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WSET 3 Wine Specification and SAT > Wines of the Principal Regions - Old World > Flashcards

Wines of the Principal Regions - Old World Flashcards

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1
Q

Bordeaux, Bordeaux Supérieur

A
  • Supérieur has slightly stricter appellation rules and higher alc
  • At best, reds are early-drink med-body with ripe red and black fuit, and sometimes cedar (cheapest can have astringent tannins)
  • Roses are fresh and fruity
  • Whites are increasingly dominated by Sauv Blanc, and grassy
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2
Q

Côtes de Bordeaux

A
  • Includes: Blaye, Cadillac, Castillon and Francs
  • Typically Merlot-based and meant for early drinking
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3
Q

Entre-Deux-Mers

A
  • Between the Garonne and Dordogne
  • Whites only (reds from this area must be labeled with a generic appellation)
  • Tend to be unoaked Sauv Blanc
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4
Q

Médoc

A
  • Predominately clay, but outcroppings of gravel
  • Tend to have higher proportion of Merlot
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5
Q

Haut Médoc

A
  • More highly rated
  • Saint-Estèphe, Pauillac, Saint-Julien, Margaux
  • High percentage of Cab Sauv
  • Core of blackcurrant, complemented by cedar. Grippy tannins when young, long ageing potential
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6
Q

Pessac-Léognan

A
  • In Graves
  • Gravelly soil
  • Reds a little lighter and more fragrant than Haut Médoc
  • Whites: Blends of Sauv Blanc and Semillon, and ferm or matured at least partly in new oak
  • Whites eligible for cru classe status
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7
Q

Graves

A
  • Gravelly soil
  • Reds less concentrated/complex than Pessac-Léognan
  • Whites usually unoaked Sauv Blanc
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8
Q

Saint Émilion

A
  • 3 areas:
  • (i) plateau N and W of town (warm, well-drained gravel and limestone): Cab Franc and sometims Cab Sauv
  • (ii) escarpment to the S and E with clay limestone soils
  • (iii) foot of escarpment (sandy): light, cheap
  • Best wines have soft/rich texture with complex red berry fruit and plum, developing tobacco and cedar
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9
Q

Pomerol

A
  • Richer than Saint Émilion, with spicier, blackberry fruit
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10
Q

Sauternes, Barsac

A
  • Passerilage when there is little noble rot
  • Producers in Barsac can use either
  • Semillion (thin skin, botrytis), Sauv Blanc (acid, fruity), Muscadelle (sometimes, and adds exotic perfume)
  • High in alc, sweet with high acid, apricot and citrus peel (from noble rot) with toast and vanilla
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11
Q

Bergerac

A
  • Climate less maritime than Bordeaux
  • Reds and whites from Bordeaux varieties
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12
Q

Monbazillac

A
  • Botrytized sweet wines from Semillon and Sauvignon Blanc
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13
Q

Cahors

A
  • Malbec
  • Also: Merlot and Tannat
  • Best: deep color, high tannin, intense dark berry fruits, developing cedar and earth
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14
Q

Madiran

A
  • Blends led by Tannat
  • Traditionally long bottle aging
  • Now, concentrated black fruit and high levels soft riper tannins
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15
Q

Jurançon

A
  • Foothills of Pyrenees
  • Dry and sweet white wines
  • Sweet from Petit Manseng, passerillage: high acid, pronounced apricot and grapefruit, sometimes spicy from new oak
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16
Q

Côtes de Gascogne IGP

A
  • Ugni Blanc: Dry, light bodied, green apple
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17
Q

Bourgogne Rouge, Bourgogne Blanc

A
  • Most generic regional appellation in Burgundy
  • Usually made from Pinot Noir or Chard
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18
Q

Chablis

A
  • Premier cru and grand cru planted on slopes facing south: riper, more concentrated fruit (citrus rather than green apple), more body, but still high acid
  • Lesser: Petit Chablis
  • A portion of grand cru and some premier cru in old oak for rounder texture and subtle flavors
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19
Q

Bourgogne Côte d’Or

A
  • Red or white from any village in the Côte d’Or
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20
Q

Bourgogne Hautes Côtes de Nuits, Bourgogne Hautes Côtes de Beaune

A
  • To the west and higher altitude, more winds
  • Cooler, leading to less body and concentration
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21
Q

Côte de Nuits-Villages

A
  • Red or white
  • Any vineyard in Côte de Nuits that does not qualify for more famous village appellation
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22
Q

Côte de Beaune-Villages

A
  • Must be red
  • Any vineyard in Côte de Beaune that does not qualify for more famous village appellation
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23
Q

Côte de Nuits from North to South (and grand cru sites)

A
  • Gevrey-Chambertin (Chambertin, Chambertin Clos de Bèze)
  • Vougeot (Clos de Vougeot)
  • Vosne-Romanée (Romanée-Conti, La Tâche, La Romanée)
  • Nuits-Saint-Georges
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24
Q

Côtes de Beaune: key villages (and grand cru sites)

A
  • Aloxe-Corton (Corton, Corton-Charlemagne)
  • Beaune
  • Pommard
  • Volnay
  • Meursault
  • Puligny-Montrachet (Montrachet)
  • Chassagne-Montrachet (Montrachet)

The last three have the highest reputation for whites.

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25
Q

Bourgogne Côte Chalonnaise

A
  • Reds (from Pinot Noir) or whites (from Chard) in Côte Chalonnaise
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26
Q

Rully

A
  • Côte Chalonnaise village
  • More white than red
  • Sparking wine
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27
Q

Mercurey

A
  • Côte Chalonnaise village
  • Highest rep in Côte Chalonnaise for reds
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28
Q

Givry

A
  • Côte Chalonnaise village
  • Reds admired
  • Smallest in Côte Chalonnaise
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29
Q

Montagny

A
  • Côte Chalonnaise village
  • Only whites
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30
Q

Mâcon, Mâcon Villages

A
  • Red or white
  • Chard most widely planted
  • White: Fresh apple or citrus, med acid, med to full body
  • Reds usually Gamay (though some Pinot Noir too)
  • Red: Light/fruity/early drinking
  • Village shows ripeness, body, character
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31
Q

Pouilly-Fuissé, Saint-Véran

A
  • Villages in Mâconnais
  • Ripe tropical and stone fruits, toasty oak
  • Roche de Solutré: E and SE facing limestone slopes
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32
Q

Beaujolais

A
  • Mainly carbonic maceration and semi-carbonic maceration
  • Light body and tannin, red berry fruit, often kirsch, banana, and cinnamon (from carb mac)
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33
Q

Beaujolais Villages

A
  • Rolling hills with granite soils
  • 39 villages
  • Tend to be made with blending from different villages
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34
Q

Morgon, Moulin-à-Vent

A
  • Village appellations in Beaujolais, named crus
  • Often produce most structured wines, can improve with bottle ageing
  • Rarely new oak
  • Sometimes semi-carb or small proportion of whole bunches
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35
Q

Brouilly, Fleurie

A
  • Village appellations in Beaujolais, named crus
  • Lighter, more perfumed styles among crus
  • Rarely new oak
  • Sometimes semi-carb or small proportion of whole bunches
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36
Q

Alsace

A
  • Riesling: med- to full-bodied, dry, med alc, citrus/stone, stony/steely (not as floral as German)
  • Gewurz: fully body, oily texture, high alc, low to med acid, pungent lychees, roses, sweet baking spices
  • Pinot Gris: full body, rich texture, high alc, more acid than Gewurz but less aromatic. Fresh and dried fruits and honey
  • Muscat Blanc à Petits Grains: light to med body, low to med acid, intense orange blossom, rose, grape
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37
Q

Alsace Grand Cru

A
  • Over 50 vineyards, probably too much land that is not that great
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38
Q

*

Muscadet Sèvre et Maine

A
  • Part of the larger Muscadet appellation
  • Melon Blanc
  • Dru, med alc (12%), high acid, light body, subtle green fruit. Trad ferm in old oak, but now inert
  • sur lie: spent winter on lees
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39
Q

Anjou-Saumur: whites and reds, still and sparkling

A
  • Saumer: Known for trad sparkling from Chenin Blanc, but also makes reds from Cab Franc
  • Anjou: Chenin Blanc and Gamay. Known for dry, sometimes matured in new oak
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40
Q

Anjou-Saumur: rosés

A
  • Rosé de Loire: Dry, from Cab Franc, Cab Sauv, and other varieties
  • Cabernet d’Anjou: med-dry to med-sweet, blend of Cab Franc and Cab Sauv (highest quality rosé)
  • Rosé d’Anjou: less sweet, mostly from Grolleau
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41
Q

Coteaux du Layon

A
  • River Layon, south of Loire
  • Sweet wines from Chenin Blanc
  • Subregions include Quarts de Chaume and Bonnezeaux
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42
Q

Savennières

A
  • Full bodied Chenin Blanc, typically dry
  • Late harvested
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43
Q

Saumur-Champigny

A
  • Reds from Cab Franc
  • Usually fruity (particularly floral), drunk young
  • Now also sometims fuller bodied, tannic, suitable for ageing
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44
Q

Chinon, Bourgueil

A
  • Reds from Cab Franc
  • Sandy soil: light, fruity
  • South-facing with limestone and clay: fuller bodies, more tannic
  • Some mature in oak, and best can age for many years
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45
Q

Vouvray

A
  • Cool with clay soils
  • Still and sparkling Chenin Blanc
  • Still: dry to luscious
  • Light to med body, fresh fruit and floral
  • Rarely new oak
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46
Q

Touraine

A
  • Mostly Sauv Blanc and Gamay
  • Usually fruity style
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47
Q

Sancerre, Pouilly-Fumé

A
  • Well-drained, stony, limestone-based soils
  • Dry, high acid, hints of green apple and wet stones
  • Pouilly-Fumé: said to be smokey
  • Some can evolve in bottle, but most not meant for ageing
  • Techniques vary: sometimes old oak, lees, MLC
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48
Q

Menetou-Salon

A
  • Mod-priced in same style as Sancerre and Pouilly-Fumé
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49
Q

Côtes du Rhône

A
  • Mostly red wine, but also whites and roses
  • Most med body, fruity and simple
  • More than half of all appellation wine production in Southern Rhone
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50
Q

Côtes du Rhône Villages

A
  • Higher min alc and max yields, and greater percentage of blend must be GSM
  • Some individual villages can add their name if 100% comes from that village - more body/structure/flavor
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51
Q

Châteauneuf-du-Pape

A
  • Largest of all crus in Rhone
  • Grenache dominates, but usually a blend (13 varieties permitted)
  • Best: full body, rich texure, high alc, concentrated spiced red fruit
  • Small amount of white
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52
Q

Lirac

A
  • West bank of Rhone
  • Known for top-quality reds and whites in the style of Châteauneuf-du-Pape
  • May also produce roses
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53
Q

Tavel

A
  • Rose wines mainly from Grenache and Cinsault
  • Full body (compared with Provence) intensely flavored, can bottle age
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54
Q

Gigondas, Vacqueyras

A
  • Red wines, usually Granache-led blends similar to Châteauneuf-du-Pape
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55
Q

Côte Rôtie

A
  • Only red wines, but up to 20% Viognier can be added
  • Deeply colored, fully body, spicy
  • Best have aromatic, floral freshness and textural elegance that distinguishes from Hermitage
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56
Q

Condrieu

A
  • Whites made from Viognier
  • Dry (usually), full body, low acid, high alc, perfumed blossom/apricots/stone fruits
  • Best from old vines on steep, terraced vineyards
57
Q

Saint-Joseph

A
  • West bank of Rhone
  • Vast majority red; some white from Marsanne and Roussanne
  • Large volumes of light-bodied wines with carb mac on flat planes
  • Best on terraced slopes around Tournon (south) and near Condrieu
58
Q

Hermitage

A
  • Steep south-facing slope
  • Red is fulliest-bodied of Northern Rhone red wines
  • Up to 15% Marsanne and Roussanne can be co-ferm, but this is rare
  • Whites account for about a fifth of production
59
Q

Crozes-Hermitage

A
  • Largest volume in northern Rhone
  • Usually red from Syrah (up to 15% of M and R)
  • Range of style, from light (flatter sites) to concentrated/complex/tannic (steeper slopes to north)
60
Q

Cornas

A
  • Southern-most in northern Rhone, by far warnest
  • 100% Syrah; similar in style and quality to Hermitage
61
Q

Pays d’Oc IGP

A
  • IGP that covers all of Languedoc-Roussillon
  • More IGP wines from here than anywhere else in France
  • Lots of freedom, and sunny climate produces large volumes
62
Q

Languedoc

A
  • Generic appellation
  • Very varied
  • Most are blends of Carignan, Grenache, Syrah, and (less extent) Mourvedre
  • Cooler: Best Syrahs
  • Warmer: Mourvedre
  • Best: fully body, concentrated spicey red fruit with oak
  • Best roses: soft and fruity
63
Q

Minervois

A
  • Slopes of Massif Central
  • Varying altitude, soil richness, cooling influences
  • Mostly GSM-based red blend
64
Q

Côtes du Roussillon

A
  • Rugged, mountainous
  • Sunlight, low rainfall, strong winds = concentrated wines
  • Best in Côtes du Roussillon Villages (in north)
65
Q

Fitou

A
  • Just to north of Côtes du Roussillon Villages
  • Two areas: warm coastal (fuller bodied) and inland in hills (lighter)
66
Q

Corbières

A
  • Warm near coast and cooler at altitude (cooled by tramontane)
67
Q

Picpoul de Pinet

A
  • Cooling sea breezes
  • Piquepoul: high acid, green fruit and citrus
68
Q

Bandol

A
  • Premium reds from Mourvedre (ripening on sourth-facing slopes)
  • Dark, full body, powerful tannins, developing bramble, meat, liquorice
69
Q

Côtes de Provence

A
  • Roses are vast majority of production
  • Roses: Very pale in color, dry, light to med body, delicate red fruit
  • Red: Range
  • White: Aromatic Rolle or Clairette
70
Q

Mosel

A
  • Middle Mosel: Bernkastel, Wehlen, Piesport
  • Steep slate
  • LIghter body, lower alc, and higher acid compared with Rheingau, Rheinhessen, Pfalz
  • Floral and green fruit
  • GG: Riesling
71
Q

Nahe

A
  • Schlossböckelheim
  • Steep slowth-facing slopes
  • Style between Mosel and Rheingau, Rheinhessen, Pfalz (slightly riper character)
  • GG: Riesling
72
Q

Rheingau

A
  • Rüdesheim, Johannisberg
  • South-facing, proteced by Taunus hills
  • Majority dry, med to full body, ripe peach
  • Also some best BA and TBA
  • GG: Riesling or Spatburgunder
73
Q

Rheinhessen

A
  • Nierstein (Rheinterrasse)
  • Some of fullest-bodied Rieslings in Germany
  • Wide variety planted, 30% black
  • GG: Riesling or Spatburgunder
74
Q

Pfalz

A
  • Forst, Deidesheim (Mittelhaardt) - riper, fully bodied Riesling
  • Riesling most widely planted; black varieties just under 40%
  • GG: Riesling, Weissburgunder, Spatburgunder
75
Q

Baden

A
  • Warmest in Germany - highest alc
  • Spatburgunder most common
  • GG: Range
76
Q

Franken

A
  • Silvaner on warmest sites
  • Best south-facing near Wurzburg
  • High-quality Spatburgunder
  • GG: Silvaner, Riesling, Weissburgunder, Spatburgunder
77
Q

Wachau

A
  • In Niederösterreich
  • Steep south-facing next to Danube
  • Dry from Gruner Veltliner or Riesling, highly concentrated
78
Q

Weinviertel

A
  • In Niederösterreich
  • Gruner Veltliner
  • Klassik: light, frest, fruity, no oak
  • Reserve: higher min alc, possible oak
79
Q

Burgenland

A
  • Ruster Ausbruch DAC: Botrytized welschriesling to TBA standards
  • Red wines: Zweigelt. Also Blaufrankish, St Laurent
  • Dry whites also made
80
Q

Tokaj

A
  • Aszu: noble rot-invested wines
  • Deep amber, high acid, intense orange peel, apricots, honey
81
Q

Naoussa

A
  • Macedonia
  • Red wines from Xinomavro
  • High acid and tannins, med color (fades to tawney quickly), no fresh fruit, develop complex spice and earthy
82
Q

Nemea

A
  • Red wines from Agiogitiko
  • Lower: Fruity, jammy
  • Middle: Deep ruby, high smooth tannins, low to mod acid, red fruits and spice. Possible new oak, and age well.
  • Higher: higher acid and less fine tannins, best for rose
83
Q

Santorini

A
  • Dry and sweet whites, made primarily from Assyrtiko
  • Dry, high acid, perfumed, concentrated ripe citrus and stone fruit
  • Sweet (Vinsanto): lucious, high acid, developing oxidative of caramel and nuts
84
Q

Alto Adige

A
  • Moderate, high alt
  • Pinot Grigio
  • Dry, light to med body, high acid, citrus and green fruit
  • Also: Gewurtz, Chard, Pinot Blanc
  • Red: Schiava: light fruity, low-med tannin, raspberry and plum
85
Q

Trentino

A
  • Suth of Alto Adige, slightly warmer
  • Chard and Pinot Grigio
  • Valley floor: Med body with med acid and ripe stone fruit
  • Higher alt: like Alto Adige
  • Teroldego: deep color, med to high tannin, high acid, med to full body, black fruit, oak
86
Q

Friuli Grave

A
  • Plains of Friuli-Venezia Giulia
  • White: simple, fruity
87
Q

Collio, Colli Orientali

A
  • Hills of Friuli-Venezia Giulia
  • Premium, more concentrated whites
  • Colli Orientali: also reds
88
Q

Friuli-Venezia Giulia

A
  • Pinto Grigio: riches in Italy: med to full body, juicy peach and tropical
  • Merlot: med body, med acid and tannins, ripe red fruit, often oak
  • Friulano (white): med to high acid, med body, pear, red apples, herbs
89
Q

Veneto IGT

A
  • Simple and fruity
  • PGI for Veneto
90
Q

Pinot Grigio delle Venezie DOC

A
  • New DOC that covers Veneto, Friuli-Venezia, and Trentino
  • Now used by producers that used to use IGTs
91
Q

Valpolicella DOC, Valpolicella Classico DOC

A
  • Simple and fruity, with light tannins, red cherry, rarely oak, drunk young
92
Q

Amarone della Valpolicella DOCG

A
  • Made using passito method with early-picked grapes
  • Dry or off-dry
  • Full body, high alc, med to high tannin, intensely concentrated red berry and spice
  • Usually aged in large oak casks
93
Q

Recioto della Valpolicella DOCG

A
  • Made using passito method with early-picked grapes
  • So sweet ferm stops naturally
  • Full body, med to high tannin, med to high alc, intense red fruit
94
Q

Valpolicella Ripasso DOC

A
  • Grape skins from fermenting Amarone before ferm finishes
  • These skins added Valpolicella wine that has finished its ferm, which restarts ferm. Skins give more color, flavor, tannins
  • Med to full body, med to high tannins, stewed red cherries and plums
95
Q

Soave, Soave Classico

A
  • Garganega
  • Med to high acid, med body, pears, red apple, stone fruit, sometimes white pepper (no new oak)
  • Best can age, develop almonds and honey
96
Q

Barolo DOCG

A
  • Little color, full body, high acid and tannins, sour cherries, herbs, and sometimes dried flowers, developing truffles, tar, leather
  • Must be aged at least 38 months (of which at least 18 in wood)
  • Release no sooner than Jan of 4th year after harvest
97
Q

Barbaresco DOCG

A
  • Little color, full body, high acid and tannins, fruitier and less perfumed than Barolo
  • Must be aged at least 26 months (of which at least 9 in wood)
  • Release no sooner than Jan of 3rd year after harvest
98
Q

Barbera d’Asti DOCG

A
  • Youthful and fruity (no oak) or barrel-aged with spicy oak
  • Med to deep color, low to med tannins, high acid, red cherries and plums and sometimes black pepper
  • Can drink young, but best can age for several years
99
Q

Dolcetto d’Alba DOC

A
  • Deep (often purple) color, med to high tannins, med acid, black plums, red cherries, dried herbs
  • Can drink young, but best can age for several years
100
Q

Gavi DOCG

A
  • Pale and light bodied, high acid and aromas, citrus, green apple, pear
  • Usually protective, but some old oak for ferm and lees stirring
  • Most drunk young, but best can age
101
Q

Toscana IGT, Bolgheri DOC

A
  • Coastal region cooled by sea breezes permit black Bordeaux and other int’l varieties
  • These are appellations that permit “Super Tuscans”–i.e., wines made from non-Italian varieties, like Cab Sauv, Merlot, and Syrah
102
Q

Chianti DOCG

A
  • Sangiovese dominant, but often blends
  • Quality sub-zones: Chianti Rufina DOCG and Chianti Colli Senesi DOCG
  • High acid and tannin, red cherries, plums, dried herbs, oak (large and small), developing meaty and gamey
103
Q

Chianti Classico DOCG

A
  • Not a sub-zone of Chianti DOCG
  • Vineyards at higher elevation = more acid, more herbal
  • Must be aged for at least 12 months before release
104
Q

Chianti Classico Reserva DOCG; Gran Selezione

A
  • Reserva: Must be aged for at least 24 months, at least 3 of which bottle ageing
  • Gran Selezione: Single estate, and must be aged 6 months longer
  • No oak requirements, but vast majority are
105
Q

Brunello di Montalcino DOCG

A
  • 100% Sangiovese
  • Warmer, so more intense and fuller bodied than Chianti
  • Can only be released from the Jan of the 5th year after harvest
  • Have to spend at least two years in wood
  • If declassified (e.g., bad vintage), then Rosso di Montalcino DOC
106
Q

Vino Nobile di Montepulciano DOCG

A
  • Southern Tuscany
  • Sangiovese blend
  • Aged a minimum of 2 years
  • If declassified (e.g., bad vintage), then Rosso di Montepulciano DOC
107
Q

Verdicchio dei Castelli di Jesi DOC

A
  • Marche
  • High acid, green apples and lemons, sometimes fennel and almonds.
  • Most fruity/young, but best can develop hone and almonds with bottle age.
108
Q

Orvieto DOC

A
  • Umbria
  • Blend of Grechetto and Trebbiano
  • Light body, med to high acid, ripe grapefruit and peaches
  • Best with most Grechetto
  • Made protectively with cool ferm
109
Q

Frascati DOC

A
  • Lazio, in hills
  • Blend of Malvasia and Trebbiano
  • Med body, med to high acid, citrus and sometimes floral, orange blossom (from Malvasia)
  • Fresh, unoaked
110
Q

Montepulciano d’Abruzzo DOC

A
  • High color and tannin, med acid, black plums, cherries
  • Most simple/fruity with no oak
  • The most concentrated examples often matured in oak for short time
111
Q

Taurasi DOCG

A
  • In Campania
  • Best expression of Aglianico
  • Deep color, high acid and tannin, black fruit, oak, developing earthy, forest floor
112
Q

Aglianico del Vulture DOC

A
  • In Basilicata
  • Aglianico, planted on high plain surrounding Monte Vulture
113
Q

Fiano di Avellino DOCG

A
  • In Campania
  • med acid, med to full body, stone fruit, melons, mango
  • Often drunk young, but better can mature in oak. Can develop in bottle: wax and honey
114
Q

Greco di Tufo DOCG

A
  • In Campania
  • Higher acid and leaner in body than Fiano
  • Green apple, stone fruit, passion fruit
  • Most use stainless steel, but some use old oak and lees stirring
  • Best can age in bottle, developing honey and mushrooms
115
Q

Puglia IGT

A
  • High yields, simple, fruity wines
  • Mostly Negroamaro and Primitivo
116
Q

Salice Salentino

A
  • Negroamaro
  • Full body, med acid and tannins, high alc, baked red and black fruit
117
Q

IGT Terre di Sicilia/Terre Siciliane, Sicilia DOC

A
  • Vast quantities of grapes
  • Sicilia DOC: if yields are slightly lowered
  • Nero d’Avola is dominant: med to full body, med acit and tannins, plums and black cherries
  • Often fruity/early drinking, but best can make cocnentrated and complex
  • Chard and Syrah (esp successful) also planted
118
Q

Rioja

A
  • Tempranillo (best in Rioja Alta and Rioja Alavesa): red fruit flavors and med tannins
  • Garnacha (best in Rioja Oriental): gives body and alcohol
  • Mazuelo and Graciano: supporting role
  • Range in styles, including early (semi-carb) or long-term ageing (heavily extracted)
  • Whites: Viura, others
  • Whites: traditionally oxidized, now less
119
Q

Navarra

A
  • Tempranillo most planted, blended with Rioja varieties or Cab Sauv/Merlot
  • Rose: Garnacha picked early–refreshing, fruity, med alc
  • Whites: very small (Viura, Chard, Sauv Blanc)
120
Q

Calatayud, Cariñena

A
  • South of the Ebro, warm cont climate
  • Garnacha: fruity, early drinking
  • Higher quality: old vine Garnacha and Cariñena
121
Q

Priorat

A
  • In Catalunya
  • Mostly old vine Garnacha and Cariñena blends, but some Cab Sauv and others too
  • Deeply color, high tannin, med to high alc, concentrated black fruit, often toasty from French oak
  • Llicorella (red slate with mica specks) - reflect heat, deep to retain water
122
Q

Catalunya

A
  • Generic DO that permits blending from a large range of areas
  • Almost all Cava made here
123
Q

Penedès

A
  • SW of Barcelona
  • Hills (moderate) to coastal plain (hot
  • Cava varieties most planted
  • Also see Chard, Sauv Blanc, Gewurz, Merlot, Cab Sauv, Tempranillo, and Pinot Noir
124
Q

Ribera del Duero

A
  • Highest part of Meseta Central, continental
  • Vast majority red, though can be used for white and rose
  • Tempranillo (only variety in most of best): dark color, high tannin
  • Long macerations, short ageing in new oak (increasingly French rather than American)
125
Q

Toro

A
  • Duero Valley
  • Tempranillo: full body, high alc, intense fruit
  • Joven: often some Garnacha
  • Reservas and Gran Reservas: very deeply colord and tannic when young, age well
  • Rose and white in small quantities
126
Q

Rueda

A
  • Duero Valley
  • Verdejo and Sauv Blanc (in blends, Verdejo must be at least 50%)
  • Ranges of styles
127
Q

Rías Baixas

A
  • Albarino: high acid, ripe stone fruit
  • Some made in a richer style, occasionally with a touch of oak or lees stirring
  • Not much red
128
Q

Bierzo

A
  • In NW Spain
  • Mencia: high acid, red fruit
  • Some use oak (toasty) or not (preserve perfumed fruit)
129
Q

Valencia

A
  • Monastrell
  • Also Muscat of Alexandria, made into Moscatel de Valencia (sweet fortified wine)
130
Q

Jumilla, Yecla

A
  • Hot, arid
  • Monastrell: most youthful and fruity
  • Very deeply colored, low to med acid, high tannin and alc, full body, ripe blackberry fruit
131
Q

La Mancha

A
  • Most planted: Airen: netural, fresh white
  • Now Tempranillo and int’l varieties
  • Vinos de Pago
132
Q

Valdepeñas

A
  • Airen widely planted
  • Tempranillo is primary for red wines (varietal or blended)
  • Range of wines
133
Q

Castilla y León VdlT

A
  • Largest area for PGI wines (Vino de la Tierra)
134
Q

Vinho Verde

A
  • Pale lemon, high acid, low alc (8-11.5%), off dry, slight sparkle
  • Made from Loureiro and Arinto
  • Alvarinho: 11.5-14% alc, riper, more tropical
  • Black grapes for red (deep colored and tannic) and rose (fresh and fruity)
135
Q

Douro

A
  • Touriga Nacional
  • Red: deep colored high tannin, full body, rich black fruit
  • White: med to high acid, fresh varietal
136
Q

Dão

A
  • Red: High acid, soft tannins, delicate red fruit
  • Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro
  • Alfrocheiro: deep color, intense blackberry and strawberry
  • White (from Encruzado): range in style
137
Q

Bairrada

A
  • Baga: deep color, high tannin
  • If underripe: high acid, astringent tannins
  • Later picking: softer, with rich black fruit
  • Other black varieties like Touriga Nac, Alfrocheiro, and Cab Sauv, Merlot, and Syrah
  • White: Bical, Maria Gomes
138
Q

Alentejo

A
  • Red blend: Aragones, Trincadeira, Alicante Bouschet
  • Deep in color, high (but soft) tannins, full body, ripe fruit
  • Whites: Arinto, Antano Vaz, Roupeiro: high acid, fruity and floral (some oak)
139
Q

Vinho Regional Lisboa, Vinho Regional Alentejano

A
  • PGIs
  • Large production

WSET 3 Wine Specification and SAT (11 decks)

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