Grapes

Question 1

Riesling

Answer 1

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

Question 2

Sauvignon Blanc

Answer 2

• 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)

Question 3

Chardonnay

Answer 3

• 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

Question 4

Pinot Gris/Grigio

Answer 4

-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

Question 5

Cabernet Sauvignon

Answer 5

• 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

Question 6

Merlot

Answer 6

**Buds and ripens earlier than Cab

Question 7

Pinot Noir

Answer 7

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

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

Question 8

Syrah

Answer 8

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

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

Question 9

Grenache

Answer 9

• 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

Question 10

Can Franc

Answer 10

-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

Question 11

Petit Verdot

Answer 11

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

Question 12

Gamay

Answer 12

• 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.

Question 13

Pinot Blanc

Answer 13

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

Question 14

Chenin Blanc

Answer 14

• 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

Question 15

Melon de Bourgogne

Answer 15

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

Question 16

Viognier

Answer 16

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

Question 17

Marsanne

Answer 17

Richness and weight

Question 18

Rousanne

Answer 18

Acidity and perfume

Question 19

Mourvèdre

Answer 19

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

Question 20

Cinsault

Answer 20

• Red fruit flavors

- known partner to Grenache in fresh and fruity rose

Question 21

Carignan

Answer 21

• High in tannin and acidity and color

- Can lack fruit and finesse

Question 22

Muller-Thurgau

Answer 22

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

Question 23

Silvaner

Answer 23

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

Question 24

Dornfelder

Answer 24

• Deeply colored wines

- Widely planted in Germany

Question 25

Gruner Veltliner

Answer 25

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

Question 26

Welschriesling

Answer 26

-fresh and simple dry wines with citrus and green apple, Hugh acid ***susceptible to botrytis, capable of high quality dessert wines

Question 27

Zweigelt

Answer 27

Blaufrankisch X St Laurent | -Deeply colored reds with soft tannin and bramble fruit

Question 28

Blaufrankisch

Answer 28

Most highly regarded Austrian black variety - medium tannin - High acidity - Peppery/sour cherry

Question 29

St Laurent

Answer 29

- similar character of Pinot Noir | - oak aging is common

Question 30

Furmint

Answer 30

Concentrated - High acidity - flavors of apples when young - Late ripening and susceptible to botrytis

Question 31

Xinomarvo

Answer 31

- High tannin - High acidity - medium color - falcons fresh fruit character even in youth

Question 32

Agiorgitiko

Answer 32

- high levels of smooth tannin - low acidity - sweet spice and red fruit

Question 33

Assyrtiko

Answer 33

Dry wines: - perfumed aroma - concentrated flavors of ripe citrus and stone fruit - high acidity Sweet wines known as Vinsanto

Question 34

Nebbiolo

Answer 34

High levels of tannin - high acidity - little color

Question 35

Barbera

Answer 35

* **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

Question 36

Dolcetto

Answer 36

***earlier ripening then Barbera and Nebbiolo and can be planted on the cooler sites -deep purple color, medium to high tannin. Medium acidity

Question 37

Cortese

Answer 37

Natural high acidity and floral character -pale and light bodied

Question 38

Friulano

Answer 38

Medium to high acidity | -aromas if pear red apples and herb

Question 39

Corvina

Answer 39

- thin skin - moderate color - low to end tannin - high acidity

Question 40

TBA-BA botrytis Riesling

Answer 40

Sweet and low in alcohol, flavors of - Honey - Dried Stone Fruit - Candied peel - Flowers

Question 41

Noble Rot

Answer 41

- Distinctive HONEY - Apricot - Citrus Peel - Dried Fruit Aromas