Grape Varieties

Question 1

Merlot

Answer 1

Early budding - vulnerable to spring frosts.
Mid ripening - can be picked before autumn rain.
Susceptible to coulure, drought, BBR - sorting is necessary. All can reduce yields.
Reaches higher sugar levels than Cabernets (advantage previously but with a warming climate is less so today).
Contributes medium to pronounced intensity fruit (strawberry, red plum.and herbaceous in cooler years. Cooked blackberry and black plum in hot years), medium tannins and med-high alcohol to Bordeaux blends

Question 2

Cabernet Sauvignon

Answer 2

Late budding - protection to frost.
Small berried and thick skinned with high tannin content - high tannin wines.
Prone to fungal diseases, especially powdery mildew and the trunk diseases Eutypa and Esca.
Late ripener - vulnerable to autumn rains.
Produces highest quality fruit on warm, well drained soils such as gravel soils in Medoc.
Contributes pronounced violet, blackcurrant, black cherry and menthol/herbaceous flavours, medium alcohol and high acidity + tannins to Bordeaux blends.

Question 3

Petit Verdot

Answer 3

Early budder and ripens later than Cab Sauv making it unpopular in the past in Bordeaux (frost, autumn rains and failure to ripen)

Question 4

Semillion

Answer 4

Mid-ripening.
Susceptible to BBR and noble rot in the right conditions.
Can be high yielding.
Low intensity apppe, lemon and grassy when underripe. Has a medium body, medium alcohol and med-med(+) acidity.
Contributes low-med intensity aromas, weight and body, and med acidity to high quality, dry white blends. (Softens Sauv Bs intense flavours and high acidity).
Has affinity with sweet spice from new oak.
In botrytis affected wines it contributes pronounced honey and dried fruit, and a waxy texture.
More susceptible to noble rot than Sauv B - often a high proportion in blend eg Climens and d’Yquem.
Prized for ageability, develops toast and honey.

Question 5

Muscadelle

Answer 5

Very prone to BBR.
Largely used in sweet white wines where it contributes flowery and grapey notes.

Question 6

Gamay Noir

Answer 6

Early budding, so susceptible to spring frosts.
Vulnerable to millerandage in cold, damp, windy conditions, which can reduce yields.
It has thin delicate skins so is vulnerable to rot and wind.
Early ripening, so can usually be picked before autumn rains arrive.
Wines made from Gamay can express different nuances depending on topography and soil, giving wines of varying tannins and fruitiness, mainly relating to ripeness of skins and seeds. Good drainage, sunlight interception and warm granite soils = intense fruit character compared to being leafy and green in less ripe examples.
Productive grape so yields need to be controlled to produce concentrated, ripe grapes, usually done by reducing the number of buds to restrain high fertility.

Question 7

Riesling

Answer 7

Cold-hardy variety (suitable for cold winters)
Buds late, providing protection against spring frosts.
Requires a good site: full exposure the sun with good drainage, and a long growing season to ripen fully, but if provided is capable of high quality at high yields.
Retains acidity as it ripens.
Can provide natural high levels of sugar and is susceptible to botrytis, making it ideal for producing sweet wines.
Depending on ripeness, riesling displays fruit from green apple to tropical, with floral aromas such as honeysuckle. It is capable of making wines with pronounced intensity and great conplexity.
With age, it develops toast, honeyed and petrol-like aromas.

Question 8

Gewurztraminer

Answer 8

Early budding, so prone to spring frosts, and early ripening, avoiding autumn rains.
Rapidly accumulates sugars, but is often picked late to achieve fully ripe skins to maximise aromas and avoid unripe tannins.
A vigorous variety, requiring careful pruning and canopy management, but only moderately productive, due to coulure.
Can suffer from chlorosis and dessication of the stems.

Question 9

Pinot Blanc

Answer 9

Early budding, so vulnerable to spring frosts.
Prone to fungal diseases.
Early ripening

Question 10

Auxerrois

Answer 10

Early ripening, low aromatic variety producing wines with low acidity.

Question 11

Pinot Gris

Answer 11

Early budding and early ripening.
Produces moderate yields and is susceptible to BBR and downy mildew

Question 12

Muscat Blanc à Petits Grains

Answer 12

Tolerant of dry weather so suitable to Mediterranean climates.
Susceptible to powdery mildew BBR and mites.

Question 13

Melon

Answer 13

Quite hardy, making it well suited to cool regions, but buds early making it prone to spring frosts.
Ripens early, reducing the threat of risk at harvest and can produce high yields.
Has good resistance to powdery mildew.
It has tight bunches of fruit and is susceptible to downy mildew and BBR.
Makes wine with high acidity, a light body and low to medium - alcohol.
Low intensity green apple aromas and often made sur lie.
Acceptable to good, with some very good, inexpensive to mid.

Question 14

Chenin Blanc

Answer 14

Buds early.
A vigorous variety and if its allowed can carry high yields.
Prone to powdery mildew, BBR (and positive effect of botrytis) and trunk diseases.
Ripens late, and ripens unevenly, so for the best quality it has to be picked on several passes through the vineyard, which in turn limits the amount of mechanisation.
Because of this, where growers are seeking a high proportion of botrytis affected grapes, multiple passes through the vineyard by hand is necessary, adding to cost.

Question 15

Cabernet Franc

Answer 15

Early budding, making it prone to spring frosts.
Prone to coulure and therefore reduction in yields.
Mid ripening, so can often be picked before autumn rain begins. Although if underripe the flavours can be excessively leafy.
It’s winter hardy, making it suitable for cool areas.

Question 16

Grolleau Noir

Answer 16

Early budding and mid ripening.
Prone to BBR.

Question 17

Sauvignon Blanc

Answer 17

Late budding and relatively early ripening, making it suitable to be grown in cool climates and regions without the threat of early autumn rains.
Grows vigorously and therefore best on poor soils.
Canopy has to be carefully managed to avoid shading (leading to underripe, overly green fruit flavours).
Prone to powdery mildew, bbr, and trunk diseases (eg Esca) including, if cordon trained, to the fungal disease eutypa dieback.
Wines typically have pronounced intensity grass, Bell pepper and asparagus with gooseberry, grapefruit, and wet stone flavours (cooler areas) to riper, passion fruit (warmer). Typically medium body and alcohol, with high acidity.
The style is also influenced by picking dates (growers have to judge optimum ripeness, but before acidity drops and flavours become overripe.

Question 18

Syrah

Answer 18

Vigorous variety. Susceptible to mites and botrytis bunch rot.
In addition to common diseases, there’s a disease called Syrah decline or disorder, in which the leaves turn red and the graft point breaks up, leading to the death of the vine.

Question 19

Grenache Noir

Answer 19

High yielding variety that needs a warm climate to ripen.
Ripens late and therefore vulnerable to early autumn rains.
Upright growth makes it very suitable to be trained as a bush vine, pruned short to contain vigour, and it does well on dry, low fertility soils.
Has good drought resistance but is prone to coulure and the fungal diseases downy mildew, phomopsis and bbr. Also prone to bacterial necrosis or bacterial blight, a disease that kills leaves and shoots and eventually the plant (the only way of combating the disease is by planting disease-free stock and avoiding contamination from pruning tools.
The grapes can accumulate high sugar levels quickly, which can be an issue for dry wines but makes it very suitable for VDNs.
AKA Cannonau in Sardinia.

Question 20

Mourvèdre

Answer 20

Late budding and late ripening, only thrives in warm to hot climates. It needs high temperatures at the end of the season to ripen fully, and therefore can be underripe if the summer isn’t hot.
Not drought resistant but requires small but regular amounts of water, eg from deep calcerous soils that store water.
Best pruned short and can be grown either with a cordon system or on bush vines.
Only produces low yields.
Prone to mites, leafhoppers and sour rot (a disease that affects ripening bunches due to insect or bird damage to grapes, which in turn become prone to bacteria and fungi).
In the winery it is strongly prone to reduction, therefore care has to be taken to make sure the must has adequate access to oxygen.
Typically aged in old oak.

Question 21

Cinsaut/Cinsault

Answer 21

Late budding and high yielding variety with good drought and heat resistance.
To produce high quality, yields must be restricted.
If grown on soils with excessive lime it can suffer from chlorosis.
It is prone to esca and eutypa, and to mites and grape moths.

Question 22

Viognier

Answer 22

Early budding, prone to frost.
Tends to be grown on trellis system or on poles to prevent wind damage.
Yields tend to be low and unpredictable due to poor flowering and fruit set (coulure) reducing returns.
Picking must be judged accurately as the fruit needs to be fully ripe to have typical pronounced aromas. However, if left too long, they lose flavour and acidity while rapidly gaining sugar, resulting in unbalanced wines that lack flavour.

Question 23

Marsanne

Answer 23

A late budding white variety that is vigorous and productive.
To produce high quality wine, yields must be kept low to reduce the amount of fruit being ripened. Therefore performs best on stony and low fertility soils such as the steep slopes of the northern valley.
Prone to powdery mildew, mites and bbr.
Medium lemon colour, sometimes gold. Low intensity honeysuckle, lemon and apricot, an oily texture, medium acidity, full bodied and medium to high alcohol.

Question 24

Roussanne

Answer 24

A late budding variety that grows best on low fertility, well drained soils.
It has poor resistance to wind, and therefore sites must be chosen carefully.
Variable on the amount of fruit it produces (coulure) and is very susceptible to powdery mildew, bbr and mites, lowering yields and requiring additional work. More difficult to grow successfully than Marsanne and therefore less commonly grown.
Wines are medium lemon, sometimes gold. Medium to + aromas of pear with herbal notes, medium to + acidity and medium to high alcohol.
Roussanne is similar in colour and structure to Marsanne but wines tend to age faster.

Question 25

Grenache Blanc

Answer 25

Relatively early budding, but often not at risk of frost due to the climates its grown. Has good wind resistance. Prone to the same diseases as Grenache Noir: coulure, downy mildew, phomopsis and bbr. Prone to bacterial diseases necrosis or bacterial blight.

Question 26

Clairette

Answer 26

Vigorous variety that grows well in low fertility, dry soils: suited to S Rhône and its low rainfall. To contain vigour it needs to be pruned short and excessive buds removed, but it grows upright and has the advantage of being relatively wind resistant without staking. Ripens late so prone to early autumn rains. Prone to oxidation.

Question 27

Bourboulenc

Answer 27

Late ripener. Has loose bunches and thick skins offering resistance to BBR and making it suitable for late ripening. Grows well in warm, dry conditions.

Question 28

Carignan

Answer 28

Buds late, avoiding spring frosts. Ripens late, needs to be grown in a warm climate to reliably ripen. Can produce high yields (200hL/ha and more), which made it highly popular in the past when volume was the most sought after characteristic. These wines frequently had low concentration. To produce high concentration yields have to be massively reduced, which happens naturally when vines are old, eg 50yr+. Prone to powdery mildew and grape moths. Not especially suited to mechanical harvesting as the bunches are firmly attached to the vine. Grapes are high in acidity and tannin. Winemakers will often soften with carbonic maceration or blending with other varieties. The wines, other than from old vines, are typically unoaked, medium ruby in colour with simple blackberry fruit, high acidity and tannins. Acceptable to good and inexpensive. Very good or outstanding examples have intense black fruit with spice and earthy notes, and sell for premium or super premium examples. AKA Carignano in Sardinia

Question 29

Malbec

Answer 29

AKA Cot. Vigorous and hence needs careful canopy and yield management dependant on the style of wine being produced. Susceptible to coulure.

Question 30

Tannat

Answer 30

Vigorous and best supported on a trellis. Mid-ripening, therefore normally picked before the onset of early autumn rains. Prone to BBR that has to be controlled. Highly tannic.

Question 31

Petit Manseng

Answer 31

Early budding so prone to spring frosts. Mid to late ripening. Has thick skins and is resistant to BBR, making it suitable for late harvesting. Moderately aromatic and retains high acidity, suitable for the production of balanced sweet wines. Has the potential for high alcohol, meaning producers must be precise about picking date to balance the goals of full-flavour ripeness, acidity and potential alcohol.

Question 32

Gros Manseng

Answer 32

Has the same characteristics as Petit Manseng, but has higher yields and usually less aromatic concentration and intensity. Principally used for dry wines.

Question 33

Savagnin

Answer 33

Suitable for both conventional wines and oxidative styles. Buds early so prone to spring frosts. A thick skinned variety that's resistant to fungal diseases. Thrives on steep slopes with marl. Conventional wines have high acidity, medium - lemon and apple, medium body and medium alcohol.

Question 34

Poulsard

Answer 34

Buds early, prone to spring frosts. Prone to coulure and all fungal diseases as it is thin skinned (requires constant attention, adding to cost). Ripens early, enabling harvest before autumn rains. Pale ruby, almost translucent and have low intensity red fruit, low tannins, low end of medium alcohol and a light body. Good to very good and mid to premium priced.

Question 35

Trousseau

Answer 35

Thick skinned, offering resistance to fungal diseases, though can suffer from BBR. Prone to poor flowering and coulure, reducing yields. Vigorous variety, so requires careful management. To ripen fully it needs a warm site (warm gravels/warm lower slope/well exposed higher, steeper slopes). Pale ruby in colour, low intensity red fruit, low to medium tannins, medium to high acidity, low end of medium alcohol and a light to medium (-) body. Good to very good and mid to premium.

Question 36

Müller-Thurgau

Answer 36

AKA Rivaner. One of the earliest German crosses. Earlier-ripening than Riesling, it can produce high yields in almost any condition. It was Germanys most planted variety in the 1970s and 80s and was widely used in inexpensive blends such as Liebfraumilch. Much lower acidity than Riesling (generally medium) and gives less structure and character, but can produce wines with attractive but simple floral and fruity aromas for early drinking.

Question 37

Dornfelder

Answer 37

The most significant German crossing. Produces wines that are deep in colour, high in acidity with fruity and floral notes. It used to produce two distinctive styles: • A fruity, easy drinking style, occasionally with RS, with aromas of sour cherry and blackberry • A more complex style with ageing potential, produced from lower yields showing greater focus on tannins and structure, fermented or aged in oak.

Question 38

Silvaner

Answer 38

AKA Sylvaner in Alsace. Lower in acidity and less aromatic than Riesling. Can produce a large amount of simple, inexpensive wines with subtle fruit aromas that can range from green to tropical. Where yields are controlled it can produce dry, high quality, medium bodied wines with medium to (+) acidity and a distinctive earthy character.

Question 39

Grüner Veltliner

Answer 39

Does not thrive in dry soils, so it is better suited to clay and loess, which can retain high levels of water. It can be very vigorous if planted on fertile soil, and so careful canopy management is necessary to produce ripe grapes. The skins are thick, and if left in contact with the juice for too long, it can contribute a phenolic taste or bitterness to the wine. The skins contain the compound rotundone that gives a peppery aroma, characteristic of this variety. Wines tend to have medium (+) to high acidity. Typically not oaked. They range from simple with green fruit and citrus made for early drinking, of acceptable to good quality and inexpensive, to wines with pronounced citrus and peach with great complexity of aromas and flavours, which can be aged in bottle. These are very good to outstanding and premium priced.

Question 40

Zweigelt

Answer 40

A crossing between Sankt Laurent and Blaufränkisch. Ripens earlier and more easily than Blaufränkisch and can be high yielding. A vigorous variety, so leaf removal and canopy management are important in order to produce quality grapes. Potassium deficiency in this variety can lead to withering of the grapes before they ripen, leading to loss of crop for that vintage. Not susceptible to frost or rot, and that, alongside ease of ripening, makes it widely planted throughout Austria. Wines generally have medium (+) acidity, medium tannin. Red fruit, especially cherry, dominate the flavours and aromas. Styles range from easy drinking, fruity unoaked wines that are acceptable to good and inexpensive to mid, to full-bodied, oaked styles with the possibility to age - very good and premium.

Question 41

Welschriesling

Answer 41

Not related to Riesling. Has high levels of acidity and somewhat neutral aromatics. Mainly found in Steiermark and usually made into fresh, neutral, unoaked, dry wines of acceptable to good quality and inexpensive. Plantings are in decline, partially due to decrease in consumption. Has thin skins, so susceptible to noble rot, in this case the BA or TBA wines have high levels of acidity, pronounced tropical fruit and dried fruit, with the ability to develop in bottle. Very good - outstanding and premium. Because of its neutral aromatics and high acidity, Welschriesling can also be used for Sekt production.

Question 42

Blaufränkisch

Answer 42

Early budding, so vulnerable to spring frosts. Ripens late, so it needs a warm climate to reliably ripen, so generally only found in Burgenland. Thick skinned, making it disease resistant (important in the humid area around Neusiedlersee). Can produce high yields, and if left to do so, it will struggle to ripen, creating wines with green aromas and flavours. When yields are managed, it can produce some of Austrias' most age-worthy and intense red wines. Wines tend to be medium (+) to high tannins, high acidity, deep colour and black fruit flavoured. Wines range from simple, fruity that are good and mid, to very good to outstanding and premium with pronounced black fruit, spicy oak characteristics and high tannins that are premium priced.

Question 43

Furmint

Answer 43

Very versatile and capable of producing high-quality wines from dry to sweet. Late ripening, and needs long, sunny growing seasons to fully ripen. Retains acidity even when fully ripe. Well suited to sweet wine production. Despite being thick skinned is especially susceptible to botrytis, making it a vital component in Aszú wines. As it ripens, the grapes naturally accumulate high levels of sugar which are further concentrated by the action of botrytis, shrivelling and late harvesting, but still balanced by high acidity. Flavours include lemon, apple and pear, which can be detected in all styles of wine. Wines develop notes of honey and nuts with age. Grapes affected by botrytis give flavours of dried apricot and mango.

Question 44

Hárslevelű

Answer 44

Gives distinctive aromas of white peach and orange blossom.

Question 45

Teroldego

Answer 45

Historically trained on pergola for high yields. Quality minded producers now use Guyot. Can suffer from drying out of stems, but less susceptible to mildews than the Marzemino and Lagrein. The best clones are 145 and 152 for intense aromas. Vigorous, mid-late ripening and makes deeply coloured, medium tannin wines. Found most significantly in Trentino.

Question 46

Marzemino

Answer 46

Vigorous, mid-late ripening and makes deeply coloured, medium tannin wines. Prone to BBR and powdery mildew. Older vines were typically trained on pergola. Newer, lower-yielding clones have been trained as spurred cordons. Found most significantly in Trentino.

Question 47

Lagrein

Answer 47

Vigorous, mid-late ripening and makes deeply coloured, medium tannin wines. Needs a warm site with plenty of sunshine to fully ripen. Can be subject to poor fruit set and thus low yields. Bitterness and harshness on the finish is being addressed by shorter maceration times and oak ageing. Because of its deep colour, it is also used for rosés. Found most significantly in Trentino.

Question 48

Moscato Rosa

Answer 48

Member of the Moscato family and made into rose-scented sweet wines. Poor fruit set and susceptibility to BBR make it difficult to grow successfully. Wines are made either by appassimento method or by picking late harvest fruit. Wines are premium priced. Found in Trentino.

Question 49

Nosiola

Answer 49

A white variety grown in the Valley of the Lakes, the warmest area with a sub-continental climate. Produces a small volume of distinctive white wines with a light hazelnut flavour, coming from variety, not oak. It is also made in a semi-dried fruit version called Vino Santo (not Vin Santo). Vulnerable to spring frosts, powdery mildew and sour rot. Dry wine is mid priced, Vino Santo premium. Found most significantly in Trentino.

Question 50

Schiava

Answer 50

AKA German name Vernatsch. Four separate varieties have been identified, but are often grown and vinified together. Typically grown on a pergola to cope with natural high vigour, and the vines produce high yields. Typically pale ruby with perfumed violet and strawberry aromas. Light to medium body and low tannins

Question 51

Friulano

Answer 51

Formerly known as Tocai Friulano, but renamed Friulano when the EU ruled that the name Tokaj was only to be used for the wine style from Hungary. The variety is elsewhere known as Sauvignon Vert or Sauvignonasse. Has good disease resistance, important to deal with high rainfall in Friuli. Medium (-) floral and apple flavours, medium to high alcohol with medium (+) acidity. The best have the capacity to age.

Question 52

Ribolla Gialla

Answer 52

A vigorous variety. Prone to shot berries. Wines have citrus and pepper notes and high acidity. Many styles are being experimented with as the profile of the variety has grown: oaked or not, Charmat, dry and off-dry, extended skin contact and amphora wines.

Question 53

Refosco

Answer 53

Black variety. Refosco dal Peduncolo Rosso is the most planted of the black varieties. It is another vigorous variety that produces its best wines when grown on hillside sites with lower fertility. Late ripening and resistant to BBR. Red cherry flavoured with herbal aromas. Small berries that produces wines with high tannins best smoothed out by barrel ageing.

Question 54

Garganega

Answer 54

Vigorous, very productive and late ripening (October). Traditionally trained on a pergola but nowadays trellised. Sensitive to winter cold, mildew and botrytis. Typically has high acidity, medium body and medium intensity lemon, apple/pear, white pepper and in the ripest examples, stone fruit. They don't typically display new oak, though some high-end examples are oaked. The best can age and show honey and almond. Typically good to very good, inexpensive to mid. Some above that.

Question 55

Corvina Veronese

Answer 55

Commonly known as Corvina. Vigorous and dependable, producing high yields. It has thick skins making it suitable for drying. Prone to downy mildew, botrytis, esca and sensitive to drought. Mid to late ripening. Suitable for pergola as it doesn't fruit on the first few buds of the cane and the shade prevents sunburn, to which the variety is prone. Mostly blended in Valpolicella and related wines, contributing violet, red cherry and red plum with a herbal note. And low to medium tannins and high acidity.

Question 56

Corvinone

Answer 56

Despite its name, 'big Corvina' arising from its big clusters, it is not related to Corvina. Prone to downy mildew. The principal problem is the grapes do not ripen evenly, therefore the bunches must be harvested individually, adding work and cost. It is a good compliment to Corvina in blends as it supplies tannins, while contributing red cherry. It dries out well.

Question 57

Rondinella

Answer 57

Reliable and productive, can grow on a range of soils. Has good disease resistance, and therefore for drying. Prone to Esca. Can give rather neutral wines with light, simple cherry. Accumulates sugar fast, so often used for Recioto.

Question 58

Molinara

Answer 58

A high yielding variety that's been grown less in recent years, due to the pale colour of the wines, with producers (and market) preferring deeper coloured wines. Contributes acidity, red-berried fruit and lightness.

Question 59

Nebbiolo

Answer 59

Early budding, vigorous variety that ripens very late. Typically pale ruby in colour, turning to pale garnet within 3-5 years, with pronounced intensity aromas and flavours (violet, rose, cherry, red plum), a full body, high tannins, high acidity and can be high alcohol. Vines have to be pruned high as the first few buds are infertile, requiring pruning to allow more buds so those further up will bear fruit. Single Guyot is most common as allows mechanical trimming, though excessive sun exposure can be a problem. Due to vigorous vines it requires regular canopy management (to avoid excessive shading) and, for the best quality, time-consuming cluster thinning.

Question 60

Barbera

Answer 60

Early budding, prone to spring frosts. Vigorous and disease resistant, though susceptible to fan leaf virus. Late ripening, but earlier than Nebbiolo. Will grow on a range of sites and aspects, and capable of high yields: grower can choose to produce high volume acceptable to good wines, or prune hard for highly concentrated wines. Made in a range of styles, including the traditional lightly sparkling. Most wine is now made still for early drinking with deep ruby colour, medium intensity red plum and red cherry, sometimes black pepper. High acidity, medium tannins, medium alcohol. Lighter wines show the high acidity. Most wines are good to very good and inexpensive to mid. Though some outstanding and premium are made.

Question 61

Dolcetto

Answer 61

Contrasting Nebbiolo and Barbera, Dolcetto ripens early and can be grown on cooler sites. Susceptible to fungal disease, is fragile (buds are easily broken), has low vigour and ripening can be blocked with long periods of cool weather. This has all contributed to a reduction in plantings, alongside the higher possible prices attained for Nebbiolo. Reductive in the winery, requiring frequent pump overs or rack and returns. Requires mid fermentation temperatures, short time on skins and soft extraction to avoid extracting its naturally high tannins. Typically aged in steel or cement to preserve fruit. Most are good to very good and inexpensive to mid. Some outstanding and premium.

Question 62

Freisa

Answer 62

Related to, and highly aromatic like Nebbiolo but without the high tannins. Seeing a resurgence as interest grows for indigenous varieties and the prices of Nebbiolo keep rising.

Question 63

Cortese

Answer 63

High yielding white variety. Light intensity aromas of apple, pear and white flowers with high acidity and medium body. Thin skinned and susceptible to grey rot in rainy conditions.

Question 64

Arneis

Answer 64

Light intensity but complex aromas of white flowers, chamomile, white peach and lemon. Medium (-) acidity. Acidity drops very rapidly, so must be picked as soon as desired ripeness is attained. Oxidises easily, care must be taken in the winery.

Question 65

Sangiovese

Answer 65

Has a reputation of being difficult to grow. Buds early (frost) and ripens late (rains). Does best on sunny S and SE facing slopes where it has the best chance to ripen. Does best on friable, shale, and limestone soils (drainage), though is reasonably successful on clay. Vigorous, so it needs trimming to avoid shading. Thin skins make it susceptible to BBR. Capable of producing high yields: growers have to decide whether to produce volume or, by pruning, cluster thinning and green harvesting, reduce yield to increase quality.

Question 66

Trebbiano Toscano

Answer 66

Late budding white variety. Vigorous and high yielding (popular in the past when yields were the most sought after characteristic). Prone to downy mildew and eutypa dieback but otherwise has good disease resistance. Ripens well in sunshine and heat, while retaining acidity. Flavours are neutral (medium (-) lemon, herbal). Known as Ugni Blanc in France

Question 67

Canaiolo Nero

Answer 67

Provides red Berry fruit, floral notes and only light tannins. Used to be the most popular variety in Tuscany before the 19th century.

Question 68

Verdicchio

Answer 68

Needs to be given space in the vineyard, as the first four buds are sterile, therefore planted at low densities. Late ripener, while retaining high acidity, and so needs to be given a long growing season to make high quality wines, and so at risk of autumn rains. Susceptible to both forms of mildew and BBR. Pale lemon, medium (-) intensity with blossom, apple, lemon, fennel and almond notes, with a slightly bitter finish, high acidity and medium body. Can range from acceptable to outstanding.

Question 69

Pecorino

Answer 69

Has high disease resistance. Like Verdicchio, it has sterile buds near the trunk, so is best trained long (Guyot or pergola). Ripens early, avoiding autumn rains and enabling vinification before other varieties. Wines tend to be high alcohol due to low productivity, but balanced by high acidity. Wines have herbal notes (sage, thyme, mint), with crisp apple and pear fruit and are medium bodied.

Question 70

Passerina

Answer 70

Has good disease resistance and high production. Ripens later than Pecorino, vulnerable to rain. Has naturally high acidity, but can lose it quickly once fully mature (need to schedule harvest with this in mind). Produces ripe lemon and yellow apple fruited wines.

Question 71

Biancame

Answer 71

Local variety, makes crisp, fresh white wines for local consumption.

Question 72

Montepulciano

Answer 72

Resistant to BBR and downy mildew, susceptible to powdery. Needs a long season to ripen fully (to avoid bitterness) but tends to ripen unevenly within individual bunches, leading to low quality or the need to select carefully. Deep ruby. Prone to reduction.

Question 73

Grechetto

Answer 73

Grechetto do Orvieto is a white, thick skinned variety. Resistant to fungal diseases making it suitable for late harvesting. Good resistance to down mildew. Wines have low to medium intensity lemon and white flower aromas, with high acidity and medium body.

Question 74

Sagrantino

Answer 74

The speciality black variety of Umbria. Needs full sunshine and heat to ripen. Moderately productive. Very tannic. Varietal wines are deep ruby, with medium (+) to pronounced blackberry and red plum. High acidity and tannins, which require long ageing in the production phase and often in bottle before they're ready to drink.

Question 75

Malvasia Bianca di Candia

Answer 75

Good resistance to disease and produces high yields. Prone to oxidation so care has to be taken in the winery to avoid it losing freshness and becoming too deep in colour. Produces medium (-) intensity lemon and apple fruit, medium alcohol and medium (+) acidity, and a light body. Plantings have decreased since the early 1990s.

Question 76

Malvasia del Lazio

Answer 76

A cross between Muscat of Alexandria and a local variety. Produces wines with grapey and peachy aromas. Acidity drops very quickly once ripe, so has to be harvested at exactly the right time. Was commonly planted in the 60s-70s, but was widely replaced due to its lower yields and lower disease resistance compared to Malvasia Bianca di Candia and Trebbiano Toscano.

Question 77

Cesanese

Answer 77

A semi-aromatic black variety. Late ripening and Hugh yielding, but with high quality potential. Prone to powdery mildew. Vulnerable to autumn rains and not fully ripening, resulting in low quality wines. Produces wines with pronounced aromas of red cherry and rose petal, with medium tannins and acidity, and high alcohol.

Question 78

Trebbiano Abruzzese

Answer 78

It's relationship, if existing, to any other Trebbiano varieties is yet to be established. Often called Trebbiano d'Abruzzo, though this is the name of the DOC, not the variety. Mid to late ripening, vigorous and highly productive. Well suited to growing on pergola systems as high training is appropriate to the size of the vines and provides the fruit with shade. Prone to powdery mildew.

Question 79

Falanghina

Answer 79

Long considered a workhorse variety. Falanghina is important for being the most grown white variety in Campania (second to Aglianico). Has risen in popularity since the 1980s, especially in the hospitality sector. Has good disease resistance, but the fruit can shrivel at the end of the season, and so choosing the correct harvest date is essential. Mid to late ripening (autumn rain) Medium intensity apple and white peach with herbaceous notes (grass) and medium (+) acidity. Nearly all wines are unoaked. Acceptable to very good and inexpensive to mid.

Question 80

Greco

Answer 80

A challenging grape to grow as its prone to grey rot and both mildews, and has low vigour and productivity. It is tolerant of heat and is drought resistant, making it suitable for a warm region. Vines are either trained with guyot system, or cordon trained and spur pruned, allowing mechanisation. Late ripener. Deep lemon in colour, high in alcohol with an oily texture, with floral, stone fruit and smoky notes. Most are unoaked and the best can age in bottle.

Question 81

Fiano

Answer 81

Potentially high quality white variety. Guyot and cordons with VSP are commonly used as training systems. Sensitive to both mildews, but has thick skins so can resist botrytis even though it is late ripening. Medium (-) to medium intensity floral, peach and hazelnut aromas. Medium (+) body, medium to medium (+) acidity and a waxy texture.

Question 82

Aglianico

Answer 82

Early budding and late ripening - needs a long season for the tannins to ripen. A vigorous variety, and yields have to be controlled to achieve quality. Prone to BBR and therefore vulnerable to rain late in the season. Despite translating to 'hellenic' DNA analysis does not support the traditional view that its a Greek variety, and is probably an ancient grape from South Italy. Mostly planted on spurred cordons or cane-pruned with VSP at medium densities (mechanisation). Medium (+) to pronounced intensity rose, red plum and blackberry, high acidity and high tannins which can be softened through all forms of ageing.

Question 83

Piedirosso

Answer 83

An old Campania red variety, probably from the Vesuvius area, making pale ruby wines with fresh, medium (+) acidity, medium tannins and red plum and red cherry fruit. Adapted to heat and drought. Has open bunches with thick skins (disease resistant). Rarely troubled with mildews due to the windy growing areas. Used to be trained high, but now often Guyot or spurred cordons for better quality and concentration.

Question 84

Primitivo

Answer 84

High yielding, early budding (frosts) early ripener in Puglia (avoids rains). Prone to drought, and has poor flowering and fruit set in rainy and humid years. The variability of production level is a challenge for growers with regards to supplying customers and in terms of cash flow. Bunches typically contain ripe and underripe fruit, meaning strict sorting is required in the vineyard to produce high quality wines (cost) Accumulates sugar easily, so often a high alcohol wine. Grapes have a tendency to dry on the vine before harvest, adding to alcohol, so growers need to make calculated decisions to avoid overly jammy/dried fruit flavours. Medium (+) to pronounced ripe to jammy red cherry and strawberry, medium acidity and medium to medium (+) tannins. Ranges from acceptable to outstanding.

Question 85

Negroamaro

Answer 85

High yielding with good disease and drought resistance and a good ability to retain acidity, making it suitable for growing in a hot climate. Was previously used for adding alcohol and body to wines of cooler regions. Black plum and cherry, medium to high alcohol, medium acidity and medium (+) tannins.

Question 86

Nero di Troia

Answer 86

Also called Uva di Troia. Mainly grown in central and middle Puglia. Late ripening and prone to downy mildew. Needs a full season to develop colour, making it prone to autumn rains. Bunches ripen at different times, requiring multiple passes through the vineyard necessary. Medium intensity red cherry and red currant with black pepper. High but fine grained tannins and medium (+) acidity.

Question 87

Catarratto

Answer 87

High yielding and disease resistant. Light intensity lemon and herbal notes, high acidity and medium alcohol. Inexpensive and good quality.

Question 88

Grillo

Answer 88

A natural cross between Catarratto and Moscato. Moderately high yielding and heat resistant, and has good disease resistance: suitable for Sicilys warm, dry climate. Care has to be taken to not over expose the bunches (loss of aromas). Must oxidises easily, modern wines are made protectively (contrary to traditional wines and Marsala) Full bodied, medium intensity lemon and floral, medium alcohol and high acidity.

Question 89

Inzolia

Answer 89

AKA Ansonica. Early ripening with good drought resistance. Needs to be picked early to retain acidity. Medium (-) intensity lemon fruit, medium acidity (good blending with high acidity Catarratto and Grillo) and a medium body.

Question 90

Zibibbo

Answer 90

Muscat of Alexandria from Sicily. Heat and drought resistant used to make a wide range of styles, especially on the island of Pantelleria, closer to Tunisia than Sicily

Question 91

Carricante

Answer 91

Main part of the blend in Etna Bianco DOC. Prone to the common fungal diseases. Grows successfully at high altitudes (up to 1000m) where black grapes would fail to ripen. The large diurnal range produces wines with high acidity.

Question 92

Nero d'Avola

Answer 92

AKA Calabrese. Most planted black variety in Sicily by far. Grows well in a hot climate. Late ripener, so often planted close to the ground to maximise the heat. An adaptable variety that can grow fine in damper, cooler sites. A very vigorous variety (can man, cost). Susceptible to powdery mildew. Can suffer from uneven flowering that can affect yields from year to year. Medium to deep ruby with red cherry and black plum. Medium (+) to high tannins and medium to (+) acidity.

Question 93

Nerello Mascalese

Answer 93

Grown for volume production often at high yields, but in the last 2 decades has become recognised for high quality wine coming from Etna. Buds early. Susceptible to coulure, meaning yields can vary. Late ripening and therefore affected by early autumn rains. Prone to powdery mildew and BBR Medium to pale ruby. High intensity aromas of red cherry and violet with a herbal earth note, high acidity, medium to high tannins (depending on extraction) nd the high end of medium alcohol.

Question 94

Vermentino

Answer 94

Early budding (frost). Prone to downy mildew and the European grapevine moth. Mid ripener (less prone to rain). Grows best on sunny, exposed sites with poor soils. AKA Rolle in southern France. Medium intensity lemon and acacia, with riper examples showing tropical fruit. A light to medium body with medium alcohol and medium (+) acidity.

Question 95

Airén

Answer 95

The most planted variety in Spain, and by far mostly planted in the centre of Spain in Castilla-la Mancha. Makes inexpensive neutral white wines for early consumption, but mostly distilled into Brandy de Jerez.

Question 96

Tempranillo

Answer 96

Can be used to make inexpensive, fruity red wines, its also a component in the most expensive and prestigious wines, especially from Ribera del Duero, Rioja and Toro. Called Tinto Fino or Tinta del País in Ribera del Duero.

Question 97

Macabeo

Answer 97

Mainly planted in Catalunya for both still wines, usually for early consumption, and Cava. Its the main variety in Rioja, where its known as Viura

Question 98

Albariño

Answer 98

Suited to damp climates, as it has thick skins making it prone to rot. Early to mid ripening. High acidity, medium - to medium body, medium alcohol. Lemon, grapefruit and peach, sometimes floral.

Question 99

Loureira

Answer 99

Early ripening medium (+) acidity. Citrus, pear, floral and herbal.

Question 100

Treixadura

Answer 100

Mid ripening, low acidity. Apple and peach

Question 101

Caiño Blanco

Answer 101

Late ripening, high acidity, citrus.

Question 102

Godello

Answer 102

Citrus and stone fruit, sometimes herbal or wet stone. Medium (+) acidity.

Question 103

Mencia

Answer 103

Early to mid ripening, and can lose its characteristic medium (+) or high acidity and quickly accumulate sugar, resulting in high alcohol wines if picked too late. It can produce wines that range from light bodied and fruity with medium tannins to full body and higher tannins, depending on environment and winemaking

Question 104

Alicante Bouschet

Answer 104

A red fleshed variety giving deep colour, and red and black berry fruit.

Question 105

Verdejo

Answer 105

Relatively drought tolerant, produces wines with medium to (+) acidity, medium alcohol and apple, pear and peach with herbal notes. Slight bitterness on the finish.