Varietals

Question 1

Sauvignon Blanc

Answer 1

High acid

Light to medium bodied

Medium to High alcohol

Typically dry aromatic wines but can make sweet wines. ( Botrytis affected )

Tasting notes : lemon/lime, goose berry, grape fruit/passion fruit, grassiness, herbaceous, asparagus, cat pee

Early to mid ripening

Very Vigorous

Small, compact bunches of small berries

Origin: Loire

Parent of Cabernet Sauvignon ( Sauvignon Blanc + Cabernet Franc)

Related to Savagnin (from jura), Chenin Blanc( Loire) and Trousseau (Jura)

Blended typically with Semillon ( added for body )

Early picking increase methoxypyrazines ( makes it much more green and herbaceous notes : ie new zeland)

Question 2

Semillon

Answer 2

Mid ripening

Moderate vigour to quiet

Moderate dry to sweet wines

Moderate acidity to high

low alcohol to moderate

Berries yellow gold when ripe

Tasting: lemon/lime, pear, honey, almonds, dried fruits, apricots. Green pepper.

First documented in 1736 in Sauternes and Saint-Emillon

Closely related to Sauvignon Blanc

Red Semillon(mutation) in South Africa

Susceptible to Botrytis, black rot, mites, leaf hoppers

Picked early to late dependent on style
(Early for a closer to sauv blanc style and late for sweeter style (Botrytis affected - can still be added % to dry wines)

Synonymous: greengrape(South Africa), hunter river riesling(Australia), Saint-Émilion(Gironde), Sémillon Blanc(Libourne), Semillon Muscat(Sauternes)

Question 3

Riesling

Question 4

Ablariño(Spain)/Alvarinho(Portugal)

Answer 4

-light to medium body
-very dry
-moderate to high alcohol
-high acid
-thick skinned
-moderate vigour and fertility(prefers dry soil)
-mid budding and ripening
Notes:peach, apricots, lemon, honeysuckle, red apple, grapefruit, honeydew, chamomile, brine/saltiness

Often as a varietal, few blends (o rosoal)
Susceptible to powdery mildew and downy
Pergola vine training(typical to northern Spain)
Cool to moderate climates
Likely from Galicia or North Portugal
Thought to be brought by the Galicia or Suebi(Germanic people)
Parent of Caiño Blanco
Not identical to Albarín Blanco nor Savagnin

Question 5

Barbera

Answer 5

-low to medium tannin
-high acid
-med to high alcohol
-light to full body
-late ripening
Notes:blackberry,sour cherry, strawberry, vanilla, violet,spice, oak,
Soils: clay and limestone, or sands to curb growth

Believed to be from Monferrato in central Piemonte
Recent expansion, only after phylloxera
Very little relation to Piemonte’s varieties, not related to Barbera Bianca nor Barbera del Sannio
1985 methanol scandal hindered popularity
Second best sites in the vineyard, second to Nebbiolo( exceptions like Asti)
late ripening, often two weeks after Dolcetto but before Nebbiolo
Needs to be well pruned