WSET3 Principal Grape Varieties Flashcards
(163 cards)
1
Q
3 Chateauneuf-du-Pape Styles
A
- Traditional - Later Harvest, High Proportions of Grenache, 4yrs élevage (2yrs cement / 2yrs old oak)
- Modern - shorter maceration & time in wood - Approachable early but can age
- Négociant Style - carbonic maceration - wines ready to drink earlier
2
Q
Aglianico
(Aglianico del Vulture DOCG, Campania)
A
Basilicata DOCG is considered the best Aglianico
On extinct volcano Mt Vulture (450-900m)
Young and Fruity to Full Body
3
Q
Aglianico
(Basilicata, Taurasi DOCG)
A
In Basilicata, Aglianico grape that is
Deep Colored, High Acidity and High Tannin, and flavors of Black Fruit.
It is matured in oak and develops Earth, Forest Floor flavors in the bottle.
4
Q
Albariño (NW)
Alvarinho (Vinho Verde)
A
Rias Baixas.. THICK SKINS prevents rot.
Naturally High Acidity, Citrus & Stone Fruit, Can be made richer, fuller body
Vinho Verde - Monção Y Melgaço
5
Q
Alsace Riesling
A
Aromatic Grape, Medium to Full bodied, HIgh Acidityy, stony/steely notes, Lemon and Peach aromas developing into Petrol-like aromas.
6
Q
Amarone della Valpolicella DOCG
(Veneto)
A
Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor), these are
Dry to Off Dry, Full Body, Medium – High Tannin, High Alcohol with flavors of Concentrated Red Berry (raspberry, red cherry) and Spice. Often oaked in large oak casks.
7
Q
Auslese
A
Individual selected extra-ripe bunches
Richer and Crisper than Spätslese from same region
Noble rot may play a role in flavor
Though, can be high alcohol and less sweet than Spatslese due to initial sugar content and complete fermentation
8
Q
Barbera
(Barbera d’Asti, Piemonte)
A
Late ripening (2 weeks before Nebbiolo, 2 weeks after Dolcetto)
Medium-Deep Color, Full Body, Low-Med Tannins, High Acidity
Aromas of Red Cherries, Plums and sometimes Black Pepper
Styles:
- Youthful and fruity, with no oak influence
- Barrel-aged with spicy flavours
9
Q
Beernauslese
A
Doesn’t need noble rot for must weight, but helps Sweet wines
Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
10
Q
Bordeaux &
Bordeaux Supérieur
A
Early drinking, Medium Body with ripe red & black fruit sometimes with Cedar from oak
Supérieur has strict rules and Minimum Alcohol requirements
11
Q
Brunello di Montalcino
(Tuscany)
A
100% Sangiovese Black grape which is late to ripen;
Aged minimum 5 years,
Dry, Intense, Full Body than Chianti with Red Cherries, Red Plums, Dried Herb. Oak softens tannins and adds spicy.
Can develop Meat and Game aromas.
12
Q
Cabernet Franc
(Bordeaux)
A
A Black grape that prefers well drained, warm soils.
Widely used in St Emilion, lesser in Medoc & Graves.
Medium Body. Med-High Acidity and Med-High Tannin but less so than CabSav and Vibrant Red Fruit and Floral notes when ripe,
Greenbell Pepper, Stalky when Underripe
13
Q
Cabernet Franc
(Loire)
A
Flowers Early - Ripens Early (easier to fully ripen than CabSav)
Suited for cool inland climates
Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon
Herbaceous and stalky flavours when unripe
Vibrant Berry Fruit and Floral notes when ripe
Chinon
14
Q
Cabernet Sauvignon
(Argentina)
A
Maipu, Mendoza, La Rioja, Salta NOT Patagonia
15
Q
Cabernet Sauvignon
(Australia)
A
Generally dark with firmer Tannins and Higher Acidity than Shiraz
Ripe Blackcurrant, Black Cherry, Toast
Toasty oak notes
Coonawarra, Margaret River
16
Q
Cabernet Sauvignon
(Bordeaux)
A
Dominated Haut-Medoc & Bas-Medoc, High stone/gravel helps ripen, only in select spots.
Accounts for ¾ of blends
Dry, Medium – Full Body, High Tannin, Intense Flavor blackcurrant and cedar
17
Q
Cabernet Sauvignon
(Chile)
A
A variety from simple and fruity to full-bodied premium example
Premium - Usually with Very Ripe Black fruit aromas and flavours, often with a Herbaceous character
Blends - Merlot, Carmenère, Syrah
18
Q
Cabernet Sauvignon
(Maipo Valley)
A
Elegant, Structured with Mint Character
19
Q
Cabernet Sauvignon
(Pessac-Leognan)
A
Gravel soils
Wines are Lighter in Body and More Fragrant than Haut-Medoc
Thick Skin, late ripening, can struggle in cold – astringent tannins, herbaceous – destemmed to avoid more herbaceous
Dry, Medium – Full Body, High Tannin, Intense Flavor blackcurrant and cedar
20
Q
Cabernet Sauvignon
(South Africa)
A
Most widely planted - Small berries
Used as a varietal or Bordeaux Blends blend with Merlot & Cabernet Franc
Deep Color, Medium Full Body, Tannic Early Drinking
Ripe Red & Black Fruit, Blackcurrant, Cedar from Oak
21
Q
Cabernet Sauvignon
(Tuscany)
A
First was CabSav but can be any International Varierty
Helped to turn Italy’s reputation
Newer DOCs permit 100% non-Italian varietie
Toscana IGT
Bolgheri DOC
Maremma Toscanna DOC
22
Q
Cabernet Sauvignon (USA)
A
Most widely planted in CA. Extremely expressive
Dry, Full Body, High Acidity, High Tannin
Concentrated Ripe Cassis and spice from new oak
Less rich Style with more Blackcurrant
23
Q
Cabernet Sauvignon How it is made
A
- Destemmed and Crushed: whole bunches give herbaceous & astringent character (stems don’t ripen)
- Pre-Fermentation Maceration: maximize color & flavor extraction
- Controlled Fermentation Temperature: 26°C – 30°C warm enough for sufficient extraction, cool enough to keep fresh fruit
- Reduction Cap Management & Fermentation Temperature: to reduce over extraction
- Post-fermentation Maceration – adds more tannins and softens already extracted
- Maturation New Oak – with intense flavors and high tannins, New Oak flavors do not overwhelm and soften
- Blending – Increases Body / Reduces High e.g. Merlot can Soften and add fruit
24
Q
Cabernet Sauvignon
(Graves)
A
Similar to Pessac but less concentrated & complex. Quick to ripen
Has higher % of Merlot
Dry, Medium – Full Body, High Tannin, Intense Flavor Blackcurrant, Black Cherry, Greenbell Pepper, Dried Fruit, Tobacco, Cedar
25
**Cabernet Sauvignon**
(St Estephe, Pauiliac, St Julien, Marguax)
High % of CabSav
## Footnote
**Dry, High Grippy Tannins when Young, Aromas of Blackcurrant, Cedar & Oak**
26
**Carignan** (S France)
**Cariñena** (Catalunya)
**Mazuelo** (Rioja)
Are high yielding **black** grapes producing **Deep Color**, Medium Body **High Tannin**, **High Acidity**. Has **Red Fruit** flavors of **Raspberry, Cranberry, Lacks Fruit** , cranberry/ Lacks Fruit Finesse, the best are lower yielding, old vines in poor soils.
Used in blends in **Tempranillo** and **Priorat**
Use Semi-**Carbonic** maceration to reduce **Tannins** in S **France**
27
**Carmenère** (Chile)
Chilean signature that is Late Ripening successful in warmest & sunniest sites. **Full-bodied, High Tannin** can display **Herbaceous** quality when **underripe**. **Black Fruit** and **Herbal** aromas with good balance
**Cooler Elqui** = peppery
**Warmer Colchagua** = Intense Black Fruit, Fuller Body
28
**Chardonnay** (Australia)
**Often a blend of fruit from different regions**
**Unoaked for Peach flavours**
**Oak chips/staves for Toast/Vanilla flavours**
29
**Chardonnay**
| (Chablis - Burgundy)
**Steely & High Acid**
**Riper more Concentrated Fruit, Citrus over Green Apple**
**Balanced & Complex**
**Style 1:** Some aged in Old Oak for rounder texture & subtle flavors
**Style 2:** Stainless or concrete for Pure Fruit
**50% vineyards are Chardonnay in Burgundy**
*Pioneers MLF, Lees and Oak (6-9 months)*
30
**Chardonnay** (Chile)
Modern International Style
Citrus, Green Apple, Toast, Caramel
Limari – structure and elegance
Aconcaqua Valley, Casablanca
**San Antonio Valley, Leyda Valley, Malleco**
31
**Chardonnay**
| (New Zealand)
**Concentrated Citrus and Tropical fruit Toast and Sweet Spice FRENCH OAK**
**Gisborne produce 50% of its vine and makes distinct ripe Tropical Fruit,** Central Otago, Marlborough, and Auckland
32
**Chardonnay** (South Africa)
**Can be exceptional at cooler sites (Walker Bay)**
**Burgandian style such as lees & Oak Barrel fermentation for complexity**
**Base for Cap Classique sparkling wines**
33
**Chardonnay**
| (USA)
**Most Planted Grape in CA**
**Styles**
1. **Inexpensive from Central Valley** – inexpensive, High Volume, Fruity, Low-to Medium Acidity and sometimes use Oak staves, Chips for toasty note
2. **High Quality –** Full Body, Low Acidity, High Alcohol, flavors of peach, banana, oak, hazelnut and butter
3. **Less Oak in cooler regions – Los Carneros, Russian River Valley**
34
**Chardonnay**
| (Cote d’Or)
**Complex & expressive**
**Full Body, Riper Fruit Balanced Acidity**
**Deep with age to Vegetal**
35
**Chardonnay**
| (Geelong)
Full Body, Complex, concentrated
36
**Chardonnay**
| (Mornington Peninsula)
**High acidity (reflecting the cool climate)**
**Usually softened by MLF**
**Citrus, Pear and Apple aromas**
37
**Chardonnay**
| (Warm – Australia)
**Beautifully balanced with Fresh, Vibrant fruit**
**Use of lees, MLF and/or oak maturation**
**Margaret River**
38
**Châteauneuf-du-Pape (Rhône)**
Up to 13 grapes in blend. Dominated by Grenache (GSMC).
## Footnote
**Full Body, Rich Texture, High Alcohol Concentrated Spiced Red Fruit (raspberry, red plum), Mourvèdre adds gamey, meaty quality.**
39
**Chenin Blanc**
| (Loire)
**Dry-Sweet, Still or Sparkling, High Acidity, Non-Aromatic**
**Green Fruit, Herbaceous, Tropical**
**(Apricot & Citrus Peel for noble rot)**
**Steely, Smoke, Honey, Toast & Hay**
*Needs several passes in vineyard to pick due to under ripeness (dictates style)*
40
**Chenin Blanc** (South Africa)
**World's most versatile grape - *Early budding, Later ripening***
**_Complex_****: Old vines, High Acidity (susceptible to Noble Rot), Apple, Floral, Honey**
**From Barrel Ageing - Concentrated & Complex flavors, Fuller Texture - Extra Body & Toast Oak flavors**
**_Basic_: Dry & Sweet, High Natural Acidity, Simple Stone Fruit**
41
**Chianti Classico / Riserva**
| (Tuscany)
Sangiovese **Black** grape which late to ripen due to **higher altitude**.
**Classico: Min Aged 12 months**
**Riserva:** minimum 2 years at least 3 months in bottle,
**Gran Selezione: highest rank, single estate, 6months longer than Riserva**
**Dry, High Acidity, High Tannin, Red Cherries, Red Plums, Dried Herbs**. Oak softens tannins and adds spicy. Can develop Meat and Game aromas.
42
**Cooler Syrah vs Warmer Syrah**
**Lighter in body with more pepper**
**V**
**Greater intensity of Black Fruit and Fuller Body**
**Struggles with hot.**
**For blends adds color and tannin**
43
**Cornas**
100% Syrah (only reds allowed)
**Deep Color, Full Body, Similar to Hermitage, but more rustic**
Best vineyards sheltered from wind - very steep terraces
44
Cortese
## Footnote
**Gavi DOCG**
**Cortese di Gavi DOCG**
**Gavi di Gavi DOCG**
(Piemonte)
**CORTESE GRAPE**
**Pale, Light-bodied, White WIne, High acidity - Not Complex**
**Aromas/flavours of Citrus, Green Apples and Pears**
**Style 1:** Protectively, with cool fermentation in stainless steel
**Style 2:** Fermentation in old oak, Lees stirring
Some can drink early, some can age
45
**Corvina**
| (Veneto)
**Valpolicella/Amarone Wine**
**Late ripening, small berry**
**Thin Skin, Moderate Color, Low-Med Tannin, High Acidity**
**Red Cherry Flavors,** Add local grapes to enhance color and tannin
46
**Coteaux de Layon**
| (Loire)
A sweet **Chenin Blanc** with **High Acidity** and flavors of **lemon**, **pineapple** and **marmalade** and **apricot** from botrytis.
The most famous are **Quarts de Chaume & Bonnezeaux** and have their own appellation
47
**Côtes de Bordeaux**
| (Bordeaux)
Merlot based wines meant for early drinking
48
**Côtes du Rhône Villages**
1. Minimum alcohol levels
2. Maximum yields
3. A greater percentage of the blend must be made from Grenache, Syrah and Mourvedre
4. **100%** of the wine must come from the **village** on the label
* Have more body, structure and Spiced Red Fruit v Cote du Rhone*
Such as ***Côtes du Rhône Villages Cairanne***
49
**Crozes-Hermitage Syrah**
Most production volume - **Max 15% Marsanne/Roussanne**
**M-H Acidity, M-H Tannin, Black Fruit & Spice**
Quality varies dramatically
**More Concentrated, Complex & Tannic**
Some more expensive are aged in oak
50
Describe a wine from **Côte-Rôtie**
Red wines made primarily from **Syrah** sometime fermented up to **20% Viognier** to help stabilize color extraction and add aromatics.
The Wines are **Elegant, Deep color, Full bodied, Med-High Tannins with Black fruit (Blackberry, Black Cherry), Spicy Black pepper aromas and Floral Violet** aromas. The use of oak is subject to the wine maker.
51
**Describe the 4 Beaujolais**
**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)
52
**Dolcetto**
| (Dolcette d’Alba DOC, Piemonte)
Earlier Ripening - Produces Fine Wines
## Footnote
**Deep Purple Color, Med-High Tannin, Med Acidity**
**Aromas of Black Plums, Red Cherries & Dried Herbs**
* It can be planted in cooler sites*
* Drunk you, best can age*
53
**Gamay**
| (Beaujolais)
**Carbonic and Semi-carbonic** maceration. Light Body, Light Tannin with
**Raspberry, Red Cherry,** Fruit notes of **Kirsch**, **Banana, Cinnamon. Trained in Goblet**
54
**Garganega**
| (Recioto di Soave DOCG)
**Made from Garganega** using **Passito** method (or grapes picked **early** with **higher acidity** and **dried indoors** to concentrate sugar, increase structure, color & flavor).
The grapes have **high sugar conten**t which **naturally** **stops fermentation** and thus are
**Sweet, Medium Body, High Acidity, High Alcoho**l with intense green fruit of **Pear, Green Apple, Peach, Apricot, White Pepper**
55
**Garganega**
| (Veneto)
Soave Classico - **Late ripening &** semi-aromatic - foothills
**Medium Body, Medium to High Acidity**
**Aromas of Pears, Red Apple and Stone fruit, White Pepper age to Almonds & Honey**
No typical aromas/flavours of new oak
56
**Garnacha Tinta**
| (Upper Ebro)
Normally late Ripening, but early in Spain given Warm/Hot climate
**High Drought tolerance**
Sweet, Thick Skinned Grape, High ABV
**Primarily for Rosados**
**Priorat**: blends with Cariganan - Deep, colored, **High Tannin, Fresh Black Fruit, Toast Oak**
**RIoja**: Planted in Baja, Blends with Tempranillo, adds Perfume, Body, Tannins
57
**Gewürztraminer**
| (Alsace)
**Aromatic, Deep Gold Color, Full-bodied,** **LOW** to **Medium Acidity, High Alcohol** renowned for pungent flavors of **ROSE, LYCHEE SWEET BAKING SPICE** with OILY texture
58
**Graciano**
| (Upper Ebro)
Hard to grow, Buds late, Prone to powdery Mildew Primarily used Rioja for blends
Small amount adds **Tannin, Acidity, Concentrated Black Fruit for Structure**
59
**Grenache**
| (Rhône)
**Concentrated, Spiced Red Fruit flavours**
**Too hot - baked & jammy**
**Syrah added for color and tannin**
60
**Grenache** (S France)
**Granacha** (Spain)
**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
61
**Grüner Veltliner**
| (Weinviertel DAC, Austria)
**Austria’s most widely planted white grape.** If high yields produces fresh and unexciting
Controlled Yields: **Concentrated** **Full Body, High Acidity, with Lemon, Grapefruit, Peach, Apricot and White Pepper. Age for Honey and Toast.**
**Klassik** indicates a wine that is **light**, **fresh**, and **fruity** with no discernable oak flavors.
**Reserve** wines must have a higher minimum alcohol and may be matured in **oak**
62
**Hermitage**
**Syrah + Marsanne and Roussanne** (no more than **15%**)
**Deep** Colored, **Fullest** Body in N Rhône, Can age
**Lieux-Dits** - a named vineyard site Not AOC, which organizes Hermitage, each vary in steepness, aspect, giving wines subtle differences
Usually blends but now some single variety
63
**High Volume St Joseph**
Lighter-bodied & Fruitier
Often incorporating **carbonic maceration**
**Blackcurrant & Raspberry,** Expressing **Pepper** perfume aspects of Syrah
Lightest Bodied in N Rhône
64
**Kabinett**
**Light in body**
**High acidity**
**Flavours of Green Apple or Citrus fruit, balanced with
Residual sweetness**
**Sweet styles will have an alcohol level of 8-9% ABV**
65
**Mâcon Village**
| (Chardonnay – Burgundy)
White only, similar to Mâcon, Med – Full Body, Med Acidity **more ripeness, body and character**
**Lugny** has a reputation
66
**Malbec**
| (Argentina)
**Deep Colored, Full Body, Smooth Tannins, Blackberry, Black Plum, Subtle Spicy Vanilla, Clove from new oak.**
**Higher altitude are more elegant, with fresher floral aromas.**
Oak is used for HQ Malbec (lower **altitude** increase body and concentration) Blended with CabSav, Cabernet Franc, Merlot and Petit Verdot
**Newer Style -** More elegant, Using gentler methods of extraction
67
**Melon Blanc (Loire)**
**Muscadet**
**Melon de Bourgogne**
**Frost resistant** and Early Ripening suited for a cool climate
Mostly found in Nantais, Loire
**White Grape, Light Body, High Acitiy & Green Fruit**
68
**Merlot**
| (Australia)
Mostly blended with CabSav for **body** and fleshy and **plummy** fruit.
69
**Merlot**
**(**Bordeaux**)**
**Most Widely Planted in Bordeaux can grow in cool soils e.g. clay.**
**Often found in high volume inexpensive wine**
Harvesting grapes **early, f**or Deep Ruby, Dry, **Full Body, High Acidity, High Tannin, Medium Alcohol** with more fresh red fruits as well as vegetal and leafy notes. Often 12-18 months of new oak for toast, vanilla and clove
70
**Merlot** (Chile)
**Style 1:** Inexpensive, medium-bodied and fruity (has been very successful on export markets), **Spicy, Green Pepper**
**Style 2:** Fuller-bodied and complex is also found
**Often blended with Carmenère**
71
**Merlot** (New Zealand)
Merlot has second largest plantings and is blended with CabSav for **tannins** and **Cassis** to create Bordeaux style blends. Known for **purity of fruit flavor.**
Almost **exclusively** in the North Island which is warmer where grapes can ripen
72
**Merlot**
| (Pomerol, Bordeaux)
A blend of Merlot and CabFranc similar to St Emilion
**Deep Ruby, Dry, Full Body, High Acidity, Medium - High Tannins, Medium Alcohol, soft rich mouth feel but with richer, spicier Blackberry, Black Currant, Black Plum and plum that evolved into Tobacco, Cedar, Leather**
(for premium merlot lots of extraction so more color and flavor and ripe grapes in vineyard, cooler vintage with more CabSav has higher acid. Hotter more Merlot less acid)
73
**Merlot**
(South Africa)
**Early Flowering & Ripening**
**Full Body, Plummy wines similar to Pomerol**
**Deep Ruby, Dry, Full Body, High** **Acidity, Medium - High Tannins, Medium Alcohol,** S**picier Blackberry, Black currant and Plum** that evolved into **Tobacco, Cedar, Leather**
74
**Merlot (USA)**
Widely Planted
Best from cooler regions like Monterey, Napa & Sonoma
Deep Color, Soft, Velvety Tannin. Luscious Body, High Alcohol with classic **Blackberry, Black Plum**
75
**Montepulciano**
| (Abruzzo)
**Deep Ruby, Full Body, Medium Acidity, High Tannin**
**Flavours of Black Plums and Cherries**
*Many simple and fruity with no oak ageing*
Most concentrated examples matured for a short time in oak
76
**Mourvèdre**
| (Rhône)
**Deeply Coloured, Very High Tannin**
**Dense, Black Fruit flavours and Gamey/Meaty aromas when fully ripe to blends**
*Prized in Chateuneuf du Pape*
**Adds color & complexity + Gamey, Meaty to Blends**
77
**Mourvèdre** (S France)
## Footnote
**Bandol Wine**
Mourvèdre-based red wine grown on Southern France’s terraced slopes. Ripens Reliable.
**Deep Color, Full-bodied with Powerful Tannins**, **Bramble**, **Meat**, and **Liquorice** flavors and requires **bottle age** before they are at their best.
78
**Mourvèdre / Monastrell**
**Thick Skinned Black grape that is Drought tolerant and needs hot/sun**
Powerful **Deep Color, Full Body**, **High Tannin, High Alcohol, Low-Med Acidity**
**Ripe Blackberry, Bramble, Meat, Liquorice**
**Requires ageing**
**For blends adds richness, color and complexity**
79
**Muscadelle**
| (Bordeaux)
**Grapey, Floral** and important for Sweet and Dry
**Bordeaux Blancs:** Dry Wine with aromas of grapefruit, sweet lime, honeysuckle, and pears.
**Sauternes**: Sweet wine with apricot, honeysuckle, ginger and mango
80
**Muscadet Sèvre et Maine (Loire)**
**Dry White, made from Melon Blanc MAX 12% ABV**
**Light Body, High Acidity, and subtle green fruit flavors of Green Apple and Pear.**
Meant to drink early.
81
**Muscadet Sèvre et Maine Sur Lie**
**(Loire)**
A specialty, **Dry White** wine made from **Melon Blanc** that spends the **winter** on lees contact and bottled in the spring that is
More **Fuller in Body, High Acidity w**ith delicate, fresh and richer texture with **Green Apple, Pear, Bread and Biscuit**
82
**Muscat de Beaumes de Venise**
**Intensely Aromatic, Unaged Sweet,** **Medium Gold in color, Low-Medium Acidity** with floral and aromatic aromas of **orange blossom, rose and grape** from Southern Rhône
83
**Muscat**
| (Alsace)
**Intensely Aromatic, Light – Medium Body, Low to Medium Acidity with Orange blossom, rose and grape** flavors.
**Muscat Blanc a Petit Grains** has poor flower set, so less aromatic Muscats (Ottonel) are more widely used
84
**Nebbiolo**
| (Barbaresco DOCG, Piemonte)
100% Nebbiolo **– 200-400m ,** ripens earlier, fruiter and less perfumed than Barolo
## Footnote
**Pale Ruby, Full body, High acidity, High tannins, Sour Cherries, Herbs and Dried flowers**
*2 years ageing, 9 months Oak (BARRIQUE or BOTTI large casks) - soften tannins, gives complexity of truffles, tar, leather*
85
**Nebbiolo**
| (Barolo DOCG, Piemonte)
**100% Nebbiolo – Slow Ripening - 300 – 500m**
**Traditional – Pale Ruby Color, Full Body**, **High Acidity, High Tannin**, **Pronounced** **Red Cherry, Red Plum, Rose, Violet, Sour Cherries**, Herbs, Dried flowers. 3 years ageing, 18 months min in large oak to soften Tannins – Truffles, Tar, Leather
**New Style – Better Vineyard management and gentle extraction shorter maturations with smoother Tannin.**
86
**Nebbiolo**
(Piemonte)
**Pale in color, High Alcohol, High Tannin, High Acidity,** the aromas are of Sour **Cherries**, **Herbs** and sometimes **Dried Flowers**
87
**Negroamaro**
| (Puglia, Salice Salentino DOC)
Negroamaro when yields controlled,
## Footnote
**Full Body, Medium Tannin, Medium Acidity, Baked Red and Back Fruits**
88
**Nero d’Avola**
| (Sicily DOC)
Sicily Red Wine,
**Medium – Full Body, Medium Acidity, Medium Tannin with black plums and black cherry.**
Can be made fruity and early drinking or concentrated and complex
89
**Pessac-Leognan White**
| (Bordeaux)
**Blend of Sauvignon Blanc & Semillon.**
**Fermented partially or full in New Oak**
**Medium – Full Body, Toasty Flavors**
90
**Petit Verdot**
| (Bordeaux)
Rarely ripens fully. Small % of blend. Adds Tannin, Color, Spicy Notes
91
**Pinot Grigio**
| (Alto Adige)
**Early Budding/Ripening (if left too long on vine loses Acidity)**
**Dry, Light to Medium Body, High Acidity**
**Citrus and Green fruit flavours**
*Made from Pinot Gris/Grigio clones from France, Germany = smaller berries, greater flavor concentration*
92
**Pinot Grigio**
| (Veneto)
**Early Budding/Ripening (if left too long on vine loses Acidity)**
Produces neutral wines with High Yields & Early Harvest
*Made from clone known for pale skin & large fleshy pulp.*
93
**Pinot Gris**
| (New Zealand)
**Dry autumns and Cool night allow aromatic compounds to develop before harvest**
**Dry – Sweet, mostly Off-Dry**
**Location: Gisbourne – Full Body,** Nelson**,** Central Otago
94
**Pinot Gris**
| (Alsace)
**Early budding/Early Ripening** and can accumulate High **Sugar**. Semi-Aromatic.
**Deep Gold Color, Dry – Off-Dry, Full bodied, High Alcohol with more Acidity** than Gewürztraminer. **Oily** in texture with **Ripe Melon, Pineapple, Passion Fruit, Ginger and Honey**
95
**Pinot Noir**
| (Australia)
Best in cool / moderate regions **– Mornington Peninsula, Yarra Valley or Tasmania**
## Footnote
**Medium Body, Med-High Acidity, Med Tannin, Med Alcohol with cherry and strawberry**
96
**Pinot Noir**
| (Awatere Valley, NZ)
**Dry, Med-Body, Fine Tannins, Red Cherry and Cranberry Flavors**
97
**Pinot Noir**
| (Central Otago, NZ)
Intense sunlight, Big Diurnal
**Dry, Full-Body**, **Juicy & Vibrant** with **Concentrated** Ripe Red Fruit
98
**Pinot Noir** (Chile)
Shows promises in cooler regions of San Antonio and Casablanca
99
**Pinot Noir**
| (Marlborough, NZ)
**Dry, Med-Body, Fine Tannin, Red Cherry and Cranberry Flavor**
100
**Pinot Noir** (Martinborough, NZ)
Hot summer temps, but large Diurnal
**Med-Full Body,** **Ripe** hints of Dark **Plum** & **Spice**
101
**Pinot Noir**
| (New Zealand)
**Fine Ripe Tannin, Soft Texture, High Alcohol**
**Vibrant Red Fruit**
102
**Pinot Noir**
| (South Africa)
**South Africa hot climate a challenge only in coolest sites**
**Premium red are matured in oak and at least a portion in new oak for toast**
**Elgin, Hemmel-en-Aarde, Walker Bay**
103
**Pinot Noir (USA)**
**Premium come from Moderate regions, Russian River Valley, Los Carneros, Santa Maria Valley**
**Light in Color, Gamey, Vegetal with Ripe Red Cherry, Strawberry**
104
**Pinot Noir**
| (Burgundy)
**High Acid, Low-Med Tannin**
**Red Fruits, Earth, Game, Mushrooms**
16-18 months barrel ageing (better in new oak)
105
**Pinotage**
| (South Africa)
Cross between **Pinot Noir** X **Cinsault**
1. Light, Fruity Red Berry
2. Old Bush Vines – **Full Body, Rich, Spiced Berry**
3. fermented or aged in **Heavily Toasted Oak or Staves** = intense **Coffee**, **Chocolate**
Found in: Paarl
106
**Pouilly Fumé & Sancerre & Menetou-Salon**
(Loire)
**Sauvignon Blanc grapes from the Central Vineyards on chalky, well drained stony soils**
**Dry, Medium Body, High Acidity** with flavors of **Green Apple, Wet Stone**. (Pouilly Fumé has **smoky** notes). **Not traditionally meant for Ageing**
**Best in Sancerre – *Chavignol* *& Les Monts Damnés***
107
**Pouilly-Fuissé / Saint-Véran**
| (Burgundy)
Made from **Chardonnay** in the Mâconnais region of Burgundy on limestone slopes of ***Roche de Solutré***.
**Full body, Medium Acidity** with **Ripe** t**ropical (Pineapple, mango, melon) and stone fruits (peach, apricot and nectarine)**, Oak for Toast and Texture
Among the **richest and ripest** Chardonnays in Burgundy
108
**Primativo**
| (Puglia)
**Dry, Full bodied, Medium Tannin, Medium Acidity, High Alcohol, Pronounced very ripe Berry Fruit**
109
**Priorat DOQ**
Old, Bush vines (hand harvest) / Low Yield, Llicorella soil (red slate, mica particles) **Garnacha** and **Cariñena**
**Deep Color, Full Body,** **High Tannins**, **Medium-High Alcohol**, and concentrated **Black fruit (Black Cherry, Black Plum)**, **Toast** from new **French** oak.
**Never cheap cost of production high (slopes, hand picked)**
110
**Recioto della Valpolicella**
| (Veneto)
Made from Corvina grapes using passito method (or grapes picked early with higher acidity and dried indoors to concentrate sugar, increase structure, color & flavor).
High sugar content which naturally Stops fermentation and thus are **Sweet**, **Red** wines that are **Full Body,** **Medium** – **High Tannin,** **High Alcoho**l with Intense Red Fruit (R**ed Cherry, Raspberry, Red Plum**)
111
**Ribera del Duero**
**100% Tempranillo**
**Dark, high Levels of Tannin**
**Typicaly new French Oak**
112
**Riesling** (Australia)
Unique
**Dry-Slighty Off Dry, High Acidity**
**Pronounced CItrus, Lime, Lemon, evolve to Toast, Honey, Petrol**
Eden Valley - **Lime, Grapefruit, Steely, Marmalade, Toast**
Clare Valley - **Dry, High Acidity Intense Citrus, Lime, Honey and Toast**
Tasmania, Frankland River up and coming - **Less Citrus & more Floral**
113
**Riesling**
| (Austrian)
**Dry, Medium to Full body** with **Ripe Peach** and can mature in bottles
Location: Wachau, Kamptal & Kremstal
114
**Riesling**
| (Canada)
**Niagara Fresh, fruity, dry and off-dry whites**
**The finest Icewines**
115
**Riesling**
| (General)
**Aromatic** white grape; that is tolerate of cold, buds late and **mid- to late-ripening white grape with the** ability to **accumulate** **sugar** without losing its naturally **High Acidity**; Can be dry to sweet;
**In cooler climates Green** fruit flavor such as (green apple, pear) and **floral** (honeysuckle, rose, violet);
**In warmer climates richer flavors of Citrus (lime)** and **stone** fruit (peach, apricot, nectarine);
With Age it develops **honey**, **toast**, and **petrol**; one of the most long-lived white wines
116
**Riesling**
| (Nahe, Germany)
**Range of Styles Dry - Sweet**
**Pronounced Acidity (like Mosel)**
Fuller Body than Mosel, Less than Rheingau, Rheinhessen and Pfalz
**Riper Fruit with warmer climate.**
Best spots on River Nahe between Schlossböckelheim and Bad Kreuznach
117
**Riesling**
| (Rheingau, Germany)
**Most Dry Medium to Full Body, Distinct Ripe Peach**
Some best BA and TBA with humidity Johannisberg and Rüdesheim
118
**Riesling**
| (Rheinhessen, Germany)
**Fullest Body In Germany**
119
**Saint-Émilion High End**
| (Merlot, Bordeaux)
A red wine blend mostly Merlot with Cabernet Franc with **Medium to High Tannins** and soft, rich mouthfeel of **complex red berry fruit (Raspberry, Srawberry) and Red Plum** aromas evolving into **Tobacco** and **Cedar.**
120
**Sangiovese**
| (Tuscany)
Red wines from Tuscany that are **Dry, High Acidity, High Tannin,** aromas of **Red Cherry, Red Plums, Dried Herbs**, **Violet** often oaked with Soft Tannins and Spicy flavor.
121
**Sauternes / Barsac**
| (Bordeaux)
**Blend of Sauvignon Blanc, Muscadelle and Semillon, Sweet wine.**
SavBlanc adds **acidity**,
Semillon has thin skins which allows **Noble Rot Apricot and Orange Peel**
Muscadelle adds **exotic perfume, grapey flavors.**
**Sweet balanced by High Acidity, High Alcohol with Apricot and Orange Peel, Lemon Peel** aromas from Noble Rot with **Toast** and **Vanilla** from oak fermentation/maturation
122
**Sauvignon Blanc**
| (Bordeaux)
**Produces Green Fruit, Citrus aromas**
Sometimes used as a varietal, Bordeaux’s only except
**Typically blended with Semillon to add Acidity Required in the sweet wine.**
123
**Sauvignon Blanc** (Australia)
**Adelaide Hills developing a reputation**
**High Acidity**
**Concentrated Passion Fruit**
124
**Sauvignon Blanc**
| (Awatere Valley, NZ)
(Cooler, Drier, Windy)
**High Acidity**, **Pronounced** Herbaceousness, **Lack** **Tropical Fruit.**
125
**Sauvignon Blanc** (Chile)
Casablanca & San Antonio show **High Acidity, Intense Fruity with ripe apple, citrus and tropical flavors, sometime herbaceous**
126
**Sauvignon Blanc (Duero)**
**In Rueda**
**Mostly blended with Verdejo up to 50%**
**Can be a varietal**
**Styles – fruity to richer, barrel-fermented**
127
**Sauvignon Blanc**
| (Loire)
Mainly grown in Touraine (Sauvignon de Touraine) and some in Central Vineyards
Wine Making Techniques
1. **Gentle Pneumatic Press** (Fresh & Fruity)
2. **Temperature Control Stainless Steel Vats** (Fresh & Fruity)
3. **Old Oak and Lees (**for Body)
4. **MLF (**reduce acidity particularly in cooler vintages)
128
**Sauvignon Blanc** (South Africa)
Vigorous vine (use low vigor root stock + canopy management) & Planted in Coolest Site **-** *Buds Early / Ripens Early*
**Very Pure Citrus & Green Fruit, Herbaceous, Grass, Elderflower**
Keep High Acidity by picking early in warmer sites
Elgin, Elim,
129
**Sauvignon Blanc**
| (USA)
**Fumé Blanc** indicates Oak
Inexpensive – Affordable Fruity – Central Valley
130
**Sauvignon Blanc**
| (Adelaide Hills, Australia)
**Benchmark for Australis - Moderate Temp**
**Concentrated Passion Fruit flavours as well as refreshing High Acidity**
131
**Sauvignon Blanc**
| (Margaret River)
Blended with Semillon, **High Acidity, Gooseberry and Tropical Flavors**
132
**Sauvignon Blanc**
| (New Zealand)
Dry, High acidity, Pungent aromas, Intense flavors of **Elderflower** and **Passion Fruit**
## Footnote
**North – Tropical**
**South – more Acidity, Gooseberry, Greenbell pepper**
133
**Sauvignon de Touraine**
| (Loire)
Generic appellation covering all of Touraine
Less concentrated the more well-known with simple fruity style
**Sauvignon Blanc grape in Touraine that are Fresh, Light Body, Simple and Fruity**
134
**Savennieres and Coteaux de Layon are both made in Anjou-Saumur from Chenin Blanc. How do the wines differ and why?**
**Savennieres** - Full bodied, complex and dry. Good air circulation round the vines enables late harvest whilst impeding Noble Rot.
**Coteaux de Layon -** Renowned sweet wine. Lies in a sheltered valley of R. Layon that encourages Noble Rot
135
**Savernnieres**
| (Loire)
A **LATE HARVEST** Chenin Blanc that is
**Dry, Complex White Wine, Full Body, High Acidity** with **Lemon, Green Apple, and Pineapple**
Can evolve for decades.
136
**Semillon**
| (Bordeaux)
Most Important for Sweet Wines blended with Sauvignon Blanc
137
**Semillon**
| (Australia)
**West Australia** - More herbaceous
**Barossa** - Fuller Body, Softer Style - Some are now early picked
**Hunter Valley** - Light Body, Light Alcohol, Neutral, Age 20 years
138
**Semillon**
| (Hunter Valley)
Hunter Valley - weather issues for early harvest
**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** flavors of honey, nut, and toast as it ages.
139
**Shiraz**
| (Australia)
**Clare Valley –** Fragrant & Powerful
**Geelong –** Fresh and Peppery
**Heathcote –** Firmer Fruit Structure & Fresher that other regions
**Barossa Valley –** Full Body, Intense
**Hunter Valley –** Medium Body, Soft Tannins, Blackberry, Black Cherry, Earth
**Hot –** Full-body, Intensely Fruity, Earth, Spice, Leather (winemakers can reduce extraction)
Cooler – Full Bod, Lean & Peppery, Can be made into blends
140
**Shiraz**
| (Barossa Valley)
**Classic Shiraz, Full Body, Soft Tannin, Ripe Blackfruit (Black Berry, Bramble, Blueberry) with Sweet American Oak develops to earth, spice, leather with age**
**Cooler Geelong and Heathcote = Leaner, Peppery**
Blended with CabSav like Merlot
141
**Spätsburgunder**
| (Germany)
German Pinot Noir 3rd most planted
**Ripens Early**
Thrives in warmer regions **Pflaz** & **Baden**
**Dry, Light and Fruity some made in Oak**
142
**Spätslese**
**Riesling Same process as Kabinett More**
**Concentrated, Riper and more Body, Alcohol and ofter sweetness Citrus and Stone Peach and Apricot**
143
**Syrah**
| (Chile)
**Elqui Valley – Lighter Body with peppery notes (cool)**
**Colchaqua Valley (warmer) – Fuller Body greater intensity black fruit**
144
**Syrah**
| (Rhône)
**Deep Color, Med-High Tannin Black Fruit (blackberry, black cherry), Black Pepper, Flora**l
Oak dependent on producer some use new oak and some older large barrels.
Sometime fermented with white grapes to stabilize color and add aromatics
145
**Syrah – Warm v Cool**
| (South Africa)
**Widely Planted, Rich, Full Body, High Alcohol**
**Late budding but** doesnt ripen too late
**Ripe Black Fruit, Earthy or Meaty Character**
**v**
**Less Full Body, Elegant & Peppery**
146
**Tempranillo**
| (Ribera del Duero)
**Thick Skinned**
Ribera del Duero – no maritime influence, 850m on Meseta Central. High Diurnal. 100% Tempranillo
**Deeper in Color, Dry, Medium Acidity, Higher in Tannins with Flavors of Black Cherry, Plum, Leather and Nutty**
**Ribera del Duero New Style - Seek to accentuate concentrated Fruit Flavors & Tannins.**
**1. Long Macerations & Ageing**
**2. Short ageing in New Oak, more French oak now**
147
**Tempranillo**
(Upper Ebro)
Ull de Liebre - Pendes
Cencibel - La Mancha, Valdanpanes
**Thick Skinned**
**Med-Full Body, Medium Acidity, Medium Tannin**
**Strawberry, Red Cherry, Blackberry, Black Plum, Vanilla & Coconut**
**Dried Fruit, Leather, Tobacco**
***Lacks acidity and balance in regions with low diurnal range***
Wine making for early drinking uses Semi-Carbonic maceration with Fresh Strawberry
Age worth blended with Granacha, Graciano, Cariñene/Mazuleo, CabSav
**Fresh and Fruity made with Carbonic Maceration**
148
**Tempranillo**
**(Toro, Duero)**
Toro Style – Similar climate to Ribera, low yielding **BUSH VINES**
**Full Body, High Alcohol, Intense Fruit.**
**Jovens blend -** Garnacha,
**Reservas & Gran Reserva**: can be Very Deep Color and High Tannin (young) and ability to age well
149
**Tokaj**
| (Hungary)
Starts with a base wine from healthy grapes and macerated for 12-60 hours. Before, during or after fermentation Aszú (Noble rot) berries are mixed and pressed with the healthy berries. Then oaked for a time.
**Deep amber**, **High Acidity, aromas of Orange Peel, Apricot and Honey. The sweeter the more intense**
150
**Torrontès** (Argentina)
**Aromatic white grape from Argentina.**
**Medium-bodied** and **Medium acidity,** **Intense** **Fruity**, **Floral** perfume. Flavors **Stone fruits of peach, apricot and Tropical of melon.** Has to be handled with care to protect the aromatics
151
**Trebbiano**
(Veneto)
Ugni Blanc (France)
**Dry White Wine, Light-Medium Body, Medium High Acidity, Medium Alcohol with Lemon and Green Apple flavors.**
**Used throughout Italy, often in blends**
152
**Trockenbeernauslese**
Noble rot required to get must weight
**Sweet & Low Alcohol**
**Honey, Dried Stone Fruit, Candied Peel, Flowers**
Volumes vary considerably when produced, IF produced
These rank among the best sweet wines in the world
153
**Valpolicella Ripasso**
| (Veneto)
Made with Corvina grape and unpressed **Amarone** skins, Has More Color, Dry, More, **Medium to Full Body**, **Medium to High Tannin**, flavors of **STEWED Red Cherries & Red Plum**
1. Shortly before fermentation finishes the **Amarone** is drained off the **skins**.
2. Skins remain **unpressed** and are added to a vat of Valpolicella that has finished fermentation
3. Newly introduced **yeasts** ferment the **remaining sugar** on the **Amarone** grape skins
4. New grape skins give **more colour, flavour and tannins** to the wine they have been added to
154
**Verdejo (Duero)**
Found in Rueda DO. Highly prone to **Oxidation**. **Dry White, Light Body, High Acid**
**Melon & Peach Flavor**
Often blended with Sauvignon Blanc (up to **50% permitted**)
Can undergo skin contact and barrel fermented for richer, fuller body
155
**Vidal**
| (Canada)
**Hybrid Grape**
**Hardy, Little Character, Dry, HQ Icewines**
156
**Vino Nobile di Montepulciano (Tuscany)**
Sangiovese **Black Grape** which is **Ripens Late**;
**Aged minimum 2 year**s,
**Dry, More Intense and Full Bodied** than Chianti with **Red Cherries, Red Plums, Dried Herb**. Oak softens tannins and adds spicy. Can develop **Meat** and **Game** aromas.
157
**Viognier**
| (Rhône)
A l**ate ripening** white grape which develops its aromas and create High sugar content, but loses acidity.
**FULL Body, LOW ACID** and **HIGH ALCOHOL** and perfumed aromas of **Blossom** and **Apricot**, **Peach**, with an **OILY** texture.
158
**Vouvray**
| (Loire)
Chenin Blanc, **Still or Sparkling** range from dry to luscious.
**Light to Medium** Body (due to clay), **High Acidity** with fresh fruity and floral notes.
Oak is rarely used.
159
What are the differences between
## Footnote
**Rose de Loire**
**Cabernet d'Anjou**
**Rose d'Anjou**
**Sancerre Rose**
**Rose de Loire** - Made mainly in Anjou-Saumur. Always **dry** and must have min **30% Cab Franc and/or Cab Sav**-
**Cabernet d'Anjou** - Medium **sweet** and made from a blend of Cab Franc and Cab Sav
**Rose d'Anjou** - less sweet than Cab d'Anjou and largely made from **Grolleau** blended with Cab Franc
**Sancerre Rose** - Must be made **100% Pinot Noir**. Pale colour, light in body and dry with delicate fruit flavours
160
**White Rhônes**
**Richly Textured, Full Body, Low-Medium Acidity, High Alcohol, subtle fruity aromas.**
**Grapes: Viognier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulenc**
161
**Zinfandel**
| (USA)
A Black Grape famed in California that **ripens unevenly** which can make it
**Dry to Off-Dry** as some grapes may raisin. The wine **Dry, Full Body, High Alcohol, and oftern residual sugar**
Flavours include **Red & Black fruits**, **Dried Berries**, and Liquorice, Sometime **Herbaceous** if there are some unripened grapes.
***Rosés made from early picked***
162
Describe the character of Chardonnay in Burgundy
3 areas, 2 characteristics per area
1. Chablis: **Steely and high acid**
2. Côte d'Or: **Complex and expressive**
3. Mâcon: **Full bodied and riper**
163
Rioja Ageing Requirements
**Red Wine**
**White/Rosé**
**Barrel**
**Total**
**Barrel**
**Toro**
**Joven**
**0**
**0**
**0**
**Crianza**
**24**
**6**
**18**
**6**
**Reserva**
**36**
**12**
**23**
**6**
**Gran Reserva**
**60**
**18**
**48**
**6**
**Toro Reserva**
**36**
**12**
