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Flashcards in Wine Deck (56)
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1

American oak aromas

Strong vanilla, toasted coconut, dill

2

Oxidation aromas

Caramel, butterscotch, honey, brown sugar, burnt sugar, molasses

3

Sur lie flavors

Rich earthy, nutty, creamy thick mouthfeel

4

Battonage

Lees stirred periodically; accentuates characteristics of sir lie aging

5

French oak aromas

Vanilla, baking spices, cinnamon, clove, nutmeg

6

Malolactic fermentation

2ndary fermentation
Special bacteri strain introduced to break down malice acid (green apples) into lactic acid (milk, cream)
Creates diacetyl- the same organic compound that gives butter its distinct flavor

7

Diacetyl

Organic compound created in malolactic fermentation.
Also found in butter

8

Sauvignon Blanc

Body: light - med
Acidity: med+
VC: grapefruit, tropical fruit, gooseberries, fresh cut grass, herbs, cat pee

9

Loire sauv Blanc

Where: Sancerre, pouilly-fume

Light, clean, acidic, intensely grassy, herbal

10

New Zealand sauv Blanc

Steel, neutral oak
Grapefruit, tropical notes

11

California sauv Blanc

2 styles:
1. Unoaked: light body, focus on fruit flavors
2. Fume Blanc: Oak fermented, malolactic: soft acidity, rich, buttery

12

Pinot Gris/Grigio

Temperate-cool
Body: light-med
Acidity: med-high
Gris: aged in oak; ripe apples, peaches, almonds, cream
- Alsace, Germany, Oregon, California
Grigio: aged in steel; green apples, citrus, minerals, spice,
- tre Venezia: Venetian, Trentino-Alto Adige, friuli-Venezia giulia

13

Chardonnay

Temperate to cool
B: med - full
Acidity: low-med
Old world: citrus, green apple, olive, nuts, minerals
New world: pears, apple pie, pineapple, toffee, butter, vanilla, spice

14

Burgundy Chardonnay

Chablis: lean, acidic, mineral driven; steel or neutral oak except grand cru

Côte d'Or: rich complex, more pronounced oak

Pouilly Fuisse, Macon: softer fruitier style

15

Pinot Noir

Temperate-cool
B: Light-medium
A: med+
Pigment: thin
Tannin: low
VC: cranberry, cherry, wet earth, tobacco, leather, smoke, spice, barnyard
Smoky spicy earthy
Central core of acidity

16

Syrah/Shiraz

C: Warm-hot
B: med
A: med-
P: m+
T: m
Alc: med+
VC: blackberry, raspberry, jam, leather, black pepper, smoke, meaty/gamey

S Rhone: fuller body, super ripe dark fruit
N Rhone: leaner, earthy, meaty, dark berries, peppercorn, smoky meatiness
Australia: ripe, jammy, berry fruit

17

Merlot

C: temperate-warm
B: med-full
A: low
P: thick
T: med-high
VC: blueberries, milk Cherri's, plums, chocolate, spice, cedar, vanilla
Boudreaux
Right bank: primary grape; intense structure & depth, deeply concentrated; highly tannic, deep pigmentation; fully structured & intense, built to last through significant aging, slightly warmer climate, rich clay soil
Left bank: minor blending grape
California: some very serious merlot, but also basic fruity tables wines
Washington: more temperate climate; drier, earthier style
Tuscsny: super Tuscans

18

Cabernet Sauvignon

C: temperate-warm
B: full
A: low-medium
P: thick
T: high
VC: black currant, plum, black cherries, mint, bell pepper, cedar, vanilla, musty, wet dog u
Cross between cab franc/sauv Blanc
Bordeaux:
Left bank: primary grape; power & structure; intense tannins, thick pigmentation, built to age, often blended w cab franc/ merlot
California: the grape that put Cali on the map; intense concentration, full tannin, rich fruit
Washington: temperate climate, stylistically closer to Bordeaux than Cali
Chile: range from simple/soft- intense/powerful
Argentina: good-great
Tuscany: primary grape in super Tuscans; used in Sangiovese based wined to add structure & richness, edpecislly in chianti/chianti Classico

19

Albariño

NW Spain (esp Rias Baixas)
Dry, light bodied, stainless steel aged whites

20

Aligote

Burgundy; dry, crisp 2nd tier white grape

21

Arneis

Piedmont; aromatic white grape

22

Barbera

Piedmont: barbera d'alba, barbera d'asti
Moderate body & tannin, good acidity, red fruit flavors
Simple & rustic-intense & complex
California;

23

Can franc

Similar in body, power, tannin structure to lighter cabs
Dark fruit, green bell pepper, herbs
Loire valley; chinon, saumur
Also called Boucher

24

Carigan

Rich, earthy, full bodied,
S France, California, Spain (corbieres)

25

Carmenere

Bordeaux
Structured wine w deep, dark fruit, earthy flavors
Also called grand bodies

26

Chaselas

Most important white grape in Switzerland
Lean, crisp,
Also planted in Loire
Alt, fendant

27

Chenin Blanc

Dry-slightly sweet
Extremely sweet desert wine
Fruity, flavors- melon, red apple, tropical fruit
Minimal oak aging
Loire: vouvray, savennieres
Widely grown in CA
Top producing region South Africa (steen)

28

Cinsault

Earthy, smoky

29

Corvina

T: cool
N.eastern Italy, esp Valpolicella in Veneto
Powerful, high extract wines
Dried & raisined in amarone Della Valpolicella

30

Dolcetto

N Italy; Piedmont, dolce to d'alba
Silky texture, ripe red fruit