The Noble Grapes Flashcards
Pinot Noir
In the vineyard: Buds early and ripens early. Thin skinned, and easily mutates. Delicate and demanding
In the winery: Cold soaking is required to extract color and tannins. Very delicate. Used oak barrels.
Notable regions: Burgundy, Champagne, Oregon, California, New Zealand, Chile
Wine aromatics: Cherry, strawberry, plum, raspberry, gamey, leather, mushrooms, “barnyard funk”
On the palate: High acid and juicy. Moderate tannins, bright red fruit character, silky texture.
Cabernet Sauvignon
In the vineyard: Late budding and late ripening.small, thick skinned berries in loose bunches
In the winery: Long maceration period due to high phenolics. Takes well to new oak, works well in blends.
Notable regions: Bordeaux (left bank), Napa CA, Washington, Coonawarra Australia, Italy, Spain, So .Africa, and Chile
Wine aromatics: Cassis (black current) blackberry, black cherry, mint/eucalyptus, green bell pepper. Oak aging can add smoke, toast, tobacco, and vanilla.
On the palate: Dry. Medium to full tannins, acidity, body and alcohol.
Merlot
n the vineyard: Easy to grow. Early budding and early ripening. Large deep colored berries in loose clusters
In the winery:High pigment, but fragile acids. Takes to new oak. In blends, adds suppleness, color, and richness
Notable regions: Bordeaux (left and right bank) Italy, California, Washington, Australia, So Africa, Chile
Wine aromatics: Black fruit, plums, cherries, fig, brown spices (nutmeg & clove), chocolate, coffee, vegetal (if under ripe).
On the palate: Medium acidity and tannins, rich & supple mouth feel
Syrah
In the vineyard: Late budding and mid ripening (can be fussy). Fairly easy to grow. cold hardy, but prefers warmth.
In the winery: Very versatile. Works with oak or stainless steel. Often blended. Can be made sparkling, still, fortified or rose.
Notable regions: Rhone, Australia (known as Shiraz), Paso Robles CA, Washington.
Wine aromatics: Raspberry, blueberry, blackberry, plum, black currant, violets,carnations, rosemary, tobacco, black pepper, smoke, leather, bacon, chocolate, eucalyptus (particularly in Australia)
On the palate: Brawny to soft. Moderate acidity with medium to high tannins. Full body.
Cabernet Franc
In the vineyard: In the winery: Notable regions: Wine aromatics: On the palate:
Primitivo/Zinfandel
In the vineyard: Late ripening with a long growing season. Doesn’t respond well to continuous warm weather. Diurnal temperature changes are needed. Subject to bunch rot. Often planted in sandy, well drained soil. Uneven ripening grape.
In the winery: High sugar grape which can convert to high ABV. Lower acidity and softer tannins help to emphasize the dark fruit notes.
Notable regions: California
Wine aromatics:
On the palate:
Gamay
In the vineyard: In the winery: Notable regions: Wine aromatics: On the palate:
Grenache
In the vineyard:
In the winery: Medium oak aging.
Notable regions: France - Rhône, Châteauneuf-du-Pape; Spain - Priorat, Calatayud; Italy - Sardinia, Sicily, Calabria; US - California, Washington; Australia
Wine aromatics: Notes of strawberry, black cherry, raspberry, anise, tobacco, citrus rind
On the palate: Medium tannin and acidity. Medium to full weight in taste, but deceptively lighter color.
Mourvedre Tempranillo
In the vineyard: In the winery: Notable regions: Wine aromatics: On the palate:
Sangiovese
In the vineyard: In the winery: Notable regions: Wine aromatics: On the palate:
Nebbiolo
In the vineyard: Late harvest. The exclusive grape in the famous wines of Barolo (King of the region) and Barbaresco (Queen of the region).
In the winery: Produces orange/red wines with high tannin, high acid and high alcohol. The wines tend to need age and/or decanting to truly be appreciated.
Notable regions: Piedmont
Wine aromatics:
On the palate:
Chardonnay
In the vineyard: Early bloom, early ripening, thin skinned.
In the winery: Takes well to oak aging, easily manipulated. Juice is neutral to apple scented. MLF* common.
Notable regions: Burgundy, Champagne, So America, Australia, California
Wine aromatics: Apple, pear, vanilla fig, pineapple, melon, citrus, lemon, honey, butter
On the palate: Cool climate - zesty with med to high acid, medium body & alcohol. warm climate - low to medium acidity, medium to high alcohol with a “round” or “fat” body.
- MLF refers to Malolactic Fermentation
Sauvignon Blanc
In the vineyard: Late budding and early ripening.Challenging to grow, due to tight bunches and tender skins.
In the winery:Usually avoid oak and MLF to emphasize acidity and natural flavors, but California versions (known as Fume Blanc) have oak aging and some MLF.
Notable regions: Loire, Bordeaux, New Zealand, California, Italy, Chile, So. Africa and Canada
Wine aromatics: Distinct vegetal aromas of cut grass, asparagus,or green pepper, plus fruit notes of honeydew, grapefruit, gooseberry, green fig, and lemon or lime. Some also contain a “cat’s pee” and mineral scents
On the palate:High acidity, light to medium body, and medium alcohol.
Riesling
In the vineyard: Early budding and late ripening. Exceptionally hard wood, small compact clusters
In the winery: Stainless steel fermentation to preserve floral and fruit notes. No MLF. Can stop fermentation for sweeter versions, or ferment dry. Tremendous aging potential
Notable regions: Germany, Alsace, Italy, Austria, Australia, United States and Canada.
Wine aromatics: Young-lemon, lime, peach, minerals, beeswax and flowers. Older - gasoline, petrol. Dessert - apricot, honey, raisins, baked apple and peaches.
On the palate: High acid. Can be dry to fully sweet. Low to medium alcohol.
Chenin Blanc
In the vineyard: In the winery: Notable regions: Wine aromatics: On the palate:
