Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

1)WSET D3 copy+edit > 14 - Greece > Flashcards

14 - Greece Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Describe the climate and topography of Greece

A

Climate

Mediterranean, long, hot summer + short, mild winters

Inland continental with extreme temps

Spring frost in N Greece

Sea breezes → crucial mod factor

Rainfall varies - Santorini very dry, other 400-700mm

Topography

Altitude due to mountainous

Flat plains E and central

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Where is there more rainfall in Greece? Is irrigation allowed?

A

Mountainous N + E

Irrigation is often essential

water shortages

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

To what extent can you generalise about Greek soil?

A

Wide → generally poor apart from fertile plains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What size is the typical producer in Greece? Why?

A

Very small → sold to larger producers/co-ops

terrain requires handwork

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Outline trends in vineyard management (5)

A
  • Modernisation lend by large companies in 60/70s
  • Passed onto small growers
  • EU in 80’s → investment
  • Traditional methods remain on smaller vineyards
  • Irrigation important esp for int’l varieties
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How are most vineyards in Greece trained?

A

Trellised - cordon-trained with VSP

Special bush-vines → Santorini

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

To what extent is organic viticulture practised?

A

widespread → hot, dry conditions

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Which varieties are most in need of irrigation?

A

Int’l varieties → not adapted

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What % of plantings are indigenous?

A

90%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

How are many int’l varieties used in Greece?

A

Blended

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Outline the differences and similarities between Savatiano, Roditis, and Assyrtiko. (3)

A

Similarities

  • Best examples from old-bush-vines
  • planted across Greece
  • Savatiano and Roditis produce high yields + high vol wines and Retsina
  • Assyrtiko and Roditis → high acid

Differences

  • Savatiano known for drought resistance
  • Assyrtiko best reputation → HQ
  • Assyrtiko retains acid even at high ripeness
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Describe the characteristics of Savatiano

A
  • Drought resistant
  • Capable of high volumes
  • Retsina
  • HQ old bush vines - citrus, pear, stone fruit, nutty
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Describe the characteristics of Roditis (4)

A
  • Widely planted
  • Pink skinned
  • High yields → cheap wine, retsina
  • HQ from old bush vines → high acid, med body, melon
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Describe the characteristics of Assyrtiko (4)

A
  • High acid / alcohol → ageability
  • Citrus, stone, tropical, flint + oak
  • Sweet wines from dried grapes
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Describe the characteristics of Moschofilero (4)

A
  • Mantinia
  • Pink skinned → rose from skin-contact
  • Aromatic like Muscat
  • High acid, light-bodied, 12%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Describe the characteristics of Malagousia (4)

A
  • Modest plantings
  • Med acid, med body
  • Stone fruit, floral, herbal/herbaceous
17
Q

Describe the characteristics of Agiorgitiko (4)

A
  • Nemea
  • light - full reds, rose, sweet
  • Med acid, med-high tannin, med alcohol
  • Red fruit, can be jammy, sweet spice
  • Oak often used, sometimes new
18
Q

Describe the characteristics of Xinomavro (3)

A
  • Macedonia (Naoussa)
  • Pale → oxidizes
  • Similar to Nebbiolo
  • High acid, grippy tannin,vegetal in youth → benefits from oak + bottle ageing
  • flower, herb, spice, leather, earth
19
Q

How can growers produce styles of Nebbiolo that are more approachable in youth? (4)

A
  1. Riper grapes
  2. Less extraction
  3. Oak ageing
  4. Blend with grapes like Merlot
20
Q

What have been the main changes in Greek winemaking since the 1980s? (6)

A
  1. Volume Declined
  2. New tech
  3. oak esp. new oak
  4. old oak - more recently
  5. natural winemaking e.g. Gaia
  6. Lees contact on whites
21
Q

How are Greek sweet wines made?

A

Sun-drying black or white grapes esp. Muscat

22
Q

How is Retsina typically made? (3)

A
  • Grapes from hot central planes
  • Savatiano/Roditis
  • Resin added to must and left on lees
  • “Wine of Appellation by tradition” → controlled
23
Q

Greek PDO’s account for what % of production?

Greek PGI account for what % of production?

A

PDOs - 20% with rules of grapes, winemaking and yields. Naoussa has an ageing requirement.

PGIs - 62% - allow int’l varieties

24
Q

Describe the growing environment and wines of Macedonia

A

Large region → range of climates

  • Mountains: continental, cool, 680mm, Naoussa and Amynteo → HQ Xinomavro, Chard + Sauvignon
  • Plains: warm, Med, drier → rainshadow, fertile soils →higher vol PGIs →HQ BDX blends, Assyrtiko and Mala
25
Q

Describe the growing environment and winemaking of Naoussa PDO

A

Growing environment

  • SE slopes
  • 150-400m → temp
  • Best sites sheltered from N
  • single-vineyard → terroir

Winemaking

  • 100% Xinomavro: high acid + tannin, complex, ageable
  • Large, old vats
  • smaller barrels → more tannin
  • Riper fruit + cold-soaking + whole-bunch → more colour, less tannin
26
Q

Describe the growing environment and winemaking of Amynteo PDO

A

Growing environment

  • Opposite Naoussa facing N → exposed to cool winds
  • Higher altitude
  • Lakes moderate temp but cause humidity
  • Soil is fertile → yields need to be controlled
  • Sprint frost

Winemaking

100% Xino - lighter body, less tannin and more floral

  • Many old vines → phylloxera-free soil
27
Q

Describe the growing conditions of the Peloponnese including any notable PDOs. Relate these conditions to the wine produced. (5)

A

Mediterranean, 400-900mm → wet or dry years can impact yield and quality

Mountainous high-altitude → moderates

Mantinia → 600m plateau, one of coolest regions → high acid, aromatic Moschofilero

Sea breezes → cooling e.g. Nemea → slow ripening of Agiorgitiko

Poor, rocky soils e.g. Nemea limit yield → ripeness

Lower altitude + flatter sites suitable for volume production outside PDOs

28
Q

How does the range of altitudes in Nemea impact the style of wine produced?

A

Valley floor hot summers→ rapid ripening → inexp

Middle zone slows sugar ripening →greater phenolic ripeness → best quality

Upper zone very cool → Agioritiko can struggle to reach phenolic ripeness → high acid and unripe tannins → rosé/fresher reds with limited maceration

29
Q

Why region of Greece is known for an especially long growing season? Why and how does this impact grape growing?

A

Mantinia

cold → 600m altitude

Moschofilero → high acid, low-med alcohol, med body, floral + spicy

30
Q

Describe the growing environment of Santorini and how it impacts grape growing? (5)

A

Warm Med climate → rapid sugar ripening, low disease pressure → Assyrtiko retains acid

Strong winds → vines trained low in basket shape →labour

Very low rainfall →basket systems help trap moisture from morning fog, low-density

Low nutrient volcanic soils → low vigour + yield

No phylloxera → 400yrs old

31
Q

Describe the wines produced in Santorini and any notable winemaking methods.

A

Dry Assyrtiko

  • 75% of blend, single varietal common
  • Citrus, stone fruit, tropical fruit, smoky honey →age
  • High acid, med-high abv
  • Good-out, mid-prem

Mainly cool SST ferment but producers experimenting with oak and lees

Vinsanto

  • mainly Assyrtiko
  • Raisins, coffee, chocolate
  • Sweet (200-300 g/L), high acid
  • VG-out, super-prem
  • LH, sun dried for 2 weeks
  • cask aged for min 2yrs with headspace

1)WSET D3 copy+edit (66 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions