Two styles: 1. International: harvested late, maximum ripeness, color → blackberry, plum, soft, velvet-textured tannins, often oak aged to add toasty flavors 2. Bordeaux: harvest earlier, medium body and alcohol, higher acidity, red fruit character, some vegetal, leafy aromas

Varieties & Styles Flashcards by Andreas Koeberl

Pinot Noir: Grape profile

Early budding, early ripening; range of styles

Thin skins

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Sauvignon Blanc

Characteristics in Loire, New Zealand, Bordeaux

Highly aromatic, high acidity

Sancerre & Pouilly Fume: elegance, restraint, green apple, asparagus, wet pebbles

Marlborough: gooseberry, elderflower, grapefruit, passion fruit

Pessac-Leognan: oaked, more similar to non-aromatic varieties, adds body, richness

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Riesling

Effect of climate & maturation on flavor

Variety of styles

Colder climates: green fruit, floral

Warmer climates: richer, more citrus, stone fruit, less delicate

Maturation: honey, toast, petrol

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Chardonnay

Effect of climate on flavor, Chablis vs Cote d’Or

Can be ripened in variety of climates, but can lose acidity in warmer climates

Cool climates: green fruit, citrus

Moderate climates: fleshy fruits, white peach, melon

Warm climates: ripe tropical fruits (banana, pineapple)

Chablis: high acidity, green apples, citrus, wet stones, slate

Cote d’Or: subtle stone fruit, creamy oak

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Pinot Gris / Grigio

Alsace vs Italy

Different styles, early ripening, can accumulate a lot of sugar, but will lose acidity

Alsace: dry/off-dry, oily texture, ripe tropical fruit, ginger, honey

Italy: deeper flavor in Alto Adige / Trentino / Friuli-Venezia compared to high volume wines made in Veneto

Alto Adige: light to medium body, high acidity, citrus, green fruit

Friuli-Venezia: richer, medium to full bodied, peach, tropical fruit

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Cabernet Sauvignon (WIP)

Left Bordeaux: grippy tannins, cedar, blackcurrant leaf

Warm regions: full-bodied, ripe blackcurrant, black cherries, smooth tannins

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Styles of Merlot

Two styles:

International: harvested late, maximum ripeness, color → blackberry, plum, soft, velvet-textured tannins, often oak aged to add toasty flavors
Bordeaux: harvest earlier, medium body and alcohol, higher acidity, red fruit character, some vegetal, leafy aromas

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Syrah/Shiraz

Effect of climate on flavor

Thick, dark skins, range of styles depending on climate

Cooler: Medium-bodied, peppery, black fruit aromas

Warmer: full-bodied, very ripe black fruit, licorice

Can be blended (e.g. GSM, Carignan, Cinsault)

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Grenache: Grape profile

Late ripening, needs warm or hot climates

High alcohol, low acidity, full bodied, red fruit flavors, soft tannins

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Grenache: Winemaking

Usually destemmed & crushed

Pre-fermentation maceration is common to extract flavors/color

Post-fermentation maceration possible to enhance tannic structure

Maturation usually in large vessels, new oak can overwhelm fruit

Blending very common (provides body, alcohol, perfume)

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Cabernet Sauvignon & Merlot: Winemaking

Destemmed and crushed (stems tend to be herbaceous)

May do pre-fermentation maceration to extract color

Fermentation at 26ºC - 30ºC, warm enough for extraction, cool enough to promote fresh fruit

Well suited for oak aging

Blending common

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Pinot Noir: Winemaking

Number of different ways: destem/crush or use whole bunches

Pre-fermentation maceration common to extract color and flavor

Fermentation temperature on higher side (30ºC) to help with color, flavor, tannin extraction

Often matured in oak

Rarely blended

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Bordeaux & Bordeaux Superieur: Style

Early drinking, medium body, ripe red and black fruit, sometimes cedar from oak

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Sauternes: Style & Characteristics

Sweet, high alcohol, balanced by high acidity.

Apricot, citrus peel, noble rot. Toast, vanilla from oak

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Beaujolais Gamay

Fragrant, raspberries, cherries, medium tannin and body

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Alsace (4 noble varieties)

Riesling: medium-full bodied, medium alcohol, high acidity, citrus and stone fruit, less floral than German Riesling

Gewurztraminer: full bodied, high alcohol, low-medium acidity, pungent, sweet baking spices, lychees, roses

Pinot Gris: rich, full-bodied, high alcohol, pronounced flavor intensity, fresh and dried fruits, honey

Muscat: very aromatic, orange blossom, rose, grape

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Sancerre & Pouilly-Fume

High acidity, green apple, wet stones

Pouilly-Fume often with smoky character

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Loire Chenin Blanc

General profile and styles across sweetness level, age, and region (Vouvray, Anjou, Savennieres)

High acid, non-aromatic. Varieties of styles (dry/sweet/sparkling)

General: Fresh apple to tropical fruit, depending on ripeness

Sweet Styles: noble rot, apricot, citrus peel

Age: richer, rounder, honey, toast, hay

Vouvray: floral, fresh fruit

Anjou & Saumur: warmer, medium-full bodied, less floral

Savennieres: full bodied, oaked

Northern Rhone Syrah

Deeply colored, medium to high tannin, black fruit, black pepper, floral aromas

Oak depends on winemaker

Northern Rhone Viognier

Full bodied, perfumed, blossom, apricot, stone fruit, low acidity, high alcohol

New oak very common

Chateauneuf-du-Pape

Full bodied, richly textured, concentrated spiced red fruit, high alcohol

Grüner Veltliner

Full bodied, concentrated, high acidity, citrus, stone fruit, white pepper, honey and toast with age

Garganega

Main grape in Soave

Medium to high acidity, medium body, pears, red apple, stone fruit, white pepper

Usually unoaked

Valpolicella (Corvina)

Traditional and passito method

Thin skin, moderate color, low to medium tannins

Valpolicella: fruity, light tannins, red cherry, early drinking

Passito (Amarone, Recioto): to increase structure and concentration → high alcohol, red fruit, full bodied

Barbera

Deep color, low to medium tannins, high acidity, red cherries, plums, black pepper

Dolcetto

Deep color, medium to high tannins, medium acidity, black plums, red cherries, dried herbs

Gavi (Cortese)

High acidity, floral, light bodied, citrus, green apples, pears

Sangiovese

Late ripening High acidity, red cherries, plums, dried herbs, often oak to add spicy flavors

Montepulciano

High color and tannins, medium acidity, black plums, cherries

Aglianico

Deep color, high acidity and tannin, black fruit. Matured in oak, develops earthy, forest floor notes.

Negroamaro

Medium tannins and acidity, full bodied, high alcohol, baked red and black fruit

Primitivo

Full bodied, medium tannins and acidity, high alcohol, very ripe berry fruit

Nero D'Avola

Medium to full bodied, medium acidity and tannins, plums, black cherries

Tempranillo: Grape & Winemaking

Thick skinned, medium acidity Semi-carbonic for early drinking (Joven) wines Key role in more concentrated, ageworthy wines Provides red fruit, medium tannins to Rioja

Graciano

High quality, difficult to grow Used to add concentrated black fruit, acidity, tannins to blends

Verdejo

Similar to Sauvignon Blanc (often blended with it) Main component of Rueda white wines Simple / fruity to richer / barrel-fermented styles

Albarino

Rias Baixas Mostly unoaked High acidity, ripe stone fruit, sometimes with touch of oak / lees

Carmenere

Late ripening full bodied, high tannins, black fruit, herbal aromas

Torrontes

Intensely fruity, floral perfume, medium body and acidity, stone fruit, melon

Malbec

Deeply colored, full bodied, black fruit, high and smooth tannins. Higher elevation → more elegant, fresher, more floral

Melon Blanc / Melon de Bourgogne

**Muscadet:** High acidity, light body, subtle green fruit flavors **Sur Lie:** richer texture, lees character

Inexpensive White Winemaking

1. Destem & crush 2. Press 3. Acidification common (especially in warm/hot regions) 4. Clarification (centrifuge, filter to speed up process) 5. Fermentation in stainless steel, cooler temperature to preserve primary fruit (using commercial yeast) 6. MLF depending on style / variety 7. Aging with oak chips / staves if flavor desired 8. Stabilized, fined, and filtered Generally: SO2 monitored throughout

Inexpensive Red Winemaking

1. Destem & crushed 2. Acidification may be necessary in warm/hot climates 3. Pre-fermentation maceration if time allows 4. Fermentation in stainless at lower temperature range to retain fresh fruit flavors 5. Cap management depends on style of wine, but generally not heavily worked 6. Post-fermentation maceration avoided (tannins not desired, no time) 7. Many options for maturation: old oak, oak staves/chips 8. Fined and filtered before bottling Note: may also use carbonic or semi-carbonic winemaking

Premium Non-Aromatic Whites: Winemaking

1. Crushed and pressed (may use whole bunches) – controlled exposure to oxygen may improve ability to age 2. Gentle clarification (settling) 3. Fermentation in range of vessels (stainless, concrete, new oak, old oak) 4. MLF often encouraged for rounder, creamier mouthfeel 5. Many options post fermentation: barrels (old/new), less (yes/no, stirring?)