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47 Cards in this Set

  • Front
  • Back
Session 5
.
Carbonic Maceration*
Whole berry fermentation that takes place in sealed tank. Berries break down and create alcohol. Deep purple, candied aromas, moderate acidity and low tannin. A lot of red fruit.
Merlot Features
Early budding and Early ripening
Large and loose bunched berries
Thin skin
Higher yielding then Cab
Merlot Susceptibility
Cold
Frost
Rot
Merlot Climate
Will ripen in cool conditions
Will shut down in high heat
Merlot Soil
Tolerant of cooler climates than Cab
Clay, Sandstone
Merlot Fermentation and Blending
Skin contact to extract colour
Often used to soften Cab
Merlot Oak Aging and Cellaring
Top wines benefit from new oak
Most will not cellar as long as Cab
Merlot Notable Regions
Bordeaux - Right Bank
Most planted grape variety
(St. Emillion, Pomerol)
Merlot Notable Regions con't
California
Washington State
Italy
New Zealand
Merlot Appearance
Med to deep ruby
New world versions may be pale purple
Merlot Nose
Plum, Red and Black fruits, Toffee, Baking spice, Cedar, Chocolate, Herbs
Merlot Palate
Acidity: Medium
Tannin: Medium
Alcohol: Medium to High
Body: Med to Full
Merlot Food Pairings
Grilled Red Meat
Duck
Capon
Lamb
Cabernet Franc Features*
Buds early and Ripens early*
Large and Loose bunched berries
Yields higher then Cab
Cabernet Franc Susceptibility
Downy and Powdery mildew
Cabernet Franc Climate
Tolerant of cooler climates
Cabernet Franc Soil
Tolerant of cool, wet soils
Clay, Gravel, Sandstone
Cabernet Franc Fermentation and Blending
Skin contact to extract colour
Main function is to add aromatic structure to Bordeaux style blends
Cabernet Franc Oak Aging and Cellaring
Oak adds Mocha, Vanilla, Spice
Moderate cellaring
Cabernet Franc Notable Regions*
Loire Valley - Main red variety
Light and spicy varietal wines
(Chinon, Saumur-Champigny)
Cabernet Franc Notable Regions con't
Bordeaux - Left bank
More prominent in right bank blends
NE Italy, Niagara
California, NY
Cabernet Franc Appearance
Medium to deep ruby
Cabernet Franc Nose*
Pencil shavings, Dried leaves, Raspberries, Spice, Herbaceous, Bell pepper, Red berry, Milk chocolate, Candies fruit
Cabernet Franc Palate
Acidity: Medium - High
Tannin: Moderate
Body: Light - Medium
Alcohol: Medium
Cabernet Franc Food Pairings
Grilled veggies and meats
Game pates
Steak with peppercorn sauce
Zinfandel Features*
Early ripening
Large bunches, bunches ripen unevenly*
Potential to build very high sugar levels
Potential for very high yields
From Croatia
Zinfandel Susceptibility
Bunch rot
Raisining
Zinfandel Climate and Soil
Requires warm growing season
Well drained alluvium
Zinfandel Fermentation
Produced in a wide range of styles
Zinfandel Rose and Red
Rose: Pink and off dry (white zinfandel)
Red: Dry and concentrated
Sweet red: Late harvest and fortified
Zinfandel Oak Aging and Cellaring
Large old oak or small new barrels
Best wines improves with short-term againg
Zinfandel Notable Regions
California
Italy (Primitivo)
Zinfandel Appearance
Medium to deep purple/ruby
Zinfandel Nose
Blueberry, Cherry pie filling, Jam, Spice, Raisens, Black tea
Zinfandel Palate
Acidity: Low to moderate
Tannin: Medium
Body: Very full
Alcohol: High
Zinfindal Food Pairings
White - Asian
Red - Grilled game, smoked meat, bbq
Sweet - dark chocolate
Gamay Features
Purple colour
Medium sized berries
Moderate to high yield
Vigorous
Gamay Susceptibility
Grey rot
Gamay Climate and Soil
Cold hardy
Soil, clay, granite
Gamay Fermentation
Often full or partial carbonic maceration
Limited maceration on skins
Gamay Oak Aging and Cellaring
Unusual
Limited to top wines
Most wines meant to be drunk upon release
Gamay Notable Regions
Beaujolais - 10 Crus
(Moulin-a-vent, Morgan)
Gamay appearance
Medium garnet to bright fuchsia
Gamay Nose
Flowers, Candy, Red fruit, Bubblegum, Cherry, Sweet herbs, Licorice, Milk chocolate
Gamay Palate
Acidity: Moderate - High
Tannin: Low
Body: Light
Alcohol: Medium
Gamay Food Pairings
Dried sausage
Charcuterie
Ham
Chicken liver pate
Simple roast chicken