Reverse Base Wine List

Question 1

1. Full body
2. Berry flavours, pepper, notes of meat and leather

Answer 1

Describe Cote Rotie and Hermitage style Syrah

body, flavour

Question 2

1. Small grapes
2. Thick, dark skins
3. Will not ripen in cool climate

Answer 2

Describe Syrah

grape size, skin, ripening

Question 3

Leather, Forest Floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

Answer 3

Bottle Age (Red)

Question 4

Medium - Full Body, Med Acidity, High Tannin

Cool: Tomato Leaf, Greenbell Pepper, Mint, Eucalyptus, Blackberry, Blackcurrant

Moderate: Black Cherry, Black Plum, Cooked Blackcurrant, Liquorice

Warm: Jammy, Stewed Prunes

Aged: Cedar, Tobacco, Earth

Answer 4

Cabernet Sauvignon

Question 5

Buds Early, High Acidity

Cool: Green Apple, Red Apple, Lemon, Pear, Grapefruit

Moderate: Peach, Nectarine, Apricot, Melon

Warm: Tropical Fruits, Pineapple, Banana, Mango

Aged: nuts and mushrooms

Answer 5

Chardonnay

Question 6

High Acid

Cool: Apple, Pear, Blossom,

Moderate: Hay, Floral, Peach, Lemon, Melon

Warm: Pineapple, Tropical Fruits

Aged: Honey, Marzipan, Quince

Answer 6

Chenin Blanc

Question 7

Describe Cote Rotie and Hermitage style Syrah

body, flavour

Answer 7

1. Full body
2. Berry flavours, pepper, notes of meat and leather

Question 8

Describe Northern Rhone style Syrah

body, flavour, tannin

Answer 8

1. Quite light wine
2. Simple black fruit, herbaceous flavours
3. Grippy tannins.

Question 9

Full Body, Low Acidity, High Alcohol

Cool: Pronounced Rose, LYCHEE, Violet Pepper, Spice

Answer 9

Gewurtztraminer

Question 10

Late Ripening, Thin Skin, Drought resistance, Need Warm/Hot

Medium-Full Body, Low Acidity, Low-Med Tannin, High ABV

Cool: Strawberry, Raspberry, Blackberry

Moderate: Black Cherry, Blackcurrant, Spice, Jammy

Aged: Fig, Leather, Liqourice, Caramel, Earth, Meat

Answer 10

Grenache

Question 11

Loss of Some Fruit, More Extraction of color & tannin, Banana

Answer 11

High Fermentation Temp

Question 12

Preserves Flora Aroma, Encourages Fruit, Pear Drops

Answer 12

Low Fermentation Temp

Question 13

Deep Color, Full Body, High, Smooth Tannin

Warm: Blackberry, Violet, Black Plum

Hot: Jammy

Aged: Leather, Tar, Clove, Meat

Answer 13

Malbec

Question 14

Soften Acidity, Butter, Cheese, Cream

Answer 14

Malolactic Fermentation

Question 15

Med-Full Body, Mediuim Acidity, Medium Tannin

Cool: Mint, Strawberry, Raspberry, Red Berries, Green Pepper

Warm: Blackberry, Black Cherry, Black Plum, Violet, Plums, Prunes, Jammy (Stewed)

Aged: Cedar, Tobbaco, Mushrooms

Earlier budding and ripenings than CabSav

Answer 15

Merlot

Question 16

LM Body -LM Acidity

Intensely Perfumed, Orange Blossom, Rose, Grape

bad fruit set

MUSCAT OTTONEL similar

Answer 16

Muscat Blanc a Petis Grains

Question 17

Full Body, High Acidity, High Tannins

Warm: Red Cherry, Strawberry, White Pepper, Black Cherry, Rose, Violet, Dried Herbs, Red Plum

Aged: Tar, Tobacco

Answer 17

Nebbiolo

Question 18

Early budding / early ripening

Cool: Simple, Apple, Lemon

Answer 18

Pinot Grigio

Question 19

Early budding / early ripening

Med Acid

Cool: Pronounced Lemon,

Moderate: Peach Banana, Mango Melon, Pineapple,

Aged: Honey,

Complex If gets high sugar, loses acid

Answer 19

Pinot Gris

Question 20

Medium Body, High Acidity, Low Tannin

Early Budding/Ripening, Thin Skin

Cool: Herbaceous, Tomato Leaf, Fresh-Redcurrant, Raspberry, Strawberry

Moderate: Red Cherry, Black Cherry, Blackcurrant, (Cooked, Jammy)

Aged: Leather, Farmyard, Mushroom, Forest Floor, Spice

Answer 20

Pinot Noir

Question 21

Tolerant of cold winters, buds late

Cool: Mineral, Green Apple, Lime, Pear, Honeysuckle, Rose, Violet

Moderate: Peach Apricot, Nectarine

Aged: Honey, Kerosene, Petrol (Australia), Toast

Answer 21

Riesling

Question 22

Full Body, High Acidity, High Tannin

Cool: Herbal

Moderate: Red Cherry, Black Cherry, Black Plum. Violet, Clove

Aged: Savoury, Earth, Meaty, Tar, Cedar

Answer 22

Sangiovese

Question 23

Aromatic, High Acidity, early ripening

Cool: Grass, Green Pepper, Asparagus, Blossom, Green Apple, Grapefruit, Wet stone

Moderate: Goosebury, Elderflower, Citrus, Grapefruit,

Warm: Blackcurrant, Passion Fruit, Tropical Fruits

Answer 23

Sauvignon Blanc

Question 24

Cool: Grass, Asparagus, Goosebury, Lemon

Moderate: Apple, Grapefruit, Nectarine, Marmalade

Aged: Honey, Toast, Wet Wool

(Hunter Valley Lanolin and Wax)

Answer 24

Semillon

Question 25

Full Body, Medium Acidity, Medium Tannin ***Thick Skin*** **Cool:** Herbal, Red Cherry **Moderate**: Black Cherry, BlackPlum **Aged**: Leather, Nutty, Smoke, Cedar ***Oak manditory***

Answer 25

Tempranillo

Question 26

Fuller Body, Bread, Dough, Biscuit

Answer 26

Yeast Contact

Question 27

**Full Body, High ABV** Uneven ripening - may include raisin **Warm:** Herbal, Pronounced Black Plum, Black Cherry, Blackberry, Black Pepper, Black Plum **Hot:** Jammy, Raisin, Prune **Aged**: Earth, Game, Tar, Meaty

Answer 27

Zinfandel

Question 28

Merlot International Style

Answer 28

1. Grapes harvested as late as possible 2. Intense purple colour 3. Concentrated blackberry and plum fruit 4. Soft, velvety tannins 5. Matured in new oak for toasty flavours

Question 29

List two styles into which Pinot Noir can be made

Answer 29

1. Light and fruity with red cherry notes 2. Complex and earthy with flavours of spice and forest floor

Question 30

Small grapes, Thick, dark skins Will not ripen in cool climate **Cool**: *White Pepper*, redcurrant, Raspberry, Olives **Moderate:** Black Pepper, Blackberry, Black Cherry, Blackcurrant **Warm:** Raisins **Aged:** Meat, Leather, Chocolate *Coonawarra, Yarra Valley*

Answer 30

Syrah

Question 31

Late Ripening (than CabSav), Thick Skins & resistant to Noble Rot Very deep-coloured, high tannin wine that ages slowly Used as Blend to add Tannin, Colour and some Spicy notes

Answer 31

Petit Verdot

Question 32

Flowers Early - Ripens Early (easier to fully ripen than CabSav) Suited for cool inland climates Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon Herbaceous and stalky flavours when unripe Vibrant Berry Fruit and Floral notes when ripe Widely used in Saint-Émillion, and lesser extent Médoc & Graves, Loire Prefers well drained warm soils (like CabSav) 2nd most dominate in Right Bank

Answer 32

Cabernet Franc