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Korean > WSET L2 Wine Exam > Flashcards

WSET L2 Wine Exam Flashcards

1
Q

Wine Pairing:
Sweet food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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2
Q

Wine Pairing:
Umami food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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3
Q

Wine Pairing:
Salty food makes wine more:

A

less drying & bitter.
less acidic,
more fruity,
more body
p17

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4
Q

Wine Pairing:
acidic food makes wine more:

A

less drying & bitter.
less acidic,
more sweet and fruity
p17

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5
Q

Wine Pairing:
highly flavoured food makes wine more:

A

overwhelmed by food flavours
p17

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6
Q

Wine Pairing:
fatty/oily food makes wine more:

A

less acidic
p17

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7
Q

Wine Pairing:
Spicy food makes wine more:

A

alcohol increases heat from food
p17

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8
Q

Wine Faults:
Cork Taint (TCA)

A
  • makes wine smell like wet cardboard.
  • dampens fruit aromas and seems less fresh
    p23
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9
Q

Wine Faults:
Failure of closure

A
  • gives wine unwanted oxygenation.
  • wine will appear darker than it should.
  • more honey/caramel/coffee (tertiary)
  • lack’s freshness and fruitiness
    (most notable in wines that should be drunk when young/fruity)
    p23
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10
Q

Wine Faults:
Heat Damage

A
  • stored under hot conditions, direct sunlight or bright artificial lights
  • lose freshness
  • lack expected fruit character
    p23
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11
Q

Grape formation and ripening

A
  1. Flowering
  2. Fruit set
  3. Veraison (starting to ripen, change colours)
  4. Ripening (become golden or darker)
  5. Harvest/extra ripening
    p28
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12
Q

Botrytis/Noble Rot

A
  • fungus that grows on grapes causing tiny holes, allowing water to evaporate, concentrating acids, sugars, and flavours
  • needs damp misty mornings to promote growth of fungus, followed by dry afternoons to limit growth and avoid killing grapes
  • almost always used for sweet wines
    p30
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13
Q

Frozen Grapes

A
  • colder regions, healthy grapes are left unpicked to continue through autumn & winter
  • this concentrates sugars in grapes
  • pressed while still frozen
  • produce sweet wines
    p30
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14
Q

Climate

A

Cool: avg 16.5
Moderate: avg 16.5-18.5
Warm: avg 18.5-21
p31

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15
Q

Grape Growing Terms on labels:
Vielles Vignes

A

French for “Old Vines” - not a legally defined concept
p38

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16
Q

Grape Growing Terms on labels:
Vintage

A

year grapes were harvested
p38

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17
Q

Grape Growing Terms on labels:
Late Harvest

A

grapes are left on vine and harvested later
riper flavours and higher sugar levels
p38

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18
Q

Process for making Red Wine

A
  1. Crushing
  2. fermentation (with skin for colour & tannin) 20-32*C
  3. draining
  4. pressing
  5. storage/maturation
  6. packaging/bottling
    p41
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19
Q

Process for making White wine

A
  1. crushing
  2. pressing (extract juice, no skin/stems)
  3. fermentation (without skins) 12-22*c
  4. storage/maturation
  5. packaging/bottling
    p43
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20
Q

Process for making Rose (with black grapes)

A
  1. Crushing
  2. fermentation (short period with skins) 12-22*c
  3. draining (then continue to ferment without skins)
  4. storage/maturation

(can also be made blending red & white wine. this is not permitted in europe)
p42

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21
Q

Winemaking:
Inert Vessels

A
  • using steel or concrete for storage
  • preserves fresh and fruit flavours
  • usually airtight
    p46
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22
Q

Winemaking:
Oak Vessels

A

Secondary flavours
- can be used for both fermentation and storage
- adds vanilla, coconut, charred wood and spice
- not airtight, so can oxygenate wine ( dried fruit, nut, caramel and other tertiary flavours)
p47

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23
Q

Winemaking:
Oak Alternatives

A

Secondary flavours
- Oak barrels are expensive.
- can also use oak staves/chips to add oak flavours
p48

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24
Q

Winemaking:
Malolactic conversion (MLC)

A

Secondary flavours
- using bacteria after fermentation
- lowers acidity, increases buttery flavours
- almost always done for red wine (not as noticable)
- when used in white (usually for less aromatic grapes such as chardonnay) - very noticable
p48

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25
Q

Winemaking:
Lees

A

Secondary flavours
- yeast from fermentation dies and falls to bottom of vessel
- forms layer of dead cells called “Lees”
- when kept in contact (stirring), increases body of wine
- adds flavours such as biscuit/bread

26
Q

Wine Growing Regions:
Loire Valley

A

Western France
- Sauvignon Blanc
- Chennin Blanc

27
Q

Wine Growing Regions:
Bordeaux

A

SW France
- Left Bank: Cabernet Sauvignon
- Right Bank: Merlot
- Also known for Semillon

28
Q

Wine Growing Regions:
Champagne

A

Nortern France
- Pinot Noir
- Chardonnay
- Meunier

29
Q

Wine Growing Regions:
Alsace

A

Northern France (next to German border)
- Riesling
- Gewurtztraminer
- Pinot Gris

30
Q

Wine Growing Regions:
Burgundy

A

Central France
- Pinot Noir
- Chardonnay

31
Q

Wine Growing Regions:
Beaujolais

A

Central France
- Gamay

32
Q

Wine Growing Regions:
Northern Rhone

A

Central South France
- Syrah (Shiraz)
- Viognier (white)

33
Q

Wine Growing Regions:
Southern Rhone

A

South of France
- Grenache

34
Q

Wine Growing Regions:
Provence

A

South of France
- Grenache

35
Q

Wine Growing Regions:
Languedoc-Roussillon

A

South of France
- Cabernet Sauvignon
- Merlot
- Syrah
- Grenache
- Chardonnay
- Sauvignon Blanc

36
Q

Wine Growing Regions:
Catalunya

A

Spain - Catalan (NE Spain)
- Tempranillo

37
Q

Wine Growing Regions:
Priorat

A

Spain - Catalan (NE Spain)
- Grenacha

38
Q

Wine Growing Regions:
Navarra

A

Northern Spain
- Grenacha

39
Q

Wine Growing Regions:
Rioja

A

Northern Spain
- Tempranillo
- Grenacha

40
Q

Wine Growing Regions:
Ribera del Duero

A

Central Spain
- Tempranillo (most famous)

41
Q

Wine Growing Regions:
Rias Baixas

A

Western Spain
- Albarino (most famous)
(white wine)

42
Q

Wine Growing Regions:
Jeres

A

Southern Spain
- Sherry

43
Q

Wine Growing Regions:
Port/Porto

A

Portugal
- Port Wine (only wine from Porto can be called Port)

44
Q

Wine Growing Regions:
Prosecco

A

Northern Italy (Veneto)
- Glera (aka Prosecco: legally renamed to Glera to protect the name Prosecco)

45
Q

Wine Growing Regions:
Veneto (Venice)

A

Northern Italy (Veneto)
- Pinot Grigio

46
Q

Wine Growing Regions:
Soave

A

Northern Italy (Veneto)
- Garganega (white)

47
Q

Wine Growing Regions:
Valpolicella

A

Northern Italy (Veneto)
- Corvina (White)
- Sometimes use “Appassimento” technique. (Early picked, dried indoors)

48
Q

Wine Growing Regions:
Gavi

A

NW Italy (Piemonte region)
- Cortese (White)

49
Q

Wine Growing Regions:
Barbera d’Asti

A

NW Italy (Piemonte region)
- Barbera (red - friend with Nebbiolo)

50
Q

Wine Growing Regions:
Barolo

A

NW Italy (Piemonte region)
- Nebbiolo

51
Q

Wine Growing Regions:
Barbaresco

A

NW Italy (Piemonte region)
- Nebbiolo

52
Q

Wine Growing Regions:
Asti

A

NW Italy (Piemonte region)
- Moscato

53
Q

Wine Growing Regions:
Chianti

A

North Central Italy (Tuscany region)
- Sangiovese (Primary region is Chianti)
- Most famous region is Chianti Classico
(red)

54
Q

Wine Growing Regions:
Brunello di Montalcino

A

North Central Italy (Tuscany region)
- Sangiovese (must be aged at least 60 months)

55
Q

Wine Growing Regions:
Verdicchio dei Castelli di Jesi

A

Central Italy (Marche region)
- Verdicchio
(white wine)

56
Q

Wine Growing Regions:
Montepulciano d’Abruzzo

A

South Central Italy (Abruzzo Region)
- Montepulciano
(red)

57
Q

Wine Growing Regions:
Fiano di Avellino

A

South Italy (Campania)
- Fiano
(tropical white)

58
Q

Wine Growing Regions:
Puglia

A

South Italy (Puglia)
- Primativo (aka Zinfandel in the USA)

59
Q

Wine Growing Regions:
Mosel

A

Western Germany
- Riesling

60
Q

Wine Growing Regions:
Rhinegau

A

Western Germany
- Riesling

61
Q

Wine Growing Regions:
Pfalz

A

Western Germany (on French border)
Riesling

62
Q
A

Korean (3 decks)

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