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WSET Level 2 in Wines > Grape-growing and related labelling terms > Flashcards

Grape-growing and related labelling terms Flashcards

1
Q

What species of vines is predominantly used for winemaking?

A

European vines

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2
Q

What are the vine’s needs? (5)

A

Warmth
Sunlight
Carbon dioxide
Water
Nutrients

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3
Q

Through which process does the vine produce sugar?

A

Photosynthesis

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4
Q

What is the formula for photosynthesis?

A

water + carbon dioxide + sunlight => sugar

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5
Q

What elements are found in the skins of the grape? (3)

A

Colour
Tannins
Flavours

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6
Q

Other than in the skins, where else are tannins found? (2)

A

Seeds
Stems

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7
Q

What elements are found in the pulp of the grape? (4)

A

Water
Sugar
Acid
Flavours

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8
Q

Explain what “fruit set” is.

A

Once the vines’ flowers have been pollinated, they start to grow seeds, begin to swell and become grapes. These grapes are small, hard and green.

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9
Q

What stage of the vine cycle, during which grapes change colour, marks the beginning of ripening?

A

Véraison

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10
Q

What happens to the water content in the grapes during ripening?

A

The grapes swell with water and become soft and fleshy.

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11
Q

What happens to the acidity in the grapes during ripening?

A

The acidity drops.

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12
Q

What happens to the sugar in the grapes during ripening?

A

The sugar increases.

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13
Q

What happens to the flavours of the grapes during ripening?

A

Herbaceous flavours decrease and the signature flavours of the grape develop.
White grapes: green fruit to stone fruit to tropical
Black grapes: fresh to cooked fruit

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14
Q

What happens to the wine if the tannins of the grapes are unripe when harvested?

A

The wine can taste bitter.

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15
Q

What happens to the tannins in black grapes during ripening? (2)

A
  • They develop
  • They ripen
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16
Q

What happens to the grapes during the early stages of extra ripening?

A

The grapes develop exaggerated aromas and develop higher levels of sugar.

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17
Q

What happens to the grapes in the later stages of extra ripening?

A

The grapes turn into raisins because the water content evaporates.
This concentrates the acids and sugars in the grape.
Dried fruit aromas develop.

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18
Q

What style of wine is commonly made from extra ripe grapes which have been raisined on the vine during extra ripening?

A

Sweet wines.

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19
Q

What is botrytis?

A

A fungus that can grow on ripe grapes causing noble rot.

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20
Q

What happens to the contents of the grape when it’s affected by botrytis?

A

The water inside the grape evaporates which concentrates the acids, sugars and flavours of the grape.

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21
Q

What are the ideal conditions for the development of noble rot?

A
  • Grapes need to be ripe
  • Damp misty mornings followed by warm, dry afternoons
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22
Q

What style of wine is produced from frozen grapes?

A

Sweet wines with concentrated and pure varietal characteristics and high acidity.

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23
Q

Between which months does the growing season run in:
-the northern hemisphere?
the southern hemisphere?

A
  • April to October in the Northern hemisphere
  • October to April in the Southern hemisphere-
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24
Q

What are the 3 growing climate categories?

A
  • Cool (avg growing season temperatures 16.5˚C or below)
  • Moderate (avg growing season temperatures 16.5˚C to 18.5˚C)
  • Warm (avg growing season temperatures 18.5˚C to 21˚C)
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25
Q

Why is temperature so important? What are the 2 things it helps to determine?

A
  • Which varieties can grow successfully
  • The flavour characteristics that can develop
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26
Q

At which latitudes north and south of the equator are most vineyards located? Why?

A

Between 30 and 50˚
If located outside of this range it is likely to be too hot (when closer to the equator) or too cold (when further away from the equator)

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27
Q

What happens to the temperature as the altitude increases?

A

The temperature drops.

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28
Q

How can warm regions benefit from being close to the sea? Example?

A

The sea can bring a moderating influence due to cool ocean currents.
For example, cold ocean currents from the South Pole in South Africa

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29
Q

How do ocean currents help grape ripening in the vineyards of Europe?

A

Warm ocean currents from the Caribbean warm the growing environment.

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30
Q

How can rivers be beneficial in a cooler growing environment? (3)

A
  • Provide warm air to vineyards and help extend the growing season
  • Light reflected from rivers can also help ripen grapes
  • Protect against frost
31
Q

How can the air from mountains affect the growing environment?

A

Cold air descends from mountains at night, cooling down warmer vineyards

32
Q

How can clouds be beneficial in a warmer growing environment?

A

Block some sunlight and slow down ripening (because photosynthesis slowed)

33
Q

Give 2 examples of countries where fog plays an important role in cooling down the vineyards in coastal regions.

A

California
Chile

34
Q

What can mountains help shelter vineyards from? (3)

A
  • clouds
  • rain
  • cold winds
35
Q

Do vineyards further away from the equator receive more or less sunlight than vineyards closer to the equator?

36
Q

If a vineyard is located far away from the equator, in the Norther hemisphere, in which direction should the slope’s aspect be to help ripen the grapes?

A

Facing south (so it faces the equator)

37
Q

If 2 vineyards are located at the same latitude and one of the is on a slope facing the equator and the other is on flat land, which will ripen grapes easier and why?

A

The ones on the slope facing the equator.

More sunlight = more ripening

38
Q

What 2 of the vine’s needs are provided by the soil?

A

Water
Nutrients

39
Q

What type of soil can help grape ripening? How?

A

Stony soil. Stones can absorb heat and radiate back into the vineyard.

40
Q

What are 6 weather extremes which can cause problems for grape ripening?

A
  • Cool vintages
  • Hot vintages
  • Drought
  • High levels of rain
  • Hail
  • Frost
41
Q

What will happen to the structural characteristics and flavours of a wine produced in a particularly cool vintage?

A

Higher acidity
Lower alcohol and lighter body (due to less sugar)
Signature flavours might not develop

42
Q

What can happen to the grapes and vines during hotter than normal vintages? (3)

A
  • Grapes can develop uncharacteristic dried fruit aromas
  • Vine can shut down and grapes will fail to ripen
  • In extreme conditions the vine can die
43
Q

How can drought be overcome?

A

Using irrigation

44
Q

What are the 2 main concerns with high levels of rain?

A
  • fungal disease
  • if heavy rainfall is close to harvest, grapes can swell and flavours are diluted
45
Q

At what time of year is frost a major concern. Why?

A

Spring.
Can damage and kill the vine’s new growth, reducing number of grapes that can be grown in that year.

46
Q

What winter vineyard activity helps determine the shape of the vine and the potential amount of grapes produced?

47
Q

In regions with a lack of rainfall, how do growers ensure their vines get enough water?

A

Irrigation

48
Q

How can pests like animals and birds be kept away from the grapes? (2)

A

Fences
Nets

49
Q

What is the term used to express the amount of fruit (grapes) produced per unit area?

50
Q

If the yields are too high, what can happen to the flavours and sugar in the grapes?

A

Lower sugar levels
Diluted flavours

51
Q

What will happen to the contents of the grapes if they are harvested earlier in the ripening process?

A

Lower levels of sugar
Higher levels of acid
Less ripe flavours

52
Q

What will happen to the contents of the grapes if they are harvested later in the ripening process?

53
Q

What will happen to the flavours and sugar in the grapes if they are left to shrivel on the vines?

A

Raisined and dried fruit flavours
Concentrated sugar

54
Q

Which harvesting method will need to be used for vineyards on steep slopes?

A

Hand harvesting (machine harvesters can’t be used on steep slopes)

55
Q

What does GI stand for? How would you define what a GI is?

A

Geographical Indication
A legally defined vineyard area

56
Q

What does PDO stand for?

A

Protected Designation of Origin

57
Q

What does PGI stand for?

A

Protected Geographical Indication

58
Q

Which of the below typically covers a small geographical area and have tightly defined regulations?
-PDO
-PGI

59
Q

Name the labelling term in France for PGI

A

Indication Géographique Protégée (IGP)

60
Q

Name the labelling term in France for PDO

A

Appellation d’Origine Controlée (AOC)
or
Appellation d’Origine Protégée (AOP)

61
Q

Name the labelling term in Italy for PGI

A

Indicazione Geografica Tipica (IGT)

62
Q

Name the labelling terms in Italy for PDO (2)

A

Denominazione di Origine Controllata (DOC)
Denominazione di Origine Controllata e Garantita (DOCG)

63
Q

Name the labelling term in Spain for PGI

A

Vino de la Tierra

64
Q

Name the labelling terms in Spain for PDO (2)

A

Denominación de Origen (DO)
Denominación de Origen Calificada (DOCa)

65
Q

Name the labelling term in Germany for PGI

66
Q

Name the labelling terms in Germany for PDO (2)

A

Qualitätswein
Prädikatswein

67
Q

Why can older vines produce higher quality wines?

A

Older vines produce lower yields so the grapes have more concentrated and complex aromas.

68
Q

What is the French labelling term for old vines?

A

Vieilles vignes

69
Q

What does the vintage listed on the label refer to?

A

The year the grapes used to make the wine were harvested.

70
Q

True or false: A wine made in Australia labelled 2022 will be about 6 months older than a European wine labelled 2022.

71
Q

How will the body and flavour concentration be different for a wine labelled “Late Harvest”? Why?

A

Fuller body
More concentration of flavours
Because grapes harvested much later, so grapes are riper, with more sugar and riper flavours

72
Q

What can the sweetness level be for a wine labelled “Late Harvest”?

A

Dry, off-dry, medium or sweet

73
Q

What will be the level of acidity and sugar in grapes affected by Botrytis/Noble Rot?

A

High sugar
High acidity

74
Q

What is the level of sweetness in the WINE if labelled Icewine or Eiswein? Why?

A

Wine is sweet
Because grapes are left to freeze on vine before harvesting, then pressed while water in grapes is still frozen = grape juice is high in sugar and acid

WSET Level 2 in Wines (25 decks)

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