WSET3 Principal Grape Varieties Flashcards
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
(Basilicate, Campania)
A
Deep Colored, High Acidity and High Tannin, and flavors of Black Fruit, Earth, Forest Floor
Basilicate: Taurasi DOCG
Campania: Aglianico del Vulture DOCG On extinct volcano Mt Vulture (450-900m)
3
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
4
Q
Alsace Riesling
A
Aromatic Grape, Medium to Full bodied, HIgh Acidityy, stony/steely notes, Lemon and Peach aromas developing into Petrol-like aromas.
5
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.
6
Q
Prädikatswein
A
Kabinett: RieslingDry - Sweet,L-Body, H Acid, Green Apple, Lemon, Balanced with Residual Sugar. Sweet –8-9% ABV– Style 1-Stop Fermentearly Style 2: AddSussreserve
Spatslese (Late Harvest): Riesling, Dry-Sweet Made same as Kabinett, More Concentrated, Riper and more Body, Alcohol, Often Sweet, Lemon, Peach and Apricot
Auslese (X-Ripe BUNCHES): Dry-SweetRicher & Crisper when from Same Region, Noble Rot Possible, Maybe high ABV (if full fermented given higher Sugar Must)
Beerenauslese (Selected Berry): Noble Rot likely but not required for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
Trokenbeernaulses (Dried Berry Harves): Noble Rot REQUIRED for must weight. Sweet wines, Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
Eisewein – Balance Sweet/Acid, No Noble Rot, Pure Varietal, Careful Yeast, Juice Handling, Nothing to Impact Grape Flavore (eg Lees, MLF)
7
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
8
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
9
Q
Cabernet Franc
A
Flower/Ripens Early Needs Well drained, warm soils.
M Color, M Body, M-H Acidity, M-H Tannin
Ripe = Vibrant Red Fruit and Floral notes
Underripe = Greenbell Pepper or Stalky
10
Q
Cabernet Sauvignon
(Old World)
A
Thin Skin, Dry, Deep Color, Medium – Full Body, High Tannin, Intense Flavor Blackcurrant and Cedar
Haut Medoc: High % of CS in, High Grippy Tannins when Young, Oak
Pessac-Leognan: Lighter Body, More Fragrant than HM
Graves: Black Cherry, Greenbell Pepper, Dried Fruit, Tobacco
Tuscany: Used for Super Tuscans 100% Varietals (Toscana IGT, Bolgheri DOC, Maremma Toscanna DOC)
11
Q
Cabernet Sauvignon
(New World)
A
Thin Skin, Dry, Deep Color, Medium – Full Body, High Acidity, High Tannin, Intense Flavor Blackcurrant and Cedar
Maipo Valley: Elegant, Structured with Mint Character
Premium Chile: Full, Body, Very Ripe Black Fruit, Herbaceous, Blends Merlot, Carmenère, Syrah,
South Africa: Varietal or Bordeaux Blends, Ripe Red & Black Fruit, Blackcurrant, Cedar, Early Drinkin
USA: Less Rich, Full Body, High Acidity, Concentrated Cassis, More Blackcurrant
Argentina: Maipu, Mendoza, La Rioja, Salta NOT Patagonia
Coonawarra/Margaret River: Ripe Blackcurrant, Black Cherry, Toast
12
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
13
Q
Carignan (S France)
Cariñena (Catalunya)
Mazuelo (Rioja)
A
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
14
Q
Carmenère (Chile)
A
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
15
Q
Chardonnay (Australia)
A
Often a blend of fruit from different regions
Unoaked for Peach flavours
Oak chips/staves for Toast/Vanilla flavours
16
Q
Chardonnay
(Chablis - Burgundy)
A
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)
17
Q
Chardonnay (Chile)
A
Modern International Style
Citrus, Green Apple, Toast, Caramel
Limari – structure and elegance
Aconcaqua Valley, Casablanca
San Antonio Valley, Leyda Valley, Malleco
18
Q
Chardonnay
(New Zealand)
A
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
19
Q
Chardonnay (South Africa)
A
Can be exceptional at cooler sites (Walker Bay)
Burgandian style such as lees & Oak Barrel fermentation for complexity
Base for Cap Classique sparkling wines
20
Q
Chardonnay
(USA)
A
Most Planted Grape in CA
Styles
- Inexpensive from Central Valley – inexpensive, High Volume, Fruity, Low-to Medium Acidity and sometimes use Oak staves, Chips for toasty note
- High Quality – Full Body, Low Acidity, High Alcohol, flavors of peach, banana, oak, hazelnut and butter
- Less Oak in cooler regions – Los Carneros, Russian River Valley
21
Q
Chardonnay
(Cote d’Or)
A
Complex & expressive
Full Body, Riper Fruit Balanced Acidity
Deep with age to Vegetal
22
Q
Chardonnay
(Geelong)
A
Full Body, Complex, concentrated
23
Q
Chardonnay
(Mornington Peninsula)
A
High acidity (reflecting the cool climate)
Usually softened by MLF
Citrus, Pear and Apple aromas
24
Q
Chardonnay
(Warm – Australia)
A
Beautifully balanced with Fresh, Vibrant fruit
Use of lees, MLF and/or oak maturation
Margaret River
25
**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.**
26
**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)*
27
**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**
28
**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**
29
**Cornas**
100% Syrah (only reds allowed)
**Deep Color, Full Body, Similar to Hermitage, but more rustic**
Best vineyards sheltered from wind - very steep terraces
30
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
31
**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
32
**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
33
**Côtes de Bordeaux**
| (Bordeaux)
Merlot based wines meant for early drinking
34
**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***
35
**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
36
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.
37
**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)
38
**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*
39
**Gamay**
| (Beaujolais)
**Carbonic and Semi-carbonic** maceration. Light Body, Light Tannin with **red berry f**ruit notes of **Kirsch**, **Banana, Cinnamon. Trained in Goblet**
40
**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**
41
**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
42
**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
43
**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
44
**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**
45
**Grenache**
| (Rhône)
**Concentrated, Spiced Red Fruit flavours**
**Too hot - baked & jammy**
**Syrah added for color and tannin**
46
**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
47
**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**
48
**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
49
**High Volume St Joseph**
Lighter-bodied & Fruitier
Often incorporating **carbonic maceration**
**Blackcurrant & Raspberry,** Expressing **Pepper** perfume aspects of Syrah
Lightest Bodied in N Rhône
50
**Mâcon Village**
| (Chardonnay – Burgundy)
White only, similar to Mâcon, Med – Full Body, Med Acidity **more ripeness, body and character**
**Lugny** has a reputation
51
**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
52
**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**
53
**Merlot**
| (Australia)
Mostly blended with CabSav for **body** and fleshy and **plummy** fruit.
54
**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
55
**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**
56
**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
57
**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)
58
**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**
59
**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**
60
**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
61
**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**
62
**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.
63
**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**
64
**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
65
**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.
66
**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**
67
**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
68
**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
69
**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*
70
**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.**
71
**Nebbiolo**
(Piemonte)
**Pale in color, High Alcohol, High Tannin, High Acidity,** the aromas are of Sour **Cherries**, **Herbs** and sometimes **Dried Flowers**
72
**Negroamaro**
| (Puglia, Salice Salentino DOC)
Negroamaro when yields controlled,
## Footnote
**Full Body, Medium Tannin, Medium Acidity, Baked Red and Back Fruits**
73
**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
74
**Pessac-Leognan White**
| (Bordeaux)
**Blend of Sauvignon Blanc & Semillon.**
**Fermented partially or full in New Oak**
**Medium – Full Body, Toasty Flavors**
75
**Petit Verdot**
| (Bordeaux)
Rarely ripens fully. Small % of blend. Adds Tannin, Color, Spicy Notes
76
**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*
77
**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.*
78
**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
79
**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**
80
**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**
81
**Pinot Noir**
| (Awatere Valley, NZ)
**Dry, Med-Body, Fine Tannins, Red Cherry and Cranberry Flavors**
82
**Pinot Noir**
| (Central Otago, NZ)
Intense sunlight, Big Diurnal
**Dry, Full-Body**, **Juicy & Vibrant** with **Concentrated** Ripe Red Fruit
83
**Pinot Noir** (Chile)
Shows promises in cooler regions of San Antonio and Casablanca
84
**Pinot Noir**
| (Marlborough, NZ)
**Dry, Med-Body, Fine Tannin, Red Cherry and Cranberry Flavor**
85
**Pinot Noir** (Martinborough, NZ)
Hot summer temps, but large Diurnal
**Med-Full Body,** **Ripe** hints of Dark **Plum** & **Spice**
86
**Pinot Noir**
| (New Zealand)
**Fine Ripe Tannin, Soft Texture, High Alcohol**
**Vibrant Red Fruit**
87
**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**
88
**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**
89
**Pinot Noir**
| (Burgundy)
**High Acid, Low-Med Tannin**
**Red Fruits, Earth, Game, Mushrooms**
16-18 months barrel ageing (better in new oak)
90
**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
91
**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***
92
**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
93
**Primativo**
| (Puglia)
**Dry, Full bodied, Medium Tannin, Medium Acidity, High Alcohol, Pronounced very ripe Berry Fruit**
94
**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)**
95
**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**)
96
**Ribera del Duero**
**100% Tempranillo**
**Dark, high Levels of Tannin**
**Typicaly new French Oak**
97
**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**
98
**Riesling**
| (Austrian)
**Dry, Medium to Full body** with **Ripe Peach** and can mature in bottles
Location: Wachau, Kamptal & Kremstal
99
**Riesling**
| (Canada)
**Niagara Fresh, fruity, dry and off-dry whites**
**The finest Icewines**
100
**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
101
**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
102
**Riesling**
| (Rheingau, Germany)
**Most Dry Medium to Full Body, Distinct Ripe Peach**
Some best BA and TBA with humidity Johannisberg and Rüdesheim
103
**Riesling**
| (Rheinhessen, Germany)
**Fullest Body In Germany**
104
**Saint-Émilion High End**
| (Merlot, Bordeaux)
A red wine blend mostly Merlot with Cabernet Franc with **Medium to High tannins and soft, r**ich mouthfeel of **complex red berry fruit (raspberry, strawberry) and red plum aromas evolving into tobacco and cedar.**
105
**Sangiovese**
| (Tuscany)
**Late to ripen**;
**Dry, Red Wine, Intense, Full Body, High Acid, High Tannin**
**Red Cherries, Red Plums, Dried Herb, Violet. Oak** softens tannins and adds **Spicy**, **Meat**, **Game**
**Brunello di Montalcino:** 100% Sangiovese, 5 years minimum, **Fuller Body** than Chianti
**Chianti Classico**: Aged 12 months
**Chianti Classico** **Riserva**: 2 years aged, min 3 months in bottle
**Gran Selezione**: highest rank, single estate, 6 months longer than Riserva
**Vino Nobile di Montepulciano**: Aged 2 Years, More Intense and Fuller Body than Chianti
106
**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
107
**Sauvignon Blanc**
| (Old World)
**Aromatic, Dry-Sweet, M-F Body High Acidity, M Alcohol**
**Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles**
**Pessac:** Semillon Blend, Oak Barrel Fermented for M-F Body, Toast
**California:** Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy
**Pouilly Fumé / Sancerre**: M Body, Green Apple, Wet Stone, Smoky, Early Drink
**Bordeaux**: Can be varietal, Bordeaux’s only except
**Sauvignon Touraine**: Fresh, Light Simple, Fruity
**Rueda**: Blend with Verdejo, Fruit Richer, Fuller Body
108
**Sauvignon Blanc** (New World)
**Aromatic, Dry-Sweet, M-F Body High Acidity,**
**Cool: Produces Green Apple, Gooseberry, Grapefruit, Asparagus, Greenbell Pepper, Grass Wet Pebbles**
**California:** Fumé Blanc, Oak Barrel Fermented, Creamy, Spicy
**NZ**: North – Tropical, South - Herbaceous
**Marlborough**: Intense Sun, Pungent Aromas, Intense Elderflower, Gooseberry, Grapefruit, Passionfruit, Greenbell Pepper
**Awatere Valley, NZ:** Pronounced Herbaceous, Lack Tropical Fruit
**Margaret River**: **Semillon Blend,** Less Aromatic, Fuller Body, Gooseberry, Passion Fruit
**Adelaide Hills**: Benchmark for Aus, Concentrated Passion Fruit
**Casablanca / San Antonio:** Intense Green Apple, Grapefruit, Passion Fruit, Green Pepper
**South Africa (Constantia**): Very Pure Citrus & Green Fruit, Herbaceous, Grass, Elderflower
109
**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
110
**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.
111
**Semillon**
| (Bordeaux)
Most Important for Sweet Wines blended with Sauvignon Blanc
112
**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
113
**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.
114
**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
115
**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
116
**Spätsburgunder**
| (Germany)
German Pinot Noir 3rd most planted
**Ripens Early**
Thrives in warmer regions **Pflaz** & **Baden**
**Dry, Light and Fruity some made in Oak**
117
**Syrah**
| (Chile)
**Elqui Valley – Lighter Body with peppery notes (cool)**
**Colchaqua Valley (warmer) – Fuller Body greater intensity black fruit**
118
**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
119
**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**
120
**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**
121
**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**
122
**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
123
**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**
124
**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
125
**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**
126
**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
127
**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
128
**Vidal**
| (Canada)
**Hybrid Grape**
**Hardy, Little Character, Dry, HQ Icewines**
129
**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.
130
**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.
131
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
132
**White Rhônes**
**Richly Textured, Full Body, Low-Medium Acidity, High Alcohol, subtle fruity aromas.**
**Grapes: Viognier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulenc**
133
**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***
