Wset Level 3

Main wine made by Chateau

Chateau

Generic AC: Bordeaux AC or Bordeaux superieur AC (2/3 reds labeled)
Bordeaux Clairet AC
Bord Superieur - higher alcohol

Between Gironde River and sea is Medoc and graves. These sub regions produce best quality reds: Haut Medoc and Pessac Leognan. Best wines are very structured, high tannins, high acid, concentrated blackcurrant with toasty oak.

Medoc - Haut Medoc (from N-S: St. Estephe AC, , Pauillac AC, Saint Julien AC, Margaux).

Graves - Pessac Leognan, Cru Classe (best chateaux all in PL)

Cru Bourgeois - good quality but not as good as Cru Classe

Saint Emilion - Grand Cru (superior) (1955)

Pomerol

Cote d'Or
Gevvrey-Chamberin
Nuits-Saint-Georges
Beaune
Pommard

Chablis - Premier Cru better, Grand Cru best
Cote d'Or - Puligny Montrachet and Meursault
Maconnais - Macon and Macon Villages, Pouilly Fuisse

Beaujolais
Beaujolais Nouveau
Beaujolais Villages (come from granite hills)
Beaujolais Crus within Villages (10) - label with Village name N-S: Saint Amour AC, Julienas AC, Chenas AC, Moulin a vent AC, Chiroubles AC,
Fleurie, Morgon, Regnie, Cote de Brouilly, Brouilly

Vosges - to the west, shelter region from rain bearing winds in Northern France

Alsace AC
Alsace Grand Cru AC: superior

Full-bodied, dry, medium and sweet with spicy tropical fruits sometimes honey

Intensely perfumed, dry, off-dry or medium, full-bodied, high alcohol, floral perfume, tropical and stone fruit, musky sweet spices

Riesling, Pinot Gris, Gewurtz, Pinot Blanc, Muscat, some light Pinot Noir

Sancerre AC
Pouilly Fume AC

Whites:
Vouvray AC: Chenin
Touraine AC: SB and Chenin
Saumur AC: Chenin
Coteaux du Layon AC: sweet Chenin
Rose:
Rose d'Anjou
Cabernet d Anjou AC
Reds:
Chinon: Cab Franc
Bourgueil: CF

Muscadet AC
Muscadet Sevre et Maine
Sur Lie: wine has been bottled from a vessel containing dead yeast left over from ferm.

Langudoc-Roussillon (Vin de Pays d'Oc)
Mostly red: Grenache, Syrah

Languedoc AC
Minervois AC
Corbieres AC
Fitou AC
Cotes du Roussillon AC

Grosses Gewachs, Erstes Gewachs, Erste Lage
Classic and Selection also indicate dry wine
Must be varietally labeled

13: Anbaugebiete
Mosel, Rheingau and Pfalz most important for Riesling

Germany - Mosel

Classico: historic core of many DOC regions, usually best wines and best sites
Riserva: DOC wine that has been aged in barrel and bottle for a certain minimum period set in law

Barolo DOCG
Barbaresco DOCG
Valpolicella (Classico) DOC - Corvina
Chianti Classico DOCG
Chianti Ruffina DOCG
Montepulciano d'Abruzzo
Puglia
Aglianico
Sicily

Region in NE Italy made primarily with the Corvina grape

Generally light in body, color, flavor, and tannin with medium or high acid and red fruit flavors

Classico: more concentrated, complex, hint of cooked fruits (plum, cherries)

Med bodied, high tannin and acid, red fruit (sour cherry, red plum), dusty, earthy

Best come from sub-regions - Classico, Ruffina

Region in East-Central Italy.

Montepulciano d'Abruzzo med body red from Montepulciano
deeply colored with med acid and tannin and red fruit, bitter coffee

Don't confuse with Sangiovese based Vino Nobile di Montepulciano

Primitivo and Negroamaro (Puglia)
Aglianico (Campania and Basilicata)

Deeply colored intensely flavored high tannin and acid, bitter flavors (coffee, choc), red black fruits and dried fruits

Primitivo high in alcohol

Chianti, Valpolicella, Southern Italy
Mostly non-vintage Vino da Tavola with no region or origin

NE Italy - Trentino, Veneto, Friuli) - Pinot Grigio - dry, med or light body, high acid, uinoaked, delicate citrus and green fruit
Chardonnay, Pinot Blanc (NE - similar to unoaked Chard)

Pinot Grigio
Chardonnay
Pinot Blanc
Verdiccio: high acid, med body, bitter almond, lemon, herb, fennel come from Verdiccio dei Castelli di Jesi DOC near East Coast
Trebbiano (same as Ugni Blanc used for bulk)
Garganega (Soave)
Malvasia (Frascati)
Grechetto (Orvieto)

Joven: not aged in oak
Crianza: 2 years in oak and bottle
Reserva: aged 3 years
Gran Reserva: 5 years or longer

Rioja DOCa
Ribero del Duero DO
Navarra DO
Catalunya

Tempranillo - full or med body, med acid, med tannin, red fruit (strawberry)
Often blended with Garnacha - high alcohol, spicy notes, light tannins

Oak aging - softens tannins, sweet coconut, vanilla flavors, over time savory animal and veg flavors, meat, leather

Tempranillo, black fruit, toasty oak

Temp blended with Merlot/Cab

Range of styles using Temp/Garnacha

Rias Baixas
Rueda
fruity, refreshing acid

Cataluyna: wide range, Chard

Traditional white Rioja (Viura = Macabeo), full-bodied, with nutty, oak and some unoaked.

Temp, Garnacha grown throughout Spain, use oak aging but not as complex

La Mancha DO
Valdepenas DO
Valencia DO

Blend across regions and selling wines under brand names

Reds high in tannin and acid made from local varieties in Douro, Dao and Bairrada DOCs in North
SE: Aletejo DOC, Vinho Regional Alentejano - hot region produces full-bodied reds from local and intl, dark fruit, spice, enhanced by oak

Vinho Verde DOC: unoaked, light-bodied, light alcohol, fizz, citrus, green fruit, vegetal, local dry export sweeter
Branded Rose: style of VV, red currant/rasp

WO - Wine of Origin

Label Integrity Scheme

May not use grapes that have been brought in rather than being grown by named estate.

Around Cape of Good Hope - cold Atlantic breeze cools hot region

Cab Sav/Merlot (including blends): Coastal, Stellenbosch

Chard: Coastal

SB: Coastal, Constantia

Walker Bay: Pinot and Chard.

Elgin & Elmin: Sauv Blanc

Chenin (steen): Med bodied, dry/off-dry, citrus/tropical, med/high acid - some premium have oak, used in blends w/ Chard (large volumes at lower prices), adds acid and fruit

Pinotage: Full-bodied, med tannin, red fruit, vegetal, animal notes

Shiraz
Chard:
Adelaide Hills (South Aust)
Hunter Valley (NSW)

Barossa valley

CS:
Margaret River
Coonawarra (South-Limestone Coast)

Semillon:
Hunter Valley

Riesling:
Clare Valley (South Aust)
Eden Valley

Southern Australia (Barossa Valley, McLaren Vale)
Victoria
New South Wales (Hunter Valley)
Western Australia

South Eastern Australia - multi-states

Dry, light body and alcohol, high acid, delicate citrus aromas verging on neutrality

With age builds layers of complex toast. honey, and nut

Semillon from other parts of Australia -med bodied, simple citrus to intensely vegetal and pungent

Ten main regions
Gisborne Bay (Chard
Hawkes Bay (Chard, Cab, Merlot)
Marlborough (Chard, Pinot, SB)
Martinborough (Pinot)
Central Otago (Pinot)
South Island (Riesling, Pinot Gris, Gewurt)

Hot irrigated Central Valley

Cab: Napa, Sonoma
Chard: Carneros, Russian River, Valley, Napa, Washington State
Sauvignon Blanc: Napa
Pinot Noir: Carneros, Sonoma, Oregon, russian r v
Zinfandel: black and dried fruit and spices

Regional DOs (denominations of origin) - Regions are divided into sub-regions

Sunshine, fertile soils, mild moderate climate and meltwater from Andes

Cab:
Central Valley
Rapel Valley
Maipo Valley

Chard:
Central Valley
Casablanca Valley

Sauvignon Blanc:
Casablanca Valley

Carmenere: Deep in color, med or full bodied, med/high acid and alcohol, high tannin, dark fruit, peppery spice

underripe: pungent bell pepper, green bean

DOC (Controlled Denominations of Origin) - more common to be labeled by region

Hot, sunny, very dry, best sites in high altitude