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265 Cards in this Set
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Bordeaux Superior (1)
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Bordeaux-France: Generic appelation, red only: merlot, cab sauv, cab franc
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Bordeaux (1)
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Bordeaux-France: Generic appelation: merlot, cab sauv, cab franc or for white: Semillon and Sav Blanc; almost 40% red and 60% white, mostly produced in Entre-Deux-Mers
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Medoc (1)
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Bordeaux-France: Most northern region of left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot. High priced.
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Haut Medoc (1)
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Medoc-Bordeaux-France: Left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot; lower yields than Medoc. Red only. Includes St Estephe, Paulliac, St Julien, Margaux. High to premium priced.
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Saint Estephe (1)
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Medoc-Bordeaux-France: Left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot. Even lower max yields than broader region and a recognized distinctive style. High to premium priced.
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Pauillac (1)
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Medoc-Bordeaux-France: Left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot. Even lower max yields than broader region and a recognized distinctive style. High to premium priced.
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Saint Julien (1)
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Medoc-Bordeaux-France: Left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot. Even lower max yields than broader region and a recognized distinctive style. High to premium priced.
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Margaux (1)
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Medoc-Bordeaux-France: Left bank. Blends mainly Cab Sauv but also Merlot, Cab Franc, Petite Verdot. Even lower max yields than broader region and a recognized distinctive style. High to premium priced.
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Medoc-Bordeaux-France: name all left bank sub regions (1)
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Medoc-Bordeaux-France: Medoc: Haut Medoc, Saint Estephe, Pauillac, Saint Julien, Margaux
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Pessac-Leognan (1)
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Bordeaux-France: Northern part of Graves on the left bank. Where all of the finest vineyards and all the Cru Classe chateaux are located. Soils are gravelly and well suited for Cab Sauv but in general the whites are lighter in body and more fragrant than Haut Medoc. Tend to age quicker than other left bank regions but not as quickly as the right bank, merlot-dominated wines. Premium priced.
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Saint Emillion (& Saint Emillion Grand Cru) (1)
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Bordeaux-France: Right Bank. Blends, mainly Merlot based but also Cab Franc (possibly Cab Sauv, Petite Verdot), Two important sub-regions: 1 North & West with gravel/limestone soils (some cab franc here also) and 1 South and East with clay/limestone soils. Usually aged in expensive new French oak. Moderate-high tannins but also rich mouthfeel with complex red berry and plum aromas developing tobacco and cedar as age.
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Pomerol (1)
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Bordeaux-France: Right Bank. Blends, mainly Merlot based but also Cab Franc (possibly Cab Sauv, Petite Verdot). Higher priced even than St Emillion because estates are tiny (rarity). Richer wines with spicier, blackberry fruit. Most famous vineyards: Petrus and Le Pin.
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Sauternes (& Barsac) (1)
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Bordeaux-France: Left Bank on Garonne river, southern part of Graves, sweet wines mainly from semillion blended with sauv blanc and muscadelle. Ideal conditions for botrytis: cool river creates mist in autumn to help botrytis develop on fully ripened grapes
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Cab Sauv in Bordeaux (varietal)
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Bordeaux-France: At northern limit for ripening so needs heat of left bank stone/gravel to ripen, tannic, adds tannin/color, affinity for oak, black currant notes. Can produce deeply colored wines with structure for ageing
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Can Franc in Bordeaux (varietal)
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Bordeaux-France: mainly grown in Saint Emillion (Left Bank), herbaceaous, Stalky flavors when unripe but also adds fragrance and color to a blend, ripens earlier thab Cab Sauv but with similar intense fruit character amd lighter in body.
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Merlot in Bordeaux (varietal)
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Bordeaux-France: most widely planted, fully bodied, moderately tannic, ripens earlier than Cab Sauv, softness/richness to a blend, plum fruit character, yields need to be kept low to maintain high quality, blended with Cabs for structure and aroma
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Petit Verdot in Bordeaux (varietal)
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Bordeaux-France: Ripens fully only in hot years, deep color, tannic wine, some exotic spicy notes, impact disproportionate to size (volume) in blend
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Semillon in Bordeaux (varietal)
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Bordeaux-France: most widely planted white varietal, thin skin, addinity for noble rot, golden color and plenty of body, affinity for oak
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Sauvignon Blanc in Bordeaux (varietal)
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Bordeaux-France: distinctly herbaceous/grassy, can be solo but when blended, high acid goes well with Semillion
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Muscadelle in Bordeaux (varietal)
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Bordeaux-France: grapey, floral flavor, normally a small % of white blends
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Cotes de Bordeaux (2)
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Bordeaux-France: group of lesser known red wine producing regions (Blaye, Cadillac, Castillon and Francs) but can put their name in front of "Cotes de Bordeaux AC". Mainly Merlot based and meant for early drinking, mid priced and can be a great value for money
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Entre Deaux Mers AC (2)
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Bordeaux-France: Dry, unoaked whites, mainly Sauv Blanc dominated but also with Semillon and Muscadelle. Clay and sandy clay soils. Between rivers Dordogne and Garonne. Red here (light, slightly austere wines from Merlot and Cabs) sold as generic Bordeaux AC because appellation is only for whites, chief source of this generic Bordeaux AC wine. Should be drunk young.
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Graves (2)
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Bordeaux-France: Famous for red and white. Reds are cabernet dominated. Dry, unoaked whites, mainly Sauv Blanc but also with Semillion. Gravel soils.
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Saint Emillion Satellites (2)
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Bordeaux-France: Lussac, Montagne, Puissegin and Saint Georges can add their name before St Emillion and gain reflected glory. Nearby is also Fronsac and Canon-Fronsac. These wines tend to be Merlot dominated, stylistically similar to more famous appelations and can offer excellent value for money
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Fronsac (2)
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Bordeaux-France: Near St Emillion appelation on the right bank of Dordogne. These wines tend to be Merlot dominated, stylistically similar to more famous appelations and can offer excellent value for money
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Canon-Fronsac (2)
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Bordeaux-France: Near St Emillion appelation on the right bank of Dordogne. These wines tend to be Merlot dominated, stylistically similar to more famous appelations and can offer excellent value for money. Smaller and more famous than Fronsac.
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Bergerac (Monbazillac) (2)
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SouthWest France: red and white (same varietals as Bordeaux), Bordeaux copy cat in style, can offer great value for money
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Cahors (2)
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SouthWest France: Malbec, historically 'black' wines, very tannic and long lasting, Malbec must be 70% of any blend
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Madiran (2)
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SouthWest France: Tannat, traditionally need long period of bottle ageing to soften tannins
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Cotes de Gascogne IGP (2)
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SouthWest France: produce a lot of IGP/table wine, aromatic, crisp light white wines, green apple flavors
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Jurancon (2)
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SouthWest France: dry and *sweet wines* white wines (Petit Manseng), use passerillage (not botrytis) to get pronounced apricot and grapefruit aromas, located in the foothills of the Pyrenees
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Bourgogne (1)
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Burgundy-France: mid priced reds (Pinot Noir) and whites (Chardonnay). 50% production is Regional Acs, this is the base of the hierarchy for Burgundy. Whites= Bourgogne Aligote or Borgogne Blanc and Reds = Bourgogne Rouge.
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Chablis (Chablis Premier Cru, Chablis Grand Cru) (1)
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Burgundy-France: Mid/high-priced commune white wine made from chardonnay, light/medium bodied with high acidity, unoaked citris fruit character. Austere green-plum, high acid, stony or smokey, hint of minerality, Soil: Kimmeridgian clay overlaying limestone. Major problem is frost.
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Cote de Nuits (1)
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Burgundy-France: Pinot Noir, soil: limestone and marl, Guyot pruning method, vineyards face eat or south east to gain exposure to rising sun with protections of hills of Morvan behind them. Nothern part of Cote de'Or and fullest bodied, longest lived reds
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Gevrey-Chambertin (1)
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Cote de Nuits-Burgundy-France: Pinot Noir; most famos vineyards: Chambertin AC, Chambertin, Clos de Beze AC, deeper in color and firmer than rivals Vosne-Romanee but quality can vary
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Vougeot (1)
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Cote de Nuits-Burgundy-France: mid-premium priced. Pinot Noir and Chardonnay; most famous vineyards: Clos de Vougeot. Classic style is robust and unforgiving when young but after a decade yields deep, rich flavors of truffles and undergrowth
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Vosne-Romanee (1)
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Cote de Nuits-Burgundy-France: mid-premium priced. Pinot Noir and Chardonnay; most famous vineyards: Romanee-Conti AL, La Tâche AC and La Romanee AC (arguable the best and finest red wines anywhere from Pinto Noir). Soil: calcareous and clay.
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Nuits-Saint-George (1)
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Cote de Nuits-Burgundy-France: mid-premium priced. Pinot Noir and Chardonnay; normally sturdy and long lived. Finest wines are from the north near boarder to Vosne-Romanee (fruit and elegance).
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Cote de Nuits-Burgundy-France; name all sub regions (1)
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Cote de Nuits-Burgundy-France: Gevrey-Chambertin, Vougeot, Vosne-Romanee, Nuits-Saint-George
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Cote de Beaune (1)
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Burgundy-France: inexpensive/mid-priced red wine made from Pinot Noir, light bodied with fairly simple fruit character and high levels of acidity, suitable to drink on its own or with food. Unlikely to have significant oak character as this keeps the price down; Cote de Beaune Villages AC is important blended wine for Negociants
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Aloxe-Corton (1)
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Cote de Beaune-Burgundy-France: mid-high priced. Pinot Noir and Chardonnay. Most famous vineyards: Corton (Pinto Noir) and Corton-Charlemagne (Chardonnay). Reds are sturdy when young and should be aged.
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Beaune (1)
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Cote de Beaune-Burgundy-France: mostly red (Pinot Noir) with some white (Chardonnay), center of burgundian wine industry (ex. home to Louis Jadot, Louis Latour etc), mainly sandy soils, not as powerful as Pommard nor as elegant as Volnay but are more supple than Corton.
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Pommard (1)
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Cote de Beaune-Burgundy-France: Pinot Noir, powerful red wines, darker in color, deeper in flavor and more tannic than neighbors, can and should age. Some white (Chardonnay)
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Volnay (1)
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Cote de Beaune-Burgundy-France: Pinot Noir only, elegant red wines, alternate with Pommard in fame, over half vineyards are premier cru, price point is high
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Meursault (1)
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Cote de Beaune-Burgundy-France: Highly regarded white wines (Chardonnay), large village, finest vineyards: Les Perrieres, Les Genevrieres and Les Charmes. Lower water table than Puligny-Montrachet so barrel aging in cellars is possible, improving the depth and stability of the wines
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Puligny-Montrachet (1)
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Cote de Beaune-Burgundy-France: Highly regarded white wines (Chardonnay), most famous vineyard: Le Montrachet. Higher water table than neighboring Meursault so less barrel ageing possible making the village wines less impressive
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Chassagne-Montrachet (1)
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Cote de Beaune-Burgundy-France: Highly regarded white wines (Chardonnay) and some red (Pinot Noir). Most famous vineyard: Le Montrachet. Whites known for steely power and should age.
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Cote de Beaune- Burgundy-France (1)
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Burgundy-France: Aloxe-Corton, Beaune, Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet
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Grand Crus in Burgundy (1)
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Burgundy-France: Some Grand Crus in Burgundy: Chambertin, La Tache, La Romanee-Conti, La Romanee, Corton, Le Montrachet, Charlemagne, Clos de Vouget etc
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Le Montrachet (1)
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Cote de Beaune-Burgundy-France: Grand Cru, premium priced white wine from Chardonnay, full bodied with medium/high acid, peach and apricot fruit with buttery oak character, fermented and matured in oak barrels, including new oak.
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Pouilly-Fuisse (1)
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Maconnais-Burgundy-France: Commands highest prices in Maconnais region, Chardonnay only, soil: limestone, grown on amphitheatre-like slopes (suntraps), up tp 14% ABV (richest in Burgundy), ripe and full-bodied, benefit from barrel-ageing, melon, peach w/nutty flavors of new oak
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Beaujolais (Beaujolais Village, Beaujolais Crus) (1)
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Burgundy-France: Gamay grape, 10 village Crus, Beaujolias Village = 25% production, soil: limestone/granite, vines trained "en goblet", carbonic maceraction used, cherry fruits, very light tannins, may include some oak, light-medium body and medium acid. Low priced.
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Beaujolais: name all of the Crus (1)
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Burgundy-France: Saint-Amour, Julienas, Chenas, Moulin a Vent, Chiroubles, Fleurie, Morgon, Regnine, Cote de Brouilly, Brouilly
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Fleurie (or discription of Beaujolais Cru) (1)
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Beaujolais Cru-Burgundy-France: Mid/high-priced red Beaujolais Cru from Gamay, light/medium bodied with low tannins and medium acidity, cherry fruit character. Only some fruit will have gone through carbonic maceration; may include some oak
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Cote Chalonnaise (Rully, Mercurey, Givry, Montagny) (2)
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Burgundy-France: soils similar to Cote d'Or, Pinot Noir and Chardonnay, less expensive. Rully: more white than red, sparkling, Mercurey: reds, high reputation, Givry: small, good reds, Montagny: only white
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Macon (Macon-Village) (2)
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Maconnais- Burgundy-France: better quality, more ripeness, body and character. Soil: limestone, region also has dairy farming, more whites (Chardonnay) than reds (Pinot Noir and Gamay). Low-mid priced. Whites have crisp green apple and citris with crisp acidity, med-full body. Creaminess from malo-lactic fermentation.
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Alsace (Alsace Grand Cru) (1)
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Alsace-France: 51 vineyards, stricter production criteria: lower max yields, sugar ripeness must be high, single noble grape varieties (Riesling, Muscat, Gewurztraminer and Pinot Gris). Label is Vineyard, vintage + grape varietal
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Alsace noble grape varieties (varietal)
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Alsace-France: Riesling, Muscat, Gewurztraminer and Pinot Gris
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Muscadet (Muscadet Sevre et Maine, Sur Lie) (1)
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Nantais-Loire-France: Low priced whites of Melon Blanc. All wines should be dry. Traditionally fermented in cask but now stainless steel is more common. Should be drunk young and goes well with seafood (shellfish). Such wines have a slight sparkle and the lees contact increases the body of the wine and adds yeasty complexity.
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Coteaux de Layon (1)
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Anjou Saumur-Loire-France: sweet wines with fresh fruit character, high acidity and medium alcohol (fermentation stops naturally at 12-14%), can mature in bottle for decades. Climate : maritime
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Savennieres (1)
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Anjou Saumur-Loire-France: Mid to high priced whites from Chenin Blanc. Good air circulation prevents noble rot, but can be late harvest for full bodied wines of "exceptional complexity". Are austere when young because of high acidity but develop honey and smoky-mineral flavors with age. Climate : maritime
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Vouvray (1)
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Touraine-Loire-France: Mid to premium priced whites of Chenin Blanc. Variety of styles. Tuffeau soils (chalky limestone with marine creatures). High calcium content enables grapes to retain acidity. Climate = cross between maritime and continental
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Sancerre (white) (1)
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Central Vineyards-Loire-France: Sauv Blanc. Chalky, stoney soil. Mid to high priced. Distinctive herbaceous aroma similar to Malborough Sauv Blanc. Use of temp controlled stainless steel vats. Demand greater supply (limited area under vine) which drived up price, so can invest in wineries. Climate: continental.
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Pouilly-Fume (1)
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Central Vineyards-Loire-France: Sauvignon Blanc, soil: limestone with some flint, famous for 'smokey' flavor, perfumed, very similar to Sancerre but fruiter, whites only, very small region with gentler slopes than Sancerre and mid-premium prices. Climate: continental.
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Val de Loire IGP (2)
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Loire-France: IGP that covers whole region. Normally marketed as single varities. Freshness, light body and simple fruit flavors.
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Anjou (2)
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Anjou Saumur-Loire-France: Mid priced Chenin Blanc and Cabernet Franc. Low priced rose from Grouilleau, Cab Franc and Gamay. Martime climate. Heartland of Loire. Also roses, Cabernet d'Anjou (medium sweet, cab sauv and cab franc), rose d'Anjour (less sweet Grolleau and cab franc), Rose de Loire (dry, min 30% cab grapes). Climate: maritime
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Sumur (2)
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Anjou Saumur-Loire-France: Mid priced white (Chenin Blanc) and red (Cabernet Franc). Best reds from Saumur-Champigny AC. Style is rich, supple, fruity and fresh. Many cellas cut into tuffeau (chalky limestone with marine creatures). Also make some sparkling. Climate: maritime
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Touraine (2)
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Touraine-Loire-France: Low to mid priced dry whites of Sauv Blanc and Chenin Blanc and red wines from Cab Sauv, Gamay and Malbec. Climate: cross between continental and maritime
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Bougeuil (2)
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Touraine-Loire-France: mid to high prices reds (cab franc). South facing limestone slopes, sandy soils, similar to . Climate: cross between continental and maritime
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Chinon (2)
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Touraine-Loire-France: Mid to high priced reds of Cabernet Franc. Lightest wines from sandy soils. On plateau to north soil has more clay and gravel, leading to firmer-bodied wine. Finest wines from hillside slopes with limestone. Climate: cross between continental and maritime
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Sancerre (red) (2)
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Central Vineyards-Loire-France: 20% of production is red and rose from Pinot Noir. High priced. Generally light in style but rarity drives up price. Climate: continental.
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Menetou-Salon (2)
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Central Vineyards-Loire-France: Some Kimmeridgean clay but most soils are hard and calcerous. Mid priced. Whites of Sauv Blanc and some red and rose from Pinot Noir. Climate: continental.
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Melon Blanc in Loire (ex. Muscadet de Sevre-et-Maine Sur Lie) (varietal)
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Loire-France: Dry white with no more than 12% abv. Improvements in canopy mgmt have improved ripeness of grapes and increased concentration in finished wine. Fermentation takes place in inert vessels, then the wine remains in oak casks or stainless steel tanks in contact with the lees until bottling the following spring. The wine is bottled straight from the storage vessel and may be filtered when bottled. Such wines have a slight sparkle and the lees contact increases the body of the wine and adds yeasty complexity.
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Sauvignon Blanc in Loire (ex. White Sancerre) (varietal)
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Loire-France: Dry, high acid style of wine. Vineyards are on south and south west facing slopes. Even so the grapes do not reach the levels of flavor ripeness that can be achieved in New Zealand. This, combined with slightly warmer fermentation temps, means that the wine has a restrained style that eschews overt fruitiness for gun smoke and flinty characteristics. Better vineyard mgmt has elimentated the overt herbaceous characteristics. The small scale of vineyard ownership, limited area of AC and high demand mean that the wines command a premium.
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Chenin Blanc in Loire (ex. Coteaux du Layon) (varietal)
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Loire-France: Sweet wine made from grapes, some of which have gone through noble rot. Amount of botrytis varies each year. Vineyards are located in the sheltered valley of the Layon - best are on south facing slopes- which encourages hjigh levels of ripeness and the onset of botrytis. Several pickings will be necessary. Grapes are pressed and juice will slowly ferment due to high natural sugar levels. Fermentation will stop naturally at 12-14%, leaving high levels of risidual sugar, making lucious sweet wines with high acidity, Wines can mature in bottle for decades.
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Cab franc in Loire (varietal)
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Loire-France: flowers and ripens early, fragrant, juicy, light tannin and high acid. If unripe, tendency for rusticity
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Hermitage (red) (1)
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Northern Rhone-France: Premium priced. Vineyards on steeply rising, south facing hillside. Red Hermitage is one of the fullest bodied French wines and is Syrah. Can be up to %15 white, but usually not. Best is typically a blend from best sites, called "lieux dits". Ages well. White wine here is dry and made of Marsanne(richness and weight) and Roussane(acidity and perfumed fruit).
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Crozes Hermitage (red) (1)
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Northern Rhone-France: highest volume in N. Rhone. South: plain, cheaper wines, machine harvested, lighter body. North: slopes, concentrated, complex and tannic wines piced by hand. Medium priced wine. Red is Syrah only but technically 15% white grapes can be added at time of fermentation.Generally softer and fruitier than Hermitage.
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Cote Rotie (1)
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Northern Rhone-France: Premium/Super Premium prices. Red wines only of Syrah. Up to 20% Viognier can be added. Deeply colored, full bodied, complex. Vines are gorwn on narrow terraces on steep slopes for wind protection. Only hand harvested. Deeply colored, full bodied, spicy, floral freshness.
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Condrieu (1)
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Northern Rhone-France: Expensive. White wine only of Viognier. Unique floral perfume. Best when young. Best wines from low yielding, steep, well exposed terraced vineyards. Chateau Frillet AC = single property enclave within region producing similar wines.
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Cotes du Rhone (Cotes du Rhone Village) (red) (1)
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Rhone-France: Low to mid priced. Generic appellation. Accounts for over 50% of production. Medium bodied, fruity but simple and light. Grenache dominates. Gain softness through carbonic maceration. "Village" = min alcohol levels, max yields, larger % must be Gernache, Syrah and Mourvedre. 18 Villages can add village name if 100% wine comes from that village and these wines have more body, structure and spiced red fruit.
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Chateauneuf-du-Pape (red) (1)
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Southern Rhone-France: Largest Cru in Rhone (1st ever AC status). 13 total permitted grapge varieties but Grenache dominates. Best wines are full bodied, richly textured, concentrated, spiced red fruit and high alcohol. East bank of Rhone, flat, wide range of soil types. Quality varies.
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Hermitage (white) (2)
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Northern Rhone-France: Mainly Marsanne with some Roussanne for fragrance and crisp acidity. Full-bodied long-lived wines that can develop honey and hazelnut flavors
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Crozes Hermitage (white) (2)
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Northern Rhone-France: 10% production of this region, dry white made from Roussane(acidity and perfumed fruit) and Marsanne (richness and weight). Marsanne is becoming majority because Roussanne is susceptible to rot and wind damage
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Saint Joseph (2)
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Northern Rhone-France: Majority is red from Syrah. Whites made from Marsanne and Roussane. High quality wines on terraced slopes. Lower quality wines on plateau. Raspberry and pepper perfumed. Lightest Syrah in N. Rhone.
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Cornas (2)
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Northern Rhone-France: High priced reds of Syrah only (100%). Sheltered, sunbaked on south facing sloped. Wines to be deeply colored and full bodied in style and quality similar to Hermitage.
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Cotes du Rhone (Cotes du Rhone Village) (white) (2)
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Rhone-France: Generic appellation. Clairette, Grenache Blanc and others. Best wines are richly textured, full bodied, high in alcohol with medium-low acidity and subtle aromatics. New oak is rarely used.
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Chateauneuf-du-Pape (white) (2)
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Southern Rhone-France: Small quantities made from Clairette, Roussane, Bourboulenc and Grenache Blanc (Viognier and Marsanne NOT permitted). East bank of Rhone, flat, wide range of soil types.
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Gigondas (2)
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Southern Rhone-France: Red wine similar to CDP but not as famous. Mid to high prices. Reds 80%Grenache, 15% Syrah, Mourvedre. 1st appeliation to be promoted from generic Cote du Rhone to specific appelation name.
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Vacqueyras (2)
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Southern Rhone-France: Red, white, rose. Rustic reds similar to CDP but not as famous. Mid to high prices. 50% must be Grenache. Called a "super concentrated Cote du Rhone-Vilage".
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Lirac (2)
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Southern Rhone-France: Mid priced rose, red, white wine. Rose mostly of Cinsault and Grenache. Reds mostly Grenache
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Tavel (2)
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Southern Rhone-France: Mid priced roses that are full bodied, intensely flavored and capable of developing savoury complexity when aged. Mostly of Cinsault, Grenache. Limestone soils.
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Pays d'Oc IGP (2)
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Languedoc-Roussillon-France: IGP wines of Southern France. Typically use various international varieties including Cab Sauv, Melot, Syrah, Chardonnay, Sauv Blanc and Viognier. Inexpensive, typically varietally labeled, ripe, simple character. Can be seen as France's response to the New World wines. Account for 60% of all IGP wines in France.
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Languedoc (Pic Saint Loup, La Clape) (2)
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Languedoc-Roussillon-France: Coteaux du Languedoc covers all ACs in this region and certain Acs have gained regocnition and can add their specific name. Ex. Pic Saint Loup: Syrah, Grenache, Mourvedre = 90% plantings set high up in a mountanous foothills to create concentrated but elegant reds and La Clape: isolated hill which grows Bourboulenc well for it's sea-scented white wines and also full bodied reds in style of Corbieres. Much of this wine is categorized as Vin de Pays.
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Minervois (2)
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Languedoc-Roussillon-France: Low to mid priced. Mostly red blend of Carignan with Grenache, Syrah, Mourvedre. Lies on the slopes of Massif Central. Vineyards vary in quality due to altitude, richness of soil and exposure to cooling influences of the Atlantic.
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Cotes du Roussillon (Cotes du Roussillon Villages) (2)
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Languedoc-Roussillon-France: Low priced. Mainly red blend of Carignan and Grenache. Best vineyards (of "Village" distinction) are in the north. Area is consistently rugged and mountainous. Long sunlight hours, low rainfall and strong winds can create a concentrated wine.
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Fitou (2)
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Languedoc-Roussillon-France: Low to mid priced. Mostly red blend of Carignan with Grenache, Syrah, Mourvedre. Two sections: a warm coastal strip that produces fuller-bodied wines and another cooler area inland and at altitude where lighter wines predominate.
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Corbieres (2)
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Languedoc-Roussillon-France: Low to mid priced. Mostly red blend of Carignan with Grenache, Syrah, Mourvedre. Coveres warm sites near the coast and vineyards inland at high altitudes.
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Bandol (2)
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Provence-France: Mid to high priced. Reds mostly mourvedre. Dark, full-bodied with powerful tannin. Need bottle ageing to show full meat and liquorice spice flavors. Small production
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Cotes de Provence (2)
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Provence-France: Mid to high priced. Mostly rose. Can have reds. May include up to 30% Cabernet Sauvignon. Vineyards inland and on coast. Roses are 4/5 production and consumed locally by busy mediterranean holiday resorts.
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Riesling in Germany (varietal)
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Germany: White grape variety that is hardy enough to survive cold winters. When ripe, it retains a high acidity and its flavors can vary from floral ro apricot/peach. It is a late ripener and is well suited to late harvest and botrytis sweet wine making.
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Muller Thurgau in Germany (varietal)
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Germany: A white crossing (Riesling and Madeleine Royale). Earlier ripener, lower acidity and flavour intensity compared to Riesling. Can produce attractive, if simple, floral/fruity wines. Often used in high volume, low quality, branded wines.
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Bernkastel (1)
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Mosel-Germany: Located on steep south-facing slopes of the Middel Mosel. Stony slate soil plays a vital role in storing and radiating heat. Typical Riesling style = light body with high acidity, low alcohol balanced by medium sweetness with floral, green fruit character but here is orchard fruits, vanilla, nut oils and black cherry.
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Piesport (1)
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Mosel-Germany: Located on steep amphitheater slopes of the Middel Mosel. Stony slate soil plays a vital role in storing and radiating heat. Typical Riesling style = light body with high acidity, low alcohol balanced by medium sweetness with floral, green fruit character but here thy sre honied, richness, tropical and black fruit flavors. Should not be confused with Piesporter Michelsberg which is of low quality.
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Rudesheim (1)
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Rheingau-Germany: Considered the best wines in the region due to the increased elevation of the area from steeper slopes. Riesling dominates and 80% of wines are made in dry style. Rieslings here have a med-full body and a ripe peach character to their fruit flavors. Humid conditions also allow for great BA and TBA wines.
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Geisenheim (1)
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Rheingau-Germany: Where there is a world famous citicultural research station. Moderately steep slopes with southernly aspect, and protection from the wind by Taunus hills to the north. Riesling dominates with med-full body and a ripe peach character to their fruit flavors.
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Johannisberg (1)
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Rheingau-Germany: Moderately steep slopes with southernly aspect, and protection from the wind by Taunus hills to the north. Riesling dominates with med-full body and a ripe peach character to their fruit flavors.
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Ruwer (2)
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Mosel-Germany: Cooler and account for a tiny % of overall plantings in Mosel. Located on a small river off Mosel. Best wines are similar to Middle Mosel, often with even higher acidity. Cooler vinetages that don't ripen fully are used in sparkling wine production.
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Saar (2)
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Mosel-Germany: Cooler and account for a tiny % of overall plantings in Mosel. Located on a small river off Mosel. Best wines are similar to Middle Mosel, often with even higher acidity. Cooler vinetages that don't ripen fully are used in sparkling wine production. More southern.
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Schlossbockelheim (2)
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Nahe-Germany: South facing slopes as steep as the Mosel althogh with more varied soil types. Riesling dominates. Style between Mosel and fuller bodied Rhein wines: prounounced acidity but with slightly riper fruit character. Red (Dornfelder) accounts for 1/4 all plantings.
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Nierstein (2)
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Rheinhessen-Germany: Largest vine-growing region of Germany in terms of area under vine. Muller Thurgau dominates. (30% red, mainly Dornfelder and Spatburgunder). Best vineyards on steeply sloping western bank of the Rhine and produce some of fullest bodies Rieslings in Germany. Large land west of the Rhein also cultivated to help supply demand for cheap for inexpensive sweet styles of branded wine.
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Deidesheim (2)
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Pfalz-Germany: majority can be seen as continuation of vineyards from Alsace. Driest area in Germany. Red grapes are 40% and mainly Dornfelder and also Portugieser and Spatburgunder. Riesling is most planted varietal. Set on steep slopes of the west of the villages and produce a ripe, succulent full bodied Riesling.
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Forst (2)
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Pfalz-Germany: majority can be seen as continuation of vineyards from Alsace. Driest area in Germany. Red grapes are 40% and mainly Dornfelder and also Portugieser and Spatburgunder. Riesling is most planted varietal. Set on steep slopes of the west of the villages and produce a ripe, succulent full bodied Riesling.
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Barolo (1)
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Piemonte-Italy: Nebbiolo only. Must be aged for 3 yrs (18 months must be in oak). Riservas = must be aged 5yrs (still 18 months in oak). 2 soil types: 1. Blue tinted Tortonian soil, softer, fruiter, early maturing wines and 2. Beiger Helvetian soil, more structured, longer to mature wines. Complex wines with high alcohol, tannin and acidity and aromas of red fruit, liquorice, rose and hay.
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Barbaresco (1)
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Piemonte-Italy: Nebbiolo only. Long seen as a second to Barolo but now rival in quality and elegance. Soil mainly Tortonian calcareous marl. Soft, fruity and perfumed aromas. Nebbiolo ripens earlier here than in Barolo, and produced a silightly lighter bodied wine which has 2yr required in ageing (1yr in oak). High tannin and acidity
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Langhe (2)
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Piemonte-Italy: overlaps Barolo and Barbaresco and producers often declassify Nebbiolo to this appellation. Mid priced. Nebbiolo. Great value.
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Barbera d'Asti (2)
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Piemonte-Italy: Barbera, high acidity, low tannins and affinity for new oak. Sour cherry and savoury notes develop best on the clay soils here.
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Dogliani (2)
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Piemonte-Italy: Dolcetto only appelation (red). Mid priced and offers excelent value.
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Dolcetto d'Alba (2)
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Piemonte-Italy: Plenty of tannin but little acidity and is therefore best consumed young. Rich, ripe plum fruit. Mid priced and offers excellent value.
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Roero (2)
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Piemonte-Italy: More sandy soils and produces a more approachable form of Nebbiolo.
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Gavi (2)
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Piemonte-Italy: Cortese only (white grape). Mid priced. Light, fresh, with whiff of candied fruit, ideal with seafood.
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Trentino (2)
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Trentino-Alto-Adige-Italy: less steep slopes, major source of crisp, light commercial Pinot Grigio. Low-mid priced. (also a local red gown here called "Teroldego")
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Alto Adige (2)
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Trentino-Alto-Adige-Italy: Exports highest proportion of its wines to Austria. Reds made of Schiava and Lagrein. White made of Pinot Grigio, Riesling and Gewurztraminer. Light, crisp and mid priced.
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Collio (2)
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Friuli-Venezia Giulia- Italy: produces some of Italy's most enduring whites that combine high levels of acidity and alcohol with genuine concentration. Oak is frequently used. Many international varietals in addition to local white of Friulano, Malvasia and Ribolla Gialla. Mid-high priced. Can be varietally labelled.
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Fruili Grave (2)
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Friuli-Venezia Giulia- Italy: Flat, gravel plain, most wine is red, usually light bordeaux blends (Cab Sauv, Cab Franc, Merlot). Vineyards benefit from contrasting airflows from the Alps and the Adriatic.
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Valpolicella (1)
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Veneto- Italy: Red. Corvina grape (also Rondinella and Molinara). Second most important DOC after Chianti. Soil: Limestone and granit. Best wine is light, fruity and best drunk young with salami. Overproduction is a problem. Low-mid priced.
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Amarone della Valpolicella (1)
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Veneto- Italy: dry red, Corvina grape (also Rondinella and Molinara), high-premium priced, full-bodied and intensily flavored: chocolate, dark rum and leather. Made from 'passito' tradition of drying portion of grapes to concentrate the flavors.
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Recioto della Valpolicella (1)
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Veneto- Italy: sweet red, Corvina grape (also Rondinella and Molinara), high-premium priced, made from 'passito' tradition of drying portion of grapes to concentrate the flavors. Ideal with blue cheese.
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Soave (1)
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Veneto- Italy: Garganega grape (white). Quantitatively Italy's most important white wine. Grown on steep volcanic hills in the Classico zone. The basalt subsoil produces wines with surprising acidity and pronounced floral notes of camomile and iris. Low-mid priced.
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Vino Nobile de Montepulciano (1)
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Tuscany-Italy: Sangiovese. Soil: more sand than Chianti or Brunello. Matures more quickly but lacks finesse of Brunello. High priced. High in acidity and tannin but medium/high alcohol. Fuller and more alcoholic due to warmer production zone.
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Brunello di Montalcino (1)
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Tuscany-Italy: Sangiovese. Terrior = martime/apline hybrid. Min ageing of 5 years (longest in Italy). High-premium priced. High in acidity and tannin but medium alcohol. Affinity of oak and a complex fruit specturm including earth, blueberry and sour cherry. In a warmer/drier zone than Chianti with good evntilation from a cool maritime breeze. Fullest bodied and richest Sangiovese.
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Chianti Classico (1)
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Tuscany-Italy: Sangiovese. Best of this area. Some aged in traditional oak 'botte', others in French oak barriques. High in acidity and tannin but medium alcohol. Affinity of oak and a complex fruit specturm including earth, leather, blueberry and sour cherry. Mid-high priced
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Chianti (1)
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Tuscany-Italy: Sangiovese. High in acidity and tannin but medium alcohol. Affinity of oak and a complex fruit specturm including earth, leather, blueberry and sour cherry. Mid-high priced
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Chianti sub regions (1)
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Tuscany-Italy: Chianti Colli Aretini, Chianti Colli Fiorentini, Chianti Colli Sensei, Chianti Colline Pisane, Chianti Montalbano and Chianti Montespertoli, Chianti Rufina and Chianti Classico
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Bogheri (2)
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Tuscany-Italy: Allows for classification of Super Tuscans.
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Vernaccia di San Gimignano (2)
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Tuscany-Italy: One white DOCG in Tuscany. Vernaccia = grape (white). Quality varies, mostly sold to Tuscan tourists. Mid priced
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Toscana IGT (2)
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Tuscany-Italy: Low-high priced. Generic catch-all appelation for Tuscany. Grapes: Sangiovese, Cab Sauv and Merlot. A lot of Super Tuscans were classified as this.
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Conero (2)
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Marche-Italy: Montepulciano = grape. Mid priced
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Verdicchio dei Castelli di Jesi (2)
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Marche-Italy: Verdicchio = grape (white). Low-mid priced. Wine can be dilute/flavorless but can also be age-worthy with fennel, candied fruit and mineral nuances.
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Orvieto (2)
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Umbria-Italy: Mainly inexpensive white wines from the Grechetto grape blended with Trebbiano (and Malvasia)
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Frascati (2)
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Lazio-Italy: Refreshingly herbal white from Malvasia (and some Trebbiano). Malvasia here has capacity to develop in the bottle for up to a decade when yields are low but typical wine of region is simple and low-priced blended with Trebbiano.
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Montepulciano d'Abruzzo (2)
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Abruzzo-Italy: Grape= Montepulciano (red). Pungent, gamey nose with high tannin, alcohol and acidity but bland if high yields.
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Trebbiano d'Abruzzo (2)
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Abruzo-Italy: Grape = Trebbiano (white). Appealing red apple character.
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Taurasi (2)
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Campania-Italy: Grape = Aglianico (red). "Barolo of the south". Must be aged 3yrs before release. Floral with blackberry and cherry corse. Affinity for new oak. Mid-high priced.
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Copertino (2)
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Puglia-Italy: almost port-like intensity with Negroamaro and Malvasia Nera. Mid priced. Flat, sun-scortched vineyards but "underachiever" in wine.
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Puglia IGT (2)
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Puglia-Italy: Primitivo = main grape. Low priced. Flat, sun-scortched vineyards but "underachiever" in wine. Primitivo in oldest vineyards can produce a flavorsome wine with very high alcohol balanced with jammy fruit and robust acidity.
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Salice Slentino (2)
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Puglia-Italy: almost port-like intensity with Negroamaro and Malvasia Nera. Mid priced. Flat, sun-scortched vineyards but "underachiever" in wine.
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Aglianico del Vulture (2)
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Basilicata-Italy: Grape = Aglianico (red). Mountainous region (vineyards can reach higher altitudes of 900m), soil = volcanic. Rivals Taurasi as south's finest red.
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Sicilia IGT (2)
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Sicily-Italy: Generic appelation. Allows brand builders to source and produce large volumes of inexpensive varietals. Traditional varieties: Nero d'Avola (red) and Inzolia and Catarratto (whites). Also many international varities like Chardonnay and Shiraz. Nero d'Avola: despite heat produces balanced elegant wines with fine tannins and a plum/mulberry character.
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Wachau (1)
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Austria: Smaragd, Federspiel and Steinfeder= terms used to describe dry white wines from this region (Smaragd = fullest bodied and Steinfader is lightest), in largest producing region, renowned for Gruner Veltliner and Reisling, steep terraced vineyards to maximize sun exposure, immense concentration, expressive fruit varietals and mineral flavors
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Niederosterreich (Weinviertel) (2)
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Austria: first Austrian DAC, light, fresh and fruity Gruner Veltliner with no discernable oak flavors. Considered among the best in the country
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Burgenland (Neusidlersee, Neusiedlersee-Hugelland, Mittleburgenland) (2)
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Austria: east along border with Hungry, top quality sweet wines and reds, surround vast shallow lake of Neusiedlersee, and mists from lake are ideal for noble rot, vineyards are on plain and surprisingly high yielding for sweet wines which leads to a lower price than similar wines in France/Germany, Blaufrankish makes high quality dry reds
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Tokaji (1)
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Hungry: NE of country at foothills of Carpathian Mountains, warm sloping vineyards with southern exposure, noble rot encouraged by morning humidity from rivers, individual grapes picked as "Aszu", bunches with some grapes affected is "Szamorodni", famous for sweet wines but also make dry whites commonly made from Tokaji Furmint. Dry wines aged in barrels not completely filled so a flor-like yeast grows on top emparting a fino sherry-like character, Tokaji Aszu starts with base wine made from healthy grapes and then Aszu berries are added and macerated into base wine, then mixture is pressed and aged min 3yrs, the amount of azu berries used determines the sweetness of the final wine, sweetest = Aszu Eszencia, classic Tokaji = deep amber, high acid, intense aromas and flavors of orange marmalade and honey
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Regional Wines of Greece (2)
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Greece: PGI wines, less strict criteria than for PDO wines, cover large and small georgaphical areas and are very commercially significant for Greek producers
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Naoussa (2)
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Greece: norther greece, cooler due to altitude, red= Xinomavro, similar to Nebbiolo, high in tannin and acid with medium color that quickly fades to tawny, long-lived and can develop complexity with age
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Nemea (2)
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Greece: close to narrow strip that connects peninsula to mainland greece, red= Agiorgitiko, best: deep ruby color with high levels of well rounded tannins, moderate to low acidity and sweet spice/red fruit flavors, great affinity for new oak and age well, producers interested in establishing a Cru system, more int'l style than austere Naoussa wines
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Santorini (2)
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Greece: island in Aegean Sea, windswept, volcanic, red/white, dry/sweet, principle grape: Assyrtiko (white), style: highly concentrated, perfumed dry whites are naturally high in both acid and alcohol. Wind is so strong that photosynthesis can stop, prolonging ripening and maintaining acidity, wind also dehydrated grapes concentrating sugar levels
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Rioja (1)
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Ebro and Pyrenees-Spain: First wine with DOCa status. 3main areas: Rioja Alavesa (chalky, high altitude, Tempranillo, lighest body), Rioja Alta (limestone, less altidude, Tempranillo), Rioja Baja (Garnacha, heavy clay, low rainfall). Usually a blend of all three regions with periods of long oxidative ageing in old oak barriques. 75% red, 15% rose. White = Viura.
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Priorat (1)
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Catalunya-Spain: One of 2 DOCa. grapes: Garnacha and Carinena. Deep in hills inland from the coast, recent huge increase in quality. Soil: Ilicorella (layers of red slate w/ small pieces of mica that retain warmth, lack nutrients but retain water in growing season), historic style: opaque, high tannin, high alcohol. new style: deeply colore, high tannin, more restrained alcohol level, black fruit.
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Ribera del Duero (1)
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Duero Valley-Spain: red and rose only, Tempranillo dominates (garnacha used in roses, some int'l varieties), surrounded by mountains, altitude, style: highly pigmented, high acid and fruit aromas. Dark in color and more powerful, astringent tannins than Rioja and dark fruit/plum
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Rias Baixas (1)
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North West Spain: Albarino dominates (high in acid, crisp and refreshing, best drunk young or richer style with touch of oak), humid conditions lead to vintage variations and vines trained on pergolas, premium wines. Atlantic influence so weather is cooler and wetter
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Navarra (2)
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Ebro and Pyrenees-Spain: Wines similar to Rioja. Forward thinking region. Tempranillo dominates. Garnacha used for roseand picked earlier when acid is higher and sugar is lower. Variety in quality. Also have int'l varieties.
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Caltatayud (2)
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Ebro and Pyrenees-Spain: warm continetal, Garnacha dominates, most wines are low-mid priced, soft/savory style, but some deeply flavored wines
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Cariñena (2)
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Ebro and Pyrenees-Spain: warm continetal, Garnacha dominates, most wines are low-mid priced, soft/savory style, but some deeply flavored wines. Note: grape varietal "Carinena" is not widely planted in region of same name
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Catalunya (2)
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Catalunya-Spain: independent region, forefront og invention/changes in Spanish wine, has generic DO for whole region to encourage blending, home of Cava
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Penedes (2)
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Catalunya-Spain: diversity of styles (3 different climate zones).Local whites (Parellada, Xarel-lo, Macabeo) widely used in Cava. Few see aging in cask best display varietal fruit. Historical red = powerful, oak-aged wines from Garnacha and Monastrell
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Toro (2)
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Duero Valley-Spain: Tempranillo dominates (known here as Tinto del Toro), Rose and white also made in small quantities, similar style to Ribera del Duero: full bodied, powerful, noticeably high in alcohol. Can be blended with Garnacha in joven wines.
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Rueda (2)
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Duero Valley-Spain: Focus on white wine production, chalky soil, coninental climate, grape: Verdejo (aromatic flavors and acidity), also some Sauv Blanc. Blends must contain 50% Verdejo. Styles: Fruity best drunk young and fuller bodied, richer textured more complex wines that have undergone skin contact and barrel fermentation
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VdIT Castilla y Leon (2)
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Duero Valley-Spain: one of the most important PGI wines, these areas mostly are ones that have not yet been promoted to DO (Demonminacion de Origen) or VCIG (Vinos de Calidad con Indicacion Geografica).
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Bierzo (2)
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North West Spain: predominately red wine made from Mencia, in the mountains, recently producing more concentrated wines with aromatic fruit intensity balanced with high acid
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Valencia (2)
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Levante-Spain: historically exporter of bulk red, white and rose. New "value for money" image (uncomplicated reds or whites). Vast array of local and int'l varieties
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Jumilla (2)
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Levante-Spain: Monastrell dominates (Mouvedre), full bodied but improves vineyard mgmt and carbonic maceration has lead to a fruit driven wine style. Trying to follow Valencia in the "Value for money" image
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Yecia (2)
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Levante-Spain: Monastrell dominates (Mouvedre), full bodied but improves vineyard mgmt and carbonic maceration has lead to a fruit driven wine style. Trying to follow Valencia in the "Value for money" image
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La Mancha (2)
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Castilla-La Mancha-Spain: Whites dominate with Arien but Tempranillo on the rise. ~50% Spain's wine production from this vast central plain, extreme coninental (drought=concern), Both inexpensive and quality and inexpensive and low quality, trend for Vinos de Pago started here and majority still here.
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Valdepeñas (2)
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Castilla-La Mancha-Spain: identical climate to La Mancha, reputation for quality, soft, rish, fruity wines from Tempranillo (Cencibel = local name) or blend w/ int'l varieties. Airen dominates plantings.
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Vinos de pago (1)
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Spain: single estates with high reputations, approved estates must only use own grapes, must be vinified and matured on th estates. Type of PDO wine. Started and still mainly in La Mancha.
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VdIT de Castilla (2)
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Castilla-La Mancha-Spain: one of the most important PGI wines, these areas mostly are ones that have not yet been promoted to DO (Demonminacion de Origen) or VCIG (Vinos de Calidad con Indicacion Geografica).
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Douro (1)
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Northern Portugal: oldest wine region in world, climate varies from warm maritime (west) to continental (east), vineyards on steep hillsides on terraces w/two rows of wines, Port varieties are most important (Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinta Cao). Slate-like soil (good drainage but retians moisture and heat), Port = majority of production, style: intense fruit combined with finesse in structure
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Vinho Verde (2)
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Northern Portugal: whites only, classic style: pale lemon, high in acid and low in alcohol. Granite, shallow soil, grapes: Loureiro, Arinto, Trajadura, Avesso and Alvarinho. Traditionally whites have a slight sparkling sensation. Vinho Verde Alvarinho = 100% Alvarinho, slightly higher alcohol and riper, more tropical aromas
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Bairrada (2)
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Beiras, Northern Portugal: grapes: Touriga Nacional, Baga and Castelao. Classico = blend with at least 50% Baga. Modern winemaking turned extreme tannic wines to soft, fruity and able to drink young. Maritime climate with clay/limestone soil. Early rainy season can dilute grapes at harvest
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Dao (2)
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Beiras, Northern Portugal: significant diurnal range, Reds (Touriga Nacional, Tinta Roriz, Alfrocheiro, Jean) and whites (Encruzado, Bical and Verdelho). Red style: ruby, delicate, ripe, red fruit and aromas, soft tannins, high alcohol and ageing potential. White style: medium body, refreshingly high acid and full of character
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IGP Lisboa (2)
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Central Portugal: Aragone (Tempranillo) dominates, limestone/clay, warm maritime climate, gentle slopes, style: fruit driven, low yielding, deep color, fresh, medium-high natural acidity
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IGP Tejo (2)
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Central Portugal: warm maritime climate, Aragones (Tempranillo) dominates
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IGP (Vinho Regional) Peninsula de Setubal (2)
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Southern Portugal: 2 regions: hillside vineyards on limetsone soil and sandy plains. Aragones dominates but many local and int'l varieties. Warm maritime climate, w/in this IGP is Pamela DOC w/premium wine from Castelao grape.
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IGP Alentejano & Alentejo (2)
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Southern Portugal: continental in middle and mediterranean in south, typically red blends from Aragones (Tempranillo) Trincadeira and Castelao. Young Alentejo= deep, intense, fruit-driven yet soft tannins and full bodied. Red from Alentejano range from fresh and elegant fruits to rich and powerful. Whites from Arinto, Antao Vaz and Roupeiro. White style: honeyed with good level of acidity.
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Vinho com ano de Colheita ou Casta (Term)
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Portugal: table wine with date and/or grape variety on lable, also "Vinho", no georaphical indication, success with roses w/prickle of carbon dioxide in this category
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Touriga Nacional (varietal)
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Portugal: finest black grape, low yielding, intense color, intense flavors, high tannin, traditionally used in production of Port, dry wines too
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Tinta Roriz (varietal)
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Portugal: same grape as Tempranillo (red), also called "Aragones", best = deeply colored, complex wines with high ripe tannin. Also capable of high yields for simpler, lighter wines
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Arinto (varietal)
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Portugal: semi-aromatic, fresh, fruity wines, very good at retaining acidity during ripening, mainly IGP Lisboa, also important in Venho Verde where it is known as "Pederna", fresh fruit and acid
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Napa County: name all sub regions (1)
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Napa County California- USA: Napa Valley, Rutherford, Oakville, Mount Veeder, Los Carneros
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Napa Valley (1)
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Napa County California- USA: most expensive vienyard land and most prestigious wineries, sheltered on west by Mayacamas mountains so region is very dry (irrigation is used), spring frost= problem. Benefits from cooling effects of fog
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Rutherford (1)
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Napa County California- USA: in zone two of Napa benchlands, valley floor, soil: volcanic, grape: cab sauv, moderating effect of fog from San Pablo Bay. Spring frost= problem, sheltered by mountains so region is very dry. Best Cab Sauv = ripe, dark cherry fruit, medium-high alcohol and soft-textured tannins.
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Oakville (1)
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Napa County California- USA: in zone two of Napa benchlands, valley floor, soil: volcanic, grape: cab sauv, moderating effect of fog from San Pablo Bay. Spring frost= problem, sheltered by mountains so region is very dry. Best Cab Sauv = ripe, dark cherry fruit, medium-high alcohol and soft-textured tannins.
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Mount Veeder (1)
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Napa County California- USA: in zone three of Napa benchlands, in hills, less moderating effect of fog from San Pablo Bay. Style: riper, darker fruit, higher alcohol and firmer tannin in cab sauv. Spring frost= problem, sheltered by mountains so region is very dry
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Carneros (1)
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Napa County California- USA: In zone 1 of Napa benchlands, gently rolling hills, cooling effect from ocean effect from Pacific Ocean, Pinot Noir and Chardonnay. Spring frost= problem, sheltered by mountains so region is very dry
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Russian River Valley (1)
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Sonoma County California- USA: cool conditions, high quality Pinto Noir and Chardonnay
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Alexander Valley (1)
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Sonoma County California- USA: soft textured, full bodied Cab Sauv
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Dry Creek Valley (1)
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Sonoma County California- USA: high quality, old-vine zinfandel
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Sonoma County: name all sub regions (1)
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Sonoma County California- USA: Russian River Valley, Alexander Valley, Cry Creek Valley
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Central Valley Region (Lodi AVA) (1)
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California- USA: where 80% of Cali wine is produced, mostly hot and dry (zones IV and V), use Ruby Cabernet (developed at Davis) to adapt to harsh conditions, more southern vineyards industrial scale with full automation. Lodi AVA, though, benefits from cooling breezes from San Fran Bay and has climate similar to Napa. Lodi = largest quality production area, oldest and best Zinfandel in state. "Lodi Rules" = basis for Cali-wide sustainability program
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Mendocino County (2)
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California- USA: large and diverse region in Northern Cali, includes Anderson Valley, a great source of grapes for aromatic white wine such as Riesling and Gewurtraminer, as well as sparkling wines
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Monterey County (2)
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California- USA: benefits from influence of cold Pacific ocean, especially in the Salinas Valley, Pinot Noir and Chardonnay grown near coast where it is cooler and Merlow, Cab Sauv and Syrah grown more inland. Chard style: excellent acidity, crisp citrus and tropical fruit flavors, Pinot style: reip fruit, Merlot style: firm tannins and rich, dark berry fruit
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Santa Barbara County (Santa Maria Valley AVA) (2)
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California- USA: Pinot noir = focus. Depicted on "Sideways".
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San Luis Obispo County (Paso Robles AVA) (2)
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California- USA: expanding rapidly in the past 15yrs with notable plantings of Can Sauv and Syrah.
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Willamette Valley AVA (2)
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Oregon-USA: W of Cascade Mountains, cool, wet winters and dry, warm summers (moderate maritime), very sunny and large diurnal temp range, Grapes: Pinot Noir dominates and also plantings of Pinot Gris.
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Columbia Valley (Yakima Valley) (2)
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Washington-USA: Bleak, infertile valleys, very little rain (irrigation= necessary), long sunlight hours and consistent summer temps (diurnal range leads to ripe fruit characters and acidity), problem = winter freezes, soil= sand, grapes= Chardonnay, Merlot and Cab Sauv (Syrah and Riesling are growing)
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Finger Lakes AVA (2)
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New York-USA: deep glacial lakes store heat, fine, aromatic Rieslings, lean, Chablis-like Chardonnay
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Ontario (Niagara Peninsula) (2)
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Canada: temp moderating influences of large body of water, airflows help decrease frost and fungal disease, soil: gravel over clay, grapes: Riesling (pure-fruited, dry and off dry), Vidal (great for ice wines but not as complex as those made from Riesling). Icewine is made here
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British Columbia (Okanagan Valley) (2)
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Canada: soil: sandy loam or alluvial gravel, in rain shadow of two mountains, semi-desert, coninental climate, grapes: Pinot Blanc, Sauv Blanc, Pinot Gris, Riesling and Gewurztraminer, long days during growing season
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Casablanca (1)
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Aconcagua Region-Chile: cooling from sea and mountains, morning fog, only area in Chile where white plantings dominate (Chardonnay, Sauv Blanc), Syrah also successful (well structured, spicy, herbal edge)
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Central Valley Region Chile: name 3 sub regions (1)
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Central Valley Region-Chile: Maipo, Rapel, Curico and Maule
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Rapel (1)
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Central Valley Region-Chile: large and varied area, split into two zones cooresponding to two distinct river valleys that run off towards the west and merge to form the Rapel River: Cachapoal and Colchagua
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Cachapoal (1)
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Rapel, Central Valley Region-Chile: norther valley, warm area cut off by ocean breezes, Carmenere dominates with also Cab Sauv and Syrah plantings in cooler end of valley
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Colchagua (1)
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Rapel, Central Valley Region-Chile: southern valley, larger and more varied region than Cachapoal, known for full bodied reds, some areas with premium reputations, in west the cooling influence of the Pacific has greater influence and there are some white wine plantings
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Coquimbo Region (Elqui, Limari) (2)
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Chile: most northern site, premium Chilean wine, biggest challenge is lack of water, benefit from cooling sea breezes and mountain air, (Elqui subregion: Syrah and Sauv Blanc, Limari subregion: Chardonnay)
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San Antonio (2)
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Aconcagua Region-Chile: very similar to Casablance region, morning fog+afternoon ocean breezes= cooler sites, white plantings dominate (Sauv Blanc and Chardonnay)
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Leyda (2)
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Aconcagua Region-Chile: famous for Sauv Blanc wine, is area within San Antonio subregion so gets same morning fog+afternoon ocean breezes= cooler sites
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Aconcagua (2)
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Aconcagua Region-Chile: steep-sided narrow valley, cooling from sea and mountains, Cab Sauv dominates, recent increase in Syrah and Carmenere, red style: rich, ripe fruit flavors with high alcohol and tannin.
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Maipo (2)
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Central Valley Region-Chile: heartland of wine industry b/c near capital, surrounded by mountains, premium sites are on Andean foothills (and so are cooled by air decending from mountains), Cab Sauv dominates
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Curico (2)
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Central Valley Region-Chile: southern end of Central Valley, largest vineyard area (with Maule) in Chile, warm, rich soils and abundant water, many inexpensive blends.
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Southern Region (Itata, Bio Bio) (2)
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Chile: noticeably cooler and wetter the further south, fungal diseas= problem, grapes: Pais and Muscat dominate (some Pinto Noir and Chardonnay in Bio Bio)
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Uco Valley (1)
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Mendoza Provence- Argentina: Highest altitude of Mendoza, Chardonnay, Torrontes, Sauv Blanc (aromatic whites), also Cab Sauv, Merlot and Tempranillo (best ageing potential in Mendoza). High acidity and freshness due to altitude (increase in diurnal range and lots of sunlight intensity). Southwest
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Lujan de Cuyo (1)
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Mendoza Provence- Argentina: North, foothills of Andes, quality revolution thanks to Dr. Nicolas Catena in 80s. Super premium Malbec, region known for ungrafted old Malbec vines that ass soft, round, sweet spice when blended
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Maipu (1)
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Mendoza Provence- Argentina: East of Lujan de Cuyo, lower altitude, old vine fruit (Malbec, Syrah and Cab Suav), production dominated by large old wineries, area provides a lot of bulk wine for home and export markets
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Salta Province (Cafayete) (2)
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Argentina: most northern region, Cafayete: high altitudes (highest in world), wines of purity and concentration and terrior specific, Torrontes dominates (white), also reds: Malbec, Cab Sauv, Syrah and Tannat, currently lots of int'l/internal investment in this area
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San Juan Province (2)
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Argentina: 2nd most important wine area (North of Mendoza), hotter and more arid than Mendoza, Syrah does very well here, white = Viognier, other grapes grown: Malbec and Cab Sauv
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Neuquen Province (2)
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Argentina: newest wine region in world, soley owned by half dozen high-tech wineries, Pinot Noir, Sauv Blanc, Torrontes, Malbec and Merlot, Sparlking wine (focus: Pinto Noir and Sparkling wines). Cool climate
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Rio Negro Province (2)
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Argentina: attracting int'l attention, Sauv Blanc, Pinot Noir, Malbec and Merlot. Low altitude but has cooling influences of the sea (Southern Argentina so Atlantic Ocean), 100yr old history and home to many old vines. Strong winds= problem, low rainfall and wide diurnal range lead to great concentration and acidity in wines
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Stellenbosch (1)
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Coastal Region, South Africa: more top wineries than any other district, ideal climate (sufficient rain, cooling winds funneled by mountains into valley), variety of altitude, aspect and soil, reputation for high class bordeaux varietals Cab Sauv, Merlot and Shirah (Shiraz)
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Western Cape (2)
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South Africa: only georaphical unit of importance for wine growing (largest area distinction), mediteranean climate, cooling influences from Benguela Current (from Antactica), strong south east winds that bring cool air inland are known as the "Cape Doctor", mountain ranges offer different altitudes and aspects, multi-regional blends
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Paarl (2)
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Coastal Region, South Africa: North of Stellenbach and less exposed to cooling sea breezes, like Stellenbach mountainous terrain offers variety of altitude, soil and aspect. Known for Shiraz.
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Constantia Ward (2)
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Coastal Region, South Africa: Not part of any district, cooled by southern wind (cape doctor), reputation for good Sauv Blanc
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Durbanville (2)
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Coastal Region, South Africa: hill sites north of Cape Town, cooled by sea breezes, building reputation for Sauv Blanc
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Breede River Valley (Worcester) (2)
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Breede River Valley, South Africa: climate is warm and dry (irrigation used), rich soils allows of large-scale production, grapes: Chenin Blanc and Colombard (whites), much wine here is used for distillation, large volume branded wines
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Breede River Valley (Robertson) (2)
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Breede River Valley, South Africa: slightly cooler climate than Worcester, reliable large volume branded wines, can also produce good Syrah in limestone soils and full bodied Chardonnay and herbaceous Sauv Blanc
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Walker Bay (2)
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South Africa: Most established vineyard area, well known for Chardonnay and *Pinot Noir*
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Elim (2)
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South Africa: altitude leads to cooling effect, fresh Sauv Blanc
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Elgin (2)
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South Africa: pungent, herbaceous Sauv Blanc
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South-Eastern Australia (1)
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Australia: Riverland in South Australia, Murray-Darling in Victoria and the Riverina in New South Wales are the major sources of fruit for Australia's big brands, all of these Regions fall within this large Zone
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Barossa Valley (1)
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Barossa Zone-South Australia-Australia: heartland of fine wine production, German influences on vineyards due to German settlers, soil: ironstone and limestone, hot, dry climate with old bush vines. Grapes: *Shiraz*, Grenache, Mataro (Mourvedre), Cab Sauv. Calssic style: full bodied, soft, mouth filling w/dark, ripe fruit and sweet American oak. Softens and develops leather/spice with age.
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Eden Valley (1)
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Barossa Zone-South Australia-Australia: moderate to warm climate, outstanding *Rieslings*, lime-citrus aromas and steely character, medium body, dry or off-dry with high acidity
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Adelaide Hills (1)
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Mount Lofty Ranges Zone-South Australia-Australia: moderate climate, altitude is key, soil: sandy loam, irrigation often necessary, complex, elegant *Chardonnay* (high acid, citrus/white tsone fruit aroma). Pinto Noir also grown
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Clare Valley (1)
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Mount Lofty Ranges Zone-South Australia-Australia: North of Barossa Valley, many vineyards planted at high altitudes (nights are cold), soil: fertile river valleys, sandy loam to terra rosa, *Riesling* style: dry with distinct citrus-lime aromas and high acidity, develop kerosene notes in youth, ability to age up to 20+ years to develop petrol, honey and toast character. Also grow Shiraz and Cab Sauv
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McLaren Vale (1)
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Fleurieu Zone-South Australia-Australia: afternoon breezes from nearby ocean temper climate, Red wine from *Shiraz*, Grenche, Cab Sauv, Merlot. Style: intensely flavored dark fruit aromas and soft, ripe tannins. Old vine Shiraz and Grenache create wines of depth and complexity
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Coonawarra (1)
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Limestone Coast Zone-South Australia-Australia: cool maritime climate w/influences from Atlantic, soil: terra rossa over limestone, grape: *Cab Sauv*, style: intense, structured wines with characteristic cassis and eucalyptus or menthol aromas
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Yarra Valley (1)
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Port Phillip Zone-Victoria-Australia: oldest commercial wine region, moderate/martime climate, soil: low fertile sandy loam to red furtile volcanic, grapes: *Pinot Noir* and also Chardonnay and Cab Sauv. Pinot style: rich in fruit (strawberris, plum, dark cherries), normalyy w/o jammy or baked character of Pinot Noir in warmer regions, ripe tannins and soft, careful oak handling adds complexity
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Hunter Valley (1)
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New South Wales-Australia: hot, humid climate, use canopy mgmt to minimize rot, cloud cover and ocean breezes help moderate temp during summer, unfortunately often bad weather at harvest time, soils: well-draining, black, silty loams, Phylloxera is present, grapes: *Semillon* and Shiraz. Suspect fame and commercial viability due to proximity to Sydney and large tourism. Semillon is light on alcohol and neutral when bottled but develops honey and toast with age, Shiraz = usually red fruit (raspberry and cherry) w/soft tannins and earthy undertone
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Margaret River (1)
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South Western Austrialia Zone-Western Australia-Australia: South of Perth, warm, maritime climate, *Cab Sauv* and Merlot, variety of styles, Tannins are gravelly or slightly earthy (complexity and structure), *Chardonnay* (concentrated stone fruit aromas, high acid), Semillon and Sauv blanc blends
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Padthaway (2)
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Limestone Coast Zone-South Australia-Australia: fertile plains controlled by large companies, climate: moderate/warm w/terra rossa over limestone soil, Chardonnay, Cab Sauv and Merlot
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Riverland (2)
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Lower Murray Zone- South Austrialia-Australia: vast irrigated vineyards that supply large quantities of fruit to Australia's bulk wine production, high yields, healthy and good fruit, hot conditions can cause grapes to reach sugar ripeness before they develop much flavor
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Geelong (2)
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Port Phillip Zone-Victoria-Australia: grapes: Pinot Noir, Shiraz, Cab Sauv, climate: cool and Maritime, Pinot Noir = more earthy than fruity, Shiraz is fresh and peppery, Chardonnay = rich texture, full bodied and lees-driven
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Mornington Peninsula (2)
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Port Phillip Zone-Victoria-Australia: Pinot Noir and Chardonnay, South of Melbourne, cool and maritime climate, small boutique estates, best = long growing season and fragant, elegant wines, chardonnay: citrus, pear, apple w/high acid normally softened through malo
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Heathcote (2)
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Central Victoria Zone-Victoria-Australia: climate moderated by altitude, Shiraz= firm, structured, elegant and complex
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Riverina (2)
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New South Wales-Australia: climate: dry and hot, vineyards irrigated by Murrumbidgee River, Autumnmorning mists/fog favor botrytised wines from Semillon (wines have long hang time and high sugar level leading to Sauternes-style but reasonaly priced wines), second largets growing area in Australia,
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Tasmania (2)
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Tasmania-Australia: coolest climate in the country but benefiting from global warming, Pinot Noir and Alsatian varieties
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Mount Barker (2)
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Great Southern Region-Western Australia-Australia: deeply colored Sab Sauv, elegant and peppery Shiraz, pure, mineral Rieslings, soil: gravelly or sandy loam
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Frankland River (2)
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Great Southern Region-Western Australia-Australia: deeply colored Sab Sauv, elegant and peppery Shiraz, pure, mineral Rieslings, soil: gravelly or sandy loam
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Hawke's Bay (1)
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North Island, New Zealand: warm and longest sunlight hours, varies in style (different soils, aspect and altitude), "Gimblett Gravels". Parcel of well draining heat absorbing gravel on valley floor has reputation for high quality Merlot and Cab Sauv, Syrah also grown,
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Marlborough (1)
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North Island, New Zealand: major center for grape growing, 60% vineyard area of country, two estuary valleys (Wairau and Awatere which is cooler, windier and drier), 3/4 is *Sauv Blanc*, frost is a risk, most Marlborough Sauv Blancs = blend
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Auckland (2)
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North Island, New Zealand: wine industry started here, warm and wettest part of New Zealand, warm maritime climate, fungal disease = issue, Cab Sauv, Merlot and Chardonnay
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Gisbourne (2)
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North Island, New Zealand: mainly Chardonnay, high rainfall, temp and sunlight = ripe tropical fruit flavors
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Martinborough (2)
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South Isalnd, New Zealand: tiny vineyard area, *Pinot Noir*, free draining and low fertile soils, cooler climate and large diurnal range, style: full sugar ripeness, flavor complexity and intensity
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Melson (2)
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South Isalnd, New Zealand: cooler and wetter than Marlborough, Sauv Blanc, Pinot Noir and Chardonnay
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Canterbury (2)
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South Island, New Zealand: Waipara Valley, very windy (warming effect), Pinot Noir, Sauv Blanc and Riesling
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Central Otago (2)
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South Island, New Zealand: foothills of the souther Alps, climate: continental, frost = real risk, large diurnal range, high level of sunlight can lead to high levels of alcohol in wine, 80% Pinot Noir
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