Reds Flashcards

Question

Red Burgundy

Answer 1

Typical Descriptors and Structure for Côte d'Or Pinot Noir 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, Moderate Minus to Moderate Plus Tannin, Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Answer 2

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 Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 3

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, Moderate Minus to Moderate Tannin, Moderate Plus Acidity, Moderate Plus to High Alcohol

Answer 4

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 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". Typical Descriptors and Structure for South Africa Pinotage 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 Plus Acidity, Moderate Plus Alcohol

Answer 5

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". 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

Answer 6

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

Answer 7

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. 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, Serène, 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

Answer 8

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 Plus Tannin, Moderate Plus to High Acidity, Moderate to Moderate Plus Alcohol

Answer 9

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 Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Answer 10

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" 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 Typical Descriptors and Structure for Rioja (100% Tempranillo or Tempranillo-dominated blend) 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, Moderate Plus Tannin, Moderate to Moderate Plus Acidity, Moderate to Moderate Plus Alcohol

Answer 11

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. Synonyms: Croatia: Tribidrag, Crljenak Kaštelanski Italy (Puglia): Primitivo Montenegro: 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" Typical Descriptors and Structure for Dry Creek Valley Zinfandel 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 to Moderate Plus Tannin, Moderate to Moderate Plus Acidity, High Alcohol

Reds Flashcards

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