Varieties & Styles Flashcards
Pinot Noir: Grape profile
Early budding, early ripening; range of styles
Thin skins
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
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
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
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
Cabernet Sauvignon (WIP)
Left Bordeaux: grippy tannins, cedar, blackcurrant leaf
Warm regions: full-bodied, ripe blackcurrant, black cherries, smooth tannins
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
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)
Grenache: Grape profile
Late ripening, needs warm or hot climates
High alcohol, low acidity, full bodied, red fruit flavors, soft tannins
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)
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
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
Bordeaux & Bordeaux Superieur: Style
Early drinking, medium body, ripe red and black fruit, sometimes cedar from oak
Sauternes: Style & Characteristics
Sweet, high alcohol, balanced by high acidity.
Apricot, citrus peel, noble rot. Toast, vanilla from oak
Beaujolais Gamay
Fragrant, raspberries, cherries, medium tannin and body
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
Sancerre & Pouilly-Fume
High acidity, green apple, wet stones
Pouilly-Fume often with smoky character
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
- Destem & crush
- Press
- Acidification common (especially in warm/hot regions)
- Clarification (centrifuge, filter to speed up process)
- Fermentation in stainless steel, cooler temperature to preserve primary fruit (using commercial yeast)
- MLF depending on style / variety
- Aging with oak chips / staves if flavor desired
- Stabilized, fined, and filtered
Generally: SO2 monitored throughout
Inexpensive Red Winemaking
- Destem & crushed
- Acidification may be necessary in warm/hot climates
- Pre-fermentation maceration if time allows
- Fermentation in stainless at lower temperature range to retain fresh fruit flavors
- Cap management depends on style of wine, but generally not heavily worked
- Post-fermentation maceration avoided (tannins not desired, no time)
- Many options for maturation: old oak, oak staves/chips
- Fined and filtered before bottling
Note: may also use carbonic or semi-carbonic winemaking
Premium Non-Aromatic Whites: Winemaking
- Crushed and pressed (may use whole bunches) – controlled exposure to oxygen may improve ability to age
- Gentle clarification (settling)
- Fermentation in range of vessels (stainless, concrete, new oak, old oak)
- MLF often encouraged for rounder, creamier mouthfeel
- Many options post fermentation: barrels (old/new), less (yes/no, stirring?)
