WSET 2 Flashcards

Question

What are the primary regions of Sauvignon Blanc?

Answer 1

Loire - Sancerre AOC (cool climate), Pouilly-Fume AOC (dry, high acid, apple, asparagus, grass, wet stones); Torraine (fruity, inexpensive) Bordeaux AOC - grass, green apple; Grave AOC, Pessac-Leognan AOC (more concentrated, blended with Semillon for body and ageability, can develop honey, nuts) South of France - areas cooled by altitude, dry, high acid, passionfruit, grass New Zealand - Marlborough (lemon, peach, passionfruit, green pepper, asparagus) Australia - Margaret River (sometimes blended with Semillon, concentrated, herbaceous, some oak; Adelaide Hills (cooled by altitude and sea breezes, fruity, citrus, tropical) Chile - Casablanca (sea breezes, fog, good quality); Central Valley (ranges in quality) South Africa - Constantia (sea breezes, ripe tropical and herbaceous aromas); Elgin (altitude, green apple, grass, wet stones) California - Napa Valley (sometimes oaked)

Answer 2

dry light body high acid apple, lemon or fully body med acid lemon, peach, mango, banana

Answer 3

Italy - delle Venezie DOC or Veneto IGT (high volume, simple, light, unoaked); Fruili-Venezia-Julia (fuller, more complex) Alsace AOC - medium-full body, extra ripe, dry-med sweet, peach, mango, ginger and sometimes honey

Answer 4

``` full body low-med acidity dry-sweet rose, peach, apricot, lychee sometimes honey and dried fruit ```

Answer 5

Alsace AOC - complex, flavorful at Cru level

Answer 6

``` dry low-med acidity high alcohol med-full body blossom, peach, apricot some oak-aged examples ```

Answer 7

Condrieu AOC - floral, some vanilla

Answer 8

``` dry high acid med body lemon, grapefruit, peach, apricot unoaked, some lees contact ```

Answer 9

Rias Baixas DO

Answer 10

``` dry med acid med tannins light-full body, depending on ripeness red fruit, green pepper - cooked black fruit ```

Answer 11

Bordeaux - Bordeaux AOC and Superieure AOC are usual Merlot-dominant blends; Saint-Emilion and Pomerol AOC (Right Bank) full-bodied, black fruit, oak, dried fruit, tobacco South of France - single variety and blends California - Napa and Sonoma, pronounced oak (vanilla, coconut, smoke) Chile - Central Valley (soft, med body) South Africa - Stellenbosch (complex Bordeaux-style blends) Australia - Margaret River (Bordeaux blends) New Zealand - Hawke's Bay (light and fruity to more fuller, single or blend)

Answer 12

deeply colored high acid high tannin black cherry, black current, mint, green pepper cloves, smoke, vanilla (from new oak) dried fruit, earth, forest floor (from age)

Answer 13

Bordeaux - gravel on Left Bank helps CS ripen, Medoc, Haut-Medoc (Pauillac and Margaux), Grave (Pessac-Leognan) South of France - ripe, single variety and blends California - Napa and Sonoma (Oakville, Rutherford, Calistoga, ripe black fruit and high, ripe tannins) Chile - Maipo and Colchagua Valley (Andes foothills to Coast, fertile valley floor, some blends, foothill wines have pronounced mint and green pepper) South Africa - Stellenbosch (fresh, herbal to full, cooked fruit, depending on altitude, some Cape Blends with Merlot and Pinotage) Australia - Margaret River (coastal breezes, winter rainfall, black fruit, subtle oak); Coonawarra (cloud cover, cooling breezes, mint, black current, cedar, smoke) New Zealand - Hawke's Bay (blended with Merlot often)

Answer 14

high tannin med acid med body blackberry, black cherry, black pepper or high tannin full body high alcohol cooked black fruit and licorice

Answer 15

Northern Rhone - steep slopes, harvest by hand, Cote-Rotie (complex, peppery); Hermitage and Crozes-Hermitage (less intense) South of France - Minervois AOC (blends) or Pays d'Oc IGP (single varietal) Australia - South Eastern (high-volume); Barossa Valley (old vines, concentrated, blackberry, black cherry, pepper, coffee, vanilla); Hunter Valley (high cloud cover, sea breezes, med-body, fresh black fruit, high tannins)

Answer 16

``` strawberry, red plum, red cherry, spice low to medium tannin low to medium acidity full body high alcohol ```

Answer 17

Southern Rhone - Cotes du Rhone, Cotes du Rhone Villages (simple, red fruit and spice, medium body, more complexity at Villages level); Chateauneuf-du-Pape (full body, high alcohol, dried fruit and caramel with age) South of France - Minervois AOC (reds, rose, blends) Spain - Rioja, Navarro (adds red fruit and body to blends, roses); Priorat (powerful, full bodied, dried fruit and caramel over time) Australia - Barossa Valley and McLaren Vale (old vines, red fruit and spice, blended with Shiraz similar to Southern Rhone)

Answer 18

``` medium tannin medium acidity red and black fruit (strawberry, red cherry, blackberry, black plum vanilla, smoke, cedar from oak dried fruit, mushroom, leather in bottle ```

Answer 19

Catalunya DO - high volume from simple to complex Rioja DOCa - moderate climate, Temp-based blends Ribera del Duero DO - full bodied, black fruit

Answer 20

``` medium-high acid high tannins full bodied blackberry bell pepper mint coffee, chocolate from oak ```

Answer 21

Chile - Central Valley (when able to ripen, fresh black fruit, sometimes blended with Cab Sauv and Merlot)

Answer 22

full body high tannins blackberry, black plum clove, vanilla

Answer 23

Argentina - Mendoza (high altitude)

Answer 24

strawberry, raspberry, red cherry high acid medium tannin smoke, coffee, chocolate

Answer 25

South Africa - Western Cape (bred specifically for the climate, single varietal or "cape blend")

Answer 26

dry light body high acid blossom, lemon, green apple, pear

Answer 27

Gavi DOCG - inert vessels, not intended to age

Answer 28

dry medium body high acid apple, pear, lemon, peach

Answer 29

Soave DOC - not intended to age Soave Classico DOC - can gain complex flavors of honey and nuts Recioto di Soave DOCG - sweet white wine made in the appassimento method

Answer 30

``` dry high acid med body lemon, apple, pear, fennel can develop honey and nuts ```

Answer 31

Italy - central Italy, particularly Marche, Verdicchio dei Castelli di Jesi DOC

Answer 32

``` medium acid med-full body mango, melon, peach sometimes bread, biscuit from lees sometimes smoke, from oak ```

Answer 33

Southern Italy, especially Fiano di Avellino DOCG from the mountainous region of Campania.

Answer 34

high acid high tannins red cherry, red plum, dried herbs, violet can develop leather, mushrooms, tobacco

Answer 35

Piedmont, especially Barolo DOCG (south-facing vineyards, full body, structure, aging potential) and Barbaresco DOCG (similar)

Answer 36

high acid low to medium tannins red cherries, red plums, black pepper, oaked and unoaked

Answer 37

Piedmont, especially Barbera d'Asti DOCG, less agability than Nebbiolo

Answer 38

high acid low to medium tannins red cherry, red plum

Answer 39

Veneto, produced in Valpolicella DOC (light body, fruity, simple); Valpolicella Classico DOC (more body and complexity); Amarone della Valpolicella DOCG (full body, high alcohol, red cherries, raisins, figs, made from partially dried berries); Recioto della Valpolicella DOCG (sweet red wine made from partially dried berries)

Answer 40

high acid high tannins red cherries, red plums, dried herbs

Answer 41

Tuscany - Chianti DOCG (foothills, simple, inexpensive); Chianti Classico DOCG (high altitude, pronounced red fruit, dried herbs, cedar, cloves); Chianti Classico Riserva DOCG (meat, leather); Brunello di Monalcino DOCG (powerful, full, warm, sunny climate, long aging requirements and potential)

Answer 42

med acid high tannins black cherry, black plum

Answer 43

Montepulciano d'Abrruzzo DOC, more concentrated, often matured in oak

Answer 44

Traditional method - begins with a dry base wine, undergoes second fermentation in bottle, undergoes autolysis, riddling, disgorgement, and dosage, which determines the final sweetness of the wine. Ex, Champagne, Cava Tank method - also begins with dry base wine, but secondary fermentation happens in a large tank or vessel, then the lees are filtered prior to bottling, resulting in a less autolytic character. Ex, Prosecco. Asti method - does NOT begin with a base wine, undergoes fermentation in tank, which is sealed part way through to retain CO2. Yeasts are filtered before fermentation is complete to retain some residual sugar. Ex, Moscato Asti Spumante

Answer 45

Fino - fortified to about 15% ABV, aged biologically (reductively) under flor. Lightest style. Oloroso - fortified to 17% ABV, too high for flor to grow, aged oxidatively. Rich, nutty flavor. Amontillado - initially aged reductively, then refortified to age oxidatively. In between.

Answer 46

Typically by adding Pedro Ximenez to a dry Fino, Amontillado, or Oloroso, resulting in a Pale, Medium, or Cream Sherry respectively. Pedro Ximenez is a sweet, oxidative wine made from the grape of the same name instead of the Palomino.

Answer 47

Ruby - young, simple style aged in large, old oak casks. Reserve Ruby - better quality, more concentrated LBV - a vintage ruby similar in style to a Reserve Tawny - aged oxidatively for an extended time in small oak barrels, can be labeled 20, 30, 40 year. Vintage Port - highest quality, complex tertiary flavors often aged for 20 years or more; producers only declare a vintage in exceptional years

Answer 48

43-46 sweet (very chilled) 43 -50 sparkling (very chilled) 45-50 light/med white or rose (chilled) 50-55 full-bodied white (lightly chilled) 55-64 light/med red (light chilled/room temp) 59-64 full red (room temp)

Answer 49

cool - below 62 mod - 62-64 warm - 65-70

Answer 50

red - 68-90 | white or rose - 54 -72