Grape varietals

Chardonnay

On the Nose:

• Aromas/Flavors and style greatly dictated by locale and winemaker decisions

• Cool: Green apple, pear, lemon, minerals

• Warm: Pineapple, apple pie, butter, popcorn, honeysuckle

• On the palate:

• Dry

• Medium-to-full body

• Low-to-high acid

• Warm + to spicy alcohol

• Vinification Techniques

• Oak vs. Stainless

• Degree of MLF

• Length of Sur lie Aging/Batonnage

Pinot Noir

• Thin skin has little color, and lots of fungal/mold issues
  Grape is very prone to mutation, so lots of shades
  On the Nose:

• Dried red fruit (raspberry, cherry, cranberry), Earth (mushrooms, truffles) Baking Spices (cinnamon, clove)

On the Palate:

• Dry

• Light-to-medium in body

• Low-to-Medium in tannin

• Medium+ to high in acidity

• Moderate+ to Spicy in alcohol

Zinfandel

Native to Croatia (Crijenak Kastelanski) came to the states via Puglia (Primitivo)

• Largely limited to production in the US.

• Grows in hotter (inland) areas

• Zinfandel ripens unevenly, so often growers feel that riper is better to eliminate green flavors

On the Nose:

- Baked red and black fruit (Jam/pie, red and black berries), baking spices, tobacco, vanilla

On the Palate

• Dry

• Medium+ to Full body

• Medium tannin and acid

• Spicy levels of alcohol

Petite Sarah

Natural crossing of Syrah and Peloursin in Southern France

• "Petite" represents the grapes small berries (allowing for tons of skin influence

• Dense and concentrated, offers ripe berry fruit on a muscular framework of tannins and acidity

Cabernet

• Thick skinned grape

• Deep pigmentation (lots of color!)

• Often needs something to give it more flesh and tone down tannins

• Merlot, Syrah/Shiraz

On the nose:

• Fruit (cassis, black currants, plums), Tobacco Shop (cigar, cedar, leather),
  Garden (green peppers)

• On the palate:

• Body - Full

• Tannin - High

• Acid - Medium

• Alcohol levels - Moderate + to spicy

Merlot

• Moderate skins, color, everything

• Tolerates cooler, wetter soils well

• Softer textured than Cabernet, with richer fruit

• On the nose:

• Red cherries, plums, milk chocolate, vanilla; tobacco shop

• On the palate:

• Body - Medium to medium +

• Tannins - Medium to medium +

• Acid - Medium

• Alcohol Levels - Moderate + to spicy

Syrah

• Dark colored, thick skinned grape

• Same grape as Shiraz; Australians redefined the style and renamed the grape

• On the nose:

• FRUIT (black plums and blackberry) EARTH (bacon fat, leather, meat, tar) BAKESHOP (pepper, vanilla, anise)

• On the palate:

• Medium + to full body

• Medium-to-medium+ tannins

• Medium acid

• Moderate+ to spicy alc%

Grenache

• Thin skinned and lightly pigmented

• Wines can often have relatively light color

• Often the mastermind of blending

• On the Nose:

• Cherry, plums, red fruits, and hints of baking spice

• On the Palate:

• Medium-to-full body

• Fleshy, lush mouthfeel

• Medium tannins

• Medium acidity

• LOVES heat, so wines can develop very high alcohol

Viognier

• Highly aromatic, offering stone fruit, floral flavors and moderate acidity.

• Seen in 2 differing styles:

• 1. Stainless - FLORAL, TREE FRUIT and MINERAL

• 2. Oak and MLF - BAKESHOP

Marsanne

• Marsanne - FRUIT (pear), BAKESHOP (spice), EARTH (mineral), moderate acid with rich mouthfeel

Roussanne

FRUIT (pear, apricot),

FLORAL and BAKESHOP (honey, unblanched almonds), moderate acid with rich mouthfeel

Pinot Gris

• Grayish-blue fruit

• Grows best in cool to moderate climates, and matures relatively early with high sugar levels

• On the Nose

• Fruit-forward character with aromas of apple, pear, apple, melon, almond and mineral

• On the Palate

• Dry

• Medium + to high acid

• Light to medium body

• Crisp and clean

• Moderate alcohol

Shiraz

• Dark colored, thick skinned grape

• Shiraz/Cabernet blends have become a modern-day classic.

• Shiraz and Viognier to mirror Northern
  Rhône Valley

• On the Nose:

• Baked/Dried Black Fruit (black plums and blackberry) Earth(bacon fat, leather, meat, tar) BAKESHOP (black pepper)

• On the Palate:

• Dry

• Medium plus to full body

• Medium acid

• Medium-to-high tannins

• Spicy in alcohol

Sauvignon Blanc

• Remains New Zealand's most widely planted varietal (58% of total wine production)
  On the Nose:

• Highly aromatic and vibrant style

• Citrus Fruits (grapefruit, lime and gooseberry) with Garden (fresh cut grass, tomato vine) Tropical Fruits (passion-fruit)

• On the Palate:

• Dry

• Medium plus to highly acidic

• Light to medium bodied with

• Moderate to moderate plus alcohol

Malbec

• Originates from Southwest France

• Though originally a blending grape in Bordeaux, it has taken on a singular. personality in Argentina

• Deeply colored grape ("The Black Wine of Cahors")

• On the Nose:

• Baked Black Fruits (blackberry, plum), Bakeshop (baking spices, licorice), Floral (violets), Tobacco Shop

• On the Palate:

• Dry

• Medium- to full-bodied

• Medium acid

• Medium to high tannin

• Warm plus to spicy alcohol

Torrontes

• Intensely aromatic

• On the Nose:

• Floral (perfume, soap), Tree Fruit (white peaches and ripe pears)

• “Nose of Gewurstraminer and body of Sauvignon Blanc

• On the Palate:

• Dry

• Light- to medium-bodied

• Medium to medium plus acid

• Medium plus alcohol

Effects of elevation

• Vineyards planted at higher elevations (in some cases, above 4,000 feet)

• Slower ripening

• Berries are smaller

• Thicker Skins

• Darker color

• Less juice-to-skin ratio

Carmenere

Like Merlot with Chilean accent, mellow and to complex Compared to she known which is lighter, red instead of dark fruit

• Another Bordeaux transplant: brought to Chile in the early 1800s

• Deep purple color

• On the Nose:

• Baked and Dried Black Fruit, Bakeshop (milk chocolate, spices, cinnamon, nutmeg, black pepper), Vegetables (green pepper), Tobacco Shop (cedar)

• On the Palate:
  Dry

• Medium acid

• Medium to full body

• Medium tannin

• Warm to spicy alcohol

Pinotage

• Created in 1925, a cross of Pinot Noir and Cinsault (known as Hermitage)

• Designed to attempt to grow Pinot Noir in hot climates

• On the Nose:

• Big, dark fruit flavors, game meat (leather, smoked meats), tobacco, smoke / char / band aids

• On the palate:

• Medium bodied, acid and tannin

• Moderate to spicy in alcohol

Chenin Blanc/Steen

• Originating from the Loire Valley France

• Locally as Steen, it is the leading varietal of both white and red wine grapes.

• Versatile as it can successfully produce: dry, off-dry, sweet and sparkling wines.

• Common for stainless steel or neutral oak, with occasional use of modest new oak aging.

• On the nose:

• Honey, Floral, Tropical Fruit (melon), Tree Fruit (pear, peaches) Tea (Bergamot, Earl Grey tea).

• On the palate:

• Dry-to-sweet with ample acidity and moderate alcohol. Body depends upon level of dryness/sweetness

Albariño

• Small, green, thick-skinned variety,

• Dry and fairly+ to highly aromatic

• Concentrated A/F of citrus (lemon/lime Tree fruit (green apple, apricot, peach) floral (honey suckle), wet stone and salinity

• The wines have medium+ to high levels of acidity, light + to medium body with moderate alcohol (12-13%)

• Slight bitterness left behind in the finish

• Lees aging

Syrah (Rhône)

• Aromas/Flavors: FRUIT (blackberry, raspberry, blueberry), FLORAL (violet)
  EARTH (smoke, meat, truffle, dirt), SPICE (pepper, licorice, menthol, cinnamon)

• As it ages, the characteristic violet nose develops more complex notes, including musk, truffle, leather, pepper and licorice

• Deep color with medium-to-high in tannins and medium in acidity, high in alcohol

Grenache (Rhône)

• Sometimes referred to as Grenache Noir

• One of the red-grape varieties most characteristic of the Southern part of the Rhône

• Prone to oxidation, thin skinned, and low in color, tannin, and acidity

• Blended with other more deeply colored varieties.

Mourvèdre

Mediterranean variety of Spanish origin

- Full-bodied, strong in tannins,

- Deeply colored, full-bodied and strong in tannins_

Aging requirements for the Cavo classification levels

3 most common dosage levels for Cava

1. Brut nature: 0-3 g/l (no added sugar)

2. Extra Brut: 0 to 6 g/l

3. Brut: 0 to 12 g/l

3 most common dosage levels for Cava

Why are quality wines made in Priorat DOQ, low yields

Significant grape for Ribera del Duero

In what region is Rioja located?

What is the grape that drives Rioja?