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OW Grapes!!!!!!!!!!
Grape Varietals and Wine Characteristics
| Question | Answer |
|---|---|
| white, high alc, peach, melon, nutty, new oak | Pouilly-Fuisse, Chard |
| white, fresh apple, citrus, acidity, med-full body | Macon, Chard |
| black, resistant to rot, best on granite, raspberry, red cherry, low tannin | Gamay |
| red, carbonic maceration, raspberry, red cherry, low tannin, kirsch, banana, bubblegum, cinamon | Beaujolais, Gamay |
| white, dry, full body, spicy, fruit, can be high sugar, can be botrytized | Traditional Alsace |
| white, full body, dry, med+ alc, high acid, pronounced flinty minerality | Alsace Riesling |
| white, aromatic spice, lychee, roses, sweet baking spice, golden colour, full body, med-low acid, high alc (14%), oily texture | Alsace Gewurz |
| white, full body, high alc, gold colour, less aromatic, pronounced flavour, fresh & dried fruit, smokey & honeyed with age | Alsace Pinot Gris |
| white, delicately perfumed, some richness but far less than Gewurz, best drunk young | Alsace Sylvaner |
| red, light, fruity red fruit nose, lacks weight of Burgundy style | Alsace Pinot Noir |
| white, style directly related to degree of ripeness, does not ripen evenly, best on limestone, consume in first ten years, can be smokey, can be botrytized, honeyed with age | Loire Chenin Blanc |
| white, neutral, green apple, grassy, versatile, food friendly, ripens early, frost resistant | Loire Melon Blanc |
| white, vinification avoids excessive herbaceousness fruity character, fermented at moderate temperature, may use old oak, restrained style | Loire Sauv Blanc |
| red, deep colour, ripe soft tannin, more dark fruit, less pepper, some winemakers oaking | Northern Rhone Syrah |
| white, apricot, spice, floral, rich mouthfeel, low acidity, late ripening, some new oak, some off dry | Northern Rhone Viognier (Condrieu) |
| white, adds richness and weight as part of Marsanne-Roussane blend | Marsanne |
| white, adds acidity and perfume as part of Marsanne-Roussane blend | Roussane |
| blends with Marsanne for wines with complex honey when aged, rots | Roussane |
| red, deep colour, full body, spicy, aromatic, floral freshness, textural elegance, premium+ | Cote Rotie Syrah |
| red, large volume, light body, carbonic maceration, raspberry, pepper | N. Rhone, Sain-Joseph, Syrah |
| red, fullest bodied N. Rhone, lay last 50+ years, rarely co-fermented with 15% Roussane and Marsanne | Hermitage, Syrah |
| red, tolerant of drought, concentrated spiced red fruit, jammy in hot years, can be over 14.5% | S. Rhone, Syrah |
| red, supports Grenache, deep colour, high tannin, needs cooler sites | S. Rhone Mourvedre |
| red, supports Grenache in fresh fruity rose, provides fruit, not tannin or colour | S. Rhone Cinsault |
| red, no typical style, carbonic mac, stainless steel, oak, open fermentation, blending, from light & fresh to full and savoury | S. Rhone Red |
| white, best richly textured, full bodied, high alc, low acid, subtle aroma, not oaked | S. Rhone white |
| red, full bodied, richly textured, concentrated spice & red fruit, high alc, some mediocre and dilute | Chateauneuf-du-Pape |
| rose, full bodied, intensely flavoured, complexity with age, Grenache & Cinsault | Tavel & Lirac |
| red, high tannin, high acid, deep colour, lacks fruit, old vine on poor soil can be good | S. France Carignan |
| red, aromatic, fruity, suited to rose, adds fruit to Carignan based wines | S. France Cinsault |
| red, ripens only in hottest sites, thick skinned, adds richness, colour, complexity in blends | S. France Mouvedre |
| white, dry, peachy, full body, low acid, oxidize easily, often blended | S. France, Grenache Blanc |
| red, tannic, acidic, ages well, red or black fruit when young, spice with age, not much vegetal or floral | Italian reds |
| white, neutral due to high yields, high quality are spicy, herbal, firm acid, high alc | Italian whites |
| red, thin skin, susceptible to disease, late ripening, low yielding, needs good exposure | Nebbiolo |
| red fruit, rose, liquorice, hay, high alc, high tannin, high acid, pale colour, develops for decades | Nebbiolo |
| red, high acid, low tannin, likes oak more than Nebbiolo, sour cherry, savoury, likes clay | Barbera |
| red, high tannin, low acid, best young, rich, ripe, damson fruit, seldom oaked, likes limestone | Dolcetto |
| white, light, fresh, candied fruit, ideal with seafood | Cortese |
| white, peach, apricot, NW Italy, Roero _____ | Arneis |
| red, sappy, herbal, black fruit, light, fruity, drink young, pairs with duck, salami, similar to Bardolino | Corvina (Valpolicella) |
| full bodied, intensely flavoured, chocolate, dark rum, leather, high-prem+ | Amarone della Valpolicella (Corvina, Rondinella, Molinara) |
| ripasso, adds unpressed skins of Amarone to basic Valpolicella, adds alc, tannin, complexity, pairs with blue cheese | Recioto della Valpolicella |
| white, high acid, pronounced floral notes, camomile, iris | Garganega |
| red, high acid, high tannin, med alc, likes oak, complex fruit, earth, blueberry, sour cherry | Sangiovese |
| red, high acid, high tannin, high alc, gamey, pungent, often diluted by yields | Montepulciano |
| white, age worthy, fennel, candied fruit, mineral | Verdicchio (Castelli de Jesi) |
| red, high acid, high tannin, likes oak, floral, blackberry, black cherry | Aglianico |
| red, deep colour, high alc, high acid, jammy fruit | Primitivo on terra rossa |
| white, ripens late, hardy, high acid, long lived, good for late harvest, floral, peach | Riesling (Germany) |
| white, ripens early, less flavour, less acid, simple floral, fruity, no premium quality | Muller-Thurgau |
| white, ripens earlier, less flavour, med acid, neutral fruit, earthy, can produce top quality | Silvaner (Germany) |
| red, deep colour, high yields, potential in Germany | Dornfelder |
| red, thick skinned, low acid, likes moderate climate, fresh strawberry when using CM, often blended | Tempranillo |
| red, high alc, matures early, used for rosados (intense, compled & fruity in Priorat) | Garnacha Tinta |
| thick skin, drought tolerant, needs hot sunny conditions, very dark, powerful, spicy, high tannin, high alc, med-low acid, used in Cava | Monastrell (Mourvedre) |
| white, susceptible to oxidation, used in sherry, anearobic can be light, crisp, melon, peach, skin contact and barrel fermentation can be full bodied | Verdejo |
| white, thick skin, resists fungus, aromatic, intense peach, apricot, fruity, high acid, can be full bodied, NW Spain | Albarino |
| white, simple, fruity, refreshing, youthful consumption, or full bodied, textured, complex with skin contact and barrel fermentation | Rueda (Sauv blanc & Verdejo) |
| high acid, crisp, drink young, Albarino | Rias Baixas |
| red, low yields, high colour, intense flavour, high tannin, port, dry reds in Douro & Dao | Touriga Nacional |
| sweet & dry reds, deep colour, complex, high tannin | Tinta Roriz (Tempranillo) |
| red, low yields, fruity, rich texture, nutty with age, blended in Bairrada | Castelao |
| red, thick skins, deep colour, high acid, high tannin, main grape in Bairrada | Baga |
| white, semi-aromatic, fresh, fruity, retains acid even in heat, used in Vinho Verde | Arinto |
| pale lemon, high acid, low alc but may be up to 14%, local varietals, slight sparkle | Vinho Verde |
| red, ruby colour, red fruit, soft tannin, high acid, ageing potential | Dao red |
| white, med body, high acid, full of character, Portugal | Dao white |
| red, soft, fruity, drink young with aging potential, known for sparkling wine, Portugal | Barraida red |
Created by:
agmakosz
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