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WSET Level 3 AV and BV > Vini, Viti, Climate, Tasting ect > Flashcards

Vini, Viti, Climate, Tasting ect Flashcards

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1
Q

Are there any places in the world today that remain free of phylloxera?

A

Chile and Some areas in South Australia and Argentina

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2
Q

Of the two main vine species, which is the most widely used around the world for quality wine production?

A

Vitis vinifera is most used for fine wine grape growing in the world.

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3
Q

What are 2 different ways a vine can be propagated?

A

Cutting and Layering

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4
Q

What is clonal selection?

A

When a vine naturally mutates and its new, positive characteristics are propogated by cutting or layering.

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5
Q

Explain grafting.

A

Grafting is a procedure used to fuse budwood of a desired variety (usually V. vinifera) onto another rootstock (usually a North American vine).

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6
Q

What is head grafting and why is it used?

A

Head grafting is when a vine’s top, or head, is cut off its trunk and the cutting of a new variety is grafted on to the trunk where the old head was. The purpose of head grafting is to switch out grape varieties instead of uprooting and replanting an entire vineyard. Head grafting will produce fruit the year after the grafting, and it’s a lot less expensive than replanting an entire vineyard with the added bonus of keeping the established trunk and roots.

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7
Q

What is the crossing of Cabernet Sauvignon?

A

Cabernet Franc x Sauvignon Blanc

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8
Q

What is the crossing of Müller-Thurgau?

A

Riesling x Madeleine Royale

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9
Q

What is the crossing of Pinotage?

A

Cinsault x Pinot Noir

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10
Q

Explain the importance of a vine’s leaves.

A

Leaves are what drive the plant’s growth. Via photosynthesis, leaves use sunshine to convert water and CO2 into the things it needs to grow: glucose and oxygen.

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11
Q

What is transpiration?

A

Transpiration is the process of how water is absorbed by a vine’s roots, transported throughout the plant, and out of its leaves in vapor form. The warmer the climate, the faster water evaporates from the leaves, which means the vine needs more water from the soil.

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12
Q

What are the buds on a vine?

A

Buds are primordial shoots found between a shoot and a leaf.

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13
Q

What are some important factors to consider when deciding where to establish a new vineyard?

A
  1. Environmental/Climate considerations 2. Trade/Business considerations 3. Which grape(s) to plant?
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14
Q

What are the 2 main types of vine training?

A

Head training and Cordon Training

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15
Q

What is a synonym for Bush vines?

A

Gobelet – so called as it is resembles the shape of a wine glass or goblet.

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16
Q

How big is a hectare?

A

A square stretch of land that has 100-meter sides

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17
Q

1 acre is approximately how many hectares?

A

1 acre = .4 hectares (or 0,4ha) and Conversely, 1 hectare = 2.47 acres

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18
Q

If a region has good water availability + soil with just-enough nutrients, would it make sense that a vineyard’s planting density be higher or lower?

A

Higher because with all that water available vines will produce a profuse canopy. Higher density planting increases competition which will curb the vines’ tendency to put all their energy into the canopy.

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19
Q

What does yield measure?

A

Yield measures the quantity of grapes produced, in weight or volume.

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20
Q

What happens to grapes during berry ripening?

A

Sugars increase; Acidity levels decrease; Tannins develop and become less astringent.

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21
Q

What is green harvesting and when is it done?

A

Dropping underdeveloped grape clusters right after véraison. Viticulturists will literally walk their vineyards and cut off immature grape clusters, leaving them on the ground.

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22
Q

How does the vine react if green harvesting is done at the wrong time?

A

The vine will increase the size of berries on the remaining clusters, which can dilute flavors and increase yield (in weight and/or volume).

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23
Q

What are nematodes, and what damage can they cause to a vine?

A

Nematodes are microscopic worms that eat the roots of vines, leaving open wounds through which viruses are known to enter.

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24
Q

What are the 3 types of diseases that affect vines?

A
  1. Fungal. 2. Viral 3. Bacterial
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25
Q

Name 3 fungal diseases.

A
  1. Downy mildew, 2. Powdery mildew, 3. Grey Rot
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26
Q

How do Downy or Powdery Mildew affect vines and their grapes?

A
  1. All green parts and their grapes can be covered in this fungus; 2. Grapes’ fruit flavors are diminished and contaminated with a moldy, bitter flavor.
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27
Q

What is the typical fungicide treatment for Powdery Mildew?

A

Sulfur-based spray

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28
Q

What is the typical fungicide treatment for Downy Mildew?

A

Bordeaux mixture, a copper-based spray

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29
Q

How are fungal diseases controlled?

A

Fungicides

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30
Q

What are the treatments or cures for viral diseases?

A

There are none.

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31
Q

How do viruses spread in vines?

A
  1. Nematodes and 2. Cuttings
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32
Q

What are the treatments or cures for bacterial diseases?

A

There are none.

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33
Q

Describe sustainable agriculture.

A

use of synthetic chemicals is restricted but not prohibited; spraying or applying chemicals only when needed; practicing Integrated Pest Management - introducing natural predators to control pests; create biodiversity in the vineyard.

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34
Q

Describe organic viticulture.

A

synthetic chemicals not allowed; the only real chemicals allowed are sulfur and copper, and their applications are restricted; if a winery wants to be certified organic, they must apply for accreditation with one of the certifying bodies and work their vineyard organically for at least 2 or more years prior to certification.

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35
Q

Describe biodynamic agriculture.

A

Biodynamics is much more than a method, it is a spiritual science, a belief system — a holistic way of seeing and understanding the natural world that focuses on regenerative practices. Biodynamics sees the vineyard as an ecological whole: not just rows of grapevines, but the soil beneath them—an organism in its own right—and the other flora and fauna in the area, growing together interdependently. Where biodynamics differs from organic or sustainable agriculture is in its idea that farming can be attuned to the spiritual forces of the cosmos. This might mean linking sowing and harvesting to the phases of the moon or the positions of the planets

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36
Q

What are the top three most important nutrients for vines?

A

Nitrogen, Phosphoros, Patassium.

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37
Q

What is chlorosis?

A

Chlorosis is a nutrient deficiency in the soil that affects the vine’s ability to photosynthesize. A sign of chlorosis is yellow leaves and poor overall growth. The usual cause for chlorosis is a lack of iron in the soil. Farmers will either add iron-rich fertilizers or plant iron-producing grasses as cover crops to treat the soil.

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38
Q

After winter, when temperatures rise above 10°C (50°F) is when vines start ___.

A

Above 10°C: Budburst

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39
Q

When the temperature drops below 10°C is when vines go ___.

A

Below 10°C: Dormant

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40
Q

Frost is most dangerous around which phase of the vine’s annual cycle?

A

Budburst is when frost is most dangerous (March/April in Northern Hempishere, Sept/Oct in Southern Hemisphere).

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41
Q

What are some adverse effects from frost?

A

if frost occurs right before budburst, it can delay budburst which means the grapes are at risk of not fully ripening before autumn; new plant material can freeze and die; spring frost damage can decrease the annual yield; fungal diseases can develop if the weather stays wet.

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42
Q

What is coulure?

A

Coulure is poor flower set due to poor fertilzation in cold or rainy conditions.

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43
Q

What is millerandage?

A

The term for poor or irregular fruit set (some grapes forming without seeds and/or remaining small) due to cold, cloudy, or rainy conditions during pollination.

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44
Q

What detrimental effect can drought have on a vine?

A

vines may stop transpiration + photosynthesis; leaves wilt, causing grapes not to ripen; drought can kill a vine.

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45
Q

What sorts of damage can rainfall cause before, during, and after berry development?

A
  1. Before: disturb flowering and fruit set; 2. During: encourage the development of fungal diseases; 3. After: if right before harvest, rain can bloat berries, dilute their juice, and introduce grey rot.
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46
Q

Between clay, sand, and stone, which soil has the highest water retention?

A

Clay has the highest water retention capability of the three.

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47
Q

Besides clay, what soil element is known for good water retention?

A

Humus, which is organic matter made up of decomposing plant and animal materials.

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48
Q

What is the composition of loam soil?

A

Loam is a mixture of sand and clay. It has both good water drainage and retention due to its composition.

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49
Q

How many years after first planting a new vineyard will vines produce a usable crop?

A

The third year after planting.

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50
Q

How often is a vineyard typically replanted?

A

About every 30 to 50 years.

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51
Q

Is it common practice to leave a vineyard fallow for a few years after its vines have been uprooted?

A

Yes, it’s common to leave a vineyard fallow for at least 3 years prior to replanting. This time off allows the farmer to work the soil and help it regain its nutrients so it can accept new plantings.

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52
Q

What is the tool used by hand harvesters?

A

A pair of secateurs (sekəˈtərz), or pruning shears.

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53
Q

What happens in the vine during early shoot + leaf growth?

A

Rapid growth; vine uses its over-wintered carbohydrates to grow leaves, shoots, and tendrils quickly, Once leaves mature enough, they take over as the engine to fuel the plant via photosynthesis.

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54
Q

What is the recommended amount of wine to be poured into glasses for tasting purposes?

A

1.7 fluid oz (5cL)

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55
Q

What are some of the possible faults you can find on the nose of a wine?

A
  1. Cork taint/TCA 2. Reduction 3. SO2 4. Oxidation 5. Volatile acidity 6. Brett 7. Out of condition/poorly stored/stale
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56
Q

What are the alcohol percentage levels for a low alcohol table wine?

A

Low: below 11% abv

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57
Q

What are the alcohol percentage levels for a medium alcohol table wine?

A

Medium: 11% - 13.9% abv

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58
Q

What are the alcohol percentage levels for a high alcohol table wine?

A

High: 14% abv and higher

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59
Q

What are the alcohol % levels for a low alcohol fortified wine?

A

Low: 15% - 16.4% abv

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60
Q

What are the alcohol % levels for a medium, and high alcohol fortified wine?

A

Medium: 16.5% - 18.4% abv

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61
Q

What are the alcohol % levels for a high alcohol fortified wine?

A

High: 18.5% abv and higher

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62
Q

What are the levels of readiness for drinking/potential for aging?

A
  1. Too young 2. Drink now but has aging potential 3. Drink now; not suited for further aging 4. Too old
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63
Q

What are the 5 most important things a vine needs to survive?

A

Heat, Water, Sunlight, Nutrientsm, Carbon Dioxide

64
Q

Sunlight + CO2 + Water = ___ and ___

A

Glucose and Oxygen

65
Q

What natural factors affect/influence temperature and heat in a vineyard?

A

Latitude, Altitiude, Ocean Currents, Fog, Soil Structure, Slopes, Aspect, Diurnal Range,

66
Q

How can fog be beneficial to vineyards?

A

It can have a cooling effect on vineyards which would otherwise have difficulty growing premium grapes (the vineyards would get hot and stay hot).

67
Q

How can soil affect a vineyard’s temperature?

A

Rocky, slatey soils - stony or dark in color - absorb heat during the day, and release it overnight. Galets roulés in Châteauneuf-du-Pape, Blue slate in the Mosel, Llicorella soil in Priorat

68
Q

What are two things that can reduce diurnal range?

A
  1. A vineyard’s proximity to a body of water 2. Cloud cover
69
Q

Besides decreasing diurnal range, how else does cloud cover affect a vineyard/vines?

A

Slow flowering and fruit set because the vine isn’t getting enough sunlight to photosynthesize, which will ultimately produce a smaller crop; Heavy clouds can stop grapes from fully ripening.

70
Q

Describe lake effect.

A

As large bodies of water take a long time to warm up and cool down, ‘lake effect’ has a moderating aspect on climate.

71
Q

At what temperature can vines be damaged or killed by a deep winter freeze?

A

-20ºC (-4ºF)

72
Q

What can cold springtime temperatures lead to?

A
  1. Delayed budburst –> shortens growing season 2. Disrupted flowering/fruit set –> lower yield
73
Q

What can sustained, extremely high summertime temperatures lead to?

A
  1. Slow or stalled vine activity –> vine can shut down 2. Death of the vine
74
Q

Describe Maritime climate.

A

Low continentality areas that are influenced by large bodies of water and have warm summers and mild winters with rain falling year-round.

75
Q

Describe Mediterranean climate.

A

Low continentality areas that have very warm, dry summers and cool, rainy winters. They tend to produce fuller, riper wines.

76
Q

Describe Continental climate.

A

High continentality with climate extremes: warm and/or dry summers with cold winters. They tend to be interior regions.

77
Q

Hail can:

A

Perforate leaves rendering them unable to photosynthesize; Damage bud wood, creating open wounds which invite bacteria; Knock clusters or grapes off the vine, decreasing yields.

78
Q

What are some of the effects Sulfur dioxide (SO2) has on wine?

A
  1. Antiseptic (kills microorganisms)
79
Q

What is chaptalisation?

A

Adding sugar before or during fermentation in order to increase the alcohol level in a wine. Beet and cane sugar are the most common forms of sugar used.

80
Q

What techniques can a winemaker use to clarify the must of a white wine?

A

Fining Filtration Settling Centrifugation

81
Q

Why do some winemakers choose not to over-clarify their white wine musts?

A

Some winemakers believe that having a small amount of grape solids in a fermenting must will make the resulting wine less prone to oxidation; additionally, they feel these solids will contribute complex flavors and a more pleasing texture to the final wine.

82
Q

What may happen if white wines are fermented at too low a temperature?

A
  1. Yeasts may go dormant, but they can be woken up with an increase of heat; 2. Low fermentation temperatures may result in “pear drop” or pear candy aromas and may prevent a grape’s true varietal aromas from developing.
83
Q

What may happen if white wines are fermented at too warm a fermentation temperature?

A
  1. Yeasts may die; 2. Hot fermentation temperatures will sometimes create unappealing aromas, and there is a risk that the classic varietal character will be lost in the process.
84
Q

What will cause a fermentation to cease (aka a stuck fermentation)?

A

All available sugar in a must is consumed; Yeasts run out of nutrients to metabolize; Temperatures exceed 35ºC (95ºF)

85
Q

What flavors will aging in new oak add to white wines?

A

Oak aging is known to add flavors of vanilla, toast, clove, dill, nutmeg, coconut, butterscotch, anise, and smoke.

86
Q

What are some ways to prevent malolactic fermentation?

A

Adding SO2 after primary fermentation completes; Storing the wine at cool temperatures; Sterile filtration.

87
Q

What are some ways to encourage malolactic fermentation?

A

Not adding SO2 or keeping levels very low; Warm storage temperatures.

88
Q

What white grape varieties are most likely to undergo malolactic fermentation?

A

Chardonnay and Viognier

89
Q

What’s the difference between fining and filtering?

A

Fining removes the small stuff you can’t see - all the unstable, microscopic things in a wine (proteins, phenolic substances, etc.). If these things aren’t removed prior to bottling they can clump together later and make the wine appear hazy. Filtering removes the big stuff you can see - all the large clumps (e.g. seeds, grape skins, pebbles, spiders).

90
Q

Winemakers should ensure their wines are stable in what three areas?

A
  1. Tartrates 2. Microbiological 3. Oxygen
91
Q

How does a winemaker remove tartrate crystals?

A

By bringing down the wine’s temperature to 0ºC (32ºF) or colder for 1-2 weeks. The crystals will precipitate out of the wine (they’re about the size of raw sugar crystals) and the winemaker filters them out.

92
Q

What kinds of wine are susceptible to microbiological instability?

A

wines that haven’t gone through MLF, wines with low or moderate alcohol, wines low in acid, wines with some residual sugar

93
Q

What kinds of wine are not susceptible to microbiological instability?

A

wines high in alcohol, wines high in acid, wines that have gone through MLF

94
Q

What are the major differences between red wine making and white wine making?

A
  1. White wines are usually pressed before fermentation while red wines are pressed after fermentation; 2. Red wines spend an extended period of time in contact with their skins before and during fermentation, extracting tannin and color from the lengthy skin contact whereas white wines are direct pressed; 3. Reds always go through malolactic fermentation and for whites it’s really up to the winemaker to decide whether the white goes through MLF.
95
Q

What are the 5 overarching steps in traditional red winemaking?

A
  1. Pre-fermentation processing, 2. Alcoholic fermentation 3. Draining and pressing 4. Malolactic fermentation 5. Maturation
96
Q

Why are most red wines produced with lower levels of Sulfur dioxide (SO2) than most white wines?

A

The extended skin contact a red wine goes through will produce more anti-oxidants and lowers the need for sulfur.

97
Q

What are some of the benefits of cap management?

A

As fermentation is an exothermic reaction, pumping over, punching down, and rack-and-return reduce the heat amassed during fermentation. These methods also allow oxygen into the must and break up the cap.

98
Q

Why must the punching down technique be practiced more carefully than other cap management methods?

A

At the end of the fermentation process, when alcohol is higher, tannins are more easily extracted from the cap and if not practiced correctly, punching down can result in an exceedingly bitter and rough final wine.

99
Q

What is one of the key advantages of using a rotary fermenter?

A

Rotary fermenters continuously agitate the cap and juice together making extraction fast but, if the winemaker isn’t careful, extraction can be too deep and intense.

100
Q

Briefly describe what carbonic maceration is.

A

It is an enzymatic, intracellular fermentation which takes place within the grapes themselves under anaerobic (without oxygen) conditions. Anaerobic respiration of the grapes will convert the sugars in the grapes into ethanol.

101
Q

How is carbonic maceration carried out? Result?

A

Uncrushed, intact, whole bunches of grapes are placed in fermentation vessels with CO2 pumped into the vessel to remove any oxygen. In this oxygen-free environment, berries start to ferment from the inside. Once the alcohol inside the grapes reaches 2%, they burst, releasing their juice naturally. The grapes are typically pressed at this stage, separating the juice from the skins. Normal fermentation (with yeasts) then finishes fermentation. Using this method results in a red wine that has lots of color, low tannins, and is soft, very fruity, and displays the typical flavor markers of carbonic maceration (kirsch, banana, bubble gum).

102
Q

How long does carbonic maceration usually take?

A

Carbonic maceration will usually take anywhere between 1-3 weeks.

103
Q

How does semi-carbonic maceration differ from carbonic maceration?

A

Both fermentations start off the same: vats are filled with intact, uncrushed, whole bunches of grapes. However, in semi-carbonic, the vat isn’t filled with CO2 – the winemaker shuts the vat on the whole bunches and allows the grapes to literally crush themselves under their own weight, releasing juice. Ambient yeasts start to metabolize the sugar in the grape juice that was released from the weight, producing CO2 which fills the vat allowing the remaining berries go through carbonic maceration. Then, just like in carbonic maceration, once the berries reach 2% alcohol, they burst, releasing their juice, and the grapes are pressed and yeasts complete the fermentation.

104
Q

Do rosé wines undergo malolactic fermentation?

A

Malolactic fermentation is avoided for most rosé production as the crisp, fresh acidity of these wines is a defining feature of the rosé style.

105
Q

In the European Union, the blending method for rosé wines is prohibited everywhere except for this region.

A

Champagne

106
Q

If making a saignée rosé, how soon will the juice be bled off their skins?

A

Usually between 6-48 hours

107
Q

Which wine regions are known for making rosé in the saignée method?

A

Anjou (Loire), Bordeaux Clairet, Tavel (Rhône)

108
Q

At what temperature is most direct press method rosé fermented?

A

15°C - 20°C (59°F - 68°F)

109
Q

What wine regions are known for making rosé wines using the direct press method?

A

Côtes de Provence and Languedoc

110
Q

What three important issues do most wine laws seek to address? Which one is most imperative?

A
  1. Wine should be sound to drink and suitable for humans to ingest; 2. Any information on the label should accurately represent what is actually in the bottle; 3. Ensuring principles are in place that should protect persons and societies from abuse.
111
Q

What are Geographical Indications (GIs)?

A

Geographical Indications, or GIs, indicate the place where a wine comes from.

112
Q

Which governing body oversees the current system of Geographical Indications used by all significant wine-producing countries?

A

The World Trade Organization

113
Q

What are the two quality categories of wines with a Geographic Indication in the European Union?

A

The more stringent Protected Designation of Origin (PDO) and the less rigorous Protected Geographical Indication (PGI).

114
Q

How do Protected Designations of Origin (PDO) and Protected Geographical Indications (PGI) standards differ in the European Union?

A

As a wide generalization, Protected Designations of Origins (PDOs) are smaller, more delimited areas with more restrictions placed on their production methods. Protected Geographical Indications (PGIs) are larger areas with more freedom in terms of what winemaking practices can be employed within their boundaries.

115
Q

If a Geographical Indication is stated on a label, how much of that wine customarily comes from the stated GI?

A

85%

116
Q

In the European Union, if a Protected Designation of Origin (PDO) is used, how much of the wine must come from the stated PDO?

A

100%

117
Q

What are the three tiers of Geographical Indications seen on French wines?

A

PDO level: AOC or AC (Appellation d’Origine Contrôlée) or AOP (Appellation d’Origine Protégée), PGI level: IGP (Indication Géographique Protégée) or VdP (Vin de Pays) Without GI: Vin de France

118
Q

What are the three tiers of Geographical Indications seen on Italian wines?

A

PDO level: DOC (Denominazione di Origine Controllata), DOCG (Denominazione di Origine Controllata e Garantita) and DOP (Denominazione di Origine Protetta) PGI level: IGP (Indicazione Geografica Protetta) and IGT (Indicazione Geografica Tipica) Without GI: Vino or Vino d’Italia

119
Q

In what ways does the DOCG level differ from the DOC level in Italy?

A

Denominazione di Origine Controllata (DOC) wines have to be made within specific, delimited geographical areas as well as there being constraints on which grapes can be grown and how they are vinified and matured. Denominazione di Origine Controllata e Garantita (DOCG) wines must not only satisfy all the DOC regulations, they have to be bottled within the area they are made and they have to go through an tasting/approval process by the Ministry of Agriculture before they can be released.

120
Q

What other labeling terms are defined by Italian wine law?

A

Classico and Riserva

121
Q

How do most European wines with a GI (PDO, PGI) differ from non-European wines with a GI (AVA, District, Zone, etc.)?

A

Non-European wines with a GI rarely have rules or regulations dictating which grapes can be grown within that GI and rarely, if ever, set mandatory vinification methods.

122
Q

What are some of the most common factors that go into the price of wine?

A

Production costs, Packaging, Transport, Distribution/Sales, Taxes, Retailers and restaurants, Market factors

123
Q

Where do some of the production costs come from?

A

Growing the grapes, Winemaking

124
Q

What are some of the things that affect the cost of grape growing?

A

Labor (usually biggest expense), If land was purchased, was it an existing vineyard or was it started from scratch? would have to buy baby vines, plant them, buy trellising equipment if using Soil management

125
Q

What are two ways of lowering production costs?

A
  1. Use seasonal workforce 2. Machine harvesting
126
Q

What are some of the costs that go into winemaking?

A

Purchasing and maintaining equipment, Bottling, be it on-premise or a mobile bottler, Wine in vessels that aren’t generating any revenue (they’re aging yet taking up space in the winery or cave)

127
Q

What are some of the things that go into packaging costs?

A

Bottles, Labels, Capsules, Corks, Shippers,

128
Q

What are the 3 types of wine producer?

A
  1. Co-ops 2. Merchants 3. Estates
129
Q

What is a wine co-op (or co-operative)?

A

Wine “co-ops” are owned by members that cooperate in the business of growing grapes and making wines. Members grow grapes and bring their grapes to the co-op for processing, bottling, etc. Many growers join co-ops because their production is so small that it doesn’t make financial sense for them to make the wine, bottle it, transport it, and market it themselves. Co-ops are most common in Europe.

130
Q

In terms of being a wine producer, what is merchant (aka négociant)?

A

Merchants will buy grapes, juice, or finished wine from growers and/or co-ops. Merchants can be big or small, and they usually make a range of quality levels.

131
Q

An Estate wine producer is known as what in France?

A

Domaine

132
Q

Describe an Estate wine producer.

A

An Estate wine producer makes wine only from the grapes they grow. This allows them greater control over vineyard management and the entire production process. Usually Estate or Domaine wines are small production, which means prices tend to be high.

133
Q

What is the optimal storage temperature range for all wines?

A

10º - 15ºC

134
Q

What happens to wine when it is stored improperly?

A

Wines can taste cooked (maderized), Wines can taste old/stale (oxidized), Sparkling wines lose their bubbles

135
Q

What is the optimal serving temperature for sparkling wines?

A

Well chilled, 6º - 10ºC (43º - 50ºF)

136
Q

What is the optimal serving temperature for unoaked, light- to medium-bodied whites?

A

Chilled, 7º - 10ºC (44.6º - 50ºF)

137
Q

What is the optimal serving temperature for oaky, medium- to full-bodied whites?

A

Lightly chilled, or 10º - 13ºC (50º - 55.4ºF)

138
Q

What is the optimal serving temperature for light reds?

A

Lightly chilled, 13ºC (55.4ºF)

139
Q

What is the optimal serving temperature for medium- to full-bodied reds, oaked or unoaked?

A

Room temperature, 15º - 18ºC (59º - 66.2ºF)

140
Q

What is the optimal serving temperature for sweet wines?

A

Well chilled, 6º - 8ºC (42.8º - 46.4ºF)

141
Q

What is the optimal glass size for whites and rosés?

A

Typically medium-sized stemware is best for whites and rosés as the smaller size can capture and focus fresh fruit characteristics and delicate aromas.

142
Q

What is the optimal glass size for red wines?

A

Typically larger-sized stemware is best for red wines as the roomy globe allows for more of the wine to come in contact with air, and there is a larger surface area that can release aromatic molecules.

143
Q

What happens to a wine’s aromas and flavors if it is over-chilled in a wine bucket or regular fridge?

A

Over-chilling temporarily dulls or masks a wine’s aromas + flavors.

144
Q

What are the two factors in food that can make a wine taste more astringent, bitter, and acidic?

A

Umami and sweetness

145
Q

What are the two factors in food that can make a wine taste generally more fruity and sweet, and less astringent and bitter?

A

Saltiness and acidity

146
Q

When consumed with a dry wine, sweet foods or sweetness in foods can increase the awareness of ____ in wine.

A

Bitterness, tannins, acidity, and alcohol

147
Q

When consumed with a dry wine, sweet foods or sweetness in foods can decrease the awareness of ____ in wine.

A

Body, weight, and fruitiness

148
Q

When consumed with a dry wine, umami in food can increase the awareness of ____ in wine.

A

Bitterness, tannins, acidity, and alcohol

149
Q

When consumed with a dry wine, umami in food can decrease the awareness of ____ in wine.

A

Body, weight, residual sugar, and fruitiness

150
Q

When consumed with a dry wine, acidic foods can decrease the awareness of ____ in wine.

A

Acidity

151
Q

Generally speaking, a low acid wine paired with higher acid foods will make the wine taste ____.

A

Dull, flabby, and unfocused.

152
Q

When consumed with a dry wine, salty foods can increase the awareness of ____ in wine.

A

Body

153
Q

When consumed with a dry wine, salty foods can decrease the awareness of ____ in wine.

A

Bitterness, acidity, and astringency

154
Q

When consumed with a dry wine, capsaicin (the heat in chili peppers) can increase the awareness of ____ in wine.

A

Alcohol, bitterness, tannins/astringency, and acidity

155
Q

When consumed with a dry wine, capsaicin (the heat in chili peppers) can decrease the awareness of ____ in wine.

A

Fruit and residual sugar, along with decreasing awareness of body, weight, and texture

156
Q

What are the components in wine that can make a wine challenging, or problematic, to pair with food?

A

lots of oak, high alcohol, high tannin, high bitterness, high in flavor/complexity/extraction, excessively high acidity

157
Q

Name three food and wine pairing principles.

A

Terroir-driven (“if it grows together, it goes together”), Like with Like, Contrasting Flavors

WSET Level 3 AV and BV (3 decks)

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