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WSET Level 3 > Grape Varieties > Flashcards

Grape Varieties Flashcards

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1
Q

Chardonnay - Burgundy
MLF is common in almost all white wines in Burgundy
Lees Contact/ Lees stirring - breaking up the sediment of fine lees and mixing it with the wine.

A

early budding - spring frost
- Chablis: apple, citrus, wet stones, slate (stainless steel, older oak after fermentation impact less flavour but allow a gentle oxidation to promote complexity)
- Cote d Or: stone fruit + creamy oak (small new oak barrels)
- Maconnais, ripe and rounded, toasty oak
Bottle age: nuts and mushrooms

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2
Q

Chardonnay - New world

A 
CA 
- Russian River Valley,  Los Carneros 
Australia 
- Adelaide Hills, Geelong, Mornington Peninsula
New Zealand
- Gisborne, Marlborough
Chile 
- Casablanca Valley
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3
Q

Pinot Gris
Early budding, early ripening
golden in color

A

Alsace - oily texture, ripe tropical fruit, hint of ginger and honey (large, old oak vessels)
New Zealand - more pure fruit flavours, residual sugar, medium acidity (prematurely stopping fermentation by chilling or add SO2)
Australia - Tasmania
USA - Oregon

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4
Q

Pinot Grigio

A

North-east Italy
- Trentino, Alto Adige, Friuli-Venezia Guilia
Veneto
- pale skin, high volume, inexpensive

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5
Q

Cold Soaking /Cold Maceration

A

extract color and flavour.
white wine 12-22
red wine 20-32
wine maker can lower tannin extraction by lower the temperature towards the end of alcoholic fermentation

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6
Q

Cap Management in red wine making

A

Punching down - needs to be careful towards the end when tannins are more easily extracted.
Pumping over
Rack and return
Rotary fermenters

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7
Q

Whole Bunch Fermentation

A

Must make sure that stems are fully ripe - if not, tannins in the stems can give the wine an undesirable bitter taste
oxygen-free
- intracellular fermentation
A. Carbonic maceration
- uncrushed bunches only, filled the vet with CO2 to remove oxygen. 2% skin starts to split
- extracts color but little tannins, wine are soft and fruity, with notes of kirsch, banana, bubble gum and cinnamon-like spice
B. Semi-carbonic maceration
- premium Pinot Noir, alcoholic fermentation continues on the skin, fresher fruit character
C. whole bunches with crushed fruit

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8
Q

cabernet sauvignon

A

thick skin, late ripenning; in cooler climate it can struggle to ripen fully - astringent tannins and herbaceous flavours

Post fermentation maceration may be used to encourage a more gentle extraction of tannin and to soften existing tannins

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9
Q

Cabernet Sauvignon

France

A

Haut-Medoc - grippy tannins when young, cedar and blackcurrent leaf aromas. Usually blend with Merlot.
Usually blend with Sangiovese in Italy
blend with Tempranillo in Spain
Blend with Shiraz in Australia

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10
Q

Cabernet Sauvignon

New World - Full body, ripe blackcurrents and black cherry

A 
Napa Valley
Australia - Coonawarra and Margaret River 
New Zealand - Hawke's Bay
South Africa - Stellenbosch 
Chile - Colchagua Valley
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11
Q

Merlot

buds and ripens earlier than Cabernet Sauvignon

A

Bordeaux - Saint-Emilion and Pomerol
International Style - harvest late to generate purple color, consentrated blackberry and plum fruit; soft, velvet-textured tannins. Matured in new oak to add toasty flavor
Harvest early - medium body and alcohol, higher acidity and fresh red fruit character, vegetal, leafy aromas - usually simple Bordeaux

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12
Q

Pinot Noir

early budding, early ripening, thin skin

A

Burgundy
Cote de Or
Germany - Baden
Post fermentation maceration is not widely practised
bottle aging - mushroom, forest floor
whole bunch fermentation is increasing popular
often matured in oak but too much new oak can be overpowering

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13
Q

Pinor Noir

- New World

A

CA - Los Carneros , sonoma
New Zealand - Martinborough, Marlborough and Central Otago
Australia - Yarra Valley, Mornington Peninsula, and Tasmania
South Africa - Walker Bay
Chile - Casablanca Valley

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14
Q

Syrah/Shiraz

small, think skin grape, dark color

A

medium body with fresh black fruit aromas and pepper, or smooth and full body with intense ripe black fruit and hints of liquorice

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15
Q

Syrah

France

A

North Rhone
Cote Rotie and Hermitage - fuller body with berry flavours and hints of pepper, notes of meat and leather after aging
Languedoc and Roussillon in France - often blend with other varieties such as Grenache, Mourvedre, Carignan and Cinsault - warmer weather so ripper flavor and tannin

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16
Q

Shiraz

New World

A

Australia - Hunter and Barossa Valley, soft earthy, spicy, with consentrated black fruit aromas
Australia (cooler region)- Great Southern, Geelong and Heathcote, produce leaner more peppery styles
Chile, South Africa, New Zealand- Hawke’s Bay, Washington state

17
Q

Syrah/Shiraz

Wine making

A

warm and hot area
- cap management extract maximum color, flavour and tannin from ripe and over ripe grapes
New oak add toasty flavour
cooler climate or harvest early
- gentle cap management
- whole bunches fermentation
- extended post-fermentation maceration may achieve fine tannin structure
older oak and larger vessels - more elegant, restrained wines

18
Q

Grenache

A

late ripenenig and needs warm or hat climate
tolerate for drought conditions
sweet, thin-skin grape
high in alcohol, low in acidity, full bodied with soft tannins and red fruit flavours
Destemmed and crushed, pre-fermentation maceration is common, extract more color and flavour before alcohol levels rise in fermentation.
some use whole bunches
stainless steel or old oak
gentle cap management such as punching down

19
Q

Garnacha

Spain

A

Priorat
- blend with Carignan, deep color, high tannin, fresh black fruit, toasty oak
Rioja (Rioja Baja)
- blend with Tempranillo
- contributes perfume, body and alcohol to the wine
Calatayud, Carinena and Nvarra
in hot climates Grenache can be jammy and high in alcohol and therefore often blend with varieties that more tolerate of heat such as Carignan and Mourvedre

20
Q

Grenache

France

A

South Rhone
Chateauneuf de Pape
- usually blended with Syrah and Mourvedre
- full body, rich texture, concentrated spicy red fruit
Languedoc and Roussillon
- blended with Syrah, Mourvedrtralia e, Carignan and Cinsault

21
Q

Grenache

New World

A

Australia - Barossa Valley and Mclaren Vale

old vines - ripe rubust wines with intense flavours of red berries and peppery spice

22
Q

Vine Species

A

Vitis Vinifera
American Vines - resistant to Phylloxera (a vine pest that attacks the vine’s roots) so they are widely used to produce rootstocks onto which Vitis Vinifera are grafted.

23
Q

Grape Vareity

A
  • Cutting
    a section of a vine shoot that is planted and then grows as a new plant
  • Layering
    a cane is bend down and a section is buried in the ground. The cane tip points upwards out of the ground. The buried section takes root and once the roots is established, the cane linking the new growth is cut.
24
Q

Mutation - Clone selection

A

Vines with positive mutation will be selected for further propagation by cutting or layering, so that the positive characteristics of these vines can be carried forward in new plantings.

25
Q

Cross fertilisation

A

create new varieties that able to thrive in certain climates and soil conditions, with improved disease resistance, and those deliver higher quality or quantity of grapes

26
Q

Crossing

A 
A new variety is produced from two parents of the same species. Every grape variety used today is a crossing. 
Cabernet Sauvignon = Cabernet Franc and Sauvignon Blanc
Muller Thurgau (Riesling * Madeleine Royale)
Pinotage (Pinot Noir * Cinsault)
27
Q

Hybird

A

A vine whose parents come from two different vine species. Typically a hybrid will have at least one American vine as a parent.
- Root stocks

28
Q

Phylloxera

A

an insert native to North America. American vines are able to inhibit the underground louse by clogging its mouth with a sticky sap. They also form protective layers behind

29
Q

Bordeaux

A

moderate maritime climate
warming Effect of Gulf Stream: extends the growing season - spring frosts are rarely a problem
High level of rainfall and humidity
Rainfalls throughout the year can disrupt flowering and fruit set, promote rot and dilute the fruit flavours at harvest.
- Vintage variation is an important consideration in Bordeaux
- almost all red wines and most white wines are blend

30
Q

Bordeaux varieties

A

cabernet sauvignon
merlot
cabernet franc
petit verdot

WSET Level 3 (3 decks)

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