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My WSET > big quiz questions > Flashcards

big quiz questions Flashcards

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1
Q

What does acidity in FOOD do to wine?

A

less drying and acidic- more fruity and sweet

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2
Q

Why is orloso Sherry fortified at 17%

A

to prevent a layer of flor from developing

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3
Q

Latitiude most vineyards are at?

A

30-50

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4
Q

What wine regions in CA make Cab?

A

Napa, Sonoma, Oakville, Ruthford, Calistigo

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5
Q

What grape variety is Puttonyos

A

Furmint- Tojkai Hungarian sweet wine

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6
Q

Light body Pinot Noir made in France - low tannins, high acidity, fresh fruit aromas (cherry and strawberry) Which appellation?

A

Bourgone AOC- no secondary aromas

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7
Q

Is chardonnay an aromatic wine?

A

no

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8
Q

What grape variety is used to make a dry rose?

A

Grenache

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9
Q

Describe an Alsace Riesling?

A

dry medium bodied with citrus, stone fruit and blossoms

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10
Q

German Labeling for a late harvest?

A

Splatese- concentrated flavors and fuller body. ripe citrus fruit (lemon and lime), and some stone fruit (peach)

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11
Q

Winemaker in ITALY wants to make wine with less regulations, where the grape is grown and how the wine is made, and where it is from (geography) what label needs to be put on the bottle?

A

IGT

Indicazione Geografica Tipica

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12
Q

What grapes are used in a cape blend?

A

Cabernet, Merlot, and pinotage

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13
Q

Characteristics of a CA zin?

A

high acidity, full body, and Blackberry

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14
Q

high volume inexpensive merlot?

A

Centeral Valley, Chili

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15
Q

what wine is made from dry grapes?

A

Armone Della Valpolicella DOCG, Recioto della Valopolcella DOCG, and Reciota di Soave DOCG

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16
Q

when are grapes harvested if they are low sugar, high in acidity, and herbaceous flavors?

A

early in the ripening process

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17
Q

Food that is sweet makes wine seem what?

A

more dry, bitter, more acidic, less sweet and fruity

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18
Q

What grape variety is Pouliy Fume AOC?

A

Sauvignon Blanc

19
Q

How do Tawny Ports develop their color?

A

extended oxidative time in small barrles. Over time the oxygen attacks the color, tannins, turning it from ruby to tawny

20
Q

What term is used to say that the wine has been aged for a long time in oak barrles

A

Reserva

21
Q

Characteristic of oxyidatvie wine?

A

browner color, aromas of caramel, coffee and honey, deeper in color,

22
Q

Describe Albraino from Rias Baixas (French restaurant in Walla Walla)

A

High Acidity, with grapefruit and peach aromas

23
Q

What country uses the term Riserva?

A

Italy

24
Q

When are frosts a concern in a region (seasons)

A

spring- because frost can damage and kill vines new growth

25
Q

Full bodied wine is served at room temperature what is it being served at?

A

59-64

26
Q

When does acidification happen?

A

Happens to warm climate Chardonnays. Where they add extra acid during winemaking to balnce alcohol and body of the wine

27
Q

What is Qualitatswein?

A

PDO (protected designation of orgin) label used in Germany that says the grapes must come from the 13 wine regions of Germany and the grapes must achieve higher level of ripeness than is required for Landwein (PGI). More intense in flavor and body

28
Q

Temperature for fermenting red wines>

A

68-90 F this heat is needed to help extract colors and tannins from grape skin

29
Q

Temperture for fermenting white wines?

A

54-72. Fermentation this low can produce noteable fruit aromas. Rose also ferments at this temp.

30
Q

Describe a Coonawarra Cabernet Sauvigun Blanc?

A

Australia region that is covered by clouds and cooling breezes from the south. cooler weather makes it more herbal (mint), black currant and smoke and cedar. Great quality of wine and can develop in the bottle for many years.

31
Q

In which region would you not expect tropical fruit in a Chardonnay?

A

Chablis- cooler region so more apple, lemon and wet stones. Usually not preserved in oak but in inert vessels to preserve cool climate fruits

32
Q

The most famous village in Burgendy for Pinot Noir?

A

Cote’ d’ Or.

33
Q

What is Method Cap Classique?

A

South Africa sparkling wine term to signify using the traditional method.

34
Q

minimum time champagne can spend on lees?

A

12 months

35
Q

warm climate defined?

A

65-70

36
Q

What effect does TCA have on wine?

A

Trichloranisole- Cork taint. cardboard aromas and mutes fruit flavors and appears less fresh

37
Q

Temperature to serve a full bodied white (chardonnay)

A

Lightly chilled- 50-55

38
Q

temperature for a sweet wine (saunternes)

A

43-46

39
Q

what do each parts of the grape contain?

A

Stem and seeds: high levels of tannins
Pulp: Sugar and water- some acid and flavors
Skin: high levels of flavors, tannins, and color

40
Q

which region relies on cloud coverage to make it a moderate climate?

A

Australia

41
Q

What is Veraison?

A

Grapes change from dark green to either gold (white grape) or red/purple

42
Q

order of grape formation and ripening?

A

flowering, fruit set, veraison, and ripening

43
Q

What characteristics does wine need to mature in a bottle?

A

high acidity, high tannins (red), high levels of sugar

44
Q

methods to keep residual sugar in wine

A

kill the yeast through fortification, remove the yeast before fermentation is complete, concentrate grape sugars, blending a dry wine with a sweet wine

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