style region vs region

Question 1

(Chardonnay)

Describe styles

Chablis vsCote d’Or vs Macon

Answer 1

◎chablis:
lean, steely, high acidity

◎Cote d’or:
fabulously complex, expressive

◎Macon:
more full-bodied, riper-fruited

Question 2

(Chardonnay)

Describe styles with vineyard location

Chablis(village level)
vs
Chablis(premier cru, grand cru)

Answer 2

◎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

Question 3

(Chardonnay)

Describe styles

Cote de Nuits vs Cote de Beaune

Answer 3

◎Cote de Nuits
-fullest-bodied, longest lived

◎Cote de Beaune
-fruitier style

Question 4

Describe Cote Chalonnaise
compared to Cote d’Or

location of the vineyard
hervest timing
ripening reliability
aspects tendency
resulting style

Answer 4

• 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

Question 5

(Chardonnay)

Describe styles and quality

Macon(better example)
vs
Pouilly-Fuisse and Saint-Veran

Answer 5

◎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

Question 6

(Gamay)

Describe the styles

Beaujolais/ Beaujolais Nouveau
vs
Beaujolais Villages/ Beaujolais Crus

Brouilly/Fleurie
vs
Morgon/Moulin-a-Vent

Answer 6

◎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

Question 7

(Riesling)
in Alsace

compare and describe the
difference of grape selection and style

Vendanges Tardives(VT)
vs
Selection de Grains de Nobles(SGN)

Answer 7

◎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

Question 8

(Saivignon Blanc)

in Loire Valley

Describe the style and quality with characteristic of vineyard

Sancerre and Puilly-Fume from central vineyard
vs
Touraine

Answer 8

◎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

Question 9

(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

Answer 9

(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

Question 10

(Chenin Blanc)

Describe the selection of grape and style

Sparkling
-selection of grape
vs
Still(dry)
-character
vs
Still(sweet)
-character from noble rot

Answer 10

◎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

Question 11

(Chenin Blanc)

Describe the style with climate and soil

Vouvray( from Touraine)
vs
Saumur
vs 
Anjou

Answer 11

◎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

Question 12

(Muscadet)

Describe the style and quality

Musucadet Sevre et Maine
vs
Muscadet(sevre et Maine) Sur Lie

Answer 12

◎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

Question 13

(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

Answer 13

◎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

Question 14

(Syrah)

Describe the style and quality
with vineyard location
comparing to Hermitage

Cote Rotie
vs
Saint Joseph
vs
Hermitage
vs
Crozes-Hermitage
vs
Cornas

Answer 14

◎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

Question 15

(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

Answer 15

◎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

Question 16

(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)

Answer 16

◎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

Question 17

(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

Answer 17

◎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

Question 18

(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

Answer 18

◎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)

Question 19

(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

Answer 19

◎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

Question 20

Describe Priorat

1. climate character
   xx summer, xx annual rainfall
2. vineyard location and its influence on temperature
3. soil character
   name of soil
   2 effects of soil on vine growing
4. suitable variety
5. how above natural factor influence style of wine

bush vine x steep slope
-harvest method
low nutrient soils x age of vine
-yield
-style

6. typical style of Priorat
   colour, tannin, alchol, aroma, oak, core of the blend

Answer 20

1. climate character
   - long, hot and dry summer
   - very low annural rainfall
2. vineyard location
   -hill inland
   cool night time temperature from high altitude
   -releaf the heat
3. 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
4. suitable variety
   - suitable for Old Garnacha and Carinena
   - late ripening
5. bush vine x steep slope
   -mechanisation is impossible

low nutrient soils x age of vine

• result in very small yield
• contribute complexity and intensity

6. 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

Question 21

Describe Priorat

1. climate character
   xx summer, xx annual rainfall
2. vineyard location and its influence on temperature
3. soil character
   name of soil
   2 effects of soil on vine growing
4. suitable variety
5. how above natural factor influence style of wine

bush vine x steep slope
-harvest method
low nutrient soils x age of vine
-yield
-style

6. typical style of Priorat
   colour, tannin, alchol, aroma, oak, core of the blend

Answer 21

1. climate character
   - long, hot and dry summer
   - very low annural rainfall
2. vineyard location
   -hill inland
   cool night time temperature from high altitude
   -releaf the heat
3. 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
4. suitable variety
   - suitable for Old Garnacha and Carinena
   - late ripening
5. bush vine x steep slope
   -mechanisation is impossible

low nutrient soils x age of vine

• result in very small yield
• contribute complexity and intensity

6. 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

Question 22

Describe Priorat

1. climate character
   xx summer, xx annual rainfall
2. vineyard location and its influence on temperature
3. soil character
   name of soil
   2 effects of soil on vine growing
4. suitable variety
5. how above natural factor influence style of wine

bush vine x steep slope
-harvest method
low nutrient soils x age of vine
-yield
-style

6. typical style of Priorat
   colour, tannin, alchol, aroma, oak, core of the blend,
   international variety especially used for blend

Answer 22

1. climate character
   - long, hot and dry summer
   - very low annural rainfall
2. vineyard location
   -hill inland
   cool night time temperature from high altitude
   -releaf the heat
3. 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
4. suitable variety
   - suitable for Old Garnacha and Carinena
   - late ripening
5. bush vine x steep slope
   -mechanisation is impossible

low nutrient soils x age of vine

• result in very small yield
• contribute complexity and intensity

6. 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