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WSET3 Principal Grape Varieties > Reverse Base Wine List > Flashcards

Reverse Base Wine List Flashcards

1
Q
  1. Full body
  2. Berry flavours, pepper, notes of meat and leather
A

Describe Cote Rotie and Hermitage style Syrah

body, flavour

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2
Q
  1. Small grapes
  2. Thick, dark skins
  3. Will not ripen in cool climate
A

Describe Syrah

grape size, skin, ripening

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3
Q

Leather, Forest Floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

A

Bottle Age (Red)

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4
Q

Medium - Full Body, Med Acidity, High Tannin

Cool: Tomato Leaf, Greenbell Pepper, Mint, Eucalyptus, Blackberry, Blackcurrant

Moderate: Black Cherry, Black Plum, Cooked Blackcurrant, Liquorice

Warm: Jammy, Stewed Prunes

Aged: Cedar, Tobacco, Earth

A

Cabernet Sauvignon

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5
Q

Buds Early, High Acidity

Cool: Green Apple, Red Apple, Lemon, Pear, Grapefruit

Moderate: Peach, Nectarine, Apricot, Melon

Warm: Tropical Fruits, Pineapple, Banana, Mango

Aged: nuts and mushrooms

A

Chardonnay

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6
Q

High Acid

Cool: Apple, Pear, Blossom,

Moderate: Hay, Floral, Peach, Lemon, Melon

Warm: Pineapple, Tropical Fruits

Aged: Honey, Marzipan, Quince

A

Chenin Blanc

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7
Q

Describe Cote Rotie and Hermitage style Syrah

body, flavour

A
  1. Full body
  2. Berry flavours, pepper, notes of meat and leather
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8
Q

Describe Northern Rhone style Syrah

body, flavour, tannin

A
  1. Quite light wine
  2. Simple black fruit, herbaceous flavours
  3. Grippy tannins.
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9
Q

Full Body, Low Acidity, High Alcohol

Cool: Pronounced Rose, LYCHEE, Violet Pepper, Spice

A

Gewurtztraminer

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10
Q

Late Ripening, Thin Skin, Drought resistance, Need Warm/Hot

Medium-Full Body, Low Acidity, Low-Med Tannin, High ABV

Cool: Strawberry, Raspberry, Blackberry

Moderate: Black Cherry, Blackcurrant, Spice, Jammy

Aged: Fig, Leather, Liqourice, Caramel, Earth, Meat

A

Grenache

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11
Q

Loss of Some Fruit, More Extraction of color & tannin, Banana

A

High Fermentation Temp

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12
Q

Preserves Flora Aroma, Encourages Fruit, Pear Drops

A

Low Fermentation Temp

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13
Q

Deep Color, Full Body, High, Smooth Tannin

Warm: Blackberry, Violet, Black Plum

Hot: Jammy

Aged: Leather, Tar, Clove, Meat

A

Malbec

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14
Q

Soften Acidity, Butter, Cheese, Cream

A

Malolactic Fermentation

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15
Q

Med-Full Body, Mediuim Acidity, Medium Tannin

Cool: Mint, Strawberry, Raspberry, Red Berries, Green Pepper

Warm: Blackberry, Black Cherry, Black Plum, Violet, Plums, Prunes, Jammy (Stewed)

Aged: Cedar, Tobbaco, Mushrooms

Earlier budding and ripenings than CabSav

A

Merlot

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16
Q

LM Body -LM Acidity

Intensely Perfumed, Orange Blossom, Rose, Grape

bad fruit set

MUSCAT OTTONEL similar

A

Muscat Blanc a Petis Grains

17
Q

Full Body, High Acidity, High Tannins

Warm: Red Cherry, Strawberry, White Pepper, Black Cherry, Rose, Violet, Dried Herbs, Red Plum

Aged: Tar, Tobacco

A

Nebbiolo

18
Q

Early budding / early ripening

Cool: Simple, Apple, Lemon

A

Pinot Grigio

19
Q

Early budding / early ripening

Med Acid

Cool: Pronounced Lemon,

Moderate: Peach Banana, Mango Melon, Pineapple,

Aged: Honey,

Complex If gets high sugar, loses acid

A

Pinot Gris

20
Q

Medium Body, High Acidity, Low Tannin

Early Budding/Ripening, Thin Skin

Cool: Herbaceous, Tomato Leaf, Fresh-Redcurrant, Raspberry, Strawberry

Moderate: Red Cherry, Black Cherry, Blackcurrant, (Cooked, Jammy)

Aged: Leather, Farmyard, Mushroom, Forest Floor, Spice

A

Pinot Noir

21
Q

Tolerant of cold winters, buds late

Cool: Mineral, Green Apple, Lime, Pear, Honeysuckle, Rose, Violet

Moderate: Peach Apricot, Nectarine

Aged: Honey, Kerosene, Petrol (Australia), Toast

A

Riesling

22
Q

Full Body, High Acidity, High Tannin

Cool: Herbal

Moderate: Red Cherry, Black Cherry, Black Plum. Violet, Clove

Aged: Savoury, Earth, Meaty, Tar, Cedar

A

Sangiovese

23
Q

Aromatic, High Acidity, early ripening

Cool: Grass, Green Pepper, Asparagus, Blossom, Green Apple, Grapefruit, Wet stone

Moderate: Goosebury, Elderflower, Citrus, Grapefruit,

Warm: Blackcurrant, Passion Fruit, Tropical Fruits

A

Sauvignon Blanc

24
Q

Cool: Grass, Asparagus, Goosebury, Lemon

Moderate: Apple, Grapefruit, Nectarine, Marmalade

Aged: Honey, Toast, Wet Wool

(Hunter Valley Lanolin and Wax)

A

Semillon

25
Q

Full Body, Medium Acidity, Medium Tannin

Thick Skin

Cool: Herbal, Red Cherry

Moderate: Black Cherry, BlackPlum

Aged: Leather, Nutty, Smoke, Cedar

Oak manditory

A

Tempranillo

26
Q

Fuller Body, Bread, Dough, Biscuit

A

Yeast Contact

27
Q

Full Body, High ABV

Uneven ripening - may include raisin

Warm: Herbal, Pronounced Black Plum, Black Cherry, Blackberry, Black Pepper, Black Plum

Hot: Jammy, Raisin, Prune

Aged: Earth, Game, Tar, Meaty

A

Zinfandel

28
Q

Merlot International Style

A
  1. Grapes harvested as late as possible
  2. Intense purple colour
  3. Concentrated blackberry and plum fruit
  4. Soft, velvety tannins
  5. Matured in new oak for toasty flavours
29
Q

List two styles into which Pinot Noir can be made

A
  1. Light and fruity with red cherry notes
  2. Complex and earthy with flavours of spice and forest floor
30
Q

Small grapes, Thick, dark skins

Will not ripen in cool climate

Cool: White Pepper, redcurrant, Raspberry, Olives

Moderate: Black Pepper, Blackberry, Black Cherry, Blackcurrant

Warm: Raisins

Aged: Meat, Leather, Chocolate

Coonawarra, Yarra Valley

A

Syrah

31
Q

Late Ripening (than CabSav), Thick Skins & resistant to Noble Rot

Very deep-coloured, high tannin wine that ages slowly

Used as Blend to add Tannin, Colour and some Spicy notes

A

Petit Verdot

32
Q

Flowers Early - Ripens Early (easier to fully ripen than CabSav)

Suited for cool inland climates

Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon

Herbaceous and stalky flavours when unripe

Vibrant Berry Fruit and Floral notes when ripe

Widely used in Saint-Émillion, and lesser extent Médoc & Graves, Loire

Prefers well drained warm soils (like CabSav)

2nd most dominate in Right Bank

A

Cabernet Franc

WSET3 Principal Grape Varieties (5 decks)

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