Wine Characteristics Flashcards
Aromas of 6 noble wines
- Riesling: Floral notes (like jasmine), citrus (lime, lemon), green apple, and sometimes honey.
- Sauvignon Blanc: Herbaceous (grassy), citrus (grapefruit, lime), tropical fruits (passion fruit), and sometimes a mineral or flinty quality.
- Chardonnay: Butter, vanilla, green apple, tropical fruits (pineapple), and sometimes oak-related aromas like toast or butterscotch.
- Pinot Noir: Red berries (strawberry, raspberry), cherry, earthy notes, and sometimes a hint of mushroom or forest floor.
- Merlot: Plum, black cherry, chocolate, and often a velvety texture.
- Cabernet Sauvignon: Black currant, blackberry, cedar, and sometimes green bell pepper or mint.
Flavor profiles of noble 6
- Riesling: Crisp acidity with flavors ranging from green apple and citrus to tropical fruits. Sweeter styles may exhibit honey or floral notes.
- Sauvignon Blanc: Bright and zesty, often with citrus (lemon, lime) and green apple flavors. Herbal notes like grass or bell pepper can be present, and some styles may have tropical fruit undertones.
- Chardonnay: Unoaked Chardonnay can showcase green apple, pear, and citrus notes. Oaked versions may have additional flavors like butter, vanilla, and even hints of caramel or toasty oak.
- Pinot Noir: Red berry fruits such as strawberry and raspberry, often accompanied by earthy undertones. Lighter in tannins compared to many red wines.
- Merlot: Plum and black cherry flavors are common, with a velvety texture. Depending on winemaking, it can range from soft and approachable to more structured.
- Cabernet Sauvignon: Bold dark fruit flavors like black currant and blackberry. Tannins are prominent, contributing to structure, and there may be notes of cedar, tobacco, or even green bell pepper.
Acidity, body structure of noble 6 wines
- Riesling: Typically high acidity, ranging from bone-dry to sweet. Light to medium body with a refreshing finish.
- Sauvignon Blanc: Crisp acidity, often light-bodied. Known for its vibrant and zesty profile, with a refreshing finish.
- Chardonnay: Can range from crisp and unoaked to full-bodied and oaked. The level of oak influence greatly impacts the flavor and texture.
- Pinot Noir: Light to medium-bodied with silky tannins. Known for its elegance, complexity, and the ability to express terroir.
- Merlot: Generally medium to full-bodied with velvety tannins. Offers a softer and fruit-forward profile compared to some other reds.
- Cabernet Sauvignon: Full-bodied with firm tannins. Often has aging potential, developing complexity over time. Known for structure and bold dark fruit flavors.
Classic Growing regions for noble 6 wines
- Riesling:
• Germany (notably the regions of Mosel, Rheingau, and Pfalz)
• Alsace, France
• Finger Lakes, New York, USA- Sauvignon Blanc:
• Marlborough, New Zealand
• Sancerre, Loire Valley, France
• Napa Valley, California, USA - Chardonnay:
• Burgundy, France (Chablis, Côte de Beaune, Côte de Meursault)
• Napa Valley, California, USA
• Margaret River, Australia - Pinot Noir:
• Burgundy, France (Côte d’Or)
• Willamette Valley, Oregon, USA
• Central Otago, New Zealand - Merlot:
• Bordeaux, France (especially in Pomerol and Saint-Émilion)
• Napa Valley, California, USA
• Tuscany, Italy - Cabernet Sauvignon:
• Bordeaux, France (especially in the Médoc region)
• Napa Valley, California, USA
• Coonawarra, Australia
- Sauvignon Blanc:
Classic Food pairings for 6 noble wines
- Riesling:
• Pairings: Spicy cuisine (such as Thai or Indian), seafood, pork, and dishes with a touch of sweetness.
• Specific Pairing: Riesling can complement the flavors of spicy curry dishes.- Sauvignon Blanc:
• Pairings: Goat cheese, seafood (especially oysters and ceviche), green salads, and dishes with herbaceous elements.
• Specific Pairing: Sauvignon Blanc works well with a goat cheese and herb-stuffed chicken breast. - Chardonnay:
• Pairings: Roast chicken, creamy pasta dishes, lobster, and dishes with buttery or creamy sauces.
• Specific Pairing: Chardonnay can complement the richness of buttery lobster. - Pinot Noir:
• Pairings: Duck, grilled salmon, pork tenderloin, and earthy dishes like mushroom risotto.
• Specific Pairing: Pinot Noir can enhance the flavors of a roasted duck breast. - Merlot:
• Pairings: Beef dishes, lamb, pasta with red sauce, and roasted vegetables.
• Specific Pairing: Merlot pairs well with a classic beef stew. - Cabernet Sauvignon:
• Pairings: Grilled steak, lamb chops, hearty stews, and aged cheeses.
• Specific Pairing: Cabernet Sauvignon complements the flavors of a well-seasoned ribeye steak.
- Sauvignon Blanc:
Reasoning behind food pairings for 6 noble wines
- Riesling:
• Reasoning: The high acidity and slight sweetness of Riesling can balance the heat of spicy dishes, while its citrus and fruity notes complement the flavors.- Sauvignon Blanc:
• Reasoning: Sauvignon Blanc’s bright acidity and herbaceous qualities pair well with the tanginess of goat cheese and the freshness of seafood. The wine’s acidity can cut through rich or creamy textures. - Chardonnay:
• Reasoning: Chardonnay’s versatility allows it to pair with a range of dishes. The wine’s buttery and oaky notes complement the richness of roast chicken and creamy pasta. - Pinot Noir:
• Reasoning: Pinot Noir’s lighter tannins and red fruit flavors make it suitable for a variety of proteins, such as duck and salmon. Its earthy qualities work well with mushroom-based dishes. - Merlot:
• Reasoning: Merlot’s soft tannins and plum-like flavors make it a good match for the tenderness of beef and lamb. It also complements the acidity in tomato-based pasta sauces. - Cabernet Sauvignon:
• Reasoning: Cabernet Sauvignon’s bold structure and dark fruit flavors make it a natural fit for robust meats like steak. Its tannins can stand up to the richness of aged cheeses.
- Sauvignon Blanc:
Classic characteristics of 6 noble wines
- Riesling:
• Aging Potential: High-quality Rieslings, especially from Germany, can age gracefully, developing complexity over time.
• Versatility: Riesling can range from bone-dry to sweet, making it a versatile pairing with various cuisines.- Sauvignon Blanc:
• Aromatic Intensity: Sauvignon Blanc is known for its high aromatic intensity, often featuring expressive and vibrant aromas.
• Food Pairing: Its crisp acidity makes it an excellent companion for dishes like salads, seafood, and goat cheese. - Chardonnay:
• Chameleon Grape: Chardonnay is considered a “chameleon” grape, as it can take on various styles depending on winemaking choices.
• Aging Potential: High-quality, oaked Chardonnays can benefit from aging, gaining complexity and richness. - Pinot Noir:
• Terroir Expression: Pinot Noir is highly sensitive to its terroir, expressing nuances of the soil and climate where it’s grown.
• Food Versatility: Its lighter tannins and red fruit flavors make it a versatile choice for a wide range of foods. - Merlot:
• Soft Tannins: Merlot is known for its softer tannins compared to some other red varieties, contributing to its approachable nature.
• Blending: Often used in blends, particularly in Bordeaux wines, to add suppleness and roundness. - Cabernet Sauvignon:
• Structure: Cabernet Sauvignon is known for its firm tannins and full-bodied structure, providing a robust wine.
• Aging Potential: Many Cabernet Sauvignons can age for several years, evolving in flavor and complexity.
- Sauvignon Blanc:
6 noble wines
Riesling:
- Aromas:
- Floral notes (jasmine)
- Citrus (lime, lemon)
- Green apple
- Honey (in sweeter styles)
- Characteristics:
- High acidity
- Ranges from bone-dry to sweet
- Light to medium body
- Flavor Profile:
- Crisp acidity
- Green apple, citrus, tropical fruits
- Sweeter styles may have honey or floral notes
- Additional Points:
- Aging potential, especially in high-quality German Rieslings
- Versatile, pairing well with various cuisines
Sauvignon Blanc:
- Aromas:
- Herbaceous (grassy)
- Citrus (grapefruit, lime)
- Tropical fruits (passion fruit)
- Characteristics:
- Crisp acidity
- Light-bodied
- Flavor Profile:
- Zesty, vibrant
- Citrus, green apple
- Herbaceous notes
- Additional Points:
- High aromatic intensity
- Excellent with salads, seafood, and goat cheese
Chardonnay:
- Aromas:
- Butter
- Vanilla
- Green apple
- Tropical fruits (pineapple)
- Characteristics:
- Can be unoaked or oaked
- Ranges from crisp to full-bodied
- Flavor Profile:
- Green apple, pear, citrus (unoaked)
- Butter, vanilla, caramel (oaked)
- Additional Points:
- Chameleon grape, adapting to various winemaking styles
- Aging potential, especially oaked Chardonnays
Pinot Noir:
- Aromas:
- Red berries (strawberry, raspberry)
- Cherry
- Earthy notes, sometimes mushroom
- Characteristics:
- Light to medium-bodied
- Silky tannins
- Flavor Profile:
- Red berry fruits
- Earthy undertones
- Additional Points:
- Highly sensitive to terroir, expressing nuances of the region
- Versatile with lighter tannins, pairs with a range of foods
Merlot:
- Aromas:
- Plum
- Black cherry
- Chocolate
- Characteristics:
- Medium to full-bodied
- Velvety tannins
- Flavor Profile:
- Plum, black cherry
- Velvety texture
- Additional Points:
- Softer tannins compared to some reds
- Often used in blends for suppleness
Cabernet Sauvignon:
- Aromas:
- Black currant
- Blackberry
- Cedar
- Characteristics:
- Full-bodied
- Firm tannins
- Flavor Profile:
- Bold dark fruit flavors
- Structure, often with cedar or tobacco notes
- Additional Points:
- Aging potential, evolving in flavor and complexity
- Ideal for grilled meats and aged cheeses
Classic Food Pairings:
- Riesling:
- Spicy cuisine, seafood, pork
- Sauvignon Blanc:
- Goat cheese, seafood, green salads
- Chardonnay:
- Roast chicken, creamy pasta dishes, lobster
- Pinot Noir:
- Duck, grilled salmon, pork tenderloin
- Merlot:
- Beef dishes, lamb, pasta with red sauce
- Cabernet Sauvignon:
- Grilled steak, lamb chops, hearty stews
Reasoning Behind Pairing Choices:
- Consideration of complementary or contrasting flavors and characteristics between the wine and food.
- Balancing acidity, sweetness, and tannins to enhance both the wine and the dish.
- Versatility of each wine in pairing with a variety of foods.
- Personal preferences play a significant role in successful wine and food pairings.
Riesling: 4 aromas, 3 characteristics, 3 flavor profile, pairing
Riesling:
- Aromas:
- Floral notes (jasmine)
- Citrus (lime, lemon)
- Green apple
- Honey (in sweeter styles)
- Characteristics:
- High acidity
- Ranges from bone-dry to sweet
- Light to medium body
- Flavor Profile:
- Crisp acidity
- Green apple, citrus, tropical fruits
- Sweeter styles may have honey or floral notes
- Additional Points:
- Aging potential, especially in high-quality German Rieslings
- Versatile, pairing well with various cuisines
- Spicy cuisine, seafood, pork
Sauvignon Blanc: Aroma, character, flavors, pairing
Sauvignon Blanc:
- Aromas:
- Herbaceous (grassy)
- Citrus (grapefruit, lime)
- Tropical fruits (passion fruit)
- Characteristics:
- Crisp acidity
- Light-bodied
- Flavor Profile:
- Zesty, vibrant
- Citrus, green apple
- Herbaceous notes
- Additional Points:
- High aromatic intensity
- Excellent with green salads, seafood, and goat cheese
Chardonnay
Chardonnay:
- Aromas:
- Butter
- Vanilla
- Green apple
- Tropical fruits (pineapple)
- Characteristics:
- Can be unoaked or oaked
- Ranges from crisp to full-bodied
- Flavor Profile:
- Green apple, pear, citrus (unoaked)
- Butter, vanilla, caramel (oaked)
- Additional Points:
- Chameleon grape, adapting to various winemaking styles
- Aging potential, especially oaked Chardonnays
Pairings
- Roast chicken, creamy pasta dishes, lobster
Pinot Noir
Pinot Noir:
- Aromas:
- Red berries (strawberry, raspberry)
- Cherry
- Earthy notes, sometimes mushroom
- Characteristics:
- Light to medium-bodied
- Silky tannins
- Flavor Profile:
- Red berry fruits
- Earthy undertones
- Additional Points:
- Highly sensitive to terroir, expressing nuances of the region
- Versatile with lighter tannins, pairs with a range of foods
- Duck, grilled salmon, pork tenderloin
Merlot
Merlot:
- Aromas:
- Plum
- Black cherry
- Chocolate
- Characteristics:
- Medium to full-bodied
- Velvety tannins
- Flavor Profile:
- Plum, black cherry
- Velvety texture
- Additional Points:
- Softer tannins compared to some reds
- Often used in blends for suppleness
- Beef dishes, lamb, pasta with red sauce
Cabernet Sauvignon
Cabernet Sauvignon:
- Aromas:
- Black currant
- Blackberry
- Cedar
Warmer climates may have blackberry flavor , lighter body
- Characteristics:
- Full-bodied, moderate acidity
- Firm tannins
- Flavor Profile:
- Bold dark fruit flavors
- Structure, often with cedar or tobacco notes
- Additional Points:
- Aging potential, evolving in flavor and complexity
- Ideal for grilled meats and aged cheeses
- Grilled steak, lamb chops, hearty stews
Origin = A cross between Cabernet franc and Sauvignon Blanc
3 White wine styles
Crisp & youthful: high malic acid; light/medium body, more transparent - less vinification techniques
Silky & smooth: extended hang time/ripeness, some increased malic acid; maybe slight residual sugar
Rich & voluptuous: extended hang time, higher alcohol; much vinification techniques (MLF, fermentation on lees
