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58 Cards in this Set
- Front
- Back
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CHARDONNAY (W)
›› part 1 |
›› Grows and ripens in most climates except extremes
›› Early budding, prone to frost problems ›› Productive, good yields ›› Best suited to limestone dominated or calcareous clay, not too dry ›› Susceptible to powdery mildew, grapevine yellows ›› Also, coulure, and millerandange ›› Relatively thin skins, so susceptible to botrytis |
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CHARDONNAY (W)
›› part 2 |
›› 28 authorised clones in Burgundy
›› The most versatile white grape variety ›› Without dominant flavour of its own, it takes of a wide array of aromas and flavours depending on where it’s grown, and how it is made ›› Relatively high sugar levels, but still can be tart and lean ›› Malleable partner in winemaking, suited to MLF, lees stirring and oak treatment |
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CHARDONNAY (W)
›› part 3 |
›› Runs gamut from subtle and savoury to rich and spicy
›› Still wines, base wines for sparkling and in some areas, sweet wines ›› White Burgundy grape, but grown almost everywhere in the wine world, except extremes ›› Can be vivaciously sparkling, refreshingly unoaked, rich and buttery or even sweet, and can make steely, crisp wine |
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CHENIN BLANC (W)
›› part 1 |
›› Vigorous and fertile, depending on the soil type
›› Early budding, so at risk of spring frost ›› Mid-ripening ›› Very susceptible to botrytis bunch rot, powdery mildew and wood diseases ›› Bunches medium-sized to big, but berries small |
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CHENIN BLANC (W)
›› part 2 |
›› Wide array of wine styles, from sparkling, late-picked sweet wines (high sugar levels, often concentrated by botrytis), medium-dry and medium-sweet through to dry styles
›› Can have marked acidity ›› Flavours of honey, straw and apples ›› Can absorb oak treatment and lees stirring ›› Primarily planted in Loire Valley, but also has success in South Africa (largest plantings of all) |
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GEWURZTRAMINER (W)
›› part 1 |
›› Early budding and ripening and therefore sometimes at risk of spring frosts
›› Vigorous but not very productive and sensitive to coulure ›› Best pruned long ›› Suits clay-limestone soils, but at risk from chlorosis ›› Also prone to desiccation of stems and viral disease ›› Most-planted variant of Savagnin Blanc |
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GEWURZTRAMINER (W)
›› part 2 |
›› At harvest, variegated but definite pink colour to skin with a slight coppery tinge
›› Attain higher alcohol levels than most white wines (14° not uncommon) ›› By contrast, acidity precariously low (MLF suppressed), and steps need to be taken to prevent oxidation ›› Deep-golden, full-bodied wines with substantial spine and concentrated heady aromas of lychees, rose petals |
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GEWURZTRAMINER (W)
›› part 3 |
›› In a lesser year, result is a neutral wine or oppressively oily and flabby that can also taste quite bitter
›› Intense, age-worthy examples made from low-yielding or late-picked wines develop flavours reminiscent of bacon fat ›› Can benefit from a small addition of Muscat in the blend ›› Home is Alsace, but also in Alto Adige, Chile, British Columbia, Oregon and New Zealand |
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MUSCAT BLANC A PETITS GRAINS (W)
›› part 1 |
›› Early budding, mid ripening, best pruned short
›› Susceptible to powdery mildew, botrytis and hymenoptera and very susceptible to mites ›› Smaller berries than other Muscats ›› Quite difficult to grow ›› Well-made wines, dry, sweet or sweet and fortified styles |
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MUSCAT BLANC A PETITS GRAINS (W)
›› part 2 |
›› Distinctly grapey aroma which may also be delicately (to pungently) floral and spicy
›› Most-plated of the Muscats in France, especially in Roussillon ›› Dry Muscat hard to make, but a small drop of this aromatic variety can be very successful in more neutral whites ›› Also found in Italy, Portugal, Germany, Switzerland, Slovenia, Greece |
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PINOT BLANC (W)
›› part 1 |
›› Early budding, early ripening and easy to ripen
›› Fairly vigorous, more regularly productive than Pinot Gris or Pinot Noir ›› Likes deep, warm soils ›› Good cold resistance but delicate in relation to fungal diseases |
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PINOT BLANC (W)
›› part 2 |
›› Small berries
›› Balanced between refreshment and opulence ›› Moderately structured with moderate acidity ›› Home is Alsace, but also in Burgundy, Italy, Germay, Hungary, Switzerland, Oregon and Okanagan Valley |
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PINOT GRIS (W)
›› part 1
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›› Early budding and early ripening
›› Berry colour variable and much darker than other white grapes, from pink to almost as dark as Pinot Noir in hotter sites ›› Relatively vigorous but not very productive ›› Some susceptibility to botrytis rot and downy mildew ›› Bunches and berries are small or very small |
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PINOT GRIS (W)
›› part 2 |
›› Potential for high sugar levels in the berries along with low to moderate acidity
›› Produces wine of deep colour, fairly rich wines with relatively low acidity (occasionally flabby); Pinot Grigio style is often tart, neutral, colourless and flavourless ›› Found in Alsace, Burgundy (Pinot Beurot), Italy, Luxembourg, Germany, Switzerland, Australia, Hungary, Slovenia, Washington, Chile, Australia, New Zealand |
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RIESLING (W)
›› part 1 |
›› Very cold-hardy, thanks to hardness of its wood
›› However, needs to be planted in the best sites to ripen fully and yield economically ›› In the right sites, it can maintain quality even at yields as high as 70hl/ha ›› Buds late, so avoids Spring frost ›› Mid- to late-ripening, depending on style of wine being produced |
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RIESLING (W)
›› part 2 |
›› Resistant to downy mildew and only slightly susceptible to powdery mildew and botrytis rot
›› Generally low in alcohol, high in acidity and often, extract ›› Full aroma and flavour ›› Expresses terroir of where it is grown, so can be floral, fruity, mineral and/or spicy |
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RIESLING (W)
›› part 3 |
›› Develops toasty, petrol notes with age
›› Makes some of the longest-lived wines in the world ›› Stainless steel or old oak, no other winemaking influence ›› Germany is home, also found in Alsace, North-eastern Italy (Friuli, Alto Adige, where it is quite grassy), Austria, Hungary, Washington, Oregon, Australia, New Zealand |
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SAUVIGNON BLANC (W)
›› part 1 |
›› Early to mid-ripening
›› Very vigorous and need to be planted on low-vigour rootstocks in soils that are not too fertile ›› Small, compact bunches, highly susceptible to botrytis and wood diseases, powdery, but not always downy mildew ›› High in acidity |
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SAUVIGNON BLANC (W)
›› part 2 |
›› Range of aromas and flavours associated with free - grass, leaves, nettles, gooseberries
›› Wine produced by overripe berries can be dull ›› Tend not to undergo oak, lees stirring or MLF - except in the case of Fume Blanc styles ›› Third highest planted white grape in France (Ugni Blanc and Chardonnay highest) |
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SAUVIGNON BLANC (W)
›› part 3 |
›› Bordeaux white grape, Loire
›› Important for California as Fume Blanc ›› Very important in New Zealand, and to a lesser extent, Australia |
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SEMILLON (W)
›› part 1 |
›› Mid-ripening
›› Moderate vigour - may be pruned long or short ›› Yields vary according to fertility of the vineyard ›› Well-adapted to gravel or calcareous-clay soils |
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SEMILLON (W)
›› part 2 |
›› Susceptible to botrytis rot, black rot (on young leaves)
›› Big berries, yellow to golden when ripe ›› Can range from herbaceous to straw notes ›› Fully ripe semillon is fuller-bodied and fatter than Sauvignon Blanc, with waxy, lanolin and lemony notes; more viscous on the palate |
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SEMILLON (W)
›› part 3 |
›› Develops toasted, honeyed notes with age
›› Important for Bordeaux, blended with Sauvignon Blanc and created sweet wines ›› Widely planted in Australia, but also Chile, Argentina |
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UGNI BLANC (Trebbiano Toscano) (W)
›› part 1 |
›› Late budding, so not at risk of spring frosts
›› Mid to late ripening, but often picked early to retain acidity ›› Vigorous, high yielding ›› Adaptable to a range of sites and training methods, but slight sensitivity to wind |
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UGNI BLANC (Trebbiano Toscano) (W)
›› part 2 |
›› Good resistance to powdery mildew and botrytis
›› Susceptible to downy mildew and eutypa dieback ›› Tend to be light, fresh and unremarkable, due to the vine’s abundant yields ›› Second most planted white in Italy (after Catarratto Bianco) |
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UGNI BLANC (Trebbiano Toscano) (W)
›› part 3 |
›› Generally disappears into blends; neutral nature and high acidity make it ideal for distillation
›› Most widely planted grape in France, for distillation ›› Italy, Toscana and Umbria as well as Emilia-Romagna and Veneto |
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VIOGNIER (W)
›› part 1 |
›› Early budding, so prone to frost risk
›› Mid-ripening ›› Generally trellised because its sometimes susceptible to wind; pruned fairly long ›› Traditionally grown in acid soils, but adaptable to warmer regions, as long as there is no water stress |
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VIOGNIER (W)
›› part 2 |
›› Long, compact bunches with small, thick-skinned berries and good resistance to botrytis
›› Often high in sugar but low in acidity ›› Planted in virtually every wine region in the world ›› Creates headily perfumed, full-bodied, soft wines |
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VIOGNIER (W)
›› part 3 |
›› Home in France, Northern Rhone (steep right banks)
›› Often co-blended with syrah (5-20%) ›› Considered state signature grape in Virginia (also does well in Oregon, Washington and California) ›› Co-ferments in Australia as well as single varietal wines |
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BARBERA (B)
›› part 1 |
›› Productive, ripens relatively late (after Dolcetto, before Nebbiolo)
›› Retains high level of acidity even when fully ripe ›› At their best, deeply coloured, fresh and relatively soft wines with bright cherry flavours ›› Becomes thin and mean if overcropped (70hl/ha) ›› Cheap, young simple wines to dense, dark oaken versions that benefit from ageing |
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BARBERA (B)
›› part 2 |
›› Home is Piemonte in north-west Italy - more than 60% total vineyard
›› Third most planted variety after Sangiovese and Montepulciano ›› New oak first suggested 1970s, firms up the wine and gives spicy flavours ›› Also found in California, Argentina and Australia |
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CABERNET FRANC (B)
›› part 1 |
›› Mid-ripening, vigorous
›› Suited to clay-limestone soils but also per morns well on sandy soils if there is no water stress ›› Small berries, similar to Cabernet Sauvignon, but buds and matures earlier (easier to ripen fully) ›› Paler, lighter, crisper, softer than Cabernet Sauvignon |
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CABERNET FRANC (B)
›› part 2 |
›› Aroma fine line between refreshingly leafy and aggressively herbaceous, depending on ripeness
›› Getting yield right can be crucial - lack of ripeness can result in high levels of methoxypyrazine ›› Dominant variety in Loire (varietal wine), also found in Bordeaux (blended wine) ›› Also planted in Italy’s north (but confused for Carmenere) and other major wine regions around the world |
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CABERNET SAUVIGNON (B)
›› part 1 |
›› Vigorous, late-ripening
›› Thrives on well-drained gravel soils, preferably acidic, and well exposed ›› Susceptible to fungal diseases that affect wood (eutypa dieback), but also powdery mildew ›› Bunches and berries small, skins thick and distinctly blueish |
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CABERNET SAUVIGNON (B)
›› part 2 |
›› Hard wood makes it suitable for machine harvesting and safe from winter freeze
›› Dominant grape for all the most famous wines made in Bordeaux’s Medoc and Graves ›› Planted around the world in most winemaking regions, except those too cool ›› Particularly powerful identity |
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CABERNET SAUVIGNON (B)
›› part 3 |
›› Small thick skins, so deep in colour, high in tannin and relatively high in acidity
›› Recognisable nobility and stability to its aroma, which can vary from blackcurrant to cedar, although such is its affinity with oak, that in young wines, it can be hard to distinguish fruit from wood ›› Blended with Merlot, Shiraz, Sangiovese, Tempranillo ›› Few varieties produce wines with a higher level of phenolics |
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CABERNET SAUVIGNON (B)
›› part 4 |
›› Upshot of all the tannin are wines that last for decades
›› Unless very ripe, Cabernet Sauvignon tends to produce wines long on structure and shorter on flesh, so traditionally has been blended with fruiter, softer Merlot and Cabernet Franc ›› Blending is an insurance against poor fruit set ›› Also found in Loire, Provence, Italy, Spain, Portugal, Bulgaria, Croatia, Hungary, Turkey, California, Brazil, Chile, Mendoza, South Africa, Australia, New Zealand, China |
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GRENACHE (Cannonau, Garnacha) (B)
›› part 1 |
›› Relatively early budding, but late ripening, so has to be grown in warm climates
›› Vigorous, but less so on sandy soils; equally suited to lightly acid, gravelly or stony soils to soils high in limestone ›› Thin-skinned, so susceptible to downy mildew, phomopsis, botrytis, necrosis, grape moth and may suffer millerandange ›› High sugar potential (therefore high alcohol) ›› Berries lose colour if yields too high |
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GRENACHE (Cannonau, Garnacha) (B)
›› part 2 |
›› Acidity levels moderate at best
›› Best pruned short and trained as bush vines ›› Good drought resistance, good wood disease resistance, which accounts for high amount of old vine grenache ›› One of the world’s most-planted grape varieties ›› Thrive in hot climates; likely to benefit from climate change |
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GRENACHE (Cannonau, Garnacha) (B)
›› part 3 |
›› Often blended, especially with Shiraz and Mourvedre, but also responsible for the world’s greatest roses
full-bodied, soft tannin ›› Benefits from oak-ageing, however wines can oxidise easily, and can be quite pale in colour ›› Grenache has red fruit flavours such as strawberry and raspberry, and hints of white pepper, which develop into flavours of leather, tar and coffee as the wine ages ›› Grown in Spain, France, Italy (Cannonau), Australia |
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MERLOT (B)
›› part 1 |
›› Early budding, mid-ripening
›› Moderately to very vigorous, tendency to produce many shoots and suckers ›› Fertile and best if short-pruned ›› Prone to coulure in some climates |
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MERLOT (B)
›› part 2 |
›› Well-suited to clay-limestone soil
›› At risk of winter and spring frost ›› Very susceptible to downy mildew; more susceptible to botrytis than Cabernet ›› Two of the great grapes of Bordeaux: blended with CS ›› Unblended, gives easy drinking wines with soft tannin |
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MERLOT (B)
›› part 3 |
›› Higher in sugar, therefore alcohol, fleshy style of wine
›› Benefits from oak-ageing ›› Plum, blackberry flavours; picked earlier gives red-fruit with vegetal, leafy notes; picked late goes to fruit cake ›› Grown in Bordeaux, Italy, Spain, Bulgaria, Ukraine, California, Washington, Chile, Argentina, Australia, New Zealand |
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NEBBIOLO (B)
›› part 1 |
›› Early budding, very late ripening and vigorous
›› Very fussy about soils, preferring calcareous marls ›› Susceptible to spring frosts and coulure ›› Expresses subtlety of different terroirs ›› Very light in colour, turning orange with bottle age faster than most other red wine varieties |
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NEBBIOLO (B)
›› part 2 |
›› High in acid, tannin wine
›› Haunting array of aromas from tar, cordite, leaf mould, dried cherries, liquorice, violets and roses ›› Benefits from oak-ageing ›› Can be astringent in youth needing many years to age ›› Found in Piemonte, Valle D’Aosta and small plantings in Switzerland, California, Washington, Argentina, Australia |
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PINOT NOIR (Pinot Nero, Spatburgunder) (B)
›› part 1 |
›› Early budding, so susceptible to spring frosts and coulure
›› Early ripening, prefers calcareous clay soils likes ›› Prefers temperate climates, ripens too quickly in hot climates, where thin-skins burn and shrivel ›› Best when yield restricted - tends to produce lots of small bunches ›› High acidity, low tannin |
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PINOT NOIR (Pinot Nero, Spatburgunder) (B)
›› part 2 |
›› Delicate and susceptible to downy and powdery mildew, botrytis and virus diseases such as fan leaf and leaf roll
›› Expresses subtlety of different terroirs ›› Best in continental or maritime climates ›› Benefits from oak-ageing ›› Not usually blended |
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PINOT NOIR (Pinot Nero, Spatburgunder) (B)
›› part 3 |
›› Soft, fruity, shows cherries, raspberries, strawberries and savoury notes of wet-leaves, mushroom and gamey-meaty flavours
›› Can be enjoyed in youth and can age well ›› Found in Burgundy, Jura, Champagne, Alto Adige (Pinot Nero), Germany (Spatburgunder), Moldova, Sonoma, Monterey, Oregon, Chile (Casablanca, San Antonio, Bio Bio), Australia, New Zealand, Walker Bay |
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SANGIOVESE (Nielluccio) (B)
›› part 1 |
›› Vigorous, but slow and late ripening
›› Thin-skinned so highly susceptible to botrytis ›› Resistant to drought, and relatively high yields ›› High in acidity ›› Adapts well to different soils, but limestone brings out best elegant and forceful aromas ›› Benefits from oak-ageing |
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SANGIOVESE (Nielluccio) (B)
›› part 2 |
›› Often blended, esp with Cabernet Sauvignon and Merlot
›› Ranges between mulberries, prunes, spice, tobacco, sometimes leather; tends to be savoury rather than sweet, and if not fully ripe can smell distinctly farmyard-like ›› Found in Italy (Chianti, Brunello di Montalcino), Toscana, Umbria, Emili-Romagne, Marches), Corscia (Nielluccio), California, Argentina, Australia |
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SYRAH (B)
›› part 1 |
›› Vigorous, mid-ripening with short ripening period between version and harvest - short window for optimum harvest
›› Needs careful trellising to protect from wind in spring ›› Very susceptible to chlorosis, mites, botrytis ›› Unsuited to high lime content soils ›› Berries small and tend to shrivel quickly once ripe ›› Benefits from oak-ageing |
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SYRAH (B)
›› part 2 |
›› Blended with viognier in N Rhone, several varieties in S Rhone, Cabernet in Australia
›› Distinct black pepper note with red and black fruit, but also leather, liquorice, tar to sweeter black fruit to dark chocolate prunes and porty overtones ›› Found in Rhone, Languedoc-Roussillon, Spain (Castilla-La-Mancha), California, Washington, Chile, Argentina, Australia, South Africa |
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TEMPRANILLO (Cencibel) (B)
›› part 1 |
›› Early budding, late-ripening
›› Relatively fertile - yields range from medium to high ›› Best grown on chalky soil ›› Medium to large-sized bunches of small, thick-skinned berries |
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TEMPRANILLO (Cencibel) (B)
›› part 2 |
›› Sensitive to wine and extreme drought
›› Susceptible to powdery mildew, eutypa dieback ›› High yields reduce colour and fruit intensity as well as acidity ›› Often blended with other varieties - less obtrusive character of the variety gets lost in some blends |
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TEMPRANILLO (Cencibel) (B)
›› part 3 |
›› Marked tannins, sometimes low acidity
›› Ripens two full weeks before Grenache ›› Benefits from oak age ›› Soft leather, ripe strawberries, spice, tobacco leaves ›› Found in Spain, Portugal, Argentina, Australia |
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ZINFANDEL/PRIMITIVO (Tribidrag) (B)
›› part 1 |
›› Croatian variety, hence Tribidrag
›› Productive, therefore suited to lower-fertility and well-drained soils ›› Mid to late-ripening, medium to large bunches ›› Many insect and disease problems due to tightly packed bunches |
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ZINFANDEL/PRIMITIVO (Tribidrag) (B)
›› part 2 |
›› Often an inconveniently wide range of ripeness levels in a bunch
›› Develops high sugar levels, so naturally high alcohol ›› Benefits from oak ageing ›› Rich in fruit and body, showing fruitcake, black fruit, warm spice |
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ZINFANDEL/PRIMITIVO (Tribidrag) (B)
›› part 3 |
›› If overcropped and allowed to ripen, becomes over sweet with hints of boysenberry and dried fruit
›› In California, developed as a sweet white/blush wine from run-off juice in 1970s - white zinfandel ›› Found in Italy (mostly Puglia, specifically Salento Peninsula), California, Australia |
