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My level 3 WSET cards > Grape Varieties > Flashcards

Grape Varieties Flashcards

White Varieties

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1
Q

Describe Monastrell
What other name is it known by, in what country

A

Full-bodied, deep colour/tannin, aromas of red fruit (wild strawberry, raspberry) and palate of bitter red fruits (Cranberry, redcurrant) and develops distinct aged characters (meat, leather, game, musk).

Known as Mouvedre in France

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2
Q

Put the following Chile wine regions into order from South to North:
Colchagua
Central Valley
Maipo
Casablanca

A

Central
Colchagua
Maipo
Casablanca

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3
Q

Which grape variety is least likely to be found in Southern Australia: Grenache, cabernet sauvignan, riesling, shiraz

A

cabernet sauvignan

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4
Q

Which of these regions is best known for Shiraz and Semilan: Barossa valley, Hunter valley, Eden valley, bordeaux

A

Hunter valley

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5
Q

Describe Syrah

A

Full-bodied, high colour / tannin, medium acidity, flavours of black fruits (blackberry, blackcurrant), and pungent spices (black pepper, liquorice)

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6
Q

Describe Mouvedre. What’s it called in Spain

A

Full-bodied, deep colour/tannin, aromas of red fruit (wild strawberry, raspberry) and palate of bitter red fruits (Cranberry, redcurrant) and develops distinct aged characters (meat, leather, game, musk).

Monastrell in Spain

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7
Q

Describe Grenache

Give some other names for it

A

Late ripening
High tolerance to drought
High sugar/alcohol
Low tannin/colour, high alcohol, flavours of red fruits (strawberry, which can be qutie baked/jammy/burnt), sweet spice (cloves, cinnamon), pungent spice (liquorice, white pepper).

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8
Q

Describe Albarino

A

Describe Albarino
Dry, High acidity, can be light to full-bodied. Lees contact common.
Like cool to moderate climates
thick skinned
pergola trained
common as a 100% single varietal
Red apple, Floral, stone fruit, blossom, honeysuckle, citrus (lemon, lime, grapefruit).

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9
Q

Describe Cabernet Franc

A

Describe Cabernet Franc
Flowers and ripens early. Related to Cabernet Sauvignon - and sometimes herbaceous when not fully ripe. Likes moderate/warmish climate - has difficulty in Bordeaux.
Floral
Red fruit (cherries, raspberries, cherries).
Oak.
Often blended and used for rose, but single varietal in Loire

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10
Q

Describe Chenin Blanc

A

Describe Chenin Blanc
High acidity, non-aromatic
Ripens unevenly.
Early budding, mid-ripening
Diverse range of styles from steely, to lucious.
Can age very well.
Similar to Chardonnay - apple and citrus, but honey notes are distinctive.
Sometimes oaked.

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11
Q

Describe Corvina. Where is it found and what wines is it normally found in

A

Found in Veneto
Valpolicella
Amarone della Valpolicella
Ripasso Della Valpolicella
Recioto della Valpolicella

Thin skinned, moderate colour, low-medium tannins, high acidity. Plums, cherries, dried fruit and cigar (depending on wine)

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12
Q

Compare budding and ripening times between Merlot and Cabernet Sauvignon

A

Merlot ripens earlier - so there can be issues with spring frost.
But, it’s picked earlier than Cabernet Sauvignon, which can be very useful if autumnal rain damages the CS crop

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13
Q

State and explain two grape growing reasons why Merlot is grown in greater volumes than Cabernet Sauvignon in Bordeaux

A
  1. It is very well suited to the soils there - it can successfully grow on the cooler, clay soils found in the areas where Cabernet Sauvignon would struggle to ripen.
  2. It is an earlier ripening and therefore a more consistent grape variety in the maritime climate of Bordeaux
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14
Q

Describe the style of Merlot in a generic Bordeaux AOC

A

This wine is medium body, medium alcohol, medium tannins but with high acidity and fresh fruit character and leafy/vegetal notes.
It is lighter - fresh and fruity.

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15
Q

Describe two important wine making steps used to achieve a typical generic Bordeaux AOC

A
  1. Merlot will typically be de-stemmed and crushed on arrival at the winery to avoid the green stems.
  2. Fermentation will occur with commercial yeast at 22025 degrees C to maximise fresh fruit flavours.
  3. Shorter maceration - less skin contact
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16
Q

Pomerol is known for full-bodied styles o Merlot-led wines. State and explain the grape-growing and winemaking or maturation method used to create this style.

A

Grapegrowing method: Low-yielding rapes are harvested late to provide density and intensity.
Winemaking method: Wines are fermented and/or matured in high percentages of new oak to add more body and toasty oak aromas/flavours.

Grapegrowing method: Low-yielding rapes are harvested late to provide density and intensity.
Winemaking method: Wines are fermented and/or matured in high percentages of new oak to add more body and toasty oak aromas/flavours.

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17
Q

Napa Valley AVA in California produces merlot in a style similar to that of Pomerol. Describe this style (5 marks)

A

Merlot from Napa Valley is often deeply coloured wines with soft, velvety tannins, a luscious body, high alcohol and classic varietal flavours of blackberry and plum. They are typically supported with a toasty oak note

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18
Q

In which Italian region is Merlot the most planted black grape variety
a) Tuscany
b) Friuli-Venezia Giulia
c) Piemonte
d) Sicily

.

A

Answer: Fruili Venezia Giulia

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19
Q

Merlot buds later than Cabernet Sauvignon - True or false?

A

Answer: False

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20
Q

What is the typical sweetness of an AOC Alsatian Riesling

A

Answer: dry

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21
Q

What aromas are typical of an aged premium South Australian Riesling

A

Honey and toast

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22
Q

In which German region is Riesling likely to have green fruit and floral aromas dominating?

A

Mosel

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23
Q

Why is resling particularly suited to cool climates? (4marks)

A

It is very tolerant to cold winters and thus can survive in very cold conditions and is late budding, avoiding problems with spring frost.

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24
Q

How is Riesling able to produce quality sweet wines in the vineyard?

A

It is susceptible to botrytis/noble rot, thus making quality sweet wines.

And, it can maintain its acidity in the grape, even when left on the vine for long periods of time.
Eg Vendange Tardives in Alsace or Spatlese in Germany

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24
Q
A
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25
Q

Why does the Rheingau region in Germany produce some of the fullest and most concentrated Rieslings? (5 marks)

A
  • South facing slopes of River Rhein
  • Light reflection
  • Protected by Taunus hills
  • Optimal conditions for ripening
  • Slate soils which reflect heat
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26
Q

Describe a typical Rheingau Riesling

A

Rheingau Riesling have a medium to full body and a distinct ripe peach character to their fruit flavours. They can be dry (trocken) or sweet.

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27
Q

Eden valley in Australia is well-known for producing premium Riesling with bright high acidities. What conditions in the vineyard account for the high acidity.

A

The warm climate is tempered by cool afternoon breezes and the nights are cold. Many vineyards are planted at altitude (300-400m), some even as high as 570m. All the above provide a gentler growing season with higher acidities.

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28
Q

What soil is Sancerre grown on

A

Sancerre is well known for chalk and limestone.

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29
Q

Are Sancerre wines made exclusively from Sauvignon blanc

A

No - There is red and rose Sancerre as well as white.

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30
Q

Give some typical aromas, including one typical tropical aroma found in New Zealand Sauvignon Blanc.

A

Gooseberry, elderflower, grapefruit and Passionfruit

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31
Q

Describe four impacts excessive rainfall has on Sauvignon blanc

A

Rainfall
1. Increased rainfall during the growing season will cause excesive growth diverting sugars from ripening.
2. The excessive growth can also create shading, leading to decresed ripening and increased disease.
3. Heavy rainfall can cause waterloggin, resulting in roots that become saturated and die.
4. Heavy rainfall at flowering can cause disruption of pollination and reducitn yields.
5. Increased disease pressure overall.
6. Bloating of grapes at harvest, diluting the sugars and acidity.

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32
Q

Sauvignon Blanc is an intensely pronounced style of wine. List fine techniques you would empoly as a winemaker to protect its aromatic style.

A
  1. Monitored and controlled use of SO2
  2. Whole bunch pressing
  3. Clarification such as settling
  4. Inert vessles such as stainless stell
  5. Cultured yeast strains
  6. Avoidance of MLC / Lees / oak
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33
Q

You are looking to make a rounder and fuller expression of Sauvignon Blanc. State and describe two winemaking process you would empoly to achieve this

A

Process 1. Blending with a variety such as Semillon to achieve more body.

Process 2. Utilising winemaking processes such as MLC / lees / oak

34
Q

Is Pinot Gris/Grigio an aromatic grape variety?

A

No - it’s non or only semi-aromatic.

35
Q

Which of the following areas commercially produces Pinot Gris/Grigio

  1. Oregon
  2. New Zealand
  3. South Africa
  4. Spain
A

It’s the leading white grape variety in Oregon! Exceptional quality there.
and also, very popular and good in New Zealand, Marleborouth Hawke’s Bay, Gisborne

36
Q

Which of the following regions in Italy does not produce Pinot Gris/Grigion

  1. Terntino
  2. Fruili-Venezia-Giulia
  3. Piemonte
  4. Alto-Adige
A

Answer: Piemonte

37
Q

What are the typical sweetness levels for an Alsatian Pinot Gris: Dry, Off-dry, medium, dry, medium sweet and sweet

A

Dry and off-dry.

38
Q

What is the typical body of a Pinot Grigio from Veneto: Light, medium or full-bodied.

A

Light

39
Q

Pinot Gris/Grigio is an old variety that has multiple clones. What is a clone? (5 marks).

A
  • its a variation of a grape variety
  • It’s genetically identical
  • It happens as a result of mutations that sometimes occur when vines grow.
  • These mutations can sometimes be positive
  • Can result in plants with better quality of fruit or better disease resistance.
40
Q

How do the clones of Pinot Grigio differ from the alpine areas (Alto-Adige, Trentino and fruili-Venezia-Giulia) Vs Veneto (4 marks)

A

Alpine areas: These clones have small berries and are capable of greater flavour concentration.
Veneto: These berries have pale skin with large fleshy pulp producing high yields and neutral wines.

41
Q

Is Pinot Gris early or late budding

A

Early.

42
Q

What grapegrowing hazard is Pinot grigio most at risk from, why? and what does it do to the vine (5 marks).

A

Spring frost because it’s early budding and ripening. This occurs when cold air, below 0 degrees C collects at ground level, freezing any water vapour that has settled on the ground or vine. If this happens to newly burst buds or young shoots, it kills them. This can be extremely damaging to the yield.

43
Q

What climate does Pinot Gris/Grigio prefer

A

Cool to moderate - fresher style

44
Q

Describe thePinot gris/grigio grapes

A

Small and variable in colour.

45
Q

Acidity levels of Pinot Gris/grigio

A

low to moderate.

46
Q

Generalise mass market Pinot Grigio style

A

Picked early
Reductive winemaking - stainless stell
Inoculated yeast
SO2 levels high to keep wine fresh
Lees/oak MLC avoided.

47
Q

Generalise Pinot Gris style (compared to Pinot Grigio and give an example).

A

Example: Grau Burgunder
Riper fruit - aspect of slope leading to better ripeness. Riper, richer more complex wines.
Both reductive and oxidative winemaking
Often wild yeasts.
Lees ageing
Sometimes residual sugars

48
Q

Which countries have the most Pinot Gris/Grigio

A
  1. Italy - North East.
  2. California
  3. Germany
  4. Austria
  5. France
49
Q

Flavour profile of early picked Italian Pinot Grigio

A

Delicate: Lemon, pear, lime, floral. very high acid. Pear, jasmine chamomile. Light body, lower alcohol.

50
Q

Flavour profile of rich Pinot Gris (eg from Germany and Alsace)

A

peaches, apricots, buttery, nutty (walnut and almond), smoky. Trick is to combine this with acid - therefore chalk / clay will produce the best.

51
Q

Is chardonnay early or late budding

A

Early - suffers from spring frosts

52
Q

Is Chardonnay Early or late ripening

A

Early ripening

53
Q

Is Chardonnay adaptable

A

Yes - it grows everywhere!!

54
Q

Is Chardonnay clonally diverse

A

Yes

55
Q

In burgundy, approximately what proportion of grapes grown is Chardonnay

A

50%

56
Q

Which part of the Napa Valley is particularly well-known for Chardonnay?

A

Los Carneros - it’s the coldest area. Famed for Chardonnay.

57
Q

Describe Chardonnay from Chablis

A

High acidity, showing green apple and citrus notes, sometimes with a hint of wet stones and slate.

58
Q

Chardonnays from the Cote d’Or are often medium to full bodied with subtle notes of primary, secondary and tertiary aromas/flavours. State and explain three methods a winemaker can employ to obtain this style (9 marks).

A
  1. Malolactic conversion: A secondary fermentation through an inoculation with lactic bacteria that converts the natural malic acid into lactic acid. This creates secondary flavours such as dairy (cream, milk, butter) and adds texture.
  2. Yeast Autolysis - “sur lies” Keeping the wine in contact with the fine lees for an extended time (often up to a year) in any vessel, but often oak, maximising contact through processes such as battonage. This creates secondary flavours such as yeast (Bread, biscuit, dough) and adds body/texture.
  3. Oak fermentation and/or maturation - the use of new/old French oak barrels which will
  4. Protect primary aromas: Control of temperature, stainless steel fermentation, possibly cultivated yeast.
59
Q

Russian River Premium Chardonnay - What are the conditions in the vineyard that craft this wine

A

Due to a break in the coastal ranges (known as the Petaluma Gap), and the proximity to the San Pablo Bay, the Russian River Valley AVA has very cool, foggy conditions, and is best known for high-quality, elegant Chardonnays.

60
Q

Describe the likely style of a Premium Rusian River Chardonnay::
Acidity:
Body:
Primary:
Secondary:

A

Acidity: High
Body: Full
Primary: Stone fruit / tropical
Secondary: Vanilla, nutmet, butter,cream

61
Q

Producers of high volume, inexpensive Chardonnay often produce a highly toasted style. Explain how a winemaker can achieve this.

A

For inexpensive chardonnays, shortcuts will be made, with the use of charred/toasted oak staves or chippings that will impart a roasted/toasted style of oak, effectively an inexpensively through immersion in the wine.

62
Q

Describe a pre-fermentation employed in the vineyard to keep Chardonnay fresh

A

Whole bunch pressing.

63
Q

Paralleda
Country, area, colour

A

White. Spain, Catalunya, Cava

64
Q

Grechetto?

A

White. Central Italy. Orvieto

65
Q

Aglianico

A

Black. Southern Italy. Refined and complex

66
Q

Welshriesling

A

White. Austria

67
Q

Carinena

A

Black. Languedoc, Cataluynia.

68
Q

Cinsault

A

Black. S. Africa, S France. Often blended. Heat and drought tolerantG

69
Q

Graciano

A

Black. Spain, Rioja, deeply coloured.

70
Q

Petit Manseng

A

White. SW France

71
Q

Mazuelo (aka)

A

Black. Carignan, Carinena

72
Q

Aligote

A

White. Burgundy. Cold tolerant.

73
Q

Grecho

A

White. Campagna Italy

74
Q

Mourvedre (aka)

A

Black. Monastrell, Mattero. Provence, Jumilla, Yecla

75
Q

Viura (aka)

A

White. Macabeo. Rioja and Catalunya (Cava).

76
Q

Negroamaaro

A

Balck, S Italy (Apulia). Deeply coloured and rustic.

77
Q

Macabeo (aca)

A

White. Viura, Rioja, Catalunya (Cava)

78
Q

Gruner Veltliner

A

Spicy, peppery, citrus, herbaceous, high acidity. Sone fruit when ripe. Fresh

79
Q

Malvasia

A

White. Central Italy and manty other areas

80
Q

Mencia (aka)

A

Jean - Portugal. Black. Light, pale, fragrant from Galicia - Bierzo

81
Q

Viognier - describe
What’s the main location

A

Viognier - Condrieu N. Rhone
Full-bodied, low acidity, high alcohol, perfumed aromas of blossom, apricots and stone fruits. Oak is also possible, giving notes of vanilla. It can be oily and complex

82
Q
A

My level 3 WSET cards (3 decks)

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