Red Grapes

Question 1

Aglianico

Answer 1

Color: Red

Grape Parentage: unconfirmed

Place of Origin: Campania or Basilicata (DNA profiling has not revealed a relationship with any current Greek varieties, but it does support a close relationship with other Southern Italian grapes.)

Origin of Grape Name: “Aglianico” may derive from the Italian Ellenico, or “Hellenic,” a reference to the vine’s supposed Greek origin, or from the Greek eilanikos, which refers to a vine growing up trees. It may also derive from the Spanish llano, meaning “plain”. The first written reference to the grape (as “Aglianiche”) dates to 1520.

Major Countries of Production:
Italy: 10,530 ha (2010, Il Corriere Vinicolo)
Synonyms: Uva Aglianica, Gnanico, Glianica, Ellenico, Fiano Rosso (Italy)

Viticultural Characteristics: Thick-Skinned, Early-Budding, Late-Ripening, Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot

Preferred Soil Type: volcanic soils

Common Blending Partners: Piedirosso, Sciascinoso, Sangiovese

Question 2

Aglianico- Typical Descriptors and Structure for Taurasi

Answer 2

Visual: Dark Ruby, Moderate Plus Concentration

Aromas/Flavors:
Fruit: Ripe/Roasted Black Fruit (Black Cherry, Blackberry, Black Plum), Fig, Dried Cherry
Possible Volatile Acidity

Floral: Purple Flowers, Violets

Oak: Large Neutral Casks (modern producers may incorporate new French Oak)

Structure: Dry, Full Body, High Tannin, Elevated Acidity, Elevated Alcohol

Question 3

Barbera

Answer 3

Color: Red (Purple-Skinned)

Grape Parentage: unknown

Place of Origin: Contracts preserved in Monferrato date the planting of de bonis vitibus berbexinis to the 13th century, although this may actually refer to another grape (Berbesino, a synonym for Grignolino), and Barbera may have simply been born as a natural vineyard crossing in the region, perhaps as late as the 18th century. Legend suggests that Lombards introduced the grape to Piemonte as early as the 7th century.

Origin of Grape Name: Possibly “Vinum Barberis”, a medieval fermented beverage

Major Countries of Production:
Italy: 21,275 ha (2010, Il Corriere Vinicolo)
USA
California: 6,936 total acres (2010, USDA/CA Dept. of Agriculture)

Synonyms:
Many of Barbera’s “synonyms” are simply geographical designations, such as Barbera Sarda (Sardegna) or Barbera del Monferrato

Note: DNA profiling has proven that Barbera is not Sicily’s Perricone, as has been suggested.

Viticultural Characteristics: Mid-Ripening, Susceptible to Downy Mildew and Pierce’s Disease, High Vigor

Preferred Soil Type: Calcareous soils and sandy/clay loans

Common Blending Partners: Croatina

Question 4

Barbera- Typical Descriptors and Structure for Piemonte Barbera

Answer 4

Visual: Purple with Blue Tones, Moderate Minus to Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Tangy/Sour Cherry, Raspberry, Blackberry, Dried Cherry

Floral: Purple Flowers, Lavender

Other: Dried Herbs, Tea Leaf, Slight Bergamot Oil, Cured Meat/Prosciutto

Oak: Large Neutral Casks (modern examples may incorporate new French barrique)

Structure: Dry, Moderate to Moderate Plus Body, Diminished Tannin, High Acidity, Elevated to High Alcohol

Question 5

Cabernet Franc

Answer 5

Color: Red (Black/Blue-Skinned)

Grape Parentage: unconfirmed (Cabernet Franc has been genetically linked to both Hondarribi Beltza and Morenoa, but parentage is not yet certain)

Place of Origin: Western Pyrenées in Southwest France/Northern Spain

Origin of Grape Name: Some suggest that “Cabernet” may be derived from either the Latin caput (“head”) or carbone (“coal”)

Major Countries of Production:
France: 35,673 hectares total (2011, FranceAgrimer)
Gironde département: 11,503 ha
Maine et Loire département: 8,830 ha
Indre et Loire département: 5,338 ha
Aude département: 2,208 ha
Dordogne département: 1,310 ha
Italy: 7,085 ha (2000, Wine Grapes)
USA (California): 3,538 acres total (2009, USDA/CA Dept. of Agriculture)

Synonyms:
France: Bouchet, Gros Bouchet, and Grosse-Vidure (St. Émilion and Pomerol); Carmenet (Médoc), Breton (Loire Valley), Véron, Bouchy, Noir-Dur, Méssange Rouge, Trouchet Noir
Italy: Bordo (Veneto), Cabernet Frank
Spain: Archéria (Basque Country)

Viticultural Characteristics: Cabernet Franc is thinner-Skinned than Cabernet Sauvignon, and buds and ripens at least a week earlier. Susceptible to Downy and Powdery Mildew, Resistance to Cold

Preferred Soil Type: Limestone, Sand

Common Blending Partners: Cabernet Sauvignon, Merlot

Question 6

Cabernet Franc- Typical Descriptors and Structure for Chinon

Answer 6

Visual: Dark Ruby Color, Moderate to Moderate Plus Concentration, Pink/Purple Rim Variation (in youth)

Aromas/Flavors: Moderate Plus Intensity

Fruit: Bright Red Fruit (Raspberry, Cranberry, Red Cherry, Cherry Pit), Tart Black Fruit (Black Cherry, Blackcurrant, Blackberry), Under-ripe Fruit Flavors

Possible Carbonic Maceration and/or Stem Inclusion

Floral: Violets, Lilacs, White and Red Flowers
Herbal/Green/Pyrazine: Blackcurrant Bud/Leaf, Green Bell/Serrano Pepper, Celery Seed, Grass, Sage, Tobacco

Other: Leather, Cedar, Cigar Box

Earth: High Minerality, Graphite/Pencil Lead, Gravel Dust

Oak: Neutral French Oak Barrels (some top cuvées will include new oak)

Structure: Bone Dry to Dry, Moderate Plus Body, Elevated Tannin, Elevated Acidity, Moderate Alcohol

Question 7

Cabernet Sauvignon

Answer 7

Color: Red (Blue-Skinned)

Grape Parentage: Cabernet Franc x Sauvignon Blanc

Place of Origin: Médoc

Origin of Grape Name: “Sauvignon” is likely derived from the French sauvage, or “wild”, and some suggest that “Cabernet” may be derived from either the Latin caput (“head”) or carbone (“coal”)

Major Countries of Production:
France: 53,056 hectares (2011, FranceAgrimer)
Gironde département: 25,634 ha
Hérault département: 7,746 ha
Aude département: 4,853 ha
Gard département: 4,195 ha
Bouches du Rhône département: 1,109 ha
Chile: 40,728 hectares (2011, Wines of Chile)
USA:
California total: 77,602 acres (2010, USDA/CA Dept. of Agriculture)
Napa County, CA: 19,080 acres (2010 acreage, the Wine Institute)
San Joaquin County, CA: 11.092 acres (2010 acreage, the Wine Institute)
Sonoma County, CA: 10,922 acres (2010 acreage, the Wine Institute)
San Luis Obispo, CA: 9.540 acres (2010 acreage, the Wine Institute)
Washington State: 5,959 acres (2010 acreage, Washington Wine Commission)
Australia: 26,399 hectares (2010, Wine Australia)
Coonawarra GI: 3446 hectares (2010 W.A.)
Riverland GI: 3189 hectares (2010 W.A.)
Spain: 19,430 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
Argentina: 15,737 hectares (2015, Argentina Harvest Report, English Version)
Italy: 15,893 ha (2010, Il Corriere Vinicolo)
South Africa: 12,325 hectares (2010, SAWIS)
Bulgaria
Moldova
Romania
China

Synonyms: Petit-Cabernet, Vidure, Petite Vidure (Graves); Petit Bouchet (Right Bank); Bouchet (Gironde); Sauvignon Rouge (Central France)

Viticultural Characteristics: Late-Budding, Late-Ripening, Thick-Skinned, Small Berry Size, Resistance to Disease

Preferred Soil Type: well-drained gravel soils

Common Blending Partners: Merlot, Cabernet Franc, Petit Verdot, Malbec, Syrah

Question 8

Cabernet Sauvignon- Typical Descriptors and Structure for Classified Growth Médoc/Graves (Cabernet Sauvignon-dominated blends aged in barrel for one to two years prior to release)

Answer 8

Visual: Dark Ruby/Purple Color, Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Slight Red Fruit and Plum

Floral: Purple Flowers, Violets

Herbal/Green: Sage, Green Bell Pepper, Mint, Tobacco, Dried Savory Herbs

Spice (Savory): Green Peppercorn, Anise, Clove, Exotic Spices

Other: Leather, Pencil Shavings, Cedar, Iodine, Medicinal, Game, Cigar Box

Earth: Moderate Plus to High Minerality, Graphite, Gravel, Iron, Damp Soil, Mushroom

Oak: Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)

Structure: Dry, Moderate to Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Question 9

Cabernet Sauvignon- Typical Descriptors and Structure for Napa Cabernet

Answer 9

Visual: Dark Purple Color, High Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe/Lush Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry), Lush Red Fruit (Sweet Cherry, Raspberry), Boysenberry/Blueberry

Possible Volatile Acidity

Floral: Purple Flowers, Violets

Herbal/Green (in cooler vintages): Sage, Mint, Green Bell Pepper, Tobacco, Eucalyptus

Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg

Other: Cedar, Pencil Shavings, Sweet Leather, Cigar Box
Earth: Low to Moderate Plus Minerality, Volcanic/Ashen, Gravel, Loamy

Oak: Moderate Plus to High Use of New French Oak (Allspice, Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla, Roasted Nut, Cocoa, Cedar)

Structure: Dry (with Ripe Attack), Full Body, Elevated to High Tannin, Moderate Acidity, Elevated to High Alcohol

Question 10

Cabernet Sauvignon- Typical Descriptors and Structure for Coonawarra Cabernet

Answer 10

Visual: Dark Ruby to Purple Color, Moderate Plus Concentration

Aromas/Flavors:
Fruit: Ripe/Lush Black Fruit (Cassis/Blackcurrant, Blackberry, Black Cherry), Ripe/Lush Red Fruit (Red Cherry, Red Plum), Prune

Floral: Purple Flowers, Violets

Herbal/Green: Intense Green Character, Eucalyptus, Mint, Green Bell Pepper, Sage

Spice (Sweet): Licorice/Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg

Other: Cedar, Pencil Shavings, Leather, Cigar Box
Earth: Moderate to Moderate Plus Minerality, Terra Rossa/Red Soils, Loamy/Clay

Oak: Moderate to Moderate Plus Use of New French or American Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)

Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Elevated Alcohol

Question 11

Cabernet Sauvignon-Typical Descriptors and Structure for Chilean Cabernet

Answer 11

Visual: Dark Ruby/Purple Color, Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe/Lush Black Fruits (Blackcurrant/Cassis, Blackberry, Black Cherry), Ripe/Lush Red Fruits (Red Plum, Raspberry)

Floral: Purple Flowers, Violets

Herbal/Green: Green Bell Pepper/Capsicum, Green/Black Olive, Mint, Tobacco

Spice (Sweet): Anise, Cocoa, Cinnamon, Clove, Allspice, Nutmeg

Other: Cedar, Pencil Shavings, Leather, Cigar Box

Earth: Moderate to Moderate Plus Minerality, Damp Earth, Mushroom/Compost, Iron, Graphite

Oak: Moderate Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
Structure: Dry (with Ripe Attack), Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Question 12

Carmenere

Answer 12

Color: Red (Blue-Skinned)

Grape Parentage: Gros Cabernet x Cabernet Franc

Place of Origin: Bordeaux

Origin of Grape Name: derived from carmine, a deep crimson pigment and a reference to the Carmenère vine’s brilliant shade of leaf in autumn

Major Countries of Production:
Chile: 8,827 ha (2011, Wines of Chile)
Italy: Tre Venezie

Synonyms: Grand Vidure, Carbouet, Grand Carmenet (France)

Viticultural Characteristics: Carmenère buds earlier than either Cabernet Sauvignon or Cabernet Franc, but ripens later. Thick-skinned, Susceptible to Coulure

Preferred Soil Type: Clay

Common Blending Partners: Bordeaux varieties, Syrah

Question 13

Carmenere- Typical Descriptors and Structure for Chilean Carmenère

Answer 13

Visual: Dark Ruby with Purple Tones, Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe/Lush Black Fruit (Cassis, Blackberry, Black Plum, Black Cherry), Stewed Tomato

Floral: Violets, Purple Flowers

Green/Herbal/Pyrazine: Strong Green Notes Contrasted with Ripe Fruit, Green Bell Pepper, Celery, Camphor
Spice: Black Pepper

Other: Bitter Chocolate

Oak: Low to Moderate Use of New French/American Oak
Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate Acidity, Elevated Alcohol, Bitterness

Question 14

Corvina

Answer 14

Color: Red (Black-Skinned)

Grape Parentage: Refosco dal Peduncolo Rosso x ?
While Corvina’s parentage remains unconfirmed, researchers at the University of Verona have mapped the entire Corvina genome, a first for an indigenous Italian variety.

Place of Origin: Veneto

Origin of Grape Name: “Corvina” derives from the Italian corvo, or “crow”, a reference to the dark color of the Corvina grapes

Major Countries of Production:
Italy: Veneto

Synonyms: Corvina Veronese, Cruina, Corvina Reale, Corvina Gentile, Corvina Nostrana

Note: Corvinone, long regarded as a large-berried variant of Corvina, is a distinct variety

Viticultural Characteristics: Thick-skinned, Small Berries, Resistance to Rot and Winter Cold, High Vigor

Preferred Soil Type:
Common Blending Partners: Corvinone, Rondinella, Oseleta, Molinara

Question 15

Corvina- Typical Descriptors and Structure for Amarone della Valpolicella (Corvina-dominated blends produced by the appassimento process)

Answer 15

Visual: Ruby/Dark Ruby Color, Garnet Rim Variation, Moderate Plus Concentration, High Viscosity

Aromas/Flavors: High Intensity

Fruit: Ripe/Syrupy Red Fruit (Red Cherry, Red Plum, Raspberry), Black Cherry, Blackberry, Prune, Raisin, Dried Cherry

Significant Volatile Acidity and Oxidation Likely

Possible Botrytis Aromas

Floral: Highly Floral, Roses, Dried Flowers

Spice: Licorice, Cinnamon

Other: Honey, Chocolate, Resin, Tar, Leather, Bitter Almond, Smoke, Tobacco Ash, Game

Earth: Moderate to High Minerality

Oak: Large Neutral Casks (Modern producers may incorporate new barrels)

Structure: Dry to Off-Dry (max. 12 g/l RS), Full Body, Elevated Tannin, Elevated Acidity, High Alcohol

Question 16

Gamay (Gamay Noir à Jus Blanc)

Answer 16

Color: Red (Purple-Skinned)

Grape Parentage: Gouais Blanc x Pinot

Place of Origin: Burgundy (prior to the discovery of its genetic parentage, some theories suggested that Gamay originated in Dalmatia)

Origin of Grape Name: Gamay’s namesake is the town of Gamay, near Chalon-sur-Saône

Major Countries of Production:
France: 28,836 hectares (2011, FranceAgrimer)
Rhône département: 17,443 ha
Saône et Loire département: 2,261 ha
Loire et Cher département: 1,554 ha
Maine et Loire: 967 ha
Tarn département: 777 ha
Côte d'Or: 179 ha
Switzerland

Synonyms:
France: Petit Gamai, Gamay Rond, Bourguignon Noir, Petit Bourguignon
Germany: Blauer Gamet

Note: In California, “Gamay Beaujolais” is actually a clone of Pinot Noir, and “Napa Gamay” is actually Valdiguié (Brocol). True Gamay Noir was imported into California in 1973.
Gamay Teinturier Variants: Gamay de Chaudenay, Gamay de Bouze, Gamay Fréaux (these may be crossings or mutations developed through mass selection over time)

Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Botrytis/Grey Rot and Powdery Mildew

Preferred Soil Type: schist and granite

Common Blending Partners: Pinot Noir

Question 17

Gamay (Gamay Noir à Jus Blanc)- Typical Descriptors and Structure for Beaujolais

Answer 17

Visual: Bright Ruby with Purple Tones, Low to Moderate Plus (Low to Medium Minus in basic village wines, with higher concentration in some cru wines), Possible Residual Gas from Carbonic Maceration

Aromas/Flavors: Moderate Plus to High Intensity

Fruit: Tart Red Fruit (Strawberry, Red Cherry, Raspberry, Cranberry, Red Currant), Watermelon

Carbonic Maceration Notes: Pear Drop, Banana, Bubblegum, Cotton Candy, Lifted Red Fruit/Floral Aromatics

Floral: Violets, Lilacs, Peonies

Other: Slight Black Pepper, Dry Savory Herbs

Earth: Moderate to High Minerality, Wet Granite, Stony, Crushed Rock

Oak: None or Neutral Casks

Structure: Dry, Moderate Minus to Moderate Body, Diminished to Moderate Tannin, Elevated Acidity, Moderate Alcohol

Question 18

Grenache (Grenache Noir)

Answer 18

Color: Red

Grape Parentage: unknown

Place of Origin: Aragón, Spain (competing Itailan theories suggest Sardinia, but the grape shows a much greater diversity of mutation in Spain)

Origin of Grape Name: The word “Garnacha” may derive from the Italian vernaccia, or it may derive from the Catalan garnaxa, a regal gown whose color resembled the color of the wine. “Garnacha” first appeared in print in a 1603 Miguel de Cervantes short story, in a description of Italian white wines.

Major Countries of Production:
France: 88,379 hectares (2011, FranceAgrimer)
Vaucluse département: 25,638 ha
Gard département: 15,564 ha
Hérault département: 9,712 ha
Var département: 8,530 ha
Drôme département: 8,046 ha
Aude département: 7,930 ha
Pyrénées Orientales département: 6,335 ha
Bouches du Rhône département: 3,632 ha
Ardèche département: 2,140 ha
Spain: 75,399 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
Italy: 6,288 ha (2000, Italian Agricultural Census)
United States:
California: 6,170 acres total (2010, USDA/CA Dept. of Agriculture)
Australia: 1794 hectares (2010, Wine Australia)

Synonyms:
Spain: Garnacha Tinta, Garnatxa, Lladoner, Uva di Spagna, Tintilo de Rota, Tinto Menudo, Roussillon Tinto, Tinto Aragonés

Note: Garnacha Tintorera is a synonym for Alicante Bouschet, not Grenache

France: Bois Jaune, Carignane Rousse, Sans Pareil, Rivesaltes, Rouvaillard, Aragonais, Ranconnat,
Italy: Cannonau (Sardinia), Tocai Rosso, Bordò, and Tai Rosso (Veneto), Vernaccia Nera (Marches)

Note: The Sardinian grapes Garnaccia and Granazza, previously thought to be synonymous with Grenache, are genetically distinct

Viticultural Characteristics: Thin-Skinned, Late-Ripening, High-Yielding, Susceptible to Fungal Disease and Coulure, Resistance to Drought

Major Clones: Grenache Blanc (Garnacha Blanca), Grenache Gris (Garnacha Roja), Garnacha Peluda
Preferred Soil Type: Hot, dry, stony soils (such as schist or granite)

Associated Classic Soil Types:
Châteauneuf-du-Pape: Galets
Priorat: Llicorella

Common Blending Partners: Mourvèdre, Syrah, Cinsault, Carignan, Tempranillo

Question 19

Grenache (Grenache Noir)- Typical Descriptors and Structure for Châteauneuf-du-Pape (Grenache-dominated blends)

Answer 19

Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Cooked to Dried Red Fruits (Strawberry, Cherry, Raspberry), Roasted Red Plum, Blackberry, Raisin/Fig

Possible Volatile Acidity, Oxidation

Floral: Red Flowers, Dried Lavender

Herbal: Herbes de Provence, Garrigue/Wild Brush, Rosemary, Brewed Black Tea, Savory Herbs

Spice: Curing Spices, Black Pepper, Juniper, Clove, Licorice, Lavender

Other: Powdered Sugar, Dried Orange/Grapefruit Peel, Old Leather/Brettanomyces

Earth: Moderate Plus to High Minerality, Stony/Gravelly, Baked Earth

Oak: Large Neutral Casks (foudres) or Concrete Vats, although some modern special cuvée styles may incorporate smaller barrels and new oak

Structure: Dry, Moderate Plus to Full Body, Moderate to Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol

Question 20

Grenache (Grenache Noir)- Typical Descriptors and Structure for Australian Grenache

Answer 20

Visual: Ruby Color, Slight Orange Rim (even in youth), Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Cooked/Stewed Strawberry, Maraschino Cherry, Prune, Fig, Raisin, Plum Pie

Possible Volatile Acidity, Oxidation

Floral: Red Flowers

Herbal: Mint, Menthol, Eucalyptus, Black Tea Leaf, Dried Savory Herbs

Spice: Curing Spices, Black Pepper, Licorice

Other: Powdered Sugar, Possible Old Leather/Brettanomyces

Earth: Moderate Minerality, Crushed Vitamin

Oak: Neutral to Moderate Use of New French or American Oak

Structure: Dry (with a Ripe, Sappy Attack), Moderate Plus to Full Body, Moderate Tannin, Moderate Acidity, Elevated to High Alcohol

Question 21

Malbec

Answer 21

Color: Red

Grape Parentage: Prunelard x Magdeleine Noire des Charentais

Place of Origin: The Lot River Valley (Cahors) in Southwestern France

Origin of Grape Name: The name “Malbeck” is attributed to a 19th century doctor who may have introduced the vine into Bordeaux

Major Countries of Production:
Argentina: 39,304 hectares (Argentina Harvest Report 2015, English Version)
France: 6,093 hectares (2011, FranceAgrimer)
Lot département: 3,559 ha
Gironde département: 595 ha
Loir et Cher: 334 ha

Synonyms: France: Côt (Cahors and Loire Valley), Auxerrois (Cahors), Pressac (Bordeaux Right Bank), Vesparo, Pied Rouge, Jacobain, Grifforin, Malbeck (the latter is also used in Argentina)

Viticultural Characteristics: Thick-Skinned, Early-Budding, Early-Ripening (for a Bordeaux variety), Medium Berry Size, Loose Clusters, Susceptible to Frost and Many Diseases, Resistance to Oidium

Preferred Soil Type: various

Common Blending Partners: Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot

Question 22

Malbec- Typical Descriptors and Structure for Mendoza Malbec

Answer 22

Visual: Dark Ruby/Purple Color with Blue Tones, Moderate Plus to High Concentration, Electric Pink Rim

Aromas/Flavors: Moderate Plus to High Intensity

Fruit: Ripe/Lush Black Fruit (Black Raspberry, Black Cherry, Blackberry), Ripe/Lush Blue Fruit (Concord Grape Jam, Blueberry, Plum), Lush Red Fruit (Raspberry Liqueur), Fig, Raisin, Prune

Floral: Purple and Red Flowers, Violets, Damson Flowers (floral aromatics are especially expressive in higher altitude wines)

Herbal/Green: Malbec may have slight green notes

Earth: Moderate Minus to Moderate Minerality, Clay/Mud

Oak: Low to High Use of New French and/or American Oak, Vanilla, Baking Spices, Chocolate, Cinnamon
Structure: Dry (with Ripe Attack), Full Body, Elevated Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol

Question 23

Merlot

Answer 23

Color: Red (Black/Blue-Skinned)

Grape Parentage: Cabernet Franc x Magdeleine Noire des Charentes

Place of Origin: Bordeaux

Origin of Grape Name: “Merlot” is derived from the French merle, or “blackbird”

Major Countries of Production:
France: 113,848 hectares (2011, FranceAgrimer)
Gironde département: 69,407 ha
Hérault département: 10,720 ha
Aude département: 10,365 ha
Gard département: 6,581 ha
Dordogne département: 4,127 ha
Italy: 24,141 ha (2010, Il Corriere Vinicolo)
United States:
San Joaquin County, CA: 7,465 acres (2010, the Wine Institute)
Napa County, CA: 6,687 acres (2010, the Wine Institute)
Sonoma County, CA: 6,109 acres (2010, the Wine Institute)
Monterey County, CA: 5,603 acres (2010, the Wine Institute)
Washington State: 5,853 acres (2010, Washington Wine Commission)
Bulgaria
Spain: 13,325 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
Australia: 10,073 hectares (2010, WIne Australia)
Chile: 10,041 hectares (2011, Wines of Chile)

Note: in 1994, French ampelographers correctly identifed many Chilean “Merlot” vines as Carmenère

Synonyms:
France: Merlau
Historical French Synonyms: Crabutet, Bigney, Vitraille, Sémillon Rouge, Sème de la Canau, Plant Médoc, Sème dou Flube
Hungary: Médoc Noir

Viticultural Characteristics: Thinner-skinned than Cabernet Sauvignon (Merlot flowers and ripens up to two weeks earlier than Cabernet), Resistance to Powdery Mildew, Susceptible to Downy Mildew and Botrytis/Grey Rot

Preferred Soil Type: cool, moisture-retaining soils, such as clay

Associated Classic Soil Types:
Pomerol: Crasse de Fer (iron-rich clay)

Common Blending Partners: Cabernet Sauvignon, Cabernet Franc

Question 24

Merlot- Typical Descriptors and Structure for Right Bank Bordeaux (Merlot-dominated blends)

Answer 24

Visual: Ruby Color with Garnet Tones, Moderate to Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Blue Fruit (Plum, Blueberry), Red Fruit (Strawberry, Raspberry, Red Cherry), Black Fruit (Blackberry, Black Cherry), Fig/Fruitcake

Floral: Purple Flowers, Violets

Herbal: Mint, Bay Leaf, Fern, Tobacco

Spice: Licorice/Anise, Christmas Spice

Earth: Moderate Plus to High Minerality, Clay, Mushroom/Truffle

Oak: Moderate Plus to High Use of New French Oak, Chocolate, Coffee, Cinnamon, Vanilla

Structure: Dry, Moderate to Moderate Plus Body, Moderate to Elevated Tannin, Moderate Acidity, Elevated Alcohol

Question 25

Merlot- Typical Descriptors and Structure for Napa Merlot

Answer 25

Visual: Ruby Color with Blue Tones, Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Stewed Fruit Character, Ripe/Lush Blue Fruit (Plum, Blueberry), Ripe Black Fruit (Blackcurrant), Lush Red Fruit (Red Cherry, Raspberry), Fig, Prune

Floral: Purple Flowers, Violets

Herbal: Fern, Bay Leaf, Sage

Spice: Christmas Spice, Licorice/Anise

Earth: Low to Moderate Minerality

Oak: Moderate to High Use of New French Oak or Mixed Origin Oak, Chocolate, Coffee, Mocha, Sweet Baking Spices, Vanilla

Structure: Dry (with Ripe Attack), Moderate Plus to Full Body, Moderate Tannin, Diminished to Moderate Acidity, Elevated to High Alcohol

Question 26

Mourvèdre

Answer 26

Color: Red

Grape Parentage: unconfirmed, although recent DNA evidence suggests that Mourvèdre and Graciano are siblings

Place of Origin: Mediterranean Coast of Spain (although it may have been introduced by Phoenician traders)

Origin of Grape Name: Mourvèdre is derived from the town of Murviedro in Valencia, and Mataro is derived from Mataró in Catalonia. The name “Monastrell” is likely derived from the Latin monasteriellu, or “monastery”.

Major Countries of Production:
Spain: 63,244 hectares (2007, Observatorio español del Mercado del Vino/OeMV)
France: 9,221 hectares (2011, FranceAgrimer)
Var département: 2,143 ha
Vaucluse département: 1,530 ha
Aude département: 1,669 ha
Hérault département: 1,644 ha

Synonyms:
Spain: Monastrell
France: Balzac, Esparte
US/Australia: Mataro

Viticultural Characteristics: Thick-Skinned, Late-Budding, Late-Ripening, Susceptible to Drought, Resistant to Botrytis/Bunch Rot

Preferred Soil Type: cool clay or calcareous soils
Common Blending Partners: Syrah, Grenache, Cinsault, Carignan

Question 27

Mouvedre- Typical Descriptors and Structure for Bandol

Mourvèdre-dominated blends

Answer 27

Visual: Dark Ruby Color, Moderate Plus Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe Black Fruit (Blackberry, Black Raspberry, Black Cherry), Blue Fruit (Blueberry, Plum, Prune), Red Fruit (Red Plum, Red Cherry)

Flowers: Purple Flowers

Herbal: Garrigue/Wild Herbs, Herbes de Provence, Black Tea, Tobacco

Spice: Bitter Chocolate, Black Pepper, Curing Spices
Other: Hung/Cured Meats, Animal/Feral, Game, Saddle Leather

Earth: Moderate Plus to High Minerality, Forest Floor, Dusty

Oak: Large Neutral Cask, Coffee, Cinnamon
Structure: Dry, Full Body, Elevated to High Tannin, Elevated Acidity, Elevated Alcohol

Question 28

Nebbiolo

Answer 28

Color: Red (Purple/Violet-Skinned)

Grape Parentage: unconfirmed

Recent DNA evidence demonstrates that Nebbiolo has a parent-offspring relationship with the following grapes: Bubbierasco, Freisa, Neretto di Bario, Vespolina, Nebbiolo Rosé, Negrera, Rossola Nera, and Brugnola. Nebbiolo is a likely parent, rather than offspring, due to its long history as a cultivated variety.

Place of Origin: Piemonte or Valtellina

Origin of Grape Name: “Nebbiolo” is derived from the Italian nebbia, or “fog”. Reference to the Nibiol grape first appeared in print in 1266. Other synonyms appeared throughout the 14th century.

Major Countries of Production:
Italy: 5,531 ha (2010, Il Corriere Vinicolo)
Synonyms:
Italy: Spanna (Piemonte), Chiavennasca (Valtellina), Picotendro / Picoutener (Valle d’Aosta, Carema), Prunet
Viticultural Characteristics: High Vigor, Thin-Skinned, Early-Budding, Late Ripening (at least 2 weeks after Barbera and 4 weeks after Dolcetto), Susceptible to Oidium, Resistance to Downy Mildew and Botrytis/Grey Rot

Major Clones:
Langhe: Lampia, Michet, Bolla
Valtellina: Briotti, Chiavennascone, Intagliata
Valle d’Aosta: Picoutener

**Nebbiolo Rosé, long considered a clone, is now known to be a separate variety.

Preferred Soil Type: calcareous marl and sandy soils

Associated Classic Soil Types:
Tortonian (calcareous marl)
Helvetian (sandstone)

Common Blending Partners: Nebbiolo is classically produced as a single varietal wine

Question 29

Nebbiolo- Typical Descriptors and Structure for Barolo

Answer 29

Visual: Ruby/Garnet Color, Significant Garnet/Orange Rim Variation, Moderate Concentration

Aromas/Flavors: High Intensity

Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Blackberry, Mulberry, Dried Plum/Prune and Dried Cherry

Significant Volatile Acidity, Oxidation

Floral: Heady Floral Character, Roses, Violets

Herbal: Tea Leaf, Tobacco, Bitter Root, Tree Bark

Spice: Licorice, Anise, Resin, Slight Clove/Cinnamon Spice

Other: Tar, Leather

Earth: High Minerality, Truffle, Mushroom, Dust, Organic Earth

Oak: Neutral Large Casks (Slavonian Oak and Chestnut Botti are considered traditional casks for Barolo)

Structure: Dry, Medium to Full Body, High Tannin, Elevated to High Acidity, Elevated to High Alcohol

Question 30

Pinot Noir- Typical Descriptors and Structure for Willamette Valley Pinot Noir

Answer 30

Visual: Ruby Color, Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe/Lush Red Fruit (Strawberry, Cherry, Raspberry), Ripe Black Cherry, Blueberry

Floral: Purple and Red Flowers, Potpourri

Herbal: Tea Leaf, Citrus Zest/Peel, Tomato Leaf

Spice: Red Licorice, Oak Spices

Other: Cola, Cola Nut

Earth: Moderate Plus Minerality, Wet Leaves, Compost, Mushroom, Forest Floor

Oak: Moderate to High Use of New French Oak, Vanilla, Baking Spices, Coffee, Chocolate, Caramel

Structure: Dry (with Ripe Attack), Moderate Plus Body, Diminished to Moderate Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Question 31

Pinot Noir- Typical Descriptors and Structure for Russian River Valley Pinot Noir

Answer 31

Visual: High Clarity, Bright Ruby Color, Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Ripe/Lush Red Fruit (Strawberry Jam, Cherry, Raspberry), Ripe Black Cherry, Plum/Prune

Floral: Purple and Red Flowers, Potpourri

Herbal: Tea Leaf, Citrus Zest/Peel

Spice: Red Licorice, Clove, Cinnamon

Other: Cola, Cola Nut

Earth: Moderate Minerality

Oak: Moderate Plus to High Use of New French Oak (1/3 or more new barrels), Toast, Vanilla Bean, Smoke, Baking Spices, Clove, Cinnamon, Roasted Nut, Caramel

Structure: Dry (with Ripe Attack), Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated Alcohol

Question 32

Pinot Noir- Typical Descriptors and Structure for Côte d’Or Pinot Noir

Answer 32

Visual: Light Ruby/Ruby Color, Moderate Minus to Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Tart to Just Ripe Red Fruit (Red Cherry, Raspberry, Cranberry, Wild Strawberry), Possible Black Cherry, Beet/Beetroot, Tomato

Possible Stem Inclusion

Floral: Purple and Red Flowers, Violets, Lilacs, Potpourri
Herbal/Vegetable: Tea Leaf, Dried Herbs, Fennel, Rhubarb, Sweet Squash

Spice: Red Licorice, Anise, Clove

Other: Game, Leather

Earth: Moderate to High Minerality, Flouride, Limestone, Mushroom/Forest Floor, Damp Leaves

Oak: Neutral to High Use of New French Oak, Toast, Vanilla Bean, Smoke, Baking Spices, Cinnamon, Roasted Nut, Caramel (typically, Côte de Nuits producers use higher percentages of new oak than their counterparts in the Côte de Beaune)

Structure: Dry, Moderate to Moderate Plus Body, Diminished to Elevated Tannin, Elevated Acidity, Moderate to Elevated Alcohol

Question 33

Pinot Noir

Answer 33

Color: Red

Grape Parentage: French ampelographer Louis Levadoux wrote in 1956 that the vine could have been domesticated from the wild Vitis vinifera silvestris, but this is unconfirmed by current science. Pinot has a parent-offspring relationship with Savagnin, but it is currently unknown which is the parent and which is the offspring.
Place of Origin: Burgundy (Pinot is an ancient vine, likely grown in Burgundy for more than 2,000 years)

Origin of Grape Name: “Black” Pinot (“Pinot” is derived from the French word for “pine cone,” a reference to the shape of the grape cluster). The name “Pinot” first appeared in print in 1375, although it was previously noted as “Moreillon” in a 1283 legal work.

Major Countries of Production:
France: 30,659 hectares (2011, FranceAgrimer)
Côte d'Or département: 6,526 ha
Saône et Loire département: 3,181 ha
Cher département: 897 ha
Haut-Rhin département: 880 ha
Yonne département: 840 ha
Bas-Rhin département: 732 ha
Germany: 11,756 hectares (2011, German Wine Institute)
Baden: 5,699 ha
Pfalz: 1,609 ha
Rheinhessen: 1,387 ha
Württemburg: 1,289 ha

United States:
California total: 37,290 acres (2010, the Wine Institute)
Sonoma County, CA: 11,013 acres (2010, the Wine Institute)
Monterey County, CA: 8,569 acres (2010, the Wine Institute)
Santa Barbara County, CA: 4,258 acres (2010, the Wine Institute)
Oregon: 12,406 acres (2010, Oregon Wine Board)

New Zealand: 4,309 hectares (2009, New Zealand Winegrowers)

Italy: 4,080 ha (2010, Il Corriere Vinicolo)

Australia: 3,518 ha in total (2010, Wine Australia)
Yarra Valley: 725 ha (2010, Wine Australia)
Tasmania: 575 ha (2010, Wine Australia)

Chile: 2,884 hectares (2011, Wines of Chile)

Synonyms:
France: Noirien (Burgundy), Franc Pineau, Morillon (Morey-St-Denis), Plant Doré and Vert Doré (Champagne), Salvagnin and Savagnin Noir (Jura), Auvernat (Orléans), Bourguignon (Auvergne)
Italy: Pinot Nero, Pignola
Germany: Spätburgunder, Blauburgunder, Blauer Klevner
Austria: Klevner
Switzerland: Savagnin Noir, Servagnin (Vaud)
Eastern Europe: : Nagyburgundi (Hungary), Burgundac Crni (Serbia and Croatia), Crn Burgundec (Macedonia) Rouci (Czech Republic), Pino Fran (Moldova), Pinot Cernii (Russia)

Viticultural Characteristics: Thin-Skinned, Early-Budding, Early-Ripening, Susceptible to Fungal Diseases (Downy and Powdery Mildew), Leaf Roll Virus and Rot, Prone to Mutation (suggested but not proven, and it is increasingly likely that Pinot’s clonal diversity is actually due to its much longer history as a cultivated vine in comparison with other major varieties)

Preferred Soil Type: well-drained, calcareous soils and marly loam

Common Blending Partners: Chardonnay, Gamay, Meunier

Question 34

Pinot Noir- Dijon Clones

Answer 34

Raymond Bernard isolated these clones officially-certified clones, known for their tendency to ripen early, at Dijon in Burgundy in the 1970s. The original plant material came from Domaine Ponsot. 113, 114, 115, 667, 777, and 828 are the most widely planted in the USA. In Burgundy, 75% of the vineyards have Dijon Clones. The Dijon Clones are known as Bernard Clones in Australia.

Question 35

Pinot Noir- Roederer Clones:

Answer 35

Imported into the USA by Louis Roederer for use at the company’s Anderson Valley outpost, these clones are widely used for sparkling winemaking in the USA.

Question 36

Pinot Noir- Pommard Clones:

Answer 36

Originally taken from Château de Pommard in the 1940s, the Pommard Clones are common in Oregon vineyards, and the wines typically show hefty fruit, color, and spice.

Question 37

Pinot Noir- Wädenswil Clones:

Answer 37

Clone 2A is the most prominent and successful selection in this group of Swiss clones, adding finesse, perfume and lift.

Question 38

Pinot Noir- Jackson Clones:

Answer 38

Cuttings from the Foothill Experiment Station near Jackson in Amador County, planted in 1889, provided the material for this set of rare, low-yielding selections. This is the oldest documented Pinot Noir in North America.

Question 39

Pinot Noir- Martini Clones:

Answer 39

Selected from heritage vines at Inglenook and replanted in Carneros at the former Stanly Ranch (partially owned by Louis Martini) in the 1950s, the Martini selections are common today in Carneros and the Russian River Valley.

Question 40

Pinot Noir- Swan Clone/Selections:

Answer 40

These field selections were taken from Joseph Swan’s Russian River Valley estate, originally planted in 1969, and a virus-free clone is now available. The source for his budwood may be Domaine de la Romanée Conti (as a suitcase clone) or the Martin Ray Vineyard. The Swan Selections tend to provide bright fruit and elegance.

Question 41

Pinot Noir- Mt. Eden Clone/Selections:

Answer 41

The Mt. Eden (Rae) Clone was selected by Meredith Edwards in 1975 from material at the estate. The vines at Mt. Eden were originally imported from Burgundy by Paul Masson in the 1890s. Various other field selections have been taken from the Mt. Eden Vineyards and are referred to as either Mt. Eden, Masson or Martin Ray selections.

Question 42

Pinot Noir- MV6:

Answer 42

“Mother Vine Six” is one of the cuttings James Busby brought into Australia in 1831. The material originated in Clos Vougeot, and it is now a common planting in the Yarra Valley.

Question 43

Pinotage

Answer 43

Color: Red

Grape Parentage: Pinot Noir x Cinsault

Place of Origin: South Africa (1925 crossing developed by Dr. Abraham Perold at Stellenbosch University)

Origin of Grape Name: The name is a combination of “Pinot” and “Hermitage”, a historical synonym for Cinsault in South Africa

Major Countries of Production:
South Africa: 6,239 ha (2010, Wines of South Africa)

Synonyms: None

Viticultural Characteristics: Mid-Budding, Mid-Ripening, Susceptible to Powdery Mildew, Downy Mildew, and Botrytis/Grey Rot

Preferred Soil Type: Moisture-retaining soils

Common Blending Partners: Pinotage may be produced as a varietal wine, or it may be encountered as an element of South African “Cape Blends”.

Question 44

Pinotage- Typical Descriptors and Structure for South Africa Pinotage

Answer 44

Visual: Dark Ruby/Purple, Moderate Plus Concentration, Stained Tears

Aromas/Flavors: Moderate Plus Intensity

Fruit: Roasted/Charred Black and Red Fruit, Blackberry, Black Cherry, Slight Fig

Significant Brettanomyces: Saddle Leather, Clove, Smoke, Band-Aid

Other: Sanguine/Blood, Fresh Paint, Rubber/Burnt Rubber, Barbecue

Oak: Moderate to High Use of New Oak

Structure: Dry, Moderate Plus Body, Moderate Tannin, Moderate to Elevated Acidity, Moderate Alcohol

Question 45

Sangiovese

Answer 45

Color: Red

Grape Parentage: Ciliegiolo x Calabrese di Montenuovo
Offspring of Sangiovese include Nerello Mascalese, Frappato, Gaglioppo, and Perricone

Place of Origin: Southern Italy

Origin of Grape Name: One theory suggests that “Sangiovese” derives from the Latin Sanguis Jovis, or the “blood of Jove”, while another suggests it derives from San Giovanni, or Saint John. In the local dialect of Liguria, “Sangiovan-nina” translates to “early grapes”.

Major Countries of Production:
Italy: 70,289 ha (2010, Il Corriere Vinicolo)
Argentina: 2,319 ha (2008, Wine Grapes)
France (Corsica): 1,319 ha (2008, Wine Grapes)
United States (California): 1,950 acres (2010, Wine Grapes)

Synonyms:
Italy: Morellino (Grosseto), Brunello (Montalcino), Prugnolo Gentile (Montepulciano), Sangioveto (Chianti), Sanvicetro (Chianti), Calabrese (Chianti), Montepulciano (Southern Italy), Puttanella (Calabria), Tuccanese (Puglia)

Corsica: Nielluccio (although some suggest this is an indigenous grape to Corsica, it is likely a biotype of Sangiovese)

Viticultural Characteristics: Thin-Skinned, Late-Ripening, Highly Vigorous, Highly Adaptable to its Environment, Susceptible to Powdery Mildew, Botrytis/Grey Rot and Esca

Major Clones of Sangiovese:
Italians have long recognized two types of Sangiovese, Grosso and Piccolo. The distinction relies on berry and cluster size and suggests a difference in quality. While some modern ampelographers affirm this categorization, but others question the usefulness of such a broad distinction. Today, it is useful to consider “Sangiovese” as a highly adaptable (or simply very old) grape, and many different clones have been identified.

Preferred Soil Type: Low-vigor, calcareous soils

Associated Classic Soil Types:
Chianti Classico: Galestro (soft marl)
Montalcino/Chianti: Alberese (sandstone)

Common Blending Partners: Canaiolo Nero, Colorino, Mammolo (Sciaccarello), Cabernet Sauvignon, Merlot

Question 46

Sangiovese- Typical Descriptors and Structure for Chianti and Brunello di Montalcino (Chianti and Chianti Classico wines may be Sangiovese-dominated blends, but Brunello is 100% Sangiovese)

Answer 46

Visual:
Chianti: Light Ruby with Slight Garnet Tones, Moderate Minus to Moderate Concentration (Concentration and Color may be darker if the wine is a blend)

Brunello: Dark Ruby, Garnet Rim Variation, Moderate Plus Concentration

Aromas/Flavors:
Fruit: Tart Red Fruit (Sour Cherry, Raspberry, Cranberry, Red Currant), Red Apple, Black Cherry, Mulberry, Tomato
Floral: Dried Flowers, Potpourri

Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary, Marjoram, Camphor, Bitter Root

Spice: Clove, Smoke (Brettanomyces indicators), Coffee/Oak Spices

Other: Sanguine/Blood, Balsamic, Animal, Leather, Tar
Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth

Oak:
Chianti: None or Large Neutral Cask with Possible Mixed Use of French Oak Barriques (Chianti DOCG may not see any oak, whereas Chianti Classico and Riserva DOCG wines age in oak barrels)

Brunello: Large Neutral Cask with Possible Mixed Use of French Oak Barriques

Note: Classic examples of both do not see any significant new wood.

Structure:
Chianti: Bone Dry to Dry, Moderate to Moderate Plus Body, Elevated to High Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol

Brunello: Bone Dry to Dry, Full Body, Elevated to High Tannin, Elevated to High Acidity, Elevated Alcohol

Question 47

Syrah/Shiraz

Answer 47

Color: Red (Black-Skinned)

Grape Parentage: Dureza x Mondeuse Blanche

Place of Origin: Southeastern France

Origin of Grape Name: “Syrah” is possibly derived from “Syracuse”, once speculated as the grape’s place of origin. “Shiraz” is the name of a city in Iran that traces its roots back to ancient times, although some suggest it is also a corruption of “Scyras”, the name by which the grape was originally known in Australia.

Major Countries of Production:
France: 66,542 hectares (2011, FranceAgrimer)
Hérault département: 15,054 ha
Gard département: 11,319 ha
Aude département: 10,214 ha
Vaucluse département: 9,154 ha
Drôme département: 4,918 ha
Pyrénées Orientales département: 4,610 ha
Var département: 4,256 ha

Australia: 43,675 hectares (2010, Wine Australia)
Riverland GI: 5741 hectares (2010 W.A.)
Barossa Valley GI: 5571 hectares (2010 W.A.)
Riverina GI: 4911 hectares (2010 W.A.)
McLaren Vale GI: 3384 hectares (2010 W.A.)
Langhorne Creek GI: 2172 hectares (2010 W.A.)

Spain: 16,586 hectares (2007, Observatorio español del Mercado del Vino/OeMV)

United States:
San Luis Obispo County, CA: 2,770 acres (2010, the California Wine Institute)
San Joaquin County, CA: 2,026 acres (2010, the California Wine Institute)
Sonoma County, CA: 1,900 acres (2010, the California Wine Institute)
Washington State: 2,831 acres (2010, the Washington Wine Commission)

Argentina: 13,001 hectares (2015, Argentina Harvest Report, English Version)

South Africa: 10,135 hectares (2010, SAWIS)

Italy: 7,138 ha (2010, Il Corriere Vinicolo)

Chile: 6,027 hectares (2011, Wines of Chile)

Synonyms:
Australia: Shiraz, Hermitage (Once common, “Hermitage” is no longer legally allowed as a synonym in Australia due to agreement with the EU.)
France: Schiras, Sirac, Sirah, Petite Syrah, Hignin Noir, Candive, Entournerein, Antourenein Noir, Sérine, Marsanne Noir
Argentina: Balsamina

Viticultural Characteristics: Late-Budding, Early-Ripening, Resistance to Disease

Preferred Soil Type: Well-drained, poor rocky soils
Common Blending Partners: Grenache, Mourvèdre, Viognier, Cinsault, Carignan, Cabernet Sauvignon

Question 48

Shiraz/ Syrah- Typical Descriptors and Structure for Northern Rhône Syrah

Answer 48

Visual: Ruby/Purple Color, Moderate Plus to High Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Tart/Ripe Black Fruit (Blackberry, Black Cherry, Black Plum), Blue Fruit (Blueberry, Boysenberry), Red Fruit (Raspberry)

Possible Carbonic Maceration and/or Stem Inclusion

Floral: Purple and Red Flowers, Lavender, Violets
Herbal/Green: Black/Green Olive, Green Peppercorn, Herbes de Provence, Rosemary

Spice: White/Black Pepper, Curing Spices, Juniper
Other: Tar, Hung/Cured Meat, Smoke, Bacon Fat, Band-Aid (Brettanomyces)

Earth: Moderate Plus to High Minerality, Granite, Crushed Rock

Oak: Neutral Barrel/Cask or Low to Moderate Use of New French Oak

Structure: Bone Dry to Dry, Moderate Plus Body, Moderate to Elevated Tannin, Elevated to High Acidity, Moderate to Elevated Alcohol

Question 49

Shiraz /Syrah- Typical Descriptors and Structure for South Australia Shiraz

Answer 49

Visual: Opaque, Dark Purple Color, High Concentration, Deeply Stained Tears

Aromas/Flavors: High Intensity

Fruit: Ripe/Lush Black Fruit (Blackberry, Cassis), Lush Blue Fruit (Blueberry, Plum), Dried Fruit (Fig, Raisin, Date), Raspberry Liqueur, Mulberry

Floral: Purple and Red Flowers, Lavender (less prominent than in Northern Rhône examples)

Herbal/Green: Eucalyptus, MInt/Menthol, Herbes de Provence, Rosemary

Spice: Black Pepper, Dried Savory Spices, Licorice, Christmas Spices/Fruitcake

Other: Bitter Chocolate, Smoke, Grilled Meat

Earth: Low to Moderate Minerality

Oak: Low to High Use of New American or French Oak, Vanilla, Coconut, Dill, Chocolate, Mocha, Baking Spices, Cumin, Curry/Fenugreek, Maple

Structure: Dry (often with 2-4 g/l of RS), Full Body, Moderate to Elevated Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol

Question 50

Tempranillo

Answer 50

Color: Red

Grape Parentage: Albillo Mayor x Benedicto (announced August 2012)

Place of Origin: Spain

Origin of Grape Name: “Tempranillo” derives from the Spanish temprano, or “early”

Major Countries of Production:
Spain: 206,988 hectares (2007, Observatorio español del Mercado del Vino/OeMV)

Portugal: approx. 17,000 hectares (2010, Wine Grapes)

Argentina: 6,344 hectares (2015, Argentina Harvest Report, English Version)

Synonyms:
Spain: Cencibel (Valdepeñas), Tinto Fino (Ribera del Duero), Tinto del País (Ribera del Duero), Tinta de Toro (Toro), Ull de Llebre/Ojo de Liebre (Catalonia), Jacivera (Manchuela), Tinto Madrid, Grenache de Logrono (Rioja)
Portugal: Aragonez (Alentejo), Tinto Roriz (Douro Valley), Tinto de Santiago (Península de Setúbal)
Argentina: Tempranilla

Viticultural Characteristics: Early-Budding, Early-Ripening, Susceptible to Rot and Disease

Preferred Soil Type: Calcareous soils

Common Blending Partners: Garnacha, Graciano, Carignan

Question 51

Tempranillo- Typical Descriptors and Structure for Rioja (100% Tempranillo or Tempranillo-dominated blend)

Answer 51

Visual: Ruby, Moderate Minus to Moderate Concentration

Aromas/Flavors: Moderate Plus Intensity

Fruit: Tart/Sweet Red Fruit (Red Cherry, Strawberry, Red Currant), Sour Asian Plum, Dried Plum

Significant Oxidation and Brettanomyces for Gran Reserva Styles

Floral: Red and Dried Flowers

Herbal: Tobacco, Dill

Other: Sweet and Sour Sauce, Iodine, Leather, Spice
Earth: Moderate to High Minerality, Baked Earth, Clay, Compost

Oak: Low to Moderate Use of New American or Mixed American/French Barrels (Long Aging in Oak for Reserva and Gran Reserva Styles), Vanilla, Coconut, Dill, Cumin, Curry, Fenugreek, Sandalwood

Structure: Dry, Moderate Plus Body, Elevated Tannin, Moderate to Elevated Acidity, Moderate to Elevated Alcohol

Question 52

Zinfandel

Answer 52

Color: Red

Grape Parentage: unconfirmed (Crljenak Kaštelanski is considered an extremely ancient grape)

Place of Origin: Dalmatian Coast, Croatia

Origin of Grape Name: “Zinfandel”, advertised as “Zinfendal” by a Boston nursery in 1832, may be a corruption of the Hungarian tzinifándli, a name derived from the German grape Zierfandler. “Tribidrag” is the oldest known Croatian name for the variety, which appears in print as early as 1518.

Major Countries of Production:
USA (California)
San Joaquin County: 19.634 acres (2010, the Wine Institute)
Sonoma County: 5,194 acres (2010, the Wine Institute)
Madera County: 3,021 acres (2010, the Wine Institute)
San Luis Obispo: 2,899 acres (2010, the Wine Institute)
Fresno County: 2,735 acres (2010, the Wine Institute)
Italy: 11,133 ha (2010, Il Corriere Vinicolo)

Synonyms:
Croatia: Tribidrag, Crljenak Kaštelanski
Italy (Puglia): Primitivo
Montenegro, Macedonia, Serbia: Kratosija

Viticultural Characteristics: Thin-Skinned, Differential Ripening, Mid-Ripening, Compact Clusters

Preferred Soil Type:
Common Blending Partners: Petite Sirah, Carignan, Grenache, Mission, and other “Mixed Blacks”

Question 53

Zinfandel- Typical Descriptors and Structure for Dry Creek Valley Zinfandel

Answer 53

Visual: Ruby/Dark Ruby, Moderate to Moderate Plus Concentration (color and concentration are highly affected by blending other varieties)

Aromas/Flavors: Moderate Plus to High Intensity of Aromas

Fruit: Jammy/Brambly Berry Fruit (Raspberry, Black Cherry, Cherry Compote, Blackberry, Cassis, Blueberry), Cranberry Jam, Raisin, Fig, Peach Yogurt, Apricot

Non-Fruit: Black Pepper, Briar, Slight Potting Soil/Turned Earth

Oak: Neutral to Moderate Use of New American Oak, French Oak, or Mixed Barrels: Vanilla, Sawdust, Coconut, Chocolate, Mocha, Coffee, Caramel, Dillweed, Cinnamon

Structure: Dry (often with perceptible RS), Full Body, Moderate Tannin, Moderate to Elevated Acidity, Elevated to High Alcohol