WSET level 1 Flashcards
Chardonnay cool climate: acidity, body and possible flavors?
High acidity
Light to medium body
Green fruit (apple)
Citruis
Chardonnay warm climates: acidity, body and flavors?
Acidity: medium
Body: medium to full
Flavors: stone fruit (peach), tropical fruit (pineapple, banana)
Chardonnay used in Burgandy: body, acidity and aromas?
Body: medium
Acidity: high
Aromas: citruis (lemon), stone fruit (peach); vanilla (maturation in oak)
Chablis coolest part of Burgandy: grape, body, acidity and flavors? Oaked or unbaked?
Grape: Chardonnay
Body: light to medium
Acidity: high
Flavors: green fruit (apple) and citrus (lemon)
Typically unoaked
Where are some places and types of wines that use Chardonnay grapes?
Burgandy
Chablis
California
Australia
Champagne (often blended with Pinot Noir)
Sauvignon Blanc: body, acidity, flavor intensity, flavor profile, oak or stainless steel for fermentation and maturation?
Body: medium
Acidity: refreshingly high
Flavor Intensity: pronounced
Flavor profile: green fruit (apple), citrus (lemon, grapefruit), tropical (passion fruit), herbaceous (capsicum, asparagus, green bell pepper, cut grass)
Fermentation: stainless steel
Maturation: not usually matured in oak
Popular wines from Sauvignon Blanc grapes?
New Zealand
Sancerre from France
Pinot Grigio: body, acidity, flavors, fermentation, maturation?
Body: light
Acidity: medium to high
Flavors: simple, pear, lemon
Fermentation: stainless steel
Maturation: not usually in oak (2/2 simple flavors)
Riesling: sweetness, acidity, body, aroma, fermentation, maturation?
Sweetness: dry to sweet
Acidity: high (balances sweetness)
Body: light to medium
Aroma/flavors: floral, green fruits (apple), citrus (lime, lemon), stone fruit (peach, apricot)
Fermented: stainless steel
Maturation: not usually in oak
Riesling wines?
Germany (dry to sweet)
Alsace in France (dry)
Australia (dry)
Cabernet Sauvignon: acidity, tannins, body, flavors, maturation, blends?
Acidity: high
Tannins: high
Body: medium and full
Flavors: black fruits (black current, black cherry), herbaceous (green bell pepper, mint), oak (cedar, vanilla)
Maturation: oak
Blends (due to high levels of tannins): Merlot (Bordeaux - adds softness), Shiraz (Australia, adds aromas of spices)
Cabernet Sauvignon wines?
Bordeaux (often blended with merlot)
California
Australia (often blended with Shiraz)
Chile
South Africa
Merlot: acidity, tannins, body, flavors, maturation, blend?
Acidity: medium
Tannins: medium
Body: full
Flavors: red fruit (strawberry, plum), black fruit (blackberry, black plum), oak (vanilla)
Blend: Cabernet Sauvignon (adds tannin and acidity)
Merlot wines?
Chile (soft, fruity)
California (soft, fruity)
Bordeaux (blends with Cab Sauv)
Pinot Noir: acidity, tannin, body, flavors, maturation, blends?
Acidity: high
Tannin: low to med
Body: light to medium
Flavors: red fruit (strawberry, red cherry, raspberry), oak (vanilla and smoke)
Blends: not when red, blends with Chardonnay for champagne
Pinot Noir wines?
Only grape for Burgandy
Principal black grape in New Zealand
Champagne (often blended with Chardonnay)
Syrah/Shiraz: tannins, acidity, body, flavors, maturation?
Tannins: high
Acidity: medium
Body: medium to full
Flavors: black fruit (blackberry, black cherry), spice (black pepper, licorice), oak (vanilla or coconut)
Maturation: many in oak
Syrah/Shiraz wines?
Northern Rhône in France (medium body with fresh black fruit (blackberry) and black pepper)
Austrian (full body, jammy black fruits (black cherry) and licorice)
Champagne: type and location, grapes, acidity, aromas?
French Sparkling wine
Grapes: Chardonnay and Pinot Noir
Acidity: high
Aromas: green fruit (apple), citrus (lemon), toasted bread
Sancerre: location, red or white, grape, acidity, body, aroma, maturation?
Location: France
Red or white: white
Grape: Sauvignon Blanc
Acidity: high
Body: medium
Aroma: pronounced green fruit (apple), herbaceous (grass)
Maturation: unoaked/stainless steel
Chablis: location and red/white, grapes, acidity, body, flavors, maturation?
Location: French white
Grapes: Chardonnay
Acidity: high
Body: light to medium
Flavors: green fruit (apple), citrus (lemon)
Maturation: unoaked
Burgundy/Bourgogne: location and red/white, grapes, body, flavors, maturation, compared to Chablis?
Location: France, red or white
WHITE:
Grape: Chardonnay
Body: medium
Flavors: citrus (lemon), stone fruit (peach)
Maturation: oaked or unoaked
Compared to Chablis: open riper fruit flavors
RED:
Grapes: Pinot Noir
Body: light to medium body
Tannins: low to medium
Flavors: red fruit (raspberry, red cherry), oak (vanilla - sometimes)
What is Bourgogne?
Burgandy
Bordeaux: location, red/white, grapes, acidity, tannins, body, flavors?
Location; France
Red/white: mostly red, can be white
Grapes: Cabernet Sauvignon and Merlot
Acidity: high
Tannins: high
Body: medium to full
Aromas: black fruit (blackberry, blackcurrant), oak (cedar)
Beaujolais: location, red/white, tannin, body, flavors, maturation?
Location: France
Red/white: red
Tannin: low
Body: light
Flavors: red fruit (raspberry, red cherry)
Maturation: unoaked
Côtes du Rhône: location, red/white, body, flavors, maturation?
France
Red wine
Body: medium
Flavors: red fruit (strawberry, red plum), white pepper
Maturation: oaked or unoaked
Chateauneuf-du-pape: location, red/white, alcohol, body, flavors, maturation?
Location: France
Red/white: red
Alcohol: full
Body: full
Fruit: red fruit (strawberry), oak (cloves)
Maturation: oak
Sauternes: region, sweetness, red/white, acidity, body, flavors, maturation?
Location: Bordeaux region of France
Sweetness: sweet
Acidity: high
Body: full
Fruit: stone fruit (apricot), oak (honey and vanilla)
Maturation: oak
Prosecco: location, red/white/sparkling, sweetness, flavors?
Location: Italy
Sparkling
Sweetness: dry or medium
Flavors: green fruit (pear), floral aromas
Chianti: location, red/white, acidity, tannins, body, flavors, maturation?
Location: Italian
Red/white: red
Acidity: high
Tannins: high
Body: medium
Flavors: Red fruit (red cherry, red plum), oak (cloves)
Maturation: oak
Cava: location, red/white/sparkling, flavors?
Location: Spain
Sparkling
Flavors: green fruit (apple), citrus (lemon)
Rioja: location, red/white, body, flavors, maturation?
Location: Spain
Red
Body: medium to full
Flavors: red fruit (strawberry), oak (vanilla)
Maturation: oak
Sherry: location, red/white, sweetness, alcohol?
Location: Spain
Red/white: fortified white
Sweetness: dry, medium or sweet
Alcohol: fortified
Port: Location, red/white, sweetness, alcohol, tannins, body, flavors?
Location: Portugal
Red/white: typically red
Sweetness: sweet
Alcohol: high, fortified
Tannins: high
Body: full
Flavors: black fruit (blackberry)
White Zinfandel: location, red/white/rose, sweetness, alcohol, flavors, maturation?
Location: California
Rose
Sweetness: medium
Alcohol: low
Flavors: red fruit (strawberry or raspberry)
Maturation: unbaked
Sweet wine storage: ex and temps
Ex: Sauternes
Well chilled
6-8 C
43-50 F
Sparking wine storage: ex and temp
Ex: Champagne, Cava
Well chilled
6-8 C
43-50 F
Light and med white and rose storage: ex and temp?
Ex: Pinot Grigio
Chilled
7-10 C
45-50 F
Full-bodied white storage: ex and temp?
Ex: Oakes Chardonnay
Lightly chilled
10-13 C
50-55 F
Medium and full bodied red storage: ex and temp?
Ex: Shiraz
Room temp
15-18 C
59-64 F
Light bodied red storage: ex and temp?
Ex: Beaujolais
Lightly chilled
13 C
55 F
Sweet foods change wine flavors how?
More drying, bitter, acidic
Less sweet and fruity
Umami foods change wine flavors how?
More drying, bitter, acidic
Less sweet and fruity
Salty foods change wine flavors how?
Less drying, bitter and acidic
More fruity and body
Acidic foods change wine flavors how?
Less drying, bitter and acidic
More sweet and fruity
What happens to wines with highly flavored foods?
They become overwhelmed by the food flavors
How does fatty or oily food change wine?
Less acidic
What happens with chili heat in food and wine?
Increased heat from chili and alcohol becomes more noticeable
