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WSET3 Wines & Grapes > Basic Wine Details > Flashcards

Basic Wine Details Flashcards

1
Q

Clairet

A

A deeper coloured Rose wine with fuller body made by longer maceration

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2
Q

Haut-Medoc wine

A

A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins

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3
Q

What is the main taste difference of Pomerol Vs Saint Emilion wine?

A

Pomerol tends to be richer with a spicier blackberry fruit character

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4
Q

How do grapes for the sweet wines of Jurancon achieve their sweetness and what are the two main tasting notes?

A

Passerillage
Apricot and Grapefruit (sometimes with spicy new oak).

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5
Q

What is the colour and style of Cahors wine and which grapes predominate?

A

Reds aged in oak delivering deep colour, high tannins and dark berry fruit. They mature slowly to deliver notes of cedar and earth
Made from Malbec, Merlot and Tannat

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6
Q

What is produced in Cotes de Gasgogne, what is the primary grape and what are the tasting notes?

A

Dry light white
Ugni Blanc
Green apples

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7
Q

Where is Madiran, what wine does it produce and from which grape?

A

South of Cotes de Gasgogne
High tannin reds
Tannat
The wines need long bottle ageing to soften the tannins

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8
Q

Is Botrytis used to make Jurancon sweet wines?
What are the tasting notes?

A

No, Passerillage
Apricot and grapefruit sometimes with some spicy oak

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9
Q

What are the key tasting notes for Chablis?

A

High acidity, apple and citrus aromas and minerality

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10
Q

What are primary tasting notes for Beaujolais and Beaujolais Nouveau?

A

Light body, low tannin with red berry fruit and notes of kirsch, banana and cinnamon like spice coming from carbonic maceration

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11
Q

As Pinot Noir matures what flavours appear

A

Earth, game and mushroom

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12
Q

What is the flavour profile of young Pinot Noir?

A

Red fruit flavours, high acid, low to medium tannin

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13
Q

What is the ‘typical’ flavour profile of Beaujolais?

A

Ripe berries and low tannins

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14
Q

Briefly what are the characteristic differences of Chardonnay from: North, Chablis Central, Cote d’Or South, Macon

A

North, Chablis - Lean, steely, high acid wines

Central, Cote d’Or - The very best from Cote de Beaune offer fab complexity and are expressive

South, Macon - Fuller bodied, riper fruited wines

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15
Q

How are lesser Chablis vineyards named? What is the flavour profile of these wines?

A

Petit Chablis Austere, green fruit and high acid

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16
Q

What are the two main ‘stylistic’ choices for Premier & Grand Cru winemakers in Chablis?

A
  1. Ferment or age in Oak = Rounder texture and subtle flavours.
  2. Ferment and store in Stainless Steel or concrete = Retains pure fruit flavours
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17
Q

Generally what are the style of white wines from Macon

A

Fresh apple, citrus fruit, medium acid and medium body possibly with some creaminess from MLF

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18
Q

What climate aspects help Pouilly-Fuisse and Saint-Veran stand out?

A

Planted on limestone slopes with east and south-east facing slopes. The slopes act as natural suntraps helping produce some of the richest and ripest Chardonnays in Burgundy. Ripe tropical and stone fruits often with toasty oak flavours

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19
Q

Describe Val de Loire wines

A

Straightforward wines with freshness, light body and simple fruit flavours

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20
Q

What are the wines of Central Vineyards like?

A

Dry

High acidity

Hints of green apple and wet stone

Subtle smoky notes from Pouilly-Fumé

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21
Q

Describe wines of Touraine

A

Made from Sauvignon Blanc Often less concentration than more prestigious appellation Made in a simple fruity style

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22
Q

Give a broad description of Chenin Blanc

A

High acid

Non-aromatic

Green, herbaceous aromas if harvested early

Grapes different levels of ripeness They vary from fresh apple, Steely, smoky to apricot and citrus from noble rot

Toast & Hay

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23
Q

Describe wines of Savennières

A

Full bodied Chenin Dry Can be complex and age worthy

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24
Q

Describe wines from Muscadet appellations

A

Dry

Medium alcohol

High acidity

Light body

Subtle green fruit flavours

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25
Q

Describe how Cab Franc wines vary within Touraine

A

Sandy soils: Light, fruity wines for early drinking

Limestone/clay soils (south facing slopes): Fuller bodied, more tannic

Some age in oak

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26
Q

Describe the wines of Saumur and Saumur-Champigny

A

Lighter in body and tannin than those of Touraine

Juicy berry fruit and floral notes

Young drinking

Can be served chilled

Some producers making fuller-bodied, age worthy reds

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27
Q

Pinot Grigio Alto Adige Style

A

Early Buding/Ripening

Dry, Light to Medium Body, High Acidity

Citrus and Green fruit flavours

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28
Q

Teroldego

A

Deep Color, Medium to full body, High Acidity, Medium to High Tannin

Aromas of Black fruit, Cherry

Usually matured in oak and age

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29
Q

Friuli Friulano

A

Native White White Friuli Grape

Light Color, Medium Body, Medium to High Acidity

Aromas of Pear, Red Apples, Herbs

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30
Q

Soave Classico / Garganega

A

Late ripneing & semi-aromatic - foothills

Medium Body, Medium to High Acidity

Aromas of Pears, Red Apple and Stone fruit. White Pepper

Almonds and Honey

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31
Q

Corvina

A

Valpolicella

Late ripening, small berry

Thin Skin, Moderate Color, Low-Med Tannin, High Acidity

Red Cherry Flavors

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32
Q

Recioto della Valpolicella

A

Dried and not completely fermented

Sweet, Full-bodied, Medium to High Tannins, High Alcohol

Intensely concentrated Red Fruit

Grapes so sweet fermentation stop

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33
Q

Amarone della Valpolicella DOCG

A

Dry or off-dry

Full-bodied, High alcohol, Medium to high tannins

Intensely concentrated red berry and spice flavours

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34
Q

Valpolicella RIPASSO DOC

A

Medium to Full Body, Medium to High Tannins

Flavours of Stewed Red Cherries and Plums

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35
Q

Nebbiolo

A

Pronounced Red Cherry, Plum, Rose, Violet, Herbs

Further bottle ageing provides - Truffles, Tar & Leather

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36
Q

Barbera

A

Late Ripening

Medium-Deep Color, Full Body, Low-Med Tannins, High Acidity

Red Cherries, Plums and sometimes Black Pepper

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37
Q

Dolcetto

A

Earlier Ripening

Deep, often Purple Color, Med-High Tannin, Med Acidity

Black Plums, Red Cherries & Dried Herbs

38
Q

CORTESE

A

Pale, Light-bodied, High acidity - Not Complex

Citrus, Green Apples and Pears

39
Q

Sangiovese

A

Late ripening

Lighter Color, High Acidity, High tannins

Red Cherries, Plums and Dried Herbs

Meaty and Gamey

40
Q

Orvieto

A

Blend of Grechetto & Trebbiano

Light Body, Med-High Acidity

Ripe Grapefruit and Peach

Protectively O2, Cool fermentation, Stainless Steal

41
Q

Sagrantino

A

Umbria’s most prestigious Red

Full Body, Very High Alcohol (16%+ ABV), High Tannins

42
Q

Verdicchio Grape

A

High acidity

Green apple, Lemon, Fennel, Almonds, Honey

43
Q

Fracati

A

Blend of Malvasia & Trebbiano grapes

Fresh and fruity in style, Medium body, Medium to high acidity

Flavours of Citrus fruit

Malvasia sometimes providing Floral, Orange Blossom aromas

44
Q

Montepulciano d’Abruzzo DOC

A

High Colour, High Tannin, Medium Acidity

Black Plums and Cherries

45
Q

Fiano

A

Dry, Med-Full Body, Med Acidity

Peach, Melons and Mangos, Wax, Honey

46
Q

Greco

A

Ripens late, Leaner in body than Fiano

Dry, Fresh Aromatic, Deep Color, More Acidity than Fiano

Green apple, Stone fruit and Passion Fruit, Honey and Mushrooms

47
Q

Aglianico

A

Thick Skin, Early Budding/Late Ripening

Deep Colour, Full Body, High Acidity, High Tannins

Black Cherry Black Plum, Violets & Chocolate

Earthy, Forest Floor notes

48
Q

Negroamaro

A

Full-Body, Medium Tannins, Medium Acidity, High Alcohol

Baked Red and Black Fruit

Yields need to be controlled

49
Q

Primativo

A

Early Ripening

Dry Full Body, Med Tannins, Med Acidity, High Alcohol

Pronounced flavours of Very Ripe Blackberry, Blueberry, Figs, Earth & Meat

50
Q

Nero d’Avola

A

Med-Full Body, Med Tannins, Med Acidity

Plums and Black Cherries

51
Q

Alfrocheiro

A

Deep Color, good alcohol & acid balance

Intense Aromas of Blackberry, Strawberry

Ripens early, susceptible to grey rot

(Tinta Bastardinha)

52
Q

Arinto

A

White, Fruity & Floral white wines

High Acidity (prized for acidity to blends)

Some use Oak or Aged for depth complexity

Known as Perdernã when used in Vinho Verde

53
Q

Baga

A

Late Ripening, Small thick skins, resitant to powdery mildew

Deeply Colored, Acidity, High Tannin

Rich Black Fruit - when picked later

54
Q

Müller-Thurgau (Rivaner)

A

Cross between Riesling and Madeleine Royal

Not High Quality Medium Dry to Medium Sweet

Doesn’t have same High Acidity

Attractive Floral & Fruity

55
Q

Silvaner

A

Early ripening

Dry & Sweet, Medium Acidity & Less fruity than Riesling Some Earthy qualities

56
Q

Dornfelder

A

Deep color, Good Acidity & Oak affinity

Easier to grow than Spatsburgunder

57
Q

Portugieser

A

Black Grape

Light Body, Low Acidity, Intense Color and Fruity sometimes oaked

58
Q

Trockenbeerenausles

A

Sweet & Low Alcohol

Honey, Dried Stone Fruit, Candied Peel, Flowers

59
Q

Grüner Veltliner

A

Late Ripening

Dry, Full Body, Concentrated wine, Naturally High Acidity

Grapefruit and Stone in Youth, White Pepper

Honey and Toast with age

60
Q

Welschriesling

A

Dry, Fresh but Simple

Citrus & Green Apple, High Acidity

Susceptible to botrytis means can produce High Quality sweet wines

61
Q

Blaufränkisch

A

Buds Late

Medium Tannin, High Acidity

Peppery, Sour Cherry

Suited for Oak Ageing

62
Q

St Laurent

A

Early Ripening, Coulure (bad fruit set), Rot

Pale Color, Low Tannin, Velvety Reds, Cherry Fruit

Oak ageing common

63
Q

Furmint

A

Concentrated High Acid White WInes, High Sugar

Apples when Young

Nut and Honey with age

64
Q

Hárslevelü

A

Late Ripening White Grape

Contributes Perfume to Blends

65
Q

Sárga Muskotály

A

Known as Muscat Blanc à Petitis Grains

Used for Aromatic Qualities - Orange Blossom

66
Q

Xinomavro

A

Med Color (fades quickly to tawney) High Tannins, High Acidity

Lack Fresh Fruit in Youth

Like Nebbiolo - Long-lived, can develop complex spice and earth

67
Q

Agiorgitiko

A

Deep Ruby, High Smooth Tannins, Low to Moderate Acidity

Sweet Spice and Red fruity flavor

Can age well in new oak

68
Q

Assyrtiko

A

Dry, Perfumed Aromatic and Concentrated Ripe Citrus and Stone Fruit

Balanced with natural high acidity

69
Q

Priorat

A

Intense, Complex

Deep Color, Full Body, High Tannin, Med-High ABV (High Sugar)

Strawberry, Red Plum, Red Cherry, White Pepper, Liqourice

Earth, Meat, Dried Fruit, Caramel

70
Q

Monastrell (Mourvedre)

A

Drought tolerant, Requires hot sunny conditions to ripen

Deep Color, Full-bodied, High Tannin, Low-Med Acidity
Low to medium acidity

Ripe Blackberry fruit

71
Q

Graciano (Morrastel in France)

A

Primarily used Rioja for blends

Small amount adds Tannin, Acidity, Concentrated Black Fruit

Buds late, prone to downy mildew

72
Q

Mencia

A

Medium - High Acidity, Fresh Red Fruit Flavors

Herbaceousness

73
Q

Verdejo

A

White Grape Susceptible to Oxidation

Light Body, High Acid

Melon, Peach

Similar to SavBlanc and also blended together

Sauvignon Style - Richer, Fuller Bodied as it undergoes skin contact and barrel fermentation

74
Q

Albariño

A

Thick Skinned (resists fungal disease)

Dry, Medium Body, High Acidity

Lemon, Grapefruit, Peach, Apricot

75
Q

Monastrell (Mourvèrde - France)

A

Small, sweet, thick-skinned berries, Drought Tolerant

Buds and ripens late, thus Needs Hot & Sunny conditions

Deep Colored, Full Bodied, High Alcohol, High Tannins, Low-Med Acidity

Ripe Blackberry Fruit

76
Q

Tempranillo

A

Thick Skinned

Med-Full Body, Medium Acidity, Medium Tannin

Strawberry, Red Cherry, Blackberry, Black Plum

Vanilla & Coconut, Dried Fruit, Leather, Tobacco

Lacks acidity

77
Q

Petit Verdot

A

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

78
Q

Cabernet Franc

A

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

79
Q

Semillon

A

Thin Skin

Both Dry & Sweet, Low Acidity, Oily Texture

Grass, Asparagus, Lemon, Apple, Grapefruit, Marmalade (sweet),

Wax (Hunter Valley) Honey and Toast

80
Q

Muscadelle

A

Pronounced Grape, Floral

Supports sweet & dry wine

Almost exclusively in blends for grape and floral

81
Q

Graves Cabernet Sauvignon

A

Dry, Med-Full Body, High Acid, High Tannin

Blackcurrant, Black Cherry, Herbaceous

Dried Fruit and Tobacco

82
Q

Petit Chablis

A

Can be austere with Green Fruity and High Acidity

Can display Ripe Fruit

83
Q

Gamay

A

Early budding, flowering, ripening (susceptible to frost)

Low Tannin, Early drinking red

Ripe Berry Fruit

84
Q

Alsace Pinot Gris

A

Rich & Full-bodied, Gold Color (similar to Gewrt), More Acidity than Gewrts, High Alcohol

Similar colour to Gewurztraminer but less aromatic

Pronounced flavour of Fresh & Dried Fruits, Honey

85
Q

Pinot Blanc

A

Dry, Light, Simple

Refreshing and Non-Aromatic

Used in Sparkling wine

86
Q

Alsace Riesling

A

Dry, Medium to full-bodied, High Acidity, Medium alcohol

Citrus and stone fruit

Pronounced Steely / Stony character

87
Q

Sancerre

A

Dry, Light Body, High acidity

Green Apple, Grass, Asparagus and Wet stone

88
Q

Melon Blanc (Muscadet, Melon de Bourgogne)

A

Ripens Early, Frost Resistant, Suited to cool climate

Dry, Light Body, High Acidity, Medium ABV Max 12%

Subtle Green Fruit flavours

89
Q

Northern Rhone Syrah

A

Deeply coloured, Medium to high tannins

Black Fruit and Black Pepper or Floral aromas

90
Q

Northern Rhone Viognier

A

Full bodied whites, Low Acidity, High alcohol

Flavours of Blossom and Apricots, Peach, Vanilla

91
Q

Marsanne

Roussanne

A

Blended together

Maresanne = Richness & Weight, Deep Color, Full Bodied, Honeysuckle

Roussanne = Acidity & Perfumed Fruit, Aromatic, High Acidity

Not as aromatic as Viognier, can age and develop complex Hazelnut

92
Q
A

WSET3 Wines & Grapes (27 decks)

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