Blind Tasting Varietal Profiles Flashcards

Question

Napa Cabernet Sauvignon

Answer 1

Typical Descriptors and Structure for Napa Cabernet ● Visual: Dark Purple Color, High Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry ○ Possible Volatile Acidity ○ Floral: Purple Flowers, Violets ○ Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus ○ Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ○ Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box ○ Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy ○ Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar) ● Structure: Dry (with Ripe Attack), Full Body, Moderate Plus to High Tannin, Moderate Acidity, Moderate Plus to High Alcohol

Answer 2

Typical Descriptors and Structure for Coonawarra Cabernet ● Visual: Dark Ruby to Purple Color, Moderate Plus Concentration ● Aromas/Flavors: (Doesn’t mention anything on Guildsomm) ○ Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune ○ Floral: Purple Flowers, Violets ○ Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage ○ Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ○ Other: Cedar, Pencil Shavings, Leather, Cigar Box ○ Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay ○ Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar) ● Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 3

Typical Descriptors and Structure for Chilean Cabernet ● Visual: Dark Ruby/Purple Color, Moderate Plus Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry) ○ Floral: Purple Flowers, Violets ○ Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco ○ Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg ○ Other: Cedar, Pencil Shavings, Leather, Cigar Box ○ Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite ○ Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar) ● Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol

Answer 4

Typical Descriptors and Structure for Chilean Carmenère ● Visual: Dark Ruby with Purple Tones, Moderate Plus Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato ○ Floral: Violets, Purple Flowers ○ Green/Herbal/Pyrazine: Strong Green Notes Contrasted with Ripe Fruit, Green Bell Pepper, Celery, Camphor ○ Spice: Black Pepper ○ Oak: Low to Moderate Use of New French Oak, Chocolate, Campfire Smoke ● Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol ● (Per Geoff Labitzke, MW there will usually be a Black Flag Roach Killer Chemical Smell in Chilean Carmenère)

Answer 5

Typical Descriptors and Structure for Amarone della Valpolicella (Corvina-dominated blends produced by the appassimento process) ● Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity ● Aromas/Flavors: High Intensity ○ Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry ○ Significant Volatile Acidity and Oxidation Likely ○ Possible Botrytis Aromas ○ Floral: Highly Floral, Roses, Dried Flowers ○ Spice: Licorice, Cinnamon ○ Other: Honey, Chocolate, Resin, Tar, Leather, Bitter Almond, Smoke, Tobacco Ash, Game ○ Earth: Moderate to High Minerality ○ Oak: Large Neutral Casks (Modern producers may incorporate new barrels) ● Structure: Dry to Off Dry (max. 12 g/l RS), Full Body, Moderate Plus Tannin, Moderate Plus Acidity, High Alcohol

Answer 6

Typical Descriptors and Structure for Beaujolais ● Visual: Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration ● Aromas/Flavors: Moderate Plus to High Intensity ○ Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon ○ Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics ○ Floral: Violets, Lilacs, Peonies ○ Other: Slight Black Pepper, Dry Savory Herbs ○ Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock ○ Oak: None or Neutral Casks ● Structure: Dry, Moderate Minus to Moderate Body, Low to Moderate Minus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

Answer 7

Typical Descriptors and Structure for Châteauneuf-du-Pape (Grenache-dominated blends) ● Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig ○ Possible Volatile Acidity, Oxidation ○ Floral: Red Flowers, Dried Lavender ○ Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs ○ Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender ○ Other: Powdered Sugar, Dried Orange/Grapefruit Peel, Old Leather/Brettanomyces ○ Earth: Moderate Plus to High Minerality, Stony/Gravelly, Baked Earth ○ Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak ● Structure: Dry, Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 8

Typical Descriptors and Structure for Australian Grenache ● Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie ○ Possible Volatile Acidity, Oxidation ○ Floral: Red Flowers ○ Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs ○ Spice: Curing Spices, Black Pepper, Licorice ○ Other: Powdered Sugar, Possible Old Leather/Brettanomyces ○ Earth: Moderate Minerality, Crushed Vitamin ○ Oak: Neutral to Moderate Use of New French or American Oak ● Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, High Alcohol

Answer 9

Typical Descriptors and Structure for Mendoza Malbec ● Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim ● Aromas/Flavors: Moderate Plus to High Intensity ○ Fruit: Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune ○ Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines) ○ Herbal/Green: Malbec may have slight green notes ○ Earth: Moderate Minus to Moderate Minerality, Clay/Mud (particularly at lower elevations) ○ Oak: Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon ● Structure: Dry (with Ripe Attack), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Answer 10

Typical Descriptors and Structure for Right Bank Bordeaux (Merlot-dominated blends) ● Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake ○ Floral: Purple Flowers, Violets ○ Herbal: Mint, Bay Leaf, Fern, Tobacco ○ Spice: Licorice/Anise, Christmas Spice ○ Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle ○ Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla ● Structure: Dry, Moderate to Moderate Plus Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate Plus Alcohol

Answer 11

Typical Descriptors and Structure for Napa Merlot ● Visual: Ruby Color with Blue Tones, Moderate Plus Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune ○ Floral: Purple Flowers, Violets ○ Herbal: Fern, Bay Leaf, Sage ○ Spice: Christmas Spice, Licorice/Anise ○ Earth: Low to Moderate Minerality ○ Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla ● Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate to Moderate Plus Tannin, Moderate Acidity, High Alcohol

Answer 12

Typical Descriptors and Structure for Barolo ● Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration ● Aromas/Flavors: High Intensity ○ Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry ○ Significant Volatile Acidity, Oxidation ○ Floral: Heady Floral Character, Roses, Violets ○ Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark ○ Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice ○ Other: Tar, Leather ○ Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth ○ Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo) ● Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol

Answer 13

Typical Descriptors and Structure for Côte d'Or Pinot Noir ● Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato ○ Possible Stem Inclusion ○ Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri ○ Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash ○ Spice: Red Licorice, Anise, Clove ○ Other: Game, Leather ○ Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves ○ Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune) ● Structure: Dry, Moderate to Moderate Plus Body, Moderate Minus to Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Answer 14

Typical Descriptors and Structure for Russian River Valley Pinot Noir ● Visual: High Clarity, Bright Ruby Color, Moderate Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune ○ Floral: Purple and Red Flowers, Potpourri ○ Herbal: Tea Leaf, Citrus Zest/Peel ○ Spice: Red Licorice, Clove, Cinnamon ○ Other: Cola, Cola Nut ○ Earth: Moderate Minerality ○ Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel ● Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 15

Typical Descriptors and Structure for Willamette Valley Pinot Noir ● Visual: Ruby Color, Moderate Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry ○ Floral: Purple and Red Flowers, Potpourri ○ Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf ○ Spice: Red Licorice, Oak Spices ○ Other: Cola, Cola Nut ○ Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor ○ Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel ● Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 16

Typical Descriptors and Structure for Chianti and Brunello di Montalcino (Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese) ● Visual: ○ Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend) ○ Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration ● Aromas/Flavors:(Doesn’t Say on guildsomm about intensity of aromas, but they sure had a lot to say on this card) ○ Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato ○ Floral: Dried Flowers, Potpourri ○ Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root ○ Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices ○ Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar ○ Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth ○ Oak: ■ Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels) ■ Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques ■ Note: Classic examples of both do not see any significant new wood. ● Structure: ○ Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus to High Acidity, Moderate to High Alcohol ○ Brunello: Bone Dry to Dry, Full Body, High Tannin, High Acidity, Moderate Plus to High Alcohol

Answer 17

Typical Descriptors and Structure for Northern Rhône Syrah ● Visual: Ruby/Purple Color, Moderate Plus to High Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry) ○ Possible Carbonic Maceration and/or Stem Inclusion ○ Floral: Purple and Red Flowers, Lavender, Violets ○ Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary ○ Spice: White/Black Pepper, Curing Spices, Juniper ○ Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces) ○ Earth: Moderate Plus to High Minerality, Granite, Crushed Rock ○ Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak ● Structure: Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

Answer 18

Typical Descriptors and Structure for South Australia Shiraz ● Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears ● Aromas/Flavors: High Intensity ○ Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry ○ Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples) ○ Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary ○ Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake ○ Other: Bitter Chocolate, Smoke, Grilled Meat ○ Earth: Low to Moderate Minerality ○ Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple ● Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Answer 19

Typical Descriptors and Structure for Rioja (100% Tempranillo or Tempranillo-dominated blend) ● Visual: Ruby, Moderate Minus to Moderate Concentration ● Aromas/Flavors: Moderate Plus Intensity ○ Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum ○ Significant Oxidation and Brettanomyces for Gran Reserva Styles ○ Floral: Red and Dried Flowers ○ Herbal: Tobacco, Dill ○ Other: Sweet and Sour Sauce, Iodine, Leather, Spice ○ Earth: Moderate to HIgh Minerality, Baked Earth, Clay, Compost ○ Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood ● Structure: Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Answer 20

Typical Descriptors and Structure for Dry Creek Valley Zinfandel ● Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties) ● Aromas/Flavors: Moderate Plus to High Intensity of Aromas ○ Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot ○ Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth ○ Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon ● Structure: Dry (often with perceptible RS), Full Body, Moderate to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Blind Tasting Varietal Profiles Flashcards

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