Tasting Notes

Question 1

Visual: Pale straw with hints of green, moderate-minus concentration, slight residual gas (in youth)
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe citrus (orange, Meyer lemon, ruby red grapefruit), stone fruit (white peach, peach pit, apricot, nectarine), green apple, melon
Floral: White and yellow flowers, citrus and apple blossoms
Other: Bubblegum, agave, slight beer yeast, leesy, saline, possible ML fermentation
Earth: Moderate-plus mineral aromas
Oak: None
Structure: Dry, moderate body, elevated acidity, moderate alcohol, phenolic bitterness

Answer 1

Albarino- Rias Baixas

Question 2

Visual: Straw to yellow/pale gold, moderate to moderate-plus concentration
Aromas/Flavors: Moderate to moderate-plus intensity
Fruit: Tree fruits (green/yellow apple, pear, quince), citrus (lemon), melon, stone fruit (white peach, yellow cherry)
Sulfuric note (especially in youth): Flint, burnt match, slight cabbage
Oxidative notes: Almond, hazelnut, cheese rind
Malolactic notes: Slight butter
Lees notes: Crème fraîche/sour cream
Floral: White flowers, acacia, hawthorne, honeysuckle, apple blossoms
Other: Slight spice, slight savory herbs
Earth: Moderate to high minerality, limestone, button mushroom
Oak: low to high use of new French oak, toffee, salted caramel, butterscotch, sweet baking spices, cinnamon, toast, smoke
Bottle age aromas: Truffle, honey, nut
Structure: Dry, moderate to full body, elevated acidity, moderate to elevated alcohol

Answer 2

Chardonnay- Cote de Beaune

Question 3

Visual: Yellow/pale gold, moderate-plus concentration
Aromas/Flavors: Moderate to moderate-plus intensity
Fruit: Ripe tree fruits (yellow apple, baked pear), ripe citrus (Meyer lemon), ripe apricot, tropical fruits (ripe pineapple, mango), melon
Floral: White flowers, apple blossoms, honeysuckle
Oxidative notes: Hazelnut, almond
Malolactic notes: Butter, popcorn
Lees notes: Yogurt, crème fraîche/sour cream
Other: Sweet/canned corn
Earth: Low minerality, slight limestone
Oak: Moderate to high use of new French oak, toffee, salted caramel, butterscotch, sweet baking spices, vanilla, pie crust, toast
Structure: Dry (may have slight residual sugar), moderate-plus to full body, moderate acidity, elevated alcohol

Answer 3

Chardonnay- California (Oak Driven)

Question 4

Visual: Pale straw/straw with hints of green, moderate concentration
Aromas/Flavors: Moderate intensity
Fruit: Tart to just-ripe tree fruit (green apple, yellow apple, green pear), citrus (lemon)
Sulfuric note (especially in youth): Flint, burnt match, slight cabbage
Oxidative notes (if neutral barrels are employed): Hazelnut, almond, cheese rind
Lees notes: Crème fraîche/sour cream
Floral: Faint white flowers, apple blossoms, hawthorne, acacia
Earth: High minerality, stony, chalk, saline/seaspray, oyster shell, button mushroom
Oak: None or neutral barrel
Structure: Bone dry to dry, moderate to moderate-plus body, elevated to high acidity, moderate alcohol

Answer 4

Chardonnay- Chablis

Question 5

Visual: Pale straw/straw with hints of green, moderate concentration
Aromas/Flavors: Moderate to moderate-plus intensity of aromas
Fruit: Tree fruit (green/golden/oxidized apple, quince, yellow pear), citrus (tangerine, orange, lemon), demi-sec examples may also reveal melon and tropical fruit notes
Sulfuric note (in youth)
Oxidative notes: Slight bruised apple, bitter nut, almond, cheese rind/soft cheese
Floral: Orange blossoms, jasmine, honeysuckle, fragrant white flowers
Herbal: Chamomile/herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, tree bark
Botrytis (possible): Honey (particularly with bottle age), ginger, marmalade
Other: Wet wool, lanolin
Earth: Moderate-plus to high minerality, wet stones, white mushroom
Oak: None or neutral cask
Structure: Dry to of-dry (dry examples typically have slight RS), moderate body, high acidity, diminished to moderate alcohol

Answer 5

Chenin Blanc- Vouvray Sec/Demi-Sec

Question 6

Visual: Pale yellow/gold, moderate-plus concentration
Aromas/Flavors:
Fruit: Tree fruit (green/golden/oxidized apple, quince, yellow pear), citrus (tangerine, bergamot, lemon), dried apricot
Oxidative notes: Bruised/rotten apple, cider, bitter nut, almond/marzipan, pistachio, cheese rind/soft cheese
Floral: Honeysuckle, jasmine, white flowers
Herbal: Chamomile/herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, tree bark
Botrytis (possible): Honey (particularly with bottle age), saffron, ginger, marmalade
Other: Wet wool, lanolin
Earth: Moderate-plus to high minerality, wet stones, white mushroom
Oak: None or neutral cask
Structure: Dry, moderate-plus to full body, high levels of extract, high acidity, moderate to elevated alcohol

Answer 6

Chenin Blanc- Savennieres

Question 7

Visual: Yellow/gold, moderate-plus to high concentration
Aromas/Flavors: High (heady) intensity
Fruit: Tropical fruit (lychee, pineapple, tropical fruit punch), ripe stone fruit (peach jam, dried apricot), citrus (orange marmalade, grapefruit pith)
Floral: Roses, floral perfume
Spice: Cinnamon, clove, gingerbread, musk, potpourri, exotic spices
Other: Honey, bergamot oil, face lotion/perfumed hand soap
Earth: Moderate to moderate-plus minerality
Oak: None or neutral cask
Structure: Dry to off-dry, moderate-plus to full body, diminished to moderate acidity, moderate to elevated alcohol, phenolic bitterness

Answer 7

Gewurztraminer- Alsace

Question 8

Visual: Yellow with hints of green, moderate-plus concentration
Aromas/Flavors: High intensity
Fruit: Synthetic grape, tropical fruit (pineapple, guava, papaya), ripe citrus (orange, Meyer lemon), ripe stone fruit (peach), melon
Floral: Highly floral/perfumed, orange blossoms, roses, jasmine, geranium
Other: Hand lotion/soapy, potpourri, slight musk spice
Earth: Low to moderate minerality
Oak: None
Structure: Dry, moderate-plus body, moderate to elevated acidity, elevated alcohol, possible phenolic bitterness

Answer 8

Torrontes- Salta, Argentina

Question 9

Visual: Yellow/pale gold color, moderate-plus concentration
Aromas/Flavors: High intensity
Fruit: Ripe/lush stone fruit (apricot, peach, peach pit), ripe citrus (mandarin orange, ruby red grapefruit), tropical fruit (mango, persimmon), fruit cocktail
Floral: Honeysuckle, jasmine, orange blossoms, rose
Spice: Cinnamon, musk, potpourri, candied citrus peel, anise, gingerbread
Malolactic fermentation (not always present): Crème frâiche, yogurt, butter
Earth: Moderate to moderate-plus minerality
Oak: None, neutral oak, or low to moderate (approx. 30%) use of new French oak
Structure: Dry (may have slight residual sugar), moderate-plus to full body, diminished to moderate acidity, elevated alcohol, phenolic bitterness

Answer 9

Viognier- Condrieu

Question 10

Visual: Pale straw with hints of green (possibly with slight copper and pink tones), moderate concentration
Aromas/Flavors: Moderate intensity
Fruit: Citrus (lemon), tree fruit (red and yellow apple), creamy stone fruit (white peach, nectarine), melon
Floral: White and yellow flowers
Herbal: Watercress/arugula
Other/lees: Peanut shell, lager yeast/stale beer
Earth: Moderate to moderate-plus minerality, stone/chalk, ash
Oak: None
Structure: Dry, moderate body, elevated acidity, moderate alcohol, phenolic bitterness

Answer 10

Pinot Grigio- Italy

Question 11

Visual: Yellow/pale gold (possibly with slight copper and pink tones), moderate to moderate-plus concentration
Aromas/Flavors: Moderate to moderate-plus intensity
Fruit: Stone fruit (apricot, yellow peach), candied citrus (Meyer lemon, orange), ripe tree fruit (baked apple, quince), tropical notes (pineapple), banana/banana peel
Floral: Faint white flowers, apple blossoms, honeysuckle
Spice: Exotic spices, musk, cinnamon
Botrytis: Honey, ginger
Other: Beeswax, damp cellar, nutty, bitter almond
Earth: Moderate to high minerality, mushroom/forest floor
Oak: Large neutral oak casks
Structure: Dry to medium dry, moderate-plus body, moderate acidity, elevated alcohol, phenolic bitterness

Answer 11

Pinot Gris- Alsace

Question 12

Visual: Yellow/gold with hints of green, moderate-plus concentration
Aromas/Flavors: High intensity
Fruit: Ripe and cooked tree fruits (yellow apple, baked pear, quince), citrus (lemon, citronella, grapefruit), stone fruit (yellow peach, stewed apricot), tropical fruit (pineapple), banana/banana peel
Sulfuric note (in youth)
Floral: White flowers, honeysuckle, jasmine
Botrytis: Ginger, honey, saffron
Spice: Cardamom, anise, fennel
Other: Smoke, candle wax, slight petrol
Earth: High minerality, white mushroom
Oak: None or large neutral cask
Bottle age aromas: Honey, petrol, paraffin, marzipan, browned toast
Structure: Dry to off-dry, moderate to moderate-plus body, high acidity, moderate to elevated alcohol

Answer 12

Riesling- Alsace

Question 13

Visual: Pale straw with hints of gold and green, moderate concentration
Aromas/Flavors: High intensity
Fruit: Ripe citrus (lime, lime candy, lemon), stone fruit (white peach, white nectarine), tart tree fruit (green apple), slight tropical fruit (passion fruit, guava)
Sulfuric note (in youth)
Floral: White flowers, purple flowers, linden/lime blossoms, roses
Other: Slight spice, kerosene/petrol, Margarita salt, “fresh tennis ball”
Earth: Moderate to moderate-plus minerality, steely
Oak: None
Structure: Dry, moderate to moderate-plus body, high acidity, moderate alcohol

Answer 13

Riesling- Clare Valley, Australia

Question 14

Visual: Star-bright, straw with hints of pale gold and green, moderate concentration
Aromas/Flavors: High intensity
Fruit: Ripe tree fruits (yellow apple, pear, quince), fresh citrus/citrus peel (grapefruit, orange, Meyer lemon), stone fruits (nectarine, white peach, apricot, cherry), melon
Sulfuric note (in youth)
Floral: White flowers, wildflowers, honeysuckle, jasmine, fruit tree blossoms
Botrytis: Potential ginger, honey, saffron
Slight herbal/spice: Lemongrass
Other: Slight smoke, candle wax, panna cotta/meringue, slight petrol
Earth: High minerality, wet rocks
Oak: None or large neutral cask
Bottle age aromas: Honey, petrol, paraffin, herbs (marjoram, spearmint)
Structure: Dry, moderate-plus body, high acidity, moderate to elevated alcohol

Answer 14

Riesling- Rheingau Trocken, Germany

Question 15

Visual: Brilliant, watery white with hints of green, low concentration
Aromas/Flavors: High intensity
Fruit: Tart tree fruits (green apple, Bosc pear, quince), citrus/citrus peel (lemon, lime, grapefruit), stone fruit (white peach, white plum, nectarine), blackcurrant
Sulfuric note (in youth)
Floral: White flowers, jasmine, fruit tree blossoms
Other: Slight smoke, candle wax, panna cotta/meringue, slight petrol
Earth: High minerality, wet stones
Oak: None or large neutral cask
Bottle age aromas: Honey, petrol, paraffin
Structure: Off-dry to medium dry, light body, high acidity, low alcohol

Answer 15

Riesling- Mosel Kabinett, Germany

Question 16

Visual: Pale straw with hints of green, moderate concentration
Aromas/Flavors: Moderate to moderate-plus intensity of aromas
Fruit: Tart citrus (grapefruit, lemon, lime), tart tree fruit (green apple, green pear), gooseberry, underripe stone fruit (white peach), slight tropical fruit (kiwi, passion fruit)
Floral: Faint white flowers, citrus blossoms
Herbal/green/pyrazine: Cut grass, green bell pepper, blackcurrant bud, box tree, basil, tarragon
Earth: High minerality, wet stones, chalk, crushed rocks
Oak: None or neutral oak casks
Structure: Dry, moderate body, high acidity, moderate to moderate-plus alcohol

Answer 16

Sauvignon Blanc- Loire Valley, Sancerre, France

Question 17

Visual: Straw with hints of green and gold, moderate concentration
Aromas/Flavors: Moderate-plus intensity, less-pronounced pyrazines, thiols and reduction
Fruit: Ripe citrus fruit (ruby red grapefruit, lemon, mandarin orange, lime), tropical fruit (passion fruit, guava, kiwi), ripe tree and stone fruit (red apple, white peach, nectarine), melon
Floral: White flowers, citrus blossoms
Herbal/green/pyrazine: Cut grass, celery, tarragon, lemongrass
Earth: Low to moderate minerality
Oak: None or low to moderate use of new French oak (Napa examples with new barrique fermentation and aging may take on aromas and flavors similar to Graves Bordeaux Blanc)
Structure: Dry, moderate-plus body, moderate-plus to high acidity, moderate-plus to high alcohol

Answer 17

Sauvignon Blanc- Napa/Sonoma, California

Question 18

Visual: Pale straw with hints of green, moderate concentration
Aromas/Flavors: High intensity of aromas
Fruit: Citrus (grapefruit, lemon, lime), melon, gooseberry, tropical fruit (passion fruit, guava, pineapple)
Floral: Faint white flowers, citrus blossoms
Herbal/green/pyrazine: Cut grass, asparagus, canned pea, green bell pepper, jalapeño, blackcurrant bud, rhubarb
Earth: Moderate minerality, wet rocks, chalk
Oak: None
Structure: Dry, moderate body, high acidity, moderate to moderate-plus alcohol

Answer 18

Sauvignon Blanc- Malborough, New Zealand

Question 19

Visual: Yellow/pale gold color with hints of green, moderate-plus concentration
Aromas/Flavors: Moderate intensity of aromas
Fruit: Citrus (grapefruit, lemon), tropical fruit (pineapple, passion fruit), tree fruit (green fig, green/yellow apple), melon, stone fruit (nectarine, peach, apricot)
Floral: Honeysuckle, faint white flowers
Herbal/green/pyrazine: Cut grass, celery seed/celery
Earth: Wet rocks
Other: Beeswax, lanolin, cream soda, sunflower seed
Oak: Moderate to high (50%) use of new French oak, vanilla, toast
Structure: Dry, moderate to moderate-plus body, moderate-plus to high acidity, moderate to moderate-plus alcohol

Answer 19

Sauvignon Blanc (typically blended with Semillion)- Bordeaux, France

Question 20

Visual: Bright ruby with purple tones, low to moderate-plus
Aromas/Flavors: Moderate-plus to high intensity
Fruit: Tart red fruit (strawberry, red cherry, raspberry, cranberry, red currant), watermelon
Carbonic maceration notes: Pear drop, banana, bubblegum, cotton candy, lifted red fruit/floral aromatics
Floral: Violets, lilacs, peonies
Other: Slight black pepper, dry savory herbs
Earth: Moderate to high minerality, stony, crushed rock
Oak: None or neutral casks
Structure: Dry, moderate-minus to moderate body, diminished to moderate tannin, elevated acidity, moderate alcohol

Answer 20

Gamay- Cru Beaujolais, France

Question 21

Visual: Ruby color, slight orange rim (even in youth), moderate concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Cooked to dried red fruits (strawberry, cherry, raspberry), roasted red plum, blackberry, raisin/fig
Possible volatile acidity, oxidation
Floral: Red flowers, dried lavender
Herbal: Herbes de Provence, garrigue/wild brush, rosemary, brewed black tea, savory herbs
Spice: Curing spices, black pepper, juniper, clove, licorice, lavender
Other: Powdered sugar, dried orange/grapefruit peel, old leather/Brettanomyces
Earth: Moderate-plus to high minerality, stony/gravelly, baked earth
Oak: Large neutral casks (foudres) or concrete vats, although some modern special cuvée styles may incorporate smaller barrels and new oak
Structure: Dry, moderate-plus to full body, moderate to elevated tannin, diminished to moderate acidity, elevated to high alcohol

Answer 21

Grenache- Chateauneuf du Pape, France

Question 22

Visual: Ruby color, slight orange rim (even in youth), moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Cooked/stewed strawberry, maraschino cherry, prune, fig, raisin, plum pie
Possible volatile acidity, oxidation
Floral: Red flowers
Herbal: Mint, menthol, eucalyptus, black tea leaf, dried savory herbs
Spice: Curing spices, black pepper, licorice
Other: Powdered sugar, possible old leather/Brettanomyces
Earth: Moderate minerality
Oak: Neutral to moderate use of new French or American oak
Structure: Dry (with a ripe attack), moderate-plus to full body, moderate tannin, moderate acidity, elevated to high alcohol

Answer 22

Grenache- Australia

Question 23

Visual: Ruby/garnet color, significant garnet/orange rim variation, moderate concentration
Aromas/Flavors: High intensity
Fruit: Tart red fruit (sour cherry, red plum), blackberry, mulberry, dried plum/prune and dried cherry
Significant volatile acidity, oxidation
Floral: Heady floral character, roses, violets
Herbal: Tea leaf, tobacco, bitter root, tree bark
Spice: Licorice, anise, resin, slight clove/cinnamon spice
Other: Tar, leather
Earth: High minerality, truffle, mushroom, dust, organic earth
Oak: Neutral large casks (Slavonian oak and chestnut botti are considered traditional casks for Barolo)
Structure: Dry, medium to full body, high tannin, elevated to high acidity, elevated to high alcohol

Answer 23

Nebbiolo- Italy

Question 24

Visual: Dark ruby/purple color with blue tones, moderate-plus to high concentration, electric pink rim
Aromas/Flavors: Moderate-plus to high intensity
Fruit: Ripe/lush black fruit (black raspberry, black cherry, blackberry), ripe/lush blue fruit (concord grape jam, blueberry, plum), lush red fruit (raspberry liqueur), fig, raisin, prune
Floral: Purple and red flowers, violets, damson flowers (floral aromatics are especially expressive in higher-altitude wines)
Herbal/green: May have slight green notes
Earth: Moderate-minus to moderate minerality, clay/mud
Oak: Low to high use of new French and/or American oak, vanilla, baking spices, chocolate, cinnamon
Structure: Dry (with ripe attack), full body, elevated tannin, diminished to moderate acidity, elevated to high alcohol

Answer 24

Malbec- Argentina

Question 25

Visual: Dark ruby/purple color, moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Black fruit (black currant/cassis, blackberry, black cherry), slight red fruit and plum
Floral: Purple flowers, violets
Herbal/green: Sage, green bell pepper, mint, tobacco, dried savory herbs
Spice (savory): Green peppercorn, anise, clove, exotic spices
Other: Leather, pencil shavings, cedar, iodine, medicinal, game, cigar box
Earth: Moderate-plus to high minerality, graphite, gravel, iron, damp soil, mushroom
Oak: Moderate-plus to high use of new French oak (baking spices, clove, smoke, coffee, vanilla, roasted nut, cedar)
Structure: Dry, moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

Answer 25

Cabernet Sauvignon- Classified Growth Medoc/Graves, Bordeaux, France

Question 26

Visual: Dark purple color, high concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe/lush black fruit (black currant/cassis, blackberry, black cherry), lush red fruit (sweet cherry, raspberry), boysenberry/blueberry
Possible volatile acidity
Floral: Purple flowers, violets
Herbal/green (in cooler vintages): Sage, mint, green bell pepper, tobacco, eucalyptus
Spice (sweet): Anise, cocoa, cinnamon, clove, allspice, nutmeg
Other: Cedar, pencil shavings, sweet leather, cigar box
Earth: Low to moderate-plus minerality, volcanic/ashen, gravel
Oak: Moderate-plus to high use of new French oak (allspice, nutmeg, clove, smoke, toast, coffee, vanilla, roasted nut, cocoa, cedar)
Structure: Dry (with ripe attack), full body, elevated to high tannin, moderate acidity, elevated to high alcohol

Answer 26

Cabernet- Napa

Question 27

Visual: Dark purple color, high concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe/lush black fruit (black currant/cassis, blackberry, black cherry), lush red fruit (sweet cherry, raspberry), boysenberry/blueberry
Possible volatile acidity
Floral: Purple flowers, violets
Herbal/green (in cooler vintages): Sage, mint, green bell pepper, tobacco, eucalyptus
Spice (sweet): Anise, cocoa, cinnamon, clove, allspice, nutmeg
Other: Cedar, pencil shavings, sweet leather, cigar box
Earth: Low to moderate-plus minerality, volcanic/ashen, gravel
Oak: Moderate-plus to high use of new French oak (allspice, nutmeg, clove, smoke, toast, coffee, vanilla, roasted nut, cocoa, cedar)
Structure: Dry (with ripe attack), full body, elevated to high tannin, moderate acidity, elevated to high alcohol

Answer 27

Cabernet Sauvignon- Coonwara, Australia

Question 28

Visual: Dark ruby/purple color, moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe/lush black fruits (black currant/cassis, blackberry, black cherry), ripe/lush red fruits (red plum, raspberry)
Floral: Purple flowers, violets
Herbal/green: Green bell pepper/capsicum, green/black olive, mint, tobacco
Spice (sweet): Anise, cocoa, cinnamon, clove, allspice, nutmeg
Other: Cedar, pencil shavings, leather, cigar box
Earth: Moderate to moderate-plus minerality, damp earth, mushroom/compost, iron
Oak: Moderate use of new French oak (baking spices, clove, smoke, coffee, vanilla, roasted nut, cedar)
Structure: Dry (with ripe attack), moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

Answer 28

Cabernet Sauvignon- Chile

Question 29

Visual: Ruby color with blue tones, moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Stewed fruit character, ripe/lush blue fruit (plum, blueberry), ripe black fruit (black currant), lush red fruit (red cherry, raspberry), fig, prune
Floral: Purple flowers, violets
Herbal: Fern, bay leaf, sage
Spice: Christmas spice, licorice/anise
Earth: Low to moderate minerality
Oak: Moderate to high use of new French oak or mixed origin oak, chocolate, coffee, mocha, sweet baking spices, vanilla
Structure: Dry (with ripe attack), moderate-plus to full body, moderate tannin, diminished to moderate acidity, elevated to high alcohol

Answer 29

Merlot- Napa, California

Question 30

Visual: Ruby color with garnet tones, moderate to moderate-plus concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Blue fruit (plum, blueberry), red fruit (strawberry, raspberry, red cherry), black fruit (blackberry, black cherry), fig/fruitcake
Floral: Purple flowers, violets
Herbal: Mint, bay leaf, fern, tobacco
Spice: Licorice/anise, Christmas spice
Earth: Moderate-plus to high minerality, clay, mushroom/truffle
Oak: Moderate-plus to high use of new French oak, chocolate, coffee, cinnamon, vanilla
Structure: Dry, moderate to moderate-plus body, moderate to elevated tannin, moderate acidity, elevated alcohol

Answer 30

Merlot- Right Bank Bordeaux

Question 31

Visual: Ruby/purple color, moderate-plus to high concentration
Aromas/Flavors: Moderate plus intensity
Fruit: Tart/ripe black fruit (blackberry, black cherry, black plum), blue fruit (blueberry, boysenberry), red fruit (raspberry)
Possible carbonic maceration and/or stem inclusion
Floral: Purple and red flowers, lavender, violets
Herbal/green: Black/green olive, green peppercorn, herbes de Provence, rosemary
Spice: White/black pepper, curing spices, juniper
Other: Tar, hung/cured meat, smoke, bacon fat, Band-Aid (Brettanomyces)
Earth: Moderate-plus to high minerality, crushed rock, iron
Oak: Neutral barrel/cask or low to moderate use of new French oak
Structure: Bone-dry to dry, moderate-plus body, moderate to elevated tannin, elevated to high acidity, moderate to elevated alcohol

Answer 31

Syrah- Northern Rhone

Question 32

Visual: Ruby/purple color, moderate-plus to high concentration
Aromas/Flavors: Moderate plus intensity
Fruit: Tart/ripe black fruit (blackberry, black cherry, black plum), blue fruit (blueberry, boysenberry), red fruit (raspberry)
Possible carbonic maceration and/or stem inclusion
Floral: Purple and red flowers, lavender, violets
Herbal/green: Black/green olive, green peppercorn, herbes de Provence, rosemary
Spice: White/black pepper, curing spices, juniper
Other: Tar, hung/cured meat, smoke, bacon fat, Band-Aid (Brettanomyces)
Earth: Moderate-plus to high minerality, crushed rock, iron
Oak: Neutral barrel/cask or low to moderate use of new French oak
Structure: Bone-dry to dry, moderate-plus body, moderate to elevated tannin, elevated to high acidity, moderate to elevated alcohol

Answer 32

Syrah- Australia

Question 33

Visual: Light ruby/ruby color, moderate-minus to moderate concentration
Aromas/Flavors: Moderate-plus Intensity
Fruit: Tart to just ripe red fruit (red cherry, raspberry, cranberry, wild strawberry), possible black cherry, beet/beetroot, tomato
Possible stem inclusion
Floral: Purple and red flowers, violets, lilacs, potpourri
Herbal/vegetable: Tea leaf, dried herbs, fennel, rhubarb, sweet squash
Spice: Red licorice, anise, clove
Other: Game, leather
Earth: Moderate to high minerality, fluoride, wet stone, mushroom/forest floor, damp leaves
Oak: Neutral to high use of new French oak, toast, vanilla bean, smoke, baking spices, cinnamon, roasted nut, caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune)
Structure: Dry, moderate to moderate-plus body, diminished to elevated tannin, elevated acidity, moderate to elevated alcohol

Answer 33

Pinot Noir- Cote d’Or

Question 34

Visual: Ruby color, moderate concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe/lush red fruit (strawberry, cherry, raspberry), ripe black cherry, blueberry
Floral: Purple and red flowers, potpourri
Herbal: Tea leaf, citrus zest/peel, tomato leaf
Spice: Red licorice, oak spices
Other: Cola, kola nut
Earth: Moderate-plus minerality, wet leaves, compost, mushroom, forest floor
Oak: Moderate to high use of new French oak, vanilla, baking spices, coffee, chocolate, caramel
Structure: Dry (with ripe attack), moderate-plus body, diminished to moderate tannin, moderate to elevated acidity, moderate to elevated alcohol

Answer 34

Pinot Noir- Willamette Valley

Question 35

Visual: High clarity, bright ruby color, moderate concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Ripe/lush red fruit (strawberry jam, cherry, raspberry), ripe black cherry, plum/prune
Floral: Purple and red flowers, potpourri
Herbal: Tea leaf, citrus zest/peel
Spice: Red licorice, clove, cinnamon
Other: Cola, kola nut
Earth: Moderate minerality
Oak: Moderate-plus to high use of new French oak (one-third or more new barrels), toast, vanilla bean, smoke, baking spices, clove, cinnamon, roasted nut, caramel
Structure: Dry (with ripe attack), moderate-plus body, moderate tannin, moderate to elevated acidity, elevated alcohol

Answer 35

Pinot Noir- Russian River

Question 36

Visual:
Chianti: Light ruby with slight garnet tones, moderate-minus to moderate concentration (concentration and color may be darker if the wine is a blend)
Brunello: Dark ruby, garnet rim variation, moderate-plus concentration
Aromas/Flavors:
Fruit: Tart red fruit (sour cherry, raspberry, cranberry, red currant), red apple, black cherry, mulberry, tomato
Floral: Dried flowers, potpourri
Herbal/green: Fennel, roasted savory herbs, thyme, rosemary, marjoram, camphor, bitter root
Spice: Clove, smoke (Brettanomyces indicators), coffee/oak spices
Other: Sanguine/blood, balsamic, animal, leather, tar
Earth: Moderate to high minerality, clay, crushed rock, baked earth
Oak:
Chianti: None or large neutral cask with possible mixed use of French oak barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels)
Brunello: Large neutral cask with possible mixed use of French oak barriques
Note: Classic examples of both do not see any significant new wood
Structure:
Chianti: Bone dry to dry, moderate to moderate-plus body, elevated to high tannin, elevated to high acidity, moderate to elevated alcohol
Brunello: Bone dry to dry, full body, elevated to high tannin, elevated to high acidity, elevated alcohol

Answer 36

Sangiovese- Italy

Question 37

Visual: Ruby, moderate-minus to moderate concentration
Aromas/Flavors: Moderate-plus intensity
Fruit: Tart/sweet red fruit (red cherry, strawberry, red currant), sour Asian plum, dried plum
Significant oxidation and Brettanomyces for gran reserva styles
Floral: Red and dried flowers
Herbal: Tobacco, dill
Other: Sweet and sour sauce, iodine, leather, spice
Earth: Moderate to high minerality, baked earth, clay, compost
Oak: Low to moderate use of new American or mixed American/French barrels (long aging in oak for reserva and gran reserva styles), vanilla, coconut, dill, cumin, curry, fenugreek, sandalwood
Structure: Dry, moderate-plus body, elevated tannin, moderate to elevated acidity, moderate to elevated alcohol

Answer 37

Tempranillo- Spain

Question 38

Visual: Ruby/dark ruby, moderate to moderate plus concentration (color and concentration are highly affected by blending other varieties)
Aromas/Flavors: Moderate-plus to high intensity of aromas
Fruit: Jammy/brambly berry fruit (raspberry, black cherry, cherry compote, blackberry, cassis, blueberry), cranberry jam, raisin, fig, peach yogurt, apricot
Non-fruit: Black pepper, briar, slight potting soil/turned earth
Oak: Neutral to moderate use of new American oak, French oak, or mixed barrels: Vanilla, sawdust, coconut, chocolate, mocha, coffee, caramel, dillweed, cinnamon
Structure: Dry (often with perceptible RS), full body, moderate tannin, moderate to elevated acidity, elevated to high alcohol

Answer 38

Zinfandel- Dry Creek Valley