Arguments Flashcards
(145 cards)
1
Q
How would you characterise Pinot Noir from Bourgogne Rouge?
A
Light, red-fruited, supple.
2
Q
How would you characterise Pinot Noir from Cote de Nuits?
A
Structured, earthy, ageworthy.
3
Q
How would you characterise Pinot Noir from Gevrey Chambertin?
A
Powerful, earthy, brooding.
4
Q
How would you characterise Pinot Noir from Nuits Saint Georges?
A
Robust, tannic, earthy.
5
Q
How would you characterise Pinot Noir from Chambolle-Musigny?
A
Silky, floral, elegant.
6
Q
How would you characterise Pinot Noir from Vosne Romanée?
A
Perfumed, spicy, refined.
7
Q
How would you characterise Pinot Noir from Cote de Beaune?
A
Elegant, floral, mineral.
8
Q
How would you characterise Pinot Noir from Beaune?
A
Juicy, accessible, cherry.
9
Q
How would you characterise Pinot Noir from Pommard?
A
Structured, dark, muscular.
10
Q
How would you characterise Pinot Noir from Volnay?
A
Elegant, delicate, silky.
11
Q
How would you characterise Pinot Noir from Alsace?
A
Pale, simple, fresh.
12
Q
How would you characterise Pinot Noir from Sancerre?
A
Light, herbal, tangy.
13
Q
How would you characterise Pinot Noir from Ahr?
A
Silky, aromatic, redcurrant.
14
Q
How would you characterise Pinot Noir from Baden?
A
Ripe, spicy, generous.
15
Q
How would you characterise Pinot Noir from Pfalz?
A
Juicy, dark-fruited, modern.
16
Q
How would you characterise Pinot Noir from Franken?
A
Light, savoury, tart.
17
Q
How would you characterise Pinot Noir from Sonoma Coast?
A
Plush, ripe, cola.
18
Q
How would you characterise Pinot Noir from Santa Barbara?
A
Lush, cherry, warm.
19
Q
How would you characterise Pinot Noir from Oregon?
A
Bright, cranberry, forest.
20
Q
How would you characterise Pinot Noir from Niagara Peninsula?
A
Vibrant, crunchy, elegant.
21
Q
How would you characterise Pinot Noir from Okanagan Valley?
A
Lean, floral, stony.
22
Q
How would you characterise Pinot Noir from Central Otago?
A
Bold, sweet-fruited, spice.
23
Q
How would you characterise Pinot Noir from Marlborough?
A
Bright, herbal, redcurrant.
24
Q
How would you characterise Pinot Noir from Martinborough?
A
Savoury, structured, dark.
25
How would you characterise Pinot Noir from Yarra Valley?
Fine, perfumed, restrained.
26
How would you characterise Pinot Noir from Tasmania?
Crisp, red-fruited, taut.
27
How would you characterise Pinot Noir from Adelaide Hills?
Aromatic, silky, spicy.
28
How would you characterise Pinot Noir from Mornington Peninsula?
Plush, ripe, spicy.
29
How would you characterise Pinot Noir from Walker Bay?
Earthy, precise, mineral.
30
How would you characterise Pinot Noir from Elgin?
Fresh, floral, focused.
31
How would you characterise Pinot Noir from Casablanca Valley?
Juicy, soft, cherry.
32
How would you characterise Pinot Noir from Leyda Valley?
Fresh, linear, herbal.
33
How would you characterise Syrah from Cote Rotie?
Perfumed, elegant, savoury.
34
How would you characterise Syrah from Hermitage?
Powerful, dense, ageworthy.
35
How would you characterise Syrah from Crozes-Hermitage?
Juicy, peppery, approachable.
36
How would you characterise Syrah from Cornas?
Wild, meaty, robust.
37
How would you characterise Syrah from Saint-Joseph?
Fresh, spicy, mineral.
38
How would you characterise Syrah from Vacqueyras?
Ripe, herbal, earthy.
39
How would you characterise Syrah from Languedoc?
Ripe, garriguey, peppery.
40
How would you characterise Syrah from Barossa Valley?
Rich, dense, chocolatey.
41
How would you characterise Syrah from McLaren Vale?
Plush, spicy, velvety.
42
How would you characterise Syrah from Eden Valley?
Floral, taut, peppery.
43
How would you characterise Syrah from Heathcote?
Dark, structured, mineral.
44
How would you characterise Syrah from Swartland?
Earthy, wild, brooding.
45
How would you characterise Syrah from Stellenbosch?
Dark, structured, firm.
46
How would you characterise Syrah from Walla Walla?
Bold, dark, mineral.
47
How would you characterise Syrah from Santa Barbara?
Vibrant, meaty, spicy.
48
How would you characterise Syrah from Hawke's Bay?
Dark, firm, peppery.
49
How would you characterise Syrah from San Antonio Valley?
Cool, peppery, fresh.
50
How would you characterise Syrah from Elqui Valley?
Bright, floral, mineral.
51
How would you characterise Syrah from Colchagua Valley?
Dense, ripe, spicy.
52
How would you characterise Grenache blends from Chateauneuf-du-Pape?
Rich, spicy, plush.
53
How would you characterise Grenache blends from Gigondas?
Robust, earthy, powerful.
54
How would you characterise Grenache blends from Vacqueyras?
Structured, herbal, dense.
55
How would you characterise Grenache blends from Cotes du Rhone?
Fruity, easy, peppery.
56
How would you characterise Grenache blends from Roussillon?
Concentrated, mineral, sunbaked.
57
How would you characterise Grenache blends from Languedoc?
Ripe, spicy, rustic.
58
How would you characterise Grenache blends from Priorat?
Dense, mineral, powerful.
59
How would you characterise Grenache from Campo de Borja?
Ripe, soft, plummy.
60
How would you characterise Grenache from Sierra de Gredos?
Pale, perfumed, savoury.
61
How would you characterise Grenache from Barossa?
Plush, spicy, warm.
62
How would you characterise Grenache from McLaren Vale?
Juicy, herbal, ripe.
63
How would you characterise Grenache blends from Paso Robles?
Bold, jammy, lush.
64
How would you characterise Grenache blends from Swartland?
Savoury, wild, concentrated.
65
How would you characterise Grenache from Cannonau?
Warm, herbal, leathery.
66
How would you characterise Cabernet Sauvignon from Napa Valley?
Powerful, plush, oaky.
67
How would you characterise Cabernet Sauvignon from Rutherford?
Dense, dusty, structured.
68
How would you characterise Cabernet Sauvignon from Oakville?
Polished, ripe, rich.
69
How would you characterise Cabernet Sauvignon from Sonoma?
Supple, cassis, elegant.
70
How would you characterise Cabernet Sauvignon from Columbia Valley?
Structured, herbal, blackcurrant.
71
How would you characterise Cabernet Sauvignon from Maipo Valley?
Minty, firm, classic.
72
How would you characterise Cabernet Sauvignon from Colchagua Valley?
Ripe, juicy, full.
73
How would you characterise Cabernet Sauvignon from Aconcagua Valley?
Dense, spicy, structured.
74
How would you characterise Cabernet Sauvignon from Cachapoal?
Fresh, floral, mineral.
75
How would you characterise Cabernet Sauvignon from Uco Valley?
Bright, herbal, elegant.
76
How would you characterise Cabernet Sauvignon from Mendoza?
Ripe, structured, dark-fruited.
77
How would you characterise Cabernet Sauvignon from Coonawarra?
Minty, fine, ageworthy.
78
How would you characterise Cabernet Sauvignon from Margaret River?
Elegant, gravelly, cassis.
79
How would you characterise Cabernet Sauvignon from Barossa Valley?
Bold, ripe, dark.
80
How would you characterise Cabernet Sauvignon from Clare Valley?
Spicy, firm, lifted.
81
How would you characterise Cabernet Sauvignon from Hawke's Bay?
Firm, herbal, ripe.
82
How would you characterise Cabernet Sauvignon from Stellenbosch?
Classic, savoury, structured.
83
How would you characterise Cabernet Sauvignon from Paarl?
Ripe, soft, spicy.
84
How would you characterise Cabernet Sauvignon from Bolgheri?
Polished, structured, ripe.
85
How would you characterise Bordeaux Blends from Médoc?
Structured, cedary, ageworthy.
86
How would you characterise Bordeaux Blends from Pauillac?
Powerful, graphite, dense.
87
How would you characterise Bordeaux Blends from Margaux?
Perfumed, elegant, silky.
88
How would you characterise Bordeaux Blends from Saint-Julien?
Balanced, polished, classic.
89
How would you characterise Bordeaux Blends from Saint-Estephe?
Firm, brooding, robust.
90
How would you characterise Bordeaux Blends from Pessac-Léognan?
Smoky, savoury, refined.
91
How would you characterise Bordeaux Blends from Saint-Emilion?
Plush, dark, spicy.
92
How would you characterise Bordeaux Blends from Bordeaux Superieur?
Fruity, smooth, supple.
93
How would you characterise Bordeaux Blends from Napa Valley?
Opulent, ripe, oaky.
94
How would you characterise Bordeaux Blends from Sonoma?
Smooth, blackcurrant, spicy.
95
How would you characterise Bordeaux Blends from Washington State?
Structured, fresh, herbal.
96
How would you characterise Bordeaux Blends from Stellenbosch?
Classic, earthy, structured.
97
How would you characterise Bordeaux Blends from Constantia?
Elegant, fine, leafy.
98
How would you characterise Merlot from Pomerol?
Plush, velvety, plummy.
99
How would you characterise Merlot from Lalande-de-Pomerol?
Supple, ripe, approachable.
100
How would you characterise Merlot from Fronsac?
Earthy, structured, firm.
101
How would you characterise Merlot from Bordeaux Supérieur?
Fruity, soft, simple.
102
How would you characterise Merlot from Cotes de Bourg?
Juicy, rustic, dark-fruited.
103
How would you characterise Merlot from Colchagua Valley?
Smooth, chocolatey, ripe.
104
How would you characterise Cabernet Franc from Chinon?
Savoury, herbal, fresh.
105
How would you characterise Cabernet Franc from Bourgueil?
Earthy, structured, dark-fruited.
106
How would you characterise Cabernet Franc from Saumur-Champigny?
Juicy, floral, supple.
107
How would you characterise Cabernet Franc from Friuli Colli Orientali?
Floral, medium-bodied, elegant.
108
How would you characterise Cabernet Franc from Bolgheri?
Ripe, dark, herbal.
109
How would you characterise Cabernet Franc from Finger Lakes?
Crisp, red-fruited, herbal.
110
How would you characterise Cabernet Franc from Washington State?
Dark, structured, floral.
111
How would you characterise Cabernet Franc from Niagara Peninsula?
Fresh, leafy, tart.
112
How would you characterise Cabernet Franc from Okanagan Valley?
Bright, mineral, aromatic.
113
How would you characterise Cabernet Franc from Uco Valley?
Perfumed, vibrant, refined.
114
How would you characterise Cabernet Franc from Stellenbosch?
Herbal, firm, earthy.
115
How would you characterise Cabernet Franc from Szekszard?
Juicy, spicy, fresh.
116
How would you characterise Gamay from Beaujolais Nouveau?
Juicy, banana, simple.
117
How would you characterise Gamay from Beaujolais-Villages?
Bright, red-fruited, supple.
118
How would you characterise Gamay from Morgon?
Structured, earthy, dark-cherry.
119
How would you characterise Gamay from Fleurie?
Floral, silky, elegant.
120
How would you characterise Gamay from Moulin-a-Vent?
Firm, ageworthy, spicy.
121
How would you characterise Gamay from Chiroubles?
Light, lifted, perfumed.
122
How would you characterise Gamay from Julienas?
Robust, juicy, peppery.
123
How would you characterise Gamay from Brouilly?
Fresh, fruity, easy.
124
How would you characterise Gamay from Cote de Brouilly?
Taut, mineral, vivid.
125
How would you characterise Gamay from Regnie?
Crunchy, vibrant, redcurrant.
126
How would you characterise Gamay from Chénas?
Rustic, firm, dark-fruited.
127
How would you characterise Tempranillo from Rioja?
Silky, savoury, elegant.
128
How would you characterise Tempranillo from Ribera del Duero?
Powerful, dark, structured.
129
How would you characterise Tempranillo from Toro?
Dense, robust, rustic.
130
How would you characterise Tempranillo from Alentejo?
Ripe, smooth, generous.
131
How would you characterise Corbieres, and which grapes are commonly used in its wines?
Wild, earthy, robust - Carignan, Grenache, Syrah, Mourvedre.
132
How would you characterise Minervois, and which grapes are commonly used in its wines?
Ripe, structured, spicy - Syrah, Grenache, Carignan, Mourvedre.
133
How would you characterise Saint-Chinian, and which grapes are commonly used in its wines?
Fresh, herbal, mineral - Syrah, Grenache, Mourvedre, Carignan
134
How would you characterise Faugeres, and which grapes are commonly used in its wines?
Elegant, stony, lifted - Syrah, Grenache, Mourvedre, Carignan.
135
How would you characterise Nebbiolo from Barolo?
Tannic, complex, ageworthy.
136
How would you characterise Nebbiolo from Barbaresco?
Elegant, floral, structured.
137
How would you characterise Nebbiolo from Langhe?
Fruity, fresh, savoury.
138
How would you characterise Barbera from Alba?
Juicy, dark, vibrant.
139
How would you characterise Barbera from Asti?
Lively, red-fruited, spicy.
140
How would you characterise Sangiovese from Chianti Classico?
Sappy, sour-cherry, earthy.
141
How would you characterise Sangiovese from Chianti Rufina?
Fresh, floral, taut.
142
How would you characterise Sangiovese from Brunello di Montalcino?
Powerful, firm, ageworthy.
143
How would you characterise Sangiovese from Rosso di Montalcino?
Bright, juicy, accessible.
144
How would you characterise Sangiovese from Vino Nobile di Montepulciano?
Structured, plummy, smooth.
145
How would you characterise Sangiovese from Morellino di Scansano?
Ripe, soft, herbal.
