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WSET > WSET Level 2 Sparkling, Sweet & Fortified > Flashcards

WSET Level 2 Sparkling, Sweet & Fortified Flashcards

1
Q

sparkling wine production: tank method

A

fermented in a sealed tank and bottled under pressure

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2
Q

sparkling wine production: bottle fermentation

A

stages: base wine- second fermentation in bottle - yeast autolysis - disgorgement - dosage

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3
Q

traditional method/ méthode traditionelle (sparkling wine)

A

each bottle is individually disgorged and dosage added

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4
Q

transfer method (sparkling wine)

A

a batch of bottles are emptied into a pressurized tank for finishing before being rebottled

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5
Q

Prosecco

A

NE Italy, made from Glera grapes

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6
Q

Asti

A

Piemonte Italy, made from Muscat grapes

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7
Q

Sekt

A

Germany, various varieties

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8
Q

Dutcscher Sekt

A

must be made from German base wines

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9
Q

what happens in the second fermentation

A

wine increases slightly in alcohol

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10
Q

yeast autolysis

A

‘self digestion’ - most important part of bottle fermentation process

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11
Q

disgorge

A

removal of yeasty deposit after ageing

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12
Q

dosage

A

what the bottle is topped up with after disgorgement

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13
Q

transfer method is not permitted for ____ or _____

A

Champagne

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14
Q

spumante

A

fully sparkling (italian)

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15
Q

frizzante

A

lightly sparkling (italian)

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16
Q

best versions of Prosecco

A

Conegliano-Valdobbiadene DOCG

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17
Q

where is the transfer method commonly used

A

New Zealand & Australia

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18
Q

Champagne

A

most famous traditional method sparkling wine

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19
Q

grape varieties used to make Champagne

A

Pinot Noir

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20
Q

minimum legal period of time of yeast autolysis in Champagne

A

15 months

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21
Q

most Champagnes are released _____ for quality & consistency

A

Non Vintage

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22
Q

Grand Marques

A

most famous Champagne houses

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23
Q

characteristics of Champagne

A

better quality:

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24
Q

____ champagne is only produced in exceptional years

A

Vintage

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25
Q

Crémant

A

sparkling wine made using the traditional method (bottle aged)

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26
Q

Crémant de Saumur

A

bottle fermented

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27
Q

Cava

A

Spain - local Spanish varieties & Chardonnay

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28
Q

Sparkling Wines: New World

A

best styles use Champagne grape varieties

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29
Q

Brut

A

a dry champagne

30
Q

Sparkling Reds

A

specialty in Australia, usually Shiraz

31
Q

What are the ways to get a sweet wine

32
Q

interrupted fermentation

A

the yeasts are stopped before they have finished converting all the sugar to alcohol = sweet wine

33
Q

how to interrupt fermentation

A

filter yeasts, poison yeast with SO2 or alcohol

34
Q

fortify

A

add alcohol ; most common to interrupt fermentation, results in sweet wine ; used in Ports

35
Q

Vins Doux Naturels

A

Muscat de Beaumes de Venise

36
Q

Moscatel de Valencia

A

inexpensive full bodied, sweet fortified Muscat wine from Valencia, Spain

37
Q

Muscat de Beaumes de Venise

A

Muscat grape, Rhône France

38
Q

Rutherglen Muscat

A

Australia, Muscat grape

39
Q

2nd Method for sweet wines

A

add a sweet component to the blend

40
Q

3rd method for sweet wines

A

concentrate grape sugars

41
Q

Methods for grape sugar concentration

42
Q

Sauternes

A

Botrytis ; Semillon & Sauvignon Blanc

43
Q

Tokaji

A

Botrytis; Local grape varieties

44
Q

BA (Beerenauslese) & TBA (Trockenbeerenauslese)

A

Botrytis: Germany (Riesling); Austria (Various)

45
Q

Botrytis Semillon

46
Q

Icewine/Eiswein

A

Germany (Riesling); Canada & Austria (various grapes)

47
Q

Recioto

A

Italian sweet wine made by drying the grapes

48
Q

Puttonyos

49
Q

harvesting grapes with noble rot requires ___ passes

50
Q

what is Sherry?

A

a dry, medium sweet or sweet fortified wine

51
Q

what is the base wine of Sherry?

A

a neutral, low acid, white wine from Palomino grapes

52
Q

what is added to Sherry before aging?

A

alcohol is added to fortify (grape spirit)

53
Q

what is the Sherry aging process called?

A

solera aging

54
Q

describe the solera system

A

younger & older wines are blended continually as they age

55
Q

the solera system ensures _____

A

a consistent style of mature wine

56
Q

where to the majority of flavors in sherry come from?

A

the solera system

57
Q

Syles of Sherry

A

-Pedro Ximénez

58
Q

(PX) Pedro Ximénez Sherry

A

intensely sweet Sherry

59
Q

Fino & Manzanilla Sherry

A

pale color

60
Q

what does Flor yeast do?

A

layer of flor protects wine from air/oxidation in the solera system

61
Q

Pale Cream sherry

A

a sweetened Fino Sherry

62
Q

Amontillado sherry

63
Q

Oloroso Sherry

A

-no flor used (18% abv - alcohol kills flor)

64
Q

Cream or Dulce Sherry

A

blends made up mostly from Oloroso

65
Q

Port

A

sweet fortified wine

66
Q

what ensures sugars remain in Port

A

addition of grape spirit interrupts fermentation

67
Q

Ruby, Reserve Ruby, LBV (Late Bottled Vintage) Port

A

Ruby color; red & black fruit & spice aromas

68
Q

Vintage, Single Quinta Vintage & Traditional Style LBV Port

A

only made in good years; very long lived

69
Q

Tawny Port

A

light tawny colored style of Port made by blending young ruby & white Port

70
Q

Reserve Tawny Port

A

aged at least 7 years in oak

71
Q

Tawny Ports with Indication of Age

A

can be labelled with 10, 20, 30, & over 40 years old

WSET (18 decks)

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