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WSET 2 > Grapes And Regions > Flashcards

Grapes And Regions Flashcards

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1
Q

What is the best climate for pinot noir

A

Cool to moderate

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2
Q

Describe pinot noir main structural characteristics

A

High acid, low-med tannin, pale-med colour, red fruit flavours

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3
Q

Name 3 areas of California suitable for pinot noir

A

Sonoma, Santa Barbara, Carneros

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4
Q

Where in Chile is suitable for Pinot Noir

A

Casablanca Valley

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5
Q

Where in South Africa is suitable for Pinot Noir

A

Walker Bay

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6
Q

What is the other name for Zinfandel and where does it come from?

A

Primitivo. Puglia Italy

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7
Q

What is best climate for Primitivo

A

Warm climate

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8
Q

Why is Zinfandel high in sugar

A

Some grapes dry to raisins within the bunch

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9
Q

Describe white zinfandel wine and making

A

Rose wine, med-sweet, low alcohol (8-10%), short maceration

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10
Q

Describe structure of a typical Primitivo

A

Full body, high alcohol, med-high tannin, med-high acid

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11
Q

Describe structure of Riesling

A

Variable alcohol, high acid, variable body,

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12
Q

Name 3 ways to make sweet style from Riesling

A

Late harvest, botrytis, freezing on the vine

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13
Q

How is sweetness in off-dry or medium Riesling formed

A

Interrupting the fermentation by removing the yeast

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14
Q

How is sweetness in sweet Riesling formed

A

Late harvest - the grapes have so much sugar that fermentation stops naturally

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15
Q

Name 3 main regions for Riesling in Germany, and their characteristics

A
  1. Mosel: cool climate, light body, med sweetness to balance v high acidity
  2. Rheingau: drier than Mosel and more body
  3. Pfalz: cool-mod climate, dry, med bodied
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16
Q

What geologic feature is important for Alsace and why

A

Vosges mountains; protects vines from rain-bearing westerly winds. Dry, sunny area

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17
Q

Describe a typical Alsace Riesling

A

Med body, high acid, dry - pronounced intensity, ripe citrus - tropical fruit, blossom

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18
Q

What is the name for sweet style of Alsace Riesling?

A

Vendanges tardives

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19
Q

What are the 2 PDO classifications in Germany

A

Qualitatzwein - must come from 1 of 13 regions
Pradikatswein - grapes from a single region. Higher levels of sugar

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20
Q

What is a Troken wine

A

A dry wine

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21
Q

What is a Halbtroken wine

A

A wine with some sweetness

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22
Q

What are the 6 Pradikat categories for German Riesling

A
  1. Kabinett - citrus, floral
  2. Spatlese - ripe citrus, some stone
  3. Auslese - stone and tropical fruit
  4. Eiswein - sweet
  5. Beerenauslese - sweet, select berry harvest
  6. Trokenbeerenausese - sweet, select dried berry harvest
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23
Q

Why is Chenin Blanc described as versatile

A

Grows from cool to warm climates, can be made from dry to sweet, both oaked and unoaked

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24
Q

Describe Vouvray Chenin different styles

A

Dry style - apple
Off-dry - called Demi-sec
Sweeter style - botrytis, stone/tropical fruit

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25
Q

Is Chenin high in acid?

A

Yes

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26
Q

2 most famous Chenin growing regions

A

Loire - Vouvray
South Africa

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27
Q

What is best climate for Semillion

A

Med-Warm climate

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28
Q

Describe Semillon wines

A

Structure: varies from light to full bodied
Acid: med - high

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29
Q

What are tertiary flavours from Semillon

A

Nuts, honey, dried fruit

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30
Q

Describe 2 styles of Semillon from Bordeaux

A
  1. Dry, blended with Sauvignon Blanc to give-body and ageing potential
  2. Sweet, Sauternes, full body, high acid
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31
Q

Describe Furmint characteristics

A

High acid, susceptible to botrytis.

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32
Q

Describe Tokaj

A

High acid, sweet, fresh-dried fruit, oak aromas, deliberate oxydation (caramel)

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33
Q

Describe characteristics of typical Pully Fuisse

A

Med-high alcohol, full body, concentrated stone/tropical fruit, fermented/aged in oak.

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34
Q

Describe different styles of Chardonnay from California

A

Central Valley - cheap, oaked
Sonoma, Napa - full bodied, high oak
Santa Barbara - high quality similar to Burgundy

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35
Q

Where do you see Chardonnay grown in
Aust
NZ
S Africa
Chile

A

Yarra, Adelaide Hills, MR
HAwkes Bay, Marlborough
Western Cape
Casablanca Valley

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36
Q

Typical characteristics of a Sauvignon Blanc

A

Light-med body, High acid, very floral (herbaceous, floral), green fruit - tropical fruit

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37
Q

What are best areas in the world for Sauvignon Blanc

A

France - Bordeaux (simple - complex, best blended with Semillon and oak aged),
Loire - high acid, green fruit, herbaceous, wet stones
Australia - MR (concentrated herbaceous), Adelaide Hills (fresh, fruity)
NZ - Marlborough (broad range of flavours, more intense than Loire, oak/lees contact)
S Africa - Constantina (fresh, ripe tropical), Elgin (cold climate)
USA - Napa (harvested early for freshness, sometimes oaked)
Chile - Casablanca Valley (good quality, cooled by fog), Central Valley (cheaper - v good)

38
Q

Describe the 2 most common styles of Pinot Grigio/Gris

A
  1. Light bodied, picked early, high acidity, simple green apple/lemon)
  2. Low yields, full bodied, med acidity, higher in sugar, pronounced lemon/stone/tropical fruit
39
Q

Describe how the 2 styles of Pinot Grigio/Pinot Gris

A
  1. Light/simple - inert vessels, full fermentation to leave dry wine
  2. Yeast removed = off dry/medium, (tertiary ginger and honey)
40
Q

What are the most famous regions for Pinot Grigio in Italy, and what styles do they produce?

A
  1. Veneto IGT/della Venezie DOC - light, simple, cheap
  2. Friuli-Venezia Giulia - fuller bodied style
41
Q

Describe a typical Alsace AOC Pinot Gris

A

Late picked, dry-med sweetness, full body, tropical fruit and ginger - very complex and pair well with strongly flavoured food.

42
Q

What grapes are grown on Alsace Grand Cru sites?

A

Riesling, Pinot Gris, Gewurtz

43
Q

What does Vendanges Tardives mean, what region can use it, and what grapes could be used to make?

A

Late harvest, Alsace, Riesling/Gewurtz/Pinot Gris

44
Q

Describe a typical Gewurtztraminer

A

Sweet grape = High alcohol, full bodied, low-med acidity, very floral (rose, lychee), stone/tropical fruit. Unoaked.

45
Q

Describe a typical Viognier

A

Med-Full body, high alcohol, low-med acidity, floral (blossoms), tropical fruit (peach, apricot)

46
Q

What is different about a wine from Condrieu v’s typical Viognier

A

Use of small amount of oak (unusual for an aromatic grape)

47
Q

Climate of Rias Baixas

A

Notably cooler, wetter, cloudier than other wine areas of Spain

48
Q

Describe a typical Albarino

A

Dry, high acidity, med bodied, lemon and stone fruit (apricot, peach), unoaked typically, sometimes some lees contact to add body/complexity

49
Q

What does Merlot add to a blend

A

Softness, good with high-tannin grapes

50
Q

Describe the 2 styles of Merlot

A
  1. Early harvest: light-med bodied, med acidity, red fruit, herbaceous (capsicum) - little oak
  2. Full body, med acidity, cooked black fruit - oaked - tertiary dried fruit and tobacco
51
Q

Describe main Left Bank and Right Bank AOCs in Bordeaux

A

Left Bank: Medoc => Hautes Medoc => Margaux, Pauillac, St Esephe. Graves => Pessac Leognon
Right Bank: Pomerol, Saint Emilion

52
Q

What is the dominant grape of Medoc => Hautes Medoc

A

Merlot

53
Q

What are the most famous regions for Merlot

A

Bordeaux: Pomerol, St Emilion
California: Sonoma, Napa,
Chile: Central Valley
Australia: MR (blends)
S Africa: Stellenbosch
NZ: Hawkes Bay

54
Q

What are typical characteristics of a Cabernet Sauvignon

A

Med-Full body, high acid, high tannin, black fruit, herbaceous. Oaked=> dried fruit, earth, forest floor

55
Q

What are the most famous regions for Cabernet Sauvignon

A

Bordeaux (left bank)
USA: Napa => Oakville, Rutherford, Calistoga
Chile: Central Valley => Maipo/Colchagua valleys
S Africa: Stellenbosch (often in Cape Blend)
Australia: MR, Coonawarra
NZ: Hawkes Bay

56
Q

What are the main characteristics of Shiraz from 1. Warm and 2. Moderate climates

A

Warm: Full body, high alcohol, med-high acid, med-high tannin - cooked black fruit, licorice
Moderate: Med body, med-high acid, med-high tannin - fresh black fruit, herbal, pepper

57
Q

What are the main characteristics of Gamay

A

Light-med body, high acid, low-med tannin, red fruit - no oak

58
Q

Describe typical wine making for a Beajolais

A

Extract colour, not tannin =. Banana, candy

59
Q

How many villages in Beaujolais have their own Appelation (Cru)

A

10

60
Q

What are the typical characteristics of Grenache

A

High alcohol, med-full body, low acid, low-med tannin - red fruit, spice

61
Q

What are the typical characteristics of Rose made from Grenache

A

Short maceration, dry-med sweetness, drink young and fruity

62
Q

Name 2 regions where Grenache is important in a blend?

A

Southern Rhone (CNDP)
Rioja, Ribera del Duero

63
Q

Where are most famous single varietal Grenache from Spain found

A

Priorat (old vines, typically blended with other black grapes)

64
Q

What are the main characteristics of Tempranillo, including primary/tertiary flavours

A

Med-full body, med acid, med tannin - primary (red and black fruit flavours) tertiary (mushroom, leather, dried fruit)

65
Q

Name the 3 main regions for Tempranillo in Spain and their main characteristics

A

Catalunya DO: high volumes, style varies from light/fruity to full bodied/oaked
Rioja DOC: Moderate climate, generally blended with other grapes (Grenache)
Ribera del Duero: warmer, full bodied, with fresh black fruit

66
Q

Name the 4 labelling terms used to describe Tempranillo in Spain

A

Joven - no min requirements on age. Light fruity, meant to drink young
Crianza - must be aged in oak
Reserva - min oak AND bottle ageing required before release
Gran Reserva - longer ageing => most pronounced secondary and tertiary flavours

67
Q

What is the primary country producing wines made from Carmenere

A

Chile

68
Q

What climate does Carmenere need to grow, and what region is it most commonly made

A

Long sunny season. Central Valley in Chile

69
Q

Describe Carmenere wines when grapes are picked 1. early and 2. Normal/late

A
  1. When grapes are not fully ripe - herbaceous (green pepper, tomato leaf)
  2. When ripe - full body, med-high acidity, high tannin, fresh black fruit, eucalypt,
70
Q

What are the typical characteristics of Malbec

A

Full bodied, high tannin, deeply coloured, black fruit (plum, blackberry) and tertiary (dried fruit, meat)

71
Q

Where is Malbec most commonly grown

A

Argentina - Mendoza

72
Q

Describe a typical Pinotage

A

Similar to Pinot: high acid, med tannin, med-full bodied, takes on coffee/chocolate/smoke with Oak

73
Q

Describe a typical Cortese

A

Light bodied, high acidity, floral, green fruit citrus

74
Q

Where is Cortese most famously grown

A

Piemonte - Gavi DOCG (not oaked, early drinking)

75
Q

Describe a typical Garganega

A

Dry, med bodied, high acidity, green/citrus/stone fruit

76
Q

What area is most famous for Garganega

A

Veneto - Soave DOC and DOCG - best young and fresh. Some develop honey and almond in bottle

77
Q

Describe a typical Verdiccio

A

Med bodied, high acidity, green fruit, fennel - simple and drunk young.

78
Q

Where is Verdiccio most commonly grown

A

Central Italy esp Marche region. Most famous is Verdiccio dei Catelli di Jesi

79
Q

Describe a typical Fiano

A

Med - Full bodied, med acidity, stone/tropical fruit, sometimes lees contact/oak - often drunk young but can be aged and develop honey in bottle.

80
Q

Where is Fiano typically grown

A

Campania

81
Q

Describe a typical Nebbiolo (primary and tertiary)

A

Med-full bodied, high acid, high tannin - red fruit, dried herbs, floral, tertiary (leather, mushrooms, tobacco)

82
Q

Describe a typical Barbera

A

High acidity, low-med tannins, red fruit, black pepper

83
Q

Where is Barbera most famously grown

A

Piemonte - Barbera d’Asti DOCG - drink young, generally no oak

84
Q

Describe a typical Corvina

A

Low-med tannin, high acidity, red fruit

85
Q

Where is Corvina typically grown

A

Veneto -Valpolicella

86
Q

Describe styles of wine made from Corvina grape

A

Valpolicella DOC - simple red fruit, light bodied
Valpolicella Classico DOC - more body and complexity
Amarone di Valpolicella - dry-off-dry, full bodied, high alcohol, high tannin - fresh fruit, dried fruit
Recioto di Valpolicella - sweet red wine. Too sweet for full ferment

87
Q

What is Appassimento and name 3 wines made in this way

A

Picking grapes and drying them indoors
Amarone, Recioto di Valpolicella, Recioto di Suave

88
Q

Describe a typical Sangiovese

A

Med bodied, high acid, high tannin - red fruit, dried herbs, secondary (leather, tobacco, earth)

89
Q

Describe a typical Brunello

A

Full bodied, high tannin, high acid, must be matured in oak for extended period

90
Q

What does ‘Classico’ represent on a label

A

Made from grapes grown in the centre of the region, typically on the hills, generally produce higher intensity

91
Q

Describe a typical Montepulciano

A

Deeply coloured, med tannin, high acidity - black fruit (plum, cherry)

WSET 2 (6 decks)

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