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MyWSET3 > Grape and Wine Characteristics > Flashcards

Grape and Wine Characteristics Flashcards

1
Q

Agiorgitiko (best example)
Tannin
Color
Acid
Flavor
Oak style
Age

A

Hi
Deep Ruby
Low to med acid
Sweet spice Red fruit
New
Yes

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2
Q

Aglianico
Color
Acid
Tannin
Flavor

A

Deep color
Hi acid
Hi tannin
Black fruit, ages to earthy and forest floor

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3
Q

Albarino
Skin
Acid
Flavor
Body
Alternate style

A

Thick
Hi
Citrus / Stone
Light
Fuller bodied

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4
Q

Alcante Bouchet
Color level
Tannin

A

Deep / high color
Hi tannin

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5
Q

Alfrocheiro
Color intensity
Flavor
Tannin
Acid

A

Intense deep color
Intense blackberry, strawberry aroma and flavor
Tannin soft
Acid Hi

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6
Q

Alsace Gewurz
Body
Acid
Flavor
alcohol possibility

A

Full
low to med
Lychee, blossom, grape, rose
Pungent aromatic
Oily rich texture
High
Light pink skin

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7
Q

Alsace Muscat
Acid
Body
Flavor

A

Low to med
light to med
Orange blossom, rose, grape

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8
Q

Alsace Pinot Gris
Body
Acid
Flavor
ABV

A

Full
Med (higher than Gewurz)
Dried and fresh fruit
Honey
High

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9
Q

Alsace Riesling
Acid
ABV
Flavor
Body
Sweetness

A

High
med
Citrus and stone fruit, stoney steely
Med - fulll
Mostly dry but some RS coming

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10
Q

Amarone delle Valpolicella

A

Style: off dry to dry
Flavor: concentrated red berry and spice
Alcohol: hi
Tannin: med - hi
Method: Age in large oak casks
Grapes picked early and dried concentrated sugar and acid

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11
Q

Arinto
Acid
Flavor
Color
Body
Style

A

High Acid
Lemon, Grapefruit
Color pale lemon
Light-med body in VV. med-full if aged
Dry to off dry in VV, dry if aged
Fizz in VV

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12
Q

Assyrtiko (Dry)
Flavor
Acid

A

Ripe Citrus / stone
Hi

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13
Q

Austrian Riesling

A

Dry
Medium Bodied
Ripe Peach aroma
Ages in bottle

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14
Q

Baga
Ripens
Skin
Color
Tannin
Flavor

A

Ripens late
Thick skin
Deep color
High Tannin
Black Fruit flavor

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15
Q

Barbera

A

Acid : Hi
Color: med- deep
Tannin: low - med
Ripens: Late
Flavor / Aromas: Red cherries, plums black pepper
Wine Style: Fresh and fruity or Aged for spiciness

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16
Q

Barolo DOCG

A

Aged 36 months, 18 in oak
100% Nebbilo
Traditional matured in large oak vats
Now smaller barrels used for short period due to techniques to moderate tannin
Bottle aging typical
Flavor: Sour cherry, herbs, flowers
Body full
Acid: High
Alcohol: Hi
Tannin: Hi
Color: pale garnet

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17
Q

Blaufrankisch
Tannin
Acid
Flavor

A

Med - hi
Hi
black fruit

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18
Q

Bonarda
Ripens
Color
Acid
Tannin
Flavor

A

Late
Medium or Deep (ripeness)
High
High
Raspberry // blackberry. Fruity at hi yield. Concentrated later.

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19
Q

Cab Franc (Bordeaux)
Color
Tannin
Acid
Flavor
Body
Ripens

A

Deep ruby
med - high
med - high
Vibrant fruit Floral notes in blend
Less body that CS
flowers / ripens early

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20
Q

Cab Franc (Loire)
Sandy soil style
Limestone south slope style

A

Lighter
Full, deep color, hi tannin

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21
Q

Carignan (S Fra)
Tannin
Acid
Color
Flavor levels

A

Hi
Hi
Deep
Lack finesse

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22
Q

Carmenere
Ripens
Body
Tannin
Flavor

A

Late
Full
Hi
Black fruit and herbaceous

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23
Q

Chard (Chablis)
Acid
flavor

A

High
Citrus (if unripe) to Stone if ripe
Steely, stoney
Most inert
Some Cru Grand Cru use oak

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24
Q

Cinsault
Color
Flavor
Tannin

A

Light
Red fruit
Low

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25
Cortese
Ripens: Long / Slow Acid: Hi Aromas / Flavors: Green apple, citrus, pears Color: Pale Body: Light Method: Protective usually. some use Oak. Method: Lees stirring Style: Young or age in bottle
26
Corvina
Skin: thick Ripens: mid / late Color: Moderate (local grapes added) Viti note: sterile first few buds Valpolicella: Simple Fruity Tannin: light to med hi acid Flavor: Red Cherry Style: no oak or oak rare, ready to drink
27
Dolcetto
Ripens: Earlier than Nebbiolo Color: Deep purple Acid: Med Tannin: Med to high Flavors / Aromas: Black plums, red cherries, dried herbs Style: young or aged
28
Etna DOC whites Body Acid Flavor and with Age
Med body Hi acid Citrus, steely / stoney Age: Honey, Wax
29
Fiano Acid Body Flavor Style
Med Acid med full Body Flavors of stone fruit, melon, mango Ages to honey and wax Drink young or age in oak
30
Frascati Grapes Style Acid Body Flavor
Malvasia, Trebbiano Fresh light fruity Med - High Acid Med Body Citrus stone fruit sometimes with floral orange blossom from Malvasia
31
Furmint Flavor (young and age) Acid Ripens
Apples Nuts hiney High Late
32
Gamay (Beaugolis) Flavor Tannin Body
Raspberry Cherry Low to med Light to med
33
Gargenega Acid Body Flavor Ages flavor Oak or unoaked
Acid: Med- hi Body: Medium Flavor: Pear, red apple, stone fruit Flavor at age: Almonds, honey Method: Unoaked
34
Grachetto Body Acid Flavor Method
Body Light Acid Med Hi Flavor Grapefruit Peach Method Stainless , cool ferment
35
Graciano Flavor Acid Tannin
Black fruit Hi Hi
36
Greco Acid Body Flavor Style
hi acid light to med body Flavors of green apple, passion fruit, stone fruit Age: honey mushrooms Style: Most done in stainless, some in old oak with lees stirring
37
Grenache ABV Color Acid Body Tannin Ripens Skin
Hi Medium Low Full Soft Tannin Red Fruit Flavor Late
38
Gruner Body Acid Flavor (young) Flavor (aged(
Full High Citrus / stone white pepper Honey toast
39
Malbec Color Tannin Flavor
Deep High Black fruit, spice Oak aged
40
Marsanne (N. Rhone) Characters
Richness and weight in blend
41
Melon Blanc Ripens ABV Acid Body Flavor Ages
Early / frost resistent Med (12% max) High light Green fruit No
42
Mencia Acid Flavor
Med to high Fresh red, herbaceous
43
Merlot (bordeaux) Tannin Acid Body ABV Buds/ Ripens
Med High Med Fresh Red fruit, can be vegetal Med early / mid
44
Merlot (international) Tannon Acid Body Color ABV Flavor
Med Med Full Intense purple High Blackberry, plum, cedar toast from oak
45
Montepluciano Tannin Acid Color Flavor Style
Tannin Hi Acid Hi Color Deep Flavors Black cherry and plums Style Many simple fruity with no oak, concentrated versions see oak for SHORT time
46
Mourvedre (CDP) Tannin Color Flavor
Hi Deep Black fruit meaty gamey
47
Narello Mascalese / Cappuccio Acid Tannin Flavor
Hi acid hi tannin Flavor: sour red cherry , cranberry, raspberry, dried herbs. Age: Mushroom
48
Nebbiolo
Acid: Hi Tannin: Hi Color: Light Aroma / Flavor: Sour Red Cherry, Dried Flowers, Herbs Wine Style: Full body, hi tannin, hi acid, light color, age worthy
49
Negroamaro Body Acid Tannin ABV Flavor
Full body med tannin med acid hi ABV Black fruit, baked red fruit
50
Nero d'Avolo Body Acid Tannin Flavor Style
med full body med acid med tannin Plums, black cherry Style: fruity fresh or concentrated complex
51
Palomino Acid Aroma
Lo Neutral
52
Petit Verdot Color Tannin Flavor Ripens
Deep purple Very high Spicy notes in blends Very late
53
Picpoul (S, Fra) Flavor Acid
Citrus / Green Hi
54
Pinot Grigio (Alto Adige and Trentino at altitude)
Style: Dry Body: Light - Med Acid: Hi Flavor: Citrus, Green Fruit
55
Pinot Grigio (Friuli Venezia Giulia)
Body: Med - full Flavor: Peach / Tropical
56
Pinot Grigio (Trentino Valley floor)
Acid; Med Body: Med Flavor: Stone Fruit
57
Pinot Grigio (Veneto)
Simple / Fruity
58
Pinot Noir (Burgundy) Acid Tannin Flavor
high low med Red fruit early to earth mushroom gamey
59
Pinotage Flavor
Red berry in simple style From old bush rich spice berry Oaked coffee / chocolate
60
Primitivo Body Tannin Acid ABV Flavor
Full body med tannin med acid Hi ABV Ripe red berry
61
Recioto delle Valpolicella
Style: Sweet Flavor: Red Fruit Alcohol: Hi Body: Full Tannin: Med - hi Technique: Fully dried grapes using very sweet grapes so fermentation stops before ferment complete Grapes picked early and dried concentrated sugar and acid
62
Riesling (Australia) Acid Oak Sweetness Flavor
Hi No Dry or off Intense citrus lime lemon grapefruit aging to honey and toast and PETROL Some sweet made In south less citrus more floral
63
Ripasso Valpolicella
Body: Med - full Tannin: med - hi Flavor: stewed red cherries, plums Method: Amarone skins removed at fermentation complete and added to fermented Valpolicella. Yeast from skins or other ferments remaining sugar in wine. Color, tannin flavor increase.
64
Roussanne (N. Rhone) Acid Characters
High Perfumed fruit to blend
65
Sangiovese Ripens Flavor Methods
Ripens: late Acid Hi Tannin Hi Methods Oak cask or barrel Flavors Red Cherry and Plum Dried Herbs Spice from OAK, Meaty Gamey from Bottle Age
66
Sauv Blanc (NZ) Acid Flavor common Flavor N Island Flavor S Island Oak
Hi Pungent passion fruit elderflower more tropical slighlty less acid more acid green bell pepper, cut grass, gooseberry Mostly not but some doing
67
Schiava
Region: Alto Adige Style: light and refreshing Tannin: low to medium Flavor: Raspberry, red plum
68
Semillon Flavor Body Acid (Aus)
Neutral Full Low
69
Syrah (N. Rhone) Color Tannin Flavor Oak style
Deep med high Black fruit black pepper New or old / large barrels
70
Tempranillo Skin Acid Flavor
Thick Medium Strawberry, red fruit
71
Torelego
Region: Trentino. mid slope, valley floor Color: Deep Ruby Acid: Hi Tannin: Mid -hi Body: Mid - hi Flavor: Black Fruit Style: Oak matured, age worthy
72
Torrontes Acid Body Flavor
Med Med Intense fruity stone and melon Aromatic
73
Touriga Nacionale Body Tannin Color intensity Flavor
Full High Intense deep color Intense black fruit
74
Trincadeira Growing characteristic Flavor Tannin
Drought resistant Tannin hi Flavor ripe red cherry
75
Ugni Blanc Flavor
Green apples
76
Verdejo Acid Body Flavor Alternate style
Hi Light Melon, peach Rich full marrel aged
77
Verdicchio Acid Flavor Style(s) / age effect
Acid Hi Flavor Green Apple, lemon, Fennel Style Simple and Fruity, with bottle age develop honey and almonds
78
Viognier (N. Rhone) Body Acid Flavor ABV Ripens
Full Low Blossom, apricot, stone fruit High Late
79
Welchriesling Flavor Acid
Citrus / green apple High
80
Xinomarvro Color Flavor Tannin Acid
Pale Garnet fading to Tawny Sour cherry herbs, spice from oak Hi Hi
81
Zwegelt Color Tannin Flavor
Deep Soft tannin Bramble
82
Zweigelt Tannin Flavor Color
Soft Bramble Deep

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