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WSET LEVEL 2 > Region and Grape Associated > Flashcards

Region and Grape Associated Flashcards

1
Q

Gevrey-Chambertain AOC

A

Bourgogne, Pinot Noir,

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2
Q

Nuits-St-George AOC

A

Bourgogne, Pinot Noir

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3
Q

Beaune AOC

A

Bourgogne, Pinot Noir

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4
Q

Pommard AOC

A

Bourgogne, Pinot Noir

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5
Q

Carmeros

A

California, Pinot Noir, ripe red fruit

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6
Q

Sonoma

A

California, Pinot Noir, ripe red fruit

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7
Q

Santa Barbara Country

A

California, Pinot Noir, ripe red fruit

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8
Q

Oregon

A

USA, Pinot Noir, fresh red fruit, smoke and cloves

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9
Q

Casablanca Valley

A

Chile, Pinot Noir, Red fruits

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10
Q

Walker Bay

A

South Africa, Pinot Noir, vibrant red fruit flavours

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11
Q

Yarra Valley

A

Australia, Pinot Noir, medium tannins, cooked red fruits

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12
Q

Mornington Peninsula

A

Australia, Pinot Noir, medium tannins, cooked red fruits

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13
Q

Martinborough, Marlborough and Central Otago

A

New Zealand, Pinot Noir, often aged

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14
Q

Calafornia

A

Zinfandel, red and rose

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15
Q

Puglia

A

Prmitevo

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16
Q

Mosel

A

Germany, Riesling, Lighter in body, medium sweetness

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17
Q

Rheingau

A

Germany, Riesling, Drier and more body, more sotherly than Mosel

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18
Q

Pfalz

A

Germany, Riesling, Dry and Medium bodied, continuation of the French Alsace region

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19
Q

Alsacse AOC

A

France, Riesling, dry, pronounced flavours and aromas

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20
Q

Eden Valley

A

Australia, Riesling, aromas of petrol

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21
Q

Clare Valley

A

Australia, Riesling, aromas of petrol

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22
Q

Vouray AOC

A

Chenin Blanc, France, only grape permitted to be grown here

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23
Q

Sauternes AOC

A

Semilion, sub region of Bordeaux

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24
Q

Hunter Valley and Barossa Valley

A

Semillion, Australia

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25
Q

Tokaj

A

Fermint, Hugary, Tokay Aszu is a sweet wine that has been effected my nobel rot

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26
Q

Chablis AOC

A

Chardonary, France, Burgundy

Apples, Lemons and Wet Stones

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27
Q

Meursault AOC

A

Chardonnay, France, oak aging and less contact, hazlenut and mushroom in the bottle

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28
Q

Poilgny-Montrachet AOC

A

Chardonnay, France, Oak aging an less contact, hazlenut and mushroom in the bottle

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29
Q

Carnerous and Sonoma

A

Chardonnay, California, complex fruit flavours while retaining acidity

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30
Q

Napa Valley

A

Chardonnay, California, tropical fruit flavours, vanilla and spice from new oak

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31
Q

Santa Barbara Country

A

Chardonnay, California, tropical fruit flavours and higher alcohol, new oak

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32
Q

Macon AOC

A

Chardonnay, France, Maconnaise, lemon peach and melon

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33
Q

Pouilly-Fusse AOC

A

Chardonnay, France, Maconnaise, concentrated stone fruit, often matured in oak barrels.

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34
Q

Adelaide Hills, Yarra Valley

A

Chardonnay, Australia, both cooled by influences, longer growing seasons, stone fruit flavours, tropical fruit flavours

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35
Q

Margaret River, whites

A

Chardonnay, Australia, medium to full bodied, ripe stone fruits.

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36
Q

Casablanca Valley

A

Sea breezes and morning fog, Chardonnay, these give extended growing season, citrus fruit

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37
Q

Central Valley

A

Chilli, Chardonnay, tropical fruit flavours

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38
Q

Marlborough

A

New Zealand, Chardonnay, ripe lemon, peach and melon characteristics

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39
Q

Hawke’s Bay

A

New Zealand, Chardonnay, high acidity and pronounced stone fruit flavours

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40
Q

Gavi DOGC

A

Cortese, Italy, Light floral aromas, green fruit, not intended to age

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41
Q

Soave DOC

A

Garganega, Italy, green fruit, citrus fruit and stone fruit, not intended to age

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42
Q

Soave Classico DOC

A

Garganega, Italy, develop flavours of honey and almonds in the bottle.

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43
Q

Ricioto Soave Classico DOCG

A

Garganega, Italy, made threw the appasimento method and a sweet wine.

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44
Q

Verdicchio dei Castelli di Jesi DOC

A

Verdicchio, Italy, green fruit, citrus fruit and fennel

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45
Q

Finano di Avellino DOGC

A

Fiano, Medium to full body, medium acidity, stone fruit and topical fruit, age in the bottle but most is drunk young.

46
Q

Walker Bay

A

South Africa, Chardonnay, high acidity and ripe stone fruits

47
Q

Barolo DOCG

A

Nebbiolo, Italy, full bodied and pronounced flavours.

48
Q

Barbaresco DOGC

A

Nibbiolo, italy, also similarly powerful and long lived wines

49
Q

Barbera d’Asti DOGC

A

Barbera, Italy, low to medium tannins, drunk young, less aging potential.

50
Q

Valpolicella DOC

A

Corvina, Vento, Italy, light bodied, fruity and quiet simple

51
Q

Valpolicella Classico DOC

A

More complex than Valpolicella DOC, Venteno, Corvina, Italy

52
Q

Amarone della Valpolicella DOGC

A

Corvina, Venteno, Dry to off dry wine, made from partially dried grapes, full bodied wine with high alcohol, pronounced fresh and dried fruit flavours

53
Q

Ricioto della Valpolicella DOGC

A

Sweet red wine made from dried grapes, Corvina, Venteno, so sweet that yeast can not ferment all of the sugars.

54
Q

Chinati DOGC

A

Alepine Mountains, Sangiovese, simple and inexpensive wines.

55
Q

Chianti Classico DOGC

A

Sangiovese, Italy, pronounced red fruit flavours, meat and leather in the bottle

56
Q

Chianti Classico Reserva DOGC

A

Aging requirement needed.

57
Q

Brunello di Montalcino DOGC

A

Montalcion, Tuscany, powerful full bodied wine because of extended sunny season, high tannin and high acidity

58
Q

Montepulciano d’Abruzzo DOC

A

Montipulciano, medium acidity, deeply coloured wines, high volumes of inexpensive wine

59
Q

Sancerre AOC

A

Sav Blanc, France, Loire Valley, dry wine, high acidity, green fruits and hibiscus, grass and asparagus

60
Q

Pouilly-Fume AOC

A

Sav Blanc, France, Loire Valley, dry wine, high acidity, green fruits and hibiscus, grass and asparagus

61
Q

Touraine AOC

A

France, Loire, Sac Blanc, inexpensive and fruity wines

62
Q

Bordeaux AOC, Graves AOC, Pessac-Leognan AOC

A

France, Bordeaux, Sav Blanc, grass and green apples and wines from these regions tend to be blended with Semilion.

63
Q

Marlborough

A

Sav Blanc, New Zealand, varied flavours, hare harvested at different ripeness levels, including green bell pepper and asparagus

64
Q

Margaret River

A

Sav Blanc, Australia, concentrated herbaceous aromas

65
Q

Adelaide Hills

A

Sav Blanc, Australia, fresh and fruity with broad range of citrus to tropical fruits, blended with Semillon to add body

66
Q

Casablanca Valley and Central Valley

A

Sav Blanc, Australia, Central Valley inexpensive to good quality, Casablanca Valley good quality Sav Blanc

67
Q

Constantia

A

Southern Cape, South Africa, Sav Blanc, tropical fruits and herbaceous aromas, refreshing

68
Q

Elgin

A

South Africa, Sav Blanc, Wet stones can be one of the aromas here.

69
Q

Napa Valley

A

USA, everywhere else is to warm for Sav Blanc, good examples can have oak ageing to add body and flavour.

70
Q

Delle Venezie DOC and Veneto IGT

A

Italy, Pinot Grigio, high volume, inexpensive

71
Q

Fruli-Venezie Giulia

A

Italy Pinot Grigio, more complex pinot grigio

72
Q

Alsace AOC

A

France, Pinot Gris, grapes picked later in the season, peach mango and ginger

73
Q

Gewuztraminer

A

Alsace AOC, Grand Crus, High levels of alcohol, low to medium acidity, aromatic grape, stone fruit and tropical fruit

74
Q

Condriou AOC

A

Viognier, France, Dry, low to medium acidity, blossom aromas and stone fruit flavours

75
Q

Rais Baxias DO

A

Alberino, Spain, Dry and high acidity, medium bodied, stone fruit and citrus fruit

76
Q

Bordeaux AOC and Bordeaux Superior AOC

A

Merlot, Bordeaux, planted anywhere in the Bordeaux region.

77
Q

Saint-Emillion AOC and Pomerol AOC

A

Merlot, Right Bank of Bordeaux, black fruit and oak aging, dried fruit and tobacco

78
Q

Napa Valley and Sonoma, Merlot flavours?

A

Vanilla, coconut and smoke from oak ageing

79
Q

Central Valley, Merlot

A

Varied styles of Merlot, soft and medium bodied for immediate consumption.

80
Q

Stellenbosch

A

South Africa, age worth Merlot, typical to the age worthy Bordeaux region.

81
Q

Margaret River, blend

A

Merlot and Cab Sav

82
Q

Hawkers Bay

A

Merlot can be found in a number of styles here, light to full bodied, New Zealand, moderate climate and plentiful rainfall.

83
Q

Medoc AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

84
Q

Haut-Medoc AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

85
Q

Margaux AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

86
Q

Pauillic AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

87
Q

Graves AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

88
Q

Passac-Leogan AOC

A

Left Bank of Bordeaux, Cab Sav, gavel soil which absorbs heat and helps with drainage, because of ripening issues it is normally blended with Merlot

89
Q

Oakville and Rutherford

A

Napa Valley, California, Cab Sav, Ripe black fruit flavours, warm climate. High and ripe Tannins

90
Q

Calistoga

A

Napa Valley, California, ripest and full bodied Cab Sav that can be found in California

91
Q

Maipo Valley and Colchgua Valley

A

Central Valley, Chilli, herbal aromas, mint and bell pepper and often blended with Carmenere

92
Q

Stellenbosch

A

South Africa, fresh herbal Cab Sav to more cooked fruit flavours, blended with Merlot and Pinotage sometimes this is know as the Cape Blend.

93
Q

Northern Rhone

A

Steep hills, moderate climate, grape ripening helped by aspect, hand picked grapes. Syrah

94
Q

Cote Rotie AOC

A

Most Northern Rhone, these Syrah’s can be peppery, very good aging potential, sometimes blended with Viognier to add floral aromas.

95
Q

Hermitage AOC

A

Northern Rhone, but more southerly than Cote Rotie,

96
Q

Croze-Hemitage AOc

A

Less intense and complex than Hemitage and Cote Rotie, inexpencive wines, higher yields

97
Q

Barossa Valley, Shiraz

A

Old vines, low yields of concentrated red fruits, cook fruit flavours, black pepper spicy flavours from oak, vanilla and coffee

98
Q

Hunter Valley, Shiraz

A

Warm area, but good cloud cover, extended growing season, medium bodied medium to high tannins, fresh black fruit flavours and earth and meat when in the bottle.

99
Q

Beaujolais AOC

A

Gamey, France, high acidity wines, medium tannins, techniques used to extract maximum colour extraction these techniques can add flavours of banana and candy

100
Q

Western Cape

A

South Africa, Pinotage, Strawberry, Raspberry and Cherry, medium bodied wines

101
Q

Mendoza

A

Malbec, Argentina, Full bodied wines, black fruit and high tannins, can develop flavours of earth and meat in the bottle

102
Q

Central Valley national Grape

A

Carmenere, Chili, herbal notes and black fruit, if harvested when not fully ripe green bell pepper, matured in oak, soften tannins flavours of chocolate and coffee

103
Q

Catalunya DO

A

Tempranillo, Spain, medium acid, medium levels of tannin red fruit and black fruit, varying levels of styles here, can be oak ages

104
Q

Rioja DOCa

A

Can be aged here, Tempranillo sometimes blended with Grenacha, when intended for early drinking

105
Q

Southern Rhone

A

France, Warm area, Grenache, thin skinned with low to medium tannins red fruit flavours and sometimes spice, white pepper and liqurice, high sugar levels

106
Q

Cote du Rhone AOC

A

Grenach, Higher levels of complexity

107
Q

Chateauneuf-du-Pape

A

Grenache, France, High levels of alcohol, and high tannins. Large stones in the ground here help it ripen to full ripeness

108
Q

Minervois AOC

A

Grenache, France, South of France, warm area and the grapes reach there full ripness, oftern blended with Syrah

109
Q

Rioja DOCa

A

Grenache added to Temporillo to add body and red fruit flavours

110
Q

Navarra DO

A

Spain, make Rose wines.

111
Q

Priorat DOCa

A

Spain, Grenacha, old vines, concentrated flavours, dried fruit and caramel in the bottle

112
Q

Barosssa Valley and McLaren Vale

A

Australia, old vines, concentrated red fruit flavours and spice flavours. can be blended with Shiraz, similar to the quality of Chateanuf- du-Pape

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