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WSET personal > WSET level 1 > Flashcards

WSET level 1 Flashcards

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1
Q

Chardonnay cool climate: acidity, body and possible flavors?

A

High acidity
Light to medium body
Green fruit (apple)
Citruis

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2
Q

Chardonnay warm climates: acidity, body and flavors?

A

Acidity: medium
Body: medium to full
Flavors: stone fruit (peach), tropical fruit (pineapple, banana)

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3
Q

Chardonnay used in Burgandy: body, acidity and aromas?

A

Body: medium
Acidity: high
Aromas: citruis (lemon), stone fruit (peach); vanilla (maturation in oak)

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4
Q

Chablis coolest part of Burgandy: grape, body, acidity and flavors? Oaked or unbaked?

A

Grape: Chardonnay
Body: light to medium
Acidity: high
Flavors: green fruit (apple) and citrus (lemon)
Typically unoaked

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5
Q

Where are some places and types of wines that use Chardonnay grapes?

A

Burgandy
Chablis
California
Australia
Champagne (often blended with Pinot Noir)

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6
Q

Sauvignon Blanc: body, acidity, flavor intensity, flavor profile, oak or stainless steel for fermentation and maturation?

A

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

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7
Q

Popular wines from Sauvignon Blanc grapes?

A

New Zealand
Sancerre from France

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8
Q

Pinot Grigio: body, acidity, flavors, fermentation, maturation?

A

Body: light
Acidity: medium to high
Flavors: simple, pear, lemon
Fermentation: stainless steel
Maturation: not usually in oak (2/2 simple flavors)

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9
Q

Riesling: sweetness, acidity, body, aroma, fermentation, maturation?

A

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

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10
Q

Riesling wines?

A

Germany (dry to sweet)
Alsace in France (dry)
Australia (dry)

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11
Q

Cabernet Sauvignon: acidity, tannins, body, flavors, maturation, blends?

A

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)

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12
Q

Cabernet Sauvignon wines?

A

Bordeaux (often blended with merlot)
California
Australia (often blended with Shiraz)
Chile
South Africa

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13
Q

Merlot: acidity, tannins, body, flavors, maturation, blend?

A

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)

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14
Q

Merlot wines?

A

Chile (soft, fruity)
California (soft, fruity)
Bordeaux (blends with Cab Sauv)

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15
Q

Pinot Noir: acidity, tannin, body, flavors, maturation, blends?

A

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

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16
Q

Pinot Noir wines?

A

Only grape for Burgandy
Principal black grape in New Zealand
Champagne (often blended with Chardonnay)

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17
Q

Syrah/Shiraz: tannins, acidity, body, flavors, maturation?

A

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

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18
Q

Syrah/Shiraz wines?

A

Northern Rhône in France (medium body with fresh black fruit (blackberry) and black pepper)
Austrian (full body, jammy black fruits (black cherry) and licorice)

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19
Q

Champagne: type and location, grapes, acidity, aromas?

A

French Sparkling wine
Grapes: Chardonnay and Pinot Noir
Acidity: high
Aromas: green fruit (apple), citrus (lemon), toasted bread

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20
Q

Sancerre: location, red or white, grape, acidity, body, aroma, maturation?

A

Location: France
Red or white: white
Grape: Sauvignon Blanc
Acidity: high
Body: medium
Aroma: pronounced green fruit (apple), herbaceous (grass)
Maturation: unoaked/stainless steel

21
Q

Chablis: location and red/white, grapes, acidity, body, flavors, maturation?

A

Location: French white
Grapes: Chardonnay
Acidity: high
Body: light to medium
Flavors: green fruit (apple), citrus (lemon)
Maturation: unoaked

22
Q

Burgundy/Bourgogne: location and red/white, grapes, body, flavors, maturation, compared to Chablis?

A

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)

23
Q

What is Bourgogne?

A

Burgandy

24
Q

Bordeaux: location, red/white, grapes, acidity, tannins, body, flavors?

A

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)

25
Q

Beaujolais: location, red/white, tannin, body, flavors, maturation?

A

Location: France
Red/white: red
Tannin: low
Body: light
Flavors: red fruit (raspberry, red cherry)
Maturation: unoaked

26
Q

Côtes du Rhône: location, red/white, body, flavors, maturation?

A

France
Red wine
Body: medium
Flavors: red fruit (strawberry, red plum), white pepper
Maturation: oaked or unoaked

27
Q

Chateauneuf-du-pape: location, red/white, alcohol, body, flavors, maturation?

A

Location: France
Red/white: red
Alcohol: full
Body: full
Fruit: red fruit (strawberry), oak (cloves)
Maturation: oak

28
Q

Sauternes: region, sweetness, red/white, acidity, body, flavors, maturation?

A

Location: Bordeaux region of France
Sweetness: sweet
Acidity: high
Body: full
Fruit: stone fruit (apricot), oak (honey and vanilla)
Maturation: oak

29
Q

Prosecco: location, red/white/sparkling, sweetness, flavors?

A

Location: Italy
Sparkling
Sweetness: dry or medium
Flavors: green fruit (pear), floral aromas

30
Q

Chianti: location, red/white, acidity, tannins, body, flavors, maturation?

A

Location: Italian
Red/white: red
Acidity: high
Tannins: high
Body: medium
Flavors: Red fruit (red cherry, red plum), oak (cloves)
Maturation: oak

31
Q

Cava: location, red/white/sparkling, flavors?

A

Location: Spain
Sparkling
Flavors: green fruit (apple), citrus (lemon)

32
Q

Rioja: location, red/white, body, flavors, maturation?

A

Location: Spain
Red
Body: medium to full
Flavors: red fruit (strawberry), oak (vanilla)
Maturation: oak

33
Q

Sherry: location, red/white, sweetness, alcohol?

A

Location: Spain
Red/white: fortified white
Sweetness: dry, medium or sweet
Alcohol: fortified

34
Q

Port: Location, red/white, sweetness, alcohol, tannins, body, flavors?

A

Location: Portugal
Red/white: typically red
Sweetness: sweet
Alcohol: high, fortified
Tannins: high
Body: full
Flavors: black fruit (blackberry)

35
Q

White Zinfandel: location, red/white/rose, sweetness, alcohol, flavors, maturation?

A

Location: California
Rose
Sweetness: medium
Alcohol: low
Flavors: red fruit (strawberry or raspberry)
Maturation: unbaked

36
Q

Sweet wine storage: ex and temps

A

Ex: Sauternes
Well chilled
6-8 C
43-50 F

37
Q

Sparking wine storage: ex and temp

A

Ex: Champagne, Cava
Well chilled
6-8 C
43-50 F

38
Q

Light and med white and rose storage: ex and temp?

A

Ex: Pinot Grigio
Chilled
7-10 C
45-50 F

39
Q

Full-bodied white storage: ex and temp?

A

Ex: Oakes Chardonnay
Lightly chilled
10-13 C
50-55 F

40
Q

Medium and full bodied red storage: ex and temp?

A

Ex: Shiraz
Room temp
15-18 C
59-64 F

41
Q

Light bodied red storage: ex and temp?

A

Ex: Beaujolais
Lightly chilled
13 C
55 F

42
Q

Sweet foods change wine flavors how?

A

More drying, bitter, acidic
Less sweet and fruity

43
Q

Umami foods change wine flavors how?

A

More drying, bitter, acidic
Less sweet and fruity

44
Q

Salty foods change wine flavors how?

A

Less drying, bitter and acidic
More fruity and body

45
Q

Acidic foods change wine flavors how?

A

Less drying, bitter and acidic
More sweet and fruity

46
Q

What happens to wines with highly flavored foods?

A

They become overwhelmed by the food flavors

47
Q

How does fatty or oily food change wine?

A

Less acidic

48
Q

What happens with chili heat in food and wine?

A

Increased heat from chili and alcohol becomes more noticeable

49
Q
A

WSET personal (5 decks)

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