Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
10 Cards in this Set
- Front
- Back
|
State the typical tasting notes of Pinot Noir
|
Light red, dry, medium body, medium-high acidity, medium/light tannins, red fruit (strawberry, raspberry, cherry), vegetal notes (wet leaves, mushrooms), animal notes (game, meat)
Oak (vanilla, toast) - in best wines only |
|
|
State the typical tasting note of a Bourgogne Rouge AC
|
Light red colour, medium body, medium-high acidity, light tannins, red fruit (Strawberry, raspberry, cherry), vegetal notes (wet leaves, mushroom), animal (meat-game)
|
|
|
State the main premium regions for Pinot Noir
|
France (Burgundy, Champagne), New Zealand (Martinborough, Central Otago, Marlborough), USA ; California (Carneros, Russian River Valley in Sonoma County); Oregon, Australia (Yarra Valley, Mornington Peninsula, Geelong), Chile (Casablanca Valley), South Africa (Coastal Regions)
|
|
|
State the main bulk production regions for Pinot Noir
|
Romania - too hot in most bulk producing regions
|
|
|
State the use of Pinot Noir in Blends
|
Champagne (Pinot Meunier and Chardonnay), Bourgogne Passetout grains (Gamay) - mostly unblended
|
|
|
Sttae the typical tasting note of Village, Premier Cru and Grand Crus Bourgogne Rouge AC e.g. Gevrey-Chambertin, Nuits-Saint-George, Beaune, Pommard etc, and Le Chambertin, Aloxe-Corton etc
|
Light red, dry, medium body, medium-high acidity, medium/light tannins, red fruit (strawberry, raspberry, cherry), vegetal notes (wet leaves, mushrooms), animal notes (game, meat)
Oak (vanilla, toast) More intensity, complexity and length as quality indicator increases |
|
|
State the typical tasting note of New Zealand Pinot Noir
|
Light red, dry, full body, medium-low acidity, medium tannins, red fruit (Strawberry, raspberry, cherry), vegetal notes (Mushroom, wet leaves), animal (Game-meat), Spicy
Fuller body with lower acidity and more intense fruit than Burgundy |
|
|
State the key aspects of Californian Pinot Noirs
|
Full body and very intense red fruit
|
|
|
State the characteristics of Romanian Pinot Noir
|
Inexpensive, variety of styles
Soft, light, strawberry flavoured or astringent tannins with cooked fruit flavours (prune, jam) |
|
|
State the climate requirements of Pinot Noir
|
Cool/Intermediate climate
Doesn't ripen if too cool Jammy taste if too hot |
