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Wines Wset 3 > Wine Characteristics > Flashcards

Wine Characteristics Flashcards

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1
Q

Chard (cool-mod)

A 
Early budding and ripening
Body: light-med
Acidity: high
Fruits: citrus, green apple, pear, green plum
(mod) fruits: citrus, peach
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2
Q

Chard (warm-hot)

A 
Early budding and ripening
Body: full
Alcohol: high
Acid: low
Fruits: tropical and exotic fruits
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3
Q

Pinot Gris

A 
Early budding and ripening
Sugar: dry-off dry
Body: oily full body texture
Deep colour (gold)
Fruit: ripe tropical, ginger, honey
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4
Q

Pinot Grigio

A 
Early budding and ripening
Picked earlier than gris
Body: lighter than gris
Acid: more acid than gris
Fruit: more pure fruit than gris
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5
Q

Riesling

A

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

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6
Q

Sauvignon Blanc

A

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

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7
Q

Merlot - international style

A 
Early budding, mid ripening
Harvested late for max colour & fruit flav
Tannins: soft
Fruit: blackberry and plum
Done in pomerol
Oak is common
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8
Q

Merlot - old style

A 
Early budding and mid ripening
Body: med
Alcohol: med
Acid: higher than international
Fruit: fresh red and vegetal leafy
Oak is common
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9
Q

Cab Sauv

A

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

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10
Q

Pinot Noir

A 
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)
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11
Q

Syrah

A

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

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12
Q

Grenache

A 
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
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13
Q

Gamay

A

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

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14
Q

Semillion

A

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

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15
Q

Malbec

A 
Early budder and late ripener
Thick skins
Colour: deep (black grape) 
Tannins: high 
Fruit: black fruit, pepper, licorice
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16
Q

Gewurtztraminer

A 
Acid: low-med
Alcohol: high
Body: full (oily) 
Colour: golder (from pink skin) 
Fruit: lychee, rose, sweet baking spice
17
Q

Muscat

A

Blanc a petits has more floral aromas
Ottonel used more for reliance
Body: light-med
Acid: med

18
Q

Melon Blanc

A 
Early ripener and frost resistant
Acid: high
Body: light
Fruit: subtle green fruit
Muscadet Sur lie -> on lees, delicate specialty
19
Q

Chenin Blanc

A

Acid: high
Non aromatic
Ripens unevenly
Can be dry-sweet/green-tropical depending on harvest time (can also be sparkling or pastillarage/noble)

20
Q

Cab Franc

A

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

21
Q

Viogner

A

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

22
Q

Nebbiolo

A 
Acid: high
Body: full
Tannins: high (but little colour)
Fruit: Sour cherries, herbs, dried flowers
Usually oaked (barolo NEEDS 18 months)
23
Q

Sangiovese

A 
Late ripener (so needs warm) 
Acid: high
Tannins: high
Fruit: red cherries, plums, dried herbs
Usually oaked for softer Tannins and spice
24
Q

Tempranillo

A 
Early budding and ripening
Acid: med
Thicker skin than garnacha 
High diurnal is best for ripening warmth + develop acid at night
Fruit: strawberry
25
Q

Zinfandel

A

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)

26
Q

Oily full bodied

A

Pinot gris, gewurstraminer, viognier can be

27
Q

Pink skin - gold wine

A

Pinot gris and gewurstraminer

28
Q

Noble rot areas?

A

Semillion and some sauv blanc/muscadelle in sauternes
Chenin blanc in loire (coteaux du layon)
Riesling in germany
Welschriesling in austria

29
Q

Thick skin

A

Malbec, Syrah, cab sauv

30
Q

Thin skin

A

Grenache, Pinot noir

Semillion - botrys

Wines Wset 3 (4 decks)

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