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WSET Level 3 > Final Revision - Packs 1-3 > Flashcards

Final Revision - Packs 1-3 Flashcards

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1
Q

Müller Thurgau =

A

Riesling x Madeleine Royale

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2
Q

Pinotage =

A

Pinot Noir x Cinsault

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3
Q

What cools Chile?

A

The Humboldt Current

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4
Q

What cools SA?

A

The Benguela Current

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5
Q

What cools north west Europe?

A

The Gulf Stream

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6
Q

What constitutes a cool climate?

A

AGST of 16.5 degrees C or below

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7
Q

What constitutes a moderate climate?

A

AGST of 16.5-18.5 degrees C

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8
Q

What constitutes a warm climate?

A

AGST of 18.5-21 degrees C

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9
Q

What constitutes a hot climate?

A

AGST of 21 degrees C or above

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10
Q

Head training

A

Small amount of permanent wood, perhaps just a few arms from trunk or just the trunk (can be spur/replacement-cane pruned)

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11
Q

Cordon training

A

A trunk with at least one long, permanent arm (cordon) Usually spur-pruned. Better for mechanisation but longer to grow.

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12
Q

Spur pruning

A

Short sections of OYOW cut down to just 2/3 buds - spread along cordon or at trunk top

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13
Q

Replacement cane pruning

A

Longer sections of OYOW with 8-20 buds - 1/2 canes used and bound to trellis. Requires more skill!

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14
Q

Bush vines

A

Untrained! Head-trained, spur-pruned

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15
Q

Beaujolais training

A

Head-trained, spur-pruned. Shoots tied together (Gobelet) for exposure to air and sunlight.

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16
Q

Hectare

A

An area enclosed by a square with 100m sides

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17
Q

1 acre = ? hectares

A

0.4 hectares

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18
Q

What is used to prevent powdery mildew?

A

A sulfur-based spray

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19
Q

What is used to prevent downy mildew?

A

A copper-based spray (Bordeaux mixture)

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20
Q

Mechanised harvesting

A

Stalks are left behind, MOG also collected, speedy and be done at night. No good for whole-bunch wines!

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21
Q

What is used to line cement containers?

A

Epoxy resin (maintains constant temp. and forms a waterproof barrier)

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22
Q

Barrique volume

A

225l

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23
Q

Pièce volume

A

228l

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24
Q

When does the first dose of SO2 take place?

A

Upon arrival at the winery

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25
Q

Benefit of pneumatic presses?

A

O2 contact limited

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26
Q

Another term for juice’s sugar level:

A

Must weight

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27
Q

RCGM

A

Rectified, concentrated grape must

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28
Q

Chaptalisation

A

Sweetening process using a substance that isn’t from a grape

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29
Q

What is used to adjust acidity in wine?

A

Powdered tartaric acid

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30
Q

What is the Latin name for brewer’s yeast?

A

Saccharomyces cerevisiae

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31
Q

Fermentation temps.:

A

Won’t start below 5 degrees and killed at 35 degrees

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32
Q

Preventing MLF:

A

Add SO2, chill the wine

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33
Q

Clarification types:

A

Sedimentation (racking), fining and filtration (depth and surface)

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34
Q

Which substances are used to flush bottles before being filled with wine?

A

CO2 or nitrogen

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35
Q

White wine: too long on the skins risks…

A

Oxidation

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36
Q

Fermentation temp. for white wine:

A

12-22 degrees C

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37
Q

Sauvignon Blanc

A

Ripens early

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38
Q

Riesling

A

Buds late, mid/late-ripening

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39
Q

Sauvignon Blanc of Pessac-Léognan:

A

Barrel fermentation, use of ambient yeast, lees maturation, MLF and (partially) new oak barrels

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40
Q

Cabernet Sauvignon

A

Buds early

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41
Q

Classic Alsace Pinot Gris:

A

Dry/off-dry, oily, has ginger, honey and ripe tropical fruit

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42
Q

Fermentation temp. for red wine:

A

20-32 degrees C

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43
Q

Carbonic maceration:

A

Whole, uncrushed bunches put into vats filled with CO2. Abv. reaches 2%, grapes split and so they’re pressed. Extracts colour but little tannin. Gives soft, fruity wines. (Bubblegum, banana, cinnamon, kirsch etc.)

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44
Q

Semi-carbonic maceration:

A

Vats not filled with CO2, whole bunches of grapes. Pressure from top to bottom crushes grapes and fermentation started by ambient yeast. CO2 given off starts carbonic maceration for remaining grapes. Yeast finishes regular, skin fermentation. Used in top Pinot Noir. Gives fresher wines.

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45
Q

Whole bunches AND crushed fruit:

A

Mix the two at the start of the fermentation. Whole bunches don’t have CO2 blanket but crushed grapes cover them. Intercellular fermentation occurs. Regular punching follows. Has ‘carbonic character’. Wines are silkier, brighter with fresher fruit flavour.

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46
Q

Direct pressing (rosé) gives…

A

Low tannins, most delicate colour

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47
Q

Short maceration (rosé) involves…

A

Short colour and flavour extraction, can have cool fermentation

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48
Q

Blending (rosé):

A

Not allowed in the EU (except in Champagne), common in the New World

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49
Q

3 kinds of producers:

A

Co-operatives, merchants/négociants and estates/domaines

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50
Q

Climate of Bordeaux:

A

Moderate, maritime - Gulf Stream

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51
Q

Top rank of Médoc’s 5 ranks:

A

Châteaux Lafite Rothschild, Latour, Margaux, Mouton Rothschild and Haut-Brion (in Graves)

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52
Q

Top rank of Sauternes’ 3 ranks:

A

Château d’Yquem

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53
Q

Explain a ‘cru borgeois’

A

Given to other châteaux, but rather applies to wines of a certain vintage. Annual submissions made.

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54
Q

Ranking system in Graves (Pessac-Léognan):

A

All within the limits of Pessac-Léognan can be labelled as a ‘cru classé’

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55
Q

Saint-Émilion’s system:

A

Saint-Émilion Premier Grand Cru Classé (A + B), Saint-Émilion Grand Cru Classé and then Saint-Émilion Grand Cru

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56
Q

Difference between Bordeaux and Bordeaux Supérieur:

A

Latter higher in alcohol, more regulated

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57
Q

Soil of the Médoc:

A

Mostly clay with some gravel

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58
Q

Soil of Graves:

A

Gravel-based

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59
Q

Areas of Saint-Émilion:

A
  1. N-W warm plateau (well-drained gravel and limestone) 2. S-E escarpment (clay + limestone - best wines) 3. Escarpment foot (sandy soils, lighter, more basic wines)
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60
Q

Pomerol vs. Saint-Émilion:

A

Reputation the same, but Pomerol’s wines are richer and spicier (blackberry is key flavour)

61
Q

Premières Côtes de Bordeaux

A

Appellation for sweets. Not to be confused with the Côtes de Bordeaux

62
Q

Entre Deux Mers:

A

Whites ONLY - reds cannot carry the name

63
Q

Médoc and Sauternes (dry whites):

A

Can be made but NOT under these names - ‘Bordeaux’

64
Q

Main white grape used in the Côtes de Gascogne IGP:

A

Ugni Blanc (green apple, dry and light-bodied)

65
Q

White grape used for passerillage in Jurançon:

A

Petit Manseng

66
Q

Climate of Burgundy:

A

Cool-moderate continental

67
Q

Why are the best sites in the middle of slopes?

A

They face south, avoid wind from the west and are less prone to frost

68
Q

2 other often forgotten grapes of Burgundy:

A

Gamay and Aligoté

69
Q

Pinot barrel ageing in Burgundy:

A

16-18 months in barrel

70
Q

Chardonnay barrel ageing in Burgundy:

A

6-9 months

71
Q

Village level and above (Burgundy Reds):

A

Pinot Noir ONLY

72
Q

Pinot difference between Côte de Nuits and Côte de Beaune:

A

Fruitier in Côte de Beaune

73
Q

Vineyard sites (CDN):

A

Chambertin + Chambertin Clos de Bèze (GC), Clos de Vougeot (Vougeot) and Romanée-Conti, La Tâche + La Romanée (Vosne-Romanée)

74
Q

Vineyard sites (CDB):

A

Corton + Corton Charlemagne (AC) and Montrachet (PM and CM)

75
Q

Reds only in (Côte de Beaune):

A

Volnay and Pommard

76
Q

CDN Villages and CDB Villages:

A

CDN Villages: red/white. CDB Villages: red ONLY

77
Q

Côte Chalonnaise:

A

Rully (more whites than reds, also sparkling), Mercurey (best reds), Givry (small, good reds) and Montagny (whites ONLY)

78
Q

Grapes of the Mâconnais:

A

Chardonnay and Pinot but some Gamay too

79
Q

Pouilly-Fuissé and Saint-Véran

A

Ripe tropical/stone fruit, barrel maturation, toasty oak. Grown on limestone slopes.

80
Q

Name of rock that gives good slopes for Pouilly-Fuissé and Saint-Véran:

A

La Roche de Solutré

81
Q

Best soils of the Beaujolais:

A

Poor, rich in granite

82
Q

Pruning in Beaujolais:

A

Gobelet pruning around the head (spurs) and shoots tied together vertically

83
Q

Beaujolais Nouveau:

A

Released from 3rd Thurs of Nov, commercial trade ends after 31/08. Beaujolais Crus don’t make it.

84
Q

Moulin-à-Vent and Morgon:

A

Concentration, structure, tannins - age better

85
Q

Fleurie and Brouilly:

A

Lighter and more perfumed style

86
Q

Climate of Alsace:

A

Cool-moderate continental

87
Q

Why are organic and biodynamic practices common in Alsace?

A

There’s a low disease rate

88
Q

4 noble varieties of Alsace:

A

Gewurztraminer, Pinot Gris, Muscat and Riesling

89
Q

Alsacian nobles ONLY for:

A

VT, SGN and Grand Crus

90
Q

VT:

A

Vendanges tardives: noble, certain ripeness, best have passerillage and some NR

91
Q

SGN:

A

Sélection de grains nobles: noble, only certain years, more sugar needed, usually NR

92
Q

Inexpensive blends of Alsace:

A

Edelzwicker and Gentil

93
Q

Why are large, old oak vessels used for fermentation in Alsace?

A

Their tartare levels stop unwanted O2 contact

94
Q

Why is Muscat Ottonel planted over MBPG?

A

Poor fruit set and rot; more reliable

95
Q

Only red grape in Alsace:

A

Pinot Noir

96
Q

Climate of the Loire:

A

Cool, maritime-continental (W-E)

97
Q

Soil in Anjou:

A

Stony, warm

98
Q

Soil in Touraine:

A

Clay-based, wetter

99
Q

Soils of Sancerre and Pouilly-Fumé:

A

Chalky and well-drained

100
Q

Style of Sancerre and Pouilly-Fumé:

A

High acidity, green apple and wet stones. Pouilly-Fumé is smoky. Both to be consumed YOUNG. Some oak, some lees and some MLF.

101
Q

Characteristics of Chenin Blanc:

A

High acidity, non-aromatic. Young: apple, tropical. Dry: steely, stony. NR-susceptible.

102
Q

Soil of Vouvray:

A

Clay-based, cool

103
Q

Wines of Anjou-Saumur:

A

Saumur (sparkling from Chenin Blanc) and Anjou (dry, mostly with new oak)

104
Q

Coteaux du Layon:

A

NR from river proximity. Best:Quarts de Chaume and Bonnezeaux

105
Q

Melon Blanc and Muscadet:

A

Resists frost, ripens early. Dry, medium alcohol (regulated at 12%), high acidity, light body and drunk young. Muscadet Sèvre et Maine sur lie has fine reputation.

106
Q

Cab Franc in Chinon and Bourgeuil:

A

Sandy soil (light versions) and limestone/clay soil with southerly aspect (bolder, tannic versions)

107
Q

Saumur-Champigny:

A

Lighter, fruitier Cab Franc - can be served chilled

108
Q

Young-drinking Gamay in the Loire:

A

Touraine and Anjou

109
Q

Where and how are rosés made in the Loire?

A

Mostly in Anjou-Saumur, but also in Touraine and Sancerre. Direct pressing/short maceration and inert vessels for fermentation.

110
Q

Rosé de Loire:

A

ALWAYS dry, MUST have min. 30% Cabernet Franc/Sauvignon in the blend

111
Q

Cabernet d’Anjou:

A

Medium-sweet, made from Cabs

112
Q

Rosé d’Anjou:

A

Less sweet, made from Grolleau + Cab Franc

113
Q

Rosé de Sancerre:

A

MUST be Pinot Noir, dry, pale and delicate

114
Q

Climate of Northern Rhône:

A

Moderate continental

115
Q

Northerly wind of the Rhône:

A

Mistral

116
Q

Why co-ferment a black grape with a white grape?

A

Stabilisation of colour extraction, addition of aromas and intensity

117
Q

Typical Viognier in the Northern Rhône:

A

Low acidity, high alcohol, full body, blossom, stone fruit. Harvested late to keep sugar levels up.

118
Q

Marsanne and Roussane:

A

Marsanne: richness and weight. Roussanne: acidity and perfume. Both can age well and become nutty (hazelnut).

119
Q

Côte Rôtie:

A

Reds ONLY, up to 20% Viognier allowed. Deep, spicy, aromatic - more floral and fresher compared to Hermitage.

120
Q

Condrieu:

A

Whites ONLY from Viognier. Old vines. Château Grillet.

121
Q

Saint-Joseph:

A

Whites and reds. Some semi-carbonic wines for lighter, fruitier style.

122
Q

Hermitage:

A

South-facing, home of lieux-dits. Bold, full and ages well. Up to 15% Roussane and Marsanne permitted for co-fermentation. Whites too.

123
Q

Crozes-Hermitage:

A

Slopes give fuller, bolder wines and plains, lighter, bulk wines

124
Q

Cornas:

A

Warmest of Northern Rhône, MUST be 100% Syrah - like Hermitage in style

125
Q

Climate of Southern Rhône:

A

Mediterranean

126
Q

Soil of Southern Rhône:

A

Stony

127
Q

Grenache training in Southern Rhône:

A

Bush-trained, low-trained. Gets warmth from soil.

128
Q

Mourvèdre:

A

Deep colour, tannic, black fruit, meaty and gamey

129
Q

Cinsault:

A

Fresh red fruit, not very tannic. Common in blends with Grenach for rosés.

130
Q

Other whites of Southern Rhône:

A

Clairette, Grenache Blanc and Bourboulenc

131
Q

Côtes du Rhône Villages:

A

Must have higher proportion of GSM in the blend

132
Q

Châteauneuf-du-Pape:

A

Grenache dominates, but 13 varieties allowed. Best: high alcohol, full body, rich texture, rich and concentrated spiced red fruit. White is made too!

133
Q

Rosés of the Southern Rhône:

A

Tavel and Lirac. Made from Grenache and Cinsault. Full-bodied with intense flavour. Can age well.

134
Q

Tavel:

A

Rosé ONLY

135
Q

Lirac:

A

Rosé AND reds and whites in CDP style

136
Q

Gigondas and Vacqueyras:

A

Promoted, Grenache-led reds in CDP style. Not as good.

137
Q

Languedoc:

A

AC

138
Q

Pays d’Oc:

A

IGP

139
Q

Climate of Southern France:

A

Warm, mediterranean climate

140
Q

Wind blowing through Massif Central:

A

Tramontane

141
Q

Carignan:

A

High in tannins and acidity and deep in colour. Needs old vines for good flavour. Softened with semi-carbonic maceration.

142
Q

Black grapes of Southern France:

A

Grenache, Syrah, Carignan, Cinsault, Mourvèdre, Merlot and Cabernet Sauvignon

143
Q

White grapes of Southern France:

A

Chardonnay, Sauvignon Blanc, Viognier, Muscat, Grenache Blanc, Picpoul, Mauzac, Maccabeu, Rolle and Clairette

144
Q

Grenache Blanc:

A

Soft, dry, peachy, full-bodied, low in acidity BUT can oxidise easily

145
Q

Best AC in Corbières:

A

Boutenac AC

146
Q

Best AC of Minervois:

A

Livinière AC

147
Q

Limoux:

A

High altitude, makes premium oaked Chardonnay

148
Q

Provence rosés:

A

Light in colour and body, dry with grapefruit and red fruit

149
Q

Best wines of Bandol AC:

A

Mourvèdre - dark, full-bodied, tannic and develop game, bramble and liquorice with age

WSET Level 3 (3 decks)

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