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Wines > Sémillon, Chenin Blanc, and Furmint Characteristics > Flashcards

Sémillon, Chenin Blanc, and Furmint Characteristics Flashcards

1
Q

Sémillon Grape Skin

A

Thick-skinned

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2
Q

Sémillon Budding & Ripening

A

Early budding, early ripening

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3
Q

Sémillon Tannins

A

Low

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4
Q

Sémillon Acidity

A

Medium (can decline with age)

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5
Q

Sémillon Sweetness

A

Dry to sweet (noble rot)

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6
Q

Sémillon Alcohol %

A

11-14.5%

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7
Q

Sémillon Color

A

Pale lemon to gold (deepens with age)

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8
Q

Sémillon Sugar Level

A

Variable

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9
Q

Sémillon Primary Flavors

A

Lemon, grapefruit, green apple (young), honey, marmalade, lanolin (aged)

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10
Q

Sémillon Other Flavors

A

Waxy, nutty, toasty (with oak aging)

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11
Q

Sémillon Major Regions

A

Bordeaux (France), Hunter Valley (Australia), South Africa

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12
Q

Sémillon Bordeaux Style

A

Often blended with Sauvignon Blanc (dry whites)

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13
Q

Sémillon Hunter Valley Style

A

Typically unoaked, develops complex flavors with age

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14
Q

Sémillon South Africa Style

A

Dry and oaked, or used in sweet wines

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15
Q

Sémillon Challenges

A

Susceptible to oxidation, can lack complexity when young

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16
Q

Sémillon Food Pairings

A

Seafood, salads, rich poultry dishes, creamy cheeses (depending on style)

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17
Q

Chenin Blanc Grape Skin

A

Thick-skinned

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18
Q

Chenin Blanc Budding & Ripening

A

Early budding, late ripening

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19
Q

Chenin Blanc Tannins

A

Low

20
Q

Chenin Blanc Acidity

A

High

21
Q

Chenin Blanc Sweetness

A

Dry to very sweet (noble rot)

22
Q

Chenin Blanc Alcohol %

A

10-14.5% (can be higher in sweet wines)

23
Q

Chenin Blanc Color

A

Pale lemon to gold (deepens with age)

24
Q

Chenin Blanc Sugar Level

A

Variable

25
Q

Chenin Blanc Primary Flavors

A

Apple, quince, pear, chamomile, marzipan

26
Q

Chenin Blanc Other Flavors

A

Honey, ginger, lanolin (with age)

27
Q

Chenin Blanc Major Regions

A

Loire Valley (France), South Africa

28
Q

Chenin Blanc Loire Valley Style

A

Dry (Vouvray), sparkling (Crémant de Loire), sweet (Coteaux du Layon)

29
Q

Chenin Blanc South Africa Style

A

Wide range of styles, including dry, sparkling, and sweet

30
Q

Chenin Blanc Challenges

A

Can be neutral in flavor if not handled well, susceptible to oxidation

31
Q

Chenin Blanc Food Pairings

A

Shellfish, salads, chicken, fruit tarts (depending on style)

32
Q

Furmint Grape Skin

A

Thick-skinned

33
Q

Furmint Budding & Ripening

A

Early budding, late ripening

34
Q

Furmint Tannins

A

Medium

35
Q

Furmint Acidity

A

High

36
Q

Furmint Sweetness

A

Dry to very sweet (noble rot)

37
Q

Furmint Alcohol %

A

10-14% (can be higher in sweet styles)

38
Q

Furmint Color

A

Pale lemon to gold (deepens with age)

39
Q

Furmint Sugar Level

A

Variable

40
Q

Furmint Primary Flavors

A

Apple, pear, quince, lime, ginger

41
Q

Furmint Other Flavors

A

Honey, beeswax, smoke (in Tokaji)

42
Q

Furmint Major Regions

A

Tokaj (Hungary), Slovenia, Austria

43
Q

Furmint Tokaji Style

A

Used to make Tokaji sweet wines (Aszú, Eszencia)

44
Q

Furmint Dry Style

A

Increasingly popular as a dry white wine

45
Q

Furmint Challenges

A

Susceptible to powdery mildew, can be difficult to grow

46
Q

Furmint Food Pairings

A

Foie gras, spicy Asian cuisine, fruit desserts (depending on style)

Wines (6 decks)

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