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