Grape Varieties Flashcards

Question

Catalunya | Spain

Answer 1

Garnacha, Carinena Merlot, Cabernet Sauvignon, Tempranillo, Chardonnay

Answer 2

Tempranillo, Verdejo, Sauvignon Blanc

Answer 3

Albariño Mencia

Answer 4

Airen, Tempranillo

Answer 5

Alvarinho, Loureiro, Arinto, Touriga Nacional, Tinta Roriz, Alfrocheiro, Jaen, Baga, Trincadeira, Alicante Bouschet

Answer 6

Carbernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Chardonnay, Sauvignon Blanc Riesling

Answer 7

Vidal, Riesling

Answer 8

Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Chardonnay, Sauvignon Blanc

Answer 9

Malbec, Cabernet Sauvignon, Chardonnay, Torrontes Bonarda

Answer 10

Chenin Blanc, Chardonnay, Sauvignon Blanc, Pinotage, Cabernet Sauvignon, Pinot Noir, Syrah, Merlot CB: growers are making better use of its versatility and producing great wines in both sweet and dry. SB: often have a herbaceous character. Displays very pure flavours of citrus and green fruit. In warmer regions the grapes need to be picked early to retain such flavours, as well as high acidity level. Pinotage: Pinot noir x cinsault. This crossing was developed in SA, and it is hardly grown anywhere else in the world. "Cape Blend" is a blend of Pinotage and international varieties. Can be made light, fruity style with red berry flavours, whereas wines from old bush vine wines may be very full-bodied, with rich spiced, berry fruit. When fermented and/or stored with heavily toasted oak staves, Pinotage can take on intense coffee or chocolate aromas. CS: most widely planted black variety, is used for varietal wines and also blended with Merlot and Cabernet Franc for Bordeaux-style blends. Pinot Noir: less tolerant of the hot SA climate and is planted in small amounts in the coolest coastal areas. The vast majority of premium red wines are matured in oak, with at least a proportion of new barrels used, to give toasty aromas.

Answer 11

Cabernet Sauvignon, Shiraz, Pinot Noir, Merlot, Grenache, Chardonnay, Semillon, Riesling, Sauvignon Blanc

Answer 12

Sauvignon Blanc, Chardonnay, Pinot Gris, Pinot Noir, Merlot

Answer 13

Touriga Franca, Tinta Roriz, Touriga Nacional, Tinto Cao, Tinta Barroca

Answer 14

Palomino, Pedro Ximenez (PX), Muscat

Answer 15

1. Highly aromatic grape variety with high acidity. 2. Early ripening so is well suited to cool climates where the temperatures help to retain the variety's refreshing characteristics. 3. Loire Valley, France and Marlborough, New Zealand. 4. Loire Valley: the cool climate gives aromas and flavours of green apple and asparagus often with a hint of wet pebbles. Malborough: similarly cool but long hours of intense sunlight give wines with very vibrant flavours. The wines display powerful aromas of gooseberry, elderflower, grapefruit and passion fruit.

Answer 16

Sangiovese

Answer 17

Sangiovese It is late to ripen, so needs a warm climate, hence its home in this part of Italy.

Answer 18

Has aromas of red cherries, plums and dried herbs and are usually aged for a period of time in oak to soften the tannins and sometimes add spicy flavours. Both small barrels and larger casks can be used. With Bottle age the wines develop meaty and gamey aromas.

Answer 19

Blend of Grechetto and Trebbiano

Answer 20

Ripens relatively late, as much as two weeks after the other 'lesser' black variety of Piemonte Dolcetto. Chief characteristic is its high level of natural acidity even when fully ripe, which has helped its popularity in hot climates. This high acidity has also lead many ambitious producers to delay picking,?and in some cases producers in the Langhe now pick Barbera after Nebbiolo.

Answer 21

Spice, oxidative

Answer 22

Hazelnut, mineral, oak. Has it all.

Answer 23

Filled with reserved red cherry. Similar style as Chianti as it is Sangiovese based. If you like Tuscany wine, it will be the go to wine. Red cherry jam. Not as dark and rich as Brunello di Montalcino.

Answer 24

Haut-Medoc in Bordeaux

Answer 25

``` Napa Valley in California Coonawarra and Margaret River in Australia Hawke's Bay in New Zealand Stellenbosch in South Africa Colchagua in Chile ```

Answer 26

13 | Three black grapes and two white are predominate.

Answer 27

It undergoes a longer maceration than a typical rosé and is deeper in color and fuller in body.

Answer 28

Northern Rhone and are usually blended together. Marsanne has richness and weight. Roussanne offers acidity and a perfumed fruit character.

Answer 29

The colour in a rise comes from the skins of black grapes, in this case Zinfandel. The colour extraction from the skin needs to be managed so that the wine does not become red. One obvious option is drawing off. The juice is only kept in contact with the skins for a very short period (6-48 hours) limiting the amount of colour extracted. The juice is then separated from the skins to stop colour extraction.

Answer 30

The alcohol in the wine comes from the yeast converting sugar into alcohol. In order to make a medium sweet, low alcohol wine, fermentation must be stopped before all the sugar is consumed to give a wine that has sweetness and a low alcohol. The fermentation can be stopped by either adding SO2 to stun the yeast or by chilling the fermenting must stop the yeast from working. Either way, the yeast then needs to be removed by filtration or else the wine will start to ferment again.

Answer 31

This is not a style of wine that will benefit from long ageing of any length. It does not have the tannin, acidity or alcohol to make sure this happens. The appeal is the fresh fruity taste and these are likely to fade rapidly. Therefore the wine will be stored in inert vessels which will not add extra flavour and keep the wine away from oxygen which would compromise the fruit. It will be bottled young and sold as quickly as possible.

Answer 32

Technique 1: Malolactic Fermentation this takes place after the alcoholic fermentation has finished. Malic acid is converted to Lactic acid which softens and reduces the acidity. This process also adds buttery, hazelnut flavours to a wine. Technique 2: Oak this can be used during the alcoholic fermentation and during a period of maturation prior to bottling. In order to get strong vanilla flavours new oak is required as this characteristic of the oak fades every time it is used.

Answer 33

1. Is considered a very productive grape with crop yields reported ranging from 11.1 tons per hectare to 17.3 tons per hectare. 2. Good resistance to fungal disease, and is one of the parents of the new disease resistant variety, Regent, which is increasing in popularity among German grape growers.

Answer 34

1. The grape is used as a typical table grape for eating and making raisins. 2. In Thailand and Vietnam it is used widely in wine production. 3. It is the main parent of the Blanc du Bois subtropical wine grape.