Practical 2 Flashcards
Visual: deep ruby. Nose: black fruits (berry, black cherry and cassis) with green olive, cedar, pencil lead, violet-floral, and green herbs. Wines from cooler vintages can display more red fruit character as well as more pronounced herbal notes, pyrazine and green pepper characters. Elements of clay, dried leaves, mushroom and turned earth can often be found. Leather and game are common in older wines.Oak aging adds smoke, toast, sweet baking spice notes. Palate: medium-to-full bodied and bone dry to dry.Structure: alcohol: medium-plus to high in warm vintages; acidity: medium-plus; tannin: medium-plus to high.
Left Bank Bordeaux Cabernet Blend
ID Keys: the combination of deep black fruits, green herbs, earth/forest floor, and bright acidity. Some wines can be bone dry with considerable herbal elements and pronounced earthiness
Sight: deep ruby.Nose: ripe even jammy black fruits (berry, cherry, cassis and currant) with green olive, cedar, chocolate and green herb notes.Cooler climate wines can display red fruit characteristics and more herbal notes. Oak aging adds smoke, toast, sweet baking spices and sawdust notes.Palate: full bodied and dry.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium-plus to high.
New World: California Cabernet
ID Keys: generally much riper and richer in style than Bordeaux without the prominent earth/mineral component
Sight: deep ruby.Nose: blackberry, black cherry and black currant fruit with pronounced mint/eucalyptus andnotes ofgreen olive and herbs, also a ferrous, ironstone note. Oak adds vanilla, baking spices and toast.Palate: full bodied and dry.Structure: alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium-plus to high.ID Keys: Coonawarra Cabernet is very distinctive with classic Cabernet black fruits but with a strong presence of mint and eucalyptus.
New World: South Australia -Coonawarra
ID Keys: Coonawarra Cabernet is very distinctive with classic Cabernet black fruits but with a strong presence of mint and eucalyptus.
Sight: light to medium ruby. Nose: red fruits—cherry, raspberry, strawberry–with tea, floral, herb, and earthy complexity.With age the wines take on gamy-vegetal-earthy complexities difficult to describe.Oak aging adds smoke, vanilla, sweet spice and wood notes to the wines.Palate: medium to medium-plus bodied and dry to bone dry.Structure: alcohol: medium to medium-plus; acidity: medium-plus; tannin: medium-minus to medium.Some winemakers use stems during fermentation giving the wines a green woody quality on the nose and palate as well as firmer tannins.
Burgundy: Cote de Nuits
ID Keys: although deceptively light in color the wines can be quite concentrated in flavor. Light-bodied, supple, and elegant with bright red fruits (not black fruits!), tea-spice, earthy complexities, and new oak
Sight: light to medium ruby.Nose: tart or ripe red fruits depending on the quality of the vintage; cherry, raspberry and cranberry are common.Non-fruit aromas include green herb, black tea, rose floral, and clay/earth/mineral notes.As with wines from the Cote de Nuits, age can add gamy—savory-vegetal-earthy complexities.Oak aging adds aromas of vanilla, baking spices and toast.Palate: medium-bodied and dry to bone dry.Structure: alcohol: medium to medium-plus; acidity: medium-plus; tannin: medium-minus to medium.
Burgundy: Cote de Beaune
ID Keys: generally, wines from the Cote de Beaune tend to be relatively earthier and firmer in tannins than those from the Cote de Nuits; they also tend to have less forward fruit.
Sight: medium to deep ruby. Nose: ripe red fruits (black fruits in warm vintages or regions), herb, floral, tea and more. Oak aging adds smoke, sweet spice and wood flavours.Palate: cherry cola medium-minus to medium-plus bodied and dry.Structure: alcohol: medium to medium-plus acidity: medium to medium-plus; tannin: medium to medium-plus.
New World: California and Oregon Pinot Noir
ID Keys: supple red berry fruit, spices and new wood.Stem tannins often present but a relative lack of earthiness when compared to Burgundy
Sight: light to medium ruby.Nose: red fruits—both fresh and dry with considerable herb, floral, tea and mineral/soil.Oak aging adds smoke, sweet spice and woody flavours.
Palate: medium to medium-plus bodied anddry.Structure: alcohol: medium to medium-plus; acidity: medium to medium-plus; tannin: medium to medium-plus.
New World: New Zealand ID Keys: New Zealand Pinots are similar in style to California and Oregon with its supple red fruit, spices and new wood qualities. However, the wines are distinct with their pronounced herbaceousness; many display a chalky mineral quality.
Sight: very deep ruby.Nose: red and black fruits, green herb, forest floor, violet floral, earth-mineral.Oak aging adds vanilla, sweet spice and toast/smoke flavours. Palate: medium-plus to full-bodied; supple, rich and lush; and dry to bone dry.Structure: alcohol: medium-plus to high in warmer vintages; acidity: medium to medium-plus; tannin: medium to medium-plus tannins.
Right Bank Bordeaux Blend Merlot
ID Keys: Generally, Merlot-based right bank wines tend have softer tannins than their Cabernet-basedleft bank counterparts as well as more herbal/vegetal characteristics.
Sight: medium to deep ruby.Nose: tart red and black fruits (sour cheery, plum, raspberry, and cranberry) with apronounced green tobacco-leaf,herbalcharacter and chalky minerality.Warmer vintages yield wines with more black fruit character. Oak usage varies from old wood to noticeable new barrique.Palate: medium to medium-plus bodied and very dry, sometimes austere in character.Structure: alcohol: medium to medium-plus; acidity: medium-plus to high; tannins: medium to medium-plus. ID Keys: similar in weight to many to lighter right Bank Bordeaux wines but with a pronounced leafy green herb (and stemmy) quality and chalky mineral
France: Loire Valley Chinon or Bourgueil Cabernet Franc
ID Keys: similar in weight to many to lighter right Bank Bordeaux wines but with a pronounced leafy green herb (and stemmy) quality and chalky minerali
Sight: medium to deep ruby with purple highlights Nose: candied, artificial fruit basket derived from carbonic fermentation with confected red and tropical fruits, pear drops, bubble-gum, floral, green herb and stony earth.Palate: medium-bodied and dry to bone dry. Emphasis on candied fruit, herb and granitic soil Structure: acidity: medium-plus; alcohol: medium to medium-plus, tannin: medium-minus to medium.
Gamay: Beaujolais Villages
ID Keys: look for the candied fruit-basket quality with herbal and stony qualities
Name 3 high tannin red wines
Cabernet Sauvignon, Nebbiolo, Aglianico, Malbec
Name 3 Medium tannin red wines
Merlot, Tempranillo, Sangiovese, Grenache, Cabernet Franc, Syrah
Name 2 low tannin red wines
Pinot Noir, Gamay, Blaufrankisch
Italian red wine with sandy tannin
Sangiovese
Tannins for this wine are primarily felt in the gums rather than the tongue or in the cheeks. It has moderate levels of sandy tannins.
Sangiovese
Bordeaux region that tends to be deeper in color & fuller or coarser in texture with more rustic tannins, a touch more acidity, & a touch less perfume. Much of is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic.
St-Estèphe
Bordeaux region on lighter sand and gravel, more delicate, and often particularly fragrant. Refined perfume of acacia & violets. Solid minerality
Margaux
Bordeaux region. Deep ruby with notes of fresh plum & other black & red fruits, spice, truffles, & vanilla from new French oak. Rich, often opulent with lower acidity & softer tannins than some other Bordeaux regions. Alcohol ranges from medium to high.
Pomerol
80% Merlot, then Cab Franc, & a little Cab planted.
Bordeaux region. Compared to Medoc, they tend to be lighter in color, body, & tannins, with more fragrance, more Merlot character, & hints of smoke, minerals, & red brick or terra cotta. With age, they develop autumnal notes of mushrooms, flowers, & potpourri
Graves
What are the aging requirements for Gran Reserva Rioja?
Aged for a total of five years with at least two years in oak barrels and two years in bottles.
What are the aging requirements for Reserva Rioja?
Aged for a total of three years with at least one year in oak barrels and at least six months in bottles.
Is Grenache/Garnacha destemmed or is stem inclusion common?
De-stemmed. If not, it shows green herbal notes quickly & over the top.
Best practice for Grenache production.
Best practice is a long slow ferment followed by extended maceration. If not it can be astringent. Limit racking because it oxidizes easily.
What does Graciano add to Rija
acidity & perfume.
Purple. Ripe fruit with high alcohol 14.5%. Dusty tannins on the finish. Dry herbal finish. Tannins are on the hinge of the jaw. Blue fruit with some black. Some herbal notes, but not pyrazine.
Malbec
What does Mazuelo add to Rioja?
Brings acidity, color, & tannin to the blend.
Does additional heat increase or decrease black pepper (rotundone) flavors in Syrah?
It decreased pepper & increases perfume.
Oz Clarke says that this grape tastes like a cross between the flavors of Pinot Noir & Cabernet Sauvignon.
Tempranillo
What does a very red color tell you about a wine’s acid?
Wines with more red colored hue have a lower pH (high acidity).
Red wines with a bit of violet hue have what kind of acid?
Wines with a violet colored hue range from around 3.4–3.6 pH (on average).
What is the acid on a bluish tint on a red wine?
Wines with a more blueish tint (almost like magenta) are over 3.6 pH and possibly closer to 4 (low acidity).
Some key flavors associated with carbonic maceration would be?
Bubble gum. Kirsch.Banana.Strawberry.
If you have a Pinot Noir with Bret, what might this suggest about production?
If you get a bretty Pinot Noir, open top whole bunch could be responsible. It needs more sulfur to fight that & Acetic Acid
Deep color, medium to full bodies, brambly dark fruit, rich but fresh with lots of acidity. Moderate, chalky or velvety tannins. Crunchy fruit. Moderate to high alcohol.
Barbera
Blue notes to color (purple at least)
tannic, spicy
dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity
Cool climate wine
Blaufränkisch
At first very fruity on the nose, with notes of black cherry compote, fresh blueberry, and plum. Then, they become more complex, giving off nuanced aromas of violets, 5-spice, allspice, and peonies. Finally, depending on whether or not the wine was oaked (though most aren’t), they may have slight smoky notes of cigar box, sweet figs, and chocolate. On the palate, It has an initial burst of fruitiness, a medium-body, juicy acidity, and a smooth, low-tannin finish. It tastes like an exotic Merlot.
Bonarda
Oz Clarke says this tastes like Raspberry, pebbles washed clean by pure spring water & a tang of blackcurrant leaves.
Cabernet Franc
A great example of this wine will smell of roasted red pepper, raspberry sauce, jalapeño, sweet raspberry compote and wet gravel. On the palate you’ll taste moderately high acidity and moderately low tannin with flavors of sour cherry, smoky tomato, dried oregano and sweet pepper. The taste will burst through your palate and drop out quickly with a subtle tingle from the acidity. can be silky and seductive and commonly taste of pencil lead, raspberries, and sweet red peppers.
Chinon /Cabernet Franc
A great example of this grape in this region will have bolder aromas of black cherry, chocolate and green peppercorn aromas. The taste will burst with acidity and juicy berry fruit that is smoothed with baking spice-like flavors from wines being aged in oak. Tannins are usually moderately high and finish out the wine along with a touch of vanilla from oak-aging.
Colchagua Chilean Cabernet Franc
How are wines from Bourgueil different from Chinon?
The medium bodied wines of Bourgueil typically have more prominent tannins than those of Chinon, and fragrant aromas of raspberries and more of those signature pencil shavings. Bourgueil is located on the north bank of the Loire west of Touraine, and its Cabernet Franc is known for, generally, more tannins and a bit more muscle than Chinon, with a darker fruit profile. The region gets low rainfall, and over half of the vineyards are south facing on gravel and limestone slopes, producing more serious, structured wines.
What sets Washington Cabernet Sauvignon apart from California?
Washington State: Cabernets are powerful wines, more akin to Napa than Sonoma. The difference is that while both are loaded with intense dark fruits, Washington is drier and more savoury. The tannins are powerful and not quite as ripe or fruit-wrapped as those in Napa Cabernet wines.”
What sets Tuscan Cab apart?
Cabernet here is used heavily among the Super Tuscans, both in Bolgheri and sometimes in the Chianti zone. There are many Left Bank Bordeaux lookalikes among these wines, but in general, in this warmer climate, the wines ripen more easily and consistently each year than in Bordeaux. The result is wines of greater fruit concentration and ripeness, sometimes almost to excess. There is an exuberance -occasionally flamboyance -in these wines that Bordeaux rarely displays. Nonetheless, these remain savoury wines with fresh acidity, so are resolutely European rather than from the new world.
Describe Sonoma Cab
Sonoma: these are usually much more restrained wines than their neighbors in Napa, with cooler sites even giving some green notes. But Sonoma still shows a sweet, dark fruit core, a powerful tannin structure and usually at least 14% alcohol. There is a balance and harmony to these wines even when young.”
Describe what makes Napa Cabernet unique
Napa Cabernet is one of the world’s most emphatic wine styles. While more restrained styles are being made elsewhere in California, Napa’s style remains -with very few exceptions -intensely concentrated sweet fruit flavors and high alcohol. It is important to note that although there are high levels of tannin, the tannins are particularly supple and fruit-wrapped, so do not appear as prominent as in other regions worldwide. Napa Cabernet frequently show abundant use of new French oak. Look out, too, for glycerol richness, alcohol-derived sweetness (i.e. alcohol tastes sweet, so when it is high as it is here, it emphasizes the already sweet-tasting fruit flavors) and palate-staining black fruit flavors. These are among the world’s biggest Cabernet Sauvignon wines.
What makes Coonawarra Cabernet distinct?
Clarke said the characteristics of Coonawarra Cabernet are distinct blackcurrant, mint and eucalyptus notes that get more prominent as the wines age, along with easy-going tannin and oak.
What makes Margaret River Cabernet distinct?
Margaret River is the last bastion for varietal, leafy Cabernet anywhere in the world. Winemakers here are unafraid to make wines with gently herbal notes. And that is not the only cool climate aspect of these wines. Alcohols are only moderate and acidities notably fresh. Tannins are ripe and soft as opposed to powerful, all of which makes for very easy drinking wines. Finally, the wines often show a ‘warm bricks’ texture and flavour to them. The only reason not to guess a European origin with these wines is because they are clearly fruit-led rather than savory. Less Eucalyptus than Coonawarra, but still high pyrazines. Mary Margaret says ocean spray and perfume in Margaret River Cabernet,
Where do you feel tannins in Cabernet Sauvignon?
Cabernet tannins are always felt on the gums and not on the tongue. (This in part explains the oft-repeated assertion that Cabernet has a ‘hole in the middle’)
Ripe black fruits with pronounced pyrazenic notes: green peppercorn, green herb/pepper-vegetal. A touch of earthiness is common.Also blackberry, black plum, & spice, but not Cabernet Sauvignon. Sometimes a soy sauce note.
Carmenère
Dark cherry fruit, blueberries, violet and other floral aromas along with notes of orange peel, black liquorice and cocoa. On the palate, the wines are very full-bodied with tannins that have a fine, dusty aspect and an acidity that presents a fresh and lively wine with excellent potential for ageing.
This is for Carignan, although I will admit it is a bit generic.
What does Carignan add to Rioja?
Brings acidity, color, & tannin to the blend.
This wine is rich, round, soft and fruity. It nearly always has a deep ruby and purple color and intriguing aromatics of blackberry, plum and spice. On the palate, it has distinctive flavors of licorice, blackberry and almond. + black cherry & maybe cranberry.
Dolcetto
Describe Gamay.
Clarke says good Beaujolais is delicious mineral, focused, with fruit of raspberries, black pepper & cherries. It’s never overstated or blockbusting, but it has character , balanced acidity, lightness, & freshness.. Nick Jackson says that it is spherical. The fruit is round in the mouth & the tannins are somewhat round in the mouth. Can have a mineral note like a granite note.
What does Graciano add to Rioja?
High acidity, 15% in a Rioja can add acidity & perfume.
It is generally spicy, berry-flavored and soft on the palate and produces wine with a relatively high alcohol content. Acid can be low. Color can be light. Prone to oxidation. Roasted nuts, leather, black currant, honey, gingerbread, black cherries, pepper, coffee, spices, tar, & black olive. Higher yield shows soft, leathery, earthiness. Young ones show herbs & strawberries.
Grenache/Garnacha
What stands out about Priorat Garnacha?
Darker color. Figgy character with age as blackberry fades. Rancio versions are leathery with a port quality. Often has Cab or Merlot in the blend.
Is Grenache generally destemmed or not?
Probably detemmed because if not, it can get green really quickly.
What prized fruit characteristic of Australian wines impacts MOP?
In general, tart fruit acidity is viewed as a virtue by Australian palates, and tartaric additions reflect this.
Fermentation temperature for Australian reds?
Reds at 70-80 F
Decribe Malbec tannins & location
Chunky often coarse tannins. Less polished. Really feel the tannin on the floor of the mouth. Also bottom of lower gum near jaw. Also hinge of the jaw. Nick Jackson calls this the lock jaw sensation of Malbec. I notice the longer it sits, the more it tries to lock your jaw.
Purple. Ripe fruit with high alcohol 14.5%. Dusty tannins on the finish. Dry herbal finish. Tannins are on the hinge of the jaw. Blue fruit with some black. Some herbal notes, but not pyrazine.
Cahors
This is a relatively obscure grape. One of the darker wines you will ever see. It is soft, with some game, & earthiness. Somewhat reminiscent of a Cote du Rhone. Great bitter cherry notes as it opens. Some chocolate. The wine is still a bit rustic, but really delicious.
Malbo Gentile
Describe Mencía
Mencía contains high levels of a sub-group of aroma compounds called terpenoids which translate into lovely flowery aromas, strawberry, raspberry, black licorice, pomegranate and cherry sauce. When you look at a glass of Mencía, you’ll notice its deep red color with subtle hues of violet towards the rim. The color tells us that Mencía has high anthocyanin (the red pigment in wine). On the palate you’ll be greeted with peppery flavors of sour cherry, red currant and pomegranate along with a bitter cherry pit flavor which comes from the wine’s tannin. In the regions where it grows in Spain and Portugal, you will taste a subtle crushed gravel or granite-like minerality in the texture, which often contributes to its black peppery taste.
Taste difference between Merlot & Cabernet Sauvignon
Merlot is generally softer than Cabernet. More chocolate & cherry, strawberry, raspberry, plums.
Difference between Merlot & Cabernet Sauvignon tannins
For Merlot tannins are in the gums! Grainy. Moderate in general. This means that fruit is more apparent on the tongue, with tannins on the gums. Cabernet doesn’t have apparent tannins on the tongue (doughnut hole)
Purple color. Round plum notes, ripe tannins, good acidity. Dusty dry finish for a ripe plum led wine.
Montepulciano
Young versions have herbs, barnyard, blackberries, & Blueberry. High alcohol & tannins. Older wine develops flavors of leather, gingerbread, & game.
Gaminess is a common review note. Does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.
Mourvèdre AKA Monastrell, AKA Mataro
Tar & Roses, cherries, mulberies, leather, herbs, fresh & fried spice, liquorice & dried fruit.
Nebbiolo
Always think of this wine as a combination of Nebbiolo & Pinot Noir. Sweeter than Nebbiolo. tingly acidity, a rustic black volcanic earthy note, and medium weight fine-grained tannins. With the elegance of Pinot Noir and the explosive exuberance of Zinfandel,
Nerello Mascalese
Describe Petite Sirah
Dark color, tannic, savory, meaty, dense blackberry fruit.
Describe Petit Verdot
Deep color structure. Generally high tannins. Added in Margaux in particular to add tannin & violets
Describe Chambolle Musigny
Its bouquet is composed of violet and small red fruits (raspberry, strawberry). With further aging it tends towards spiced ripe fruits and prune, or towards truffle, underbrush and animal notes. Rich, fragrant and complex, it lines the palate with silk and lace. Its delicate but fleshy texture in no way detracts from its solid and durable structure. On the sweet side with little trace of acidity, its tannins remain silky-smooth.They are not the deepest-coloured of Burgundies, nor the most structured, but they deliver a sensuous fruit and a laciness of texture which are entirely satisfying
Describe Chilean Pinot Noir
Tasting them blind, there appears a national character to the wines as well, particularly at the higher end. This relates to a darker fruit flavour than one might traditional associate with Pinot; often there’s a blackcurrant note, combined with a dried herbal lift; it’s almost like fine Cabernet, but in a dilute form. ( Patrick Schmitt)
Keys to Australian Pinot Noir?
Eucalyptus. Australia often tells you where it’s from before it tells you what it is. Otherwise, some similarities to U.S. in blended or cheaper regions with some sweetness, but not the rounded cherry cola of California. Alcohol can be 13-14%. stems are pretty common for Australian Pinot Noir. Lots of whole cluster.
Adelaide Hills Pinot Noir keys
Cooler than Yarra Valley, warmer than Tasmania. Similar to Tasmania & New Zealand with the clarity of the fruit. Whole cluster is common. Fruit tends to be nice & ripe. Soft mouthfeel.
Mornington Peninsula Pinot Noir keys
Still has the freshness of cool climate Pinot Noir but can be more concentrated. Laterals include Oregon & Burgundy along with other Australian.
Tasmania Pinot Noir
Tasmania is the coolest region in Australia, so if you get the typical Australian notes (mint & eucalyptus) in a cool climate Pinot Noir with some new world notes, you might be in Tasmania. Light & bright clean fruit. The most recent Tasmanian version I tried had a ton of spice after it opened, but really tasted like mid-tier Burgundy when I first tried it. Very tricky. Lots of baking spice. I find some red apple on Tasmanian Pinot. New Zealand & Burgundy are the probable laterals. Generally, lacks the purity of fruit for New Zealand. Tasmania is cooler so medium bodied versus closer to full bodied for Central Otago.
Method of production varies a lot here with everything from some semi-carbonic to extended maceration with a ton of oak.
Commercial potential & identification can be tied together sometimes. Tasmanian Pinot Noir is often in the $45+ range & that means they can afford oak & time. It also means that they frequently do longer maceration to get a deeper color than expected for such a cool region. I think some of that is to increase perceived value with darker wine.
