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OB WSET III > Other II > Flashcards

Other II Flashcards

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1
Q

Describe a classic Burgundian Pinot Noir

A

High acid
Low to medium tannin
Notes of red fruit, that evolve into mushroom and forrest floor with aging

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2
Q

Name three climactic hazards of Burgundy

A

Lots of rainfall
Spring frost
Summer hail

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3
Q

Name a sweet wine from Southwestern France made via passerillage?

A

Petit Manseng

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4
Q

Describe Tannat

A

Deeply colored
High tannin
Need to be aged

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5
Q

What is the most important IGP wine from the Southeast of Bordeaux?

A

Cotes de Gascogne

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6
Q

Describe Cotes de Gascogne

A

Dry, light-bodied white wine

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7
Q

What is the most important varietal from Cahors?

A

Malbec

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8
Q

Describe a Malbec from Cahors

A

Matures slowly to reveal cedar and earth notes
Dark berry notes
High tannin
Dark color

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9
Q

In the Dordogne, what is the major appelation for red & white?

A

Bergerac

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10
Q

In the Dordogne, what is the major appellation for sweet wines?

A

Monbazillac

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11
Q

In Sauternes and Barsac, what grape varietal dominates?

A

Semillon

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12
Q

Where in Bordeaux do the best sweet wines come from and why?

A

Sauternes

The Garonne and Ciron rivers create ideal misty autumn conditions for noble rot

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13
Q

Describe a white wine from Graves & Entre-Deux-Mers

A

Unoaked, using Sauvignon blanc

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14
Q

Name an area in Bordeaux that can only produce premium dry white wines

A

Entre-Deux-Mers

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15
Q

What is green harvesting?

A

Around veraison, you can harvest immature grapes so that the vine can concentrate on the remaining grapes. The main risk with doing so is the vine overcompensating and producing really big grapes.

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16
Q

What stages of the vineyard cycle does the following occur in:

  • Acid drops
  • Sugar rises
  • Tannins develop
  • Color pigment accumulates
A

Between veraison and harvest

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17
Q

What is millerandage?

A

Grapes stay small, form without seeds

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18
Q

What is coulure?

A

More flowers than normal fail to fertilize during fruit set

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19
Q

What businesses make wine only from grapes that they grow themselves?

A

Estates

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20
Q

If a GI is stated on a label, what percentage of the grapes must be grown there? What is the exception?

A

85%; if it is a PDO, 100% must come from that region

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21
Q

What is the labeling term for a PDO in France?

A

AOC; Appelation D’Origine Controlee OR AOP

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22
Q

What is the labeling term(s) for PGI in France?

A

VDP, IGP

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23
Q

What is a French wine with no GI?

A

Vin de France

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24
Q

What are the key black grape varieties of Bordeaux?

A

Merlot
Cabernet Sauvignon
Cabernet Franc
Petit Verdot

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25
Q

What are the key white grape varieties of Bordeux?

A

Sauvignon Blanc
Semillon
Muscadelle

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26
Q

What kind of climate does Bordeaux have?

A

Moderate maritime climate

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27
Q

What kind of growing season does Bordeaux have and why?

A

Extended, due to the Gulf Stream

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28
Q

What are climactic challenges in Bordeaux?

A

Rot, due to lots of rainfall

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29
Q

What is the most widely planted grape in Bordeaux, and why does it grow successfully here?

A

Merlot

Merlot can ripen on cooler clay soils in a way that Cabernet Sauvignon cannot

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30
Q

What is the most important varietal for sweet wines in Bordeaux

A

Semillon

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31
Q

Name two prime regions for premium Sauvignon Blanc

A

Loire Valley

Marlborough

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32
Q

How does a Sauvignon Blanc from the Loire Valley differ from a Sauvignon Blanc from Marlborough?

A

A Loire Valley Sauvignon Blanc is more elegant and restrained with notes of asparagus and green apple, whereas one from Marlborough is more vibrant, with notes of gooseberry and grapefruit

33
Q

What is the most common adjustment made to inexpensive white wine and why?

A

Acidification, because the grapes often come from warm regions

34
Q

If a wine is youthful, what aromas would you detect?

A

Mostly primary and secondary

35
Q

If a wine is developing, what aromas would you detect?

A

Some tertiary in addition to primary and secondary

36
Q

If a wine is fully developed, what aromas would you detect

A

Mostly tertiary

37
Q

What species produces nearly all the grapes used in winemaking?

A

Vitis Vinifera

38
Q

What are 3 main ways to make a sweet wine?

A

Add sugar
Stop fermentation early
Concentrate grape sugars

39
Q

What are 4 ways to concentrate grape sugars when making a sweet wine?

A

Freeze grapes on vine
Noble rot
Dry them after picking
Dry grapes on the vine

40
Q

What are 3 ways to stop fermentation early when making a sweet wine?

A

Fortification
Add SO2
Chill the fermenting juice

41
Q

Where is Pinot Gris classically produced?

A

Alsace

42
Q

What aromas does a classic Pinot Gris have?

A

Tropical fruit, ginger, honey

43
Q

Which is produced in both the dry and off-dry styles: Pinot Gris, or Pinot Grigio?

A

Pinot Gris

44
Q

Why is SO2 important in winemaking?

A

It acts as an antioxidant (protects grapes from oxidation) and an antiseptic (toxic to bad yeast and bacteria in wine)

45
Q

What is clonal selection?

A

Vines with positive mutations are selected for further propagation with cutting or layering

46
Q

What are 3 factors that paint an accurate picture of a region’s climate?

A

Day to day temperature
Rainfall
Sunlight

47
Q

What are 4 ways to defend vines against spring frost?

A

Heaters
Sprinklers
Thoughtful vineyard design
Wind machines

48
Q

Name 3 environmental factors that influence diurnal range

A

Lakes
Seas
Cloud cover

49
Q

How would one characterize a Mediterranean climate?

A

low continentality

50
Q

How do wines from a Mediterranean climate compare to wines from a Maritime climate?

A

Fuller bodies
Riper tannins
Higher alcohol
Lower acid

51
Q

What is a core way to reduce fungal disease in vines?

A

Canopy management

52
Q

3 main irrigation techniques for vines

A

Flooding
Sprinklers
Drip

53
Q

What is the most expensive method of irrigation?

A

Drip

54
Q

What is the cheapest method of irrigation?

A

Flood

55
Q

How would you characterize a continental climate?

A

Large temp drop in winters, short summers, high continentality

56
Q

How would you characterize a maritime climate?

A

Low continentality, grapes can ripen far into autumn

57
Q

What yeast species is responsible for the majority of fermentation?

A

Saccharomyces cerevisae

58
Q

When does blending usually occur in winemaking?

A

After fermentation or during maturation

59
Q

How might you increase acid in wine?

A

Acidification, add tartaric acid

60
Q

How might you decrease acid in wine

A

Alkali

61
Q

What are 3 ways a wine can be made perfectly clear?

A

Sedimentation
Fining
Filtration

62
Q

What are two ways for a grower to preserve the unique qualities of a grape variety?

A

Cutting and layering

63
Q

Describe cutting

A

A section of a vine shoot is replanted, a new plant grows

64
Q

How might you reduce the risk of oxidation?

A

Keep SO2 at a reasonable level

65
Q

What wines are most at risk for bacterial spoilage?

A

Haven’t undergone MLF
Low acid
Low alcohol
Residual sugar

66
Q

What are two kinds of filtration of wine

A

Depth & Surface

67
Q

Describe depth filtration

A

Uses thick filters, works on very cloudy wines and gross lees

68
Q

Describe surface filtration

A

Generally very expensive, used after depth filtration has taken place

69
Q

Why does sedimentation form after fermentation?

A

Dead yeast cells float to the top of the juice

70
Q

What is sediment called?

A

Lees

71
Q

Explain the process of fining

A

Speeds up the process of fine particles clumping up together before bottling through the use of a fining agent. Widely used.

72
Q

Explain the process of sedimentation

A

Once the gross lees settle, the juice is pushed into a new vessel to leave the lees behind. This process is called racking. You do this over and over again. Expensive.

73
Q

When you process grapes and press them, what part must remain in tact and why?

A

Seeds, because they release bitter oils and tannins

74
Q

If a winemaker wants to preserve the primary aromas in a wine, when is the best time for harvest and why?

A

Night, less impact of oxygen

75
Q

What is contained in the seeds of grapes?

A

tannin

76
Q

What is contained in the stems of grapes?

A

tannin

77
Q

What is contained in the skins of grapes?

A

Color, tannin, flavor

78
Q

What is contained in the pulp of grapes?

A

Acid, sugar, water

79
Q

What temperature should wine be stored at?

A

10-15 degrees Celsius

OB WSET III (18 decks)

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