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WSET Level 2 For Me And Jules > Level 2 Nov24 > Flashcards

Level 2 Nov24 Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

What is the Systematic Approach to Tasting Wine? (SAT)

A

Appearance
Nose
Palate
Conclusions

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2
Q

Elements of Appearance

A

Clarity
Intensity
Colour

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3
Q

Elements of Nose

A

Condition
Aroma intensity
Aroma characteristics
Primary aromas
Secondary aromas
Tertiary aromas

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4
Q

Elements of Palate

A

Sweetness
Acidity
Tannin
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish

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5
Q

Elements of Conclusions

A

Quality level
Balance
Length/finish
Intensity
Complexity

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6
Q

Food is sweet

A

Negative: wine seems more drying, acidic and less sweet and fruity

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7
Q

Food is umami

A

Negative: wine seems more bitter and acidic; less sweet and fruity

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8
Q

Food is salty

A

Positive: wine seems less drying and acidic; more fruity and body

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9
Q

Food is acidic

A

Positive: wine seems less bitter and acidic; more sweet and fruity

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10
Q

Food is highly flavoured

A

Wine seems overwhelmed by the food flavour

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11
Q

Food is fatty/oily

A

Wine less acidic

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12
Q

Food is hot/chilli heat

A

Wine seems to increase the heat of the food, alcohol more noticeable

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13
Q

What do grape vines need

A

Warmth
Sunlight
Carbon dioxide
Water
Nutrients

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14
Q

Grape formation and ripening

A

Flowering: spring; clusters; self pollinating
Fruit set: small, hard, green bitter grapes
Veraison: ripen grapes start to turn colour; white grapes golden; black grapes red then purple
Ripening: swell with water; acidity falls, sugar rises; herbaceous flavours decrease; signature flavours develop

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15
Q

White grape ripening

A

Aromas and flavours change from green fruit to stone fruit to tropical fruit

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16
Q

Black grape ripening

A

Aromas and flavours change from fresh fruit to cooked fruit
Tannins become riper. If unripe, grapes can taste bitter

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17
Q

Concentration of grape sugars

A

Extra ripening: only if suitable weather-dry and warm; develop exaggerated ripe aromas & higher levels of sugar; raisining- water evaporates so both sugar and acidity rises; yield falls

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18
Q

Botrytis/Noble Rot

A

Fungus makes tiny holes in grape skin causing water to evaporate
Concentrates acids, sugars and flavour
Too much can destroy the fruit
Must be on ripe grapes
Damp morning but warm dry
afternoon
Used to make sweet wines

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19
Q

Frozen grapes

A

Healthy grapes left on vine
Winter arrives quickly
Grapes harvested when frozen on the vine
Pressed before they thaw so harvesting, etc done in middle of the night
Ice crystals and skins separated from remaining liquid when pressed
Liquid highly concentrated acids, sugars and flavours
Eiswines created but not every year

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20
Q

Keeping a wine fresh

A

Vacuum systems: rely on a pump to remove air

Inert gas: nitrogen or argon put into bottle to prevent oxygen getting to the wine

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21
Q

Service temp for sweet wine and example

A

Sauternes
Well chilled
6-8 C

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22
Q

Service temp for sparkling wines

A

Well chilled
6-10 C

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23
Q

Service temp for light-medium bodied white and rose

A

Pinot Grigio
Chilled
7-10 C

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24
Q

Service temp for full bodied white

A

Oaked Chardonnay
Lightly chilled
10-13 C

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25
Q

Service temp for light bodied red

A

Beaujolais
Room temp or lightly chilled
13-18 C

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26
Q

Service temp for medium and full bodied reds

A

Shiraz
Room temperature
15-18 C

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27
Q

Common wine faults

A

Cork taint: TCA (trichloroanisole)
Usually contaminated cork
Aromas of damp cardboard
Fruit aromas and flavours muted and appear less fresh

Failure of closure: oxygen allowed to interact with wine so wine oxidises. Wine will be browner in colour and aromas of honey, caramel or coffee. Lacks freshness and fruitiness
Some wines made to gain these characteristics after years of bottle maturation

Heat damage: too hot, direct sunlight or bright artificial light will damage wine. Wine will lose freshness and lack fruit characters

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28
Q

Average temps for growing season temperatures

A

Cool: 16.5c or below
Chardonnay

Moderate: 16.5-18.5C
Chardonnay

Warm: 18.5-21C
Grenache

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29
Q

Impacts of latitude and altitude

A

Closer to equator, hotter region likely to be

Most vineyards between 30-50 north or south

Temps drop with altitude

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30
Q

Impacts of seas and rivers

A

Warm climates close to the sea will benefit from moderating influences of cold currents (South Africa) or warm currents (Northern Europe)

Rivers: in autumn will be warmer than surrounding land so provide warmth in cooler regions, preventing frosts and extending the ripening period
Can also reflect sunlight that help grapes ripen

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31
Q

Impacts of air

A

Cool air from seas and mountains: moderating affect on climate

Cold air from mountains: moving down mountain to lower altitudes at night, cooling down warmer vineyards

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32
Q

Impacts of cloud, fog and mist

A

Clouds can block sunlight so grapes take longer to ripen
Ie Australia

Fog at ground level will cool down vineyards and can provide a moderating influence. Ie California and chile

Mist: dense fog. When it forms near rivers during the morning in autumn are essential for the development of botrytis/noble rot

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33
Q

Impacts of mountains

A

They act as a barrier, sheltering vineyards from clouds, rain and cold winds
Sunny summers, dry autumns and an extended growing season

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34
Q

Impacts of slope and aspect

A

When further away from equator, if vineyard planted on slope facing equator, it’ll receive more heat and light
Produce riper grapes than those on flat land or slopes facing away from equator

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35
Q

Impacts of soil

A

Provides water and nutrients
It must be able to store enough moisture and nutrients
It can also affect the temp of the vineyard
Stoney soil can absorb heat and make vineyard warmer

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36
Q

Weather and cool vintages

A

If temp in growing season colder than usual and less sunshine, the grapes may struggle to ripen so acid levels too high and sugar too low
May also struggle to develop signature aromas

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37
Q

Weather and hot vintages

A

If temps hotter during growing season: develop uncharacteristic dried fruit aromas
Sunburn
Could struggle to ripen due to lower levels of rainfall
Vines can die

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38
Q

Affects of drought

A

Unable to ripen grapes
Vines could die

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39
Q

Affects of too much rain

A

Increase chance of fungal diseases spreading
Can cause grapes to swell, diluting their flavour

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40
Q

Affects of hail

A

Damage vines and grapes
Can destroy entire crops if heavy

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41
Q

Affects of frost

A

If happen in spring, can damage the vines new growth which reduces the volume of grapes grown

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42
Q

Growing grapes

A

Training & pruning: trained on trellises, pruned over winter while dormant

Irrigation: from flooding fields to systems watering individual plants but is an expensive resource

Managing weeds, pests and diseases: fungal diseases can impact yields and grape quality
Insects and larger pests and weeds hard to control so may use chemicals

Chemicals pose longer term issues: if classified as organic then grapes must not have chemicals used on them (some exceptions for worst fungal diseases)

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43
Q

Yields of vineyards

A

If too high: grapes flavour could be diluted
If too low: not commercially viable to produce wine

Some regions set maximum yield amounts

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44
Q

Grape harvesting

A

Earlier in ripening process: lower sugar levels, higher acid levels and less ripe flavours

Later harvesting: grapes start to shrivel, concentrates sugars and can develop raisin and dried fruit flavours

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45
Q

Geographical Indications (GIs)

A

Legally defined vineyard area

Can be an entire region/country or no more than a single vineyard

Country of origin usually legally required but not necessarily be a GI

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46
Q

GIs outside EU

A

Indicate where the grapes are grown
Free to grow whatever grapes with few restrictions

Styles of wines varied

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47
Q

GIs inside the EU

A

Indicate where grapes are grown
AND
usually regulate what type of grapes are grown and how wine is made

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48
Q

Protected Designation of Origin (PDO)

A

Relatively small areas
Tightly defined regulations
France: AOP appellation d’origine protege
AOC Appelation d’origine controlee

Italy: DOC
DOCG

Spain: DO
DOCa

Germany: Qualitatswein
Pradikatswein

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49
Q

Protected Geographical Indication (PGI)

A

Cover wider areas than PDOs
Fewer restrictions

Varied wine styles allowed
Different traditional labelling terms

France: IGP
Italy: IGT
Spain: vino de la tierra
Germany: Landwein

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50
Q

Label: Vine Age

A

Older vines results in lower yields of higher quality (more concentrated and complex aromas)

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51
Q

What does “Vintage” mean on label

A

The year in which the grapes are harvested

Vintage date can also guide as to whether wine will be different in style due to any weather variations in that year

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52
Q

What is meant by “Late Harvest” on label

A

Grapes have been left on the vine and picked much later.
Grapes will have riper flavours and higher sugar levels
Fuller bodied, more concentrated in style

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53
Q

What is botrytis/Noble Rot

A

Grapes intentionally infected that leads to grapes having higher levels of sugar and acid
Almost always used for sweet wines

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54
Q

What is icewine/eiswein

A

Grapes left on the vine to freeze prior to harvesting
Water in grapes remains frozen when pressed
Grape juice therefore higher concentrations of sugar and acid
Usually used to make sweet wines

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55
Q

Process of making dry red wines

A

Crushing
Alcoholic fermentation
Draining (skins drained off)
Pressing
Storage/maturation
Packaging

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56
Q

How is colour and tannins extracted in red wine process

A

Heat from yeast fermentation helps extract but not enough

Grape skins (cap) must be mixed regularly

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57
Q

What are the 2 methods for extracting colour and tannins

A

Punching down: plunger pushes down the cap into the liquid

Pumping over: liquid from bottom of the vessel is pumped up through a hose& sprayed over the cap

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58
Q

Process for making dry rosé

A

Short maceration: fermentation same as red wine but wine drained from the skins after a few hours. Fermentation then continues at white winemaking temps

Blending: blending of red wine with white. Not allowed in much of Europe

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59
Q

Process for making dry white wines

A

Crushing
Pressing
(Skins discarded here so no colour in juice)
Alcoholic fermentation
Storage/maturation
Packaging

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60
Q

Making sweet wines

A

Concentrated grape sugars: such high levels of sugar, the yeast is unable to eat it all. What’s left called residual sugar

Removing the yeast: filters used to remove yeast from fermenting vessel. Ie California white Zinfandel

Killing the yeast: by adding alcohol to the fermenting juice.
Called fortification that raises alcohol level to 15-20% which kills the yeast before all sugars eaten. Ie port from Portugal

Adding sweetness to a dry wine: sugar (from grapes) added to the wine. Sometimes unfermented grape juice or juice with highly concentrated sugar levels

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61
Q

How can winemaker adjust low sugar levels

A

Cool climates/vintages can mean low sugar levels. This means low alcohol and lacking in body
Increase sugar levels in grape juice so alcohol labels higher

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62
Q

How can winemaker adjust low/high acid levels

A

Warm climates where acid levels v low during ripening
Wines will be unbalanced so acid added to bring balance

Cool climates where acid levels too high. Neutralise acid to bring wine into balance

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63
Q

Fermentation temp for red wine

A

Typically higher temps
20-32 C
Needed to extract colour and tannins from skins

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64
Q

Fermentation temps for rosé

A

Short maceration, then temps similar to white (12-22C)

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65
Q

Fermentation temps of white wine

A

12-20 C
At lower end of range will produce notably fruity aromas

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66
Q

Stainless steel/concrete vessels

A

Used for both fermentation and STORAGE
Inert so will not add any flavours to wine
Can be made airtight so oxygen can’t get in to alter the flavour

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67
Q

Oak vessels

A

Used for fermentation and storage
Mostly oak
Adds flavour directly to wine
Allows flavours to evolve due to oxygen interacting with wine
Toasting of wood-impacts how much oak flavour imparted
Produces sweet-spice and charred wood aromas/flavours

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68
Q

Oak barrels

A

Adds oak flavours
Age and size of barrel influences amount of flavour

New: adds a lot of flavour
Vanilla, coconut, charred wood and spice

Used barrels: less flavour than new

Watertight but not airtight
Oxygen interaction during maturation: caramel, dried fruit, nuts
Tannins soften with oxygen exposure

Small barrels: changes happen more quickly as more surface of wine exposed to the oak

Large barrels rarely used to give oak flavours

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69
Q

Alternatives to using oak vessels

A

Malolactic conversion: after fermentation by bacteria. Lowers acidity, gives buttery flavours
White wines may/may not utilise this-especially aromatic wines like Riesling

Lees: after fermentation, yeast dies (dead cells called lees) and falls to bottom of vessel. If stir lees up during maturation this will increase the body and add biscuity/bread flavours

Blending: maintains consistency in wines style across vintages
Can add complexity

Clarification: expectation of wine to be clear so can filter wine

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70
Q

What happens when white wine when matured in the bottle

A

Colour changes from lemon to gold to amber
Intensity of colour deepens
Tertiary characteristics develop at this stage: dried apricot, honey, nut and spice

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71
Q

What happens to red wine during maturation in a bottle

A

Colour changes from ruby to garnet to tawny and eventually brown
Colour becomes paler in intensity
Tannins smoother and softer
Tertiary characteristics: fig, prune, meat and wet leaves

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72
Q

Requirements for maturation in bottle

A

Most wines won’t improve
Fruit flavours can fade and become vegetal
Should be high concentration of flavours that can positively evolve
Ie: fresh fruit to dried fruit, complexity of flavours such as mushrooms and leather

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73
Q

Pinot Noir characteristics

A

Black grape
Easy cultivation
Fruity, refreshing and enjoyable when young
Can develop complexity with long (years) maturation

Cool to moderate regions
If too warm, lose fresh fruit or taste cooked

Prone to rot and disease

Usually single varietal, except for sparkling wines

Matured in (older) oak usually

Tertiary flavours of forest floor, mushrooms

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74
Q

Pinot Noir regions

A

Burgundy home of Pinot noir
Cool to moderate region
South, south east facing slopes best
Specific region Côte d’Or : cote de nuits and cote de beaune

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75
Q

Pinot Noir Bourgogne AOC

A

Typically light to medium bodied
Low tannins
High acidity
Fresh red fruit flavours
To be drunk young
High prices

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76
Q

Pinot Noir Village wines (Gevrey-Chambertin AOC, Nuit-Saint-Georges AOC, Beaune AOC, Pommard AOC)

A

Usually situated on favourably aspected slopes with well draining soil
More flavour intensity, complexity and length of finish

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77
Q

Pinot Noir Premier Cru and Grand Cru

A

Most complex and intense
South/southeast facing slopes vineyards
Concentrated fruit favours-strawberries, cherries
Subtle oak aromas-smoke, cloves, vanilla
Tertiary flavours-forest floor, mushrooms

Grand cru best of best and pricey

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78
Q

Pinot Noir USA California

A

Ccoastal areas with morning fog but warm afternoons (northern cali-Los Carneros) or cooling coastal breezes (Sonoma, Santa Barbara county)
Tend to have ripe red fruit flavour and notable oak flavours of smoke, cloves and vanilla
Will develop tertiary flavours in bottle maturation

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79
Q

Pinot Noir USA Oregon

A

Cooler than cali
Ideal for PN growing
Complex fresh red fruit flavour, subtle oak but can develop tertiary flavours in bottle

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80
Q

Pinot Noir Chile

A

Casablanca valley-cooled by sea breezes and morning fogs
Red fruits-strawberries and sometimes herbal notes
Excellent value for money

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81
Q

Pinot Noir South Africa

A

Coastal regions-walker Bay
Vibrant red fruit
Very good to outstanding quality

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82
Q

Pinot Noir Australia

A

Yarra Valley
Mornington Peninsula: cool enough for PN
Vary from light and fragrant to riper cooked fruit (red plum, strawberry) with medium tannins

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83
Q

Pinot Noir New Zealand

A

Premier black grape variety
Martinborough and Marlborough have good to outstanding quality PNs

Central Otago-ripest and most powerfully flavoured PNs
Intensely sunny days, cool nights
Pronounced fruit flavours(strawberry, red cherry)
Medium to full body
Medium tannins
Matured in oak, can take years to reach full potential

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84
Q

Zinfandel/Primitivo characteristics

A

Black grape
Warm climate
Flavours change from red fruits (strawberry, raspberry) to black fruits (black plums, blackberry, blueberry)
Inconsistent ripening means some grapes can start to raisin before others have ripened
High sugar levels
Flavours of dried fruit-prune, raisins

85
Q

Zinfandel California

A

White Zinfandel: medium sweet
Short maceration process
Low alcohol- 8-10%
Pink in colour
Simple aromas (strawberries, raspberries)

Red Zinfandel: matured in oak to soften tannins, add flavour
Red and black fruit aromas, dried fruit and oak
Dry with medium to high acidity, tannin
High alcohol
Full body
Old vines so low yield with concentrated flavours
Can develop tertiary flavours of mushroom and earth in bottle

86
Q

Primitivo Italy

A

Puglia region (southern Italy)
Soft, fruity, dry
High volume brands
Excellent value for money

87
Q

What is Chardonnay known for?

A

Chardonnay is versatile and can be grown in a range of climates

Cool, moderate and warm

88
Q

What are the acidity levels of Chardonnay?

A

Chardonnay can range from medium to high acidity.

89
Q

What type of climate is suitable for Chardonnay?

A

Chardonnay thrives in moderate to warm climates.
Can be grown in all climates tho-results in different flavours etc

90
Q

What are the characteristics of Chardonnay?

A

Chardonnay can be dry and range from light to full-bodied.

91
Q

What types of wines can Chardonnay be used to make?

A

Chardonnay is used to make sparkling wines.

92
Q

What are some common white wine varieties?

A

Chardonnay, Sauvignon Blanc, Pinot Grigio/Pinot Gris, Gewurztraminer, Viognier, Albariño

93
Q

What are the characteristics of Sauvignon Blanc?

A

herbaceous: grass, green bell pepper, asparagus
Green fruit: apple, gooseberry citrus: grapefruit
Wet stones
Thru to
stone fruit: peach
tropical: passion fruit

94
Q

What is the typical body and oak treatment of Sauvignon Blanc?

A

Typically dry, light- to medium-bodied, typically unoaked

95
Q

Is Sauvignon Blanc usually blended?

A

Typically single varietal, sometimes blended with Sémillon/Semillon

96
Q

When is Sauvignon Blanc typically consumed?

A

Typically for early drinking

97
Q

What are the key styles produced from Pinot Grigio/Pinot Gris?

A

Two key styles produced

Common: high yield grapes, early harvest for high acidity
Dry, light body, med-high acidity, simple flavours of pear and lemon
Unoaked

Less common: controlled yield, delayed harvesting
Higher in sugar, lower acidity, more complex flavour
Powerful, full bodied, med acidity, pronounced flavours of lemon, peach, mango and banana

98
Q

What are the characteristics of Pinot Grigio?

A

Dry, medium to high acidity, light-bodied, simple.

99
Q

What are the characteristics of Pinot Gris?

A

Dry, off-dry or medium, medium acidity, full-bodied, complex.

100
Q

Describe Riesling

A

Cool-moderate climate
Naturally high acidity
Susceptible to botrytis therefore all sweetness levels possible with outstanding quality
Produced across the world

101
Q

What are characteristics of Riesling

A

Aromatic with pronounced fruity and floral aromas with high acidity

102
Q

Fruit flavours of Riesling

A

Just ripe harvest: green fruit (apple, pear), citrus (lemon, lime), floral (blossom)

Extra ripe harvest: stone fruit (peach, apricot), tropical fruit (mango, pineapple) even dried fruit such as dried apricots

103
Q

Riesling styles

A

Unoaked

Dry to sweet:
Off dry-med- interrupt fermentation by removing yeast
Süssreserve: addition of unfermented grape juice
Sweet- use extra ripe grapes

Light to full body

Aged in bottle to develop complex tertiary flavours of honey and petrol

104
Q

Riesling-Germany

A

Mostly cool climate
Riesling most important variety

Mosel: most northerly
Lighter bodied
Medium sweetness
Very high acidity
Steep south/southeast facing slopes on banks of Mosel River
Stony soil and reflected light

Rheingau: steep south facing slopes on Rhine river
Drier in style
More body

Pfalz: near French border
Extension of Alsace region (dry sunny climate protected by mountains
Dry
Medium bodied

105
Q

German wine bottle labelling

A

Reflects degree of ripeness of grapes at harvest

Landwein: PGI in Germany
Light body
Dry to off dry

Qualitatswein: PDO wine from 13 wine growing areas
Higher level of grape ripeness
More intense in flavour
Full body

Pradikatswein: higher sugar levels
Single growing area
6 categories (sugar levels)

106
Q

What are the 6 Pradikatswein levels

A

Kabinett:
lightest, most delicate
Delicate green fruit (green apple) and lime with floral (blossom) aromas

Spatlese (late harvest):
Concentrated flavours with ripe lemon and lime and some peach
Fuller bodied

Auslese (selected harvest):
Carefully selected extra ripe
Flavours include apricot, mango and dried fruits
Can be in trocken (dry) style, most have sweetness

Eiswein:
Grapes frozen on vine
Vibrant peach/apricot aromas and mango, pineapple flavours
No botrytis
Very low yield, not every year so outstanding quality with high prices

Beerenauslese (BA)/ selected berry harvest:
Concentrated by botrytis
Fresh apricot, mango, dried fruit and honey characteristics

Trockenbeerenauslese (TBA)/ selected dried berry harvest:
Dried grapes thru botrytis effects
Rare and concentrated with more intense but similar flavours to BA

107
Q

Riesling France

A

Alsace AOC: east of Vosges mountains so protected from winds
Driest and sunniest region of France
Best are east/southeast facing foothills
Morning sun
Dry autumns that extend growing period

Dry wines
Pronounced aroma and flavour intensity
Ripe citrus and stone fruit flavours
Medium body
High acidity

108
Q

Alsace labelling
Riesling and Pinot Gris

A

Alsace AOC:
covers entire Alsace region
Usually show grape variety and level of sweetness

Alsace Grand Cru AOC:
Specific vineyards mostly on slopes of Vosges mountains
Riper flavours
Fuller bodied

Vendanges Tardives (VT):
Late harvest
Medium to sweet
Pinot Gris, Riesling and gewurtztraminer varieties
Both Alsace AOC and grand cru can be VT

109
Q

Riesling Australia

A

Production centred in Eden Valley and Clare Valley
Moderate climate
Dry style, refreshing
Pronounced aromas of lime, lemon and sometimes petrol

110
Q

Chenin blanc variety

A

Most versatile
Cool, moderate and warm climates
Flavours from green apple to lemon thru to peach, pineapple and mango
Usually high acidity
Susceptible to botrytis
Dry thru to sweet
Oaked and Unoaked
Good or outstanding quality that is ageable in bottle

111
Q

Chenin blanc France

A

Vouvray AOC: Loire valley
Wide range of styles- dry, off dry, medium, sweet and sparkling
Dry: fresh apple flavours
Off dry/medium: Demi sec
Sweeter: extra ripe or botrytis affected
Stone fruit and tropical fruit aromas

Usually Unoaked but ageable in bottle for honey and dried fruit flavours

112
Q

Chenin blanc South Africa

A

Most planted variety
Retains high acidity in warm climate
Variable quality

Western Cape label: inexpensive, high volumes
Use grapes from warmer inner inland areas
Blended with Chardonnay
Dry-med body
Peach, pineapple flavours
Vanilla from oak staves or chips

Old vines: good to outstanding quality
Pronounced pineapple and mango
Smoke and vanilla from oak maturation

Some blending with Viognier to produce refreshing, floral wines

113
Q

Chenin blanc labelling

A

Demi sec (semi sweet)

Old vine

114
Q

Semillon/ Sémillon characteristics

A

White grape
Moderate to warm climates
Simple primary flavours of apple, grass and lemon
Medium to high acidity
Light to full body
Some can be aged in bottle for complexity with dried fruit, nuts and honey notes

115
Q

Sémillon France

A

Bordeaux
Commonly blended with Sauvignon blanc for dry and sweet wines
It provides body and aging potential
Good to outstanding can be matured in oak

Sauternes AOC:
Sub region of Bordeaux
Sweet white wine concentrated by botrytis
Sémillon v susceptible to botrytis
Sweet, med-high alcohol, full bodied with balancing high acidity
Pronounced flavours of apricot and smoke, vanilla from oak maturation
Good-outstanding mature in bottle for dried fruit, caramel and honey tertiary flavours

116
Q

Sémillon Australia

A

Often blended with Sauvignon blanc
Used to produce botrytis’d sweet wines

Hunter valley:
Dry
Single varietal
Light body
Low alcohol
Warm climate so early harvest for low sugar, higher acidity
Bottled young, Unoaked
With aging can get honey and nut flavours

Barossa Valley:
Different styles
From similar to hunter valley to full bodied, oak matured

117
Q

Furmint variety characteristics

A

White grape
Grown most widely in Hungary
Natural high acidity
Susceptible to botrytis so ideal for sweet wines
Tokaj region in north east Hungary
Most famous Tokaji Aszu: sweet wine from botrytis
Furmint principle wine

Always sweet
Puttonyos is sweetness level- 1-6

Amber in colour as time aged in oak
Pronounced primary, secondary and tertiary aromas
Fresh and dried apricot, citrus, vanilla and smoke from oak, dried fruit, caramel and nuts
Sweet, full bodied, high acidity with long and intense finish

Best and most complex sweet wine in world

118
Q

Cool climate Chardonnay

A

High acidity
Light to medium body
Green apple, pear, lemon and wet stone flavours

119
Q

Moderate climate Chardonnay

A

Med to high acidity
Med to full body
Flavours of lemon, peach and sometimes melon

120
Q

Warm climate Chardonnay

A

Full bodied
Med acidity
Peach and pineapple and banana dominate flavours

121
Q

Maturation options for Chardonnay

A

Acidification:
Adding extra acid during wine making
Balances alcohol and body
For warm climate chards

Malolactic conversion:
Add dairy flavours such as butter or cream
Soften harsh acids

Lees contact:
During maturation adds body and bread/biscuit flavours

Oak barrel fermentation:
Add body
Add flavours of smoke, vanilla and coconut
May use oak chips or staves in less expensive wines rather than expensive barrels

122
Q

Chardonnay Burgundy France regions

A

Main grape of region

Bourgogne AOC:
From grapes anywhere in burgundy region
Simple flavours of apple and lemon
High acidity

Chablis AOC:
Village appellation
Cool climate
Dry
Light to med body
High acidity
Flavours of apple, lemon and wet stones
Oak not usually detectable

Premier cru/grand cru- south/southwest facing hillsides

Frost key concern which can limit yields

Côte d’Or:
Moderate climate
More body
Riper flavours of peach, melon

South of Beaune-Côte de Beaune

Villages Meursault AOC and Puligny-Montrachet AOC are famous for outstanding quality
Oak barrel maturing adds body and complexity
Aged in contact with lees

Premier Cru/Grand Cru- develop tertiary hazelnut and mushroom flavours from decades in bottle

Pinnacle of Chardonnay worldwide

Maconnais: south burgundy
Fruity and simple-lemon, peach, melon
Mostly Unoaked
Macon AOC
Pouilly-Fuisse AOC- concentrated stone fruit and tropical fruit flavours that are often oak fermented/matured for further body and complexity

123
Q

Chardonnay Langedouc-Roussillon France characteristics

A

Along Med coast from Spanish border to rhone river
Different AOCs wine

Home of Pays d’Oc IGP: most labelled as such

Warm climate
High volumes of grapes
Fruity: peach, pineapple and banana
Some oak barrels for good-outstanding wines
Oak chips or staves for less expensive ones

124
Q

Chardonnay California

A

Central valleys:
Warm dry climate
High yields
High volume brands
Peach, pineapple flavours
Medium acidity
Medium body
Oak staves or chips for any oakiness

Los Carneros:
Close to coast so moderating breezes
Northern cali
Morning fog from san pobla bay

Napa Valley:
Warmer and sunnier the further north
Full bodied chards
Pronounce tropical fruit flavours complemented by vanilla and spice from new oak

Santa Barbara County:
Central coast
Cooling sea breezes
Similar to Cote de Beaune style wines
But more tropical fruit with higher alcohol and more pronounced flavours from new oak

125
Q

Chardonnay Oregon

A

Moderate climate
High acidity
Wide flavours from lemon to melon
Relatively small production

126
Q

Chardonnay Australia

A

South Eastern Australian:
generic, high volume
Usually warm, well irrigated inland vineyards
Sometimes blended with Sémillon for better balance

Adelaide Hills: cooled by altitude
Yarra Valley: ocean current cooled
Both longer growing seasons
Peach and sometimes pineapple and banana flavours
Medium to high acidity
Carefully balanced oak flavours

Margaret River:
Western Australia
Smaller yields than south eastern Australia consistently high quality
Warm climate with cooling sea breezes
Medium to full body
Peach and pineapple flavours

127
Q

Chardonnay New Zealand

A

Marlborough:
Northeast on southern island
Cool but sunny
Strong ocean influences
Very good quality chards
Ripe lemon, peach and melon flavours
Some subtle oak
High natural acidity

Hawkes Bay:
East coast of north island
Most widely planted grape
Full body balanced by high acidity
Pronounced stone fruit flavours

128
Q

Chardonnay Chile

A

Casablanca Valley:
Coastal
Slower ripening
Lemon and peach flavours
Varying oak influence

Central Valley:
Warmer
Range of quality levels

129
Q

Chardonnay South Africa

A

Western cape:
High volume branded wines
Sometimes blended with Chenin blanc

Walker Bay:
Coolest in SA due to strong sea breezes
Very good quality chards
High acidity
Ripe peach, pineapple and oak flavours

130
Q

Characteristics of Sauvignon Blanc

A

Aromatic white grape
Dry wines with herbaceous aromas and high acidity
French variety
Cool to moderate climates around world
Commonly Unoaked
Consume while young and fresh

131
Q

Sauvignon blanc winemaking

A

Usually single varietal

Produced in inert vessels

If oak used, label usually have “barrel aged”

If left to age can develop unattractive vegetal notes

132
Q

Sauv Blanc France

A

Loire:
Sancerre AOC and Pouilly-Fume AOC- sauv Blanc only!
Cool climates
High acidity
Aromas of apple, grass, asparagus and sometimes wet stones

Touraine AOC- sub region to west of Sancerre and pouilly fume
Fruity and inexpensive

Bordeaux:
Bordeaux AOC- simple grass and apple aromas
Single varietal or blended with Sémillon

Graves AOC and Pessac-Leognan AOC- more concentrated and complex
Typically blended with Sémillon which adds body and helps ageability
Matured in oak gives complex honey and nuts

Languedoc-Roussillon- mostly too warm but at altitudes can get dry, high acidity with passion fruit and grass notes
Usually labelled as Pays d’Oc IGP

133
Q

Sauv Blanc New Zealand

A

Marlborough:
Cool climate
North east of South Island
More pronounced characteristics than Loire

Usually blended across sites or grapes at different ripeness
Flavours range from grapefruit, peach, passion fruit to green bell pepper and asparagus

Experimentation common
To be more like Loire wines
Small amounts of oak to add complexity and body

134
Q

Sauv Blanc Australia

A

Margaret River:
Western Australia
Usually blended with Sémillon
Concentrated grass aromas
Sometimes in contact with oak

Adelaide Hills:
most widely planted grape
South Australia cooled by altitude
Fresh and fruity
Flavours range from citrus to tropical
Blend with Sémillon for ageability and fuller bodied

135
Q

Sauv Blanc chile

A

Casablanca Valley: coastal region known for good quality Sauv Blanc

Central Valley: range from high volume brands to very good examples

136
Q

Sauv Blanc South Africa

A

Coastal regions mostly

Constantia: south of Cape Town
Cool sea breezes
Refreshing tropical fruit and herbaceous aromas

Elgin: cooled by altitude
Green fruit and sometimes wet stone characteristics

137
Q

Sauv Blanc USA

A

Napa valley:
Cooler areas
Early harvest to retain acidity and herbaceous aromas
Sometimes Oaked to add body and smoke flavours

138
Q

Pinot Grigio Italy

A

Simple
Unoaked
Light body

Veneto region of northeast Italy
Delle Venezie DOC/Veneto IGT
Inexpensive, high volume
Short finish
Acceptable to good quality

Fruili-Venezia Giulia (northern Italy)
More complex
Fuller bodied

139
Q

Pinot Gris France

A

Alsace AOC:
Picked later in season
Medium acidity
Higher sugar and flavour intensity
Range from dry to medium
Med to full body
Peach and mango flavours
Honey and ginger develops in bottle aging
Grand Cru vineyards are the best

140
Q

Alsace labelling

A

Alsace AOC:
Regional appellation covers entire area
Usually show grape variety and level of sweetness

Alsace Grand Cru AOC:
Only grapes grown in specific vineyards
Riper flavours
Fuller bodied

Vendanges tardive:
Late harvest
Medium to sweet
Both Alsace and grand cru can be labelled as VT

141
Q

Pinot G today

A

Simple style but can get complexity in riper styles that pairs well with strongly flavoured food

Other regions growing use
Pinot Grigio indicate higher acid, lighter bodied
Pinot Gris indicate more body and complexity

142
Q

Gewurtztraminer

A

Single varietal
Aromatic
Cool to moderate climates
Powerfully scented
Dry to sweet styles

High levels of sugar in ripening
When dry, high alcohol

Typically full bodied with low to medium acidity
Pronounced floral/rose aromas
Peach, apricot and lychee flavours
Usually Unoaked to protect florals
Outstanding can produce honey and dried fruit when aged in bottle

Alsace AOC most famous region

Complex and flavourful

143
Q

Viognier

A

Aromatic grape
Moderate climate
Typically dry with low to medium acidity
High alcohol
Medium to full body
Pronounced floral/blossom aromas
Peach, apricot flavours
Some oak aging but most inert vessels to maintain aromatic variety

Condrieu AOC- finest examples
Northern rhone
Light flavours of vanilla from oaking

144
Q

Albariño

A

White grape
Grown in Rias Baixas DO region northwest Spain
Moderate climate
Refreshing white wine
Dry with high acidity
Medium body
Flavours of lemon, grapefruit, peach, apricot
Unoaked and drunk young
Some lees contact to add body and complexity

145
Q

Characteristics of Merlot

A

Bordeaux is its homeland

Moderate to warm climates

Single varietal dry with medium acidity, med tannins
Blended with cab Sauv will soften CS tannins

Just ripe- light to med body
Strawberry, plum, green pepper flavours
Ripe (warm regions)- med to full body
BlackBerry, black plum flavours

Oaked (fuller bodied) and Unoaked
Dried fruit and tobacco notes over time

146
Q

Merlot France

A

Bordeaux:
Southwest France
Moderate climate, high rainfall
Mostly blends of Merlot and cab Sauv
Merlot most widely planted

Left Bank- Medoc, Graves and Sauternes
West and south of Gironde river

Right Bank- Saint-Emilion AOC and Pomerol AOC most famous merlots

Full bodied
Aromas of black fruit and flavours of oak maturation
Age well developing tobacco and dried fruit aromas

Languedoc Roussillon:
Warmer southern France
Single varietal with quality across the range
Blends with cab sav, Grenache and Syrah
Usually labelled pays d’oc IGP

147
Q

Bordeaux appellations

A

Regional:
Bordeaux AOC-anywhere across the region

Bordeaux superieur AOC- rules on yields, aging and minimum alcohol levels

Left Bank:
Haut Medoc AOC- smaller appellations of Margaux AOC, Pauillac AOC
Graves AOC-includes Pessac-Leognan AOC
Usually cab sav dominant with some Merlot

Right Bank:
Pomerol AOC
Saint Emilion AOC- includes Saint Emilion Grand Cru AOC
Merlot most important variety

148
Q

Merlot USA

A

California:
Napa valley
Sonoma
Range in quality
From fruity, medium body to concentrated full bodied in Napa and sonoma

Pronounced flavours of vanilla, coconut and smoke
Ageable in new barrels or mass produced with staves or chips

149
Q

Merlot Chile

A

Warm and dry
High yields from central valley
Soft, medium bodied

Altitude can give fresher styles as well

150
Q

Merlot South Africa

A

Stellenbosch:
Complex
Ageable
Classic Bordeaux varieties
Moderate to warm mountainous region

151
Q

Merlot Australia

A

Margaret River
Usually blended with cab sav

152
Q

Merlot New Zealand

A

Hawkes Bay North Island
Moderate climate
Light and fruity to fully bodied and long lived
Single variety or blended with cab sav

153
Q

Cabernet Sauvignon characteristics

A

Black grape
Moderate to warm climates tho can struggle to ripen in moderate
Thick skins give high levels of colour, flavour and tannin

Single varietal:
Deeply coloured
Dry
High in acid, tannin
Medium to full body
Pronounced flavours of black currant, black cherry, mint and green pepper
In warmer climates, fruit flavours can take on cooked characteristics

Blends:
With Merlot to soften tannins and acidity
Especially in cooler vintages in moderate climates

Often matured in oak before bottling to soften tannins
New oak will give smoke, vanilla, cloves and cedar

As tannins soften, can develop dried fruits, earth and forest floor flavours

154
Q

Cabernet Sauvignon characteristics

A

Black grape
Moderate to warm climates tho can struggle to ripen in moderate
Thick skins give high levels of colour, flavour and tannin

Single varietal:
Deeply coloured
Dry
High in acid, tannin
Medium to full body
Pronounced flavours of black currant, black cherry, mint and green pepper
In warmer climates, fruit flavours can take on cooked characteristics

Blends:
With Merlot to soften tannins and acidity
Especially in cooler vintages in moderate climates

Often matured in oak before bottling to soften tannins
New oak will give smoke, vanilla, cloves and cedar

As tannins soften, can develop dried fruits, earth and forest floor flavours

155
Q

Cab Sav France

A

Bordeaux:
Moderate climate
Left Bank with gravel soil ideal
Left Bank known for blends due to variability in weather year to year
Blend with Merlot

Important Left Bank areas- Haut Medoc AOC which includes Margaux AOC, Pauillac AOC, Graves AOC which includes Pessac Leognan AOC

Languedoc Roussillon:
Warm and less variable than Bordeaux
Single varietal cab sav
Typically labelled Pays d’Oc IGP

156
Q

Bordeaux labelling

A

Chateau: refers to estate or producer and indicates grapes grown on own land

Grand Cru Classe/Cru Classe:
Classification of best wines
Never been updated or added to (or subtracted from)
Some of most expensive high quality wines
Matured for years-decades in bottle

Cru Bourgeois:
In response to cru classe
Some very good to outstanding quality

157
Q

Cab Sav USA

A

California:
If labelled as “California” will be grapes from across the state
Some for immediate drinking but aging can give some oak flavours from oak chips or staves

Napa Valley- warm and sunny
Full bodied
Pronounced black fruit flavours
Oakville and Rutherford have high, ripe tannins
Calistoga-warmer
Some of most ripe and full bodied cab Sav

Sonoma-warmer inland area
Powerful flavours
Labelled as cab Sav but will usually include other grape varieties

158
Q

Cab Sav chile

A

Most widely planted variety

Central valley with sub regions of Maipo Valley and Colchagua Valley

Very good to outstanding single varietals
Blends with Merlot and local variety-Carmenere

In foothills-distinctive mint and green bell characteristics with black fruit flavours from oak

159
Q

Cab Sav South Africa

A

Stellenbosch:
Moderate to warm dependent on altitude
Styles range from fresh, herbal to full bodied with cooked fruit flavours with high alcohol

Sometimes blended with Merlot and pinotage
Called Cape Blend when with pinotage

160
Q

Cab Sav Australia

A

Margaret River:
Western Australia
Sometimes blend with Merlot
Warm region moderated by coastal breezes and winter rainfall
Ripe black fruit flavour
Subtle oak notes

Coonawarra
South Australia
Moderated by cloud cover and cool breezes
Distinctive mint flavours
Pronounced blackcurrant with smoke and cedar from oak
Very good to outstanding

161
Q

Cab Sav New Zealand

A

Hawkes Bay
Moderate climate
Needs warmest sites to ripen
Widely blended with Merlot
Fresh red and black fruits with green pepper

162
Q

Syrah/Shiraz characteristics

A

Syrah-French
Shiraz-Australia

Black grape
Black fruit flavours
Aromas of black pepper
Soft and fruity-immediate consumption
Concentrated flavours ageable

Thick skinned
Moderate to warm climate
Med to high tannin and acidity

Moderate climate- med body, black cherry, blackberry, herbal notes and black pepper aromas
Signature of Northern Rhone

Warm climate- full bodied, high alcohol, ripe flavours of cooked black fruits and liquorice

High quality single varietals
Used to add colour, black fruit flavours and tannins to blends
Blended with Grenache for “Rhone Blends”

Oak maturation common
Soften tannins, add flavours of smoke and spice
Suitable for aging (decade or more)
Aged-dried fruit flavours, leather, meat and earth

163
Q

Syrah France

A

Northern Rhone:
Classic region
Only black grape allowed in AOC of this region
Planted on steep slopes
Moderate climate aided by these slopes

Cote Rotie AOC:
Far north of northern Rhone
Exceptionally steep
Can age many years in bottle
Will co-ferment with Viognier to add its floral notes

Hermitage AOC:
Only one steep south facing slope

Crozes-Hermitage AOC:
Less intense/complex than hermitage
Lower in price, higher yields

Languedoc Roussillon:
Can reliably ripen
Often blended with Minervois AOC
Or single varietal Pays d’Oc

164
Q

Shiraz Australia

A

Largest plantings of this variety outside of France
Warm inland regions-labelled as Southeastern Australian
Usually single varietal
And blended with cab Sav and Grenache

Barossa Valley:
South Australia
Worlds oldest Shiraz vines
Very concentrated fruit
Full body, high ripe tannin, cooked blackberry and black cherry, black pepper, and often vanilla and coconut from oak

Hunter Valley:
New South Wales
Hot summers
Medium body
Med to high tannin
Fresh black fruit
Can develop earth and meat in bottle

165
Q

Gamay

A

Almost exclusively grown in Beaujolais (moderate climate)

High acidity, low-med tannins, medium to pronounced raspberry, red cherry and red plum flavours
Med-long finish
Usually Light to medium body

Processed to maximise colour and minimise tannin
Leads to aromas of banana and candy

Cru appellation most concentrated and structured wines

Sometimes served lightly chilled to emphasise freshness of the delicate red fruit flavours

166
Q

Beaujolais labelling

A

Beaujolais AOC:
At bottom of pyramid of quality
From vines anywhere in region
Usually from southern flat fertile vineyards
High yielding, light bodied, simple

Beaujolais Villages AOC:
Northern part of region
Sloped vineyards, well drained soil
Greater flavour intensity and body

Beaujolais Crus:
Within the Villages area, 10 Crus awarded this appellation
Fleurie AOC most famous
Still for early drinking but some are ageable

167
Q

Grenache(France)/Garnacha (Spain)

A

Originally from Spain then spread to south france and into Rhone valley

High sugar levels, low acidity, low-med tannins, flavours of strawberry, red plum, red cherry and sometimes white pepper and liquorice
Dry-medium
Serve chilled while young and fruity

Commonly used to make rose using short maceration method

Often blended with Syrah in France and Tempranillo in Spain
These add colour, acidity and tannins

Simple Grenache unoaked but more complex matured in barrels for added flavour complexity
Use old oak over new to protect delicate red fruit
Can develop earth, meat and dried fruit flavours

168
Q

Grenache France

A

Southern Rhone:
Valley flattens, warmer climate
Able to successfully ripen

Typically blends including Syrah

Cote du Rhone AOC-simple, med body with red fruit and white pepper flavours

Cote du Rhone villages AOC-higher level of concentration and complexity

Chateaunuf du pape AOC- full bodied, high alcohol levels.
Good to outstanding can develop dried fruit, earth and meat flavours in bottle

Languedoc Roussillon and Provence-both red and rose wines

Minervois AOC-important LR appellation for red wine
Warm climate so grapes ripen well
Red fruit flavours and body added to blends with Syrah

Cote de Provence-Provence east of LR-dry, pale coloured rose

169
Q

Labelling in Rhone Valley

A

Across both north and south Rhone

Cote du Rhone AOC:
Broadest regional appellation
Almost exclusively grapes in southern Rhone
Simple, medium bodied for immediate consumption

Cote du Rhone Villages AOC:
A number of southern Rhone vineyards labelled as this
More flavour intensity and complexity

Rhone Crus:
Most prestigious
Northern Rhone- Crozes-Hermitage AOC, Hermitage AOC, Cote Rotie AOC and Condrieu AOC

Southern Rhone- Chateauneuf du Pape

170
Q

Garnacha Spain

A

Body and fresh red fruit
Rioja DOCa and Navarra DO (also make dry roses)

Priorat DOCa: most powerful and full bodied
Catalunya
Warm dry region
Very old Garnacha vines, tiny yields
Usually blended with other black grapes to age dried fruit and caramel flavours in bottle

171
Q

Grenache Australia

A

Barossa valley and McLaren Vale regions
Warm
Very old vines
Outstanding quality showing concentrated red fruit and spice
Long aging potential

Blended with Shiraz
Similar in style to chateauneuf du pape

172
Q

Tempranillo

A

Spains most prized black grape

Typically med-full bodied, med acidity, med tannins
Strawberry, red cherry and blackberry, black plum flavours

Versatile ranging from simple, fruity to ripe, complex and age worthy
Aging sometimes uses small proportions of other varieties to increase acidity and tannins

Tradition to mature in small new oak barrels to give vanilla, smoke and cedar flavours and soften tannins

Can develop mushroom, leather and dried fruit flavours in bottle

173
Q

Tempranillo regions Spain

A

Catalunya DO:
High volume
Simple and fruity to powerful and oak aged

Rioja DOCa:
Most famous
Moderate climate in north east Spain
Usually a blend-with granacha for early drinking which will add tannins and acidity

Ribera del Duero DO:
Further inland in high altitudes-warm days, cool nights
Very good to outstanding quality
Full bodied with fresh black fruit flavours

174
Q

Labelling in Spain

A

Reflect style and quality of wine
Minimum aging criteria

Joven:
Young, fruity
No min age requirement
Usually released year after vintage
Primary fruit flavours
Called Generico in Rioja

Crianza:
Must be aged in oak
Gains vanilla, smoke and coconut flavours alongside primary fruit

Reserva:
Must have extended aging both in oak and in bottle
Tannins softened
Fresh fruits become cooked or dried in character
Complex layers of primary fruit, secondary oak and tertiary dried fruit and mushroom flavours

175
Q

Carmenere

A

From Chile
Black grape
Native to Bordeaux but better in chile

Central valley for longest growing season

Harvest unripened grapes:
Pungent herbaceous flavours of bell pepper and tomato leaf

Harvest ripe grapes:
Fresh blackberry

Deeply coloured
Med-high acidity
High tannins
Full body

Matured in oak to soften tannins and add coffee and chocolate flavours
V good to outstanding-develop leather and earth flavours

Single varietal or commonly blended with cab Sav or merlot

176
Q

Malbec

A

Argentina
Black grape
Native to France

Most grown in Mendoza

Deeply coloured, full body, high tannins, flavours of blackberry, black plum,
New Oak maturing gives softness and clove and vanilla flavours
V good-outstanding develop dried fruit and meat flavours

Blend with cab Sav and/or Merlot but also single varietal

177
Q

Pinotage

A

Developed especially for warm dry climate of South Africa

Closely related to pinot noir

Strawberry, raspberry and red cherry flavours

Grown thruout western cape

Medium tannins, high acidity
Fruity med body to powerful full body with concentrated red plum and blackberry flavours

If in contact with oak-aromas of coffee, chocolate and smoke

Single varietal or blended with cab Sav or Merlot (cape blends)

178
Q

Cortese

A

Italian white wine

Dry, light bodied with high acidity

Light floral aromas (blossoms) and flavours of apple, pear and lemon

Best known is Gavi DOCG:
Piemonte region north west Italy

Fermented in inert vessels
Not matured in oak
Drink immediately, not intended to age

179
Q

Garganega

A

White wine from Veneto region in north east Italy

Dry, medium bodied with high acidity
Flavours of apple, pear, lemon and peach

Soave DOC and Soave DOC Classico:
Fermented in inert, not oaked
Soave DOC drunk immediately
Classico can gain honey and almonds in bottle

Recioto di Soave DOCG:
Sweet white wine
Harvested and dried using “appassimento”

180
Q

Verdicchio

A

Central Italy, Marche region on east coast

Dry, high acidity, medium body and flavours of apple, pear, lemon and fennel
Simple and fruity to be drunk young

Outstanding examples can develop flavours of honey and nuts in bottle

Most famous is Verdicchio dei Castelli di Jesi DOC

181
Q

Fiano

A

Southern Italy

Medium acidity, med-full body with flavours of peach, melon and mango

Most unoaked
Get secondary flavours from lees contact (bread, biscuit) or oak (smoke)

Made to drink young
Complex ones can develop honey aromas in bottle

Fiano di Avellino DOCG- mountainous region of campania

182
Q

Nebbiolo

A

High acidity, high tannins, distinctive red cherry, red plum flavours with notes of dried herbs and sometimes floral rose or violet

Often matured in oak to soften tannins
Some use new oak to add aromas to wines

Due to high acidity and tannins, wines improve with age
Can gain mushrooms, tobacco and leather aromas

Red wine from Borolo region
Barolo DOCG:
Piemonte region in north west Italy
Horseshoe shaped valley with steep south facing vineyards
Full bodied, pronounced flavours, high tannins and acidity
Long aging potential

Small region Barbaresco DOCG:
North east of barolo
Similarly powerful and long lived

183
Q

Barbera

A

High acidity, low-med tannins, flavours of red cherry, red plums sometimes black pepper

Unoaked and fruity
Mature in oak to add flavour complexity

Piemonte region

Barbera d’Asti DOCG:
Highest quality wines

Lower tannin levels so drunk younger than Nebbiolo

Outstanding examples ageable but shorter aging potential than Nebbiolo

184
Q

What is appassimento

A

Picking grapes and drying indoors to concentrate sugars, acids, tannins and flavours

Widely used in veneto region

185
Q

Corvina

A

Valpolicello region in veneto region, north east Italy

Low-med tannins, high acidity, with red cherry and red plum flavours

Valpolicella DOC:
Light bodied, fruity and simple
Usually unoaked and drunk young

Valpolicella DOC Classico:
Hillier heartland
More body and complexity

Amarone della Valpolicella DOCG:
Dry to off dry red using the appassimento process for some of its grapes
Full bodied, high alcohol, high tannins, pronounced flavours of fresh red cherries, dried prunes, raisins and figs
Outstanding ones have ageability in bottle

Recioto della Valpolicella DOCG:
Sweet red wine from partially dried grapes
Concentrated sugars so yeast can’t ferment it all

186
Q

Sangiovese

A

Central Italy

Dry wine, high tannins, high acidity with flavours of red cherry, red plum and dried herbs

Most known for chianti

Often blended with small amounts of other black grapes

Chianti DOCG:
Foothills of Apennine mountains
Varied quality
Simple, inexpensive, not intended for ageing

Chianti Classico DOCG:
Higher altitude so long ripening season
Med bodied, pronounced red fruit aromas and dried herb notes
Often matured in oak to soften tannins and add clove, cedar flavours
Best can develop meat and leather flavours in bottle

Chianti Classico DOCG Riserva:
Stricter ageing requirements
Some tertiary once released

Brunello Di Montalcino DOCG:
Powerful, full bodied from warm sunny region of Montalcino, southern Tuscany
High tannins, acidity so must mature in oak for extended period
Long ageing potential
Brunello is local name for Sangiovese

187
Q

Montepulciano

A

Deep coloured, med acidity, high tannin, flavours of black plum, black cherry

Montepulciano d’Abruzzo DOC:
Abruzzo region in east central Italy
High volume, inexpensive
Simple, fruity, early drinking

More concentrated can briefly mature in oak

188
Q

Sparkling wine

A

Bubbles created from dissolved carbon dioxide gas
Done by pumping CO2 thru wine or harnessing the naturally occurring CO2 from fermentation

Bottle or tank fermentation

Base wine:
Typically dry, high acid and low in alcohol
Usually a blend-different vintages, varieties and/or vineyards

189
Q

Second fermentation of sparkling wines

A

Sugar and yeast added to base wine

Yeast converts sugar to alcohol and CO2
Alcohol brings up ABV to 15%

Must take place in sealed vessel to prevent CO2 from escaping

In a sealed bottle-bottle fermentation
In a sealed tank-tank fermentation

190
Q

Traditional method of bottle fermentation

A

Most common and highly regarded
Champagne and Cava (but also Cap Classique!)

Second fermentation in bottle with a crown cap

CO2 dissolves, creating bubbles
Adds flavour

191
Q

Yeast autolysis

A

2nd fermentation
Bottle on its side

Once fermentation complete, yeast forms lees
Lees starts to break down-yeast autolysis
Imparts biscuit or bread to the wine
Number of months or years in contact with lees will determine intensity of these autolytic flavours

192
Q

Riddling

A

Remove lees from bottle by moving them to neck of the bottle

Bottle moved from horizontal to inverted vertical position

Traditionally done by hand
Or using a gyropalette which is a cube shaped machine that processes hundreds of bottles at a time

193
Q

Disgorgement

A

After riddling, neck of bottle frozen with lees being trapped in a plug of ice

When crown cap removed, pressure created by CO2 forces the lees plug out of the bottle

194
Q

Dosage

A

Bottle topped up with wine/sugar mixture, known as liqueur d’expedition

This is called dosage
Also refers to amount of sugar added at this stage

Brut: small amounts of sugar
Wine tastes dry due to high acidity and lively bubbles

Demi Sec: medium sweetness

Once topped up, bottle resealed

195
Q

Champagne

A

Champagne AOC:
Usually Chardonnay, pinot noir and Meunier
Cool climate
Low alcohol, high acid base wine
Wines used in this base are referred to as non vintage

Legal Minimum time on lees-12mths
Dry, high acidity, notes of apple and light autolytic flavours

Riper grapes, longer on lees-
Complex flavours of apple, lemon, toasted bread and biscuit

Vintage Champagne:
In exceptional years
Complex and aged on lees for a long period and extending bottle ageing after disgorgement

Apple, citrus fruit and autolytic notes of nuts and honey
Small quantities, high prices

196
Q

Cava

A

Spanish sparkling in bottle

Most from Catalunya region

Mainly Spanish varieties but Chardonnay and Pinot noir allowed that adds fruit flavours and acidity

Warm climate so grapes may be harvested early to retain high acidity

Base wine light flavours of apple and lemon, subtle autolytic flavours

Secondary fermentation on lees shorter than champagne

Small number of large brands making high volumes of simple non vintage

Smaller producers making v good quality aged on lees for extended periods

197
Q

South Africa, USA, Australia, New Zealand

A

All produce sparkling
In their coolest regions

Usually Chardonnay/pinot noir bases

Best examples intense, complex with long finishes
Riper fruit flavours than champagne due to warmer climate

South Africa:
Cap Classique is the traditional method
Sometimes champagne base wines other times Chenin blanc

198
Q

Tank fermentation
Dry wines

A

Used when don’t want autolytic flavours

Base wine aromatic grape varieties

Simple process:
Base wine in sealed tank with yeast and sugar
2nd fermentation in tank, creating bubbles
Lees removed by filtration
Bottled under pressure and sealed with a thick cork and wire cage

Taste predominantly of base wine, no autolytic character

Less expensive and less labour intensive than bottle fermentation

199
Q

Asti method
Sweet wines

A

Variation of tank method

Used to make Asti DOCG:
Sweet, low alcohol
Piemonte region

Begins with juice being put in pressurised tank with yeast to ferment

CO2 allowed to release initially
Tank then sealed part way thru fermentation so CO2 retained to create bubbles
Fermentation stopped by filtering yeast out before all sugar converted to alcohol

200
Q

Prosecco DOC

A

North east Italy

Tank method

Base wine usually Glera (white, light-med body with pear, melon and blossom aromas)

Dry/ off dry

Both white and rose (small amount of Pinot noir for pink colour)

201
Q

Asti DOCG

A

Sweet, fruity, light bodied
Piemonte region

Made with Moscato (Muscat) which has blossom aromas and flavours of grapes, peaches and pears

Usually fully sparkling

202
Q

Sherry production

A

Fortified wine from Jerez de la Frontera in southern Spain

Starts with base wine from palomino (local white grape)

Once fermentation complete, alcohol added before entering a solera system

Solera system:
Old oak casks containing wines of different ages
Wines continually blended together as they age
Develops distinctive sherry flavours

203
Q

Dry Sherry styles

A

Fino:
Aged under thick layer of yeast called flor- biological ageing

Base wine fortified to about 15% before going into solera

Flor forms on surface that protects wine from oxygen
Usually pale lemon in colour with aromas of apple, almonds and pronounced bread dough (from flor)

After bottling, lose freshness so should be consumed early

Best served chilled

Oloroso sherry:
No flor

Dry base wine fortified to about 17% (flor cannot survive)

Wine ages oxidatively

Becomes brown in colour and develops flavours of raisins, prunes and notes of deliberate oxidation (walnuts, caramel)

Amontillado sherry:
In between the two

Ages under flor for a while then refortified to about 17%
Flor killed and wine then ages oxidatively until bottling

Deeper in colour than finos, flavours from both-bread dough, walnuts and caramel

204
Q

Sweet sherry styles

A

Pale Cream sherry:
Fino using supplementary sweetening

Medium and Cream Sherrys:
Sweetened amontillado or oloroso sherries

PX (Pedro Ximenez):
Sweet sherry from white PX grapes
Concentrated from sun drying
Fortified and aged oxidatively in solera

Deep brown colour, sweet with pronounced fig, prune, raisin, liquorice and molasses flavours

Used as sweetening component in Cream Sherries

205
Q

Port production

A

Upper Douro region of Portugal

Sweet fortified wine

Blend of local black grapes made up of different vintages

Process:
Rapid extraction of colour and tannin from skins traditionally done by foot treading
Fermentation interrupted by adding grape spirit
Yeast killed so fermentation stopped
Results in sweet wine high in alcohol
Matured for a period of time prior to blending and bottling

Maturation process determines style

206
Q

Ruby style ports

A

Deep colour, fruity
Post fortification , aged in large vessels before being bottled and ready to drink

Usually large old oak casks

Flavours of cooked black cherry, blackberry

Inexpensive usually sweet, simple, fruity with low tannins with some red and black fruit flavours

Reserve Ruby Ports:
Better quality
Greater flavour intensity
Matured longer than ruby to soften and integrate the added alcohol

Late Bottled Vintage (LBV) port:
Similar to reserve ruby but contains wines from a single vintage

207
Q

Vintage Port

A

Highest quality wines from single exceptional vintage

High tannins, concentrated flavours

Potential to mature in bottle at least 20 years plus

Colour turns from ruby to garnet
Develops complex aromas of dried fruit, leather and forest floor

Thick deposit forms and it needs to be decanted

Not made every year
Only declare in the best years

208
Q

Tawny style ports

A

Tawny colour

Develop colour from extended oxidative ageing in small barrels

Becomes more a more brown in time
Develops complex notes of dried fruit, walnut, coffee and caramel

Usually have age indicated on label-10, 20, 30, or 40 but can be aged longer

Inexpensive tawnies are simple, fruity, low tannin and pale in colour

WSET Level 2 For Me And Jules (1 decks)

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