Soil to harvest, grape varieties Flashcards
1
Q
Thomas Volney Munson
A
T.V. Munson, was a horticulturist and breeder of grapes in Texas.
Saved European vines from phylloxera.
2
Q
Vitis vinefera
A
the species of grape from which most wines are made, native to Asia Minor, 10-14k named cultivars
3
Q
Concord (Vitis labrusca)
Scuppernong (Vitis rotundifolia)
A
grape species native to eastern USA, where V. vinefera does not grow well in the cold or humid climates
4
Q
grafting
scion
rootstock
A
Grafting is the process of taking a cutting, or a scion, from a vinefera variety and affixing it to a rootstock
5
Q
vegetative growth
A
vine’s production of leaves and shoots
6
Q
vegetative aroma
A
a green bean / bell pepper like aroma that is sometimes found in wines
7
Q
heavy soil
A
high proportion of clay, great capacity to hold water, contains more nutrients
8
Q
light soil
A
sandy, holds less water, lower in nutrients
9
Q
loam
A
mix of clay, silt, sand, and organic matter, fertile, drains well
10
Q
alluvial soil
A
lies in the floodplains that flank rivers and streams; mix of silt, sand, loam, and gravel
11
Q
winterkill
A
the death of vine tissue from excessive cold
12
Q
macroclimate
A
broad weather conditions of a particular wine-growing region
13
Q
mesoclimate
A
local conditions that influence the weather in a particular vineyard or portion of a vineyard
14
Q
microclimate
A
climatic conditions around a particular vine
15
Q
terroir
A
French (full: gout de terroir), all environmental factors that nature imparts to a given vineyard Part of its concept is also matching the choice of variety and vineyard management to suit the terroir.
16
Q
trellis
A
an architectural structure, usually made from an open framework or lattice of interwoven or intersecting pieces of wood, bamboo or metal that is normally made to support and display climbing plants
17
Q
hl/ha
A
hectoliters/hectare European unit for a vineyard’s yield, expressed in terms of the quantity of wine produced per hectare
18
Q
dormancy
A
Grapevines are deciduous. They lose leaves in the fall and go dormant during the winter months. When dormant, the shoots harden and become woody in texture; there’s no green tissue on the vine, no photosynthesis, making it more tolerant of the cold.
19
Q
bloom
A
flower clusters that look like mini grape clusters, located at the base of young shoots self-polination 8 wks after bud break
20
Q
shatter
A
Once fertilized, a grape flower will begin to develop into a berry. If a flower is not fertilized, it will drop off the cluster, in a process called shatter. Hot weather or rain can increase the chance of shatter.
21
Q
leaf pulling
A
In vigorous vineyards, some of the leaves at the base of the shoots are removed to allow for more air and sun light.
22
Q
véraison
A
at véraison, the berries swell and begin to change color, develop sugar 6-10 wks after véraison, ready for harvest official definition “change of color of the grape berries”
23
Q
canes
A
After winter dormancy, shoots that grew out in the sprint are mature and wood-like in appearance, and are called canes.
24
Q
pruning
A
After a vine is established, pruning removes almost all the new growth from the previous year. Ea. bud left on the vine will produce a new shoot in the spring that will have 1-3 clusters on it, and the amount of next yr’s crop is determined by the # of buds
25
cordons
With spur pruning, the vine is grown w. permanent arms or cordons that have spurs located ab every 6-8 inches along their length. (Fig. 2.19)
26
Fighting varietal
a term that originated in California during the mid-1980s to refer to any inexpensive cork-finished varietal wine in a 1.5 liter bottle
27
Barbera
Region III; native to Piedmont, Italy (3rd most planted in Italy, after Sangiovese and Montepulciano)
deep color, low tannin, high acid, fresh berries and **cherry**, often oak aging;
ITA (Piedmont), USA, ARG, AUS
varietals, Barbera d'Alba, Barbera d'Asti, Barbera del Monferrato
28
Cabernet Franc
Region II grape, from Bordeaux and Loire, mostly used for blending w. Cabernet Suvignon and Merlot in a Bordeaux style blend
aromatic, green peppers, cherries, blackcurrants, pencil shavings
FRA, ITA, USA
varietals, Anjou, bourgueil, Chinon, Saumur, Saumur-Champigny, St. Nicholas de Bourgueil, (Bordeaux, st. Emilion, Margaux, Graves, Pauillac)
29
Cabernet Sauvignon
Region II; cross b/t Cabernet Franc and Sauvignon Blanc,
late-seaon ripener w. thick-skinned berries, resistant to rot, good for aging
great color & tannins; blackcurrants, bell peppers, eucalyptus, cedar, tobacco
FRA, ESP, USA, ITA, AUS, NZL, AUT(Austria), CHI
varietals, Bordeaux, Haut-Medóc, Margaux, Bolgheri Pauillac, St. Julien, Graves, Meritage, St. Emillon
30
Chardonnay
Region I grape; origin: Burgundy; botrytis cinerea
full, versatile, ripe apples, buttery in Meursault, crisp in Chablis
FRA, USA, AUS, ITA, ESP, NZL, RSA(South Africa), CHI, ARG, HUN, CAN
varietals, Chablis, Meursault, Champagne, Pouilly-Fuissé, Mâcon-Villages, Puligny-Montrachet, Côte de Beaune
31
Chenin Blanc
botrytis cinerea; native to Loir Valley, called Pineau(pine cone) de la Loire there
honey, mineral, bee's wax, wet wool, versatile
FRA, RSA(South Africa, Steen), USA, CHI, AUS, NZL
varietals, Savennières, Vouvray, Coteaux du Layon, Bonnezeaux, Quarts de Chaume, Jasnières
32
Gewürztraminer
Region I; botrytis cinerea
highly fragrant, lychees, spicy, cinnamon, peaches, honeysuckle
FRA, AUT, GER, AUS, NZL, ITA 'Traminer Aromatico,' USA
varietals
33
Grenache
gamey, red berries, pepper, plumlike w moderate tannins, useful for blending w Syrah
CA, usu in Central Valley
FRA, ESP ‘Garnacha', AUS, USA, ITA 'Cannonau'
varietals, Banyuls, Gigondas, Priorat, Côte-du-Rhône, Côte du Ventoux, Châteauneuf-du-Pape, Bandol, Fitou, Minervois, Tavel, Corbières, Rioja
34
Malbec
once classic Bordeaux cepage
rich, gamey, tannic, violets, blackberries, damson
ARG, FRA also 'Côt', CHI, USA
varietals, Cahors (predominant red varietal there), Bordeaux, Meritage
35
Merlot
Region II; similar flavors to Cabernet Sauvignon but w. softer mouthfeel, drops mid-palate, ab 30s; the grape ripens earlier in the season, high sugar, low acid; Popular in the US b/c its good flavor and lighter body, good for transitioning from white to red
plum, violet
FRA, CHI, USA, ITA, ESP, NZL, RSA(South Africa), AUS, ARG, BUL(Bulgaria)
varietals, Bordeaux, Pomerol, St. Emilion, (Haut-Medóc, Bolgheri, Meritage)
36
Muscat Blanc
Region V; = Muscat Canelli; botrytis cinerea
a member of the Muscat family (200+ varieties w varying skin color and flavor) Distinct "Muscat aroma" -- intensely fruity and floral
fragrant, floral, grapey
FRA 'Muscat Blanc à Petits Grains', ITA 'Moscato', ESP 'Moscatel', HUN, AUS, USA
varietals, Moscato d'Asti, Asti Spumante, Beaumes-de-Venise, Samos, (Tokaji Aszú)
37
Petite Sirah
1880 Peloursin x Syrah (petite b/c smaller sized berries, not body or flavor)
tannic, meaty, blackberries, pepper
FRA 'Durif', USA, NZL, MEX, ARG, BRA
varietals
38
Pinot Blanc
mutated clone of Pinot Gris; delicate, mild, apples, can be spicy, Chardonnay-like yet unrelated and less complex
used along w Chardonnay and Pinot Noir in sparkling wines
FRA, ITA 'Pinot Bianco', AUT & GER 'Weissburgunder (VAIS-bo-goon-dah', CAN
varietals, Crémant d'Alsace, (Mâcon-Villages)
39
Pinot Gris
botrytis cinerea; Parent to Pinot Blanc, itself a mutation from Pinot Noir; light pinkish brown skin
soft, spicy, perfume, honey in Alsace; crisp, mineral, dry in Italy
FRA 'Tokay-Pinot Gris', ITA 'Pinot Grigio', GER & AUT 'Ruländer / Grauburgunder', USA, ARG, CAN
varietals, (Crémant d'Alsace)
40
Pinot Noir
Region I; fragrant, floral, cherries, red currants, raspberries, gameuy, ageing to vegetal, mushroom
FRA, ITA 'Pinot Nero', NZL, AUS, AUT & GER 'Spätburgunder', USA, RSA(South Africa)
varietals, Bourgogne, Vougeot, Vosne-Romanée, Nuis-St-Georges, Volnay, Chambolle-Musigny, Morey St. Denis, Gevrey-Chambertin, Champagne
41
Riesling
botrytis cinerea; Region I; noble Germany variety; = White Riesling, Johannisberg Riesling
floral, green apple, light spice, aging to petrol and honey
GER, FRA, AUT, AUS, NZL, USA, RSA(South Africa), ITA, CAN
varietals, Libfraumilch
42
Sangiovese
classic Tuscany; major variety in Chianti
thin-skinned; high acid, medium body, black cherry, spice, smoke, herbal, nutty, savory, tomato
ITA also 'Brunello & Prugnolo', USA, AUS, ARG
varietals, Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Bolgheri, Carmignano, Super Tuscans
43
Sauvignon Blanc
botrytis cinerea; Region II; classic white Graves
aromatic, grassy, herbaceoius, vegetal, elderflowers, gooseberries
FRA, NZL, ITA, AUS, ESP, USA, RSA (South Africa), CHI
Sancerre, Pouilly-Fumé, Touraine, Rueda, Entre-Deux-Mers, Graves, Barsac, Bergerac, Sauternes, Montbazillac
44
Syrah / Shiraz
Region III; from N Rhône
dark, tannic, smoky, peppery, chocolate, violets, blackcurrants, blackberries
FRA, AUS, RSA (South Africa), ESP, USA
Cornas, Côte Rôtie, Hermitage, Crozes-Hermitage, St. Joseph, Côte-du-Rhône, Corbières, Châteauneuf-du-Pape, Gigondas
In Rhône, GMS blends w. Grenache, Mourvèdre
45
Tempranillo
thick-skin, strawberry, , spice, aging to tobacco, cherry, leather
ESP also 'Cencibel, Tinta de Toro', POR 'Tinta Roriz', ARG 'Tempranilla'
varietals, Rioja, Ribera del Duero, Toro, Navarra, Valdepeñas, (Cigales, Dão, Douro, Port)
46
Viognier
botrytis cinerea; the only permitted grape for Condrieu AOC;once nearly extinct in France; increasingly popular in CA
difficult to grow, low-yielding, low-acid wine, intense tropical and floral, apricots, peaches, honeysuckle
FRA, USA, AUS, ITA, RSA(South Africa), CAN
varietals, Condrieu, Château-Grillet, (Côte Rotie)
47
Zinfandel
Region III; native to Croatia 'Crljenak Kastelanski (tsurl-yen-ahk kahstel-AHN-ski)' today, 'Tribidrag' in the past' best known of CA;
thin-skinned, w tendency to over ripe in hot weather, resulting in a high alcohol wine w "raisiny" character
blackberry, pepper, light tannins
USA, ITA (Puglia) 'Primitivo', AUS, RSA, CRO 'Crijenak'
48
Mourvèdre
gamey, baryard, herbal, pepper, blackberry, truffle
FRA, USA, AUS 'Mataró', ESP 'Monastrell
GSM blends (w. Grenache & Syrah); rosé and port-style fortified wines; main variety in Provence
varietals, Bandol, (Corbières, Tavel, Côte du Rhône, Côte du Ventoux, Minervois, Châteauneuf-du-Pape
49
Gamay
Region III; full name: Gamay Noir à Jus Blanc
very old cultivar, mentioned since 15th Century; Beaujolais, Loire Valley around Tours
aromatic, cherry, raspberry
FRA, USA, SUI
varietals, Beaujolais, Morgon, Brouilly, Côte de Brouilly, Moulin à Vent, Fleurie, St. Amour, Juliénas, Chenas, Chiroubles, Reginié
50
Malvasia
Region IV
a big family of grapes, grown historically in the Mediterranean region, Balearic islands, **Canary** Islands and the island of **Madeira**, but now around the world
Most varieties from **Malvasia bianca**: deep color, some residual sugar; peaches, apricots and white currants
**Malvasia Nera** (ITA, Salice Salentino, Brindisi)
Fortified Malvasia, eg. **Madeira**: intense smokey notes, sharp acidity
As Malvasia ages, usu take on more nutty aromas and flavors though many Malvasia have a short life span of only a few years after vintage.
51
Sémillon
botrytis cinerea; in Bordeaux blended with Sauvignon blanc and Muscadelle
citrus, figs, lanolin
FRA, AUS, CHI, ARG, USA, NZL, RSA
varietals, Bordeaux Blanc, Barsac, Graves, Sauternes, Entre Deux Mers, Monbazillac
52
Muscadelle
botrytis cinerea; unrelated to Muscat family; adds aroma in in Bordeaux blends
intense aroma, grapey, floral
FRA, AUS 'Tokay'
Liqueur Tokay of AUS, (Bordeaux, Barsac, Bergerac, Entre Deux Mers, Graves, Montbazillac, Sauterunes)
53
Montepulciano
central and southern Italy, most notably in Abruzzi, Latium, Marche, Molise, Umbria and Apulia
spicy, blackberries, soft tannins
54
Peloursin
best known for crossing with Syrah to make the red wine grape Durif (Petit Syrah)
originated in Isère, northern Rhône-Alpes
high yields and excessive foliage
nearly extinct in France today
55
Petit Verdot
classic Bordeaux grape used in blends to add tannin, colour and flavour
ripens much later than the other varieties in Bordeaux
when young: banana and pencil shavings
when mature: strong tones of **violet** and leather
USA, FRA, AUS, ESP, CHI
varietals, Médoc
56
Carménère
= Grande Vidure
origin: Médoc, Bordeaux
now: Chile, South America
A member of the Cabernet family of grapes
its name originates from the French word for crimson (carmin) which refers to the brilliant crimson colour of the autumn foliage prior to leaf-fall.
57
Sauvignon Gris
pink color wine grape
clonal mutation of Sauvignon blanc.
primarily found in Bordeaux and Chile
produces less aromatic wines and is often use for blending
58
Merlot Blanc
scarce, but permitted in Bordeaux
a natural crossing of Merlot and the Cognac grape Folle blanche
NOT used in the CA wine White Merlot
59
Colombard
offspring of Gouais blanc and Chenin blanc
traditionally grown in Charentes and Gascony for distilling into Cognac and Armagnac
permitted white varietal in Bordeaux wine and Gascony for Vins de Pays Côtes de Gascogne and the white Floc de Gascogne
mainly grown in California to provide backbone, due to its natural acidic character, for white "jug wine" blends
60
Gouais Blanc
= Weißer Heunisch
seldom grown today but very important as the ancestor of many traditional French and German grape varieties
**Chardonnay**, Aligoté, Aubin vert, Auxerrois, Bachet noir, Beaunoir, Franc Noir de la-Haute-Saône, Gamay Blanc Gloriod, **Gamay noir**, Melon, Knipperlé, Peurion, Roublot, Sacy grape varieties, Dameron, Romorantin.
61
Mauzac
mainly grown in Gaillac and Limoux, southwest of France
Gaillac, aromatic wines are blended with Len de l'El to create mildly sweet flavor; also sparkling white blended wines
In Limoux, Mauzac is a compulsory part of the Blanquette de Limoux, where it may be blended with Chenin blanc and Chardonnay
62
Ondenc
predominantly in the Gaillac, southwest France
was popular in Bordeaux but fell out of favor following the phylloxera epidemic due to poor yields and sensitive to grape disease
highly perfumed, full-bodied, high acidity (sparkling wine)
63
Ugni blanc
= Trebbiano
2nd most widely planted grape in the world
good yields, but tends to yield undistinguished wine
It can be fresh and fruity, but does not keep long. Its high acidity makes it important in Cognac production
blended w Grechetto for Orvieto, Umbria, Italy
64
Grechetto
or Grechetto Bianco; Italian wine grape of Greek origins
used w Trebbiano in Orvieto, Umbria, Italy
65
Aligoté
a white grape used to make dry white wines in Burgundy; also has significant plantings Eastern Europe (Romania, Russia, Ukraine, Moldova and Bulgaria)
used to produce a varietal white; can be used in the blend for Crémant de Bourgogne
Traditionally, the cocktail kir (=vin blanc cassis) is made by adding cassis to an Aligoté white wine
66
Melon de Bourgogne
best known for use in white wine Muscadet
has no relation to the Muscat family of grapes
67
Alicante Bouschet
teinturier (red skin, red juice)
known for its deep dark color, 15x \> Aramon; 2x \> Grand Noir de la Calmette
high yields, wines by it alone typically flabby, lacking character and complexity
leaves of the vine are unique in that they have patches of purple coloring
68
Teinturier
grapes whose flesh and juice is red
e.g. Alicante Bouschet, Alicante Ganzi, Dunkelfelder, Gamay de Bouze, Grand Noir de la Calmette, Morrastel Bouschet, Petit Bouschet, Royalty, Rubired, Salvador, Saperavi
69
Grand Noir de la Calmette
a teinturier originated in France; juice pale for a teinturier
## Footnote
once: Cognac, Languedoc wine region
today: Iberian peninsula (**Spain**, a permitted variety in the Denominación de Origen (DO) wines of **Ribeira Sacraand Valdeorras**; **Portugal**, found mostly in the Portalegre wine region of **Alentejo** where it is blended with Alicante Bouschet, Tempranillo and Trincadeira)
California: 100+ year old vines still exist in the Sonoma wine region of the Russian River Valley
