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Study Cards on fruit, black, wines

Cabernet Sauvignon in Australia
  • Popularity grew in the 1980s as Australia started looking for export markets
  • Overtaken in the 1990s by Shiraz
  • Capable to produce outstanding wines as single variety or in blends
  • Single variety wines: > range between cooler and warmer climate styles but all
    • higher acidity and tannins than Shiraz
    • ripe black fruit aromas: blackberry, cherry
    • higher quality wines > oak characteristics
  • Leading regions for CS:
    • Coonawarra
      • mint or eucalyptus aromas
    • Margaret River
      • often blended with Merlot
      • > style slightly riper with more herbal notes
Cabernet Sauvignon in Chile
  • Mid-prices and premium wines
    • full-bodied
    • high but ripe tannins
    • pronounced dark fruit, particularly blackcurrant
    • often with a herbaceous (mint or eucalyptus character).
    • toasty, spicy notes due to maturation in (proportion) new oak
  • inexpensive wines
    • simple, fruity
    • flatter parts of Central Valley
    • some dark fruit and herbaceous character
    • less structure, complexity and intensity
Riesling in Finger Lakes AVA, New York State
  • Most planted
  • range of styles
    • dry to sweet
    • majority dry to medium-dry
  • high acidity
  • alcohol low > medium
  • fresh flavours of apple, lemon, peach
  • protective winemaking
  • some producers
    • few hours of skin contact before pressing
      • > enhances flavour and texture
    • keep on lees after fermentation
      • > enhances texture
  • good - very good quality
  • mid- to premium priced
Style of wine made from Gamay Noir in Beaujolais
  • Depends on the
    • topography
    • soil
  • Warm (granite) soils with good drainage and sunlight interception > intens fruit and character = north of Beaujolais
  • > varying levels of tannins and fruitiness
Gamay Noir aroma's
  • Blueberry
  • Raspberry
  • Violet
  • Potting soil
  • Banana
  • Current
  • Sour Cherry      
Zinfandel from Dry Creek Valley AVA, California

    • old vines
    • medium(+) to full-bodied, with medium(+) acidity and ripe flavours of blackberry, black plum, cherry
    • from west-facing sites: riper with more jammy dried fruit than from east-facing sites
    • proportion of new American oak is typically
    • good to outstanding and mid-priced to premium
Cabernet Franc in Finger Lake AVA, New York State
  • Most planted V. Vinifera black variety
  • mid-ripening and winter-hardy
    • adequate yields of ripe grapes
  • less or no oak
  • oak French or Hungarian > subtler flavours
  • medium/medium(+) body and tannins
  • red cherry, cranberry, black plum, sometimes with herbaceous note
  • good - very good
  • mid-priced
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