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WSET 2 > Grape Varietals: Riesling, Chenin Blanc, Sémillon/Semillon, Furmint > Flashcards

Grape Varietals: Riesling, Chenin Blanc, Sémillon/Semillon, Furmint Flashcards

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1
Q

What are the varietal characteristics of Chenin Blanc?

A
  • versatile: range of climates
  • dry to sweet
  • high acidity
  • susceptible to botrytis/noble rot
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2
Q

What types of climate does Chenin Blanc prefer?

A
  • Cool
  • Moderate
  • Warm
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3
Q

Where are the important regions in France for Chenin Blanc?

A

• Loire Valley:

- Vouvray

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4
Q

What is South Africa’s most widely planted white grape variety and where is it grown?

A
  • Chenin Blanc

* Western Cape

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5
Q

What are the varietal characteristics of Semillon/Sémillon?

A
  • medium to high acidity
  • light to full body
  • susceptible to botrytis/noble rot
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6
Q

What types of climate does Semillon/Sémillon prefer?

A
  • Moderate

* Warm

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7
Q

Where are the important regions in France for Sémillon?

A

• Bordeaux

- Sauternes AOC

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8
Q

Where are the important regions in Australia for Semillon?

A
  • Hunter Valley

* Barossa Valley

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9
Q

What are the varietal characteristics of Furmint?

A
  • high acidity

* susceptible to botrytis/noble rot

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10
Q

What is the important region for Furmint?

A

• Tokaj, Hungary

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11
Q

What types of climate does Furmint prefer?

A

• Moderate

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12
Q

Where is the important region in France for Riesling?

A

• Alsace

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13
Q

Where are the important regions in Germany for Riesling?

A
  • Mosel
  • Rheingau
  • Pfalz
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14
Q

Where are the important regions in Australia for Riesling?

A
  • Clare Valley

* Eden Valley

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15
Q

What types of climate does Riesling prefer?

A
  • Cool

* Moderate

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16
Q

What are the varietal characteristics of Riesling?

A
  • dry to sweet
  • light to full body
  • high acidity
  • susceptible to botrytis/noble rot
  • aromatic variety
  • pronounced floral notes
  • fruit characteristics vary according to ripeness
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17
Q

What is the biggest benefit of Riesling’s high acidity?

A

It balances both ripeness and high levels of sweetness (residual sugar).

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18
Q

Describe the different fruit profiles found in just-ripe Riesling vs. extra-ripe Riesling.

A

Just-ripe
• Green apples
• Green pears
• Sour citrus (lemon, lime)

Extra-ripe
• Stone fruits (peach, apricot)
• Tropical fruits (mango, pineapple)
• Dried fruits (golden raisins

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19
Q

Name 2 ways that off-dry or medium style Rieslings get their sweetness.

A
  • Interrupting fermentation and filtering/removing yeast, leaving the wine with some residual sugar
  • Adding sterile grape juice (Süssreserve) after fermentation
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20
Q

What is Süssreserve?

A

Sterile, naturally sweet grape juice

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21
Q

How do the sweetest styles of Riesling retain their sugar?

A

Fermentation stops naturally in the sweetest styles of Riesling.

There is too much sugar for the yeasts to eat.

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22
Q

Why do winemakers typically ferment Riesling in stainless steel, or other inert vessels, rather than oak?

A

Stainless steel helps Riesling retain those hallmark fruit and floral aromas and flavors.

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23
Q

Name some tertiary flavors that aged Riesling can develop.

A
  • Honey

* Petrol (gasoline/Vasoline)

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24
Q

Which region will have the lightest-bodied Rieslings and why?:

  • Mosel
  • Rheingau
  • Pfalz
A

Mosel because it is the most northerly and the grapes struggle to ripen.

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25
Q

Rheingau Rieslings are typically drier or sweeter than Mosel Rieslings?

A

Drier

26
Q

Which region in France is known for its dry, intensely-flavored Rieslings?

A

Alsace

27
Q

Which direction do most vineyards in Alsace face?

A

East and southeast

28
Q

Late-harvested grapes in Alsace carry what term on the label?

A

Vendanges Tardives (VT)

29
Q

Rieslings from Eden Valley and Clare Valley are known to be:

dry
off-dry/medium sweet

A

Dry

30
Q

Germany’s labeling language usually reflects the:

ripeness
sweetness
acidity

A

Ripeness of the grapes at time of harvest

31
Q

Name the 6 Prädikatswein categories from lowest sugar level to highest. (Riesling)

A
  • Kabinett
  • Spätlese
  • Auslese
  • Beerenauslese
  • Trockenbeerenauslese
  • Eiswen
32
Q

Which 3 of the 6 Prädikatswein categories may be made dry in style?

A
  • Kabinett
  • Spätlese
  • Auslese
33
Q

What term is used on German wine labels indicating the wine is dry?

A

Trocken

34
Q

What does the term halbtrocken mean?

A

Slightly sweet

35
Q

Why would an Auslese Trocken Riesling be higher in alcohol than either a Kabinett Trocken or Spätlese Trocken Riesling?

A

Because Rieslings harvested at Auslese ripeness will have more sugar than Spätlese and Kabinett, the yeasts will eat all that extra sugar available in the Auslese giving the wine increased alcohol levels.

36
Q

How do Beerenauslese, Trockenbeerenauslese, and Eiswein grapes concentrate their sugars?

A

By hanging on the vine long after harvest is normally completed.

37
Q

Which 2 of the 6 Prädikatswein categories must have Botrytis-affected grapes?

A
  • Beerenauslese

* Trockenbeerenauslese

38
Q

Why does Chenin Blanc perform so well in South Africa?

A

It is able to retain its acidity despite the warm climate.

39
Q

South African Chenin Blancs are usually oaked or unoaked?

A

Oaked

40
Q

Describe a typical Chenin Blanc from South Africa.

A
  • Dry
  • Medium bodied
  • Fruity
  • Lightly oaked
41
Q

Chenin Blanc in its youth shows flavors of ___; as it ages it takes on more ___ flavors.

A

Youth –> citrus, apple

Ages –> tropical, stone fruit

42
Q

What is the only white grape varietal allowed in Vouvray AOC?

A

Chenin Blanc

43
Q

List the styles and sweetness levels permitted in Vouvray AOC.

A
  • Still
  • Sparkling
  • Dry
  • Off-dry
  • Medium
  • Sweet
44
Q

Describe the flavor differences between a dry Vouvray and a sweet Vouvray.

A

Dry Vouvray = fresh apple and crunchy pear flavors.

Sweet Vouvray = extra-ripe tropical and stone fruit flavors, usually Botrytis-affected, too.

45
Q

What is the labeling term used in Vouvray to denote an off-dry or medium style?

A

Demi-sec

46
Q

Chenin Blanc from Vouvray is usually oaked or unoaked?

A

Unoaked

47
Q

What are some of the flavors Chenin Blanc can express as it ages?

A
  • Honey
  • Dried fruit
  • Marzipan
48
Q

What are the styles of Sémillon produced in Bordeaux?

A

Still wines, both dry and sweet

49
Q

What is the grape used to blend with Sémillon in wines labeled Bordeaux AOC?

A

Sauvignon Blanc

50
Q

Sauternes AOC wines are always:

  • dry, sparkling, not affected by Botrytis
  • sweet, still, always affected by Botrytis
A

Sweet, still, always affected by Botrytis

51
Q

What is the typical flavor profile of Sauternes AOC?

A 
• Apricots/stone fruits
  - concentrated/extra-ripe/dried
• Vanilla
• Crème Brûlée
• Caramel, honeycomb (on aged Sauternes)
52
Q

Describe the style of Semillon that’s typical for the Hunter Valley.

A
  • Dry
  • Light bodied
  • Low alcohol
  • Neutral flavors in its youth
  • Honeyed and nutty flavors when it is aged
53
Q

Are Hunter Valley Semillons typically made in inert vessels or in new oak?

A

inert vessels.

54
Q

What’s the typical style of Barossa Valley Semillon?

A

There isn’t a typical style; many styles are made.

  • can be light-bodied and unoaked
  • can be full-bodied and matured in oak
55
Q

The Tokaj appellation is legendary for making what wine? (Furmint)

A

Tokaj Aszú

56
Q

What is Tokaj Aszú?

A

A Botrityis/noble rot-affected sweet wine principally made from Furmint.

57
Q

What is the term on a Hungarian wine label that indicates sweetness level?

A

Puttonyos

58
Q

What are the two puttonyos levels used in Tokaji?

A

5 and 6 Puttonyos

59
Q

Describe the flavor profile of Tokaj Aszú.

A
  • Full body
  • Sweet
  • High acidity
  • Fresh + dried fruits
  • Citrus
  • Vanilla
  • Caramel/crème caramel
60
Q

How age-worthy is Tokaj Aszú?

A

Very age-worthy thanks to the high acidity and deliberate oxidation during maturation.

WSET 2 (14 decks)

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