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WSET Level 3 > Final Revision - Packs 7-9 > Flashcards

Final Revision - Packs 7-9 Flashcards

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1
Q

Increase in abv during 2nd fermentation:

A

1.2%-1.3%

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2
Q

5 methods of making sparkling wine:

A

Traditional method, transfer method, tank method, Asti method and carbonation

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3
Q

Liqueur de tirage:

A

Wine, sugar, yeast, yeast nutrients and clarifying agent

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4
Q

Typical number of atmospheres after 2nd fermentation:

A

5-6

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5
Q

What causes the throwing of yeast sediment?

A

Compounds released from cell breakdown

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6
Q

Traditional riddling:

A

Use remueurs and pupitres - 8 weeks!

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7
Q

Modern riddling:

A

Gyropalettes (Catalunya) - matter of days, 500 bottles at once!

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8
Q

Liqueur d’expédition (dosage):

A

Wine and sugar - determines sweetness

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9
Q

Transfer method saves money on:

A

Riddling and disgorgement

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10
Q

MLF and/or oak in tank method:

A

Generally avoided

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11
Q

Asti method:

A

Just 1 fermentation, open then sealed, reaches approx. 7% and 5/6 atmospheres then chilled again to interrupt it

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12
Q

Carbonation:

A

CO2 injected after blending

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13
Q

Brut nature sugar levels:

A

0-3 g/L

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14
Q

Brut sugar levels:

A

0-12 g/L

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15
Q

Demi-sec sugar levels:

A

32-50 g/L

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16
Q

Champagne crus:

A

44 Premiers Crus and 17 Grand Crus - apply to whole village, not individual sites

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17
Q

Regions of Champagne:

A

Vallée de la Marne, Côte des Blancs, Montagne de Reims, Côte de Sézanne and Côte des Bar

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18
Q

Avoiding frost in Champagne:

A

Planting on slopes

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19
Q

Most Chardonnay plantings in Champagne:

A

Côte des Blancs and Côte de Sézanne

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20
Q

Most Pinot Noir plantings in Champagne:

A

Montagne de Reims and Côte des Bar

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21
Q

Most Meunier plantings in Champagne:

A

Vallée de la Marne

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22
Q

Names of first and second presses in Champagne:

A

1st: la cuvée 2nd: la taille

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23
Q

NV Champagne ageing:

A

Min. 15 months’ ageing, 12 on lees

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24
Q

Vintage Champagne ageing:

A

Min. of 3 years’ ageing

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25
Q

Crémant:

A

MUST be méthode traditionnelle, min. of 9 months on lees

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26
Q

Crémant d’Alsace:

A

Muscat and Gewurz not allowed, but Chardonnay is

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27
Q

Sparkling Vouvray:

A

Usually 100% Chenin Blanc (acidity) - less biscuity, more smoky

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28
Q

Sparkling Saumur:

A

Local varieties along with Cabernet Franc, Chardonnay and Chenin Blanc

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29
Q

Cava:

A

Trad., medium acidity, usually drunk young, 9 months, most made in Sant Sadurní d’Anoia

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30
Q

Cava grapes (rosé and white):

A

White: Macabeo, Parellada and Xarel-lo. Rosé: Garnacha and Monastrell

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31
Q

Asti DOCG (Piemonte):

A

Muscat Blanc à Petits Grains, distinctly grapey, peachy, floral, abv below 7%, drunk young

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32
Q

Prosecco DOC and Conegliano-Valdobbiadene DOCGL

A

C-V DOCG: Grapes must be from sites between Cartizze and Rive, Glera. Medium acidity, tank method, fermentation interruption can leave sweetness, usually drunk young.

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33
Q

Finer quality Sekt:

A

Deutscher Sekt bA

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34
Q

Cooler sites of Australia good for sparkling:

A

Tasmania, Yarra Valley and Adelaide Hills

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35
Q

NZ sparkling:

A

All areas grow for it bar Auckland, trad., sparkling SB (tank/carbonation) and blending between islands

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36
Q

Stipulations of Cap Classique Producers Association:

A

Min. 12 months’ lees ageing

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37
Q

Méthode Cap Classique:

A

9 months’ lees ageing

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38
Q

Cooler sites for American sparkling:

A

Los Carneros AVA, Anderson Valley AVA

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39
Q

American sparkling:

A

Longer lees ageing, 5 years common - acidic and concentrated

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40
Q

Humid, cooler wind from west in Spain:

A

Poniente

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41
Q

Hot, dry wind from east in Spain:

A

Levante

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42
Q

Albariza soil:

A

Chalky, stores and drains well, forms a crust to stop moisture evaporation and rectangular pits dug also

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43
Q

Sherry grapes:

A

Palomino (low acid), PX (thin skins, sun-dried easily and lots from Montilla-Moriles) and Muscat of Alexandria

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44
Q

Sherry fermentation temp.:

A

20-25 degrees C

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45
Q

Neutral spirit used to fortify sherry:

A

96%

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46
Q

Biological ageing:

A

Fortified to 15-15.5% - flor lives, sobretabla stage key

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47
Q

Oxidative ageing:

A

Fortified up to 17% - flor killed off, sobretabla stage not as key

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48
Q

Sweet sherry making:

A

Raisined juice so sweet, yeast struggles to ferment it, manages just a few % abv, fortified to 17% afterwards

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49
Q

Butts:

A

Old oak casks of 600L capacity, only 5/6 full

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50
Q

In the bodega:

A

Walls are thick and whitewashed, high ceilings, windows face the poniente, earth kept damp and some AC

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51
Q

Criaderas:

A

Wines of AVERAGE ages

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52
Q

Flor (feeds on, gives…):

A

Feeds on alcohol, nutrients and oxygen - gives CO2 and acetaldehyde (FLAVOUR)

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53
Q

Little or no fining and filtering:

A

En rama

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54
Q

Biological:

A

Fino, Manzanilla, Pale Cream

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55
Q

Oxidative:

A

Oloroso, Cream, PX

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56
Q

Biological and oxidative:

A

Medium, Amontillado

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57
Q

Palo Cortado:

A

Aromas of Amontillado with body and richness of Oloroso

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58
Q

Sugar content of PX:

A

Up to 500 g/L

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59
Q

Sweetening Pale Cream:

A

Can use RCGM

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60
Q

VOS and VORS:

A

Vinum Optimum (Rare) Signatum/Very Old (Rare) Sherry - all wines except Fino. VORS 30 yrs and VOS 20 yrs.

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61
Q

3 Port zones:

A

Baixo Corgo (coolest, lightest wines), Cima Corgo (best wines) and Douro Superior (also fine wines)

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62
Q

Soil in Port country:

A

Schist bedrock: fractures vertically, gives access to deep water reserves

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63
Q

3 styles of vineyard layout:

A

Socalcos (narrow terraces with stone wall support, no mechanisation and pricey maintenance), Patamares (no walls, road access, some mechanisation) and Vinha ao alto (no terraces, low incline, planted up to down with a winch system)

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64
Q

Port grapes:

A

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

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65
Q

Port winemaking:

A

Abv reaches 5-9% then fortified, fermentation lasts 24-36 hours only

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66
Q

Extraction methods:

A

Foot treading (lagares for 3-4 hrs), autovinifiers (valves), piston plungers and robotic lagares

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67
Q

Spirit used to fortify port:

A

Aguardente, must be no stronger than 77% abv

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68
Q

Volume of spirit in bottle (port and fino):

A

Port: 20% Fino: 3.5%

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69
Q

Port maturation:

A

Vila Nova de Gaia - cooler! Some Tawny ports matured in the Douro’s heat - acceleration of colour fading - OLD OAK

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70
Q

Ruby style ports:

A

Ruby, Reserve Ruby, LBV and Vintage - oxygen contact minimised, short maturation and primary fruit highlighted

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71
Q

Tawny style:

A

Longer, oxidative maturation in pipes (barrels) - primary fruit fades, heavy deposit thrown - DEVELOPED - won’t age in bottle

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72
Q

RUBY:

A

Blends of wines 1-3 yrs old

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73
Q

RESERVE/A:

A

Min. 6 yrs wood ageing and tasted by an expert panel

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74
Q

LBV:

A

Aged 4-6 yrs, sometimes needs to be decanted

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75
Q

TAWNY + indication of age:

A

Long oxidative ageing in pipes, bottling year given as well as average age (10, 20, 30 yrs etc.)

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76
Q

VINTAGE (timings):

A

Intention registered 2nd yr post-harvest and bottle no later than 3rd

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77
Q

Classic characteristics of Muscat grape:

A

Low/medium acidity, perfume of orange blossom, rose and grape

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78
Q

2 styles of Fortified Muscats:

A
  1. Youthful, unaged (sweet, rarely lusicous). 2. Fully developed with extensive ageing.
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79
Q

Muscat de Beaumes-de-Venise:

A

Medium gold, floral and aromatic. Drying/raisining avoided to keep pure varietal fruit. Skin contact sometimes, COOL fermentation in inert vessels, spirit of 96% added

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80
Q

Rutherglen Muscat:

A

Sweet-luscious! Amber-brown. Needs ripe, healthy grapes. Some raising (with care - can damage varietal character). Grapes nearly always fermented ON SKINS. Luscious wines: fortified at 2%! LONG ageing in old oak, sometimes in warmth for colour and oxidative flavour. Aroma survives long ageing.

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81
Q

Black grapes of California:

A

Cabernet Sauvignon, Zinfandel, Merlot, Pinot Noir and Syrah - some Rhône varieties

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82
Q

White grapes of California:

A

Chardonnay and Sauvignon Blanc

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83
Q

Zinfandel:

A

Tendency to ripen unevenly. Typically: red + black fruits, liquorice, dried fruit. Herbaceous if unripe.

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84
Q

White Zinfandel:

A

Early-picked Zinfandel, fruity, pale, medium-sweet, low alcohol

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85
Q

Best areas for Californian Pinot Noir:

A

Russian River Valley, Los Carneros and Santa María Valley

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86
Q

Californian Sauvignon Blanc:

A

Best from cooler, coastal regions. Fumé Blanc often oaked, but not strictly

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87
Q

Conditions of Napa Valley:

A

Morning fog and afternoon breeze brought in from south

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88
Q

Los Carneros AVA:

A

Most southerly, cool enough for Chardonnay and PN as well as trad. sparkling

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89
Q

Yountville, Stag’s Leap District, Oakville and Rutherford:

A

Warm valley floor good for Cab - Rutherford has structure and power. Merlot, Chardonnay and SB here too.

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90
Q

Saint Helena and Calistoga:

A

Further north, hotter. Cab, Syrah and Zinfandel are key.

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91
Q

Howell Mountain and Atlas Peak:

A

Fuller wines due to more sun and westerly aspect

92
Q

Mount Veeder, Diamond and Spring Mountain Districts:

A

Reds more tannic and less smooth and rich - face east

93
Q

RRV:

A

Cooled by Petaluma Gap (fog and cold air). Top PN, Chardonnay and Sparkling

94
Q

Dry Creek Valley:

A

Home to some old vine Zinfandel and Rhône grapes

95
Q

Alexander Valley:

A

Rep for full-bodied, soft-textured Cab

96
Q

Anderson Valley (Mendocino County):

A

Sparklings and aromatics - Gewurz and Riesling. Also full-bodied, soft Cab, Zinfandel and Syrah.

97
Q

Santa Cruz Mountains:

A

Some of the most elegant Cab in California

98
Q

Monterey:

A

Whites along cooler coast, reds inland. Santa Lucia Highlands: top Chardonnay with citrus + tropical fruit and balanced acidity

99
Q

Paso Robles (SLO County):

A

Hot and sunny, noted for reds inc. Zinfandel and Rhônes

100
Q

Santa María Valley (SB County):

A

Generally much cooler - Chard and PN. Fog slows ripening and aids concentration. Santa Ynez has warmth for Syrah and Bordeaux. Santa Rita Hills has PN, Chard and aromatics.

101
Q

Climate of Central Valley (California):

A

Dry and hot

102
Q

Central Valley (California) grapes:

A

Colombard, Chenin Blanc, Barbera, Chardonnay, Merlot, Cab - ALSO, new: Rubired and Ruby Cabernet

103
Q

Lodi AVA:

A

Many grapes grown, best is old vine Zinfandel

104
Q

Climate of Willamette Valley AVA:

A

Moderate

105
Q

Willamette Valley wines:

A

Dominated by Pinot Noir, Pinot Gris also made in dry, fruity style

106
Q

Southern Oregon:

A

Rogue Valley and Umqua Valley: warmer, has Merlot, PN, Chardonnay, Pinot Gris and Syrah

107
Q

Washington State:

A

Columbia Valley: Yakima Valley and Walla Walla - irrigation important

108
Q

Washington State wines:

A

Plummy, full-bodied Merlot and elegant, age-worthy Cabernet Sauvignon most important wines. Also, full-bodied Syrah, toasty Chardonnay and dry, stone fruit-led Riesling.

109
Q

New York State’s vines:

A

Dominated by American and hybrid vine species - she Chardonnay, Pinot Noir and Cabernet Sauvignon too

110
Q

Finger Lakes AVA:

A

Glacial lakes retain heat, lifts air temp., growing season lengthened. Best is perfumed Riesling. Also; PN, Cab Franc, Chardonnay and Americans.

111
Q

Appellation in Canada:

A

Vintners’ Quality Alliance (VQA) - used in British Columbia and Ontario provinces

112
Q

Within a VQA in Canada:

A

Designated Viticultural Area (DVA)

113
Q

Overall climate of Canada:

A

Mostly continental

114
Q

Niagara Peninsula:

A

Lake makes growing season longer. Good Riesling (fresh fruity, dry/off-dry) and best is Icewine.

115
Q

Vidal:

A

Used for Icewine but lacks the acidity, distinctive character and aromas of Riesling. HARDY though.

116
Q

Other wines of the Niagara Peninsula:

A

Good dry Chardonnay (pure fruit, minimal oak), good PN along with Cab Franc, Cab and Merlot

117
Q

Climate of Okanagan Valley (British Columbia):

A

Dry, desert-like. Mountain cover. LONG days. Glacial lakes for moderation.

118
Q

Grapes of Okanagan Valley:

A

Merlot, Pinot Gris, PN, Chardonnay, Riesling and Vidal

119
Q

Regions of Chile:

A

Coquimbo (Elqui and Limarí), Aconcagua (A… Casablanca, San Antonio, Leyda), Central Valley (Maipo, Colchagua + Cachapoal, Curicó, Maule) and Southern (Itata, Bío Bío)

120
Q

Overall climate of Chile:

A

Warm mediterranean

121
Q

Weather patterns of Chile:

A

El Niño (higher rainfall) and La Niña (drought). Humboldt Current from Antarctica - cooling with coastal fog.

122
Q

Other features of Chile:

A

Sustainable agriculture, organic agriculture, minimal fungal disease, limited phylloxera

123
Q

Black grapes of Chile:

A

Cabernet Sauvignon, Merlot, Carmenère, Syrah (lean and peppery in Elqui, more intense in Colchagua) and Pinot Noir (does well in cooler San Antonio and Casablanca)

124
Q

Carmenère:

A

Late-ripener, needs warmth. Full body, high tannins. Signature of Chile.

125
Q

White grapes of Chile:

A

Dominated by SB and Chardonnay (fine in Limarí) dominate. Also, Muscat of Alexandria (for Pisco grape brandy), Viognier, Riesling and Gewurz in cooler areas for freshness

126
Q

Eqlui Valley:

A

Good SB and Syrah

127
Q

Limarí Valley:

A

Some of Chile’s best Chardonnay

128
Q

Valley floor of Aconcagua:

A

Hot, produces best Cab but also Syrah and Carmenère (full-bodied, rich, ripe with berry fruit, high alcohol and tannins)

129
Q

Cooling influences of San Antonio and Casablanca Valleys:

A

Morning fog and afternoon wind

130
Q

Wines of SA and C Valleys:

A

Mostly whites (SB and Chardonnay) but good PN too. Peppery Syrah in Casablanca. Best SB made in Leyda Valley (within San Antonio).

131
Q

Bulk wines of Central Valley (Chile):

A

Merlot and Chardonnay

132
Q

Central Valley valleys!:

A

Maipo, Rapel (Cachapoal and Colchagua), Curicó and Maule

133
Q

Maipo:

A

Minty Cabernet Sauvignon, shielded from ocean influence by mountains

134
Q

Cachapoal:

A

Good Carmenère from valley floor, Cab and Syrah in east

135
Q

Colchagua:

A

Full-bodied reds from mostly Cab, but also Syrah and Carmenère. Some top whites on slopes and in west.

136
Q

Curicó and Maule:

A

Getting cooler with fertile soil. Higher acidity. Old vines and bush vine Carignan - intense.

137
Q

Itata and Bío Bío:

A

Dominated by País and Muscat of Alexandria. Bío Bío has PN, Chardonnay and aromatics. MALLECO Valley - potential with Chard and PN.

138
Q

Traditional training system in Argentina:

A

Pergola - known here as PARRAL. Used mainly for Torrontés.

139
Q

Solutions to lack of water in Argentina:

A

Drip irrigation for best sites and also mountain rivers and underground aquifers

140
Q

Weather issues in Argentina:

A

Spring frosts and summer hail (worst!) - in Mendoza, nets needed

141
Q

Black grapes of Argentina:

A

Malbec, Bonarda, then Cab, Syrah, Merlot, Tempranillo and PN

142
Q

White grapes of Argentina:

A

Pedro Gimenez, Torrontés, Chardonnay, Chenin Blanc, SB, Semillon and Viognier

143
Q

Argentinian Malbec:

A

Deep colour, full body, black fruit and smooth tannins. Some subtle new oak and blends common.

144
Q

Bonarda:

A

Late-ripener, high acidity and tannins, can be concentrated with low yields. Mostly in Mendoza and San Juan.

145
Q

Torrontés:

A

Best at high altitudes (Cafayate). Medium body and acidity, melon and stone fruit

146
Q

Pedro Gimenez:

A

Most widely-planted white, for bulk. NOT PX!

147
Q

Cafayate (Salta):

A

Best Torrontés (extreme climate gives purity and concentration). Black grapes are Malbec and Cab

148
Q

Famatina Valley (La Rioja):

A

Valley floor is irrigated, Cab, Syrah and Bonarda

149
Q

San Juan best known for:

A

Syrah! But also Cab, Malbec, Bonarda, Viognier and Chardonnay

150
Q

Mendoza divisions:

A

Hot and desert-like! N and NE: bulk irrigated by Mendoza River. Central: oldest and best vineyards

151
Q

Luján de Cuyo:

A

Very fine Malbec from old vines

152
Q

Maipú:

A

Syrah and Cab lower down. Bulk, but old vine Tempranillo and Bonarda

153
Q

Uco Valley:

A

Highest part of Mendoza. All grapes do well, even PN in cooler parts

154
Q

Southern Mendoza:

A

San Rafael dept. with most Chenin Blanc! Cooler and lower down

155
Q

Patagonia:

A

Río Negro and Neuquén

156
Q

Conditions of Patagonia:

A

Desert winds are threat, but little disease from little rain and diurnal range.

157
Q

Wines of Patagonia:

A

Concentrated, fresh wines with medium/high acidity. RN has fine DB, PN, Malbec and Merlot. Neuquén needs exploration.

158
Q

3 wine regions of South Africa:

A

Coastal Region, Cape South Coast and Breede River Valley

159
Q

Equivalent of GI in SA:

A

Wine of Origin (WO)

160
Q

Structural makeup of SA:

A

Geographical unit, region, district and ward

161
Q

Sustainable agriculture of SA:

A

Integrated Production of Wine (IPW)

162
Q

Benguela Current:

A

Cools from Antarctica

163
Q

Cape Doctor:

A

Southeasterly summer wind that blows inland

164
Q

Black grapes of SA:

A

Cabernet Sauvignon, Merlo, Cabernet Franc, Syrah, Pinot Noir and Pinotage

165
Q

White grapes of SA:

A

Chenin Blanc, Colombard, Sauvignon Blanc, Chardonnay, Muscat of Alexandria, Viognier and some Rhône whites

166
Q

In South Africa, what is Muscat of Alexandria known as?

A

Hanepoot

167
Q

Pinotage:

A

Often included in ‘Cape Blend’ - varietals: light, red berry fruit or spicy and full-bodied from old bush vines - coffee pinotage: heavily-toasted oak staves

168
Q

Swartland white blends:

A

Chenin Blanc with Rhône whites (Marsanne, Roussanne, Grenache Blanc and Viognier)

169
Q

Stellenbosch:

A

Moderate-warm, cooled by False Bay wind, top Bordeaux blends, Syrah, Cape red blends but also SB and Chardonnay from cooler parts

170
Q

Paarl:

A

Not cooled as much, but has cooler nights, diversity resembles that of Stellenbosch, but with Chenin Blanc grown too

171
Q

Constantia (Cape Peninsula):

A

Eastern flank of Table Mountain, some of the Cape’s oldest vines, fine SB (Cape Doc cooling), Shiraz and Cab in warmth, Vin de Constance (LH Muscat) from one estate, south of mountain has SB and Semillon

172
Q

Swartland:

A

Premium Cape blends of red and white, Chenin Blanc and Syrah. Low yields of intensified wines (no irrigation).

173
Q

Darling:

A

Lots of cool sea breeze, fine SB made and other old vine wines

174
Q

Durbanville (Tygerberg):

A

Rep for SB, cool sea breeze

175
Q

Worcester (district):

A

Hot and dry, irrigated by river, high yields of Chenin Blanc and Colombard (much distilled), good branded wine

176
Q

Robertson (district):

A

Top Syrah and full-bodied Chardonnay, slightly cooler

177
Q

Hemel-en-Aarde (Walker Bay):

A

Some of SA’s best Chardonnay and PN. SB, Merlot and Syrah too.

178
Q

Elgin:

A

Altitude, fresh, intense SB, PN and Chardonnay. Syrah on the up.

179
Q

Elim (Cape Agulhas):

A

Rep for pungent, herbaceous SB. Syrah on the up.

180
Q

Cooling influences in Australia:

A

Murray River system and the Indian Ocean

181
Q

Risk unique to Australia:

A

Bush fires, both flames and smoke (wines become tainted)

182
Q

Shiraz style differences:

A

Hot (Barossa and Hunter Valleys) full-bodied, spicy, leathery with age. Cooler (Geelong and Heathcote) leaner, peppery.

183
Q

Black grapes of Australia suited to the heat:

A

Grenache, Petit Verdot, Mataro (Mourvèdre), Sangiovese and Tempranillo

184
Q

Mourvèdre known as ? in Australia?

A

Mataro

185
Q

3 Semillon styles:

A

Herbaceous Western Aus, Unique Hunter Valley and softer, fuller, early-picked and unoaked style of Barossa

186
Q

Bulk regions of SE Aus:

A

Riverland (South Aus), Murray Darling (Victoria) and Riverina (NSW)

187
Q

Riverina wines:

A

Some botrytised Semillon

188
Q

Barossa Valley:

A

Fine Shiraz, Cab and Grenache - bush vines common. Unoaked Semillon too.

189
Q

Classic Barossa Valley Shiraz:

A

Full-bodied, soft tannins, ripe black fruit, sweet American oak. Leather and spice with age.

190
Q

Climate of Eden Valley:

A

Cool-moderate

191
Q

Wines of Clare (warmer) and Eden Valleys:

A

Top Riesling (intense lime, grapefruit and steely character. Also, Shiraz, Cab and Chardonnay.

192
Q

Soils of Adelaide Hills:

A

Retain poorly so irrigation necessary

193
Q

Wines of Adelaide Hills:

A

Refreshing SB and elegant Chardonnay (peach, citrus and high acidity). PN too. Last two make SPARKLING also.

194
Q

McLaren Vale:

A

Warm with ocean breeze. Mostly reds - Grenache and Shiraz (intense, old vines), also Cab and Merlot

195
Q

Soil of Coonawarra:

A

Terra rossa: sits on base of limestone subsoil

196
Q

Climate of Coonawarra:

A

Moderate, maritime climate

197
Q

Coonawarra Cabernet Sauvignon:

A

Structured, concentrated with cassis, menthol and eucalyptus. Syrah, Merlot and Chardonnay too.

198
Q

Cooling influences in Victoria:

A

The ocean around Melbourne and also from Port Phillip Bay - good for PN, Chard and sparkling

199
Q

Great Dividing Range:

A

Gives altitude and good aspects, opportunities for generally lighter wines to be made along with aromatics.

200
Q

Signature grape of Yarra Valley:

A

PN: classic, fruity table wine and fine sparkling also. All other varieties made in lighter style too.

201
Q

Wines of Mornington Peninsula:

A

Known for PN and Chardonnay. Lots of boutique estates. All about varietal character, vintage variation and MLF for cool-climate Chardonnay.

202
Q

Geelong wines:

A

Rep for Chardonnay (complex, concentrated and full-bodied) PN is earthy, Shiraz fresh and peppery and sparkling made from usual suspects

203
Q

Heathcote:

A

Altitude, fresher Shiraz. Also has Sangiovese and Tempranillo. Chard and Cab too.

204
Q

Goulburn Valley:

A

Warm but moderated by river. Mostly Shiraz but also MARSANNE speciality (citrus in youth, honey with age)

205
Q

Hunter Valley climate:

A

Hot and humid, high rainfall at harvest brings rot, good canopy management a must

206
Q

Hunter Valley wines:

A

Semillon most planted - unique! (Light body, low alcohol, high acidity, neutral, but toast, nuts and honey in bottle - 20yr-potential!) Chardonnay and Shiraz other main grapes.

207
Q

Climate of Margaret River:

A

Warm, maritime

208
Q

Wines of Margaret River:

A

Cab is big, Merlot for Bordeaux blends. Styles vary. Chardonnay (stone fruit, acidic, oaking and MLF), SB with Semillon (high acidity, gooseberry and tropical fruit)

209
Q

Wines of Great Southern Region:

A

Mount Barker and Frankland River: deep Cab, elegant and peppery Shiraz and floral Riesling.

210
Q

Tasmanian wines:

A

Base wines for sparkling, PN, Chardonnay, SB, Pinot Gris and even Cab in warmer sites

211
Q

Climate of Tasmania:

A

Cool, maritime

212
Q

Overall climate of New Zealand:

A

Cool, maritime

213
Q

Conditions of New Zealand:

A

Long sunshine hours, good UV exposure and cool nights. SI sites along the east because mountains shelter them from westerly winds.

214
Q

Body of protectionists in NZ:

A

Sustainable Winegrowing New Zealand

215
Q

Classic NZ SB:

A

Pungent aroma, pronounced elderflower, passion fruit and high acidity. More herbaceous with green pepper and gooseberry on SI.

216
Q

Other white grapes in NZ:

A

Gewurztraminer, Pinot Gris and Riesling. Do well in dry autumns and cool nights developing aroma. Mainly off-dry!

217
Q

Black grapes:

A

Generally happier in NI where they ripen better, Bordeaux blends common. Growing rep of elegant Syrah.

218
Q

Auckland:

A

Warm and wet - fungal disease. Chardonnay, Merlot and Syrah biggest. WAIHEKE ISLAND - fine reds.

219
Q

Gisborne:

A

Lots of sunshine but lots of rain too. Chardonnay is ripe and tropical, good Gewurz and Pinot Gris is full-bodied.

220
Q

Hawke’s Bay:

A

Twin towns of Hastings and Napier, longest sunshine hours in NZ, 2nd largest after Marlborough. GIMBLETT GRAVELS - gravel holds heat and reflects sun. Good name for Cab and Merlot (BB) and premium Syrah.

221
Q

Wairarapa:

A

Home of Martinborough. PN rep is fine. Good diurnal range, PN has medium/full body, ripe dark plum and spice.

222
Q

Marlborough:

A

Mostly SB, centre of all winemaking. Chardonnay and PN for both table and sparkling. Riesling and Pinot Gris do well. 2 valleys.

223
Q

Wairau Valley:

A

Larger, like Martinborough’s climate, good slope aspects.

224
Q

Awatere Valley:

A

Cooler, drier and windier, better for acidic, herbaceous SB.

225
Q

Nelson:

A

Cooler and wetter than Marloborough, dominated by SB, PN and Pinot Gris

226
Q

Catebury:

A

Cooler plain and warmer Waipara Valley. SB and PN mainly, but fine Riesling from Waipara too.

227
Q

Central Otago:

A

Continental climate, spring and autumn frosts. UV high, high abv! Mostly PN, but Pinot Gris, Riesling and Chardonnay too.

WSET Level 3 (3 decks)

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