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Major Grape Varieties Guild Somm > White Grapes > Flashcards

White Grapes Flashcards

1
Q

Albarino

A

Color: White

Grape Parentage: unconfirmed (genetic testing suggests a close relationship with Loureiro and a parental relationship with Caíño Blanco)

Place of Origin: Galicia/Minho (a competing theory suggests that Albariño is a Riesling clone, brought to the region by monks traveling from Germany along the Camino de Santiago, or Pilgrims’ Road, but modern DNA study does not support this)

Origin of Grape Name: “White wine from the Rhein” (“alba” + “riño”)

Major Countries of Production:
Spain: 5,320 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
Galicia

Portugal: 2,340 ha (2010, Wine Grapes)
Vinho Verde (Monção e Melgaço subzone)

Note: DNA evidence has conclusively proven that “Albariño” in Australia is actually Savagnin

Synonyms:
Spain: Galego, Azal Blanco, Albelleiro, Alvarin Blanco
Portugal: Alvarinho, Galeguinho

Viticultural Characteristics: Susceptible to Downy and Powdery Mildew, Moderate Vigor, Early- to Mid-Ripening,
Preferred Soil Type: sand and alluvial topsoils with rocky subsoil (such as granite)

Common Blending Partners: Treixadura, Loureiro, Caíño Blanco

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2
Q

Albarino- Typical Descriptors and Structure for Rias Bias Albarino

A

Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe Citrus (Orange, Meyer Lemon, Ruby Red Grapefruit), Stone Fruit (White Peach, Peach Pit, Apricot, Nectarine), Green Apple, Melon

Floral: White and Yellow Flowers, Citrus and Apple Blossoms

Other: Bubblegum, Agave, Slight Beer Yeast, Leesy, Saline, Possible ML fermentation

Earth: Moderate Plus Minerality

Oak: None

Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol

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3
Q

Assyrtiko

A

Color: White

Grape Parentage: unconfirmed, although recent genetic study suggests a parent-offspring relationship with Gaidouria and Platani

Place of Origin: Santorini

Origin of Grape Name: “Assyrtiko” may derive from “Assyrian”

Major Countries of Production:
Greece: 1,821 ha (2012, Greek Ministry of Agriculture)

Synonyms: None

Viticultural Characteristics: Loose Clusters, Small-Berried, Thick-Skinned, Prone to Oxidation, Resistant to Drought, Resistant to Mildew

Preferred Soil Type: volcanic soil

Common Blending Partners: Athiri, Aidani, Malagousia, Sauvignon Blanc

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4
Q

Assyrtiko- Typical Descriptors and Structure for Santorini Assyrtiko

A

Visual: Straw with Hints of Green, Moderate Concentration

Aromas/Flavors:
Fruit: Citrus (Lemon, Lime), Yellow Apple, Stone Fruit in warmer vintages

Floral: Citrus Blossoms, Gardenia, Dried Flowers
Oxidative: Slight Hazelnut

Other: Lees, Petrol (particularly after 3-4 years of bottle age)

Earth: Sulfur, Ash, Flint, Gunsmoke, Lava Rock

Oak: None (although most producers do have a barrique-aged bottling in their range)

Structure: Dry, Moderate Plus Body, Low Tannin (Assyrtiko is an extremely phenolic grape), High Acidity (3.0 pH is average), Elevated to High Alcohol

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5
Q

Chardonnay

A

Color: White

Grape Parentage: Gouais Blanc x Pinot

Place of Origin: Burgundy

Viticultural Characteristics: Thin-Skinned, Early-Budding, Susceptible to Grey Rot/Botrytis, Susceptible to Millerandage

Major Clones and Characteristics:
Old Wente: Cuttings from the Wente vineyard in Livermore represented the original source for most California Chardonnay planted in the 1950s and 1960s. The classic form of the clone is “Shot Wente,” which is characterized by smaller clusters, smaller berries, and a high percentage of shot berries. Many new clones have been isolated from Old Wente material, such as the “McRae,” “Martini” and “Hyde” selections.

Mt. Eden Clones: California field selections derived not from Wente, but from Chardonnay vines in the Martin Ray Vineyard in Santa Cruz, originally imported from Burgundy by Paul Masson in the 19th century. This clone is low-yielding and prone to virus.

Davis Clone 108: Although these originated as Wente selections, the Davis clones developed in the 1970s were high-yielding and criticized for lower quality. Clone 108 is a late-ripening selection, a suitable attribute for a Chardonnay clone planted in warmer areas.
Prosser Clone: Isolated at the Washington State University Prosser Experiment Station in the late 1960s, this clone has small, loose clusters with a high proportion of shot berries. Its yields are very low.

Dijon Clones: Raymond Bernard isolated these clones officially-certified clones at Dijon in Burgundy in the 1970s. The Oregon State University and Willamette winemakers first imported these clones into the US in the mid-1980s. 75, 76, 78, 95, and 96 are the principle Chardonnay Dijon Clones.

Mendoza Clone: A clone of uncertain origin (despite its name) once common in California. Today it is more likely found in Western Australia, where it is known as the Gingin clone, or New Zealand.
Note: Two distinct variants of Chardonnay exist, Chardonnay Musqué and Chardonnay Rosé. The former is characterized by a higher presence of terpenes and a Muscat-like floral aromatic intensity, and the latter is pink.
For more on Chardonnay clones, check out the detailed examination by Christy Canterbury, MW.

Preferred Soil Type: chalk and limestone

Common Blending Partners: Pinot Noir, Meunier, Pinot Blanc, Savagnin, Sémillon

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6
Q

Chardonnay- Typical Descriptors and Structure for Chablis

A

Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration

Aromas/Flavors: Moderate Intensity

Fruit: Tart to Just Ripe Tree Fruit (Green Apple, Yellow Apple, Green Pear), Citrus (Lemon)
Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage

Oxidative Notes (if neutral barrels are employed): Hazelnut, Almond, Cheese Rind

Floral: Faint White Flowers, Apple Blossoms, Hawthorne, Acacia

Earth: High Minerality, Stony, Chalk, Saline/Seaspray, Oyster Shell, Button Mushroom

Oak: None or Neutral Barrel

Structure: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Acidity, Moderate Alcohol

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7
Q

Chardonnay- Typical Descriptors and Structure for Côte de Beaune Chardonnay

A

Visual: Straw to Yellow/Pale Gold, Moderate to Moderate Plus Concentration

Aromas/Flavors: Moderate to Moderate Plus Intensity

Fruit: Tree Fruits (Green/Yellow Apple, Pear, Quince), Citrus (Lemon), Melon, Stone Fruit (White Peach, Yellow Cherry)

Sulphuric Note (especially in youth): Flint, Burnt Match, Slight Cabbage

Oxidative Notes: Almond, Hazelnut, Cheese Rind

Malolactic Notes: Slight Butter, Crème Fraiche/Sour Cream

Floral: White Flowers, Acacia, Hawthorne, Honeysuckle, Apple Blossoms

Other: Slight Spice, Slight Savory Herbs

Earth: Moderate to High Minerality, Limestone, Button Mushroom

Oak: Low to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Cinnamon, Toast, Smoke

Bottle Age Aromas: Truffle, Honey, Nut

Structure: Dry, Moderate to Full Body, Elevated Acidity, Moderate to Elevated Alcohol

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8
Q

Chardonnay- Typical Descriptors and Structure for Oak-Driven California Chardonnay

A

Visual: Yellow/Pale Gold, Moderate Plus Concentration
Aromas/Flavors: Moderate to Moderate Plus Intensity

Fruit: Ripe Tree Fruits (Yellow Apple, Baked Pear), Ripe Citrus (Meyer Lemon), Ripe Apricot, Tropical Fruits (Ripe Pineapple, Mango), Melon

Floral: White Flowers, Apple Blossoms, Honeysuckle

Oxidative Notes: Hazelnut, Almond

Malolactic Notes: Butter, Yogurt, Crème Fraiche/Sour Cream

Other: Sweet/Canned Corn

Earth: Low Minerality, Slight Limestone

Oak: Moderate to High Use of New French Oak, Toffee, Salted Caramel, Butterscotch, Sweet Baking Spices, Vanilla, Pie Crust, Toast

Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Moderate Acidity, Elevated Alcohol

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9
Q

Chenin Blanc

A

Color: White

Grape Parentage: Savagnin x ?

Sauvignon Blanc x Traminer Rot (Savagnin) has been suggested, but is disputed. Sauvignon Blanc (along with Menu Pineau) is likely a sibling of Chenin Blanc, rather than a parent.

Historical records at the Abbaye de Glanfeuil indicate Chenin’s cultivation in 845, although this does not constitute proof. The earliest appearance of “Chenin Blanc” in print was in 1534.

Origin of Grape Name: Chenin Blanc is named for Mont-Chenin in Touraine

Viticultural Characteristics: Thin-Skinned, Early-Budding, Late-Ripening (in cool climates), Susceptible to Botrytis/Grey Rot, Susceptible to Oidium, Resistance to Downy Mildew

Preferred Soil Type: calcareous soils

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10
Q

Chenin Blanc- Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

A

Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration

Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas

Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Orange, Lemon), Demi-Sec examples may also reveal Melon and Tropical Fruit Notes
Sulphuric Note (in youth)

Oxidative Notes: Slight Bruised Apple, Bitter Nut, Almond, Cheese Rind/Soft Cheese

Floral: Orange Blossoms, Jasmine, Honeysuckle, Fragrant White Flowers

Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark
Botrytis (possible): Honey (particularly with Bottle Age), Ginger, Marmalade

Other: Wet Wool, Lanolin

Earth: Moderate Plus to High Minerality, Damp Straw, Limestone/Tuffeau, Wet Stones, White Mushroom
Oak: None or Neutral Cask

Structure: Dry to Off-Dry (dry examples typically have slight RS), Moderate Body, High Acidity, Diminished to Moderate Alcohol

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11
Q

Chenin Blanc- Typical Descriptors and Structure for Savennières

A

Visual: Pale Yellow/Gold, Moderate Plus Concentration

Aromas/Flavors:
Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Bergamot, Lemon), Dried Apricot

Oxidative Notes: Bruised/Rotten Apple, Cider, Bitter Nut, Almond/Marzipan, Pistachio, Cheese Rind/Soft Cheese (overall the character of classic Savennières tends to be more oxidative than Vouvray)

Floral: Honeysuckle, Jasmine, White Flowers

Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark
Botrytis (possible): Honey (particularly with bottle age), Saffron, Ginger, Marmalade

Other: Wet Wool, Lanolin

Earth: Moderate Plus to High Minerality, Damp Straw, Schist, Wet Stones, White Mushroom

Oak: None or Neutral Cask

Structure: Dry, Moderate Plus to Full Body, High Levels of Extract, High Acidity, Moderate to Elevated Alcohol

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12
Q

Gruner Veltliner

A

Color: White

Grape Parentage: Traminer x St. Georgener-Rebe

Origin of Grape Name: “Veltlin” is the German name for Valtellina in Northern Italy

Viticultural Characteristics: Mid- to Late-Budding, Mid- to Late-Ripening, Susceptible to Downy Mildew

Preferred Soil Type: gneiss, loess, other weathered primary rock

Common Blending Partners: Grüner Veltliner is typically vinified as a single variety

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13
Q

Gruner Veltliner- Typical Descriptors and Structure for Wachau Federspiel and Kremstal/Kamptal Classic Grüner Veltliner

A

Visual: Pale Straw with Hints of Green, Moderate Minus Concentration, Slight Residual Gas (in youth)

Aromas/Flavors: Moderate to Moderate Plus Intensity
Fruit: Citrus (Grapefruit, Lime, Lemon), Under-ripe to Ripe Stone Fruit (White Peach, Nectarine, Yellow Cherry, Green Plum), Green Apple

Floral: White Flowers

Spice: White Pepper, Wasabi, Peppery Greens (Arugula, Watercress), Radish, Lentils

Green/Herbal: Sugar Snap Pea/Crisp Green Vegetable, Celery, Tarragon, Chive/Chive Blossom

Botrytis: None

Earth: High Minerality, Stony, Granitic
Other: Leesy, Smoke

Oak: None

Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol

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14
Q

Gruner Veltliner- Typical Descriptors and Structure for Wachau Smaragd and Kremstal/Kamptal Reserve Grüner Veltliner

A

Visual: Straw with Hints of Green, Moderate to Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity of Aromas
Fruit: Citrus (Grapefruit, Lemon, Lime, Orange), Ripe Stone Fruit (Peach, Apricot, Yellow Cherry, White Plum), Red/Yellow Apple, Slight Dried and/or Tropical Fruit Character

Floral: White Flowers

Spice: White Pepper, Wasabi, Radish, Lentils
Green/Herbal: Slight Chive, Tarragon, Sage
Slight Oxidation: Blanched Almond, Nut

Botrytis: Slight Ginger, Honey, Saffron

Earth: Moderate to High Minerality, Stony, Granitic

Other: Leesy, Smoke

Oak: None or Neutral Large Cask

Structure: Dry, Moderate Plus Body, Elevated Acidity, Moderate to Elevated Alcohol

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15
Q

Marsanne

A

Color: White

Place of Origin: Rhône Valley

Synonyms:
France: Grosse Roussette (Savoie)

Switzerland: Ermitage

Spain: Marsana

Viticultural Characteristics: Late Budding, Mid-Ripening, High Vigor, Susceptible to Powdery Mildew, and

Botrytis/Bunch Rot, Small Berries
Preferred Soil Type: Stony, low-vigor soils

Common Blending Partners: Roussanne, Viognier

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16
Q

Marsanne- Typical Descriptors and Structure for Hermitage and Crozes-Hermitage Blanc
(typically Marsanne-dominated blends with a small proportion of Roussanne)

A

Visual: Yellow Color with Hints of Gold and Green, Moderate Plus to High Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe Stone Fruit (Apricot, Apricot Kernel, White Peach, White Plum), RIpe Tree Fruit (Quince, Pear, Baked Apple), Melon, Orange Marmalade, Citron/Lemon Oil
Oxidation Notes: Almond/Marzipan, Hazelnut

Malolactic Notes: Butter, Cream

Floral: White Flowers, Honeysuckle, Acacia
Herbal/Green: Green Olive, Thyme, Pine

Spice: Cinnamon, Musk

Other: Beeswax, Honey, Parsnip, Root Beer

Earth: Moderate to High Minerality, Granitic/Stony

Oak: Neutral Casks or Low to Moderate Use of New French Oak, Vanilla Pod, Toast, Smoke, Baking Spices
Structure: Dry, Moderate Plus to Full Body, Diminished Acidity, Elevated Alcohol, Phenolic Bitterness

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17
Q

Gewurztraminer (Gewürztraminer)

A

Color: White (Pink-Skinned)

Origin of Grape Name: “Spicy” Traminer (“Gewürztraminer” first appeared in print in the writings of the German Johann Metzger in 1827)

Viticultural Characteristics: Thick-Skinned, Early-Budding, Mid-Ripening, Uneven Ripening, Susceptible to Coulure

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18
Q

Gewurztraminer- Typical Descriptors and Structure for Alsatian Gewurztraminer

A

Visual: Yellow/Gold, Moderate Plus to High Concentration

Aromas/Flavors: High (Heady) Intensity

Fruit: Tropical Fruit (Lychee, Pineapple, Tropical Fruit Punch), Ripe Stone Fruit (Peach Jam, Dried Apricot), Citrus (Orange Marmalade, Grapefruit Pith)

Floral: Roses, Floral Perfume

Spice: Cinnamon, Clove, Gingerbread, Musk, Potpourri, Exotic Spices

Other: Honey, Bergamot Oil, Face Lotion/Perfumed Hand Soap

Earth: Moderate to Moderate Plus Minerality

Oak: None or Neutral Cask

Structure: Dry to Off Dry, Moderate Plus to Full-Body, Diminished to Moderate Acidity, Moderate to Elevated Alcohol, Phenolic Bitterness

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19
Q

Melon de Bourgogne

A

Color: White

Grape Parentage: Gouais Blanc x Pinot

Origin of Grape Name: “melon of Burgundy”

Viticultural Characteristics: High-Yielding, Early-Budding, Early-Ripening, Resistance to Cold and Frost, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot

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20
Q

Melon de Bourgogne- Typical Descriptors and Structure for “Sur Lie” Muscadet Sèvre-et-Maine

A

Visual: Watery to Pale Straw with Hints of Green, Low to Moderate Minus Concentration, Slight Residual Gas (in youth)

Aromas/Flavors: Moderate Minus to Moderate Intensity

Fruit: Tart Citrus (Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Under-ripe Stone Fruit (White Peach, Nectarine)

Floral: Faint White Flowers

Herbal/Root: Dandelion Greens, Nettles, Savory Herbs, Peppery Greens, Turnip/Root Vegetable

Sur Lie: Leesy, Yeast, Sourdough, Sour Beer, Slight Cream

Earth: High Minerality, Saline/Brine, Sea Salt, Wet Stones

Oak: None

Structure: Dry, Moderate Minus to Moderate Body, High Acidity, Moderate Alcohol

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21
Q

Muscat Blanc à Petits Grains

A

Color: White (Yellow to Pink to Reddish-Brown)

Grape Parentage: unconfirmed

Major Countries of Production:
Italy: 11,729 ha (2010, Il Corriere Vinicolo)

France: 7,746 hectares (2011, FranceAgrimer)
Hérault département: 2,254 ha
Drôme département: 1,189 ha

Greece: Samos, Rhodes, Cephalonia, Patros

USA: California: 1,908 acres (2010, CA/Dept. of Agriculture)

Viticultural Characteristics: Early-Budding, Late-Ripening, Susceptible to Fungal Disease, Susceptible to Leaf Roll Virus, Low-Yielding

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22
Q

Muscat Blanc à Petits Grains- Typical Descriptors and Structure for Alsace Muscat:

A

Visual: Straw/Yellow, Moderate to Moderate Plus Concentration

Aromas/Flavors: High (Heady) Intensity

Fruit: Ripe Citrus (Orange, Tangerine), Ripe Tree Fruit (Yellow Pear), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon, Grape

Floral: White, Yellow and Red Flowers, Honeysuckle,
Rose, Orange Blossoms, Lilacs, Elderflower

Herbal/Green: Slight Vegetative Notes

Spice: Musk, Potpourri, Cinnamon, Licorice

Earth: Moderate to Moderate Plus Minerality, Stony, Button Mushroom, Damp Cellar

Oak: None or Large Neutral Cask

Structure: Dry, Moderate Body, Moderate Acidity, Moderate Alcohol, Phenolic Bitterness

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23
Q

Muscat Blanc à Petits Grains- Typical Descriptors and Structure for Muscat de Beaumes-de-Venise

A

Visual: Straw, Moderate Concentration

Aromas/Flavors: High (Heady) Intensity

Fruit: Candied Citrus (Orange, Tangerine), Ripe Stone Fruit (Yellow Peach, Apricot), Tropical Fruit (Pineapple, Mango), Melon Liqueur, Grape

Floral: White, Yellow and Red Flowers, Honeysuckle, Rose, Orange Blossoms, Lilacs, Elderflower

Other: Honey

Oak: None

Structure: Medium Sweet to Sweet (at least 110 g/l residual sugar), Full Body, Moderate Acidity, High Alcohol (fortified)

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24
Q

Pinot Grigio (Gris)

A

Color: White (Grey/Pink-Skinned)

Grape Parentage: Pinot Gris and Pinot Noir are clones, and the prototype “Pinot” was likely a wild vine

Place of Origin: Burgundy

Origin of Grape Name: “Grey” Pinot (“Pinot” is derived from the French word for “pine cone,” a reference to the shape of the grape cluster)

Viticultural Characteristics: Early-Budding, Mid-Ripening, Resistance to Pests and Most Diseases, Susceptible to Botrytis/Grey Rot

Alsatian Biotypes of Pinot Gris:
Gros Grains: larger berries, higher-yielding
Petits Grains: smaller berries, lower-yielding, much rarer

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25
Q

Pinot Grigio (Gris)- Typical Descriptors and Structure for Alsatian Pinot Gris

A

Visual: Yellow/Pale Gold (possibly with slight copper and pink tones), Moderate to Moderate Plus Concentration

Aromas/Flavors: Moderate to Moderate Plus Intensity

Fruit: Stone Fruit (Apricot, Yellow Peach), Candied Citrus (Meyer Lemon, Orange), Ripe Tree Fruit (Baked Apple, Quince), Tropical Notes (Pineapple), Banana/Banana Peel

Floral: Faint White Flowers, Apple Blossoms, Honeysuckle

Spice: Exotic Spices, Musk, Cinnamon

Botrytis: Honey, Ginger

Other: Beeswax, Damp Cellar, Nutty, Bitter Almond
Earth: Moderate to High Minerality, Mushroom/Forest Floor

Oak: Large Neutral Oak Casks

Structure: Dry to Medium Dry, Moderate Plus Body, Moderate Acidity, Moderate to Elevated Alcohol, Phenolic Bitterness

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26
Q 
Pinot Grigio (Gris)- Typical Descriptors and Structure for Italian Pinot Grigio
(basic commercial examples)
A

Visual: Pale Straw with Hints of Green (possibly with slight copper and pink tones), Moderate Concentration

Aromas/Flavors: Moderate Intensity

Fruit: Citrus (Lemon), Tree Fruit (Red and Yellow Apple), Creamy Stone Fruit (White Peach, Nectarine), Melon

Floral: White and Yellow Flowers

Herbal: Watercress/Arugula

Other: Peanut Shell, Lager Yeast/Stale Beer

Earth: Moderate to Moderate Plus Minerality, Stone/Chalk, Ashen Notes, Saline

Oak: None

Structure: Dry, Moderate Body, Elevated Acidity, Moderate Alcohol, Slight Phenolic Bitterness

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27
Q

Riesling

A

Color: White

Grape Parentage: Gouais Blanc (Weißer Heunisch) x crossing of Traminer and a wild vine

Place of Origin: Rhein Valley

Viticultural Characteristics: Late-Budding, Early-Ripening (in warmer climates), Cold-Resistant, Susceptible to Coulure and Grey Rot/Botrytis

Common Blending Partners: Riesling is usually vinified as a single variety

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28
Q

Riesling- Typical Descriptors and Structure for Mosel Kabinett Riesling

A

Visual: Brilliant, Watery White with Hints of Green, Low Concentration

Aromas/Flavors: High Intensity

Fruit: Tart Tree Fruits (Green Apple, Bosc Pear, Quince), Citrus/Citrus Peel (Lemon, Lime, Grapefruit), Stone Fruit (White Peach, White Plum, Nectarine), Blackcurrant
Sulphuric Note (in youth)

Floral: White Flowers, Jasmine, Fruit Tree Blossoms

Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol

Earth: High Minerality, Slate, Crushed Rock

Oak: None or Large Neutral Cask

Bottle Age Aromas: Honey, Petrol, Paraffin

Structure: Off-Dry to Medium Dry, Light Body, High Acidity, Low Alcohol

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29
Q

Riesling- Typical Descriptors and Structure for Rheingau Spätlese

A

Visual: Star-Bright, Straw with Hints of Pale Gold and Green, Moderate Concentration

Aromas/Flavors: High Intensity

Fruit: Ripe Tree Fruits (Yellow Apple, Pear, Quince), Fresh Citrus/Citrus Peel (Grapefruit, Orange, Meyer Lemon), Stone Fruits (Nectarine, White Peach, Apricot, Cherry), Melon

Sulphuric Note (in youth)

Floral: White Flowers, Wildflowers, Honeysuckle, Jasmine, Fruit Tree Blossoms

Botrytis: Ginger, Honey, Saffron

Slight Herbal/Spice: Lemongrass

Other: Slight Smoke, Candlewax, Panna Cotta/Meringue, Slight Petrol

Earth: High Minerality, Granite, Slate, Crushed Rock

Oak: None or Large Neutral Cask

Bottle Age Aromas: Honey, Petrol, Paraffin, Herbs (Marjoram, Spearmint)

Structure: Medium Dry to Medium Sweet, Moderate Minus Body, High Acidity, Low Alcohol

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30
Q

Riesling- Typical Descriptors and Structure for Dry Alsace Riesling

A

Visual: Yellow/Gold with Hints of Green, Moderate Plus Concentration

Aromas/Flavors: High Intensity

Fruit: Ripe and Cooked Tree Fruits (Yellow Apple, Baked Pear, Quince), Citrus (Lemon, Citronella, Grapefruit), Stone Fruit (Yellow Peach, Stewed Apricot), Tropical Fruit (Pineapple), Banana/Banana Peel

Sulphuric Note (in youth)

Floral: White Flowers, Honeysuckle, Jasmine

Botrytis: Ginger, Honey, Saffron

Spice: Cardamom, Anise, Fennel

Other: Smoke, Candlewax, Slight Petrol

Earth: High Minerality, White Mushroom

Oak: None or Large Neutral Cask

Bottle Age Aromas: Honey, Petrol, Paraffin, Marzipan, Browned Toast

Structure: Dry, Moderate to Moderate Plus Body, High Acidity, Moderate to Elevated Alcohol

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31
Q

Riesling- Typical Descriptors and Structure for Clare Valley/Eden Valley Riesling

A

Visual: Pale Straw with Hints of Gold and Green, Moderate Concentration

Aromas/Flavors: High Intensity

Fruit: Ripe Citrus (Lime, Lime Candy, Lemon), Stone Fruit (White Peach, White Nectarine), Tart Tree Fruit (Green Apple), Slight Tropical Fruit (Passion Fruit, Guava)
Sulphuric Note (in youth)

Floral: White Flowers, Purple Flowers, Linden/Lime Blossoms, Roses

Other: Slight Spice, Kerosene/Petrol, Margarita Salt, “Fresh Tennis Ball”

Earth: Moderate to Moderate Plus Minerality, Slate, Steely

Oak: None

Structure: Dry, Moderate to Moderate Plus Body, High Acidity, Moderate Alcohol

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32
Q

Rousanne

A

Color: White (Red/Gold-Skinned)

Grape Parentage: unconfirmed (Marsanne and Roussanne have a parent-offspring relationship, but which is the parent is not known)

Place of Origin: Rhône Valley

Origin of Grape Name: “Roussanne” derives from roux, or “russet”, the color of its ripe grape skins

Viticultural Characteristics: Late-Ripening, Uneven Ripening, Susceptible to Powdery Mildew and Botrytis/Grey Rot, Sensitivity to Wind Damage

Typical descriptors and structure
Visual:
Aromas/flavors
Fruit: Stone fruit (Pear, apricot), Lemon.
Oxidation notes:
Malolactic notes:
Floral:
Spice:
Other: Herbal tea like aromas,
Earth: Moderate to high Minerality, Granitic/Stony
Oak: Wines are generally fermented in steel tanks, and often bottled directly without barrel contact.

Structure: Moderate Plus to Full body and a oily texture.

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33
Q

Sauvignon Blanc

A

Color: White

Grape Parentage: Traminer x unconfirmed

Place of Origin:

Origin of Grape Name: “wild” white grape

Viticultural Characteristics: Late-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew
Preferred Soil Type: dry and rocky soils, such as chalk or gravel

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34
Q

Sauvignon Blanc- Typical Descriptors and Structure for Sancerre

A

Visual: Pale Straw with Hints of Green, Moderate Concentration

Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas

Fruit: Tart Citrus (Grapefruit, Lemon, Lime), Tart Tree Fruit (Green Apple, Green Pear), Gooseberry, Under-ripe Stone Fruit (White Peach), Slight Tropical Fruit (Kiwi, Passion Fruit)

Floral: Faint White Flowers, Citrus Blossoms

Herbal/Green/Pyrazine: Cut Grass, Green Bell Pepper, Blackcurrant Bud, Box Tree, Nettles, Tarragon

Earth: High Minerality, Wet Stones, Chalk, Crushed Rocks
Oak: None or Neutral Oak Casks

Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol

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35
Q

Sauvignon Blanc- Typical Descriptors and Structure for Marlborough Sauvignon Blanc

A

Visual: Pale Straw with Hints of Green, Moderate Concentration

Aromas/Flavors: High Intensity of Aromas

Fruit: Citrus (Grapefruit, Lemon, Lime), Melon, Gooseberry, Tropical Fruit (Passion Fruit, Guava, Pineapple)

Floral: Faint White Flowers, Citrus Blossoms
Herbal/Green/Pyrazine: Cut Grass, Asparagus, Canned Pea, Green Bell Pepper, Jalapeño, Blackcurrant Bud, Rhubarb

Earth: Low to Moderate Minerality, Wet Sand, Chalk

Oak: None

Structure: Dry, Moderate Body, High Acidity, Moderate to Moderate Plus Alcohol

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36
Q

Sauvignon Blanc- Typical Descriptors and Structure for Napa/Sonoma Sauvignon Blanc

A

Visual: Straw with Hints of Green and Gold, Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity, Less Pronounced Varietal Character

Fruit: Ripe Citrus Fruit (Ruby Red Grapefruit, Lemon, Mandarin Orange, Lime), Tropical Fruit (Passion Fruit, Guava, Kiwi), Ripe Tree and Stone Fruit (Red Apple, White Peach, Nectarine), Melon

Floral: White Flowers, Citrus Blossoms

Herbal/Green/Pyrazine: Cut Grass, Celery, Tarragon, Lemongrass

Earth: Low to Moderate Minerality

Oak: None or Low to Moderate Use of New French Oak (Napa examples with new barrique fermentation and aging may take on aromas and flavors similar to Graves Bordeaux Blanc)

Structure: Dry, Moderate Plus Body, Moderate Plus to High Acidity, Moderate Plus to High Alcohol

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37
Q

Sauvignon Blanc- Typical Descriptors and Structure for Graves Bordeaux Blanc (typically blended with Sémillon)

A

Visual: Yellow/Pale Gold Color with Hints of Green, Moderate Plus Concentration

Aromas/Flavors: Moderate Intensity of Aromas

Fruit: Citrus (Grapefruit, Lemon), Tropical Fruit (Pineapple, Passion Fruit), Tree Fruit (Green Fig, Green/Yellow Apple), Melon, Stone Fruit (Nectarine, Peach, Apricot)

Floral: Honeysuckle, Faint White Flowers

Herbal/Green/Pyrazine: Cut Grass, Celery Seed/Celery
Earth: Gravel, Wet Rocks

Other: Beeswax, Lanolin, Cream Soda, Sunflower Seed
Oak: Moderate to High (50%) Use of New French Oak, Vanilla, Toast

Structure: Dry, Moderate to Moderate Plus Body, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

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38
Q

Semillon

A

Color: White

Grape Parentage: unconfirmed

Place of Origin: likely southwestern France

Viticultural Characteristics: Thin-Skinned, Early-Ripening, Susceptible to Botrytis/Grey Rot

Common Blending Partners: Sauvignon Blanc, Muscadelle, Chardonnay

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39
Q

Semillon- Typical Descriptors and Structure for Hunter Semillon (the classic style is fermented in stainless steel and bottle-aged for several years prior to release)

A

Visual: Straw/Green, Medium Minus Concentration
Aromas/Flavors: Moderate Plus Intensity

Fruit: Citrus (Lemon, Lemon Marmalade), Tart Tree Fruit (Green Apple, Green Fig)

Floral: Honeysuckle, Lemon Blossoms

Herbal: Slight Grassy, Savory Herb, Hay

Bottle Age Aromas: Honey, Browned Toast, Crème Brûlée, Umami

Other: Waxy, Candlewax/Panna Cotta

Earth: Strong Stony Minerality

Oak: None

Structure: Dry, Moderate Minus Body, High Acidity, Diminished Alcohol

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40
Q

Semillon- Typical Descriptors and Structure for Sauternes/Barsac (botrytis-affected grapes hand-harvested through several tries at 35-40° Brix, 18-36 months barrel aging after fermentation is common, 80-100% Sémillon)

A

Visual: Gold, High Concentration

Aromas/Flavors: High Intensity

Fruit: Stewed/Cooked Tree Fruit (Apple, Quince), Cooked Peach, Dried Apricot, Fig/Fruitcake, Sweet Citrus (Orange, Tangerine, Lemon Marmalade), Ripe Melon, Tropical Fruit (Pineapple)

Floral: Honeysuckle, Orange Blossom

Spice: Cinnamon, Clove, Mace, Nutmeg, Vanilla Pod

Herbal: Sweet Hay, Dried Grass, Savory Herbs

Botrytis: Honey, Gingerbread/Ginger, Saffron, Candied Pineapple/Dried Apricot

Oxidation: Blanched Nuts, Hazelnut, Almond

Earth: Moderate to High Minerality, Mushroom/Truffle Notes

Oak: Moderate to High Use of New French Oak, Toast, Smoke, Caramel/Crème Brûlée, Vanilla, Coconut, Baking Spices

Structure: Sweet (approx. 85-150 g/l residual sugar), Full Body, Elevated Acidity, Moderate to Elevated Alcohol

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41
Q

Torrontés (Torrontés Riojano)

A

Color: White

Grape Parentage: Criolla Chica x Muscat of Alexandria
Place of Origin: Argentina

Origin of Grape Name: “Torrontés” may be derived from the Spanish word for “torrent”

Major Countries of Production:
Argentina: 8,277 hectares (2015, Argentina Harvest Report, English Version)

Viticultural Characteristics: Thick-Skinned, High-Yielding

42
Q

Torrontés (Torrontés Riojano)- Typical Descriptors and Structure for Salta Torrontés

A

Visual: Yellow with Hints of Green, Moderate Plus Concentration

Aromas/Flavors: High Intensity

Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava, Papaya), Ripe Citrus (Orange, Meyer Lemon), Ripe Stone Fruit (Peach), Melon

Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums

Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice

Earth: Low to Moderate Minerality

Oak: None

Structure: Dry, Moderate Plus Body, Moderate to Elevated Acidity, Elevated Alcohol, Possible Phenolic Bitterness

43
Q

Viognier

A

Color: White

Grape Parentage: unconfirmed

Place of Origin: Dalmatia (unconfirmed)

Origin of Grape Name: “Viognier” may refer to the Vienne in the Northern Rhône

Viticultural Characteristics: Early-Ripening, Low-Yielding, Poor Fruit Set and Uneven Ripening, Susceptible to Powdery Mildew, Resistance to Botrytis/Grey Rot, Drought-Resistant

44
Q

Viognier- Typical Descriptors and Structure for Condrieu

A

Visual: Yellow/Pale Gold Color, Moderate Plus Concentration

Aromas/Flavors: High Intensity

Fruit: Ripe/Lush Stone Fruit (Apricot, Peach, Peach Pit), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit), Tropical Fruit (Mango, Persimmon), Fruit Cocktail

Floral: Honeysuckle, Jasmine, Orange Blossoms, Rose
Spice: Cinnamon, Musk, Potpourri, Candied Citrus Peel, Anise, Gingerbread

Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter

Earth: Moderate to Moderate Plus Minerality, Stone/Granite

Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak

Structure: Dry (may have slight residual sugar), Moderate Plus to Full Body, Diminished to Moderate Acidity, Elevated Alcohol, Phenolic Bitterness

45
Q

What is the structure of Viognier?

A

Structure: Dry to Off Dry, Full Body, Diminished Acidity, Elevated to High Alcohol, Phenolic Bitterness

46
Q

What does Viognier look like visually?

A

Yellow/Pale Gold Color, Moderate Plus to High Concentration

47
Q

What are the typical descriptors of Viognier?

A

Aromas/Flavors: High Intensity

Fruit: Ripe Stone Fruit (Apricot, Peach), Ripe Citrus (Mandarin Orange, Ruby Red Grapefruit, Tangerine), Ripe Tropical Fruit (Pineapple, Mango), Fruit Cocktail

Floral: Honeysuckle, Rose

Spice: Potpourri, Sweet Spices, Vanilla, Cardamom, Gingerbread

Malolactic Fermentation (not always present): Crème Fraiche, Yogurt, Butter

Earth: Low to Moderate Minerality

Other: Oily, Sweetened Cereal Grains (“Fruit Loops”)

Oak: None, Neutral Oak, or Low to Moderate (approx. 30%) Use of New French Oak

48
Q

What are the preferred soil types for Viognier?

A

Preferred Soil Type: light, sandy topsoils

Associated “Classic” Soil Types:
Condrieu: arzelle (mica-rich deep sand laid over granite bedrock)

49
Q

What are the major producing countries of Viognier?

A

Major Countries of Production:
France: 5,390 hectares (2011, FranceAgrimer)
Hérault département: 1,650 ha
Gard département: 1,096 ha
Aude département: 814 ha
Ardèche département: 594 ha
Vaucluse département: 477 ha
Drôme département: 265 ha
Australia: 1,451 hectares (2010, Wine Australia)
USA:
California: 2,993 acres (2010, USDA/CA Dept. of Agriculture)

50
Q

What are common synonyms and blending partners of Viognier?

A

Synonyms:
Burgundy: Chaudenet Gras (Côte Chalonnaise), Giboudot Blanc (Rully), Griset Blanc (Beaune), Plant Gris (Meursault), Troyen Blanc (Yonne)
Other France: Bergeron, Barbin, Rebelot, Greffou, Picotin Blanc, Vionnier, Petiti Vionnier, Viogné, Galopine
Croatia: Vugava bijela (Dalmatia)

Common Blending Partners: Syrah, Roussanne, Marsanne, Bourboulenc, Grenache Blanc

51
Q

What are the synonyms for Torrontes?

A

Argentina: Torrontel, Torrontel Riojano, Malvasia

Note: There are three types of Torrontés in Argentina, but the best wines are produced from Torrontés Riojano. Torrontés Sanjuanino is a separate variety, also a crossing of Criolla Chica x Muscat of Alexandria. It is less aromatic. Torrontés Mendocino counts Muscat of Alexandria as one parent, but the other remains unidentified. The Spanish Torrontés found in Galicia and the Terrantez of Madeira are unrelated.

52
Q

What is the preferred soil type for Torrontes?

A

Sand

53
Q

What are possible synonyms for Semillon?

A

France: Sémillon Muscat, Sémillon Roux, Chevrier, Malaga, Colombier, Blanc Doux
Australia: Hunter Riesling (Hunter Valley)
South Africa: Wyndruif, Green Grape, Groendruif
Romania: St. Emilion

54
Q

Where is Semillion planted?

A

Major Countries of Production:
France: 11,437 hectares (2011, FranceAgrimer)
Gironde département: 7,236 ha
Dordogne département: 3,638 ha
Australia: 6305 hectares (2010, Wine Australia)
Riverina GI: 2140 hectares (2010 W.A.)
Margaret River GI: 629 hectares (2010 W.A.)
Hunter GI: 588 hectares (2010 W.A.)
Barossa Valley GI: 536 hectares (2010 W.A.)
South Africa: 1192 ha (2011, SAWIS)

55
Q

What is the preferred soil type for Semillon?

A

gravel and clay-limestone

56
Q

What is the regions of production for Sauvignon Blanc?

A

France: 28,964 (2011, FranceAgrimer)
Gironde département: 5,516 ha
Hérault département: 4,236 ha
Loir et Cher département: 3,052 ha
Cher département: 3,029 ha
Aude département: 2,378 ha
Gers département: 1,999 ha
Gard département: 1,900 ha
Dordogne département: 1,150 ha
Nièvre département: 1,354 ha
Pyrénées Orientales département: 1,282 ha
New Zealand: 16,758 hectares total (2011, New Zealand Winegrowers)
Marlborough: 13,943 hectares (2009, New Zealand Winegrowers)
Italy: Tre Venezie
Moldova
Romania
Chile: 12,159 hectares (2011, Wines of Chile)
South Africa: 9,550 hectares (2010, SAWIS)
United States:
California total: 15,407 acres (2010, USDA/CA Dept. of Agriculture)
Sonoma County, CA: 2,512 acres (2010, the Wine Institute)
Napa County, CA: 2,496 acres (2010, the Wine Institute)
Washington: 993 acres (2010, Washington Wine Commission)
Australia: 7114 hectares (2010, Wine Australia)
Spain: 2,515 hectares (2007, Observatorio español del Mercado del Vino/OeMV)

57
Q

What are the synonyms for Sauvignon Blanc?

A

France: Blanc Fumé (Pouilly-Fumé), Punechon (France), Surin (France), Sauvignon Jaune (France), Gentin à Romorantin (France)

California: Fumé Blanc, Savagnin Musqué

Italy: Sauvignon

Austria: Muskat-Silvaner

Germany: Feigentraube

58
Q

What are the soil types for Sauvignon Blanc?

A

Loire Valley: silex, caillottes, terres blanches

Graves: boulbènes

59
Q

What are the common blending partners of Sauvignon Blanc?

A

Sémillon, Muscadelle

60
Q

Rousanne’s major places of production?

A

France: 1,618 hectares (2011, FranceAgrimer)
USA:
California: 362 acres total (2010, USDA/CA Dept. of Agriculture)

61
Q

Is Roussane du Var related to Rousanne from the Rhone?

A

A pink-berried grape encountered in Provence, is unrelated

62
Q

What are the synonyms of Rousanne?

A

Bergeron (Savoie), Barbin, Rebelot, Greffou, Picotin Blanc, Roussanne de Tain, Fromenteau

63
Q

What are the blending partners of Rousanne?

A

Marsanne, Grenache Blanc, Bourboulenc, Clairette Blanc

64
Q

What is the best soil type of Rousanne?

A

Moisture-retaining, moderately fertile soils

65
Q

What is the origin of the name Riesling?

A

Their are several theories however it is thought “Rus” or “Rissig”: references to dark wood with deep grooves (characteristics of the Riesling vine) or “Vierrieseln”: a reference to Riesling’s propensity for poor flowering

66
Q

What are the major regions of production for Riesling?

A

Germany: 22,636 hectares (2011, German Wine Institute)
Pfalz: 5,567 ha
Mosel: 5,2,94 ha
Rheinhessen: 4,366 ha
Australia: 4184 hectares (2010, Wine Australia)
Clare Valley GI: 1040 hectares (2010 W.A.)
Eden Valley GI: 541 hectares (2010 W.A.)
France: 3,524 hectares (2011, FranceAgrimer)
Haut-Rhin département: 1,930 ha
Bas-Rhin département: 1,566 ha
Austria: 1,863 hectares total (2009, Wines of Austria)
USA:
Washington: 4,404 acres (2010, Washington Wine Commission)
California: 3,831 acres (2010, USDA/CA Dept. of Agriculture)

67
Q

What are the synonyms of Riesling?

A

Germany:
Weißer Riesling (Germany and Austria), Johannisberger (Germany and Switzerland), Moselriesling, Rheinriesling, Rössling, Rieslinger, Pfefferl, Niederländer, Klingelberger, Gräfenberger, Kastellberger, Karbacher Riesling, Kleinriesling, Kleingriesler, Weißer Kleiner Riesling, Gewürztraube

California: Johannisberg Riesling

USA: White Riesling

Australia: Rhine Riesling

Italy: Riesling Renano

Croatia: Rajinski Rizling

Slovenia: Renski Rizling

Bulgaria: Rizling

Romania: Reynai

France:
Petracine (Moselle), Gentil Aromatique
Note: Gray Riesling, Emerald Riesling, Cape Riesling, Hunter Riesling, Italian Riesling (Welschriesling) are distinct grapes, not synonyms for the noble Riesling

68
Q

What are some of the ‘classic’ soil types of Riesling?

A

Preferred Soil Type: slate and other well-drained, poor soils

Associated “Classic” Soil Types:
Mosel: Devonian Blue Slate

69
Q

What are the major regions of production for Pinot Grigio/ Gris?

A

Italy: 10,053 hectares (2010, Il Corriere Vinicolo)
Germany: 4,859 hectares (2011, German Wine Institute)
Baden: 1,801 ha
Rheinhessen: 1,228 ha
Pfalz: 1,136 ha
United States:
San Joaquin County, CA: 4,172 acres (2010, the California Wine Institute)
Oregon State: 2,747 acres (2010, Oregon Wine Board)
France: 2,747 hectares (2011, FranceAgrimer)
Haut-Rhin département: 1,561 ha
Bas-Rhin département: 879 ha
New Zealand: 1,501 hectares (2009, New Zealand Winegrowers)
Hungary
Romania
Czech Republic

70
Q

What are the synonyms for Pinot Grigio/ Gris?

A

Italy: Pinot Grigio

France: Pinot Beurot (Burgundy), Malvoisie (Savoie, Loire), Tokay d’Alsace (banned synonym in Alsace), Gris Cordelier, Fauvet, Auvernat Gris, Petit Gris, Fromentot
Germany: Rülander, Grauburgunder, Grauklevner

Hungary: Szürkebarat, Grauer Mönch

Switzerland: Malvoisie de Valais

Slovenia/Croatia: Rulandac Sivi

71
Q

What is the preferred soil type for Pinot Grigio/ Gris?

A

Deep and fertile soils with high mineral content

72
Q

Common blending partners for Pinot Grigio/ Gris?

A

While often vinified as a single variety, Pinot Gris may be blended with other Alsatian white grapes (Riesling, Pinot Blanc, Gewurztraminer, etc.)

73
Q

What is the origin of the name Muscat Blanc a Petit Grains?

A

Anathelicon moschaton, an ancient Greek vine, was likely Muscat. Others suggest that it is derived from the Latin musca, or “fly”, a reference to the insect’s love for the sweet Muscat grapes.

74
Q

What is the place of origin for Muscat Blanc a Petit Grains?

A

Muscat Blanc à Petits Grains is the oldest member of the Muscat grape family, and likely the oldest grapevine known to man. Greek ampelographers speculate that its origins lie on the isle of Samos.

75
Q

What are some of the possible synonyms for Muscat Blanc a Petit Grains?

A

Italy: Moscato Bianco, Moscato Canelli (Asti)

France: Muscat d’Alsace, Muscat Lunel, Muscat de Frontignan

Hungary: Sárgamuskotály (Tokaj)

Spain: Moscatel de Grano Menudo

Germany: Muskateller

South Africa: Muskadel, Muscat de Frontignan

Australia: Muscat de Frontignan

Greece: Moschato Aspro, Muscat of Samos

Macedonia: Temjanika

Russia: Tamyanka

California: White Muscat

Note: Muscat of Alexandria (Hanepoot), Muscat of Hamburg, and Muscat Ottonel are distinct varieties.
Color Mutations of Muscat Blanc à Petits Grains: Yellow Muscat (Gelber Muskateller), Brown Muscat (Frontignac), Red Muscat (Roter Muskateller)

76
Q

Common blending partners of Muscat Blanc a Petit Grains?

A

Muscat Blanc à Petits Grains may be blended with other varieties in small proportions to add aroma, but it is often vinified as a single variety. In Alsace, it is often blended with Muscat Ottonel.

77
Q

What is the place of origin of Melon de Bourgogne?

A

Burgundy (after a severe frost in 1709 killed many of their preexisting vines, the vignerons of Pays Nantais replanted with Melon de Bourgogne, and the grape now calls the region home)

78
Q

What are the countries of production of Melon de Bourgogne?

A

France: 11,326 hectares (2011, FranceAgrimer)

Loire Atlantique département: 10,455 ha

79
Q

What are the synonyms of Melon de Bourgogne?

A

France: Muscadet, Gros Auxerrois, Gamay Blanc à Feuilles Rondes

Note: A large amount of “Pinot Blanc” planted in California in the 1970s was determined through DNA testing to be Melon de Bourgogne

80
Q

What are the preferred soil types of Melon de Bourgogne?

A

stony, mineral-rich schistous soils

81
Q

What are the blending varietals with Melon de Bourgogne?

A

Melon de Bourgogne is typically vinified as a single variety

82
Q

What is the parentage of Gewürztraminer?

A

Gewürztraminer is a mutation of Savagnin Rosé (Red Traminer). Traminer itself has a parent-offspring relationship with Pinot, but it is unclear which is the parent and which is the offspring.

83
Q

What is the place of origin for Gewürztraminer?

A

Although it has been suggested that Traminer is indigenous to Alto-Adige, modern evidence suggests an origin in northeastern France or Germany. Where the Red Traminer mutation developed is open to debate, but it is likely the further Gewürztraminer mutation occurred somewhere in the Rheinland or Pfalz.

84
Q

What are the major regions of productions for Gewürztraminer?

A

France: 3,232 hectares (2011, FranceAgrimer)
Haut-Rhin département: 2,063 ha
Bas-Rhin département: 1,082 ha
Germany: Pfalz and Baden
Austria: Steiermark
Italy: Northeastern Italy
USA:
California: 1,735 acres (2010, USDA/CA Dept. of Agriculture)
Washington: 632 acres (2010, Washington Wine Commission)
New Zealand: 311 hectares (2009, New Zealand Winegrowers)

85
Q

What are some of the synonyms for Gewürztraminer?

A

Alsace: Traminer, Rotclevner, Rousselet, Frenscher, Edeltraube

Other France: Traminer Musqué, Traminer Aromatique, Traminer Parfumé, Gentil-Duret Rouge, Gris Rouge

Germany: Dreimanner, Christkindltraube, Rotedel, Rotfranke, Frankisch, Kleinweiner

Italy: Traminer Aromatico, Flaischwiner

Austria: Roter Nurnberger, Ranfoliza

Hungary: Fuszeres, Tramini

Romania: Traminer Roz

Macedonia: Traminec

86
Q

What are the common blending partners for Gewürztraminer?

A

While often vinified as a single variety, Gewürztraminer may be blended with other Alsatian white grapes (Riesling, Pinot Gris, Pinot Blanc, etc.)

87
Q

What are preferred soil types for Gewurztraminer?

A

loamy and heavy clay soils

88
Q

What is the parentage of Marsanne?

A

unconfirmed (Marsanne and Roussanne have a parent-offspring relationship, but which is the parent is not known)

89
Q

What is the origin of name Marsanne?

A

Marsanne’s namesake is the town of Marsanne, near Montélimar. It first appears in print in 1781.

90
Q

What are the countries of production for Marsanne?

A

France: 1,430 hectares (2011, FranceAgrimer)
Drôme département: 277 ha
Ardèche département: 232 ha
Australia: approx. 200 ha (2008, Wine Grapes)
Switzerland: 47 ha (unknown, Wine Grapes)

91
Q

What is the place of Origin for Gruner Veltliner?

A

Austria or Northern Italy

92
Q

What are the major countries of production for Gruner Veltliner?

A

Austria: 13,518 hectares (2009, Wines of Austria)
Czech Republic
Slovakia
Hungary

93
Q

What are the synonyms for Gruner Veltliner?

A

Austria: Weißgipfler, Manhardsrebe, Grünmuskateller
Czech Republic: Veltlinské Zelené
Slovakia: Zelini Veltlinec

Hungary: Zöldveltelini

Other: Gru-Ve

94
Q

What is the place of origin of Chenin Blanc?

A

Anjou

95
Q

What are the major countries of production for Chenin Blanc?

A

South Africa: 18,515 hectares (2010, SAWIS)

France: 9,835 hectares (2011, FranceAgrimer)
Maine et Loire département: 5,121 ha
Indre et Loire département: 3,191 ha

USA:
California: 7,667 acres (2010, USDA/CA dept. of Agriculture)
Argentina

96
Q

What are the synonyms for Chenin Blanc?

A

South Africa: Steen

France: Pineau de la Loire, Pineau d’Anjou, Pineau (Loire Valley)

South America: Pinot Bianco

97
Q

What are the soil types associated with Chenin Blanc?

A

Touraine: Tuffeau

98
Q

What is the common blending partners of Chenin Blanc?

A

Classic examples of Chenin Blanc are varietal wines, but it may be blended with Chardonnay, Colombard, or Sauvignon Blanc for basic and bulk wines

99
Q

What is the origin of the place name Chardonnay?

A

Chardonnay is a small commune in the Mâconnais, which was formerly known as Cardonnacum–possibly derived from the Latin carduus, or “thistle”. “Chardonnay” is the “place of thistles”.

100
Q

What are the major countries of production for Chardonnay?

A 
France: 46,326 hectares (2011, FranceAgrimer)
Champagne: 9,764 ha
Saône et Loire département: 7,134 ha
Yonne département: 5,863 ha
Hérault département: 5,549 ha
Aude département: 4,908 ha
Gard département: 2,347 ha
Pyrénées Orientales département: 2,992 ha
Côte d'Or département: 2,178 ha

United States
California: 94,986 acres total (2010, USDA/CA Dept. of Agriculture)
Oregon State: 950 acres (2010, Oregon Wine Board)
Washington State: 5,992 acres (2010, Washington Wine Commission)

Australia: 28,037 hectares (2010, Wine Australia)
Riverland GI: 4692 hectares (2010 W.A.)
Riverina GI: 4585 hectares (2010 W.A.)
Murray Darling GI (Victoria): 2569 hectares (2010 W.A.)
Murray Darling GI (NSW): 1751 hectares (2010 W.A.)

Italy: 16,520 ha (2010, Il Corriere Vinicolo)

Chile: 13,082 hectares (2011, Wines of Chile)

South Africa: 8,278 hectares (2010, SAWIS)

Argentina: 6,298 hectares (2015, Argentina Harvest Report)

Spain: 5,423 hectares (2007, Observatorio español del Mercado del Vino/OeMV)

New Zealand: 3,865 hectares (2010, New Zealand Winegrowers)

Germany: 1,138 hectares (2011, German Wine Institute)
Bulgaria

101
Q

What are some synonyms for Chardonnay?

A

France: Beaunois (Chablis), Melon d’Arbois (northern Jura), Gamay Blanc (southern Jura), Epinette (Champagne), Pinot Blanc à Cramant (Champagne), Arnaison (Touraine), Morillon (Yonne), Plat de Tonnerre (Yonne), Rousseau (Saône), Petite Sainte-Marie (Savoie), Petit Chatey (Jura)

Austria: Feinburgunder, Morillon

Italy: Gelber Weißerburgunder (Alto Adige)

Germany: Weißer Clevner

Major Grape Varieties Guild Somm (2 decks)

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