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WSET Level 2 > WSET Level II > Flashcards

WSET Level II Flashcards

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1
Q

systematic steps of tasting wine according to WSET Level 2

A

1) appearance
2) nose
3) palate
4) conclusion

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2
Q

main reason for looking at appearance of wine?

A

warn us of faults

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3
Q

How to assess intensity of appearance and two possible adjectives

A

Look at 45 degree angle and see where the color stops, if close to rim then deep if close to core then pale

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4
Q

define out–of–condition wine and appearance aspects

A

out of condition = too old, poorly stored and/or seal has failed

appearance = dull and hints of brown (although brown does not always mean faulty). also haziness (if not on purpose)

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5
Q

which healthy wines are most susceptible to having brown hints in appearance?

A

ones that have been aged a long time in oak

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6
Q

what do you call red wine that has some orange/brown but is more red than orange brown

A

garnet

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7
Q

what do you call wine that is more brown than red

A

tawny

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8
Q

which color in red wine is indicative of youth?

A

purple or ruby””

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9
Q

which 3 colors in red wine are indicative of age? + what are these wines called?

A

orange (or garnet”), amber and brown

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10
Q

which color in white wine is indicative of youth?

A

lemon (yellow with a hint of GREEN)

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11
Q

which color in white wine is indicative of age?

A

gold (yellow with a hint of ORANGE)

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12
Q

which wines have more acidity – white or red

A

white

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13
Q

what does acidity do to mouth

A

watering

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14
Q

what does acidity do to taste of wine

A

make it taste more vibrant and refreshing

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15
Q

two varietals particularly high in acidity

A

riesling and sauvignon blanc

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16
Q

what climate leads to high acidity

A

cool

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17
Q

what type of wines necessitate greater acidity

A

sweet wines. otherwise will taste too sweet and cloying

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18
Q

Sensation/taste of tannins

A

bitter and astringent

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19
Q

where do tannins come from

A

grape skin

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20
Q

two thick skinned varietals with high tannins

A

cab sauvignon and syrah

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21
Q

two thin skinned varietals with low tannins

A

pinot noir and grenache

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22
Q

what will hot climate do to tannin characteristic of wine

A

high level of soft ripe tannins

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23
Q

unripe grapes impact on wine

A

astringent mouth–drying tannins

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24
Q

where on tounge is bitter flavor of tannins felt

A

back of tounge

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25
Q

astringent sensation of tannins felt where in moth

A

gums

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26
Q

impact of tannins to body of wine

A

soft, ripe tannins contribute to viscosity

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27
Q

what three elements are you looking for when tasting?

A

sweetness, acidity, tannic content

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28
Q

what wines will taste sweeter even if they contain no sugar ?

A

ones with very ripe grapes

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29
Q

which popular grape varietals are high in acidity

A

riesling and sauvignon blanc

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30
Q

what climate leads to higher acidity in the wine?

A

cool climate

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31
Q

what wines need to be high in acidity in order to have balance?

A

sweet wines

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32
Q

what causes variations in the amount of tannins in wine?

A

the amount of skin contact in the winemaking process

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33
Q

what varietals have thicker grape skins?

A

cabernet sauvignon and syrah

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34
Q

what varietals have thinner grape skins?

A

pinot noir and grenache

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35
Q

what tannin characteristic do you expect from a hot climate wine?

A

high levels of soft ripe tannins

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36
Q

what happens if unripe grapes are used in winemaking?

A

strong mouth–druing sensation even if skin contact is low

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37
Q

where in tounge do you taste bitter flavors?

A

back

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38
Q

where in tounge do you taste acidity?

A

sides

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39
Q

where in touge do you taste sweetness?

A

front

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40
Q

what contributes to the viscocity of the wine?

A

soft, ripe tannings

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41
Q

what is the body of the wine?

A

the richness, weight or viscosity
a combination of alcohol, tannins, sugars and flavors from skins

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42
Q

what is finish?

A

the time the disirable flavors linger in the mouth after the wine is swallowed or spat
sign of quality

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43
Q

what can you detect in mouth vs. nose?

A

mouth: sweetness, acidity, tannins, and body
nose: flavor characteristics

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44
Q

what are the 5 objective criteria for good vs. bad wine?

A

intensity
Complexity
balance
finish
expressiveness

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45
Q

define balance

A

sweetness and fruitiness in balance with tannin and acidity

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46
Q

what to look for in intensity” (criteria for quality)”

A

flavors should feel neither diluted nor extreme

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47
Q

what to look for in complexity” (criteria for quality)”

A

the number of flavors. bad quality have 1–2 and become boring quick. good quality has many different

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48
Q

what to look for in expressiveness” (criteria for quality)”

A

expresses typical characteristics of what is it – varity and region (climate, soils, winemaking technique)
poor quality wines feel like they could be from anywhere and with any grape

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49
Q

two examples of extreme style wines that are not suitable for large gatherings where you have many differing preferences

A

Barolo and Alsace Gewurztraminer

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50
Q

what type of food can coat mouth and impair the sense of taste?

A

chocolate or creamy dishes

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51
Q

when food makes wine taste harder or softer what does harder / softer mean?

A

harder: more astringent and bitter, more acidic, less sweet and fruity

softer: less astringent and bitter, less acidic, more sweet and fruity

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52
Q

what components in food make the wine harder vs. what components in food make it softer?

A

harder: sweetness and umami
softer: salt and acid

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53
Q

how does having sweet food alter one’s perception of the wine?

A

increased sense of bitterness, acidity, and alcohol
decreased sense of body, sweetness and fruitniness

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54
Q

what wine should you have with sweet food?

A

sweet wine

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55
Q

what does having umami food do to ones perception of wine?

A

increased perception of bitterness, acidity, and alcohol
decreased perception of body, sweetness, and fruitiness

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56
Q

what foods are high in umami?

A

eggs, asparagus, mushroom, and ripe soft cheese

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57
Q

what foods high in umami are not as impactful in changing the perception of wine and why?

A

cured or smoked meats and seafood, and hard cheeses like parmesan
because these are salty so they counteract as salty has opposity effect on wine perception as umami

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58
Q

what does acidity in food do to the perception of wine

A

increase perception of body, sweetness and fruitiness in wine
decreases perception of acidity

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59
Q

what wine should you choose with acidic food?

A

ones with at least medium to high acidity. if low in acidity then will make wine feel flat, flabby and lacking focus

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60
Q

what does salt do to perception of wine?

A

increases perception of body
decreases perception of bitterness and acidity

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61
Q

what do bitter foods do to perception of wine?

A

increase perception of bitterness

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62
Q

what does spicy do to perception of wine?

A

increase perception of bitterness, acidity and alcohol
decreases perception of body, richness, sweetness and fruitiness

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63
Q

what wine to pair with sweet dishes?

A

wines with at least as much sweetness

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64
Q

What wine to pair with foods high in umami?

A

wine that are more fruity than tannic, as umami will emphasize the bitterness of tannins

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65
Q

what wines to pair with bitter food?

A

white wines or low tannin reds, so that there is not double bitterness from the tannins

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66
Q

what to pair with spicy food?

A

white wines or low tannin reds, with low alcohol, as chilli bitterness of tannings and alcohol content will be more pronounced
also fruitiness and sweetness is welcome as chili heat will reduce the perception of these

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67
Q

what five things do grapes need to grow

A

carbon dioxide CO2
water
warmth
sunlight
nutrients

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68
Q

which 3 major wine regions are cooled by an ocean?

A

california
chile
south africa

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69
Q

what popular varietal needs lots of heat to ripen fully

A

cabernet sauvignon

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70
Q

what happens if a cab sauvignon is not fully ripe

A

bitter, astringent, sour, lacking fruitiness

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71
Q

which two popular varietals need cool climate and why?

A

sauvignon blanc and pinot noir
or else they will lose acidity and fruit flavor

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72
Q

which varietal can make good wine in hot, moderate and cool climates?

A

chardonnay

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73
Q

general characteristics of hot vs. cool climate wines

A

hot: more alcohol, more tannin, fuller body, less acidity
cool: less alcohol, less tannins, lighter body, higher acidity

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74
Q

how does hail negatively impact wine?

A

breaks skin and causes rot

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75
Q

two regions with very variable weather?

A

Bordeaux and Champagne

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76
Q

why is sunlight important?

A

it allows carbon dioxide and water to combine to create sugar to turn into alcohol

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77
Q

what are two things one can do if region is short on sunlight?

A

plant on slopes with vine facing sun or close to river to get reflection of sun

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78
Q

what happens if there is too much water?

A

flavors and sugar will be diluted in grape and wine will have less alcohol, body, and flavor

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79
Q

which region has a lot of rainfall and what are ways they are able to make wine grape grow anyway?

A

Europe. They plant on slope or in soil – gravel and chalk – that allow for quickly draining water

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80
Q

what happens if climate too hot or too cold

A

production of sugar slows or stops

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81
Q

longitude of wine regions

A

between 30 and 50 degrees

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82
Q

what type of soils are warmer

A

dry stony soils instead of wet clay soils

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83
Q

what are the two main activities that impact the quality and style of the grape?

A

vineyard activities and yield control

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84
Q

what are some vineyard activities that are imporant?

A

pruning,
controlling the number of bunches of grapes per vine
the careful positioning of leaves to regulate the temperature of the grape bunches or their exposure to sunlight

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85
Q

why is yield important

A

lower yields result in riper grapes with more concentrated flavors

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86
Q

what happens in fermentation

A

yeast feeds on sugar and produces alcohol, carbon dioxide and heat, changing the flavor of the grape juice to wine

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87
Q

process for white wine

A

first grapes are crushed to break skins before they are pressed to separate the juice. then yiest is added

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88
Q

temperature for white wine fermentation

A

12 to 22 C

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89
Q

most common fermentation vessel for white wine

A

stainless steel tank

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90
Q

time for white wine fermentation

A

two to four weeks

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91
Q

how do some white wines end up sweet

A

unfermented sugars

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92
Q

process for red wine

A

crushed to release juice and then juice and skin ferment together

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93
Q

fermentation temperature for red wine

A

20-32 C

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94
Q

what extracts color, tannin and flavor from skin

A

alcohol

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95
Q

how long is juice kept in contact with skin

A

between 5 days (beaujolais) or 2 weeks (Bordeaux)

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96
Q

what do they do with skins once free run wine is extracted

A

they press it for “press wine” that can be blended with free run to reduce tannin level

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97
Q

temperature of fermentation for rose

A

12-22 C

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98
Q

skin contact time for rose

A

12 to 36 hours

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99
Q

what are some ways oak flavor is added if not using oak barrels

A

staves (small planks), chips (large splinters) added to vat, or oak essence

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100
Q

more expensive oak?

A

french/european more than american

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101
Q

flavor difference in european vs. american oak

A

europe: more subtle, toast and nutty, smoother tannins
american: sweet coconut and vanilla but harsher tannin

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102
Q

most common container for red wine fermentation

A

stainless steel tank. Only maturation/aging is in barrel!

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103
Q

what wine is typically fermented in oak barrel?

A

chardonnay from burgundy

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104
Q

do old oak vats add flavor?

A

indirectly - not from oak but from small amounts of oxygen that enter pores to soften tannins and create flavors (usually toffee, fig, nut and coffee)

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105
Q

what is pumping over and punching down

A

techniques to get floating grape skins to make contact with juice in fermentation phase of red wine

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106
Q

what are some non-oak containers used for maturation without oxygen?

A

bottles, cement and stainless steel vats

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107
Q

how is maturation on bottle different than in stainless steel vat?

A

in bottle the wine flavors change quicker

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108
Q

4 factors in the vineyard that impact cost of wine

A

cost of land
ability to machanise processes (can’t use machines in steep hills)
cost of labor/equipment
yield management/grape selectivity

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109
Q

which wines are most intented to be drunk when young?

A

roses and fruity unoaked whites

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110
Q

what months are grapes harvested

A

Aug-Oct (north hemisphere)
Feb-Apr (south hemisphere)

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111
Q

two Geographical Indications (GI) of the EU, and difference

A

Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

PDO is smaller and tightly defined regulations

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112
Q

why are GIs important?

A

specify permitted vinegrowing and winemaking techniques, and permitted grape varieties

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113
Q

French PDO name

A

AC or AOC: Appellation d’Origine Controlee

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114
Q

Traditional label for French PGI

A

Vin de Pays (VdP)

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115
Q

French for PGI

A

Indication Geographique Protegee (IGP)

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116
Q

Where in France are Bordeaux, Burgundy, and Rhone?

A

Bordeaux: West. On Bay of Biscay / Atlantic. Slights south in latitude
Burgundy: Generally East. Roughly Central in latitude
Rhone: South East. Below Lyon

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117
Q

Italian version of PDO

A

Denominazione di Origine Controllata e Garantita (DOCG) and Denominazione di Origine Controllata (DOC). DOCG only available for some regions

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118
Q

Italy’s version of PGI

A

Indicazione Geografica Tipica (IGT). Can be as vast as IGT Sicilia

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119
Q

Spain’s two PDO

A

Denominacion de Origen Calificada (DOCa) - two regions only
Denominacion de Origen (DO)

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120
Q

Spain’s PGI

A

Vino de la Tierra (VdlT)

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121
Q

Germany’s two PDOs

A

Qulitatswein and Pradikatswein

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122
Q

Requirement for PDOs in Germany

A

Must be from one of 13 designated wine regions

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123
Q

Subcategories of Pradikatswein

A

Six based on sugar level of grapes at harvest

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124
Q

three quality indications of French wines

A

Villages, Premier Cru, Gran Cru

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125
Q

Two Italian labeling terms

A

Classico and Riserva

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126
Q

Four labeling terms in Spanish wine to indicate time of ageing

A

Joven (bottled in year following vintage)
Crianza
Reserva
Gran Reserva (made only in exceptional years. pale and garnet color and very complex)

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127
Q

if you see Vouvray on the bottle and no varietal, what varietal is it?

A

Chenin Blanc. Vouvray is a region in the NW of France but the appellation implies Chenin Blanc wine

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128
Q

Six classifications of sugar content in Germany, from least to most

A

Kabinett
Spatlese (Late Harvest)
Auslese (Select Harvest)
BA (Beerenauslese) (Berry Select Harvest)
Eiswein (Ice Wine)
TBA (Trockenbeerenauslese) (Dry berry select harvest)

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129
Q

how do you say the words “red” and “wine” in german?

A

Rot
Wein

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130
Q

French for: Dry, Medium-Dry, Medium-sweet, Sweet

A

Sec, Demi-Sec, Moelleux, Doux

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131
Q

French for: Vintage, Harvest

A

Millesime
Vendange/Recolte

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132
Q

Italian for: Dry, Medium-Dry, Medium-sweet, Sweet

A

Secco, Abboccato, Amabile, Dolce

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133
Q

Spanish for: VIntage (two options)

A

Añada/Cosecha

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134
Q

German for: Dry, Medium-Dry, Medium-sweet, Sweet

A

Trocken, Halbtrocken, Lieblich, Süss

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135
Q

German for Vintage

A

Jahrgang

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136
Q

German for Harvest

A

Ernte

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137
Q

meaning of cuvee

A

blend or selection. blend of different varieties, regions, cintages, or different barrels or vats from the same estate or vineyard
Generally good thing

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138
Q

Meaning of “vieilles vignes”

A

French for old vines - indication of lower yields of higher quality

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139
Q

Three words you may see on lable if wine uses only grapes grown on their land

A

Estate, Chateau, Domaine

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140
Q

Three words you may see on lable if wine uses only grapes from multiple farmers

A

Co-operative cellar, cantina sociale, cave cooperative

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141
Q

Name a cool climate region for chardonnay, one that is moderate climate, and one that is hot

A

cool - Chablis
moderate - Burgundy
hot - California

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142
Q

Chardonnay flavors in cool, moderate, and hot regions

A

cool - green fruit (apple, pear), citrus, vegetable (cucumber)
moderate - white stone fruit (peach), citrus, melon
hot - tropical fruit (peach, banana, pineapple), mango, fig

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143
Q

when chardonnay is creamy what does that mean

A

malolactic fermentation was used to soften harsh acids

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144
Q

what 3 flavors does oak add to chardonnay

A

vanilla, toast, coconut

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145
Q

what is lees

A

dead yeast cells left behind after fermentation that are stirred into wine to add creamy texture and savory flavors. typical in chardonnay

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146
Q

where does chardonnay find its best expression?

A

Burgundy

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147
Q

Characteristics of Chablis

A

bone-dry, high acidity (given cool climate), austere, green fruit and citrus
premier cru and grand cru Chablis will also have smoky, flinty, mineral signature

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148
Q

What area is the heart of Burgundy

A

Cote d’Or

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149
Q

Where do Burgundy chardonnays typically come from

A

Cote de Beaune (southern half of Burgundy)

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150
Q

Two common towns within Cote de Beaune that make chardonnay

A

Meursault and Puligny-Montrachet

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151
Q

How are chardonnay wines from Meursault and Puligny-Montrachet fermented and aged?

A

fermented in small oak barrels
aged in contact with yeast left over from fermentation

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152
Q

Body and flavor notes of Meursault and Puligny-Montrachet chardonnay

A

Full body
citrus, white stone and tropical fruit, oak, spice, and savoury notes

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153
Q

vineyard that makes absolute top chardonnay wine from Burgundy

A

Le Montrachet ($10K)

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154
Q

What wine is usually from from Mâcon / Mâconnais

A

Chardonnay. Where they make large volume of moderately priced, unoaked, light, fruity (melon, citrus).
southern most major white burgundy region

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155
Q

What wine is usually from Pouilly-Fuissé

A

Area in far south of Mâcon where they make full-body chardonnay with oak and tropical fruit (pineapple, melon)

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156
Q

Three top regions of Chardonnay in Australia

A

Yarra Valley (cooler part of Victoria)
Adelaide Hills (South Australia)
Margaret River (West Australia)

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157
Q

typical characteristics of Australian wine

A

pronounced fruit (citrus, melon)
well-integrated oak flavor

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158
Q

Best region in New Zealand for Chardonnay

A

Marlborough

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159
Q

Characteristics of Marlborough chardonnay

A

high natural crisp acidity
pronounced citrus and tropical fruit flavors
mineral notes
most have pronounced oak flavor

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160
Q

three regions of chardonnay in california

A

Russian River, Sonoma, Carneros

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161
Q

characteristics of california chardonnay (body, flavor)

A

vary greatly but usual very full bodied, with intense, rich citrus and ripe peach flavor
heavily oaked

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162
Q

what do cool sea breezes and morning mist/fog do to chardonnay

A

slow down ripening, allow complex flavors to build, while acidity retained

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163
Q

top region for Chilean chardonnay

A

Casablana Valley (NW of Santiago)

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164
Q

Characteristics of Casablanca Valley chardonnay

A

banana and melon flavor
barrel fermentation
oak aging

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165
Q

where is argentine chardonnay from and characterstics?

A

Mendoza. spicy oak and intense fruit flavors given high altitude and low nighttime temperatures

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166
Q

where is south african chardonnay from

A

Walker Bay - cooler coastal areas

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167
Q

why is the industry able to make lots of chardonnay

A

can tolorate lots of climates and soils
still has buttery-melon fruit flavors even at high yields

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168
Q

typical blends of chardonnay in Australia and in both South Africa/California

A

Australia: Semillon-Chardonnay
SA/CA: Colombard-Chardonnay, Chardonnay-Chenin Blanc

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169
Q

Difficulty of Pinot Noir

A

only can be grown in certain areas

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170
Q

tannin characteristics of Pinor noir

A

soft, light tannins

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171
Q

Climate for Pinot Noir

A

moderate or cool, but if too cool grape will not ripen and will have excess vegetal flavor (cabbage, wet leaves)

172
Q

Typical flavors of pinot noir

A

red fruit (strawberry, raspberry, cherry)
vegetal and animal nuances (wet leaves, mushroom, gamey-meaty aroma)

173
Q

When is pinot noir best consumed?

A

Early while youthful and fruity
except for best wines in Burgundy

174
Q

maturation of pinot noir

A

oak is common but new oak can easily overpower delicate flavors with excess toast and vanilla

175
Q

classic region of pinor noir

A

Bourgogne

176
Q

Characteristics of Bourgogne AC Pinot Noir (aroma, tannin, acidity)

A

red-fruit and savory aroma
light tannins
medium/high acidity

177
Q

Four villages in Bourgogne that make Pinot Noir

A

Gevrey-Chambertin
Nuits-Saint-Georges
Beaune
Pommard

178
Q

Top $5K Pinot Noir from Burgundy

A

Le Chambertin

179
Q

German name for pinot noir

A

Spatburgunder

180
Q

Regions in Southern Germany with Pinot Noir

A

Pfalz and Baden

181
Q

Characteristics of New Zeland Pinot Noir (body, acidity, flavor, unique notes)

A

More fully bodied
lower acidity
more intense fruit
spicy notes

182
Q

Two main regions of Pinot Noir in New Zealand + difference

A

Central Otago and Marlborough
Central Otago: riper, more intense
Marlborough lighter wine. Much used for sparkling

183
Q

Australian regions for Pinot Noir

A

Yarra Valley
Mornington Peninsula

184
Q

3 areas for pinot noir in California

A

Carneros, cooler areas of Sonoma and Santa Barbara Counties

185
Q

Characteristic of California pinot noir (body, flavors)

A

full body
red fruit (red cherry, strawberry)
animal/vegetal (meat, leather, wet leaves)

186
Q

2 areas in Chile for pinot noir

A

Casablanca and San Antonio valleys

187
Q

1 area for pinot noir in South Africa

A

Walker Bay

188
Q

what are syrah grapes similar to? (size, skin, color)

A

cabernet sauvignon
small
think skin
dark color

189
Q

characteristics of syrah (color, tannin, acidity, body)

A

deeply colored
medium/high tannins
medium acidity
full body

190
Q

two basic flavor characteristics of syrah

A

black fruit (blackberry) and dark chocolate

191
Q

climate needed for syrah

A

moderate or hot

192
Q

additional flavor characteristics of syrah in moderate vs. hot climates

A

moderate: herbaceousness, smoked meat, spice (black pepper)
hot: sweet spice (liquorice)

193
Q

describe Granache grape (size, skins, sugar, acidity)

A

large size, thin skins, high sugar, low acidity

194
Q

climate for Granache

A

hot

195
Q

granache wine characteristics (color, body)

A

not deep color, full body

196
Q

typical flavors of Granache

A

red-fruit (strawberry, raspberry)
spicy notes (white pepper, liquorice)

197
Q

flavor notes in Granache that come in with age (2)

A

toffee and leather

198
Q

other forms of Granache wine

A

rose` in southern rhone, southern france, and spain

199
Q

adding granache to syrah does what to wine? (alcohol, tannins, acidity, flavor)

A

more alcohol
lower tannins
lower acidity
red fruit / extra spice

200
Q

adding syrah to granache does what to wine? (color, tannin, acidity, flavor)

A

more color
more tannin
more acidity
dark fruit

201
Q

what other two varietals are often added to syrah/grenache blends in southern rhone?

A

Mourvedre
Cinsault

202
Q

characteristics of shiraz-grenache blends of Australia (body, flavor, tannins, serving)

A

full body
fruity red
very soft tannins
lightly chilled

203
Q

other name for Mourvèdre

A

Mataro

204
Q

what is the classic region for Syrah wines

A

Northern Rhone

205
Q

uniqueness of harvest of Syrah in Northern Rhone?

A

on steep hills so no machinery

206
Q

two best apellations of Northern Rhone Syrah?
+ 1 wider apellation with flat land

A

Cote Rotie and Hermitage
wider: Crozes-Hermitage

207
Q

Classic region for Granache

A

Southern Rhone

208
Q

Why is Southern Rhone more ideal for Granache than Northern Rhone?

A

Hotter (needed for Granache)
Flatter, wide stony plains

209
Q

3 layers of appellation quality in Southern Rhone

A

Cotes du Rhone
Cotes du Rhone Villages
Chateauneuf-du-Pape

210
Q

How many permitted varieties are there in Cotes du Rhone appellation?

A

13

211
Q

Compare body, tannins, acidity, and flavor notes of Chateauneuf-du-Pape vs. cheap Cotes du Rhone wine

A

CdP: full-body, meidum tannins, low acidity, intense complex chatracter of red fruit (strawberry), spice (pepper, liiquorice), and animal (leather)
cheap: medium body, light tannins, simple juicy red fruit and peppery-spice character

212
Q

other appellation in South of France with Granache and Syrah wines

A

Minervois

213
Q

varietal often added with Granache in Minervois and characteristics (acid, tannin)

A

Carignan - high acid and high tannin

214
Q

Most widely planted variety in Spain

A

Garnacha

215
Q

Region with most Garnacha in Spain

A

Priorat

216
Q

Characteristics of Priorat Garnacha (color and body)

A

deep color
full-body

217
Q

Two regions in Spain where they use Garnacha for rose

A

Navarra and Rioja

218
Q

Three Australian regions know for Shiraz + their climate

A

Hunter Valley, McLaren Vale, and Barossa Valley
Hot Climate

219
Q

Flavor notes of Shiraz from Hunter Valley, McLaren Vale, and Barossa Valley

A

Black fruit (blackberry, plum)
Sweet spices
Dark chocolate
if oak: coconut, vanilla smoke

Barossa - most powerful

220
Q

Two regions in Victoria, Australia that have moderate climate for Shiraz. Difference in flavor and body to Hot climate

A

Grampians and Heathcote

more peppery, less body

221
Q

Up and coming blend of Syrah

A

Shiraz-Viognier
(follows nothern Rhone tradition of adding white grapes to fermentation to smooth texture)

222
Q

Three regions for inexpesive Granache

A

Cotes du Rhone
South of France (Pays d’Oc IGP, Languedoc AC)
Spain

223
Q

French region for Cabernet Sauvignon-Merlot blends

A

Bordeaux

224
Q

climate needed for Cab Sauv

A

Moderate or Hot

225
Q

area for inexpensive Syrah

A

South Eastern Australia
(Riverland, Murray-Darling, Riverina - but will not be on label)

226
Q

What does adding Cab Sauv to Merlot do to wine

A

adds acidity, tannin, and aromatic fruit

227
Q

What does adding Merlot to Cab Sauv do to wine

A

adds softness and body to an otherwise austere wine

228
Q

Typical flavors of Cab Sauv

A

black fruits (blackcurrant, black cherry)
hearbaceaus (bell pepper, mint)
if oak: smoke, vanilla, coffee, cedar

229
Q

Tannin and acidity level of Cab Sauv

A

High tanning and high acidity

230
Q

what does adding oak do to Cab Sauv

A

softens tannins

231
Q

Differences between hot vs. moderate climate Cab Sauv (body, tannin, flavor)

A

fuller body
softer tannins
more black cherry
less herbaceuous

232
Q

when to drink Cab Sauv and why

A

age it
because high level tannin and acidity

233
Q

compare merlot to cab sauv (intensity, tannins, acidity, body, alcohol)

A

less aromatic / less intense flavors
lighter tannins
less acidity
more body
higher alcohol

234
Q

hot climate merlot characteristics (flavor notes, body, acidity, alcohol, tannins)

A

black fruit (blackberry, black plum, black cherry)
full body
medium or low acidity
high alcohol
medium gentle tannins

235
Q

how are merlot and cab sauv aged

A

in oak (adds vanilla and coffee)

236
Q

characteristics of less common moderate or cool climate merlot (flavor notes, tannin, acidity)

A

red fruit (strawberry, red berry, plum)
herbal (mint)
medium/high tannin
medium acidity

237
Q

climate characteristics of Bordeaux that make it ideal for Cab Sauv & Merlot

A

modeate, maritime climate
long, warm autumns

238
Q

Name of estuary and two rivers of Bordeaux

A

Gironde estuary (where salt and fresh water meet)
Garonne and Dordogne rivers

239
Q

three main areas of left bank of Bordeaux from north to south

A

Medoc
Haut-Medoc
Graves

240
Q

two comunes in Haut-Medoc

A

Pauillac and Margaux

241
Q

comune in Graves

A

Pessac-Leognan

242
Q

Which varietal is dominant in left bank of Bordeaux

A

Cab Sauv

243
Q

soil characteristics of left bank of Bordeaux

A

gravel mounds that allow for draining and retention of heat for ripening

244
Q

characteristics of left bank Bordeaux wines (body, tannin, acidity, alcohol, length)

A

medium/full body
high tannin
high acidity
medium alcohol
long length

245
Q

two apellations of right bank of Bordeaux (north and east of Gironde and Dordogne)

A

Saint-Emilion AC (best are Saint-Emilion Gran Cru AC) and Pomerol AC

246
Q

main varietal of right bank of Bordeaux

A

Merlot

247
Q

Characteristics of right bank of Bordeaux (tannin, acidity, flavor notes)

A

medium tannin
medium acidity
red fruit (plum, red berry)
cedar & tabacco with age

248
Q

two appellations in Australia for Cab Sauv

A

Coonawarra and Margaret River

249
Q

flavor notes of Coonawarra Cab Sauv

A

black fruit (black cherry)
cassis, mint, eucalyptus
oak notes (toast, vanilla)

250
Q

chatacteristics of Margaret River Cab Sauv and Cab Sauv-Merlot blends (tannin, flavor)

A

high tannins
black fruit and herb (blackcurrant, blackcurrant leaf)

251
Q

New Zealand region for both Cab Sauv, Merlot, and Cab Sauv-Merlot blends

A

Hawke’s Bay

252
Q

characteristics of Hawke’s Bay Cab Sauv, Merlot, and Cab Sauv-Merlot (acidity, tannin, flavor)

A

medium/high acidity
medium/high tannins
herb aromas (cedar, blackcurrant leaf)

253
Q

Two California towns with particularly good Cab Sauv and name of valley?

A

Rutherford and Oakville in Napa Valley

254
Q

characteristics of California Merlot ( body and flavor notes)

A

full body
soft black fruit, fruitcake, oak

255
Q

characteristics of Napa Cab Sauv (tannin, color, flavor notes)

A

high level of soft, ripe tannins
deep color
black cherry and oak

256
Q

other area in California with good Cab Sauv

A

Alexander Valley in Sonoma County

257
Q

What does “Gran Vin de XYX” mean on label

A

main wine made by the chateau

258
Q

what do the best wines in Bordeaux have written on label?

A

Grand Cru Classé

259
Q

differences in labeling between right and left bank of Bordeaux

A

on right bank they generally follow the appellation system of France (so you will have Sain-Emilion Grand Cru) but in Left bank they use Grand Cru Classé (if from top chateau) or Cru Bourgeois (need to apply annually)

260
Q

Three regions in Chile for Cab Sauv and Merlot

A

Maipo Valley (close to Santiago)
Colchagua (Rapel Valley)
Cachapoal (Rapel Valley)

261
Q

Flavor characteristics for Chilean Cab Sauv and Merlot

A

herbal (green bell pepper, blackcurrant leaf)
intense black fruit (black cherry, blackberry)

262
Q

error on Chilean labels for Cab Sauv and Merlot

A

Sometimes they write Merlot but it is Carmenere (which adds more color and spiced black fruit - blackberry, liquorice, pepper)

263
Q

South Africa region for Cab Sauv and Merlot

A

Stellenbosch

264
Q

Characteristics of Stellenbosch (flavor, tannin, acidity)

A

less fruit, more herb flavor
high tannin and acidity

265
Q

Areas for bulk Cab Sauv and Merlot

A

Chile’s Central Valley, Southern France’s Pays d’Oc IGP
For Cab Sauv also: South Africa Western Cape, South Eastern Australia, California, Mendoza
For Merlot: Northern Italy

266
Q

Bonus: Italian appellation for Cab Sauv and Merlot

A

Bolgheri DOC: Cabernet Sauvignon: 34% usually with Merlot: 22.2% or Cabernet Franc: 15.8%. Sometimes with Petit Verdot: 4.8% and Sangiovese: 1.2%.
(% indicate % of grapes made in appelation. Never are all present in same wine)

267
Q

Flavor notes of Sauvignon Blanc

A

Green fruit and veggies (gooseberry, elderflower, green bell pepper, asparagus)

268
Q

characteristics of sauvignon blanc (body, acidity, dryness)

A

medium body
High acidity
dry

269
Q

Climate for Sauvignon Blanc

A

Cool
Can tollerate some moderate but will lose some aromas

270
Q

when drink Sauvignon Blanc

A

right away. will become stale and lose fruitness and freshness

271
Q

top region in central france for Sauvignon Blanc

A

Loire Valley

272
Q

Two villages in Loire Valley for Sauv Blanc

A

Sancerre and Pouilly-Fume

273
Q

what varietal is often added to Sauvignon Blanc in Bordeaux?

A

Semillon (which is usually dominant in blend)

274
Q

Why is addind Semillon to Sauv Blanc a good idea?

A

Sauv Blanc would not be good with ageing and this helps sustain the fruit character and allows complexity to grow in bottle
Adds some body too

275
Q

Village in Bordeaux that makes sweet wine with Sauv Blanc

A

Sauternes

276
Q

Best Sauv Blanc areas from Bordeaux

A

Left bank - Cru Classe chateaux in the Pessac-Leognan AC and best whites in Graves AC

277
Q

Additional flavor note of Bordeaux Sauv Blanc

A

honey and toast

278
Q

Region in NZ that makes Sauv Blanc

A

Marlborough (bc cool climate in South Island)

279
Q

which Sauv Blancs are more aromatic - NZ or Loire Valley?

A

NZ

280
Q

What area of Australia makes Sauv Blanc (not as popular as NZ)?

A

Adelaide Hills

281
Q

labeling of Sauv Blanc in California?

A

Fume Blanc
(climate typically too hot. more often oaked than in other regions. some spice to it)

282
Q

Two areas of Chile with Sauv Blanc

A

Casablanca and San Antonio

283
Q

two styles of Sauv Blanc in South Africa

A

a) pungent, fruit driven (like NZ)
b) less pungent, oak and toasty (like Bordeaux)

284
Q

difference between South Africa Sauv Blanc and that in New Zeland and Bordeaux

A

vs NZ: lighter in body, less intense, less complex
vs Bordeaux: more intense and herbaceuous

285
Q

Two regions for South Africa Sauv Blanc

A

Constantia and Elgin

286
Q

Four countries of inexpensive Sauv Blanc

A

France, Chile, California, South Africa

287
Q

Four areas in France with cheaper Sauv Blanc

A

Touraine AC, Bordeaux AC, Val de Loire, Pays d’Oc IGP

288
Q

What are the two factors that influence the style of riesling?

A

soil tipe and level of ripeness

289
Q

flavor characteristic of riesling vs. sauv blanc

A

fruity and floral rather than herbaceous

290
Q

flavor notes of cool climate and ripe grape riesling

A

green fruit (green apple, grape)
floral notes
sometimes citrus fruit (lemon, lime)

291
Q

flavor notes of moderate climate riesling

A

citrus (fresh lime)
stone fruit (white peach)

292
Q

timing of harvest for riesling

A

late if region has stable, dry, sunny autums

293
Q

two characteristics of riesling grape

A

slowly builds sugar levels, retains acidity, and suceptible to noble rot (which concentrates sugars and acidity and makes ideal for sweet wine)

294
Q

aging of riesling possible?

A

yes in bottle and good aging bc of high acidity and intense fruit

295
Q

what flavors develop in riesling with age

A

honey and toast
smoky petrol if very old

296
Q

two main styles of riesling in germany

A

qualitatswein: basic. light body, dry, fruity, refreshing
pradikatswein: categorized according to sugar level in grape

297
Q

kabinett rieslings characteristics (body, acidity, sweet, alcohol, flavor)

A

light body
high acidity
dry to medium sweet
light alcohol
green fruit (apple, grape)

298
Q

spatlese (late harvest) riesling characteristics (body, flavor)

A

more body than kabinett
citrus and exotic fruit (lemon, pineapple)

299
Q

auslese riesling characteristics (body, dry, flavor)

A

more body than spatlese
medium sweet / sweet (though characterizes as dry)exotic fruit (pineapple, mango)

300
Q

how does body of risling evolve with more sugar content in grape

A

gains more body

301
Q

flavor evolution from kabinett to spatlese to auslese (four fruits)

A

from green apple to lemony citrus to pineapple to mango

302
Q

how are beerenauslese and tockenbeerenasulese rieslings made

A

grapes affected by noble rot. sweet wine

303
Q

how is eiswein riesling made

A

frozen grapes

304
Q

german region for light bodied kabinett and spatlese wines
+ two towns within

A

Mosel
(Piersport and Bernkastel)

305
Q

smaller region for dry yet medium bodied riesling

A

Rheingau (makes from Kabinett to Auslese)

306
Q

southern region in Germany close to Alsace for Riesling

A

Pfalz
(best wines on west bank of Rhine)
(off dry and fullest body rieslings in germany)

307
Q

geology of Alsace and why ideal for Riesling

A

a) sheltered from rain by the Vosges mountains in the west. planted on eastern foothills grapes benefit from morning sun and long dry autumn
b) lots of different soils result in different styles

308
Q

characteristics of Alsace Riesling (body, dryness, flavor notes)

A

medium body
dry
green citrus and stone fruit

309
Q

two apellations in France for Riesling

A

Alsace AC and Alsace Grand Cru Ac

310
Q

Characteristics of Clare Valley and Eden Valley Riesling (dryness, body, acidity, flavor notes)

A

dry
medium body
high acidity
very citrusy (lemon, lime)

311
Q

two regions in Australia with good Riesling

A

Clare Valley and Eden Valley

312
Q

Meaning of Grosses Gewächs

A

top quality dry wine (always dry) made from riper grapes from top vineyard sites. Indicastes from best parcels withinin classified vineyards and subject to strict quality standards

313
Q

Region in France for Pinot Gris

A

Alsace

314
Q

Characteristics of Alsace Pinot Gris (body, sweetness, flavor)

A

full body
dry to sweet (full range)
spicy tropical fruit (ginger, banana, melon)

315
Q

Characteristics of Italian Pinot Grigio (dryness, body, acidity, flavor)

A

dry
light/medium body
medium acidity
ripe nutiness and honey

316
Q

Two top regions for Pinot Grigio in Italy

A

Trentino-Alto Adige
Friuli-Venezia-Giulia

317
Q

Characteristics of Verdicchio (acidity, body, flavor)

A

high acidity
medium body
lemon, fennel, bitter almond

318
Q

Top apellation of Verdicchio + region

A

Verdicchio dei Castelli di Jesi DOC (Marche)

319
Q

Most widely planted white grape variety in Italy

A

Trebbiano

320
Q

Characteristics of Trebbiano (acidity, flavor)

A

high acidity
neutral flavor

321
Q

what varietal is Soave made from

A

Garganega

322
Q

characteristics of Garganega (body, flavor, maturation, harvest)

A

medium body
floral (chamomile), green fruit (pear, red apple), white pepper
unoaked
late ripening

323
Q

Varietal of Gavi

A

Cortese

324
Q

characteristics of Cortese (body, acid, flavor)

A

light body
high acid
green apple and citrus

325
Q

Typical region and appellation for Chenin Blanc

A

Touraine in Loire Valley
Vouvray AC

326
Q

Chenin Blanc characteristics (body, dry, acidity, maturation)

A

(many styles but on average:)
medium body
medium sweetness (but has full range)
high acidity
unoaked

327
Q

Flavor notes of Chenin Blanc

A

citrus, green, tropical fruit (lemon, apple, pineapple)
herbaceous (green leaf)

328
Q

Four grape varietals susceptible to noble rot

A

Riesling, Pinot Gris, Semillon, and Chenin Blanc

329
Q

what country produces lots of Chenin Blanc for inexpensive wine?

A

South Africa

330
Q

Characteristics of South African Chenin Blanc (body, dry, acidity, flavor)

A

medium body
dry to off-dry
medium to high acidity
citrus and tropical fruit

331
Q

Where is Melon Blanc usually grown?

A

Muscadet AC (part of Loire Valley)
(top is sub-region Muscadet Sevre et Maine)

332
Q

Characteristics of Melon Blanc (body, dry, acidity, flavor)

A

medium body
dry
medium high acidity
neutral fruit
unoaked

333
Q

what does “sur lie” mean on bottle and what wines often have it?

A

bottled from vessel containing dead yeast from fermentation - to add body and complexity
common in Melon Blanc

334
Q

where is best production of Viogner?

A

Northern Rhone

335
Q

Characteristics of Viogner (body, acidity, alcohol, flavor)

A

full body
low acidity
high alcohol
fruit and floral (peach, pear, apricot, violet)
spicy notes

336
Q

Where is Albariño typically grown?

A

Rías Baixas (Galicia, Spain)

337
Q

Albariño characteristics (body, acidity, flavor)

A

light/medium body
high acidity
fresh green and citrus fruit (apple, pear, grapefruit)
unoaked

338
Q

Region in Europe for Semillon wine

A

Bordeaux

339
Q

two styles of Semillon in Bordeaux

A

blended with Sauv Blanc to make dry wine
or use to make sweet wine

340
Q

where are best dry Semillon wines as a single varietal wine?

A

Hunter Valley in Australia

341
Q

Characteristics of Semillon from Hunter Valley, Australia (body, dry, alcohol, acidity, flavor)

A

light body
dry
light alcohol
high acidity
if young: citrus to neutral
with age: toast, honey, nut

342
Q

Classic home of Gewurtztraminer

A

Alsace

343
Q

Gewurtraminer characteristics (body, alcohol, acidity, dry)

A

full body
high alcohol
low acidity
dry, off-dry to medium sweet

344
Q

Flavor of Gewurtztraminer

A

Floral perfume (rose, orange blossom)
Tropical and stone fruit (lychee, peach, grape)
musky sweet spice (ginger)

345
Q

Region for Torrontes

A

Cafayate (Salta, Argentina)

346
Q

Characteristics of Torrontes (body, dry, alcohol, acidity, flavor)

A

medium body
dry
high alcohol
medium acidity
fruity floral (perfume, grapes, peach)

347
Q

Typical region for Gamay

A

Beaujolais

348
Q

Characteristics of Beaujolais

A

light/medium body
medium/high acidity
low tannin
red fruit (strawberry, raspberry, cherry), spice (cinnamon, pepper)
unoaked

349
Q

What is Beaujolais Nouveau AC?

A

Lighter style released in November of harvest (almost immediately)

350
Q

Hierarchy of Beajolais appellations

A

Beaujolais AC
Beaujolais Villages AC (northern granite hills accounting for 25% production)
Beaujolais Crus

351
Q

How many Beaujolais Crus are there and name four of them

A

10 in total. Fleurie AC, Brouilly AC, Morgon AC, Moulin-a-Vent AC

352
Q

Typical region for Tempranillo

A

Rioja DOCa

353
Q

Climate of Rioja

A

Moderate

354
Q

Characteristics of Tempranillo (body, acidity, tannins, flavor)

A

medium/full body
medium acidity
medium tannins
red fruit (strawberry)
oaked

355
Q

What is Tempranillo often blended with and what does it do to wine?

A

Garnacha
high alcohol, spicy notes, light tannins

356
Q

what flavors does oak aging add to Tempranillo?

A

Sweet coconut
vanilla
savory animal / vegetal (meat, leather, mushroom)

357
Q

Two less prestigious regions for Tempranillo

A

Ribera del Duero DO
Navarra DO

358
Q

Flavor difference of Ribera del Duero DO Tempranillo vs. Rioja

A

Black fruit (blackberry, plum)
Toasky oak

359
Q

Uniqueness of Navarra DO Tempranillo?

A

Blended with Merlot and Cab Sauv

360
Q

Most well established region of wine in Portugal + climate

A

Douro DOC
Hot

361
Q

Wines produced in Duoro + most popular varietal

A

sweet, fortified ports AND
dry red wine made with Port grapes
Touriga Nacional

362
Q

Touriga Nacional characteristics (color, acid, tannin, flavor, aging)

A

deep color
high acid
high tannin
dark berry and spice (blackberry, blackcurrant, pepper, liquorice)
oaked

363
Q

Two most famous appellations in Piedmont for Nebbiolo

A

Barolo DOCG
Barbaresco DOCG

364
Q

Nebbiolo characteristics (body, tannin, alcohol, acidity)

A

full body
high tannins
high alcohol
high acidity

365
Q

Flavors of Nebbiolo. Normal + with age

A

Normal: red fruit flavors with floral and earthy elements
Age: tobacco, mushroom, tar

366
Q

Other popular varietal from Piedmont

A

Barbera

367
Q

Characteristics of Barbera (acidity, tannin)

A

high acidity
light/medium tannin

368
Q

Flavors of Barbera

A

Red fruit and black pepper
often aged in oak bc of moderate tannins which adds toast, vanilla, sweet spice

369
Q

Two appellations for Sangiovese

A

Brunello di Montalcino DOCG (100% Sangiovese)
Chienti DOCG (though this sometimes blends other grapes)

370
Q

Characteristics of Sangiovese (body, tannin, acidity)

A

medium/full body
high tannin
high acidity (ideal for ageing)

371
Q

Flavors of Sangiovese

A

Plum, earth, red cherries, herbal (green tea)

372
Q

Top red from northeast Italy + varietal(s)

A

Valpolicella / Valpolicella Classico DOC
Corvina, but always blended

373
Q

What does it mean when Classico is added to an Italian appellation

A

from historic centre of many DOC/DOCG regions, usually where best sites for wine production

374
Q

What does it mean when Riserva is added to an Italian appellation

A

has achieved a higher minimum level of alcohol and has been matured for at least a minimum number of months before release

375
Q

Location of most expensive examples of Valpolicella

A

Hills behind and west of Verona

376
Q

Flavor profile of good Valpolicella

A

baked fruit, including plums, dried red cherries and prunes

377
Q

Characteristics of inexpensive Valpolicella (body, tannins, acidity, color, flavor)

A

light body
low tannins
high acidity
pale to medium ruby
sour red cherry

378
Q

Characteristics of Amarone della Valpolicella DOCG (body, tannins, alcohol, method)

A

very complex full body
high tannins
very high alcohol
dry wine made from partially dried grapes to concentrate flavor

379
Q

Wine typical of Abruzzo - varietal and applellation

A

Montepulciano d’Abruzzo DOC

380
Q

Characteristics of Montepulciano (acidity, tannin, alcohol, color)

A

high acidity
medium/high tannins
medium/high alcohol
deep color

381
Q

Flavors of Montepulciano d’Abbruzzo

A

black cherry, blackberry, plums
if inexpensive: jammy black fruit

382
Q

What is often confused with Montepulciano d’Abbruzzo and what varietal is it

A

Vino Nobile di Montepulciano DOCG
Chianti-style Sangiovese wine from Tuscan town of Montepulciano

383
Q

Two red varietals typical of Puglia

A

Primitivo and Negroamaro

384
Q

Characteristics of Primitivo and Negroamaro (tannin, acidity, color, flavor)

A

medium tannin
medium acidity
medium color
jammy black fruit and liquorice

385
Q

Red varietal popular in Campania and Basilicata

A

Aglianico

386
Q

Characteristics of Aglianico (body, tannin, acidity, color, flavor)

A

full body
high tannin
high acidity
deep color
floral and dark fruit

387
Q

Top appellation for Aglianico

A

Taurasi DOCG (Campania)

388
Q

Top region for Zinfandel

A

California

389
Q

Two styles of California Zinfandel

A

Dry
Off-Dry Fruity Rose (White Zinfandel)

390
Q

Characteristics of dry red California Zinfandel (body, alcohol, flavor)

A

Full body
High alcohol
Black fruit, dried fruit, sweet spices (blackberry, prune, raisin, clove, liquorice)

391
Q

Growing anomaly of Zinfandel (especially top intense and complex versions)

A

Very old vines with some planted over 100 years ago

392
Q

Red variety typical of hot South African regions

A

Pinotage (like Pinot Noir but for moderate and hot climates)

393
Q

Characteristics of Pinotage (body, tannin, flavor)

A

full body
medium tannin
red fruit (strawberry, raspberry, cherry) vegetal and animal (tar, leather)

394
Q

Popular Chilean varietal for reds that is often blended with Cab Sauv and Merlot

A

Carmenere

395
Q

Characteristics of Carmenere (body, acidity, alcohol, tannin, color, flavor)

A

medium/full body
medium/high acidity
medium/high alcohol
high tannin
deep color
dark fruit (blackberry) and peppery spice

396
Q

What does Carmenere need to be fully ripe and what happens when underripe

A

lots of sun and heat
when underripe pungent green bell pepper and green bean

397
Q

Two Chilean regions for Carmenere

A

Aconcagua and Central Valley

398
Q

Top region for Malbec

A

Mendoza

399
Q

Characteristics of Malbec (body, tannin, flavor)

A

full body
medium/high tannin
dark fruit and often spicy (blackberry, black plum, clove, pepper)
oaked

400
Q

Two varietals originally from Bordeaux that became bigger in New World

A

Carmenere and Malbec

401
Q

Name four common varietals grown Bordeaux

A

Cab Sauv, Merlot, Sauv Blanc, Semillon

402
Q

Name four common varietals grown California

A

Chardonnay, Cab Sauv, Merlot, Zinfandel

403
Q

Name four common varietals grown Navarra

A

Tempranillo, Cab Sauv, Merlot, Garnacha Rose

404
Q

Name four common varietals grown Pays D’Oc IGP

A

Sauv Blanc, Cab Sauv, Merlot, Granache

405
Q

Name two common varietals grown Adelaide Hills

A

Chardonnay and Sauv Blanc

406
Q

Name two common varietals grown Hunter Valley

A

Shiraz and Semillon

407
Q

Name three common varietals grown Margaret River

A

Cab Sauv, Merlot, Chardonnay

408
Q

Name two common varietals grown Yarra Valley

A

Chardonnay, Pinot Noir

409
Q

Name three common varietals grown in Casablanca

A

Chardonnay, Pinot Noir, Sauv Blanc

410
Q

Name three common varietals grown in Central Valley of Chile

A

Cab Sauv, Merlot, Carmenere

411
Q

Name two common varietals grown in San Antonio Chile

A

Pinot Noir, Sauv Blanc

412
Q

Name three common varietals grown in Alsace

A

Riesling, Gewurtztraminer, Pinot Gris

413
Q

Name two common varietals grown in Bourgogne

A

Pinot Noir and Chardonnay

414
Q

Name three common varietals grown in Bordeaux

A

Cab Sauv, Merlot, Sauv Blanc

415
Q

Name three common varietals grown in Loire Valley

A

Sauv Blanc, Chenin Blanc, Melon Blanc

416
Q

Name two common varietals grown in Pfalz

A

Pinot Noir and Riesling

417
Q

Name two common varietals grown in Hawke’s Bay NZ

A

Cab Sauv, Merlot

418
Q

Name three common varietals grown in Marlborough

A

Sauv Blanc, Chardonnay, Pinot Noir

419
Q

Name two common varietals grown in Stellenbosch SA

A

Cab Sauv, Merlot

420
Q

Name two common varietals grown in Walker Bay SA

A

Pinot Noir, Chardonnay

421
Q

Name two common varietals grown in both Carneros and Sonoma

A

Chardonnay, Pinot Noir

422
Q

amount of wine to be poured for tasting

A

50ml / 1.7oz

423
Q

three possible signs/aromas of faulty wine in Nose phase

A

damp cardboard smell
honey, caramel, coffee (when not expected)
lack freshness and fruit

424
Q

three levels of aroma intensity in Nose phase

A

light, medium, pronounced

425
Q
A

WSET Level 2 (2 decks)

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