WSET II

Question 1

Vendanges Tardives

Answer 1

Late harvest - only in Alsace France

Question 2

When are vines pruned?

Answer 2

Winter, when dormant

Question 3

What is photosynthesis?

Answer 3

The process of converting sunlight into sugar to be used as energy

Question 4

What characteristics must a wine have in order to mature well in a bottle?

Answer 4

High acidity
High tannins (red)
Sufficient concentration of flavors

Question 5

Vielles Vignes

Answer 5

Old vine

Question 6

Common grape vine species

Answer 6

Vitis Vinifera

Question 7

Name the three classifications of growing climates

Answer 7

Cool: 62 degrees or below
Moderate: 62-65 degrees
Warm: 65-70 degrees

Question 8

What food components are “harder” or “softer” on wine?

Answer 8

Harder: sweet & umami
-More drying & bitter, more acidic, less sweet / fruity

Softer: salty & acidic
-less drying & bitter, less acidic, more sweet/ fruity

Question 9

What affect does fatty or oily food have on the wine?

Answer 9

Seems less acidic - “cuts through” fat and oil in food

Question 10

What is Cork Taint?

Answer 10

Caused by a chemical known as TCA - Trichloroanisole.

Produces of aromas of damp cardboard / mutes flavors / less fresh

Question 11

How do you draw tasting conclusions ?

Answer 11

BLIC
Balance- are all elements balanced 
Length of finish?
Intensity - how defined ?
Complexity - how many groups of characteristics

Question 12

What is a GI?

Answer 12

Geographical Indication - a legally defined vineyard area within a country

Question 13

What are the GIs inside the EU?

Answer 13

PDO- protected designation of origin

PGI- protected geographical indication

Question 14

Argentinian signature grape variety

Answer 14

Grape: Malbec
Region: Mendoza

Question 15

Chilean signature grape variety

Answer 15

Grape: Carmenere
Region: Central Valley

Question 16

South African signature grape variety

Answer 16

Grape: pinotage
Region: western cape