WSET 3 Flashcards
What is chaptalization?
The process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation
Describe anaerobic and aerobic winemaking
- Anaerobic means “without oxygen.” Wine will be made in Staineless Steel or concrete and typically quite vibrant and fresh.
- Aerobic means “with oxygen”. Wines are made in oak are always aerobic.
What are two factors in food that make pairing with food harder? Give two examples of successful pairings with these components.
Sweet and Umami.
Pair:
- Gewurztraminer and spicy Thai or Port and with a chocolate dessert
- Shiitake mushrooms sushi rolls with and unoaked fruity red perhaps Beaujulais
Umami in food can make wine taste….
Bitter, astringent, higer in alcohol, high in acid
What temperature should wine be stored at (long term)?
10 - 15c
What are the Nobel grapes of Bordeaux?
Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Petite Verdot
What are the main white varietal grown in Bordeaux?
Sauvignon Blanc, Semillion, Muscadelle
How many grape varietals are permitted to grow in Bordeaux?
13
Name 3 premium New World Pinot Noir regions in 3 different countries
- Willamet Valley, California, USA
- Central Otogo, New Zealand
- Walker Bay, South Africa
Explain carbonic masceration
Grapes are fermented whole. Tanks flushed with CO2 to start fermentation. Ferments go to 2 or 3% before being removed from skins (fermentation continues after). Makes fresh fruity wines with notes of bubble gum & cinnamon.
4 methods of concentrating grape sugars in sweet wine
- Ice Wine
- Botrytis
- drying grapes
- late harvest
Service temperature of white Bordeaux?
10 - 13c
Service temperature of Sauternes?
6 - 8c
What do you observe in the glass with wines that are higher in alcohol and sugar?
More viscous + have thicker more persistent legs
What is the range in colours you can call a white wine?
Green lemon - Lemon - Gold - Amber - Brown
What type of climate does Champagne have?
Continental
What is passerillage?
A process in which grapes are air-dried and shriveled after harvest to increase their sugar concentration. This takes place in a dry, well-ventilated area in order to avoid spoilage.
Fermentation tempatures:
- White wine
- Red wine
White: 12 c - 22 c
Red: 20 c - 32 c
Describe Pierce’s Disease
Caused by the bacterium Xylella fastidiosa, is spread by sap-feeding insects called sharpshooters. When the bacterium invades the water-conducting vascular tissues (xylem) in grapevines, the vines respond with distinct, characteristic symptoms.
How do you identify Downy Mildew and what is it?
Oil spots on leaves, a fungus
What can happen to your vines under 20 c? What can you do to help manage?
Vines can be damaged or die. You can cover with earth to protect from cold.
Risk of mild winters?
No dormant period for vines
Name the sub-region in the Loire Valley with the smallest production
Central Vineyards
Name two AOP’s in Loire Valley that are known for Sauvignon Blanc
Pouilly Fume and Sancerre in Central Vineyards