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WSET Level 1 > 3 - Grape Varieties and Wines > Flashcards

3 - Grape Varieties and Wines Flashcards

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1
Q

Which three wine regions are known for producing Chardonnay

A

Australia
Burgundy (France)
California (US)

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2
Q

Is Pinot Grigio light, medium or full bodied

A

Light bodied

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3
Q

What aromas does Chardonnay have in cool climates

A

Green fruit (apple) and citrus (lemon)

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4
Q

Is Sauvignon Blanc light, medium or full bodied

A

Medium bodied

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5
Q

What aromas does Sauvignon Blanc have

A

Green fruit (apple), citrus (lemon), herbaceous (asparagus/grass)

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6
Q

Which region is known for producting Pinot Grigio

A

Italy

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7
Q

In warm climates is Chardonnay light, medium or full bodied

A

Medium to full bodied

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8
Q

What aromas does Riesling have

A

Floral, green apple, lemon/citrus, and stone fruits (apricot)

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9
Q

What white grape variety is often used to produce wines with a range from dry to sweet

A

Riesling

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10
Q

In cool climates is Chardonnay light, medium or full bodied

A

Light to medium bodied

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11
Q

What aroms does warm climate chardonnay have

A

stone fruits (peach) and tropical fruits (pineapple and banana)

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12
Q

Which three regions are known for producing Riesling

A

Alsace (France)
Australia
Germany

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13
Q

What aromas does Pinot Grigio have

A

Pear and Lemon

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14
Q

Which two regions are known for producing Sauvignon Blanc

A

Sancerre (France)

New Zealand

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15
Q

In warm climates does Chardonnay have low, medium or high acidity

A

Medium acidity

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16
Q

What are the 4 principal white grape varietals

A

Chardonnay
Pinot Grigio
Riesling
Sauvignon Blanc

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17
Q

Is Riesling light, medium or full bodied

A

Light to medium bodied

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18
Q

Do Sauvignon Blanc, Pinot Grigio and Riesling have low, medium or high acidity

A

High acidity

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19
Q

What are the 4 principal black grape varietals

A

Cabernet Sauvignon
Merlot
Pinot Noir
Syrah/Shiraz

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20
Q

Do Cabernet Sauvignon and Pinot Noir have low, medium or high acidity

A

High acidity

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21
Q

Is Cabernet Sauvignon light, medium or full bodied

A

Full bodied

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22
Q

Does Cabernet Sauvignon have low, medium or hight tannin levels

A

High tannins

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23
Q

What aromas does Cabernet Sauvignon have

A

Black fruits (blackcurrant) herbaceious (bell pepper) and oak (vanilla)

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24
Q

Which region is known for blending Cabernet Sauvignon with Merlot

A

Bordeaux (France)

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25
Q

Which 4 regions are known for producing Cabernet Sauvignon

A

Australia
California (US)
Chile
South Africa

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26
Q

Is Pinot Noir light, medium or full bodied

A

light bodied

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27
Q

Does Pinot Noir have low, medium or hight tannin levels

A

low

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28
Q

What aromas does Pinot Noir have

A

red fruits (strawberry) and oak (clove)

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29
Q

Pinot Noir can be blended with Chardonnay to make which sparkling wine

A

Champagne

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30
Q

Which two regions are known for producing Pinot Noir

A

Burgundy (France)

New Zealand

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31
Q

Do Merlot and Syrah/Shiraz have low, medium or hight acidity

A

medium acidity

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32
Q

Are Merlot and Syrah/Shiraz light, medium or full bodied

A

medium to full bodied

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33
Q

Does Merlot have low, medium or high tannin levels

A

medium

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34
Q

What aromas does Merlot have

A

Red fruits (plum), black fruits (black cherry) and oak (vanilla)

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35
Q

Which two regions are known for producing Merlot

A

California

Chile

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36
Q

Does Syrah/Shiraz have low, medium or high tannin levels

A

High tannins

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37
Q

What aromas does Syrah/Shiraz have

A

Black fruits (blackberry), spices (black pepper) and oak (coconut)

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38
Q

Which two regions are know for producing Syrah/Shiraz

A 
Australia
Northern Rhone (France)
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39
Q

What are the key characteristics of champagne

A
  1. French sparkling wine
  2. Made from Chardonnay and Pinot Noir
  3. Dry and highly acidic
  4. Aromas of green apple,citrus and bready notes
40
Q

What are the key characteristics of Sancerre

A
  1. French white wine
  2. Made from Sauvignon Blanc
  3. High acidity
  4. Usually unoaked with pronounced green apple and herbaceous (grass) aromas
41
Q

What are the key characteristics of Chablis

A
  1. French white wine
  2. Made from Chardonnay
  3. Dry, light bodied, high acidity
  4. Usually unoaked with pronounced green apple and citrus (lemon) aromas
42
Q

What color wines come from Burgundy

A

red and white

43
Q

What are they key characteristics of White Burgundy

A
  1. Made from Chardonnay
  2. Dry, medium bodied
  3. Riper fruit flavors than Chablis
  4. Citrus and stone fruit aromas
44
Q

What are they key characteristics of Red Burgundy

A
  1. Made from Pinot Noir
  2. Typically dry, light bodied, low in tannins and high acidity
  3. Red fruits (raspberry, red cherry, and sometime oak (vanilla and clove) aromas
45
Q

What are the key characteristics of Bordeaux

A
  1. Wines from Bordeaux region in France
  2. Usually red, high acidity, high tannin levels, mediumt full body and dry
  3. Usually a blend of Cabernet Sauvignon and Merlot
  4. Black fruits (blackberry and blackcurrant) and cedar notes from oak
46
Q

What is a typical wine pairing with fresh oysters and why?

A
  1. Champagne could be paired with fresh oysters. The oysters are light and fresh tasting which would balance with the high acidity and fresh fruit and bread aromas
  2. Sancerre, Alsace Riesling and Italian Pinot Grigio would also be suitable, for similar reasons.

DO NOT PAIR Mersault or Australian Chardonnay because the Umami in the oysters could cause the oak flavours in the Meursault and the Australian Chardonnay to taste unpleasantly bitter. The intense flavours of the Sauternes might overpower the delicate flavour of the Oyster.

47
Q

What are the key characteristics of Cava

A
  1. Spanish sparkling wine
  2. Dry
  3. Green fruit (pear) and citrus (lemon) flavors
48
Q

What are the key characteristics of White Zinfandel

A
  1. California Rose Wine
  2. low alcohol, medium sweetness
  3. Unaoked with flavors of red fruits (strawberry and raspberry)
49
Q

What are the key characteristics of Beaujolais

A
  1. French red wine
  2. light bodied, low tannins, dry
  3. unoaked, with fresh flavors of red fruits(raspberry, red cherry)
50
Q

What are the key characteristics of Cotes du Rhone

A
  1. French red wine
  2. dry, medium bodied
  3. Can be oaked or unoaked
  4. red fruits (strawberry, plum) and peppery flavors
51
Q

What are the key characteristics of Chianti

A
  1. Italian red wine
  2. Medium bodied, high tannin and high acidity
  3. Red fruit flavors (red cherry, plum) and aromas of cloves from oak
52
Q

What are the key characteristics of Rioja

A
  1. Spanish red wine
  2. Dry, medium to full bodied
  3. Red fruit (strawberry) and vanilla flavors from oak
53
Q

What are the key characteristics of Chateauneuf-du-Pape

A
  1. French red wine
  2. Dry, full bodied, high alcohol
  3. Red fruit (strawberry) and clove flavors from oak
54
Q

What are the key characteristics of Sauternes

A
  1. Sweet white wine, made in Bordeaux France
  2. Full bodied with high acidity
  3. Stone fruits (apricot) honey and vanilla (from oak)
55
Q

What are the key characteristics of Sherry

A
  1. Spanish fortified wine

2. Made in a range of styles - can be dry, medium or sweet

56
Q

What are the key characteristics of Port

A
  1. Portuguese fortified wine
  2. Sweet, high in alcohol and made in a range of styles
  3. usually red, full bodied with high tannins
  4. Black fruit (blackberry) flavors
57
Q

Type in the missing parts of the 4 grape varietals:

  1. Sauvignon ______
  2. _____ Grigio
  3. _______ Sauvignon
  4. _______ Noir
A
  1. Blanc
  2. Pinot
  3. Cabernet
  4. Pinot
58
Q

Is Merlot a black or white grape

A

black

59
Q

Is Sauvignon Blanc a black or white grape

A

white

60
Q

Is Syrah/Shiraz a black or white grape

A

black

61
Q

Is Riesling a black or white grape

A

white

62
Q

Is Cabernet Sauvignon a black or white grape

A

black

63
Q

Is Chardonnay a black or white grape

A

white

64
Q

Is Pinot Noir a black or white grape

A

black

65
Q

Is Pinot Grigio a black or white grape

A

white

66
Q

What wine varietal would you expect to have the flavours/aromas of apple, asparagus, lemon and green bell pepper - Riesling, Sauvignon Blanc, Chardonnay or Pinot Grigio

A

Sauvignon Blanc

67
Q

What wine varietal would you expect to have the flavours/aromas of blackcurrant, green bell pepper and mint - Merlot, Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz

A

Cabernet Sauvignon

68
Q

Select all of the wines that may be made entirely or partly from Chardonnay grapes:

  • Champagne
  • Sauternes
  • Chablis
  • Burgundy
  • Sancerre
A
  • Champagne
  • Chablis
  • Burgundy
69
Q

Select all wines that are typically classified as fully sweet from the drop-down options.

Be sure not to get confused with wines that have a medium level of sweetness.

  • White Zinfandel
  • Sauternes
  • Port
  • Rioja
  • Prosecco
A
  • Sauternes

- Port

70
Q

What grape variety is used to make Red Burgundy?

A

Pinot Noir

71
Q

What is the typical level of sweetness (dry, medium, sweet) in White Zinfandel

A

Medium

72
Q

What is the typical level of sweetness (dry, medium, sweet) in Beaujolais

A

Dry

73
Q

What is the typical level of sweetness (dry, medium, sweet) in Sauternes

A

Sweet

74
Q

What is the typical level of sweetness (dry, medium, sweet) in Cotes du Rhone

A

Dry

75
Q

What is the typical level of sweetness (dry, medium, sweet) in Chianti

A

Dry

76
Q

What is the typical level of sweetness (dry, medium, sweet) in Port

A

Sweet

77
Q

What is the typical level of sweetness (dry, medium, sweet) in Rioja

A

Dry

78
Q

What is the typical level of sweetness (dry, medium, sweet) in Chateauneuf-du-Pape

A

Dry

79
Q

Which of the wines below are likely to be medium-bodied?

  • Cotes du Rhone
  • Chianti
  • Chateauneuf-du-Pape
A
  • Cotes du Rhone

- Chianti

80
Q

Which of the following wines are fortified wines?

  • Port
  • Rioja
  • Sherry
  • Beaujolais
  • Red Burgundy
A
  • Port

- Sherry

81
Q

What is the most important consideration when it comes to pairing food and wine:

  • The individual’s personal preferences.
  • The level of alcohol in the wine.
  • The way the food will likely interact with the wine.
A

The individual’s personal preferences

82
Q

Food affects wine in different ways. Some of the reactions are considered positive and improve the flavour of the wine, but some are often thought of as negative. In this question, the reaction of the wine is described on the left.

Decide whether the reactions below are usually considered positive or negative.

  • More Fruity
  • Less Sweet
  • More Drying
  • More Bitter
  • Less Acidic
A
  • More Fruity, positive
  • Less Sweet, negative
  • More Drying, negative
  • More Bitter, negative
  • Less Acidic, positive
83
Q

Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, Wine seems MORE drying, bitter and acidic, LESS sweet and fruity

A

When food is SWEET, Wine seems more drying, bitter and acidic

84
Q

Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, Wine seems LESS drying, bitter and acidic, MORE sweet and fruity

A

When food is SALTY, Wine seems LESS drying, bitter and acidic, MORE sweet and fruity

85
Q

Match the correct food characteristic (salty, sweet or highly flavored) with the correct reaction in wine:
When food is _____, wine is overwhelmed by the food flavours

A

When food is HIGHLY FLAVORED, wine is overwhelmed by the food flavours

86
Q

Mushroom and parmesan risotto is high in umami as it contains mushrooms and parmesan. Given that it is high in umami, what effect is it likely to have on wine;

  • less drying and bitter, less acidic, more fruity, more body
  • less drying and bitter, less acidic, more sweet and fruity
  • more drying and bitter, more acidic, less sweet and fruity
A
  • more drying and bitter, more acidic, less sweet and fruity
87
Q

This cake will undoubtedly be sweet, both from the added and natural sugars. What effect will the sweetness of the cake be likely to have on the wine:

  • less drying and bitter, less acidic, more sweet and fruity
  • less drying and bitter, less acidic, more fruity, more body
  • more drying and bitter, more acidic, less sweet and fruity
A
  • more drying and bitter, more acidic, less sweet and fruity
88
Q

What is a typical wine pairing with fresh oysters and why?

A
  1. Champagne could be paired with fresh oysters. The oysters are light and fresh tasting which would balance with the high acidity and fresh fruit and bread aromas
  2. Sancerre, Alsace Riesling and Italian Pinot Grigio would also be suitable, for similar reasons.

DO NOT PAIR Mersault or Australian Chardonnay because the Umami in the oysters could cause the oak flavours in the Meursault and the Australian Chardonnay to taste unpleasantly bitter. The intense flavours of the Sauternes might overpower the delicate flavour of the Oyster.

89
Q

What is a typical pairing with a spicy curry and why

A
  1. the medium sweet German Riesling would pair well with a spicy curry. The wine style is fruity and sweet and the spice in the curry would reduce this a little, making a pleasant partnership. The intensity of this wine is also likely to balance the intensity of the curry. 2. The Prosecco could also be a good match, for similar reasons, even though it is lighter in flavour
90
Q

What is a typical pairing with lemon sorbet

A
  1. Prosecco could pair with the lemon sorbet. The acidity and sweetness in both the sorbet and Prosecco would balance with each other and not overpower either. Also, the sweetness in the dish will make the wine taste less sweet.

Most of the wines on this list are so dry that the sweetness in the sorbet would make them taste unpleasantly acidic and thin.

The exception is the Sauternes, which may work well but is likely to have intense flavours that risk overwhelming the sorbet.

91
Q

What is a typical pairing for a rare steak?

A

The Margaux from Bordeaux could be paired with a rare steak. A rare steak is highly flavoured and will need a wine that has concentrated flavours so as not to overwhelm the wine. The Australian Shiraz, Chilean Merlot, Châteauneuf-du-Pape, South African Cabernet Sauvignon and Rioja are also likely to be good matches, for similar reasons.

92
Q

What is a typical pairing for a cheese platter?

A

The Port would pair well and be a classic match with the cheese platter as the sweet fruit would balance with the fat of the cheese. But any of these wines might work well. Although cheeses contain umami, which can emphasise bitterness in wines, they also contain salt to counteract this effect. Soft mature cheeses with high umami and little salt are the ones that are most likely to present challenges, and for these a sweet or ripe-fruity wine such as Port, the Australian Shiraz or even the White Zinfandel are likely to be the safest pairings.

93
Q

What is a typical pairing for seared tuna?

A

Tuna can be high in umami, so low-tannin red wines with little oak generally work best, as long as they have enough flavour not to be overwhelmed by the tuna. For this reason, the Beaujolais and the Châteauneuf-du-Pape are likely to be the best pairings.

Oak in the Margaux, the Rioja and the South African Cabernet Sauvignon is likely to taste more bitter in the presence of the umami from the tuna, so these are less likely to work well.

94
Q

Imagine you are drinking a bottle of Australian Shiraz with food. However, the alcohol level in the wine seems more prominent than expected and it has a burning effect. From the options below, which dish do you think is most likely to have this effect on the wine:

  • A spicy curry
  • A mild, creamy pasta dish
  • Sushi made from an oily type of fish
A

A spicy curry

95
Q

If a bottle of wine is sealed with a cork, what position should it be stored in?

A

on its side

WSET Level 1 (4 decks)

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