Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Wset study this > Online Module Quizzes > Flashcards

Online Module Quizzes 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

Which of these New Zealand regions produces the ripest, most powerful PN?

a. Marlborough
b. Martinborough
c. Central Otago
d. Morington Pennisula

A

c. Central Otago

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Cooked strawberries is a common flavor characteristic of PN from which region?

a. Santa Barbara County
b. Oregon
c. Casablanca Valley
d. Pommard AOC

A

c. Casablanca Valley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

PN from which region are more likely to show notable oak flavors?

a. Bourgogne AOC
b. California
c. Oregon
d. Casablanca Valley

A

b. California

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

Where is PN best suited for planting in Burgundy?

a. cooler areas to the North
b. moderate areas on south/southeast facing slopes
c. warmer southern areas on north facing slopes
d. warmer eastern areas on flat plains

A

b. moderate areas on south/southeast facing slopes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q 
What prevents PN from developing overly cooked fruit flavors in high quality coastal regions of California? 
Select all that apply
a.  northerly latitude
b.  morning fog
c.  coastal sea breezes
d.  high elevation
A

b. morning fog

c. coastal sea breezes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What factors make PN difficult to cultivate?
select all that apply
a. warmer growing conditions often cause the grapes to lose fresh fruit flavors
b. grows very quickly
c. prone to rot and disease
d. grape berries ripen unevenly

A

a. warmer growing conditions often cause the grapes to lose fresh fruit flavors
c. prone to rot and disease

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Why are small, new oak barrels rarely used for maturing PN?

a. small barrels do not give the wine enough vanilla and clove flavor
b. larger barrels are needed to soften the high tannins of the wine
c. small barrels oxidize the wine too quickly
d. imparts too much oak flavor which overwhelms the delicate aromas

A

d. imparts too much oak flavor which overwhelms the delicate aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

True or False?
PN is commonly blended with other red varieties
a. True
b. False

A

b. False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the largest difference between regional appellations like Bourgogne AOC wines and village appellations in Burgundy?

a. village wines typically have more flavor concentration and complexity
b. regional appellation wines typically have more flavor concentration and complexity
c. village wines have higher alcohol and acidity levels
d. regional appellations are more likely to show strong oak influence

A

a. village wines typically have more flavor concentration and complexity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the broadest regional appellation in Burgundy?

a. Cote d’Or
b. Cote de Nuits
c. Cote de Beaune
d. Bourgogne AOC

A

d. Bourgogne AOC

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What is the typical alcohol level of a California White Zinfandel wine?

a. 7-8% abv
b. 8-10% abv
c. 11-12% abv
d. 12-14%abv

A

b. 8-10% abv

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What style of wines does Puglia mostly produce from Primitivo?

a. early drinking, off dry wines
b. powerful, long aging premium wines
c. soft, fruity high volume brands
d. fruity, inexpensive sweet rose

A

c. soft, fruity high volume brands

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What effect does uneven ripening have on the style of Zinfandel/Primitivo wines?

a. overly herbaceous qualities
b. some grapes raisin before others have ripened, giving high sugar levels and dried fruit flavors
c. higher acidity levels
d. lower sugar levels

A

b. some grapes raisin before others have ripened, giving high sugar levels and dried fruit flavors

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Which of the following is NOT a typical descriptor for California red Zinfandel wines?

a. raisin and prune aromas
b. high acidity
c. high tannin
d. medium alcohol

A

d. medium alcohol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

True or False
White Zinfandel is a sweet white wine?
a. True
b. False

A

b. False

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

Which wine-making methods are used for making White Zinfandel wine? Select all that apply

a. stopping fermentation by removing yeasts
b. blending
c. short maceration rose wine making
d. maturation in new oak

A

a. stopping fermentation by removing yeasts

c. short maceration rose wine making

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What is Sussreserve?

a. the sugar left in the wine after fermentation has been stopped
b. sugar added to a wine to start fermentation
c. sterile grape juice used to sweeten a wine
d. the concentrated juice in a late harvested grape

A

c. sterile grape juice used to sweeten a wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What influence do the Vosges Mountains have on Alsace wines?

a. provides cloud cover to prevent sunburn of grapes
b. provided much needed rainfall for the region
c. cools the region
d. protects vineyards from westerly rains

A

d. protects vineyards from westerly rains

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What does Troken mean?

a. a medium sweet wine
b. a dry wine
c. selected berry harvest
d. late harvest

A

b. a dry wine

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

Why do winemakers typically ferment Riesling in inert vessels such as stainless steel tanks?

A

To preserve its floral aromas

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Which 3 Pradikat categories require grape sugars to be concentrated on the vine to achieve the necessary sugar levels?

A

Eiswein
Beerenauslese
Trokenbeerenauslese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Which of these statements regarding Mosel Riesling is false?

a. the northerly latitude makes the Rieslings in Mosel lighter in body that regions in the south
b. the Riesling wines are dry in style
c. Mosel Riesling commonly has medium sweetness to balance the high acidity
d. Stony soils and reflected sunlight from the river aid grape ripening

A

b. the Riesling wines are dry in style

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

Which tertiary aromas are typically associated with aged Rieslings?

a. honey and petrol
b. petrol and wet stones
c. petrol and caramel
d. honey and mushroom

A

a. honey and petrol

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are the 3 ways that Riesling grapes sugars, acidity and flavors can be concentrated for making sweet wines?

A

late harvest
freezing on the vine
botrytis

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

True or False
A dry Auslese would be higher in alcohol than a dry Spatlese.
a. True
b. False

A

a. True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What is the term for a PGI wine in Germany

A

Landwein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is the term for a PDO wine that comes from one of 13 wine regions in Germany and has a higher level of grape ripeness than Landwein?

A

Qualitatswein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Which of these is the lightest, most delicate Pradikat category?

A

Kabinett

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

What are the 6 categories for Pradikatwein?

A

Kabinett, Spatlese, Auslese, Eiswein, Beerenauslese, Trokenbeerenauslese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Which Pradikat category have sugars concentrated due to botrytis?

A

Beerenauslese, Trokenbeerenauslese

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Which of these statements regarding Pradikatswein is false?

a. a higher level of sugar is required in the grapes than is needed for Qualitatswein
b. there are 6 Pradikatswein categories
c. grapes must come from a single region
d. a lower level of sugar is required in the grapes than is needed for Qualitatswein

A

d. a lower level of sugar is required in the grapes than is needed for Qualitatswein

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q 
What makes Riesling ideal for late harvesting?
select all that apply
a.  builds sugars up quickly
b.  loses acidity quickly
c  builds up sugars and flavor slowly
d.  naturally retains acidity
A

c builds up sugars and flavor slowly

d. naturally retains acidity

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

How are Eden and Clare Valley able to produce higher quality Riesling wines?

a. morning fog
b. sea breezes
c. sufficient rainfall
d. higher altitude moderates the climate

A

d. higher altitude moderates the climate

34
Q

What forms the basis for Germany’s labelling terminology?

a. level of sugar in the bottled wine
b. level of sugar after fermentation
c. degree of ripeness in the grapes at the time of harvest
d. length of aging in oak

A

c. degree of ripeness in the grapes at the time of harvest

35
Q

Which of these characteristics is typical for an Alsace Riesling?

a. light body
b. green fruit aromas
c. pronounced aroma and flavor intensity
d. medium acidity

A

c. pronounced aroma and flavor intensity

36
Q

What aromas/flavors are typically associated with old vine Chenin Blanc vines that yield small quantities of concentrated fruit?

a. vanilla and peach
b. stone fruits (peach)
c. tropical fruit (pineapple, mango)
d. floral

A

c. tropical fruit (pineapple, mango)

37
Q

In South Africa, what do producers of high volume, inexpensive wines typically blend with Chenin Blanc?

A

Chardonnay, inexpensive, high volume brands typically use grapes from the warmer inland areas and often blend with grapes like Chardonnay. Typically dry, medium bodied with flavors of peach, pineapple and sometimes vanilla from oak chips or staves

38
Q

What color are Tokaji Aszu wines?

A

amber

39
Q

Why is Furmint ideal for sweet wine production?

A

Naturally high in acidity and susceptible to botrytis

40
Q

Which of these is NOT a region that produces Semillon wines?

a. Hunter Valley
b. Sauternes AOC
c. Barossa Valley
d. Vouvray AOC

A

d. Vouvray AOC

41
Q

How are off-dry Vouvray wines labeled?

A

Demi-sec

42
Q

True or False?

Vouvray wines are typically oaked, no matter the style or sweetness

A

False

43
Q

Which region is most likely to produce a sweet, high alcohol, full bodied, high acid Semillon wine that can mature for many years, developing complex tertiary aromas of dried fruit, honey and caramel?

a. Hunter Valley
b. Sauternes AOC
c. Barossa Valley
d. Tokaj

A

b. Sauternes AOC

44
Q

Which Chardonnay wines from Burgundy would you expect a fruity, mostly unoaked style?

a. Pouilly-Fuisse
b. Puligny-Montrachet AOC
c. Meursault AOC
d. Macon AOC

A

d. Macon AOC

45
Q

Where is Chablis?

A

Burgundy, France(typically unoaked, dry, high acid, apple, lemon, and wet stones. Premier Cru and Grand Cru S/SE hillsides. Frost is concern cool region.)

46
Q

Where is Bourgogne AOC?

A

Burgundy, France (grapes from Burgundy, simple with apple and lemon and high acid)

47
Q

Where is Cote d’Or?

A

Burgundy, France (Moderate, ripe fruit, peach, melon)

48
Q

Where is Maconnais?

A

Burgundy, France

49
Q

Where is Macon AOC

A

Burgundy, France (fruity, mostly unoaked Chard with simple flavors of lemon and peach)

50
Q

Where is Pouilly-Fuisse AOC

A

Burgundy, France (higher quality chard with concentrated stone fruit and tropical flavors. Often fermented and/or matured in oak to add body and complexity. Steep slopes)

51
Q

Where is Meursault AOC?

A

Burgundy, France
within Cote d’Or within Cote de Beaune (produces VG and OS Chard. Matured in oak, Premier and Grand Cru produce wines that develop hazelnut, mushroom during aging potentially for decades. Many consider to be pinnacle of Chard quality and command steep prices)
alongside Puligny-Montrachet AOC

52
Q

Where is Puligny-Montrachet AOC?

A

Burgundy, France
within Cote d’Or within Cote de Beaune (produces VG and OS Chard. Matured in oak, Premier and Grand Cru produce wines that develop hazelnut, mushroom during aging potentially for decades. Many consider to be pinnacle of Chard quality and command steep prices)
alongside Meursault AOC

53
Q

Where are the best vineyards in Chablis AOC located?

A

on hillsides that face S/SE

54
Q

In which of the following Chardonnay wines would you NOT expect tropical fruit flavors?

a. Yarra Valley
b. Casablanca Valley
c. South of France IGP wines
d. Margaret River

A

b. Casablanca Valley

55
Q

Where is Chenin Blanc most likely to be used in Sparkling wines?

A

South Africa

56
Q

Which of the following is NOT a village appellation in Burgundy?

a. Meursault AOC
b. Chablis AOC
c. Bourgogne AOC
d. Pouilly-Fuisse AOC

A

c. Bourgogne AOC (It is not a village appellation but is in Burgundy)

57
Q

Which of the following is NOT a common wine making technique that adds secondary aroma characteristics to a Chard wine?

a. Malolactic conversion
b. Lees contact
c. Oak maturation or fermentation
d. higher fermentation temp.

A

d. higher fermentation temp.

58
Q

Which of these is NOT a typical characteristic of moderate climate Chardonnay?

a. med-high acidity
b. med-full body
c. stone fruit flavors
d. wet stone aromas

A

d. wet stone aromas

59
Q

True or False

Wines from Chablis rarely have detectable oak flavors.

A

True

60
Q

What factor contributes to the ability or California’s Central Valley to produce high yields of Chardonnay grapes?

A

Irrigation

61
Q

What is acidification?

A

adding extra acid during winemaking

62
Q

Which of these California regions is not known for its coastal influences?

a. Central Valley
b. CArneros
c. Sonoma
d. Santa Barbara County

A

a. Central Valley

63
Q

What is the typical body of a warm climate Chardonnay?

A

Full bodied

64
Q

Which tertiary aromas are typically characteristic of bottle aged Chardonnay wines?

a. hazelnut and mushroom
b. forest floor and coffee
c. tropical fruit and hazelnuts
d. mushroom and biscuit

A

a. hazelnut and mushroom

65
Q

Which of the following regions produces mainly high volume branded wines?

a. Western Cape
b. Walker Bay
c. Hawkes Bay
d. Marlborough

A

a. Western Cape

66
Q

What are the typical Characteristics of cool climate Chard? Select all that apply

a. high acidity
b. light to med body
c. stone fruit flavors
d. wet stone aromas

A

a. high acidity
b. light to med body
d. wet stone aromas

67
Q

Chard/Where is Carneros?

A

CA-Influence: morning fog from San Pablo Bay

68
Q

Chard/Where is Sonoma?

A

CA-Influence:Pacific sea breezes-help grapes retain acidity while developing complex fruit flavors.

69
Q

Chard/Where is Napa Valley?

A

CA-Influence: increasingly warm and sunny further north. full bodied w/ pro tropical fruit complemented by vanilla and spice from new oak

70
Q

Chard/Where is Santa Barbara County?

A

CA-Influence: sea breezes funneled inland by lateral valleys. Known for quality Chard similar to Cote de Beaune through to more tropical fruit flavored wines with higher alcohol and more pronounced flavors from new oak.

71
Q

Chard/Where is Oregon?

A

USA-Influence: MOderate, high acidity, flavors range from citrus to tropical. small production compared to CA.

72
Q

Chard/Where is South Eastern Austrailia?

A

AUS-Influence: Irrigation High volume Chard sometime blended with Semillon or wines from cooler vineyards to help achieve better balance.

73
Q

Chard/Where is Adelaide Hills?

A

AUS-Influence: Altitude. Allow for longer growing season, wines w/ ripe stone fruit and sometimes tropical. med-high acidity and balanced oak flavors.

74
Q

Chard/Where is Yarra Valley

A

AUS-Influence: Ocean currents from south. Allow for longer growing season, wines w/ ripe stone fruit and sometimes tropical. med-high acidity and balanced oak flavors.

75
Q

Chard/Where is Margaret River?

A

AUS-Influence: Cooling sea breezes, Warm climate high quality. medium to full body with ripe stone fruit and tropical flavors.

76
Q

Chard/Where is Marlborough?

A

NZ-Influence: Prominent ocean influences such as sea breezes and plentiful rainfall. Cool to Moderate. VG quality w/ lemon, peach and melon characters, high natural acidity, subtle oak flavors

77
Q

Chard/Where is Hawke’s Bay?

A

NZ- Influence: East coast of North Island. Moderate climate. Chard is most planted white grape here. Full bodied, balanced by high acidity and pro stone fruit flavors.

78
Q

Chard/Where is Casablanca Valley?

A

Chile-Influence: sea breezes and morning fogs from Pacific, elongating growing season. Citrus, stone fruit and varying oak influence.

79
Q

Chard/Where is Central Valley (not CA)

A

Chile-Influence: altitude. range of qualities, inexp to OS examples.

80
Q

Chard/Where is Western Cape?

A

South Africa-Influence: Hot inland-High volume branded wines, sometimes blended with Chenin Blanc.

81
Q

Chard/Where is Walker Bay?

A

South Africa-Influence: coastal, coolest in SA due to sea breezes from South. Reputation for VG Chard with high acidity and ripe stone fruits, tropical, and oak.

Wset study this (30 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions