Reds

Question 1

Aglianico

Answer 1

Synonyms: Uva Aglianica, Gnanico, Glianica, Ellenico, Fiano Rosso (Italy)
Viticultural Characteristics: Thick-Skinned, Early-Budding, Late-Ripening, Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot
Preferred Soil Type: volcanic soils
Common Blending Partners: Piedirosso, Sciascinoso, Sangiovese
Visual: Dark Ruby, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Ripe/Roasted Black Fruit (Black Cherry, Blackberry, Black Plum), Fig, Dried Cherry
Possible Volatile Acidity
Floral: Purple Flowers, Violets
Herbal: Spice:Other:Earth:
Oak: Large Neutral Casks (modern producers may incorporate new French Oak)
Structure: Dry, Full Body, High Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 2

Barbera

Answer 2

Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce’s Disease, High Vigor
Preferred Soil Type: Calcareous soils and sandy/clay loams
Common Blending Partners: Croatina
Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
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)
Structure: Dry, Moderate to Moderate Plus Body, Low Tannin, High Acidity, Moderate Plus Alcohol

Question 3

Cabernet Franc

Answer 3

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
Italy: Bordo (Veneto), Cabernet Frank
Spain: Archéria (Basque Country)
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
Preferred Soil Type: Limestone, Sand

Question 4

Chinon

Answer 4

Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)
Aromas/Flavors: Moderate Plus Intensity
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
Floral: Violets, Lilacs, White and Red Flowers
Herbal/Green/Pyrazine: Blackcurrant Bud/Leaf, Green Bell/Serrano Pepper, Celery Seed, Grass, Sage, Tobacco
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)
Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Question 5

Cabernet Sauvignon

Answer 5

Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France)
Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease
Preferred Soil Type: well-drained gravel soils

Question 6

Left Bank Bordeaux

Answer 6

(Cabernet Sauvignon-dominated blends aged in barrel for one to two years prior to release)

Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum
Floral: Purple Flowers, Violets
Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs
Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices
Other: Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box
Earth: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom
Oak: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Question 7

Napa Cabernet

Answer 7

Visual: Dark Purple Color, High Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
Possible Volatile Acidity
Floral: Purple Flowers, Violets
Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus
Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box
Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy
Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)
Structure: Dry (with Ripe Attack), Full Body, Moderate Plus to High Tannin, Moderate Acidity, Moderate Plus to High Alcohol

Question 8

Coonawarra Cabernet

Answer 8

Visual: Dark Ruby to Purple Color, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune
Floral: Purple Flowers, Violets
Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage
Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Leather, Cigar Box
Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay
Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 9

Chilean Cabernet

Answer 9

Visual: Dark Ruby/Purple Color, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry)
Floral: Purple Flowers, Violets
Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco
Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg
Other: Cedar, Pencil Shavings, Leather, Cigar Box
Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite
Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol

Question 10

Carmenere

Answer 10

Grape Parentage: Gros Cabernet x Cabernet Franc
Place of Origin: Bordeaux
Origin of Grape Name: derived from carmine, a deep crimson pigment and a reference to the Carmenère vine’s brilliant shade of leaf in autumn
Synonyms: Grand Vidure, Carbouet, Grand Carmenet (France)
Viticultural Characteristics: Carmenère buds earlier than either Cabernet Sauvignon or Cabernet Franc, but ripens later. Thick-skinned, Susceptible to Coulure
Preferred Soil Type: Alluvial and gravel soils

Question 11

Chilean Carmenere

Answer 11

Visual: Dark Ruby with Purple Tones, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato
Floral: Violets, Purple Flowers
Green/Herbal/Pyrazine: Strong Green Notes Contrasted with Ripe Fruit, Green Bell Pepper, Celery, Camphor
Spice: Black Pepper
Oak: Low to Moderate Use of New French Oak, Chocolate, Campfire Smoke
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 12

Corvina

Answer 12

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
Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot and Winter Cold, High Vigor
Preferred Soil Type:
Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara
Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity
Aromas/Flavors: High Intensity
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
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)
Structure: Dry to Off Dry (max. 12 g/l RS), Full Body, Moderate Plus Tannin, Moderate Plus Acidity, High Alcohol

Question 13

Gamay (Gamay Noir à Jus Blanc)

Answer 13

Grape Parentage: Gouais Blanc x Pinot
France: Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon
Germany: Blauer Gamet
Note: In California, “Gamay Beaujolais” is actually a clone of Pinot Noir, and “Napa Gamay” is actually Valdiguié (Brocol). True Gamay Noir was imported into California in 1973.
Gamay Teinturier Variants: Gamay de Chaudenay, Gamay de Bouze, Gamay Fréaux (these may be crossings or mutations developed through mass selection over time)
Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
Preferred Soil Type: schist and granite

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
Aromas/Flavors: Moderate Plus to High Intensity
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
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
Structure: Dry, Moderate Minus to Moderate Body, Low to Moderate Minus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

Question 14

Grenache

Answer 14

Synonyms:
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
France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,
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
Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought
Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda
Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)
Associated Classic Soil Types:
Châteauneuf-du-Pape: Galets
Priorat: Llicorella
Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo

Question 15

Chateauneuf du Pape

Answer 15

Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig
Possible Volatile Acidity, Oxidation
Floral: Red Flowers, Dried Lavender
Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs
Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender
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
Structure: Dry, Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 16

Australian Grenache

Answer 16

Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie
Possible Volatile Acidity, Oxidation
Floral: Red Flowers
Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs
Spice: Curing Spices, Black Pepper, Licorice
Other: Powdered Sugar, Possible Old Leather/Brettanomyces
Earth: Moderate Minerality, Crushed Vitamin
Oak: Neutral to Moderate Use of New French or American Oak
Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, High Alcohol

Question 17

Malbec

Answer 17

Grape Parentage: Prunelard x Magdeleine Noire des Charentais
Place of Origin: The Lot River Valley (Cahors) in Southwestern France
Origin of Grape Name: The name “Malbeck” is attributed to a 19th century doctor who may have introduced the vine into Bordeaux
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)
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
Preferred Soil Type: various

Question 18

Mendoza Malbec

Answer 18

Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim
Aromas/Flavors: Moderate Plus to High Intensity
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
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 (particularly at lower elevations)
Oak: Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon
Structure: Dry (with Ripe Attack), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Question 19

Merlot

Answer 19

Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes
Place of Origin: Bordeaux
Origin of Grape Name: “Merlot” is derived from the French merle, or “blackbird”
Synonyms:
France: Merlau
Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube
Hungary: Médoc Noir
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
Preferred Soil Type: cool, moisture-retaining soils, such as clay
Associated Classic Soil Types:
Pomerol: Crasse de Fer (iron-rich clay)

Question 20

Right Bank Bordeaux (Merlot dominant)

Answer 20

Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake
Floral: Purple Flowers, Violets
Herbal: Mint, Bay Leaf, Fern, Tobacco
Spice: Licorice/Anise, Christmas Spice
Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle
Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla
Structure: Dry, Moderate to Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol

Question 21

Napa Valley Merlot

Answer 21

Visual: Ruby Color with Blue Tones, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune
Floral: Purple Flowers, Violets
Herbal: Fern, Bay Leaf, Sage
Spice: Christmas Spice, Licorice/Anise
Earth: Low to Moderate Minerality
Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla
Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate Acidity, High Alcohol

Question 22

Mourvedre

Answer 22

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”.
Synonyms:
Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro
Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening, Susceptible to Drought, Resistant to Botrytis/Bunch Rot
Preferred Soil Type: cool clay or calcareous soils
Common Blending Partners: Syrah, Grenache, Cinsault, Carignan

Typical Descriptors and Structure for Bandol
(Mourvèdre-dominated blends)

Visual: Dark Ruby Color, Moderate Plus Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry)
Flowers: Purple Flowers
Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco
Spice: Bitter Chocolate, Black Pepper, Curing Spices
Other: Hung/Cured Meats, Animal/Feral, Game, Saddle Leather
Earth: Moderate Plus to High Minerality, Forest Floor, Dusty
Oak: Large Neutral Cask, Coffee, Cinnamon
Structure: Dry, Full Body, High Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 23

Nebbiolo

Answer 23

Synonyms:
Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro, Picoutener (Valle d’Aosta, Carema)
Viticultural Characteristics: 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, Prone to Mutation
Major Clones:
Langhe: Lampia, Michet, Bolla (Nebbiolo Rosé, long considered a clone, is now treated as a separate variety)
Valtellina: Briotti, Chiavennascone, Intagliata
Valle d’Aosta: Picoutener
Preferred Soil Type: calcareous marl and sandy soils
Associated Classic Soil Types:
Tortonian (calcareous marl)
Helvetian (sandstone)

Typical Descriptors and Structure for Barolo

Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
Aromas/Flavors: High Intensity
Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry
Significant Volatile Acidity, Oxidation
Floral: Heady Floral Character, Roses, Violets
Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark
Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice
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)
Structure: Bone Dry, Moderate Plus to Full Body, High Tannin, Moderate Plus to High Acidity, Moderate Plus to High Alcohol

Question 24

Pinot Noir

Answer 24

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,
Synonyms:
France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
Italy: Pinot Nero, Pignola
Germany: Spätburgunder, Blauburgunder, Blauer Klevner
Austria: Klevner
Switzerland: Savagnin Noir, Servagnin (Vaud)
Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia)
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)
Preferred Soil Type: well-drained, calcareous soils and marly loam
Common Blending Partners: Chardonnay, Gamay, Meunier

Question 25

Red Burgundy

Answer 25

Typical Descriptors and Structure for Côte d’Or Pinot Noir

Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato
Possible Stem Inclusion
Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash
Spice: Red Licorice, Anise, Clove
Other: Game, Leather
Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves
Oak: Neutral to High Use of 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)
Structure: Dry, Moderate to Moderate Plus Body, Moderate Minus to Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Question 26

RRV Pinot Noir

Answer 26

Visual: High Clarity, Bright Ruby Color, Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel
Spice: Red Licorice, Clove, Cinnamon
Other: Cola, Cola Nut
Earth: Moderate Minerality
Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 27

Willamette Valley Pinot Noir

Answer 27

Visual: Ruby Color, Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry
Floral: Purple and Red Flowers, Potpourri
Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf
Spice: Red Licorice, Oak Spices
Other: Cola, Cola Nut
Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor
Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Question 28

Pinotage

Answer 28

Grape Parentage: Pinot Noir x Cinsault
Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University)
Origin of Grape Name: The name is a combination of “Pinot” and “Hermitage”, a historical synonym for Cinsault in South Africa
Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot
Preferred Soil Type: Moisture-retaining soils
Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African “Cape Blends”.

Typical Descriptors and Structure for South Africa Pinotage

Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears
Aromas/Flavors: Moderate Plus Intensity
Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig
Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid
Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue
Oak: Moderate to High Use of New Oak
Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate Plus Acidity, Moderate Plus Alcohol

Question 29

Sangiovese

Answer 29

Grape Parentage: Ciliegiolo x Calabrese di Montenuovo
Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone
Place of Origin: Southern Italy
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”.
Synonyms:
Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)
Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese)
Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca
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.
Preferred Soil Type: Low-vigor, calcareous soils
Associated Classic Soil Types:
Chianti Classico: Galestro (soft marl)
Montalcino/Chianti: Alberese (sandstone)
Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

Question 30

Chianti or Brunello di Montalcino

Answer 30

Visual:
Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration
Aromas/Flavors:
Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
Floral: Dried Flowers, Potpourri
Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root
Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices
Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar
Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
Oak:
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)
Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples of both do not see any significant new wood.
Structure:
Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus to High Acidity, Moderate to High Alcohol
Brunello: Bone Dry to Dry, Full Body, High Tannin, High Acidity, Moderate Plus to High Alcohol

Question 31

Syrah

Answer 31

Grape Parentage: Dureza x Mondeuse Blanche
Place of Origin: Southeastern France
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.
Synonyms:
Australia: Shiraz, Hermitage (Once common, “Hermitage” is no longer legally allowed as a synonym in Australia due to agreement with the EU.)
France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Serène, Marsanne Noir
Argentina: Balsamina
Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease
Preferred Soil Type: Well-drained, poor rocky soils
Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon

Question 32

Northern Rhone Syrah

Answer 32

Visual: Ruby/Purple Color, Moderate Plus to High Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry)
Possible Carbonic Maceration and/or Stem Inclusion
Floral: Purple and Red Flowers, Lavender, Violets
Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary
Spice: White/Black Pepper, Curing Spices, Juniper
Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)
Earth: Moderate Plus to High Minerality, Granite, Crushed Rock
Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak
Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

Question 33

Australian Shiraz

Answer 33

Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
Aromas/Flavors: High Intensity
Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry
Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)
Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary
Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake
Other: Bitter Chocolate, Smoke, Grilled Meat
Earth: Low to Moderate Minerality
Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple
Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Question 34

Tempranillo

Answer 34

Grape Parentage: Albillo Mayor x Benedicto (announced August 2012)
Place of Origin: Spain
Origin of Grape Name: “Tempranillo” derives from the Spanish temprano, or “early”
Synonyms:
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)
Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)
Argentina: Tempranilla
Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease
Preferred Soil Type: Calcareous soils
Common Blending Partners: Garnacha, Graciano, Carignan

Typical Descriptors and Structure for Rioja
(100% Tempranillo or Tempranillo-dominated blend)

Visual: Ruby, Moderate Minus to Moderate Concentration
Aromas/Flavors: Moderate Plus Intensity
Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum
Significant Oxidation and Brettanomyces for Gran Reserva Styles
Floral: Red and Dried Flowers
Herbal: Tobacco, Dill
Other: Sweet and Sour Sauce, Iodine, Leather, Spice
Earth: Moderate to HIgh Minerality, Baked Earth, Clay, Compost
Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood
Structure: Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Question 35

Zinfandel

Answer 35

Grape Parentage: unconfirmed (Crljenak Kaštelanski is considered an extremely ancient grape)
Place of Origin: Dalmatian Coast, Croatia
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.
Synonyms:
Croatia: Tribidrag, Crljenak Kaštelanski
Italy (Puglia): Primitivo
Montenegro: Kratosija
Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters
Preferred Soil Type:
Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other “Mixed Blacks”

Typical Descriptors and Structure for Dry Creek Valley Zinfandel

Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)
Aromas/Flavors: Moderate Plus to High Intensity of Aromas
Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot
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
Structure: Dry (often with perceptible RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol