White Wine Flashcards
Albariño
Old world - Spain Very aromatic - thick skin grapes ALMONDS & MILLER LIGHT/YEAST Tree fruits - apricots, peaches, apples and citrus Light- Medium body
Chenin Blanc
Floral, funky, wet dog
Almost always high or med+ acidity
Lemon - yellow apple - honey
Flavors- pear, peach, melon
Damp garden, earl gray
Wet stone/ wet leaves minerality
France Loire Valley; California
South Africa - peaches and flowers
Gewurtztraminer
LYCHEE AND ROSES
Really floral wine - roses, grandma’s old perfume
Spicy aromas - gingerbread, cloves, nutmeg
Perfumy fruits- lychee, cantaloupe
LOW ACID
A LITTLE RS
France, Germany, NY, California
Muscat/ Torrentes (Argentina)
Musky
Very floral, intense smell - grape will always smell like this
Very low in alcohol
Tons of tropical fruit and citrus (orange peel), peach and apricot
Orange blossoms, violet
Dry to sweet
Viognier
Highly aromatic Deep golden yellow wine Rich full body Low acidity High alcohol
Steel age-
Peach, tangerine, pineapple, mango, apricot,honey, floral
Oak Age-
Anise, vanilla
France - Rhine valley
Pinot Grigio/Pinot Gris
Citrus- lemon
Tree fruit - pear, peach, apricot
ASPIRIN bitterness - phenolic bitterness
ORCHARD all around
Not aromatic, not flowery, not green, not nutty
Medium /high acid
Old world - more mineralic
France Alsace - curve ball - a little sweet
Italy
Oregon
Chardonnay
Blank canvas
Primary flavors - tree fruit (apple, pear, gigs), tropical fruit (pineapple, banana, mango), lemon and mineral - chalky
Secondary (based on winemaking) - butter, toast, caramel, vanilla, honey
Medium body for old oak or stainless steel
Full body for new oak
Old world - France Burgundy, Champagne, Chablis (unoaked)
New World- California, Australia, New Zealand
Chablis- lighter unoaked, high acidity
Burgundy- French oak
American - more dominant oak and riper flavors, higher alcohol
Riesling
Fruit - peach, apricot, tropical (pineapple), dried fruit (raisin)
Citrus- grapefruit, lemon,lime,orange
Bake shop- honey
Mineral - petroleum (mostly w aged ones)
Typically high in tartaric and malic acid
Body ranges with alcohol; RS
Usually low alcohol, low body - very fruit forward and high acid
Unoaked
Pairs well w fatty food
Old world: France - Alsace (dryer, leaner, higher alcohol) ; Germany (lower alcohol with some RS)
New world: Washington, California
Purizine grapes = vegetable taste
Cabernet Sauvignon Cabernet Franc Carbonniere Malbec Merlot Sauvignon Blanc
Sauvignon Blanc
Other names: Blanc Fume Sancerre Fume Blanc White Bordeaux
Flavor ranges from grassy to tropical
Fruit: peach, apricot, tropical fruit (pineapple, gooseberry), dried fruit (raisin)
Citrus- grapefruit, lemon, lime
Herbs- dill, cilantro, basil, thyme, fresh grass, tomato vine
Vegetables - bell pepper, jalapeño, asparagus
Crisp, highly acidic, unoaked
Old world- France (Loire valley, Bordeaux)
New world - New Zealand, California
Loire SB - high acid, light/med body, herbal/vegetable
NZ SB - riper flavors
Bordeaux SB - mixed with Semillon for richness and weight, dry / min RS, lower acid, oak aging
