Varieties Flashcards
Describe Aligote in Burgundy
- white grape
- produce neutral wine with high acidity
- high quality if reach full ripeness
Describe Gamay in Beaujolas
- black grape
- fragrant wine
- aroma of raspberry, cherry fruits
- rarely more than medium level of tannin and body
- lightest style served lightly chilled(10-13℃)
- early budding and ripening suits the climate in Beaujolais
Identify 4 noble varieties in Alsace
- Riesling
- Gewurztraminer
- Pinot Gris
- Muscat
Describe best example of Riesling of Alsace
- medium to full bodied
- dry with medium alchol
- high acidity
- citrus and stone fruit aromas often with pronounced steely/stony character
- many wine are now made with some residual sugar
- do not typically show flower character than Germany
Describe Gewurztraminer of Alsace
- pungent aromatic spice nose
- lychees, roses, sweet baking spices
- light pink skin give golden colour to some wine
- full-bodied with rich texture, high in alchol(often 14% abv)
- low to medium acidity
Describe best example of Pinot Gris of Alsace
- rich, full-bodied, high in alchol
- more acidity than Gewurztraminer
- less aromatic than Geurztraminer
- rich textured on palate
- pronounced flavour intensity with fresh and dried fruits and honeyed character
Compare between Muscat in Alsace
Muscat Balnc a Petits Grains
vs
Muscat Ottonel
Muscat Ottonel
- more widery planted as relied on to crop more regularly
- less aromatic
Muscat Balnc a Petits Grains
- intensely aromatic with flavours of orange blossom, rose and grape
- light to medium body
- low to medium acidity
- prone to poor fruit set and rot
Describe the characteristic of Chenin Blancs
- natural characteristic
- ripeness
- care at vineyard
- possible style
-high acid and non aromatic white grape
-grape to reach different level of ripeness even within one bunch
-result in green, harbaceous aromas if care in not taken
during harvest to exclude unripen grapes
-several passes at harvest is necessary to ensure grapes are picked ar the desired level of ripeness
-dry or sweet, still or sparkling
-variety of style directly related to the degree of sugar ripeness
Compare the characteristic of Chenin Blancs
young wine vs aged wine
young
-vary from fresh apple to tropical fruits depends on sugar ripeness
aged
-become richer, rounder and develp aromas of honey, toast, hay, balance well with the high acidity
Describe Melon Blanc(Muscadet)
in Loire valley
- ripen early
- frost-resistant
- vast majority grown in Nantais region
- known for Muscadet
Describe Cabernet Franc
-flowers and ripen early - - - - -
Describe Syrah
in Northern Rhone
- black grape
- only black variety permitted in Northern Rhone
- northern limit syrah ripen successfully
- deeply-coloured
- medium to high levels of tannin
- black fruit flavour
- black pepper or floral aromas
- use of oak depends on producer
Describe Viognier
in Northern Rhone
- white grape
- full-bodied
- perfumed aroma of blossom and apricots
- flavours of stone fruits
- low acidity and high alchol
- do not develop signature aroma until the timing of very high level of sugar ripeness
Describe Marsanne and Roussanne
in Northern Rhone
- usually blended together
- age well and develop complex hazelnut aromas
Marsanne
-richness and weight
Roussanne
- offer acidity and perfumed fruits
- aromatic intensity is less than Viognier
Describe Grenache
in Southern Rhone
- verietal wine
- blended wine for red
- blended wine for rose
- ripen fully in warm or hot summer
- concentrated spicy red fruit flavours
- baked and jammy in hot years
- supported by Syrah and Mourvedre as blend
- colour & tannin by Syrah(struggle in hottest site)
- colour & tannin by Mourvedre(northern limit to ripe)
- dense black fruit flavours, complex flavour(gamay, meaty) by Mourvedre when fully ripen
- supported by Cinsault
- add red fruit flavour
- fresh, fruity rose
- full-bodied compared with Province
- intensely flavoured
- can develop complexity in bottle
- Tavel and Lirac on west bank
Describe Carignan
-widely grown in southern france
-naturally high in tannin, acidity and colour
-lack of fruit or finesse
-old vine on poor soil can produce quality wine
-semi-carbonic maceration is used to soften the tannin
(in southern france)
Describe Picpoul
in Southern France
- refreshing high acidity
- green fruit and citrus flavours
Describe Mourvedre
- varietal character
- red in Bandol
varietal character
- needs hot climate to ripen
- deep colour, tannin
- dense black fruit flavours, complex flavour(gamay, meaty) when fully ripen
red in Bandol
- premium red at Bandol in Provence
- ripen reliably south-facing terraces slopes
- dark, full-bodied with powerful tannins
- bramble, meat, liquorice-spice flavour after bottle age
identify the 土着品種
for each region in Southern France
\_\_\_\_\_\_ in Pinet (Picpoul de pinet, coastal with cool sea breeze) \_\_\_\_\_\_ in Limoux (Limoux inland with high altitude) \_\_\_\_\_\_ in Roussillon (Cotes du roussillon, coastal) \_\_\_\_\_\_ in Languedoc (Languedoc)
Picpoul in Pinet
Mauzac in Limoux
(limoux is also famous for its premium oaked chardonnays
with cooling effect of its altitude)
Maccabeu in Roussillon
Clairette in Languedoc
Describe Cortese
- varietal character
- identify and describe style of PDO using this variety
-high acidity with floral character
-Gavi DOCG
-in hills with high altitude and benefit from sea breezes
long slow ripening to emphasise natural character
-pale and light- bodied with high acidity
-aromas and flavours are of citrus, green apple, pear
-protective wine making is norm
Describe Dolcetto
- varietal character
- identify and describe style of PDO using this variety
- earlier ripening than Nebbiolo and Barbera
- can be planted on cooler site
- Dolcetto d’Alba DOC
- deep, often purple, medium to high tannin
- medium acidity
- black plums, red cherries and dried herbs
- drunk young but best ages for several years
Describe Barbera
- varietal character
- identify and describe style of PDO using this variety
-late ripening
-Barbera d’Asti DOCG
-medium to deep colour, low to medium tannin
-high acidity
-red cherries, plums, black pepper sometimes
-two styles
youthful and fruity with mo oak
barrel-aged to give spicy flavours
-drunk young but best ages for several years
Describe Nebbiolo
-varietal character
- late ripening
- high level of acidity and tannin
- little colour
- red cherries,plums and dried herb
Describe Sangiovese
- high level of acidity and tannin
- late ripening
- red cherries, plums and dried herbs
- aged in oak to soften the tannin and add spicy flavours
- develop meaty and gamay aromas with bottle age
Describe tempranillo
- varietal caracter including best area to glow
- describe wine making and style of early drinking
- describe wine making and style of age worthy style
◎varietal -thick-skinned black grape -medium level acidity -best area is summer temperatures are moderated by the sea or altitude
◎early drinking style
-undergo semi-carbonic maceration to produce a fresh strawberry scented Joven
◎age worthy style
- blend with traditional varieties of Garnacha, Graciano and Carinena(Mazuelo) for more concentrated oked wine
- blend with international varieties such as Cabernet Sauvignon for more concentrated oaked wine
Describe Monastrell
Other name toleance condition to ripening grown region in Spain varietal style of wine
- same to Mourvedre
- draught tolerant
- needs hot, sunny conditions to ripen
- grown in south-eastern DOs, Yecla and Jumilla
- deeply coloured, full-bodied
- high level of tanninn and alchol
- low to medium acidity
- ripe blackberry fruits
Describe Corvina
skin, colour, tannin, acidity
about blend
PDO to be used
- think skin, moderate colour
- low to medium tannin
- high acidity
- to increase tannin and colour, local variety can be added
- Valpolicella/Valpolicella Classico/Amarone della Valpolicella/Recioto della Valpolicella/Valpolicella Ripasso
