WSET Flashcards
1
Q
Rose d’Anjou grape
A
Grolleau
2
Q
More MLC by temp and so2 levels
A
More with warmer and no SO2
3
Q
Sauv blanc acidity and aromaticity
A
Highly aromatic
High acidity
4
Q
VORS Sherry age
A
30 years
5
Q
Full body, blossom and apricot grape
A
Viognier
6
Q
Alicante Bouschet wines
A
High color
High tannins
7
Q
Taurasi grape
A
Aglianico
8
Q
Central Otago climate
A
Continental
High diurnal range in growing season
9
Q
Diurnal range
A
Day vs night temps
10
Q
Buds for spur pruning
A
2-3
11
Q
Cote rotie viognier %
A
up to 20
12
Q
Sparkling saumur grapes
A
Range
13
Q
Northern rhone black grape
A
syrah
14
Q
Asti grape
A
Muscat Blanc a Petit Grains
15
Q
Tasmania climate
A
Cool maritime
16
Q
BA sweetness
A
Sweet only
17
Q
Months nonvintage champagne on lees
A
12
18
Q
Brunello di Montalciano DOCG grape
A
Sangiovese
19
Q
Pinot noir early/late bud and ripen
A
Early budding
Early ripening
20
Q
Cava method
A
tranditional
21
Q
Touriga national yeilds and tannins
A
Low yields
High tannins
22
Q
Southern hemisphere fruit set
A
Nov to Dec
23
Q
Greatest number of high quality port
A
Cima Corgo
24
Q
Priorat climate and rainfal
A
Hot climate
Low rainfal
25
Montagne de Reims and Cote des Bar
Pinot Noir
26
Southern Rhone most widely planted
Grenahce
27
Argentina most widely planted grapes
Malbec
Bonarda
28
Graciano
Black grape from spain
29
Terra rossa soil
Coonawarra
30
Barrida country
Portugal
31
Yarra valley
Pinot noir
32
Gisborn and Hawkes bay island
North Island (New Zealand)
33
Rutherglen
Fortified muscat
34
Barbaresco DOCG aging
2 years
35
St Laurent wines similar to
Pinot Noir
36
Rotten egg and cabbage
Reduction
37
Rutherglen
Fully developed, aged muscat
38
Madrian wine grape
Tannat
39
40
European vines
Vitis vinifera
41
American vines
3 species
42
Phylloxera
Aphid-like insect
43
Vine shoot into ground to make new plant
Layering
44
Vine shoot section used to make new plant (in nursery)
Cutting
45
Grapes naturally mutate and using one of those mutations to make new plants (Ex: Pinot blanc and Pinot Gris are mutations of Pinot Noir)
Clonal selection (clones)
46
Pollen from male + flower of female = new varieties (costly, time consuming, 100’s of seeds, 2-3 years)
Crossing
47
Parents from different species (usually one from American - ex: Vidal in Canada)
Hybrid
48
American vines sticky sap protection
Phylloxera
49
Root stock + vitis vinifera
Grafting
50
Trunk + bud/cutting new variety = new fruit next season
Grafting
51
Between leave and shoot - become shoot/leave/flower/tendrils the following year
Bud
52
Buds -> shoots one year
Shoots -> the following year
One-year-old wood
53
Fruit comes from what structure this year and last year
Shoots
Buds
54
One-year-old wood with 8-20 buds
Cane
55
One-year-old wood + 2-3 buds
Spur
56
No phylloxera
Chile
Argentina
South Australia
57
Bunch of vines flowers
Inflorescence
58
Bud burst, new shoots, flowering
Spring
59
Flowering, fruit set
Summer
60
Ripening, veraison, harvest, return to dormancy
Autumn
61
Too cold to grow
10 deg
62
Defining factor of where grapes can grow
Heat
63
Warm ocean currents
Humboldt Current (Chile)
Benguela Current (S Africa)
Gulf Stream (NW Europe)
64
Soils (high stone or rock, dark or absorbent delay
Budburst
65
Diff between hottest and coldest months
Continentality
66
Temp difference between day and night
Diurnal range
67
Temps to damage/kill
- 20 degrees Celsius
68
Protect graft point from winter freeze
Earthing up
69
Spring frost affects
Crop yeilds
70
Heaters, wind machines, sprinklers, thoughtful design protect from
Spring frost
71
Cold temp in spring delay and shorten
Budburst and flowering/fruit set
Growing season
72
Summer hot temps
Slow activity
Prevent ripening
Death
73
Sunlight benefits
Growth/ripening
Flowering/fruit set
74
Latitude, seas and lake and aspect affect
Sunlight
75
Low levels affect flowering/fruit set, reduce crops, slow photosynthesis (clouds), stop ripening but to much sunburn/bitter flavor
Sunlight (clouds)
76
Limiting water benefits
Grape ripening
77
Disrupts transpiration, stops photosynthesis, leaves wilt, grapes don’t ripen, weaken/kill vine
Drought
78
Too many shoots/leaves, increase shading (ripening), kill roots, disrupt flowering/fruit set (reduce crops), fungus, swell berries, split berries, rot
Too much water
79
Hail
Mendoza
80
Temperature, sunlight rainfall averaged over several years
Climate
81
Avg temp in growing season: 16.5 or less
Cool climate
82
Average temp during growing season 16.5 - 18.5
Warm climate
83
Average temp during growing season 18.5 - 21
Warm climate
84
Average temp during growing season >21
Hot climate
85
Most variance between hottest and coldest months
Continental climate
86
Cool to mod temp with low continentality, rain all year
Maritime climate
87
Low continentality with warm dry summer
Mediterranean Climate
88
Grape budding and ripening for cool continental
Late/early
89
Organic matter (ex: decomposting leave), rich nutrients, excellent water retention
Humus
90
Mix of sand/clay, good drainage, retain water
Loam
91
Water can bind but xs can water log
Clay
92
Nutrients needed
Nitrogen
Phosphorous
Potassium
93
Yellow leaves, restricted photosynthesis, struggle to ripen, reduced crop quantity and quality
Chlorosis
94
‘
Microscopic worms that attack root system
Nematodes
95
Powderly mildew
Bordeaux mixture
96
3 years no growth after digging up
Fallow duration
97
Noble rot
Botrytis cinera
98
Rudolf Steiner and Maria Thun
Biodynamic agriculture
99
Trunk + 1 or more arms + spur pruning
Cordon
100
Microscopic worms attacking root system
Nematodes
101
Density
Vines/hectare
102
Grey rot
Boytritis cinera
103
Vine training categories
Head
Cordon
104
Removing excess grapes just after veraison
Green harvest
105
Age of vine replacement
30-50 years
106
Bacterial vine disease spreader
Sharpshooters
107
Replacement cane pruning
Guyot
108
Winter pruning leaving 8-20 buds
Replacement cane pruning
109
Leaves, debris, insects and other wanted items gathered at harvest
MOG
110
Hot sunny region pruning
Bush vine
111
Shape of permanent wood
Vine training
112
Little permanent wood (sometimes only trunk) with spur or replacement cane pruning
Head training
113
Trunk + one or more permanent horizontal arms
Cordon training
114
Horizontal arm of permanent wood
Cordon
115
Removing unwanted leaves, canes and permanent wood
Pruning
116
Cut down one year old wood to 2-3 buds
Spur pruning
117
Longer one year old wood + 8-20 buds
Cane
118
Canes with 8-20 buds, one or two retained
Replacement cane pruning
119
Replacement cane pruning alternate name
Guyot
120
Acidification
Tartaric acid
121
Adding stuff to clarify wine
Fining
122
228 L capacity
Piece
123
Adding RCGM juice
Enrichment
124
Add texture and flavor with contact
Fine lees
125
Crush releases
Free run juice
126
After gross lees settle, wine pumped to new vessel
Racking
127
Lower limit of alcohol fermentation
5 deg Celsius
128
Lower temp fermentation preserves
Floral aromas
129
Bound SO2 loses ability to protect from
Oxidation
130
Lactic acid bacteria
MLF
131
Waxy hazy surface of grape
Bloom
132
225 L capacity
Barrique
133
Fermentation stops at upper temp
35
134
Grape seed
Bitter
135
Usage time of oak cask imparting minimal flavor
4th
136
Adding beet or non-grape sugar to must
Chaptalization
137
Alcoholic fermentation lower level
5
138
Yeast for fermentation
Saccharomyces cerevisiae
139
Gross lees settle and wine pumped to new vessel
Racking
140
Dry + high acid + MLF = resistant to
Microbiological spoilage
141
Minimal intervention
Natural
142
Extra flavor and richer texture
Fine lees
143
Right bank
Merlot
144
Asti, German Kabinett and Spatlese wines fermentation stopped with
SO2
145
German unfermented grape juice
Sussreserve
146
Blending white and red for rose in EU only allowed in
Rose champagne
147
Languedoc, Hunter Valley, Geelong, Heathcote, Washington state known for
Syrah
148
Thick skin, high color/tannin, med body, late ripening, herbaceous to cedar, black current, plum and cherry
Cabernet Sauvignon
149
Sauvignon Blanc, Muscat, Riesling, Geuwrztraminer and Torrontes
Aromatic
150
Trentino, FVG, Tasmania, NZ and Oregon
Pinot Gris
151
Eden and Clare valley grapes
Riesling
152
Most delicate colored roses
Direct pressing
153
Prevented with aromatic Riesling and Sauv blanc
MLF
154
Fermentation temp for white wine
12-22
155
Temp red wine below (to prevent yeast being killed)
35
156
Fermentation went wines can stop naturally at % ABV
7
157
Stopping fermentation for sweet white wine
Fortification
158
Unoaked, light body, medium acidity, pear drop (can be off-dry, ginger and honey), golden
Pinot Gris
159
Thin skin, early budding, range of clones, red fruit, earth, spice, jammy in hot, extracting color/tannins can be challenging
Pinot Noir
160
Thick skinned, med body, black fruit and pepper OR bold black and licorice with high tannins
Syrah
161
White wine + skin/juice contact for several hours to increase flavor and texture in
Aromatic varieties
162
White wide range of styles, cold tolerant, late budding, green fruit, floral, citrus and stone
Riesling
163
Recioo Della Valpolicella grape sugar concentration
Passito
164
White grape with honey, toast and petrol with age
Rielsing
165
Warm growing conditions, drought tolerant, thin skin, red fruit, spice and perfume
Grenache
166
Sweet wine, citrus zest, dried fruit, honey, stone fruit, ginger
Botrytised
167
MLF in white decreases
Primary fruit flavors
168
When is sussreserve added
Before bottling
169
Late harvest grapes raisinating one vine
Passerillage
170
Highly aromatic, high acidity, early ripening, cool climates, green fruit, asparagus, elderflower, gooseberry and passion fruit
Sauvignon Blanc
171
Tannins more soluble with increased
Alcohol
172
Permanent wood
Trunk Arm/Cordon
173
North American Vines
Vitis Labrusca. Vitis riparia. Vitis rupestris
174
Vines top cut off at trunk and the cutting of new variety onto trunk where old head was
Head grafting
175
New grape varieties
Cross fertilization
176
What do new plants come from in cross fertilization
Seeds after the flower was fertilized with pollen
177
Same vine species = new grape (ex: Sauv Blanc x Cab franc = both V vinifera)
Crossing
178
Two vine speicies (North American x Vinifera, etc: Concord and Vidal Blanc)
Hybrid
179
Cab franc x sauv blanc cross
Cabernet Sauvignon
180
Riesling x Madeleine Royale
Muller-Thurgau
181
Cinsault x Pinot Noir crossing
Pinotage
182
Water absorption from roots, through plant, out of leaves in vapor form
Transpiration
183
What becomes flowers and then clusters
Inflorescences
184
One year old wood
Cane Spur
185
Buds of cane versus buds of spur (one year old wood)
8-20 vs 2-3
186
Training types
Head and Cordon
187
Vine cut at head and new variety grafted onto trunk
Head grafting
188
Trunk with some short arms of permanent wood
Head training
189
More permanent wood, trunk + 1-2 permanent arms/cordons, usually spur pruned (fingers) out of arms/codons
Cordon training
190
When are vines pruned
Winter and summer
191
Controlling canopy, force sugar production into grape instead of expanding canopy, giving grapes favorable sun exposure
Summer pruning
192
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
Winter pruning
193
Winter pruning styles
Spur and Replacement cane
194
Can find on head and cordon trained
Spur pruning
195
Find on head trained online (not cordon)
Replacement cane pruining
196
Head trained vine examples
Bush and Guyout
197
Synonym for bush vines
Goblet or untrellised
198
1 acre = x hectares
0.4 (1 = 2.47)
199
Expression of yeild
Tonnes per hectare or hectoliters per hectare
200
Fungal diseases
Downy and powdery mildew, grey rot
201
Downy and powdery mildew affect what part of vine
All green parts and grapes
202
Powdery mildew treatment
Sulfur-Based spray
203
Downy mildew treatment
Bordeaux mixture (copper based)
204
Viral disease treatment
Uproot and sanitize land
205
Virus spreading mechanism
Nematodes and cuttings
206
Reduces grape quality and yield but wont kill
Viruses
207
Reduces grape quality and yield and can kill vine
Bacteria
208
Bacterial spreading vector
Sharshooters
209
Treatment for bacterial diseases
Uproot and sanitize land
210
Synthetic chemicals restricted, spray when needed, integrated pest management, creation of biodiversity
Sustainable agriculture
211
Organic viticulture allows which sprays
Sulfur and copper
212
Holistic seeing of natural world and focuses on regenerative practices, the vineyard is an ecological whole
Biodynamic agriculture
213
Homeopathic remedies for fertilizing soil and protecting vines
Prearations
214
Above 10 degrees and below
Budburst and dominant
215
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)
Vine annual cycle
216
March April N. Sept Oct S
Budburst
217
May-June North / Nov- Dec South
Flowering
218
Growers send grapes to co-op winery, wine business owned by members, guaranteed buyer but no control over grape quality
Cooperative
219
Buy grapes/juice/wine from growers or co-ops and contract with suppliers, more control over grapes
Merchant/Negociant
220
Wines from grapes they grow
Estate
221
% wine from GI
85% or more
222
PDO or PGI more stringent
PDO
223
BAL
Milligrams ethanol per milliliters blood
