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60 Cards in this Set

  • Front
  • Back
definition of a CLASSIC grape variety
1. must have manifested considerable quality over a long period of time
2. have done so in more than one place
classic white grapes
1. chardonnay
2. chenin blanc
3. riesling
4. sauvigon blanc
5. sèmillon
main aromas/flavors of CHARDONNAY
vanilla, butter, butterscotch, buttered toast, custard, green apple, tropical fruit, lemon, pineapple
important CHARDONNAY growing areas
- Argentina
- Australia
- Chile
- France - Burgundy, Champagne, Languedoc, Roussillon
- Italy - Tre Venezie, Tuscany
- New Zealand
- South Africa
- U.S. - CA, NY, TX, VA, WA
main flavors/aromas of CHENIN BLANC
pears, melons, apricots, red apples, peaches, fruit cocktail syrup
CHENIN BLANC growing areas
- France - Loire Valley - Vouvray, Savennieres, Anjou, Saumur
- South Africa
- U.S. - CA, TX, WA
main aromas/flavors of RIESLING
ripe peaches, apricots, melons, mineral quality (water running over stones)
RIESLING growing areas
- Germany
- France - Alsace
- Austria - northern
- Australia
- New Zealand
- South Africa
- U.S. - NY, CA, VA, WA
main flavors/aromas of SAUVIGNON BLANC
straw, hay, grass, meadow, smoke, green tea, green herbs, gunflint, cat pee (sometimes)
SAUVIGNON BLANC growing areas
- France - Loire, Bordeaux
- New Zealand
- Austria
- S. Africa
- Australia
- S. America - Chile
- Italy - Tre Venezia
- U.S. - CA, TX, WA
SEMILLON growing areas
- France - Bordeaux
- Australia
- U.S. - CA
classic red grapes
1. cabernet sauvignon
2. merlot
3. pinot noir
4. syrah
main armoas/flavors of CABERNET SAUVIGNON
blackberry, black currant, cassis, mint, eucalyptus, cedarwood, leather, plum
CABERNET SAUVIGNON growing areas
- 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
main aromas/flavors of MERLOT
blackberry, cassis, baked cherries, plums, chocolate, mocha, leather (sometimes)
MERLOT growing areas
- France - Bordeaux, Languedoc, Roussillon
- S. America - Chile
- Italy - Tre Venezie
- U.S. - CA, NY, VA, WA
main flavors/aromas of PINOT NOIR
warm baked cherries, plums, damp earth, mushrooms, cedar, cigars, chocolate, worn leather, sweat, dry leaves
why is PINOT NOIR the most difficult to make into wine?
1. mutates easily in the vineyard
2. highly sensitive to climate changes
3. highly sensitive to variations in soil composition
4. unstable during winemaking
most legendary growing area for PINOT NOIR
Burgundy, France
PINOT NOIR growing areas
- France - Burgundy, Champagne
- New Zealand
- U.S. - CA, OR
main aromas/flavors of SYRAH
leather, damp earth, wild blackberries, smoke, roasted meats, pepper/spice
most famous region for growing SYRAH
northern Rhône, France
SYRAH growing areas
- Australia
- France - Rhône, Languedoc, Roussillon
- S. Africa
- U.S. - CA
main aromas/flavors of GEWÜRZTRAMINER
lychee, gingerbread, vanilla, fruit cocktail syrup, grapefruit, smoke, stones, minerals, honeysuckle
GEWÜRZTRAMINER growing areas
- France - Alsace
- Germany
- U.S. - CA, NY
PINOT BLANC growing areas
- France - Alsace
- Italy - Tre Venezie (a.k.a. "pinot bianco")
- U.S. - CA, OR
main aromas/flavors of PINOT GRIS
pear, spice cake, pepperyness (sometimes)
PINOT GRIS growing areas
- France - Alsace
- Germany (a.k.a. "grauburgunder" <i>or</i> "rülander")
- Italy - Tre Venezie (a.k.a. "pinot grigio")
- U.S. - CA, OR
main aromas/flavors of VIOGNIER
honeysuckle, musky fruit, lanolin
VIOGNIER growing areas
- France - northern Rhône, Côte Rôtie, Languedoc, Roussillon
- Australia (experimental plantings)
- Italy (experimental plantings)
- U.S. - CA, VA
main aromas/flavors of BARBERA
blackberry, black cherry, black raspberry, black plum
BARBERA growing areas
- Italy - Piedmont
- U.S. - CA
main aromas/flavors of GAMAY
black cherry Jell-O (dead giveaway)
growing areas of GAMAY
France - Beaujolais, Loire
main flavors/aromas of NEBBIOLO
tar, violets, espresso-like bitterness
NEBBIOLO growing areas
Italy - Piedmont
famous wines made with NEBBIOLO
- Barolo
- Barbaresco
main aromas/flavors of SANGIOVESE
dried leaves, dried orange peel, tea, mocha, earthy
SANGIOVESE growing areas
- Italy
- Corsica
- U.S. - CA
famous wines made with SANGIOVESE
1. Chianti
2. Vino Nobile di Montepulciano
3. Brunello di Montepulciano
Spain's most famous red grape
TEMPRANILLO
Generally, how old are ZINFANDEL vines if "old vines" appears on the label?
minimum 40 years old
major factors in ensuring that wine is properly stored
1. environment is cool
2. bottle is lying on its side or upside down
3. no direct sunlight
best temperature for storing wine
between 55 and 70°F
ETHYL ACETATE cause & aromas
CAUSE: formed when acetic acid combines w/ ethanol in wine

AROMAS: nail polish remover, paint thinner
HYDROGEN SULFIDE cause & aromas
CAUSE: excessive addition of sulfur

AROMAS: rotten eggs
OXIDATION aromas
sherry-like aromas, particularly in wines that are NOT sherry
TRICHLORANISOLE aromas
a.k.a. "corked" wine

AROMAS: wet cardboard, wet dog
aromas from TOO MUCH malolactic fermentation
bananas
BRETTANOMYCES cause & aromas
CAUSE: a strain of yeast that causes spoilage

AROMAS: band-aids, horse blanket, manure
excessive SULFUR DIOXIDE aromas
burning matches
proper way to judge a wine's COLOR
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
judging age of red/white wines by their color
REDS: get lighter as they age
WHITES: get darker as they age
DECANTING
pouring the clear wine off any sediment that may have precipitated out of it
proper decanting method
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
TARTRATES
- 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
natural preservatives that encourage longer life in WHITE wines
- high acid
- high sugar
what comparative liquids make it easier to remember the general feel of light-bodied, medium-bodied, and full-bodied wines?
1. light - skim milk
2. medium - whole milk
3. full - half & half
what is a wine's BODY, and how is it assessed?
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
wine's FINISH
the extent to which a wine's aromas/flavors persist in your mouth even after you've swallowed