Wine Flavour Etc

Question 1

Pinot Noir

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 1

Light-Medium Bodied
High Acid
Low-Medium Tannins
Red Fruit: Strawberry, Raspberry, Red Cherry
Tertiary: Forest Floor, Mushroom
Oak: subtle, smoke, cloves

Question 2

Zin/Primativo

Body, Acid, Alcohol,Tannin, Primary, Tertiary, Oak, climate

Answer 2

Full Body
Med-High Acid
High Alcohol
Med-High Tannin
Black fruits: plum, black cherry, raisin, prune
Tertiary: Earth, meat
Oak: Vanilla, Coffee
Warm

Question 3

Merlot

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 3

Medium- Full Body
Medium Acid
Medium Tannin
Green bell pepper, Strawberry, red cherry-> blackberry, black plum
Tertiary: Dried Fruit, Tobacco 
Oak: Vanilla, Coconut, Smoke
Moderate-Warm

Question 4

Cabernet Sauvignon

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 4

Full body
High Acid
High Tannin
Green bell pepper, mint, black currant, black cherry
Tertiary: Earth, Forest Floor
Oak: Smoke, Vanilla, Cloves
Moderate-Warm

Question 5

Syrah/Shiraz

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 5

Medium-Full Body
Medium-High Acid
Medium-High Tannin
Fresh Blackberries, Black Cherry, Pepper, Liquorice (Shiraz)
Tertiary: Dried fruit, leather, meat, earth
Oak: Vanilla, coffee

Question 6

Gamay

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 6

Light Bodied
High Acid
Low-Medium Tannins
Raspberry, red cherry, red plum, banana, candy
Moderate

Question 7

Grenache/Garancha

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 7

Medium Bodied
Low Acid
Low-Medium Tannins
Strawberry, red plum, red cherry, white pepper, licorice
Oak/unoaked 
Warm

Question 8

Tempranillo

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 8

Light->Full bodied
Medium acid
Medium Tannins
Strawberry, red cherry, blackberry, black plum
Tertiary: dried fruit, leather, mushroom
Moderate-Warm
Oaked/unoaked

Question 9

Carmenere

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 9

Full body
Medium-High Acid
High Tannin
Green bell pepper, eucalyptus, blackberry, tomato leaf (less ripe)
Tertiary: leather earth
Oak: coffee, chocolate
Warm

Question 10

Malbec

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

Answer 10

Full bodied
Medium Acid
High Tannin Blackberry, black plum
Tertiary: dried fruit, meat
Oak: cloves, vanilla
Warm

Question 11

Pinotage

Body, Acid, Tannin, Primary, Tertiary, climate

Answer 11

Medium bodied
High Acid
medium Tannins
Strawberry, raspberry, red cherry
If Oaked: Coffee, chocolate, smoke
Warm

Question 12

Nebbiolo

Body, Acid, Tannin, Primary, Tertiary, Oak?

Answer 12

Full bodied
High Acid
High Tannins
Red cherry, red plum, rose, violet, herbs
Tertiary: mushroom, tobacco, leather
Oaked


Question 13

Barbera

Body, Acid, Tannin, Primary, Tertiary, Oak,

Answer 13

Medium Bodied
High Acid
Low-Medium Tannins
Red cherry, red plums, black pepper
Oak/unoaked

Question 14

Corvina

Body, Acid, Tannin, Primary, Tertiary, method?

Answer 14

Light Bodied
High Acid
Low-Medium Tannins
Red Cherry, red plum
Appassimento

Question 15

Sangiovese

Body, Acid, Tannin, Primary, Tertiary, Oak,

Answer 15

Medium Bodied
High Acid
High Tannin
Red cherry, red plum, dried herbs
Tertiary: meats, leather
Oak: cloves, cedar

Question 16

Montepulciano

Body, Acid, Tannin, Primary, Oak,

Answer 16

Full bodied
Medium acid
High tannins
Black plum, black cherry
May be new oaked

Question 17

Riesling

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 17

Light-> Full bodied
High Acid
Dry->Sweet
Green apple, pear, lemon, lime, peach, apricot, mango, pineapple, raisins
Tertiary: honey, petrol
Unoaked 
Botrytis/Eiswein
Cool-Moderate

Question 18

Chenin Blanc

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 18

Medium Bodied
High Acid
Dry-> Sweet
Green apple, lemon, peach, pineapple, mango
Tertiary: dried fruits, honey, nuts
Oak: (s. Africa) vanilla
Oaked/Unoaked
Cool-warm
Botrytis

Question 19

Semillon

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 19

Medium-> Full bodied
High Acid
Dry-> sweet
Green apple, grass, lemon, apricot
Tertiary: dried fruit, nuts, honeycomb Oak: smoke, vanilla
Oak/unoaked 
Moderate-Warm
Botrytis 

Question 20

Furmint

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 20

Body unknown
High Acid
Dry-> Sweet
Stonefruit, apricot, dried apricot, citrus
Tertiary: dried fruit, caramel, nuts,
Oak: vanilla, smoke
Moderate
Botrytis

Question 21

Chardonnay

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 21

Light-> full bodied
Medium-High Acid
Dry
Green apple, pair, lemon, wet stones, peach, melon, pineapple, banana
Oak: vanilla, smoke, coconut
Malolactic: butter, cream
Lees: bread, biscuit
Cool-> warm
No 

Question 22

Sauvignon Blanc

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 22

Light-> Medium Bodied
High Acid
Dry
Grass, Green bell pepper, asparagus, wet stones, green apple, blossom, lemon, gooseberry, nectarine, passionfruit
Drink young
Cool-> moderate
No

Question 23

Pinot Grigio

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 23

Light Bodied
High Acid
Dry
Green Apple, lemon,
Unoaked
Cool- Moderate
No

Question 24

Pinot Gris

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 24

Full bodied 
Medium Acid
Dry-> Medium
Bananas, peach, mango, papaya
Tertiary: honey,ginger
Unoaked
Cool-Moderate
No


Question 25

Gwurztraminer Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 25

``` Full Bodied Low-Medium Acid Dry-> Sweet Peach, apricot, lychee, Rose🍑🌹 Tertiary: honey, dried fruit 🍯 Unoaked Cool-Moderate No ```

Question 26

Viognier Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 26

``` Medium-Full Bodied Low-Medium Acid Dry Blossom, peach, apricot Oaked or unoaked- vanilla Moderate No  ```

Question 27

Albariño Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

Answer 27

``` Medium Bodied High Acid Dry Lemon, grapefruit, peach, apricot Oak/unoaked Moderate No ```

Question 28

Cortese Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

Answer 28

``` Light bodied High Acid Dry Blossom, Green apple, pear, lemon Unoaked Piemonte No  ```

Question 29

Garganega Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

Answer 29

``` Medium Bodied High Acid Dry or Sweet (Recioto do Soave) Green apple, pear, lemon, peach Tertiary: honey, almond Unoaked Veneto No  ```

Question 30

Verdicchio Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

Answer 30

``` Medium Bodied High Acid Dry Green apple, pear, lemon, fennel Tertiary: honey, nuts Unoaked Unoaked Marche No ```

Question 31

Fiano Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

Answer 31

``` Medium-Full Bodied Medium Acid Dry Peach, melon, mango, Tertiary: honey, nuts, Lees: bread, biscuit Campagnia No ```

Question 32

What are the flavors and style of Chamagne?

Answer 32

Dry Green apple, citrus fruit, autolyis Notes example toasted bread, biscuit. Extended aging: pronounced Apple, citrus fruit, notes of nuts and honey

Question 33

What are the flavors of cava?

Answer 33

Light flavors of Apple and pair, subtle autolytic characters.

Question 34

What are the flavors of Fino sherry?

Answer 34

Pale in color aromas of Apple almond and biscuit and bread dough

Question 35

What are the flavors of oloroso Sheri?

Answer 35

Brown in color, flavors of dried fruits, raisins, Prunes, deliberate oxidation equals walnuts and caramel

Question 36

What are the flavors of Amontillado Sherry?

Answer 36

Deeper in color than Fino, flavors from both flor and oxidative aging. Biscuit, bread dough, walnuts caramel

Question 37

What are the flavors in color of Pedro Ximenez?

Answer 37

Almost black, sweet with pronounced dried fruit, fig, prune, raisin