Grapes Flashcards

Question

How does young Riesling Taste?

Answer 1

Green fruit flavours, floral

Answer 2

Honey, Toast, Petrol

Answer 3

Savignon Blanc Riesling Gerwurtztraminer Torrontes

Answer 4

Sancerre and Pouilly Fume, Loire Valley Marlborough, New Zealand

Answer 5

Cool climate gives aromas of green apple, asparagus, hint of wet pebbles. Elegance and Restraint. High Acid

Answer 6

Early Ripening , well suited to cool climates where it can retain refreshing characteristics

Answer 7

Even though Marlborough is cool, long hours of sunlight give wines flavours of gooseberry, elderflower, grapefruit , passion fruit, herbaceous

Answer 8

In Pessac Leognan. The oak gives a rounder body to the wine and spicy, toasty notes. It is also blended with Semillon here to add further body to the wine

Answer 9

South Africa, Chile, Margaret River (In Margaret river usually blended with Semillon for fuller body)

Answer 10

Merlot! It’s dominant in Saint Emillion and Pomerol.

Answer 11

International style: Harvested as late as possible for maximum purple colour, concentrated blackberry and plum fruit, soft velvet textured tannins. Matured in new oak to add toasty flavours. Other style only really found in Bordeaux: Harvesting grapes earlier for a wine of medium body and alcohol , high acid, fresh red fruit flavours. Leafy aromas.

Answer 12

Buds and ripens earlier than Can Sav.

Answer 13

Early budding and ripening Thin skin Best grown in cool and moderate climates If it is planted in a region that is too hot it develops flavours that are jammy and unattractive

Answer 14

Entry level= light, fruity, marked acidity and hint of oak Best sites of Côte d’Or : can range from delicate and floral to more tannic and spicy, powerful

Answer 15

Burgandy Baden (Germany) Los Caneros and Sonoma (California) Martinborough, Marlborough, Central Otago (New Zealand) Yarra Valley, Mornington Peninsula and Tasmania (Australia) Walker Bay (South Africa) Casablanca Valley (Chile)

Answer 16

Small with thick, dark skins. Do not ripen in very cool climates

Answer 17

Can range from medium bodied with pepper and fresh black fruit aromas to smooth and full bodied with intense, ripe black fruit flavours and hints of licorice.

Answer 18

Most famously grown in Northern Rhone (climate wise coolest limit for Shiraz) - Cote Rotie and Hermitage producing full bodied wines with berry flavours and hints of pepper with meat and leather after some ageing Languedoc and Roussollon- where it is blended -warm climate provides riper flavours and tannins Australia- hotter regions Hunter and Barossa Valley produce soft , earthy , spicy Shiraz with concentrated black fruit. Cooler regions like Geelong and Heathcote produce leaner and more peppery styles . Chile South Africa Hawkes Bay NZ Washington State- USA

Answer 19

In hot climates needs vigorous cap management to extract maximum colour, flavour and tannin from overripe or ripe grapes- toasty flavours from high proportion of new oak may complement the concentrated fruit flavours If a more restrained style is desired then grapes need to be harvesting the grapes earlier (lower alcohol) For this and for winemakers in moderate climates gentler cap management techniques tend to be used. May include a proportion of whole bunches in fermentation. Older oak can be used and post fermentation maceration for smoother tannins.

Answer 20

Late ripening grape Needs to be planted in warm or hot climates High tolerance for drought conditions.

Answer 21

High in alcohol, low in acid, full bodied, soft tannins, red fruit flavours. Contributes alcohol, body and perfume to blends.

Answer 22

Priorat and Rioja in Spain where it is known as Garnacha and is an important blending partner. (Blended with Carignan and in Rioja blended with Tempranillo) Also grown in Calatayud , Carinena and Navarra. Most widely planted grape in Southern Rhone-makes the best wines in Chateaneuf du pape (blended with Syrah and mouvedre) Full bodied, richly textured with spicy red fruit. Also planted in Languedoc Roussollon (Blended) Barossa Valley and McLaren Vale Old bush vines and low yields

Answer 23

Tends to be de-stemmed and crushed on arrival at the winery. Pre-fermentation maceration is common promoting flavour and colour. Fermentation usually conducted in open top fermenters, often made from stainless steel or cement. Some produces do use old oak. Gentle cap management techniques such as punching down are used on premium wines. Usually aged in old oak as new oak can overwhelm its fruit flavours.