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WSET 2 Kacey > Wine Flavour Etc > Flashcards

Wine Flavour Etc Flashcards

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1
Q

Pinot Noir

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Light-Medium Bodied
High Acid
Low-Medium Tannins
Red Fruit: Strawberry, Raspberry, Red Cherry
Tertiary: Forest Floor, Mushroom
Oak: subtle, smoke, cloves
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2
Q

Zin/Primativo

Body, Acid, Alcohol,Tannin, Primary, Tertiary, Oak, climate

A 
Full Body
Med-High Acid
High Alcohol
Med-High Tannin
Black fruits: plum, black cherry, raisin, prune
Tertiary: Earth, meat
Oak: Vanilla, Coffee
Warm
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3
Q

Merlot

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Medium- Full Body
Medium Acid
Medium Tannin
Green bell pepper, Strawberry, red cherry-> blackberry, black plum
Tertiary: Dried Fruit, Tobacco 
Oak: Vanilla, Coconut, Smoke
Moderate-Warm
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4
Q

Cabernet Sauvignon

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Full body
High Acid
High Tannin
Green bell pepper, mint, black currant, black cherry
Tertiary: Earth, Forest Floor
Oak: Smoke, Vanilla, Cloves
Moderate-Warm
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5
Q

Syrah/Shiraz

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A

Medium-Full Body
Medium-High Acid
Medium-High Tannin
Fresh Blackberries, Black Cherry, Pepper, Liquorice (Shiraz)
Tertiary: Dried fruit, leather, meat, earth
Oak: Vanilla, coffee

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6
Q

Gamay

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Light Bodied
High Acid
Low-Medium Tannins
Raspberry, red cherry, red plum, banana, candy
Moderate
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7
Q

Grenache/Garancha

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Medium Bodied
Low Acid
Low-Medium Tannins
Strawberry, red plum, red cherry, white pepper, licorice
Oak/unoaked 
Warm
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8
Q

Tempranillo

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Light->Full bodied
Medium acid
Medium Tannins
Strawberry, red cherry, blackberry, black plum
Tertiary: dried fruit, leather, mushroom
Moderate-Warm
Oaked/unoaked
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9
Q

Carmenere

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Full body
Medium-High Acid
High Tannin
Green bell pepper, eucalyptus, blackberry, tomato leaf (less ripe)
Tertiary: leather earth
Oak: coffee, chocolate
Warm
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10
Q

Malbec

Body, Acid, Tannin, Primary, Tertiary, Oak, climate

A 
Full bodied
Medium Acid
High Tannin Blackberry, black plum
Tertiary: dried fruit, meat
Oak: cloves, vanilla
Warm
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11
Q

Pinotage

Body, Acid, Tannin, Primary, Tertiary, climate

A 
Medium bodied
High Acid
medium Tannins
Strawberry, raspberry, red cherry
If Oaked: Coffee, chocolate, smoke
Warm
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12
Q

Nebbiolo

Body, Acid, Tannin, Primary, Tertiary, Oak?

A 
Full bodied
High Acid
High Tannins
Red cherry, red plum, rose, violet, herbs
Tertiary: mushroom, tobacco, leather
Oaked

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13
Q

Barbera

Body, Acid, Tannin, Primary, Tertiary, Oak,

A 
Medium Bodied
High Acid
Low-Medium Tannins
Red cherry, red plums, black pepper
Oak/unoaked
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14
Q

Corvina

Body, Acid, Tannin, Primary, Tertiary, method?

A 
Light Bodied
High Acid
Low-Medium Tannins
Red Cherry, red plum
Appassimento
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15
Q

Sangiovese

Body, Acid, Tannin, Primary, Tertiary, Oak,

A 
Medium Bodied
High Acid
High Tannin
Red cherry, red plum, dried herbs
Tertiary: meats, leather
Oak: cloves, cedar
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16
Q

Montepulciano

Body, Acid, Tannin, Primary, Oak,

A 
Full bodied
Medium acid
High tannins
Black plum, black cherry
May be new oaked
17
Q

Riesling

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Light-> Full bodied
High Acid
Dry->Sweet
Green apple, pear, lemon, lime, peach, apricot, mango, pineapple, raisins
Tertiary: honey, petrol
Unoaked 
Botrytis/Eiswein
Cool-Moderate
18
Q

Chenin Blanc

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Medium Bodied
High Acid
Dry-> Sweet
Green apple, lemon, peach, pineapple, mango
Tertiary: dried fruits, honey, nuts
Oak: (s. Africa) vanilla
Oaked/Unoaked
Cool-warm
Botrytis
19
Q

Semillon

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Medium-> Full bodied
High Acid
Dry-> sweet
Green apple, grass, lemon, apricot
Tertiary: dried fruit, nuts, honeycomb Oak: smoke, vanilla
Oak/unoaked 
Moderate-Warm
Botrytis 
20
Q

Furmint

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Body unknown
High Acid
Dry-> Sweet
Stonefruit, apricot, dried apricot, citrus
Tertiary: dried fruit, caramel, nuts,
Oak: vanilla, smoke
Moderate
Botrytis
21
Q

Chardonnay

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Light-> full bodied
Medium-High Acid
Dry
Green apple, pair, lemon, wet stones, peach, melon, pineapple, banana
Oak: vanilla, smoke, coconut
Malolactic: butter, cream
Lees: bread, biscuit
Cool-> warm
No 
22
Q

Sauvignon Blanc

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Light-> Medium Bodied
High Acid
Dry
Grass, Green bell pepper, asparagus, wet stones, green apple, blossom, lemon, gooseberry, nectarine, passionfruit
Drink young
Cool-> moderate
No
23
Q

Pinot Grigio

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Light Bodied
High Acid
Dry
Green Apple, lemon,
Unoaked
Cool- Moderate
No
24
Q

Pinot Gris

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Full bodied 
Medium Acid
Dry-> Medium
Bananas, peach, mango, papaya
Tertiary: honey,ginger
Unoaked
Cool-Moderate
No

25
Q

Gwurztraminer

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Full Bodied
Low-Medium Acid
Dry-> Sweet
Peach, apricot, lychee, Rose🍑🌹
Tertiary: honey, dried fruit 🍯 
Unoaked
Cool-Moderate
No
26
Q

Viognier

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Medium-Full Bodied 
Low-Medium Acid
Dry
Blossom, peach, apricot
Oaked or unoaked- vanilla
Moderate
No

27
Q

Albariño

Body, Acid, Styles, Primary, Tertiary, Oak, climate, Botrytis?

A 
Medium Bodied
High Acid
Dry
Lemon, grapefruit, peach, apricot
Oak/unoaked 
Moderate
No
28
Q

Cortese

Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

A 
Light bodied
High Acid
Dry
Blossom, Green apple, pear, lemon
Unoaked 
Piemonte
No

29
Q

Garganega

Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

A 
Medium Bodied
High Acid
Dry or Sweet (Recioto do Soave)
Green apple, pear, lemon, peach
Tertiary: honey, almond
Unoaked 
Veneto
No

30
Q

Verdicchio

Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

A 
Medium Bodied
High Acid
Dry
Green apple, pear, lemon, fennel
Tertiary: honey, nuts
Unoaked 
Unoaked
Marche
No
31
Q

Fiano

Body, Acid, Styles, Primary, Tertiary, Oak, region, Botrytis?

A 
Medium-Full Bodied
Medium Acid
Dry
Peach, melon, mango,
Tertiary: honey, nuts,
Lees: bread, biscuit
Campagnia 
No
32
Q

What are the flavors and style of Chamagne?

A

Dry
Green apple, citrus fruit, autolyis Notes example toasted bread, biscuit.
Extended aging: pronounced Apple, citrus fruit, notes of nuts and honey

33
Q

What are the flavors of cava?

A

Light flavors of Apple and pair, subtle autolytic characters.

34
Q

What are the flavors of Fino sherry?

A

Pale in color aromas of Apple almond and biscuit and bread dough

35
Q

What are the flavors of oloroso Sheri?

A

Brown in color, flavors of dried fruits, raisins, Prunes, deliberate oxidation equals walnuts and caramel

36
Q

What are the flavors of Amontillado Sherry?

A

Deeper in color than Fino, flavors from both flor and oxidative aging. Biscuit, bread dough, walnuts caramel

37
Q

What are the flavors in color of Pedro Ximenez?

A

Almost black, sweet with pronounced dried fruit, fig, prune, raisin

WSET 2 Kacey (10 decks)

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