Varietal Characteristics Flashcards
1
Q
CM Thin skin H acid L-M tannin Red fruit 3ary mushroom, forest floor
A
Pinot noir
2
Q
Warm H sugar MH tannin MH acid 3ary earth, meat
A
Zinfandel
3
Q
CM H acid LF body DS Unoaked Green fruit Citrus Blossom Stone fruit Tropical fruit Dried fruit 3ary honey, petrol
A
Reisling
4
Q
CMW H acid DS Still or sparkling Oaked or unoaked Green fruit Citrus Stone Tropical 3ary dried fruit, honey, nuts
A
Chenin blanc
5
Q
MW DS MH acid LF body Oaked or unoaked Lemon, apple, grass 3ary dried fruit, nuts, honey
A
Semillon
6
Q
Mod H acid DS Oaked or unoaked 3ary dried fruit, caramel, nuts
A
Furmint
7
Q
CMW MH acid LF body Green fruit Citrus Stone fruit Melon Banana Pineapple 3ary hazelnuts, mushrooms
A
Chardonnay
8
Q
CM H acid LM body Unoaked Floral Herbaceous Stone Grass Bell pepper Asparagus Blossom Lemon Apple Gooseberry Peach passion fruit
A
Sauvignon blanc
9
Q
CM Dry H acid L body Lemon apple
A
Pinot Grigio
10
Q
CM DM M acid F body Banana peach mango 3ary honey, ginger
A
Pinot gris
11
Q
CM L-M acid DS F body Unoaked Aromatic Floral rose Stone fruit Lychee 3ary honey dried fruit
A
Gewurztraminer
12
Q
Mod LM acid H alcohol Dry M-F body Oaked or unoaked Aromatic blossom Stone fruit
A
Viogner
13
Q
Mod H acid Dry M body Oaked or not Lemon grapefruit Peach apricot
A
Albariño
14
Q
MW M acid M tannin LF body Oaked or not Bell pepper Strawberry Red cherry Black plum Blackberry 3ary dried fruit tobacco
A
Merlot
15
Q
MW Thick skin H acid H tannin MF body Bell pepper Mint Black currant Black cherry 3ary dried fruit earth forest floor
A
Cabernet Sauvignon
16
Q
MW Thick skin MH acid MH tannin MF body Black pepper Blackberry Black cherry Licorice 3ary dried fruit leather meat earth
A
Syrah / shiraz
17
Q
Mod H acid LM tannin L body Red fruit (raspberry, cherry, plum) Banana, candy from carbonic maceration
A
Gamay
18
Q
Warm Thin skin LM tannin L acid H sugar Red fruit strawberry plum cherry Spice white pepper licorice 3ary earth meat dried fruit caramel
A
Grenache / garnacha
19
Q
MW M acid M tannin LF body Red fruit strawberry cherry Black fruit blackberry plum 3ary dried fruit leather mushrooms
A
Tempranillo
20
Q
Warm MH acid H tannin F body Often blended Oaked coffee chocolate Green bell pepper tomato leaf Eucalyptus Blackberry 3ary leather earth
A
Carmenère
21
Q
Warm H tannin F body Blackberry black plum Oak clove vanilla 3ary dried fruit meat
A
Malbec
22
Q
Warm H acid M tannin Red fruit strawberry raspberry cherry MF body Oak coffee chocolate smoke
A
Pinotage
23
Q
H acid Dry L body Unoaked Blossom Apple pear lemon
A
Córtese
24
Q
H acid D or S M body Unoaked Apple pear lemon peach 3ary honey almond
A
Garganega
25
```
H acid
Dry
M body
Unoaked
Apple pear
Lemon
Fennel
3ary honey nuts
```
Verdicchio
26
```
M acid
Dry
MF body
Oaked or not
May be aged on lees
Peach melon mango
3ary honey nuts
```
Fiano
27
```
H acid
H tannin
F body
Red fruit cherry plum
Floral rose violet
Dried herbs
3ary mushroom leather tobacco
```
Nebbiolo
28
```
H acid
LM tannin
LM body
Oaked or not
Red fruit cherry plum
Black pepper
Usually not for aging
```
Barbera
29
H acid
LM body
LM tannin
Red fruit cherry plum
Corvina
30
```
Dry OD
F body
H alcohol
H tannin
Pronounced red and dried fruit
```
Amarone della Valpolicella
31
```
H acid
H tannin
MF body
Often oaked
Can age
Red fruit cherry plum
Dried herbs
```
Sangiovese
32
```
M acid
H tannin
Oaked or not
Usually but aged
Black fruit plum cherry
```
Montepulciano
33
Dry
H acid
Apple autolytic flavors
Aged at least 12 months on lees
Champagne
