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Comprehensive 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
Describe syrah generally.
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
Describe shiraz generally.
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
Champagne is made from which grape(s)?
chardonnay, pinot noir, pinot meunier
28
Sancerre is made from which grape(s)?
sauvignon blanc
29
Chablis is made from which grape(s)?
chardonnay
30
Burgundy is made from which grape(s)?
Red: pinot noir White: chardonnay
31
Bordeaux is made from which grape(s)?
cabernet sauvignon, merlot
32
Describe prosecco generally.
Body: light Notes: sparkling white from Italy; green fruit (pear), floral; may be dry or medium-sweet
33
Describe cava generally.
Notes: dry, sparkling white from Spain; green fruit (apple), citrus (lemon)
34
Describe white zinfandel generally.
Notes: medium-sweet rosé from California, with low alcohol; red fruits (strawberry, raspberry); unoaked
35
Describe beaujolais generally.
Body: light Tannin: low Notes: dry red from France; fresh; red fruits (raspberry, red cherry); unoaked
36
Describe Côtes du Rhône generally.
Body: medium Notes: dry red from France; red fruit (strawberry, red plum), white pepper; may be oaked or unoaked
37
Describe chianti generally.
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
Describe rioja generally.
Body: medium to full Notes: dry red from Spain; red fruits (strawberry), vanilla from oak maturation
39
Describe Châteauneuf-du-Pape generally.
Body: full Notes: dry red from France with high alcohol; red fruit (strawberry), clove from oak maturation
40
Describe Sauternes generally.
Acidity: high Body: full Notes: sweet white from Bordeaux; stone fruits (apricot), vanilla from oak maturation, honey
41
Describe sherry generally.
Notes: Fortified wine from Spain; made in range of styles; can be dry, medium-sweet, or sweet
42
Describe port generally.
Body: full Tannin: high Notes: sweet red fortified wine from Portugal, high in alcohol; made in range of styles; black fruit (blackberry)
43
Service temperature: sweet wines
Well chilled (6-8C/43-45F)
44
Service temperature: sparkling wines
Well chilled (6-10C/43-50F)
45
Service temperature: light-bodied, medium-bodied whites, rosé
Chilled (7-10C/45-50F)
46
Service temperature: full-bodied whites
Lightly chilled (10-13C/50-55F)
47
Service temperature: medium-bodied, full-bodied reds
Room temperature (15-18C/59-64F)
48
Service temperature: light-bodied reds
Lightly chilled (13C/55F)
49
2 methods for preserving opened wine
vacuum (remove air from inside the bottle) blanket (pump gas into bottle, which pushes the air out)
50
3 aspects of tasting
Appearance Nose Palate
51
2 types of palate characteristics
Structural Flavor
52
What is the effect of sweet food on wine?
Wine is: more drying/tannic more bitter more acidic less sweet less fruity
53
What is the effect of umami food on wine?
Wine is: more drying/tannic more bitter more acidic less sweet less fruity
54
What is the effect of salty food on wine?
Wine is: less drying/tannic less bitter less acidic more fruity more body
55
What is the effect of acidic food on wine?
Wine is: less drying/tannic less bitter less acidic more sweet more fruity
56
What is the effect of highly flavored food on wine?
Wine is overwhelmed by the food flavors
57
What is the effect of fatty/oily food on wine?
Wine is less acidic
58
What is the effect of spicy food on wine?
Alcohol in the wine is more noticeable, and the spice in the food is more pronounced

WSET-1 (8 decks)

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