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18 Cards in this Set
- Front
- Back
- 3rd side (hint)
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Vine Species Main Eurasian and Three Native of North America |
Vitis Vinifera (Main) North America Varieties, resistant to phylloxera Vitis Riparia Vitis Rupestris Vitis Berlandieri |
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Vine's Anatomy |
Shoots Leaves Tendrils Flowers and Berries Buds One Year Old Bud Permanent Wood Roots
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Crossings and Hybrids |
Crossings - Parent Plant Both V. Vinifera Hybrids - Both parents same species, Vitis, which may or not include V. Vinifera |
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Hybrid and Rootstock |
V. Vinifera grafted onto American rootstock to resist phylloxera |
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Grafting |
Joining a Hybrid rootstock to a V. Vinifera
New technique Bench-grafting - fully automated process. Short section of cane cut from rootstock variety, another with the same diameter cut from V. Vinifera. They are spliced together by a machine and stored in warm humid environment so wound can heal. Made on a nursery.
Head-Grafting - Establish vineyard want to switch to another variety. Use existent vineyard Establish vineyard want to switch to another variety. Use existent vineyard. |
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Chardonnay |
Fruit character is rarely very pronounced, can be described as non aromatic. Therefore wine making techniques can contribute to a much flavoured wine. Melolatic fermentation is commonly used, soften acidity, and fruits, give flavours of butter and hazelnut. American or French oak, normally used, many are fermented and/or aged. Gives tannins and rich toasty nuty flavours. Lees stirring can be used for complexity and body Moderate climate regions - Citrus, melon and peach Warm and Hot - Exotic fruits, banana, mango and fig Very hot regions - full-body, high in alcohol and low acidity Chamoagne - Steel wines, medium to light body, high acidity, apple, pear or green plum fruit notes. |
Name of a Village in Maconnais. Cool climates like Chablis and Champagne |
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Sauvignon Blanc |
Cool or moderate climates - High acidity, classic green herbaceous flavours, green pepper, grass or nettles Warm and hot regions - Joined by passion fruit, elderflower. Sometimes oak is use to give boy and flavour - particularly USA - Fumé Blanc Most Sauvignon are best young and fruity Can develop aromas of asparagus and peas with age.
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Riesling |
Fruity aromatic grape, high acidity, ripens late, ideal for late-harvest wines
Cool climates (Like Mosel) - apple and grape character, natural acidity, balanced with sugar, latest-harvest result in more citrus and peach notes - Alsace, Austria, Claire Valley.
Like chardonnay wines reflects location
Botrytes affected grates, can age very well, developing notes of honey, smoke and sometimes petrol. |
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Pinot Gris/ Pinot Grigio |
Pinot Gris - Produces finest wines of Alsace, here even the dry wines can be rich-textured and oily.
Ripe exotic fruit, melon, ripe banana and mango, sometimes botrytis flavours.
Pinot Grigio - North-East Italy - wines tend to be harvest early to retain acidity and avoid development of too much fruit.
Generally wines are light and neural, with medium acidity - light and fresh in style
Pinot Grigio - Neutral citrus
Pinot Gris - More exotic and creamy |
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Viognier |
Soft fulll-bodied - Like Chardonnay Aromatic fruit character - more than chardonnay Need warm to hot hot conditions to ripen Rapidly builds high sugar levels - can result unbalanced, high alcohol wines Hard to retain flavours into the wine - delicate peach, pear and violet - careful handling is needed Barrel fermentation can be used - easy for the resulting wine contact the air and destroy fruit |
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Muscat |
Prolific - only needs warn, dry conditions to ripe Wines often sparkling or fortified - have in common an intense grape flavour 1. Muscat Blanc à Petits Grain (The airstocrat) - used for Asti, certain vin doux naturels and a version is used for Rutherglen Muscats. Complex, full spectrum of aromatic notes. Unaged wines have grape, peach, rose abd citrus aromas - oxidative oak-ageing become dark in colour, develop aromas of raisins, fruit cake, toffee and coffee, still keep the characteristic perfume 2. Muscat Alexandria - Used for a few vins doux, rance, Spanish Moscatels and as a component in some mainly medium-dry wines from California, Australia and Souh Africa. - Less aromatically complex variety. Wines tend to smell simply grape. 3. Muscat Ottonel - Used to perfume dry white wines is Alsace and Central Europe. Exception aged fortified wines, don't last long once bottled. Best consumed youthful, fruity and fresh. |
3 types |
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Pinot Noir |
Ripens Early, well suited for moderate climate. Has tight bunches of small berries. Prone to rot - Systematic sprays and improved canopy management helps o control this. Young Pinot Noir - Fruit perfume - strawberries, raspberries and red cherries. Grape thin skin, soft and high tannins Age unpredictably - some claim they are best for a short period only - though can be enjoyed at all stages of their life. With Age - develop farmyard and vegetal aromas Outside Burgundy needs moderate or cool conditions, otherwise resulting wines have over-ripe, jammy flavours |
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Cabernet Sauvignon |
Buds late - reducing possibility of damage from spring frost
Bunches looseley formed + Grape thick-skinned
Have high skin-to-pulp ratio - resistant to rot and insects
Gives low yields of full-bodied, high-acid, tannic wine -responds well to oak ageing and develop complexity in the bottle
Classic Flavours - Freshly cooked blackcurrant - moderate climate
Warm Climate - Tending towards black cherry and blackcurrant jam + black olive
Cooler climate - Blackcurrant notes accompanied by green capsicum, mint and cedarwood - accentuated as the wine ages |
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Merlot |
Soft, undemanding, easy to drink wines with soft tannins
2 Styles
Grapes harvest as late as possible to generate colour, blackberry and plum, soft velvet - Texture tannins, combined with rich full-body - due to high alcohol and concentrated fruit, supported by toasty flavours of new oak. Harvested Earlier - Wine medium body and alcohol, high acidity, more fresh red fruit character (raspberries, ripe strawberries), maybe some vegetal and leafy aromas - rarely found outside Bordeaux |
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Syrah/ Shiraz |
Thought to be one of the oldest wines. Deep in colour, black fruit and spicy aromas Will not ripen in cool climates Warm climates - high tannins, Black fruit, black pepper, sometimes mint Hot Climates - Full-bodie, soft tannins, earthy/ leather flavours + spicy notes, more like liquorice and anise Can age extremely well Most widely planted in Australia sometimes blended with Cabernet Sauvignon |
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Grenache/ Garnacha |
Most widely planted wine in Spain (Original from) Produces very concentrated powerful wines On France grwn in Sth Rône and Medi Found in California and South Australia Wrld greatest rosé wines + Vital constituent if many great blends - Châteneuf-du-pape Benefits form oak ageing Sweet thin skin grapes - wine higher alcohol + full-body with soft tannins Wine can be quite pale (if low yield is darker), tend to oxidise easily. Even young wines can show distinct brown rim Classic wines - red fruit, strawberry, raspberry, hints of pepper, developed to leather, tar coffee with age Needs hot conditions to ripen fully, very tolerant of draught |
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Sangiovese |
Chianti, Brunello di Montalcino and Vino Noble the Montepulciano May be blended with Cabernet Sauvignon - "Super-Tuscans" Typical Sangiovese not as aromatic as Cab Sav, Syrah + Pinot Noir High acidity, with sour red cherry fruit character, sometimes astringent tannins, earthy, dusty aromas and tea leaves |
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Temperanillo |
Widely planted north Spain - countrie's leading quality red grape Also known as Cencibel, Tinto del País - In Portugal Aragonês and Tinta Roriz Main constituent of best Riojas and Ribera del Duero Ripens early, best chalky soils Often best when blended and aged in oak Typically strawberry and plums flavours |
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