WSET ADVANCED Vocabulary Flashcards
1
Q
Abboccato
A
Medium-sweet
2
Q
Accolage
A
Tying the vine branches to the horizontal wires
3
Q
Acetic Acid
A
The acid component of vinegar
4
Q
Aerobic
A
Requiring oxygen to operate
5
Q
Alcoholic Fermentation
A
Conversion of sugar to ETOH by yeast operating in anaerobic conditions
6
Q
Anaerobic
A
Able to operate without Oxygen
7
Q
Aspersion
A
Method of protection against Spring frosts
8
Q
Assemblage
A
Blending a number of different parcels of wine
9
Q
Ausbruch
A
Austria
10
Q
Barrique
A
Case 225 Liters
11
Q
Battonage
A
Lees stirring
12
Q
Beerenauslese
A
Pradikat wine category
13
Q
Blended Whiskey: Scotland
A
Blend of grain whiskey and malt whiskey
14
Q
Blended Whiskey: US
A
Blend of stgraight whiskey and neutral spirit
15
Q
Bonne Chauffe
A
The second distillation in Cognac
16
Q
Brouillis
A
The product of the first distillation in Cognac
17
Q
Bordeaux Mixture
A
Solution of copper sulfate and lime in water
18
Q
Botrytis Cinerea
A
Fungs attacks grape
19
Q
Botte
A
Italy
20
Q
Brettanomyces
A
Genus of yeast
21
Q
Bush training
A
Training of vines as free-standing plants
22
Q
Buttage
A
French
23
Q
Cane
A
One year old wood on vine
24
Q
Carbonic Maceration
A
Fermentation of whole bunches of black grapes
25
Cask Strength
Malt whiskies
26
Casse
Unwated haze in wine
27
Chalk
Type of limestone
28
Chaptalisation
Must enrichment
29
Charmat Method
Another name for tank method
30
Clay
Extremely fine-grained soil type
31
Climat
Vineyard site
32
Clonal selection
Selection and propagation of plants
33
Clone
Descendants of a single individual
34
Clos
Walled vineyard
35
Congeners
Organic compounds
36
Examples of Congeners
Ketones, Esters, Aldehydes
37
Continentality
Difference between summer and winter temp
38
Cordon
Horizontal extension of vine trunk
39
Cote
Hillside
40
Coteaux
Slopes
41
Crianza
Has satisfied requirements for aging in cask and bottle
42
Crossing
Breeding of varieties
43
Cru
A single 'growth'
44
Cru Artisan
Rank of Bordeaux chateaux
45
Cru Bourgeois
Rank of Bordeaux chateaux
46
Cru Classe
Classifed growth
47
Cryo-extraction
Concentrating the sugar in grape must
48
Cuve
Vat or tank
49
Cuve close
Another term for tank method
50
Cuvee
*Juice resulting from first pressing of Champagne
51
Debuttage
Removing earth that was placed on vine during buttage
52
Degorgement
Removal of sediment from bottle
53
Degorgement Tardive
Champagne that has been disgorged after:
54
Diurnal Range
Difference btw daytime and nighttime temp
55
Effect of warm nights
Encourages sugar build-up
56
Dosage
Adjustment of sugar level in sparkling wines
57
Eau-de-vie
Spirit distilled to a maximum of 96%ABV
58
Edelfaule
Noble rot
59
Eleve en futs de chene
Aged in oak barrels
60
Erste Lage
Top vineyards in Germany
61
Erzeugerabfullung
Estate-bottled
62
Estate
Make wines from grapes on their property only
63
Estufagem
Madeira
64
Fattoria
Italian
65
Feints
The tails
66
Fermentation
Chemical reaction
67
Most important fermentations
Alcholic and MLF
68
Filtration
Physically removing particles
69
Fining
Removal of matter in suspension in the wine
70
Fining agent
Acts as a coagulant
71
Fixed acidity
The acidity in wine detectable only on the palate
72
Foreshots
The heads
73
Fractions
During distillation
74
Pot still
Used to separate a liquid into three fractions
75
Rectifier (re: Fractions)
Can separtate a liquid into a larger number of precisely-separated fractions
76
Geographical Indication
Defined by WTO
77
Governo
Used in production of Chianti
78
Graft
Union of small piece of one plant onto a rootstock
79
Grain Whiskey
Scottish Whiskey
80
Grains Nobles
Alsace
81
Gran Reserva
Certain minimum requirements for ageing in cake and bottle
82
Granvas
Spain
83
Green malt
Grains of barley
84
Grey rot
Bad form of botrytis cinerea
85
Habillage
The dressing on sparkling wine
86
Halbtrocken
half-dry
87
Head grafting
Allows a variety to be grafted over to another, more profitable variety
88
Heads
The first fraction to be collected
89
What heads contain
Ethanol, volatile and potentially toxic levels of compounds such as methonal
90
Hearts
Second fractions to be collected during post distillation
91
Imbottigilato all'origine
Estate-bottled
92
Invecchiato
Aged
93
Irrigation
Aritfical canals, flooding, overhead sprays
94
Kabinett
Pradikat category
95
Lees
Sediment of dead yeast cells
96
Lees stirring
Mixing the lees with the wine
97
Lieu dit
Named vineyard site not of Premier Cru or Grand Cru status
98
Limestone
Sedimentary rock
99
Benefits of calcium carbonate
Calcium inhibits uptaked of acid-neutralising potassium
100
Liqueur d'expedition
Mix of wine and sugar
101
Liqueur de tirage
Mixture of wine, sugar and yeast
102
Liquroeaux
Very sweet
103
Liquoroso
Strong
104
Lutte raisonee
Avoids unnecessary use of synthetic chemicals
105
Maceration
Skins are in contact with the fermenting must
106
MLF
Addition of lactic acid bacteria
107
Malt
Barley that has undergone the malting process
108
Malting process
Soaking, germination and kilning of barley
109
Malt whisky
Double distilled
110
Manipulant
Grape-grower who also makes wine
111
Pomace
The residue of skins, pips and stalks left in press
112
Marc
The distillate made from pomace
113
Mash bill
Mix of grains used to make whisky
114
Mesoclimate
Site climate
115
Micro-climate
*Climate within the canopy of the vine
116
Millesime
Vintage date
117
Moelleux
Medium-sweet
118
Mosto cotto
Italian
119
Must
Unfermented grape juice that becomes wine
120
Must enrichment
Addition of sugar or RCGM to grape juice
121
Must weight
Density of grape juice prior to fermentation
122
Overproof
Any spirit that is higher in ETOH than proof spirit
123
Passito
Italian
124
PDO
Higher grade of GI
125
Petit Chateau
One of the many brands that fall outside the classifications in Bordeaux
126
PGI
Lower grade of GI
127
Photosynthesis
Plants convert carbon dioxide and water to sugar
128
Pipe
Tradition cask
129
Pot still
Copper
130
Pradikat
Various subcategories of German and Austrian PDO wines
131
German and PDO wines
Kabinett
132
Primary aromas
Aromas that arise directly from the fruit
133
Pupitre
Rack with holes to hold necks of sparkling wine
134
Racking
Drawing off clear wine from a cask/vat
135
Recioto
Similar to passito
136
Rectifier
Second column of a Coffey or patent still
137
Remuage
'Riddling'
138
Residual sugar
Unfermented sugar remaining in wine after bottling
139
Riserva
Italian
140
Scion
Section of plant material grafted on to rootstock
141
Secondary aromas
Aromas in a wine that arise from the winemaking
142
Selection (German)
Quality dry wines from single vienard sites
143
Selection de Grains Nobles
Sweet wines that made from heavily botryitised grapes
144
Site Climate
The climate of a plot of vines, vineyard or part of a vineyard
145
Smaragd
Wachau
146
Solera
Fractional blending
147
Spur
One year old wood pruned short
148
Steinfeder
Wachau
149
Straight whiskey
US
150
Spatlese
Pradikat wine category
151
Stravecchio
Very old
152
Strohwein/Schifwein
Sweet wine made from grapes dried on straw or reed mats
153
Sulfur Dioxide
Highly reactive pungent gas
154
Super Second
Bordeaux chateaux
155
Sur pointe
Ageing of a bottle of sparkling wine neck down
156
Suss
German
157
Sussreserve
German
158
Taille
French
159
Tank method
Secondary fermentation takes place under pressure in a sealed tank
160
Tartaric acid
Responsible for most of wine's acidity.
161
Tertiary Aroma
Due to the effects of ageing
162
Traditional Method
The wine is sold in the same bottle in which the secondary fermentation took place
163
Transfer method
An adaption of the traditional method
164
Trellis
Man-made system of support for vine
165
Trockenbeerensauslese
Pradikat category
166
Vendage
The grape harvest in France
167
Vendage tardive VT
Alsace
168
Veraison
When a grape begins to change colour
169
Vin de paille
Wine made from grapes that have been dried
170
Vino generoso
Spain
171
Volatile Acidity
Acid that is detectable on the nose and palate
172
Wash
Any ETOHic liquid resulting from fermentation of wort
173
Wort
Sweet sugar solution
174
Yeast
A number of single-celled micro-organisms
175
Yeast Autolysis
Breakdown of dead yeast cells
