Black Grapes Flashcards

Question

Nebbiolo (IT, Piemonte)

Answer 1

early budding (and hence at danger from spring frosts) ripens very late vigorous - > canopy mgmt + cluster thinning, mass sleelction for lower vigour, for open bunches (fungal threat) have to be pruned high as the first few buds are infertile; Single Guyot It is mainly grown in the Cuneo province, especially in the Langhe, but also in the northern provinces of Piemonte. Wines made from Nebbiolo are typically pale ruby in colour (-> clonal research, mass selection for smaller berries -> deeper colour) turning to pale garnet within 3–5 years, with pronounced intensity aromas and flavours (violet, rose, red cherry, red plum), a full body, high tannins, high acidity and can be high alcohol Capacity to develop 3rd aromas in bottle the finest, most perfumed wines on calcareous marls Barolo DOCG: dry, tannic wine made from 100 % Nebbiolo 56 hL/h. has to be aged for three years and two months from 1 November of the year of harvest, including 18 months in wood. very good to outstanding in quality and premium and super-premium priced. - the villages with blue-grey marl in the north and west of the denomination (for example La Morra) produce lighter more aromatic wines that become drinkable after a few years in bottle - the villages in the south and east of the denomination with less fertile, predominantly yellow-grey compacted sand and clay (for example, Serralunga d’Alba) producing wines that are closed and tannic in youth and should be cellared for 10–15 years. a) blending wines from the grapes of a number of vineyards, -> more complexity b) single vineyards Barbaresco DOCG: 100% Nebbiolo; 56 hL/ha two years and two months from 1 November of the year of harvest a) Traditional winemaking very long maceration on the skins (three to four months), followed by five to eight years of ageing in large old wooden vessels to soften the tannins. b) wines with deeper colour, softer tannins and less need to be aged, and with new oak flavours (Gaja) pick only grapes with ripe skins and seeds (to eliminate aggressive tannins), macerate on the skins for 3–4 weeks for top wines and age the wines in either large format oak (French or Slavonian) or a combination of large and smaller format oak (barriques and up to 500 L), only a small proportion being new. Roero DOCG Gattinara DOCG Ghemme DOCG: continental climate with greater diurnal variation than Barolo, resulting of wines of higher acidity. South-facing sites at around 300 m above sea level enables fruit to ripen and the wines are light bodied but intensely perfumed. Langhe DOC Nebbiolo or Nebbiolo d’Alba DOC

Answer 2

Alto Adige, IT four separate varieties identified, normally grown and vinified together. grown on a pergola to cope with their natural vigour; high yields. pale ruby wine perfumed violet and strawberry aromas medium to light body and low tannins Santa Magdalena DOC: Schiava blended with up to 15 per cent Lagrein -> deeper coloured and fuller bodied wine

Answer 3

the most planted in Valpolicella 50% vigorous and dependable, producing high yields. thick skins making it suitable for drying (see Appassimento below). However, prone to downy mildew, botrytis and esca and is sensitive to drought. mid to late ripening. well suited to pergola training: - does not fruit on the first few buds of the cane - the shade prevents sunburn to which the variety is prone - good air circulation helping to reduce disease, - temperatures significantly lower in pergola systems, but they do also lose more water through evaporation. If carefully grown, Corvina can be grown on trellises. Corvina is mostly blended in Valpolicella and related wines. In blends, it contributes violet, red cherry and red plum fruit with a herbal note. low to medium tannins and high acidity There are a few single-variety Corvina wines following the success of Allegrini’s La Poja, a concentrated barrel-aged red. Valpolicella DOC Corvina and/or Corvinone min. 45–95 % of the blend Rondinella: 5–30 % + other authorized varieties including Molinara 84hl/ha, low flavour concentration. typically: a short maceration on the skins. bright purple tints in youth and have red cherry and rose aromatics, no oak flavour, low to medium tannins and medium to medium (+) acidity. The wines are typically good quality, with some very good examples and are inexpensive to mid-priced Valpolicella DOC Classico: rom the hilly, defined, historic Classico zone. Wines typically have greater concentration than the wines of the preceding DOC. The wines are typically good to very good in quality and are inexpensive to mid- priced. Superiore: marginally higher minimum alcohol level, which are often aged in large wood vessels for one year. b) a significant proportion of semi-dried grapes and have been aged for many years before release (Quintarelli) Recioto della Valpolicella DOCG: historic, sweet, semi-dried grape wine of Valpolicella, based on winemaking styles The grapes must be dried off the vines for 100–120 days. The final yield (after drying and pressing the semi-dried grapes) is a maximum of 48 hL/ha. The wines have intense red, fresh- and dried-fruit flavours, a full body, and medium (+) to high tannins. Production is typically small scale and often artisan. As a result, the styles differ in terms of alcohol and sweetness levels (minimum 12% abv and approximately 50 g/L residual sugar). The wines are very good to outstanding in quality and typically premium priced Amarone della Valpolicella DOCG: dry or just off-dry semi-dried grape wine of Valpolicella. the grapes can be sourced from anywhere within the Valpolicella DOC and final yield (after drying and pressing the dried grapes) is a maximum of 48 hL/ha. The grapes are vinified usually after 100–120 days of drying. The minimum abv is 14 per cent but more typically 15 per cent and above, and often with 5–9 g/l residual sugar. (The maximum residual sugar is 9 g/L) The wine must be aged for a minimum of two years in large casks or barriques (four years for the ‘Riserva’ category). The wines have intense cherry and dried fruit flavours accompanied by spice and wood notes, medium to high tannins and a high acidity, which balances the richness. According to the style preferred by the producer, the wine may have new oak flavours or nutty and volatile notes from mildly oxidative ageing in large wood casks if these are not kept entirely topped up. Due to the popularity of the style and the high volumes being made, quality ranges from good to outstanding. Equally there is a wide range of prices from mid-priced to premium and super-premium Valpolicella Ripasso DOC ripasso method:, unpressed grape skins with some residual sugar are taken from the end of the fermentation phase of Amarone or Recioto. Newly made Valpolicella wine, having been pressed off its own skins, is then added to these grape skins for a second maceration. Yeasts, which are also transferred in this process, ferment the remaining sugar, during which time the grape skins give more colour, flavour and tannins to the wine. 10–15 per cent of Amarone or Recioto must also be added to contribute further flavour, tannins and alcohol. The finished wine must have a minimum 12.5 per cent abv and 13.0 per cent for Superiore. They must be aged for one year after 1 January of the year after the harvest. This is often in large wood vessels. They are medium- to full-bodied with medium (+) tannins and flavours of fresh and stewed red cherries and plums. Given the popularity of the Ripasso style, producers are also making wines from a blend of dried grape wine and standard wine and selling it as IGP. The wines are good to very good in quality and mid- to premium priced.

Answer 4

Not related to Corvina. prone to downy mildew. the berries do not ripen uniformly and therefore the fruit must be picked over bunch by bunch at harvest, adding work and cost. Corvinone is a good complement to Corvina in blends as it supplies tannins, while also contributing red cherry fruit flavours. It also dries well – see below on appassimento.

Answer 5

very reliable very productive can grow on a range of soils good disease resistance (and therefore is good for drying) but is prone to esca. rather neutral wines with light, simple cherry fruit. It accumulates sugar very fast and so is useful for Recioto

Answer 6

high yielding variety pale colour -> less grown It contributes acidity, red-berried fruit and lightness.

Answer 7

ripens early can be grown on cooler sites susceptible to fungal diseases fragile (the buds are easily broken), low vigour ripening can be blocked by prolonged spells of cold weather naturally high tannins -> reduction in vineyard area planted. This reduction has also been due to the much higher prices that can be obtained for Nebbiolo grapes. reductive in the winery -> requiring frequent pump overs or rack-and-return to introduce oxygen and avoid off-flavours. mid-range fermentation temperatures -> retain fresh primary fruit short times on the skins (5–10 days) and soft extraction -> to avoid extracting its naturally high tannins. typically aged in stainless steel tanks or cement vats to preserve primary fruit typically deep ruby in colour, medium (+) intensity red cherry fruit with floral notes, medium (–) acidity and medium (+) tannins good to very good in quality and are inexpensive to mid-priced Piemonte DOC 77hl/ha some very good to outstanding wines, premium prices Dolcetto d’Alba DOC: 63 hL/ha, Dogliani DOCG Dolcetto di Ovada DOC Dolcetto di Ovada Superiore DOCG

Answer 8

difficult variety to grow successfully buds early -> prone to late spring frosts ripens late -> can be affected by early autumn rain best on sunny south and south-east facing slopes where it has the best chance to ripen; warming climate -> growers are looking to plant on higher sites or those with less sunny aspects best quality: 200 and 550 m above sea level to enable full ripeness achieved over a long season risks rain at harvest time best quality: friable, shale and limestone soils (excellent drainage), clay. vigorous -> canopy trimming -> avoid shading. Thin skins -> very susceptible to botrytis bunch rot high yields, and growers have to decide whether to produce volume or, by pruning, cluster thinning and green harvesting, reduce yield to raise quality. cordons pruned to spurs or cane pruned with VSP choice of clones -> moderate yielding, higher-quality clones mass selection from best performing plants. Chianti Classico 2000 project: seven clones that have been widely planted. -> smaller berries, thicker skins and more-open bunches to produce wines with deeper colour, more flavour intensity and greater disease resistance. -> less vigour, less labour intensive ESCA, wild boars Montepulciano blends

Answer 9

resistant to botrytis bunch rot and downy mildew susceptible to powdery mildew needs a long season to ripen fully (to avoid bitterness) tends to ripen unevenly within individual bunches ->lower quality, carefully selection naturally high tannins deep ruby in colour susceptible to developing reductive sulfur compounds during winemaking and requires frequent aeration to avoid the development of off odours Maceration times depend on the style being made: a) short 4–5 days: simple, lighter wines ripe, medium intensity red cherry fruited wines no oak flavours medium body medium tannins b) longer 20 days: higher-quality. don't extract too much tannin! medium (+) to pronounced intensity red cherry and black plum with oak aromas medium (+) tannins large oak vessels Rosso Piceno DOC: 35–85 % Montepulciano Rosso Piceno Superiore DOC Offida Rosso DOCG: 85–100 % Montepulciano + 24 (12w) months Rosso Conero DOC and Conero Riserva DOCG: 85 % Mp, 24m(12w) ROSÉ! Cerasuolo d'Abruzzo DOC: min 85% Mp a) medium intensity pink, much deeper colour than many modern rosés short maceration (generally up to 12 hours) b) lighter intensity direct pressing c) rosé as a by-product of their red wine production (saignée) medium to medium (+) bodied Mp is rich in anthocyanins -> so maceration times are short to avoid the extraction of too much colour. Montepulciano d’Abruzzo DOC, min 85% MP, 98 hl/h short maceration -> medium intensity up to 15 per cent of Merlot or Primitivo b) High-quality, extended time in barrel to allow the tannins to soften and may benefit from bottle age too Large oak vessels are most common, with some producers using small French oak barriques for their best wines typically deep ruby in colour medium intensity red cherry and plum fruited medium (+) body high tannins inexpensive to mid-priced (oak aged) Subzones: 66hl/ha, 18 m(9w) -> more concentration Colline Teramane Montepulciano d’Abruzzo DOCG: min 36months (12w) very good quality and premium priced

Answer 10

red-berried fruit and some floral notes with only light tannins blending partner in Tuscan denominations

Answer 11

high yielding buds early -> prone to spring frosts prone to drought In rainy or humid conditions, it is susceptible to poor flowering and fruit set ripens unevenly -> challenge to meeting demand in a predictable way and with regard to cash flow. the bunches of Primitivo are looser with smaller berries, giving them more disease resistance than Zinfandel in California accumulates sugar easily -> tends to produce high alcohol wines tendency to dry on the vine as harvest approaches -> high alcohol picking date -> to avoid overly jammy or dried fruit flavours the bunches typically contain ripe and under ripe fruit -> strict sorting is required to produce high-quality wines originally bush trained, low density (Puglia) now more cordons -> mechanisation a) inexpensive - warm fermentation, 7-10 day skin contact -> medium to high levels of tannins; short ageing SS or large cask b) premium wines: longer skin contact - > greater structure, French barriques 12 m Primitivo di Manduria DOC: min 85% PR, 63 hL/ha; Riserva: 30months (9w), min 14% abv Gioia del Colle DOC: 100% Primitivo, 52 hL/ha, hilly, cooler, 250-500m Riserva 24 months, no wood, min. 14% abv. -> full-bodied, high alcohol medium (+) to pronounced, ripe to jammy red cherry and strawberry fruit medium acidity medium to medium (+) tannin acceptable to good, some very good and a few outstanding wines Old vines with high quality potential, were removed under the EU wine pull scheme. Since then, the variety has become more popular again, partly through the success of Californian Zinfandel.

Answer 12

SIgnature of California old-vines >100 years uneven ripening -> m+ acidity and jammy a) premium (Dry Creek) m+ acidity medium to full body ripe m+ tannins m+ intensity: raspberry, blueberry, blackberry American oak -> vanilla b) inexpensive: soft, ripe, jammy + oak alternatives c) rosé: White Zinfandel (Central Valley) short cool maceration -> medium pink low alcohol medium-dry (stopped fermentation) medium body medium acidity strawberry, fruit candy inexp. to mid priced, accept. to good

Answer 13

Beaujolais

Answer 14

Friuli, Oslavia sub-region of Collio, neighbouring Brda in Slovenia long maceration (8 days up to 6–8 months) on the skins of white varieties followed by long ageing (2–6 years) in large format barrels. Joško Gravner , Stanko Radikon and Dario Prinčič * organic methods in the vineyard * the use of local varieties (especially the celebration of Ribolla Gialla) +international ones * long maceration on the skins * fermentation with ambient yeasts with no temperature control * long maturation in large format oak or other wood * no fining or filtration * low or no added SO2 amber, orange or gold in colour pronounced flavours of dried fruits, dried herbs, hay and nuts medium tannins. premium prices, particularly appreciated by sommeliers

Answer 15

The resulting wine style is called passito. Veneto and in many other parts of Italy (e.g. in Tuscany for Vin Santo) grapes are picked and allowed to reach a semi-dried state before they are crushed. the grapes are stored for 3–4 months in well-aerated drying lofts -> concentrating flavour, raising alcohol levels and making sweet (and today, dry) wines. The grapes may be picked early at 11–11.5 per cent potential alcohol to maintain acidity and to ensure perfect bunches. Completely healthy grapes with open bunches are left to dry, either on the vine or, more usually, off the vine. The grapes are hung up or, in volume production, laid one bunch deep in well-spaced trays, to prevent the growth of moulds. The grapes must be checked regularly and rotated occasionally. controlled humidity, temperature and air movement Depending on the speed and length of drying, the grapes lose around one third of their weight. This loss of water leads to higher levels of sugar, potential alcohol, acidity, anthocyanins (colour), tannins and concentration of flavours. In addition, chemical changes occur in the drying grapes: more glycerol is produced, giving a softer, fuller mouth-feel. Corvina blend a) without appassimento (Valpolicella): pale ruby, simple, fresh, fruity wines, red cherry and rose aromatics low to medium tannins and medium to medium (+) acidity b) Amarone and Recioto: deep ruby, concentrated, complex, high alcohol wines with tannic and acidic structure

Answer 16

unpressed grape skins with some residual sugar are taken from the end of the fermentation phase of Amarone or Recioto. Newly made Valpolicella wine, having been pressed off its own skins, is then added to these grape skins for a second maceration. Yeasts, which are also transferred in this process, ferment the remaining sugar, during which time the grape skins give more colour, flavour and tannins to the wine. 10–15 per cent of Amarone or Recioto must also be added to contribute further flavour, tannins and alcohol. The finished wine must have a minimum 12.5 per cent abv and 13.0 per cent for Superiore. They must be aged for one year after 1 January of the year after the harvest in large wood vessels. medium- to full-bodied medium (+) tannins flavours of fresh and stewed red cherries and plums. Given the popularity of the Ripasso style, producers are also making wines from a blend of dried grape wine and standard wine and selling it as IGP. The wines are good to very good in quality and mid- to premium priced.

Answer 17

needs full sunshine and heat to ripen moderately productive principally on hillside sites, 220–470 m, for the best sunlight interception and good drainage Guyot or cordon with spurs and VSP trellised - tiny spiders that can live on the hairy underside of its leaves and reduce vegetative growth, vine moths - downy and powdery mildew very tannic deep ruby in colour, medium (+) to pronounced blackberry and red plum fruit high acidity high tannins -> requires long ageing in the production phase and often in bottle before the wines are ready to drink. Montefalco Sagrantino DOCG 100% Sagrantino, 52hl/ha, 37months (12w) very good to outstanding

Answer 18

semi-aromatic very late ripening high yielding with high quality potential prone to powdery mildew vulnerable to autumn rains and to a failure to ripen fully-> low quality wines can be used in a number of denominations including DOCG Cesanese di Piglio: min. 90% Cesanese pronounced aromas with red cherry and rose-petal scented fruit medium tannins medium acidity high alcohol Cesanese di Affile DOC 65-70 hl/ha light flavour intensity, large oak or SS for aromatic wine

Answer 19

early budding-> vulnerable to spring frost late ripening -> requires a long season for the tannins to ripen vigorous, yields have to be controlled prone to botrytis bunch rot -> vulnerable to rain late in the season spurred cordons or cane-pruned with VSP -> mechanisation possible medium (+) to pronounced intensity rose, red plum and blackberry aromas, high acidity high tannins - softened either by ageing in high-quality small barrels or long ageing in traditional large oak casks, plus bottle age high-quality wines on the cool slopes (200–600 m) -> longer season -> more intense flavours Taurasi DOCG, min 85% Aglianico, 70 hL/ha 36months (12w), Riserva: 48 (18w) picked at the end of October and early November long maceration on the skins (20 days or more) aged in French oak barriques or in large oak casks very good to outstanding mid-priced to premium in price Aglianoci del Vulture DOC 70 hl/ha, 100% Agl increasingly being aged in French oak barriques powerful wines red plum and blackberry fruit full body high acidity high alcohol high tannins capable of extended bottle ageing very good to outstanding mid-priced to premium in price Aglianoci del Vutlture Superiore DOCG: 100% Agl., 52hl/ha, 36 m(12w) Riserva: 60m (24w) Generazione Vulture

Answer 20

pale ruby fresh, medium (+) acidity medium tannins red plum and red cherry fruit around Naples: Campi Flegrei DOC and Vesuvio DOC ( 50-100% Piedirosso), including the islands of Ischia and Capri adapted to the heat and drought (and flourishes here with only 600 mm of rainfall per year and windy conditions) open bunches with thick-skinned berries -> resists botrytis dry and windy conditions in the growing season -> less mildews planted on their own roots (phylloxera is present but does not spread in the sandy soils) low densities trained very high with many bunches for high volume now moved to Guyot or spurred cordons to achieve better fruit quality with greater fruit concentration harvested late but still produces wines of only 12–13% abv a) make early-drinking varietal wines b) as a blend to soften Aglianico-based wines -> adds perfume and freshness stainless steel or old oak, some top wines in new French oak barriques local market, tourism (Naples) international interest because of the theme of volcanic wines mid-priced to premium

Answer 21

widely grown on the eastern side of the Salento peninsula, the so-called heel of Italy. high yielding good resistance to diseases and to drought ability to retain acidity -> highly suitable for growing in a hot climate -> adds alcohol and body to wines of cooler regions Salice Salentino DOC Salice Salentino Rosso DOC: min 75% Negroamaro or if the variety is on label, 90% 84 hL/ha -> low concentration and flavour intensity Riserva: 24 months (6w) macerated on the skins for 7–10 days a) inexpensive: aged SS for a short time (six months) b) mid-priced to premium wines: 12 months in oak black plum and black cherry fruit medium to high alcohol medium acidity medium (+) tannins c) rosé wine (rosato): deep pink-orange in colour very popular summer drink good to very good quality inexpensive to mid-priced, with a few premium wines

Answer 22

Uva di Troia late-ripening -> risk from autumn rain prone to downy mildew needs a long season to develop its full colour and to ripen the tannins berries on bunches ripen at different times -> costly repeated passes through the vineyard and/or sorting a necessity for higher quality wines medium intensity red cherry and redcurrant fruit with a black pepper note high but fine-grained tannins medium (+) acidity Castel del Monte DOC: 90% Nero di Troia, 91 hl/ha aged in SS for a short time, about 6 months Castel del Monte DOCG: Riserva only. 70 hL/ha 24 months (12w), French oak barriques or large casks good to very good, with a few outstanding examples mid-priced to premium

Answer 23

the most planted black variety in Sicily = Calabrese grows well in a hot climate late-ripening grown close to the ground to maximise the heat adaptable variety that also grows satisfactorily in damper, cooler sites very vigorous -> lot of canopy management, susceptible to powdery mildew suffers from uneven flowering -> uneven yields from year to year medium to deep ruby in colour red cherry to black plum fruit medium (+) to high tannins medium to medium (+) acidity a) at moderate yields. very good to outstanding quality, with concentration, typically aged in small oak barrels mid-priced to premium in price. b) at high yields -> acceptable to good wines, stored for a short period in stainless steel (6 months) inexpensive to mid-priced - made as a varietal wine, 70–77 hL/ha, often produced as IGT or ‘wine’ Cerasuolo di Vittoria DOCG (rosé) blended with the black Frappato variety and with international varieties. Cerasuolo di Vittoria DOCG (red): Frappato adds strawberry and herbal aromas and fresh red fruit, 50–70% Nero d’Avola + 30-50% Frappato, 52 hL/ha -> very good concentration Gulfi, Feudo Montoni, Cos and Planeta.

Answer 24

high yields - > volume wine production across Sicily buds early -> vulnerable to late spring frost yields can vary due to coulure late ripening -> affected by early autumn rain. At altitude on Etna (400–1,000 metres above sea level) it has a very long season, adding to the intensity of flavours. prone to powdery mildew and botrytis bunch rot Care has to be taken to deleaf around the fruit zone at the right time in cooler sites on Etna. If deleafing is too early, then the berries can be burnt by the sun; if not done soon enough the fruit may never ripen fully, leading to unripe flavours and harsh tannins. moderately high tannic variety -> relatively short time on the skins (10–15 days) to avoid over-extracting tannins. some top producers, e.g. Graci, keep the wine on the skins for much longer (30–90 days) believing that this results in smoother tannins. medium to pale ruby colour (depending on the level of extraction) high intensity aromas and flavours of red cherry and violet with herbal earth notes high acidity medium to high tannins (depending on extraction) high end of medium alcohol Etna Rosso DOC: min 80% Nerello Mascalese + Nerello Cappuccio; 56 hl/ha Nerello Capuccio provides colour and red berry fruit in blend best wines on Etna are typically from very old vines (60–100 years) -> high concentration, low yields moderate to steep slopes-> working by hand Riserva: 48 months (12w) pale ruby in colour medium intensity red cherry fruit high acidity medium (+) to high tannins aged in large, neutral oak casks or 500–600 litre barrels very good to outstanding in quality mid-price to premium in price

Answer 25

Ribera del Duero (Castilla y Leon) full body high alcohol ripe blackberry, plum vanilla, chocolate <- new oak Rioja Able to ripen in cooler high altitude in cool clay soils medium/deep ruby Red fruit, raspberry, black plum m+ tannins -> high tannins (grippy, powerful) medium/medium+ acidity American oak, but many producers now use a blend of American and French oak barrels. American oak gives the wine flavors of coconut, vanilla, dill, and caramel Rather simple variety Tinta Roriz, Dao, Portugal: mid ripening deep colour m/m+ tannins full body capable of bottle ageing if blended -> gives structure

Answer 26

Riberia Sacra DO, Galicia Esp Bierzo DO, Castilla y Leon Early/mid ripening Red cherry, raspberry a) Light/medium body Medium tannins Medium +/high acidity Quickly accumulate sugar-> high alcohol Fresh, early drinking b) on the high slopes, poor soil, slate: more concentrated fuller body high tannins slow sugar accumulation-> higher acidity, higher alcohol ripe red cherry and plum, floral, herbal, delicate aromas Oak-> spicy Blended with Alicante Bouschet-> deep color red and black berry Dao (Portugal) m acidity, m intensity raspberry, blackberry carbonic maceration for fruitiness, early consumption if blended -> soften, lend ripen fruits

Answer 27

Toro DO, Castilla y Leon Adapted Tempranillo or a separate variety? Thicker skin -> greater colour (carbonic maceration) high tannins full body high alcohol medium + to high acidity blackberry, blueberry site selection-> north-facing, cooler site, higher altitude Good / outstanding

Answer 28

Valencia, Utiel-Requena DO mid to late budding -> spring frost very drought tolerant retains acidity well, high acidity ripen unevenly -> lack of ripeness -> grippy, firm tannins vigorous, high yields deep colour -> blending component a) fruity, light bodied, m tannins (semi carbonic maceration) b) old maturation -> complexity m+ /full body, m+ tannins, high acidity blackberry, black cherry chocolate

Answer 29

the 2nd most cultivated red after Malbec in Arg. adapted to hot climate (Mendoza) late ripening high yield large volume, inexpensive domestic consumption deep colour m+ body red (raspberry) and black fruit, anise m + acidity medium tannins medium alcohol barrel ageing blending partner b) lower yield, old vines -> riper, black fruit, spicy Maipú

Answer 30

Hybrid! Finger Lakes, Lake Ontario (CAN), Yakima Valley (W) Derived from V.Labrusca, 1/3 is V.V. table grape, wine grape, juice A native American grape variety, derived from the Vitis labrusca species, and it has a distinct, bold flavor that’s quite different from European wine grapes (Vitis vinifera). hardy and can withstand cold climates, making them well-suited for regions with harsh winters, unlike European Vitis vinifera grapes. resistant to many pests and diseases that affect wine grapes, making them easier to cultivate. dark blue or purple often is covered with a glaucous epicuticular wax "bloom" highly aromatic, "grape" flavor Foxy or musky aroma (a distinct characteristic of Vitis labrusca grapes). Strong grape flavor, often described as sweet, jammy, and candied. Notes of purple fruits (grape, blackberry, plum). Often has a slight earthiness or herbaceous undertone. moderate to high acidity Naturally high in sugar content, making them very sweet when ripe. thick skins and a juicy interior "slip-skin" grapes large seeds Traditionally, most commercially produced Concord wines have been finished sweet, but dry versions are possible if adequate fruit ripeness is achieved. have been used to make kosher wine[7] and sacramental wine

Answer 31

Often used in blends single-varietal wine and good and very-good quality Deep colour Medium / full-bodied high levels of tannins, medium acidity Medium int. flavours: ripe black fruits (blackberry), raspberry, herbaceous (pyrazin, bell pepper, eucalyptus) and notes of spice, savory, meaty, roasted coffee or dark chocolate when oaked. Site selection is important for Carmenere. It ripens two to three weeks later than Merlot and needs warm (but not too hot), sunny sites, otherwise it can be overly herbaceous with harsh tannins. However, if it is allowed to get too ripe, the wine can be overly alcoholic. Research into clonal selection, site selection and harvesting dates, and less extraction and new oak usage in the winery, mean that styles of Carmenere are likely to keep evolv Carménère wine has a deep red color and aromas found in red fruits, spices and berries.[1] The tannins are gentler and softer than those in Cabernet Sauvignon and it is a medium body wine.[25] As a result, many find it can be drunk easily with fish. Although mostly used as a blending grape, wineries do bottle a pure varietal Carménère which, when produced from grapes at optimal ripeness, imparts a cherry-like, fruity flavor with smoky, spicy and earthy notes and a deep crimson color. Its taste might also be reminiscent of dark chocolate, tobacco, and leather. The wine is best to drink while it is young.

Answer 32

Red wine grapes are picked when optimally ripe for red wine making. Grapes are crushed and put into a fermentation vat. After a short period of time (from 2 hours to 2 days) a portion of the juice is bled off. The Saignée rosé finishes fermenting on its own. Some producers age their Saignée rosé in oak barrels. Chinon - Loire Valley Cabernet Franc Saignée rosé. tangy with aromas of wild strawberry, crushed rock, raspberry, and subtle notes of licorice or herbs. more medium-bodied than many Loire rosé wines because they’re picked at optimal ripeness for red wine making (rosé is typically picked a little earlier). The fruit flavors are riper and the body is a little wider in the mouth. Cabernet Saignée - Napa Valley. great deal of color, closer to blood red, as opposed to the “onion skin” color that’s popular with rosé today. The wines are much closer to red wines in terms of body, and producers might even incorporate the use of neutral oak aging to further intensify the flavor. cherry, raspberry, pink peppercorn, and green bell pepper, often with a somewhat oily or waxy mid-palate. challenge Napa Saignée rosé wine : lack of acidity -> can become flabby quickly. drink immediately. some producers blend a portion of white wine or other rosé wines that were picked earlier with their Saignée so that the final products have higher acidity and will age a few years

Answer 33

early budding, late ripening powerful deeply coloured, spice high tannins warmer parts of Médoc enjoys rainy season usually in blends

Answer 34

Duoro DOC, Dao DOC deep colour high tannins high acidity black fruits, floral, herbal capable of bottle ageing if blended -> gives structure

Answer 35

late ripening (autumn rain is problematic) productive -> yield control -> full ripeness high acidity, high tannins, m body, cranberry, cherry, plum, astringent when young, soft, complex when aged (bottle ageing after maturation) Baga Classico: min 50% Baga; in blend min 85% Baga and TN, Alfrocheiro, JAen, Camarate

Answer 36

Alentejo DOC (P) red-fleshed grape deep colour high acidity, high tannins red and black fruits Bierzo (ESP) blending partner (max30%) of Menzia Castilla La Mancha Galicia Alicante DO (Valencia, ESP): blending partner of Monastrell, +Garnacha, Bobal.

Answer 37

crossing of Pinot Noir&Cinsaut in 1925, known as Hermitage early budding (usually no spring frost) high sugar level small berries -> pot. high alcohol level a) full body, high alcohol, high tannins, deep colour red plum, blackberry b) lighter body, m alcohol, m tannins m ruby, red fruit 1) inexp: SS ferm, staves, chips, 6-12 months 2) premium: 50% new, 12-15 months French barrique recently: less new oak -> cost, time decresasing past: poor quality recently: better vineyard management, no water-stress, better winemaking, lower fermentation temperatures

Black Grapes Flashcards

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