Grid and Varietal Characteristics Flashcards
(118 cards)
1
Q
What are the five main categories of the tasting grid
A
Sight, Nose, Palate, Initial Conclusion, Final Conclusion
2
Q
Name the categories in order of Sight
A
Clarity, Brightness, Color, Concentration, Rim Variation, Gas Evidence, Sediment/particles, Viscosity
3
Q
Levels of clarity
A
Clear/medium clear/slightly cloudy/cloudy
4
Q
Levels of brightness
A
Dull/hazy/bright/day bright/star bright/brilliant
5
Q
Levels of color
A
Reds: purple/ruby (red)/garnet/orange/brown
Whites: clear/green/straw/yellow/gold/brown
6
Q
Levels of concentration
A
Low/medium/high
7
Q
Levels of rim variation
A
Color of rim/edge
8
Q
Viscosity
A
Low/medium/high
9
Q
Viognier fun facts
A
early ripening, low yielding, prefers light, sandy topsoils, Condrieu (arzelle: mica-rich deep sand laid over granite bedrock), often blended with Syrah, Roussanne, Marsanne, Boubolenc, Grenache Blanc
10
Q
Viognier Aromas/Fruit flavors
A
High intensity, ripe stone fruit (apricot, peach) ripe citrus (mandarin orange, ruby red grapefruit), tropical fruit (mango, persimmon), fruit cocktail
11
Q
Viognier Floral Aromas/Flavors
A
Honeysuckle, Jasmine, Orange Blossoms, Rose
12
Q
Viognier Earth/Oak aromas/flavors
A
Medium to Medium plus Minerality (lower California, higher French) none, neutral or low use of French Oak
13
Q
Viognier Other aromas/flavor
A
Yogurt, Butter, Creme Fraiche if ML, not always present; Cinnamon, Gingerbread, Anise, Potpourri, candied citrus
14
Q
Viognier Structure
A
Dry to off dry, Full body, moderate acidity, moderate plus to high alcohol, phenolic bitterness
15
Q
Chardonnay name origin and soil types
A
A small commune in the Maconnais, originally known as Cardonnacum, from Latin “cardus” or thistle. “Place of thistles”. Prefers chalk and limestone soils.
16
Q
Pinot Gris (Grigio) fun facts
A
Pinot Gris and Pinot Noir are clones, Pinot comes from the French word for pine cone, reference to the shape of the grape’s cluster, grey/pink skinned grape, prefers deep and fertile soils with high mineral content
17
Q
Pineau de la Loire, Pineau d’Anjou, Pineau (Loire Valley)
A
Chenin Blanc in French Loire Valley, calcareous soils, tuffeau
18
Q
Pinot Grigio Visual
A
Pale straw with hints of green, possible slight copper and pink tones, moderate concentration, Medium intensity of aromas
19
Q
Pinot Grigio fruit aromas/flavors
A
Lemon citrus, Red and yellow apple (tree fruit), Creamy stone fruit (white peach, nectarine), melon
20
Q
Pinot Grigio earth/oak aromas/flavors
A
No oak, Medium to Medium plus minerality, stone/chalk, ash, saline
21
Q
Pinot Grigio non-fruit flavors/aromas
A
Floral: White and yellow flowers, Herbal: Watercress, arugula, Other: Lager yeast/stale Beer
22
Q
Riesling Visual
A
Mosel Kabinett Riesling: Brilliant, Watery White with hints of green, low concentration
23
Q
Riesling Aromas/Flavors Fruit
A
High intensity of aromas and flavors in Riesling. Fruit includes tart tree fruit (green apple, pear, quince), citrus/citrus peel (lemon, lime, grapefruit), stone fruit (white peach, white plum, nectarine), blackcurrant, sulphuric note in youth
24
Q
Chenin Blanc Vouvray (Loire valley, France, Sauvignon Blanc) visual
A
Straw with hints of green, moderate concentration
25
Chenin Blanc Aromas
Moderate to Moderate plus intensity of aromas, sulfuric note in youth, oxidative notes (slightly bruised apple, cheese rind, soft cheese)
26
Chenin Blanc fruit aromas/flavors
Fruit: tree fruit (green,golden,oxidized apple), citrus (tangerine, orange, lemon), demi-sec shows melon and tropical fruit
27
Chenin Blanc floral aromas/flavors
Orange blossoms, jasmine, honeysuckle, fragrant white flowers
28
Chenin Blanc earth/oak aromas/flavors
Medium plus to high minerality, damp straw, limestone/tuffeau, wet stones, white mushroom, no oak or neutral cask
29
Chenin Blanc non-fruit aromas/flavors
Herbal: Chamomile, herbal tea, medicinal notes, dandelion greens, wasabi, savory herbs, wet wool, lanolin. If Botrytis: honey, saffron, ginger, marmalade
30
Chenin Blanc structure
Dry, Medium plus to full body, high levels of extract, high acidity, Medium plus to high alcohol
31
Chablis, Cote de Beaune Chardonnay visual
Pale straw/straw for Chablis with hints of green, moderate concentration, Straw to yellow/pale gold for Cote de Beaune Chardonnay, moderate concentration
32
French Chardonnay fruit aromas/flavors
tart tree fruit (green apple, green pear), citrus (lemon) Chablis, add in melon, white peach for White Burgundy
33
Chablis, Cote de Beaune Chardonnay earth/oak aromas/flavors
High minerality, stony, chalk, saline, sea, oyster shell, button mushroom Chablis, no wood
Cote de Beaune: Medium to High minerality, limestone, button mushroom, low to high use of new french oak (toffee, salted caramel, butterscotch, cinnamon, toast, baking spices)
34
Other flavors/aromas French Chardonnay/Chablis
Oxidative notes: Almond, Cheese rind, hazelnut; Malolactic butter, yogurt, creme fraiche, sour cream; Not present in Chablis. Sulphuric notes: flint, burnt match, cabbage (in youth) Floral: apple blossoms, acacia, white flowers
35
French Chardonnay/Chablis Structure
Dry (Bone dry for Chablis), Medium to full body, Medium plus to high acidity, Medium to Medium plus alcohol
36
California Chardonnay visual
Yellow/pale gold, Medium plus concentration
37
California Chardonnay Aromas other
Medium to Medium plus intensity, oxidative notes of hazelnut and almond
38
California Chardonnay Fruit
Ripe tree fruit (yellow apple, baked pear), Ripe citrus (meyer lemon), Ripe apricot, tropical fruits (ripe pineapple, mango), melon
39
California Chardonnay Earth/Oak
Low minerality, slight limestone, moderate to high use of New French Oak, toffee, salted caramel, butterscotch, vanilla, sweet baking spices, pie crust, toast
40
California Chardonnay Non-fruit descriptors
White flowers, apple blossoms, honeysuckle, malolactic notes of butter, yogurt, sour cream, creme fraiche
41
California Chardonnay Structure
Dry, Medium plus to full body, Medium acidity, Medium plus to high alcohol
42
Mosel Riesling Earth/Oak/Other Flavors
Earth: High mineraltiy, slate, crushed rock; Wood: none or neutral cask; Floral: white flowers, jasmine, fruit tree blossoms, Other: slight smoke, candlewax, panna cotta, meringue, slight petrol
43
Sauvignon Blanc fun facts
Prefers dry, rocky chalk or gravel soils; classic soil types in Loire: silex, caillottes, terres blanches, in Graves: boulbenes, commonly blended with Semillon and Muscadelle in Bordeaux
44
Difference with California Sauvignon Blanc vs NZ or Sancerre
Straw instead of Pale Straw color, possible moderate use of new French Oak
45
Difference of NZ Sauvignon Blanc vs Sancerre
Higher intensity of aromas , asparagus and jalapeno flavors
46
Sauvignon Blanc Aromas/Flavors Fruit
Tart citrus (grapefruit, lemon, lime), Tart tree fruit (Green apple, green pear), gooseberry, underripe white peach, tropical fruit (kiwi, passion fruit)
47
Sauvignon Blanc Non Fruit Aromas/Flavors
Faint white flowers, citrus blossoms, Green, Herbal, Pyrazines; Cut grass, green bell pepper, blackcurrant bud, tarragon
48
Sauvignon Blanc Earth/Oak Aromas/Flavors
High minerality in Sancerre, moderate in NZ, wet stones, chalk, no oak
49
Gamay (Beaujolais) Visual
Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration
50
Gamay Aromas/Intensity
Medium Plus to High Intensity
51
Gamay Fruit Aromas/Flavors
Tart red fruits (strawberry, red cherry, raspberry, cranberry, red currant). Carbonic maceration notes: pear drop, banana, bubblegum, cotton candy, lifted red fruit aromatics
52
Gamay Earth/Oak Aromas/Flavors
Inorganic Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock
Oak: None or Neutral Casks
53
Gamay other aromas/flavors
Floral: Violets, Lilacs, Peonies, Other slight black pepper, dry savory herbs
54
Gamay Structure
Dry, Medium minus to Medium body, low to Mediumminus tannin, Medium plus to high acidity, Medium to Medium plus alcohol
55
Nebbiolo (Barolo) Visual
Piedmont, Northern Italy
Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration
56
Nebbiolo Aromas/Intensity
High Intensity
57
Nebbiolo Aromas/Flavors Fruit
Tart Red Fruit (sour cherry, red plum), blackberry, mulberry, dried plum/prune and dried cherry, significant oxidation and volatile acidity
58
Nebbiolo Aromas/Flavors Earth/Wood
Earth: High minerality (inorganic), truffle, mushroom, dust, earth (organic)
Oak: Neutral Large Casks (Traditionally Slavonian Oak and Chestnut Botti)
59
Nebbiolo Aromas/Flavors other
Floral: Roses, Violets
Herbal: Tea leaf, tobacco, bitter root, tree bar
Spice: Licorice, anise, resin, slight clove, cinnamon, tar leather
60
Nebbiolo Structure
Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol
61
Sangiovese fun facts:
Preferred Soil Type: Low-vigor, calcareous soils
Associated Classic Soil Types:
Chianti Classico: Galestro (soft marl)
Montalcino/Chianti: Alberese (sandstone)
Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot
62
Sangiovese types
Chianti and Brunello di Montalcino
| Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese
63
Sangiovese Visual
Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)
Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration
64
Sangiovese Fruit aromas/flavors
Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
65
Sangiovese Earth/Oak aromas/flavors
Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques
Note: Classic examples do not see any significant new wood.
66
Sangiovese non-fruit aromas/flavors
Floral: Dried Flowers, Potpourri
Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root
Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices
67
Sangiovese Structure
Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Moderate Plus to High Tannin, Moderate Plus to High Acidity, Moderate to High Alcohol
Brunello: Bone Dry to Dry, Full Body, High Tannin, High Acidity, Moderate Plus to High Alcohol
68
Pinot Noir Visual
Light Ruby to Ruby/Garnet
69
Pinot Noir Aromas/Flavors
Medium Plus Intensity
70
Pinot Noir Fruit
Tart to just ripe red fruit (red cherry, raspberry, cranberry, wild strawberry) , possibe black cherry, beet, tomato
US includes ripe/lush red fruit (strawberry jam, blackberry, plum, ripe black cherry)
71
Pinot Noir Earth
Moderate minerality, limestone, mushroom/forest floor, damp leaves
72
Pinot Noir (Oak)
Neutral to High Use of New French Oak (Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Caramel)
73
Pinot Noir Other
Tea Leaf, Dried Herbs, Fennel, Rhubarb, Red Licorice, Anise, Clove,Game, Leather, Violets, Lilac, Potpourri
74
Pinot Noir Structure
Dry (ripe attack in US), Moderate to Moderate Plus Body, Moderate Minus to Moderate Tannin, Medium Plus Acidity, Medium Plus Alcohol
75
Syrah/Shiraz Visual Cues
Northern Rhone Syrah: Ruby/Purple, Moderate Plus to High Concentration
South Australia Shiraz: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears
76
Syrah/Shiraz Fruit Aromas/Flavors
Syrah: Tart/Ripe Black Fruit (blackberry, black cherry, black plum), Blue fruit (blueberry, boysenberry) red fruit (raspberry)
Shiraz: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blueberry, Plum, Dried figs, raisins, dates, raspberry liqueur
77
Syrah Earth Descriptors
Moderate Plus to High Minerality, Granite, Crushed Rock
78
Shiraz Earth Descriptors
Low to Moderate Minerality
79
Syrah Oak Descriptors
Neutral Barrel/Cask or Low to Moderate Use of New French Oak
80
Shiraz Oak Descriptors
Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple
81
Syrah Non-Fruit Descriptors
Possible Carbonic Maceration and/or Stem Inclusion
Floral: Purple and Red Flowers, Lavender, Violets
Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary
Spice: White/Black Pepper, Curing Spices, Juniper
Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)
82
Shiraz Non-Fruit Descriptors
Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)
Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary
Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake
Other: Bitter Chocolate, Smoke, Grilled Meat
83
Syrah Structure:
Bone Dry to Dry, Moderate Plus Body, Moderate Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol
84
Shiraz Structure
Dry (often with 2-4 g/l of RS), Full Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, High Alcohol
85
Merlot Visual Cues
Ruby Color with Garnet Tones (Bordeaux), Blue Tones (Napa) Medium to Medium Plus Concentration`
86
Merlot Fruit Descriptors
Bordeaux: Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake
Napa: Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune
87
Merlot Earth/Oak Descriptors:
Bordeaux: Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle
Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla
Napa: Earth: Low to Moderate Minerality
Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla
88
Merlot Non-Fruit Descriptors
Bordeaux: Floral: Purple Flowers, Violets
Herbal: Mint, Bay Leaf, Fern, Tobacco
Spice: Licorice/Anise, Christmas Spice
Napa: Floral: Purple Flowers, Violets
Herbal: Fern, Bay Leaf, Sage
Spice: Christmas Spice, Licorice/Anise
89
Merlot Structure:
Bordeaux: Dry, Medium to Medium Plus Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, Medium Plus Alcohol
Napa: Dry (with Ripe Attack), Medium Plus to Full Body, Medium to Medium Plus Tannin, Medium Acidity, High Alcohol
90
Merlot fun facts:
"Merlot" is derived from the French merle, or "blackbird"
hinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Preferred Soil Type: cool, moisture-retaining soils, such as clay
Classic Soil Types:
Pomerol: Crasse de Fer (iron-rich clay)
Common Blending Partners: Cabernet Sauvignon, Cabernet Franc
91
Cabernet Sauvignon Visual Cues
Bordeaux: Médoc/Graves
Dark Ruby/Purple Color, Moderate Plus Concentration
Napa Cabernet: Dark Purple Color, High Concentration
92
Cabernet Sauvignon Fruit Descriptors:
Bordeaux: Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum
Napa: Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry
Possible Volatile Acidity
93
Cabernet Sauvignon Earth Descriptors
Bordeaux: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom
Napa: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy
94
Cabernet Sauvignon Oak Descriptors
Bordeaux: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Napa: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)
95
Cabernet Sauvignon Non-Fruit Descriptors
Bordeaux: Floral: Purple Flowers, Violets
Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs; Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices; Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box
Napa: Floral: Purple Flowers, Violets
Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus; Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg; Cedar, Pencil Shavings, Sweet Leather, Cigar Box
96
Cabernet Sauvignon Structure
Bordeaux: Dry, Medium to Medium Plus Body, Medium Plus to High Tannin, Medium Plus Acidity, Medium to Medium Plus Alcohol
Napa: Dry (with Ripe Attack), Full Body, Medium Plus to High Tannin, Medium Acidity, Medium Plus to High Alcohol
97
Zinfandel Visual Cues
Ruby/Dark Ruby, Medium to Medium Plus Concentration
98
Zinfandel (Dry Creek Valley) Aroma/Flavor Intensity
Medium Plus to High Intensity of Aromas
99
Zinfandel Fruit Descriptors
Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry) Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot
100
Zinfandel Earth Descriptors
Slight potting soil, turned earth
101
Zinfandel Oak Descriptors
Neutral to Moderate Use of New American Oak, French Oak or mixed barrels: Vanilla, Coconut, Sawdust, Chocolate, Mocha, Coffee, Caramel, Cinnamon, Dill
102
Zinfandel Non-Fruit Descriptor
Black Pepper, Briar
103
Zinfandel Structure
Dry (often with perceptible RS), Full body, Medium to Medium Plus tannin, Medium to Medium Plus acidity, High alcohol
104
Malbec Visual Cues
Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim
105
Malbec Fruit Descriptors
Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune
106
Malbec Aroma Intensity
Medium Plus to High Intensity
107
Malbec Earth Descriptors
Medium Minus to Medium Minerality, Clay/Mud (particularly at lower elevations)
108
Malbec Oak Descriptors
Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon
109
Malbec Non-Fruit Descriptors
Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines) Herbal; may have slight green notes
110
Malbec Structure
Dry (with Ripe Attack), Full Body, Medium to Medium Plus Tannin, Medium to Medium Plus Acidity, High Alcohol
111
What countries would be considered cool climate regions
Germany and Northern Italy
112
What countries would be considered moderate climate regions
France, New Zealand, Central Italy (Tuscany)
113
What countries would be considered warm climate regions
United States, Australia, Spain, Argentina
114
Torrontes aromas/flavors
Visual: Yellow with Hints of Green, Moderate Plus Concentration
Aromas/Flavors: High Intensity
Fruit: Synthetic Grape, Tropical Fruit (Pineapple, Guava, Papaya), Ripe Citrus (Orange, Meyer Lemon), Ripe Stone Fruit (Peach), Melon
Floral: Highly Floral/Perfumed, Orange Blossoms, Roses, Jasmine, Geraniums
Other: Hand Lotion/Soapy, Potpourri, Slight Musk Spice
Earth: Low to Moderate Minerality
Oak: None
115
Torrontes structure
Dry, Moderate Plus Body, Moderate Plus Acidity, Moderate Plus to High Alcohol, Possible Phenolic Bitterness
116
Gewurztraminer visual cues
Visual: Yellow/Gold, Moderate Plus to High Concentration
117
Gewurztraminer aromas/flavors
Aromas/Flavors: High (Heady) Intensity
Fruit: Tropical Fruit (Lychee, Pineapple, Tropical Fruit Punch), Ripe Stone Fruit (Peach Jam, Dried Apricot), Citrus (Orange Marmalade, Grapefruit Pith)
Floral: Roses, Floral Perfume
Spice: Cinnamon, Clove, Gingerbread, Musk, Potpourri, Exotic Spices
Other: Honey, Bergamot Oil, Face Lotion/Perfumed Hand Soap
Earth: Moderate to Moderate Plus Minerality
Oak: None or Neutral Cask
118
Gewurztraminer structure
Dry to Off Dry, Moderate Plus to Full-Body, Moderate Acidity, Moderate Plus to High Alcohol, Phenolic Bitterness
