Varietal & Origins

Question 1

Sauvignon Blanc

Varietal

Answer 1

Pungent aromas (grassy/herbs, lemon/lime, chalk)
no oak, no mlf, no lees
pale LG, M+/Hi acid, lite bodied
=> SB
ABV ranges (12-14.5)
Laterals: Verdejo - Rueda (broader palate)

Question 2

Sauvignon Blanc

Origins

Answer 2

NZ - Marlborough
CL - Casablanca
Oz - Adelaide Hills
USA - California -> Fume Blanc (oaked/mlf)

Question 3

Gewurztraminer

Varietal

Answer 3

Intensely Aromatic (floral, sweet citrus, white pepper),
no oak, no mlf, no lees
gold, mod -/low acid, rich waxy body, Mod+ ABV
lycee + rose => Gw
Laterals: Viognier (jasmine/peach), Torrontes (lite body, M+ acid)

Question 4

Gewurztraminer

Origins

Answer 4

FR - Alsace
DE - Pfalz, Baden
AT -  Wachau, Kremstal, Kamptal
IT - Alto Adige
-
NZ - Marlborough
USA - California

Question 5

Manzanilla

Answer 5

Fortified, Pale LG, Saline & Citrus = Sherry: Fino / Manzanilla; Delicate & Concentrated More aldehyde nature = Manzanilla

Question 6

Valpolicella

Answer 6

Laterals: Pinot, Gamay, Pineau d’aunis

pale ruby, restrained fruit character, rustic, savory, herbal -> old world: pinot, gamay/frappato, vapolicella blend, pineau d’aunis (poulsard -> too light) (can sometimes also be candied like beaujolais but will also have dried herb element)
non classic flavor profile -> melange of grapes
absence of dominant oak flavors –suggest–> use of neutral vessel like old or large wood vats
M to M+ acid, mod- to light bodied -> valpolicella blend (corvina, molinara, rondinella); acid levels not sharp enough for Burgundy or Beaujolais
standard abv range (12-13.5) -> consistent