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89 Cards in this Set
- Front
- Back
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Malolactic Fermentation (MLF)
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Bacteria in wine convert harsh malic acid to softer lactic acid
Used for most red wines and some whites |
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Chardonnay-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Large yellow berries with brown spots Early budding Early ripening Potential to build high levels of sugar Hardy and relatively easy to grow Naturally high yields |
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Chardonnay-In the Vineyard
Susceptibility |
In the Vineyard
Susceptibility Powdery mildew Frost Loses acidity quickly late in season |
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Chardonnay-In the Vineyard
Climate |
Climate
Grows in a wide range Will ripen too quickly in very warm conditions |
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Chardonnay-In the Vineyard
Soil |
In the Vineyard
Soil Adaptable Best examples from calcareous soils Limestone, chalky marl, sandstone Poor results from wet or rich soils |
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Important sub-regions of Burgundy
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Important sub-regions
Chablis Meursault Pouilly-Fuissé |
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Chardonnay-Notable Regions
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Notable Regions
Champagne Specific region in France Sparkling wine California Rich, oaky style Australia Tropical flavors, oaky |
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Chardonnay- Common Descriptors
Appearance |
Common Descriptors
Appearance Dependent on climate and vinification Moderate straw/green Moderate to deep gold/yellow |
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Chardonnay- Common Descriptors
Nose |
Common Descriptors
Nose Dependent on climate and vinification Green apple, pear, lemon, mango, flint Nuts, popcorn, butter, cream, honey |
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Chardonnay- Common Descriptors
Palate |
Common Descriptors
Palate Medium acidity Moderate to high alcohol Medium to full-body Rarely produced in sweet style |
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Chardonnay-Food Pairings
Unoaked style Oaky style |
Food Pairings
Unoaked style Raw oysters Light white fish Oaky style Cream sauces Rich white meats |
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Sauvignon Blanc- In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Medium-sized berries Tight bunches High natural acidity Late budding Early ripening Particularly vigorous |
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Sauvignon Blanc- In the Vineyard
Susceptibility |
In the Vineyard
Susceptibility Botrytis Powdery mildew Black rot |
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Sauvignon Blanc- In the Vineyard
Climate soil |
In the Vineyard
Climate Tolerant of cool temperatures Soil Chalk, gravel, loam, flint and marl |
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Sauvignon Blanc Notable Regions
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Loire Valley
Specific region in France Crisp, unoaked style Important sub-regions of the Loire Valley Sancerre Pouilly-Fumé Bordeaux Specific region in France Often blended with Semillon Important sub-regions of Bordeaux Sauternes Botrytis-affected sweet wines Marlborough Specific region in New Zealand Crisp, unoaked style |
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Sauvignon Blanc- Common Descriptors
Appearance nose |
Common Descriptors
Appearance Pale to moderate straw/green Nose Pungent Grassy, green pepper, cat’s pee, wet stone, citrus Grapefruit, guava, fruit salad |
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Sauvignon Blanc- Common Descriptors
Palate |
Common Descriptors
Palate High acidity Moderate alcohol Light to medium body Dry and sweet styles |
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Sauvignon Blanc-Food Pairings
Dry Sweet |
Food Pairings
Dry style Raw oysters High acid foods Goat’s cheese Light white fish Sweet style Foie gras Roquefort cheese |
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Cabernet Sauvignon- In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Loose, long bunches Thick skin Small blue/black berries Large pips Tough stalks on grapevine Buds late Ripens late Naturally low yields |
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Cabernet Sauvignon- In the Vineyard
Susceptibility |
In the Vineyard
Susceptibility Powdery mildew Generally very disease and pest resistant |
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Cabernet Sauvignon- In the Vineyard
Climate Soil |
In the Vineyard
Climate Needs long growing season Resistant to extremes of heat and cold Soil Warm, with good drainage Gravel Terra Rossa limestone Well-drained alluvial |
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Cabernet Sauvignon- Notable Regions
Bordeaux |
Notable Regions
Bordeaux Specific region in France Main component of wines from the ‘left bank’ Important sub-regions of Bordeaux Haut Médoc Pauillac Margaux |
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Cabernet Sauvignon- Common Descriptors
Appearance Deep to opaque ruby/purple Nose |
Common Descriptors
Appearance Deep to opaque ruby/purple Nose Black fruit, cassis, bell pepper, cigar box, eucalyptus |
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Cabernet Sauvignon- Common Descriptors
Palate |
Common Descriptors
Palate Medium to high acidity Medium to high tannin Medium to full body Medium to high alcohol |
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Cabernet Sauvignon- Food Pairings
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Food Pairings
Heavy, fatty red meats Beef Lamb Strong cheese (aged Cheddar) Bitter chocolate |
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Pinot Noir-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Compact bunches Relatively thin-skinned Buds early Ripens early Mutates easily Moderate yields |
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Pinot Noir-In the Vineyard
Susceptibility |
In the Vineyard
Susceptibility Fungal diseases Loses vibrant fruit at high temperatures |
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Pinot Noir-In the Vineyard
Climate soil |
In the Vineyard
Climate Cool temperatures Tolerates shorter growing season Soil Limestone |
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Pinot Noir-Notable Region
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Pinot Noir-Notable Regions
Burgundy Specific region in France Wide range of quality levels Important sub-regions of Burgundy Clos Vougeot Romanée-Conti |
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Pinot Noir-Notable Regions
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Oregon
Willamette Valley New Zealand Martinborough Cental Otago California Santa Barbara Carneros Russian River Valley Champagne Specific region in France Usually blended with Chardonnay and Pinot Meunier Produces white and rosé sparkling wines |
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Pinot Noir-Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Pale to medium garnet/ruby Nose Cherry, milk chocolate, tea, raspberry, mushrooms |
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Pinot Noir-Common Descriptors
Palate |
Common Descriptors
Palate Medium to high acidity Low to medium tannin Light to medium body Medium alcohol |
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Pinot Noir-Food Pairings
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Food Pairings
Medium weight meats and oily fish Duck Salmon Fruit based sauces (cranberry, cherry) |
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Wine Service
Serving Temperatures |
Wine Service
Serving Temperatures Sparkling/Sweet: 41ºF-47ºF Dry Whites/Rosés: 44ºF-54ºF Light Reds: 50ºF-55ºF Med/Full Reds: 55ºF-65ºF |
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2 main acids in grapes
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Tartaric
Malic |
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Language Development-Tasting
Low Acidity |
Language Development-Tasting
_____Acidity? Australian/Ca. Chard Gewurtztraminer Marsanne Merlot Tempranillo |
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Language Development-Tasting
Medium Acidity |
Language Development-Taste _____Acidity?
Pinot Blanc Muscat Viognier Pinot Noir Barbera Gamay Noir Cabernet Franc Syrah |
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Language Development-Tasting
High Acidity |
Language Development-Tasting
____Acidity? Riesling Chablis (Chardonnay) Sauvignon Blanc Cabernet Sauvignon Sangiovese Nebbiolo |
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Aromatic Varieties
Aromatic grapes “ |
Riesling
Gewurztraminer/Gewürztraminer Muscat Pinot Gris Chenin Blanc |
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Riesling-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Compact clusters of small berries Early budding Late ripening Susceptibility Coulure Grey rot Noble rot Resistant to most other hazards |
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Riesling-In the Vineyard
Climate Soil |
In the Vineyard
Climate Ripens well in cool temperatures Loses aromatic fruit if climate too warm Soil Heat-retaining poor soils Slate Sandy loam |
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Riesling-Notable Regions
Germany |
Notable Regions
Germany Generally low in alcohol with some residual sugar and high acidity All ranges of sweetness produced Labels reflect must weight at harvest Important German regions Mosel-Saar-Ruwer Rheingau |
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Riesling-Notable Regions
Alsace |
Notable Regions
Alsace Specific region in France Many Germanic influences in culture Wines tend to be drier and contain more alcohol than German counterparts |
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Riesling-Common Descriptors
Dry to medium sweet styles Dessert wine styles |
Common Descriptors
Dry to medium sweet styles Lemon/lime, floral, peach, mineral, beeswax, petrol Dessert wine styles Apricot, honey, raisin, baked apple, petrol |
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Riesling-Common Descriptors
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Common Descriptors
All sweetness levels produced High acidity Light to medium body Low to moderate alcohol |
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Riesling-Food Pairings
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Food Pairings
Versatile Fatty white meats Roast pork Spicy foods Szechuan and Thai cuisine Salty blue cheese |
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Gewurztraminer- In the Vineyard
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In the Vineyard
Features of the grape Bluish colored berries Small bunches Early budding Builds high sugar levels Naturally low acid Susceptibility Coulure Rot |
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Gewurztraminer- In the Vineyard
CLimate Soil |
Gewurztraminer- In the Vineyard
Climate Warm, with long ripening season Soil Deep, well-drained loam Clay |
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Gewurztraminer- Notable Regions
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Notable Regions
Alsace Wines range from dry to off-dry to dessert Germany Warmer areas Not as widely grown as Riesling |
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Gewurztraminer- Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Medium to intense gold to brass/pink color Nose Intensely aromatic Perfume, floral, soap, lychee, citrus peel, baking spice, tropical fruit |
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Gewurztraminer- Common Descriptors
Palate |
Common Descriptors
Palate All sweetness levels Low acidity Full body Oily texture High alcohol |
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Gewurztraminer- Food Pairings
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Food Pairings
Heavy white meats and game Pork roast Goose Strong cheese Asian cuisine |
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Muscat-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Ancient variety Many sub-varieties Muscat blanc à petits grains Muscat of Alexandria Muscat Ottonel White, pink and black versions |
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Muscat-In the Vineyard
Climate Soil |
In the Vineyard
Climate Thrives in warmer climates Some sub-varieties successful in cooler regions Soil Successful on many soil types throughout the world |
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Muscat-In the Winery
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In the Winery
Fermentation All styles of wine Dry Medium sweet Dessert wine Sparkling Fortified Fortified and oxidized |
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Muscat-Notable Region
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Notable Region
Asti and Moscato d’Asti Wines from specific areas in Italy Sweet sparkling and semi-sparkling wines Alsace Dry and dessert wines Muscat de Beaumes-de-Venise Specific region in France Sweet, fortified wines Greece Long history of fortified wines from Muscat |
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Muscat-Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Very pale straw to medium gold Nose Highly aromatic Floral, honeysuckle, tangerine, orange blossoms |
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Muscat-Common Descriptors
Palate |
Common Descriptors
Palate Dry to dessert styles Low acidity Non-fortified wine Light to medium body Medium alcohol Fortified wine Medium to full body High alcohol |
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Muscat-Food Pairings
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Food Pairings
Dry Style Asparagus Delicate white meats Pheasant Sweet fortified style Fruit tarts Creamy cheese Ice cream Oxidized fortified style Caramel desserts |
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Pinot Gris-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Dark skinned Pinkish-blue berries Mutation of Pinot Noir Naturally low acid Susceptibility Botrytis Good resistance to other hazards |
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Pinot Gris-In the Vineyard
Climate soil |
In the Vineyard
Climate Wide range of suitable climates Soil Warm, deep soils |
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Pinot Gris-Notable Regions
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Notable Regions
Alsace Full-bodied, oily style Dry, off-dry and dessert wines Italy Crisp and neutral Dry style Oregon Willamette Valley Spicy and medium-bodied May have oak aging New Zealand Central Otago Medium to full-bodied |
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Pinot Gris-Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Medium to intense brassy/gold Nose Gentle aromatics Pear, spice, apple, floral, citrus |
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Pinot Gris-Common Descriptors
Palate |
Common Descriptors
Palate All levels of sweetness Medium to low acidity Medium to full body Medium to high alcohol |
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Pinot Gris-Food Pairings
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Food Pairings
Roasted white meats Goose Bacon and onion pie Chicken liver pate Strong cheese |
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Chenin Blanc-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Buds early Ripens late Susceptibility Bunch rot Botrytis |
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Chenin Blanc-In the Vineyard
Climate Soil |
In the Vineyard
Climate Cool, with long growing season Relatively dry Soil Limestone, schist, tuffeau |
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Chenin Blanc-Notable Regions
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Notable Regions
Loire Valley Specific region in France Bone dry to botrytis-affected dessert wines Important sub-regions of the Loire Vouvray Côteaux du Layon Savennières South Africa a.k.a Steen Predominantly made in a dry style |
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Chenin Blanc- Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Medium straw Nose Moderate aromatics Hay, apple, wet wool, floral |
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Chenin Blanc- Common Descriptors
Palate |
Common Descriptors
Palate Dry to dessert style High acidity Medium body Light to medium alcohol |
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Chenin Blanc-Food Pairings
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Food Pairings
Goat’s cheese Patés and terrines Apple pie |
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Cellaring
Why wines age well |
Cellaring
Why wines age well High tannins High acid High concentration of fruit Alcohol content not too high |
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Cellaring Wine- Storage Conditions
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Cellaring Wine- Storage Conditions
Constant temperature 55 degrees F (13°C) Heat and temperature fluctuations will prematurely age wine Humidity 75% Corks will dry out in arid conditions Labels will get moldy in high humidity |
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Language Development-Cellaring Terminology
Ullage |
Air space between the top of the liquid in a bottle and the bottom of the cork
Air space in the top of a barrel or tank Topping up Replacing lost wine in a bottle or barrel |
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Merlot-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Large berries Loose bunches Thin skin Early budding and ripening Higher yielding than Cabernet Sauvignon Susceptibility Frost Rot |
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Merlot-In the Vineyard
Climate Soil |
In the Vineyard
Climate Will ripen in cool conditions Will shut down in high heat Soil Tolerant of cooler soils than Cabernet Sauvignon Clay, Sandstone |
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Merlot-Notable Regions
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Notable Regions
Bordeaux Most planted grape variety Main component in top wines from the ‘right bank’ Important sub-regions of Bordeaux St. Emilion Pomerol California Alongside Cabernet Sauvignon Washington State Columbia Valley Italy New Zealand |
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Merlot Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Medium to deep ruby Nose Plum, red and black fruits, toffee, chocolate, herbs |
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Merlot Common Descriptors
Palate |
Common Descriptors
Palate Medium acidity Medium tannin Moderate to high alcohol Medium to full body |
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Merlot-Food Pairings
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Food Pairings
Grilled red meat Capon Lamb |
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Cabernet Franc-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Large berries Loose bunches Buds early Ripens early Yields higher than Cabernet Sauvignon |
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Cabernet Franc-In the Vineyard
Susceptibility Soil Climate |
In the Vineyard
Susceptibility Downy and powdery mildew Climate Tolerant of colder climates Soil Tolerant of cool, wet soils Clay, gravel, sandstone |
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Cabernet Franc-Notable Regions
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Notable Regions
Loire Valley Main red variety Light and spicy varietal wines Important sub-regions of the Loire Valley Chinon Saumur-Champigny Bordeaux Minor player on ‘left bank’ More prominent in ‘right bank’ blends California Used in blends Some varietal bottling Other producing regions Northeastern Italy Niagara, Canada New York State |
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Cabernet Franc- Common Descriptors
Appearance Nose |
Common Descriptors
Appearance Medium to deep ruby Nose Spice, herbaceous, bell pepper, raspberry, milk chocolate, candied fruit |
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Cabernet Franc- Common Descriptors
Palate |
Common Descriptors
Palate Medium to high acidity Moderate tannin Light to medium body Medium alcohol |
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Cabernet Franc-Food Pairings
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Food Pairings
Grilled meats Duck paté Steak with peppercorn sauce |
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Zinfandel-In the Vineyard
Features of the grape |
In the Vineyard
Features of the grape Large bunches Early ripener Bunches ripen unevenly Potential to build very high sugar levels Potential for very high yields Originally from Croatia |
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Zinfandel-In the Vineyard
Susceptibility Soil Climate |
In the Vineyard
Susceptibility Bunch rot Raisining Climate Requires warm growing season Soil Well-drained alluvium |
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Zinfandel-Notable Regions
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Notable Regions
California Dry Creek Valley Sonoma Valley Amador County Italy South Known as Primitivo |
