WSET3 SImple Principal Grape Flashcards
3 Chateauneuf-du-Pape Styles
- Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
- Modern - shorter maceration & time in wood - Approachable early but can age
- Négociant Style - carbonic maceration - wines ready to drink earlier
Aglianico
(Basilicata, Campania)
Deep Colored,
High Acidity
High Tannin
Black Fruit, Earth, Forest Floor
Albariño (NW)
Alvarinho (Vinho Verde)
THICK SKINS
Naturally High Acidity
Citrus & Stone Fruit
Can be made richer, fuller body
Vinho Verde - Monção Y Melgaço
Alsace Riesling
Aromatic
M-F Body Body, High Acidy
Stoney / Steeely
Lemon, Peach,
Petrol, Honey, Nuts
Amarone della Valpolicella DOCG
(Veneto)
Corvina –> passito
Dry to Off Dry, Full Body
M-H Tannin, High Alcohol
Concentrated Raspberry, Red Cherry
Spice
Kabinett
Riesling
Dry - Sweet,
L-Body, H Acid,
Sweet Balanced with Residual Sugar – 8-9% ABV
Style 1- Stop Ferment early
Style 2: Add Sussreserve
Barbera
(Barbera d’Asti, Piemonte)
Late ripening
Medium-Deep Color, Full Body,
High Acidity, Low-Med Tannins
Red Cherries, Plums, Black Pepper
Styles:
- Youthful and fruity, with no oak influence
- Barrel-aged with spicy flavours
Bordeaux &
Bordeaux Supérieur
Early drinking
Medium Body
RIPE Red & Black Fruit
Cedar from oak
Supérieur has strict rules and Minimum Alcohol requirements
Cabernet Franc
Flower/Ripens Early
Medium Color, Medium Body,
M-H Acidity, M-H Tannin
Ripe = Vibrant Red Fruit and Floral notes
Underripe = Greenbell Pepper or Stalky
Cabernet Sauvignon
(Old World)
Thin Skin,
Deep Color, Dry, Medium – Full Body,
High Tannin, Intense Flavor Blackcurrant and Cedar
Haut Medoc: High % of CS in, High Grippy Tannins when Young, Oak
Pessac-Leognan: Lighter Body, More Fragrant than HM
Graves: Black Cherry, Greenbell Pepper, Dried Fruit, Tobacco
Tuscany: Used for Super Tuscans 100% Varietals (Toscana IGT, Bolgheri DOC, Maremma Toscanna DOC)
Cabernet Sauvignon
(New World)
Thin Skin
Dry, Deep Color, Medium
Full Body, High Acidity, High Tannin,
Intense Flavor Blackcurrant and Cedar
Maipo Valley: Elegant, Structured with Mint Character
Premium Chile: Full, Body, Very Ripe Black Fruit, Herbaceous, Blends Merlot, Carmenère, Syrah,
South Africa: Varietal or Bordeaux Blends, Ripe Red & Black Fruit, Blackcurrant, Cedar, Early Drinkin
USA: Less Rich, Full Body, High Acidity, Concentrated Cassis, More Blackcurrant
Argentina: Maipu, Mendoza, La Rioja, Salta NOT Patagonia
Coonawarra/Margaret River: Ripe Blackcurrant, Black Cherry, Toast
Cabernet Sauvignon How it is made
- Destemmed and Crushed: whole bunches give herbaceous & astringent character (stems don’t ripen)
- Pre-Fermentation Maceration: maximize color & flavor extraction
- Controlled Fermentation Temperature: 26°C – 30°C warm enough for sufficient extraction, cool enough to keep fresh fruit
- Reduction Cap Management & Fermentation Temperature: to reduce over extraction
- Post-fermentation Maceration – adds more tannins and softens already extracted
- Maturation New Oak – with intense flavors and high tannins, New Oak flavors do not overwhelm and soften
- Blending – Increases Body / Reduces High e.g. Merlot can Soften and add fruit
Carignan (S France)
Cariñena (Catalunya)
Mazuelo (Rioja)
High Yield
Deep Color, Medium Body
High Acidity, High Tannin.
Raspberry, Cranberry
Lacks Fruit Finesse,
Used in blends in Tempranillo and Priorat
Use Semi-Carbonic maceration to reduce Tannins in S France
Carmenère (Chile)
Late Ripening
Warm & Sun
Full-bodied,
High Tannin can display
Blackberry, Black Cherry, Herbaceous & Herbal
Cooler Elqui = Peppery
Warmer Colchagua = Intense Black Fruit, Fuller Body
Chardonnay (Australia)
Often a blend of fruit from different regions
Unoaked for Peach flavours
Oak chips/staves for Toast/Vanilla flavours
Chardonnay
(Chablis - Burgundy)
Steely & High Acid
Riper more Concentrated Fruit, Citrus over Green Apple
Balanced & Complex
Chardonnay (Chile)
Modern International Style
Citrus, Green Apple, Toast, Caramel
Limari – structure and elegance
Aconcaqua Valley, Casablanca
San Antonio Valley, Leyda Valley, Malleco
New Zealand Chardonnay
Concentrated Citrus and Tropical fruit Toast and Sweet Spice FRENCH OAK
Gisborne produce 50% of its vine and makes distinct ripe Tropical Fruit, Central Otago, Marlborough, and Auckland
South Africa Chardonnay
Can be exceptional at cooler sites (Walker Bay)
Burgandian style such as lees & Oak Barrel fermentation for complexity
Base for Cap Classique sparkling wines
USA Chardonnay
Most Planted Grape in CA
Styles
- Inexpensive from Central Valley – inexpensive, High Volume, Fruity, Low-to Medium Acidity and sometimes use Oak staves, Chips for toasty note
- High Quality – Full Body, Low Acidity, High Alcohol, flavors of peach, banana, oak, hazelnut and butter
- Less Oak in cooler regions – Los Carneros, Russian River Valley
Chardonnay
(Cote d’Or)
Complex & expressive
Full Body, Riper Fruit Balanced Acidity
Deep with age to Vegetal
Geelong Chardonnay
Full Body, Complex, concentrated
Mornington Peninsula Chardonnay
High ACIDITY (reflecting the cool climate)
Usually softened by MLF
Citrus, Pear and Apple aromas
Warm Aussie Chardonnay
Beautifully balanced with Fresh, Vibrant fruit
Use of lees, MLF and/or oak maturation
Margaret River
Châteauneuf-du-Pape (Rhône)
Up to 13 grapes in blend. Dominated by Grenache (GSMC).
Full Body, Rich Texture
High Alcohol
Concentrated Spiced Raspberry, Red Plum
Mourvèdre adds gamey, meaty quality.
Loire Chenin Blanc
Non Aromatic
Early budding, Later ripening, Susceptible to Noble Rot
Dry-Sweet, Still or Sparkling
High Acidity
Green Fruit, Herbaceous, Tropical
(Apricot & Citrus Peel for noble rot)
Steely, Smoke, Honey, Toast & Hay
Needs several passes in vineyard to pick due to under ripeness (dictates style)
South Africa Chenin Blanc
Early budding, Later ripening, Susceptible to Noble Rot
Complex: Old vines, Fuller Body, High Acidity
Concentrated Flavors Apple, Floral, Honey, Toast
Basic: Dry & Sweet, High Natural Acidity, Simple Stone Fruit
Cooler Syrah vs Warmer Syrah
Lighter in body with more pepper
V
Greater intensity of Black Fruit and Fuller Body
Struggles with hot.
For blends adds color and tannin
Cornas
100% Syrah (only reds allowed)
Deep Color, Full Body, Similar to Hermitage, but more rustic
Best vineyards sheltered from wind - very steep terraces
Cortese
Gavi DOCG
Cortese di Gavi DOCG
Gavi di Gavi DOCG
(Piemonte)
CORTESE GRAPE
Pale, Light-bodied,
High acidity - Not Complex
Aromas/flavours of Citrus, Green Apples and Pears
Lees or old oak for body
Corvina
(Veneto)
Valpolicella/Amarone Wine
Late ripening, small berry
Thin Skin, Moderate Color,
Low-Med Tannin, High Acidity
Red Cherry Flavors
Add local grapes to enhance color and tannin
Coteaux de Layon
(Loire)
Sweet Chenin Blanc
High Acidity
Lemon, Pinapple, Marmalade, Apricot from botrytis.
Quarts de Chaume & Bonnezeaux
Côtes de Bordeaux
(Bordeaux)
Merlot based wines meant for early drinking
Côtes du Rhône Villages
- Minimum alcohol levels
- Maximum yields
- A greater percentage from GSM
-
100% must come from the village on the label
* Have more body, structure and Spiced Red Fruit v Cote du Rhone*
Such as Côtes du Rhône Villages Cairanne
Crozes-Hermitage Syrah
Most production volume - Max 15% Marsanne/Roussanne
M-H Acidity, M-H Tannin, Black Fruit & Spice
Quality varies dramatically
More Concentrated, Complex & Tannic
Some more expensive are aged in oak
Describe a wine from Côte-Rôtie
Syrah maybe fermented up to 20% Viognier to help stabilize color extraction and add aromatics.
Floral and Elegant
Deep color, Full bodied
Med-High Tannins
Blackberry, Black Cherry, Black Pepper, Violet
oak up to wine maker
Describe the 4 Beaujolais
Moulin-à-Vent & Morgan produce Structured wines with fruit concentration and tannins allowing for ageing
Brouilly and Fleurie produce more lighter, perfumed styles under wide range of production (oak to semi-carbonic/whole grapes)
Dolcetto
(Dolcette d’Alba DOC, Piemonte)
Earlier Ripening - Produces Fine Wines
Deep Purple Color
Med-High Tannin, Med Acidity
Aromas of Black Plums, Red Cherries & Dried Herbs
- It can be planted in cooler sites*
- Drunk you, best can age*
Gamay
(Beaujolais)
Carbonic and Semi-carbonic
Light Body, Light Tannin
Strawberry, Raspberry
Kirsch, Banana, Cinnamon
Trained in Goblet
Garganega
(Recioto di Soave DOCG)
Passito
High sugar Naturally stops fermentation
Sweet
Medium Body
High Acidity, High Alcohol
INTENSE Pear, Green Apple, Peach, Apricot, White Pepper
Garganega
(Veneto)
Soave Classico
Late ripening & semi-aromatic - foothills
Medium Body, Medium to High Acidity
Aromas of Pears, Red Apple and Stone fruit, White Pepper age to Almonds & Honey
No typical aromas/flavours of new oak
Garnacha Tinta
(Upper Ebro)
Normally late Ripening, but early in Spain given Warm/Hot climate
High Drought tolerance
Sweet, Thick Skinned Grape, High ABV
Primarily for Rosados
Priorat: blends with Cariganan - Deep, colored, High Tannin, Fresh Black Fruit, Toast Oak
RIoja: Planted in Baja, Blends with Tempranillo, adds Perfume, Body, Tannins
Gewürztraminer
(Alsace)
Aromatic
Deep Gold Color, Full-bodied
LOW to Medium Acidity, High Alcohol
PUNGENT ROSE, LYCHEE SWEET BAKING SPICE with OILY texture
Gew has less acidity than Pinot Gris, more aromatics
Graciano
(Upper Ebro)
Hard to grow, Buds late, Prone to powdery Mildew
Primarily used Rioja for blends
Small amount adds Tannin, Acidity, Concentrated Black Fruit for Structure
Grenache
(Rhône)
Can tolerate drought conditions, strong winds and needs plenty of heat to ripen
Concentrated, Spiced Red Fruit flavours
Too hot - Baked & Jammy
Syrah added for color and tannin
Grenache (S France)
Granacha (Spain)
Late Ripening, Needs Warm Climate, Drought Resistant, Thin Skin
Full Body
Low Acidity, High Alcohol, Red Fruit
Adds Body, Perfume and Alcohol to Tempranillo
Rosados, Priorat (earlier ripening in Spain)
Rhône with GSM – Full Body, Richly Textured, Spicy Fruit
Grüner Veltliner
(Weinviertel DAC, Austria)
Austria’s #1
Concentrated Full Body, High Acidity
Lemon, Grapefruit, Peach, Apricot and White Pepper
Honey and Toast.
Klassik indicates a wine that is light, fresh, and fruity with no discernable oak flavors.
Reserve** wines must have a higher minimum alcohol and may be matured in **oak
Hermitage
Syrah + Marsanne and Roussanne (no more than 15%)
Deep Colored, Fullest Body in N Rhône, Can age
Lieux-Dits - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences
Usually blends but now some single variety
High Volume St Joseph
Lighter-bodied & Fruitier
Often incorporating carbonic maceration
Blackcurrant & Raspberry, Expressing Pepper perfume aspects of Syrah
Lightest Bodied in N Rhône
Mâcon Village
(Chardonnay – Burgundy)
White only, similar to Mâcon,
Med – Full Body, Med Acidity more ripeness, Body and Character
Lugny has a reputation
Malbec
(Argentina)
Deep Colored, Full Body, Smooth Tannins,
Blackberry, Black Plum, Subtle Spicy Vanilla, Clove from new oak.
Higher altitude are more elegant, with fresher floral aromas.
Melon Blanc (Loire)
Muscadet
Melon de Bourgogne
Frost resistant and Early Ripening suited for a cool climate
Mostly found in Nantais, Loire
White Grape, Light Body, High Acitiy & Green Fruit
Merlot
(Australia)
Mostly blended with CabSav for body and fleshy and plummy fruit.
Merlot
(Bordeaux)
Most Widely Planted in Bordeaux can grow in cool soils e.g. clay.
Often found in high volume inexpensive wine
Harvesting grapes EARLY
Deep Ruby, Dry, Full Body,
High Acidity, High Tannin, Medium Alcohol
Vegetal & Leafy notes. Often 12-18 months of new oak for Vanilla, Clove, Toast
Merlot (Chile)
Style 1: Inexpensive, medium-bodied and fruity (has been very successful on export markets), Spicy, Green Pepper
Style 2: Fuller-bodied and complex is also found
Often blended with Carmenère
Merlot (New Zealand)
# 2 planting
Blends with CabSav for TanninsandCassisto create Bordeaux style blends. Known forpurity of fruit flavor.
Almost exclusively in the North Island which is warmer where grapes can ripen