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WSET Advanced > Errors 12/29 > Flashcards

Errors 12/29 Flashcards

1
Q

Sweetness on dry wine

A

Make seem lose fruit and unpleasantly acidic

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2
Q

Umami: High Risk

A

Pair with more fruity than tannic; can be balanced by acid or salt, but not alter character of dish

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3
Q

Sweet Wine Temp

A

6-8 (43-47)

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4
Q

Roostock uses:

A

Soil salinity, drought, nematodes, vigor

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5
Q

Chardonnay temps

A

cool
more favorable sites or moderate
warm and hot
very hot

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6
Q

Cabernet Regions

A

Chile (colchagua)

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7
Q

Water Hazards

A

Prolonged Drought: h2o stress, may stop photosynthesis, leaves wilt, grapes fail to ripen, can weaken or kill

Too Much h2o during Growing Season: excessive vegetative growth; divert glucose, increase risk of shading; impede ripening

Excess Rainfall toward end: damp rot, dilute, swell, burst

Summer Hail: damage grapes and wine; netting, seeding clouds

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8
Q

Continental Temperatures

A

Short summers with large drop in autumn

Cool: spring frost, disrupt ripening, flowering fruitset
Moderate
Warm and Hot: may need irrigation as summers very dry

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9
Q

Maritime Spring and Summer Rain

A

Significant risk to flowering,, fruitset, health of grapes at harvest

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10
Q

Mediterranean

A

Summers tend to be warm and dry

Mediterranean, coastal cali, chile, SE Australia, Cape Winelands

Extra warmth compared to Maritime: fuller body, riper tannin, high alcohol, lower acid

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11
Q

Summer Pruning

A

Trim canopy to restrict vegetative growth and direct sugar production to grapes rather than shoots or leaves

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12
Q

Downey Mildew

A

Warm, humid. Attack green parts.
Leaves: ripening
Grapes: yield

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13
Q

Powdery Mildew

A

warm, shady, attack green
damage bud development and shoots
berries, split, dilute flavors mold bitter taint

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14
Q

Grey Rot

A

Mainly immature berries; taint, lose color, decrease yields

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15
Q

Fanleaf and Leafroll

A

Spread by cuttings and nematodes

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16
Q

Ideal Harvest

A

ideal balance between physiological and sugar ripeness fro variety, style and quality

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17
Q

Too Much O2

A

Extreme cases acetic acid bacteria to vinegar

decrease intensity and flavor, lack fruit, browning, unfit to sell.

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18
Q

Altering Sugar and Alcohol

A

Must Enrichment

Reverse Osmosis, Vacuum Distillation

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19
Q

Tartaric acid solubility

A

Less soluble in alcohol than grape juice

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20
Q

Tartaric Acid Processing

A

Filter

Remove Colloids via fining

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21
Q

Oxygen Stability

A

So2 in line with aging
Anaerobic bottling
Flush

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22
Q

Goals of Closures

A

Protect from harm until consumed

Allow for maturation if intended; happens with inert closures

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23
Q

Goals of Closures

A

Protect from harm until consumed
Allow for maturation if intended; happens with inert closures
Vary with target consumer and when consumed

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24
Q

Maturation Diagram

A

See Diagram

25
Areas Affecting Prices of Wine
Production Costs (Business Models, Cost of Grapes, Winemaking Costs) Packaging, Distribution, Sales (Packaging and Transport, Sales and Distribution Margins, Retail Costs/Labor/Overhead) Taxes and Levies Branding and Marketing (Defining Brands, Brands vs. Commodities, Marketing and Promoting, Price Bands)
26
German Co-operative
Winzergenossen schaft
27
Merchant (négociant model)
buys grapes or finished wines decreases cost of production, marketing wine advantage of economies of scale; source + supply Large volume new world
28
Estate (domaine wine model)
greater care, increased costs; more expensive | less blending options, more variation in style and quality
29
Cost of Grapes
``` Demands of Vineyards Cost + Availability of Labor Economies of scale Yields Supply + Demanding Land Cost ```
30
Flexi-containers
to ship bulk, easier and less quality assurance problems
31
Retail: small vs. volume
compete on selection, service, advice, knowledge, convenience
32
Levies
Formal or informal with common passion production techniques and varieties planted taste and approve mediate fund research Definie GI Lobbying Promoting and marketing; tastings for journalists Biodynamic or Organic; audit plus communicate value
33
Consumers paying extra for guarantee
familiar and understand expectations media promotion, smapling encouraged via tasting and price promotion; producer, retailer, ditrib or trad org fund
34
Inexpensive
cheapest in market high volume branded good quality competitively price cheapest generic wines (Bordeaux AC, Valpolicella DOC)
35
Mid Priced
large volume, varietally labeled brands from NW (SE Aus Shirax, Cali Cab) Less expensive charaterful orld world (Bordeaux AC, Valpolicella DOC, Rioja Crianza DOCa, Macon Villages, Cotes du Rhone Villages)
36
High and Premium
Small percent of market Premium NW like Napa Cab Barossa Shiraz Best old World Premium- finest and most expensive from best
37
"Wine"
Introduced to promote cross regional brands
38
Traditional Terms
1) Terms used to designate wine | 2) describe production method, aging method, quality or color of wine that now qualifies
39
Varietally Labeled Blended Across Countries
All countries agree on content
40
Appellation Laws in France
Can vary dramatically based on tradition in region and where sits within regional hierarchy Production Areas: Defined in great detail; often specific plots in specific area Permitted Vine Varieties: protect regions traditional varieties; some cases specifies proportions Ripeness and Alcoholic Strength: sugar ripeness and set minimum must weights and alcoholic strengths before enrichment Vitcultural Practices: Planting densities, training and pruning; link to yields Yields: maximum as hL/hA; always been fundamental Winemaking Practices: can include methods of production and Aging Requirements
41
VdP
Originally Motivate Vin de Table producers to improve quality. Basis of PGI: less stringent rules, wider range of permitted varieties; very popular and commercially significant; copied widely in Europe
42
Zone
Generally smaller than department | Can't have name similar to AOC from same place
43
Bordeaux in general
Largest AC in france in terms of volume and value Failed to give identity ti less valuable wines internationally; big gap between a few wealthy producers and majority that struggle to make ends meet
44
Gulf Stream on Bordeaux
Extend ripening season well into October, Spring Frosts Rarely a problem
45
Variable Weather
Vintage variations mostly due to insufficient warmth and too much rain at harvest; top producers can reduce impact by rejecting unhealthy grapes VSP, green harvesting, leaf stripping
46
Bordeaux Soils
Very Varied: h2o retention and heat management
47
Cabernet Franc
Less body, tannin, finesse than CS. herbaceous and stalky when unripe MArked fragrance when ripe, key contribution
48
Merlot
full body, moderate tannin, add softness and richness lacks character on own unless low yields softeness makes suited for appealing inexpensive
49
Grape Growing in Bordeaux
High density planting; Low yields for high quality Ripeness and fungal disease key challenges Gentle, sloping vineyards suitable for machine harvesting premium quality handpicked and for botrytised wines best producers use sorting tables
50
Red Fermentation in BDX
Little agreement, traditional oak vats, stainless, concrete mix to increase blending options Varying cap management
51
Inexpensive Red Bordeaux
Released ready to drink, high proportion of Merlot, matured in vat with no new oak
52
Dry White Vinification
So2 decrease, temp control and stainless improve vinification research to best express aromas and make stable as age; healthier grapes greatly improve at all levels refreshing fruit flavored, accentuated by avoid MLF
53
Sweet Wine Vinification
best noble rot; high alcohol for style | fermented and aged for 3 years oak up to
54
Generic Appellations Character
Best: medium body dry red, some blackberry and cedar of more prestigious Many: thin astringent, unripe from overcropped
55
Character best Wines MEdoc and Graves
Very structured, high tannin, high acid, concentrated core of blackcurrant overlaid with toasted oak; age for decades, cigar box and cedar Outside of best wines of Haut Medoc and PEssac, CS important, but Merlot frequently leads the blend
56
Soils at foot of escarpment
sandy, lighter, lower price but still high to premium
57
Character Wines of St. Emilion
great care, low yield, aged in pricey new french oak, moderate to high tannin, softer and richer compared to left bank Complex red berry fruit and plum to tobacco and cedar as age
58
Character of Pomerol
richer with spicier, blackberry character
59
Character of Vins de garage
concentrated, high alcohol, moderate acid, soft velvety tannin meaty toasty flavors of new oak adderd to dark berry and spice

WSET Advanced (5 decks)

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