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WSET 3 Varieties & Styles > Varieties & Styles > Flashcards

Varieties & Styles Flashcards

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1
Q

Pinot Noir: Grape profile

A

Early budding, early ripening; range of styles

Thin skins

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2
Q

Sauvignon Blanc

Characteristics in Loire, New Zealand, Bordeaux

A

Highly aromatic, high acidity

Sancerre & Pouilly Fume: elegance, restraint, green apple, asparagus, wet pebbles

Marlborough: gooseberry, elderflower, grapefruit, passion fruit

Pessac-Leognan: oaked, more similar to non-aromatic varieties, adds body, richness

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3
Q

Riesling

Effect of climate & maturation on flavor

A

Variety of styles

Colder climates: green fruit, floral

Warmer climates: richer, more citrus, stone fruit, less delicate

Maturation: honey, toast, petrol

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4
Q

Chardonnay

Effect of climate on flavor, Chablis vs Cote d’Or

A

Can be ripened in variety of climates, but can lose acidity in warmer climates

Cool climates: green fruit, citrus

Moderate climates: fleshy fruits, white peach, melon

Warm climates: ripe tropical fruits (banana, pineapple)

Chablis: high acidity, green apples, citrus, wet stones, slate

Cote d’Or: subtle stone fruit, creamy oak

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5
Q

Pinot Gris / Grigio

Alsace vs Italy

A

Different styles, early ripening, can accumulate a lot of sugar, but will lose acidity

Alsace: dry/off-dry, oily texture, ripe tropical fruit, ginger, honey

Italy: deeper flavor in Alto Adige / Trentino / Friuli-Venezia compared to high volume wines made in Veneto

Alto Adige: light to medium body, high acidity, citrus, green fruit

Friuli-Venezia: richer, medium to full bodied, peach, tropical fruit

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6
Q

Cabernet Sauvignon (WIP)

A

Left Bordeaux: grippy tannins, cedar, blackcurrant leaf

Warm regions: full-bodied, ripe blackcurrant, black cherries, smooth tannins

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7
Q

Styles of Merlot

A

Two styles:

  1. International: harvested late, maximum ripeness, color → blackberry, plum, soft, velvet-textured tannins, often oak aged to add toasty flavors
  2. Bordeaux: harvest earlier, medium body and alcohol, higher acidity, red fruit character, some vegetal, leafy aromas
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8
Q

Syrah/Shiraz

Effect of climate on flavor

A

Thick, dark skins, range of styles depending on climate

Cooler: Medium-bodied, peppery, black fruit aromas

Warmer: full-bodied, very ripe black fruit, licorice

Can be blended (e.g. GSM, Carignan, Cinsault)

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9
Q

Grenache: Grape profile

A

Late ripening, needs warm or hot climates

High alcohol, low acidity, full bodied, red fruit flavors, soft tannins

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10
Q

Grenache: Winemaking

A

Usually destemmed & crushed

Pre-fermentation maceration is common to extract flavors/color

Post-fermentation maceration possible to enhance tannic structure

Maturation usually in large vessels, new oak can overwhelm fruit

Blending very common (provides body, alcohol, perfume)

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11
Q

Cabernet Sauvignon & Merlot: Winemaking

A

Destemmed and crushed (stems tend to be herbaceous)

May do pre-fermentation maceration to extract color

Fermentation at 26ºC - 30ºC, warm enough for extraction, cool enough to promote fresh fruit

Well suited for oak aging

Blending common

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12
Q

Pinot Noir: Winemaking

A

Number of different ways: destem/crush or use whole bunches

Pre-fermentation maceration common to extract color and flavor

Fermentation temperature on higher side (30ºC) to help with color, flavor, tannin extraction

Often matured in oak

Rarely blended

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13
Q

Bordeaux & Bordeaux Superieur: Style

A

Early drinking, medium body, ripe red and black fruit, sometimes cedar from oak

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14
Q

Sauternes: Style & Characteristics

A

Sweet, high alcohol, balanced by high acidity.

Apricot, citrus peel, noble rot. Toast, vanilla from oak

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15
Q

Beaujolais Gamay

A

Fragrant, raspberries, cherries, medium tannin and body

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16
Q

Alsace (4 noble varieties)

A

Riesling: medium-full bodied, medium alcohol, high acidity, citrus and stone fruit, less floral than German Riesling

Gewurztraminer: full bodied, high alcohol, low-medium acidity, pungent, sweet baking spices, lychees, roses

Pinot Gris: rich, full-bodied, high alcohol, pronounced flavor intensity, fresh and dried fruits, honey

Muscat: very aromatic, orange blossom, rose, grape

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17
Q

Sancerre & Pouilly-Fume

A

High acidity, green apple, wet stones

Pouilly-Fume often with smoky character

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18
Q

Loire Chenin Blanc

General profile and styles across sweetness level, age, and region (Vouvray, Anjou, Savennieres)

A

High acid, non-aromatic. Varieties of styles (dry/sweet/sparkling)

General: Fresh apple to tropical fruit, depending on ripeness

Sweet Styles: noble rot, apricot, citrus peel

Age: richer, rounder, honey, toast, hay

Vouvray: floral, fresh fruit

Anjou & Saumur: warmer, medium-full bodied, less floral

Savennieres: full bodied, oaked

19
Q

Northern Rhone Syrah

A

Deeply colored, medium to high tannin, black fruit, black pepper, floral aromas

Oak depends on winemaker

20
Q

Northern Rhone Viognier

A

Full bodied, perfumed, blossom, apricot, stone fruit, low acidity, high alcohol

New oak very common

21
Q

Chateauneuf-du-Pape

A

Full bodied, richly textured, concentrated spiced red fruit, high alcohol

22
Q

Grüner Veltliner

A

Full bodied, concentrated, high acidity, citrus, stone fruit, white pepper, honey and toast with age

23
Q

Garganega

A

Main grape in Soave

Medium to high acidity, medium body, pears, red apple, stone fruit, white pepper

Usually unoaked

24
Q

Valpolicella (Corvina)

Traditional and passito method

A

Thin skin, moderate color, low to medium tannins

Valpolicella: fruity, light tannins, red cherry, early drinking

Passito (Amarone, Recioto): to increase structure and concentration → high alcohol, red fruit, full bodied

25
Q

Barbera

A

Deep color, low to medium tannins, high acidity, red cherries, plums, black pepper

26
Q

Dolcetto

A

Deep color, medium to high tannins, medium acidity, black plums, red cherries, dried herbs

27
Q

Gavi (Cortese)

A

High acidity, floral, light bodied, citrus, green apples, pears

28
Q

Sangiovese

A

Late ripening

High acidity, red cherries, plums, dried herbs, often oak to add spicy flavors

29
Q

Montepulciano

A

High color and tannins, medium acidity, black plums, cherries

30
Q

Aglianico

A

Deep color, high acidity and tannin, black fruit.

Matured in oak, develops earthy, forest floor notes.

31
Q

Negroamaro

A

Medium tannins and acidity, full bodied, high alcohol, baked red and black fruit

32
Q

Primitivo

A

Full bodied, medium tannins and acidity, high alcohol, very ripe berry fruit

33
Q

Nero D’Avola

A

Medium to full bodied, medium acidity and tannins, plums, black cherries

34
Q

Tempranillo: Grape & Winemaking

A

Thick skinned, medium acidity

Semi-carbonic for early drinking (Joven) wines

Key role in more concentrated, ageworthy wines

Provides red fruit, medium tannins to Rioja

35
Q

Graciano

A

High quality, difficult to grow

Used to add concentrated black fruit, acidity, tannins to blends

36
Q

Verdejo

A

Similar to Sauvignon Blanc (often blended with it)

Main component of Rueda white wines

Simple / fruity to richer / barrel-fermented styles

37
Q

Albarino

A

Rias Baixas

Mostly unoaked

High acidity, ripe stone fruit, sometimes with touch of oak / lees

38
Q

Carmenere

A

Late ripening

full bodied, high tannins, black fruit, herbal aromas

39
Q

Torrontes

A

Intensely fruity, floral perfume, medium body and acidity, stone fruit, melon

40
Q

Malbec

A

Deeply colored, full bodied, black fruit, high and smooth tannins.

Higher elevation → more elegant, fresher, more floral

41
Q

Melon Blanc / Melon de Bourgogne

A

Muscadet: High acidity, light body, subtle green fruit flavors

Sur Lie: richer texture, lees character

42
Q

Inexpensive White Winemaking

A
  1. Destem & crush
  2. Press
  3. Acidification common (especially in warm/hot regions)
  4. Clarification (centrifuge, filter to speed up process)
  5. Fermentation in stainless steel, cooler temperature to preserve primary fruit (using commercial yeast)
  6. MLF depending on style / variety
  7. Aging with oak chips / staves if flavor desired
  8. Stabilized, fined, and filtered

Generally: SO2 monitored throughout

43
Q

Inexpensive Red Winemaking

A
  1. Destem & crushed
  2. Acidification may be necessary in warm/hot climates
  3. Pre-fermentation maceration if time allows
  4. Fermentation in stainless at lower temperature range to retain fresh fruit flavors
  5. Cap management depends on style of wine, but generally not heavily worked
  6. Post-fermentation maceration avoided (tannins not desired, no time)
  7. Many options for maturation: old oak, oak staves/chips
  8. Fined and filtered before bottling

Note: may also use carbonic or semi-carbonic winemaking

44
Q

Premium Non-Aromatic Whites: Winemaking

A
  1. Crushed and pressed (may use whole bunches) – controlled exposure to oxygen may improve ability to age
  2. Gentle clarification (settling)
  3. Fermentation in range of vessels (stainless, concrete, new oak, old oak)
  4. MLF often encouraged for rounder, creamier mouthfeel
  5. Many options post fermentation: barrels (old/new), less (yes/no, stirring?)

WSET 3 Varieties & Styles (1 decks)

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