Wine & Grid Practice Flashcards
(26 cards)
Albariño – Rías Baixas, Spain (Unoaked)
Color: Straw
Primary Fruit: Green Apple, Lime
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Ripe
Non-Fruit Markers: Flowers, Fresh Herbs, Mineral
Structure: Dry, High Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Yes – Phenolic Bitterness
Conclusion: Albariño, Cool Climate, Spain, 1–2 Years
Explain Why: Tart citrus and green apple, floral and herbal notes, and high acidity suggest Albariño from Rías Baixas.
Chardonnay – Chablis, Côte d’Or, Mâconnais, Burgundy, FR
Color: Straw to Yellow
Primary Fruit: Green Apple, Lemon
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Ripe
Non-Fruit Markers: Mineral, Lees (if aged sur lie)
Structure: Dry, High Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: No
Conclusion: Chardonnay, Cool-Moderate Climate, France, 1–2 Years
Explain Why: Tart citrus and green apple with flinty minerality and high acidity points to unoaked Chardonnay from Burgundy.
Chardonnay – Napa, Sonoma, Central Coast, CA, US
Color: Yellow to Gold
Primary Fruit: Yellow Apple, Peach, Pineapple
Fruit Condition (Nose): Ripe, Overripe
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: MLF (Butter), Lees (Yeast), New Oak (Vanilla)
Structure: Dry, Medium Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: No
Conclusion: Chardonnay, Warm Climate, USA, 1–2 Years
Explain Why: Ripe orchard and tropical fruit with creamy texture and vanilla oak clearly indicate California Chardonnay.
Chenin Blanc – Vouvray, Loire Valley, FR (Off-Dry)
Color: Yellow
Primary Fruit: Green Apple, Yellow Pear, Quince
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Botrytis (Honey), Mineral, Floral
Structure: Off-Dry, High Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Yes – Phenolic Bitterness
Conclusion: Chenin Blanc, Cool Climate, France, 3–4 Years
Explain Why: Honeyed apple and quince, with botrytis and high acidity, are classic for off-dry Vouvray.
Gewürztraminer – Alsace, FR
Color: Yellow to Gold
Primary Fruit: Lychee, Peach, Pineapple
Fruit Condition (Nose): Overripe, Candied
Fruit Condition (Palate): Overripe, Baked
Non-Fruit Markers: Flowers (Rose), Spice (Allspice), Low Acidity
Structure: Dry or Off-Dry, Low Acidity, High Alcohol
Phenolic Bitterness / Tannin: Yes – Phenolic Bitterness
Conclusion: Gewürztraminer, Cool-Moderate Climate, France, 1–2 Years
Explain Why: Aromatic lychee, floral rose and spice with low acid and high alcohol match Alsatian Gewürztraminer.
Pinot Grigio – Friuli, Trentino-Alto Adige, IT
Color: Straw
Primary Fruit: Green Apple, Lemon, White Peach
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Ripe
Non-Fruit Markers: Mineral
Structure: Dry, Medium+ Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: No
Conclusion: Pinot Grigio, Cool Climate, Italy, 1–2 Years
Explain Why: Light-bodied, crisp citrus and apple with mineral edge matches Pinot Grigio from northern Italy.
Riesling – Mosel, Rhein, DE (Kabinett or Spätlese, Off-Dry)
Color: Straw
Primary Fruit: Green Apple, Lime, White Peach
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Ripe
Non-Fruit Markers: Petrol, Flowers, Mineral
Structure: Off-Dry, High Acidity, Low Alcohol
Phenolic Bitterness / Tannin: No
Conclusion: Riesling, Cool Climate, Germany, 1–2 Years
Explain Why: Lime and stone fruit with high acid, low alcohol and petrol suggest Mosel Riesling.
Sauvignon Blanc – Sancerre & Pouilly-Fumé (Loire Valley, France)
Color: Straw
Primary Fruit: Lime, Green Apple, Gooseberry
Fruit Condition (Nose): Tart, Fresh
Fruit Condition (Palate): Tart, Fresh
Non-Fruit Markers: Grass, Green Bell Pepper, Chalky Mineral, Subtle Smoke, No Oak
Structure: Dry, High Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Low – Crisp
Conclusion: Sauvignon Blanc, Cool Climate, France, 1–2 Years
Explain Why: Tart citrus, green herbs, and chalky minerality with no oak are typical of Loire Sauvignon Blanc.
Sauvignon Blanc – Marlborough (New Zealand)
Color: Straw
Primary Fruit: Passion Fruit, Grapefruit, Lime
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Ripe
Non-Fruit Markers: Grass, Jalapeño, Tomato Leaf, Gooseberry, No Oak
Structure: Dry, High Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Low – Bright and Zippy
Conclusion: Sauvignon Blanc, Cool Climate, New Zealand, 1–2 Years
Explain Why: Exuberant tropical fruit and pungent green herbs are textbook for Marlborough Sauvignon Blanc.
Torrontés – Salta, Mendoza, AR
Color: Straw to Yellow
Primary Fruit: Peach, Meyer Lemon, Grapefruit
Fruit Condition (Nose): Ripe, Overripe
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Flowers (Jasmine, Rose), Bitter Phenolics
Structure: Dry, Medium Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Yes – Phenolic Bitterness
Conclusion: Torrontés, Moderate-Warm Climate, Argentina, 1–2 Years
Explain Why: Exotic floral aromas, ripe citrus and phenolic bitterness point to Torrontés from Argentina.
Cabernet Franc – Chinon, Bourgueil, Loire Valley, FR
Color: Ruby
Primary Fruit: Red Cherry, Raspberry
Fruit Condition (Nose): Ripe, Tart
Fruit Condition (Palate): Ripe, Dried
Non-Fruit Markers: Green Bell Pepper, Tomato Leaf, Earth (Wet Leaves), Dried Herbs
Structure: Dry, Medium Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Medium Tannin – Slightly Green
Conclusion: Cabernet Franc, Cool Climate, France, 3–4 Years
Explain Why: Red fruit with green vegetal notes, medium tannins, and earth suggest Loire Valley Cabernet
Franc.
Cabernet Sauvignon – Graves, Haut-Médoc, Bordeaux, FR
Color: Ruby
Primary Fruit: Blackcurrant, Blackberry
Fruit Condition (Nose): Ripe, Dried
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Green Bell Pepper, Mint, Cocoa, Earth, New Oak
Structure: Dry, Medium+ Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: High Tannin – Firm, Chalky
Conclusion: Cabernet Sauvignon, Moderate Climate, France, 4–6 Years
Explain Why: Black fruit, earth, green pepper, and firm tannins suggest Left Bank Bordeaux.
Cabernet Sauvignon – Napa, Sonoma, CA, US
Color: Purple
Primary Fruit: Blackberry, Cassis, Blueberry
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Mint, Cocoa, Vanilla, New Oak
Structure: Dry, Medium Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: High Tannin – Polished, Firm
Conclusion: Cabernet Sauvignon, Warm Climate, USA, 3–4 Years
Explain Why: Jammy black fruit, oak spice, and ripe tannins are hallmarks of Napa Cabernet.
Gamay – Beaujolais, FR (Carbonic Maceration)
Color: Ruby
Primary Fruit: Strawberry, Raspberry
Fruit Condition (Nose): Ripe, Candied
Fruit Condition (Palate): Ripe, Jammy
Non-Fruit Markers: Banana, Bubblegum (Carbonic), Earth
Structure: Dry, Medium+ Acidity, Low Tannin, Medium Alcohol
Phenolic Bitterness / Tannin: Low Tannin – Soft
Conclusion: Gamay, Cool Climate, France, 1–2 Years
Explain Why: Bright red fruit, carbonic notes, and soft tannins point to Beaujolais Gamay.
Grenache – Châteauneuf-du-Pape, Gigondas, Rhône Valley, FR
Color: Ruby to Garnet
Primary Fruit: Strawberry, Raspberry, Blackberry
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Garrigue, Black Pepper, Dried Herbs, New Oak
Structure: Dry, Medium Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: Medium Tannin – Rounded
Conclusion: Grenache, Warm Climate, France, 3–4 Years
Explain Why: Jammy red fruit, garrigue, pepper, and heat align with Southern Rhône Grenache.
Malbec – Mendoza, AR
Color: Purple
Primary Fruit: Blackberry, Plum, Blueberry
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Cocoa, Coffee, Floral (Violet)
Structure: Dry, Medium Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: Medium+ Tannin – Plush
Conclusion: Malbec, Warm Climate, Argentina, 1–3 Years
Explain Why: Plush black fruit, floral violet, and cocoa suggest Argentinian Malbec.
Merlot – Pomerol, Saint-Émilion, Bordeaux, FR
Color: Ruby
Primary Fruit: Black Cherry, Plum
Fruit Condition (Nose): Ripe, Dried
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Earth, Cocoa, New Oak, Dried Herbs
Structure: Dry, Medium+ Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: Medium+ Tannin – Round
Conclusion: Merlot, Moderate Climate, France, 4–6 Years
Explain Why: Plummy fruit, supple tannins, and earth match Merlot from Right Bank Bordeaux.
Merlot – Napa, Sonoma, CA, US
Color: Purple
Primary Fruit: Plum, Blackberry
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Vanilla, Cocoa, New Oak
Structure: Dry, Medium Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: Medium+ Tannin – Smooth
Conclusion: Merlot, Warm Climate, USA, 3–4 Years
Explain Why: Plush dark fruit, oak spice, and round tannins match California Merlot.
Nebbiolo – Barolo, Barbaresco, Piedmont, IT
Color: Garnet
Primary Fruit: Cherry, Strawberry
Fruit Condition (Nose): Dried, Tart
Fruit Condition (Palate): Dried, Baked
Non-Fruit Markers: Tar, Roses, Earth, Leather
Structure: Dry, High Acidity, High Tannin, Medium+ Alcohol
Phenolic Bitterness / Tannin: High Tannin – Firm, Astringent
Conclusion: Nebbiolo, Cool Climate, Italy, 5+ Years
Explain Why: High acid, tannin, dried fruit, and tar/rose aromas point to aged Nebbiolo.
Pinot Noir – Côte d’Or, Burgundy, FR
Color: Ruby
Primary Fruit: Cherry, Cranberry
Fruit Condition (Nose): Tart, Ripe
Fruit Condition (Palate): Tart, Dried
Non-Fruit Markers: Flowers (Violet), Forest Floor, Mushroom, Earth, Minimal Oak
Structure: Dry, Medium+ Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Medium Tannin – Silky
Conclusion: Pinot Noir, Cool-Moderate Climate, France, 4–6 Years
Explain Why: Tart red fruit, floral notes, earthy undertones, and silky tannin are classic Côte d’Or Pinot Noir.
Pinot Noir – Napa, Sonoma, Central Coast, CA; Willamette Valley, OR, US
Color: Ruby
Primary Fruit: Cherry, Raspberry
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Floral, Earth, Vanilla, New Oak (light)
Structure: Dry, Medium Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: Medium Tannin – Smooth
Conclusion: Pinot Noir, Moderate Climate, USA, 3–4 Years
Explain Why: Riper red fruit, new oak, and round texture suggest Pinot Noir from CA or OR.
Sangiovese – Brunello di Montalcino, Chianti Classico, Tuscany, IT
Color: Ruby to Garnet
Primary Fruit: Red Cherry, Red Plum
Fruit Condition (Nose): Ripe, Dried
Fruit Condition (Palate): Dried, Baked
Non-Fruit Markers: Dried Herbs, Leather, Tomato Leaf, Balsamic
Structure: Dry, High Acidity, Medium+ Alcohol
Phenolic Bitterness / Tannin: High Tannin – Firm, Grippy
Conclusion: Sangiovese, Moderate Climate, Italy, 4–6 Years
Explain Why: Red cherry, herbal and balsamic complexity with firm tannin is a clear match for aged Tuscan Sangiovese.
Syrah – Northern Rhône (France)
Color: Ruby to Purple
Primary Fruit: Blackberry, Blueberry, Black Cherry
Fruit Condition (Nose): Ripe, Tart
Fruit Condition (Palate): Ripe, Baked
Non-Fruit Markers: Black Pepper, Violet, Olive, Smoke, Earth, Leather, Minimal New Oak
Structure: Dry, Medium+ Acidity, Medium Alcohol
Phenolic Bitterness / Tannin: High – Firm and Grippy
Conclusion: Syrah, Moderate Climate, France, 3–4 Years
Explain Why: Savory elements like olive, pepper, and smoked meat with high tannin and restrained fruit point to classic Northern Rhône Syrah.
Shiraz – Australia (South Australia, WA, Victoria)
Color: Deep Purple
Primary Fruit: Blackberry, Blueberry, Plum
Fruit Condition (Nose): Ripe, Jammy
Fruit Condition (Palate): Overripe, Baked
Non-Fruit Markers: Vanilla, Cocoa, Sweet Spice, New Oak (often American), Floral (Violet)
Structure: Dry, Medium Acidity, High Alcohol
Phenolic Bitterness / Tannin: Medium+ – Round and Plush
Conclusion: Syrah (Shiraz), Warm Climate, Australia, 3–4 Years
Explain Why: Jammy fruit, sweet oak spice, and plush texture with high alcohol are textbook for Australian Shiraz.
