Chenin Blanc

Question 1

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Visual:?

Answer 1

• Visual: Pale Straw/Straw with Hints of Green, Moderate Concentration

Question 2

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Aromas/Flavors:?

Answer 2

• Aromas/Flavors: Moderate to Moderate Plus Intensity of Aromas

Question 3

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Fruit:?

Answer 3

o Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Orange, Lemon), Demi-Sec examples may also reveal Melon and Tropical Fruit Notes

Question 4

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Sulphuric Note:?

Answer 4

o Sulphuric Note (in youth)

Question 5

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Oxidative Notes:?

Answer 5

o Oxidative Notes: Slight Bruised Apple, Bitter Nut, Almond, Cheese Rind/Soft Cheese

Question 6

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Floral:?

Answer 6

o Floral: Orange Blossoms, Jasmine, Honeysuckle, Fragrant White Flowers

Question 7

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Herbal:?

Answer 7

o Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark

Question 8

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Botrytis (possible)?

Answer 8

o Botrytis (possible): Honey (particularly with Bottle Age), Ginger, Marmalade

Question 9

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Other:?

Answer 9

o Other: Wet Wool, Lanolin

Question 10

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Earth:?

Answer 10

o Earth: Moderate Plus to High Minerality, Damp Straw, Limestone/Tuffeau, Wet Stones, White Mushroom

Question 11

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Oakl:?

Answer 11

o Oak: None or Neutral Cask

Question 12

Typical Descriptors and Structure for Vouvray Sec/Demi-Sec

Structure:?

Answer 12

• Structure: Dry to Off Dry (dry examples typically have slight RS), Moderate Body, High Acidity, Moderate Minus to Moderate Alcohol

Question 13

Typical Descriptors and Structure for Savennières.

Visual:?

Answer 13

• Visual: Pale Yellow/Gold, Moderate Plus Concentration

Question 14

Typical Descriptors and Structure for Savennières.

Fruit:?

Answer 14

o Fruit: Tree Fruit (Green/Golden/Oxidized Apple, Quince, Yellow Pear), Citrus (Tangerine, Bergamot, Lemon), Dried Apricot

Question 15

Typical Descriptors and Structure for Savennières.

Oxidative Notes:?

Answer 15

o Oxidative Notes: Bruised/Rotten Apple, Cider, Bitter Nut, Almond/Marzipan, Pistachio, Cheese Rind/Soft Cheese (overall the character of classic Savennières tends to be more oxidative than Vouvray

Question 16

Typical Descriptors and Structure for Savennières.

Floral:?

Answer 16

o Floral: Honeysuckle, Jasmine, White Flowers

Question 17

Typical Descriptors and Structure for Savennières.

Herbal:?

Answer 17

o Herbal: Chamomile/Herbal Tea, Medicinal Notes, Dandelion Greens, Wasabi, Savory Herbs, Tree Bark

Question 18

Typical Descriptors and Structure for Savennières.

Botrytis (possible):?

Answer 18

o Botrytis (possible): Honey (particularly with bottle age), Saffron, Ginger, Marmalade

Question 19

Typical Descriptors and Structure for Savennières.

Other:?

Answer 19

o Other: Wet Wool, Lanolin

Question 20

Typical Descriptors and Structure for Savennières.

Earth:?

Answer 20

o Earth: Moderate Plus to High Minerality, Damp Straw, Schist, Wet Stones, White Mushroom

Question 21

Typical Descriptors and Structure for Savennières.

Oak:?

Answer 21

o Oak: None or Neutral Cask