Grapes Flashcards

Question

Chardonnay

Answer 1

Burgundy, Cote d’Or, Cote Chalonnaise, Maconnais, Beaujolais. **Early** bud. **Early** ripen. **High** yields but maintaining quality. Grey rot, powdery mildew, millerandage. Apple, pear, lemon, lime, wet stone, ripe citrus, melon, stone fruit. Light-medium(+) body, medium(+)-high acid. Vigor management. Loire, Pay Nantais, **10%** allowed in blend of basic **Muscadet AOC**. South of France, Languedoc. SW France, IGP Cotes de Gascogne. Jura. Germany (since 1990).

Answer 2

Loire, Anjou-Saumur, Touraine. Bud **early**. Ripen **late**. Vigorous, can carry **high** yields. Powdery mildew, botrytis, trunk disease. Ripens unevenly. Sparkling, dry, off-dry, and sweet typical in the Loire. Medium intensity aroma, green apple, lemon, steely, smokey. Medium alcohol, **high** acid. Chenin Blanc buds early making it prone to spring frosts. It is a vigorous variety and if allowed can carry high yields. It is prone to powdery mildew, botrytis bunch rot (as well as to the positive effects of botrytis for making sweet wines) and trunk diseases. It ripens late making it vulnerable to the onset of autumn rains. As Chenin Blanc ripens **unevenly**, for the best quality it has to be picked on **several** passes through the vineyard. This limits the amount that **mechanical** picking can be employed. Where growers are seeking a wine with a high proportion of botrytis-affected grapes, multiple passes through the vineyard and picking by hand are necessary, adding to cost. It is the dominant variety in the middle Loire where it produces a wide range of styles, sparkling wine, dry, off-dry and sweet wines. Here, the dry and off-dry wines have medium intensity aromas of green apple and lemon (sometimes with a steely, smoky character), medium alcohol, and noticeably high acidity, often balanced with some residual sugar for an off-dry style.

Answer 3

from **southern Rhone**. Buds **late**. **High** yielding. **Drought** and heat resistance. Yields must be restricted. Chlorosis, esca, eutypa, mites, grape moth. Part of blend in Southern Rhone is typical. **Light** ruby color, medium-medium(+) intensity aroma. Fresh **red** fruit, raspberry, red cherry. High alcohol, low-medium tannin. Lifted aromas last **1** year. also grown in South of France in **Languedoc** and **Provence**.

Answer 4

Rhone, South. Ripens late. Best on **low fertile**, dry soil. Need to control **vigor** (prune short, remove buds). Relatively wind resistant, grows **upright**. **Oxidizes** easily. Typically part of a white **blend** in the **Rhone**. Fresh, fruity, white flower, fennel, apple, grapefruit. High alcohol, low-medium(-) acid. South of France, Provence.

Answer 5

SW France, IGP **Cotes de Gascogne**. Neutral white, medium-Medium(+) acid. Usually in blends

Answer 6

Cortese is a high yielding white variety typically producing wines with **light** intensity aromas of lemon, apple/pear and white flowers with **high** acidity and medium body. It is **thin**-skinned and susceptible to grey rot in rainy conditions. After pressing, the must is fermented at mid-range temperatures. (Top quality wines may undergo a few hours of **pre-fermentation** **maceration** to increase aromatic intensity.) Wines are typically aged in stainless steel containers to preserve the primary fruit. Most wines are made for early drinking, though some top wines can be aged in the bottle for tertiary notes. The wines are typically good quality with some very good examples and inexpensive to mid-priced, with some premium and ageable examples. Wines made as **Gavi** (or Cortese di **Gavi**) DOCG must be made **entirely** from Cortese grapes with a maximum yield of **67** hL/ha. (Gavi di Gavi DOCG is wine made from grapes grown within the municipality of Gavi itself.) Riserva wines are limited to **45** hL/ha and must be aged for **one** year in any vessel before release.

Answer 7

**4th** most planted grape in the Veneto. **vigorous** and dependable, producing high yields. It has **thick** skins making it suitable for **drying** (see Appassimento below). However, it is prone to downy mildew, botrytis and esca and is sensitive to drought. It is **mid to late** ripening. It is well suited to **pergola** training as it does not fruit on the first few buds of the cane and the shade prevents **sunburn** to which the variety is prone. The height of the pergola also helps with good air circulation helping to reduce disease. Studies have shown that temperatures can be significantly lower in pergola systems, but they do also lose more water through evaporation. If carefully grown, Corvina can be grown on trellises. Corvina is mostly blended in Valpolicella and related wines. In blends, it contributes violet, red cherry and red plum fruit with a **herbal** note and low to medium tannins and high acidity. There are a few single-variety Corvina wines

Answer 8

Despite its name, ‘big Corvina’, probably arising from its big clusters, this variety is not related to Corvina. It is prone to downy mildew. The principal problem in growing the variety is that the berries do not ripen uniformly and therefore the fruit must be picked over bunch by bunch at harvest, adding work and cost. Corvinone is a good complement to Corvina in blends as it supplies **tannins**, while also contributing red cherry fruit flavours. It also **dries** well

Answer 9

3rd most planted grape in **Piemonte**. ripens early and can be grown on cooler sites. It is susceptible to fungal diseases, is fragile (the **buds** are easily broken), has **low** vigour and ripening can be blocked by prolonged spells of **cold** weather. These issues have contributed to a r**eduction** in vineyard area planted. This reduction has also been due to the much higher prices that can be obtained for Nebbiolo grapes. The variety is **reductive** in the winery, requiring frequent **pump overs** or rack-and-return to introduce oxygen and avoid off-flavours. To retain the variety’s fresh primary fruit requires mid-range fermentation temperatures, short times on the skins (7–15 days) and soft extraction methods to avoid extracting its naturally **high** tannins. Wines are typically aged in stainless steel tanks or cement vats to preserve primary fruit.

Answer 10

Germany, particularly **Rheinhessen** and **Pfalz**. Black German cross. **Second** most planted black grape. **Deep** color, **high** acid, fruity/floral notes. It is used to produce two quite distinct styles of wine: on the one hand, a fruity, easy-drinking style, occasionally with a little residual sugar, with aromas of sour cherry and blackberry; and, on the other hand, a more complex style with ageing potential produced from lower yields showing greater focus on tannins and structure, fermented or aged in oak. Dornfelder has been particularly successful in Rheinhessen and Pfalz where it is the most planted black variety, ahead of **Spätburgunder**.

Answer 11

Long considered merely as a **workhorse** variety, Falanghina is important both for being the **most** grown white variety in **Campania** (second only to the black **Aglianico**) and for its rise in popularity around the world since the 1980s especially in the hospitality sector. Falanghina has good resistance to **disease** but the fruit can begin to **shrivel** at the end of the season and therefore choosing the correct harvest date is important. It is **mid-to-late** ripening, which means it is occasionally threatened by autumn rain. The wines have medium intensity apple and white peach fruit with herbaceous notes (grass) and have medium (+) acidity. Nearly all wines are **unoaked**. The wines range from acceptable to very good quality and are inexpensive to mid-price. **Falanghina del Sannio** (maximum yield 84 hL/ha), the largest DOC featuring Falanghina, accounts for **one third** of Campania’s plantings of the variety.

Answer 12

from SW France in **Madiran**. Local variety.

Answer 13

Fiano is a potentially high-quality white variety that has only **one third** of the plantings of Falanghina but is held in very high regard, especially for the wine coming from the **Fiano di Avellino DOCG**. It was rescued from neglect by the **Mastroberardino** family after the Second World War. Guyot and cordons with VSP are commonly used as training systems. It is sensitive to both forms of mildew but has thick skins and so can resist botrytis even though it is **late** ripening (harvested in mid to late **October**). Within the Fiano di Avellino DOCG, maximum yields are **70** hL/ha. The wines have medium (–) to medium intensity floral, peach and hazelnut aromas and flavours, with medium (+) body, medium to medium (+) acidity and a waxy texture. Fiano is grown in a range of soils with resulting different expressions. Lighter, fruitier wines come from open, **sandy**, soils (with fast drainage) and weightier wines from **clay**-dominated soils (high water retention)

Answer 14

blended with **Nero d'avola** in Sicily’s only DOCG wine, **Cerasuolo di Vittoria DOCG**. Frappato adds **strawberry** and herbal aromas and fresh red fruit, For this DOCG wine the blend is 50–70 per cent Nero d’Avola and **30–50** per cent Frappato, with a maximum yield of 52 hL/ha, resulting in wines with very good concentration.

Answer 15

aka Sauvignonasse . **3rd** most planted grape in Friuli. This variety, formerly known as **Tocai Friulano**, was renamed Friulano (‘from Friuli’) when the EU ruled that the name Tokaj was only to be used for the wine style in Hungary. The variety is known elsewhere as Sauvignon Vert or Sauvignonasse and, in Friuli, it has a prominent role. It has good **disease** resistance, important in a region with **high** rainfall. The wines have medium (–) floral and apple flavours, **medium to high** alcohol with **medium (+)** acidity. They can either be made entirely in stainless steel to preserve the aromatics (most common) or be lightly oaked. The best wines have a **capacity to age**. They typically range from good to very good in quality and from mid-priced to premium.

Answer 16

Hungary, Tokaj. **69%** of all plantings in Tokaj. Dry to sweet wines made. Ripens **late**, needs long sunny growing season. Retains **acid**. Thick skinned but susceptible to botrytis. Accumulates high **sugar.** can be full bodied with high alcohol. Lemon, apple, pear, honey and nuts with age. Apricot and mango notes with botrytis grapes

Answer 17

Burgundy, Beaujolais. **Early** bud. **Early** ripen. Millerandage, rot. Needs **yield** control. **Bush vines** training method common. **Carbonic** winemaking method typical in Beaujolais. Loire, Touraine, Central Vineyards. Carbonic typical in **Loire**.

Answer 18

**2nd** most planted grape in Veneto. For **Soave** wine. This is the historic white variety of the Veneto and is vigorous, very **productive** and **late** ripening (October). Traditionally it was trained on a pergola system but nowadays it may be trellised. It is sensitive to winter cold and to mildew and botrytis. The grapes are usually handpicked on hillside sites and machine-harvested on the plain. The wines typically have **high** acidity levels, a medium body and medium intensity of lemon, apple/pear, white pepper and, in the ripest examples, stone fruit. They do not typically display any aromas or flavours of new oak, though some high-end examples are oaked. The best examples can age, developing aromas of almonds and honey. They are typically good to very good in quality and inexpensive to mid-priced. The top producers’ wines are very good to outstanding in quality and mid- to premium priced. The vines on the plain are planted on fertile **sandy** and **alluvial** soils. Grapes produced here on the plain are fruity with medium acidity and the wines are meant to be drunk young. They are acceptable to good in quality and inexpensive in price. Quality producers will typically employ a short cold maceration period, cool fermentation at **16–18°C** (61–64°F) and a few months of ageing **on the lees** before bottling. A few producers ferment and/or age their leading wines in oak barrels.

Answer 19

typically used as **blending** component to add a greater diversity of flavours (and **acidity** in the case of Garnacha Blanca)

Answer 20

AKA **Grenache** or just **Garnacha**. In Spain, it produces both **red** and **rosé** wines predominantly in the central north and **north east** including the autonomous communities of Rioja, Navarra, Catalunya and Aragon.

Answer 21

Alsace. **Early** bud. **Early** ripen. **Rapidly** accumulates sugar. vigorous but only moderately productive. Coulure, chlorosis, desiccation of stems, powdery mildew, grape moth, grey rot. Medium lemon, **pronounced** aromas, lychee, peach, apricot, rose, spice. Medium-high alcohol, medium-full body, low acid. Dry-sweet in Alsace.

Answer 22

from spain, in the **Valdeorras DO** and neighboring areas of Galicia. the wines showing citrus and stone fruit, sometimes with a herbal or wet stone character, and generally medium (+) acidity. Premium versions are often fermented and/or matured in oak to lend texture and a toasty, spicy complexity.

Answer 23

This is a **late** ripening grape variety. It is drought resistant, but only produces **small** yields and is susceptible to fungal diseases. It contributes **high** acidity and tannin and **fresh** black fruit flavours to a **Rioja** blend. It is occasionally produced as a single varietal wine. It makes up just over 2 per cent of plantings of black grape varieties.

Answer 24

AKA **Pinot Gris**. Grauburgunder particularly likes **heavier** soils and can produce wines with medium acidity and aromas of stone fruit and tropical (sometimes dried) fruit and honey. In style, they range from dry and medium-bodied to fuller-bodied, sweeter wines (often labelled as Ruländer)

Answer 25

**3rd** most planted grape in **Umbria**. Grechetto di **Orvieto** is a white, thick-skinned variety, with resistance to fungal disease that makes it suitable for **late** harvesting. It has good resistance to downy mildew. Wines made with Grechetto have low to medium intensity lemon and white flower aromas and flavour, with **high** acidity and a medium body.

Answer 26

Greco is a **challenging** grape to grow as it is prone to grey rot and to both mildews and has low vigour and productivity. However, it is tolerant of heat and is drought-resistant, making it suitable for a warm region. Vines either are trained with the Guyot system or are cordon- trained and spur-pruned, allowing some mechanisation on less steep slopes. The grapes are picked around the first week of October, giving a long season to develop depth of flavour. The variety is particularly associated with the **Greco di Tufo DOCG**. This is a small but densely planted area with **limestone and clay** soils, offering a beneficial combination of good drainage and water retention. (‘Tufo’ does not refer to a type of soil; it is simply the name of the principal town in the DOCG area.) The maximum yield for the DOCG is **70** hL/ha As a **heat**-tolerant and **drought**- resistant variety, it is attracting interest in countries with warming climates and water restrictions. The wines are deep lemon in colour, high in alcohol with an oily texture, with floral, stone fruit and smoky notes. Most wines are unoaked and the best can age in bottle. Quality is very good, with some outstanding examples, and prices range from mid-price to premium.

Answer 27

from **southern Rhone.** Buds **early**. Good resistance. Mainly used in dry white blends in Rhone. Tendency to reach **high** potential alcohol. **Low** intensity, green fruit, some floral notes. High alcohol, low acid. also planted in South of France in **Languedoc**.

Answer 28

South of France, Roussillon.

Answer 29

Rhone, South. high yielding, needs **warm** climate. Ripens **late**. Grows **upright**, bush vine common. Needs dry, **low** fertile soil. Good **drought** resistance. Coulure, fungal disease, downy mildew, Phomopsis, botrytis, bacterial blight. Can accumulate **sugar** quickly. Pale ruby, ripe red fruit, strawberry, red plum, cherry, spicy, herbal notes. High alcohol, **low-medium** tannin, **low** acid. South of France, Languedoc, Roussillon, Provence.

Answer 30

This variety is a natural cross between two other varieties grown in **Sicily**, **Catarratto** and **Moscato**. It is moderately high yielding and heat resistant and has good disease resistance. As such, it is very suitable for Sicily’s warm, dry climate. Care has to be taken not to over-expose the bunches as this can lead to a **loss** of aroma. The must **oxidises** easily and therefore modern wines are made using protective winemaking techniques (in contrast to many wines of the past and to Marsala). The wines are **full-**bodied, with medium intensity lemon and floral notes, medium alcohol and **high** acidity. Most Grillo is good to very good in quality and inexpensive to mid- price. Marco de Bartoli, early champion of the variety, produces an oak aged example, which is premium priced.

Answer 31

Loire in **Anjou-Saumur** and **Touraine**. Buds **early.** **Mid**-ripening. Botrytis. Blending grape in rosés like **Rose d’Anjou** and **Rose de Loire** typical in the Loire.

Answer 32

SW France in **Jurancon**. **Dry** wines principally. **Less** aromatic and higher yields than Petit Manseng. Gros Manseng shares the characteristics of Petit Manseng but has higher yields and usually less aromatic concentration and flavour intensity. It is principally used for dry wines.

Answer 33

from **Austria**. **32%** of plantings in Austria. Does not thrive in **dry** soil, needs **clay** or **loess** soil that retain water. Canopy management needed in fertile soil. **Thick** skin, can contribute **phenolic** taste/bitterness. Skins contain **rotundone** peppery compound. **Medium(+)-high** acid, can be simple with green fruit aromas or quality with pronounced citrus and peach fruit, great complexity of aroma/flavor.

Answer 34

From **Hungary, Tokaj**. **18%** of plantings in Tokaj. **Fruitier** than furmint. Aromas of white peach, orange blossom. Usually in blends, occasionally varietal wine. Dry and sweet.

Answer 35

Main grape planted in the **Txakoli** region of the **Basque** country. **1600**mm rain, keeping the canopy well ventilated is a major concern to avoid fungal disease. Fermented cool in stainless steel and bottled and released a few months later, these wines have **high** acidity, **medium (–)** body, often low alcohol and fresh apple, pear and lemon flavours, sometimes with a slight **spritz.** Some producers are making examples with more texture and complexity,

Answer 36

also known as Ansonica, is an **early** ripening variety, with good **drought** resistance. It needs to be picked **early** to retain acidity. The wines have medium (–) intensity lemon fruit, **medium** acidity and a medium body. The medium acidity makes it a useful **blending partner** with the higher acidity of Catarratto and Grillo. The wines are inexpensive to mid-priced and mainly acceptable to good in quality, with some very good examples.

Answer 37

Germany. White German **Cross**. Makes quality wine up to **Pradikat** level. High **acid**, some fruity, floral character of Riesling. produces good quality wines up to high Prädikat levels with high acidity and some of the fruity, floral characteristics of Riesling.

Answer 38

from **Trentino Alto-Adige**. Lagrein (red cherry and black plum). vigorous, **mid- to late**-ripening varieties making deeply coloured, medium tannin wines. They are mostly good to very good in quality and inexpensive to mid-priced. This variety needs a **warm** site with plenty of **sunshine** to ripen fully. It can be subject to poor fruit set and thus low yields. Bitterness and some harshness on the finish is being addressed by shorter **maceration** times and oak ageing. Because of its deep colour, the variety is also used for **rosés**. The wines can be labelled in either Italian or German as ‘red’ and ‘rosé’: Lagrein rubino/**dunkel** and Lagrein rosato/**kretzer**.

Answer 39

Germany – called Lemberger. Austria – called **Blaufrankish**. **2nd** most planted black grape in Austria, particularly **Burgenland**. Leithberg DAC and Mittelburgenland DAC prime regions. Medium(+)-**high** tannin, **high** acid, **deep** color, **black** fruit flavor. Buds **early.** Ripens **late**. Thick skins. Can produce high yields and struggle to ripen. Simple fruity wines made to outstanding wine with pronounced black fruit, spicy oak, high tannin.

Answer 40

from the **canary islands**, Spain. light to medium bodied, with medium tannins and flavours of raspberry and plum. **Carbonic maceration** is often used on Listan Negro to make fruity, early-drinking wines, but some undergo traditional fermentation and may be aged in oak.

Answer 41

AKA **Viura**. This white grape is mainly planted in **Catalunya** where it is used for both still wines, usually for early consumption, and in Cava. It is also the main white variety in **Rioja** (where it is called Viura) and, although it makes a number of inexpensive neutral wines, it is also a leading component in many premium-priced wines that have been fermented and matured in oak.

Answer 42

from **South of France** and **Roussillon**.

Answer 43

Twenty years or so ago, Malagousia was almost extinct. It has quickly established a reputation for producing high-quality wines and, although plantings are still very small, it is spreading rapidly throughout **Greece**. It produces wines with **medium** levels of acidity and **medium** body with complex and intense aromas of stone fruit and flowers. Grapes grown in cooler sites or picked early can have a herbal or herbaceous note. Wines may be fermented in stainless steel, in old oak or with a proportion of new oak. It is grown in most areas of Greece.

Answer 44

from Bordeaux. SW France, Dordogne, Cahors AKA Cot. Planted in Argentina. Vigorous, needs **canopy** and **yield** management. prone to **Coulure**. Deep ruby, medium-pronounced. Violet, red and black plum, medium-medium(+) acid, medium(+) to high tannin. This variety, also known as Cot, is vigorous and hence needs careful canopy and yield management depending on the style of wine to be made. It is susceptible to coulure, which reduces yields.

Answer 45

Malvasia could be used to soften **Chianti** wines for early drinking **Vin Santo** in Tuscany is most often using a blend of Trebbiano Toscano and Malvasia Malvasia and Trebbiano Toscano make white wines that constitute roughly **70** per cent of **Lazio's** production. **2nd** most planted grape in Lazio Also planted in Campania, Basilicata. Can be blended with **Primitivo** (up to 10%) in Gioia del Colle DOC in Puglia.

Answer 46

This white variety has **good** resistance to disease and produces **high** yields. Its juice is prone to **oxidation** in the winery and therefore has to be handled carefully to avoid it losing freshness and becoming too deep in colour. In blends it contributes **medium (–)** intensity lemon and apple fruit, medium alcohol and medium (+) acidity and a light body. The amount planted has decreased since the early 1990s.

Answer 47

a cross between **Muscat of Alexandria** and a local variety. It produces wines with **grapey** and peach flavours. It must be harvested at exactly the correct time as its **acidity** drops quickly once it is ripe. It was commonly planted in Lazio until the 1960–70s, but was widely replaced due to its lower yields and lower **disease resistance** in comparison with Malvasia Bianco di Candida and Trebbiano Toscano.

Answer 48

local grape of the Baerlic Islands in **Mallorca DO**. **light** coloured, high alcohol, red fruit flavours

Answer 49

Found in **Rhone, North, South**. Buds **late**. Vigorous and productive. High yields must be controlled. Best on **stony, low fertile** soil. Powdery mildew, mites, botrytis. Medium lemon-gold, low intensity. Honeysuckle, lemon, apricot, oily texture. Medium acid, **full** body, medium-high alcohol. Varietal or blended with **Roussanne** typical in **Northern Rhone**, used in a blend typical in **Southern Rhone**.

Answer 50

3rd most planted red grape in **Trentino**. (red cherry). This black variety is prone to botrytis bunch rot and powdery mildew. Older vines were usually trained on **pergolas**; newer lower-yielding clones have been trained as spurred cordons. The best, ripest, wines come from the **Ziresi** subzone of the Trentino DOC due to full sun exposure and rich calcareous/clay and basalt soils.

Answer 51

Also called Trousseau (for more details, see Jura). Maturana Tinta became a permitted variety in Rioja in 2009 and plantings are tiny but increasing. It contributes a deep purple colour, high acidity and fresh cranberry and blackberry flavours to the blend.

Answer 52

Also called Cariñena and, outside of Spain, Carignan (for more details, see South of France). In Rioja, it can be used to contribute high acidity to the blend. As with Graciano, it makes up just over 2 per cent of plantings of black grape varieties and is very occasionally produced as a single varietal wine.

Answer 53

Muscadet. Loire, Pays Nantais. cold hardy. Early bud. Early-ish ripen. Powdery mildew resistant. Tight bunches. Prone to downy mildew, botrytis (from humidity). Sprays needed. High acid, light body, medium alcohol, low aroma. Green apple. Sur lie typical in Pay Nantais. Melon has been the only allowed variety in the Muscadet appellations. It is quite a hardy variety, making it well suited to a cool region but buds early making it prone to spring frosts. It ripens relatively early, reducing the threat of rain at harvest and can produce high yields. It has good resistance to powdery mildew. It has tight bunches of fruit and is susceptible to downy mildew and botrytis bunch rot, both of which thrive in the humid climate. Timely and, as necessary, repeated spraying is required, adding some cost. Melon makes a wine with high acidity, a light body and low to the low end of medium alcohol. The wines typically have low aromatic intensity (green apple), which is often made sur lie (see below). The wines are good to very good in quality and inexpensive to mid-priced. From 2018, basic Muscadet AOC may include up to 10 per cent of Chardonnay.

Answer 54

Mencía is an early to mid-ripening grape variety 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 more concentrated examples with fuller bodies and higher tannins, depending on the growing conditions and winemaking practices.

Answer 55

Bordeaux. Early bud. Mid ripen. Coulure, drought, botrytis. Large berries. Reaches high sugar levels and potential ABV. Medium to pronounced intensity, medium tannin, medium-high alcohol, strawberry, red plum, blackberry, black plum, can be herbaceous.

Answer 56

When its high vigour is not controlled, Merseguera makes wines with low intensity aromas and is often found blended with other, more characterful varieties. Wines made from dry farmed vines grown at high altitudes in VP El Terrerazo (owned by Bodega Mustiguillo) can show more concentration and texture, particularly when matured in oak. From the Alto Turia sub-zone of Valencia DO

Answer 57

From Veneto. This is a high yielding variety that has been grown less in recent years, due to the pale colour of the wines, with producers (and the market) preferring deeper coloured wines. It contributes acidity, red-berried fruit and lightness.

Answer 58

See Mourvèdre in The Rhône Valley for more details on this grape variety. In Spain, it produces red wines predominantly in the regions around Valencia and Murcia. It is well suited to the warm Mediterranean climate in these regions as it is late ripening and needs heat in the late growing season to become fully ripe.

Answer 59

2nd most planted grape in Marche, #1 planted grape in Abruzzo. This is a key black grape variety in Marche for both its quantity and its quality. In the Marche, it is often blended with Sangiovese. The high quality wines tend to be 70–85 per cent Montepulciano. The variety is resistant to botrytis bunch rot and downy mildew but is susceptible to powdery mildew. It needs a long season to ripen fully (to avoid bitterness) but tends to ripen unevenly within individual bunches. This leads to either lower quality or to the need to select carefully, which adds cost. The Montepulciano variety is rich in anthocyanins so maceration times are short to avoid the extraction of too much colour. The wine made predominantly from Montepulciano is deep ruby in colour. It is susceptible to developing reductive sulfur compounds during winemaking and requires frequent aeration to avoid the development of off odours. Maceration times depend on the style being made: short 4–5 days for simpler, lighter wines and a longer period of around 20 days for higher quality wines. However, care must be taken not to extract too much tannin.

Answer 60

From the Alto Turia sub-zone of Valencia DO. It is also the main grape in the zone of Marina Alta in the Alicante DO beneath Valencia.

Answer 61

Muscat of Alexandria, locally known as Zibibbo, is a heat and drought resistant variety used to make wines in a range of styles, especially on the island of Pantelleria which is closer to Tunisia than to the rest of Sicily. Here intense sunlight, heat and drying winds mean that only the most drought-resistant varieties can flourish. Low bush vines are planted in individual planting holes (to about half their final height) to conserve water and give some protection from the wind.

Answer 62

From Trentino. This variety is a member of the Moscato family and is made into rose-scented sweet wines. Poor fruit set and susceptibility to botrytis bunch rot make it difficult to grow successfully. The wines are made either by the appassimento method or by picking late harvest fruit. The wines are premium priced.

Answer 63

Another variety prized for its quality potential, Moschofilero produces aromatic wines with notes of citrus, flowers (particularly rose petals) and spices, not dissimilar to Muscat. The wines are high in acid, light-bodied and relatively low in alcohol (around 12% abv). It is pink-skinned and many wines have a pink tinge; some producers make a rosé using extended skin contact. It is mainly planted in Mantinia in the Peloponnese.

Answer 64

Rhone, South. Buds late. Ripens early. Thrives in warm-hot climates. Needs high temperatures at end of season. Requires small, regular amounts of water. Produces low yields. Mites, leafhoppers, sour rot. Prone to reduction. Used in red blend typical in Rhone or principal grape in red/rose in Bandol AOC in Provence. Deep ruby color, intense aromas, blackberries, blueberries, violets, high alcohol, high tannin. South of France, Languedoc, Roussillon, Provence.

Answer 65

Germany. AKA Rivaner. White German cross. Ripens early. Can produce high yields. Medium acid (much lower than Riesling). Simple floral and fruity aromas. These are a group of mainly white grape varieties developed by the various German wine institutes to cope with Germany’s cool climate. One of the earliest examples was Müller- Thurgau, developed in the 1880s to ripen earlier than Riesling. Müller-Thurgau (sometimes known as Rivaner) was one of the earliest German crosses. Earlier- ripening than Riesling, it can produce high yields in almost any conditions. It was Germany’s most planted grape variety in the 1970s and 1980s and was widely used in the production of inexpensive blends such as Liebfraumilch. However, as the popularity of such wines has fallen, plantings have more than halved. It has much lower acidity than Riesling (generally medium acidity) and gives wines with less structure and character but it can produce wines with attractive but relatively simple floral and fruity aromas for early drinking.

Answer 66

Bordeaux. Prone to botrytis. Flowery, grapey notes.

Answer 67

South of France, Roussillon.

Answer 68

Sarga Muskatoly. Alsace. Muscat blanc a petit grains and Muscat Ottonel in Alsace Ottonel ripens earlier. Hungary, Tokaj. 9% of vines in Tokaj. Floral notes in blends. Both sweet and dry wines. Sometimes a varietal wine that’s usually dry.

Answer 69

South of France, Roussillon.

Answer 70

4th most planted grape in piemonte. This black variety was until recently only grown in Piemonte and neighbouring regions. It is an early budding (and hence at danger from spring frosts) and vigorous variety that ripens very late (see above on climate). It is mainly grown in the Cuneo province, especially in the Langhe, but also in the northern provinces of Piemonte. Wines made from Nebbiolo are typically pale ruby in colour, turning to pale garnet within 3–5 years, with pronounced intensity aromas and flavours (violet, rose, red cherry, red plum), a full body, high tannins, high acidity and can be high alcohol. It is said to produce its finest, most perfumed wines on calcareous marls. Because of its value in the market, it tends to be given the best south- and southwest-facing sites in the Langhe that enable it to ripen fully. The vines have to be pruned high as the first few buds are infertile and therefore it needs to be pruned with more buds so that those further up the shoot will bear fruit. Single Guyot is the most common form of training as it facilitates mechanical trimming of the canopy. Excessive exposure of grapes to the sun can be a problem. Nebbiolo vines are vigorous and need regular canopy management (necessary to avoid unripe fruit due to shading) and, for the best quality, time-consuming cluster thinning. Clonal research into Nebbiolo has mainly been aimed at producing wines of deeper colour as traditional wines were pale in intensity and quickly turned to pale garnet, even in young wines. However, some believe that the new clones have lost some of the variety’s high aromatic intensity.

Answer 71

widely grown on the eastern side of the Salento peninsula. It is a high yielding variety with good resistance to diseases and to drought. These characteristics, combined with an ability to retain acidity, make it highly suitable for growing in a hot climate. As with Primitivo, in the past it was used to add alcohol and body to wines of cooler regions.

Answer 72

provides colour and red berry fruit in blends. blended with nerello mascalese in etna

Answer 73

This variety is grown for volume wine production often at high yields across Sicily but in the last two decades the wines made from this variety grown on Etna have become highly regarded wine. It buds early (making it vulnerable to late spring frost); yields can vary from year to year due to coulure; and is late ripening and therefore can be affected by early autumn rain. At altitude on Etna (400–1,000 metres above sea level) it has a very long season, adding to the intensity of flavours. The variety is prone to powdery mildew and botrytis bunch rot. Care has to be taken to deleaf around the fruit zone at the right time in cooler sites on Etna. If deleafing is too early, then the berries can be burnt by the sun; if not done soon enough the fruit may never ripen fully, leading to unripe flavours and harsh tannins. As this is a moderately high tannic variety, musts are typically kept for a relatively short time on the skins (10–15 days) to avoid over- extracting tannins. However, some top producers, e.g., Graci, keep the wine on the skins for much longer (30–90 days) believing that this results in smoother tannins. Nerello Mascalese typically produces wines with medium to pale ruby colour (depending on the level of extraction), high intensity aromas and flavours of red cherry and violet with herbal earth notes, high acidity, medium to high tannins (depending on extraction) and the high end of medium alcohol.

Answer 74

By far the most planted black variety in Sicily, Nero d’Avola (also known as Calabrese) grows well in a hot climate. As a late-ripening variety, it is often grown close to the ground to maximise the heat, though it is an adaptable variety that also grows satisfactorily in damper, cooler sites. It is a very vigorous variety (requiring a lot of canopy management, that adds some cost) and is susceptible to powdery mildew. It can suffer from uneven flowering that can affect yields from year to year. The wines are medium to deep ruby in colour with red cherry to black plum fruit, medium (+) to high tannins and medium to medium (+) acidity. At moderate yields the grape can produce very good to outstanding quality wines with concentration, which are typically aged in small oak barrels and are mid-priced to premium in price. At high yields, it produces acceptable to good wines, stored for a short period in stainless steel (6 months) and they are inexpensive to mid-priced.

Answer 75

Also called Uva di Troia, is mainly grown in central and middle parts of Puglia. It is a late ripening variety and is prone to downy mildew. Unlike Primitivo and Negroamaro, it needs a long season to develop its full colour, making it prone to autumn rain. The bunches ripen at different times, making costly repeated passes through the vineyard a necessity. The wines have medium intensity red cherry and redcurrant fruit with a black pepper note, high but fine-grained tannins and medium (+) acidity.

Answer 76

Austria. Local white grape in Niederosterreich, Thermenregion. Spicy and floral aromas.

Answer 77

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

Answer 78

Blending grape for Cava. In the Penedes DO, White grape varieties make up around 80 per cent of plantings.42 Xarel-lo, Macabeo and Parellada are the most planted grape varieties of either colour and are used both for Cava, other local sparkling wine and for still white wines, often blended together

Answer 79

This variety is also grown in the Marche and in Abruzzo. It has good disease resistance and high production. It ripens later than Pecorino, thus making it more vulnerable to late season rain. Passerina has naturally high acidity, but can lose acidity quickly once fully mature, and therefore harvest needs to be scheduled with this in mind. It produces ripe lemon and yellow apple fruited wines. The wines can be sold as Marche IGT or, if grown within the Offida area and in line with its regulations, as Offida Passerina DOCG.

Answer 80

Pecorino is planted mostly in the south of the Marche and farther south in Abruzzo. It has high disease resistance. Like Verdicchio it is best trained long (Guyot or pergola) as it has sterile buds near the trunk. Clonal selection has focused on rectifying its low productivity. It ripens early, thus avoiding late season rain. It can be vinified before other local varieties creating space in the winery. The wines tend to be high in alcohol (e.g. 14.5% abv) due to the low productivity but this can be balanced by the grape’s natural high acidity. The wines have herbal notes (sage, thyme, mint), with crisp apple and pear fruit and are medium bodied. The wines can be sold as Marche IGT or, if grown within the Offida area and in line with its regulations, as Offida Pecorino DOCG. Some of the DOCG wines are released early to retain primary fruit while a minority are aged for 12–18 months in old oak barrels for additional texture. The wines from this white variety have grown rapidly in popularity since the turn of the millennium.

Answer 81

SW France, Jurancon. Dry-sweet wines. Buds early. Mid-late ripening. Thick skins. Resistant to botrytis, good for late harvest. Medium aromatic, retains high acid, high alcohol. This variety is early budding and hence prone to spring frosts (see above). It is mid to late ripening, has thick skins and is resistant to botrytis bunch rot, which makes it suitable for late harvesting. It is moderately aromatic and retains its high acidity, making it particularly suitable for the production of balanced sweet wines. It also has high alcohol, which means that producers must be precise about the picking date to balance the goals of full flavour ripeness, acidity and potential alcohol.

Answer 82

Bordeaux. Early bud. Late ripen. Deep color, spice notes, high tannin, powerful.

Answer 83

local variety in Friuli. Two sweet wines have denominations of their own and are two of Friuli’s four DOCG wines. Colli Orientali del Friuli Picolit DOCG is an historic wine that once was a competitor for Hungarian Tokaj. Volumes produced have always been small as the variety Picolit has bunches each with only 10–15 berries due to problems with berry set. The wine is made from air-dried grapes.

Answer 84

This is an old Campanian red variety, probably from the Vesuvius area, making pale ruby wines, with fresh, medium (+) acidity, medium tannins and red plum and red cherry fruit. It is grown mainly in the area around Naples (Campi Flegrei DOC and Vesuvio DOC) including the islands of Ischia and Capri. In the two DOCs it has to form at least 50 per cent of the grapes used but in practice most of the wines are 100 per cent. It is adapted to the heat and drought (and flourishes here with only 600mm of rainfall per year and windy conditions), and has open bunches with thick-skinned berries (and so resists botrytis). It is little troubled by powdery or downy mildew thanks to the dry and windy conditions in the growing season. In the two DOCs mentioned, many vines are planted on their own roots (phylloxera is present but does not spread in the sandy soils) at low densities. It used to be trained very high with many bunches for high volume production but the producers have now moved to Guyot or spurred cordons to achieve better fruit quality with greater fruit concentration. It is harvested late but still produces wines of only 12–13% abv. Piedirosso is used partly to make early-drinking, varietal wines and partly to soften Aglianico-based wines where it adds perfume and freshness. Most wines are aged in stainless steel or old oak with a few growers ageing their top wines in new French oak barriques. Markets are principally local (the region, Naples and its tourists) but with some international interest because of the theme of volcanic wines. Prices are in the range of mid-priced to premium.

Answer 85

Alsace. Early bud. Low intensity aroma. Apple, peach. Medium acid, medium alcohol. Used in crémant in Alsace typically. Germany – called Weissburgunder. Balanced wines, medium(+) acid, delicate citrus and stone fruit aromas. Austria.

Answer 86

early bud. Early ripen. Moderate yields. Botrytis, downy mildew. Accumulates high sugar. medium-high alcohol. Medium intensity aromas, peach, apple, full bodied, medium acid. Rich oily texture. Age to develop smoky honey notes. Dry-sweet in Alsace. Germany – called Grauburgunder. Likes heavier soils. Medium acid, stone fruit, tropical fruit, sometimes dried fruit, honey. Dry and medium-full body or sweeter wines made (labeled Rulander)

Answer 87

Burgundy, Cote d’Or, Cote Chalonnaise, Maconnais. Early bud. Early ripen. Must control yields for quality. Millerandage, downy/powdery mildew, botrytis, fan leaf virus, leaf roll virus. Strawberry, raspberry, red cherry, low-medium tannin, medium alcohol, high acid. Alsace – only black grape allowed for AOC wines. Loire, Central Vineyards. Medium ruby, light-medium intensity. Raspberry, strawberry. High acid, medium alcohol. Jura. Typically used in Jura for crémant, red blends, or single variety red. Germany. In the Loire’s Central Vineyards, 20 per cent of plantings are Pinot Noir.

Answer 88

South of France, Languedoc, Picpoul de Pinet AOC. Retains acid in a warm climate. Dry, medium body, medium(+)-high acid, medium intensity, lemon fruit, light floral notes.

Answer 89

Jura. Buds very early. Ripens early. Coulure, fungal disease. Thin-skinned. Very pale ruby, low intensity, red fruit, red current, cranberry, low tannin, high acid, medium alcohol, light body.

Answer 90

This high yielding variety, also known as Zinfandel, ripens early in Puglia, often being picked in August, thus avoiding autumn rains. It is prone to spring frosts (being early budding), 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 regard to supplying customers and in terms of cash flow. In Puglia the bunches of Primitivo are looser with smaller berries, giving them more disease resistance than Zinfandel in California. The bunches typically contain ripe and under ripe fruit, meaning that strict sorting is required to produce high quality wines, adding cost. The variety accumulates sugar easily and hence tends to produce high alcohol wines. The grapes have a tendency to dry on the vine as harvest approaches, adding to the high alcohol and growers need to judge when to pick to avoid overly jammy or dried fruit flavours.

Answer 91

local variety in Friuli. Refosco dal Peduncolo Rosso is the most planted of the local black varieties. It is another vigorous variety that produces its best wines when grown on hillside sites with lower fertility. It is late ripening and resistant to botrytis. The red wines produced are red cherry

Answer 92

local variety in Friuli. This white variety is only grown in Collio and Colli Orientali, as it needs hillside sites to prevent it growing too vigorously. It is prone to shot berries. The wines have citrus and pepper notes and high acidity. Many styles are being experimented with as the profile of the variety has grown: oak-aged or not, Charmat sparkling wine, dry and off-dry, extended skin contact for orange wines, amphora wines.

Answer 93

Germany, Alsace, Austria, etc. Cold hardy. Late bud. Long growing season. Quality at high yields. Good disease resistance. Medium-pronounced aroma and flavor intensity. Dry in Alsace typically. Medium-full body, high acid, citrus, lemon, grapefruit, stone fruit, peach, stony/steely. Germany. Late budding, thick wood, frost resistant. Ripens late, needs good exposure. Can be dry-sweet in Germany typically. Retains high acid when ripe. Can produce high levels of natural sugar under proper conditions. Pronounced intensity, aromatic complexity, green fruit to tropical. Floral aromas, white flowers, honeysuckle, toast, honey, and petrol with age. Austria, particularly Niederosterreich. Only 4% of plantings in Austria. Given warmest sites with less water. Wine almost always dry in Austria, full body, medium alcohol, ripe stone fruit, tropical fruit, high acid, nutty/petrol notes with age. It has proven so successful because it can survive the cold German winters and, being late budding with thick wood, is relatively frost resistant. However, it is late-ripening and needs good sun exposure and dry autumns; in cooler years and sites, it may not ripen fully. Riesling produces high-quality wines in a full range of styles, from dry to sweet. It retains high acidity even when fully ripe, providing balance in sweet wines and giving the wines significant potential for ageing. In the right conditions, it can produce high natural levels of sugar and is susceptible to botrytis, making it ideal for producing sweet wines. Riesling is capable of making wines with pronounced intensity and great aromatic complexity. Depending on ripeness, fruit flavours range from green fruit to tropical. It can also show floral aromas, such as white flowers or honeysuckle. With age, the wines develop toast, honeyed and petrol-like aromas.

Answer 94

This very reliable and productive variety can grow on a range of soils. It has good disease resistance (and therefore is good for drying) but is prone to esca. It can give rather neutral wines with light, simple cherry fruit. It accumulates sugar very fast and so is useful for Recioto

Answer 95

This is the second most planted grape variety and is widely grown throughout Greece. Similar to Moschofilero, Roditis is pink skinned (though this rarely has any effect on the colour of the wine unless it is macerated for a few hours). Its ability to produce high yields has made it popular and, like Savatiano, is mainly used for inexpensive wine and as a blending ingredient for Retsina. However, its reputation is also improving thanks to higher- quality wines being made at altitude and from old vines, for example in some areas of the Peloponnese. The best examples are medium bodied with high acidity and flavours of ripe fruit, such as melon.

Answer 96

South of France, Provence. AKA Vermentino.

Answer 97

Rhone, North, South. Buds late. Best on low-fertile, drained soil. Poor wind resistance. Coulure, powdery mildew, botrytis, mites. Medium lemon-gold, medium-medium(+) intensity aromas. Pear, herbal notes. Medium-medium(+) acid, medium-high alcohol. Tends to age quicker than Marsanne. Can be made as a single variety, but typically blended (with Marsanne in the North and Clairette/Grenache Blanc in the South).

Answer 98

local variety of Umbria. This is the speciality black variety of Umbria. It needs full sunshine and heat to ripen and is moderately productive. The vineyards are principally on hillside sites, 220– 470m, for the best sunlight interception and good drainage. It is trained with either Guyot or cordon with spurs and VSP trellised. The main pests are tiny spiders that can live on the hairy underside of its leaves and reduce vegetative growth, vine moths and downy and powdery mildew, depending on the conditions in any year. Sagrantino is a very tannic variety. The varietal wines are deep ruby in colour, with medium (+) to pronounced blackberry and red plum fruit, high acidity and high tannins, which require long ageing in the production phase and often in bottle before the wines are ready to drink.

Answer 99

#1 planted grape in Italy. Also the dominant variety grown in Tuscany. It is widely grown across central and southern Italy and accounts for 10 per cent of all vines grown in Italy as a whole, making it the most planted variety in Italy. Wines made entirely or mostly from Sangiovese are typically medium intensity ruby in colour, with red cherry, red plum and herbal notes, medium to full bodied, with high acidity and high tannins. Quality ranges from acceptable to outstanding and prices from inexpensive to premium with a few super- premium examples. The variety has a number of different names in Tuscany in addition to Sangiovese, some of which appear in the names of denominations, for example Morellino di Scansano. In Montepulciano, the variety is known as Prugnolo Gentile. Sangiovese has a reputation as being a difficult variety to grow successfully. It buds early (and therefore is prone to late spring frosts) and it ripens late (and thus can be affected by early autumn rain). It does best on sunny south and south-east facing slopes where it has the best chance to ripen. Grapes for the better quality wines tend to be grown between 200 and 550 m above sea level to enable full ripeness achieved over a long season, though this risks rain at harvest time. With a warming climate, growers are looking to plant on higher sites or those with less sunny aspects. Sangiovese does best on friable, shale and limestone soils (providing excellent drainage) and is reasonably successful on clay. As it is a vigorous variety, its canopy needs to be trimmed regularly to avoid shading. Thin skins make it is very susceptible to botrytis bunch rot. It can produce high yields and growers have to decide whether to produce volume or, by pruning, cluster thinning and green harvesting, reduce yield to raise quality.

Answer 100

Bordeaux. Grassy, gooseberry. High acid. Loire, Touraine, Central Vineyards. Buds Late. Ripen early. Vigorous, best on poor soils. Powdery mildew, botrytis, trunk diseases. Pronounced intensity aromas. Grass, bell pepper, asparagus, gooseberry, wet stone, passion fruit. Medium body, medium alcohol, high acid. his is a late budding and relatively early ripening variety, making it suitable to be grown in cool climates and regions with a threat of early autumn rains. It grows vigorously and is therefore best grown on poor soils. The canopy has to be carefully managed to avoid shading (which would lead to under-ripe, overly green fruit flavours). It is prone to powdery mildew, botrytis bunch rot and to trunk diseases (e.g. Esca) including, if cordon- trained, to the fungal disease eutypa dieback. Wine made from Sauvignon Blanc typically have pronounced intensity aromas of grass, bell pepper and asparagus with gooseberry, grapefruit and wet stone flavours (cooler areas) to riper, passion fruit (warmer areas). They typically have medium body and alcohol and high acidity. In the vineyard, row orientation and canopy management can affect the flavour profile of the fruit. Fruit grown in shadier conditions will result in more green pepper and grassy notes, while fruit grown with more sunlight will have more tropical fruit flavour. Picking date is also important, with the growers having to judge optimum ripeness but before the acidity drops and the flavours become over-ripe. In the Loire’s Central Vineyards, 70 per cent of plantings are Sauvignon Blanc.

Answer 101

SW France, Dordogne.

Answer 102

Jura. Conventional and oxidative styles made in Jura. Buds early. Thick skin, resistant to fungal disease. Best on steep marl slopes. High acid, medium(-) intensity, lemon, apple, medium body, medium alcohol in conventional wine. Oxidized wine have pronounced aroma, bread dough, walnuts, ginger, green apple, high acid, high alcohol, medium body.

Answer 103

This is the most planted grape variety in Greece. It has long been considered the workhorse grape of central Greece, largely due to its drought resistance. Savatiano is mainly used to produce large volumes of inexpensive wine and is also the most common ingredient in Retsina (see Winemaking). However, its reputation is starting to rise with some very good quality examples from low- yielding, dry-farmed bush vines. These wines have subtle aromas of citrus, pear and stone fruit as well as a nutty character with age.

Answer 104

Germany. White German Cross. Full body wine, intense aroma, ripe grapefruit and peach. Acid levels lower than Riesling. can produce full-bodied wines with intense aromas of ripe grapefruit and peach. Although acidity levels are lower than for Riesling, they are still high enough to make ageworthy wines and also some high-quality sweet wines.

Answer 105

Trollinger in German. Most planted grape in Alto Adige (but not planted in the Bassa Atesina). also known by its German name Vernatsch. While four separate varieties have been identified, they are normally grown and vinified together. The vines are typically grown on a pergola to cope with their natural vigour and the vines produce high yields. The wine is typically a pale ruby wine with perfumed violet and strawberry aromas with a medium to light body and low tannins. In the Santa Magdalena DOC Schiava can be blended with up to 15 per cent Lagrein producing a deeper coloured and fuller bodied wine. Lago di Caldaro DOC is devoted to Schiava.

Answer 106

Bordeaux. Mid ripen. Medium body, medium alcohol, medium (+) acid, low-medium intensity aromas. Apple, lemon, grassy if under ripe. Can carry high yields. Prone to botrytis and noble rot. Used in botrytised wine for honey, dried fruit, lemon, peach character with waxy texture.

Answer 107

Austria. Medium(-) body, medium tannin, red cherry. Similar to Pinot noir.

Answer 108

Germany, particularly Baden (warmer). Most planted black grape in Germany. Spätburgunder is Germany’s most planted black grape (11.5 per cent of total plantings) and has enjoyed a rapid rise in popularity, both domestically and on the export market. Plantings have almost trebled and it thrives particularly in warmer areas such as Baden. Germany is increasingly being recognised as producing high-quality, complex and dry Spätburgunder, often with oak ageing. Vineyard management is constantly improving with producers using higher quality clones, perfecting canopy management and selecting harvesting dates to balance alcohol, acidity and ripeness of fruit and tannins. Some producers use whole bunch fermentation; the tannins from stems contributing to tannins without needing to use oak for this purpose. In general, producers are tending to use less new oak and some are using more larger oak vessels than 10–20 years ago.

Answer 109

Or Silvaner in Germany. Alsace. Old vines in Alsace (40 years+). Germany, best expressions in Franken. Lower acid and less aromatic than Riesling. Typically simple with subtle fruit aromas, but can be high-quality, dry, medium-body, medium-medium(+) acid, with earthy character. Lower in acidity and less aromatic than Riesling, it, too, produces large amounts of simple, inexpensive wines with subtle fruit aromas that can range from green fruit to tropical fruit. However, where yields are controlled, in Franken in particular, it can produce high-quality, dry, medium- bodied wines with medium to medium (+) acidity and a distinctive earthy characteristic.

Answer 110

Rhone, North, South. Mites, botrytis, Syrah decline. Medium-pronounced intensity aroma and flavor. Violet, plum, red plum, black plum, blackberry, black pepper, herbal notes. Medium-high acid, medium-high tannin. Adds structure, fruit, and color to Southern Rhone blends. South of France, Languedoc, Roussillon, Provence.

Answer 111

SW France, Cahors, Madiran. Vigorous, best trained on trellis. Mid ripening. Botrytis. Highly tannic. Deep ruby, pronounced aromas and flavors. Blackberry, black current, oak, high tannin, high acid, full body medium(+) to high alcohol This black grape variety is vigorous and therefore best supported on a trellis. It is mid-ripening, and therefore has normally been picked before the onset of autumn rains. However, it is prone to botrytis bunch rot that has to be controlled. As a variety it is highly tannic, which affects decisions about winemaking.

Answer 112

early ripening.

Answer 113

This white mutation of Tempranillo was first discovered in 1988 and became a permitted variety for Rioja in 2004. Plantings have risen quickly and it now makes up approximately 13 per cent of white plantings, making it the second most planted white grape variety in Rioja. It produces wines with high acidity and flavours of lemon, grapefruit and pineapple.

Answer 114

This is the most common black variety in Trentino. Historically it was trained on pergolas for high yields. Quality minded growers now are also using Guyot. It can suffer from drying out of stems but is less susceptible to mildews than the other two varieties. The best clones are 145 and 152 for intense aromas. The best quality wines come from the Teroldego Rotaliano DOC on sandy and gravelly soils in the far north of Trentino. Outside the geographical area of Teroldego Rotaliano DOC and despite being the most grown black variety in the province, Teroldego cannot be bottled as Trentino DOC but as Vini delle Dolomiti IGT (which includes wines from both Trentino and Alto-Adige).

Answer 115

South of France, Provence. Used for rose production predominantly.

Answer 116

considered by some to be a form of Tempranillo that has adapted to the local climate and by others to be a separate autochthonous variety of Toro. In either case, due to the intensity of the sun, Tinta de Toro is thought to have thicker skins than Tempranillo grown elsewhere in Spain, which results in wines with greater colour and higher tannin levels.

Answer 117

from Abruzzo in Central Italy. Considerable confusion exists around this variety. Its relationship, if any, to the other varieties called Trebbiano has not yet been clarified.22 The variety is often called Trebbiano d’Abruzzo, but this is the name of the DOC, not the variety. Trebbiano Abruzzese is mid to late ripening, vigorous and highly productive. It is well suited to growing on pergola systems as high training is appropriate to the size the vines and provides the fruit with shade. It is prone to powdery mildew. Trebbiano d’Abruzzo DOC allow the use of either or both Trebbiano Abruzzese and Trebbiano Toscano. The latter is usually thought to be of lower quality (low flavour intensity).

Answer 118

Trebbiano Toscano is widely grown in Tuscany though in far smaller volume than Sangiovese. A late budding white variety and therefore not vulnerable to spring frost. Vigorous and high yielding (and therefore very popular in the past when yield was the most highly prized characteristic). It is prone to downy mildew and eutypa dieback but otherwise has good disease resistance. It ripens well in sunshine and heat, while retaining high acidity. The flavours are neutral (medium (–) lemon, herbal). In France, the same variety is called Ugni Blanc and is mainly used for brandy production. The variety is declining in popularity. Although it was previously valued for being high yielding and reliable, its lack of fruitiness and low flavour intensity has led to a reduction in plantings and, because of increased demand for red wine, it has often been replaced by black varieties. Its characteristic high acidity makes it an important part of the blend for sweet Vin Santo. For that wine, it is regularly blended with other local varieties.

Answer 119

early ripening, medium (+) acidity, aromatic citrus, pear, floral and herbal notes

Answer 120

Schiava. Germany

Answer 121

Jura. Thick skins, resistant to fungal disease. Botrytis, poor flowering, coulure. Vigorous, requires canopy management. Needs warm site to ripen. Pale ruby, low intensity, red fruit, red cherry, low-medium tannin, medium-high acid, medium alcohol, light-medium(-) body.

Answer 122

South of Lake Garda, the Lugana DOC crosses the boundary into neighbouring Lombardy. Most of the vineyards are in Lombardy but the majority of wine is bottled by big producers in the Veneto. The principal grape variety here is now called Turbiana (previously known as Trebbiano di Lugana) and is the same as Verdicchio. The best examples are moderately aromatic with ripe apple, citrus and hazelnut notes with lively acidity and a saline finish. Some producers may age a part or all of their top wines in oak. Some wines can age for five years plus.

Answer 123

It is relatively drought tolerant and therefore able to withstand the lack of rainfall in the region. It produces wines with medium to medium (+) acidity, medium alcohol and apple, pear and peach characteristics often with a herbal note (fennel) and a slight bitterness on the finish.

Answer 124

Trebbiano di Soave (local synonym for Verdicchio) in Soave. Trebbiano di Lugano and is the same as Verdicchio in Lugano #1 planted white grape in the Marche. In the vineyard, this variety needs to be given space, as the first four buds are sterile, and it therefore is planted at low densities. A late ripening variety, it retains high acidity levels. It needs to be given a long time in the vineyard to ripen fully to make high quality wines, but this exposes the crop to the risk of late season rain. It is susceptible to both forms of mildew and to botrytis bunch rot. The wines have a pale lemon colour, medium (–) aromatic intensity with blossom, apple, lemon, fennel and almond notes with a slightly bitter finish, high acidity and a medium body. Wines are made across the whole quality range from acceptable to outstanding. Most entry level Verdicchio does not go through malolactic conversion (to preserve the crisp high acidity). The wines are aged for 4–6 months in stainless steel and bottled for early release and consumption. Some producers choose to put their riserva wines through malolactic conversion for creamier acidity. A long ripening season can produce wines with high fruit concentration and high acidity. Riserva wines will often be aged on the lees in old oak barrels for additional texture, but not oak flavours. These wines can be aged for a decade or more, developing dried fruit and mushroom tertiary notes. castelli di jesi Verdicchio DOC Verdicchio di Matelica DOC

Answer 125

The white variety Vermentino is early budding making it susceptible to spring frosts. It is also prone to downy mildew and the European grape moth. It ripens in mid-season, making it less prone to late season rain. It grows best on sunny, exposed sites with poor soils. The variety is known as Rolle in southern France where it is also grown. The wines typically have medium intensity lemon and acacia aromas, with riper examples showing tropical fruit notes, a light to medium body with medium alcohol and medium (+) acidity. Most wines good to very good in quality and are mid-priced to premium priced. The wines are typically made by gentle pressing of the grapes, a short period of skin contact (24 hours), fermentation at cool to mid-range temperatures in stainless steel to retain primary fruit and a short period of ageing (3–4 months) in neutral containers on the fine lees. Some very good wines are aged on the lees for six months for a fuller body. The wines are mainly aged in stainless steel partly due to cost but also to avoid overwhelming the delicate aromas.

Answer 126

from san Gimignano in Tuscany, a historic white wine region, mentioned several times in the middle ages, within the western side of Chianti DOCG and recipient of Italy’s first ever DOC in 1966 (now DOCG). The region has dry summers and is windy, reducing the presence of fungal diseases. Vines are planted on hillsides between 200–400 m, giving good sunlight interception and drainage. The wine is made from the grape variety of the same name, minimum 85 per cent, with up to 10 per cent of Sauvignon Blanc and Riesling being allowed. The wine is typically of medium intensity on the nose with lemon and floral notes and has medium (+) acidity.

Answer 127

Rhone, North. Buds early. Yields tend to be low. Coulure. Lose flavor and acid and gain too much sugar if left too long. Medium lemon, pronounced aromas and flavors. Honeysuckle, apricot, peach. Medium-high alcohol, low acid. Up to 20% allowed in Northern Rhone red wines.

Answer 128

Also called Macabeo in other areas of Spain, and Macabeu in Roussillon. Viura is the most planted white grape in Rioja, making up around 70 per cent of plantings of white grape varieties (equating to around 6.5 per cent of total plantings in Rioja). It is late budding, late ripening and susceptible to botrytis and therefore is best suited to warm, dry sites. It is a relatively neutral grape variety and can make a broad range of styles. When grown at high yields and fermented in stainless steel it can produce simple whites for early consumption. However, when grown for lower yields and matured in oak vessels, it can produce concentrated, complex wines with long ageing potential.

Answer 129

aka Pinot blanc. Weissburgunder can produce well-balanced wines with medium (+) acid and delicate citrus and stone fruit aromas.

Answer 130

Austria, particularly Steiermark. 2nd most planted white grape in Austria. High acid, somewhat neutral aromas. Typically makes fresh, neutral, unoaked dry wine in Austria. Can make botrytised/sweet wines in Burgenland region of Neusiedlersee. These wines have high acid, pronounced tropical aromas, dried fruit. Also used in Sekt production.

Answer 131

planted in Catalunya. Used in Cava production along with Macabeo and Parellada

Answer 132

This is probably Greece’s most prized indigenous black grape variety. It grown all over northern Greece but its most famous wines come from Naoussa in northern Macedonia. Xinomavro is often likened to Nebbiolo: in their youth, the wines can have unpleasantly high levels of acidity and grippy tannins with aromas that are more vegetal than fruity. The wines are pale-coloured and turn garnet rapidly. Xinomavro can often benefit from long bottle ageing: the best wines, produced from lower-yielding vines and aged in oak, can age for decades, developing highly complex aromas of flowers, herbs, spices, leather and earthiness. More recently, a number of producers have started producing wines that are more accessible in their youth (more fruity and softer tannins). Using riper grapes and less extraction, these wines are much fruitier, with lower levels of acidity, and are often aged in new oak. Some producers also blend Xinomavro with Merlot to soften out its rough edges

Answer 133

Austria. Most planted black grape in Austria, 14% of all plantings. Cross between Sankt Laurent and Blaufrankisch. Ripens earlier than Blaufrankisch. Can be high yielding. Vigorous, needs canopy management. Potassium deficiency causes grape withering. Not susceptible to frost or rot. Medium(+) acid, medium tannin. Red fruit, cherry.

Answer 134

aka Syrah. is Australia’s most planted grape variety, and in 2019 made up almost 25 per cent of the total harvested fruit weight. Shiraz is an adaptable variety, planted in most of Australia’s wine regions, and therefore comes in a wide variety of styles. From hotter regions, such as Barossa Valley and McLaren Vale, it is usually full-bodied, high in alcohol with high levels of soft tannins and pronounced dark fruit aromas alongside earthy and spicy notes. They tend to develop leathery characteristics with age. Shiraz from cooler regions, such as Yarra Valley and Grampians, tends to be less full-bodied with medium alcohol, less intensely fruity with red and black cherry and a distinct black pepper characteristic. These different qualities are often combined in multi-regional blended wines