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276 Cards in this Set
- Front
- Back
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Regions in Europe for Sauvignon Blanc |
Loire (Sancerre, Pouilly-Fumé, Touraine), Bordeaux (Graves, Pessac-Leognan - often blends with Semillon), South of France |
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NZ and Australian regions for Sauvignon blanc |
Marlborough, Western Australia (Margaret River - commonly blend with Semillon), South Australia (Adelaide Hills) |
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South American regions for Sauvignon blanc |
Chile (Casablanca, Central Valley) |
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North American regions for Sauvignon blanc |
California (Napa Valley) |
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South African regions for Sauvignon blanc |
Constatia, Elgin |
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Regions for Pinot Grigio |
Delle Venezie DOC, Veneto IGT, Friuli-Venezia Giulia |
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European regions for merlot |
Bordeaux Right Bank (St-Emilion, Pomerol), South of France |
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North American regions for merlot |
California, Napa Valley, Sonoma) |
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South American regions for merlot |
Chile (Central Valley) |
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South African regions for Merlot & Cabernet sauvignon |
Stellenbosch |
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NZ regions for Merlot |
Hawke's Bay |
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Australian regions for Merlot/Cabernet sauvignon |
Western Australia (Margaret River) |
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European regions for Cabernet Sauvignon |
Bordeaux Left bank (Medoc, Haut-Medoc - Margaux & Pauillac, Graves - Pessac-Leognan), South of France |
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Cape blend |
Blend of Pinotage and other varieties, such as Cabernet Sauvignon and Merlot |
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Pinotage |
Pinot Noir + Cinsault, grown throughout Western Cape |
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North American regions for Cabernet Sauvignon |
California (Sonoma, Napa valley - Oakville, Rutherford, Calistoga) |
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South American regions for Cabernet Sauvignon |
Chile (Central Valley - Maipo Valley + Colchagua Valley) |
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Australian regions for Cabernet Sauvignon |
Western Australia (Margaret River), South Australia (Coonawarra) |
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NZ regions for Cabernet Sauvignon |
Hawke's Bay (commonly blended with Merlot) |
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Fiano appelation |
Fiano di Avellino DOCG (Southern Italy, Campania) |
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Which grape variety is used for Soave? |
Garganega |
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Where is wine made from Garganega? |
Italy, Veneto, Soave |
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Important apellation for Verdicchio |
Verdicchio del Castelli di Jesi DOC (Italy, Marche) |
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European regions for Syrah |
France, Northern Rhône (Cote Rotie, Hermitage, Crozes-Hermitage), South of France (Minervois) |
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Australian regions for Shiraz |
South Eastern Australia, South Australia (Barossa Valley), New South Wales (Hunter Valley) |
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Australian regions for Grenache |
South Australia (Barossa Valley, McLaren Vale) |
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European regions for grenache/garnacha |
France, Southern Rhône (Châteauneuf-du-Pape), South of France (Minervois) Spain, Rioja, Navarra, Catalunya (Priorat) |
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South American regions for carmenere |
Chile, Central Valley |
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European regions for Cortese |
Italy, Piemonte, Gavi |
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South American regions for Malbec |
Argentina, Mendoza |
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European regions for viognier |
France, Rhône (Condrieu) |
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Regions for Zinfandel/Primitivo |
USA California, Italy Puglia |
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European regions for riesling |
Germany (Mosel, Rheingau, Pfalz) France (Alsace) |
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Australian regions for riesling |
South Australia (Eden Valley, Clare valley) |
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Serving temperature for sweet wines |
Well chilled (6-8C) |
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Serving temperature for sparkling wines |
Well chilled (6-10C) |
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Serving temperature for light-, medium bodied white and rosé |
Chilled (7-10C) |
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Serving temperature for full-bodied white |
Lightly chilled (10-13C) |
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Serving temperature for light-bodied red |
Room temperature or lightly chilled (13-18C) |
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Serving temperature for medium-, full-bodied red |
Room temperature (15-18C) |
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Temperature for alcoholic fermentation of red wines |
20-32C |
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Fermentation temperature for white wines |
12-22C |
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Fermentation temperature for rosé wines |
12-22C |
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Cool climate |
Average growing season temperature 16.5C or below |
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Moderate climate |
Average growing season temperature of 16.5-18.5 C |
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Warm climate |
Average growing season temperature 18.5-21 C |
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Alcohol level: low |
Below 11% |
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Alcohol level: medium |
11-13.9 % |
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Alcohol level: high |
14% and above |
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Fortified wine: low alcohol level |
15-16.4 % |
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Fortified wine: alcohol level medium |
16.5-18.4 % |
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Fortified wine: alcohol level high |
18.5 % and above |
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Quality level indicators |
BLIC Balance Length Identifiable characteristics/intensity of flavours Complexity |
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Tasting samples: pouring amount |
5cl |
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Sweet food affects wine |
Tannin + Acidity + Sweetness - Fruitiness - |
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Umami-rich food affects wine |
Tannin + Acidity + Sweetness - Fruitiness - |
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Salty food affects wine |
Tannin - Acidity - Fruitiness + Body + |
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Acidic food affects wine |
Tannin - Acidity - Sweetness + Fruitiness + |
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What is the difference between AOP and AOC in French wines? |
Nothing, both are PDO labelling terms |
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Pinot Noir general characteristics |
Thin skin - pale to med colour High acidity Low to med tannins Red fruit aromas (strawberry, raspberry, red cherry) |
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Climate for Pinot Noir |
Cool and moderate |
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Burgundy quality hierarchy |
Regional - Village - Premier Cru - Grand Cru |
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Techniques for mixing skins and juice during red wine fermentation |
Punching down Pumping over |
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Alcohol level in dry wine |
Usually 11.5 % - 16% |
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When are oak barrels considered as "old oak"? |
Normally when more than 3 yrs old |
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General Zinfandel/Primitivo characteristics |
High sugar content - high alcohol Med/high acidity Med/high tannin Full body Black fruit (blackberry, black plum), dried fruit (raisin, prune) and oak (vanilla, coffee) aromas |
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Zinfandel growing climate |
Warm |
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Stages of grape formation and ripening |
Flowering Fruit set Véraison Ripe grapes |
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What winemaking techniques are commonly used for premium Chardonnay? |
Barrel fermentation Malolactic conversion Lees ageing |
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Winemaking process for rosé wine |
Crushing Alcoholic fermentation Draining Storage Packaging |
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Winemaking process for red wine |
Crushing Alcoholic fermentation (Draining) Pressing Storage or maturation Packaging |
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Winemaking process for white wine |
Crushing Pressing Alcoholic fermentation Storage or maturation Packaging |
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How are sweet wines made? |
Concentrated grape sugars - fermentation stops Removing yeast using filtration Killing yeast (fortification) Adding sweetness to dry wine |
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Methods of concentrating grape sugars |
Botrytis Late harvest Ice wine/eiswein |
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Methodsof adding sweetness to wine |
Unfermented grape juice (sussreserve) Concentrated sterile grape juice Adding sweet wine to dry wine |
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Riesling growing climate |
Cool to Moderate (requires long grape maturation) |
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Qualitatswein |
German PDO term. Grapes must come from one of 13 wine regions in Germany |
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Describe typical Clare/Eden valley riesling |
Refreshing, dry style. Pronounced aromas of lime, peach, blossom and petrol. |
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Aromas in just-ripe riesling |
Green fruit (apple, pear), citrus (lemon, lime) |
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Aromas in extra-ripe Riesling grapes |
Stone fruit (peach, apricot), tropical fruit (mango, pineapple). Sometimes dried fruit (dried apricots, raisins) |
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Typical Mosel riesling |
Light body, medium sweetness to balance very high acidity. |
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Typical Rheingau riesling |
Drier in style and more body then Mosel |
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Typical Pfalz riesling |
Dry, medium body, similar to Alsace riesling |
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Typical Alsace riesling |
Dry, high acidity, medium body. Pronounced aroma and flavour intensity: Citrus, stone fruit, vibrant blossom aromas |
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Growing climates for Chenin blanc |
Cool Moderate Warm |
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European regions for Chenin blanc |
France - Loire - Vouvray |
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New world regions for Chenin blanc |
South Africa (most widely planted grape) - Western Cape |
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European regions for Semillon |
France - Bordeaux - Sauternes, Bordeaux AOC (commonly blend with SB) |
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Australia and NZ areas for Semillon |
Australia - Hunter valley, Barossa valley |
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Describe typical Tokaji Aszu |
Pronounced nose, primary, secondary and tertiary aromas: fresh and dried stone fruits (apricots), citrus, oak aromas (vanilla, smoke), oxidation notes (caramel) |
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Typical premier cru/grand cru Burgundy Pinot Noir |
Concentrated fruit flavours (strawberries, red cherries), subtle oak aromas (cloves, smoke). Evolve pronounced tertiary flavours in bottle (forest floor, mushroom) |
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Typical California pinot noir |
Ripe red fruit flavours (strawberry, red cherry), often notable oak flavours (vanilla). Finest examples have pronounced tertiary aromas (forest floor, mushroom) |
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The most important factor that influences a wine region's climate |
Latitude |
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Moderating influences of rivers in cool climates |
Provide warmth and help to extend growing season Reflect sunlight Protect against frost |
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Typical Macon AOC |
Fruity, mostly unoaked, simple fruit flavouts (lemon, peach, melon) |
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Typical Chablis AOC |
Dry, high acidity, flavours of apple, lemon and wet stones. |
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Effect of maturation in the bottle on red wines |
Colour: ruby-garnet-tawny, paler Tannins: reduced, smoother, softer Tertiary characteristics: fig, prune, meat, wet leaves |
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Effect of maturation in the bottle on white wines |
Colour: lemon - gold - amber, deeper intensity Tertiary characteristics: dried apricot, honey, nut, spice |
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European regions for chardonnay |
Burgundy - Chablis, Puligny-Montrachet, Meursault, Macon, Pouilly-Fuissé - South of France |
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North American regions for chardonnay |
California - Sonoma, Carneros, Napa Valley, Santa Barbara County, Oregon |
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Typical Alsace Pinot Gris |
Made from extra-ripe grapes Dry - medium sweetness Medium acidity Medium - full body Pronounced flavours of peach, mango and ginger |
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Common wine faults |
Cork taint, failure of closure (oxidation), heat damage |
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Typical Baujolais Gamay |
Light-bodied, low to medium tannin, red-fruit flavours (red cherry, raspberry, red plum) |
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Typical Tempranillo |
Medium acidity Medium tannin Red fruit (strawberry, red cherry) Black fruit (blackberry, black plum) Light- to full-bodied Oaked or unoaked |
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European regions for Tempranillo |
Spain - Catalunya DO - Rioja DOCa - Ribera del Duero |
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Australian and NZ regions for Chardonnay |
Australia: South Eastern Australia, Yarra Valley, Adelaide Hills, Margaret River NZ: Marlborough, Hawke's Bay |
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South American regions for Chardonnay |
Chile: Central Valley, Casablanca Valley |
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South African regions for Chardonnay |
Western Cape, Walker Bay |
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Typical Gewurztraminer |
High sugar level - high alcohol when dry Full body Low/med acidity Pronounced floral aromas (rose) Stone-fruit (peach, apricot) Tropical fruit (lychee) Unoaked |
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Typical Viognier |
Low/med acidity High alcohol Floral (blossom) Stone fruit (peach, apricot) Med-full body |
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Typical Albarino |
Dry High acidity Citrus fruit (lemon, grapefruit) Stone fruit (peach, apricot) Medium body |
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Typical Syrah/Shiraz |
Thick skin Med/high acidity Med/high tannin Med/full body Black fruit Spice |
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Typical Grenache/Garnacha |
Thin skin Low acidity Low/med tannin High sugar level Red fruit (strawberry, red plum, red cherry) Spice (white pepper, liquorice) |
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Typical Carmenere |
Med-high acidity High tannin Full body Often oaked Herbaceous: green bell pepper Herbal: eucalyptus Black fruit: blackberry
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Typical Malbec |
High tannin Full body Often oaked Black fruit: blackberry, black plum |
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Typical Pinotage |
High acidity Med tannins Med-full body Red fruit: strawberry, raspberry, red cherry Takes on strong oak flavours: coffee, chocolate, smoke |
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Typical cortese |
High acidity Light body Unoaked Floral: blossom Green fruit: apple, pear Citrus fruit: lemon |
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Typical Garganega (Soave) |
Dry or sweet High acidity Med body Unoaked Green fruit: apple, pear Citrus fruit: lemon Stone fruit: peach |
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Typical Verdicchio |
High acidity Medium body Unoaked Green fruit: apple, pear Citrus: lemon Herbal: fennel |
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Typical Fiano |
Med acidity Med-full body Can be aged on lees Stone fruit: peach Tropical fruit: melon, mango |
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Typical Nebbiolo |
High acidity High tannin Full body Red fruit: red cherry, red plum Floral: rose, violet Herbal: dried herbs |
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Typical Barbera |
High acidity Low-med tannin Red fruit: red cherry, red plum Spice: black pepper |
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Typical Corvina |
High acidity Low/med tannin Light/full body Red fruit: red cherry, red plum Appassimento sometimes used |
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Typical Sangiovese |
High acidity High tannin Med/full body Often oaked Red fruit: red cherry, red plum Herbal: dried herbs |
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Typical Montepulciano |
Med acidity High tannin Black fruit: black plum, black cherry |
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Pale cream sherry is made from |
Sweetened Fino |
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Medium sherry is made from |
Sweetened Amontillado |
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Cream sherry is made from |
Sweetened Oloroso |
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Chenin Blanc growing climate |
Cool Moderate Warm |
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Semion growing climate |
Moderate Warm |
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Furmint growing climate |
Moderate |
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Chardonnay growing climate |
Cool Moderate Warm |
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Typical cool climate Chardonnay |
High acidity Light/med body Green fruit: apple, pear Citrus: lemon, lime Wet stones |
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Typical moderate climate Chardonnay |
Med/high acidity Med/full body Lemon Stone fruit (peach) Sometimes tropical fruit (melon) |
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Typical warm climate Chardonnay |
Medium acidity Full body Stone fruit (peach) Tropical fruit (pineapple, banana) |
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Sauvignon blanc growing climate |
Cool Moderate |
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Pinot gris/grigio growing climate |
Cool Moderate |
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Gewurztraminer growing climate |
Cool Moderate |
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Viognier growing climate |
Moderate |
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Albarino growing climate |
Moderate |
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Merlot growing climate |
Moderate Warm |
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Cabernet Sauvignon growing climate |
Moderate Warm |
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Why is Merlot is often blended with high tannin varieties, such as Cabernet sauvignon? |
To lower tannin and acidity To make wines ready to drink at an earlier age To add red fruit flavours |
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Why is Cabernet sauvignon often blended with varieties with lower tannin and acidity levels, such as Merlot? |
To balance acidity if too low To add tannin |
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Syrah/Shiraz growing climate |
Moderate Warm |
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Gamay growing climate |
Moderate |
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Grenache/garnacha growing climate |
Warm |
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Tempranillo growing climate |
Moderate Warm |
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Carmenere growing climate |
Warm |
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Malbec growing climate |
Warm |
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Pinotage growing climate |
Warm |
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Typical single varietal Cabernet Sauvignon |
Deep colour Dry High acid High tannin Med/full body Pronounced black fruit (blackcurrant, black cherry) Herbs (mint) Herbaceous (green bell pepper/capsicum) |
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Coonawarra |
Cabernet |
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Typical Coonawarra Cabernet sauvignon |
Distinctive herbal (mint) character, pronounced blackcurrant flavours, typically smoke and cedar flavours from oak |
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Typical moderate-climate syrah/shiraz (Northern Rhône style) |
Medium body Fresh black fruit (black cherry, blackberry) Herbal Black pepper |
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Typical warm climate syrah/shiraz |
Full body High alcohol Ripe cooked black fruits Liquorice |
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Whatclimate does Bordeaux have? |
Moderate |
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SauvignonBlanc from the South of France typically makes wines that are? |
Dry & High acidity |
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Sauvignon Blanc from the South of France typically makes wines that are? |
Dry High acidity Tropical fruit (passion fruit) Herbaceous (grass) |
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Which region in the USA has a reputation for Sauvignon Blanc with a smoke oak aroma? |
Napa Valley |
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Which isthe warmest region in Napa Valley? |
Calistoga |
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When making Icewine, how is thefrozen grape juice separated from the ice crystals? |
Duringpressing, the ice crystals are left behind in the press |
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To getmaximum ripeness, which way should vineyards planted in the southern hemisphereface? |
North |
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A Pale Cream Sherry is oftenfortified to what % abv? |
15% |
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What distinguishes a Bordeaux Supérieur AOC from a Bordeaux AOC? |
Bordeaux Supérieur is subject to slightly stricter rules regarding yields, ageing and minimum alcohol levels |
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A Bordeaux Supérieur will typically be Cabernet Sauvignon or Merlot dominated? |
Merlot |
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A Bordeaux AOC will typically be Cabernet Sauvignon or Merlot dominated? |
Merlot |
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Pomerol AOC - Right Bank or Left Bank? |
Right bank |
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Is Port always sweet? |
Yes, it is made by interrupting the fermentation using fortification |
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What alcohol level is Fino sherry fortified to, prior to entering the solera? |
Around 15% abv |
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What alcohol level is Oloroso sherry fortified to prior to entering the solera? |
Around 17% (a strength at which the flor cannot survive) |
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Cortese appelation |
Gavi di Gavi DOCG |
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Garganega appelations |
Soave DOC Soave Classico DOC Recioto di Soave DOCG |
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Classico labelling term |
Wine has been made from grapes grown in the historic centre of a region |
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Riserva labelling term (Italy) |
A DOC or DOCG that has been aged at least a set number of months before release |
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Chianti appellations |
Chianti DOCG Chianti Classico DOCG Chianti Classico Riserva DOCG |
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How is a Chianti Classico DOCG different from a Chianti DOCG? |
Chianti Classico DOCG sits at a higher altitude and grapes enjoy a long ripening season |
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Why is Brunello di Montalcino required to mature in oak for an extended period before release? |
It has very high levels of tannin and acidity |
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Appellations for Sangiovese |
Chianti DOCG Chianti Classico DOCG Brunello di Montalcino DOCG |
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Nebbiolo appellations |
Barolo DOCG Barbaresco DOCG |
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Main Corvina appellations |
Wines from fresh grapes: Valpolicella DOC Valpolicella Classico DOC Wines from dried grapes: Amarone DOCG Recioto della Valpolicella DOCG |
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Describe a typical Amarone |
Dry to off-dry High alcohol (ca 15%) Full bodied High tannins Pronounced flavours: Fresh fruit (red cherries) Dried fruit (prunes, raisins, figd) |
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Typical basic Valpolicella DOC |
Light-bodied Fruity Simple flavours Rarely oak matured Intended for early drinking |
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Barbera appellation |
Barbera d'Asti DOCG |
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Traditional method for sparkling wine |
Sugar and yeast added to base wine Second fermentation Autolysis Riddling Disgorgement Dosage Resealing |
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Liqueur d'expédition |
The mixture of wine and (usually) sugar used to top up sparkling wines in dosage |
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How is Brunello di Montalcino different from Chianti and why? |
Warmer climate, more sun exposure Higher levels of tannin and alcohol |
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Montepulciano appellation |
Montepulciano d'Abruzzo DOC |
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Name a sparkling wine that does undergo a second fermentation |
Asti method wines - Asti DOCG |
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Name a sparkling wine that does not undergo a second fermentation |
Asti method wines - Asti DOCG |
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Progression in Asti method sparkling wine production |
Grape juice + yeast Partial fermentation in pressurised tank Tank sealed to retain CO2 Fermentation stopped by filtration Result: Low-alcohol, sweet sparkling wine |
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Legal minimum amount of time for lees ageing in Champagne |
12 months |
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Champagne growing climate |
Cool |
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Alcohol increase during second fermentation for sparkling wines |
Around 1.5% |
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Asti appellation |
Asti DOCG |
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Dry sherry grape |
Palomino |
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Fortification during fermentation |
Stops fermentation and produces a sweet fortified wine (e.g. Port) |
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Fortification of a dry wine after fermentation |
Produces a dry fortified wine (e.g. Sherry) |
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Describe a typical Fino sherry |
Pale lemon colour Aromas of apple, almonds Pronounced aromas from flor ageing (biscuit, bread dough) |
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Describe a typical Oloroso sherry |
Brown colour Flavours of dried fruits (raisins, prunes) and deliberate oxidation (walnuts, caramel) |
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Describe a typical Amontillado sherry |
Deeper in colour than Fino Flavours from flor (biscuit, bread dough) and oxidative ageing (walnuts, caramel) |
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Pedro Ximenes production process |
Sun-dried grapes Fortification Oxidative ageing in solera |
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Port production process |
Rapid extraction of colour and tannin Partial fermentation Fortification during fermentation Maturation |
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Ruby-style Ports can be aged in |
Large old-oak casks Stainless steel tanks |
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How is a Reserve Ruby Port different from a Ruby Port? |
Use better-quality wines with greater flavour intensity. Sometimes matured for longer. |
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How is a Late Bottled Vintage Port different from a Reserve Ruby? |
Contains wines from a single vintage |
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Do Vintage Ports always need ti be decanted before serving? |
Yes, they form a thick sediment during bottle maturation |
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How are Tawny Ports different from Ruby-style Ports? |
They are aged oxidatively in small barrels. Gives a tawny colour and develops complex notes of dried fruit and deliberate oxidation (walnut, coffee, caramel) |
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A Sauvignon Blanc from Elgin has flavours of |
Apple & Wet stones |
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Comparing a higher yielding vs lower yielding Pinot Gris, the higher yielding Pinot Gris will have what? |
High acidity & Lighter body |
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In Bordeaux, the term Château means? |
Grapes must come from the owner's own land |
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Which two vineyard effects aid ripening of the grapes in Mosel? |
Stony soils Reflected sunlight off the river |
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Which region of New Zealand produces the most powerfully flavoured Pinot Noir wines? |
Central Otago |
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What helps a wine to age? |
Tannins Acidity Sugar Concentration of flavours |
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When is Port fortified? |
During fermentation |
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What adjustments can be made in warm climates to help balance the wine? |
Acidification |
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Storing a wine in sunshine can cause heat damage, changing the wine in what way? |
The wine may become stale and lose freshness |
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Which aspect do Alsace Grand Cru AOC vineyards typically have? |
East/South East facing |
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Typical Saint-Emilion AOC/Pomerol AOC |
Full body Pronounced black fruit aromas Flavours from oak maturation Can develop complex aromas of dried fruit and tobacco with bottle ageing |
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Bordeaux Right Bank appellations |
Pomerol AOC Saint-Emilion AOC Saint-Emilion Grand Cru AOC |
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What is the difference between Bordeaux AOC wines and Bordeaux Supérieur AOC? |
Bordeaux Supérieur AOC has lower yields, more ageing, higher minimum alcohol |
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Bordeaux Left Bank appellations |
Médoc AOC Haut-Médoc AOC - Margaux AOC, Pauillac AOC Graves AOC - Pessac-Léognan AOC |
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Just-ripe style of Merlot |
Light-/Medium body Red fruit (strawberry, red plum) Herbaceous (green bell pepper) |
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Riper style of Merlot |
Medium-/Full body Cooked black fruit (blackberry, black plum) |
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Rosé serving temperature |
Chilled (7-10C) |
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Systems for extending life of a wine |
Vacuum systems Blanket systems |
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Spanish PDO labelling terms |
Denominación de Origen (DO) Denominación de Origen Calificada (DOCa) |
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What is the climate(s) in Nothern Rhône? |
Moderate |
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Moderating influences in Carneros |
Morning fogs from San Pablo Bay |
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Côte de Nuits Village Pinot Noir appellations |
Gevrey-Chambertin AOC Nuits-Saint-Georges AOC |
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Côte de Beaune Village Pinot Noir appellations |
Beaune AOC Pommard AOC |
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Côte de Beaune Village Chardonnay appellations |
Meursault AOC Puligny-Montrachet AOC |
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Mâconnais appellations |
Mâcon AOC (regional) Pouilly-Fuissé AOC (village) |
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Moderating influences in Sonoma |
Coastal breezes |
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Moderating influences in Santa Barbara County |
Coastal breezes |
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Describe a typical South African Chenin blanc from old vines |
Pronounced aromas of tropical fruit (pineapple, mango) Often smoke and vanilla from oak |
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Moderating influences in Clare Valley and Eden Valley |
Higher altitude |
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Typical Clare Valley/Eden Valley Riesling |
Dry Pronounced aromas of lime, peach, blossom and petrol |
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Typical Sauternes AOC |
Sweet Med/high alcohol Full body High acidity - provides balance Pronounced flavours of stone fruit (apricot) Oak (smoke, vanilla) Can develop complex tertiary characters (dried fruit, honey, caramel) |
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Typical Hunter Valley Semillon |
Dry Light body Low alcohol Neutral flavours when young Can develop pronounced complex flavours of honey and nuts with age |
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Typical California Chardonnay |
Medium acidity Medium body Peach and pineapple flavours (Oak flavours from chips/staves) |
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Typical Napa Valley Chardonnay |
Full body Pronounced tropical fruit flavours complemented by vanilla and spice from new oak |
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Why is Sémillon sometimes bended with Sauvignon Blanc? |
Sémillon adds body and helps the wine to age |
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Moderating influences in Adelaide Hills |
Altitude Ocean breezes |
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Moderating influences in Elgin |
Altitude (coolest region in South Africa) |
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Typical Elgin Sauvignon Blanc |
Green fruit (apple) Sometimes wet stone aromas |
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How is acidity and herbaceous aromas retained in Napa Valley Sauvignon Blanc? |
Early harvesting |
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Typical Sancerre AOC/Pouilly-Fumé Sauvignon Blanc |
Dry High acidity Green fruit (apple) Herbaceous (grass, asparagus) Sometimes wet stone aromas |
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Stellenbosch climate |
Varies from moderate to warm depending on vineyard altitude and influence from sea breezes |
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Malborough climate |
Cool to moderate |
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Casablanca moderating influences |
Sea breezes Morning fogs |
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Margaret River moderating influences |
Coastal breezes Plentiful winter rainfall |
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Coonawarra moderating influences |
Cloud cover Cooling breezes from the south |
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Rhone valley quality hierarchy |
Cotes du Rhone AOC Cotes du Rhone Villages AOC Rhone Crus |
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Semillon growing climate |
Moderate Warm |
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Typical semillon |
Simple primary flavours (apple, lemon, grass) Med to high acidity Light to full body Can age very well, evolving complex tertiary notes (dried fruits, nuts, honey) |
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White Zinfandel is typically made using |
Short-maceration Removing yeast before fermentation has finished |
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Methods of making rosé wine |
Short maceration Blending (Champagne) |
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Reasons for blending different wines |
Achieve consistency Complexity |
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Merlot growing climate |
Moderate Warm |
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Cabernet Sauvignon growing climate |
Moderate Warm |
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In Australia, Semillion is othen blended with |
Sauvignon blanc Chardonnay |
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Sweetness in off-dry or medium sweet styles of Riesling is usually caused by |
Addition of sussreserve or interrupting fermentation by removing yeast |
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Sweetness in the sweetest styles of Riesling is usually due to |
Extra-ripe grapes (late harvest, botrytis) |
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A 2018 vintage wine from the southern hemisphere will be younger or older than a 2018 vintage from the northern hemisphere? |
Older (6 months) |
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Moderating influences in Carneros |
Morning fogs from San Pablo Bay |
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Moderating influences in Sonoma |
Ocean breezes |
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Moderating influences in Santa Barbara County |
Sea breezes |
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Grape varieties of Central Valley, Chile |
Cabernet sauvignon, Merlot, carmenere, chardonnay, sauvignon blanc |
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Is Grand Cru used as a labelling term in Bordeaux? |
Yes, but only in St Emilion |
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Where are Grand Cru Classé and Cru Bourgeois labelling terms used? |
Bordeaux, Left bank (Médoc) |
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Moderating influences in Hunter Valley |
Cloud cover, sea breezes |
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How many villages are classified as Cru in Baujolais? |
10 |
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Grapes used for Côtes du Rhône AOC will most likely be grown in |
The Southern Rhône |
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Soil type in Châteauneuf-du-Pape |
Pebble soils - absorb heat during day and radiate at night. Helps Grenache ripen fully |
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Biological ageing in sherry production |
Ageing under flor |
