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60 Cards in this Set
- Front
- Back
definition of a CLASSIC grape variety
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1. must have manifested considerable quality over a long period of time
2. have done so in more than one place |
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classic white grapes
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1. chardonnay
2. chenin blanc 3. riesling 4. sauvigon blanc 5. sèmillon |
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main aromas/flavors of CHARDONNAY
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vanilla, butter, butterscotch, buttered toast, custard, green apple, tropical fruit, lemon, pineapple
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important CHARDONNAY growing areas
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- Argentina
- Australia - Chile - France - Burgundy, Champagne, Languedoc, Roussillon - Italy - Tre Venezie, Tuscany - New Zealand - South Africa - U.S. - CA, NY, TX, VA, WA |
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main flavors/aromas of CHENIN BLANC
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pears, melons, apricots, red apples, peaches, fruit cocktail syrup
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CHENIN BLANC growing areas
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- France - Loire Valley - Vouvray, Savennieres, Anjou, Saumur
- South Africa - U.S. - CA, TX, WA |
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main aromas/flavors of RIESLING
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ripe peaches, apricots, melons, mineral quality (water running over stones)
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RIESLING growing areas
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- Germany
- France - Alsace - Austria - northern - Australia - New Zealand - South Africa - U.S. - NY, CA, VA, WA |
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main flavors/aromas of SAUVIGNON BLANC
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straw, hay, grass, meadow, smoke, green tea, green herbs, gunflint, cat pee (sometimes)
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SAUVIGNON BLANC growing areas
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- France - Loire, Bordeaux
- New Zealand - Austria - S. Africa - Australia - S. America - Chile - Italy - Tre Venezia - U.S. - CA, TX, WA |
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SEMILLON growing areas
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- France - Bordeaux
- Australia - U.S. - CA |
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classic red grapes
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1. cabernet sauvignon
2. merlot 3. pinot noir 4. syrah |
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main armoas/flavors of CABERNET SAUVIGNON
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blackberry, black currant, cassis, mint, eucalyptus, cedarwood, leather, plum
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CABERNET SAUVIGNON growing areas
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- Argentina
- Australia - S. America - Chile - France - Bordeaux, Languedoc, Roussillon - Hungary - Italy - Tre Venezie, Tuscany - New Zealand - S. Africa - U.S. - CA, NY, TX, VA, WA |
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main aromas/flavors of MERLOT
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blackberry, cassis, baked cherries, plums, chocolate, mocha, leather (sometimes)
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MERLOT growing areas
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- France - Bordeaux, Languedoc, Roussillon
- S. America - Chile - Italy - Tre Venezie - U.S. - CA, NY, VA, WA |
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main flavors/aromas of PINOT NOIR
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warm baked cherries, plums, damp earth, mushrooms, cedar, cigars, chocolate, worn leather, sweat, dry leaves
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why is PINOT NOIR the most difficult to make into wine?
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1. mutates easily in the vineyard
2. highly sensitive to climate changes 3. highly sensitive to variations in soil composition 4. unstable during winemaking |
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most legendary growing area for PINOT NOIR
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Burgundy, France
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PINOT NOIR growing areas
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- France - Burgundy, Champagne
- New Zealand - U.S. - CA, OR |
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main aromas/flavors of SYRAH
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leather, damp earth, wild blackberries, smoke, roasted meats, pepper/spice
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most famous region for growing SYRAH
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northern Rhône, France
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SYRAH growing areas
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- Australia
- France - Rhône, Languedoc, Roussillon - S. Africa - U.S. - CA |
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main aromas/flavors of GEWÜRZTRAMINER
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lychee, gingerbread, vanilla, fruit cocktail syrup, grapefruit, smoke, stones, minerals, honeysuckle
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GEWÜRZTRAMINER growing areas
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- France - Alsace
- Germany - U.S. - CA, NY |
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PINOT BLANC growing areas
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- France - Alsace
- Italy - Tre Venezie (a.k.a. "pinot bianco") - U.S. - CA, OR |
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main aromas/flavors of PINOT GRIS
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pear, spice cake, pepperyness (sometimes)
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PINOT GRIS growing areas
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- France - Alsace
- Germany (a.k.a. "grauburgunder" <i>or</i> "rülander") - Italy - Tre Venezie (a.k.a. "pinot grigio") - U.S. - CA, OR |
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main aromas/flavors of VIOGNIER
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honeysuckle, musky fruit, lanolin
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VIOGNIER growing areas
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- France - northern Rhône, Côte Rôtie, Languedoc, Roussillon
- Australia (experimental plantings) - Italy (experimental plantings) - U.S. - CA, VA |
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main aromas/flavors of BARBERA
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blackberry, black cherry, black raspberry, black plum
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BARBERA growing areas
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- Italy - Piedmont
- U.S. - CA |
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main aromas/flavors of GAMAY
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black cherry Jell-O (dead giveaway)
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growing areas of GAMAY
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France - Beaujolais, Loire
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main flavors/aromas of NEBBIOLO
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tar, violets, espresso-like bitterness
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NEBBIOLO growing areas
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Italy - Piedmont
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famous wines made with NEBBIOLO
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- Barolo
- Barbaresco |
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main aromas/flavors of SANGIOVESE
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dried leaves, dried orange peel, tea, mocha, earthy
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SANGIOVESE growing areas
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- Italy
- Corsica - U.S. - CA |
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famous wines made with SANGIOVESE
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1. Chianti
2. Vino Nobile di Montepulciano 3. Brunello di Montepulciano |
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Spain's most famous red grape
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TEMPRANILLO
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Generally, how old are ZINFANDEL vines if "old vines" appears on the label?
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minimum 40 years old
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major factors in ensuring that wine is properly stored
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1. environment is cool
2. bottle is lying on its side or upside down 3. no direct sunlight |
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best temperature for storing wine
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between 55 and 70°F
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ETHYL ACETATE cause & aromas
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CAUSE: formed when acetic acid combines w/ ethanol in wine
AROMAS: nail polish remover, paint thinner |
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HYDROGEN SULFIDE cause & aromas
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CAUSE: excessive addition of sulfur
AROMAS: rotten eggs |
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OXIDATION aromas
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sherry-like aromas, particularly in wines that are NOT sherry
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TRICHLORANISOLE aromas
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a.k.a. "corked" wine
AROMAS: wet cardboard, wet dog |
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aromas from TOO MUCH malolactic fermentation
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bananas
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BRETTANOMYCES cause & aromas
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CAUSE: a strain of yeast that causes spoilage
AROMAS: band-aids, horse blanket, manure |
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excessive SULFUR DIOXIDE aromas
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burning matches
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proper way to judge a wine's COLOR
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1. Do not hold it up in the air.
2. Look down and across the wine-filled glass while holding at a 45° angle against a white backdrop 3. Tilt the glass AWAY to judge color/clarity |
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judging age of red/white wines by their color
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REDS: get lighter as they age
WHITES: get darker as they age |
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DECANTING
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pouring the clear wine off any sediment that may have precipitated out of it
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proper decanting method
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1. allow bottle to stand upright for a period, allow sediment to settle to bottom of the bottle
2. without moving/picking up the bottle, slowly remove the cork 3. begin pouring the clear wine into a decanter 4. when less than 2 inches of wine left in bottle, stop when you start seeing sediment |
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TARTRATES
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- potassium bitartrate crystals
- the snowflake crystals sometimes found floating in white wine or stuck to the bottom of the cork - bits of natural tartaric acid that have precipitated out of the wine, usually because of a quick/extreme drop in temperature |
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natural preservatives that encourage longer life in WHITE wines
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- high acid
- high sugar |
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what comparative liquids make it easier to remember the general feel of light-bodied, medium-bodied, and full-bodied wines?
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1. light - skim milk
2. medium - whole milk 3. full - half & half |
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what is a wine's BODY, and how is it assessed?
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1. DEFINITION: the weight of a wine, including texture and mouth-feel
2. ASSESSMENT: you must roll it around in your mouth and literally feel it |
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wine's FINISH
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the extent to which a wine's aromas/flavors persist in your mouth even after you've swallowed
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