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grape profiles > CMS-A White Wine Profiles > Flashcards

CMS-A White Wine Profiles Flashcards

1
Q

Albariño – Rías Baixas
(Sight)

A

Concentration / Color: Pale Yellow to Deep Yellow
Secondary Colors / Hues: Green
Staining: NA
Tearing: Medium to Medium Plus

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2
Q

Albariño – Rías Baixas
(Nose)

A

Fruit / Fruit Character:
*Citrus Fruit: Orange, Grapefruit and Lemon (Fruit condition ranges from tart to ripe)
*Stone Fruit: Peach, Nectarine (Stone Fruit condition may seem canned/overripe)
Apple / Pear Fruit: Green Apple and Pear

Floral*: Orange Blossom

Herbal: Lemongrass, Sweet Herb
Vegetal: Uncommon
Spice: Cardamom, Allspice
Other: Saline, Sea Spray, Oyster Shell
Vinification: Yeast: Lees, Bread Dough, Beer
Oak: Uncommon — some old cask and partial oak examples exist
Earth: Uncommon
Mineral: Wet Stone, Dusty Rock

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3
Q

Albariño – Rías Baixas
(Palate)

A

Sweetness: Bone Dry to Dry
Phenolic Bitterness*: Slight Phenolic Bitterness
Acid: Medium Plus
Alcohol: Medium to Medium Plus
Finish: Medium to Medium Plus
Complexity: Moderate to Complex
Quality / Regional Hierarchy: No Official Classification

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4
Q

Albariño – Rías Baixas
(Note)

A

Semi-aromatic to fully aromatic grape; can show citrus and herb of Sauvignon Blanc and/or peach and floral notes of Riesling and Viognier, but the texture and mineral does not match with variety. It is typically fermented and aged in stainless steel.

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5
Q

Albariño – Rías Baixas
(Common Confusion)

A

OW Riesling: tends to have residual sugar, higher acid; more mineral and petrol
OW Sauvignon Blanc: tends to be more herbal and vegetal
Alsace Pinot Gris: is richer in texture with less acid
Italian Pino Grigio: lighter in color and the wine is less aromatic
Grüner Veltliner: tends to be much more herbal and vegetal, less floral

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6
Q

Chardonnay – Burgundy: Chablis, Côte d’Or, Mâconnais

A

CMS forgot to write anything down lmfaoooo

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7
Q

Chardonnay – California: Napa Valley, Sonoma County, Central Coast
(Sight)

A

Concentration/Color: Medium Yellow to Deep Gold
Secondary Colors/Hues: Green, Gold/Brassy
Staining: NA
Tearing: Medium Plus to High

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8
Q

Chardonnay – California: Napa Valley, Sonoma County, Central Coast
(Nose)

A

Fruit/Fruit Character:
*Tropical Fruit: Banana, Mango, Papaya, Pineapple (Tropical Fruit condition may be core/pit or ripe)
Citrus Fruit: Orange, Tangerine, Meyer Lemon Stone Fruit: Peach (Stone fruit condition may be overripe or canned)

Floral: Slight (usually in the form of orchard blossoms)
Herbal: Uncommon
Vegetal: Uncommon
Spice: Uncommon (if any from lees and oak)
Other: Slight Oxidative Note: Nutty/Hazelnut
Vinification*: Malolactic Fermentation: Butter, Butterscotch, Cream
Yeast: Lees, Bread Dough
Oak: French Oak: Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg
American Oak: Clove, Mace, Dill, Coconut, Vanilla
Earth: Uncommon
Mineral: Uncommon

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9
Q

Chardonnay – California: Napa Valley, Sonoma County, Central Coast
(Palate)

A

Sweetness: Dry (Very ripe styles may have a trace of RS)
Phenolic Bitterness*: Slight astringency from oak barrels
Acid: Medium Minus to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality Hierarchy: No Official Classification

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10
Q

Chardonnay – California: Napa Valley, Sonoma County, Central Coast
(Notes)

A

Non-Aromatic white varietal that often shows winemaking influence

North Coast: Look for a combination of ripe forward fruit, elevated levels of alcohol, strong fermentation/oak aromas

Central Coast: Tends to exhibit a combination of ultra-ripe tropical fruit and elevated levels of
acid giving a sweet tart character

Australia: Tends to be more of a fruit basket and contains both ripe and tart versions of the same fruit and more of an herbal/floral element

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11
Q

Chardonnay – California: Napa Valley, Sonoma County, Central Coast
(Common Confussion)

A

Pinot Gris: Will be dominated by more sweet citrus fruit and may have a more brassy copper color

Albariño: Tends to have stone fruit and more citrus fruit with higher acidity. It also has distinct minerality
and fruit spice as opposed to spice derived from wood

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12
Q

Chenin Blanc – Loire Valley: Savennières and Vouvray (Sec, Demi-Sec)
(Sight)

A

Concentration/Color: Straw to Yellow
Secondary Colors/Hues: Green, Gold, Silver/Platinum
Staining: NA
Tearing: Medium to Medium Plus

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13
Q

Chenin Blanc – Loire Valley: Savennières and Vouvray (Sec, Demi-Sec)
(Nose)

A

Fruit/Fruit Character:
*Apple/Pear Fruit: Green, Yellow Apple, Pear, Quince (Fruit condition tart, ripe, baked, or bruised)
*Citrus Fruit: Lime, Lemon, Orange, Tangerine (Fruit condition tart, ripe, or pith)
Stone Fruit: Peach, Apricot (fruit condition tart or pit)

Floral: Apple and Citrus Blossomss
Herbal: Salad Greens, Fresh Herbs, Hay, Straw
Vegetal: Uncommon
Spice: Uncommon
Other: Wax, Honey/Botrytis, Oatmeal, Lanolin, Wet Wool, Cheese Rind
Vinification: Sometimes lees contact
Oak: Uncommon (sometimes large used barrel)
Earth: Compost, Barnyard, Mushroom
Mineral: Wet Rock, Chalk

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14
Q

Chenin Blanc – Loire Valley: Savennières and Vouvray (Sec, Demi-Sec)
(Palate)

A

Sweetness: Dry to Off-Dry
Phenolic Bitterness: Uncommon
Acid: Medium Plus to High
Alcohol: Medium Minus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality Hierarchy: Cru Classification in Savennières

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15
Q

Chenin Blanc – Loire Valley: Savennières and Vouvray (Sec, Demi-Sec)
(Notes)

A

Semi-aromatic, high acid white grape that is made in dry to sweet styles

Savennières: Dry, austere, concentrated mid-palate, less floral than Vouvray
Vouvray: Dry to off-dry, softer,
rounder than Savennières

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16
Q

Chenin Blanc – Loire Valley: Savennières and Vouvray (Sec, Demi-Sec)
(Common Confusion)

A

Pinot Grigio/Gris: Lacks wax/wet wool/fresh herb, more pithy, brass color
Chardonnay: Lacks wet wool, less aromatic, higher alcohol, less acid, malolactic fermentation, new oak

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17
Q

Gewürztraminer – France: Alsace
(Sight)

A

Concentration/Color: Yellow to Deep Gold
Secondary Colors/Hues: Silver, Green
Staining: NA
Tearing: Medium Plus to High

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18
Q

Gewürztraminer – France: Alsace
(Nose)

A

Fruit/Fruit Character:
*Tropical Fruit: Lychee, Pineapple, Mango (Fruit Condition ripe to overripe, canned)
*Stone Fruit: Apricot, Peach, Nectarine (Fruit Condition ripe to overripe, canned)
Apple/Pear Fruit: Yellow Apple, Pear (Fruit Condition ripe, baked)

Floral: Pungent Flowers: Gardenia, Rose, Jasmine, Lilac, Honeysuckle, Potpourri
Herbal: Tea
Vegetal: Uncommon
Spice: Juniper, Cardamom, Cinnamon, Clove, Ginger, Saffron, Star Anise, Allspice
Other: Soap
Vinification: Possible Skin Contact
Oak: Possible Usage of Old Cask
Earth: Dry or Wet Soil
Mineral*: Stony Minerality

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19
Q

Gewürztraminer – France: Alsace
(Palate)

A

Sweetness: Dry to Medium Sweet
Phenolic Bitterness*: Elevated Phenolic Bitterness
Acid: Medium Minus to Medium
Alcohol: Medium Plus to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Hierarchy: AOC, Grand Cru Vineyards

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20
Q

Gewürztraminer – France: Alsace
(Notes)

A

Fully aromatic wine with pronounced floral qualities and exotic spicy fruit

Palate can be viscous and oily with a slightly bitter finish

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21
Q

Gewürztraminer – France: Alsace
(Common Confusion)

A

Muscat: Will be more floral, have less spice and show more acid and citrus notes

Viognier: Will show more acid, more peach and less spice in the absence of oak; with oak, drier with more spice and weight

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22
Q

Pinot Gris/Pinot Grigio – France: Alsace
Italy: Trentino-Alto Adige, Friuli
(Sight)

A

Concentration/Color:
Italy: Straw
Alsace: Straw to Gold

Secondary Colors/Hues: Copper, Silver, Green
Staining: NA
Tearing: Medium Minus to High

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23
Q

Pinot Gris/Pinot Grigio – France: Alsace
Italy: Trentino-Alto Adige, Friuli
(Nose)

A

Fruit/Fruit Character:
*Apple/Pear Fruit: Yellow and Red Apple, Pear (Fruit Condition ripe, bruised, stewed, baked)
*Stone Fruit: Peach, Apricot
Citrus Fruit: Lemon, Orange (Fruit Condition candied, pith/peel)
Other Fruit: Melon

Floral: Yellow and White Flowers, Flower Stems
Herbal: Uncommon
Vegetal: Uncommon
Spice: Slight Ginger, Vanilla
Other: Italy: Yeast, Skin Contact
Alsace: Nuts, Wool, Wax, Botrytis
Vinification*: Volatile Acidity, Oxidation
Oak: Uncommon – Sometimes Large Neutral Oak
Earth: Mushroom
Mineral: Mineral, Wet Stones

24
Q

Pinot Gris/Pinot Grigio – France: Alsace
Italy: Trentino-Alto Adige, Friuli
(Palate)

A

Sweetness: Dry to Off Dry
Phenolic Bitterness: Elevated Phenolic Bitterness
Acid: Medium to Medium Plus
Alcohol: Medium to Medium Plus
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Alsace AOC and Grand Cru

25
Q

Pinot Gris/Pinot Grigio – France: Alsace
Italy: Trentino-Alto Adige, Friuli
(Notes)

A

Neutral to semi-aromatic grape, phenolic bitterness increases with ripeness and skin contact

Italy: Lighter in body, less ripe, more lees character

Alsace: Trace of residual sugar, fuller bodied and riper, more intense/bruised fruit, honey flavors due to botrytis influence

26
Q

Pinot Gris/Pinot Grigio – France: Alsace
Italy: Trentino-Alto Adige, Friuli
(Common Confusion)

A

Albariño: Has similar flavors, but is more floral. Richer than Italian Pinot Grigio and more tart than Alsace Pinot Gris

Chablis: Less ripe, more green/yellow apple/pear, more pronounced minerality, less floral

Alsace Riesling: Higher acidity, lacks phenolic bitterness

Gewurztraminer: More intense floral/spice aromatics, lychee fruit, oily texture, lower acid

Chenin Blanc (Loire): Higher acidity, lighter body, greater minerality/chalk, possibly off-dry

27
Q

Riesling – Germany: Mosel and Rhein
France: Alsace
(Sight)

A

Concentration/Color: Pale Straw to Gold
Secondary Colors/Hues: Green, Brassy
Staining: NA
Tearing: Low to High

28
Q

Riesling – Germany: Mosel and Rhein
France: Alsace
(Nose)

A

Fruit/Fruit Character:
Stone Fruit: Peach, Apricot, Nectarine, Plum
Citrus Fruit: Lemon, Lime, Orange, Tangerine
Apple/Pear Fruit: Apple, Quince, Pear
Tropical Fruit: Pineapple, Passion Fruit, Mango, Kiwi
Floral: Fruit Blossoms, Honeysuckle, Jasmine, Lavender
Herbal: Sage, Mint
Vegetal: Uncommon
Spice: Clove, Cardamom, Ginger
Other: Terpene (Petrol), Honey, Beeswax, Marmalade (depending on ripeness and botrytis levels)
Vinification: Lees (in some GG & Trocken Styles)
Oak: Uncommon (Large Neutral Barrels)
Earth: Uncommon
Mineral: Stone, Mineral, Petrol, Slate

29
Q

Riesling – Germany: Mosel and Rhein
France: Alsace
(Palate)

A

Sweetness: Dry to Sweet
Phenolic Bitterness: Uncommon
Acid: Medium Plus to High
Alcohol: Low to Medium Plus
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: Germany: Trocken, GG, QbA, Kabinett, Spätlese, Auslese
France: Alsace AOC, Grand Cru

30
Q

Riesling – Germany: Mosel and Rhein
France: Alsace
(Notes)

A

Mosel: Wines tend to be more delicate with elevated acid and tart fruits

Rheinhessen and Rheingau: Wines are richer and denser with riper fruit

Pfalz: Tends to be rounder with more tropical fruits

Alsace: Similar to Pfalz wines, but denser with mineral and slightly elevated alcohol

31
Q

Riesling – Germany: Mosel and Rhein
France: Alsace
(Common Confusion)

A

Clare/Eden Valley: Is consistently dry, with pronounced citrus

Albariño: Always dry, frequent use of lees and is less tart

32
Q

Riesling – Australia: South Australia: Clare Valley and Eden Valley
(Sight)

A

Concentration/Color: Straw to Light Gold
Secondary Colors/Hues: Green
Staining: NA
Tearing: Medium to Medium Plus

33
Q

Riesling – Australia: South Australia: Clare Valley and Eden Valley
(Nose)

A

Fruit/Fruit Character:
Citrus Fruit: Lime, Grapefruit, Orange (Fruit Condition tart, ripe, pith)
Tropical Fruit: Passion Fruit, Kiwi, Mango
Stone Fruit: Nectarine, Peach (Fruit Condition tart, pit/stone)
Apple/Pear Fruit: Green Apple, Pear
Floral: Citrus Blossoms; Lavender
Herbal: Lime Leaf, Lemongrass, Sage, Mint
Vegetal: Uncommon
Spice: Uncommon
Other: Terpene (Petrol, Rubber)
Vinification: Lees (occasional use)
Oak: Uncommon
Earth: Uncommon
Mineral*: Mineral, Stones, Slate

34
Q

Riesling – Australia: South Australia: Clare Valley and Eden Valley
(Palate)

A

Sweetness: Dry
Phenolic Bitterness: Uncommon
Acid: Medium Plus to High
Alcohol: Medium to Medium Plus
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

35
Q

Riesling – Australia: South Australia: Clare Valley and Eden Valley
(Notes)

A

Semi-to fully aromatic grape variety that is high in acidity with distinct terpenic character.

Eden Valley: Wines are more floral with pungent white and yellow flowers

Clare Valley: More lime and herbal scented

36
Q

Riesling – Australia: South Australia: Clare Valley and Eden Valley
(Common Confusion)

A

Alsace: Is more minerally and less lime charachter

Trocken German: Has a broader expression of fruit, more earth character

Albariño: Lacks the intense citrus intensity

37
Q

Sauvignon Blanc – France: Loire: Sancerre, Pouilly-Fumé
Bordeaux: Pessac-Léognan and Graves
(Sight)

A

Concentration/Color: Straw to Gold
Secondary Colors/Hues: Green, Silver
Staining: NA
Tearing: Medium to Medium Plus

38
Q

Sauvignon Blanc – France: Loire: Sancerre, Pouilly-Fumé
Bordeaux: Pessac-Léognan and Graves
(Nose)

A

Fruit/Fruit Character:
*Citrus Fruit: Grapefruit, Lemon, Lime (Fruit Condition tart, ripe, pith)
Apple/Pear Fruit: Green and Yellow Apple, Pear
*Other Fruit: Gooseberry, Fig, Cantaloupe

Floral: Fruit Blossoms
Herbal: Fresh Herbs: Lemongrass, Chive, Cilantro, Cut Grass, Hay, Dandelion
Vegetal: Pyrazines (Bell Pepper), Snow Pea
Spice: Uncommon
Other*: Lanolin, Wax, Cheese Rind, Onion/Mercaptans (w/Sémillon), Oxidation/Nuts
Vinification: Often Blended with Sémillon in Bordeaux
Sometimes aged Sur Lee
Oak: Bordeaux: Barrel Fermented and/or Barrel-Aged (smoke, toast, vanilla, cinnamon, hazelnut)
Earth: Forest Floor, Mushroom
Mineral: Chalk, Minerality, Stoney

39
Q

Sauvignon Blanc – France: Loire: Sancerre, Pouilly-Fumé
Bordeaux: Pessac-Léognan and Graves
(Palate)

A

Sweetness: Dry
Phenolic Bitterness: None
Acid: Medium Plus to High
Alcohol: Medium to Medium Plus
Finish: Medium Plus to Long
Complexity: Medium Plus to Complex
Quality/Regional Hierarchy: Graves/Pessac-Léognan Cru Classé

40
Q

Sauvignon Blanc – France: Loire: Sancerre, Pouilly-Fumé
Bordeaux: Pessac-Léognan and Graves
(Notes)

A

Sauvignon Blanc is a semi-to fully aromatic white wine that is naturally high in acitity with strong pyrazinic character

Sémillon is a semi-aromatic grape that is rich in body and lower in acidity

Loire tends to be lighter, higher acid, more elegant and mineral-driven.
Bordeaux tends to be richer, rounder, lower acid and oak-aged.

41
Q

Sauvignon Blanc – France: Loire: Sancerre, Pouilly-Fumé
Bordeaux: Pessac-Léognan and Graves
(Common Confusion)

A

New World Sauvignon Blanc: More obvious, tropical fruit, less minerality

42
Q

Sauvignon Blanc – USA: California: Napa Valley and Sonoma (Oaked Style Only)
New Zealand: Marlborough
(Sight)

A

Concentration/Color: Pale Straw to Gold
Secondary Colors/Hues: Green, Silver
Staining: NA
Tearing: Medium to High

43
Q

Sauvignon Blanc – USA: California: Napa Valley and Sonoma (Oaked Style Only)
New Zealand: Marlborough
(Nose)

A

Fruit/Fruit Character:
*Citrus Fruit: Grapefruit, Lemon, Lime, Tangerine, Orange
*Other: Gooseberry
Tropical Fruit: Kiwi, Mango, Passion Fruit
Apple/Pear Fruit: Green Apple

Floral: Fruit Blossoms, White Flowers
Herbal: Fresh Herbs: Lemongrass, Tarragon, Cilantro
Vegetal: Pyrazines (Bell Pepper) Jalapeño, Asparagus, Green Bean
Spice: Uncommon
Other*: Grass, Weeds
Sémillon – Wax
Vinification: Sometimes Blended with Sémillon in California
Sometimes aged Sur Lee
Oak: California - Smoke, Toast, Vanilla, Clove, Cinnamon, Nutmeg, Hazelnut)
Earth: Uncommon
Mineral: Slight Stony Mineral

44
Q

Sauvignon Blanc – USA: California: Napa Valley and Sonoma (Oaked Style Only)
New Zealand: Marlborough
(Palate)

A

Sweetness: Dry
Phenolic Bitterness: None
Acid: Medium Plus to High (Sémillon will make wine feel round and slightly less tart)
Alcohol: Medium to High
Finish: Medium to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

45
Q

Sauvignon Blanc – USA: California: Napa Valley and Sonoma (Oaked Style Only)
New Zealand: Marlborough
(Notes)

A

Sauvignon Blanc is a semi-to fully aromatic white wine that is naturally high in acidity with a strong pyrazinic character.
Sémillon is a semi-aromatic grape that is rich in body and lower in acidity.

California may blend their Sauvignon Blanc with Sémillon and use barrel fermentation or oak aging.

New Zealand is often 100% Sauvignon Blanc, pungently herbal with a strong vegetal/pyrazinic character.

46
Q

Sauvignon Blanc – USA: California: Napa Valley and Sonoma (Oaked Style Only)
New Zealand: Marlborough
(Common Confusion)

A

Loire Sauvignon Blanc: More mineral, less tropical, more austere

47
Q

Torrontés – Argentina: Salta and Mendoza
(Sight)

A

Concentration/Color: Straw
Secondary Colors/Hues: Green, Silver
Staining: NA
Tearing: Medium to Medium Plus

48
Q

Torrontés – Argentina: Salta and Mendoza
(Nose)

A

Fruit/Fruit Character:
*Citrus Fruit: Tangerine, Orange, Lemon, Lime (tart, ripe, candied, pith)
*Tropical Fruit: Pineapple, Passion Fruit, Lychee
Apple/Pear Fruit: Yellow & Red Apple, Pear (ripe, candied)
Other Fruit: Melon

Floral: Honeysuckle, Fruit Blossom, Acacia
Herbal: Dried Grass, Hay, Pine, Eucalyptus
Vegetal: Uncommon
Spice: Slight Ginger, Clove
Other: Terpene, Musk, Soap, Potpourri
Vinification: Sometimes Lees or Skin Contact
Oak: Uncommon
Earth*: Uncommon
Mineral: Sometimes Light Minerality

49
Q

Torrontés – Argentina: Salta and Mendoza
(Palate)

A

Sweetness: Dry
Phenolic Bitterness: Elevated Phenolic Bitterness
Acid: Medium to Medium Plus
Alcohol: Medium to Medium Plus
Finish: Medium to Medium Plus
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

50
Q

Torrontés – Argentina: Salta and Mendoza
(Notes)

A

A fully aromatic wine with pronounced floral qualities

51
Q

Torrontés – Argentina: Salta and Mendoza
(Common Confusion)

A

Viognier: Will be richer with broader expression of fruit, lower acid and often oak- influenced

Gewurztraminer: Will have more spice with lower acidity and richer texture

52
Q

Viognier – France: Nothern Rhône Valley: Condrieu
(Sight)

A

Concentration/Color: Straw to Yellow
Secondary Colors/Hues: Green, Gold, Brassy
Staining: NA
Tearing:Medium to High

53
Q

Viognier – France: Nothern Rhône Valley: Condrieu
(Nose)

A

Fruit/Fruit Character:
*Stone Fruit: Apricot, Peach (Fruit Condition ripe, dried)
*Tropical Fruit: Mango, Papaya, Pineapple, Fruit Cocktail (Fruit Condition tart, ripe)
Citrus Fruit: Orange, Tangerine

Floral: Honeysuckle, Rose, Fruit Blossom, White & Yellow Flowers
Herbal: Lemongrass
Vegetal: Uncommon
Spice: Cinnamon, Ginger, Musk
Other: Honey, Marzipan

Vinification: Sur Lee and Skin Contact
Possible Malolactic Markers: Yogurt, Cream, Butter

Oak: Both Used and New oak (Vanilla, Clove, Baking Spices)
Earth: Mushroom, Soil
Mineral: Stone, Minerality

54
Q

Viognier – France: Nothern Rhône Valley: Condrieu
(Palate)

A

Sweetness: Dry to Off-Dry
Phenolic Bitterness*: Elevated Phenolic Bitterness
Acid: Medium to Medium Plus
Alcohol: Medium Plus to High
Finish: Medium Plus to Long
Complexity: Moderate to Complex
Quality/Regional Hierarchy: No Official Classification

55
Q

Viognier – France: Nothern Rhône Valley: Condrieu
(Notes)

A

A fully-aromatic white grape with intense aromatics and a rich texture.
Pronounced minerality will suggest old world, even if new oak is used

56
Q

Viognier – France: Nothern Rhône Valley: Condrieu
(Common Confusion)

A

Gewurztraminer: Tends to be off-dry with less acidity, dominated by floral notes and lychee

Torrontés: Tends to have slightly higher acidity, and lacks the texture of Viognier

New World Viognier: Tends to be overripe, higher in alcohol and more overt use of new oak

grape profiles (8 decks)

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