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WSET Level 4 Wine Diploma > D3 Germany & Austria > Flashcards

D3 Germany & Austria Flashcards

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1
Q

German Climate & Features?

A

Generally cool continental

Very high latitude (fringes of feasibility), so site selection crucial

Areas of very steep sloping (e.g. Mosel) which requires hand harvesting

Rhine river and its tributaries

Dry Autumns, good for extended ripening

Morning mists for botrytis

Taunus and Haardt mountains

Exception is Baden which is more moderate in temperature

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2
Q

Vineyard Risks in Germany?

A

Spring Frosts

Summer Rainfall - fungal disease and grape dilution

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3
Q

Soils in Germany?

A

Mosel - dark Slate which helps to retain and release heat

Elsewhere (e.g. Baden, Pfalz, Rheinhessen) - calcareous soils

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4
Q

Sussreserve?

A

Unfermented or partially-fermented grape must, from the same area/quality level, historically added after fermenting primary wine to dryness.

Only seen in lesser quality wines; better ones embrace interrupted fermentation

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5
Q

German Appellation Classes & Requirements?

A

Deutscher Wein - German grapes, 8.5-15% ABV

Landwein - PGI, 85% must be from the area on label, 8.5-15% ABV

Qualitatswein - PDO, must come exclusively from the wine region labelled, minimum 7% ABV,

Pradkiatswein - PDO, must come from a specific district, district doesn’t need to be named on label, though region does

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6
Q

Pradikatswein Distinctions?

A

Kabinett - lightest in body, highest in acid, 7-12% ABV

Spatlese - more concentration and alcohol, fuller body, minimum 7% ABV

Auslese - Extra-ripe grapes, more concentrated, may show some botrytisation, minimum 7% ABV

Beernauslese - cannot be dry, hand harvested, minimum 5.5% ABV, often botrtyised

Eiswein - Same must weight at BA, but picked when frozen (below -7C), no botrytisation

Trockenbeerenauslese - highest must weight, must be botrytised, rarely above 8% ABV

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7
Q

German Sweetness Levels?

A

Trocken (dry) - no more than 4 g/L, or 9 g/L if acid is very high

Halbtrocked (off-dry) - 4-12 g/L, or 18 g/L if acid is very high

Lieblich (medium/medium-sweet) - 12-45 g/L

Suss (sweet) - 45+ g/L

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8
Q

Goldkapsel?

A

Botrytised wine label

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9
Q

Liebfraumilch?

A

Medium-dry white, minimum 18 g/L sugar, 70% Riesling, Silvaner, M-T or Kerner

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10
Q

VDP?

A

Association for wines made without must enrichment, as well as other rules re. maximum yields, must weights etc.

Qualitatswein trocken where dry, and Pradikatswein labelling only for sweeter styles

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11
Q

4 VDP Categories?

A

Gutswein - equivalent to regional Burgundy wines, maximum yield 75 hL/ha

Ortswein - equivalent to village Burgundy wines, maximum yield 75 hL/ha

Erste Lage - equivalent to Premier Cru, hand harvested, maximum yield 60 hL/ha, must weight at least Spatlese, only grape varieties permitted for the area

Grosse Lage - equivalent to Grand Cru, hand harvested, maximum yield 50 hL/ha, must weight at least Spatlese, only grape varieties permitted for the area, red wines must see minimum 12 in oak

Where Grosse Lage wines are dry, they are labelled Grosses Gewachs

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12
Q

Rheinhessen?

A

Relatively warm and dry - protected by Hansruck and Taunus mountains

Biggest growing region and emphasis on white grapes

Mostly bulk, but some quality Riesling (and PN) growth by the Rhine on East-facing slopes in Rheinterrasse

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13
Q

Pfalz?

A

Between Haardt mountains the Rhine river

Haardt = Vosges = rain shadow and hence very dry

Warmer, riper fruit, increasingly red grapes (but majority white)

Mittelhaardt producing some of the best Riesling - SE-facing steep slopes

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14
Q

Baden?

A

Southerly latitude and rain shadow of Haardt mountains makes this the warmest and driest region

Famed for its red wines, and very ripe and full styles in Kaiserstuhl, though can be more elegant elsewhere e.g. Ortenau

Majority is still white planted - flat areas for inexpensive wines

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15
Q

Wurttemberg?

A

Mostly inexpensive reds for domestic production

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16
Q

Mosel?

A

White dominant, especially Riesling

Mosel river and dark gravels, along with steep slopes and Eastern exposures make for best sites

Saar and Ruwer rivers are tributaries to the Mosel

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17
Q

Franken?

A

Most continental region

White majority

Lots of Silvaner - early budding, early ripening,

Very good qualities on S/SE facing chalky aspects around Wurzburg

18
Q

Nahe?

A

Varied soils etc.

White grape majority

Between Mosel and Rheinhessen/Rheingau both geographically and with respect to acidity and body

Rhine and Nahe rivers

19
Q

Rheingau?

A

One of the most lauded regions for Riesling and Pinot Noir

Given protection by Taunus mountains

Rhine river

Polarised - generally either dry or fully sweet and botrytised

20
Q

Ahr?

A

Well regarded for high quality Pinot Noir

21
Q

Austrian Features?

A

Much is mountainous and ill-suited, though flatter areas towards Pannonian plain and the Danube are favourable

Cool Continental Climate

Places like Steiermark enjoy warm Southerly winds from the Adriatic

Spring frosts

22
Q

Austrian Soils?

A

Thin granite soils - best for Riesling

Richer loess soils - best for GV because of its thirst

23
Q

Austrian Grapes?

A

Gruner Veltliner - best suited to clay or loess soils; can be very vigorous so needs extra canopy management on fertile soils; rotundone and thick skins so contact minimised ideally, medium+ to high acid

Zweigelt - med+ acidity, med tannins, vigorous, red fruit

Welschriesling - high acidity, relatively neutral, inexpensive

Blaufrankisch - high acidity, med+ to high tannins, deep colour, black fruit flavours, early budding, late ripening; Mittelburgenland making up to outstanding quality

Riesling - typically full bodied, high acid and high quality

24
Q

Austrian PGI?

A

Landwein

25
Q

Austrian PDO?

A

Qualitatswein (90% of all production)

26
Q

Austrian Klassik & Reserve?

A

Klassik - vintage declared, varietal character

Reserve - dry wines, minimum 13% ABV, usually later harvest

27
Q

Austrian Pradkiatswein?

A

Same as German but no Kabinett

TBA from Rust can be labelled “Ausbruch”

28
Q

Austrian AOC?

A

DAC

29
Q

Niederosterreich & Sub-Regions?

A

Largest region

White majority

Wachau
Kremstal
Kamptal
Wagram
Weinviertel
Thermenregion
30
Q

Wachau?

A

Riesling and GV as single varietal

Steep stone terraces radiate heat

Irrigation required

Very good to outstanding quality generally

Smaragd the best style, minimum 12.5% ABV, highly concentrated

31
Q

Kremstal?

A

Zweigelt, Riesling and GV in DAC wines

32
Q

Kamptal?

A

Kamp River

Zweigelt, Riesling and GV in DAC wines

33
Q

Wagram?

A

Gently rolling hills

GV including Klassik and Reserve, good to very good

34
Q

Weinviertel?

A

Largest sub-region

DAC Gruner

35
Q

Thermenregion?

A

Close to Vienna

No DAC

Good to very good local reds (PN and Sankt Laurent)

36
Q

Burgenland & Sub-Regions?

A

Border with Hungary; flat and warm; black dominant

Neusiedlersee
Leithaberg
Mittelburgenland

37
Q

Neusiedlersee?

A

Flat, warm, humid, next to a very warm lake, lots of fog

Excellent for noble rot, and resultant very good to outstanding TBA wines, especially welschriesling

Good to very good reds of Zweigelt and Blaufrankisch

DAC red wines only - sweets are labelled “Burgenland”

38
Q

Leithaberg?

A

Very sweet TBA from Rust: Ausbruch

DAC - for reds must be min. 85% Blaufrankisch and oak-aged, very good to outstanding; dry whites good to very good from PB, CH, GV, Neuburger

39
Q

Mittelburgenland?

A

Minimum 85% Blaufrankisch DAC, good to outstanding

40
Q

Steiermark?

A

Border of Slovenia

Steep hills with terraces

Spring frost and hail

Crisp dry white wines from WR, SB, PB

Good to very good

41
Q

Wien?

A

Around Vienna

Variable quality whites of higher acid and lighter body

WSET Level 4 Wine Diploma (21 decks)

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