SWE CSW 1-2

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Aromas of: flint/stone, citrus, melon, pineapple, banana, apricot, butter, smoke, burnt sugar, caramel, green apple, pears, nuts. honey, peach, ginger, vanilla, oak, butterscotch, nutmeg: Chardonnay
Characteristics: naturally high in extract ripens to higher sugar levels=higher alcohol runs risk of low acid: Chardonnay
Winemaking techniques used: malolactic fermentation barrel fermentation sur lie aging lees stirring (bâtonnage): Chardonnay
Avoidance of winemaking techniques: starts off fairly neutral, lean, crisp, flinty develops into intense nutty, minerally, honey, butter, caramel flavors needs time in the bottle: Chardonnay
Offspring of unknown member of Pinot family and Goulais blanc: Chardonnay
Performs best on limestone soils and in cool to moderate climates: Chardonnay
tends to bud early, making it susceptible to frost: Chardonnay
ripens fruit early, sparing the crop the havoc of autumnal cold snaps or rain: Chardonnay
Ripens reliably and to high sugar levels: Chardonnay
Winter-hardy: Chardonnay
Loses acidity quickly as it ripens: Chardonnay
Thin skin makes it susceptible to rot: Chardonnay
Picking at optimal ripeness and maturity is paramount: Chardonnay
Can be light, apply, flinty wine or full-bodied white marked by caramel, butterscotch, vanilla and nuts: Chardonnay
Known as Klevner in Germany: Chardonnay
Feinburgunder in Austria: Chardonnay
Known as Morillon in Austria: Chardonnay
White wine: more subtle flavors in Old World, more prominent flavors in New World: Chardonnay
Citrus, lemon, grapefruit Granny Smith apples butter nutty honey minerals/flint high acid long lived: Old World-style Chardonnay
tropical fruit, banana, pineapple apple pie, apple cobbler butterscotch, caramel smoky, toasty praline, burnt sugar vanilla, ginger, nutmeg lots of oak low acid short lived: New World-style Chardonnay
white varietal that often acts as a barometer of soil and site: Sauvignon Blanc
Aromas of: melon, pear, bell pepper, fig, hay, grass, pineapple, cat pee, musk, lemon, celery, toast, kiwi, lemon grass, stone, grapefruit, gunflint, asparagus, gooseberry, nuts, herbs, lemon-lime, jalapeño: Sauvignon Blanc
White wine with characteristics of: aromatic high acid: Sauvignon Blanc
Clarity of Flavor: Sauvignon Blanc
Loire Valley: pungent, smoky, minerally: Sauvignon Blanc
Bordeaux, grassy and herbal (oregano, thyme): Sauvignon Blanc
New Zealand, intense grapefruit/citrus, hints of asparagus and jalapeño: Sauvignon Blanc
White that prefers cool to moderate, sunny climates: Sauvignon Blanc
Vigorous variety must be closely monitored in vineyard; if not checked, vine produces wine with pronounced herbal, bell pepper, asparagus (results from shaded fruit): Sauvignon Blanc
reaches its highest pinnacle in Loire Valley and South Island of New Zealand: Sauvignon Blanc
often blended with semillon and muscadelle to produce both dry table wines and sweet dessert wines (Sauternes): Sauvignon Blanc
In Chile, turns out to be Sauvignon Vert or Sauvignonasse: Sauvignon Blanc
A less aromatic clone of Sauvignon Blanc: Sauvignonasse
A legally approved synonym for Sauvignon Blanc: Fumé Blanc
White that is: light to medium bodied transparent varietal flavor mineral, gunflint refreshing: Unoaked Sauvignon Blanc
White that is: medium-bodied masked varietal flavor smoke, toast mouth filling: Oaked Sauvignon Blanc/Fumé Blanc
White wines that develop flavors from barrel regimen: toast oak vanilla yeastiness smoke nuts: Sauvignon Blanc
White that expresses different flavors on different soils also produces different styles in warm and cool climates: Riesling
Aromas of: apple, passion fruit, pineapple, honeysuckle, flint, Juicy Fruit gum, talc, orange blossom, tarragon, hyacinth, slate, stone, peach, lime, honey, apricot, jasmine, ginger, lemon curd, fennel, grapefruit, kiwi, minerals: Riesling
White with characteristics of: high acid ripens to high sugar levels, often finished with some residual sugar long lived: Riesling
White all about balance and perfume: Riesling
White that exhibits balance btwn acid and sugar, fruit and minerals, delicacy and structure: Riesling
White indigenous to Germany: Riesling
Riesling grown in blue slate: Minerals & Green Apple
Riesling grown in red slate (iron rich): Peach & Smoke
Riesling grown in Volcanic soil: Mango, papaya, tropical fruits
White where residual sugar provides balance and acts as a catalyst for other flavors: Riesling
Cool climate with naturally high acid levels: Riesling
Warm climate w/ lower acid levels appears overly sweet when not fermented to dryness: Riesling
White prefers cool growing season and cold winters: Riesling
white that buds late in spring, avoiding frost damage, ripens late in the fall, thus taking advantage of long growing season: Riesling
White that if it doesn't go into true dormancy in winter months, will begin to degenerate: Riesling
Most often fermented in neutral vessels (stainless steel, cement, or old, old oak): Riesling
Synonyms for true Riesling: White Riesling or Johannisberg Riesling
Grauer Riesling: Rulander/Pinot Gris
Gray Riesling: Trousseau
Emerald Riesling: Muscadelle and Riesling cross
Cape Riesling, Paarl Riesling, Clare Riesling: Crouchen Blanc
Welschriesling: unrelated grape grown in Austria, Bulgaria, Hungary and Italy
Italian Riesling: Welschriesling
Schwarz Riesling: Pinot Meunier
White with characteristics: lean, reserved high, searing acidity bone dry to sweet citrus fruits and apples multifaceted perfect for seafood/Pacific Rim cuisine: Cool climate Riesling
White with characteristics: opulent, full bodied round bone dry to sweet tropical fruit/Juicy Fruit multifaceted perfect with rich dishes: duck, venison, salty/spicy foods: Warm climate Riesling
White where a little residual sugar seems to highlight fruit, when dry, other more complex flavors appear: Chenin Blanc
White with aromas of: Lactic: creme fraiche sour cream plain yogurt clotted cream buttermilk: Chenin Blanc
White with aromas of: Nuts/Grain almond/marzipan straw flowers nuts hazelnut toasted bread ripe grain grains: Chenin Blanc
White with aromas of: Fruit: lemon melon apple apricot pear dried flowers orange peel fruit: Chenin Blanc
White with characteristics of: high acid high extract aromatic long lived bone dry to sweet: Chenin Blanc
All about: Aroma and Substance: Chenin Blanc
White with aromatic profile hinting at sweetness, but no sugar on the palate: Chenin Blanc
White with high extract and searing acidity: Chenin Blanc
disease resistant white, high yielding, late-ripening, wind-tolerant, does well in marginal or cooler climates, warm sites tend to produce grapes with non-descript flavors and aromas: Chenin Blanc
White varietal that thrives on chalk or tuffeau soils.: Chenin Blanc
White varietal that has thrived in the Loire Valley since the 9th century: Chenin Blanc
more fruit driven, apples, pears, melons, apricots, touch of honey/honey roasted nut, creme fraiche: sweet Chenin Blanc
tends to be more nutty and lactic, hazelnut, wheat berries, straw flowers, toasted brioche, clotted cream, buttermilk, minerals and citrus: Dry Chenin Blanc
apple, butter, almond, mineral, steel, honey, peach, lemon, pear, chalk, flint, orange blossom, honeysuckle, cream: Pinot Grigio/Pinot Gris
high acid or low acid high extract little or no aroma, or subtle fruit and floral notes: Pinot Grigio/Pinot Gris
Miller's pinot, looks like white dusting on underside of leaves: Pinot Meunier (Miller's pinot)
so genetically unstable it produces gray-blue and gray-pink clusters on same vine, changes color from year to year at times: Pinot Gris/Pinot Grigio
Great concern over its ripening curve: as sugars build, acids drop, forcing many growers to harvest before grapes achieve maturity of flavor: Pinot Gris/Pinot Grigio

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Deck Info

Number of cards 81

Created By winefornewbies