Wines of the Principal Regions - Old World Flashcards

Question

Bourgogne Côte Chalonnaise

Answer 1

* Reds (from Pinot Noir) or whites (from Chard) in Côte Chalonnaise

Answer 2

* Côte Chalonnaise village * More white than red * Sparking wine

Answer 3

* Côte Chalonnaise village * Highest rep in Côte Chalonnaise for reds

Answer 4

* Côte Chalonnaise village * Reds admired * Smallest in Côte Chalonnaise

Answer 5

* Côte Chalonnaise village * Only whites

Answer 6

* Red or white * Chard most widely planted * White: Fresh apple or citrus, med acid, med to full body * Reds usually Gamay (though some Pinot Noir too) * Red: Light/fruity/early drinking * Village shows ripeness, body, character

Answer 7

* Villages in Mâconnais * Ripe tropical and stone fruits, toasty oak * Roche de Solutré: E and SE facing limestone slopes

Answer 8

* Mainly carbonic maceration and semi-carbonic maceration * Light body and tannin, red berry fruit, often kirsch, banana, and cinnamon (from carb mac)

Answer 9

* Rolling hills with granite soils * 39 villages * Tend to be made with blending from different villages

Answer 10

* Village appellations in Beaujolais, named crus * Often produce most structured wines, can improve with bottle ageing * Rarely new oak * Sometimes semi-carb or small proportion of whole bunches

Answer 11

* Village appellations in Beaujolais, named crus * Lighter, more perfumed styles among crus * Rarely new oak * Sometimes semi-carb or small proportion of whole bunches

Answer 12

* Riesling: med- to full-bodied, dry, med alc, citrus/stone, stony/steely (not as floral as German) * Gewurz: fully body, oily texture, high alc, low to med acid, pungent lychees, roses, sweet baking spices * Pinot Gris: full body, rich texture, high alc, more acid than Gewurz but less aromatic. Fresh and dried fruits and honey * Muscat Blanc à Petits Grains: light to med body, low to med acid, intense orange blossom, rose, grape

Answer 13

* Over 50 vineyards, probably too much land that is not that great

Answer 14

* Part of the larger Muscadet appellation * Melon Blanc * Dru, med alc (12%), high acid, light body, subtle green fruit. Trad ferm in old oak, but now inert * sur lie: spent winter on lees

Answer 15

* Saumer: Known for trad sparkling from Chenin Blanc, but also makes reds from Cab Franc * Anjou: Chenin Blanc and Gamay. Known for dry, sometimes matured in new oak

Answer 16

* Rosé de Loire: Dry, from Cab Franc, Cab Sauv, and other varieties * Cabernet d'Anjou: med-dry to med-sweet, blend of Cab Franc and Cab Sauv (highest quality rosé) * Rosé d'Anjou: less sweet, mostly from Grolleau

Answer 17

* River Layon, south of Loire * Sweet wines from Chenin Blanc * Subregions include Quarts de Chaume and Bonnezeaux

Answer 18

* Full bodied Chenin Blanc, typically dry * Late harvested

Answer 19

* Reds from Cab Franc * Usually fruity (particularly floral), drunk young * Now also sometims fuller bodied, tannic, suitable for ageing

Answer 20

* Reds from Cab Franc * Sandy soil: light, fruity * South-facing with limestone and clay: fuller bodies, more tannic * Some mature in oak, and best can age for many years

Answer 21

* Cool with clay soils * Still and sparkling Chenin Blanc * Still: dry to luscious * Light to med body, fresh fruit and floral * Rarely new oak

Answer 22

* Mostly Sauv Blanc and Gamay * Usually fruity style

Answer 23

* Well-drained, stony, limestone-based soils * Dry, high acid, hints of green apple and wet stones * Pouilly-Fumé: said to be smokey * Some can evolve in bottle, but most not meant for ageing * Techniques vary: sometimes old oak, lees, MLC

Answer 24

* Mod-priced in same style as Sancerre and Pouilly-Fumé

Answer 25

* Mostly red wine, but also whites and roses * Most med body, fruity and simple * More than half of all appellation wine production in Southern Rhone

Answer 26

* Higher min alc and max yields, and greater percentage of blend must be GSM * Some individual villages can add their name if 100% comes from that village - more body/structure/flavor

Answer 27

* Largest of all crus in Rhone * Grenache dominates, but usually a blend (13 varieties permitted) * Best: full body, rich texure, high alc, concentrated spiced red fruit * Small amount of white

Answer 28

* West bank of Rhone * Known for top-quality reds and whites in the style of Châteauneuf-du-Pape * May also produce roses

Answer 29

* Rose wines mainly from Grenache and Cinsault * Full body (compared with Provence) intensely flavored, can bottle age

Answer 30

* Red wines, usually Granache-led blends similar to Châteauneuf-du-Pape

Answer 31

* Only red wines, but up to 20% Viognier can be added * Deeply colored, fully body, spicy * Best have aromatic, floral freshness and textural elegance that distinguishes from Hermitage

Answer 32

* Whites made from Viognier * Dry (usually), full body, low acid, high alc, perfumed blossom/apricots/stone fruits * Best from old vines on steep, terraced vineyards

Answer 33

* West bank of Rhone * Vast majority red; some white from Marsanne and Roussanne * Large volumes of light-bodied wines with carb mac on flat planes * Best on terraced slopes around Tournon (south) and near Condrieu

Answer 34

* Steep south-facing slope * Red is fulliest-bodied of Northern Rhone red wines * Up to 15% Marsanne and Roussanne can be co-ferm, but this is rare * Whites account for about a fifth of production

Answer 35

* Largest volume in northern Rhone * Usually red from Syrah (up to 15% of M and R) * Range of style, from light (flatter sites) to concentrated/complex/tannic (steeper slopes to north)

Answer 36

* Southern-most in northern Rhone, by far warnest * 100% Syrah; similar in style and quality to Hermitage

Answer 37

* IGP that covers all of Languedoc-Roussillon * More IGP wines from here than anywhere else in France * Lots of freedom, and sunny climate produces large volumes

Answer 38

* Generic appellation * Very varied * Most are blends of Carignan, Grenache, Syrah, and (less extent) Mourvedre * Cooler: Best Syrahs * Warmer: Mourvedre * Best: fully body, concentrated spicey red fruit with oak * Best roses: soft and fruity

Answer 39

* Slopes of Massif Central * Varying altitude, soil richness, cooling influences * Mostly GSM-based red blend

Answer 40

* Rugged, mountainous * Sunlight, low rainfall, strong winds = concentrated wines * Best in Côtes du Roussillon Villages (in north)

Answer 41

* Just to north of Côtes du Roussillon Villages * Two areas: warm coastal (fuller bodied) and inland in hills (lighter)

Answer 42

* Warm near coast and cooler at altitude (cooled by tramontane)

Answer 43

* Cooling sea breezes * Piquepoul: high acid, green fruit and citrus

Answer 44

* Premium reds from Mourvedre (ripening on sourth-facing slopes) * Dark, full body, powerful tannins, developing bramble, meat, liquorice

Answer 45

* Roses are vast majority of production * Roses: Very pale in color, dry, light to med body, delicate red fruit * Red: Range * White: Aromatic Rolle or Clairette

Answer 46

* Middle Mosel: Bernkastel, Wehlen, Piesport * Steep slate * LIghter body, lower alc, and higher acid compared with Rheingau, Rheinhessen, Pfalz * Floral and green fruit * GG: Riesling

Answer 47

* Schlossböckelheim * Steep slowth-facing slopes * Style between Mosel and Rheingau, Rheinhessen, Pfalz (slightly riper character) * GG: Riesling

Answer 48

* Rüdesheim, Johannisberg * South-facing, proteced by Taunus hills * Majority dry, med to full body, ripe peach * Also some best BA and TBA * GG: Riesling or Spatburgunder

Answer 49

* Nierstein (Rheinterrasse) * Some of fullest-bodied Rieslings in Germany * Wide variety planted, 30% black * GG: Riesling or Spatburgunder

Answer 50

* Forst, Deidesheim (Mittelhaardt) - riper, full bodied Riesling * Riesling most widely planted; black varieties just under 40% * GG: Riesling, Weissburgunder, Spatburgunder

Answer 51

* Warmest in Germany - highest alc * Spatburgunder most common * GG: Range

Answer 52

* Silvaner on warmest sites * Best south-facing near Wurzburg * High-quality Spatburgunder * GG: Silvaner, Riesling, Weissburgunder, Spatburgunder

Answer 53

* In Niederösterreich * Steep south-facing next to Danube * Dry from Gruner Veltliner or Riesling, highly concentrated

Answer 54

* In Niederösterreich * Gruner Veltliner * Klassik: light, fresh, fruity, no oak * Reserve: higher min alc, possible oak

Answer 55

* Ruster Ausbruch DAC: Botrytized welschriesling to TBA standards * Red wines: Zweigelt. Also Blaufrankish, St Laurent * Dry whites also made

Answer 56

* Aszu: noble rot-invested wines * Deep amber, high acid, intense orange peel, apricots, honey

Answer 57

* Macedonia * Red wines from Xinomavro * High acid and tannins, med color (fades to tawney quickly), no fresh fruit, develop complex spice and earthy

Answer 58

* Red wines from Agiorgitiko * Lower: Fruity, jammy * Middle: Deep ruby, high smooth tannins, low to med acid, red fruits and spice. Possible new oak, and age well. * Higher: higher acid and less fine tannins, best for rose

Answer 59

* Dry and sweet whites, made primarily from Assyrtiko * Dry, high acid, perfumed, concentrated ripe citrus and stone fruit * Sweet (Vinsanto): lucious, high acid, developing oxidative of caramel and nuts

Answer 60

* Moderate, high alt * Pinot Grigio * Dry, light to med body, high acid, citrus and green fruit * Also: Gewurtz, Chard, Pinot Blanc * Red: Schiava: light fruity, low-med tannin, raspberry and plum

Answer 61

* South of Alto Adige, slightly warmer * Chard and Pinot Grigio * Valley floor: Med body with med acid and ripe stone fruit * Higher alt: like Alto Adige * Teroldego: deep color, med to high tannin, high acid, med to full body, black fruit, oak

Answer 62

* Plains of Friuli-Venezia Giulia * White: simple, fruity

Answer 63

* Hills of Friuli-Venezia Giulia * Premium, more concentrated whites * Colli Orientali: also reds

Answer 64

* Pinto Grigio: richest in Italy: med to full body, juicy peach and tropical * Merlot: med body, med acid and tannins, ripe red fruit, often oak * Friulano (white): med to high acid, med body, pear, red apples, herbs

Answer 65

* Simple and fruity * PGI for Veneto

Answer 66

* New DOC that covers Veneto, Friuli-Venezia, and Trentino * Now used by producers that used to use IGTs

Answer 67

* Simple and fruity, with light tannins, red cherry, rarely oak, drunk young

Answer 68

* Made using passito method with early-picked grapes * Dry or off-dry * Full body, high alc, med to high tannin, intensely concentrated red berry and spice * Usually aged in large oak casks

Answer 69

* Made using passito method with early-picked grapes * So sweet ferm stops naturally * Full body, med to high tannin, med to high alc, intense red fruit

Answer 70

* Grape skins from fermenting Amarone before ferm finishes * These skins added Valpolicella wine that has finished its ferm, which restarts ferm. Skins give more color, flavor, tannins * Med to full body, med to high tannins, stewed red cherries and plums

Answer 71

* Garganega * Med to high acid, med body, pears, red apple, stone fruit, sometimes white pepper (no new oak) * Best can age, develop almonds and honey

Answer 72

* Little color, full body, high acid and tannins, sour cherries, herbs, and sometimes dried flowers, developing truffles, tar, leather * Must be aged at least 38 months (of which at least 18 in wood) * Release no sooner than Jan of 4th year after harvest

Answer 73

* Little color, full body, high acid and tannins, fruitier and less perfumed than Barolo * Must be aged at least 26 months (of which at least 9 in wood) * Release no sooner than Jan of 3rd year after harvest

Answer 74

* Youthful and fruity (no oak) or barrel-aged with spicy oak * Med to deep color, low to med tannins, high acid, red cherries and plums and sometimes black pepper * Can drink young, but best can age for several years

Answer 75

* Deep (often purple) color, med to high tannins, med acid, black plums, red cherries, dried herbs * Can drink young, but best can age for several years

Answer 76

* Pale and light bodied, high acid and aromas, citrus, green apple, pear * Usually protective, but some old oak for ferm and lees stirring * Most drunk young, but best can age

Answer 77

* Coastal region cooled by sea breezes permit black Bordeaux and other int'l varieties * These are appellations that permit "Super Tuscans"--i.e., wines made from non-Italian varieties, like Cab Sauv, Merlot, and Syrah

Answer 78

* Sangiovese dominant, but often blends * Quality sub-zones: Chianti Rufina DOCG and Chianti Colli Senesi DOCG * High acid and tannin, red cherries, plums, dried herbs, oak (large and small), developing meaty and gamey

Answer 79

* Not a sub-zone of Chianti DOCG * Vineyards at higher elevation = more acid, more herbal * Must be aged for at least 12 months before release

Answer 80

* Reserva: Must be aged for at least 24 months, at least 3 of which bottle ageing * Gran Selezione: Single estate, and must be aged 6 months longer * No oak requirements, but vast majority are

Answer 81

* 100% Sangiovese * Warmer, so more intense and fuller bodied than Chianti * Can only be released from the Jan of the 5th year after harvest * Have to spend at least two years in wood * If declassified (e.g., bad vintage), then Rosso di Montalcino DOC

Answer 82

* Southern Tuscany * Sangiovese blend * Aged a minimum of 2 years * If declassified (e.g., bad vintage), then Rosso di Montepulciano DOC

Answer 83

* Marche * High acid, green apples and lemons, sometimes fennel and almonds. * Most fruity/young, but best can develop hone and almonds with bottle age.

Answer 84

* Umbria * Blend of Grechetto and Trebbiano * Light body, med to high acid, ripe grapefruit and peaches * Best with most Grechetto * Made protectively with cool ferm

Answer 85

* Lazio, in hills * Blend of Malvasia and Trebbiano * Med body, med to high acid, citrus and sometimes floral, orange blossom (from Malvasia) * Fresh, unoaked

Answer 86

* High color and tannin, med acid, black plums, cherries * Most simple/fruity with no oak * The most concentrated examples often matured in oak for short time

Answer 87

* In Campania * Best expression of Aglianico * Deep color, high acid and tannin, black fruit, oak, developing earthy, forest floor

Answer 88

* In Basilicata * Aglianico, planted on high plain surrounding Monte Vulture

Answer 89

* In Campania * med acid, med to full body, stone fruit, melons, mango * Often drunk young, but better can mature in oak. Can develop in bottle: wax and honey

Answer 90

* In Campania * Higher acid and leaner in body than Fiano * Green apple, stone fruit, passion fruit * Most use stainless steel, but some use old oak and lees stirring * Best can age in bottle, developing honey and mushrooms

Answer 91

* High yields, simple, fruity wines * Mostly Negroamaro and Primitivo

Answer 92

* Negroamaro * Full body, med acid and tannins, high alc, baked red and black fruit

Answer 93

* Vast quantities of grapes * Sicilia DOC: if yields are slightly lowered * Nero d'Avola is dominant: med to full body, med acit and tannins, plums and black cherries * Often fruity/early drinking, but best can make cocnentrated and complex * Chard and Syrah (esp successful) also planted

Answer 94

* Tempranillo (best in Rioja Alta and Rioja Alavesa): red fruit flavors and med tannins * Garnacha (best in Rioja Oriental): gives body and alcohol * Mazuelo and Graciano: supporting role * Range in styles, including early (semi-carb) or long-term ageing (heavily extracted) * Whites: Viura, others * Whites: traditionally oxidized, now less

Answer 95

* Tempranillo most planted, blended with Rioja varieties or Cab Sauv/Merlot * Rose: Garnacha picked early--refreshing, fruity, med alc * Whites: very small (Viura, Chard, Sauv Blanc)

Answer 96

* South of the Ebro, warm cont climate * Garnacha: fruity, early drinking * Higher quality: old vine Garnacha and Cariñena

Answer 97

* In Catalunya * Mostly old vine Garnacha and Cariñena blends, but some Cab Sauv and others too * Deeply color, high tannin, med to high alc, concentrated black fruit, often toasty from French oak * Llicorella (red slate with mica specks) - reflect heat, deep to retain water

Answer 98

* Generic DO that permits blending from a large range of areas * Almost all Cava made here

Answer 99

* SW of Barcelona * Hills (moderate) to coastal plain (hot * Cava varieties most planted * Also see Chard, Sauv Blanc, Gewurz, Merlot, Cab Sauv, Tempranillo, and Pinot Noir

Answer 100

* Highest part of Meseta Central, continental * Vast majority red, though can be used for white and rose * Tempranillo (only variety in most of best): dark color, high tannin * Long macerations, short ageing in new oak (increasingly French rather than American)

Answer 101

* Duero Valley * Tempranillo: full body, high alc, intense fruit * Joven: often some Garnacha * Reservas and Gran Reservas: very deeply colord and tannic when young, age well * Rose and white in small quantities

Answer 102

* Duero Valley * Verdejo and Sauv Blanc (in blends, Verdejo must be at least 50%) * Ranges of styles

Answer 103

* Albarino: high acid, ripe stone fruit * Some made in a richer style, occasionally with a touch of oak or lees stirring * Not much red

Answer 104

* In NW Spain * Mencia: high acid, red fruit * Some use oak (toasty) or not (preserve perfumed fruit)

Answer 105

* Monastrell * Also Muscat of Alexandria, made into Moscatel de Valencia (sweet fortified wine)

Answer 106

* Hot, arid * Monastrell: most youthful and fruity * Very deeply colored, low to med acid, high tannin and alc, full body, ripe blackberry fruit

Answer 107

* Most planted: Airen: netural, fresh white * Now Tempranillo and int'l varieties * Vinos de Pago

Answer 108

* Airen widely planted * Tempranillo is primary for red wines (varietal or blended) * Range of wines

Answer 109

* Largest area for PGI wines (Vino de la Tierra)

Answer 110

* Pale lemon, high acid, low alc (8-11.5%), off dry, slight sparkle * Made from Loureiro and Arinto * Alvarinho: 11.5-14% alc, riper, more tropical * Black grapes for red (deep colored and tannic) and rose (fresh and fruity)

Answer 111

* Touriga Nacional * Red: deep colored high tannin, full body, rich black fruit * White: med to high acid, fresh varietal

Answer 112

* Red: High acid, soft tannins, delicate red fruit * Touriga Nacional, Tinta Roriz, Jaen, Alfrocheiro * Alfrocheiro: deep color, intense blackberry and strawberry * White (from Encruzado): range in style

Answer 113

* Baga: deep color, high tannin * If underripe: high acid, astringent tannins * Later picking: softer, with rich black fruit * Other black varieties like Touriga Nac, Alfrocheiro, and Cab Sauv, Merlot, and Syrah * White: Bical, Maria Gomes

Answer 114

* Red blend: Aragones, Trincadeira, Alicante Bouschet * Deep in color, high (but soft) tannins, full body, ripe fruit * Whites: Arinto, Antano Vaz, Roupeiro: high acid, fruity and floral (some oak)

Answer 115

* PGIs * Large production

Wines of the Principal Regions - Old World Flashcards

(139 cards)