Wine Characteristics Flashcards
Chard (cool-mod)
Early budding and ripening Body: light-med Acidity: high Fruits: citrus, green apple, pear, green plum (mod) fruits: citrus, peach
Chard (warm-hot)
Early budding and ripening Body: full Alcohol: high Acid: low Fruits: tropical and exotic fruits
Pinot Gris
Early budding and ripening Sugar: dry-off dry Body: oily full body texture Deep colour (gold) Fruit: ripe tropical, ginger, honey
Pinot Grigio
Early budding and ripening Picked earlier than gris Body: lighter than gris Acid: more acid than gris Fruit: more pure fruit than gris
Riesling
Late budder mid-late ripener, tolerant to cold
Can accumulate sugar without losing acid
Fruit: green floral -> citrus and stone fruit
Ages to honey and toast, petrol
Claire and eden: dry lime
Fruity off dry in NZ and finger lakes
Sauvignon Blanc
Late budder, early ripening
Acid: high
Fruit (France loire esp): apple, asparagus, wet pebble
Fruit (NZ)(both cool climate, but nz long intense sunny days): gooseberry, grapefruit, passionfruit
Fume blanc Cali & pessac-leognan: oak, lees, mlf
Merlot - international style
Early budding, mid ripening Harvested late for max colour & fruit flav Tannins: soft Fruit: blackberry and plum Done in pomerol Oak is common
Merlot - old style
Early budding and mid ripening Body: med Alcohol: med Acid: higher than international Fruit: fresh red and vegetal leafy Oak is common
Cab Sauv
Late budder and ripener (so can struggle in cooler places)
Thick skin -> colour, flav, tannin
Tannins: grippy
Fruit: blackcurrant and green pepper
Fruit (hot): blackcurrant and black cherry with smoother tannins and fuller body
Oak is common
Pinot Noir
Early budding and ripening Spatbergunder in germany Thin skin -> low in colour and tannins Typically pre-ferm maceración Fruit: light and red cherry (berry) -> complex earthy and spicy Often oaked (but old oak)
Syrah
Late budding and mid ripening
Thick skins
Med body with pepper and fresh black fruit -> full body with ripe black fruit and licorice
Aus: hot hunter and barossa make soft earthy spicy with concentrated fruit // cooler great southern or heathcote make leaner peppery styles
Grenache
Early budder and late ripener High tolerance from drought Thin skin, accumulates sugar Body: full Tannins: soft Fruit: red Usually blended Usually old oak Best outside EU is barossa and mcclaren
Gamay
Early budding and ripening
High yield (peasent grape), best pruned gobelet
Body: med
Tannins: med
Fruit: raspberry and cherry
South East of beujolais often does carb mac (kirsch, banana, cinnamon)
Beujolais nouveau specific for early drinking
Semillion
Mid budding and ripening
Thin skin so susceptible to botrys
Fruit: lemon, apple, stone, beeswax
Botrys: apricot and citrus Peel with toast and vanilla from oak
Hunter valley: light, neutral, low alcohol, high acid, aged to honey nuts and toast
Malbec
Early budder and late ripener Thick skins Colour: deep (black grape) Tannins: high Fruit: black fruit, pepper, licorice
Gewurtztraminer
Acid: low-med Alcohol: high Body: full (oily) Colour: golder (from pink skin) Fruit: lychee, rose, sweet baking spice
Muscat
Blanc a petits has more floral aromas
Ottonel used more for reliance
Body: light-med
Acid: med
Melon Blanc
Early ripener and frost resistant Acid: high Body: light Fruit: subtle green fruit Muscadet Sur lie -> on lees, delicate specialty
Chenin Blanc
Acid: high
Non aromatic
Ripens unevenly
Can be dry-sweet/green-tropical depending on harvest time (can also be sparkling or pastillarage/noble)
Cab Franc
Similar to cab sauv but with less body and tannin
Early budder and ripening
Light and fruity -> full body and tannic
Fruit: vibrant fruit and floral
Viogner
Body: full (careful not oily)
Acid: low
Alcohol: high
Fruit: perfumed blossom, apricots, stone fruit
Develops aromas late in season, so sugar tends to be high when harvested
Nebbiolo
Acid: high Body: full Tannins: high (but little colour) Fruit: Sour cherries, herbs, dried flowers Usually oaked (barolo NEEDS 18 months)
Sangiovese
Late ripener (so needs warm) Acid: high Tannins: high Fruit: red cherries, plums, dried herbs Usually oaked for softer Tannins and spice
Tempranillo
Early budding and ripening Acid: med Thicker skin than garnacha High diurnal is best for ripening warmth + develop acid at night Fruit: strawberry
Zinfandel
Ripens uneavenly
Raisoning can lead to full body with some residual sugar
Fruit: red and black, dried berries, licorice
Rose (white zin): fruity, pale, med sweet, low alcohol)
Oily full bodied
Pinot gris, gewurstraminer, viognier can be
Pink skin - gold wine
Pinot gris and gewurstraminer
Noble rot areas?
Semillion and some sauv blanc/muscadelle in sauternes
Chenin blanc in loire (coteaux du layon)
Riesling in germany
Welschriesling in austria
Thick skin
Malbec, Syrah, cab sauv
Thin skin
Grenache, Pinot noir
Semillion - botrys
