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WSET EXAM PREP > WINE LABELLING TERMS > Flashcards

WINE LABELLING TERMS Flashcards

1
Q

How much of a liquid must come from a GI for it to be labelled with that GI?

A

Typically 85%

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2
Q

cru classés

A

Bordeaux (Médoc)

Best Chateaux – listed in the 1855 classification

Bordeaux (Graves and Pessac-Leognan)

All listed wines

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3
Q

cru bourgeois

A

Bordeaux (Médoc)

Awarded to specific wines in a specific vintage (rather than to the chateaux)

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4
Q

Saint-émillion Grand Cru classé

A

Bordeaux

Lower step in the classification system

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5
Q

Saint-émillion Premier Grand Cru classé

A

Bordeaux

Top step in classification (split into A - the best - and B)

Reclassifications happen once every ten years

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6
Q

Burgundy grand cru

A

Applies to vineyards.

Top of the hierarchy

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7
Q

Burgundy premier cru

A

Applies to vineyards.

If all grapes come from one vineyard, the name of the vineyard can also be on the label

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8
Q

Beaujolais cru

A

Top hierarchy

Applies to villages

There are ten

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9
Q

Alsace Grand Cru

A

Over 50 vineyards

Must be produced from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

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10
Q

Vendanges Tardives (VT)

A

‘Late Harvest’

Can only be made from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

Must have a specific minimum sugar ripeness

Dry to medium sweet styles

Best will have undergone passerillage and maybe noble rot

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11
Q

Sélection de Grains Nobles (SGN)

A

Can only be made from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

Always sweet.

Must have a specific minimum sugar ripeness (higher than VT)

Usually achieved with noble rot

Not produced every year and only in small quantities

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12
Q

What is the maximum alcoholic strength for Muscadet?

A

12%

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13
Q

Landwein

A

German PGI wine

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14
Q

Deutscher Wein

A

German wine without a GI

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15
Q

Qualitätswein

A

Dry to medium sweet German wine

minimum must weight at harvest

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16
Q

Prädikatswein

A

Dry to medium sweet German wine

Subdivided into six Prädikat categories

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17
Q

Kabinett

A

Dry to medium sweet German wine

First of the six Prädikat categories

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18
Q

Spätlese

A

Dry to medium sweet German wine

Second of the six Prädikat categories

More concentrated, riper, and have a little more body, alcohol and (where relevant) sweetness.

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19
Q

Auslese

A

Dry to sweet German wine

Third of the six Prädikat categories

Made from individually selected extra-ripe bunches of grapes.

Richer and riper.

Noble rot can play an important part in flavour (regardless of sweetness levels)

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20
Q

Beerenauslese (BA)

A

Sweet German wine

Fourth of the six Prädikat categories

Nobel rot is not necessary to reach minimum must weight, but typical

Sweet, low alcohol with flavours of dried stone fruit, candied peel and flowers

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21
Q

Eiswein

A

Sweet German wine

Fifth of the six Prädikat categories

No noble rot

Focus on varietal purity

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22
Q

Trockenbeerenauslese (TBA)

A

Sweet German wine

Sixth of the six Prädikat categories

Nobel rot is essential to achieve the must weights necessary for TBA

Sweet, low alcohol with flavours of dried stone fruit, candied peel and flowers

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23
Q

Trocken

A

Dry German wine

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24
Q

halbtrocken

A

Off-dry and medium German wine

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25
Q

Feinherb

A

Off-dry and medium German wine

unofficial term

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26
Q

Verband Deutscher Prädikatsweingüter (VDP)

A

Independent group of wine producers who have classified their vineyards

Wines labelled as GG or Grosses Gewächs

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27
Q

Grosses Gewächs (GG)

A

Qualitätswein wines made by Verband Deutscher Prädikatsweingüter (VDP)

Trademark and not law

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28
Q

Ausbruch

A

Austrian sweet wine

Between BA and TBA

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29
Q

Strohwein/Schilfwein

A

Austria

Bunches of grapes are laid out on beds of straw or reeds during the winter to concentrate sugars

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30
Q

Weinviertel DAC Klassik

A

Austrian wine made from Grüner Veltliner in a light, fresh and fruity style ( no oak)

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31
Q

Weinviertel DAC Reserve

A

Austrian wine made from Grüner Veltliner with a higher minimum alcohol and allowed to mature in oak

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32
Q

Tokaji Szamorodni

A

‘as it comes’

bunches that are partially affect by noble rot

Can be made dry (száraz) or sweet (édes)

Aged in cask for a minimum of one year and must be two years old before release

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33
Q

Tokaji Aszú

A

‘rotten’

Minimum residual sugar 120g/l

Minimum 18 months in oak

Wines can be released in the January of the third year after harvest

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34
Q

Tokaji Eszencia

A

‘nectar’

Made using just the free-run juice of the aszú berries

Minimum residual sugar 450g/l

So sweet it can take years to ferment

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35
Q

Naoussa PDO

A

Greek wine made exclusively from Xinomavro

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36
Q

Nemea PDO

A

Greek wine made exclusively from Agiorgitiko

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37
Q

Classico

A

Italian wines that have been made only with original classified land

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38
Q

Riserva

A

Italian wines with higher alcohol levels and longer ageing

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39
Q

Passito method

A

Grapes are picked early when they are high in acidity and dried indoors, concentrating the sugars and flavours

40
Q

Amarone della Valpolicella

A

Italian wine

Dry or off-dry in style

Aged in large oak

Full-bodied with high alcohol, medium to high tannins and intensely concentrated red berry and spice flavours

41
Q

Recioto della Valpolicella

A

italian wine

made from grapes that are so sweet the fermentation stops naturally

Sweet wines, high alcohol, full body, medium to high tannin

42
Q

Valpolicella Ripasso

A

Italian wine

Uses grape skins from fermenting Amarone della Valpolicella. Before fermentation finishes the Amarone is drained off the skins

Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation

The yeast from the skins ferment the remaining sugar on the skins, giving more flavour tannin and colour to the wine they’ve been added to

medium to full bodied, medium to high tannins, stewed red cherries and plums

43
Q

Barolo DOCG

A

Italian wine

Must be aged for three years before release, of which 18 months must be in oak

44
Q

Barbaresco DOCG

A

Italian wine

Must be aged for two years before release, with nine months in oak

45
Q

Chianti Classico

A

Italian wine

Must be aged for 12 months

46
Q

Chianti Classico Riserva

A

Italian wine

Must be aged for 24 months of which at least three months must be bottle ageing

47
Q

Chianti Gran Selezione

A

Italian wine

Grapes from a single estate

Wine aged for 30 months

48
Q

Brunello di Montalcino DOCG

A

Italian wine

Made from Sangiovese

Minimum ageing of five years of which two must be in oak

49
Q

Vinos de Pago (VP)

A

Small number of estates in Spain with high reputation

50
Q

Joven

A

Spanish label term

No minimum ageing or time in barrel for reds or white

51
Q

Crianza

A

Spanish label term

red: 24 months minimum total ageing; 6 months in barrel

White: 18 months total; 6 in barrel

52
Q

Reserva

A

Spanish label term

Red: 36 months minimum total ageing; 12 months in barrel

White: 24 months total; 6 in barrel

53
Q

Gran Reserva

A

Spanish label term

Red: 60 months minimum total ageing; 18 months in barrel

White: 48 months total; 6 in barrel

54
Q

AVA

A

American Viticultural Area

55
Q

VQA

A

Vinters Quality Alliance (Canada)

Then broken down into DVAs (Designated Viticultural Areas)

56
Q

Costa

A

Chilean wine label term referring to coastal areas

57
Q

Entre Cordilleras

A

Chilean wine label term referring to the area between the mountain ranges

58
Q

Andes

A

Chilean wine label term referring the mountains

59
Q

DOs

A

Denominaciones de Origen (Chile)

60
Q

Integrated Production of Wine (IPW)

A

South Africa’s voluntary sustainable agricultural scheme

61
Q

Vin de Constance

A

South African sweet wine made from late harvested Muscat in Constantia

62
Q

Brut Nature

A

0-3g/l residual sugar

No dosage

63
Q

Brut

A

0-12g/l residual sugar

64
Q

Demi-sec

65
Q

Vintage (Champagne)

A

Wine must come from a single year

Only produced in the very best years

66
Q

Rosé (sparkling wine)

A

Blending red and white base wines

short maceration

colour adjusted with the Liqueur d’expédition

67
Q

Blanc de Blancs

A

White sparkling wine made only from white grape varieties

68
Q

Blanc de Noirs

A

White sparkling wine made only from black grape varieties

69
Q

Prestige Cuvée

A

The best wine in a producer’s range.

70
Q

Crémant

A

Wine made in traditional method

Must spend minimum of 9 months on lees

71
Q

Asti

A

Made from Muscat Blanc à Petits Grains

Sweet, low in alcohol (7%), grapey

72
Q

Cartizze

A

Prosecco from an exceptional vineyard site

73
Q

Rive

A

Prosecco from an exceptional vineyard site

74
Q

Deutscher Sekt

A

German sparkling wine (tank method) using only grapes grown in Germany

75
Q

Méthode Cap Classique

A

South African sparkling wine made using traditional method

Age for nine months (or 12 months if part of Cap Classique Producers Association)

76
Q

Fino

A

Sherry

only biological ageing (flor)

77
Q

Manzanilla Fina

A

Fino sherry from Manzanilla

78
Q

en rama

A

Sherry that has undergone minimal fining and filtering

79
Q

Oloroso

A

Sherry

Oxidative ageing

80
Q

Amontillado

A

Sherry

Biological ageing followed by oxidative ageing

81
Q

Palo Cortado

A

Rare style of Sherry

Aroma of Amontillado but body and richness of Oloroso

82
Q

Pedro Ximénez (PX)

A

Lusciously sweet sherry

500g/l residual sugar

83
Q

Muscat

A

Similar to PX sherry

varietal dried citrus peel character

84
Q

Pale Cream

A

Sherry

Short period of biological ageing before sweetening with RCGM

85
Q

Medium Sherry

A

A sherry with both biological and oxidative characteristics

86
Q

Cream Sherry

A

A sherry with only oxidative characteristics

87
Q

VORS

A

Very Old Rare Sherry

30 years old

88
Q

VOS

A

Very Old Sherry

20 years old

89
Q

Ruby Port

A

Non-vintage

One to three years old

90
Q

Tawny Port

A

Non-vintage

One to three years old (same as ruby)

Colour achieved by using less heavily extracted wines and/or heavy fining to remove colour

91
Q

Reserve/Reserva Port

A

Higher quality - determined by a tasting panel

A Reserva Tawny must be wood aged for minimum of 6 years

92
Q

Late Bottled Vintage (LBV)

A

Vintage port

Aged between four and six years before bottling in large oak (makes them more approachable)

Fined and filtered = Ready to drink on release

Unfiltered = can benefit from bottle ageing

93
Q

Tawny Port with age indication

A

Undergo a long period of oxidative maturation in pipes

Age in the average age of the blend

Label must state year of bottling - they lose their freshness after bottling

94
Q

Vintage Port

A

Producers must state their intention to produce a Vintage Port in the second year after harvest (‘declare a vintage’)

Wine must be bottled no later than the third year after harvest

All ageing prior to bottling takes place in large oak or stainless steel

Wines are unfined and unfiltered

Capable of ageing in bottle for decades

95
Q

Quinta

A

Single estate for Port

WSET EXAM PREP (13 decks)

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