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2. WSET L2 By Session 2023 > NEW! Wine production > Flashcards

NEW! Wine production Flashcards

You may prefer our related Brainscape-certified flashcards:
WSET ® Level 1 Wine flashcards WSET ® Level 2 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

From which 2 parts of a grape is flavour to be found?

A

Skins

Pulp

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2
Q

Black grape with low tannin and low acidity x1. (clue: likes warm climate and so has low acidity)

A

Grenache/Garnacha

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3
Q

Where in a grape is sugar to be found?

A

The pulp

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4
Q

Most vineyards are located between what latitudes?

A

30° and 50° Not too cold and not too hot. In both hemispheres.

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5
Q

What 2 weather hazards can destroy a vine’s grapes, or potential for grapes (buds)?

A

Hail

Frost

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6
Q

Cloud, fog and mist have what effect on ripeness levels?

A

Slows down ripening as less sunlight for photosynthesis.

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7
Q

Which word is used to represent the time when grapes change colour during ripening?

A

Veraison

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8
Q

Which grape ripens successfully in warm climates only?

A

Grenache

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9
Q

What is contained within grape skins that have an influence on wine style?

A

Tannins

Colour

Flavour

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10
Q

What might be used to provide water in dry wine regions?

A

Irrigation

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11
Q

Which 2 white grapes grows well in cool, moderate and warm climates?

A

Chardonnay

Chenin Blanc

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12
Q

What happens to acidity levels as grapes ripen?

A

The acidity drops (becomes riper tasting as the acidity drops and sugar levels increase).

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13
Q

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

A

Photosynthesis

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14
Q

Where in a grape is acidity to be found?

A

The pulp

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15
Q

Colour of aged red wine (before tawny)?

A

Garnet

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16
Q

Is the quality of wine defined by the method of harvesting?

A

No. High quality wine can be made from both hand harvested and machine harvested grapes.

For the machine harvested grapes the quality grapes can be selected at the winery.

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17
Q

Colour of aged white wine?

A

Gold to Amber

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18
Q

When is hand harvesting essential?

A

On steep slopes.

When whole bunches of grapes are required.

When selection of noble rotted grapes is required.

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19
Q

As some white wines mature in the bottle they can result in what tertiary flavours? x3

A

Dried apricot, honey, nuts (and spice) (Petrol for Riesling)

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20
Q

Red wines are fermented at what temperature?

A

20°C to 32°C (68°F-90°F)

21
Q

Which red grape is most suited to cool to moderate climates?

A

Pinot Noir

22
Q

The use of lees (leaving wine to rest on the dead yeast cells - the lees) can create what flavours? x2

A

Bread and biscuit

23
Q

What are the stages for white wine making…

A

Crushing - pressing - fermentation

24
Q

A white grapes that typically makes wine with high alcohol. x2

A

Viognier

Gewurztraminer

25
Q

Rosé wines are fermented at what temperature?

A

12°C to 22°C (54°F-72°F)

26
Q

If oxygen interacts with a red or white wine what effect does it have on flavour?

A

causes flavours such as caramel, dried fruit and and nuts.

27
Q

What is required to create alcohol?

A

Yeast and sugar

28
Q

White wines are fermented at what temperature?

A

12°C to 22°C (54°F-72°F)

29
Q

What can be used instead of oak barrels for creating oak flavour character?

A

Oak chips

Oak staves

30
Q

How can the use of lees (leaving wine to est on the dead yeast cells - the lees) affect the body of a white wine?

A

Adds texture/body

31
Q

Which type of oak barrel will have the most effect on a wine? New or old?

A

New - more flavour in the oak.

32
Q

What effect does a malolactic conversion have on a wine?

A

lowers the acidity

Creates buttery flavour

33
Q

What can preserve a wine, allowing it to develop during maturation?

A

High acidity

High tannins

Lots of flavour

34
Q

If oxygen interacts with a red wine what effect does it have on the tannins?

A

smooths them out/soften them

35
Q

What else is created in an alcoholic fermentation? x3

A

CO2

Warmth

Flavours

36
Q

What flavours are associated with oak fermented/aged wine?

A

Vanilla, toast, coconut (also charred wood and spice)

37
Q

Which type of oak barrel will have the most effect on a wine? Large or small?

A

Small (greater surface area in contact with wine)

38
Q

What are the stages for red wine making…

A

Crush - ferment - drain - press

39
Q

Identify 2 methods for helping extract colour, flavour and tannin from the cap/black grape skins

A

Punching down

Pumping over

40
Q

What level of acidity is associated with most sweet white wine?

A

High

This is partly because acidity is concentrated along with sweetness in the grapes, but also because it’s needed to balance the sweetness for a refreshing but sweet style.

41
Q

Vouvray - grape? (Very Versatile Vouvray)

A

Chenin Blanc

42
Q

Which method for producing sweet wines results in pure varietal character?

A

Frozen grapes. ie, no noble rot flavour, or dried-fruit flavour.

43
Q

A white grape sometimes used for blending with Chardonnay?

A

Semillon

44
Q

These white grapes can all make dry, medium, and sweet wines. x6

A

Chenin Blanc, Furmint Gewurztraminer, Pinot Gris/Grigio, Riesling, Semillon

45
Q

Three white grapes often fermented or aged in oak?

A

Semillon

Chardonnay

Chenin Blanc

46
Q

Identify 3 methods for concentrating sugars for the creation of sweet wine.

A

Extra ripening (eg, Late Harvest wine/ see Vendange Tardives in Alsace, and Spatlese of Germany).

Botrytis/noble rot.

Frozen grapes

47
Q

Three wine making techniques used for creating complexity in Chardonnay, Chenin Blanc, Semillon?

A

Oh, My Lord!

Oak fermentation or maturation.
Malolactic conversion
Lees

48
Q

Which white grape is typically allowed to undertake a malolactic conversion?

A

Chardonnay

2. WSET L2 By Session 2023 (15 decks)

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