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Micah WSET > Grapes > Flashcards

Grapes Flashcards

1
Q

Riesling

A
  • Tolerant it cold winters
  • BUDS LATE, avoids spring frosts
  • mid to late ripening (depending in style being made)
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2
Q

Sauvignon Blanc

A
  • Early ripening, making it well suited to cool climates
  • highly aromatic

Sancere, Pouilly Fume, Marlborough, Margaret River (here frequently blended with Semillon to give body but less aromatic)

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3
Q

Chardonnay

A
  • Can be grown and ripened without much difficulty
  • EARLY BUDDING- can suffer in areas where spring frosts are common
  • subtle aromas and flavors provide blank canvas for winemakers
  • Russian River Valley, Los Carneros
  • Adelaide Hills, Geelong, Mornington Peninsular in Australia
  • Gisborne and Marlborough in NZ
  • Casablanca in Chile

Common to load press with whole bunches

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4
Q

Pinot Gris/Grigio

A

-Early budding and early ripening and in warm climates of left in the vine it can accumulate high sugar

French style- oily texture with ripe tropical fruit flavors with hint of ginger or honey

Pinot grigio-premium wines can show much greater depth of flavor then mass produced. Northerly alpine region of Italy are made from clones found in a Germany and France which have smaller berries and are capable of greater flavor or concentration

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5
Q

Cabernet Sauvignon

A
  • Thick skinned, therefor has abundance of flavor and tannin
  • *LATE RIPENING** -can fail to ripen in cooler regions

-Napa, Coonawarra, Margaret River, Hawke’s Bay, stellenbosch, Colchagua valley in Chile

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6
Q

Merlot

A

**Buds and ripens earlier than Cab

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7
Q

Pinot Noir

A
  • **Early Budding/Early Ripening
  • Thin skin
  • Cool/moderate climates

-Burgundy, Baden, Los Carneros, Martinborough, Central Otago, Yarra Valley, Tasmania, Walker Bay, Casablanca

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8
Q

Syrah

A
  • Thick, darkly colored skin
  • Will not ripen in cool climates

-Northern Rhone, Hunter and Barossa valley, Geelong, Heathcote, Chile, South Africa

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9
Q

Grenache

A
  • Late Ripening
  • Needs to be planted in warm or hot climates
  • high tolerance for drought conditions
  • Sweet, thick skinned giving wines high in alcohol and low in acidity

-Southern Rhône, Barossa, Mclaren Vale

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10
Q

Can Franc

A

-Flowers and ripens early. Well suited for Loire

less body and tannin than Cab Sauv

  • prefers we drained and warm soils
  • Contributes vibrant and floral notes in Bordeaux
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11
Q

Petit Verdot

A

-Ripens fully only in very hot years
-Deeply colored, tannic,
Adds tannin color and some spice

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12
Q

Gamay

A
  • Early budding, Early ripening
  • If not well managed, can produce large yields producing lower quality wines
  • Therefore, best wines come from granite soils that have very little nutrients

-Traditional training method in Beaujolais-
GOBELET. Head trained spur pruned, and shoots tied together to hold them vertically.

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13
Q

Pinot Blanc

A

-widely used for production in sparkling wine, but as a still wine it is generally light and simple, refreshing and nonaromatic

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14
Q

Chenin Blanc

A
  • High acid, nonaromatic
  • *Even within a bunch, grapes can reach different levels of ripeness

-Young wines have flavors of apple to tropical fruit, can also have steely smoky character

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15
Q

Melon de Bourgogne

A
  • ***Ripens early and is frost resistant making it well suited for the cool climate of Nantais
  • High acidity, Light body, subtle green fruit
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16
Q

Viognier

A

Fully bodied and perfumed with blossoms and apricot and flavors of stone fruit
-Low acidity and high alcohol

-do not develop their signature aromas until very late in the season when they have reached high level of sugar ripeness

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17
Q

Marsanne

A

Richness and weight

18
Q

Rousanne

A

Acidity and perfume

19
Q

Mourvèdre

A
  • Needs warm sunny climate to ripen
  • Deeply colored and very high in tannins
  • Dense black fruit flavors and gamey/meaty aromas
20
Q

Cinsault

A
  • Red fruit flavors

- known partner to Grenache in fresh and fruity rose

21
Q

Carignan

A
  • High in tannin and acidity and color

- Can lack fruit and finesse

22
Q

Muller-Thurgau

A

Aka Rivaner

  • Crossing of Riesling and Madeleine Royale
  • not as high acid or intensely flavored as Riesling
  • Attractive floral and fruity wines but rarely of premium status
23
Q

Silvaner

A
  • less acidic and less overtly fruity than Riesling
  • sometimes has earthy quality
  • on right site can produce high quality wines
24
Q

Dornfelder

A
  • Deeply colored wines

- Widely planted in Germany

25
Q

Gruner Veltliner

A
  • fresh, full bodied, concentrated with HIGH ACIDITY
  • citrus and stone fruit and hints of white pepper
  • honey and toast w/ age
26
Q

Welschriesling

A

-fresh and simple dry wines with citrus and green apple, Hugh acid

***susceptible to botrytis, capable of high quality dessert wines

27
Q

Zweigelt

A

Blaufrankisch X St Laurent

-Deeply colored reds with soft tannin and bramble fruit

28
Q

Blaufrankisch

A

Most highly regarded Austrian black variety

  • medium tannin
  • High acidity
  • Peppery/sour cherry
29
Q

St Laurent

A
  • similar character of Pinot Noir

- oak aging is common

30
Q

Furmint

A

Concentrated

  • High acidity
  • flavors of apples when young
  • Late ripening and susceptible to botrytis
31
Q

Xinomarvo

A
  • High tannin
  • High acidity
  • medium color
  • falcons fresh fruit character even in youth
32
Q

Agiorgitiko

A
  • high levels of smooth tannin
  • low acidity
  • sweet spice and red fruit
33
Q

Assyrtiko

A

Dry wines:

  • perfumed aroma
  • concentrated flavors of ripe citrus and stone fruit
  • high acidity

Sweet wines known as Vinsanto

34
Q

Nebbiolo

A

High levels of tannin

  • high acidity
  • little color
35
Q

Barbera

A
  • **Late ripening
  • medium to deep color
  • medium tannin
  • high acidity
  • red cherry and plum with sometimes black pepper

2 styles: youthful and fruity
-barrel aged with some spice in

36
Q

Dolcetto

A

***earlier ripening then Barbera and Nebbiolo and can be planted on the cooler sites

-deep purple color, medium to high tannin.
Medium acidity

37
Q

Cortese

A

Natural high acidity and floral character

-pale and light bodied

38
Q

Friulano

A

Medium to high acidity

-aromas if pear red apples and herb

39
Q

Corvina

A
  • thin skin
  • moderate color
  • low to end tannin
  • high acidity
40
Q

TBA-BA botrytis Riesling

A

Sweet and low in alcohol, flavors of

  • Honey
  • Dried Stone Fruit
  • Candied peel
  • Flowers
41
Q

Noble Rot

A
  • Distinctive HONEY
  • Apricot
  • Citrus Peel
  • Dried Fruit Aromas

Micah WSET (3 decks)

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