Rest of Europe Flashcards
How many Grand Crus in Valais
12
Pot Vaudois 1822
Historical bottle in Vaud
1.4 l
2 PDO of England
Darnibole (Baccchus)
Sussex
Sussex PDO sparkling rules
8 grape varieties (7 as in Champagne + Pinot Noir Précoce)
15 months of aging (12 on the lees)
Amigne
Rare white swiss grape variety used for dry, semi dry and sweet wines. Drys are powerful with distinctive linden aromas, seet with flavors of citrus fruit and bitter almond.
Blauer Wildbacher
Perfumed dark grape variety grown primarily in Styria, Austria. Increasinglyt popular and is made into tart, pink specialty Schilcher.
Blaufrankish
Austrian name for red grape variety germans call Lemberger. Austrias second most planted dark berry variety. Character, high acidity, good color, tannin and raciness when carefully grown. Also grown in bulgaria, and hungary as Kekfrankos. Varied wine styles with red fruit, firm acidity, good weight, deep color and spicy character.
Bouvier
Minor low acid grape variety grown mainly in Burgenland of Austria.
Chasselas
Originating fom Switzerland, is the most common grape variety grown. Neutral white grape but some terroir influences can win acclaim. Can also be found in central Europe though not as commonly as in the past. Also known as Fendant
Dimyat
Widely planted indigenous white grape variety in Bulgaria, grown mainly in the east and south. Dependable quality, perfumed everyday whites of varying sweetness. High yielding Copper colored grapes. Wines should be consumed young and cool.
Completer
Ancient white grape variety grown in Graubünden Switzerland. Wines are distinctive, pungent, acidic and Full bodied.
Ezerjo
White grape variety almost exclusive to hungary. Light, crisp refreshing dry and strong sweet botrytized wines in good vintages.
Feteasca
Means ‘young girl’ 3 important varieties in eastern Europe. Feteasca Regalia; most planted in Romania, crisp, scented whites. Feteasca Alba; often used for sparkling wines, and Feteasca Neagra; dark skinned wines show potential when well vinified, and yields restricted, less commonly planted.
Furmint
Hungarian white grape variety. Used for dry and off-dry wines, but also happily susceptible to noble rot and widely used in the production of Tokaji Aszú. High acidity, leads to good aging potential and rich fiery flavors. Dry can be characterful delicious wine that can age well or be drunk young. Aszu grapes may not picked until well into November.
Gamay Noir
Outside france, chiefly valued in Switzerland, grown widely ad often blended with pinot noir.
Gruner Veltliner
Most commonly planted grape variety in Austria, and also planted around eastern Europe, increasingly respected world-wide. Vine can be productive and hardy, but ripens too late for northern Europe. Wines are dry, full bodied, peppery or spicy and combine perfume and substance. With time in bottle can taste Burgundian.
Harslevelu
White grape variety, most widely grown in Hungary, produces spicy aromatic white wines. Adds perfume to furmint and is a major component in Tokaji. Widely planted in hungary, deep green-gold, very viscous, full with the flavor of linden honey.
Humagne Blanche
Elegant swiss white grape.
Humagne Rouge
Rare red wine grape in Switzerland. Wines are wild, rustic, and high in tannins.
Huxelrabe
German cross, In England, its ripeness and high must weights are a useful counterbalance to naturally high acidity.
Irsay Olivier
Recent white wine cross grown in Slovakia and hungary. Ripens early and reliably, produces heavy intensely aromatic wines reminiscent of muscat.
Juhfark
Distinctive white grape variety, once widely grown in hungary but never fully recovered after phylloxera. Found exclusively in Somlo region, tart wines that age well.
Kadarka
Most widely planted in Bulgaria but found throughout eastern Europe. Late ripening red variety, prone to grey rot. Highly productive and needs to be controlled and trained into bush vines to produce concentrated wines. Fully ripe can be fine, soft, full bodied wines worthy of age.
Keknyelu
Revered but very rare white grape variety grown in hungary, very low yields make crisp, perfumed wines.