style region vs region Flashcards
(Chardonnay)
Describe styles
Chablis vsCote d’Or vs Macon
◎chablis:
lean, steely, high acidity
◎Cote d’or:
fabulously complex, expressive
◎Macon:
more full-bodied, riper-fruited
(Chardonnay)
Describe styles with vineyard location
Chablis(village level)
vs
Chablis(premier cru, grand cru)
◎Chablis(village level)
- north-facing slope and flatter land
- austere, green fruit and high acidity
- (better example) ripe fruit flavours
◎ Chablis(premier cru, grand cru) -south-facing hillside -hillside with better aspect -ripe, more concentrated citrus fruit, more body balanced with high acidity -greater concentration and ripeness
(Chardonnay)
Describe styles
Cote de Nuits vs Cote de Beaune
◎Cote de Nuits
-fullest-bodied, longest lived
◎Cote de Beaune
-fruitier style
Describe Cote Chalonnaise
compared to Cote d’Or
location of the vineyard hervest timing ripening reliability aspects tendency resulting style
- locates higher altitude
- hervest timing is later
- ripening is less reliable
- aspect is less consistently towards th east
- resulting style is lighter, mature earlier, less prestigious
(Chardonnay)
Describe styles and quality
Macon(better example)
vs
Pouilly-Fuisse and Saint-Veran
◎Macon
- show a good balance of fresh apple or citrus fruit
- medium acidity and medium to full body
- hint of creaminess from MLF
◎Puilly-Fuisse and Saint-Veran
- ripe notes of tropical and stone fruits
- complemented by toasty oak flavours
- planted on the limestone slope with east, south-east exposure(natural suntraps)
- mature a period of time in barrel to enhance texture and add flavours
(Gamay)
Describe the styles
Beaujolais/ Beaujolais Nouveau
vs
Beaujolais Villages/ Beaujolais Crus
Brouilly/Fleurie
vs
Morgon/Moulin-a-Vent
◎Beaujolais /Beaujolais Nouveau
- light in body and tannin
- red berry fruit
- note of kirsh, banana, cinnamon-like spice from carbonic maceration
◎Beaujolais Villages/Beaujolais Crus
- series of rolling hills with granite soils
- villages, tend to be blending from different villages
◎Brouilly /Fleurie
- lighter, more perfumed style
- undergo crushed-fruit fermentation
- oak ageing in large vats
- for brighter fruit aromas, semi-carbonic maceration or small portion of whole bunches
◎Morgon/Moulin-a-Vent
- most structured with flavour concentration and level of tannin
- improve with bottle ageing
(Riesling)
in Alsace
compare and describe the
difference of grape selection and style
Vendanges Tardives(VT)
vs
Selection de Grains de Nobles(SGN)
◎Vendanges Tardives(VT)
- means late harvest
- only be made from one of the four noble varieties
- must have a minimum sugar ripeness for each Vine
- best one undergone passerillage
- may be some influence of noble rot
- dry to medium sweet
◎Selection de Grains de Nobles(SGN)
- only be made from one of the hour noble varieties
- mimimum sugar ripeness set higher than VT
- usually with noble rot(extent varied)
- not produced every year and in small quantities
- always in sweet
- knowing the house style is important to know sweetness level
(Saivignon Blanc)
in Loire Valley
Describe the style and quality with characteristic of vineyard
Sancerre and Puilly-Fume from central vineyard
vs
Touraine
◎Sancerre and Puilly-Fume
- located on chalky, well-drained stony soil
- dry with high acidity
- hint of green apple and wet stones
- Puilly Fume have subtle smoky notes
- most are not for ageing
◎Touraine
- produce majority of SB
- generic apellation covers a whole of the Touraine
- less concentration
- simple fruity style
(Chenin Blanc)
in Loire Valley
describe the common and difference
comparing the style and quality
with vineyard location, regional location and climate compare to Touraine
Savennieres
vs
Coteaux du Layon
(common)
-both are located toward the west of Anjour-Saumur
relatively warm, dry climate than touraine
-medium to full bodied
-less floral style than Touraine
(difference)
◎Savennieres
-well-exposed vinyard with good air circulation
-late-harvested for full-bodied and dry complex style
-best are evolve for decades
◎Coteaux du Layon -sheltered vallet of River Layon suitable for noble rot -sweet wine -Quarts de Chaumes, Bonnezeaux world's greatest sweet wine
(Chenin Blanc)
Describe the selection of grape and style
Sparkling -selection of grape vs Still(dry) -character vs Still(sweet) -character from noble rot
◎Sparkling
-barely ripe fruit(enough sugar to 10-11%) is used
◎Still wine
-increasingly ripe berries for higher alchol
◎dry wine
-steely, smoky character
◎sweet wine
-apricot and citrus peel character from noble rot
(Chenin Blanc)
Describe the style with climate and soil
Vouvray( from Touraine) vs Saumur vs Anjou
◎Vouvray in Touraine
- cooler climate and clay soils
- both sparkling and still wine
- still for dry to lousiously sweet
- light to medium body
- fresh fruity and floral notes
◎Saumur
- similar climate and soil to Vouvray
- known for sparkling by traditional method
◎Anjou
-known for dry wine matured in new oak
(Muscadet)
Describe the style and quality
Musucadet Sevre et Maine
vs
Muscadet(sevre et Maine) Sur Lie
◎Musucadet Sevre et Maine
- dry with medium alchol
- high acidity with light body
- subtle green fruit flavours
- drunk young
◎Muscadet(sevre et Maine) Sur Lie
- having spent the winter on its lee and bottled in the spring follwing the vintage
- richer texture from lees contact
(Cabernet Franc)
Describe the style and quality with climate, soil, location
Chinon from south of Touraine and Bourgueil from north of Touraine sandy soil vs south-facing slope with limestone and clay soil
vs
Saumur-Champigny from Saumur
◎sandy soil
-light, fruity wine for early drinking
◎south-faing slope with limestone and clay soil
- full-bodied, more tannic version
- best capable to evolve in bottle over many years
◎Saumur-Champigny
- best drunk young
- lighter in body and tannin than those from Touraine
- juicy berry fruits, floral notes sometimes
- served chilled
(Syrah)
Describe the style and quality
with vineyard location
comparing to Hermitage
Cote Rotie vs Saint Joseph vs Hermitage vs Crozes-Hermitage vs Cornas
◎Cote Rotie
- deeply-coloured, full-bodied, spicy notes
- best has aromatic and floral freshness and textural elegance distinguish from Hermitage
◎Saint Joseph
- best from terraced vineyard has flavour intensity and structure similar to Hermitage
- large volume of relatively light-bodied wine come from fertile, flatter site
◎Hermitage
- steep south facing slope
- fullest bodied in Northern Rhone and age well
- the best blended from different sites(traditionally)
- devided into number of lieux-dits
◎Crozes-Hermitage
- most important in volume
- quality varies depends on vinyard location
- less premium compared to Cote Rotie and Hermitage
◎Cornas
- style and quality similar to Hermitage
- sheltered, well-exposured sun-baked south-facing slopes
- most southerly of the red and warmest
- 100% syrah by law
(Blended red)
in Southern Rhone
◎Describe the style of blended red
in Chateauneuf-du-Pape, Southern Rhone
◎identify 3 appellations make red in similar style
◎Chateauneuf-du-Pape
- best example, full-bodied, rich textured with concentrated spicy red fruit balance with high alchol
- notably flat
- size, range of soil, aspects, large number of grape varieties give diversity
◎Similar style
- Lirac(west bank, also make rose)
- Gigondas
- Vacqueyras
(Riesling)
in Germany
Describe the style of Pradikatswein
compare the style and quality with harvest option
Spatlese vs Auslese vs Beerenauslese(BA) vs Trockenbeerenauslese(TBA)
◎Spatlese
-made in a same way to Kabinett
-compared to kabinett,
more concentrated,riper,little more body, alchol and
sweetness
-citrus and stone fruit aromas(peach or apricot)
◎Auslese
- use individually selected extra-ripe bunches
- richer and riper than Spatlese
- some has character from noble rot
◎Beerenauslese(BA)
- noble rot is typical
- not every year
- sweet and low in alchol
- honey, dried stone fruit, candied peel and flowers
◎Trockenbeerenauslese(TBA)
- noble rot is essential to achieve must weights
- not every year
- sweet and low in alchol
- honey, dried stone fruit, candied peel and flowers
(Corvina)
Describe the style and quality of wine with
wine making method and its reason
Valpolicella DOC vs Valpolicella Classico DOC vs Amarone della Valpolicella DOCG vs Recioto della ValpolicellaDOCG vs Valpolicella Ripasso DOC
◎Valpolicella
- simple and fruity with light tannins and red cherry flavours
- rarely oaked and drink immediately
◎Valpolicella Classico
- same character to Valpolicella
- grapes from foothills can be labelled “Classico”
◎Amarone della Valpolicella
- use passito method
- to increase structure and flavour concentration
- dry or off dry style
- full-bodied with high alchol
- medium to high tannin
- intensely concentrated red berry and spicy flavours
◎Recioto della Valpolicella
- use passito method
- so sweet grapes
- fementation stop naturally
- sweet
- full-bodied with high alchol
- medium to high tannin
- intense red fruit flavours
◎Valpolicella Ripasso
- medium to full-bodied
- medium to high tannin
- flavours of stewed fed cherries and plums
-use grape skin from fermenting Amarone
-shortly before fermentation finish
-skin remain unpressed added to Valpolicella finished its fermentation
-ferment the remaining sugar on the amarone skin
to give more colour, flavour and tannins
(Nebbiolo)
Describe the style and quality of wine
with vineyard location
how it contribute flavours
law regulation of ageing before release
Barolo DOCG
vs
Barbaresco DOCG
◎Barolo DOCG
- steep(300-500m) south-facing slopes
- ripen slowly at this altitude
- perfumed aromas of sour cherries and herbs
- dried flowers sometimes
- full-bodied with high acidity and tannins at best
- often blended from different villages
- must aged for 3 years before release(with 18 months in oak)
- benefit from further bottle ageing
- bottle ageing giving aroma of truffles, tar and leather
◎BarbarescoDOCG
- south-facing slope at lower altitude than Barolo(200-400m) and influence from local river
- ripen earlier than Barolo
- fruitier and less perfumed
- similar acidity and tannin level to Barolo
- must aged for 2years before release(with 9 months in oak)
(Sangiovese)
Describe the style and quality of wine
with vineyard location
how it contribute flavours
law regulation of ageing before release
Chianti Classico DOCG vs Chianti Classico Riserva DOCG vs Chianti Classico DOCG(Gran Selezione) vs Brunello di Montalcino DOCG vs Vino Nobile di Montepulciano DOCG
◎Chianti Classico DOCG
- sangiovese based blend
- higher altitudes than Chianti
- slowing the ripening resulting in greater acidity and more herbal aromas
- must be aged for 12 months before release
◎Chianti Classico Riserva DOCG
-must be aged for 24 months at least 3 months must be spent bottle ageing before release
◎Grand Selezione
- source from single estate
- must be aged six months longer than Riserva
◎Brunello di Montalcino DOCG
- warmer climate than Chianti at lower altitudes and more south, but benefit from cool maritime breezes to moderate temperature
- must be made entirely from Sangiovese
- intense and fuller-bodied than Chanti
- minimum 5 years aged including 2years in oak before release
◎Vino Nobile di Montepulciano DOCG
- similar location and climate to Brunello
- can blend other varieties
- minimum 2 years aged before release
Describe Priorat
- climate character
xx summer, xx annual rainfall - vineyard location and its influence on temperature
- soil character
name of soil
2 effects of soil on vine growing - suitable variety
- how above natural factor influence style of wine
bush vine x steep slope -harvest method low nutrient soils x age of vine -yield -style
- typical style of Priorat
colour, tannin, alchol, aroma, oak, core of the blend
- climate character
- long, hot and dry summer
- very low annural rainfall - vineyard location
-hill inland
cool night time temperature from high altitude
-releaf the heat - soil character
- licorella, consist of layers of red slate
- licorella
- help ripening by reflecting and conserving heat
- able to retain sufficient water through the growing season with its depth - suitable variety
- suitable for Old Garnacha and Carinena
- late ripening - bush vine x steep slope
-mechanisation is impossible
low nutrient soils x age of vine
- result in very small yield
- contribute complexity and intensity
- typical style of Priorat
- deeply coloured
- high tannin
- medium to high alchol
- concentrated black fruit
- toasty aroma from new French oak
- Garnacha and Carinena are core of the blend
Describe Priorat
- climate character
xx summer, xx annual rainfall - vineyard location and its influence on temperature
- soil character
name of soil
2 effects of soil on vine growing - suitable variety
- how above natural factor influence style of wine
bush vine x steep slope -harvest method low nutrient soils x age of vine -yield -style
- typical style of Priorat
colour, tannin, alchol, aroma, oak, core of the blend
- climate character
- long, hot and dry summer
- very low annural rainfall - vineyard location
-hill inland
cool night time temperature from high altitude
-releaf the heat - soil character
- licorella, consist of layers of red slate
- licorella
- help ripening by reflecting and conserving heat
- able to retain sufficient water through the growing season with its depth - suitable variety
- suitable for Old Garnacha and Carinena
- late ripening - bush vine x steep slope
-mechanisation is impossible
low nutrient soils x age of vine
- result in very small yield
- contribute complexity and intensity
- typical style of Priorat
- deeply coloured
- high tannin
- medium to high alchol
- concentrated black fruit
- toasty aroma from new French oak
- Garnacha and Carinena are core of the blend
- add international blend especially CS
Describe Priorat
- climate character
xx summer, xx annual rainfall - vineyard location and its influence on temperature
- soil character
name of soil
2 effects of soil on vine growing - suitable variety
- how above natural factor influence style of wine
bush vine x steep slope -harvest method low nutrient soils x age of vine -yield -style
- typical style of Priorat
colour, tannin, alchol, aroma, oak, core of the blend,
international variety especially used for blend
- climate character
- long, hot and dry summer
- very low annural rainfall - vineyard location
-hill inland
cool night time temperature from high altitude
-releaf the heat - soil character
- licorella, consist of layers of red slate
- licorella
- help ripening by reflecting and conserving heat
- able to retain sufficient water through the growing season with its depth - suitable variety
- suitable for Old Garnacha and Carinena
- late ripening - bush vine x steep slope
-mechanisation is impossible
low nutrient soils x age of vine
- result in very small yield
- contribute complexity and intensity
- typical style of Priorat
- deeply coloured
- high tannin
- medium to high alchol
- concentrated black fruit
- toasty aroma from new French oak
- Garnacha and Carinena are core of the blend
- add international blend especially CS
