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WSET > Other Wines > Flashcards

Other Wines Flashcards

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1
Q

Bottle-Fermented Methods

Transfer Method

A 
Base wine
Sugar and yeast added
Second fermentation
Yeast autolysis (lees)
Emptied into tanks under pressure
Filtration
Dosage
Re-bottled
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2
Q

Tank Method (Dry)

A 
Dry base wine
Sealed pressurized tank
Yeast and sugar added
Second fermentation
Filtered under pressure
Bottled under pressure
Dry sparkling wine
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3
Q

French Bottle-Fermented Sparkling Wines

A

Champagne
Crémant
Saumur (Loire Valley)

Varieties: Chardonnay, Pinot Noir, Meunier

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4
Q

Spanish Sparkling

A 
Bottle Fermented
Catalunya (Cava)
- local varieties
- neutral fruit
- medium acidity
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5
Q

Prosecco

A 
Region: Veneto
Grape: Glera
- tank-fermented
- dry/off-dry, medium-bodied
- aromatic, delicate stone fruit
- fully sparkling (Spumante) or lightly sparkling (Frizzante)
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6
Q

Sekt

A

Region: Germany

  • tank fermented
  • bottled-fermented examples are also made
  • dry or medium, light body, floral and fruity
  • Deutscher Selt - made from German wine only
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7
Q

Tank Method (Sweet)

A 
Grape Juice
Sealed pressurised tank
Yeast added
First fermentation
Fermentation interrupted (chilling)
Filtered under pressure
Bottled under pressure
Sweet sparkling wine
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8
Q

Asti DOCG

A 
Region: Piemonte
Grape: Muscat/Muscato
Tank-fermented
- sweet, fruit, light-bodied
- intense floral, fruity (peach, grape, rose
- Moscato d'Asti
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9
Q

Bottle Fermented Methods

Traditional Method

A 
Base wine
Sugar and yeast added
Second fermentation
Yeast autolysis (lees)
Disgorge (riddling/gyropalettes)
Dosage
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10
Q

Traditional Styles of Sherry

A

Dry Sherry Styles
Fino
Amontillado
Oloroso

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11
Q

Sweet Wine Methods

A
  • interrupting the fermentation
  • adding a sweet component to the blend
  • concentration of sugars in the grapes
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12
Q

Interrupting the Fermentation for Sweet Wines

A
  • filtration to remove yeast

- fortification - killing the east by adding sulfur dioxide or alcohol

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13
Q

Adding a Sweet Component to the Blend for Sweet Wines

A
  • unfermented grape juice (süssreserve in Germany)

- adding sweet wine

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14
Q

Concentration of Sugars in the Grapes for Sweet Wines

A
  • yeast dies when alcohol reaches above 15% abv

Dried Grapes

  • late harvested, healthy grapes shriveled on the vine or dried out after picking
  • eg Recioto, PX (Pedro Ximénez)

Noble Rot/Botrytis Cinerea

  • mould attacks ripe, healthy grapes, which shrivels on the vine
  • hand harvested
  • eg Sauternes, Tokaji, some Auslese, Beerenauslese, Trockenbeerenauslese
  • flavours: orange marmalade, apricot, rye bread

Frozen Grapes

  • healthy grapes frozen on the vine
  • eg Canada ice wine, German and Austrian Eiswein
  • flavours intense, purely varietal
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15
Q

Fortified Wine Production

A

Ain’t is to increase the abv of the wine by adding alcohol usually in the form of grape spirit

  • fortification during fermentation = Port
  • fortification after fermentation is complete = Sherry
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16
Q

Sherry Grape Varieties

A

Palomino (dry styles)

Pedro Ximénez (sweet styles)

17
Q

Sherry Production

A
  • dry base wine
  • fortified (Fino 15%abv, Oloroso 18%abv)
  • aged in Solera System
  • dry sherry
    OR
  • sweetening (optional)
  • sweet Sherry
18
Q

Fino Sherry Style

A
  • pale in colour
  • dry, medium-bodied
  • flor protects from oxygen
19
Q

Amontillado Sherry Style

A
  • higher abv means flor dies
  • deep Amber colour
  • nutty flavours
20
Q

Oloroso Sherry Styles

A
  • deep brown, full-bodied, high alcohol

- intense kernel flavours (roasted nuts, coffee)

21
Q

Sweet Sherry Styles

A

Pale Cream
Medium
Cream
Pedro Ximénez

22
Q

Port Production

A

Blend of local grape varieties

  • rapid extraction of colour and tannin
  • partially fermented to retain sugars
  • fortified to 20%abv
  • sweet wine
  • maturation (oak vessels)
  • blended and bottled
  • port
23
Q

Port Styles

A

Ruby Port
Vintage Port
Tawny Style

24
Q

Ruby Style Port Types

A
  • ruby port
  • reserve ruby port
  • late bottled vintage (LBV)
25
Q

Tawny Style Ports

A
  • tawny port
  • reserve tawny port
  • tawny ports with indication of age (10, 20, 30, 40 years old)

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