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WSET Advanced > Errors 12/29 > Flashcards

Errors 12/29 Flashcards

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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
Q

Areas Affecting Prices of Wine

A

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
Q

German Co-operative

A

Winzergenossen schaft

27
Q

Merchant (négociant model)

A

buys grapes or finished wines
decreases cost of production, marketing wine
advantage of economies of scale; source + supply
Large volume new world

28
Q

Estate (domaine wine model)

A

greater care, increased costs; more expensive

less blending options, more variation in style and quality

29
Q

Cost of Grapes

A 
Demands of Vineyards
Cost + Availability of Labor
Economies of scale
Yields
Supply + Demanding
Land Cost
30
Q

Flexi-containers

A

to ship bulk, easier and less quality assurance problems

31
Q

Retail: small vs. volume

A

compete on selection, service, advice, knowledge, convenience

32
Q

Levies

A

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
Q

Consumers paying extra for guarantee

A

familiar and understand expectations
media promotion, smapling encouraged via tasting and price promotion;
producer, retailer, ditrib or trad org fund

34
Q

Inexpensive

A

cheapest in market

high volume branded good quality competitively price

cheapest generic wines (Bordeaux AC, Valpolicella DOC)

35
Q

Mid Priced

A

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
Q

High and Premium

A

Small percent of market

Premium NW like Napa Cab Barossa Shiraz

Best old World

Premium- finest and most expensive from best

37
Q

“Wine”

A

Introduced to promote cross regional brands

38
Q

Traditional Terms

A

1) Terms used to designate wine

2) describe production method, aging method, quality or color of wine that now qualifies

39
Q

Varietally Labeled Blended Across Countries

A

All countries agree on content

40
Q

Appellation Laws in France

A

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
Q

VdP

A

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
Q

Zone

A

Generally smaller than department

Can’t have name similar to AOC from same place

43
Q

Bordeaux in general

A

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
Q

Gulf Stream on Bordeaux

A

Extend ripening season well into October, Spring Frosts Rarely a problem

45
Q

Variable Weather

A

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
Q

Bordeaux Soils

A

Very Varied: h2o retention and heat management

47
Q

Cabernet Franc

A

Less body, tannin, finesse than CS.
herbaceous and stalky when unripe
MArked fragrance when ripe, key contribution

48
Q

Merlot

A

full body, moderate tannin, add softness and richness
lacks character on own unless low yields
softeness makes suited for appealing inexpensive

49
Q

Grape Growing in Bordeaux

A

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
Q

Red Fermentation in BDX

A

Little agreement, traditional oak vats, stainless, concrete mix to increase blending options
Varying cap management

51
Q

Inexpensive Red Bordeaux

A

Released ready to drink, high proportion of Merlot, matured in vat with no new oak

52
Q

Dry White Vinification

A

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
Q

Sweet Wine Vinification

A

best noble rot; high alcohol for style

fermented and aged for 3 years oak up to

54
Q

Generic Appellations Character

A

Best: medium body dry red, some blackberry and cedar of more prestigious

Many: thin astringent, unripe from overcropped

55
Q

Character best Wines MEdoc and Graves

A

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
Q

Soils at foot of escarpment

A

sandy, lighter, lower price but still high to premium

57
Q

Character Wines of St. Emilion

A

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
Q

Character of Pomerol

A

richer with spicier, blackberry character

59
Q

Character of Vins de garage

A

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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