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WSET Flashcards

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WSET ® Level 1 Spirits flashcards WSET ® Level 3 Spirits flashcards WSET ® Level 2 Wine flashcards WSET ® Level 1 Wine flashcards WSET ® Level 3 Wine flashcards WSET ® Level 2 Spirits flashcards WSET® Level 4 Wine flashcards
1
Q

Rose d’Anjou grape

A

Grolleau

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2
Q

More MLC by temp and so2 levels

A

More with warmer and no SO2

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3
Q

Sauv blanc acidity and aromaticity

A

Highly aromatic
High acidity

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4
Q

VORS Sherry age

A

30 years

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5
Q

Full body, blossom and apricot grape

A

Viognier

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6
Q

Alicante Bouschet wines

A

High color
High tannins

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7
Q

Taurasi grape

A

Aglianico

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8
Q

Central Otago climate

A

Continental
High diurnal range in growing season

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9
Q

Diurnal range

A

Day vs night temps

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10
Q

Buds for spur pruning

A

2-3

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11
Q

Cote rotie viognier %

A

up to 20

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12
Q

Sparkling saumur grapes

A

Range

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13
Q

Northern rhone black grape

A

syrah

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14
Q

Asti grape

A

Muscat Blanc a Petit Grains

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15
Q

Tasmania climate

A

Cool maritime

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16
Q

BA sweetness

A

Sweet only

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17
Q

Months nonvintage champagne on lees

A

12

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18
Q

Brunello di Montalciano DOCG grape

A

Sangiovese

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19
Q

Pinot noir early/late bud and ripen

A

Early budding
Early ripening

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20
Q

Cava method

A

tranditional

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21
Q

Touriga national yeilds and tannins

A

Low yields
High tannins

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22
Q

Southern hemisphere fruit set

A

Nov to Dec

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23
Q

Greatest number of high quality port

A

Cima Corgo

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24
Q

Priorat climate and rainfal

A

Hot climate
Low rainfal

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25
Q

Montagne de Reims and Cote des Bar

A

Pinot Noir

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26
Q

Southern Rhone most widely planted

A

Grenahce

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27
Q

Argentina most widely planted grapes

A

Malbec
Bonarda

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28
Q

Graciano

A

Black grape from spain

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29
Q

Terra rossa soil

A

Coonawarra

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30
Q

Barrida country

A

Portugal

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31
Q

Yarra valley

A

Pinot noir

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32
Q

Gisborn and Hawkes bay island

A

North Island (New Zealand)

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33
Q

Rutherglen

A

Fortified muscat

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34
Q

Barbaresco DOCG aging

A

2 years

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35
Q

St Laurent wines similar to

A

Pinot Noir

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36
Q

Rotten egg and cabbage

A

Reduction

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37
Q

Rutherglen

A

Fully developed, aged muscat

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38
Q

Madrian wine grape

A

Tannat

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39
Q
A
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40
Q

European vines

A

Vitis vinifera

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41
Q

American vines

A

3 species

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42
Q

Phylloxera

A

Aphid-like insect

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43
Q

Vine shoot into ground to make new plant

A

Layering

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44
Q

Vine shoot section used to make new plant (in nursery)

A

Cutting

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45
Q

Grapes naturally mutate and using one of those mutations to make new plants (Ex: Pinot blanc and Pinot Gris are mutations of Pinot Noir)

A

Clonal selection (clones)

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46
Q

Pollen from male + flower of female = new varieties (costly, time consuming, 100’s of seeds, 2-3 years)

A

Crossing

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47
Q

Parents from different species (usually one from American - ex: Vidal in Canada)

A

Hybrid

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48
Q

American vines sticky sap protection

A

Phylloxera

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49
Q

Root stock + vitis vinifera

A

Grafting

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50
Q

Trunk + bud/cutting new variety = new fruit next season

A

Grafting

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51
Q

Between leave and shoot - become shoot/leave/flower/tendrils the following year

A

Bud

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52
Q

Buds -> shoots one year
Shoots -> the following year

A

One-year-old wood

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53
Q

Fruit comes from what structure this year and last year

A

Shoots
Buds

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54
Q

One-year-old wood with 8-20 buds

A

Cane

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55
Q

One-year-old wood + 2-3 buds

A

Spur

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56
Q

No phylloxera

A

Chile
Argentina
South Australia

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57
Q

Bunch of vines flowers

A

Inflorescence

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58
Q

Bud burst, new shoots, flowering

A

Spring

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59
Q

Flowering, fruit set

A

Summer

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60
Q

Ripening, veraison, harvest, return to dormancy

A

Autumn

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61
Q

Too cold to grow

A

10 deg

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62
Q

Defining factor of where grapes can grow

A

Heat

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63
Q

Warm ocean currents

A

Humboldt Current (Chile)
Benguela Current (S Africa)
Gulf Stream (NW Europe)

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64
Q

Soils (high stone or rock, dark or absorbent delay

A

Budburst

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65
Q

Diff between hottest and coldest months

A

Continentality

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66
Q

Temp difference between day and night

A

Diurnal range

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67
Q

Temps to damage/kill

A
  • 20 degrees Celsius
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68
Q

Protect graft point from winter freeze

A

Earthing up

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69
Q

Spring frost affects

A

Crop yeilds

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70
Q

Heaters, wind machines, sprinklers, thoughtful design protect from

A

Spring frost

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71
Q

Cold temp in spring delay and shorten

A

Budburst and flowering/fruit set
Growing season

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72
Q

Summer hot temps

A

Slow activity
Prevent ripening
Death

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73
Q

Sunlight benefits

A

Growth/ripening
Flowering/fruit set

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74
Q

Latitude, seas and lake and aspect affect

A

Sunlight

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75
Q

Low levels affect flowering/fruit set, reduce crops, slow photosynthesis (clouds), stop ripening but to much sunburn/bitter flavor

A

Sunlight (clouds)

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76
Q

Limiting water benefits

A

Grape ripening

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77
Q

Disrupts transpiration, stops photosynthesis, leaves wilt, grapes don’t ripen, weaken/kill vine

A

Drought

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78
Q

Too many shoots/leaves, increase shading (ripening), kill roots, disrupt flowering/fruit set (reduce crops), fungus, swell berries, split berries, rot

A

Too much water

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79
Q

Hail

A

Mendoza

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80
Q

Temperature, sunlight rainfall averaged over several years

A

Climate

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81
Q

Avg temp in growing season: 16.5 or less

A

Cool climate

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82
Q

Average temp during growing season 16.5 - 18.5

A

Warm climate

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83
Q

Average temp during growing season 18.5 - 21

A

Warm climate

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84
Q

Average temp during growing season >21

A

Hot climate

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85
Q

Most variance between hottest and coldest months

A

Continental climate

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86
Q

Cool to mod temp with low continentality, rain all year

A

Maritime climate

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87
Q

Low continentality with warm dry summer

A

Mediterranean Climate

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88
Q

Grape budding and ripening for cool continental

A

Late/early

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89
Q

Organic matter (ex: decomposting leave), rich nutrients, excellent water retention

A

Humus

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90
Q

Mix of sand/clay, good drainage, retain water

A

Loam

91
Q

Water can bind but xs can water log

A

Clay

92
Q

Nutrients needed

A

Nitrogen
Phosphorous
Potassium

93
Q

Yellow leaves, restricted photosynthesis, struggle to ripen, reduced crop quantity and quality

A

Chlorosis

94
Q

‘
Microscopic worms that attack root system

A

Nematodes

95
Q

Powderly mildew

A

Bordeaux mixture

96
Q

3 years no growth after digging up

A

Fallow duration

97
Q

Noble rot

A

Botrytis cinera

98
Q

Rudolf Steiner and Maria Thun

A

Biodynamic agriculture

99
Q

Trunk + 1 or more arms + spur pruning

A

Cordon

100
Q

Microscopic worms attacking root system

A

Nematodes

101
Q

Density

A

Vines/hectare

102
Q

Grey rot

A

Boytritis cinera

103
Q

Vine training categories

A

Head
Cordon

104
Q

Removing excess grapes just after veraison

A

Green harvest

105
Q

Age of vine replacement

A

30-50 years

106
Q

Bacterial vine disease spreader

A

Sharpshooters

107
Q

Replacement cane pruning

A

Guyot

108
Q

Winter pruning leaving 8-20 buds

A

Replacement cane pruning

109
Q

Leaves, debris, insects and other wanted items gathered at harvest

A

MOG

110
Q

Hot sunny region pruning

A

Bush vine

111
Q

Shape of permanent wood

A

Vine training

112
Q

Little permanent wood (sometimes only trunk) with spur or replacement cane pruning

A

Head training

113
Q

Trunk + one or more permanent horizontal arms

A

Cordon training

114
Q

Horizontal arm of permanent wood

A

Cordon

115
Q

Removing unwanted leaves, canes and permanent wood

A

Pruning

116
Q

Cut down one year old wood to 2-3 buds

A

Spur pruning

117
Q

Longer one year old wood + 8-20 buds

A

Cane

118
Q

Canes with 8-20 buds, one or two retained

A

Replacement cane pruning

119
Q

Replacement cane pruning alternate name

A

Guyot

120
Q

Acidification

A

Tartaric acid

121
Q

Adding stuff to clarify wine

A

Fining

122
Q

228 L capacity

A

Piece

123
Q

Adding RCGM juice

A

Enrichment

124
Q

Add texture and flavor with contact

A

Fine lees

125
Q

Crush releases

A

Free run juice

126
Q

After gross lees settle, wine pumped to new vessel

A

Racking

127
Q

Lower limit of alcohol fermentation

A

5 deg Celsius

128
Q

Lower temp fermentation preserves

A

Floral aromas

129
Q

Bound SO2 loses ability to protect from

A

Oxidation

130
Q

Lactic acid bacteria

A

MLF

131
Q

Waxy hazy surface of grape

A

Bloom

132
Q

225 L capacity

A

Barrique

133
Q

Fermentation stops at upper temp

A

35

134
Q

Grape seed

A

Bitter

135
Q

Usage time of oak cask imparting minimal flavor

A

4th

136
Q

Adding beet or non-grape sugar to must

A

Chaptalization

137
Q

Alcoholic fermentation lower level

A

5

138
Q

Yeast for fermentation

A

Saccharomyces cerevisiae

139
Q

Gross lees settle and wine pumped to new vessel

A

Racking

140
Q

Dry + high acid + MLF = resistant to

A

Microbiological spoilage

141
Q

Minimal intervention

A

Natural

142
Q

Extra flavor and richer texture

A

Fine lees

143
Q

Right bank

A

Merlot

144
Q

Asti, German Kabinett and Spatlese wines fermentation stopped with

A

SO2

145
Q

German unfermented grape juice

A

Sussreserve

146
Q

Blending white and red for rose in EU only allowed in

A

Rose champagne

147
Q

Languedoc, Hunter Valley, Geelong, Heathcote, Washington state known for

A

Syrah

148
Q

Thick skin, high color/tannin, med body, late ripening, herbaceous to cedar, black current, plum and cherry

A

Cabernet Sauvignon

149
Q

Sauvignon Blanc, Muscat, Riesling, Geuwrztraminer and Torrontes

A

Aromatic

150
Q

Trentino, FVG, Tasmania, NZ and Oregon

A

Pinot Gris

151
Q

Eden and Clare valley grapes

A

Riesling

152
Q

Most delicate colored roses

A

Direct pressing

153
Q

Prevented with aromatic Riesling and Sauv blanc

A

MLF

154
Q

Fermentation temp for white wine

A

12-22

155
Q

Temp red wine below (to prevent yeast being killed)

A

35

156
Q

Fermentation went wines can stop naturally at % ABV

A

7

157
Q

Stopping fermentation for sweet white wine

A

Fortification

158
Q

Unoaked, light body, medium acidity, pear drop (can be off-dry, ginger and honey), golden

A

Pinot Gris

159
Q

Thin skin, early budding, range of clones, red fruit, earth, spice, jammy in hot, extracting color/tannins can be challenging

A

Pinot Noir

160
Q

Thick skinned, med body, black fruit and pepper OR bold black and licorice with high tannins

A

Syrah

161
Q

White wine + skin/juice contact for several hours to increase flavor and texture in

A

Aromatic varieties

162
Q

White wide range of styles, cold tolerant, late budding, green fruit, floral, citrus and stone

A

Riesling

163
Q

Recioo Della Valpolicella grape sugar concentration

A

Passito

164
Q

White grape with honey, toast and petrol with age

A

Rielsing

165
Q

Warm growing conditions, drought tolerant, thin skin, red fruit, spice and perfume

A

Grenache

166
Q

Sweet wine, citrus zest, dried fruit, honey, stone fruit, ginger

A

Botrytised

167
Q

MLF in white decreases

A

Primary fruit flavors

168
Q

When is sussreserve added

A

Before bottling

169
Q

Late harvest grapes raisinating one vine

A

Passerillage

170
Q

Highly aromatic, high acidity, early ripening, cool climates, green fruit, asparagus, elderflower, gooseberry and passion fruit

A

Sauvignon Blanc

171
Q

Tannins more soluble with increased

A

Alcohol

172
Q

Permanent wood

A

Trunk Arm/Cordon

173
Q

North American Vines

A

Vitis Labrusca. Vitis riparia. Vitis rupestris

174
Q

Vines top cut off at trunk and the cutting of new variety onto trunk where old head was

A

Head grafting

175
Q

New grape varieties

A

Cross fertilization

176
Q

What do new plants come from in cross fertilization

A

Seeds after the flower was fertilized with pollen

177
Q

Same vine species = new grape (ex: Sauv Blanc x Cab franc = both V vinifera)

A

Crossing

178
Q

Two vine speicies (North American x Vinifera, etc: Concord and Vidal Blanc)

A

Hybrid

179
Q

Cab franc x sauv blanc cross

A

Cabernet Sauvignon

180
Q

Riesling x Madeleine Royale

A

Muller-Thurgau

181
Q

Cinsault x Pinot Noir crossing

A

Pinotage

182
Q

Water absorption from roots, through plant, out of leaves in vapor form

A

Transpiration

183
Q

What becomes flowers and then clusters

A

Inflorescences

184
Q

One year old wood

A

Cane Spur

185
Q

Buds of cane versus buds of spur (one year old wood)

A

8-20 vs 2-3

186
Q

Training types

A

Head and Cordon

187
Q

Vine cut at head and new variety grafted onto trunk

A

Head grafting

188
Q

Trunk with some short arms of permanent wood

A

Head training

189
Q

More permanent wood, trunk + 1-2 permanent arms/cordons, usually spur pruned (fingers) out of arms/codons

A

Cordon training

190
Q

When are vines pruned

A

Winter and summer

191
Q

Controlling canopy, force sugar production into grape instead of expanding canopy, giving grapes favorable sun exposure

A

Summer pruning

192
Q

Choosing number and location of buds to form shoots in upcoming growing season, ensure buds not too close to each other for next years canopy management

A

Winter pruning

193
Q

Winter pruning styles

A

Spur and Replacement cane

194
Q

Can find on head and cordon trained

A

Spur pruning

195
Q

Find on head trained online (not cordon)

A

Replacement cane pruining

196
Q

Head trained vine examples

A

Bush and Guyout

197
Q

Synonym for bush vines

A

Goblet or untrellised

198
Q

1 acre = x hectares

A

0.4 (1 = 2.47)

199
Q

Expression of yeild

A

Tonnes per hectare or hectoliters per hectare

200
Q

Fungal diseases

A

Downy and powdery mildew, grey rot

201
Q

Downy and powdery mildew affect what part of vine

A

All green parts and grapes

202
Q

Powdery mildew treatment

A

Sulfur-Based spray

203
Q

Downy mildew treatment

A

Bordeaux mixture (copper based)

204
Q

Viral disease treatment

A

Uproot and sanitize land

205
Q

Virus spreading mechanism

A

Nematodes and cuttings

206
Q

Reduces grape quality and yield but wont kill

A

Viruses

207
Q

Reduces grape quality and yield and can kill vine

A

Bacteria

208
Q

Bacterial spreading vector

A

Sharshooters

209
Q

Treatment for bacterial diseases

A

Uproot and sanitize land

210
Q

Synthetic chemicals restricted, spray when needed, integrated pest management, creation of biodiversity

A

Sustainable agriculture

211
Q

Organic viticulture allows which sprays

A

Sulfur and copper

212
Q

Holistic seeing of natural world and focuses on regenerative practices, the vineyard is an ecological whole

A

Biodynamic agriculture

213
Q

Homeopathic remedies for fertilizing soil and protecting vines

A

Prearations

214
Q

Above 10 degrees and below

A

Budburst and dominant

215
Q

Budburst (early spring), first shoot/leaf growth (spring), flowering (late spring/early summer), fruit set (early summer), veraison (summer), ripening (summer/late summer), harvest (late summer/early autumn), dormancy (winter)

A

Vine annual cycle

216
Q

March April N. Sept Oct S

A

Budburst

217
Q

May-June North / Nov- Dec South

A

Flowering

218
Q

Growers send grapes to co-op winery, wine business owned by members, guaranteed buyer but no control over grape quality

A

Cooperative

219
Q

Buy grapes/juice/wine from growers or co-ops and contract with suppliers, more control over grapes

A

Merchant/Negociant

220
Q

Wines from grapes they grow

A

Estate

221
Q

% wine from GI

A

85% or more

222
Q

PDO or PGI more stringent

A

PDO

223
Q

BAL

A

Milligrams ethanol per milliliters blood

WSET Help (2 decks)

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