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WSET II Flashcards

1
Q

What are the alcohol percentages in wine classified into low, medium and high alcohol levels?

A

Low: below 11%
Medium: 11-13.9%
High: above 14%

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2
Q

What are the alcohol percentages in fortified wine classified into low, medium and high alcohol levels?

A

Low: 15-16.4%
Medium: 16.5-18.4%
High: above 18.5%

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3
Q

What structural component contribute to body?

A

High sweetness, tannin, alcohol increase body, high acidity reduce body

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4
Q

How to create primary aromas and flavors in wine making?

A
  1. Grape
  2. Alcoholic fermentation
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5
Q

Food is sweet and umami, wine seems…

A
  1. more dry and bitter
  2. more acidic
  3. less sweet and fruity
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6
Q

Food is salty, wine seems…

A
  1. less dry and bitter
  2. less acidic
  3. more fruity
  4. more body
  5. can soften tannin
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7
Q

Food is acidic, wine seems…

A
  1. less dry and bitter
  2. less acidic
  3. more fruity
  4. more sweet
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8
Q

Food is oily, wine seems…

A

less acidic

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9
Q

Food is chilly, wine seems…

A

Alcohol more noticeable

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10
Q

Umami in food avoid…

A

Pairing with wine with high levels of tannins

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11
Q

Common wine faults include:

A
  1. Cork taint (TCA) (wet cardboard taste)
  2. Failure of closure (oxidise)
  3. Heat damage
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12
Q

Which 5 things do vine need?

A
  1. Water
  2. Sunlight
  3. CO2
  4. Warmth
  5. Nutrient
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13
Q

What is the sequence of grape formation and ripening?

A
  1. Flowering
  2. Fruit Set
  3. Veraison
  4. Ripening
  5. Extra ripening
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14
Q

What are the steps for grape formation and ripening?

A
  1. Flowering
  2. Fruit set
  3. Veraison
  4. Ripening
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15
Q

Describe Botrytis. What, why and how?

A

What?
- Fungus makes tiny holes in the skin of the grapes, causing water evaporate

Why?
- concentrate acids, sugars and flavors
- for making sweet wine

How?
- must grow on ripe grapes
- vineyard are damp misty morning allow growth and spreading; warm and dry afternoon to limit the growth to prevent destroying the grapes

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16
Q

What latitude most vineyard to be located?

A

30-50 degree N/S of the equator

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17
Q

Name PDO in France, Italy, Spain and Germany

A

France: AOP, AOC
Italy: DOC, DOCG
Spain: DO, DOCA
Germany: Qualitatswein, Pradikatswein

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18
Q

What is the essential step for rose wine? How?

A

Short maceration; Fermenting wine is drained from the skins after a few hours.

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19
Q

What are the steps of making red wine?

A
  1. Crushing
  2. Alcoholic fermentation with punching down the cap or pumping over the bottom liquid
  3. Draining
  4. Pressing
  5. Storage or maturation
  6. Packaging
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20
Q

What are the steps of making rose wine?

A
  1. Crushing
  2. Alcoholic fermentation
  3. Draining with short maceration, fermentation continue
  4. Storage or maturation
  5. Packaging
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21
Q

What are the steps of making white wine?

A
  1. Crushing
  2. Pressing
  3. Alcoholic fermentation
  4. Storage or maturation
  5. Packaging
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22
Q

What are the options of making sweet wines? Any example?

A
  1. Concentrated grape sugar (Botrytis / Frozen grapes) - Hungary Tokaji Aszu

Ripe Grapes=
2. Removing the yeast - California White Zinfandel
3. Killing the yeast - Port
4. Add sweetness

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23
Q

What is the temp. range for red wine fermentation?

A

20-32°C

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24
Q

Why red wine need higher temp. during fermentation?

A

Extracting colour and tannins from the grape skins

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25
Q

What is the temp. range for white wine fermentation?

A

12-22°C

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26
Q

What is the result of having a low temp. fermentation for white wine?

A

Extracting fruity aromas

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27
Q

What is the temp. range for rose wine fermentation?

A

12-22°C

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28
Q

what is the feature of using S.S. / concrete vessels?

A

Inert and Airtight, so it does not add flavour to the wine and preventing oxygen interact with the wine.

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29
Q

What is the feature of using oak vessels?

A
  1. Add flavour
  2. allow interaction of the wine with oxygen during maturation, soften tannins
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30
Q

When using new barrels, what kind of flavours can be added into the wine?

A

Vanilla, Coconut, Charred Wood and spice

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31
Q

Using barrels for maturation, what kind of flavours can be added into the wine?

A

Dried fruit, Caramel, Nut (hazelnut, almond, walnut)

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32
Q

What is the benefit of using barrels for red wine maturation?

A

Soften the tannins

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33
Q

what is the alternative of using barrels?

A

Adding oak Staves or oak chips

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34
Q

What option for the winemaking to decrease acidity and adding flavours?

A

Malolactic Conversion

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35
Q

What is the special technique can winemaker choose when making white wines?

A

Lees Contact

36
Q

How MLC change the wine?

A
  1. Lower acidity
  2. Adding buttery flavours
37
Q

What kind of wine does not suitable for MLC?

38
Q

What kind of wine suitable for MLC?

A

Some Chardonnay

39
Q

How lees contact change the wine?

A

Adding biscuit, bread flavours

40
Q

When lees contact take place?

A

Stirred up the lees during maturation.

41
Q

When MLC take place?

A

After alcoholic fermentation.

42
Q

What characteristics make wine varietals ideal for aging?

A

High acidity, high sweetness and high tannins

43
Q

Changing over time, how white wine colour to be changed?

A

Lemon to gold to amber

44
Q

Changing over time, how red wine colour to be changed?

A

ruby to garnet to tawny to brown

45
Q

What flavour can be developed with white wine age?

A
  1. Dried apricot
  2. Honey
  3. Nut
  4. Spice
46
Q

What flavour can be developed with red wine age?

A
  1. Fig
  2. Prune
  3. Meat
  4. Wet Leaves
47
Q

What contributes to tannins?

A

Grape skin, stem and seeds

48
Q

What elements can be extracted from grape skin that contribute to wine?

A

Colour and tannins

49
Q

What elements can be extracted from grape pulp that contribute to wine?

A

water, sugar, acid and flavours

50
Q

Describe Pinot Noir. (Skin type, climate requirement, colour, acidity, tannins, flavours)

A
  1. Thin Skin
  2. Cool to moderate climate
  3. Pale to medium colour
  4. High acidity
  5. Low to Medium Tannins
  6. Red-fruit (strawberry, raspberry, red cherry)
  7. Use barrels
  8. Outstanding has 2nd (smoke, cloves, vanilla), 3rd (forest floor, mushroom)
51
Q

Name Burgundy best region for Pinot Noir

A

Cote d’Or
North: Cote de Nuits
South: Cote de Beaune

52
Q

Bourgogne AOC Pinot Noir features? (acidity, tannins, flavours, body)

A

High acidity,
low tannins
red fruit
light to medium body

53
Q

Name 2 villages in north and south Cote d’or respectively.

A

Cote de Nuit:
Gevrey- Chambertin AOC
Nuits-Saint-Georges AOC

Cote de Beaune:
Beaune AOC
Pommad AOC

54
Q

What flavous contain in the most complex premier cru and grand cru pinot noir?

A

1st: strawberries, red cherries
2nd: smoke, cloves, vanilla
3rd: forest floor, mushroom

55
Q

Name places produce pinot noir in the USA.

A

Los Carneros
Sonoma
Santa Barbara County
Oregon

56
Q

What flavours contain in CA Pinot Noir?

A

1st: Strawberries, red cherries
2nd: smoke, cloves, vanilla
3rd: forest floor, mushroom

57
Q

What flavours contain in Oregon Pinot Noir?

A

1st: Strawberries, red cherries
2nd: smoke, cloves, vanilla
3rd: earth, mushroom

58
Q

Name new world places produce pinot noir except USA.

A

Chile: Casablanca Valley
South Africa: Walker Bay
Australia: Yarra Valley, Mornington Peninsula
New Zealand: Martinborough, Marlborough, Central Otago

59
Q

Describe Zinfandel. (Grape type, climate requirement, colour, acidity, tannins, flavours)

A

Black Grape
Warm Climate
Medium to High Acidity
Medium to High Tannin
High Alcohol
Full Body
1st: Red and black fruit (raspberry, blueberry, blackberry), dried fruit (raisin, prune)
2nd: vanilla, coffee
3rd: earth, meat

60
Q

Describe White Zinfandel.

A

Medium sweet rose wine
Low alcohol (8-10%)
Pink colour
red fruit (strawberries, raspberries)

61
Q

Name Italian area produces Primitvo.

62
Q

When the grape ripens, what will not happen?

a. Sugar increase
b. Acidity drops
c. Develop herbaceous flavour
d. Tannin becomes soft

A

Develop herbaceous flavour

63
Q

Which of the following has no moderate effect from the sea breeze to grow Pinot Noir?

a. Central Otago
b. Mornington Peninsula
c. Casablanca Valley
d. Sonoma

A

Central Otago

64
Q

What is wrong about ageing of red wines?

a. High acidity can help aging
b. Turn to have leather and mushroom aromas
c. Maybe sediment
d. Colour becomes deeper

A

Colour becomes deeper

65
Q

Describe Riesling. (Grape type, climate requirement, growing features, acidity, oak or unoaked, flavours)

A
  1. White grape
  2. Cool to moderate climate
  3. High acidity
    4.
    a. Can process with botrytis
    b. Suitable for late-harvesting during dry sunny autumn
  4. Unoaked
  5. Fruit characteristics vary, outstanding: honey and petrol
66
Q

What primary flavour can Riesling contain when the grapes are just-ripe and extra ripe?

A

Just ripe:
1. Green fruit (apple, pear)
2. Citrus (lemon, lime)
3. Floral (blossom)

Extra ripe:
1. Stone fruit (peach, apricot)
2. Topical fruit (mango, pineapple)
3. Dried fruit (dried apricot)

67
Q

What winemaking and maturation option for Riesling?

A
  1. removing yeast for off-dry and medium style
  2. can add unfermented grape juice
68
Q

Why Riesling is normally fermented in S.S. tanks?

A

Preserve floral aromas

69
Q

Outstanding Riesling can develop tertiary flavours include?

A

Honey and Petrol

70
Q

What location produce Riesling? (Old world and New world)

A

Old world:
Germany (Mosel, Rheingau, Pfalz)
France (Alsace AOC)

New World:
Australia (Eden Valley, Clare Valley)

71
Q

What is the feature of Mosel Riesling? (Sweetness, acidity, body, geo feature)

A
  1. Medium dry
  2. Very high acidity
  3. Lighter body
  4. Along Mosel river with stony soil, cooler
72
Q

What is the feature of Rheingau Riesling? (Sweetness, acidity, body, geo feature)

A
  1. Medium - dry
  2. High acidity
  3. More body then Mosel
  4. Along River Rhine
73
Q

What is the feature of Pfalz Riesling? (Sweetness, acidity, body, geo feature)

A
  1. Dry
  2. High acidity
  3. Medium Body
  4. Protected by mountains to the west, has dry sunny climate
74
Q

What is 3 labelling in Germany? Features?

A
  1. Landwein (Light body, dry to off-dry)
  2. Qualitatswein (13 growing areas, more intense flavour fuller in body)
  3. Pradikatswein (Higher minimum level of sugar, 6 categories)
75
Q

Name 6 Pradikatswein categories with features. (from less dry to sweetest)

A
  1. Kabinett (Lighter body, lower AL)
  2. Spatlese (late harvest, more body, more AL)
  3. Auslese (selected harvest, more body, more AL)
  4. Eiswein (Ice wine, No botrytis, low production, labour intensive)
  5. Beerenauslese (selected berry harvest)
  6. Trockenbeerenauslese (selected dried berry harvest)
76
Q

What is the feature of Alsace AOC Riesling? ( acidity, body, flavours, geo feature)

A
  1. High Acidity
  2. Medium body
  3. 1st: ripe citrus, stone fruit
  4. Vosges Mountain, protect from rain. Dry and sunny area.
77
Q

What is the feature of Australian Eden Valley and Clare Valley Riesling? (sweetness, acidity, flavours, geo feature)

A
  1. Dry
  2. High Acidity
  3. 1st: Lime, lemon; 3rd petrol
  4. Moderate climate
78
Q

Describe Chenin Blanc (Climate requirement, acidity, flavours, growing options)

A
  1. Cool, moderate, warm
  2. High Acidity
  3. Green fruit, citrus, stone fruit, tropical fruit; best wine can develop honey, dried fruit
  4. Can botrytis
79
Q

Name locations that produce Chenin Blanc.

A

France - Vouvray AOC (Unoaked)
South Africa - Western Cape (can oaked)

80
Q

Describe Western Cape AOC Chenin Blanc. (Volume, blended?, sweetness, body, flavours)

A
  1. High Volume
  2. Blended with Chardonnay
  3. Dry
  4. Medium body
  5. Peach, pineapple, smoke, vanilla
81
Q

Describe Semillon (Acidity, Body, Flavour, climate requirement)

A
  1. Medium to High acidity
  2. Light to full body
  3. Apple, lemon, grass; outstanding: dried fruit, nuts, honey
  4. Moderate and warm climate
82
Q

Name locations that produce Semillon.

A

Bordeaux - Sauternes AOC
Australia - Hunter Valley, Barossa Valley

83
Q

Describe Sauternes (Wine type, growing feature, sweetness, alcohol, body, acidity, flavours)

A
  1. White sweet wine in Bordeaux
  2. Botrytis
  3. Sweet
  4. Medium to High Alcohol
  5. Full body
  6. High acidity
  7. Stone fruit, smoke, vanilla; Outstanding: dried fruit, honey, caramel
84
Q

Describe the differences between Hunter Valley and Barossa Valley Semillon.

A

Hunter Valley:
Dry, high acidity, low alcohol, light body, honey and nuts.

Barossa Valley:
Dry, high acidity, local alcohol, full body, oak matured.

WSET II (1 decks)

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