White Wine Flashcards

1
Q

Identify the following for Gruner Veltliner:

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

Identify the following for Welschriesling:

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

Identify the following for Riesling:

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

Identify the following for Pinot Blanc:

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

Identify the following for Muller Thurgau:

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

Identify the following for Chardonnay:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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7
Q

Identify the following for Sauvignon Blanc:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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8
Q

Identify the following for Muskateller:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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9
Q

Identify the following for Neuburger:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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.
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10
Q

Identify the following for Fruhroter Veltliner:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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11
Q

Identify the following for Scheurebe :

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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12
Q

Identify the following for Zierfandler:

  1. Origin
  2. Parentage
  3. Vineyard Area
  4. Ripening time
  5. Conditions
  6. Wine
A
  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
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13
Q

Identify the following for Rotgipfler:

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