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1
Q

Describe the order for red wine-making

A 
Crushing
Alcoholic Fermentation
Draining
Pressing
MLF
Packaging
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2
Q

Describe the order for white wine-making

A 
Crushing
Pressing
Alcoholic Fermentation
Rack off gross lees
Packaging
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3
Q

What are the 3 main acids in wine?

A

Malic
Lactic
Tartaric

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4
Q

What is brettanomyces?

A

The yeast that gives wines an animal or smoked meat aroma

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5
Q

What temperature would you serve a medium to full-bodied oaked white wine at?

A

Lightly chilled

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6
Q

What temperature would you serve a light-medium bodied white wine at

A

Chilled

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7
Q

What kind of wine can you not store using a vacuum system?

A

Sparkling

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8
Q

Two components in food that make wine taste harder

A

Umami and sweetness

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9
Q

Two components in food that make wine taste softer

A

Salt and acid

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10
Q

Dishes that are generally high in ____ and ____ pair well with wine

A

Salt and acid

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11
Q

What 5 things does a vine need in order to complete its annual growth cycle?

A 
Nutrients
Water
Sunlight
Heat
CO2
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12
Q

Why does a region’s continentality matter?

A

It determines the length of the growing season and what kind of grapes can be grown

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13
Q

What is continentality?

A

The difference in temperature between the warmest and coldest months of the year

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14
Q

What impact does fog have on a vineyard?

A

Fog cools down regions that are otherwise too warm to grow grapes in. Examples include much of Napa Valley and the Casablanca Valley in Chile.

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15
Q

If the soil of a vineyard is rocky, how are the grapes impacted?

A

Rocky soil retains heat better, meaning the grapes will ripen quicker and easier in cool climates

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16
Q

What direction do ideal vineyard slopes face in the Northern Hemisphere?

A

South

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17
Q

If an area is close to a large body of water, what kind of continentality does it have?

A

Low

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18
Q

How does vitis vinifera fend off phylloxera?

A

Rootstocks with American vines

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19
Q

What is phylloxera?

A

An insect native to North America that v. vinifera is helpless against. The only way they can protect themselves is by grafting with American vines.

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20
Q

Name 3 reasons you might trellis your vineyard

A
  1. Better air circulation
  2. Possible to harvest mechanically
  3. Moderate sunlight exposure
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21
Q

What climates are best for untrellised vineyards?

A

Hot and dry

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22
Q

Can you mechanically harvest an untrellised vineyard?

A

No

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23
Q

When are vines usually replaced

A

30 to 50 years in

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24
Q

When does the first yield on young vines usually happen

A

3 years in

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25
Q

What grape is Cabernet Sauvignon most often blended with?

A

Merlot

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26
Q

What is free run juice?

A

Free run juice is exerted from the sheer weight of grape skin, before pressing

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27
Q

What a 4 good candidates for high-volume, inexpensive red wine?

A
  1. Cabernet Sauvignon
  2. Grenache
  3. Syrah/Shiraz
  4. Merlot
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28
Q

What are 3 examples of whole bunch fermentation?

A
  1. Carbonic Maceration
  2. Semi-Carbonic Maceration
  3. Whole bunches with crushed fruit
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29
Q

What are 4 steps of carbonic maceration?

A
  1. The winemaker places whole, uncrushed bunches into vats.
  2. Then, the vats are filled with CO2 to remove all the oxygen
  3. When level of alcohol in grapes reaches 2%, the grape skins split and release juice, at which point they are pressed to remove skins from juice.
  4. The yeast then completes fermentation
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30
Q

What does carbonic maceration achieve?

A

Extracts color but not tannins from grapes. Resulting wines are soft and fruity

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31
Q

When punching down the cap in red wine-making, what should winemakers be wary of?

A

Do not overwork the cap, otherwise you’ll extract too much tannin, making the wine astringent

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32
Q

What kind of winemaking relies on MLF stylistically?

A

Red

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33
Q

Where in the world is premium Pinot Grigio produced?

A

Trentino
Alto Adige
Friuli Venezia Giulia

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34
Q

What aromas does a Chardonnay from Chablis have?

A

Green apple
Citrus
Wet stones

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35
Q

What variety of grapes generally see very little post-fermentation winemaking before bottling?

A

Aromatic

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36
Q

Are Chardonnay and Pinot Gris/Grigio aromatic or non-aromatic?

A

Non-aromatic

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37
Q

What region sometimes matures Riesling in oak barrels?

A

Alsace

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38
Q

____ in food decreases the perception of fruitiness, sweetness, and the body of wine.

A

Sweetness

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39
Q

How should Sauternes be stored?

A

Well-chilled

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40
Q

How should Beaujolais be stored?

A

Lightly Chilled

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41
Q

How should Champagne be stored?

A

Well-chilled

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42
Q

How should Chateauneuf du Pape be stored?

A

Room temp

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43
Q

What is the link between fruit yield and quality?

A

None

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44
Q

When in the year does budburst usually occur?

A

Spring

45
Q

At what stage of the vine’s growth does a winemaker who is going to use insecticide typically do so?

A

Budburst

46
Q

What is the most common vessel for mass-produced white wine?

A

Stainless steel

47
Q

What is alcoholic fermentation?

A

When yeast converts sugar into alcohol and CO2

48
Q

BLANK

A

BLANK

49
Q

What are the 4 most reputable chateaux in Haut-Médoc?

A

Saint-Julien
Saint-Estephe
Margaux
Pauillac

50
Q

Describe a wine labeled Haut-Médoc

A

Cabernet Sauvignon-heavy blend
Ages well, grippy tannins when young
Cedar notes as it ages
Black fruit

51
Q

Where are all “crus classes” chateaux located?

A

Graves/Pessac-Leognan

52
Q

Describe a typical premium dry wine from Pessac-Leognan

A

Nutty, rich, oaky

53
Q

What is diurnal range?

A

Difference in temperature between day time and night time

54
Q

Why does diurnal range matter in a hot climate vineyard?

A

A large diurnal range means more aromatic and fresh wines

55
Q

How does the appellation system in Bordeaux work?

A

Chateaux rather than individual vineyards

56
Q

All Bordeaux wines are blends except?

A

Sauvignon Blanc

57
Q

What white grape from Bordeaux adds grapey, floral flavors to a wine and plays a big supporting role in dry and sweet wine production?

A

Muscadelle

58
Q

What is the 1855 Classification?

A

Best red wines from Médoc and best white wines from Sauternes

59
Q

What is the categorization for a generic Bordeaux appellation red wine?

A

Bordeaux or Bordeaux Superier

60
Q

What is generic Bordeaux rosé labeled as?

A

Bordeaux rosé or Bordeaux Clairet

61
Q

Describe a Bordeaux Clairet

A

Darker in body, fuller

62
Q

At what point of the vineyard cycle do grape skins change color

A

veraison

63
Q

What are the ideal conditions for harvest, climate-wise?

A

Dry

64
Q

How do the wines of Pomerol compare to those of Saint-Emillion on the palate?

A

Pomerol wines are spicier, richer, and have more blackberry fruit than those of Saint-Emillion

65
Q

What agricultural method entails understanding pest lifecycles, restricting but not prohibiting chemicals, and monitoring weather patterns to predict disease?

A

Sustainable

66
Q

What agricultural method entails very limited chemical use, and also must be accredited via the label?

A

Organic

67
Q

What agricultural method entails cosmology and philosophy, homeopathic treatments, and planetary cycles?

A

Biodynamic

68
Q

What kind of vineyard works well with floor irrigation?

A

Flat or gently sloping

69
Q

When is the average growing season in the Northern hemisphere?

A

April through October

70
Q

Why might a winemaker choose to ferment wine at a lower temperature?

A

To preserve delicate floral aromas

71
Q

What are the 4 main parts of a vine?

A
  1. One-year wood
  2. Permanent wood
  3. Green leafy parts
  4. roots
72
Q

If a wine has too much SO2, how might it taste?

A

Harsh

73
Q

What are the 3 more important nutrients in soil for a vine?

A

Potassium
Nitrogen
Phosphorus

74
Q

What is chlorosis

A

If a vine does not have enough nutrients, the leaves will yellow. You can fix this with fertilizing the soil.

75
Q

What are the benefits of low-training vines?

A

Benefit from heat retention in soil

76
Q

What are the benefits of high-training vines?

A

Avoid frost

77
Q

Explain head-training a vine

A

Requires little permanent wood

Cane-pruning or spur-pruning

78
Q

Explain cordon-training a vine

A

More permanent wood is needed
takes longer
spur-pruning

79
Q

What closure method is best for preserving primary aromas in a wine?

A

Screw top

80
Q

How does one encourage MLF?

A

Raise the temperature, regulate the amount of SO2 (do not add SO2 after alcoholic fermentation)

81
Q

What are 2 kinds of yeast used in winemaking

A

Ambient/Naturally occuring

Cultured

82
Q

What is enrichment, as a wine adjustment?

A

Adding a syrup called RCGM to sweeten wine

83
Q

Describe wines from the Coté Chalonnaise

A

Lighter, early maturing

84
Q

What are the 4 village appellations of Coté Chalonnaise

A

Rully
Givry
Montagny
Mercurey

85
Q

Where do the best red wines from Coté Chalonnaise come from?

A

Mercurey

86
Q

What region in Coté Chalonnaise produces sparkling reds and whites?

A

Rully

87
Q

What aromas do Chablis premier crus and Chablis grand crus display?

A

ripe, concentrated citrus notes

88
Q

Describe a good-quality white wine from Macon

A

Fuller bodied, medium acid, balanced apple or citrus notes

89
Q

Describe a good-quality red wine from Macon

A

Lighter in body, early drinking, fruity

90
Q

Describe a wine labeled Pouilly-Fuisse or Saint-Veran

A

Ripe, tropical fruit, barrel-aged

91
Q

Mersault, Puligny-Montrachet, Chassagne-Montrachet have a reputation for good quality ____

A

white wine

92
Q

6 Most important villages of the Cotes de Beaune?

A 
Mersault
Puligny-Montrachet
Beaune
Volnay
Pommard
Aloxe-Corton
93
Q

What are the 4 key villages of the Cotes de Nuits, north to south?

A

Gevrey Chambertin
Vougeot
Vosne-Romanée
Nuits San Georges

94
Q

What are the most generic appellations for a red or white wine from Burgundy?

A

Bourgogne Rouge or Bourgogne Blanc

95
Q

Many of Burgundy’s fullest-bodied, longest-lived Pinot Noirs hail from _________

A

Cotes de Nuits

96
Q

What region in Burgundy excels at Chardonnay?

A

Cotes de Beaune

97
Q

Where, geographically, are village-level wines grown in Burgundy?

A

flat regions or north-facing slopes

98
Q

Where in Burgundy are premier and grand-cru wines grown?

A

South-facing slopes

99
Q

What is the major climactic issue of Chablis?

A

Frost

100
Q

What is the only grape permitted in Chablis?

A

Chardonnay

101
Q

Describe Aligoté

A

White grape the produces high acid, rare wines

102
Q

What black grape can range from medium-bodied with pepper and fresh black fruit aromas, to smooth and full-bodied with intense, very ripe black fruit flavours and hints of liquorice.

A

Syrah/Shiraz

103
Q

What black grape produces wines that can be made in a range of styles - from light and fruity with red cherry notes, to complex and earthy with flavours of spice and forest floor?

A

Pinot Noir

104
Q

What black grape has a typical style is often matured in new oak which adds toasty flavours. It also has concentrated blackberry and plum fruit aromas, and soft, velvet-textured tannins?

A

Merlot

105
Q

What black grape makes long-lived wines that often display grippy tannins in their youth, together with some cedar and blackcurrant leaf aromas. With age, the tannins soften and the flavours become more expressive.

A

Cabernet Sauvignon

106
Q

What white grape produces 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 flavours and a hint of ginger and honey. Wines from regions in other countries tend to produce relatively neutral wines from large, fleshy grapes?

A

Pinot Gris/Pinot Grigio

107
Q

What white grape displays flavours of green fruit and citrus in cool climates, whereas in more moderate climates the flavours lean more towards fleshy fruits, such as white peach and melon. In warm and hot regions ripe tropical fruits, such as banana and pineapple, are typical.

A

Chardonnay

108
Q

What white grape is highly aromatic grape variety with high acidity. Cool climates give aromas and flavours 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.

A

Sauvignon Blanc

109
Q

What white grape produces wines with green fruit flavours and often floral notes in cool weather, but in warmer climates it becomes richer in flavour, with more predominant citrus and stone fruit, but arguably loses some delicacy. It is also produced in a range of styles from dry to sweet.

A

Riesling

OB WSET III (18 decks)

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