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WSET > Red Wines > Flashcards

Red Wines Flashcards

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1
Q

Too Cool Climate Pinot Noir

A
  • excessive vegetal (cabbage, wet leaves)
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2
Q

Cool to Moderate Pinot Noir

A
  • red fruit (strawberry, raspberry, red cherry)

- vegetal and animal nuances (wet leaves, mushroom, game meat)

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3
Q

Hot Climate Pinot Noir

A
  • loses delicate flavours

- excessively jammy

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4
Q

Oak Aging Pinot Noir

A

Wood (toast, vanilla)

Oak can easily overpower delicate aromas.

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5
Q

Pinot Noir Regions

A

Burgundy (Bourgogne, Gevrey-Chambertin, Beaune, Nuits-Saint-Georges, Pommard)

Germany (Pfalz, Baden)

USA: California (Sonoma County, Carneros, Santa Barbara County), Oregon

Chile: Casablanca Valley

South Africa: Walker Bay

Australia: Yarra Valley, Mornington Peninsula

New Zealand: Marlborough, Central Otago

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6
Q

Key Facts for Cabernet Sauvignon

A
  • moderate or hot climate
  • deeply coloured with high levels of tannins and acidity
  • pronounced aromas
  • produces wines for aging
  • oak often used for maturation
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7
Q

Moderate Climate Cabernet Sauvignon

A
  • black fruit (black current, black cherry)

- herbaceous (bell pepper)

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8
Q

Hot Climate Cabernet Sauvignon

A

Black fruit (black currant, black cherry, blackberry)

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9
Q

Cabernet Sauvignon in Blends

A
  • adds colour, acidity, tannin and aromatic fruit
  • Merlot
  • Shiraz
  • local varieties
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10
Q

Key Facts for Merlot

A
  • moderate or hot climate
  • medium acidity and tannins
  • medium to high body and alcohol
  • oak often used for maturation
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11
Q

Moderate Climate Merlot

A
  • red fruit (strawberry, red cherry, red plum)
  • herbal (mint)
  • maturity (cedar, tobacco)
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12
Q

Hot Climate Merlot

A
  • black fruit (black cherry, blackberry, black plum)
  • fruitcake
  • chocolate
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13
Q

Merlot in Blends

A
  • adds softness and body
  • makes wines easier to drink
  • Cabernet Sauvignon
  • local varieties
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14
Q

Key Facts for Pinot Noir

A
  • cool or moderate climate
  • thin skins - low levels of tannins, light colour
  • most wines are best consumed when young and fruity
  • weak variety, hard to grow
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15
Q

Key Facts of Syrah/Shiraz

A
  • moderate or hot climate
  • deeply coloured
  • medium acidity, medium to high levels of tannins and usually full-bodied
  • oak often used for maturation
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16
Q

Moderate Climate Syrah

A
  • black fruit (blackberry)
  • herbaceous
  • smoked meat
  • spice (black pepper)
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17
Q

Hot Climate Syrah

A
  • black fruit (blackberry) - stewed, jammy and cooked
  • dark chocolate
  • sweet spice (liquorice)
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18
Q

Mature Syrah

A
  • animal (leather)

- vegetal (cooked peas and cabbage)

19
Q

Key Facts of Grenache

A
  • hot climate
  • thin skins (lighter in colour than Syrah)
  • full-bodied with high levels of alcohol and low acidity
  • used for the production of rosé wines
  • known as Garnacha in Spain
20
Q

Hot Climate Grenache

A
  • red fruit (strawberry, raspberry)

- spice (white pepper, liquorice)

21
Q

Maturity Grrnache

A
  • animal (leather)

- toffee

22
Q

Rosé Grenache

A
  • red fruit (strawberry, raspberry)
  • best consumed young
  • oak not often used
23
Q

Syrah in Blends

A
  • boosts colour, tannin and acidity

- adds dark fruit character

24
Q

Grenache in Blends

A
  • increases alcohol level
  • lowers tannins and acidity
  • adds a red fruit character
  • adds extra spice flavours
25
Q

Gamay

A

Beaujolais (France)

  • moderate climate
  • low tannin, medium to high acidity, light to medium-bodied
  • pronounced red fruit (strawberry, raspberry, cherry), spice (cinnamon, pepper)
  • best consumed young and fruity
  • usually unoaked - coarse skin tannin, fragrant enough without oak
  • fresh, fruity and drinkable
  • will age but usually made for immediate consumption
26
Q

Tempranillo

A

Rioja DOCa

  • moderate climate
  • medium acidity, medium to full-bodied and medium tannins
  • red fruit (strawberry, plum)
  • often aged in oak (softer tannins, sweet coconut and vanilla flavours)
  • maturity (savoury animal (meat, leather), and vegetal (mushroom))
  • blended with Garnacha (Grenache), supplying alcohol, spicy notes and lighter tannins.
27
Q

Ribera del Duero DO

A
  • 100% Tempranillo
  • premium-quality red wines
  • black fruit notes (blackberry, plum)
  • oak (toast)
28
Q

Catalunya DO

A
  • good-quality reds in a range of styles using Tempranillo, Garnacha and international varieties
  • near Barcelona
29
Q

Douro DO

A

Portugal

  • hot climate
  • high-quality red wines
  • grape: Touriga Nacional
  • high acid and tannin, deep in colour
  • intense flavours of dark fruit (blackberry, black current), spice (pepper, liquorice)
  • usually aged in oak
30
Q

Nebbiolo

A

Barolo DOCG and Barbaresco DOCG (Piemonte)

  • Nebbiolo is the variety
  • high acidity, tannins, and alcohol, full-bodied
  • red fruit (plum), floral and earthy character
  • maturity (tobacco, mushroom, tar)
  • Barbaresco ripens 3 weeks earlier
31
Q

Barbers

A
  • variety
  • high acidity, light to medium tannins, medium-bodied
  • red fruit (red cherry), spice (black pepper)
  • often oak-aged (toast, vanilla, sweet spice)
32
Q

Sangiovese

A

Chianti Region - chalky and minerally

  • 13.5-14.5% alcohol
  • high tannins and acidity
  • medium to full-bodied
  • red fruit (plum, red cherry), earth, herbal (green tea), spice
  • long oak aging
33
Q

Chianti DOCG (including Chianti Classico)

A 
Grape: Sangiovese
Region: Tuscany
- small portion of other varieties can be used
- a lot of inexpensive wines
- 12 months aging
34
Q

Brunello di Montalcino DOCG

A

100% Saingiovese

5 years aging

35
Q

Valpolicella and Valpolicella Classico DOC

A

Region: Veneto
Grape: Corvina
- variety of styles from a blend of grapes
- pale to medium colour
- high acidity, light bodied and low tannins
- sour red cherry
- premium examples: high concentration and complexity of baked fruit flavours (plum, dried red fruit, prunes)

36
Q

Amarone Della Valpolicella DOCG

A
  • partially dried grapes
  • 16% alcohol
  • may be off-dry
  • dried 6 weeks (reduce water by 35%)
37
Q

Recioto Della Valpolicella

A
  • dried for much longer than Amarone and is much sweeter
38
Q

Montepulciano d’Abruzzo DOC

A

Grape: Montepulciano

  • deep colour, high acidity
  • medium to high tannins and alcohol, medium to full-bodied
  • red and black fruit (black cherry, blackberry, plum), spice (pepper)
  • oak- aged
39
Q

Aglianico

A 
Southern Italy
In Campania and Basilica
- deep colour
- high acidity and tannins, full-bodied, complex
- intense flavours of black fruit
40
Q

Primitivo and Negroamaro

A

Puglia, Southern Italy

  • medium colour, acid, tannins
  • full-bodied
  • jammy black fruit and liquorice
  • Primitivo is same variety as Zinfandel
41
Q

Zinfandel

A

California

  • rich, high alcohol, full-bodied
  • black fruit (blackberry), dried fruit (prune, raisin), sweet spice (cloves, liquorice)
  • most intense from old vines
  • off-dry fruity rosés (White Zinfandel)
42
Q

Pinotage

A

South Africa

  • a close relative of Pinot Noir
  • moderate to hot climate
  • rich, full-bodied, medium tannins
  • red fruit (strawberry, raspberry, cherry), vegetal, animal (tar, leather)
  • often blended with Cabernet Sauvignon and Merlot
43
Q

Carmenère

A
  • Bordeaux variety introduced into Chile
  • warm, sunny sites
  • deep colour, medium to high acidity and alcohol
  • medium to full-bodied, high tannins
  • black fruit (blackberry), spice (pepper)
  • under-ripeness: vegetal (green bell pepper, green beans)
  • often blended (Cabernet Sauvignon, Merlot)
44
Q

Malbec

A
  • Bordeaux variety introduced into Mendoza, Argentina
  • full-bodied, medium to high tannins
  • black fruit (blackberry, black plum), spice (clove, pepper)
  • suitable for oak ageing
  • often blended (Cabernet Sauvignon, Merlot)

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