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WSET LEVEL 2 > Glossary > Flashcards

Glossary Flashcards

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1
Q

Acetic Acid

A

The acid component of vinegar present in small quantities in all wines. Excessive amounts results in a vinegary nose and taste.

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2
Q

Adamado

A

Medium sweet (Portuguese)

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3
Q

Adega

A

Winery (Portuguese)

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4
Q

Agiorgitiko

A

Greek black variety (used in nemea). Low in acidity, with soft tannins and rich, plummy fruit. (Black grape variety)

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5
Q

Alcohol

A

Potable alcohol, as contained in alcoholic drinks, is ethanol, sometimes called ethyl alcohol. Actual alcohol is the amount of ethanol present in a wine, measured as a percentage of the total volume at 20c as shown on the label.

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6
Q

Aligote

A

High- acid inexpensive dry white from Burgundy, usually unoaked. Will be varietally labeled to distinguish these wines from Chardonnay. (White grape variety)

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7
Q

Yecla

A

Hot DO region in south east Spain, making dark-colored, full bodied reds mainly from Monastrell (Mourvèdre) (region)

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8
Q

Almacenista

A

A producer of sherry who ages it and then sells it in bulk to a merchant. (Spanish)

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9
Q

Alte Reben

A

Old vines (German)

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10
Q

Anbaugbiet

A

Designated quality wine region. (German)

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11
Q

Appellation d’origine protégée

A

Protected designation of origin (q.v) (French)

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12
Q

Aragonez

A

Tempranillo, also called Tina Roriz (in Portugal) (black grape variety)

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13
Q

Assemblage

A

Blending of a number of different parcels of wine, particularly in Bordeaux or Champagne. (French)

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14
Q

Assyrtiko

A

White variety with pronounced fruit and high acidity; the wines are usually dry and unoaked. From Greece, particularly Santorini. (Some sweet versions are also made from dried grapes.) ( white grape variety)

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15
Q

Ausbruch

A

An Austrian quality category for sweet wines; the minimum must weight required is higher than that for Beerenauslese, butt lower than that for Trockenbeerenauslese (German)

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16
Q

Azienda (or casa)

A

An estate that makes wine from both its own and bought in grapes. (Italian)

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17
Q

Azienda (or casa) agricola

A

An estate that uses only its own grapes in the production of its wine. (Italian)

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18
Q

Azienda (or casa) vinicola

A

A producer who buys in and vinifies grapes. (Italian)

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19
Q

Baga

A

High acid, high tannin Portuguese black grape, usually oak- aged. The main region is Bairrada. (Black grape variety)

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20
Q

Bandol

A

AC Region in Provence, mainly making long-lived, full bodies red wines from Mourvèdre (q.v) (region)

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21
Q

Bardolino

A

Red wine DOC region in north east Italy; wines are similar in style to Valpolicella DOC. (Region)

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22
Q

Barrique

A

Cask (q.v) with a capacity of 225L. Traditional to Bordeaux, but now used throughout the world. (French)

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23
Q

Barsac

A

AC region neighboring Sauternes, making wines of a similar style, quality and price. (Region)

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24
Q

Bereich

A

A group of communes (germeinde) (German)

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25
Q

Bergerac

A

AC region inland of Bordeaux, making wines in a similar style (red and white) (Region)

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26
Q

Bin

A

Literally a location (for example in a cellar) where a particular wine is stored. Often used as part of a brand name.

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27
Q

Biologique

A

Organic

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28
Q

Blaufrankisch

A

Red cherry fruit and peppery spice. Oaked/ unoaked. Austria (especially Burgenland) plus Germany and Hungary. (Black grape variety)

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29
Q

Blended whiskey

A

Scotland: a blend of grain and malt whiskey.
USA: a blend of straight whiskey and neutral corn spirit

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30
Q

Bodega

A

Winery (Spanish)

31
Q

Bonnezeaux

A

Loire AC region making sweet wines from noble rot affected chenin Blanc grapes

32
Q

Borderies

A

A region in cognac, just north of grande and petite champangne (q.v) offering very high quality spirits

33
Q

Botanicals

A

Flavouring used in gin production, such as juniper, coriander seeds and citrus peel

34
Q

Botrytis cinerea

A

Fungus that attacks the grape berry. In certain circumstances it will form unwanted grey rot; in others, desirable noble rot.

35
Q

Bottiglia

A

Bottle (Italian)

36
Q

Brut

A

Dry ( of sparkling wine) (French, Spanish)

37
Q

Bulls blood

A

Medium bodied Hungarian red made from a blend of varieties, including blaufrankisch and international varieties.

38
Q

Bush vines

A

Vines trained as free standing plants, not needing the support of a trellis

39
Q

Butt

A

Traditional barrel used in sherry production, holding about 600litres

40
Q

Cahors

A

AC region in south-west France, making full bodied reds mainly from Malbec

41
Q

Calvados

A

Delimited region in north west France, making apple and pear based aged spirits

42
Q

Campbeltown

A

Town on the west coast of mainland Scotland. Cambeltown single malt whiskies vary in style, but the best are very complex.

43
Q

Cantina sociale

A

Co-operative cellar (italian)

44
Q

Cap classique

A

A South African sparkling wine made using the traditional method

45
Q

Carbonic maceration

A

Fermentation of whole bunches of black grapes with the berries initially intact. The intracellular fermentation results in well coloured, fruity red wines, with little tannin.

46
Q

Carignan

A

High acid, high tannin black variety grape. Suits hot regions such as the south of France and North Africa

47
Q

Cascina

A

Farmhouse (has come to mean estate) (Italian)

48
Q

Cask

A

Wooden barrel, usually made of oak, used for fermentation, maturation and storage of wines. Traditional names and sizes vary region to region.

49
Q

Cask strength

A

Particularly malt whiskies, a spirit that has not been reduced (watered down) to a bottling strength of around 40% abv. These generally will not be filtered and will be very high in alcohol: sometimes over 75% abv

50
Q

Casta

A

Grape variety (Portuguese)

51
Q

Cave

A

Cellar (often underground) or winemaking establishment (French)

52
Q

Cave cooperative

A

Cooperative cellar (French)

53
Q

Cepage

A

Grape variety (French)

54
Q

Cerasuolo

A

Cherry pink (Italian)

55
Q

Chai

A

Above ground warehouse for storing wine, usually in barrels. (French)

56
Q

Chambolle-musigny

A

Commune AC in the Cote de nuits famous for Pinot noir (Region)

57
Q

Chaptalisation

A

Must enrichment (adding sugar to the grape juice to increase potential alcohol) specifically using beer or cane named after Comte chaptal, the Napoleonic minister who advocated its use.

58
Q

Chateau

A

Producer in Bordeaux, generally but not always with accompanying house. (French)

59
Q

Chaume

A

Loire AC region making sweet wines from noble rot affecting chenin blanc. The best part of this is quarts de chaume AC

60
Q

Chiaretto

A

Light or pale rose (Italian)

61
Q

Cinsault

A

Black variety grape with savory, meaty flavours, suits hot conditions such as the southern Rhône (where it is blended with Grenache, Syrah and Mourvèdr) and South Africa

62
Q

Clos

A

Historically a walled vineyard although the walls may no longer exist. (French)

63
Q

Climat

A

A vineyard site (French)

64
Q

Colombard

A

White grape variety grown in south west France for distillation, and for high acid, appley dry whites.

65
Q

Commune

A

A small wine growing region usually surrounding one village.

66
Q

Condrieu

A

Northern Rhône AC region making complex, expensive, exotic dry and off dry whites from viognier (q.v)

67
Q

Consorzio

A

Producers trade association whose members wines are identified by an individually designed neck label

68
Q

Continentality

A

The difference between summer and winter temperatures

69
Q

Co operative cellar

A

Winemaking (and sometimes bottling and marking) facilities that are jointly owned by a number of growers.

70
Q

Cornas

A

Northern Rhône AC region making full bodied reds from Syrah

71
Q

Cortese

A

Grand cru AC in the Cote de beaune, making red (Pinot noir) and white (Chardonnay) wines. Includes corton-charlemagne grand cru AC

72
Q

Corvina

A

The main black grape variety used (along with molinara and rondinella) for Valpolicella. High acid, medium tannin and cherry and prune fruit

73
Q

Cote

A

Hillside

WSET LEVEL 2 (22 decks)

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