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WSET D3 > Germanic terms > Flashcards

Germanic terms Flashcards

1
Q

Deutscher Wein

A
  • 150 hL/ha
  • Formerly Tafelwein
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2
Q

Landwein

A
  • PGI wine like Vin de Pays
  • DE: 105 hL/ha, min 85% from Germany
  • AU: 67.5 hL/ha max across all categories and classification systems
  • 26 Landwein areas in Germany
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3
Q

VDP

A
  • Verband Deutscher Prädikatsweingüter
  • About 200 members
  • 3% in production but 7.5% of total value
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4
Q

Pendelbogen

A

Replacement-cane pruning with canes arched in trellis, thought to improve sap movement and therefore yields

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5
Q

Riverner

A

Muller-Thurgau

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6
Q

Trollinger

A

Schiava

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7
Q

Schwarzriesling

A

Meunier

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8
Q

Lemberger

A

Blaufrankisch, often made in a oaked style in Wurttemberg

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9
Q

Liebfraumilch

A
  • Medium-dry, inexpensive German white wine
  • Mostly made of Muller Thurgau
  • Majority from Rheinhessen and Pfalz
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10
Q

Scheurebe

A
  • Good quality German cross
  • Riesling x unknown vine
  • Can produce full-bodied wines of ripe grapefruit and peach
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11
Q

Kerner

A
  • Good quality German cross
  • Riesling x Trollinger/Schiava
  • Can have high acidity and some floral, fruit aromas up to Pradikat level
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12
Q

Fuder

A
  • 1,000L German old oak casks
  • Oval shape
  • Common in the Mosel
  • Most likely made with German oak from Pfalz
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13
Q

Stuck

A
  • 1,200L German old oak casks
  • Common in Rhine
  • Most likely made with German oak from Pfalz
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14
Q

Süssreserve

A

“Sweet reserve”

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15
Q

Anbaugebiete

A

“Quality wine region”

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16
Q

Qualitatswein

A
  • PDO category like AOC
  • DE: Must come from one of the 13 wine regions/anbaugebiete, min 7% abv; 50-72 degree Oechsle; must undergo lab analysis and blind tasting prior to release
  • 90% of wine production in Germany
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17
Q

Bereich

A
  • 40+ recognised wine producing districts in DE
  • Smaller than Anbaugebiete
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18
Q

Prädikatswein

A
  • “Distinction wine”
  • Measured by Oechsle in Germany; must be 70-154 degree Oechsle
  • Measured by Klosterneuberg Mostwaage (KMW) in Austria; must be 19+
  • Must undergo lab analysis and blind tasting prior to release
  • No chapitalisation allowed
  • 70 hL/ha in Austria
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19
Q

German Prädikatswein categories (5)

A
  1. Kabinett
  2. Spatlese
  3. Auslese
  4. Beerenauslese (TBA)
  5. Eiswein
  6. Trockenbeerenauslese (TBA)
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20
Q

Austrian Prädikatswein categories (7)

A
  1. Spatlese - 19 KMW+
  2. Auslese - 21 KMW+
  3. Beerenauslese (TBA) - 25 KMW+
  4. Ausbruch - 25 KMW+
  5. Eiswein - 25 KMW+
  6. Strohwein / Schilfwein - 25 KMW+
  7. Trockenbeerenauslese (TBA) - 30 KMW+
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21
Q

KMW

A
  • Klosterneuberg Mostwaage
  • Indication x grams of sugar over 100 grams of must
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22
Q

Oechsle

A

A way to measure sugar like Brix and Baumé

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23
Q

Lieblich

A

“medium sweet”

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24
Q

German geographically based labeling hierarchy
(Before the 2021 revisions)

A
  1. Anbaugebiete = 13 regions
  2. Bereich = 40+ districts
  3. Grosslagen = collective vineyard sites
  4. Einzellage = individual vineyard sites
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25
Q

Grosslagen

A
  • Made of several vineyard sites/Einzellage
  • 600-1,800 ha
  • Not the same as Gross Lage in VDP system “Grand Cru”
26
Q

Einzellage

A
  • Smaller singer vineyard sites
  • Eg. Piesporter Goldtropfchen, Bernkasteler Doctor, Wehlen Sonnenuhr
27
Q

VDP hierarchy (4)

A
  1. VDP Gutswein = Regional wine, 75 hL/ha
  2. VDP Ortswein = Village wine, 75 hL/ha
  3. VDP Erste Lage = Priemier Cru, 60 hL/ha, Spatlese+
  4. VDP Grosse Lage = Grand Cru, 50 hL/ha, of permitted varieties only
28
Q

VDP GG

A

VDP Grosses Gewächs “Big growth” = dry wine from VDP Grosses lagen sites

29
Q

VDP Grosse Lage

A
  • Burgundy Grand Cru equivalent
  • 50 hL/ha
  • Of site specific grapes, but mostly Riesling and Spatburgunder
  • Dry whites released 1yr or later
  • Reds must go through 12mo ageing in oak
  • Sweets released the following May later
30
Q

The Rheingau Charta

A
  • Introduced 1984
  • Used the term “Erste Gewächs” to denote top quality single vineyard wine
  • Now most members joined the VDP and can use GG instead
31
Q

2021 revised Qualitatswein hierarchy (4+3)

A
  1. Winegrowing region / Anbaugebiete
  2. Region (formerly bereich)
  3. Village / Ortwein
  4. Vineyard / Einzellage
    4a. Single Vineyard / Einzellage
    4b. Erstes Gewächs “first growth” = Premier Cru
    4c. Grosses Gewächs “big growth” = Grand Cru
32
Q

Gewann

A
  • Similar to lieux dits and indicates a smaller parcel
  • Under the 2021 revised law
33
Q

Two types of styles within Austrian Qualitatswein

A
  1. Klassik - declared vintage, showing varietal character
  2. Reserve - dry, min 13% abv
34
Q

DAC

A
  • Districtus Austriae Controllatus
  • Regional typicity rather than quality
  • 9 DACs currently as of 2023
35
Q

Vinea Wachau

A
  • 200 estates in Wachau
  • Standing for quality
36
Q

ÖTW

A
  • Österreichische Traditionsweingüter
  • Founded in 1992 by a group of producers from Kamptal, Kremstal, Wagram and Vienna
  • Inspired by Burgundy’s vineyard and terroir based philosophy, 80+ vineyards qualified under this
  • Applied for legal status but no results yet
  • Usese “1 ÖTW” on label to indicate quality
37
Q

Ried

A

Single vineyard in Austria

38
Q

Wachau wine hierarchy (3)

A

For DRY white only (less than 9g/L RS)
1. Steinfeder = “stone feather” local grass - 11.5% abv
2. Federspiel = local falcon - 11.5-12.5% abv
3. Smaragd = “emerald” local lizard - 12% abv and above

39
Q

DAC wine hierarchy (3)

A
  1. Gebietswein “regional wine”
  2. Ortswein “village wine”
  3. Riedenwein “vineyard wine”
    Inspired by the French AOC system
40
Q

Sussreserve

A

Unfermented or partially-fermented grape must, used to enrich must for higher alcohol. Not allowed in the Pradikatswein.

41
Q

2021 revised Einzellage categories (3)

A
  1. Einzellage
  2. Estes Gewachs - Single varietal, picked selectively, 60 hL/ha (70 hL/ha if steep slopes), subject to sensory test
  3. Grosses Gewachs - Single varietal, 50 hL/ha picked to at least 12% abv, subject to sensory test, longer ageing time
    All can be sweet or dry. Must be of one or more recommended varieties and at least Kabinett quality
42
Q

Hunsruck

A

One of the two mountain ranges that shelter Rheinhessen (and Nahe to an extent) from cold weather. The other is Taunus.

43
Q

Taunus

A

One of the two mountain ranges that shelter Rheinhessen from cold weather. The other is Hunsruck

44
Q

Roter Hang

A

A strip of vineyards around Nierstein in the Rheinterrasse that is highly regarded

45
Q

Rotliegenden

A

Roter Hang’s iron-rich red soil of slate, clay and sandstone, giving the wine a “smoky” character

46
Q

Rheinterrasse

A
  • A stretch of steeply-sloping vineyards on the west bank of the Rhine around Nierstein and Oppenheim
  • Legendary Gunderlock and Keller are around here
47
Q

Haardt

A
  • Mountains west of Pfalz giving it an warming rainshadow effect
  • Continuation of the Vosges
48
Q

Mittelhaadt

A

Where renowned vineyards are in Pfalz

49
Q

Kaiserstuhl

A

An extinct volcano in Baden that has high-quality vineyards on its south-facing slopes, making wines of fullest-body, high alc and complex, smoky flavours

50
Q

Bocksbeutel

A

Traditional bottle shape of the Franken

51
Q

Cistercian monks

A

Brought Burgundian wine culture to many parts of Europe and laid foundation to famous regions such as Wachau

52
Q

Diethylene glycol

A

An antifreeze agent added to Austria wine in the 1980s to stimulate sweetness. Became a scandal to the world in 1985.

53
Q

Urgestein

A

Crystalline bedrock for many renonwed wine regions in Austria

54
Q

Lenz Moser

A
  • Trellised cordon system trained to the height of 1.2-1.4m popular in the 1980s
  • Good for high volume production
  • Suitable for mechanisation
  • Common still in Weinviertel
  • Now largely replaced by single/double Guyot on replacement cane with VSP
55
Q

Pannonian winds

A

Bring dry warmth to Austria (Niederösterreich and Burgenland) and Tokaj

56
Q

Bohemian winds

A

Bring dry cold air to Niederösterreich. From the Bohemian Massif

57
Q

Rotgipfler

A

Full bodied peachy white variety grown in Thermenregion

58
Q

Zierfandler

A

Aromatic peachy, honeyed spice white variety grown in Thermenregion

59
Q

Neusiedlersee

A
  • A series of shallow lakes near Rust on the Hungarian border
  • Named from the Austrian town of Neusiedl and the Hungarian word for “swamp lake.”
  • Heats up easily over 30°C in peak summer
  • Enables the foggy conditions for Austrian TBA Ruster Ausbruch
60
Q

Heurigen

A
  • “This year’s”
  • Wine culture in Austria where local wine is served with locally sourced cold cuts

WSET D3 (10 decks)

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