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WSET Level 3 > Multiple Choice > Flashcards

Multiple Choice Flashcards

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1
Q

Three grape categories when picking for Tokaji

A
  1. Aszu - rotten grapes
  2. Unaffected by rot
  3. Szamorodni - partial noble rot, “as it comes.”
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2
Q

Describe classic Tokaji

A

Deep amber, with high acidity and intense aromas, and flavors of orange peel, apricots, and honey.

The wines become more concentrated as they rise up the sweetness scale.

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3
Q

The tank method is ideal for what types of sparkling wines and why

A

Ideal for base wines with strong flavors such as Muscat, Riesling, and Prosecco.

Retains the flavors of the base wine.

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4
Q

How many premier cru and grand cru in Champagne?

A

44 premier cru, 17 grand cru

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5
Q

3 most famous sub regions in Champagne

A
  1. Montagne de Reims
  2. Vallee de la Marne
  3. Cote de Blancs
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6
Q

3 other major appellations for sparkling wine

A
  1. Cremant de Loire
  2. Saumur
  3. Vouvray (vast majority made from Chenin Blanc)
  • All made traditional method, 9 months on lees
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7
Q

Vast majority of Cava comes from

A

Catalyn vineyards centered on the town of Sant Sadurni d’Anoia

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8
Q

USA sparkling wine regions

A

California

  • Los Carneros AVA
  • Anderson Valley AVA
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9
Q

Poniente

A

Prevailing cool humid westerly wind in Jerez

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10
Q

Sobretabla

A

Wine waiting to be incorporated into the Solera System

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11
Q

Foot Treading

A

Traditional method of extraction in Port Production. Large teams tread the grapes for 3-4 hours in a shallow granite trough. Once fermentation begins, the cap is regularly punched down to extract more color and tanning. Not widely used since its so labor intensive but still used for some premium wines.

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12
Q

Autovinifiers

A

One of the earliest methods to automate extraction and they are still widely used. Crushed grapes are put into sealed vats and rising co2 pressure pushes the juice up through the pipes into a holding tank. This method is similar to pumping over.

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13
Q

Piston Plungers

A

System designed to imitate foot treading with machines

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14
Q

Which one of the following is a black grape variety?

  • Airen
  • Cortese
  • Trincadeira
  • Malvasia
A

Trincadeira

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15
Q

Which region is most important for the production of botrytised, sweet white wines

  • Burgundy
  • Bolgheri
  • Burgenland
  • Borossa
A

Burgenland

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16
Q

Correct order for the production sequence of Champagne

  1. Liqueur d’expedition
  2. Disgorging
  3. Lees aging
  4. Liqueur de tirage
  5. Riddling
A

4,3,5,2,1

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17
Q

Which fortified wine usually uses Touriga France, Touriga Nacional, and Tinta Roriz in its blend?

A

Vintage port

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18
Q

Which of the following regions produces large volumes of inexpensive wine?

  • Great Southern
  • Riverina
  • Barossa Valley
  • Adelaide Hills
A

Riverina

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19
Q

Most popular Lodi AVA variety

A

Zinfandel

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20
Q

Negroamaro is associated with which Italian wine

A

Salice Salentino

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21
Q

Which one of the following ports will need decanting?

  • 20 y.o. Tawny
  • Vintage Port
  • Premium Ruby
  • Reserve Tawny
A

Vintage Port

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22
Q

Which mountains protect the Rheingau

A

Taunus

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23
Q

Which sparkling wine does not involve producing a still wine first?

A

Asti

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24
Q

Which one of the following regions is in Western Austrailia?

  • Geelong
  • Goulbourn Valley
  • Frankland River
  • Heathcote
A

Frankland River

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25
Q

What grape is grown in the Bierzo region of Spain?

A

Mencia

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26
Q

What is the Carinena grape known as in the region of Rioja

A

Mazuelo

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27
Q

How many white varieties are approved for use in a white rioja?

A

8

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28
Q

Which international grape is often blended into a Rueda wine?

A

Sauvignon Blanc

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29
Q

What best describes a wine from Rias Baixas

A

Refreshing, unoaked with high acidity, stone fruits

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30
Q

Which region in Portugal does the Trincadeira grape play an important role in?

A

Alentejo

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31
Q

In which region of Chile does the Elqui Valley reside?

A

Coquimbo

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32
Q

What best describes a carmenere

A

Full bodied with black fruit and herbal aromas

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33
Q

Where are the Cachapoal and Colchagua valleys in Chile located?

A

Rapel Valley

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34
Q

Which best describes wine made from the Torrontes grape?

A

Medium bodied, medium acidity, stone fruits, melon

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35
Q

Which region in Mendoza has the highest altitude vineyards

A

Uco Valley

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36
Q

What region in New Zealand are the Awatare and Wairu valleys located in?

A

Marlborough

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37
Q

What aroma is distinctive in a Coonawarra cabernet sauvignon?

A

Eucalyptus

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38
Q

Most widely planted grape in South Africa

A

Chenin Blanc

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39
Q

The Elgin district of South Africa has established a reputation for which grape?

A

Sauvignon Blanc and Syrah

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40
Q

What goes into the liqueur d’expedition in production a traditional sparkling wine?

A

wine and sugar

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41
Q

In which Champagne subregion is the Pinot Meunier grape mainly grown?

A

Vallee de la Marne

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42
Q

What method of production is sued for a Cremant sparkling wine

A

Traditional

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43
Q

After Champagne, what is the second largest center for sparkling production in France?

A

Loire Valley

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44
Q

What grape is used to produce prosecco?

A

Glera

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45
Q

If a sparkling wine states “bottle fermented” on the label, which method of production is typically used

A

Transfer

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46
Q

What is the main grape used in Sherry production?

A

Palomino

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47
Q

T/F

A fino sherry is biologically aged

A

True

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48
Q

What color is an oloroso sherry?

A

Brown

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49
Q

What is the term used in the Douro for vines planted in line with the slope?

A

Vinho ao alto

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50
Q

Maximum strength of spirit that can be used for the fortification of Port?

A

77% abv

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51
Q

T/F

The minimum age of a wine that can be blended into a 10 year old tawny port is 10 years old

A

False

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52
Q

How many subregions are the vineyards of the Duoro Valley divided into

A

Three

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53
Q

A vintage port must be bottled no later than ___ year(s) after the harvest

A

Two

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54
Q

When matching with wine, which of the following is not considered a high-risk food element?

A

Salt

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55
Q

What is the traditional treatment for Downy Mildew?

A

Copper base spray (Bordeaux mixture)

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56
Q

What is the definition of a continental climate?

A

Greatest difference between the hottest and coldest months

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57
Q

When does fruit set occur in the northern hemisphere

A

May - June

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58
Q

A warm climate has a temperature of

A

18.5 C to 21 C

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59
Q

What is used to de-acidify a wine?

A

Alkali

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60
Q

What is a type of must enrichment to increase the potential alcohol of a light wine?

A

Chaptilization

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61
Q

At what temperature does fermentation stop?

A

35 C

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62
Q

When is a depth filter used?

A

Before stabilization

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63
Q

Chilling the wine to below 0 C to form crystals is a form of

A

Tartrate stabilization

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64
Q

Which muscat variety makes the best muscat wines in Alsace?

A

Muscat Blanc a petits grains

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65
Q

What best describes an Alsatian Gewurztraminer

A

Full bodied with oily texture and high alcohol and spicy aromas

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66
Q

What does Petit Verdot add to a blend?

A

Tannin with spicy notes

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67
Q

What commune in Cote Chalonnaise only produces whites?

A

Montagny

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68
Q

In what region of the Loire is Vouvray located

A

Touraine

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69
Q

What are the characteristics of a Bourgogne Aligote?

A

High in acidity and neutral

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70
Q

What classification does the montrachet vineyard hold?

A

Grand Cru

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71
Q

Which Cote de Beaune commune produces red wines only?

A

Volnay

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72
Q

What area in the Loire is prone to botrytis?

A

Bonnezeaux

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73
Q

What white varietal is not permitted in the Northern Rhone?

A

Picpoul

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74
Q

The local white variety found in Limoux is

A

Mauzac

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75
Q

What best describes a Carignan

A

High tannin, high acidity, and deeply colored red wine

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76
Q

Where is Chateau Grillet located?

A

Northern Rhone

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77
Q

What region of Germany does the village of Piesport reside in?

A

Mosel

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78
Q

The best quality sweeter styles of Kabinett are made by

A

Stop fermentation

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79
Q

What region houses the Wachau and Kamptal DAC?

A

Niederosterreich

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80
Q

What is strohwein

A

Grapes laid out on straw to dry and concentrate sugars

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81
Q

What size bottle are the sweet wines of Tokaj bottled in?

A

50 cL

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82
Q

Dry wines aged under a flor-like film in Tokaj are called

A

Tokaj Szamorodni

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83
Q

Sweet wines from Santorini are known as

A

Vinsanto

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84
Q

Main grape in Valipolicella wine

A

Corvina

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85
Q

In which region is the Teroldego grape grown?

A

Trentino

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86
Q

In which region is the Schiava grape grown?

A

Alto Adige

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87
Q

Which french grape is widely planted in Trentino and Veneto

A

Merlot

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88
Q

T/F

Barbera d’Asti is often higher quality than a Barbera d’Alba

A

True

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89
Q

Where is the Piemonte region located

A

North west corner of Italy

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90
Q

What climate does Piemonte have

A

moderate continental

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91
Q

What region does Umbria have a similar climate to

A

Tuscany

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92
Q

Region known for its Verdicchio wines

A

Marche

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93
Q

Does Frascati DOC produce white wine or red wine?

A

White

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94
Q

Main grape in a Salice Salentino DOC wine

A

Negroamaro

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95
Q

Dominant red grape in Sicily

A

Nero d’Avola

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96
Q

In which region does the Aglianico Vulture DOC originate?

A

Basilicata

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97
Q

Fruit characteristics of a wine from Fiano di Avellino DOCG?

A

Stone fruits, melon, mango

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98
Q

How to qualify for Cotes du Rhone Villages?

A

More stringent minimum alcohol levels and maximum yields must be observed and a greater percentage of the blend must be made from Grenache, Syrah, Mouvedre.

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99
Q

Most widely planted variety in S. Rhone

A

Grenache

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100
Q

Lieux-Dits

A

“Named sites” in Hermitage, which are not part of the appellation system

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101
Q

Marsanne/Rousanne

A
  • Grown in N. Rhone, usually blended together
  • Marsanne has richness in weight
  • Roussanne offers acidity and a perfumed fruit characteristic
  • Both can age well and develop complex hazelnut aromas
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102
Q

Mistral

A

Cold north winds in Northern Rhone

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103
Q

Peculiarity with Chenin Blanc grown in Loire Valley

A

It is common for grapes within the same bunch to reach different levels of ripeness

results in green, herbaceous aromas if care is not taken to exclude unripe grapes. Thus, several passes may be necessary at harvest time

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104
Q

Appellations of Northern Rhone

A
  • Cote Rotie
  • Condrieu
  • St. Joseph
  • Hermitage
  • Crozes Hermitage
  • Cornas
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105
Q

SAT

Categories in Appearance

A
  • Clarity: Clear, Hazy
  • Color
  • Intensity: Pale, Medium, Deep
  • Other observations
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106
Q

Primary Aroma and Flavor Clusters

A
  • Herbal
  • Red Fruit
  • Black Fruit
  • Stone Fruit
  • Citrus Fruit
  • Tropical Fruit
  • Floral
  • Dried/cooked fruit
  • Pungent Spice
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107
Q

Dominant grape variety in Cafayete?

A

Torrentes

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108
Q

Desribe the main characters of Pinot Noir

A

Ranges from light and fruity with red cherry notes, to complex and earthy with flavors of spice and forest floor

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109
Q

3 grape varieties permitted in Jerez

A
  • Palomino
  • Pedro Ximenez (PX)
  • Muscat of Alexandria
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110
Q

Liqueur de Tirage

A

A mixture of sugar, wine, yeast, yeast nutrients and a clarifying agent

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111
Q

Flavor descriptors for cooked/dried fruit

A

Fig, prune, raisin, jamminess, preserved fruits

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112
Q

Spur pruning

A

Spurs are short sections of one year old wood that have been cut down to only two to three buds

Spurs are either distributed along a cordon of permanent wood or around the top of the trunk

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113
Q

What vineyard or winery methods are commonly used to produce med-sweet to sweet to German Rieslings

A
  • Addition of Suss Reserve
  • Including botrytised grapes
  • halting fermentation
  • Allowing grapes to freeze on the vine
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114
Q

Villages of the Cote de Nuits

A
  • Gevrey Chambertin
  • Vougeot
  • Vosne - Romanee
  • Nuits Saint Georges
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115
Q

Villages of Cote de Beaune

A
  • Aloxe Corton
  • Beaune
  • Pommard
  • Volnay
  • Meursault
  • Montrachet
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116
Q

Flavor descriptors for Oak

A

Vanilla, cloves, nutmeg, coconut, toast, butterscotch, cedar, charred wood, smoke, chocolate, coffee

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117
Q

Key question to determine tertiary aromas and flavors

A

Do the flavors show deliberate oxidation, fruit development or bottle age?

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118
Q

Key question to determine secondary aromas and flavors

A

Are the flavors from yeast, MLF, or oak?

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119
Q

Key question to determine primary aromas and flavors

A 
Are the flavors delicate or intense?
Simple or complex?
Generic or well defined?
Fresh or cooked?
Underripe, ripe, over ripe?
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120
Q

Tertiary Aromas and Flavor Clusters

A
  • Deliberate oxidation
  • Fruit development (white)
  • Fruit development (red)
  • Bottle age (white)
  • Bottle age (red)
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121
Q

3 Cote d’Or villages with the highest reputation for white wines

A
  • Meursault
  • Puligny-Montrachet
  • Cassagne-Montrachet
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122
Q

What are noble varieties? What are the used for?

A
  • Riesling, Gewurztraminer, Pinot Gris, Muscat

They are the only grapes that can be used for Vendages Tardives, Selecion Grains Nobles, and grand cru wines

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123
Q

Depth Filtration

A

Filters are made from a thick layer of material

Filters are able to handle very cloudy wines and can be used to remove the gross lees

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124
Q

Describe the major characteristics of Cabernet Sauvignon

A

Makes long lived wines that often display grippy tannins in their youth, together with some cedar and black currant leaf aromas. With age, tannins soften and the flavors become more expressive

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125
Q

SAT

Categories in Palate

A

Acidity, Body, Alcohol, Intensity, Flavors, Tannin, sweetness, finish

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126
Q

SAT

Categories of Nose

A

Aroma intensity, aromas, Development, condition

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127
Q

Describe the major characteristics of Syrah

A

Can range from medium bodied with pepper and fresh black fruit aromas, to smooth and full bodied with intense, very ripe black fruit flavors and hints of liquorice

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128
Q

Pradikatsweine

Kabinett

A
  • most delicate
  • light body, high acid
  • flavors of green apple or citrus fruit
  • balanced with residual sweetness
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129
Q

Cutting

A
  • selection of a vine shoot that is planted and then grows as a new plant
  • widely used in commercial nurseries that sell vines to growers
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130
Q

The most generic appellations in Burgundy

A

Bourgogne Rouge

Bourgogne Blanc

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131
Q

Salt in Food

A

Increases: Body
Decreases: Astringency, bitterness, acidity

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132
Q

Umami in Food

A

Increases: Bitterness, astringency, acidity, warming
Decreases: Body, sweetness, fruitiness

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133
Q

Explain the process of Drying grapes after picking

A

Healthy harvested grapes dehydrate, concentrating the sugars
Warm and dry conditions needed
This technique is sued in the passito wines of Italy, such as Recioto Della Valpolicella
- Wines can have a raisny quality

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134
Q

Flavor descriptors for Floral

A

Acacia, honeysuckle, chamomile, elderflower, rose

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135
Q

Flavor descriptors for Tropical Fruit

A

Banana, mango, lychee, melon, passion fruit, pineapple

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136
Q

What is Vine pruning

A
  • Removal of unwanted leaves, canes, and permanent wood
  • Shapes the vine and limits its size
  • Takes place every winter and summer
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137
Q

Two styles of winter pruning

A
  • Spur pruning

- Replacement cane pruning

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138
Q

Clonal selection

A

Vines with positive mutations are selected to carry out by cutting or layering, so that the positive characteristics of these vines can be carried forward in new plantings.
ex: Pinot Gris from Pinot Noir

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139
Q

Layering

A

A cane is bent down and a section of it is buried in the ground

takes place in the vineyard

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140
Q

What is the minimum period a red crianza is matured in barrel?

A

six months

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141
Q

Flowers and Berries

A

Flowers are the vines reproductive organs

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142
Q

Loire Valley IGP

A

Val de Loire

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143
Q

The anatomy of the vine

A
  • Green parts of the vine
  • One year old wood
  • Permanent wood
  • The roots
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144
Q

Steps for the traditional method

A
  • Make base wine
  • Blending
  • Second fermentation
  • Yeast autolysis
  • Riddling
  • Disgorgement and corking
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145
Q

Where is Cahors located?

A

east of Bordeaux

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146
Q

Major appellation of the Dordogne

A

Bergerac

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147
Q

Climate of Bordeaux

A

moderate maritime

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148
Q

Compared to the rest of Central Valley, the climate of Lodi AVA is

A

cooler due to the influence of breezes from the San Francisco Bay

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149
Q

3 forms of whole bunch fermentation

A
  • Carbonic Maceration
  • Semi Carbonic Maceration
  • Whole bunches w/ crushed fruit
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150
Q

What does a vine need water for

A

A vine needs water for photosynthesis

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151
Q

How do the Vosges mountains affect the climate of Alsace

A
  • Provide eastern slopes for the morning sun

- Shelter vineyards from rain-bearing winds

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152
Q

Explain Drying grapes on the vine

A
  • Referred to as passerillage, Late Harvest
  • Dehydrate on the vine, increasing sugar concentration
  • wines have an over ripe fruit character and richly textured material
  • warm dry autumns are needed for this to happen
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153
Q

Warmest climate for grape growing in New Zealand

A

Hawke’s Bay

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154
Q

Describe the conditions required for Noble Rot to develop?

A
  • Humid/misty mornings
  • Warm/dry/sunny afternoons needed to dry out the grapes and stop mold from rotting the grapes
  • Noble rot punctures grape skins which allows water to evaporate from the berry
  • This concentrates acidity, sugar and flavors, creating high acidity and a sweet and powerfully flavored wine
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155
Q

Chili heat in food

A

Increases: Bitterness, astringency, acidity, alcohol
Decreases: body, richness, sweetness, fruitiness

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156
Q

Ways to concentrate grape sugars

A
  • Noble rot
  • Drying grapes on the vine
  • Drying grapes after picking
  • freezing grapes on the vine
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157
Q

What best describes the wines of AC Madiran?

A

Full bodied red wine with concentrated black fruit

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158
Q

Germany: Riesling

A
  • most widely planted in Germany
  • Flavors can range from delicate and floral to a richer peachy fruit character
  • dry styles labelled Qualitatsweine
  • best styles labelled Grosses Gewachs
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159
Q

4 sub regions of the Loire Valley

A
  • Central Vineyards
  • Touraine
  • Anjou Saumur
  • Nantais
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160
Q

Acidity in Food

A

Increases: Body, sweetness, fruitiness
Decreases: Acidity

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161
Q

Which pair of Australian wine regions produces distinctive wine from the Semillon grape?

A

Hunter Valley and Riverina

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162
Q

Two most long standing crus in S. Rhone

A

Gigondas

Vacqueyras

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163
Q

Where is AC Volnay

A

Cote de Beaune

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164
Q

Cold maceration or cold soaking

A

Once the fruit has been crushed, some winemakers prefer to leave the grapes to macerate for a period at a low temperature before allowing the fermentation to start

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165
Q

3 principal white grape varities used to make Tokaji

A
  • Furmint
  • Harslevelu
  • Sarga Muskatoly
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166
Q

Maturing standard for Barbaresco

A

2 years, 9 months in oak

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167
Q

Northern Rhone: Viognier

A

Makes full bodied white wines with perfumed aromas of blossom, apricots, and flavors of stone fruits
tends to have low acidity and high alcohol
new oak is increasingly being used

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168
Q

Bordeaux: Cabernet Sauvignon

A

Dominates the Haut Medoc
The high stone/gravel content of the soils raises vineyard temperature and consequently these are the only areas where cabernet can reliably ripen

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169
Q

Sweetened styles of sherry

A
  • Pale Cream

- Medium & Cream

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170
Q

Villages of Cote Chalonnaise

A
  • Rully
  • Mercurey
  • Givry
  • Montagny
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171
Q

Dry Styles of Sherry

A
  • Fino Sherry
  • Manzanilla
  • Oloroso
  • Amontillado
  • Palo Cortado
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172
Q

Four principal regions in Chile

A
  • Coquimbo
  • Aconcagua
  • Central Valley
  • Southern Region
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173
Q

What is the effect of the Haardt mountains on the vineyards of Pfalz

A

They create rain shadows, making the area dry with risk of water stress

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174
Q

Describe Merlot

A

Often matured in new oak. It also has concentrated blackberry and plum fruit aromas, and soft, velvet-textured tannins

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175
Q

Sweetness in Food

A

Increases: Bitterness, astringency, acidity, warming
Decreases: Body, sweetness, fruitiness

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176
Q

Germany: Silvaner

A

White grape variety
made in dry and sweet styles
less acidic & fruity than riesling

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177
Q

Northern Rhone: Syrah

A

Only black variety permitted in N. Rhone
Wines tend to be deeply colored and have medium to high levels of tanning with black fruit, black pepper, or floral aromas. Use of oak is dependent on the winemaker.

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178
Q

Loire Valley: Cabernet Franc

A

Flowers and ripens early
Made in a range of styles, dependent on site climate, soil, and winemaking techniques
Light, fruity wines for early drinking tend to come from secondary soils, whereas fuller bodied, more tannic versions come from south facing slopes with limestone and clay soils

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179
Q

Loire Valley: Melon Blanc

A

Ripens early and is frost-resistant, making it well suited to the cool climate
Vast majority is grown in the Nantais region
Generally known as Muscadet

180
Q

Ways to stop fermentation

A

Lower the temperature
Fortification (the traditional way)
Adding a high dose of SO2

181
Q

Hybrids

A

A vine whose parents come from two different vine species.

182
Q

White wine fermentation at high temperatures

A

Can encourage more complex, non fruit aromas to develop, but the risk is that varietal fruit characteristics will be lost

183
Q

Protective/anaerobic winemaking

A

All efforts are made to keep the grapes and juice away from oxygen by filling airtight winery equipment with either carbon dioxide or nitrogren before they are used for pressing

184
Q

Loire Valley: Chenin Blanc

A

high acid, non-aromatic grape variety that is responsible for the greatest white wines of both Touraine and Anjou-Saumur

185
Q

Bordeaux: Muscadelle

A

Has a pronounced grapey, floral flavor and plays an important supporting role in sweet and dry white wine production

186
Q

Alsace: Pinot Gris

A

Rich, full bodied and high in alcohol but often with more acid than Gewurtz

187
Q

Tempranillo

A

Spains premiere black grape variety
Thick skinned grape with medium levels of acidity
best in areas where temps are moderated by the sea and/or altitude

188
Q

Service temp for light/medium bodied white wines

A

7 - 10 C

Ex: Muscadet, pinot grigio, fino sherry

189
Q

Bonarda is commonly grown in which country

A

Argentina

190
Q

Vertical Shoot Positioning

A

The vine’s shoots are trained vertically and are tied in place onto the trellis forming a single narrow canopy.

This system keeps the canopy as open, well aerated and shade free as possible

191
Q

Appellations in the Left Bank

A
  • Medoc
  • Saint Estephe
  • Pauillac
  • Haut Medoc
  • St. Julien
  • Margaux
  • Pessac Leognan
  • Graves
  • Barsac
  • Sauternes
192
Q

Appellations on the Right Bank

A
  • St Emilion

- Pomerol

193
Q

Wines of Sauternes

A

Semillon dominates because of thin skin and botrytis
The best wines tend to be high alcohol, sweet yet balanced with high acid. Display apricot and citrus peel aromas of noble rot, toast, and vanilla

194
Q

Entre Deux Mers

A

A large appellation located between Rivers Garonne and Dordogne, can only produce white wines
Red wines from this area must be labelled with a generic appellation name

195
Q

Which pair of Australian regions has a reputation for the production of premium sparkling wine from Pinot Noir and Chardonnay

A

Yarra Valley and Tasmania

196
Q

What best describes Maritime climate

A

Warm summers, mild winters, rainfall all year round

197
Q

Basic production stages for making red wine

A
  1. Crush Grapes
  2. Alcoholic Fermentation
  3. Drain
  4. Press
  5. Malolactic Fermentation
  6. Packaging
198
Q

Deustscher Wein

A

German wines without a GI

199
Q

Order of the Pradikatsweine driest to sweetest

A
  1. Kabinett
  2. Spatlese
  3. Auslese
  4. Beerenauslese
  5. Eiswein
  6. Trockenbeernauslese
200
Q

Grapes used in the production of premium quality sparkling wines typically have the following characteristics

A

low sugar

high acid

201
Q

Burgundy: Pinot Noir

A

Accounts for over 1/3 of total vineyard plantings. Most important plantings are in Cote d’Or. Red fruit flavors in youth that evolve into flavors of earth, game, and mushroom
high acidity and low to medium levels of tannins

202
Q

Greek equivalent for PDO

A

Prostatevomeni Onomasia Proelefsis

203
Q

Pergola trellising system

A

Vine canopy is trained high with the fruit hanging down below a horizontal canopy of leaves
Protects the grapes from sunburn as well as allowing air to circulate, minimising the risk of rot

204
Q

Beaujolais Noveau

A

Wine that is specifically made for early drinking, cannot be released until the third Thursday in November after the vintage, cannot be sold by crus

205
Q

Alsace: Riesling

A

Most widely planted noble variety
Medium to full bodied, dry with medium alcohol, high acidity and display citrus and stonefruit aromas often with a pronounced stony/steely character

206
Q

Generic appellations of the S. Rhone

A

Cotes du Rhone

Cote du Rhone Villages

207
Q

What is the minimum period of maturation in oak required for a Spanish red wine to be labelled reserva

A

12 months

208
Q

Chianti Classico DOCG

A
  • Not a subzone of Chianti DOCG
  • It’s vineyards are at a higher altitude than Chianti, which slows ripening and results in wine with greater acidity and more herbal aromas
209
Q

Friuli-Venezia Giulia Pinot Grigio

A

Dry, medium acidity, medium to full bodied with pronounced flavors of peach and tropical fruit with a medium+ finish

210
Q

Districtus Austraie Controllatus

A

If the producers in a region can agree on a grape variety, a style of wine they they think best reflects their area than the region can be awarded DAC status

211
Q

Winter dormancy

A
  • shoots become canes

- winter pruning takes place

212
Q

Budburst

A
  • Occurs in the spring
  • Buds swell and burst, growing into new shoots
  • budburst is the start of the growing season
213
Q

Germany: Muller-Thurgau

A
  • Crossing made in the 1880s between Riesling and Madeline Royale
  • Ripens earlier than Riesling but does not have the same high acidity or flavor intensity
214
Q

Green harvesting

A

If yields are going to be too high then they can be reduced by removing immature grapes after veraison

215
Q

Semi Carbonic maceration

A

vats are filled with whole bunches. The grapes at the bottom are crushed under the weight of the grapes above and juice is released.

This approach can result in a better integration of the aromas from fermentation w/ aromas from the grape variety. It results in wines with a fresher fruit character.

216
Q

Objective of whole bunch fermentation

A

To create an oxygen free environment for the uncrushed fruit

217
Q

Press fractions

A

winemakers will separate the wine from different stages in the pressing

press fractions may then be used to adjust color and tannin in the final blend

218
Q

Rotary fermenters

A

Fermentation takes place in rotating horizontal tanks. This keeps the juice in constant contact with the skins.

219
Q

Fruit set

A

Occurs when a flower starts to develop into a grape

220
Q

Austria: Gruner Veltliner

A

White grape most widely planted
Full bodied, concentrated wines with naturally high acidity
youth gives flavors of citrus or stone fruit, hints of white pepper, develops layers of honey and toast as the wine ages

221
Q

Flood irrigation

A

Very cheap to use but only possible in vineyards that are flat or very gently sloping. Needs access to large bodies of water.

222
Q

Most planted variety in Bordeaux

A

Merlot

223
Q

Cordon training

A

Vines typically have a trunk with one or more permanent horizontal arms or “cordons.”
Vines are usually spur pruned

224
Q

Vin de Constance

A

late-harvested Muscat

225
Q

Napa Valley AVAs

A
  • Rutherford
  • Los Carneros
  • Calistoga
  • Oakville
226
Q

Pinot Gris/Grigio

A

These wines can be very different in style. In one classic French region, the wines are usually dry or off-dry, often with an oily texture, ripe tropical fruit flavors and a hint of ginger and honey.

Wines from regions in other countries tend to produce relatively neutral wines from large, fleshy grapes.

227
Q

Trellised Vineyards

A

Each row of vines requires a line of posts joined by horizontal wires. The vines canes and shoots are then tied to the trellis. Also known as canopy management.

228
Q

Untrellised vineyards

A

In some regions, the vines may not have a trellis system and the shoots will hang down often as far as the ground
Called “bush vines”
Best suited to warm or hot, dry, sunny regions

229
Q

Airen Variety

A

Most widely planted grape variety in Spain, vast majority planted in La Mancha
Much of the production is used for Brandy de Jerez

230
Q

California: Chardonnay

A

Full bodied, high alcohol, low acid w/ obvious flavors of oak, hazelnut and better underpinning the peach and banana fruit flavors

231
Q

Gamay

A

Gives fragrant wines w/ aromas of raspberry and cherry fruit. Rarely have more than medium levels of tannin and body. The lightest styles can be served lightly chilled.

232
Q

Greece: Xinomavro

A

Often compared with Nebbiolo

233
Q

In which town down Manzanilla Sherry mature?

A

Sanlucar de barrameda

234
Q

Where have port wines traditionally been aged

A

Vila Nova da Gaia

235
Q

Where is most Cava produced

A

Catalunya

236
Q

What is autolysis?

A

The breaking down of dead yeast cells imparting flavor into the wine

237
Q

Rioja region produces wines with prominent fresh fruit flavors

A

Rioja Alta

238
Q

What sherry is sweetened with rectified concentrated must grape

A

Pale Cream

239
Q

Sangiovese

A

aromas of red cherries, plums and dried herbs and usually aged for a period of time in oak to soften the tannins and add spicy flavors. Bottle aging develops meaty and gamey aromas.

240
Q

BA and TBA

A

Noble rot is essential to achieve the must weights necessary for TBA
Wines are sweet and low in alcohol with flavors of honey, dried stone fruit, candied peel and flowers
They rank among the best sweet wines in the world

241
Q

What AC wine benefits from a series of ampitheatre like slopes which act as suntropes

A

Pouilly-Fuisse AC

242
Q

Site selection criteria

A
  • Enviornmental conditions
  • business considerations
  • grape variety
243
Q

Key white grape variety of Touraine and Anjou-Saumur

A

Chenin Blanc

244
Q

Key white grape variety for Nantais

A

Melon Blanc

245
Q

What does “Domaine” mean in Burgundy

A

The wine has been made, matured, and bottled by the grape grower

246
Q

What wine region produces red wines from the Baga grape?

A

Bairrada

247
Q

Nematodes

A

Microscopic worms that attack the roots of vines interfering with water and nutrient uptake

Prevention: sanitizing the soil before planting and using resistant rootstocks.

248
Q

SO2 antiseptic effects

A

it is toxic to many strains of yeast and bacteria that can cause unwanted flavors in the wines

249
Q

S02 antioxidant effects

A

Protects the grape juice and the wine from the effects of oxidation, needs constant monitoring to ensure the wine remains protected

250
Q

Australian super zone

A

Covers all the GIs within South Australia, Victoria, New South Wales, and Queensland

251
Q

Portugal: White wine varietals from Vinho Verde

A

Loureino

Arinto

252
Q

Chateauneuf du Pape

A

Largest of all crus in the Rhone Valley, first appellation to have AC status

253
Q

What aromas would be characteristics of a young riesling trocken from Pfalz

A

Apple, lemon, peach, apricot, and melon

254
Q

Difference between Bordeaux and Bordeaux Superieur

A

The latter designation has slightly stricter appellation rules and requires a higher level of alcohol in the final wine

255
Q

Sulfur Dioxide wine fault

A

Extinguished matches

256
Q

Chianti Classico Riserva DOCG must be aged for

A

24 months, 3 in bottle

257
Q

Gran Selezione

A
  • highest designation for chianti classico wines

- grapes must be sourced from a single estate and the wines aged for six months longer than Riserva

258
Q

The passito method

A

Used in Veneto to increase structure and flavor concentration
Two types of Valipolicella:
- Amarone della Valipolicella
- Recioto della Valipolicella

259
Q

The ripasso method

A

uses grape skins from a fermenting Amarone della Valpolicella
Wines made in this method can be labelled Valpolicella Ripasso DOC
Medium to full body with medium to high tannins and flavors of stewed red cherries and plums

260
Q

Aging requirements for Barolo DOCG

A

Three years, 18 months in oak

261
Q

The port industry is divided between

A

twin coastal cities of Porto and Vila Nova de Gaia

262
Q

Naturally sweet styles of sherry

A
  • Pedro Ximenez

- Muscat

263
Q

3 black grape varities often blended with tempranillo

A
  • Garnacha
  • Graciano
  • Mazuelo
264
Q

What best describes the climate of the Meseta Central in Central Spain

A

High contentiality

Low rainfall

265
Q

N. Rhone: Cornas

A

Must be made of 100% syrah

266
Q

California: Cabernet Sauvignon

A

Full bodied, with very concentrated ripe cassis flavors, and prominent spice aromas from new oak barrells

267
Q

Wines made from Baga typically have what characteristics

A

Deep color

High tannin

268
Q

Racking

A

Is the process of removing wine from its sediment

269
Q 
Which one of the following is closest in style to Sancerre?
A. Vouvray
B. Bourgeil
C. Muscadet
D. Menetou-Salon
A

Menetou-Salon

270
Q

Flor cannot grow if

A

a wine is fortified to 17% abv

271
Q 
Which one of the following is a dry red wine?
A. Barsac
B. Madiran
C. Savennieres
D. Puligny-Montrachet
A

C. Madiran

272
Q 
Which one of the following Italian grape varities is black?
A. Cortese
B. Grechetto
C. Verdicchio
D. Dolcetto
A

D. Dolcetto

273
Q

What will guarantee microbiological stability in a wine?

A

Sterile Filtration

274
Q

The Cascade Mountains have an important impact on grape growing in

A

Washington State

275
Q

The most important variety for sweet wines in Bordeaux

A

Semillon

276
Q

Blended wines that tend to be inexpensive and made from juice that was not selected for varietal wines are labelled

A

Edelzwicker or Gentil

277
Q

What exposure would a grower rarely (if ever) plant Nebbiolo vines on?

A

North facing slopes

278
Q

Which aspect is considered the optimum in the northern hemisphere?

A

South

279
Q

Which method of sparkling wine production involves a second fermentation in bottle but does not use disgorgement to remove the sediment

A

Transfer method

280
Q

Likely fermentation method for Rioja Gran Reserva

A

Traditional fermentation

281
Q

Service temp for light bodied red wines

A

13 C

282
Q

Eiswein

A

Noble rot is NOT a key component of this style, the focus is on varietal purity

283
Q

Acidification

A

Carried out by the addition of tartaric acid in powder form

284
Q

Chaptalisation

A

Where sugar from other sources is added

285
Q

Biggest challenges of grape growing in spain

A

Heat

Lack of Water

286
Q

Acid in food can make wine seem

A

more fruity and less acidic

287
Q

T/F

Carbonic Maceration is practiced in N. Rhone

A

True

Particularly in St. Joseph

288
Q

What grape variety is used in small porportions to contribute grapey, floral flavors to some Bordeaux white wines?

A

Muscadelle

289
Q 
Which of the following is a commercially important speciality of Muscadet AC
Late Harvest
Sur Lie Aging
Barrel Fermentation
Carbonic maceration
A

Sur Lie Aging

290
Q

How are most vineyards planted in Argentina

A

Planted in the Pergola system, known locally as Parral

291
Q

Would you expect to find more vineyards growing cabernet sauvignon on the left or right bank of the Gironde?

A

Left bank

292
Q

Canada’s appellation system is called

A

Vintner’s Quality Alliance (VQA)

293
Q

Which region in New Zealand has established a reputation for premium Pinot Noir

A

Martinborough

294
Q

T/F

Most Bordeaux reds are blended in the autumn following the vintage

A

False

295
Q

Hierarchy of Beaujolais appellations

A
  • Beaujolais
  • Beaujolais Noveau
  • Beaujolais Villages
  • Beaujolais Cru
296
Q

When managed properly, low yields of gamay can present aromas of

A

Raspberry and cherry fruit

297
Q

3 ways to reduce chemical use

A
  • Sustainable agriculture
  • Organic agriculture
  • Biodynamic agriculture
298
Q

Varietal examples of whites great for high volume, inexpensive whites

A

Chardonnay and Pinot Grigio

299
Q

Which one of the following grape varities is NOT used in the production of Cremant d’Alsace

  • Riesling
  • Gewurzt
  • Pinot Blanc
  • Chardonnay
A

Gewurzt

300
Q

The aim of semi-carbonic maceration is to extract ____ while minimising the extraction of ____

A

Color, Tannin

301
Q

Optimum temperature for white wine fermentation

A

between 12 C and 22 C

302
Q

High risk wines

A

The most problematic wines are those with high levels of bitterness and astringency from oak and grape tannins, combined with high levels of acidity and alcohol, and complex flavors

303
Q

The amount of water a vine needs is determined by the

A

Temperature

304
Q

Humus

A

Made up of decomposing plant and animal materials that are rich in plant nutrients and have excellent water retaining properties

305
Q

T/F

Some of the premium vineyards of Friuli-Venezia Giulia are located in the foothills of the Apennines

A

False

306
Q

Is the climate in Barbaresco colder or warmer than Barolo?

A

Warmer

307
Q

Organic agriculture

A

Only a limited number of treatments against pests and diseases is allowed and only in very small quantities

accredidation is required if producers wishes to display credentials on their label

308
Q

T/F

All producers of Rioja Gran Reserva are required by law to follow the same oak aging techniques

A

False

309
Q

Argentina’s signature white grape variety

A

Torrontes

310
Q

Most planted grape variety of either color in California

A

Chardonnay

311
Q

The majority of California wine is produced in

A

Central Valley

312
Q

Grape variety commonly used for Icewine in Canada

A

Vidal

313
Q

What is considered the highest quality Port variety?

A

Touriga Nacional

Gives low yields of grapes and produces wines that have intense color, flavors, and high levels of tanning

314
Q

Where is Verdicchio dei Castelli di Jesi produced

A

Marche

315
Q

What grape variety tends to produce the best examples of Orvieto

A

Grechetto

316
Q

What California region grows a significant amount of Riesling and Gewurzt

A

Mendocino County

317
Q

An inexpensive Californian white zin is most likely to have produced in which region?

A

Central Valley

318
Q

How can yeasts and bacteria in a finished wine be killed or removed

  1. Addition of Sulphur dioxide
  2. Sedimentation
  3. Carbonic Maceration
  4. Filtration
A

1 and 4

319
Q

Wines labelled Macon Villages are

A

white wines that generally represent good value for money

320
Q

Riddling

A

involves moving the bottle very slowly from a horizontal to a vertical position

321
Q

The most important grape variety in Cahors

A

Malbec

322
Q

Intracellular Fermentation

A

When berries create some alcohol in their cells without the involvement of any yeast

323
Q

Which of the following would NOT be ideal in a soil used for viticulture?

  • Relatively few nutrients
  • water storage for growing season
  • good drainage
  • a high proportion of clay
A

A high proportion of clay

324
Q

Wine production in the Douro is dominated by

A

Port

325
Q

What method of wine production would you generally associate with the production of Amarone della Vapolicalla?

A

dried grapes

326
Q

What provides irrigation water in Mendoza?

A

snow melt water from the Andes

327
Q

Which of the following is an IGP region in Southern Portugal?

  • Alentejano
  • Dao
  • Salice Salentino
  • Yecla
A

Alentejano

328
Q

What wine is made using the cortese grape

A

Gavi

329
Q

Alvarinho is commonly used in the production of which of the following wines

A

Vinho Verde

330
Q

What best describes the climate of Rias Baixas compared with the rest of spain

A

Cooler and wetter with greater vintage variation

331
Q

What do the best soils of Prioriat, known as llicorella, consist of

A

red slate with small particles of mica

332
Q

what has a cooling effect on the vineyards of chile

A

The Humboldt Current

333
Q

What N. Rhone PDO is likely to produce lighter styles of Syrah

A

Crozes-Hermitage

334
Q

Which of the following is not a key commercial black grape variety in NZ

  • Grenache
  • Syrah
  • Merlot
  • Cab Sauv
A

Grenache

335
Q

Why are many NZ vineyards on the Eastern seaboard

A

to protect against excessive rainfall from the prevailing west wind

336
Q

Fining

A

A process that speeds up the clumping process so the particles can be removed from the wine before bottling. Involves adding a fining agent to the wine, causing wine constituents to clump.

337
Q

How many standard pours in a 250 mL glass

A

3

338
Q

Alcohol levels for fortified wines

A

Low: 15 - 16.4%
Medium: 16.5 - 18.4%
High: 18.5% and above

339
Q

Is rioja traditionally aged in American or French oak

A

American

340
Q

Which of the following is a dry red wine?

  • Coteaux du Layon
  • Vouvray
  • Savennieres
  • Bourgeil
A

Bourgeil

341
Q

T/F

Crozes-Hermitage is an appellation for light bodied, unoaked red wines

A

False

342
Q

T/F

up to 25% viognier is permitted to be added to Cote Rotie

A

False, 20% is permitted

343
Q

What grape variety is used to make Bandol AC

A

Mourvedre

344
Q

What is the minimum length of maturation required for vintage champagne

A

36 months

345
Q

main techniques used to manage the vine

A
  • Training
  • Pruning
  • Trellising
  • Density of Planting
346
Q

Swartland is an important source of

A

old vine chenin blanc

347
Q

within the context of Bordeaux, what is unique about the classification system in St. Emilion

A

It forms part of the appellation law

348
Q

Verdejo variety

A

White grape variety from spain that is highly susceptible to oxidation and was used to make sherry like wines, often blended with sauv blanc

349
Q

Wine that can have ripe tropical and stone fruit with hints of toasty oak

A

Pouilly Fuisse

350
Q

Drip Irrigation

A

Most advanced and expensive irrigation technique. Each vine has its own dripper that can be computer controlled to ensure that each vine gets the optimum amount of water.

351
Q

ways to combat spring frosts

A

Heaters
Wind Machines
Sprinklers
Thoughtful vineyard design

352
Q

A vineyard with a large diurnal range can

A

produce wines that are fresher and more aromatic compared with a vineyard that has a small diurnal range

353
Q

Basic production stages for making a white wine

A
  1. Harvest Grapes
  2. Press Grapes
  3. Alcoholic fermentation
  4. Rack off gross lees
  5. packaging
354
Q

Mediterranean climate

A

characterized by a low temperature difference between the hottest and coldest months but the summers tend to be warm and dry

355
Q

Maritime climate

A

characterized by cool to moderate temperatures and a low annual difference between the hottest and coldest months

356
Q

cool continental climates are at risk from

A

spring frost and low temperatures throughout growing season

357
Q

N. Rhone: Condrieu

A

white wine made solely from Viognier

358
Q

Diurnal range

A

the difference between daytime and nighttime temperatures
Cool nights help slow loss of aromas and acidity in the grapes during ripening
warm nights accelerate ripening

359
Q

summer pruning

A

Involves trimming the canopy to restrict vegetative growth and direct sugar production to the grape rather than to the growth of shoots and leaves

360
Q

Baga Varietal

A

late ripening variety with small, thick skinned berries giving wines that are deep in color with high tannin levels

361
Q

steps for semi carbonic maceration

A
  1. vats are filled with whole bunches
  2. grapes at the bottom are crushed under their own weight w/ some juice released
  3. natural/ambient yeast ferment the juice producing CO2
  4. uncrushed grapes slit, juices ferment
362
Q

Subtle notes of stone fruit with complex creamy oak flavors

A

Puligny-Montrachet

363
Q

5 preferred varities in port production

A
  1. Touriga Franca
  2. Tinta Roriz
  3. Tinta Barroca
  4. Touriga Nacional
  5. Tinto Cao
364
Q

Replacement cane pruning

A

more complex than spur pruning and requires a large skilled labor force to choose suitable canes and train them, also reffered to as Guyot training

365
Q

Which area of the Loire is the most commercially significant producer of rose wines

A

Anjou-Saumur

366
Q

What characteristics would we expect a premium S. Rhone grenache blend, CDP to exhibit?

A 
medium acidity
full body
garnet color
medium intensity
long finish
367
Q

Crossings

A

when a new variety is produced from two parents of the same species

368
Q

Other black spanish grape varities

A
  • Graciano
  • Carninena
  • Mencia
369
Q

Sauvignon Blanc

A

a highly aromatic grape variety with high acidity, cool climates give aromas and flavors of green apple and asparagus often with a hint of wet pebbles

wines from areas with long hours of intense sunlight display powerful aromas of gooseberry, elderflower, grapefruit and passion fruit

370
Q

special categories of port

A
  • Reserve/Riserva
  • Late Bottled Vintage
  • Tawny w/ age
  • Vintage
371
Q

Head grafting

A

grape grower w/ established vineyard decides to switch to a different grape variety in between seasons. New variety is grafted onto old trunk

372
Q

Surface filtration

A

generally used for wines that have already been passed through a depth filter

filters are very expensive and clog easily

373
Q

3 important areas of stablisation

A
  • Tartrate stability
  • microbiological stability
  • oxygen stability
374
Q

Four federal states in austria

A
  • Niederosterreich
  • Burgenland
  • Steiermark
  • Wien
375
Q

Grenache

A

large and thin skinned grape

it is a late ripening grape variety which needs a relatively warm climate to ripen properly; therefore the grapes are high in sugar but low in acidity

376
Q

Biodynamic agriculture

A
  • Based on the work of Rudolf Steiner and Maria Thun
  • Adopts organic practices but also incorporates philosophy and cosmology
  • practices coincides with cycles of the planets, moon and stars
377
Q

Clairet

A

a style of wine that is mainly popular on the french market. it undergoes a longer maceration than a typical rose and is deeper in color and fuller in body.

378
Q

Vinsanto

A

late harvested grapes

luscious sweetnees balanced by high acidity

379
Q

In order to preserve the unique qualities of a variety, a grower must use one of two techniques

A

Cutting or layering

380
Q

best temperature for long term storage

A

10 - 15 C

381
Q

Santorini is best known for white wines made from

A

Assyrtiko

382
Q

Chianti classico must be aged for

A

12 months

383
Q

Service temp for med/full bodied reds

A

15 - 18 C

384
Q

red wine fermentation temperature

A

between 20 C and 32 C

385
Q

Rack and return

A

fermenting juice is drained from the fermenting vessel into another vessel, leaving the cap behind
juice is pumped over the cap

386
Q

key white grape variety of the central vineyards and touraine

A

Sauvignon Blanc

387
Q

Would Rioja Joven typically be produced with crushed fruit or whole bunches

A

whole bunches

388
Q

What is the grape variety of Condrieu AC

A

Viognier

389
Q

Most planted grape variety in chile

A

Cabernet Sauvignon

390
Q

service temp for sweet wines

A

6 - 8 C

391
Q

What is Cape Doctor

A

Strong, south easterly summer winds in South Africa

392
Q

T/F

A rose wine labelled Riserva will be aged at least 24 months

A

True

393
Q

Service temp for sparkling wines

A

6 - 10 C

394
Q

what set of conditions can be used to prevent MLF

A

low temperature

high SO2

395
Q

French term for PDO

A

AOP or AOC

396
Q

Passito or Ripasso: Recioto della Valpolicella

A

Passito

397
Q

Passito or Ripasso: Amarone della Valpolicella

A

Passito

398
Q

Saccharomyces Cerevisiae

A

The yeast species that is responsible for the majority of wine fermentations

399
Q

Bench grafting

A

an automated process that is carried out by specialist plant nurseries

400
Q

3 important reasons for canopy management

A

1 - controls exposure to sunlight
2 - can improve air circulation
3 - can aid in the mechanisation in the vineyard

401
Q

Two ways in which a winemaker can control the fermentation

A
  • Choice of yeast

- temperature management

402
Q

What is the typical period of barrel aging for a top red Burgundy

A

16 - 18 months

403
Q

Important factors to consider when selecting an oak vessel

A
  • Species and origin of oak
  • Size
  • Production of oak barrels
  • Age
404
Q

Enrichment

A

Process involves increasing sugar levels by adding concentrated grape must before or during fermentation
raises the level of alcohol in the final wine

405
Q

List the minimum total aging designations for a red wine from Spain

A

Joven - no minimum
Crianza- 24 months
Reserva - 36 months
Grand Reserva - 60 months

406
Q

What are the three main grapes used in a typical red wine from the Alentejo region

A
  1. Aragones
  2. Trincadeira
  3. Alicante Bouschet
407
Q

Describe a classic white Vinho Verde wine

A

White wines that are pale lemon in color, high acidity, and low in alcohol. They may be off dry and have a slight sparkling sensation that enhances their freshness.

408
Q

List the 4 subregions of the Central Valley of Chile from North to South

A

Maipo

Rapel

Curico

Maule

409
Q

Describe a Zinfandel

A

Red wine that is full bodied with high alcohol and sometimes small amounts of residual sugar

Flavors include red and black fruits, dried berries and liquorice

410
Q

In what county lies the Santa Maria Valley AVA and what 2 grapes is it well suited for

A

Santa Barbara County

Pinot Noir and Chardonnay

411
Q

What criteria do we use to assess quality in a wine

A

Balance

Acidity

Length

Complexity

412
Q

What are the 3 main methods for extraction used in the production of Port

A

Foot treading

Auto vinifiers

Piston Plungers

413
Q

Describe a Muscadet Sevre et Maine wine

A

White wine made from the Melon Blanc grape with a maximum 12% alcohol

The wine displays high acidity, light body, and subtle green fruit flavors

414
Q 
How many positive criteria do each of the following quality statements hold?
Poor
Acceptable
Good
Very Good
Outstanding
A 
Poor - 0
Acceptable - 1
Good -2
Very Good - 3
Outstanding - 4
415
Q

List the 4 main methods to combat Spring frost?

A
  • Heaters
  • Wind machines
  • Sprinklers
  • Vineyard Design
416
Q

Name 2 important villages from the Cote de Nuits and 2 from Cote de Beaune

A

Cote de Nuits: Gevrey-Chambertin, Vosne-Romanee

Cote de Beaune: Pommar, Meursalt

417
Q

What are the 3 main DOC regions in Fruili-Venezia Giulia

A
  • Fruili Grave
  • Collio
  • Colli Orentali
418
Q

What are the 3 main irrigation techniques

A
  • Drip irrigation
  • Flood irrigation
  • Sprinklers
419
Q

Hybrid

A

A vine whose parents come from two different vine species

420
Q

Crossing

A

A vine whose parents come from the same vine species

421
Q

What grape is used in the GAVI DOCG and what kind of wine does it produce

A

Cortese.

Produces wines that are pale and light bodied with high acidity and aromas of citrus, green apples, and pears

422
Q

Name 3 premium New World regions in 3 different countries in which it is produced

A
  1. Sonoma/Los Carneros - California
  2. Walker Bay - South Africa
  3. Casablanca Valley - Chile
423
Q

What are the ideal conditions for storing wine?

A
  • 10 to 15 C
  • On its side if it has a cork
  • Away from strong light
  • Away from vibrations
424
Q

List 4 methods of concentrating the grape sugars in the production of sweet wines

A
  • Noble rot
  • Drying grapes on the vine
  • Drying grapes after picking
  • Freezing grapes on the vine
425
Q

What are the 3 main techniques a wine maker uses for clarification?

A
  • Sedimentation
  • Fining
  • Filtration
426
Q

What does the term “classico” mean on a label

A

It acknowledges wines that have been made solely from the original classified land and includes many of the best wines from the area

427
Q

What 3 regions make up the toe, instep, and boot of Italy

A

Calabria

Basilicata

Puglia

428
Q

What is the grape used in Beaujolais and the traditional training system used?

A

Gamay grape trained en gobelet

429
Q

List 2 DOCG white wines from Campania

A

Fiano di Avellino

Greco di Tufo

430
Q

List the 4 subregions of the Loire Valley from West to East

A

Nantais
Anjou-Saumur
Touraine
Central Vineyards

431
Q

Name the 3 important grape growing areas in Mendoza, Argentina

A
  1. Uco Valley
  2. Lujan de Cuyo
  3. Maipu
432
Q

Main techniques used to manage the vine

A

Training
Pruning
Trellising
Density of planting

433
Q

Depth Filtration

A

Filters are made from a thick layer of material. Solid parts become trapped inside the material.

434
Q

Surface filtration

A

Filters resemble very fine sieves. They are expensive and clog easily so they are generally used for wines that have already been passed through a depth filter.

435
Q

Bonarda

A

Second most planted in Argentina

Late ripening variety that produces deeply colored grapes with high acidity and tannin levels.

436
Q

Describe a high end wine from Saint Emilion

A

Medium to high tannins with a soft rich mouthfeel and complex red berry fruit and plum aromas that evolve into tobacco and cedar

437
Q

3 subregions in Port

A

Baixo Corgo
Cima Corgo
Douro Superior

438
Q

List the 4 subregions of the Central Valley in Chile from North to South

A

Maipo Valley
Rapel Valley
Curico Valley
Maule Valley

439
Q

Which sparkling wine classification can have 0-6 grams per liter of sugar?

A

Extra Brut

440
Q

Asti is made from

A

Muscat Blanc a Petits Grains

441
Q

The Conegliano-Valdobbiadene DOCG produces higher quality

A

Prosecco

442
Q

St Laurent gives wines that are similar to

A

Pinot Noir

443
Q

Welschriesling is use to produce

A

Both sweet and dry wines

444
Q

Pungent, aromatic and spicy nose with flavors of lychees would most closely describe wines made from

A

Gewurzt

445
Q

Rose de Loire must have at least 30% of

A

Cabernet Franc and / or Cabernet Sauvignon

446
Q

Full bodied with floral aromas and apricot best describes wine made from

A

Viognier

WSET Level 3 (1 decks)

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