chateauneuf-du-Pape

A

Chateauneuf-du-Pape

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

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103
Q

Visual for Australian Grenache

A

Australian Grenache

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

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104
Q

Aromatic intensity for Australian Grenache

A

Moderate plus aromatic intensity for Australian Grenache

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105
Q

Fruit character for Australian Grenache

A

Australian Grenache
Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie

Possible Volatile Acidity, Oxidation

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106
Q

Floral, Herbal, and Spice character for Australian Grenache

A

Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice

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107
Q

Floral, Herbal, and Spice character for Australian Grenache

A

Australian Grenache
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice

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108
Q

Floral, Herbal, and Spice character for Australian Grenache

A

Australian Grenache

Floral: Red Flowers

Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs

Spice: Curing Spices, Black Pepper, Licorice

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109
Q

Other, Earth, and Oak for Australian Grenache

A

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

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110
Q

Structure for Australian Grenache

A

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

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111
Q

Grape parentage for Malbec

A

Malbec

Grape Parentage: Prunelard x Magdeleine Noire des Charentais

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112
Q

Grape Parentage: Prunelard x Magdeleine Noire des Charentais

A

Malbec

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113
Q

Place of origin for Malbec

A

Malbec

Place of Origin: The Lot River Valley (Cahors) in Southwestern France

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114
Q

Origin of grape name for Malbec

A

Origin of Grape Name: The name “Malbeck” is attributed to a 19th century doctor who may have introduced the vine into Bordeaux

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115
Q

Synonyms for Malbec

A

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)

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116
Q

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?

A

Malbec

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117
Q

Viticultural characteristics for Malbec

A

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

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118
Q

Common blending partners for Malbec

A

Malbec

Common Blending Partners: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot

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119
Q

Visual for Mendoza Malbec

A

Malbec

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

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120
Q

Aromatic intensity for Mendoza Malbec

A

Malbec

Moderate Plus to High aromatic Intensity

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121
Q

Fruit character for Mendoza Malbec

A

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

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122
Q

Floral, Herbal/Green, Earth, and Oak for Mendoza Malbec

A

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

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123
Q

Structure for Mendoza Malbec

A

Mendoza Malbec

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

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124
Q

Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes

A

Malbec

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125
Q

Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes

A

Merlot

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126
Q

Grape Parentage for Merlot

A

Merlot

Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes

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127
Q

Place of origin for Merlot

A

Bordeaux

128
Q

Origin of grape name for Merlot

A

Origin of Grape Name: “Merlot” is derived from the French merle, or “blackbird”

129
Q

France: Merlau
Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube
Name the varietal

A

Merlot

130
Q

Synonyms for Merlot

A

France: Merlau

Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube

131
Q

Viticultural characteristics for Merlot

A

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
Q

Preferred soil for Merlot

A

Merlot

Preferred Soil Type: cool, moisture-retaining soils, such as clay

133
Q

Soil type in Pomerol

A

Pomerol: Crasse de Fer (iron-rich clay)

134
Q

Common blending partners for Merlot

A

Merlot

Common Blending Partners: Cabernet Sauvignon, Cabernet Franc

135
Q

Visual for Right Bank Bordeaux

A

Right Bank Merlot

Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration

136
Q

Aromatic intensity for Right Bank Bordeaux

A

Moderate plus intensity for Right Bank Bordeaux

137
Q

Fruit character for Right Bank Bordeaux

A

Right Bank Bordeaux
Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake

138
Q

Floral, Herbal, and Spice for Right Bank Bordeaux

A

Right Bank Bordeaux

Floral: Purple Flowers, Violets

Herbal: Mint, Bay Leaf, Fern, Tobacco

Spice: Licorice/Anise, Christmas Spice

139
Q

Earth and Oak characteristics for Right Bank Bordeaux

A

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
Q

Structure of Right Bank Bordeaux

A

Right Bank Bordeaux

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

141
Q

Visual for Napa Merlot

A

Napa Merlot

Visual: Ruby Color with Blue Tones, Moderate Plus Concentration

142
Q

Aromatic intensity for Napa Merlot

A

Napa Merlot has moderate plus aromatic intensity

143
Q

Fruit for Napa Merlot

A

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
Q

Floral, Herbal, and Spice for Napa Merlot

A

Napa Merlot
Floral: Purple Flowers, Violets

Herbal: Fern, Bay Leaf, Sage

Spice: Christmas Spice, Licorice/Anise

145
Q

Earth and Oak for Napa Merlot

A

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

146
Q

Structure for Napa Merlot

A

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

147
Q

Grape parentage for Mourvèdre

A

Mourvedre

Grape Parentage: unconfirmed, although recent DNA evidence suggests that Mourvèdre and Graciano are siblings

148
Q

Place of origin for Mouvedre

A

Mourvedre

Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders)

149
Q

Origin of grape name for Mourvedre

A

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
Q

Place of origin for Mourvedre

A

Mourvedre

Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders)

151
Q

Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro

Name the varietal

A

Mourvedre

152
Q

Synonyms for Mourvedre

A

Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro

153
Q

Viticultural characteristics of Mourvedre

A

Mourvedre
Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening, Susceptible to Drought, Resistant to Botrytis/Bunch Rot

154
Q

Preferred soil type for Mourvedre

A

Mourvedre

Preferred Soil Type: cool clay or calcareous soils

155
Q

Common blending partners for Mourvedre

A

Mourvedre

Common Blending Partners: Syrah, Grenache, Cinsault, Carignan

156
Q

Visual for Mourvedre

A

Mourvedre

Visual: Dark Ruby Color, Moderate Plus Concentration

157
Q

Visual for Mourvedre, Bandol

A

Mourvedre

Visual: Dark Ruby Color, Moderate Plus Concentration

158
Q

Aromatic intensity for Mourvedre, Bandol

A

Mourvedre has moderate plus intensity

159
Q

Fruit character for Mourvedre from Bandol

A

Mourvedre
Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry)

160
Q

Floral, Herbal, and Spice for Mourvedre

A

Mourvedre
Flowers: Purple Flowers
Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco
Spice: Bitter Chocolate, Black Pepper, Curing Spices

161
Q

Floral, Herbal, and Spice for Mourvedre

A

Mourvedre
Flowers: Purple Flowers

Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco

Spice: Bitter Chocolate, Black Pepper, Curing Spices

162
Q

Other, Earth, and Oak for Mourvedre

A

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
Q

Structure for Mourvedre

A

Mourvedre

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

164
Q

Place of origin for Nebbiolo

A

Nebbiolo

Place of Origin: Piemonte or Valtellina

165
Q

Origin of grape name for Nebbiolo

A

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
Q

Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d’Aosta, Carema), Prunet

Name the varietal

A

Nebbiolo

167
Q

Name some synonyms for Nebbiolo

A

Nebbiolo

Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d’Aosta, Carema), Prunet

168
Q

Viticultural characteristics of Nebbiolo

A

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
Q

Clones for Nebbiolo

A

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
Q

Preferred soil type for Nebbiolo

A

Nebbiolo

Preferred Soil Type: calcareous marl and sandy soils

171
Q

Classic soil types for Nebbiolo

A

Associated Classic Soil Types:
Tortonian (calcareous marl)
Helvetian (sandstone)

172
Q

What is Tortonian

A

Tortonian (calcareous marl)

173
Q

What is Helvetian

A

Helvetian (sandstone)

174
Q

Visual for Barolo

A

Barolo

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

175
Q

Aromatic intensity for Barolo

A

High aromatic intensity for Barolo

176
Q

Fruit character for Barolo

A

Barolo
Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
Significant Volatile Acidity, Oxidation

177
Q

Floral, Herbal, and Spice for Barolo

A

Barolo
Floral: Heady Floral Character, Roses, Violets

Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark

Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice

178
Q

Other, Earth, and Oak for Barolo

A

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)

179
Q

Structure for Nebbiolo

A

Nebbiolo

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

180
Q

Grape parentage for Pinot Noir

A

Pinot Noir has a parent-offspring relationship with Savagnin, but it is currently unknown which is the parent and which is the offspring.

181
Q

Place of origin for Pinot Noir

A

Pinot Noir

Place of Origin: Burgundy (Pinot is an ancient vine, likely grown in Burgundy for more than 2,000 years)

182
Q

Origin of grape name for Pinot Noir

A

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.

183
Q

Synonyms for Pinot Noir in France

A

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
Q

Synonyms for Pinot Noir in France

A

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)

185
Q

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?

A

Pinot Noir

186
Q

Italy: Pinot Nero, Pignola

What varietal is this?

A

Pinot Noir

187
Q

Germany: Spätburgunder, Blauburgunder, Blauer Klevner

What varietal is this?

A

Pinot Noir

188
Q

Austria: Klevner

A

Pinot Noir

189
Q

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?

A

Pinot Noir

190
Q

Switzerland: Savagnin Noir, Servagnin (Vaud)

A

Pinot Noir

191
Q

Viticultural characteristics of Pinot Noir

A

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
Q

Major of clones for Pinot Noir

A

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.

193
Q

Dijon Clones

A

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.

194
Q

Roederer Clones

A

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.

195
Q

Pommard Clones

A

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.

196
Q

Wädenswil Clones

A

Wädenswil Clones: Clone 2A is the most prominent and successful selection in this group of Swiss clones, adding finesse, perfume and lift.

197
Q

Jackson Clones

A

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.

198
Q

Martini Clones

A

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.

199
Q

Swan Clone/Selections

A

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.

200
Q

Mt. Eden Clone/Selections

A

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.

201
Q

MV6

A

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
Q

Preferred Soil type for Pinot Noir

A

Pinot Noir

Preferred Soil Type: well-drained, calcareous soils and marly loam

203
Q

Common blending partners for Pinot Noir

A

Pinot Noir

Common Blending Partners: Chardonnay, Gamay, Meunier

204
Q

Visual for Côte d’Or Pinot Noir

A

Cote d’Or

Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration

205
Q

Aromatic intensity for Cote d’Or Pinot Noir

A

Cote d’Or Pinot Noir has moderate plus aromatic intensity

206
Q

Fruit character for Cote d’Or Pinot Noir

A

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

207
Q

Floral, Herbal/Vegetable, and Spice character for Cote d’Or Pinot Noir

A

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
Q

Floral, Herbal/Vegetable, and Spice character for Cote d’Or Pinot Noir

A

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
Q

Other, Earth, and Oak characteristics for Cote d’Or Pinot Noir

A

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
Q

Structure for Cote d’Or Pinot Noir

A

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

211
Q

Structure for Cote d’Or Pinot Noir

A

Cote d’Or Pinot Noir
Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol

212
Q

Visual for Russian River Pinot Noir

A

Russian River Pinot Noir

Visual: High Clarity, Bright Ruby Color, Moderate Concentration

213
Q

Aromatic intensity for Russian River Pinot Noir

A

Russian River Pinot Noir has moderate plus aromatic intensity

214
Q

Fruit character for Russian River Pinot Noir

A

Russian River Pinot Noir

Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune

215
Q

Floral, Herbal, and Spice character for Russian River Pinot Noir

A

Russian River Pinot Noir
Floral: Purple and Red Flowers, Potpourri

Herbal: Tea Leaf, Citrus Zest/Peel

Spice: Red Licorice, Clove, Cinnamon

216
Q

Other, Earth, and Oak for Russian River Pinot Noir

A

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
Q

Structure for Russian River Pinot Noir

A

Russian River Pinot Noir

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

218
Q

Visual for Willamette Valley Pinot Noir

A

Willamette Valley Pinot Noir

Visual: Ruby Color, Moderate Concentration

219
Q

Aromatic intensity for Willamette Valley Pinot Noir

A

Moderate Plus aromatic intensity for Willamette Valley Pinot Noir

220
Q

Fruit character for Willamette Valley Pinot Noir

A

Willamette Valley Pinot Noir

Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry

221
Q

Floral, Herbal, and Spice for Willamette Valley Pinot Noir

A

Willamette Valley Pinot Noir
Floral: Purple and Red Flowers, Potpourri

Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf

Spice: Red Licorice, Oak Spices

222
Q

Other, Earth, and Oak for Willamette Valley Pinot Noir

A

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

223
Q

Structure for Willamette Valley Pinot Noir

A

Willamette Valley Pinot Noir
Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

224
Q

Grape parentage for Pinotage

A

Grape Parentage: Pinot Noir x Cinsault

225
Q

Place of origin for Pinotage

A

Pinotage

Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University)

226
Q

Origin of grape name for Pinotage

A

Pinotage
Origin of Grape Name: The name is a combination of “Pinot” and “Hermitage”, a historical synonym for Cinsault in South Africa

227
Q

Viticultural characteristics for Pinotage

A

Pinotage
Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot

228
Q

Preferred soil type for Pinotage

A

Pinotage

Preferred Soil Type: Moisture-retaining soils

229
Q

Common blending partners for Pinotage

A

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
Q

Visual for Pinotage

A

Pinotage

Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears

231
Q

Aromatic intensity for Pinotage

A

Pinotage has moderate plus aromatic intensity

232
Q

Fruit character for Pinotage

A

Pinotage
Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig
Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid

233
Q

Other and Oak for Pinotage

A

Pinotage
Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue
Oak: Moderate to High Use of New Oak

234
Q

Structure for Pinotage

A

Pinotage

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

235
Q

Offsprings of Sangiovese

A

Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone

236
Q

Nerello Mascalese, Frappato, Gaglioppo, and Perricone

are offspring of what Italian varietal?

A

Sangiovese

237
Q

Grape parentage for Sangiovese

A

Sangiovese

Grape Parentage: Ciliegiolo x Calabrese di Montenuovo

238
Q

Grape Parentage: Ciliegiolo x Calabrese di Montenuovo

What is the varietal

A

Sangiovese

239
Q

Place of origin for Sangiovese

A

Sangiovese

Place of Origin: Southern Italy

240
Q

Origin of grape name for Sangiovese

A

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”.

241
Q

Italian synonyms for Sangiovese

A

Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)

242
Q

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?

A

Sangiovese

243
Q

Sangiovese in Corsica is called what?

A

Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese)

244
Q

Viticultural characteristics for Sangiovese

A

Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca

245
Q

Major clones of Sangiovese

A

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
Q

Preferred soil type for Sangiovese

A

Sangiovese

Preferred Soil Type: Low-vigor, calcareous soils

247
Q

Galestro

A

Chianti Classico: Galestro (soft marl)

248
Q

Soil found in Montalcino/Chianti

A

Montalcino/Chianti: Alberese (sandstone)

249
Q

Common blending partners for Sangiovese

A

Sangiovese

Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

250
Q

Visual for Chianti

A

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
Q

Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)

A

Chianti

252
Q

Visual for Brunello

A

Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration

253
Q

Fruit for Chianti

A

Sangiovese

Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato

254
Q

Floral, Herbal/Green, and Spice characteristics for Chianti

A

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
Q

Other and Earth characteristics for Sangiovese

A

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

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

256
Q

Oak for Chianti

A

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
Q

Oak for Brunello

A

Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples do not see any significant new wood.

258
Q

Structure for Chianti

A

Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol

259
Q

Structure for Brunello

A

Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol

260
Q

Grape parentage for Syrah

A

Syrah

Grape Parentage: Dureza x Mondeuse Blanche

261
Q

Place of origin for Syrah

A

Southeastern France

262
Q

Origin of grape name for Syrah

A

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
Q

Synonyms for Syrah in Australia

A

Australia: Shiraz, Hermitage (Once common, “Hermitage” is no longer legally allowed as a synonym in Australia due to agreement with the EU.)

264
Q

France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir

What varietal is this?

A

Syrah

265
Q

Synonyms for Syrah in France

A

France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir

266
Q

Synonym for Syrah in Argentina

A

Argentina: Balsamina

267
Q

Viticultural characteristics for Syrah

A

Syrah

Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease

268
Q

Preferred soil type for Syrah

A

Syrah

Preferred Soil Type: Well-drained, poor rocky soils

269
Q

Common blending partners for Syrah

A

Syrah

Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon

270
Q

Visual for Northern Syrah

A

Northern Syrah

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

271
Q

Aromatic intensity for Northern Syrah

A

Northern Syrah has moderate plus aromatic intensity

272
Q

Visual for Northern Rhone Syrah

A

Northern Rhone Syrah

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

273
Q

Aromatic intensity for Northern Rhone Syrah

A

Northern Rhone Syrah has moderate plus aromatic intensity

274
Q

Fruit characteristics for Northern Rhone Syrah

A

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
Q

Floral, Herbal/Green, and Spice for Northern Rhone Syrah

A

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
Q

Other, Earth, and Oak for Northern Rhone Syrah

A

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
Q

Structure for Northern Rhone Syrah

A

Northern Rhone Syrah
Structure: Bone Dry to Dry, Moderate Plus Body, Moderate to Elevated Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol

278
Q

Visual for South Australia Shiraz

A

South Australia Shiraz

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

279
Q

Aromatic Intensity for South Australian Shiraz

A

High aromatic for South Australian Shiraz

280
Q

Aromatic Intensity for South Australian Shiraz

A

High aromatic intensity for South Australian Shiraz

281
Q

Fruit character for South Australian Shiraz

A

South Australian Shiraz
Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry

282
Q

Floral, Herbal/Green, and Spice character for South Australian Shiraz.

A

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
Q

Other, Earth, and Oak for South Australian Shiraz

A

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
Q

Structure for South Australian Shiraz

A

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

285
Q

Grape Parentage: Albillo Mayor x Benedicto

What varietal am I?

A

Tempranillo

286
Q

What is the grape parentage for Tempranillo

A

Tempranillo

Grape Parentage: Albillo Mayor x Benedicto

287
Q

Place of origin for Tempranillo

A

Spain

288
Q

Origin of grape name for Tempranillo

A

Origin of Grape Name: “Tempranillo” derives from the Spanish temprano, or “early”

289
Q

Synonyms for Tempranillo in Spain

A

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)

290
Q

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?

A

Tempranillo

291
Q

Synonyms for Tempranillo in Portugal

A

Tempranillo

Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)

292
Q

Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)

What varietal am I in Portugal?

A

Tempranillo

293
Q

Synonym for Tempranillo in Argentina

A

Argentina: Tempranilla

294
Q

Viticultural characteristics of Tempranillo

A

Tempranillo

Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease

295
Q

Preferred soil type for Tempranillo

A

Preferred Soil Type: Calcareous soils

296
Q

Common blending partners for Tempranillo

A

Common Blending Partners: Garnacha, Graciano, Carignan

297
Q

Visual for Rioja

A

Rioja

Visual: Ruby, Moderate Minus to Moderate Concentration

298
Q

Aromatic intensity for Rioja

A

Rioja has moderate plus aromatic intensity

299
Q

Fruit character for Rioja

A

Rioja
Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum

Significant Oxidation and Brettanomyces for Gran Reserva Styles

300
Q

Floral, Herbal, and Other for Rioja

A

Rioja
Floral: Red and Dried Flowers

Herbal: Tobacco, Dill

Other: Sweet and Sour Sauce, Iodine, Leather, Spice

301
Q

Earth and Oak for Rioja

A

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

302
Q

Structure for Rioja

A

Rioja

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

303
Q

Place of origin for Zinfandel

A

Zinfandel

Place of Origin: Dalmatian Coast, Croatia

304
Q

Origin of Grape name for Zinfandel

A

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.

305
Q

Croatia: Tribidrag, Crljenak Kaštelanski

Name this varietal

A

Zinfandel

306
Q

Synonyms for Zinfandel in Croatia

A

Zinfandel

Croatia: Tribidrag, Crljenak Kaštelanski

307
Q

Synonym for Zinfandel in Puglia, Italy

A

Italy (Puglia): Primitivo

308
Q

Montenegro, Macedonia, Serbia: Kratosija

What varietal am I?

A

Zinfandel

309
Q

Viticultural characteristics for Zinfandel

A

Zinfandel

Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters

310
Q

Common blending partners for Zinfandel

A

Zinfandel

Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other “Mixed Blacks”

311
Q

Visual for Zinfandel

A

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

312
Q

Aromatic intensity for Zinfandel

A

Zinfandel

Moderate Plus to High Intensity of Aromas

313
Q

Visual for Zinfandel, Dry Creek Valley

A

Zinfandel, Dry Creek Valley
Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)

314
Q

Aromatic intensity for Zinfandel, Dry Creek Valley

A

Zinfandel, Dry Creek Valley

Moderate Plus to High Intensity of Aromas

315
Q

Fruit characteristics of Zinfandel

A

Zinfandel, Dry Creek Valley
Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot

316
Q

Non-fruit and Oak characteristics for Zinfandel, Dry Creek Valley

A

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

317
Q

Structure for Zinfandel, Dry Creek Valley

A

Zinfandel, Dry Creek Valley
Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol

Blind Tasting Varietals (3 decks)

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