Grape profiles

Question 1

Cabernet Sauvignon

Answer 1

• Thick skin
• Late ripening, can struggle to ripen in cooler places (or poor weather) => astringent tannins, herbaceous flavors
• Haut Medoc: grippy tannins in youth, cedar and blackcurrant leaf aromas. With age, tannins soften and flavors more expressive
• Fully ripe (warm): full-body, ripe blackcurrant, black cherry, smooth tannins

Bordeaux

South France, Italy, Spain

Napa Valley

Coonawarra, Margaret River

Hawke’s Bay

Stellenboch

Colchagua Valley

Question 2

Cabernet Franc

Answer 2

・Less body and tannin than CS
・Unripe: herbaceous, stalky
・Ripe: vibrant fruit, floral note
・perfers well drained soils

Question 3

Merlot

Answer 3

・Buds, ripens earlier than CS
・Fully ripe: intense purple, concentrated blackberry, plum, soft velvet tannins, toasty (oak)
・Early harvest: medium body and alcohol, higher acidity, fresh red fruit, vegetal, leafy

Question 4

Sauvignon Blanc

Answer 4

・Highly aromatic grape, high acidity.
・Early ripening => well suited to cool climates

・Cool climates: green apple, asparagus, hint of wet pebbles
・Intense sunlight: gooseberry, elderflower, grapefruit, passion fruit

Loire Valley, Sancerre, Puilly Fumé
Malborough
South Africa
Chile
Margaret River

Pessac-Léognan (oak)

Question 5

Chardonnay

Answer 5

・Early budding
・cool: green fruit, citrus
・moderate: fleshy fruits, white peach, melon
・warm/hot: tropical fruits, banana, pineapple (can lose acidity)
・subtle aromas make it perfect canvas for winemaking techniques (MLF, lee ageing, oak fermentation and maturation)
・with age: complex aromas of nuts and mushrooms

Burgundy
Russian River Valley, Los Carneros
Adelaide Hills, Geelong, Mornington Peninsula
Gisborne, Marlborough
Casablanca Valley

Question 6

Pinot Noir

Answer 6

・Early budding, early ripening
・Thin skin
・From light and fruity with red cherry
・To complex earthy, spice, forest floor
・color and tanning tricky to extract
・not fully ripe: vegetal notes, cabbage, wet leaves
・too hot: jammy and unattractive

Burgundy
Baden
Los Carneros, Sonoma
Martinborough, Marlborough, Central Otago
Yarra Valley, Mornington Peninsula, Tasmania
Walker Bay
Casablanca Valley

Question 7

Petit Verdot

Answer 7

・ripens fully only in very hot years (Bordeaux)
・very deep-colored, tannic wine, ages slowly
・used in blends for adding tannin, color and spicy notes

Question 8

Malbec

Answer 8

・deeply colored, full body wines, notes of black fruit, high levels of soft tannins

・elegant styles: more gentle extraction
・high quality: matured in new oak, adding spices

・low altitude: fuller-body, richer black fruit
・higher altitude: more elegant, fresh, floral

Question 9

Tannat

Answer 9

・deeply colored, high tannin.
・traditionally needed long period of bottle aging to soften tannins.
・today, riper grapes and modern winemaking mean the best wines have concentrated black fruit and high level of softer riper tannin

Question 10

Petit Manseng

Answer 10

・High acidity
・Sweet wines: free of botrytis, undergo passerillage.
・prononced apricot and grapefruit, sometimes spicy notes from oak

Question 11

Gamay

Answer 11

・if not well managed, can produce large yields, which results in lower quality wines

・fragant wines, with aromas of raspberry and cherry fruit
・medium levels of tannin and body

Question 12

Riesling

Answer 12

・Very tolerant to cold winters, buds late (avoir Spring frosts)

・Cool climates: green fruit, floral notes
・Warmer climates: richer in flavors, citrus, stone fruit

・Mid to Late ripening depending on style
・Can cumulate sugar without loosing high acidity
・Can mature for years: honey, toast, petrol (some) but keep acidity

Germany
Alsace
Austria
Clare Valley, Eden Valley
Washigton States

fruity, off-dry:
New Zealand
Finger Lakes AVA

Question 13

Pinot Gris

Answer 13

・early budding, early ripening
・can accumulate high sugar but lose acidity

・Alsace style: dry to off-dry, medium acidity, oily texture, ripe tropical fruit, hint of ginger and honey
・Grape skins have deep colors => golden appearance in wine

Alsace
New Zealand
Tasmania
Oregon

Alto Adige, Trentino, Friuli-Venezia Giulia

Question 14

Gewurztraminer

Answer 14

・pungent aromatic spicy nose
・lychees, roses, sweet baking spices
・skin has light pink tinge, gives gold color to some wines
・full body, rich oily texture, low to medium acidity, high alcohol (14% common)

Question 15

Muscat

Answer 15

・Muscat Blanc à Petits Grains: intensely aromatic, orange blossom, rose, grape.
・light to medium body, low to medium acidity
・prone to poor fruit set and rot

・Muscat Ottonel: less aromatic, but more reliable

Question 16

Pinot Blanc

Answer 16

・light, simple, refreshing, commonly used for sparkling in Alsace
・non-aromatic

Question 17

Melon Blanc

Answer 17

・Ripens early, frost resistant
・vast majority grown in Nantais

・high acidity, light body, subtle green fruit

Question 18

Chenin Blanc

Answer 18

・high acid, non-aromatic
・grapes can reach different levels of ripeness within one bunch
・can result in green, herbaceous if care not taken

・young wines: vary from fresh apple to tropical fruit depending on ripeness
・dry wines: steely, smoky
・sweet: apricot, citrus peel from noble rot

・can age for decades. with age, becomes richer, develops honey, toast and hay which balance high acidity

Savennières (best dry)
Coteaux du Layon (best sweet)
Vouvray, Saumur, Anjou

Question 19

Syrah

Answer 19

・small, thick, darly colored skin
・won’t ripen in very cool climate

・From: medium-bodied with pepper and fresh black fruit
・To: smooth full-bodied with intense, very ripe fruit and hints of liquorice

・intense fruit + deep color + high tannin => suitable for long aging

Northern Rhône
Languedoc, Roussillon
Hunter Valley, Barossa Valley (soft, earthy, spicy, concentrated black fruit)
Great Southern, Geelong, Heathcote (leaner, more peppery)

Chile
South Africa
Hawke’s Bay
Washington State

Question 20

Grenache

Answer 20

・Late ripening, needs warm/hot climate
・high tolerance for drought conditions

・sweet, thin skinned grapes => high alcohol, low acidity, full body, soft tannins, red fruit

Priorat
Rioha Baja
Calatayud, Cariñena, Navarra
Southern Rhône, Languedoc Roussillon
Barossa Valley, McLaren Valley

Question 21

Carignan

Answer 21

・naturally high in tannin, acidity and color, but can lack fruit or finesse
・old vines on poor soils can produce quality

・was popular because can produce enormous yields

Question 22

Mourvèdre

Answer 22

・needs very hot conditions
・deeply colored, very high in tannins

・fully ripe, develops dense black fruit, gamey and meaty aromas

Question 23

Viogner

Answer 23

・full bodied wines with perfumed aromas of blossom and apricots, flavors of stone fruit
・low acidity, high alcohol (grape deon’t develop their aroma signature until very late)
・grapes need careful handling in the winery so wines do not develop overly oily character

Condrieu (100%)
Côte Rôtie (up to 20%)

Question 24

Cinsault

Answer 24

・supporting role in red wine blends
・red fruit

・best known as blending partner with Grenache for the production of fresh fruity rosé

Question 25

Marsanne

Answer 25

・usually blended with Roussanne ・has richness and weight

Question 26

Roussanne

Answer 26

・usually blended with Marsanne ・acidity and perfumed fruit character

Question 27

Picpoul

Answer 27

・refreshing high acidity, green fruit and citrus flavors

Question 28

Silvaner

Answer 28

・delicately perfumed with some richness ・less acidic and less fruity than Riesling ・can sometimes have an earthry quality Alsace Franken

Question 29

Müller-Thurgau

Answer 29

・crossing made in the 1880s between Riesling and Madeleine Royale ・ripens earlier than Riesling but have same high acidity of flavor intensity ・can produce attractive floral and fruity wine

Question 30

Dornfelder

Answer 30

・deeply colored wines

Question 31

Grüner Veltliner

Answer 31

・high quality grape ・tends to produce fresh but unexciting wines at high yields, but we grown with care, full bodied concentrated wine with natural high acid ・**youth**: flavors of citrus, stone fruit, hints of white pepper ・**develops**: layers of honey, toast Austria Weinviertel DAC

Question 32

Blaufränkisch

Answer 32

・medium tannins, high acidity, peppery, sour cherry flavor

Question 33

Zweigelt

Answer 33

・Crossing of Blaufränkisch x St Laurent ・deeply colored reds with soft tannins and bramble fruit Austria Burgenland

Question 34

St Laurent

Answer 34

・similar in character to Pinot Noir Austria

Question 35

Furmint

Answer 35

・concentrated, high acid ・flavors of apples when young, developing into nuts and honey ・can make premium quality dry wines but ・late ripening and susceptibilty to botrytis =\> pincipal grape for Aszú wines

Question 36

Hárslevelű

Answer 36

・late ripening, contributes perfume to a blend

Question 37

Sárga Muskotály

Answer 37

・used for aromatic qualities Muscat Blanc à Petits Grains

Question 38

Xinomavro

Answer 38

・often compared to Nebbiolo ・high levels of tannin and acidity ・medium color that quickly fades to tawny ・tends to lack fresh fruit even in youth ・long-lived wines, can develop complex spice and earthy aromas Naoussa PDO

Question 39

Agiorgitiko

Answer 39

・best wines have deep ruby color, high levels of smooth tannins, low to moderate acidity, sweet spice and red fruit flavors ・great affinity for oak and age well Nemea PDO

Question 40

Assyrtiko

Answer 40

・dry wines display perfumed aromas and concentrated flavors of ripe citrus and stone fruit ・natural high acidity Santorini PDO

Question 41

Zinfandel

Answer 41

・tendency to ripen unevenly, harvested fruit can contain both raisined and underripe grapes. ・raisining can result in concentrated, full body, high alcohol levels, sometimes residual sugar ・Flavors: red, black fruit, dried berries, liquorice ・some display herbaceous from underripe grapes ・large volume rosé Zinfandel made from early-picking: White Zinfandel. fruity, pale color, medium-sweet, low alcohol California Dry Creek Valley AVA (old vines) Sonoma Valley (old vine) Paso Robles AVA (high quality) Lodi AVA (oldest, best in State)

Question 42

Carmenère

Answer 42

・late ripening, most successful in warmest/sunniest sites ・full body, high levels of tannins ・overly herbaceous when underripe, but good example achieve balance between black fruit and herbal Chile Aconcagua Valley Cachapoal Valley (valley floor)

Question 43

Torrontés

Answer 43

・intense fruity, floral perfume ・medium body and acidity ・stone fruit, melon ・usually fermented in inert, temperature controlled vessels ``` Cafayate from Salta La Rioja (Argentina), San Juan, Mendoza ```

Question 44

Bonarda

Answer 44

・second most planted in Argentina ・late ripening, deeply colored grapes with high acidity and tannins ・**high yield**: easy drinking, medium to deep color, fruity raspberry and blackberry ・**low yield**: greater concentration and structure Mendoza San Juan

Question 45

Pinot Grigio

Answer 45

・made in dry style ・light to medium body ・high acidity, citrus and green fruit flavors Alto Adige

Question 46

Corvina

Answer 46

・thin skin, moderate color ・low to medium tannins, high acidity ・red cherry, red berries Veneto (Valpolicella)

Question 47

Garganega

Answer 47

・medium to high acidity ・medium body ・aromas of pear, red apples, stone fruit ・sometimes white pepper ・best examples can age developing almonds and honey Veneto (Soave)

Question 48

Trebbiano

Answer 48

often blended with Grechetto (Orvieto) or Malvasia (Frascati) **Orvieto style**: light in body, medium to high acidity, flavors of ripe grapefruit and peaches **Frascati style**: medium in body, medium to high acidity, flavors of citrus fruit -------------------------- Umbria (Orvieto DOC) Lazio (Frascati DOC)

Question 49

Nebbiolo

Answer 49

・high levels of acidity and tannins ・but little color ・grapes ripen slowly at altitudes and develop perfumed aromas of sour cherries, herbs and sometimes dried flowers ・in best years, full bodied, with high acidity and tannins and have ability to develop in bottle Piemonte

Question 50

Dolcetto

Answer 50

・earlier ripening than Nebbiolo and Barbera (therefore can be planted in cooler sites) ・deep, often purple, color ・medium to high tannins, medium acidity ・aomas of black plums, red cherries, dried herbs Piemonte Dolcetto d'Alba DOC

Question 51

Barbera

Answer 51

・late ripening ・medium to deep color ・low to medium tannins, high acidity ・aromas of red cherries, plums, sometimes black pepper Piemonte Barbera d'Alba DOC Barbera d'Asti DOCG

Question 52

Cortese

Answer 52

・high acidity, floral character ・pale and light-bodied, flavors of citrus, green apples, pears Piemonte Gavi DOCG

Question 53

Sangiovese

Answer 53

・high acidity and tannins ・late to ripen, needs warm climate ・aromas of red cherries, plum, dried herbs ・generally aged in oak to soften tannins and add spicy flavors ・with bottle age develops meaty and gamey aromas Tuscany

Question 54

Verdicchio

Answer 54

・high acidity ・flavors of green apple, lemon ・sometimes displays notes of fennel, almonds ・many are simple and fruity, but the best have greater concentration and can develop notes of honey, almonds with bottle age Marche Verdicchio dei Castelli di Jesi DOC

Question 55

Grechetto

Answer 55

・often blended with Trebbiano (cf) Umbria Orvieto DOC

Question 56

Malvasia

Answer 56

・often blended with Trebbiano (cf) ・brings floral, orange blossom Lazio Frascati DOC

Question 57

Montepulciano

Answer 57

・high levels of color and tannins ・medium acidity and flavors of black plums and cherries Abruzzo

Question 58

Aglianico

Answer 58

・deep color with high tannins and acidity ・flavors of black fruit ・develops earthy, forest floor notes Campania (Taurasi DOCS) Basilica (Aglianico del Vulture DOC)

Question 59

Greco

Answer 59

・more acidity, leaner in body (than Fiano) ・green apple, stone fruit, passion fruit flavors ・develops aromas of honey and mushrooms Campania Greco di Tufo DOCG

Question 60

Fiano

Answer 60

・medium acidity, medium to full body ・aromas of stone fruit, melons, mango ・develops aromas of wax and honey Campania Fiano di Avellino DOCG

Question 61

Negroamaro

Answer 61

・medium tannins and acidity, high alcohol ・baked red and black fruit Puglia Salice Salentino DOC

Question 62

Primitivo

Answer 62

・full body, medium tannins and acidity ・high alcohol ・prononced flavors of very ripe berry fruit Puglia

Question 63

Nero d'Avola

Answer 63

・medium to full body ・medium levels of acidity and tannins ・aromas of plums and black cherries ・often made in a fruity style Sicily

Question 64

Tempranillo

Answer 64

・thick skinned ・medium levels of acidity ・needs warmth to develop its flavors ・needs high diurnal temperature range to preserve acidity **Synonyms**: Cencibel (Valdepeñas, La Mancha) Rioha Ribera del Duero Toro Navarra

Question 65

Graciano

Answer 65

・highly valued but challenging to grow ・used as part of blend ・small quantities used to add concentrated black fruit, acidity and tannin to the structure, to help it age Rioha

Question 66

Cariñena

Answer 66

* high acidity, tannins and color * Synomym: Mazuelo Calatayud, Cariñena Priorat

Question 67

Mencia

Answer 67

・suits moderate climates ・fresh fruit, medium to high acidity ・sometimes hint of herbaceousness Bierzo

Question 68

Monastrell

Answer 68

・thick-skinned ・drought tolerant ・needs hot sunny conditions to ripen ・very deeply colored, full-bodied ・high levels of tannin and alcohol ・low to medium acidity ・flavors of ripe blackberry fruit Yecla Jumilla

Question 69

Airén

Answer 69

・most planted grape in Spain ・vast majority in La Mancha ・one of the few varieties that can cope with extreme heat and drought ・can be made in acceptable dry white wine ・mostly used in production of Brandy de Jerez La Mancha

Question 70

Touriga Nacional

Answer 70

・low yields of grapes ・intense color and flavors ・high tannins, full body ・rich black fruit

Question 71

Alfrocheiro

Answer 71

・Deep in color ・Intense aromas of blackberry and strawberry

Question 72

Baga

Answer 72

・thick skin ・deep in color ・high tannin ・rich black fruit

Question 73

Trincadeira

Answer 73

・drought resistant ・spicy red berry ・high tannin

Question 74

Alicante Bouschet

Answer 74

・high color ・high tannin ・used in blends

Question 75

Welshriesling

Answer 75

* not related to Riesling * **dry**: fresh, simple, citrus, green apple, high acidity * susceptible to **botrytis** =\> high quality dessert wines ​ Austria

Question 76

Viura

Answer 76

・unoaked style ・subtle herbs and spice aromes Synonym: Macabeo

Question 77

Verdejo

Answer 77

・highly susceptible to oxidation ・with protective winemaking, can be made in light bodied, high acid, melon and peach ・can be made in richer, fuller-body style with skin contacct and barrel maturation

Question 78

Albariño

Answer 78

・thick skin (resist fungal disease) ・naturally high in acidity ・refreshing wines with citrus and stone fruit ・can be made in richer, fuller-bodied style