grapes Flashcards
personality traits
characteristics of fruit itself -
for ex, flavors
skin color most fundamental difference
aromatic compounds: floral vs herbaceous vs fruity vs neutral
acidity levels: some grapes naturally disposed to higher acid levels
thickness of skin and size of individual grapes (called berries): black grapes w thick skins have more tannin than grapes with thin skins, same with small berries varieties bc their skin to juice ratio is higher
variety
dictate genetic structure of wine and how it will respond to everything wine maker does to it
often responsible for sensory characteristics of wine
grape variety - fruit of a specific type of grapevine (variety is subdivision of species – most wine grape varieties are vinifera species from vitis genus)
grapes of other species like concord can make wine but they’re less popular
to protect from phylloxera virus, many grape vines have been grafted to rootstocks of species resistant to the bug
performance factors
how grapevine grows, how fruit ripens
influences how easily a certain variety can be cultivated in a certain vineyard
how long it takes to ripen, how cense and compact bunches are (warm climate –> mildew), how much vegetation is needed to grow (in fertile soils, a variety w too much vegetation doesn’t get enough sun)
ripening
become sweeter and less acidic and flavor becomes richer and more complex
skin gets thinner and seeds and stems “ripen” sometimes changing from green to brown
in red grape varieties, tannin in skins stems and lips becomes richer and less astringent
noble grapes
potential to make great wine
adaptability isn’t a prerequisite - sometimes when it’s the undisputed king in an area (and they always are), it doesn’t work as well elsewhere
Chardonnay and Pinot noir: burgundy Cabernet Sauvignon: Bordeaux Syrah: northern rhône valley Chenin blanc: Frances Loire valley Nebbiolo: Piedmont, Italy Sangiovese: Tuscany, Italy reisling: Mosel and rheingau regions of getmany
soil
provides nutrition, influence temperature of vineyard, water mgmt system for plant
best soils: good drainage and not particularly fertile
grapevine must struggle
Chardonnay in limestone or chalk, Cabernet Sauvignon in gravelly soil, Pinot noir in limestone, reisling in slatey soil
Chardonnay grapes
produces greatest dry wines in the world - white burgundies
one of main grapes in champagne
grown in almost every wine producing country: adaptable to a range of climates and the name of Chardonnay on labels is a sure fire sale tool
most receive oak treatment bc Chardonnay flavors are compatible w oak and because drinkers like flavor. unoaked Chardonnay is exception, even if it’s just had oak chips or oak essence inserted.
Chardonnay that tastes toasty,, smoky, spicy, vanilla like or butterscotch like – that’s the oak not the Chardonnay
has fruity aromas and flavors that range from apple in cooler regions to tropic fruits, esp pineapple, in warmer regions
medium to high acidity and generally full bodied
classically dry but maybe sweet if inexpensive
top Chardonnay based wines are 100% Chardonnay, if less than $10 likely to have another grape blended in to reduce the cost of making the wine
Riesling
really classy only in a few places outside of Germany - Alsace region of France, Austria, Clare valley region of Australia
antithesis to Chardonnay, almost never gussied up with oak, light bodied and crisp and refreshing
fresh and vivid
commonly perceived as sweet but not all are - Alsace Rieslings normally dry, German Rieslings fairly dry (look for word trocken on label), a few American Rieslings are dry
high acidity, low to medium alcohol levels and aromas/flavors that range from very fruity to flowery to minerally
sometimes called white Riesling or Johannesburg Riesling
Sauvignon blanc
high in acidity, pronounced aromas and flavors
herbaceous (or grassy), minerally, vegetal, or in certain climates fruity (ripe melon, figs, passion fruit)
light to medium body and usually dry
mostly unoaked
classic regions: Bordeaux and Loire valley where Sancerre or Paul Sancerre or pouilly-fume are best known Sauvignon Blancs
also important in northeastern Italy, South Africa, and parts of Cali. famous in nz for fresh flavorful style.
sometimes blended with semillion, some wines 50/50 and fermented in oak are amazing
Pinot Gris/Grigio
medium to full bodied, usually not oaky, low acidity and fairly neutral aromas
sometimes flavor and aroma can suggest the skins of fruit (peach skins and orange rind)
believed to have mutated from black Pinot noir grape, has dark skin color for white grape
deeper in color than most white wines (although quite pale in Italy)
important in northeastern Italy and Germany (called rülander), really important in Alsace France, also successful in Oregon and now Cali
bc it’s one of the best selling inexpensive whites in the us, counties like chile and aus now grow this grape for mass market
albariño
aromantic grape
medium bodied, crisp appley tasting usually unoaked whites whose high glycerin gives then silky texture
from northwestern Spain (rias baixas) and northerly vinho verde region in Portugal (called alvarinho)
Chenin blanc
noble grape in Loire valley, for vouvray and other wines
have acidity and fascinating oily texture
good dry Chenin blanc from Cali
called steen in South Africa
Gewürztraminer (geh-VAIRTZ-trah-mee-ner)
exotic, makes fairly deep colored full bodied soft white wines with aromas and flavors of roses and lychee fruit
classic domain: Alsace
floral and fruity but actually dry
commercial style in us that are light sweetish and insipid but some good ones in Cali, Oregon and ny
Grüner Veltliner
native Austrian
complex aromas and flavors (vegetal, spicy, mineral), rich texture and substantial weight
Muscat
aromatic, pretty floral aromas
makes Italy’s sparkling Asti (tastes exactly like ripe muscat grape)
makes dry wine in Alsace and Austria and a delicious sweet dessert wine with addition of alcohol in southern France, southern Italy, Australia
