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WSET 2 > Introduction > Flashcards

Introduction Flashcards

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1
Q

When opening a bottle of still wine, how many times is it best to wipe the top of the bottle?

A

TWICE, 2

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2
Q

When opening a bottle of sparkling wine, what is the correct angle for holding the bottle, and what is gently turned back and forth – the bottle or the cork?

A

30 degrees, and the bottle is turned back and forth

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3
Q

How many 125 ml glasses are in a 750 ml bottle of wine?

A

6

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4
Q

And how many 175 ml glasses?

A

4

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5
Q

Name two reasons for decanting.

A

To remove deposit/sediments from wine

To “air” wine to allow aromas to come up.

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6
Q

Sweet wines are best served at what temperature range?

A

6 - 8 C, well chilled

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7
Q

Sparkling wines are best served at what temperature range?

A

6 - 10 C, well chilled

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8
Q

Light/Medium WHITE wines are best served at what temperature range?

A

7 - 10 C, chilled

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9
Q

Medium/Full WHITE wines are best served at what temperature range?

A

10 - 13 C, lightly chilled

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10
Q

Light RED wines are best served at what temperature range?

A

13 C, lightly chilled

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11
Q

Full RED wines are best served at what temperature range?

A

15 - 18 C, room temperature

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12
Q

What is a high-risk wine?

A

Wines with the most bitterness from oak and skin tannins, high-level acidity and alcohol, and complex flavours.

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13
Q

What is a low-risk wine?

A

Simple, unoaked wines with a little residual sugar. Unlikely to be made unpleasant with any dish.

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14
Q

Sweetness in food:

A

Increases acidity and alcohol, decreases sweetness on wine

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15
Q

Umami in food:

A

Increases bitterness, acidity and alcohol. Decreases body, sweetness and fruitness.

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16
Q

Acidityy in food:

A

Increases body, sweetness and fruitness. Decreases acidity.

17
Q

Salt in food:

A

Increases body. Decreases bitterness and acidity.

18
Q

What is the ideal temperature range for storage of wine?

A

10 - 15C, cool and constant.

19
Q

Is ‘vieilles vignes’ (old vines) a legal term?

A

No, but maybe in the future cna become.

20
Q

What is the word for ‘dry’ in French, Italian, Spanish and German.

A

Sec, Secco, Seco, Trocken

21
Q

What is the word for ‘medium-dry’ in French, Italian, Spanish and German.

A

Demi-sec, Abboccato, Semiseco, Habtrocken

22
Q

What is the word for ‘medium-sweet’ in French, Italian, Spanish and German.

A

Doux, Dolce, Dulce, Semidulce, Lieblich

23
Q

Define ‘barrel/barrique-fermented’

A

For white wines only. Fermenting wine in oak allows better integration of oak flavours into the wine. more labour intensive therefore the wine becomes more expensive.

24
Q

Are unfiltered/unfined wines likelier to need decanting when aged?

A

Yes, they tend to develop sediments with age.

25
Q

What is PDO?

A

Protected designation of origin, PDO’s are smaller delimeted areas with more tightly defined rules.

26
Q

What is PGI?

A

Protected Geographical Indication, larger delimeted areas with fewer regulations.

27
Q

In order to produce a crop of ripe healthy grapes a vine needs these 5:

A 
Carbon dioxide (CO2)
Sunlight
Water
Warmth
Nutrients
28
Q

Climate vs Weather

A

Climate is the typical weather patterns of a given region, and weather is the annual expression of that climate, and how it varies year to year.

29
Q

Name three factors in the vineyard that affect the cost of wine:

A

Land cost
Machinery,
Cost and availability of labour/equipment

30
Q

Name three factors in the winery that affect the cost of a bottle of wine:

A

Equipment and how eficciently is used
Cost of barrels
Ageing, storage facilities

31
Q

Name three factors in the packing and distribution that affect the cost of a bottle of wine:

A

Exchange rates
Packaging
Transport costs

32
Q

Name two diseases that affect grapes

A

Mildew and Rot

33
Q

Name three pests that affect grapes

A

Phylloxera, nematodes, birds and animals

34
Q

List all the traditional terms for PDO wines from the textbook

A

France: Apellation d’Origine Controlee (AOC)
Italy: Denominazione d’Origine Controllata e Garantita (DOCG & DOC)
Spain: Denominacion de Origin Calificada (DOCa)
Germany: Qualitatswein and Predikatswein

35
Q

List all the traditional terms used for PGI wines from the textbook

A

France: Pays d’OC (PdO) or Indication Geographique Protegee
Italy: Indicazione Geografica Tipica (IGP)
Spain: Vino de la Tierra (VdlT)
Germany: Landwine

36
Q

List all the levels in the German Pradikatswein category in ascending levels of sweetness.

A 
Kabinett
Spatlese
Auselese 
Beerenauslese
Trockenbeerenauslese 
Eiswen
37
Q

Describe three winemaking techniques for adding flavour, texture and complexity to Chardonnay

A

Lees ageing, barrel fermentation, barrel ageing

WSET 2 (2 decks)

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