From the Rhone Valley of France; called Petite Sirah by some California wineries.
Grown in the best vineyards in the Burgundy district of France.
Most vegetative/herbaceous red wine on the list.
Most likely to be vinified by carbonic maceration.
A fruity raspberry aroma is typical of this variety when young; originally from Italy
Used for sparkling wine production in California and France
The most commonly made blush varietal wine in California starts with this grape.
The most commonly made red varietal wine in California starts with this grape.
Grown in the best vineyards of Bordeaux, France
How is the evaluation of color and clarity modified for red wines?
You tilt the glass so that you can look through a thinner layer of wine.
What might lead you to have more olfactory fatigue while tasting red wines?
Their higher alcohol contents and stronger odors.
What element of red wines will probably cause you to have palate fatigue? How can you minimize it?
The astringency from tannins seems to get stronger with each sip and that tires the palate. If tasters wait 40 seconds or more between sip the effect is lessened.
Descriptors from the floral and tropical fruit segments of the aroma wheel are used less often for red table wines than they are for white table wines.
When is a wine "dead"?
When off odors, particularly the acetaldehyde odor of oxidation, predominate.
Refer to the five wines marked A, B, C, D and E in the article "Napa Pinot Noirs Still Rant at the Top: from the SAN FRANCISCO CHRONICLE, May 8th, 1991. Which wine has an off odor?
E has a "slightly vinegary note"
Refer again to the five wines marked A, B, C, D and E in the article: "Napa Pinot Noirs Still Rank at the Top" from the SAN FRANCISCO CHRONICLE, May 8th, 1991. Which of the sound wines would you predict to have the shortest aging life in the bottle?
C is described as "round and silky" while all other have "medium tannins"
Which odor descriptors would you expect to find in the bottle bouquet of a fine, well aged 1978 Napa Valley Cabernet Sauvignon?
tobacco, coffee, chocolate, soy
Which odor descriptors would you expect to find in a fine bottle of 1992 Napa Valley Cabernet Sauvignon?
bell pepper, eucalyptus, mint, maybe berries, cassis
Which odor descriptors would you expect to find in a bottle of Napa Valley Cabernet Sauvignon that was spoiled by vinegar bacteria?
acetaldehyde, ethyl acetate
A California wine made from Pinot Noir grapes from the warmer fermentation temperatures and oak aging would be?
a Burgundian-style wine
Which red table wine would you predict to have the darkest color and most tannin? It also can have an aroma of fresh ground pepper. They are all from the same vintage.
Which sensory change would you NOT expect as a fine bottle of Cabernet Sauvignon ages?