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WSET L2 Wines 2020 (GW) > WSET Level 2 Wines 2020 excluding GI/PDOs, profiles, sparkling and fortified > Flashcards

WSET Level 2 Wines 2020 excluding GI/PDOs, profiles, sparkling and fortified Flashcards

WSET Level 2 Wines 2020 excluding GI/PDOs, profiles, sparkling and fortified

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1
Q

Colour of aged white wine (before brown)?

A

Amber.

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2
Q

Colour of aged red wine (before tawny)?

A

Garnet.

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3
Q

Effect of umami on wine (red especially)?

A

Drying and bitter, and more acidic.

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4
Q

Apart from warmth, carbon dioxide, and water, what are the 2 other requirements for ripening grapes?

A

Sunlight

Nutrients in soil

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5
Q

What word describes the creation of sugars from carbon dioxide (CO2) and water using light energy?

A

Photosynthesis

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6
Q

What happens to acidity levels as grapes ripen?

A

The acidity drops

becomes riper tasting as the acidity drops and sugar levels increase

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7
Q

What flavours are associated with wine made from extra ripe grapes?

A

Dried-fruit character (raisins for example).

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8
Q

Identify 3 methods for concentrating sugars for the creation of sweet wine.

A
  • Extra ripening (eg, Late Harvest wine/ see Vendange Tardives in Alsace, and Spatlese of Germany)
  • Botrytis/noble rot
  • Frozen grapes
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9
Q

What are the ideal conditions for noble rot/botrytis and the avoidance of grey rot? Misty mornings and what sort of afternoon?

A

Warm and dry to limit growth of fungus which could destroy the grapes.

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10
Q

Which method for producing sweet wines results in pure varietal character?

A

Frozen grapes.

ie, no noble rot flavour, or dried-fruit flavour.

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11
Q

A moderate climate has what average growing season temperature?

A

16.5°C to 18.5°C

62°F-65°F

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12
Q

Which grape ripens successfully in warm climates only?

A

Grenache

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13
Q

Which grapes grows well in cool, moderate and warm climates? x2

A

Chardonnay

Chenin Blanc

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14
Q

Most vineyards are located between what latitudes?

A

30° and 50°

Not too cold and not too hot. In both hemispheres.

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15
Q

What happens to the temperature at higher altitudes?

A

It gets cooler.

Hence fresher styles can come from these areas.

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16
Q

Large bodies of water create extremes or moderate extremes?

A

Moderate.
Not as cold in the winter and not as hot in the summer (ocean and lakeside breezes).
Less likely to see a snowman on the beach.

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17
Q

Cloud, fog and mist has what effect on ripeness levels?

A

Slows down ripening as less sunlight for photosynthesis.

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18
Q

How can soil affect the ripeness of grapes?

A

Stony soils retain warmth and so continue to ripen grapes late in the day. This is useful in cooler climates.

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19
Q

Dilution through high levels of rain (or irrigation) can result in dilute, simple tasting wines. What factor can reduce this effect?

A

Soil.

Well drained stony soil holds less water.

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20
Q

What might be used to provide water in dry wine regions?

A

Irrigation.

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21
Q

What 2 weather hazards can destroy a vine’s grapes, or potential for grapes (buds)?

A

Hail.

Frost.

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22
Q

Sprays are used to combat what 3 challenges in the vineyard?

A

Pests such as insects.
Fungal diseases.
Weeds.
Note, Organic wines are made without the use of these chemicals.

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23
Q

Where in a grape is acidity to be found?

A

The pulp

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24
Q

Where in a grape is sugar to be found?

A

The pulp

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25
Q

What is contained with grape skins that have an influence on wine style?

A

Tannins
Colour
Flavour

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26
Q

From which 2 parts of a grape is flavour to be found?

A

Skins

Pulp

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27
Q

Which word is used to represent the time when grapes change colour during ripening?

A

Veraison

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28
Q

Is the quality of wine defined by the method of harvesting?

A

No.
High quality wine can be made from both hand harvested and machine harvested grapes. For the machine harvested grapes the quality grapes can be selected at the winery.

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29
Q

When is hand harvesing essential?

A

On steep slopes
When whole bunches of grapes are required
When selection of noble rotted grapes is required.

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30
Q

What term is used in Europe to represent GI Geographical Indications?

A

PDO (Protected Designation of Origin) - for the more famous wines.
PGI (Protected Geographical Indication) - less strict regulations for larger regional wines, and often high volume inexpensive wines.

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31
Q

What do GIs and PDOs represent?

A

Place of origin

Often that only permitted grape varieties are used

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32
Q

Are Late Harvest wines always sweet?

A

No, they can be dry when the sugars are all fermented. This of course results in a high alcohol wine (up to 15%).

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33
Q

Does the labeling term Old Vines/Vieilles Vignes have a legal basis?

A

No.

It implies higher quality but not guaranteed.

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34
Q

Which country uses AOP/AOC instead of PDO?

A

France

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35
Q

Which country uses DOC/ DOCG instead of PDO?

A

Italy

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36
Q

Which country uses DO/DOCa instead of PDO?

A

Spain

37
Q

Which country uses Qualitatswein and Pradikatswein instead of PDO?

A

Germany

38
Q

What is required to create alcohol?

A

Yeast and sugar.

39
Q

What else is created in an alcoholic fermentation? x3

A

CO2 and warmth

New flavours

40
Q

Most wines are fermented to between what two levels? of alcohol?

A

11.5%-16%

41
Q

What are the stages for red wine making…

A

Crush - ferment - drain /option to press

42
Q

Identify 2 methods for helping extract colour, flavour and tannin from the cap/red grape skins.

A

Punching down

Pumping over

43
Q

Which method for creating a rosé is legal in Europe

A

Short maceration

not the blending option

44
Q

What are the stages for white wine making…

A

Crushing - pressing - fermentation

45
Q

2 examples of sweet wine made from noble rot/botrytis?

A

Tokaji Aszu

Sauternes

46
Q

An example of a medium sweet rosé wine made from partially fermented grape juice?

A

White Zinfandel

47
Q

For what purpose is the addition of sugar permitted?

A

Raising alcohol levels where grapes are insufficiently ripe.

48
Q

Red wines are fermented at what temperature?

A

20°C to 32°C

68°F-90°F

49
Q

White wines are fermented at what temperature?

A

12°C to 22°C

54°F-72°F

50
Q

Rosé wines are fermented at what temperature?

A

12°C to 22°C

54°F-72°F

51
Q

Which type of oak barrel will have the most effect on a wine? Large or small?

A

Small

surface area

52
Q

Which type of oak barrel will have the most effect on a wine? New or old?

A

New - more chemical flavour in the oak.

53
Q

What flavours are associated with oak fermented/aged wine?

A

Vanilla, coconut

also charred wood and spice

54
Q

If oxygen interacts with a red wine what effect does it have on the tannins?

A

smooths them out/soften them.

55
Q

If oxygen interacts with a red or white wine what effect does it have on flavour?

A

causes flavours such as caramel, dried fruit, and nuts.

56
Q

What can be used instead of oak barrels for creating oak flavour character?

A

Oak chips,

Oak staves

57
Q

What effect does a malolactic fermentation have on a wine?

A

lowers the acidity

creates buttery flavour

58
Q

Which white grape is typically allowed to undertake a malolactic fermentation?

A

Chardonnay

NB Chardonnay as a Chablis being an exception.

59
Q

The use of lees (leaving wine to est on the dead yeast cells - the lees) can create what flavours? x2

A

Bread and biscuit

60
Q

Why might a wine maker blend different wines? x2

A

Consistency

Complexity

61
Q

What can preserve a wine, allowing it to develop during maturation?

A

High acidity

High tannins

62
Q

As some red wines mature in the bottle they can result in what flavours? x3

A

Mushrooms, leather, meat (also wet leaves; and for sweet red wines, figs and prunes).

63
Q

As some white wines mature in the bottle they can result in what tertiary flavours? x3

A

Dried apricot, honey, nuts (and spice) (Petrol for Riesling)

64
Q

How can the use of lees (leaving wine to est on the dead yeast cells - the lees) affect the body of a white wine?

A

Adds texture/body

65
Q

As red wines age their colour changes to what?

A

red to garnet, then to tawny

66
Q

The highest quality wines often comes from vineyards with what characteristics?

A

On slopes, to avoid dilution as the rain drains away.

Aspect facing south (N. hemisphere), or north (S.hemisphere) in cool to moderate climates.

67
Q

In Burgundy/Bourgogne, which labeling term indicates the highest quality?

A 
Grand Cru
(Premier Cru comes second - strange but true)
68
Q

Which regions in France use the labeling term, Grand Cru

A

Bordeaux, Burgundy, Alsace (The BBA)

69
Q

Which red grape is most suited to cool to moderate climates?

A

Pinot Noir

70
Q

Which country uses Qualitätswein and Prädikatswein classifications?

A

Germany

71
Q

‘Trocken’ translates as what?

A

Dry (on a sweetness scale)

72
Q 
Put these Prädikatsweins in the correct order, from least ripe to most ripe. 
Spätlese
Trockenbeerenauslese
Kabinett
Auslese
Beerenauslese
A 
From least ripe to most ripe:
Kabinett
Spätlese
Auslese
Beerenauslese
Trockenbeerenauslese
73
Q

Eiswein translates as what?

A

Ice wine

74
Q

Which sweet wine is graded by ‘Puttonyos’?

A

Tokaji Aszu

75
Q

Three white grapes often fermented or aged in oak?

A

Semillon
Chardonnay
Chenin Blanc

76
Q

What level of acidity is associated with most sweet white wine?

A

High
This is partly because acidity is concentrated along with sweetness in the grapes, but also because it’s needed to balance the sweetness for a refreshing but sweet style.

77
Q

Three wine making techniques used for creating complexity in Chardonnay, Chenin Blanc, Semillon?

A

Oak fermentation or maturation.
Using the lees
Allowing malolactic fermentation

78
Q

A white grape sometimes used for blending with Chardonnay?

A

Semillon

79
Q

What might a wine maker do to soften the tannins of a Cabernet Sauvignon? x3

A

Blend in some Merlot
Age in oak to allow some oxygen to soften the tannins
Be less extractive in the wine making (less rigorous punching down and pumping over).

80
Q

Which region uses the quality label ‘Cru Bourgeoise’

A

Bordeaux

81
Q

What is a Cape Blend?

A

Taking the ‘Bordeaux blend’ of Cabernet Sauvignon and Merlot, and adding Pinotage.

82
Q

Spanish labeling term Crianza, Reserva, and Gran Reserva represent what?

A

Ageing in oak barrels.

Not necessarily quality

83
Q

Is this the correct order for Spanish wine labels, from youngest to eldest?
Crianza, Reserva, and Gran Reserva

A

Yes

84
Q

What Italian labeling term is used to denote those wines that come from the historic centre of a region, typically at higher altitude on slopes?

A

Classico

85
Q

Slopes = ?

A

Usually higher quality, as rainwater drains off allowing for more concentrated styles of wine.

86
Q

What Italian label term indicates that a wine has been made from dried grapes, and so will be sweet?

A

Recioto

87
Q

Which Italian DOC;s make Recioto wine?

A

Valpolicella

Soava

88
Q

Appassimento is a term used to describe the process of drying grapes indoors. True or False?

A

True

89
Q

Which Valpolicella is made with the most dried grapes?

A 
Valpolicella Recioto.(sweetest)
Valpolicella Amarone (off dry)

WSET L2 Wines 2020 (GW) (5 decks)

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