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WSET-1 > Comprehensive > Flashcards

Comprehensive Flashcards

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

Grapes grown in warmer climates tend to have higher/lower sugar and higher/lower acidity than grapes grown in cooler climates.

A

Higher sugar, lower acidity

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2
Q

Grapes grown in cooler climates tend to have higher/lower sugar and higher/lower acidity than grapes grown in warmer climates.

A

Lower sugar, higher acidity

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3
Q

Which types of grapes are more commonly grown in cooler climates?

A

White grapes

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4
Q

Which types of grapes are more commonly grown in warmer climates?

A

Black grapes

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5
Q

What is the process for making white wine?

A

Crushing, pressing, fermentation, maturation, bottling

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6
Q

What is the process for making red wine?

A

Crushing, fermentation, draining, pressing, maturation, bottling

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7
Q

What is the process for making rosé wine?

A

Crushing, partial fermentation, draining, final fermentation, pressing, maturation, bottling

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8
Q

What are the types of wine?

A

Still, sparkling, fortified

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9
Q

What are the styles of wine?

A

Red, white, rosé

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10
Q

What are the structural characteristics of wine?

A

SATAB: Sweetness, acidity, tannin, alcohol, body

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11
Q

What are the principal white grape varieties?

A

Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling

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12
Q

What are the principal black grape varieties?

A

Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz

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13
Q

Describe cool-climate chardonnays.

A

Acidity: high
Body: light to medium
Notes: green fruit (apple), citrus (lemon)

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14
Q

Describe warm-climate chardonnays.

A

Acidity: medium
Body: medium to full
Notes: stone fruit (peach), tropical fruit (pineapple)

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15
Q

Describe chardonnay from Burgundy (white Burgundy).

A

Acidity: high
Body: medium
Notes: citrus (lemon), stone fruit (peach); maybe also vanilla from maturation in oak

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16
Q

Describe chardonnay from Chablis.

A

Acidity: high
Body: light to medium
Notes: green fruits (apple), citrus (lemon); typically unoaked

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17
Q

Describe sauvignon blanc generally.

A

Acidity: high
Body: light to medium
Notes: pronounced intensity of aromas; green fruit (apple), citrus (grapefruit), tropical fruit (passion fruit); herbaceous notes (asparagus, green bell pepper/capsicum, grass); typically dry, often fermented in stainless steel tanks and are usually not matured in oak; Sancerre

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18
Q

Describe pinot grigio generally.

A

Acidity: medium to high
Body: light
Notes: pear, lemon; typically dry, usually fermented in stainless steel tanks and not matured in oak; associated with Italy

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19
Q

Describe riesling generally.

A

Acidity: high
Body: light to medium
Notes: range from dry to sweet; pronounced aromas; floral, green fruits (apple), citrus (lime, lemon), stone fruit (peach, apricot); often fermented in stainless steel tanks, not matured in oak

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20
Q

Are rieslings from Alsace and Australia sweet or dry?

A

Dry

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21
Q

Are rieslings from Germany sweet or dry?

A

Both

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22
Q

Describe cabernet sauvignon generally.

A

Acidity: high
Tannin: high
Body: medium to full
Notes: black fruits (black currant, black cherry), herbaceous (green bell pepper, mint); often matured in oak, imparting vanilla and cedar; often blended with merlot (Bordeaux) for softness, shiraz (Australia) for spice

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23
Q

Describe merlot generally.

A

Acidity: medium
Tannin: medium
Body: medium to full
Notes: red fruits (strawberry, red plum), black fruits (blackberry, black plum); often matured in oak, imparting vanilla; commonly blended with cabernet sauvignon (Bordeaux, etc.) for added tannin and acidity

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24
Q

Describe pinot noir generally.

A

Acidity: high
Tannin: low to medium
Body: light to medium
Notes: red fruits (strawberry, red cherry, raspberry); often matured in oak, imparting vanilla and smoke; can be used in Champagne; principal black grape of red Burgundy

25
Q

Describe syrah generally.

A

Acidity: medium
Tannin: medium to high
Body: medium
Notes: fresh black fruits (blackberry), spice (black pepper); often matured in oak, imparting vanilla, coconut; common in the Northern Rhône

26
Q

Describe shiraz generally.

A

Acidity: medium
Tannin: medium to high
Body: full
Notes: jammy black fruit (black cherry), licorice; often matured in oak, imparting vanilla, coconut; common in Australia

27
Q

Champagne is made from which grape(s)?

A

chardonnay, pinot noir, pinot meunier

28
Q

Sancerre is made from which grape(s)?

A

sauvignon blanc

29
Q

Chablis is made from which grape(s)?

A

chardonnay

30
Q

Burgundy is made from which grape(s)?

A

Red: pinot noir
White: chardonnay

31
Q

Bordeaux is made from which grape(s)?

A

cabernet sauvignon, merlot

32
Q

Describe prosecco generally.

A

Body: light
Notes: sparkling white from Italy; green fruit (pear), floral; may be dry or medium-sweet

33
Q

Describe cava generally.

A

Notes: dry, sparkling white from Spain; green fruit (apple), citrus (lemon)

34
Q

Describe white zinfandel generally.

A

Notes: medium-sweet rosé from California, with low alcohol; red fruits (strawberry, raspberry); unoaked

35
Q

Describe beaujolais generally.

A

Body: light
Tannin: low
Notes: dry red from France; fresh; red fruits (raspberry, red cherry); unoaked

36
Q

Describe Côtes du Rhône generally.

A

Body: medium
Notes: dry red from France; red fruit (strawberry, red plum), white pepper; may be oaked or unoaked

37
Q

Describe chianti generally.

A

Acidity: high
Tannin: high
Body: medium
Notes: dry red from Italy; red fruits (red cherry, red plum), dried herbs, sometimes cloves from oak maturation

38
Q

Describe rioja generally.

A

Body: medium to full
Notes: dry red from Spain; red fruits (strawberry), vanilla from oak maturation

39
Q

Describe Châteauneuf-du-Pape generally.

A

Body: full
Notes: dry red from France with high alcohol; red fruit (strawberry), clove from oak maturation

40
Q

Describe Sauternes generally.

A

Acidity: high
Body: full
Notes: sweet white from Bordeaux; stone fruits (apricot), vanilla from oak maturation, honey

41
Q

Describe sherry generally.

A

Notes: Fortified wine from Spain; made in range of styles; can be dry, medium-sweet, or sweet

42
Q

Describe port generally.

A

Body: full
Tannin: high
Notes: sweet red fortified wine from Portugal, high in alcohol; made in range of styles; black fruit (blackberry)

43
Q

Service temperature: sweet wines

A

Well chilled (6-8C/43-45F)

44
Q

Service temperature: sparkling wines

A

Well chilled (6-10C/43-50F)

45
Q

Service temperature: light-bodied, medium-bodied whites, rosé

A

Chilled (7-10C/45-50F)

46
Q

Service temperature: full-bodied whites

A

Lightly chilled (10-13C/50-55F)

47
Q

Service temperature: medium-bodied, full-bodied reds

A

Room temperature (15-18C/59-64F)

48
Q

Service temperature: light-bodied reds

A

Lightly chilled (13C/55F)

49
Q

2 methods for preserving opened wine

A

vacuum (remove air from inside the bottle)
blanket (pump gas into bottle, which pushes the air out)

50
Q

3 aspects of tasting

A

Appearance
Nose
Palate

51
Q

2 types of palate characteristics

A

Structural
Flavor

52
Q

What is the effect of sweet food on wine?

A

Wine is:
more drying/tannic
more bitter
more acidic
less sweet
less fruity

53
Q

What is the effect of umami food on wine?

A

Wine is:
more drying/tannic
more bitter
more acidic
less sweet
less fruity

54
Q

What is the effect of salty food on wine?

A

Wine is:
less drying/tannic
less bitter
less acidic
more fruity
more body

55
Q

What is the effect of acidic food on wine?

A

Wine is:
less drying/tannic
less bitter
less acidic
more sweet
more fruity

56
Q

What is the effect of highly flavored food on wine?

A

Wine is overwhelmed by the food flavors

57
Q

What is the effect of fatty/oily food on wine?

A

Wine is less acidic

58
Q

What is the effect of spicy food on wine?

A

Alcohol in the wine is more noticeable, and the spice in the food is more pronounced

WSET-1 (8 decks)

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