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WSET Level 1 & 2 > WSET ADVANCED Vocabulary > Flashcards

WSET ADVANCED Vocabulary Flashcards

1
Q

Abboccato

A

Medium-sweet

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2
Q

Accolage

A

Tying the vine branches to the horizontal wires

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3
Q

Acetic Acid

A

The acid component of vinegar

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4
Q

Aerobic

A

Requiring oxygen to operate

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5
Q

Alcoholic Fermentation

A

Conversion of sugar to ETOH by yeast operating in anaerobic conditions

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6
Q

Anaerobic

A

Able to operate without Oxygen

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7
Q

Aspersion

A

Method of protection against Spring frosts

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8
Q

Assemblage

A

Blending a number of different parcels of wine

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9
Q

Ausbruch

A

Austria

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10
Q

Barrique

A

Case 225 Liters

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11
Q

Battonage

A

Lees stirring

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12
Q

Beerenauslese

A

Pradikat wine category

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13
Q

Blended Whiskey: Scotland

A

Blend of grain whiskey and malt whiskey

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14
Q

Blended Whiskey: US

A

Blend of stgraight whiskey and neutral spirit

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15
Q

Bonne Chauffe

A

The second distillation in Cognac

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16
Q

Brouillis

A

The product of the first distillation in Cognac

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17
Q

Bordeaux Mixture

A

Solution of copper sulfate and lime in water

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18
Q

Botrytis Cinerea

A

Fungs attacks grape

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19
Q

Botte

A

Italy

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20
Q

Brettanomyces

A

Genus of yeast

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21
Q

Bush training

A

Training of vines as free-standing plants

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22
Q

Buttage

A

French

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23
Q

Cane

A

One year old wood on vine

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24
Q

Carbonic Maceration

A

Fermentation of whole bunches of black grapes

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25
Q

Cask Strength

A

Malt whiskies

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26
Q

Casse

A

Unwated haze in wine

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27
Q

Chalk

A

Type of limestone

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28
Q

Chaptalisation

A

Must enrichment

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29
Q

Charmat Method

A

Another name for tank method

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30
Q

Clay

A

Extremely fine-grained soil type

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31
Q

Climat

A

Vineyard site

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32
Q

Clonal selection

A

Selection and propagation of plants

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33
Q

Clone

A

Descendants of a single individual

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34
Q

Clos

A

Walled vineyard

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35
Q

Congeners

A

Organic compounds

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36
Q

Examples of Congeners

A

Ketones, Esters, Aldehydes

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37
Q

Continentality

A

Difference between summer and winter temp

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38
Q

Cordon

A

Horizontal extension of vine trunk

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39
Q

Cote

A

Hillside

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40
Q

Coteaux

A

Slopes

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41
Q

Crianza

A

Has satisfied requirements for aging in cask and bottle

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42
Q

Crossing

A

Breeding of varieties

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43
Q

Cru

A

A single ‘growth’

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44
Q

Cru Artisan

A

Rank of Bordeaux chateaux

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45
Q

Cru Bourgeois

A

Rank of Bordeaux chateaux

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46
Q

Cru Classe

A

Classifed growth

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47
Q

Cryo-extraction

A

Concentrating the sugar in grape must

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48
Q

Cuve

A

Vat or tank

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49
Q

Cuve close

A

Another term for tank method

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50
Q

Cuvee

A

*Juice resulting from first pressing of Champagne

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51
Q

Debuttage

A

Removing earth that was placed on vine during buttage

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52
Q

Degorgement

A

Removal of sediment from bottle

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53
Q

Degorgement Tardive

A

Champagne that has been disgorged after:

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54
Q

Diurnal Range

A

Difference btw daytime and nighttime temp

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55
Q

Effect of warm nights

A

Encourages sugar build-up

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56
Q

Dosage

A

Adjustment of sugar level in sparkling wines

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57
Q

Eau-de-vie

A

Spirit distilled to a maximum of 96%ABV

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58
Q

Edelfaule

A

Noble rot

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59
Q

Eleve en futs de chene

A

Aged in oak barrels

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60
Q

Erste Lage

A

Top vineyards in Germany

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61
Q

Erzeugerabfullung

A

Estate-bottled

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62
Q

Estate

A

Make wines from grapes on their property only

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63
Q

Estufagem

A

Madeira

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64
Q

Fattoria

A

Italian

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65
Q

Feints

A

The tails

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66
Q

Fermentation

A

Chemical reaction

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67
Q

Most important fermentations

A

Alcholic and MLF

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68
Q

Filtration

A

Physically removing particles

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69
Q

Fining

A

Removal of matter in suspension in the wine

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70
Q

Fining agent

A

Acts as a coagulant

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71
Q

Fixed acidity

A

The acidity in wine detectable only on the palate

72
Q

Foreshots

73
Q

Fractions

A

During distillation

74
Q

Pot still

A

Used to separate a liquid into three fractions

75
Q

Rectifier (re: Fractions)

A

Can separtate a liquid into a larger number of precisely-separated fractions

76
Q

Geographical Indication

A

Defined by WTO

77
Q

Governo

A

Used in production of Chianti

78
Q

Graft

A

Union of small piece of one plant onto a rootstock

79
Q

Grain Whiskey

A

Scottish Whiskey

80
Q

Grains Nobles

81
Q

Gran Reserva

A

Certain minimum requirements for ageing in cake and bottle

82
Q

Granvas

83
Q

Green malt

A

Grains of barley

84
Q

Grey rot

A

Bad form of botrytis cinerea

85
Q

Habillage

A

The dressing on sparkling wine

86
Q

Halbtrocken

87
Q

Head grafting

A

Allows a variety to be grafted over to another, more profitable variety

88
Q

Heads

A

The first fraction to be collected

89
Q

What heads contain

A

Ethanol, volatile and potentially toxic levels of compounds such as methonal

90
Q

Hearts

A

Second fractions to be collected during post distillation

91
Q

Imbottigilato all’origine

A

Estate-bottled

92
Q

Invecchiato

93
Q

Irrigation

A

Aritfical canals, flooding, overhead sprays

94
Q

Kabinett

A

Pradikat category

95
Q

Lees

A

Sediment of dead yeast cells

96
Q

Lees stirring

A

Mixing the lees with the wine

97
Q

Lieu dit

A

Named vineyard site not of Premier Cru or Grand Cru status

98
Q

Limestone

A

Sedimentary rock

99
Q

Benefits of calcium carbonate

A

Calcium inhibits uptaked of acid-neutralising potassium

100
Q

Liqueur d’expedition

A

Mix of wine and sugar

101
Q

Liqueur de tirage

A

Mixture of wine, sugar and yeast

102
Q

Liquroeaux

A

Very sweet

103
Q

Liquoroso

104
Q

Lutte raisonee

A

Avoids unnecessary use of synthetic chemicals

105
Q

Maceration

A

Skins are in contact with the fermenting must

106
Q

MLF

A

Addition of lactic acid bacteria

107
Q

Malt

A

Barley that has undergone the malting process

108
Q

Malting process

A

Soaking, germination and kilning of barley

109
Q

Malt whisky

A

Double distilled

110
Q

Manipulant

A

Grape-grower who also makes wine

111
Q

Pomace

A

The residue of skins, pips and stalks left in press

112
Q

Marc

A

The distillate made from pomace

113
Q

Mash bill

A

Mix of grains used to make whisky

114
Q

Mesoclimate

A

Site climate

115
Q

Micro-climate

A

*Climate within the canopy of the vine

116
Q

Millesime

A

Vintage date

117
Q

Moelleux

A

Medium-sweet

118
Q

Mosto cotto

119
Q

Must

A

Unfermented grape juice that becomes wine

120
Q

Must enrichment

A

Addition of sugar or RCGM to grape juice

121
Q

Must weight

A

Density of grape juice prior to fermentation

122
Q

Overproof

A

Any spirit that is higher in ETOH than proof spirit

123
Q

Passito

124
Q

PDO

A

Higher grade of GI

125
Q

Petit Chateau

A

One of the many brands that fall outside the classifications in Bordeaux

126
Q

PGI

A

Lower grade of GI

127
Q

Photosynthesis

A

Plants convert carbon dioxide and water to sugar

128
Q

Pipe

A

Tradition cask

129
Q

Pot still

130
Q

Pradikat

A

Various subcategories of German and Austrian PDO wines

131
Q

German and PDO wines

132
Q

Primary aromas

A

Aromas that arise directly from the fruit

133
Q

Pupitre

A

Rack with holes to hold necks of sparkling wine

134
Q

Racking

A

Drawing off clear wine from a cask/vat

135
Q

Recioto

A

Similar to passito

136
Q

Rectifier

A

Second column of a Coffey or patent still

137
Q

Remuage

A

‘Riddling’

138
Q

Residual sugar

A

Unfermented sugar remaining in wine after bottling

139
Q

Riserva

140
Q

Scion

A

Section of plant material grafted on to rootstock

141
Q

Secondary aromas

A

Aromas in a wine that arise from the winemaking

142
Q

Selection (German)

A

Quality dry wines from single vienard sites

143
Q

Selection de Grains Nobles

A

Sweet wines that made from heavily botryitised grapes

144
Q

Site Climate

A

The climate of a plot of vines, vineyard or part of a vineyard

145
Q

Smaragd

146
Q

Solera

A

Fractional blending

147
Q

Spur

A

One year old wood pruned short

148
Q

Steinfeder

149
Q

Straight whiskey

150
Q

Spatlese

A

Pradikat wine category

151
Q

Stravecchio

152
Q

Strohwein/Schifwein

A

Sweet wine made from grapes dried on straw or reed mats

153
Q

Sulfur Dioxide

A

Highly reactive pungent gas

154
Q

Super Second

A

Bordeaux chateaux

155
Q

Sur pointe

A

Ageing of a bottle of sparkling wine neck down

156
Q

Suss

157
Q

Sussreserve

158
Q

Taille

159
Q

Tank method

A

Secondary fermentation takes place under pressure in a sealed tank

160
Q

Tartaric acid

A

Responsible for most of wine’s acidity.

161
Q

Tertiary Aroma

A

Due to the effects of ageing

162
Q

Traditional Method

A

The wine is sold in the same bottle in which the secondary fermentation took place

163
Q

Transfer method

A

An adaption of the traditional method

164
Q

Trellis

A

Man-made system of support for vine

165
Q

Trockenbeerensauslese

A

Pradikat category

166
Q

Vendage

A

The grape harvest in France

167
Q

Vendage tardive VT

168
Q

Veraison

A

When a grape begins to change colour

169
Q

Vin de paille

A

Wine made from grapes that have been dried

170
Q

Vino generoso

171
Q

Volatile Acidity

A

Acid that is detectable on the nose and palate

172
Q

Wash

A

Any ETOHic liquid resulting from fermentation of wort

173
Q

Wort

A

Sweet sugar solution

174
Q

Yeast

A

A number of single-celled micro-organisms

175
Q

Yeast Autolysis

A

Breakdown of dead yeast cells

WSET Level 1 & 2 (30 decks)

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