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WSET PREP0916 > Varieties > Flashcards

Varieties Flashcards

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1
Q

Describe Aligote in Burgundy

A
  • white grape
  • produce neutral wine with high acidity
  • high quality if reach full ripeness
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2
Q

Describe Gamay in Beaujolas

A
  • black grape
  • fragrant wine
  • aroma of raspberry, cherry fruits
  • rarely more than medium level of tannin and body
  • lightest style served lightly chilled(10-13℃)
  • early budding and ripening suits the climate in Beaujolais
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3
Q

Identify 4 noble varieties in Alsace

A
  • Riesling
  • Gewurztraminer
  • Pinot Gris
  • Muscat
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4
Q

Describe best example of Riesling of Alsace

A
  • medium to full bodied
  • dry with medium alchol
  • high acidity
  • citrus and stone fruit aromas often with pronounced steely/stony character
  • many wine are now made with some residual sugar
  • do not typically show flower character than Germany
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5
Q

Describe Gewurztraminer of Alsace

A
  • pungent aromatic spice nose
  • lychees, roses, sweet baking spices
  • light pink skin give golden colour to some wine
  • full-bodied with rich texture, high in alchol(often 14% abv)
  • low to medium acidity
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6
Q

Describe best example of Pinot Gris of Alsace

A
  • rich, full-bodied, high in alchol
  • more acidity than Gewurztraminer
  • less aromatic than Geurztraminer
  • rich textured on palate
  • pronounced flavour intensity with fresh and dried fruits and honeyed character
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7
Q

Compare between Muscat in Alsace

Muscat Balnc a Petits Grains
vs
Muscat Ottonel

A

Muscat Ottonel

  • more widery planted as relied on to crop more regularly
  • less aromatic

Muscat Balnc a Petits Grains

  • intensely aromatic with flavours of orange blossom, rose and grape
  • light to medium body
  • low to medium acidity
  • prone to poor fruit set and rot
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8
Q

Describe the characteristic of Chenin Blancs

  • natural characteristic
  • ripeness
  • care at vineyard
  • possible style
A

-high acid and non aromatic white grape
-grape to reach different level of ripeness even within one bunch
-result in green, harbaceous aromas if care in not taken
during harvest to exclude unripen grapes
-several passes at harvest is necessary to ensure grapes are picked ar the desired level of ripeness
-dry or sweet, still or sparkling
-variety of style directly related to the degree of sugar ripeness

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9
Q

Compare the characteristic of Chenin Blancs

young wine vs aged wine

A

young
-vary from fresh apple to tropical fruits depends on sugar ripeness

aged
-become richer, rounder and develp aromas of honey, toast, hay, balance well with the high acidity

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10
Q

Describe Melon Blanc(Muscadet)

in Loire valley

A
  • ripen early
  • frost-resistant
  • vast majority grown in Nantais region
  • known for Muscadet
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11
Q

Describe Cabernet Franc

A 
-flowers and ripen early
-
-
-
-
-
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12
Q

Describe Syrah

in Northern Rhone

A
  • black grape
  • only black variety permitted in Northern Rhone
  • northern limit syrah ripen successfully
  • deeply-coloured
  • medium to high levels of tannin
  • black fruit flavour
  • black pepper or floral aromas
  • use of oak depends on producer
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13
Q

Describe Viognier

in Northern Rhone

A
  • white grape
  • full-bodied
  • perfumed aroma of blossom and apricots
  • flavours of stone fruits
  • low acidity and high alchol
  • do not develop signature aroma until the timing of very high level of sugar ripeness
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14
Q

Describe Marsanne and Roussanne

in Northern Rhone

A
  • usually blended together
  • age well and develop complex hazelnut aromas

Marsanne
-richness and weight

Roussanne

  • offer acidity and perfumed fruits
  • aromatic intensity is less than Viognier
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15
Q

Describe Grenache
in Southern Rhone

  • verietal wine
  • blended wine for red
  • blended wine for rose
A
  • ripen fully in warm or hot summer
  • concentrated spicy red fruit flavours
  • baked and jammy in hot years
  • supported by Syrah and Mourvedre as blend
  • colour & tannin by Syrah(struggle in hottest site)
  • colour & tannin by Mourvedre(northern limit to ripe)
  • dense black fruit flavours, complex flavour(gamay, meaty) by Mourvedre when fully ripen
  • supported by Cinsault
  • add red fruit flavour
  • fresh, fruity rose
  • full-bodied compared with Province
  • intensely flavoured
  • can develop complexity in bottle
  • Tavel and Lirac on west bank
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16
Q

Describe Carignan

A

-widely grown in southern france
-naturally high in tannin, acidity and colour
-lack of fruit or finesse
-old vine on poor soil can produce quality wine
-semi-carbonic maceration is used to soften the tannin
(in southern france)

17
Q

Describe Picpoul

in Southern France

A
  • refreshing high acidity

- green fruit and citrus flavours

18
Q

Describe Mourvedre

  • varietal character
  • red in Bandol
A

varietal character

  • needs hot climate to ripen
  • deep colour, tannin
  • dense black fruit flavours, complex flavour(gamay, meaty) when fully ripen

red in Bandol

  • premium red at Bandol in Provence
  • ripen reliably south-facing terraces slopes
  • dark, full-bodied with powerful tannins
  • bramble, meat, liquorice-spice flavour after bottle age
19
Q

identify the 土着品種
for each region in Southern France

\_\_\_\_\_\_ in Pinet
(Picpoul de pinet, coastal with cool sea breeze)
\_\_\_\_\_\_ in Limoux
(Limoux inland with high altitude)
\_\_\_\_\_\_ in Roussillon
(Cotes du roussillon, coastal)
\_\_\_\_\_\_ in Languedoc
(Languedoc)
A

Picpoul in Pinet

Mauzac in Limoux
(limoux is also famous for its premium oaked chardonnays
with cooling effect of its altitude)

Maccabeu in Roussillon

Clairette in Languedoc

20
Q

Describe Cortese

  • varietal character
  • identify and describe style of PDO using this variety
A

-high acidity with floral character

-Gavi DOCG
-in hills with high altitude and benefit from sea breezes
long slow ripening to emphasise natural character
-pale and light- bodied with high acidity
-aromas and flavours are of citrus, green apple, pear
-protective wine making is norm

21
Q

Describe Dolcetto

  • varietal character
  • identify and describe style of PDO using this variety
A
  • earlier ripening than Nebbiolo and Barbera
  • can be planted on cooler site
  • Dolcetto d’Alba DOC
  • deep, often purple, medium to high tannin
  • medium acidity
  • black plums, red cherries and dried herbs
  • drunk young but best ages for several years
22
Q

Describe Barbera

  • varietal character
  • identify and describe style of PDO using this variety
A

-late ripening
-Barbera d’Asti DOCG
-medium to deep colour, low to medium tannin
-high acidity
-red cherries, plums, black pepper sometimes
-two styles
youthful and fruity with mo oak
barrel-aged to give spicy flavours
-drunk young but best ages for several years

23
Q

Describe Nebbiolo

-varietal character

A
  • late ripening
  • high level of acidity and tannin
  • little colour
  • red cherries,plums and dried herb
24
Q

Describe Sangiovese

A
  • high level of acidity and tannin
  • late ripening
  • red cherries, plums and dried herbs
  • aged in oak to soften the tannin and add spicy flavours
  • develop meaty and gamay aromas with bottle age
25
Q

Describe tempranillo

  • varietal caracter including best area to glow
  • describe wine making and style of early drinking
  • describe wine making and style of age worthy style
A 
◎varietal
-thick-skinned black grape
-medium level acidity
-best area is
 summer temperatures are moderated by the sea or altitude

◎early drinking style
-undergo semi-carbonic maceration to produce a fresh strawberry scented Joven

◎age worthy style

  • blend with traditional varieties of Garnacha, Graciano and Carinena(Mazuelo) for more concentrated oked wine
  • blend with international varieties such as Cabernet Sauvignon for more concentrated oaked wine
26
Q

Describe Monastrell

Other name
toleance
condition to ripening
grown region in Spain
varietal style of wine
A
  • same to Mourvedre
  • draught tolerant
  • needs hot, sunny conditions to ripen
  • grown in south-eastern DOs, Yecla and Jumilla
  • deeply coloured, full-bodied
  • high level of tanninn and alchol
  • low to medium acidity
  • ripe blackberry fruits
27
Q

Describe Corvina

skin, colour, tannin, acidity
about blend
PDO to be used

A
  • think skin, moderate colour
  • low to medium tannin
  • high acidity
  • to increase tannin and colour, local variety can be added
  • Valpolicella/Valpolicella Classico/Amarone della Valpolicella/Recioto della Valpolicella/Valpolicella Ripasso

WSET PREP0916 (23 decks)

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