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WSET Advanced > Errors 12/22 > Flashcards

Errors 12/22 Flashcards

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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
Q

Muscat Blanc à Petits Grains: Flavors

A

Unaged: grape, peach, rose, citrus

Oxidative Oak-Aged: raisins, fruitcake, toffee, coffee, with Muscat character

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26
Q

Cabernet Sauvignon Characteristics

A

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

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27
Q

Cabernet Sauvignon: Classic Regions

A 
California (Napa)
France (Médoc, Graves, Haut-Médoc)
Chile (Colchagua)
Australia (Coonawarra, Margaret River)
NZ (Hawkes Bay)`
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28
Q

Merlot: Harvest Late as Possible

A 
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
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29
Q

Merlot: Harvest Earlier

A

Medium body and alcohol, higher acid,
Fresh red fruit (strawberry, raspberry)
May be some vegetal, leafy
Rare outside Bordeaux

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30
Q

Syrah: Moderate to Warm

A

Tannin can be high
blackberry, pepper
sometimes mint

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31
Q

Syrah: Hot

A

fuller body, soft tannin

earthy, leathery, spice (anise)

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32
Q

Syrah: Areas getting Important

A

South Africa, Hawkes Bay, Washington State, Chile

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33
Q

Grenache Characteristics

A

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

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34
Q

Sangiovese Characteristics

A

High acid, sour red cherry, sometimes rather astringent tannins, dusty earth aromas reminiscent of tea leaves

35
Q

Tempranillo Characteristics

A

Ripen early, best on chalky soil

typically ripe strawberry or plum, but can lack distinct aromas, often best blended and oak aged

36
Q

Temperature beyond 22

A

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
Q

Temperature: Warm Conditions:

A

Earlier budburst, potentially longer growing season; accelerated ripening, loss acidity, ripening of tannins and flavors

38
Q

Temperature: Fog

A

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
Q

Temperature: Soil

A

Dark soils and rocks important in cool climates.

Water can delay budburst

40
Q

Spring Frost Prevention

A

Burners, Wind Machines, Sprinklers, Vineyard Design

41
Q

Temperature Hazards: High Summer Temperatures

A

Alter composition and change style of wine. Where insufficient water, may stop ripening, grapes shed leaves and in extreme cases die.

42
Q

Sunlight Hazards: Coulure

A

Failure of grapes to develop after flowering.
Those that develop may struggle to ripen.
Shaded vines less fruitful.

43
Q

Sunlight Excessively Cloudy

A

Stop fully ripen, decreased crop next year
Low alcohol, unripe tannin and flavors

Sugar levels remain low like in Hunter Valley

44
Q

Water: Functions

A

Photosynthesis, give rigidity to shoots and leaves; regulate temperature; swell grapes

45
Q

Water: Stress

A

Once sufficient canopy, mild stress enough to keep photosynthesis but direct to grape ripening.

Decreases impact of shading

46
Q

Cool Continental

A

At risk spring frost
Low temperatures can affect flowering and fruitset
Best suited to varieties that bud late and ripen early

47
Q

Moderate Continental

A

Sufficiently hot to ripen grapes like CS in relatively short growing season

Burgundy, Barolo, Central Otago, Niagra Peninsula

48
Q

High Temp Continental

A

May need irrigation as very dry summers

Warm: Ribera del Duero, Mendoza
Hot: La Mancha, Port

49
Q

Maritime Rainfall

A

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
Q

Moderate Maritime Areas

A

Chianti and Carneros

51
Q

Soil and Water

A

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
Q

Chlorosis

A

Decrease photosynthesis affect yield and quality

Champagne, Burgundy, Barolo, Rioja

53
Q

Terroir Definition

A

Combined effects of aspect, slope, climate, weather, and grape variety that give a wine a sense of place.

54
Q

Vineyard Management General

A

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
Q

Managing Vine: General

A

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
Q

Pruning

A

Removal of unwanted leaves, canes/shoots, permanent wood

Limits size of vines

57
Q

Training and Trellising General

A

positioning important and affects sunlight intercepted by leaves and location and exposure of fruit at base of each shoot

58
Q

Classic European Vigor Managment

A

High density, low nutrients. Low or moderate heat. When leave few buds after winter pruning, not excessively vigorous

59
Q

Managing Vigor: Density

A

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
Q

Downey Mildew

A

Warm, humid.
Attack green parts
Damage to leaves impedes ripening.
Damage to developing berries decreases yield

61
Q

Powdery Mildew

A

Warm Shady
Attack green parts
Can affect bud development and shoot growth
Can cause grapes to split, lose flavor, taint, mold

62
Q

Fanleaf and Leafroll

A

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
Q

Eutypa Dieback

A

Fungal, affects permanent wood, decreases yields

64
Q

Factors affecting Harvest

A

how planted, typography, weather, labor availability and cost, varieities

65
Q

Budburst

A

Average temperature above 10
Spring Frost; can decrease yields, reserve buds less fruitful
Remove earth from graft
Spraying begins

66
Q

Shoot and Leaf Growth

A 
Initially powered by reserves
Ideally restrict after veraison
Good supply water early in season, restrict after veraison
Shoots trained to trellis
Spraying continues
67
Q

Flowering and Fruitset

A

15C, plenty sunlight, little no rain
Colure and millerandage decrease yields
Spraying continue as necessary

68
Q

Veraison and Ripening

A

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
Q

Winter Dormancy

A

Woody vine, store suagr,
Best adapted to areas with distinct seasons
Continental winter freeze: can kill buds and vines
Pile earth
Winter pruning

70
Q

Oxygen: General Characteristics

A

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
Q

Oxygen: Too Much

A

decrease intensity and flavor, smell stale
white wines darker, reds brown
Extreme cases acetic bacteria use oxygen to make vinegar

72
Q

Oak: General Characteristics

A

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
Q

Large Oak

A

Sizes up to 200 hL

Few use for fermentation as steel easier to clean and control temperature

74
Q

Vertical Press: Where used

A

Many top class reds and Champagne

75
Q

Acidification

A

tartaric acid powder; common in new world, only allowed in warmer regions in Europe like Spain

76
Q

Adding tannin

A

Oak Staves, tannin powder, stems

Removing some juice to make a rose

77
Q

Sugar Effect on Fermentation

A

Can stop if high concentration in initial must

78
Q

Fermentation temps

A

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
Q

Controlling MLF

A

Increasing temp, not add SO2 after fermentation

Avoid with cool temp storage, SO2, or filtering bacteria

80
Q

Pumping Over Oxygen

A

Oxygen help yeast population grow at start of fermentation; prevent reduction

81
Q

Post Fermentation Extract

A

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
Q

Carbonic Maceration Variations

A

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
Q

Rose: Direct Pressing

A

Crushed and pressed same way whites; most delicately colored roses

84
Q

Blending Rose Areas Permitted

A

Not permitted in EU outside of Champagne

WSET Advanced (5 decks)

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