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WSET LVL 1 > Grape Types > Flashcards

Grape Types Flashcards

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0
Q

Are Chardonnays generally dry or sweet?

A

Dry

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1
Q

Which grape is probably the best known in the world?

A

Chardonnay

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2
Q

What flavours does one find in Chardonnays grown in a cooler climate?

A

Green fruits (apple)
Citrus notes and high acidity
Characteristic in Chablis and Champagne from France.

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3
Q

What flavours are found in Chardonnay produced in warmer climates?

A 
Stone fruit (peach)
Tropical fruits ( pineapple, banana)
Often found in new world Chardonnays
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4
Q

Chardonnays tend to be ____ bodied.

A

Full bodied with a rich creamy texture.

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5
Q

Are Chardonnays often Oaked?

A

Many of the best Chardonnays spend some time in oak barrels developing flavours of spice and vanilla.

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6
Q

Describe most Sav blancs.

A

intense fruity and light-medium bodied with refreshing acidity. They are almost always dry.

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7
Q

What flavours are common in Sav blancs?

A

Can have strong aromas of green fruit, citrus (grapefruit, lime) and herbaceous notes (cut grass, green bell pepper, asparagus).

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8
Q

Name some popular Sav Blancs.

A

New Zealand Sav blancs

Sancerre & Pouilly fume from France

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9
Q

Characteristics of Rieslings

A

Range from dry through to sweet and light to medium bodied but above all they are intensely fruity with high acidity.

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10
Q

Common Riesling flavours

A

Range from stone fruits ( peach, apricot) to citrus (lime) and floral notes. They age we’ll developing aromas of petrol and dried apricot.

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11
Q

Riesling is the distinctive wine of?

A

Germany, producing a range of dry to sweet wines.

Alsace in France and Australia produce some very distinctive dry Rieslings.

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12
Q

Tannins provide a structure for ______

A

Sweetness

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13
Q

Too little acidity will make a wine ____

A

Flabby and seem fat

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14
Q

What does acidity do for sweet wines?

A

Stops them from being cloying and sickly by cleansing the palate.

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15
Q

A cool climate will produce grapes that are ____

A

Mainly white
High in acidity - usually ripens less
Lower in alcohol- less ripe = less sugar for fermentation
‘Refreshing’ wines

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16
Q

Hit climate produce grapes that are…

A

Mainly red ( they need more heat to ripen)
High in alcohol
Rich in flavour

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17
Q

Two examples of cool climate regions

A 
Northern France ( champagne)
Germany ( especially north)
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18
Q

Chablis

A

Light bodied French wine. Unasked with high acidity, green fruit (apple) and citrus aromas, made from Chardonnay grapes.

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19
Q

Champagne

A

French sparkling wine that can be made from a blend of Chardonnay and Pinot noir.
It had high acidity.

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20
Q

Sancerre

A

Med bodied French wine
High acidity, medium to pronounced flavours of green fruit and herbaceous notes.
Made from Sav blanc

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21
Q

Red Bordeaux

A

Medium bodied, high tannin red wine from France
Often has oak aromas and flavours.
Usually a mix of Cab Sav and merlot.

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22
Q

Pinot Grigio

A

Not a noble variety.

Grown in Italy,used for dry white wines that are light in body and flavour with high acidity.

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23
Q

Sauternes

A

Sweet white wine made in Bordeaux.

Full bodied with stone fruit (apricot) and honey flavours but with balanced acidity.

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24
Q

Soave

A

Light bodied Italian wine.
Citrus and apple flavours
High acidity

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25
Q

Cava

A

A popular light bodied sparkling wine from Spain.

Less expensive than champagne.

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26
Q

Chateauneuf-du-pape

A

From France

Full bodied red with red fruits and spicy flavours.

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27
Q

Rioja

A

From Spain
Med- full bodied red
Fruit and spicy lax flavours

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28
Q

Chianti

A

From Italy
Med bodied red
High tannin and acidity

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29
Q

Beaujolais

A

French red wine
Unoaked, light bodied,
Fresh and fruity flavours of red fruit and low tannins

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30
Q

5 basic steps to make red wine

A 
Crush
Ferment 
press
Mature
Bottle
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31
Q

5 basic steps for white wine.

A 
Crush
Press
Ferment
Mature
Bottle
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32
Q

3 examples of hot wine climates

A

Australia
Southern France
Central Spain

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33
Q

3 Steps to wine tasting

A

Look
Smell
Taste

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34
Q

What to look for when tasting.

A
  • Sweetness
  • Flavour characteristics - fruits, flowers, spices, vegetables, oak, other
  • Body
  • Tannin
  • Acidity
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35
Q

Range of ‘body’

A

Light, medium, full

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36
Q

What happens when black grapes are aged?

A

Softens tannins
Allows complexity to develop
Aromas of leaves and mushrooms develop.

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37
Q

Cabernet Sauvignon typical flavours.

A 
Black fruits (black currant, black cherry)
Herbaceous notes ( bell pepper, mint)
Oak is often used to soften tannins and add spice/vanilla
38
Q

Due to its high levels of tannins Cabernet Sauvignon is often_______?

A

Blended with other grape varieties such as Merlot in Bordeaux, which adds softness and body to the blend.
In Australia and California it is sometimes blended with Shiraz, this adds richness and spice.

39
Q

Note some Cabernet Sauvignons…

A

Napa valley, USA

Bordeaux, France

40
Q

Which grape is known to produce deeply coloured wines with lots of tannins and acidity with intense aromas. Black fruits and herbaceous notes.

A

Cabernet Sauvignons

41
Q

Which wine is a popular softer alternative to Cabernet Sauvignon?

A

Merlot

42
Q

Merlot in General…

A

Full bodied, low to medium tannins.

Intense fruity flavour/aromas from red fruit (strawberry, plum) to black fruits (blackberry, black cherry).

43
Q

What is st emillion?

A

A merlot based wine from Bordeaux.

44
Q

What are some common ways to alter a basic merlot?

A

Gains richness while maturing in oak, adding spice and vanilla.
Often blended with cab Sauvignon adding tannins, acidity, and aromatic fruit.

45
Q

Compared to other black grape varieties Pinot noire tends to be?

A

Lighter in body and colour with low to medium tannins and high acidity.

46
Q

What grape is used for red Burgundy?

A

Pinot noire

47
Q

Common flavours in Pinot noire.

A

Red fruit (strawberry, raspberry, cherry)

48
Q

What grapes are used in making champagne?

A

Chardonnay and Pinot noire

49
Q

Typical Shiraz/Syrah

A

Rich powerful peppery, deeply coloured wine

Usually full bodied, medium to high tannins.

50
Q

Typical Shiraz flavours.

A

Black fruits (blackberry, cherry)
Spice (black pepper, cloves)
Herbaceous notes (mint)
Many undergo ok aging (spice, vanilla)

51
Q

What kind of Syrah would one expect from the northern Rhone in France?

A

Medium bodied, high tannins and black fruit aromas.

52
Q

What sort of Syrah would one expect from Australia ?

A

Full bodied spicy wines with softer tannins.

53
Q

At what alcohol, % does most yeast die?

A

15%

54
Q

Name some dry red wines.

A

Chateaucneuf du pape from France
Chianti from Italy
Cabernet Sauvignons from California

55
Q

Which wines are most likely to be medium sweetness?

A

Whites or rose

56
Q

Name some dry white wines

A

Sauvignons blancs from New Zealand
Fino cherry from Spain
Brut champagne

57
Q

How is a medium sweetness wine made?

A

By either removing the yeast before fermentation is completed or by adding unfermented sweet grape juice to the wine.

58
Q

What should sweetness be balanced with.

A

Acidity

59
Q

Example of light bodied white wine.

A

Pinot Grigio from Italy

60
Q

Example of full bodied red.

A

Beaujolais from France.

61
Q

Two medium bodied wine examples.

A

Merlot from chile

Burgundy from France

62
Q

Examples of full bodied wines

A

Oaked Chardonnay from California

Shiraz from Australia

63
Q

What does tannin do for sweetness?

A

Adds structure and balance.

64
Q

What does BILC stand for?

A

Balance
Intensity ( flavours/aromas)
Length
Complexity

65
Q

What herbaceous flavours are characteristic of young wines?

A

Cut grass
Asparagus
Green pepper

66
Q

How many glasses of wine can you get usually pouring 125 ml?

A

6

67
Q

How many glasses of wine can you get usually pouring 175 ml?

A

4

68
Q

How many glasses of wine can you get usually pouring 250ml?

A

3

69
Q

Sweetness in food does what to wine?

A

Increases sensation if bitterness, acidity, burning effect of alcohol in wine.

Decreases perception of body, sweetness and fruitiness.

70
Q

Which two flavour elements in food tend to make wine taste ‘harder’?

A

Sweetness and umami

71
Q

Two elements in food that make wine taste ‘softer’.

A

Salt and acid

72
Q

What does it mean if a wine tastes ‘ harder’?

A

More drying and bitter, more acidic

Less sweet/fruity

73
Q

What des it mean if a wen is made ‘softer’ by food?

A

Less drying and bitter
Less acidic
Sweeter/more fruity

74
Q

What is a good general rule for pairing wine with sweet food?

A

Select a wine that is on the sweeter side.

75
Q

Umami in food

A

Increases perception of bitterness, acidity and alcohol burn

Decreases perception of body sweetness and fruitiness.

76
Q

3 examples of food high in umami

A

Eggs, mushrooms, asparagus, ripe soft cheeses.

77
Q

Acidity in food

A

Increases perception of body, sweetness, and fruitiness

Decreases perception of acidity.

78
Q

Salt in food

A

Increases body in wine

Decreases bitterness and acidity in wine.

79
Q

Bitterness in food

A

Increases bitterness in wine.

80
Q

Chil heat in food

A

Increases bitterness, acidity and burn

Decreases body, richness, sweetness, and fruitiness

81
Q

What commonly pairs we’ll with oily, fatty food?

A

Acidic high tannin wines.

82
Q

What pairs we’ll with salty food like blue cheese?

A

Sweet wines (subjective though)

83
Q

High risk foods

A

Sugar
Umami
Bitterness
Chilli heat

84
Q

Pairing wine with sweet food?

A

At least as sweet as the food

85
Q

Wine with food high in umami?

A

More fruity than tannic

Umami will emphasize bitterness in wine.

86
Q

How can umami be balanced in food?

A

The addition of acid or salt but not so much ad to alter the basic character of the dish.

87
Q

Bitter food paired with what in wine ?

A

White wines or lie tannin reds.

Bitterness in food emphasizes bitterness in wine.

88
Q

Chilli heat paired with what in wine.

A

White wines or low tannin reds, both with law alcohol. ( bitterness and alcohol increased by chilli).
Fruitiness and sweetness can be reduced so, higher levels of these May be considered.

89
Q

Low risk food pairings.

A

Salt and acidity.

90
Q

High acid foods should generally be paired with.

A

High acid wines otherwise wines can taste too soft and flabby.

91
Q

High risk wines with food?

A

Pairing high bitterness from oak and skin tannins with high acidity and alcohol, complex flavours.

92
Q

Low risk wines

A

Simple unoaked with little residual sugar.

Change relayivly little when paired with food

93
Q

Classic pairing with oysters?

A 
Champagne, unoaked ( no bitterness to increase  by umami), light flavour (won't overpower delicate oyster)
High acid (still seems vibrant and refreshing when lemon juice is used on oysters.

WSET LVL 1 (1 decks)

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