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WSET2 > Chpt 23 - Sangiovese & Montepuiciano > Flashcards

Chpt 23 - Sangiovese & Montepuiciano Flashcards

1
Q

THE TERM CLASSICO ON AN ITALIAN LABEL INDICATES:

a. The wine is made from Sangiovese
b. The wine comes from a historic centre of a wine region
c. The wine has been aged for a minimum set number of months
d. Both the grape variety and the wine region

A

The wine comes from a historic centre of a wine region

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2
Q

THE TERM RISERVA ON AN ITALIAN WIINE LABEL INDICATES:

a. The wine has been aged for a set number of months
b. The wine is of a lower minimum alcohol
c. The wine is from the best vineyards
d. None of the above; it has no legal implications

A

The wine has been aged for a set number of months

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3
Q

CHIANTI IS DOMINATED BY WHICH GRAPE VARIETY?

a. Corvina
b. Montepulciano
c. Nebbiolo
d. Sangiovese

A

Sangiovese

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4
Q

WHICH OF THESE WINES IS NOT MADE WITH SANGIOVESE?

a. Chianti Classico
b. Brunello di Montalcino
c. Montepulciano d’Abruzzo
d. None of the above

A

Montepulciano d’ Abruzzo

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5
Q

WHICH OF THE FOLLOWING BEST DESCRIBES A WINE MADE FROM SANGIOVESE?

ACIDITY TANNINS AROMAS

a. Low Low Red Cherry, Red Plum
b. Medium Medium Black Cherry, Black Plum
c. Medium to High Medium Peach, Pineapple
d. High High Red Cherry, Dried Herbs

A

ACIDITY TANNIS AROMAS
High High Red Cherry, Dried Herbs

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6
Q

WHICH OF THE FOLLOWING IS NOT A WINE MADE FROM SANGIOVESE?

a. Chianti DOCG
b. Chianti Classico DOCG
c. Chianti Classico Riserva DOCG
d. Recioto di Chianti DOCG

A

Recioto di Chianti DOCG

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7
Q

MONTEPULCIANO D’ ABRUZZO IS A SIMPLE, FRUITY WHITE WINE FROM ABRUZZO

a. True
b. False

A

False

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8
Q

BROADLY SPEAKING, TWO CATEGORIES OF SPARKLING WINE ARE:

a. Barrel fermented and Tank fermented
b. Barrel fermented and Bottle fermented
c. Bottle fermented and Tank fermented
d. Bottle fermented and Malolactic fermented

A

Bottle fermented and Tank fermented

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9
Q

GENERALLY SPEAKING, HOW MUCH WILL THE ALCOHOL OF A BASE WINE INCREASE DURING SECOND FERMENTATION?

a. 1 - 2%
b. 4 - 6%
c. 10 - 12%
d. 15 - 20%

A

1 - 2%

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10
Q

STOPPING FERMENTATION BY FILTERING OUT THE YEAST RESULTS IN A SPARKLING WINE THAT IS :

a. Sweet with low alcohol
b. Sweet with high alcohol
c. Dry with low alcohol
d. Dry with high alcohol

A

Sweet with low alcohol

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10
Q

STOPPING FERMENTATION BY FILTERING OUT THE YEAST RESULTS IN A SPARKLING WINE THAT IS :

a. Sweet with low alcohol
b. Sweet with high alcohol
c. Dry with low alcohol
d. Dry with high alcohol

A

Sweet with low alcohol

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11
Q

WHICH STYLE OF SPARKLING WINE IS NOT A TANK METHOD SPARKLING WINE?

a. Asti
b. Cava
c. Prosecco
d. None of the above

A

CAVA - traditional method

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12
Q

GIERA FORMS THE BASE TO WHICH SPARKLING WINE?

a. Asti
b. Cava
c. Methode Cap Classique
d. Prosecco

A

Prosecco

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13
Q

SWEET, FRUITY, AND LIGHT BODIED BEST DESCRIBES WHICH SPARKLING WINE?

a. Asti
b. Brut Champagne
c. Cava
d. All of the above

A

ASTI - sweet, fruity and light bodied wine from Piemonte, usually sparkling

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14
Q

WHICH FACTOR ADDS BREADY COMPLEXITY TO A BOTTLE FERMENTED SPARKLING WINE?

a. Aging wines in oak barrels
b. Extended contact with dead yeast cells
c. Adding a mixture of sugar and yeasts
d. Adding a mixture of sugar and wine

A

Extended contact with dead yeast cells

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15
Q

WHAT IS ADDED TO A BASE WINE TO INAUGURATE A SECOND FERMENTATION IN A BOTTLE FERMENTED SPARKLING WINE?

  1. Alcohol
  2. Sugar
  3. Wine
  4. Yeasta. 3 only
    b. 2 & 4
    c. 1, 2, & 4
    d. All of the above
A

2 & 4…Sugar and yeast

16
Q

BISCUITY, BREADY FLAVOURS IN A BOTTLE FERMENTED SPARKLING WINE ARE DESCRIBED AS:

a. Frizzante
b. Autolytic
c. Dosage
d. Remuage

A

Autolytic

17
Q

“RIDDLING” REFERS TO WHICH PART OF THE TRADITIONAL METHOD OF MAKING SPARKLING WINE?

a. Adding sugar and yeast to start a second fermentation
b. Aging sparkling wines on their lees
c. Turning bottles to collect yeast cells at the neck
d. Removing dead yeast cells and topping up with a sugar and wine mixture

A

Turning the bottles to collect yeast cells at the neck

18
Q

THE PURPOSE FOR DISGORGING A BOTTLE FERMENTED WINE IS TO:

a. Add carbon dioxide to the wine
b. Add extra levels of alcohol to the wine
c. Remove dead yeast cells
d. Remove surplus wine

A

Remove dead yeast cells

19
Q

WHICH TERM REFERS TO AN AUTOMATED SYSTEM FOR RIDDLING?

a. Dosage
b. Gyropalette
c. Liqueuer d’ expedition
d. Methode traditionelle

A

Gyropalette

20
Q

BASE WINES FOR SPARKLING WINE ARE USUALLY A BLEND FROM DIFFERENT:

a. Grape varieties
b. Villages
c. Vineyards
d. All of the above

A

All of the above

Grape varieties, Villages, Vineyards

21
Q

THE TERM “BRUT” REFERS TO A SPARKLING WINE THAT IS:

a. A blend of different vintages
b. Lightly sparkling
c. Dry
d. Medium sweet

A

Dry

22
Q

WHICH OF THE FOLLOWING IS NOT A TRADTIONAL METHOD SPARKLING WINE?

a. Cava
b. Champagne
c. Methode Cap Classique
d. Prosecco

A

PROSECCO - tank method

23
Q

WHICH OF THE FOLLOWING IS NOT A GRAPE FROM CHAMPAGNE?

a. Chardonnay
b. Pinot Gris
c. Pinot Meunier
d. Pinot Noir

A

Pinot Gris

24
Q

DUE TO THE VERY COOL CLIMATE, MOST BASE WINES IN CHAMPAGNE ARE:

a. Low alcohol and high acidity
b. Low acidity and high alcohol
c. Low alcohol and low acidity
d. High alcohol and high acidity

A

Low alcohol and high acidity

25
Q

WHAT IS THE MINIMUM LEGAL PERIOD FOR AGING CHAMPAGNE ON ITS LESS?

a. 6 months
b. 12 months
c. 24 months
d. 36 months

A

12 months

26
Q

A VINTAGE CHAMPAGNE IS A BLEND OF GRAPES HARVESTED IN DIFFERENT YEARS.

a. True
b. False

A

False

27
Q

A SPARKLING WINE LABELLED DEMI SEC IS DRYER THAN ONE LABELLED AS BRUT.

a. True
b. False

A

False

28
Q

CAVA REFERS TO:

a. A tank fermented sparkling wine from Italy
b. A tank fermented sparkling wine from Spain
c. A bottle fermented sparkling wine from Italy
d. A bottle fermented sparkling wine from Spain

A

A bottle fermented sparkling wine from Spain

29
Q

WHICH PAIR OF FRENCH GRAPES ARE OCCASIONALLY USED IN THE PRODUCTION OF CAVA?

a. Chardonnay and Pinot Noir
b. Chenin Blanc and Semillon
c. Gewurztraminer and Viognier
d. Cabernet Sauvignon and Merlot

A

Chardonnay and Pinot Noir

30
Q

WHICH GRAPE VARIETY IS OFTEN USED WITH CHAMPAGNE VARIETIES IN SOUTH AFRICA?

a. Chenin Blanc
b. Pinot Gris
c. Sauvignon Blanc
d. Semillon

A

Chenin Blanc

31
Q

WHICH GRAPE VARIETY IS POPULAR IN TANK FERMENTATED SPARKLING WINES IN SUCH REGIONS AS CALIFORNIA AND AUSTRALIA?

a. Chardonnay
b. Chenin Blanc
c. Muscat
d. Pinot Noir

A

Muscat

WSET2 (25 decks)

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