Wines written description

Question 1

Riesling

Answer 1

Aromatic white grape; late-budding and mid- to late-ripening; ability to accumulate sugar without losing its naturally High Acidity;

Green fruit flavours and floral notes in cool climates;

Citrus and stone fruit character with richer flavour in warmer climates; flavours of honey, toast, and petrol as it ages; one of the most long-lived white wines

Question 2

Saint Emilion High End

Answer 2

Red wines that are based on Merlot and some Cabernet Franc.

Medium to High tannins with a soft, rich mouthfeel and complex red berry fruit and plum aromas that evolve into tobacco and cedar.

Question 3

Muscadet Sèvre et Maine

Answer 3

White wine made from the Melon Blanc grape with a maximum 12% alcohol. The wine displays high acidity, light body, and subtle green fruit flavours.

Question 4

Pouilly-Fuissé / Saint-Véran

Answer 4

Made from Chardonnay in the Mâconnais region of Burgundy. Typically displays ripe notes of tropical and stone fruits, and most are matured in barrel to enhance textures and add flavours of toasty oak.

Among the richest and ripest Chardonnays in Burgundy

Question 5

Describe a wine from Côte-Rôtie

Answer 5

Syrah (up to 20% Viognier may be added). Deeply coloured elegant wines, Full bodied, Med-High Tannins with Blackfruit and Black pepper aromas.

The best show Floral aromatics and a textural elegance that distinguishes them from Hermitage.

Question 6

Viognier

Answer 6

Full-bodied white wine with perfumed aromas of blossom and apricots, peach, LOW ACID and HIGH ALCOHOL with an oily texture; can reach very high sugar levels but looses its acidity

Late ripening.

Question 7

Bandol Wine

Answer 7

Mourvèdre-based red wine that is dark, full-bodied with powerful tannins, bramble, meat, and liquorice-spice flavours and requires bottle age before they show their best.

Question 8

Carignan

Cariñena

Mazuelo

Answer 8

Deep Color red wine, High Tannin, High Acidity

Lacks Fruit Finesse

Best from Old Vines / Poor Soils

High yielding

Question 9

Blaufränkisch

Answer 9

Best regarded Austrian Red wine with medium tannins, high acidity, and a peppery, sour cherry flavour

Question 10

Weinviertel DAC

Answer 10

Grüner Veltliner. Klassik indicates a wine that is light, fresh, and fruity with no discernable oak flavours. Reserve wines must have a higher minimum alcohol and may be matured in oak

Question 11

Gavi DOCG

Answer 11

Cortese grape to produce wines that are pale and light-bodied with high acidity and aromas of citrus, green apples, and pears.

Question 12

Taurasi DOCG

Answer 12

Aglianico grape that is deeply coloured with High Acidity and High Tannin, and flavours of black fruit. It is matured in oak and develops earthy, forest floor flavours in the bottle.

Question 13

Orvieto DOC

Answer 13

Grechetto and Trebbiano that is Light Body with Medium to High acidity and flavours of ripe grapefruit and peaches.

Question 14

Sangiovese

Answer 14

High Acidity, High Tannin, aromas of red cherries, plums, and dried herbs, often oaked with soft tannins and spicy flavor.

Question 15

Priorat DOQ

Answer 15

Red wines from Garnacha and Cariñena that are deeply coloured with high tannins, medium to high alcohol, and concentrated black fruit often accompanied by toasty aromas from new French oak.

OLD VINES

Question 16

Vinho Verde

Answer 16

White wines that are pale lemon in colour, high acidity, and low in alcohol. They may be off-dry and often have a slight sparkling sensation that enhances their freshness.

Question 17

Mouvèrde / Monastrell

Answer 17

Thick Skinned, Drought tolerant needs hot/sun

Powerful Deep Color, Full Body, High Tannin, High Alcohol, Low-Med Acidity

Ripe Blackberry, Bramble, Meat, Liquorice

Requires ageing

Question 18

Rías Baixas

Answer 18

Alvarino, Refreshing, unoaked with High Acidity, stone fruits

Question 19

Zinfandel

Answer 19

Red wine that is Full-bodied with high alcohol and sometimes small amounts of residual sugar. Flavours include red and black fruits, dried berries, and liquorice.

Question 20

Carmenère

Answer 20

Full bodied High Tannin, with black fruit and herbal aromas

Elqui = peppery

Colchagua = Intense Black Fruit, Fuller Body

Late Ripening, most successful in warm sunniest spots

Question 21

Torrontés

Answer 21

Aromatic

Medium-bodied and medium acidity, Intense Fruity, Floral perfume. Flavors Stone fruits, and melon

Question 22

Hunter Valley Semillon

Answer 22

Hunter Valley Semillon is Light Body, Low Alcohol and has High Acidity from being harvested early. The wine is un-oaked and quite neutral when it is young but develops complex flavours of honey, nut, and toast as it ages.

Question 23

Prosecco

Answer 23

Typically produced by Tank Method with Medium Acidity and fresh aromas of green apple and melon. They are generally dry but may have slightly higher sugar levels than a Champagne or Cava.

Question 24

Rutherglen Muscat

Answer 24

Sweet to luscious and amber to brown in colour, these wines are aged oxidatively and show flavours of caramel, nuts, and raisin while still retaining some of the floral, grapey character of the Muscat grape.

Question 25

Muscat grape

Answer 25

**Orange blossom, rose and grape**

Question 26

Valpolicella Ripasso

Answer 26

Made with **Amarone** skins, **medium to full body**, with **medium to high tannin**, flavors of **stewed red cherries and plums**

Question 27

Palo Cortado

Answer 27

**Rare style** of **Sherry**, that has charater of **Amontillado**, but body of an **Oloroso**. Thus **full body, dry**, drive by yeast aromas of bread, and oxidative aromas of **toffee**, **walnut**, **leather** and **spice**

Question 28

Tokaji Aszu

Answer 28

***deep amber, high acidity, intense aroma of orange peel, apricot and honey***

Question 29

Coteaux de Layon

Answer 29

A sweet **Chenin Blanc** with **High Acidity** and flavors of **lemon**, **pineapple** and **marmalade** and **apricot** from botrytisis. The most famous are **Quarts de Chaume & Bonnezeaux** and have their own appellation

Question 30

Savernnieres

Answer 30

A late harvest. dry **Chenin Blanc** that is **Full Body**, **High Acidity** with **lemon, green apple, and pineapple flavors** and can **evolve for decades.**

Question 31

Muscat de Beaumes de Venise

Answer 31

**Intensely Aromatic, Unaged** Sweet, medium gold in color, low-medium in acidity with floral and aromatic aromas of **orange blossom, rose and grape** from **Southern Rhône**

Question 32

Manzanilla

Answer 32

Manzanilla is a Fino sherry, but Manzanillas can only come from the seaside village of **Sanlúcar de Barrameda.** Manzanillas are **lighter, brighter, more saline,** and more **delicate** than Finos due to the **cooler climate** of Sanlúcar.

Question 33

Oloroso Sherry

Answer 33

Oxidative ageing and are **brown in color**, **FULL BODY** and dominated by **oxidized aromas of toffee, leather spice and walnut.** ## Footnote **Old Olorosos canb be very concentrated and astringent and balanced in SOLERA with younger Sherrys**

Question 34

Fino Sherry

Answer 34

**Under gone biological ageing, Dry**, **pale** **lemon** in color have **citrus**, **almond** and **herb** aromas with **bread** notes from the Flor. Flavors can be **tangy** and **salty** **Drink immediately** since they do not improve in the bottle

Question 35

Amontillado Sherry

Answer 35

**Biological** and **Oxidative** ageing. Once bio complete, fortified to **17% ABV** and moved to Amontillado Solera **Amber or Brown** in Color, **Less Full Bodied** than Oloroso and combined Yeast aromas of bread with Oxidative aromas of t**offee, leather, spice & walnut.** Yeast notes fade over time. An Amontillado Sherry started off as either a Fino or Manzanilla, but the flor died off leaving the wine exposed to oxygen. Therefore, an Amontillado undergoes both biological and oxidative aging. Amontillado Sherries are pale amber-slightly yellowish in color, dry, and intensely nutty with a deep dried fruit character.

Question 36

Pale Cream

Answer 36

**Short bio** ageing before sweetened with **RCMG** Similar to FINO but less pronounced FLOR notes

Question 37

Medium Sherry

Answer 37

**Amontillado** base blended with **PX** Balance of **toffee**, **leather**, **walnut** with **dried fruit notes** of sweet wine.

Question 38

Pouilly Fumé & Sancerre

Answer 38

**Dry, High Acidity** with **medium** **body**, flavours of **green** **pepper**, **gooseberry**, and **flinty gun smoke** aroma. ## Footnote **Not for Ageing**

Question 39

Barolo DOCG

Answer 39

**Pale in colour**, **High Alcohol, High Tannin, High Acidity**, the aromas are of **sour cherries**, **herbs** and sometimes **dried flowers**

Question 40

Gewurztraminer

Answer 40

**Aromatic, Full-bodied**, **Golden** Color rich, **Low to Medium Acidity, High Alcohol** renowned for pungent flavours of **ROSE, LYCHEE SWEET BAKING SPICE** with oily texture

Question 41

Alsace Riesling

Answer 41

**Medium to full bodied**, **high acidity**, **stony/steely notes, lemon** and **peach** aromas developing into **petrol**-like aromas.

Question 42

Grüner Vetliner

Answer 42

**Full bodied**, Naturally **High Acidity**, with **citrus** or stone **fruit**, white pepper ages to **honey** and **toast**. Mostly stainless (some new oak barriques)

Question 43

Agiorgitiko

Answer 43

Ruby Color, **high round tannins**, **Low to Moderate Acidity**, **red fruits** and **sweete spice** ## Footnote **Use new oak and can age**

Question 44

Amarone della Valpolicella DOCG

Answer 44

Dry red wine with **high alcohol** made **passito** grapes, often with flavours of **concentrated red berry** and **spice** flavours

Question 45

Recioto della Valpolicella

Answer 45

sweet red wine made from drying grapes

Question 46

Gavi DOCG

Answer 46

A white wine is light and fresh with flavours of citrus, green apples and pears.

Question 47

Manzanilla

Answer 47

A sherry is dry, pale in colour with aromas of almonds, herb and dough

Question 48

Tawny Port

Answer 48

Pale tawny in colour, high in alcohol, sweet, walnut, coffee, caramel

Question 49

Jurcançon wines

Answer 49

**Petit Manseng** grape, **free** of **botrytis** and under goes **passerillage** for pronounced **apricot** and **grape** fruit with some spice from new oak

Question 50

Madrian Wines

Answer 50

**Tannat Blends** that are **deep colored** and **high tannin**. And usually need a **long time** bottle age. Have concentrated bla**ck fruit** and high levels of softer ripe tannins

Question 51

Cahor Wines

Answer 51

“Black Wine” Malbec, deep colored, high tannin with intense dark berry and oak aged with cedar and earth notes.

Question 52

Cotes de Gascogne

Answer 52

IGP Wines made from **Ugni Blanc** and are **dry**, **light bodied** wines with green apple aromas.

Question 53

Monbazillac

Answer 53

Botrytised Semillion and SavBlanc sweet wine providing good value

Question 54

Champagne Components

Answer 54

**Pinot Noir** – provides greater body and backbone to most blends **Chardonnay** – much lighter bodied than Burgundy and higher acidity with floral and citrus character **Meunier** – fruity flavors to blend important for young wines

Question 55

Gamay

Answer 55

Vigorous growing grape. Light -medium body, low to medium tannin, with aromas of raspberry and red cherry. Trained in Goblet

Question 56

Beaujolais

Answer 56

**Carbonic** and **Semi-carbonic** maceration. Light in body and tannin with **red berry fruit** notes of **kirsch**, **banana** and **cinnamon**. Trained in Goblet

Question 57

Describe The Beaujolais 4

Answer 57

**Moulin-à-Vent & Morgan** produce structured wines with fruit concentration and tannins allowing for ageing **Brouilly and Fleurie** produce more lighter, perfumed styles under wide range of production (oak to semi-carbonic/whole grapes)

Question 58

Pinot Gris

Answer 58

**Semi-Aromatic**. Rich, **Full bodied** and **High Alcohol** with more Acidity than Gewurtztraminer. **Golden** in color, less aromatic. Have pronounced flavor intensity with **fresh** and **dry fruits** and **honey** character.

Question 59

Muscat

Answer 59

Intensely Aromatic, Light to Medium Body with orange blossom, rose and grape flavors

Question 60

Sauvignon de Touraine

Answer 60

Generic appellation covering all of Touraine Less concentrated the more well known with simple fruity style

Question 61

Vouvray

Answer 61

**Chenin Blanc,** range from dry to luscious. Light to Medium Body (due to clay) with fresh fruity and floral notes. Oak is rarely used.

Question 62

Welschriesling

Answer 62

(Not Riesling) Dry, High Acidity, fresh and simple with aromas of citrus and green apple Susceptible to NOBLE ROT and produce HQ sweet wines

Question 63

Austrian Riesling

Answer 63

Dry, Medium to Full bodies with ripe peach and can mature in bottles Wachau, Kamptal & Kremstal

Question 64

Carmenère

Answer 64

Is **Full-bodied, High Tannin** can display **herbaceous** quality when **underripe**. **Black Fruit** and **Herbal** aromas with good balance

Question 65

Argentinian Malbec

Answer 65

**Full-bodied**, **Deeply** coloured, **High** Smooth **Tannins** with **black** fruit aromas, made more elegant with gentler extraction. Oak is used for HQ Malbecs (altitude increase body and concentration) Blended with CabSav, CabFranc, Merlot and Petit Verdot

Question 66

Argentinian Bonarda

Answer 66

**Late ripening**, **Deep** Color, High Acidity, **High Tannin**. has **Raspberry** and **Blackberry** aromas. Controling yields provides concentration and structure

Question 67

Torrontès

Answer 67

**Aromatic**, **Med Body, Med Acidity,** Intense, Fruity **Floral** Perfume, with flavors of **stone fruits** and **melon** ## Footnote **Careful handling to preserve aromatics**

Question 68

Mâcon White / Red

Answer 68

**White** = Med - Full Body, Medium Acidity with fresh apple and citrus. Hints of creaminess from MLF **Red** = Light and fruity for early drinking

Question 69

Mâcon Village

Answer 69

White only, similar to Mâcon, Med - Full Body, Med Acidity **more ripeness, body and character** **Lugny** has a reputaion

Question 70

Gamay

Answer 70

Early budding/ripening (good for warm weather) High yielding so good in low nutrient, granite **Medium Body, Med Tannin, Raspberry, Red Cherry**

Question 71

Auxerrois

Answer 71

Light, simple, refreshing. Similar to Pinot Blanc but slightly **spicier** and more **full-bodied** ## Footnote **Sometimes blended together**

Question 72

Grenache Blanc

Answer 72

Dry, **Full Body, Low Acidity** with **Soft, Peachy** ## Footnote **Easily Oxidated**

Question 73

Picpoul

Answer 73

**Dry, High Acid, Green Fruit and Citrus** **Picpoul de Pinet**

Question 74

Blanc de Blanc

Answer 74

Light to Medium Body, with citrus primary flavor

Question 75

Blanc de Noir

Answer 75

Tend to be fuller body, more red fruit flavors

Question 76

Prestige Cuvee

Answer 76

Austerer in youth,

Question 77

Rose Champagne

Answer 77

Balance of autolytic flavor and subtle fruity red berry

Question 78

Grenache / Granacha

Answer 78

Late Ripening, Needs Warm Climate, Drought Resistant, Thin Skin **Full Body, Low Acidity, High Alcohol, Red Fruit** Adds Body, Perfume and Alcohol to Tempranillo Rosados, Priorat (earlier ripening in Spain) Rhône with GSM - Full Body, Richly Textured, Spicy Fruit

Question 79

Pinotage

Answer 79

Cross between **Pinot Noir** X **Cinsault** 1. Light, Fruity Red Berry 2. Old Bush Vines - **Full Body, Rich, Spiced Berry**, fermented or stored in **heavily toasted** oak or staves = intense **Coffee**, **Chocolate**

Question 80

Mencia

Answer 80

Moderate climate **Med-High Acidity** Fresh Fruit Flavors with hint of Herbaceousness

Question 81

Verdejo

Answer 81

Light Body High Acid Melon & Peach Flavor Often blended with SavBlanc Can undergo skin contact and barrel ferm for richer, fuller body

Question 82

Albariño / Alvarinho

Answer 82

Naturally High Acidity Citrus & Stone Fruit Can be made richer, fuller body

Question 83

Aíren

Answer 83

Most widely planted in Spain Drough Resistant Used for Brandy

Question 84

New Zeeland SavBlanc

Answer 84

High acidity Pungent aromas Intense flavours of **Elderflower** and **Passion Fruit** **North - Tropical** **South - more acid, gooseberry, greenbell pepper**

Question 85

New Zeeland Pinot Noir

Answer 85

Fine ripe tannins Soft texture Quite high levels of alcohol Vibrant fruit

Question 86

Martinborough Pinot Noir

Answer 86

Hot summer temps, but large Diurnal **Med-Full Body,** **Ripe** hints of Dark **Plum** & **Spice**

Question 87

Awatere Valley SavBlanc

Answer 87

(Cooler, Drier, Windy) **High Acidity**, **Pronounced** Herbaceousness, **Lack** **Tropical Fruit.**

Question 88

Awatere Valley Pinot Noir

Answer 88

Med-Body, Fine Tannins, **Cherry** and **Cranberry** Flavors

Question 89

Central Otago Pinot Noir

Answer 89

Intense sunlight Full-Body, **Juicy & Vibrant** with **Concentrated** Ripe Red Fruit

Question 90

Marlborough Pinot Noir

Answer 90

**Med-Body**, Fine Tannin, **Cherry** and **Cranberry** Flavor