White Wine

Question 1

Identify the following for Gruner Veltliner:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 1

1. Niederosterreich
2. Traminer & St. Georgen
3. About 1/3 of vineyard area in Austria (esp. Weinviertel)
4. mid-season
5. Loess soils; does not like dryness susceptible to downy mildew & chlorosis
6. spicy peppery version and stone fruit version

Question 2

Identify the following for Welschriesling:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 2

1. Southern Italy
2. Unknown
3. seen in Poysdorf (sparkling) Steiermark (Buschenschank wines), TBA Wines (Seewinkel)
4. late
5. early warming site, need soils with magnesium; doesn’t like dryness
6. green apple, lemon notes, fruity, nice acidity, exotic fruit golden yellow color, honey (for sweet wines)

Question 3

Identify the following for Riesling:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 3

1. Germany
2. Heunisch & Traminer seedling
3. important variety in Wachau (other than Gruner) & regions along Danube river (due to rock soil)
4. late
5. highly demanding, susceptible to rot, necrosis, botrytis
6. fruity, stone fruit (peach, apricot), exotic fruit, mineral notes, older wines-rose, petrol, good for sweet wines

Question 4

Identify the following for Pinot Blanc:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 4

1. Burgundy
2. mutation of Pinot Gris
3. unchanged growing level
4. mid-to late season
5. some times used for blending; some times undergoes oak aging & malolactic fermentation; susceptible to botrytis
6. blossom expression, nice acidity (young wines) older wines-nutty bread note

Question 5

Identify the following for Muller Thurgau:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 5

1. Germany
2. New breed-crossing of Chasselas & Madeline Royale in 1882 (oldest new breed)
3. decreasing importance
4. early
5. offered as grape must, sturm, used for blends in young wines, used in Pradikatswein as well; needs deep soil w/good water retention. Susceptible to mildew and rot (berry and stem)
6. mild wine; muscat flavor

Question 6

Identify the following for Chardonnay:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 6

1. Burgundy
2. Natural crossing of Burgunder & Heunisch
3. long history in Steiermark (Morellos); good examples in north Burgenland, Steiermark
4. mid-season
5. needs deep soils w/plenty of limestone and water retention
6. unripe-thin grassy, ripe-powerful. Aging in stainless steel (emphasize fruit) or oak & malolactic fermentation

Question 7

Identify the following for Sauvignon Blanc:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 7

1. Loire Valley
2. Natural Crossing of Chenin & Traminer; used to be called Muskat Sylvaner
3. increasing importance in Niederosterreich, Burgenland, Steiermark
4. mid to late season
5. need good site but not good soil; characteristics that lend peppery flavor/grapefruit notes are photosensitive; prone to downy & powdery mildew
6. unripe-grassy; ripe-gooseberries, tropical fruit; complex wines-malolactic fermentation oak aging

Question 8

Identify the following for Muskateller:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 8

1. Italy/Greece
2. one of oldest varieties
3. increasing significance
4. late
5. prone to: rot & botrytis, inconsistent yields. Needs warm airy sites
6. nutmeg notes. not ripe=unbalanced acidity

Question 9

Identify the following for Neuburger:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 9

1. Wachau
2. Natural crossing of Roter Veltliner & Sylvaner
3. significant in Thermenregion, Wachau, Leithaberg
4. early to mid season
5. decreasing importance-competition w/gruner; easily weakened by disease (downy & powdery mildew, botrytis), frost, winter frost needs dry site
6. robust full mild wine, young wine-spicy & flowery; older-nutty flavor.

Question 10

Identify the following for Fruhroter Veltliner:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 10

1. Niederosterreich
2. Natural crossing of Roter Veltliner & Sylvaner
3. Important in Thermenregion, Wagram, Weinviertel
4. early
5. offered as table grape, open house wine; few demands on soil & site
6. low in alcohol, gentle acidity, herbaceous, bitter almonds

Question 11

Identify the following for Scheurebe :

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 11

1. Germany
2. New breed; Riesling & Bukketraube
3. Important in burgenland & Steiermark; otherwise declining
4. mid-season
5. good for TBA, strohwein, schilfwein; needs good vineyard sites;
6. fully ripe=full body

Question 12

Identify the following for Zierfandler:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 12

1. Thermenregion
2. Natural crossing of Roter Veltliner & Traminer seedling
3. almost exclusively in Thermenregion
4. mid-to late season
5. named Spatrot due to round reddish grapes blended w/ Rotgipfler (blended in cellar or planted together mixed w/it); needs best vineyard site, susceptible to frost & botrytis
6. pleasant acidity & aromatics, mineral notes, honey like note-TBA

Question 13

Identify the following for Rotgipfler:

1. Origin
2. Parentage
3. Vineyard Area
4. Ripening time
5. Conditions
6. Wine

Answer 13

1. Thermenregion
2. Natural crossing of Roter Veltliner & Traminer
3. almost exclusively in Thermenregion
4. mid-to late season
5. named Rotgipfler after reddish bronze vine shoots; needs warm south facing vineyards, cancerous soil. need to control yield for quality
6. pleasant acidity, can be single varietal or blend