Practical 1 Flashcards

Question

This Riesling is more earthy than most. It has tangy acidity as opposed to steely. Can be mineral driven. Dry, medium to full bodied, some phenolic grip. Not fruit driven.

Answer 1

Clare Valley Australia.

Answer 2

Eden Valley.

Answer 3

Dry Furmint

Answer 4

Some apple peel & lemon zest. In better examples lime & greengages. A bit like Chablis with some Italian on top of it.

Answer 5

Meyer Lemon, Beeswax, Apricot, orange zest, brioche

Answer 6

Ugni blanc, Grenache Blanc, Roussanne, Bourboulenc, Picpoul, and Clairette. Since about 1998 Viognier is increasingly being used and is also appearing as a single varietal.

Answer 7

Falanghina

Answer 8

Fiano and Greco These whites from Campania both tend to be medium to full bodied and show some oily viscosity. Both have a distinct smoky, herbal edge to them although of the two, Fiano is more aromatically complex and Greco more subdued on the nose." Almond can be a marker. Clarke says at their best the wines are weighty & honeyed with notes of flowers & spice & can improve in the bottle.

Answer 9

Steely smoke, lime peel, pears. Can be extremely smoky. Dry examples of Hungarian Furmint are relatively neutral with a slight hedgerow flavour profile. But it has two defining features: a strong phenolic grip and a searing acidity.

Answer 10

Garganega/Soave

Answer 11

Gewurztraminer

Answer 12

40 to 145 g/l Most likely 80-120

Answer 13

40-90g/l 80 is pretty standard

Answer 14

18-60 g/l 50 Average

Answer 15

9g/l or less

Answer 16

Whites have cool ferments in the 50-60 F

Answer 17

In general, tart fruit acidity is viewed as a virtue by Australian palates, and tartaric additions reflect this.

Answer 18

Nose: green apple & lemon, often sulfur, matchstick. Can be oxidative (if neutral oak barrels used). Can be reductive. Palate: Tart green apple and lemon-citrus fruit with pronounced chalky seashell minerality. Also seen as chalky minerality. Some unripe stone fruit, maybe white peach. Some producers use new oak imparting spice and wood aromas. Malolactic fermentation is also sometimes used. More often it will see extended time on lees, picking up creaminess. Sour cream notes on nose crème Fraiche. Dry.

Answer 19

Aromatics on 1er Cru are more than the Village level, but not super intense compared to warmer areas of Burgundy. On the palate. 1er cru has much more going on. Perhaps more stone fruit on the 1er Cru whereas basic is more citrus. Oak use on 1er Cru is more likely than in other versions.

Answer 20

Visual: Generally darker than Chablis. Straw to yellow/pale gold, moderate to moderate-plus concentration Nose: Can be intense. Can have the sulfur notes you see in Chablis, but less likely to be reductive. Golden apple, the whole raft of oak & barrel fermentation notes of nut & caramel etc. If the oak isn’t too overpowering, there can be floral aromas of white flowers, acacia, honeysuckle, apple blossoms. Bottle age aromas: Truffle, honey, nut Palate: apple (green to golden), pear, stone fruit (white peach & yellow cherry), citrus fruit with mushroom-earth and mineral notes; Full range of oak notes can include toffee, salted caramel, butterscotch, sweet baking spices, cinnamon, toast, & smoke. Almond, hazelnut, cheese rind common as well as butter from MLF with cream, yeast and brioche from lees stirring. Medium to full-bodied and bone dry to dry. The combination of tart apple/pear fruit with bright citrus, hazelnut, earth, and new oak flavors is key to recognition.

Answer 21

Chassagne-Montrachet is a tweener. It is less refined than Puligny & less rich than Meurault. It contains elements of each though. I find it to be somehow nuttier than either of the others (with hazelnut in particular). It can be mineral driven, but still somewhat rich.

Answer 22

Corton-Charlemagne has a delicate aroma. Baked apple, butter, citrus, pineapple, honey, cinnamon. Can have power & concentration on the palate. Grand Cru I tried had electric acid that essentially lifted the hazelnut, butter, & cream, & apple up. Layers of flavor.

Answer 23

Puligny-Montrachet is known for elegance, with steely structured wines that are still creamy. They can have intense floral notes. More refined & delicate than Meursault or Chassagne & are thus less rich.

Answer 24

Meursault is considered more savory than other styles & can have pronounced earthiness. I find it to be the most buttery. It will usually show nuts, honey notes, vanilla spice from oak. They can be big textural whites. Remember that there are no Grand Crus!

Answer 25

Nose: Apple, floral (white flowers), lemon and honey. Palate: Apple, dried fruit with lemon, sometimes honey, oak notes. Often very fruit-forward in their youth. A solid percentage are now using barrel fermentation with the flavors that entails. Structure: Not as big as Côtes de Beaune generally, but barrel fermented examples can be fairly rich. Acid Medium +. Generally, not designed for long aging. No Grand Cru

Answer 26

Visual: light to yellow gold, sometimes with green notes. Nose: Melon, white roses, acacia, honeysuckle, fern, verbena, lemon-grass, and citrus fruits (grapefruit, mandarin oranges). Palate: The influence of the warmer climate shows up in the well-structured Chardonnays, with notes of ripe stone fruits, honeysuckle, citrus peel, and wild herbs. These wines are fresh and luscious as well as dry and well-fruited. While there is plenty of apple here, both green & golden, the key is melon. Melon notes tend to show more than with any other area of Burgundy. Structure: The acid is lower than other areas of Burgundy. The body should be more structured than Chablis, which is stylistically similar in that they both tend to be unoaked, or lightly oaked.

Answer 27

Visual: Pale to deep gold, flecked with green. (no help there) Nose: Soft apple, grapefruit, pineapple, and white peach aromas Palate: Oak is common but tends to be more restrained than in the Côtes de Beaune. Shows grapefruit, peach, acacia, brioche, plus a touch of honey in the background. Crunchy and refreshing with citrus, peach, apricot, and buttery flavors, finishing on great notes of acidity. Smokey notes often linger on the finish. Structure: Well structured. Alcohol medium-M+, acid, Medium to M+, Lateral here for me is 1er Cru Chablis. Look at the acid & alcohol. Otherwise they can be somewhat similar, although this should have more body.

Answer 28

The French use the term PAI (Persistence Aromatique Intense). In theory if you taste a Grand Cru, Premier Cru, Village in a flight, the aromatic persistence after you swallow or spit should let you slot the wines into their proper quality level.

Answer 29

Alsace: if there is one word to describe Alsace Riesling, it is phenolic. These wines have an abundance of grip and texture on the palate. Alsace Riesling tends to be full bodied, concentrated, often with rather elevated alcohol (13.5% or even 14% alcohol is not uncommon for grands crus) and at higher levels, can be a touch off-dry with an oily texture. And they can be -but not always -among the most petrol-scented of all Rieslings."

Answer 30

Minerality/steel in Eden versus maybe some floral in Clare.

Answer 31

Austrian Riesling is less fruit-driven than German or even Alsace styles; instead the emphasis is on earthiness and savouriness They also have a whiff of slate and/ or smokiness, as so many wines from volcanic soils do. They tend to have quite a deep colour -presumably due to the skin contact that also gives them the phenolics. The most obvious confusion here would be with Austrian styles, especially those from the Wachau. But the Austrian wines should show more precision and more zesty (or tangy) acidity than Alsace

Answer 32

“Pfalz is like Alsace, but in Germany” says Nova. The Iternational Riesling Foundation says it yields wines of substance and finesse, with a less austere acidity than their Mosel counterparts. refreshing fuller-bodied Riesling with flavors of orchard fruit and earthy and spicy elements. Here, wines are broader, richer and fuller in body.

Answer 33

known for more fuller-bodied Riesling with structured acidity,Compared to the Mosel, Rheingau wines have more backbone and structure with firmer minerality, greater richness and body. Here, the dry style really comes into its own, with wines of intense flavor and concentration, focus and length, especially those from the steeper hillside vineyards

Answer 34

Rheinhessen wines are often characterized as being soft, fragrant, medium-bodied and mild in acidity pleasant, easy-to-drink wines. Riesling with more mild acidity, medium body, and stone fruit flavors when compared to the Rheingau.

Answer 35

Washington State in off-dry mode is a Mosel style, but with greater breadth and fruit generosity and not as much elegance. It can be quite appley. Kung Fu girl tasted like a watery & diluted Riesling.

Answer 36

Finger Lakes Riesling offers good acidity and aromatic expression but can often lack mid palate concentration (i.e. weight of fruit felt on the tongue).

Answer 37

Citronella

Answer 38

Classic Verdejo is aromatic: fruit-forward with grassy notes as well as citrus, stone fruit, white flowers, and fennel, and on the palate is full bodied and structured. A characteristic hint of bitter almond may also be present on the finish. The freshest styles are generally fermented in stainless steel and unoaked. Green gage (so granny smith apple + green plum?) & pear.

Answer 39

Verdicchio is a fresh, citrusy wine with steely acidity. It shows a pleasant hazelnut finish and more body than Garganega or Pinot Grigio."peachy and lemon fresh; nuts & lemons & plenty of weight,

Answer 40

Vermentino has a little more character than the northern Italian whites, mostly because it is an aromatic variety. There is a touch of viscosity on the palate, a firm, zesty acid structure and a strong herbal streak, as well as plenty of white stone fruit flavours and a touch of salinity lemon on the nose, smetimes ripe green apple, + nuts & leaves says Oz Clarke.

Answer 41

Jasmine, Melon, Grapefruit and Pineapple

Answer 42

Vinho Verde is made from a blend of indigenous varieties (Alvarinho, Loureiro, Trajadura, Arinto, Avesso).

Answer 43

Crianza: 12 months aging with 6 months in cask (casks are typically 225 liter French oak barrels) Reserva: 24 months aging with 6 months in cask Gran Reserva: 48 months aging with 6 months in cask

Answer 44

Lime & chalk.

Answer 45

Phenolic & cheese rind once it gets warm. Crazy! Glass smells like cheese.

Answer 46

Verdejo is known for its light body, almost complete lack of sweetness, and citrus notes. The wine also has a pronounced acidity, making it a very crisp and dry white wine—wonderfully refreshing in the right weather conditions. Verdejo is a very fruity wine with dominant flavors of lime. Other fruit notes found in this wine include green melons, peaches, and grapefruit. It’s not uncommon when drinking Verdejo to also detect hints of fennel and grass.

Answer 47

Discussing 1er Cru Chablis versus Borgougne Blanc, Nick Jaclson says. "While the wine has only moderate fruit concentration, the fruit flavours have a power or degree of focus to them which reveals the wine is from a slightly more premium region of origin than the concentration by itself might suggest."

Answer 48

Old World is more savory. It might have fruit but fruit probably isn't the focus. They also tend to finish dry. New World tends to focus on the purity of the fruit expression. They also are more likely (but not always) going to finish with some sweetness.

Answer 49

Viura is used to impart body, Malvasía to impart acidity, and Garnacha Blanca for aromatics.

Answer 50

Cortese/Gavi

Answer 51

Portuguese Alvarinho grapes are more aromatic and floral than their Spanish counterparts. Alvarinho vines grow in the vinho verde and they also tend to be fruitier and more full-bodied, with a slightly higher alcohol content. Spanish Albariño, on the other hand, are more mineral-driven and have a slight salty finish. They are also lighter in body and have a slightly lower alcohol content like Rias Baixas style.

Answer 52

Most grapes are hand-harvested. Cold-soaking: A short cold soak on the skins is common before fermentation to enhance aromatic potential. 6-10 hours. Fermentation – Stainless steel - temperatures 55-60F, 2-4 weeks. MLF - Albariño has such a high level of natural acidity, many winemakers choose full or partial conversion to extend the biological stability and ageing potential of these wines. However, as temperatures rise, many producers are moving away from full MLF. Lees Aging - aged on their fine lees for anywhere from 4-9 months to preserve freshness and give a layered, textural mouthfeel. (longer lees aging = marker for higher quality). Neutral oak maturation is reserved for premium cuvées. Oak more likely for Rias Baixas.

Answer 53

Albariño/Alvarinho

Answer 54

Rich phenolic wine points to Assyrtiko or Pinot Grigio. Phenolics less than most PG, more like Assyrtiko Intensely dry, consistent with Assyrtiko Gold color consistent with Assyrtiko. Low PH/high acid gives the acid a hard note pointing to Assyrtiko. 14% ABV consistent with Assyrtiko. Textural open weave & warmth point to Assyrtiko. Slight smoke notes points to Assyrtiko. Combination of phenolic notes & hard acid gives the wine a bluntness that points to Assyrtiko. Savory saline finish consistent with Assyrtiko. Remember that Assyrtiko has low PH. So the phenolic and acidic notes blend together and give it a hard note. Remember to swish the wine all around the mouth even when it’s white.

Answer 55

Carricante Etna Bianco DOC, Sicily

Answer 56

They add a small amount of Manzanilla to the Viura. It gives it a distinct flavor, but needs about 10 minutes to open up. It is also unoaked.

Answer 57

Bruised apple

Answer 58

Falanghina Flegrea

Answer 59

Fiano and Greco

Answer 60

Furmint, Tokaji Searing acidity at 14% ABV suggests Riesling from Austria, Chenin Blanc, or Furmint. Phenolic grip points to Furmint. Smoky lime notes confirm Furmint. Apple notes consistent with furmint. Ripe pear consistent with Furmint. Use of oak consistent with better quality dry Furmint. (often under this ABV, but recent vintages at 14%)

Answer 61

As per usual New Zealand makes a copy of the Alsace style. Nelson is the Alsace of NZ. Aromas of rose petals, lychee, cinnamon and ginger are typically expressed, with a palate of ripe stone fruit, sweet citrus and quince characters. Styles that can vary in dryness from bone dry to a sweet late harvest, though typically New Zealand Gewurztraminer is made in a dry to off-dry style. As a naturally lower acid variety, Gewurztraminer appreciates New Zealand’s overall cooler climate and free-draining soils, while our plentiful sunshine and significant diurnal shifts emphasize the aromatic purity and fruit richness of the variety.

Answer 62

Expect Godello wines to be bone-dry, high in alcohol (circa 13%-15%) with medium-high levels of acidity. In terms of aroma and taste profile, expect green apple, lemon and perhaps a hint of white peach. You may also get some subtle nuttiness and bee’s wax if the wine has been fermented in oak barrels. Godello is one of the top white varieties in Spain and, at its best, has a luscious, rich, nutty, spicy, saline character.

Answer 63

Wachau has three quality levels: * Steinfeder: crisp, light (up to 11.5% abv) not very different to any basic Austrian Gruner Veltliner. * Federspiel: more complex, riper, with up to 12.5% abv and stone fruit notes. Stony minerality is typical. * Smaragd: because of the high ripeness level usually has botrytis notes, mostly fermented and aged in neutral oak. Rich body, 13-13.5% abv with leesy texture and savory long finish.

Answer 64

Wachau bigger (maybe some botrytis). Kamptal, leaner & cleaner, Kremstal in between, but closer to Kamptal. Wachau Smaragd or Kamptal Reserve is generally harvested later and can have a hint of botrytis, also more texture driven. Usually fermented and aged in neutral large barrels sometimes smaller casks. These examples are capable of aging and improving in the bottle 10+ years.

Answer 65

Sometimes there is some spritz because CO2 is trapped in the lees. I think this is key for identifying & so should be emphasized in MOPS.

Answer 66

Muscadet is a neutral variety; and in its winemaking, where it is commonly matured on its lees. Muscadet’s ageing sur lie adds a creamy texture felt on the mid palate and a bit of additional body weight. Given that the maximum permitted alcohol is 12%, without this additional richness, Muscadet would be an even lighter wine than it already is.

Answer 67

Picpoul de Pinet from the Languedoc Lemon and saline, white blossoms and wet stones. Literally translated, Picpoul means “stings the lip,” referring to the grape's naturally sky-high acidity. These wines are light to medium bodied, bone dry, have mouth watering acidity, and typically a moderate alcohol level.

Answer 68

Lighter, more minerally, pear & apple freshness.

Answer 69

Oak & more of a chardonnay style. So if you have a Mosel Riesling & a shitty Chardonnay, it might be Weissburgunder.

Answer 70

Rheinhessen wines are often characterized as being soft, fragrant, medium-bodied and mild in acidity pleasant, easy-to-drink wines. Riesling with more mild acidity, medium body, and stone fruit flavors when compared to the Rheingau. Rheinhessen Riesling is similar to Rheingau, if softer.

Answer 71

Known for fuller-bodied Riesling with structured acidity, compared to the Mosel, Rheingau wines have more backbone and structure with firmer minerality, greater richness and body. Here, the dry style really comes into its own, with wines of intense flavor and concentration, focus and length, especially those from the steeper hillside vineyards. Rheingau Riesling is more masculine: deeper in color with a firmer structure and texture, riper fruit.

Answer 72

“Pfalz is like Alsace, but in Germany” says Nova. The International Riesling Foundation says it yields wines of substance and finesse, with a less austere acidity than their Mosel counterparts. refreshing fuller-bodied Riesling with flavors of orchard fruit and earthy and spicy elements. Here, wines are broader, richer and fuller in body. Pfalz Riesling is fuller in body and higher in alcohol than Rheingau, although not quite as dry and austere as Alsace.

Answer 73

"Sweetness belongs in the Mosel wine like the bubbles belong in the Champagne." ---Nik Weiss, Weingut St-Urbanshof at the German Wine Society Annual Convention, May, 2004 On the Mosel’s cool-climate steep sloped vineyards, Riesling is typically delicate and intensely mineral, partially from the slate soil it’s grown on. Young wines might smell of flint stone, and mature growths can show interesting petrol notes. Because very dry Mosel wines can lack a little flesh and seem too austere, many still contain up to 13 or 14g/l residual sugar – hardly noticeable with all the racy acidity. Mosel Rieslings are beautifully fragrant with delicate floral, peach and citrus aromas, racy acidity, light-bodied and strident stony minerality. They show an incredible purity and lightness of being,

Answer 74

Sylvaner One from Thorle had a jasmine note Some phenolic notes on GG

Answer 75

Torrontés

Answer 76

Aged White Rioja like it’s younger sibling is also dry and highly acidic. Body is noticeably heavier, and drinkers should expect pronounced flavors of preserved fruits, roasted pineapple, hazelnut, and whiskey. Custard & orange blossom scent according to Clarke.

Answer 77

1. Range of colour from pale to deep yellow 2. Exceptionally pale colour on young wines 3. Overt varietal aromas – floral, peach, marzipan, petrol 4. Minerality 5. High acidity 6. Taut mouthfeel and lack of textured palate 7. No creamy mid palate - variety lacks affinity with MLF & lees stirring 8. Lack of lees note – variety lacks affinity with lees contact/ battonage 9. Light to full body 10. Unusually wide range of alcohol from 8°-14.5° 11. Tertiary and Petrol notes evidencing ability to evolve to benefit 12. Vary levels of RS from total dryness to off-dry to sweet 13. Honey notes of botrytis 14. No toast notes to suggest use of new oak 15. Visible bubbles, tactile presence of CO2 16. Geographical diversity implied by xx countries 17. Consider Riesling, Chenin Blanc, Sauvignon Blanc, Semillon 18. Exceptional quality of X as seen by Y, pointing to classic high quality variety 19. Ability to transmit terroir and minerality

Answer 78

1. Range of colour from pale to deep yellow 2. Neutral / non-aromatic 3. Peach, pear, apple, baked 4. Minerality 5. Range of acidity from crisp to soft 6. Range of alcohol from 12% to 14.5% 7. Range of body from light to full / weights 8. Lack of RS / RS on inexpensive wines 9. No honey notes of positive botrytis 10. Range of mouthfeel from taut (SS fermentation) to lush and creamy (barrel ferment & ageing) 11.Medium acidity and creamy, lactic, diacetyl notes suggesting MLF 12. Lactic note and chalkiness of Chablis in X 13. Leesy, yeasty notes indicating lees stirring 14.Mealy texture (Burgundy) 15. Viscosity (New World) 16. Earthy and tertiary aromas suggesting ageing to benefit 17. Spectrum of styles from oaked to unoaked / Affinity to oak 18. Range of styles from fruit forward to restrained 19. Range of quality from complex to easy-drinking, food-friendly to drink alone 20. Ability to age to benefit 21. Sense of place 22. Geographical & climatic diversity implied by xx countries 23. Consider Chardonnay, Semillon, Sauvignon Blanc, Chenin Blanc