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1
Q

What are common tertiary flavors in Burgundy Pinot Noir?

A

Earth/Mushroom

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2
Q

Describe a typical Pinot Grigio

A

Unoaked, light pear drop aromas and flavors, light body, medium acidity

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3
Q

What level acidity is Sauvignon Blanc typically?

A

High

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4
Q

What character does Sémillion add to white wines?

A

Body & Richness

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5
Q

Do noble rot grapes have high or low concentration of acid?

A

High

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6
Q

In what French region is Chardonnay unlikely to see oak?

A

Chablis

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7
Q

Would a smaller or larger oak vessel have more of an oxidative effect during maturation?

A

Smaller- more wine/barrel contact

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8
Q

What is must weight?

A

Level of sugar in the grape juice

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9
Q

What are the 4 (by)products of fermentation?

A

Alcohol
CO2
Heat
Flavor compounds

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10
Q

What is the temperature below which alcoholic fermentation will not start?

A

5 Celsius/41 Fahrenheit

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11
Q

What is the high temperature point that can cause fermentation to stop?

A

35 Celsius or 95 Fahrenheit

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12
Q

What encourages malolactic fermentation?

A

Raising temp of wine and avoiding CO2

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13
Q

How can you avoid malolactic fermentation?

A

Cool temp storage
Use of SO2
Filtering out bacteria

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14
Q

What carries out malolactic fermentation?

A

Lactic acid bacteria

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15
Q
A
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16
Q
A
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17
Q

What is sterile filtration?

A

During surface filtration if the filter is fine enough to remove any yeast and bacteria that are still present

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18
Q

Discuss properties that would make a wine more or less susceptible to microbiological spoilage

A

Less: fortified wines (no risk, alcohol too high). Drier, higher acid, high alcohol, has undergone malo

More: Not undergone malo, low to medium alcohol, low acidity, a little residual sugar

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19
Q

What fermentation temperature is recommended to preserve fresh fruity flavors in red wine?

A

22-25C or 72-77F

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20
Q

What are the characteristics Cabernet Sauvignon is known for?

A

Low body and high tannin

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21
Q

What are the two communes in which Merlot is famously dominant?

A

St Emillion and Pomerol

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22
Q

Which ripens earlier Cabernet Sauvignon or Merlot?

A

Merlot

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23
Q
A
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24
Q

What is aspersion?

A

Use of water in vineyards spread by sprinklers. Water freezes rather than plant and creates a protective barrier/cover

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25
Q

Is Riesling typically Oaked or unoaked?

A

Unoaked

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26
Q
A
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27
Q

What are the differences between Cabernet Sauvignon and Cabernet Franc?

A

Cab Franc has less body and tannin

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28
Q

What kinds of flavors are associated with Cabernet Franc?

A

When unripe it can have herbaceous or stalky flavors but when ripe it contributes vibrant fruit and floral notes to a blend.

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29
Q

What kind of soil do both Cabernet Franc and Cabernet Sauvignon prefer?

A

Well-drained and warm

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30
Q

What is the most widely planted grape variety in Bordeaux?

A

Merlot

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31
Q

What kind of soils does Merlot prefer?

A

Cooler clay soils

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32
Q

When does Petit Verdot ripen?

A

Only in very hot years

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33
Q

What does Petit Verdot add to a wine?

A

Deep color, tannin, spice

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34
Q

Which grape can be the exception to the generalization that Bordeaux wines are all blends?

A

Sauvignon Blanc

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35
Q

What element does Sauvignon Blanc lend to sweet white blends in Bordeaux?

A

Acidity

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36
Q

What are chateaux listed in the 1855 classification called?

A

Crus classés

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37
Q
A
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38
Q

What is the only first growth cheateau in Graves?

A

Chateau Haut-Brion

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39
Q

What flavors would expect from generic appellations of Bordeaux and Bordeaux Supérieur?

A

Early drinking medium bodied ripe red and black fruit sometimes cedar notes from oak.

40
Q

In general how do the reds of Pessac-Leognan compare to the wines of the Haut-Medoc?

A

Lighter in body and more fragrant

41
Q

How are the wines of Pomerol compared St.Emillion?

A

Richer, spicier, blackberry fruit character

43
Q

Describe the qualities of reds from St.Emillion

A

Med to high tannins. Soft rich texture, complex red berry fruit and plum aromas, developing tobacco and cedar notes.

44
Q

Which appellations can put their names on Côtes de Bordeaux?

A

Blaye
Cadillac
Castillon
Francs

46
Q

What kind of wines are made in Premières Côtes de Bordeaux?

A

Sweet. This appellation should NOT be confused with Côtes de Bordeaux

47
Q

Which wines are similar in style to Côtes de Bordeaux but chose not to be included?

A

Côtes de Bourg

48
Q

What is the only style of wine that can be labeled as Entre-Deux-Mets?

A

Dry whites

49
Q

Among Graves, Entre-Deux-Mers and Pessac-Leognan where do whites tend to be oaked vs unoaked?

A

Graves and Entre-Deux-Mers, unoaked. Pessac-Leognan see new oak and are usually blended w Semillion

50
Q

Where is the Crus Bourgeois system used?

51
Q

What is passerillage?

A

Drying grapes after harvest to increase sugar concentration and create sweet wines

53
Q

What LEFT bank appellation is dominated by Merlot?

54
Q

Which white grape common in Loire Valley ripens unevenly?

A

Chenin Blanc

55
Q

What are the characteristics of Chenin Blanc?

A

High acid, non-aromatic

56
Q

What style is Chenin Blanc made in?

A

Dry to sweet, still to sparkling depending on ripeness at time of picking

57
Q

How do Chenin Blanc of Savennieres and Coteaux in Saumur-Anjou compare to Chenin Blanche from Tourraine?

A

Med to full body, less floral

58
Q

What characteristics would you expect from a Chenin Blanc from Vouvray?

A

Dry to sweet. Light to medium body. Fresh fruity and floral notes. Rarely is new oak used.

60
Q

Describe wine from Muscadet and Muscadet Sevre de Maine

A

Dry with medium alcohol (around 12%) High acidity, light body, subtle green fruit flavors. Drink young.

62
Q

Does Cab Franc ripen and flower early or late?

63
Q

What kind of wine does Savennieres produce and where is it located?

A

Full bodied dry Chenin Blanc in the Anjou-Saumur region

64
Q

What is the last grape to ripen in Alsace?

65
Q

Compare/Contrast French Alsatian Gewurzstraminer and Pinot Gris

A

Both full bodied and high alcohol. Pino Gris is more acidic (medium) and less aromatic

66
Q

What characteristics does Valpolicella Ripasso have?

A

Med to full bodied, med to high tannins, flavors of red cherry and plum

67
Q

Describe the characteristics of Recioto della Valipolicella

A

Sweet. Intense red fruit flavors. Medium to high alcohol. Full body. Med to high tannins.

68
Q

What are the characteristics of Amarone della Valipolicella?

A

Dry or off dry. Full bodied, high alcohol, medium to high tannins intensely concentrated berry spice and flavors.

70
Q

Which ripens earlier Barolo or Barbaresco?

A

Barbaresco because of slightly lower altitude

71
Q

Describe Gavi de Gavi

A

Light body, high acid. Citrus pear and apple

72
Q

What kinds of wines is trellising especially good for?

A

Wines that need high acid (like sparkling) and wines where grapes will be dried (like passito)

73
Q

What is the natural acidity level of Tempranillo?

74
Q

What are the characteristics of Spanish Monastrell

A

Deep color, full body, high tannin, high alcohol, low to medium acidity, ripe blackberries

75
Q

What are the characteristics of Mencia?

A

Fresh fruit, med to high acidity, sometimes herbaceous

76
Q

What does Granacha add to blends?

A

Body and alcohol

77
Q

Do Garnacha and Cariñena ripen late or early?

78
Q

What does Graciana add to temp

79
Q

Which Chalonaisse village is known for cremant Bourgogne?

80
Q

What % alcohol does secondary fermentation raise the wine by?

82
Q

Spell Conegliano-Valdobbiadebe

A

Conegliano-Valdobbiadene Prosecco DOCG

84
Q

Describr vin clair

A

a still, low alcohol (~11% abv), high acid, dry, neutral base wine for champagne

85
Q

What is a biologically aged sherry that was aged in San Lucar de Barrameda called?

A

Manzanilla

86
Q

What is the process in which PX grapes are dried on mats called?

A

Soleao or Aseleo

87
Q

___________are terraces in the Douro constructed without retaining walls to allow for tractors and other mechanization.

A

Pattamares

88
Q

What is the character of Ugni Blanc?

A

Light body, dry, green apples

89
Q

What is the largest appellation in France?

90
Q

By what methods do French cremant wines get their carbonation?

A

Bottle fermentation/method traditional

91
Q

Where are Barrolo and Barberesco located?

92
Q

What is the name of the terraces in the Douro constructed without retaining walls to allow for tractors and other mechanization?

A

Parameters

93
Q

What was the first region in France replanted with American rootstocks and thus was the first region to be rebuilt after the phylloxera crisis?

94
Q

Which pradikat level can be dry to sweet?

95
Q

What are the characteristics of blaufrankirsh

A

high acid, medium tannins, with flavors of sour cherry and pepper.

96
Q

What is feinherb?

A

Haltrocken or off dry

Additional WSET 3 (1 decks)

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