Aromas and Tastes of Different Red Vinifera Wines
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This quiz is 28 questions about red vinifera wines, their aroms and tastes. You may enter feedback comments at the end of the quiz.
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Question 1 of 28
1. Question
What aromas, tastes, and body does the Cabernet Sauvignon grape produce when grown in a temperate/warm climate?
Correct
From warm climates, Cabernet Sauvignon wines will still have black currant fruit but also they have more black berry and cherry fruitiness along with licorice, tobacco and mintiness.
Incorrect
Hint
California (Napa or Central Valley) Cabernet Sauvignon
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Question 2 of 28
2. Question
What aromas, tastes, and body does the Merlot grape produce when grown in a temperate/warm climate?
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In cool climates, Merlot tends to make wines with only medium body and red fruits and sometimes with green pepper or vegetal flavors; whereas in warmer climates it gravitates toward black fruits and fuller body. Tannins are usually soft no matter what the climate.
Incorrect
Hint
California Central Valley Merlot
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Question 3 of 28
3. Question
What aromas, tastes, and body does the Merlot grape produce when grown in a cool climate or in a cool vintage year?
Correct
In cool climates or in a cool vintage year, Merlot tends to make wines with only medium body and red fruits and sometimes with green pepper or vegetal flavors; whereas in warmer climates it gravitates toward black fruits and fuller body. Tannins are usually soft no matter what the climate.
Incorrect
Hint
St Emilion Bordeaux (right bank)
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Question 4 of 28
4. Question
What aromas, tastes, and body does the Syrah/Shiraz grape produce when grown in a temperate/warm climate?
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In temperate or warm climates, Syrah can take on more chocolate flavors along with being fuller bodied and lower acidity than when grown in cool climates.
Incorrect
Hint
Australian Shiraz
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Question 5 of 28
5. Question
What aromas, tastes, and body does the Grenache/Garnacha grape produce as a young wine?
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Grenache wines characteristically have red berry flavors, white pepper, low acidity and higher alcohols levels. Tannins are low and soft. When it ages, some of the berry flavors are lessened and more leather and tar tastes come through.
Incorrect
Hint
French Grenache
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Question 6 of 28
6. Question
What aromas, tastes, and body does the Pinot Noir grape produce as a young wine?
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Pinot Noir is an acidic grape that produces wines with red berry flavors, light to medium body and low tannins. When it is aged, the red berry fruits are less distinct but the wine becomes leathery or earthy with a silky creamy mouthfeel.
Incorrect
Hint
New Zealand, Oregon Pinot Noir
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Question 7 of 28
7. Question
What aromas, tastes, and body does the Cabernet Sauvignon grape produce when grown in a cool climate or in a cool vintage year?
Correct
Cabernet Sauvignon from cool climates or in a cool vintage year can often have a green pepper taste if the grapes do not get ripe enough. However, it still has the characteristic black currant and cedar taste with a slight tanginess.
Incorrect
Hint
Medoc Bordeaux
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Question 8 of 28
8. Question
What aromas, tastes, and body does the Syrah/Shiraz grape produce when grown in a cool climate or cool vintage year?
Correct
In cool climates or cool vintage years, Syrah has a little less body and a little more acidity than when grown in a warm climate and the phenolics do not release their chocolate flavors as well.
Incorrect
Hint
Cote Rotie Rhone
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Question 9 of 28
9. Question
What aromas, tastes, and body does the Pinot Noir grape produce as an aged wine?
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Pinot Noir is an acidic grape that produces wines with red berry flavors, light to medium body and generally, low tannins. When it is aged, the red berry fruits are less distinct but the wine becomes leathery or earthy with a silky creamy mouthfeel.
Incorrect
Hint
Côte d’Or Burgundy
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Question 10 of 28
10. Question
What aromas, tastes, and body does the Sangiovese grape tend to produce?
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Sangiovese has less fruit tastes than other red wines but generally dark fruit with violets, anise and earthy tastes. It usually has very firm, astringent tannins and can be recognized by that alone.
Incorrect
Hint
Brunello di Montalcino
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Question 11 of 28
11. Question
What aromas, tastes, and body does the Tempranillo grape tend to produce?
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Tempranillo is the Merlot of Spain, It is usually soft and leathery with less distinct red or dark fruit flavors but moderate tannins.
Incorrect
Hint
Rioja (red) Crianza
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Question 12 of 28
12. Question
What aromas, tastes, and body does the Malbec grape tend to produce?
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Malbec is across the board a medium wine as far as fruit flavors, acidity, tannins and alcohol goes. This is what makes it such a good food wine that goes will many different dishes.
Incorrect
Hint
Argentinian Malbec
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Question 13 of 28
13. Question
What aromas, tastes, and body does the Zinfandel/Primitivo grape tend to produce?
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Zinfandel has a unique spiciness along with its black fruit flavors. If left to ripen in warm climates, the sugar levels and thus the alcohol levels get high. It does not usually have a gamey taste nor astringent tannins.
Incorrect
Hint
California Dry Creek Zinfandel
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Question 14 of 28
14. Question
What aromas, tastes and body do Barbara grapes tend to produce in a wine?
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Historically, Barbera wines were the laborer’s rustic wine to have at lunch. Its tannins are not as high as other Piedmont Italian grapes but it has a firm acidity, making it a great food wine.
Incorrect
Hint
Barbera d’Asti from Piedmont in Italy
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Question 15 of 28
15. Question
This red shows awesome purity, with lush, seamless layers of raspberry, blackberry and fig compote finely stitched with notes of plum sauce, mocha, graphite and violets. The velvety texture and low to medium acidity then allows for the decadent finish to display exotic combinations of flavors. What is the most likely predominant grape?
Correct
A Barolo would almost always be described with firm tannins as would most Shiraz and for both, there would be more comments of spice and earthiness.
Incorrect
Hint
Note the absence of astringent tannins and the absence of earthiness and spice.
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Question 16 of 28
16. Question
This red is voluptuous and ripe, with a pure expression of flowers, cherry and spice aromas and flavors. Despite its richness and firm acidity, there’s a delicacy and mineral element coming through as well. Terrific length. What is the predominant grape in this wine most likely to be?
Correct
Cherry and the flowers are key. A Grenache might be a possibility but the flower aroma rather than a leathery element are against it.
Incorrect
Hint
Cherry and the flowers are key. Note the absence of a leather component.
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Question 17 of 28
17. Question
What aromas, tastes, and body does the Grenache/Garnacha grape produce as an aged wine?
Correct
Grenache wines characteristically have red berry flavors, white pepper, low acidity and higher alcohols levels. Tannins are low and soft. When it ages, some of the berry flavors are lessened and more leather and tar tastes come through.
Incorrect
Hint
Spanish Garnacha
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Question 18 of 28
18. Question
What aromas, tastes, and body does the Mourvèdre/ Monastrell grape tend to produce?
Correct
As with most Mediterranean grapes there is a spiciness that is characteristic for this grape. It is a full bodied red that is tannic and black fruit but with indistinct fruit aromas and sometimes a gamey flavor like a Petite Sirah grape.
Incorrect
Hint
Jumilla Monastrell
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Question 19 of 28
19. Question
What aromas and tastes would you expect from a Cabernet Franc grown in a warm climate?
Correct
Cabernet Franc is similar to its offsping, Cabernet Sauvignon, except it is softer with less tannins, and a little less cedar and tanginess.
Incorrect
Hint
California Cabernet Franc
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Question 20 of 28
20. Question
What aromas, tastes and body do Tannat grapes tend to produce in a wine?
Correct
One of the most tannic grapes wines from Madrian in southwest France, this wine has found a home in Uruguay where they have learned to tame the tannins by blending.
Incorrect
Hint
Madrian Tannat wine
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Question 21 of 28
21. Question
Perfumed and elegant with violet flowers and subtle dark berry fruit on the nose. Full-bodied, with silky but firm tannins and a finish that goes on for minutes. What is the most likely predominant grape?
Correct
The long tannin finish and floral component are keys.
Incorrect
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Question 22 of 28
22. Question
This red shows pretty blackberry, cherry and licorice aromas that follow through to a full-bodied palate, with velvety tannins and a smoke-, berry- and chocolate-flavored finish. What is the predominant grape in this wine?
Correct
Carmeniere is a close possibility but it generally has a tobacco note that is not mentioned here.
Incorrect
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Question 23 of 28
23. Question
This is an intense, classy red, with sweet berry fruit, spice, light leather and mineral character. It is full-bodied, with fine fruit and very firm mineral-coated tannins and a long, flavorful finish. What is the most likely grape predominant in the wine?
Correct
The leather aroma and the tannins with the long finish are the key.
Incorrect
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Question 24 of 28
24. Question
This red is dark, dense and brooding, a powerful mix of tarry, smoky, spicy notes around a solid core of black cherry and plum flavors, finishing with great length and firm tannins. What is the most likely grape predominant in this wine?
Correct
Spicy makes it a Mediterranean grape. Note the lack of currant and cassis notes.
Incorrect
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Question 25 of 28
25. Question
This muscular red combines power and restraint as alluring spicy aromas give way to a thick palate with flavors of plum, coffee, tobacco and mineral, backed by firm tannins and low acidity. It remains balanced and fresh on the long finish. What is the grape most likely to be predominant in this wine?
Correct
Generally makes fuller bodied wines than the other two.
Incorrect
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Question 26 of 28
26. Question
What aromas and tastes would you expect from a Cabernet Franc grown in a cool climate?
Correct
Cool climate Cabernet Franc can have green pepper flavors if the grapes do not fully ripen, If the aroma is not too strong, it makes a distinct character that many tasters like.
Incorrect
Hint
Virginia Cabernet Franc
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Question 27 of 28
27. Question
This red has very intense aromas of crushed blackberries and lilacs, which turn to iodine. It’s full-bodied, but low in acid with masses of velvety tannins and a long, long finish. Loads of cloves and other dried spices too.
Correct
The iodine and spiciness are the best discriminators.
Incorrect
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Question 28 of 28
28. Question
This red is alluring for its spicy character, with rich flavors of dark raspberry, dark cherry and chocolate. It’s robust, full-bodied and filled with gamey meat and mineral notes which extend with mocha and cream on the finish. It’s luscious, with fine-grained tannins that give it extra power. What is most likely the predominant grape in this wine?
Correct
Meat, mineral, spicy and mocha along with a lack of a tobacco note and plum are the key.
Incorrect