WSET3 SImple Principal Grape 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
(Basilicata, Campania)
A
Deep Colored,
High Acidity
High Tannin
Black Fruit, Earth, Forest Floor
3
Q
Albariño (NW)
Alvarinho (Vinho Verde)
A
THICK SKINS
Naturally High Acidity
Citrus & Stone Fruit
Can be made richer, fuller body
Vinho Verde - Monção Y Melgaço
4
Q
Alsace Riesling
A
Aromatic
M-F Body Body, High Acidy
Stoney / Steeely
Lemon, Peach,
Petrol, Honey, Nuts
5
Q
Amarone della Valpolicella DOCG
(Veneto)
A
Corvina –> passito
Dry to Off Dry, Full Body
M-H Tannin, High Alcohol
Concentrated Raspberry, Red Cherry
Spice
6
Q
Kabinett
A
Riesling
Dry - Sweet,
L-Body, H Acid,
Sweet Balanced with Residual Sugar – 8-9% ABV
Style 1- Stop Ferment early
Style 2: Add Sussreserve
7
Q
Barbera
(Barbera d’Asti, Piemonte)
A
Late ripening
Medium-Deep Color, Full Body,
High Acidity, Low-Med Tannins
Red Cherries, Plums, 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
RIPE Red & Black Fruit
Cedar from oak
Supérieur has strict rules and Minimum Alcohol requirements
9
Q
Cabernet Franc
A
Flower/Ripens Early
Medium Color, Medium 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,
Deep Color, Dry, 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
High Yield
Deep Color, Medium Body
High Acidity, High Tannin.
Raspberry, Cranberry
Lacks Fruit Finesse,
Used in blends in Tempranillo and Priorat
Use Semi-Carbonic maceration to reduce Tannins in S France
14
Q
Carmenère (Chile)
A
Late Ripening
Warm & Sun
Full-bodied,
High Tannin can display
Blackberry, Black Cherry, Herbaceous & Herbal
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
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
New Zealand Chardonnay
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
South Africa Chardonnay
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
USA Chardonnay
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
Geelong Chardonnay
A
Full Body, Complex, concentrated
23
Q
Mornington Peninsula Chardonnay
A
High ACIDITY (reflecting the cool climate)
Usually softened by MLF
Citrus, Pear and Apple aromas
24
Q
Warm Aussie Chardonnay
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 Raspberry, Red Plum**
***Mourvèdre adds gamey, meaty quality.***
26
**Loire Chenin Blanc**
**Non Aromatic**
***Early budding, Later ripening, Susceptible to Noble Rot***
**Dry-Sweet, Still or Sparkling**
**High Acidity**
**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
**South Africa Chenin Blanc**
***Early budding, Later ripening, Susceptible to Noble Rot***
**_Complex_****: Old vines, Fuller Body, High Acidity**
**Concentrated Flavors Apple, Floral, Honey, Toast**
*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,**
**High acidity - Not Complex**
**Aromas/flavours of Citrus, Green Apples and Pears**
*Lees or old oak for body*
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)
**Sweet** **Chenin Blanc**
**High Acidity**
**Lemon, Pinapple, Marmalade, Apricot** from botrytis.
**Quarts de Chaume & Bonnezeaux**
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** from **GSM**
4. **100%** 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**
**Syrah** maybe fermented up to **20% Viognier** to help stabilize color extraction and add aromatics.
## Footnote
**Floral and Elegant**
**Deep color, Full bodied**
**Med-High Tannins**
**Blackberry, Black Cherry, Black Pepper, Violet**
**oak up to 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**
Light Body, Light Tannin
**Strawberry, Raspberry**
**Kirsch**, **Banana, Cinnamon**
**Trained in Goblet**
40
**Garganega**
| (Recioto di Soave DOCG)
**Passito**
**High sugar** **Naturally** **stops fermentation**
**Sweet**
**Medium Body**
**High Acidity, High Alcoho**l
**INTENSE** **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**
**PUNGENT** **ROSE, LYCHEE SWEET BAKING SPICE** with OILY texture
*Gew has less acidity than Pinot Gris, more aromatics*
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)
**Can tolerate drought conditions, strong winds and needs plenty of heat to ripen**
**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 #1**
**Concentrated** **Full Body, High Acidity**
**Lemon, Grapefruit, Peach, Apricot and White Pepper**
**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.**
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**
**Deep Ruby, Dry, Full Body,**
**High Acidity, High Tannin, Medium Alcohol**
**Vegetal & Leafy** notes. Often **12-18 months** of new oak for **Vanilla, Clove, Toast**
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)
**# 2 planting**
**Blends with CabSav for T****annins**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)
Merlot and CabFranc
## Footnote
**Deep Ruby, Dry, Full Body,**
**High Acidity, Medium - High Tannins, Medium Alcohol,**
**SOFT RICH MOUTH FEEL**
**RICH, SPICEY Blackberry, Black Currant, Black Plum**
**TOBACCO, CEDAR, LEATHER**
58
**South Africa Merlot**
**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, Blackcurrant and Plum**
**Tobacco, Cedar, Leather**
59
**USA Merlot**
Widely Planted
Best from cooler regions like Monterey, Napa & Sonoma
Deep Color, **SOFT VELVETY TANNIN**
Luscious Body, High Alcohol
**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**
**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, LIQOURICE**
**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**, **Lime,** **Honeysuckle**, and **Pear**.
**Sauternes**: Sweet wine with **Apricot, Honeysuckle, Ginger, Mango**
65
**Muscadet Sèvre et Maine (Loire)**
**Dry White, made from Melon Blanc MAX 12% ABV**
**Light Body, High Acidity**
**Green Apple and Pear.**
Meant to drink early.
66
**Muscadet Sèvre et Maine Sur Lie**
**(Loire)**
**Melon Blanc**
**Dry White** wi **winter** on lees contact and bottled in the spring that is
More **Fuller in Body, High Acidity**
**Delicate** **Green Apple, Pear, Bread and Biscuit**
67
**Muscat de Beaumes de Venise**
**Intensely Aromatic**
**Unaged Sweet,** **Medium Gold in color,**
**Low-Medium Acidity**
**FLORAL, O****range blossom, Rose and Grape**
*from Southern Rhône*
68
**Muscat Blanc a Petite Grains**
| (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**
**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 month – **Truffles, Tar, Leather**
71
**Nebbiolo**
(Piemonte)
**Pale in color,**
**High Alcohol, High Tannin, High Acidity,**
**Sour Cherries**, **Herbs**, **Dried Flowers**
72
**Negroamaro**
| (Puglia, Salice Salentino DOC)
Negroamaro when yields controlled,
## Footnote
**Full Body**
**Medium Tannin, Medium Acidity**
**Baked Red and Blackberry, Black Plum**
73
**Nero d’Avola**
| (Sicily DOC)
Sicily Red Wine,
## Footnote
**Medium – Full Body,**
**Medium Acidity, Medium Tannin**
**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 Medium to High Acidity**.
**Oily**, **Pronounced** **Ripe Melon, Pineapple, Passion Fruit, Ginger and Honey**
***Pinot Gris has more acidity than Gewrt, less aromatic***
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**
**Red Cherry, 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**
**Green Apple, Wet Stone**. **Smory**
**Drink Young**
**Best in Sancerre – *Chavignol* *& Les Monts Damnés***
92
**Pouilly-Fuissé / Saint-Véran**
| (Burgundy)
**Chardonnay** in the Mâconnais region of Burgundy on limestone slopes of ***Roche de Solutré***.
**Full body**
**Medium Acidity**
**Pineapple, Mango, Melon, Peach, Apricot and Nectarine**
**Toast and texure**
Among the **richest and ripest** Chardonnays in Burgundy
93
**Primativo**
| (Puglia)
**Dry, Full bodied**
**Medium Acidity, Medium Tannin, 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 Bodu**
**High Tannins**, **Medium-High Alcohol**
**Black Cherry, Black Plum,** **Toast**
**Never cheap cost of production high (slopes, hand picked)**
95
**Recioto della Valpolicella**
| (Veneto)
**Corvina** --\> **Passito**
**High Sugar Stops fermentation**
**Sweet**, **Reds, Full Body**
**Medium** – **High Tannin,** **High Alcoho**l
**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**
**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**
**Buds late / Tolerant of Cold**
**Accumulate** **sugar** without losing its naturally **High Acidity**
**Cool --\> Green Apple, Pear, Honeysuckle, Rose, Violet**
**Warm --\>** **Lime, Peach, Apricot, Nectarine**
**Honey**, **Toast, Petrol**
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
**Rheinhessen Riesling**
**Fullest Body In Germany**
104
**Saint-Émilion High End**
| (Merlot, Bordeaux)
A red wine blend mostly **Merlot** with **Cabernet Franc**
**Rich Mouth Feel**
**M-H Tannin, Medium to High tannins**
**COMPLEX Rapsberry, Strawberry****, Red Plum**
**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** = **acidity**,
**Semillon** = **Noble Rot Apricot and Orange Peel**
**Muscadelle** = **exotic perfume, grapey flavors.**
**Sweet balanced by High Acidity, High Alcohol**
**Apricot and Orange Peel, Lemon Peel**
**Toast** and **Vanilla**
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
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**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 Alcoho**l, 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.
**Un-Oaked,** **Neutral** when it is young but develops
**Honey, Nut, Toast**
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**
**American Oak develops**
**Earth, Spice, Leather**
**Cooler Geelong and Heathcote = Leaner, Peppery**
Blended with CabSav like Merlot
116
**Spätsburgunder**
| (Germany)
**German #3**
**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**
**Blackberry, Black cherry Black Pepper, Violet**
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 influen**ce, 850m** on Meseta Central. High Diurnal. 100% Tempranillo
**Deeper in Color, Dry**
**Medium Acidity, Higher in Tannins**
**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**
**Peach, Apricot, 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**
**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**
**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)
**Late ripening** white grape which develops its aromas and create High sugar content, but loses acidity.
**FULL Body**
**LOW ACID** and **HIGH ALCOHOL**
**Perfumed** aromas of **Blossom** and **Apricot**, **Peach**, **OILY**
130
**Vouvray**
| (Loire)
Chenin Blanc, **Still or Sparkling** range from dry to luscious.
**Light to Medium** Body (due to clay),
**High Acidity** with
**Fresh Fruit 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)
**Ripens unevenly**
**Dry to Off-Dry** as some grapes may raisin.
**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***
134
Spatslese
Spatslese (**Late Harvest**): **Riesling**,
Dry-Sweet Made same as Kabinett,
More Concentrated, **RIPER** and more Body, Alcohol
Often Sweet, **Lemon, Peach and Apricot**
135
Auslese
Auslese (**X-Ripe BUNCHES)**:
Dry-SweetRicher & Crisper when from Same Region
Noble Rot Possible,
**Maybe high ABV (if full fermented given higher Sugar Must)**
136
Beerenaulese
Beerenauslese (**Selected Berry**):
**Noble Rot likely but not required** for must weight.
**Sweet wines, Low alcohol**
**Honey, Dried Stone Fruit, Candied Peel, Flowers**
137
Trockenbeerenauslese
Trokenbeerenaulses (**Dried Berry Harvest)**:
**Noble Rot REQUIRED** for must weight.
**Sweet wines, Low alcohol**
**Honey, Dried Stone Fruit, Candied Peel, Flowers**
138
Eiswein
Eisewein – Balance Sweet/Acid, No Noble Rot, **Pure Varietal,**
**1. Careful Yeast, Juice Handling,**
**2.Nothing to Impact Grape Flavore (eg Lees, MLF)**
139
Welschriesling
Dry, simple, fresh High Acidity with citrus and green apple
## Footnote
**Austria's #2 white**
140
**Fracati DOC**
Lazio - hills of Rome
Blend of **Malvasia** and **Trebbiano**
**Fresh, Medium Body**
**Medium to High Acidity,**
**Citrus, Floral, Orange Blossom (from Malvasia) No oak**
