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WSET level 2 Flashcards

(109 cards)

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1
Q

Pinot Noir oak flavors

A

Smoke, clove, vanilla (if any)

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2
Q

Pinot Noir tertiary flavors

A

Forrest floor
Mushroom

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3
Q

Pinot noir climate

A

Cool to moderate

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4
Q

Burgandy pinot noir

A

Moderate areas needed to ripen
Small climate changes affect flavors
South/south east facing slopes

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5
Q

French Pinot Noir locations

A

Burgandy
Cote D’ Or =
1. Cote de Nuit: Gevrey-CHambertin and Nuits-Saint-George
2. Cote de Beaune: Beaune and Pommard

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6
Q

Qualities of French Pinot Noirs

A

Burgogne AOC < Village < Premier and Grand Cru

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7
Q

Burgogne AOC

A

French Pinot Noir
Light to Med body
Tannin: *
Acid: ***
Fresh red fruit

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8
Q

Village Pinot Noir (vs Burgogne)

A

Better slopes, better drainage, complexity, length, intensity

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9
Q

Premier and Grand Cru Pinot Noir

A

South/south east slopes
Oak: Smoke, vanilla, clove
Tertiary: Forrest floor, mushroom

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10
Q

California Pinot Noir

A

Most too warm, need coast or costal breezes
Los Carneros
Sonoma
Santa Barbara
Ripe red fruit
Oak: smoke, clove, vanilla
Tertiary: forest floor, mushroom

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11
Q

Moderating influences for Los Carneros, Sonoma and Santa Barbara Pinot Noir

A

San Pablo Bay (Los Carneros)
Pacific ocean (Sonoma and Santa Barbara)

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12
Q

Oregon Pinot Noir (best versions?)

A

Best wines are like Beaune

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13
Q

Chile Pinot Noir (location, moderating influences, flavors, value)

A

Casablanca valley (north of santiago)
Pacific ocean (moderating influences)
Red fruit, occasionally herbacous
Good value for money

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14
Q

South Africa Pinot Noir (location, moderating influence)

A

Walker bay
South sea breeze

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15
Q

Australia Pinot Noir (most, location, moderating influences, fruit, tannin level)

A

Most too warm
Yarra Valley and Morningstar Penninsula
Southern Ocean
Light to cooked red fruit
Tannin: **

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16
Q

New Zealand Pinot Noir (locations, fruit, body, tannin, oak?)

A

Martinborough, Marlborough, Central otago
Red fruit
Medium to full body
Tannin: **
Some in oak (often)

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17
Q

Zinfandel/Primativo climate

A

Warm

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18
Q

What happens to zinfandel flavors with ripening?

A

Red to black fruit

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19
Q

USA Zinfandel - how is white made?

A

Removing yeast

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20
Q

USA Zinfandel: red (oak?, flavors, acid, tannin, etoh, body, tertiary)

A

Red and black fruit, dried fruit
Acid: ** to **
Tannin: ** to **
Alcohol: **
Body: **
Oak: softens tannins, add flavors: vanilla, coffee
Tertiary: earth, meat

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21
Q

Italian Zinfandel/Primitivo (flavor, volume, value)

A

Soft and fruity
High volume
Good value for money

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22
Q

Riesling climate

A

Cool to moderate

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23
Q

What is Riesling susceptible to

A

Noble rot

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24
Q

Riesling just ripe versus ripe flavors

A

Just ripe: green, citrus, floral
Ripe: stone, tropical, dried

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25
Rilsing (sweetness, harvest late, sussreserve, tertiary)
All sweetness Can harvest late (secondary to high acid content) Sussreserve = unfermented grape juice Tertiary: honey, petrol
26
Mosel (location, grape, versus other country/grape areas, sweetness, best slopes, river, soil)
Germany Reisling Lighter flavors (more north) Sweetness: ** Best slopes: south or southwest Banks of mosel river Stony Soils
27
Rheingau (location/grape, slopes, location, versus mosel - sweetness and body)
German Reisling South slopes = best, steep slopes North bank of Rhine river Drier than mosel, more body
28
Pfalz (location/grape, extension, protection, sweetness, body)
German Riesling Extension of Alsace Protected by mountains on west Dry wine Body: **
29
Alsace (location/grape, location, best slopes, flavors, body, acidity, best lable)
French Riesling East of Voseges mountains Best: east and south east slopes Ripe citrus, stone Body: ** Acidity: *** "Grand Cru" = best
30
Eden and Clare Valley (location/grape, moderating influence, flavors)
Australia Riesling High altitude Lemon, lime, occasionally petrol
31
Landwein (body, sweetness)
German Riesling Body: * Sweetness: dry to off dry
32
Qualitaswein
German Riesling 13 regions
33
Praditatswein
German Riesling Single wine growing area (Kabinett, Spatlese, auslese, eiswein, BA and TBA)
34
Kabinet flavors
German Riesling Green, citrus, floral
35
Spatlese (meaning, flavors, vs kabinett)
German Riesling Late harvest Citrus, stone Riper than Kabinett
36
Aulese (meaning, flavors, sweetness)
German Riesling Selected harvest stone, tropical, dried fruit Can be troken or have some sweetness
37
Eiswein (noble rot, flavors, annually done)
German Riesling No noble rot Stone and tropical fruit Not made every year
38
BA (meaning, noble rot, flavors - primary and tertiary)
German Riesling Selected berry harvest Noble rot Fresh stone and tropical Tertiary: dried fruit and honey
39
TBA (meaning, noble rot, flavors compared to BA)
German Riesling Selected dried berry harvest Noble rot More intense than BA (stone and tropical, dried fruit and honey)
40
Chenin Blanc (versitility, climate, flavors, noble rot, sweetness, oaked, acidity)
Versatile All climates and sweetness levels Green, citrus, tropical, stone Oakes or not Noble rot Acidity: ***
41
Vouvray (location/grape, location, sparking?, flavors, sweetness, rot, oaked, tertiary
French Chenin Blanc Loire Valley Sparkling possible Fresh apple All sweetness levels Noble rot ( extra ripe stone or tropical fruits) Unoaked Tertiary: honey, dried fruit
42
Western Cape (location, volume, location, sweetness, body, flavors, oak, age of vines, blends)
South Africa Chenin Blanc High volume Warmer inland Dry sweetness Body: ** Peach, pineapple Oak chips/staves: vanilla Old vines: tropical, smoke, vanilla Some blends (ex: Viognier adds flora)
43
Semillon/Semillon (climate, flavors, what changes with ripeness, tertiary)
Moderate to warm climate Simple apple, lemon, grass Acid and body change with ripeness Acid: ** to *** Body: * to *** Tertiary: dried fruit, nuts honey
44
Bordeaux white (location, grape, blend, sweetness, example)
French semillon Blend with sauv blanc Gives body and aging potential to sauv blanc Dry and sweet Ex: Sauternes
45
Sauternes (location/grape, rob, alcohol, body, acidity, flavors, oak, tertiary)
French semillon Noble rot Alcohol: ** to *** Body: *** Acidity: *** Stone fruit Oak: smoke and vanilla Tertiary: dried fruit, honey, caramel
46
Hunter valley (location/grape, single/blend, body, alcohol, climate, time of harvest, oak, tertiary)
Australian semillon dry Single varietal Body: * Alcohol: * Warm climate Early harvest Inert vessels Tertiary: honey, nut
47
Australia semillon blends and rot
Blend with sauv blanc Susceptible to noble rot
48
Barossa Valley (location/grape, compares to hunter valley, body, oak)
Australian semillon Can be like hunter valley or can have full body and oaked
49
Tokaj (location/grape, flavors, oak, acid, finish)
Hungarian Furmint Citrus and stone fruit Acid: *** Finish: *** Oak: vanilla and smoke
50
Cool climate chardonnay (acid, body, flavors)
Acid: *** Body: * to ** Green, citrus, wet stone
51
Moderate climate chardonnay (acid, body, flavors)
Acid: ** to *** Body: ** to *** Lemon, stone, and tropical fruits
52
Warm climate chardonnay (acid, body, flavors)
Acid: ** Body: *** Stone and tropical fruits
53
5 ways to change chardonnay flavor and flavors imparted?
Acidification: adds acid to warm climate chardonnay Malolactic: butter, cream Lees: bread, biscuit Oak: smoke, vanilla, coconut Tertiary: hazelnut and mushroom
54
Burgogne AOC (location/grape, climate, flavors, acidity)
Burgandy Chardonnay Cool climate Acid: *** Apple, lemon
55
Chablis (location/grape, climate, body, acidy, flavor, slopes best, issue, oak?)
Burgandy chardonnay Village Cool climate Body: * to ** Acid: *** Apple, lemon, wet stone South/southwest facing slopes = premier cru and grand cru Frost issue No oak
56
Cote d' Or white (location/grape, compared to chablis, areas, oak, lees, tertiary, special)
Burgandy Chardonnay Riper than chablis (stone fruit and melon) Cote de' eaune = south of beaune = Mesault, Puligny-Montrachest Oak and lees hazelnut and mushroom Pinnacle of chardonnay
57
Mersault and Puligny-Monchtrachest location and grape
Burgandy chardonnay
58
Maconnais (flavors, best, oak)
Burgandy chardonnay "Macon" Lemon, peach, melon (simple) South and south east slopes = Pouilly-Fuisse (stone and tropical fruit) Oaked
59
Pouilly-Fuisse (location/grape, quality, flavor)
South and south east facing slopes in Burgandy in Maconnais Higher quality Stone and tropical fruits
60
Languedoc-Roussilon white (location, nape, climate, volume, flavor, types of oak)
Mediterranean coast (south france) chardonnay "Pays d' Oc IGP" Warm climate High volume Peach, pineapple, banana Oak stave
61
California central valley chardonnay (locations and qualities, falvors)
All qualities and high volumes in central valley Peach, pineapple Acid: ** Oak Staves or chips
62
Los Carneros, Sonoma and Napa chardonnay (body, flavor, oak)
Body: *** Tropical Vanilla, spice
63
Santa Barbara chardonnay (style, flavor, alcohol, oak)
Like Cote De Beaune More tropical Alcohol: *** New oak
64
Oregon chardonnay (acid, flavors)
Acid: *** Citrus to tropical (ex: melon)
65
South East Australian Chardonnay (volume, water, blend, locations)
High volume Irrigated inland (like CA) Blend with others (ex: semillon) Adelaide hills Yarra valley
66
Adalaide hills white (location/grape, moderating influence)
Australian chardonnay Moderating influence: altitude
67
Yarra valley white (location/grape, moderating influence, flavor, acid, oak)
Australian chardonnay Moderating influnce: ocean Ripe stone fruit, occasional tropical fruit Acid: ** to *** Careful use of oak
68
Margaret river white (location/grape, quality, volume, moderating influence, body, flavors, vs south part of country)
Australian Chardonnay (western australia) High quality Lower volume and more body than South East australia Moderating influence: sea breeze Body: ** to *** Ripe stone fruit and tropical
69
Marlborough white (location/grape, moderating influence, flavors, oak)
New Zealand Chardonnay Moderating influence: ocean, rain Ripe lemon, peach, melon Acid: *** Oak: subtle
70
Hawkes bay white (location/grape, acid, flavor)
New Zealand Chardonnay Body: *** Acid: *** Stone fruit
71
Casablanca white (moderating influences, flavors, oak)
Chile chardonnay Moderating influences: pacific ocean, morning fog Refreshing citrus, stone fruit Varying oak
72
Central valley Chile white
Chile chardonnay Varies (some have altitude)
73
Western cape white (location/grape, volume, blend)
South Africa Chardonnay Inland High volume Blends (ex: Chenin blanc)
74
Walker bay white (location/grape, moderating influence, acid, flavors, oak)
South Africa Chardonnay Moderating influence: coastal/sea breeze Acid: *** Stone fruit, tropical Oak
75
Sauvignon Blanc (acid, climate, flavors, body, single/blend, oak)
Dry white Herbacous: green bell pepper Acid: *** Cool to moderate climate Unaoked (if oaked = "barrel aged") Green/citrus/wet stone to stone fruit/tropical (pending ripeness) Single or blend (ex: with semillon)
76
Loire Valley Sauv Blanc (locations, climate, flavors)
Sancerre, Pouilly-Fume (face eachother across loire river) Cool climate Green/citrus/wet stone
77
Tourraine white (location/grape, location, cost)
Loire valley sauv blanc - west of sancerre and poilly-fume Fruity and inexpensive
78
Bordeaux sauv blanc (flavors, single/blend, locations, oak, tertiary)
Grass/green apple SIngle or blend with semillon Graves and pessac-leognan (high quality), blend with semillon, Oak Honey and nuts
79
Sancerre, Pouilly-Fume white (location/grape)
Loire Valley sauv blanc
80
Graves or Pessac-Leognan white (location/grape)
Bordeaux Sauv Blanc
81
Languedoc-Poussillon sauv blanc (climate, moderating influence, acid, flavor, name)
Moderate to warm climate Altitude areas: dry, acid: ***, tropical/herbaceous "Pays d' Oc IGP"
82
Marlborough white (location, vs Loire valley, blend, flavor, expeirementaion)
New Zealand Sauv Blanc More pronounced than Loire Valley Blend of sites of varying ripeness Broad range of flavors (include green bell pepper, asparagus and pepper) Some experimentation (cool like Loire versus oak and lees for complexity and body)
83
Margaret River and Adelaide hills sauv blanc
Margaret river: blend with semillon, concentrated herb, sometimes oak Adelaide hills: altitude, fresh, broad flavor, blend with semillon (adds body and agiing)
84
Casablanca and Central valley sauv blanc
Chile Casablanca: sea/southern ocean/fog, high quality Central valley: range of quality
85
Constantia white
South Africa Sauv blanc Sea/southern ocean South of cape town Refreshing, tropical, herbacous
86
Eligin white
South Africa Sauv Blanc Coolest wine region in south africa Altitude Green fruit and wet stone
87
USA Sauv blanc
Most too warm Napa: smoke from oak
88
Pinot Grigio
Cool to moderate climate Early harvest: dry, light body, acid: ** to ***, simple pear/lemon Delayed/controlled harvest: high sugar, less acid, complex, body: ***, acid: **, lemon, stone fruit, tropical Inert: can remove yeast Tertiary: ginger and honey
89
Italian Pinot Grigio
Simple no oak body: *
90
Veneto
Italian pinot grigio north eeast High volume Delle Venezie DOC or Veneto IGT
91
Fruili-Venezia Giulia
Italian Pinot Girgio Increased body and complexity when compared to veneto pinot grigio
92
Alsace
French pinot gris Later in season Dry to med sweet Body: ** to *** Peach/mango Tertiary: ginger, honey Grand cru: south/south east Foothills of voseges mountains
93
Which grapes can be VT?
Pinot Gris Gewertztaminer Riesling
94
Gewurztraminer
Body: *** Floral Cool to moderate climate Acid: * to ** Dry to sweet Can accumulate high sugar with ripening Floral, stone fruit, tropical No oak (to preserve floral notes) Tertiary: honey and dried fruit
95
Alsace
Pinot Gris and Gewurtraminer
96
Viognier
Moderate climate Acid: * to ** Alcohol: *** Body: ** to *** Inert (occ oak)
97
Condrieu
Northern Rhone Viognier Light oak: vanilla
98
Albarino
Northwest spain Moderating influence: Altantic ocean (cooler and wetter than most Spain) Acid: *** Body: ** Citrus and stone fruit No oac Occasional lees (for body and complexity)
99
Merlot
Moderate to warm climate Acid: ** Tannin: ** Just ripe: red fruit, herbal, body: * to ** Riper: cooked black fruit (warm or later in moderate climate), body: ** to *** Some oak (esp riper) Tertiary: dried fruit, tobacco
100
Bordeaux Merlot
Atlantic, rain Blends Garonne and Dordogne rivers meet at Gironde Esturary Left bank = cav sauv. west and south of esturary (Haut medoc, margeaux, pauillac; graves: pessac Leognan, sauternes) Right bank = merlot, north and east of esturary = saint emillion AOC and grand cru, pomerol
101
Languedoc-Rousillon Merlot
South east france "Pays d'Oc IGP" Blend with cab sauv, grenache and syrah
102
California Merlot
Fruity, med body Oak: vanilla, coconut, smoke New vs chips/staves
103
Napa and Sonoma Merlot
More concentrated than "california" merlot, full body Oak: vanilla, coconut, smoke New vs chips/staves
104
Central valley merlot
Chile Warm and dry high volume soft Body: ** Some altitude = fresher fruit flavors
105
Stellenboch
South Africa Merlot Complex Age worthy Mountains/sea Moderate to warm climate
106
Margaret river
Australia Merlot Blend with cab sauv High quality
107
Hawkes Bay
NZ Merlot Moderate climate rain Light and fruity to full body/age worthy Single or blend with cab sauv
108
Cabernet Sauvignion
Moderate to warm climate (can struggle) Long warm growing season Deep colo Dry Acid: *** Tannin: *** Body: ** to *** Black fruit, herbal/mint, herbacous/green bell pepper Cooked in warm climate Blends soften the tannins and acidity May need months to years in oak barrels to soften tannins to to drinkable level New oak: smoke, vanilla, cloves, cedar Tertiary: dried fruit, earth, forest floor
109

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