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WSET Advanced > Errors 12/22 > Flashcards

Errors 12/22 Flashcards

1
Q

High Risk Foods: Umami

A

Pair with more fruity than tannic; salt and acid can mitigate but shouldn’t alter the character of the dish.

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2
Q

High Risk Foods: Chemesthesis

A

Pair with light white or low tannin red with low alcohol; high levels of fruitiness and sweetness as can be diminished

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3
Q

Low Risk Wine

A

Simple unoaked, with little residual sweetness.

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4
Q

Compare and Contrast Flavor Matching

A

Success depends on the interaction of structural compounds with primary flavors in food.

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5
Q

Health Effects: General

A

Thin blood; reduce clotting.

Liver HDL carry away LDL

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6
Q

When not to Drink

A

driving, machinery, heights, pregnancy, certain meds, alcoholism, mental illness

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7
Q

Health Effects: Drinking Moderation

A

Decrease Risk: dementia Alzheimer’s osteoporosis, type 2 diabetes,

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8
Q

Health Effects: Drinking Above Moderation

A

Increase Risk: stroke, heart attack, bp, obesity, diabetes control

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9
Q

Health Effects: Drink Too Much Regularly

A

Increase risk: Cardiac arrest, stroke, pancreatitis, some cancer, cirrhosis, fatty liver. alcoholism or dependence

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10
Q

Vine Structures

A 
Shoots
Leaves
Tendrils
Flowers and Berries
Buds
One Year Old Wood
Permanent Wood
Roots
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11
Q

Vine Structures: Roots

A

H2O and nutrients via transpiration
Anchor Vine
Store Carbs to survive winter

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12
Q

Propagating Identical Copies

A

Cutting: Section from Shoot before woody

Layering

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13
Q

Quarantine Phylloxera

A

Chile, parts of Argentina and South Australia

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14
Q

Hybrid Rootstock Uses

A

Nematodes, Phylloxera, Soil Salinity, Control Vigor, Cope with Drought

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15
Q

Chardonnay; Climates

A

Cool, favorable sites or moderate, warm and hot, very hot

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16
Q

Chardonnay: Effect of Oak

A

Takes well to oak; rich, toasty, nutty character; some tannin

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17
Q

Sauvignon Blanc: Climates

A

cool or moderate on poor soil, warm and hot

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18
Q

Sauvignon Blanc: Aging

A

Most designed to be drank young

Some can age, get vegetal aromas as develop like peas and asparagus.

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19
Q

Sauvignon Blanc: Regions

A

Classic: Pouilly-Fume, Sancerre, Marlborough

Good Examples: Loire, NZ, Bordeaux, California, Chile, South Africa, the Midi

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20
Q

Riesling: Cool Climate

A

Fresh grape, apple, high acid, usually some sweetness

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21
Q

Riesling: Late Harvest Cool Climate or Warm

A

More Citrus and Peach

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22
Q

Pinot Gris: Characteristics Alsace

A

Rich, oily, rather high alcohol, moderate to low acid
Can have ripe exotic flavors like mango, banana, melon
Sometimes botrytis, even in dry

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23
Q

Viognier: Northern Rhone Character

A

silky, mineral, delicate perfume peach, pear, violet

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24
Q

Viognier: Growing Areas

A

Best: Condrieu, Chateau Grillet

Fine: South France, California, Australia

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25
Muscat Blanc à Petits Grains: Flavors
Unaged: grape, peach, rose, citrus | Oxidative Oak-Aged: raisins, fruitcake, toffee, coffee, with Muscat character
26
Cabernet Sauvignon Characteristics
Loose Bunches, thick skin: resistant to rot and insects Low yield, high acid, full body, tannic; respond will to oak aging and develop complexity in bottle Distinctive varietal aromas expressed most places
27
Cabernet Sauvignon: Classic Regions
``` California (Napa) France (Médoc, Graves, Haut-Médoc) Chile (Colchagua) Australia (Coonawarra, Margaret River) NZ (Hawkes Bay)` ```
28
Merlot: Harvest Late as Possible
``` Maximum degree purple color Blackberry, plum Soft Velvet Tannin Rich Full Body, High Alcohol, Concentrated Fruit May be Supported by toasty new oak S. France, Bordeaux, New World ```
29
Merlot: Harvest Earlier
Medium body and alcohol, higher acid, Fresh red fruit (strawberry, raspberry) May be some vegetal, leafy Rare outside Bordeaux
30
Syrah: Moderate to Warm
Tannin can be high blackberry, pepper sometimes mint
31
Syrah: Hot
fuller body, soft tannin | earthy, leathery, spice (anise)
32
Syrah: Areas getting Important
South Africa, Hawkes Bay, Washington State, Chile
33
Grenache Characteristics
Sweet, thin-skinned, High alcohol, full body, soft tannins ``` red fruit (strawberry and raspberry) and white pepper Develop leather tar, toffee as age ``` Drought resistant; need hot conditions
34
Sangiovese Characteristics
High acid, sour red cherry, sometimes rather astringent tannins, dusty earth aromas reminiscent of tea leaves
35
Tempranillo Characteristics
Ripen early, best on chalky soil typically ripe strawberry or plum, but can lack distinct aromas, often best blended and oak aged
36
Temperature beyond 22
Slows and eventually stops even with enough water; why hot drought conditions grapes fail to ripen. Insufficient water and extreme heat can weaken or kill vines
37
Temperature: Warm Conditions:
Earlier budburst, potentially longer growing season; accelerated ripening, loss acidity, ripening of tannins and flavors
38
Temperature: Fog
Can help cool an area that would otherwise struggle to give high-quality grapes. Important in top quality areas in California and Casablanca in Chile.
39
Temperature: Soil
Dark soils and rocks important in cool climates. | Water can delay budburst
40
Spring Frost Prevention
Burners, Wind Machines, Sprinklers, Vineyard Design
41
Temperature Hazards: High Summer Temperatures
Alter composition and change style of wine. Where insufficient water, may stop ripening, grapes shed leaves and in extreme cases die.
42
Sunlight Hazards: Coulure
Failure of grapes to develop after flowering. Those that develop may struggle to ripen. Shaded vines less fruitful.
43
Sunlight Excessively Cloudy
Stop fully ripen, decreased crop next year Low alcohol, unripe tannin and flavors Sugar levels remain low like in Hunter Valley
44
Water: Functions
Photosynthesis, give rigidity to shoots and leaves; regulate temperature; swell grapes
45
Water: Stress
Once sufficient canopy, mild stress enough to keep photosynthesis but direct to grape ripening. Decreases impact of shading
46
Cool Continental
At risk spring frost Low temperatures can affect flowering and fruitset Best suited to varieties that bud late and ripen early
47
Moderate Continental
Sufficiently hot to ripen grapes like CS in relatively short growing season Burgundy, Barolo, Central Otago, Niagra Peninsula
48
High Temp Continental
May need irrigation as very dry summers Warm: Ribera del Duero, Mendoza Hot: La Mancha, Port
49
Maritime Rainfall
Moderate temperature and light levels Can extend growing season far into autumn, like in Bordeaux helps CS ripen which would otherwise struggle at that latitude
50
Moderate Maritime Areas
Chianti and Carneros
51
Soil and Water
Bind to clay and humus, may be in bedrock Too much clay can water log and kill roots Too much sand may need irrigation even in areas with high rainfall
52
Chlorosis
Decrease photosynthesis affect yield and quality | Champagne, Burgundy, Barolo, Rioja
53
Terroir Definition
Combined effects of aspect, slope, climate, weather, and grape variety that give a wine a sense of place.
54
Vineyard Management General
Select Site, match with suitable variety, trellising, training, pruning method Once vines established: oversee annual cycle of pruning, disease and pest management, harvest Affect quality and quantity
55
Managing Vine: General
Control vigor with planting density, pruning, trellising Control ripeness with canopy management, training Vigor: planting density, buds per vines, cover crop, rootstock ripeness: water after veraison, canopy management, buds per vine match vigor and photosynthesis
56
Pruning
Removal of unwanted leaves, canes/shoots, permanent wood | Limits size of vines
57
Training and Trellising General
positioning important and affects sunlight intercepted by leaves and location and exposure of fruit at base of each shoot
58
Classic European Vigor Managment
High density, low nutrients. Low or moderate heat. When leave few buds after winter pruning, not excessively vigorous
59
Managing Vigor: Density
If sufficient, heat, nutrients, sunlight: Big Vines Low H2o: high density can't survive if not irrigated. Need to plant low density like central Spain. Vines small.
60
Downey Mildew
Warm, humid. Attack green parts Damage to leaves impedes ripening. Damage to developing berries decreases yield
61
Powdery Mildew
Warm Shady Attack green parts Can affect bud development and shoot growth Can cause grapes to split, lose flavor, taint, mold
62
Fanleaf and Leafroll
Distorted Canopy; can decrease yield by 50%. Highly contagious and persistent Spread cuttings or nematodes Avoid: plant healthy vines in areas free of nematodes
63
Eutypa Dieback
Fungal, affects permanent wood, decreases yields
64
Factors affecting Harvest
how planted, typography, weather, labor availability and cost, varieities
65
Budburst
Average temperature above 10 Spring Frost; can decrease yields, reserve buds less fruitful Remove earth from graft Spraying begins
66
Shoot and Leaf Growth
``` Initially powered by reserves Ideally restrict after veraison Good supply water early in season, restrict after veraison Shoots trained to trellis Spraying continues ```
67
Flowering and Fruitset
15C, plenty sunlight, little no rain Colure and millerandage decrease yields Spraying continue as necessary
68
Veraison and Ripening
Grapes swell, sugar transported to grapes Increase sugar decrease acid, flavors and tannins develop Warmth and sunlight: ripen color, flavor, tannin Warmth and h2o: sufficient sugar Green harvesting to control yield and quality Spraying when necessary
69
Winter Dormancy
Woody vine, store suagr, Best adapted to areas with distinct seasons Continental winter freeze: can kill buds and vines Pile earth Winter pruning
70
Oxygen: General Characteristics
Highly reactive Combine with other molecules, change compound Can be positive or negative Can react with juice as soon as grapes picked and react with many parts during winemaking and maturation
71
Oxygen: Too Much
decrease intensity and flavor, smell stale white wines darker, reds brown Extreme cases acetic bacteria use oxygen to make vinegar
72
Oak: General Characteristics
Vast majority of fermentation and maturing vessels Primarily add tannin, which adds structure and increase textural complexity Stabilize color in red wines Wine extracts aromas like toast, vanilla, smoke
73
Large Oak
Sizes up to 200 hL | Few use for fermentation as steel easier to clean and control temperature
74
Vertical Press: Where used
Many top class reds and Champagne
75
Acidification
tartaric acid powder; common in new world, only allowed in warmer regions in Europe like Spain
76
Adding tannin
Oak Staves, tannin powder, stems | Removing some juice to make a rose
77
Sugar Effect on Fermentation
Can stop if high concentration in initial must
78
Fermentation temps
Lower: avoid loss delicate aromas and encourage development of fruity esters High temp associated with savory aromas and needed to extract tanning and color Ideal temp vary between variety, region, style
79
Controlling MLF
Increasing temp, not add SO2 after fermentation | Avoid with cool temp storage, SO2, or filtering bacteria
80
Pumping Over Oxygen
Oxygen help yeast population grow at start of fermentation; prevent reduction
81
Post Fermentation Extract
Fruity, low tannin: Draw off skins, finish fermentation Long in bottle: several weeks contact after fermentation ends; traditional in French and Italian for high quality
82
Carbonic Maceration Variations
Semi-Carbonic Some not crushed after destemming. Mix fermentation and carbonic. Traditional in Rioja, common in Spain Sometimes blend with conventional Goa: lighter tannin, fruity, colored
83
Rose: Direct Pressing
Crushed and pressed same way whites; most delicately colored roses
84
Blending Rose Areas Permitted
Not permitted in EU outside of Champagne

WSET Advanced (5 decks)

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