Practical 2 Flashcards

Question

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.

Answer 1

Brings acidity, color, & tannin to the blend.

Answer 2

It decreased pepper & increases perfume.

Answer 3

Tempranillo

Answer 4

Wines with more red colored hue have a lower pH (high acidity).

Answer 5

Wines with a violet colored hue range from around 3.4–3.6 pH (on average).

Answer 6

Wines with a more blueish tint (almost like magenta) are over 3.6 pH and possibly closer to 4 (low acidity).

Answer 7

Bubble gum. Kirsch.Banana.Strawberry.

Answer 8

If you get a bretty Pinot Noir, open top whole bunch could be responsible. It needs more sulfur to fight that & Acetic Acid

Answer 9

Blaufränkisch

Answer 10

Cabernet Franc

Answer 11

Chinon /Cabernet Franc

Answer 12

Colchagua Chilean Cabernet Franc

Answer 13

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.

Answer 14

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."

Answer 15

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.

Answer 16

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."

Answer 17

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.

Answer 18

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.

Answer 19

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,

Answer 20

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’)

Answer 21

Carmenère

Answer 22

This is for Carignan, although I will admit it is a bit generic.

Answer 23

Brings acidity, color, & tannin to the blend.

Answer 24

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.

Answer 25

High acidity, 15% in a Rioja can add acidity & perfume.

Answer 26

Grenache/Garnacha

Answer 27

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.

Answer 28

Probably detemmed because if not, it can get green really quickly.

Answer 29

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

Answer 30

Reds at 70-80 F

Answer 31

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.

Answer 32

Malbo Gentile

Answer 33

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.

Answer 34

Merlot is generally softer than Cabernet. More chocolate & cherry, strawberry, raspberry, plums.

Answer 35

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)

Answer 36

Montepulciano

Answer 37

Mourvèdre AKA Monastrell, AKA Mataro

Answer 38

Nerello Mascalese

Answer 39

Dark color, tannic, savory, meaty, dense blackberry fruit.

Answer 40

Deep color structure. Generally high tannins. Added in Margaux in particular to add tannin & violets

Answer 41

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

Answer 42

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)

Answer 43

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.

Answer 44

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.

Answer 45

Still has the freshness of cool climate Pinot Noir but can be more concentrated. Laterals include Oregon & Burgundy along with other Australian.

Answer 46

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.

Answer 47

Richer, fully flavored, dark fruit. Velvety tannins. Tends toward whole cluster. Can have high oak levels similar to California or Oregon.

Answer 48

Generally similar to Burgundy but with lighter fruit, enhanced aromatics, & even less tannic structure. Morello cherry is the most common tasting note. Forest soil notes are common although not as heavy as Burgundy or Oregon. These wines tend to be less complex than Burgundy & while light, don’t have the clarity of flavor of New Zealand Pinot Noir. Generally elegant wines. Little new oak. Some stem inclusion. Punchdowns for color.

Answer 49

Strawberry & particularly raspberry notes. Often more rustic than Burgundy.

Answer 50

Seeing a bit more oak these days. Generally bright tart cherry. Can get more ripeness than 20 years ago & can sometimes get riper than Burgundy.

Answer 51

Lighter than village level Burgundy. Raspberry & floral notes on the nose. Can share chalky notes of Burgundy but tends to lack the complexity of Burgundy. Watch out for Brett.

Answer 52

ery similar now to Burgundy due to warming. Ahr, Baden, & Pfalz produce the best quality. Fairly classic Old World notes with a dry finish, medium body, moderate alcohol 13%+-. Some nice perfume. Savory notes are more common now than previously. Can have sweet & sour notes that become sourer as the wine sits. These wines are very clearly Pinot Noir, but they don’t show the depth or complexity of better-quality Burgundy & they lack the sense of place of quality Burgundy. Laterals would include basic Burgundy, Austria, the Loire, & possibly Central Otago (due to the savory notes). I think this is a good lateral to use on lower end Burgundy & vice versa. It’s also a good place to go if for some reason Burgundy/France isn’t a possibility due to the question. MOPS Minimal oak. Very clean winemaking. Some stem inclusion.

Answer 53

Very light bodied! High acid & light color (even for Pinot Noir). Possibly a hint of VA since it is Italian. If you are in Italy for another reason on the question, I would go with Alto Adige as the region if it has delicate aromatic notes & clean fruit. If it is watery & somewhat tasteless, then somewhere else in Italy, perhaps an IGT. Laterals Burgundy, Germany. MOPS Stainless steel or big old foudres.

Answer 54

General markers. Bright fruit flavors with ripe fruit, often at 14%, but with high acidity. Very delineated fruit (kind of across the board for New Zealand wines). High quality New Zealand Pinot can almost seem like the best of all worlds. You get the rapier tension of Burgundy, with the forest floor notes of Oregon, with ripe fruit that rivals California. Color is 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 flavors. Tannins are medium to medium plus (so maybe a little higher than some other regions). The focus on the wines is red fruit, although in Central Otago & Martinborough they can be more savory. They can often display chalky minerality.

Answer 55

Coolest region, so most precise wine with high acid & clearly delineated red fruit. Complex with savory notes. Pure fruit & structure. If I have a really good Burgundy that can’t be Burgundy, my first thought is that it might be Central Otago.

Answer 56

Relatively speaking, this would be the bulk region for NZ. Softer fruit than Central Otago or Martinborough. Red fruit, still supple.

Answer 57

Generally, not a signature grape for the country, so more likely in a South African flight than a Pinot Noir flight, but you never can tell. Red & black fruit led, with savory earthy notes & hopefully some classic South Africa tar. Laterals Chile.

Answer 58

Ripe cherry & raspberry, strawberry, spice, warmer fruit. Distinct cherry cola notes with a sweet finish are key markers. This is big happy Pinot Noir! It wants to be a crowd pleaser & sacrifices some complexity & delicacy to get there. To me it is Pinot Noir for people who want a big red wine but have heard about Pinot Noir being a cool wine. That’s probably too cynical, but it helps me conceptually. Plenty of oak or oak adjuncts, so spice & vanilla are common. MOPS- Generally greater extraction than Old World Pinot Noir. Oak use varies based on price but is common with cheaper versions using oak adjuncts.

Answer 59

Due to the fog & cool breeze, these tend to be lighter & more leanly structured than other California Pinots. More strawberry notes than big black fruit. Herbal notes show up here more than in many California region. Arguably more elegant than other California Pinots although those in Sta. Rita Hills & Russian River would argue the point. There is a transparency to these wines that can make oak really stand out if overused. Key to this region is that much of the Pinot Noir goes to sparkling wine & I think the grapes picked for still wines share some sparkling Pinot characteristics. Alcohol should be 13.5% or less, but that is changing.

Answer 60

Almost Ruby color. Intense strawberry & sometimes strawberry jam both on the nose & the palate. Can have purple & red flowers on the nose. Clove, vanilla, & cinnamon are common given the use of new oak. Cherry cola notes. Can have a slightly sweet finish. Much more focused on fruit than on herbal notes. Alcohol 13.5% & up. MOPS Moderate-plus to high use of new French oak (one-third or more new barrels). Whole cluster varies widely.

Answer 61

Soft generous fruit. Velvety tannins make this a plush, sometimes opulent wine. Reminiscent of cherry pie filling. They can tip towards sweet cherry cola with an almost sticky finish. 14%+ alcohol is common.

Answer 62

More restrained than Sonoma. Ripe fruit. Less oak than other premium regions in California. Fresh acidity.

Answer 63

Similar to regular Sonoma, but alcohol tends to be lower. 13% alcohol is more common. Still has a cherry cola note but might not finish as sweet.

Answer 64

So ripe fruit with high acid. Somewhat similar to extreme southern growing regions (NZ, Bio Bio, Tasmania). Can be structured & elegant. Can show pure fruit with nice hints of herbs. Older versions can develop leather notes that would seem Burgundian, but the ripeness of fruit & touch of sweetness to the finish still keep it in the New World. Can have slightly more grippy tannins & nice minerality from the silica in the soils (maybe).

Answer 65

Nose: red fruits—both fresh and dry--with considerable herb, floral, tea, and mineral/soil. Oak aging adds smoke, sweet spice and woody flavors. Cranberry might be the red fruit that you see more in Oregon than anywhere else.

Answer 66

Ruby color rather than lighter pink. Ripe fruit with strawberry, raspberry, & black cherry. Floral notes with purple & red flower & some herbal notes of tea leaf & red zinger tea on the nose. Forest floor (wet leaves & fresh earth) & mushrooms. Can have cola notes in warmer vintages. Moderate to high use of French oak, so vanilla & baking spice. Medium to medium plus body. Acid is higher than California, but lower than Burgundy. Alcohol can range from 12.5-14.5% depending on vintage & producer.

Answer 67

Silky tannins, epitome of PN. Asian spice. Soft elegant.

Answer 68

Dark, rustic, muscular tannins v. Volnay

Answer 69

Power and elegance; dark fruit, herbs.

Answer 70

Côte de Beaune more rose. Côte de Nuit more violet.

Answer 71

Best wines 16-18 months. Rarely over 50% new oak in Grand Cru. 1/3 in 1er Cru. 25% Village wine.

Answer 72

High acid, high tannin. Their complex aromas combine such red fruits as gooseberry with hints of olives, spices and dried tomatoes.” Tomato notes, raspberry, dried prune, cherry-tomato, and very often strawberry facets.

Answer 73

blackberry, raspberry, peppery (when young), flavors of dates, plums, prune, & herbs.

Answer 74

Spicy floral notes The variety brings slightly violet-reddish colored wines with soft tannins. Mature, full-bodied and long-living wines deliver tones of Morello cherry. Cherry & pepper according to Clarke

Answer 75

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. They tend to be more supple and open-textured than the Médocs, with a marked, finely earthy flavour

Answer 76

Gravelly, stony, tannic. The red wines from Graves at their best are focused on elegance and refined character as they lack the ability to develop as much concentration as you find in Pessac Leognan. The wines are aromatic, refined and can offer smoky sensations in the red wines. Most can be enjoyed in their youth without much, if any cellaring.

Answer 77

Earthy, coarse, simple

Answer 78

Medoc, Haut Medoc, Margaux, Pauillac, St-Estèphe, Moulis en Medoc, Listrac Medoc, Saint Julien

Answer 79

Margaux, on lighter sand and gravel, is more delicate, and often particularly fragrant Floral, perfumed, minerally. Refined perfume of acacia & violets.

Answer 80

Pauillacs, on large-pebbled gravel and clay, have the highest proportion of Cabernet, making rich, muscular yet elegant, spicy wines

Answer 81

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 Left Bank. Alcohol ranges from medium to high. Bold, fruity, oaky

Answer 82

Much of St-Estèphe is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic. Elegant, balanced, floral

Answer 83

St-Julien, on finer gravel, makes what many consider to be the ideally proportioned middleweight claret, less full and tannic than Pauillac, more matter than Margaux . Earthy, toasty, floral and medium textured.

Answer 84

Violet. This isn't sure thing & you can see it on other wines.

Answer 85

Seems to have really sweet cherry notes, almost maraschino cherry or cherry sauce.Savory & smoky & yet still ripe. Moderate-moderate + tannins. Can sometimes be tart though. People used to think it was related to Cab Franc because of the herbal notes. Supposedly black pepper, but I haven't had one with it yet.

Answer 86

Lightweight Tempranillo is strawberry & plum jam while over ripe is figgy & sweet.

Answer 87

Tannins on cheeks & tongue more than the front of gums. Someone said "duck face" because when the tannins really hit, it makes you want to suck in your cheeks. Definitely chalky tannins.

Answer 88

Oz Clark suggests a cross between the flavors of Pinot Noir & Cabernet Sauvignon. (figgy on really ripe though)

Answer 89

Nick says Ribera del Duero is always black fruit, while Rioja is more likely to be red fruit. (this is due to ripeness)

Answer 90

Tempranillo has chalky tannins which are felt in the cheeks. Chalky tannins are unusual and noteworthy. After a few seconds on the palate, Tempranillo leaves a chalk dust sensation in the cheeks.

Answer 91

Examples from Rioja show moderate levels of tannin, red rather than black fruits, and a dark mineral core which emerges with age. Winemaking may be anything from extremely traditional (years in older French and American oak) to modern (up to 18 months in new French barriques). Modern winemaking styles will tend to be fuller bodied while classical Rioja is only medium bodied. Rioja hardly ever exceeds 14% alcohol. If it is not blended with too much Garnacha (or, in Ribera, with the Bordeaux varieties), Rioja can be relatively light coloured.

Answer 92

Mencia is similar in many respects to Tempranillo, with moderate, firm, chalky tannins felt in the cheeks. However, where it diverges from Tempranillo is the texture of the fruit. Mencia’s fruit is particularly soft and velvety and marks a strong contrast to the chalky tannins. This is why a natural confusion for Mencia is Right Bank Bordeaux, where Merlot could give the suppleness of fruit texture, and St. Emilion the limestone chalkiness. Mencia can even give a spicy, herbal, peppery note reminiscent of Cabernet Franc

Answer 93

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 94

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 95

Of all the Bordeaux appellations, St. Estèphe is the driest, particularly on the finish, where it can be like licking a dry stone. St. Estèphe tannins are often not well integrated into the fruit (except in very ripe vintages). These are powerful, cassis flavoured wines with huge tannin structures. St. Estèphe performs particularly well in hot vintages, when it can make some of the biggest and most convincing Left Bank wines. St. Estèphe often shows a salty note.

Answer 96

On the palate, they show considerable concentration and above all, fruit wrapped tannins. Here, the tannins are completely integrated into the fruit and are never obtrusive. Even in lesser vintages, the wines finish on fruit. These are intensely ageworthy, powerful wines which show Cabernet Sauvignon reaching its full potential of complexity and beauty.

Answer 97

St. Julien is the most strait-laced, classic, Cabernet-based wine on the Left Bank. These wines showcase Cabernet’s linearity, precision and freshness, with a distinct gravel note to the intense cassis flavours. This is benchmark Cabernet Sauvignon by any standard around the world. Critically, St. Julien may lack the thrill of good Pauillac or the aromatic complexity of Margaux, but it is the most reliable, consistent appellation on the Left Bank, in good vintages and bad.

Answer 98

Pessac is unusual among cru classé Bordeaux appellations for not having a dominant grape variety. Although Cabernet may be a slight majority in many wines, often the split with Merlot is close to 50-50. That is what gives the distinctive qualities of Pessac: a rich mid palate à la Pomerol, but a linearity and directionality typical of Cabernet. If the wine does not scream any particular appellation, it is worth considering Pessac. And Pessac can also be soft and generous - not as opulent as Pomerol of course, but with greater richness on the palate than you might expect from the nose. In flavour terms, it can have a very distinctive warm bricks, chimney ash, cohiba cigar and peat taste.

Answer 99

Vosne is the most celebrated village for red Burgundy and for good reason. Vosne shows huge aromatic complexity, with abundant Asian spices; a particularly silky texture and a weightless ethereal quality with a haunting finish. If Chambolle-Musigny is the Pomerol of Burgundy, Vosne is the Margaux. At grand cru level, the additional ripeness of the mid slope expresses itself through greater complexity and beauty, rather than by becoming heavier (with the possible exception of Richebourg, a heavyweight among Vosne’s grands crus).

Answer 100

By Burgundy standards, these are dense, burly, tannic wines which require ageing to open up. A light winemaking touch here is essential, but if you get it, Pommard can be richly red fruited on the nose and palate and shows a floral perfume on the finish. Jackson MW, Nick. Beyond Flavour: The Indispensable Handbook to Blind Wine Tasting (p. 108). Kindle Edition.

Answer 101

Volnay The most sophisticated red appellation in the Côte de Beaune, producing pale but fragrant wines with haunting floral aromas. The wines lack the spicy, dark quality of the northern wines and instead rely on a more delicate but nonetheless intricate perfume of red fruits and florals coupled to a silky texture.

Answer 102

These can be lovely, charming red Burgundy wines from villages like Mercurey and Givry, but in the final analysis they are wines of fruit rather than the spice or mineral from further north. Nonetheless, they can be very elegant, classic red Burgundy.

Answer 103

Torrefaction appears on the finish of many Spanish reds. Torrefaction is the process of roasting coffee beans. In this context, I use it to mean a slight roasted quality to the fruit on the finish of red wines. Where the wines start off on the palate with pure fruit, they often end on a warm, roasted note - although this is not to be confused with jaminess or a dried fruit character. It is not to be considered a fault by any means.

Answer 104

cool wet Spring followed by high heat & large diurnal shifts. September hail diminished crop in parts of Piedmont. Very traditional vintage with elegant wines

Answer 105

Wet vintage with high disease pressure in spring although summer heat helped grapes ripen. Barbaresco was more successful than Barolo. Wide range of wine where best producers made good wines.

Answer 106

Frost & drought reduced yields & summer heatwave accelerated ripening. Ripe fruit & tannins but still good acid despite the heat.

Answer 107

Warm weather throughout the growing season& ideal harvest conditions. High yields & fully ripe grapes. Wines are ripe & structured with expressive aromatics.

Answer 108

Rainy Spring weather led to poor fruit set. Record temperatures in July followed by cool weather prior to harvest. Approachable wines with diminished acidity for the region.

Answer 109

Summer was cool & rainy but warm weather returned at the end of the season. Hail reduced yields in Barolo by 30-50%. Variable quality with Barbaresco faring better than Barolo.

Answer 110

Rainy Spring weather delayed budbreak & increased disease pressure. Summer was sunny & cool with a later than usual harvest. Classic vintage. Wines are elegant & ageworthy with fresh acidity & perfumed aromatics.

Answer 111

Cold wet Spring with warm summer & a heat spell in August. Hail reduced yields in Barolo. Wines are fresh & light & fruit forward.

Answer 112

Warm Spring weather initiated early bud break. Heat spell in August caused dehydration that was mitigated by rain in September. Wines are ripe & generous with elevated alcohol.

Answer 113

Spring & early summer were rainy. Heat on August was followed by pleasant weather resulting in slow & steady ripening. Classic vintage. Wines are concentrated balanced & ageworthy.

Answer 114

dark ripe cherries and dark berries, are spicy, have medium tannin levels and sometimes very good acidity. It is usually dark purple in color with notes of redcurrants or cherries, blackberry, pepper and spice, and liquorice. On the palate, body is medium, acidity high, alcohol medium, and tannins firm and grippy. Some examples are aged in new French oak. Blaufränkisch is sometimes blended with other varieties such as Zweigelt, in which case it contributes acidity and structure to the blend. Owing to the red, iron-rich soils, Blaufränkisch from Eisenberg is typically spicier than that from Mittelburgenland.

Answer 115

Bonarda wines are 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, Bonarda has an initial burst of fruitiness, a medium-body, juicy acidity, and a smooth, low-tannin finish. It tastes like an exotic Merlot

Answer 116

Cabernet Franc from Chinon

Answer 117

Cabernet Franc, Colchagua Chile

Answer 118

Often the wines are more fruit forward and riper than traditional Left Bank styles, with subtler oak influence. Tuscany has a very Mediterranean climate with a long warm growing season while Bordeaux has a distinctly Maritime climate with much cooler winters and springs. 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 savory wines with fresh acidity, so are resolutely European rather than from the new world. Always look for V/A in Italy even if it is more classic balsamic in Tuscany than the searing V/A of Chianti.

Answer 119

Carignan wines will usually display 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. Carignan is known for developing a wealth of tannins, acidity and colour, so it has typically been used as an excellent blending partner for Grenache, which can be lacking in these qualities. If not made with care, however, it can also be prone to rampant reduction during vinification.

Answer 120

Spice. Sometimes a small amount of wine makes it into a blend because of happenstance. That was the case in the 2016 Bodegas Montecillo Crianza from Rioja. Winemaker García Rupérez always ferments each variety individually; however, that year, one of the Mazuelo, better known as Carignan, vineyards ripened too early. Since the rest of the harvest wasn’t quite ready, he ended up adding it to one tank of Tempranillo and then keeping it separate from the other wines during malolactic fermentation and barrel aging. At the final tasting, the team was surprised to learn that the not only noticeably changed the wine, but improved it. As a result, they decided to add 1.5% Carignan into the final blend, which also contains 15% Garnacha. “The result is a more aromatic wine, with a wonderfully spicy nose and a subtle pyrazine profile that was not present in other lots of pure Tempranillo,” Rupérez says.

Answer 121

Tannins can be ripe, fruity, & crunchy. More rough than Pinot Noir.

Answer 122

High acidity, 15% in a Rioja can add acidity & perfume.

Answer 123

Red Gigondas is typically heavy in Grenache (up to 80% of the blend), but also contains a minimum of 15% Syrah and/or Mourvèdre and a maximum of 10% of other Rhône varieties. Gigondas is rich and powerful, and more rustic and animally than Châteauneuf-du-Pape.

Answer 124

Color is darker here. Priorat is very dark in color with an intense aroma of ripe but savory black and red fruits, minerals, earth, spice, liquorice, chocolate, pomegranate, and, in some cases, vanilla from new French oak (maybe some blood orange). On the palate, it is full-bodied with high alcohol; crisp acidity; chewy tannins; and a long, dry, and structured finish. Often has Cab or Merlot in the blend. Unlike the wines of Rioja or Ribera del Duero, Priorat wines are never aged in American oak; French oak is preferred. Figgy character with age as blackberry fades. Rancio versions are leathery with a port quality.

Answer 125

Probably destemmed because if not, it can get green really quickly. Best practice is a long slow ferment followed by extended maceration. If not it can be astringent.

Answer 126

Argentina Malbec = Fruit-forward, plummy with a velvety texture French Malbec = Savory, tart, firm tannins, plum, meat and blackberry When from Cahors, Malbec is darker; more inky, tannic and intense than in its fruitier, Argentinian guise.

Answer 127

As the light is so strong here and the attitudes bring huge diurnal temperature swings, the malbec grapes develop a thicker skin here (like their own sun protection), which gives the wines a darker color and more tannic structure together with a cool elegance. Think sea salted dark chocolate with mint as that’s the style.

Answer 128

Cooler than the more famous region of Mendoza, Patagonian Malbec from the south of the country tends to have a little more elegance, silkiness and freshness with crunchy raspberry and black cherry notes. Think of frozen raspberries dipped in dark chocolate! Here, the wines are noticeably tighter in build, with slightly lower alcohol levels (14–14.5 percent, as opposed to 15 percent or more) and more emphasis on red-fruit flavors rather than darker ones.

Answer 129

Its warm, dry climate and fabulous light give Malbecs that are ripe and velvety, packed with baked blueberry and milk chocolate notes. In the premium sub region of Uco Valley, 1,100 meters above sea level. It’s aromatic and vibrant red wine with notes of red fruits, herbs, and a great mineral character.

Answer 130

Generally softer than Cabernet. More chocolate & cherry, strawberry, raspberry, plums. Merlot has a medium body and is generally smooth and well-balanced. Its flavor profile includes blackberry, plum, cherry, chocolate, and spice notes. It is often less tannic than Cabernet Sauvignon, with a softer mouthfeel. Tannins generally less than Cab or Syrah. Acidity is lower as well.

Answer 131

Young versions have herbs, barnyard, blackberries, & Blueberry. High alcohol & tannins. Older wine develops flavors of leather, gingerbread, & game. Monastrell does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.

Answer 132

Nerello Mascalese

Answer 133

Dark color, tannic, savory, meaty, dense blackberry fruit.

Answer 134

Generally high tannins. Added in Margaux in particular to add tannin & violets. Banana aroma when young with violet aromas later (according to the winemaker at Chateau Margaux). Deep color.

Answer 135

The tannins are more rugged, brawny and coarse than the Bordeaux varieties tend to show. Taming Pinotage's tannins is the biggest challenge for winemakers. Pinotage is usually a full bodied, dark fruited, concentrated, high alcohol, savory wine, with an earthy smokiness and a dry finish. Some winemakers are experimenting with lighter, fresher versions, but this description applies to classic styles. Oz Clarke compares it to marshmallows toasted in front of a fire. Often oaked with American oak, sometimes enough new oak to get mocha/coffee flavors like Deimers Fontaine.

Answer 136

Sangiovese

Answer 137

Tempranillo

Answer 138

The Tempranillo of Ribera del Duero has thicker, darker skins than that of Rioja, and is also higher in acidity. Compared to most Rioja, the wines are dark and brooding: more full-bodied, concentrated, alcoholic, and tannic, and dominated by dark berries and plums rather than red fruits. Toro is similar in style to Ribera del Duero, but more exuberant and (often) more rustic, with a signature spicy note.

Answer 139

Crianza 1 year oak + year in bottle. Reserva 3 years total with 1 year in oak. Gran Reserva 5 years with 2 in oak.

Answer 140

Valpolicella

Answer 141

The distinguishing features that make many Central Otago Pinot Noirs stand out from other regional styles are impressive fruit density and a silken texture. Some also boast a Central Otago signature of wild thyme – the herb was planted in the 1850s by gold miners and now covers the hills. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of Doris plum, sweet spice and bramble. “For me it is the combination of fruit purity, structure, and spice that sets Central Otago Pinots apart from other parts of the world,” says Jen Parr, winemaker at Valli Vineyards.

Answer 142

The top reds from the Côte de Nuits . . . often have greater intensity and a firmer structure than red wines from the Côte de Beaune . . . . By contrast, the top Côte de Beaune reds are frequently softer and sometimes more lush. In general, reds from all over the Côte d’Or are prized for their soaring, earthy flavors, often laced with minerals, exotic spices, licorice, or truffles. —Karen MacNeil, The Wine Bible

Answer 143

Chambolles ending up showing more perfumed fruit and smoother, less rustic tannins than the Vonays.

Answer 144

Might have more blue fruit. . The wines are fuller and richer than Crozes-Hermitage or Saint-Joseph, and more rustic and robust than Hermitage and Côte-Rôtie.

Answer 145

They really show up on the tongue

Answer 146

The most distinctive characteristic of all Côte-Rôtie wine is the aroma. The fragrant notes of these wines often include green olives, raspberry, violets, and meaty bacon. Other flavors commonly associated with Côte-Rôtie wine include black pepper, white pepper, blueberry, blackberry, plum, and leather. The vines of the region are very old, with 40 years being an average and some vines being over 100. This produces low wine yields of very flavor-concentrated fruit. The best wines offer up flavors of black raspberry, black currant, violet, and chocolate along with savory hints of olive, bacon fat, white pepper, and powerful charcoal smoke. They are bold yet precise with fine-grained tannins. Remember that this can be co-fermented with up to 20% Viognier (most no more than 5%). So floral + bacon is a possibility. Can be used in Mops as "Possibly"

Answer 147

Crozes is denser than St. Joseph; more powerful and brawny, like Hermitage which it surrounds. But it lacks the elegance of St. Joseph and instead tends to be a touch rustic and earthy. The wines here are quite perfumed with suave notes of violet and fresh berries along with keen acidity and tannin. Many vineyards in the region are on pebble-covered terraces with granite-clay soils with a blend of sand (sand usually bumps up the floral aromatics and also seems to lighten the color).

Answer 148

In St. Joseph, wines vary from light and fruity to much more structured and dense. St. Joseph is never as powerful as Hermitage across the river, however,and shows less breadth than Cornas. It shows varietal Syrah characteristics (freshness, balance and black pepper notes) very transparently and more so than any other northern Rhône appellation. It is not as concentrated and rustic as Crozes; St. Joseph is the more refined of the two and shows precision and clarity of flavor.

Answer 149

Clarke says Barossa makes dark chocolate tasting wines to McLaren Vale's milk chocolate.

Answer 150

Compared to McLaren Vale Shiraz, Hunter Valley Shiraz is still more savory, with notes of jammy (but not stewed) black fruits, cured meat, black pepper, and liquorice. Alcohol is often lower, acidity higher, and tannins more marked and gripping.

Answer 151

South African Shiraz is typically rich and ripe, with a sweetness of fruit reminiscent of Barossa Shiraz. Compared to its Australian counterparts, South African Shiraz is often smokier, with savory notes of game, leather, and tar: not unlike Northern Rhône, but supercharged'. Both French oak and American oak are commonly used. Owing to higher alcohol and lower acidity, South African Shiraz is not as long-lived as Syrah from the Northern Rhône. It is often blended with Cabernet Sauvignon or Pinotage. Rhône blends with Grenache and Mourvèdre are increasingly common, as are cool climate expressions from areas such as Walker Bay.

Answer 152

New Zealand Syrah wine has a distinctive style. The meeting of bright New World fruit with Old World savoriness; ripeness with freshness, makes it as characterful and distinctive as New Zealand Sauvignon Blanc. Bright, spicy flavors and elegant texture, akin to elegant Northern Rhône style rather than the more overt Australian Shiraz. Crammed with plum and savory black pepper flavors and sometimes hints of violets.

Answer 153

"In weight and level of ripeness, think of Crozes-Hermitage or Saint-Joseph rather than Cote-Rotie or Hermitage … fresh, firm and food-friendly.” Steve Tanzer, International Wine Cellar, USA

Answer 154

Pump-overs extract more tannin, color, and flavor. Punch downs delicately preserve floral notes, lighter flavors, and softer tannin.

Answer 155

Aglianico Taurasi or Vulture

Answer 156

Blaufränkisch

Answer 157

great example of a “Super Tuscan” Cabernet Franc will have ripe and rich aromas of black cherry, blackberry, cocoa, red pepper flakes and a hint of chalky dry gravel and leather. On the palate there will be boldness from elevated alcohol with mocha, cinnamon, and plum flavors complimented by medium-high acidity and moderately high tannin. It’s common to find Cabernet Franc from Tuscany aged in French oak for additional body and richness.

Answer 158

Can show ripe fruit with high acid especially in higher elevation areas like Uco Valley (including Tupungato, Lujan de Cuyo). Intense ripe delineated black fruit. these are dense, inky, powerful wines with occasionally quite rugged tannins. They are savory in style, but with a density of fruit that is typically new world.

Answer 159

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 savoury.

Answer 160

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 savory wines with fresh acidity, so are resolutely European rather than from the new world.

Answer 161

Often the wines are more fruit forward and riper than traditional Left Bank styles, with subtler oak influence. Tuscany has a very Mediterranean climate with a long warm growing season while Bordeaux has a distinctly Maritime climate with much cooler winters and springs.

Answer 162

High acidity, 15% in a Rioja can add acidity & perfume.

Answer 163

Grenache/Châteauneuf-du-Pape

Answer 164

Maybe more traditional than McLaren Vale. Most recent I tried started as Tart strawberry, but developed into something that tasted riper, kind of like defrosted frozen strawberries.

Answer 165

Andrea says blood orange & pomegranate.

Answer 166

Probably destemmed because if not, it can get green really quickly. Best practice is a long slow ferment followed by extended maceration. If not it can be astringent.

Answer 167

Monastrell does not seem to take to oak as much as many comparable red wines, and so is commonly vinified in neutral or large barrels.

Answer 168

Barbaresco is similar to Barolo, if generally more feminine, that is, more aromatic, elegant, and refined, with softer fruit and suppler, riper tannins. Although tight and tannic in its youth, it requires less cellaring time and is less long-lived.

Answer 169

Nerello Mascalese

Answer 170

Nerello Mascalese

Answer 171

Nero d’Avola

Answer 172

Slightly lower tannins than Madiran since it is an older stock that wasn't bred to be as powerful.

Answer 173

Touriga Nacional blends Dry red wines from the Douro Valley are almost always blends, but Touriga Nacional is often the predominant component. Predictably from this hot climate, these wines are full bodied with powerful tannin structures. But the key to identifying this wine style rests on two features. First, the wines are ripe but dry. With all the concentrated fruit packed in there, you could expect some sweetness, but no, these wines are completely dry (possibly taking you away from sweeter tasting Mediterranean wines from Spain or France).Second, the wines tend to lack mid palate concentration. In wines of this scale, mid palate should be a given. But in Touriga blends, the mid palate fruit is not as concentrated as expected and plays a secondary role to the structure. Finally, in spite of the climate, these wines preserve their acidity very well. These wines tend to taste like dry Port, since that's what they are.

Answer 174

of the eight vintages between 2015 and 2022, only 2017 and 2021 fall short of excellence (and 2017 Pomerol and Sauternes are delicious).

Answer 175

Rating: 5/5 on Left Bank | 4.5/5 on the Right Bank The best Médoc red wines since 2010 as a general rule, although several estates also produced excellent 2015s, especially in Margaux and southern parts of Médoc and Left Bank in general. A number of Bordeaux 2016 wines have improved in the bottle since en primeur season. On the Right Bank, Pomerol is a particular highlight. Wines have power and ageing potential, but lack some of the seductive charm of the 2015s. Jane Anson.

Answer 176

One of the biggest criticisms of the vintage was a tendency for some wines to be overly ripe and alcoholic, no doubt as a result of the intense summer. However, the best examples were rich, exotic, sophisticated reds and elegant but characterful whites.

Answer 177

2013 Rating: 2/5 Left Bank | 2/5 Right Bank Summary: ‘Payback’ time for Sauternes, and dry whites also shone, but it was clearly the most difficult red wine vintage for decades across Bordeaux. Yields were drastically down in many cases and consultant Stephane Derenoncourt described producing the vintage from bud to barrel as a ‘war against nature’. Inevitably, some critics were pleasantly surprised with the results and rigorous selection at top estates – presumably at significant extra cost – led to several successes, said primeur tasters Steven Spurrier, James Lawther MW and Jeannie Cho Lee MW.

Answer 178

The top reds from the Côte de Nuits . . . often have greater intensity and a firmer structure than red wines from the Côte de Beaune . . . . By contrast, the top Côte de Beaune reds are frequently softer and sometimes more lush. In general, reds from all over the Côte d’Or are prized for their soaring, earthy flavors, often laced with minerals, exotic spices, licorice, or truffles. —Karen MacNeil, The Wine Bible

Answer 179

Texture in Pinot Noir is probably a part of quality & complexity, which might indicate quality level. So a thinner, lower fruit, but still fruit driven wine is probably basic Burgundy Rouge, whereas a more complex wine with secondary flavor characteristics probably means Village level & up. Look at the finish as well. It isn't whether you taste "something" it's whether you taste something good & interesting.

Answer 180

Pommard is “chunkier” according to Oz Clark Its colour is the deep, dark red with mauve highlights which caused Victor Hugo to speak of it as “night in combat with day”. Its aromas are redolent of blackberry, bilberry, or gooseberry, cherry pit and ripe plum. Often, wild and feline notes develop with age. At full maturity, it tends towards leather, chocolate and pepper. It needs to be given time to open up to its fullest extent and to display its mouth-filling texture, its firm but delicate structure, its fruit-filled mouth, and its chewy tannins, which by then will be properly smoothed down. A “rich” wine ? Certainly.

Answer 181

The best Clos de Vougeot wines, when produced in a classical style, are typically dense when young, and robust rather than elegant in style. After some ten years of cellaring, however, Clos de Vougeot wines in this style can have developed into one of the most complete Côte de Nuits wines, and be fully on par with wines from more consistent grand cru vineyards

Answer 182

Patagonia is the cool climate region for quality PN. Cultivated in three of the most extreme and unique terroirs in Argentina: in Salta, Bodega Colomé plants it at 3,111m (10,207 feet), while Otronia in Chubut, Patagonia, has the southernmost vineyard in the world and Trapiche, in Costa y Pampa, is just a stones throw from the Atlantic Ocean.

Answer 183

Blauer Burgunder

Answer 184

Same blog " For me the top Pinot Noirs of Baden are simply put, some of the best and most sublime Pinot Noirs in Germany and the world. The Pinot Noirs of Baden remind me the most of Vosne Romanee. Spices, exotic fruits, deep sexy fruit, almost kinky and unapologetically Pinot in its most sultry form is what Baden does best.

Answer 185

the distinguishing features that make many Central Otago Pinot Noirs stand out from other regional styles are impressive fruit density and a silken texture. Some also boast a Central Otago signature of wild thyme – the herb was planted in the 1850s by gold miners and now covers the hills. The typical Central Otago Pinot Noir is intense and deeply colored, with flavors of doris plum, sweet spice and bramble.

Answer 186

Importantly, a very large percentage of Willamette Valley Pinot Noir is now made in small or large part by whole-cluster fermentation. During whole-cluster fermentation, entire bunches of grapes-that is, the stems along with the grapes attached are tossed into the fermenting tank (as opposed to the grapes alone). And what do those stems add? More tannin and structure, along with a savory flavor-what Josh Bergström of Bergström Wines, calls the "umami" of Willamette Valley Pinot Noir. Also, because most of the grapes themselves are not immediately crushed, thousands of tiny intercellular fermentations take place in the grape berries, leading to a certain fruitiness in the wine. In the end and above all, the story of Willamette Valley Pinot is the story of texture. All of the best wines have a feel of succulence--a silky, palate-clinging, sappy character that can make the wines irresistible.

Answer 187

86-90 F for Fermentation. 18 months in barrel is common in Burgundy for the better wines. Generally less than half new oak. Filtration is less common than with many other reds. Must be light for high quality.

Answer 188

While Saint-Émilion shines for its complexity, richness and age-old history, Pomerol is seductive for its elegance, finesse and confidentiality.

Answer 189

Much of St-Estèphe is quite clayey (the wines therefore often have a high proportion of Merlot) and the style tends towards the fruity, but robust and tannic

Answer 190

Saint-Julien is a seductive compromise between the power of Paulliac and the magic of Margaux, and more consistent than either, with, classically, a silkier texture and a drier finish.

Answer 191

More Merlot 78 % 13% Cab Franc, 7% Cabernet Sauvignon. Chocolate & plum.

Answer 192

1. Pale to medium plus ruby 2. Intense flavour for light body 3. Range of styles from fruit forward to restrained or fruit forward aromas 4. Red cherry to black cherry (warm climates) 5. Earth, mushroom, truffle, herb 6. Stalky character – use of stems 7. Glossy texture in New World, especially USA - extract 8. Medium plus to high acidity 9. Medium to full body 10.Moderate (12.5%) to high (14.5%) alcohol 11. Lean to ripe 12. Exclusively French oak or French oak barrel alternatives 13. Elegance, finesse, complexity 14. Aromatic! 15. Appealing tertiary aromas evidence ageing to benefit 16. Evolves in the glass 17. Range of quality from complex to easy-drinking 18. Transmits a sense of place! 19. Definitive varietal character – no wines blended 20. Geographical & climatic diversity implied by xxx countries 21. Consider Grenache, Sangiovese, Nebbiolo, Tempranillo, Gamay

Answer 193

1. Deep, black-purple colour, often opaque 2. Aromatic (generally) 3. Range of fruit aromas and profiles from restrained to fruit forward 4. Blackberry, black and white pepper, game, iodine, black and green olive, liquorice, mineral 5. Fresh acidity in cooler climates 6. Medium to full body 7. Moderate to high alcohol 8. Supports high level of ripeness, affinity to warm climates 9. Range of tannin from firm (OW) to supple (NW); always dense on high end (note tannin can be low in classic Barossa styles) 10. Range of styles from varietal to blend 11. Aromatic evolution to benefit – leather, coffee, tobacco 12. Affinity to oak – American and French 13. Range of quality levels and complexity from entry level to ultra premium 14. Evolves in the glass – Rhone or top Australia 15. Geographical diversity implied by XX countries 16. Consider Cabernet Sauvignon, Merlot, Zinfandel 17. Diverse use from varietal to blender – Grenache, Mourvedre, Cab

Answer 194

1. Pale to inky purple colour, sometimes with brick hints 2. Restrained aromas 3. Strawberry, mulberry, graphite, mineral 4. Medium-minus to medium-plus acidity, medium plus to full body 5. Medium to high alcohol (13.-14.5%) 6. Usually soft, dusty tannins 7. Range of extract from moderate (Rioja) to high (Toro) 8. Diverse use from varietal to blender – CS, ML, Syrah, Grenache 9. Glossy texture - glycerine 10. Affinity to oak – French and American 11. Affinity to American oak and beneficial oxidative ageing seen by pale colour and brown tints consistent with traditional Spanish winemaking 12. Range of quality levels from entry-level to ultra-premium 13. Range of styles from immediate drinking to cellar-worthy 14. Ability to age to benefit – pale colour, leather, mushroom 15. Lack of geographical diversity implied by 1 country yet several regions 16. Consider Sangiovese, Grenache, Merlot, Dolcetto, Gamay