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WSET L2 Wine Study > deck_16984403 > Flashcards

deck_16984403 Flashcards

1
Q

Wine Pairing:
Sweet food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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2
Q

Wine Pairing:
Umami food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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3
Q

Wine Pairing:
Salty food makes wine more:

A

less drying & bitter.
less acidic,
more fruity,
more body
p17

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4
Q

Wine Pairing:
acidic food makes wine more:

A

less drying & bitter.
less acidic,
more sweet and fruity
p17

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5
Q

Wine Pairing:
highly flavoured food makes wine more:

A

overwhelmed by food flavours
p17

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6
Q

Wine Pairing:
fatty/oily food makes wine more:

A

less acidic
p17

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7
Q

Wine Pairing:
Spicy food makes wine more:

A

alcohol increases heat from food
p17

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8
Q

Wine Faults:
Cork Taint (TCA)

A
  • makes wine smell like wet cardboard.
  • dampens fruit aromas and seems less fresh
    p23
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9
Q

Wine Faults:
Failure of closure

A
  • gives wine unwanted oxygenation.
  • wine will appear darker than it should.
  • more honey/caramel/coffee (tertiary)
  • lack’s freshness and fruitiness
    (most notable in wines that should be drunk when young/fruity)
    p23
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10
Q

Wine Faults:
Heat Damage

A
  • stored under hot conditions, direct sunlight or bright artificial lights
  • lose freshness
  • lack expected fruit character
    p23
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11
Q

Grape formation and ripening

A
  1. Flowering
  2. Fruit set
  3. Veraison (starting to ripen, change colours)
  4. Ripening (become golden or darker)
  5. Harvest/extra ripening
    p28
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12
Q

Botrytis/Noble Rot

A
  • fungus that grows on grapes causing tiny holes, allowing water to evaporate, concentrating acids, sugars, and flavours
  • needs damp misty mornings to promote growth of fungus, followed by dry afternoons to limit growth and avoid killing grapes
  • almost always used for sweet wines
    p30
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13
Q

Frozen Grapes

A
  • colder regions, healthy grapes are left unpicked to continue through autumn & winter
  • this concentrates sugars in grapes
  • pressed while still frozen
  • produce sweet wines
    p30
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14
Q

Climate

A

Cool: avg 16.5
Moderate: avg 16.5-18.5
Warm: avg 18.5-21
p31

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15
Q

Grape Growing Terms on labels:
Vielles Vignes

A

French for “Old Vines” - not a legally defined concept
p38

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16
Q

Grape Growing Terms on labels:
Vintage

A

year grapes were harvested
p38

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17
Q

Grape Growing Terms on labels:
Late Harvest

A

grapes are left on vine and harvested later
riper flavours and higher sugar levels
p38

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18
Q

Process for making Red Wine

A
  1. Crushing
  2. fermentation (with skin for colour & tannin) 20-32*C
  3. draining
  4. pressing
  5. storage/maturation
  6. packaging/bottling
    p41
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19
Q

Process for making White wine

A
  1. crushing
  2. pressing (extract juice, no skin/stems)
  3. fermentation (without skins) 12-22*c
  4. storage/maturation
  5. packaging/bottling
    p43
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20
Q

Process for making Rose (with black grapes)

A
  1. Crushing
  2. fermentation (short period with skins) 12-22*c
  3. draining (then continue to ferment without skins)
  4. storage/maturation

(can also be made blending red & white wine. this is not permitted in europe)
p42

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21
Q

Winemaking:
Inert Vessels

A
  • using steel or concrete for storage
  • preserves fresh and fruit flavours
  • usually airtight
    p46
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22
Q

Winemaking:
Oak Vessels

A

Secondary flavours
- can be used for both fermentation and storage
- adds vanilla, coconut, charred wood and spice
- not airtight, so can oxygenate wine ( dried fruit, nut, caramel and other tertiary flavours)
p47

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23
Q

Winemaking:
Oak Alternatives

A

Secondary flavours
- Oak barrels are expensive.
- can also use oak staves/chips to add oak flavours
p48

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24
Q

Winemaking:
Malolactic conversion (MLC)

A

Secondary flavours
- using bacteria after fermentation
- lowers acidity, increases buttery flavours
- almost always done for red wine (not as noticable)
- when used in white (usually for less aromatic grapes such as chardonnay) - very noticable
p48

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25
Q

Winemaking:
Lees

A

Secondary flavours
- yeast from fermentation dies and falls to bottom of vessel
- forms layer of dead cells called “Lees”
- when kept in contact (stirring), increases body of wine
- adds flavours such as biscuit/bread

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26
Q

Wine Growing Regions:
Loire Valley

A

Western France
- Sauvignon Blanc
- Chennin Blanc

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27
Q

Wine Growing Regions:
Bordeaux

A

SW France
- Left Bank: Cabernet Sauvignon
- Right Bank: Merlot
- Also known for Semillon (usually oaked)

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28
Q

Wine Growing Regions:
Champagne

A

Nortern France
- Pinot Noir
- Chardonnay
- Meunier

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29
Q

Wine Growing Regions:
Alsace

A

Northern France (next to German border)
- Riesling
- Gewurtztraminer
- Pinot Gris

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30
Q

Wine Growing Regions:
Burgundy

A

Central France
- Pinot Noir
- Chardonnay

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31
Q

Wine Growing Regions:
Beaujolais

A

Central France
- Gamay

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32
Q

Wine Growing Regions:
Northern Rhone

A

Central South France
- Syrah (Shiraz)
- Viognier (white)

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33
Q

Wine Growing Regions:
Southern Rhone

A

South of France
- Grenache

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34
Q

Wine Growing Regions:
Provence

A

South of France
- Grenache

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35
Q

Wine Growing Regions:
Languedoc-Roussillon

A

South of France
- Cabernet Sauvignon
- Merlot
- Syrah
- Grenache
- Chardonnay
- Sauvignon Blanc

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36
Q

Wine Growing Regions:
Catalunya

A

Spain - Catalan (NE Spain)
- Tempranillo

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37
Q

Wine Growing Regions:
Priorat

A

Spain - Catalan (NE Spain)
- Grenacha

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38
Q

Wine Growing Regions:
Navarra

A

Northern Spain
- Grenacha

39
Q

Wine Growing Regions:
Rioja

A

Northern Spain
- Tempranillo
- Grenacha

40
Q

Wine Growing Regions:
Ribera del Duero

A

Central Spain
- Tempranillo (most famous)

41
Q

Wine Growing Regions:
Rias Baixas

A

Western Spain
- Albarino (most famous)
(white wine)

42
Q

Wine Growing Regions:
Jeres

A

Southern Spain
- Sherry

43
Q

Wine Growing Regions:
Port/Porto

A

Portugal
- Port Wine (only wine from Porto can be called Port)

44
Q

Wine Growing Regions:
Prosecco

A

Northern Italy (Veneto)
- Glera (aka Prosecco: legally renamed to Glera to protect the name Prosecco)

45
Q

Wine Growing Regions:
Veneto (Venice)

A

Northern Italy (Veneto)
- Pinot Grigio

46
Q

Wine Growing Regions:
Soave

A

Northern Italy (Veneto)
- Garganega (white)

47
Q

Wine Growing Regions:
Valpolicella

A

Northern Italy (Veneto)
- Corvina (White)
- Sometimes use “Appassimento” technique. (Early picked, dried indoors)

48
Q

Wine Growing Regions:
Gavi

A

NW Italy (Piemonte region)
- Cortese (White)

49
Q

Wine Growing Regions:
Barbera d’Asti

A

NW Italy (Piemonte region)
- Barbera (red - friend with Nebbiolo)

50
Q

Wine Growing Regions:
Barolo

A

NW Italy (Piemonte region)
- Nebbiolo

51
Q

Wine Growing Regions:
Barbaresco

A

NW Italy (Piemonte region)
- Nebbiolo

52
Q

Wine Growing Regions:
Asti

A

NW Italy (Piemonte region)
- Moscato

53
Q

Wine Growing Regions:
Chianti

A

North Central Italy (Tuscany region)
- Sangiovese (Primary region is Chianti)
- Most famous region is Chianti Classico
(red)

54
Q

Wine Growing Regions:
Brunello di Montalcino

A

North Central Italy (Tuscany region)
- Sangiovese (must be aged at least 60 months)

55
Q

Wine Growing Regions:
Verdicchio dei Castelli di Jesi

A

Central Italy (Marche region)
- Verdicchio
(white wine)

56
Q

Wine Growing Regions:
Montepulciano d’Abruzzo

A

South Central Italy (Abruzzo Region)
- Montepulciano
(red)

57
Q

Wine Growing Regions:
Fiano di Avellino

A

South Italy (Campania)
- Fiano
(tropical white)

58
Q

Wine Growing Regions:
Puglia

A

South Italy (Puglia)
- Primativo (aka Zinfandel in the USA)

59
Q

Wine Growing Regions:
Mosel

A

Western Germany
- Riesling

60
Q

Wine Growing Regions:
Rhinegau

A

Western Germany
- Riesling

61
Q

Wine Growing Regions:
Pfalz

A

Western Germany (on French border)
Riesling

62
Q

Wine Growing Regions:
Sonoma

A

California
- Cabernet Sauvignon
- Merlot
- Pinot Noir
- Chardonnay

63
Q

Wine Growing Regions:
Napa

A

California
- Cabernet Sauvignon
- Merlot
- Chardonnay
- Sauvignon Blanc

64
Q

Wine Growing Regions:
Los Carneros

A

California
- Pinot Noir
- Chardonnay

65
Q

Wine Growing Regions:
Santa Barbera

A

California
- Pinot Noir
- Chardonnay

66
Q

Wine Growing Regions:
Oregon

A

USA
- Pinot Noir (excellent)

67
Q

Wine Growing Regions:
Casablanca Valley

A

Chile
- Pinot Noir
- Chardonnay
- Sauvignon Blanc

68
Q

Wine Growing Regions:
Maipo Valley

A

Chile
- Cabernet Sauvignon
(famous region)

69
Q

Wine Growing Regions:
Colchaguo Valley

A

Chile
- Cabernet Sauvignon

70
Q

Wine Growing Regions:
Central Valley

A

Chile
- Cabernet Sauvignon
- Merlot
- Carmenere (famous local grape varietal)
- Chardonnay

71
Q

Wine Growing Regions:
Constantia

A

South Africa
- Sauvignon Blanc

72
Q

Wine Growing Regions:
Stellenbosch

A

South Africa
- Cabernet Sauvignon (Famous)
- Merlot

73
Q

Wine Growing Regions:
Elgin

A

South Africa
- Sauvignon Blanc

74
Q

Wine Growing Regions:
Walker Bay

A

South Africa
- Pinot Noir
- Chardonnay

75
Q

Wine Growing Regions:
Margaret River

A

Western Australia
- Cabernet Sauvignon
- Merlot
- Chardonnay
- Sauvignon Blanc

76
Q

Wine Growing Regions:
Barossa Valley

A

South Australia
- Shiraz
- Grenache
- Semillon

77
Q

Wine Growing Regions:
McLaren Vale

A

South Australia
- Grenache

78
Q

Wine Growing Regions:
Clare Valley

A

South Australia
- Riesling

79
Q

Wine Growing Regions:
Eden Valley

A

South Australia
- Riesling

80
Q

Wine Growing Regions:
Adelaide Hills

A

South Australia
- Chardonnay
- Sauvignon Blanc

81
Q

Wine Growing Regions:
Coonawarra

A

South Australia (Near VIC border)
- Cabernet Sauvignon

82
Q

Wine Growing Regions:
Hunter Valley

A

New South Wales
- Semillon (usually unoaked)
- Shiraz

83
Q

Wine Growing Regions:
Yarra Valley

A

Victoria
- Pinot Noir
- Chardonnay

84
Q

Wine Growing Regions:
Mornington Peninsula

A

Victoria
- Pinot Noir

85
Q

Wine Growing Regions:
Hawke’s Bay

A

NZ North Island
- Cabernet Sauvignon
- Merlot
- Chardonnay

86
Q

Wine Growing Regions:
Martinborough

A

NZ North Island
- Pinot Noir

87
Q

Wine Growing Regions:
Marlborough

A

NZ South Island
- Pinot Noir
- Chardonnay
- Sauvignon Blanc

88
Q

Wine Growing Regions:
Central Otago

A

NZ South Island
- Pinot Noir

89
Q

Grape Varietals:
Pinot Noir

A

Characteristics (Black)
- Thin Skin (low-med tannin)
- needs cool - moderate climate 15.5C
- High Acid
- Red Fruit
- Usually not blended

Famous in BURGUNDY - Cote d’Or (Cote de Nuits / Cote de Beaune)
also known in Central Otago NZ, Walker Bay SA, Casablanca Valley, Chile.
otherwise, grows in most countries where it’s not too hot

90
Q

Grape Varietals:
Zinfandel/Primativo

A

Characteristics: (Black)
- Ripens unevenly
- Needs warm climates
- High Sugar
- Med-High Acid
- Mid-High Tannins

Red fruit to Black Fruit as it ripens

In USA, used to make low alcohol Rose (called White Zinfandel made traditional), Reds are usually oaked and are high alcohol

In Italy (Puglia), Primativo is the primary grape.

91
Q

Grape Varietals:
Riesling

A

Characteristics (white)
- High acid
- Needs Cool/Mod Climate
- Can Botrytis
- Can be Dry-sweet depending on ripeness (green > tropical)
- German Riesling can smell like petrol
- sometimes blend with Viognier

Key Regions:
- Mosel (DE) - usually botrytis/Trockenbeerenauslese (TBA) or Kabinet (Dry)
- Alsace (FR)

Other regions:
- Rhinegau (DE)
- Pfalz (DE)
- Clare Valley (AUS)
- Eden Valley (AUS)

92
Q

Grape Varietals:
Chennin Blanc

A

Characteristics (white)
- Grows in all climates
- High Acid
- can botrytis (only in France)
- can oak or unoak

Key Regions:
- Loire Valley - Vouvray (FR)
- Western Cape (SA)

93
Q

Grape Varietals:
Semillon

A

Characteristics (white):
- med/high acid
- can botrytis (only in Sauternes)
- dry/sweet, light/full, oak/unoak
- can blend with Sauv Blanc
- needs mod/warm climate
- grass/green fruit/citrus > raisins/nuts/honey

Key Regions:
- Sauternes, near Bordeaux (FR) - usually oaked
- Hunter Valley (AUS) - drier style
- Barossa Valley (AUS) - all styles

94
Q

Grape Varietals:
Furmint

A

Characteristics (white):
- High Acid
- can botrytis
- Moderate climate
- usually sweet
- oaked/unoak, dry/sweet

Key Regions:
- Tokaj (Hungary)

NB: Label with higher number = sweeter

WSET L2 Wine Study (2 decks)

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