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WSET Level 3 > Final Revision - Packs 4-6 > Flashcards

Final Revision - Packs 4-6 Flashcards

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1
Q

Overall climate of Germany:

A

Cool, continental

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2
Q

Pruning and training in Germany:

A

Head-pruned, individually staked and canes tied at top

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3
Q

VDP

A

Verband Deutscher Prädikatsweingüter

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4
Q

Riesling styles:

A

Floral + delicate and rich + peachy

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5
Q

Prädikatsweine can be dry up to which level?

A

Auslese

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6
Q

Kabinett:

A

Sweet: 8-9%, dry: up to 12% - some Süssreserve

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7
Q

Müller-Thurgau:

A

Ripens early, not as intense or acidic as Riesling. Can be fruity and floral.

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8
Q

Sylvaner:

A

Both dry and sweet examples of good quality exist. Best is in Franken.

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9
Q

Spätburgunder plantings:

A

Pfalz and Baden - WARMTH

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10
Q

Dornfelder:

A

Rich texture, deep colour

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11
Q

Other black grapes of Germany:

A

Portugieser, Trollinger and Schwarzriesling (Meunier) - domestic consumption

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12
Q

Villages of Mosel:

A

Wehlen, Bernkastel and Piesport

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13
Q

Mosel wine regulations and style:

A

Only Riesling can be GG. Lightest Rieslings made - green fruit and floral notes most prominent.

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14
Q

Nahe wine regulations and style:

A

Only Riesling can be GG. Slightly fuller-bodied Rieslings made, riper in fruit flavour.

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15
Q

Villages of Nahe:

A

Bad Kreuznach and Schlossböckelheim

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16
Q

Villages of Rheingau:

A

Johannisberg, Rüdesheim and Hocheim

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17
Q

Wines of Rheingau:

A

Rhine’s humidity allows NR. Fine BA and TBA. Medium/full-bodied, distinctive ripe peach flavour. Hocheim has fullest wines and best Spätburgunder.

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18
Q

Rheingau wine regulations:

A

Riesling or Spätbugunder for GG.

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19
Q

Rheinhessen wine regulations and style:

A

Fullest-bodied Rieslings in Germany in Nierstein. Many varieties and styles. Riesling or Spätburgunder for GG.

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20
Q

Pfalz’s climate:

A

Resembles Alsace, water stress threat, suits black grapes well

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21
Q

Wine regulations of Pfalz:

A

Riesling, Weißburgunder or Spätburgunder

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22
Q

Villages of Pfalz:

A

Forst and Deidesheim

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23
Q

Best sites in Baden:

A

South-facing slopes on Kaisterstuhl

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24
Q

Most widely-planted grape in Baden:

A

Spätburgunder

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25
Q

Wine regulations of Baden:

A

Many different varieties permitted for GG

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26
Q

Wine regulations of Franken:

A

Silvaner, Riesling, Weißburgunder, Grauburgunder or Spätburgunder

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27
Q

Name of distinctive bottle shape in Franken:

A

Bocksbeutel

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28
Q

Best sites in Franken:

A

Slopes of Würzburg - give dry, rich, concentrated and earthy wines

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29
Q

Overall climate of Austria:

A

Cool, continental climate

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30
Q

Structural organisation of Austria:

A

4 federal states, 16 smaller areas

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31
Q

Which of the 6 Prädikate doesn’t exist in Austria?

A

Kabinett

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32
Q

Addition 1: Ausbruch

A

Between BA and TBA

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33
Q

Addition 2: Strohwein/Schilfwein

A

Grapes dried and concentrated on straw in the winter

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34
Q

DAC

A

Districtus Austriae Conrollatus

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35
Q

White grapes of Austria:

A

Grüner Veltliner, Welschriesling, Riesling also Chardonnay, Müller Thurgau and Sauvignon Blanc

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36
Q

Black grapes of Austria:

A

Zweigelt, Blaufränkisch, St. Laurent also Spaätburguner, Cab and Merlot

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37
Q

Zweigelt:

A

Blaufränkisch x St. Laurent - deep colour, soft tannins and flavours of bramble

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38
Q

Blaufränkisch:

A

Best of Austrian reds - medium tannins, high acidity with flavours of pepper and sour cherries

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39
Q

St. Laurent:

A

Resembles Spätburgunder - oak ageing common, blended with internationals

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40
Q

Niederösterreich:

A

Best wines from Wachau (sub-region). Dry wines from GV and Riesling. Kamptal and Kremstal DACs in north, same style.

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41
Q

Weinviertel (Niederösterreich):

A

First DAC in Austria. GV ONLY! Klassik - light, fruity, fresh and unoaked. Reserve - more alcohol, can be oaked.

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42
Q

Burgenland:

A

Best for sweets and reds, but dry whites too (Weißburgunder, Welschriesling, GV and Chardonnay)

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43
Q

Welschriesling:

A

Fresh and simple with citrus and green apple. High acidity. Can be botrytised.

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44
Q

Neusiedlersee:

A

Fine sweets from botrytised Welschriesling - reliable! Higher up and inland there are fine reds from mainly Zweigelt. This is a DAC for Zweigelt.

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45
Q

Biggest DAC for Blaufränkisch:

A

Mittelburgenland

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46
Q

Overall climate of Tokaj:

A

Moderate

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47
Q

Furmint:

A

Concentrated, highly acidic, apples in youth, honey and nuts with age. Ripens late and botrytised.

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48
Q

Hárslevelű:

A

Ripens even later, gives perfume

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49
Q

Sárgamuskotály:

A

Also gives aroma to blend

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50
Q

Traditional laws:

A

Tokaji Aszú: 60 g/L, 3-6 puttonyos, 24-month ageing and released Jan of 4th yr after harvest. Aszú Eszencia min of 180 g/L.

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51
Q

2013 laws:

A

Tokaji Aszú min.: 120 g/L, anything lower must be late harvest/Tokaji Szamorodni, aged for min. 18 months and released Jan of 3rd yr after harvest. No more Aszú Eszencia - Tokaji Eszencia instead.

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52
Q

Size of sweet wine bottles in Tokaji:

A

50cl

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53
Q

Grape used for dry wines in Tokaj:

A

Usually Furmint

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54
Q

Tokaji Szamorodni:

A

‘As it comes’ - some botrytised grapes, some not. NR character. Must be cask-aged for 1 yr. Flor-like character develops from yeast, present in dry styles!

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55
Q

Tokaji Aszú:

A

Aszú berries macerated in base wine for 12-60 hours. Puttony count determines sweetness.

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56
Q

Tokaji Eszencia:

A

RARE! Free-run aszú only! Low abv. (less than 5%), min of 450 g/L, can take years to ferment and can age for a century!

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57
Q

Modern styles:

A

More and more ‘late harvest’, some with NR. Some BR styles fermented and not macerated. Shorter maturation.

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58
Q

3 climatic zones of Spain:

A

N and NW: moderate, maritime. East coast: warm, mediterranean. Meseta Central: hot continental.

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59
Q

How do winegrowers cope with a lack of water and vines often being under stress?

A

Low density and bush training

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60
Q

Simpler, fruitier reds of Spain (inc. some Tempranillo):

A

Semi-carbonic maceration

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61
Q

Black grapes of Spain:

A

Tempranillo, Garnacha Tinta, Monastrell, Graciano, Cariñena/Mazuelo and Mencía + internationals too

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62
Q

Other names of Tempranillo:

A

Ull de Llebre (Catalunya) and Cencibel (La Mancha)

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63
Q

Other name for Cariñena:

A

Mazuelo (Rioja)

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64
Q

Monastrell (Mourvèdre):

A

Needs heat, resists drought, thick skins, high tannins and alcohol, full-bodied but low-medium acidity with blackberry fruit

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65
Q

Graciano:

A

Mainly in Rioja for blends, hard to grow, gives tannins, structure and black fruit concentration

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66
Q

Cariñena/Mazuelo:

A

High acid, tannins and deep in colour. Blends with Tempranillo but with Garnacha in Priorat for tannic structure

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67
Q

Mencía:

A

Moderate climate grape, fresh fruit, medium/high acidity and herbaceous character

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68
Q

DOCa:

A

DOs need 10 yrs to apply. Rioja and Priorat only ones in Spain.

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69
Q

Vinos de Pago:

A

Single estates with good reputation. Own grapes only, vinification and maturation must be on site!

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70
Q

Joven - R, W+R:

A

0 - 0, 0 - 0

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71
Q

Crianza - R, W+R:

A

24 - 6, 18 - 6

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72
Q

Reserva - R, W+R:

A

36 - 12, 24 - 6

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73
Q

Gran Reserva - R, W+R:

A

60 - 18, 48 - 6

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74
Q

Keeping white wines fresh and fruity in Spain:

A

Night/early morning harvesting

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75
Q

Whites of Spain:

A

Verdejo, Albariño, Airén, Xarel-lo, Parellada and Macabeo/Viura

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76
Q

Verdejo:

A

Highly susceptible to oxidation. Made sherry-style wines before. Can make light-bodied, acidic wines with peach and melon.

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77
Q

Albariño:

A

Thick skins, resists fungal disease well. High acidity, citrus and stone fruit.

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78
Q

Airén:

A

Most widely-planted white grape in Spain, used for Brandy de Jeréz. Not great wines…

79
Q

Xarel-lo, Parellada and Macabeo:

A

Most common Cava grapes

80
Q

Macabeo/Viura (Rioja):

A

Makes stills too. Unoaked style and oaked, Rioja style.

81
Q

Red blends of Rioja:

A

Garnacha’s body and alcohol with Tempranillo’s fruit. Mazuelo and Graciano too.

82
Q

Concentration in Rioja:

A

Very controlled cap management gives formidable, age-worthy wines

83
Q

Oak in Rioja:

A

Trad.: American for vanilla. More and more nowadays: French for subtle spice.

84
Q

Whites in Rioja:

A

8 grapes permitted, Viura biggest. Deliberately oxidative style (trad.) but limited now for fruity flavour.

85
Q

Navarra:

A

Same climate as Rioja, but slightly cooler and wetter

86
Q

Wines of Navarra:

A

Mostly Tempranillo-led reds, but Garnacha picked early for low sugar and high acidity for rosado - medium alcohol and fruity flavour

87
Q

Climate of Cariñena and Calatayud:

A

Warm, continental

88
Q

Wines of Cariñena and Calatayud:

A

Dominated by Garnacha. Either fruity, early-drinking style or concentrated style from old vines.

89
Q

Catalunya:

A

Has its own DO - unique!

90
Q

3 zones of Penedès:

A
  1. Hot, mediterranean coast. 2. Cooler inland valleys. 3. Moderate hills.
91
Q

Vines of Priorat:

A

Old Cariñena and Garnacha vines - concentration! Bush vines on steep slopes - no mechanisation! Rosado is rare.

92
Q

Soil of Priorat:

A

Llicorella: layered red slate and quartz. Reflects the sun and retains water well.

93
Q

Reds of Priorat:

A

Deep, tannic, medium/high alcohol, toasty French oak and intense black fruit

94
Q

Ribera del Duero DO:

A

For tinto and rosado ONLY

95
Q

Main grape of Ribera del Duero:

A

Tempranillo - high tannins and dark colour. Long maceration common.

96
Q

Wines of Toro DO:

A

Full-bodied, alcoholic, intense Tempranillo-led reds made from bush vines with low yields. Some Garnacha too.

97
Q

Rueda DO:

A

Continental, mostly whites here. Verdejo and SB do very well. Blended whites must have at least 50% Verdejo.

98
Q

Climate of Rías Baixas:

A

Moderate, damp

99
Q

Vines of Rías Baixas:

A

Pergola training

100
Q

Albariño of Rías Baixas:

A

Refreshing, unoaked with stone fruit flavour and high acidity

101
Q

Climate of Bierzo:

A

Moderate, maritime

102
Q

Wines of Bierzo:

A

DO for tinto mostly. Home of best Mencía (high acidity with strong red fruit). Grown on steep, stony slopes with some old vines.

103
Q

Biggest black grape of Valencia:

A

Monastrell

104
Q

Biggest white grape of Valencia:

A

Merseguera

105
Q

Climate of Jumilla and Yecla:

A

Hot and arid

106
Q

Wines of Jumilla and Yecla:

A

Mostly youthful and fruity

107
Q

Castilla-la-Mancha:

A

Modernisation and technological advancement. Airén for simple wines. Vinos de Pago began here. More and more Cencibel and plenty of internationals.

108
Q

Valdepeñas:

A

DO south of La Mancha with same climate but better reputation. Many styles.

109
Q

Climate of Portugal:

A

Mostly maritime, but continental inland

110
Q

Climate of Vinho Verde:

A

Moderate, maritime

111
Q

Vines in Vinho Verde:

A

Fewer pergola-trained, more mechanised harvesting, so spur-pruned VSP

112
Q

White grapes local to Vinho Verde:

A

Arinto and and Loureiro

113
Q

Sub-region for Vinho Verde Alvarinho:

A

Monção e Melgaço (100% Alvarinho) 11.5-14% abv - higher. Riper, more tropical aromas.

114
Q

Reds and rosés of Vinho Verde:

A

Tannic - fresh and fruity

115
Q

5 black varieties of the Douro:

A

Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão

116
Q

Other names for Tempranillo in Portugal:

A

Tinta Roriz (Douro) and Aragonês (Alentejo)

117
Q

Classic Douro red:

A

Full, deep, tannic, rich in black fruit and subtle oak

118
Q

Douro white wines:

A

Pure, varietal character with medium/high acidity depending on altitude

119
Q

Classic Dão reds:

A

Delicate red fruit, high acidity and soft tannins

120
Q

Black grapes of Dão:

A

Touriga Nacional, Tinta Roriz, Jaen (Mencía) and Alfrocheiro

121
Q

Alfrocheiro:

A

Deep colour, intense aroma of blackberry and strawberry

122
Q

Encruzado:

A

White grape grown in Dão. Light/fresh - rich and oaked

123
Q

Baga:

A

Main black grape of Bairrada. Ripens late, small, thick skins, deep colour and high in tannins.

124
Q

Black grapes of Bairrada:

A

Baga, Touriga Nacional and Alfrocheiro

125
Q

Indigenous whites of Bairrada:

A

Bical and Maria Gomes

126
Q

Classic red blend of Alentejo:

A

Arragonês, Trincadeira and Alicante Bouschet

127
Q

Trincadeira:

A

Tannic, spicy red fruit, resists drought

128
Q

Alicante Bouschet:

A

Tannic and deep

129
Q

Whites of Alentejo:

A

Arinto, Antão Vaz and Roupeiro

130
Q

Vinho Regional sites of Portugal:

A

… Alentejano, Lisboa, Península de Setúbal and Tejo

131
Q

Red grape grown in Alto Adige DOC:

A

Schiava

132
Q

Schiava:

A

Light, fruity, low/medium tannins with raspberry and plum flavour

133
Q

Red grape grown in Trentino DOC:

A

Teroldego

134
Q

Teroldego:

A

Deep, medium/high tannins, medium/full body, black fruit flavour

135
Q

Some of Italy’s richest Pinot Grigio:

A

Fruili-Venezia Giulia

136
Q

White grape of Friuli-Venezia Giulia:

A

Friulano

137
Q

Friulano:

A

Medium, medium/high acidity, peach, herbs and red apple

138
Q

Why is spraying necessary in Veneto?

A

Fog from the Po

139
Q

Grapes that make simple Veneto IGT:

A

Corvina, Garganega and Trebbiano

140
Q

Two areas of Soave:

A

Northern foothills (limestone, clay, volcanic - wines with concentration and potential to age) and flat, southern plain (sandy, alluvial soil - wines to be drunk now)

141
Q

Main grape of Soave:

A

Garganega: medium, medium/high acidity, white pepper, apple, pear and stone fruit. Usually unoaked.

142
Q

Main grape of Valpolicella:

A

Corvina (thick skin, high acidity, moderate colour, low/medium tannins)

143
Q

Another term for ‘passito’:

A

Recioto

144
Q

Amarone della Valpolicella DOCG:

A

Dry/off-dry, full, high alcohol, medium/high tannins, concentrated red berries and spice

145
Q

Recioto making:

A

Sweet grapes stop fermentation naturally

146
Q

Ripasso method:

A

Mid-fermentation of Amarone della Valpolicella, skins are taken, drained and added to vat of Valpolicella that’s already fermented - sour cherries, plums

147
Q

Black grapes of Piemonte:

A

Nebbiolo, Barbera and Dolcetto

148
Q

White grapes of Piemonte:

A

Cortese and Moscato

149
Q

Wines of Piemonte:

A

All have DOC(G) - no IGT/IGP

150
Q

Barolo DOCG:

A

MUST be 100% Nebbiolo (high acidity and tannins but little colour) Must be aged 3 years before release, 18 months in oak, complex tar, truffles and leather with age

151
Q

Alba DOC:

A

Made from Barbera and Dolcetto

152
Q

Barbaresco:

A

Like Barolo (acid and tannins) but more fruity and less perfumed. MUST be aged for 2 years, 9 months in oak

153
Q

Barbera d’Alba and Barbera d’Asti - DOC/DOCG?

A

Barbera d’Alba DOC and Barbera d’Asti DOCG

154
Q

Barbera:

A

Low/medium tannins, medium/deep colour, high acidity, black pepper, red cherry and plum

155
Q

Dolcetto d’Alba DOC:

A

Deep purple, medium/high tannins, medium acidity, black plum, herbs, red cherry

156
Q

Gavi:

A

More about white whines - high altitude and sea breeze

157
Q

Main white grape of Gavi:

A

Cortese (highly acidic, floral) - most drunk young

158
Q

Cortese di Gavi DOCG:

A

Pale, light-bodied, high acidity, aromatic citrus, green apple and pear

159
Q

3 zones of Tuscany:

A
  1. Mountainous Chianti 2. Hills and valleys 3. Flat, coastal plain
160
Q

Sangiovese:

A

High tannins, high acidity and ripens late (red cherry, plum and dried herbs)

161
Q

Chianti zones:

A

7 sub-zones

162
Q

Chianti Classico DOCG:

A

More herbal and acidic, MUST be aged for 1 year before release

163
Q

Chianti Classico Riserva:

A

MUST be aged for 2 years and at least 3 months bottle ageing

164
Q

Gran Selezione:

A

MUST be single estate and aged 6 months longer than a Reserve (total: 30 months)

165
Q

Brunello di Montalcino:

A

MUST be 100% Sangiovese, aged 5 years, 2 of which in oak

166
Q

Vino Nobile di Montepulciano:

A

Can be a Sangiovese-led blend, aged 2 years

167
Q

Southern Tuscan coast:

A

Home of Super Tuscans

168
Q

Zones that allow entirely internationals:

A

Toscana IGT, Bolgheri DOC and Maremma Toscana DOC

169
Q

White Orvieto DOC blend:

A

Grechetto and Trebbiano (light body, medium/high acidity with ripe grapefruit and peach)

170
Q

Best red of Orvieto:

A

Sagrantino di Montefalco DOCG - 100% Sagrantino

171
Q

Sagrantino:

A

Thich skins, intense

172
Q

Frascati DOCG (Lazio):

A

Made from Malvasia and Trebbiano - unoaked, fresh, medium body, medium/high acidity, citrus, orange blossom

173
Q

Verdicchio dei Castelli di Jesi DOCG (Marche):

A

Verdicchio grape - high acidity, green apple, lemon, fennel and almond - fish-shaped bottle

174
Q

Reds of Marche:

A

Blend of Montepulciano and Sangiovese

175
Q

Montepulciano d’Abruzzo DOC:

A

Deep colour, high tannins, medium acidity, black plum and cherry

176
Q

Vines of Puglia and Sicilia:

A

Bush-trained, low down for leaf cover

177
Q

Fiano di Avellino DOCG:

A

Medium acidity, medium/full body, melon, mango and stone fruit - wax and honey with age

178
Q

Greco di Trufo DOCG:

A

More acidic, heavier body, stone fruit, green apple, passion fruit - honey and mushrooms with age

179
Q

Taurasi DOCG:

A

Reds from Aglianico - high acidity and tannins, black fruit, ages well

180
Q

A high-quality DOC in Basilicata:

A

Aglianico del Vulture DOC

181
Q

Dominating black grapes of Puglia:

A

Negroamaro and Primitivo (Zinfandel)

182
Q

Best DOC in Puglia:

A

Salice Salentino DOC

183
Q

Primitivo:

A

Full, medium tannins and acidity, high alcohol, baked red and black fruit

184
Q

Biggest black grape in Sicily:

A

Nero d’Avola: medium/full, medium acidity and tannins, plum and black cherry

185
Q

IGT and DOC (Sicily):

A

IGT Terre di Sicilia/Terre Siciliane and Sicilia DOC

186
Q

Equivalent of Greek PDO:

A

POP - Prostatevomeni Onomasia Proelefsis

187
Q

Naoussa PDO:

A

PDO for reds from 100% Xinomavro

188
Q

Xinomavro:

A

Like Nebbiolo: high tannins and acidity, medium colour (soon fades to tawny) and lacks fruit even in youth. Oak varies, can age well

189
Q

Nemea PDO:

A

Reds made from 100% Agiorgitiko

190
Q

Agiorgitiko:

A

Deep ruby, high smooth tannins, low/medium acidity, sweet spice and red fruit

191
Q

Sites of Nemea:

A

Best are in mid-territory, wines jammy on hottest slopes, higher gives less fine tannins, so better for rosés

192
Q

Santorini PDO:

A

Windy and volcanic! Basket vines for wind protection. Best rep: Assyrtiko for whites

193
Q

Assyrtiko:

A

Dry, perfumed aroma, concentrated ripe citrus and stone fruit with high acidity

194
Q

Sweet wines:

A

Vinsanto: late-harvested grapes sun-dried up to 14 days, aged in old oak for min. of 2 years. High acidity, luscious and oxidative ageing gives nutty, caramel flavour

WSET Level 3 (3 decks)

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