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WSET Level 2 > WSET Level Two New > Flashcards

WSET Level Two New Flashcards

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1
Q

Climate of Burgundy

A

Cool in north, moderate in south

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2
Q

Best places to plant Pinot Noir in Burgundy

A

In South where Moderate climate allows for ripening. Also South and South-East facing slopes that get lots of sunlight to concentrate flavors

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3
Q

Best general area in Burgundy for Pinot Noir + two subregions

A

Cote d’Or
Cote de Nuits in North and Cote de Beaune in South

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4
Q

Four appellation heirarchies of Burgundy

A

a) Bourgogne AOC
b) Villages (i.e. Gevrey-Chambertin)
c) Village + Premier Cru (i.e. Gevrey-Chambertin: Clos Saint-Jacques Premier Cru)
d) Grand Cru (i.e. Le Chambertin Grand Cru)

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5
Q

Which area of NZ makes ripest and most powerful Pinot Noir?

A

Central Otago (despite being further south, it gets less sea breeze bc of mountains around it. very sunny days and cool nights)

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6
Q

Body of Pinot Noir

A

Varies. LM in Burgundy AOC. MF in Central Otago

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7
Q

What is distinct about Zinfandel/Primitivo flavor profile and why

A

Grapes ripen unevenly - so have some underipe grapes while others start to raisin.

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8
Q

Flavor characteristic of Zinfandel/Primitivo when less (1 flavor, 2 subflavors) vs. more ripe (1 flavor, 3 subflavors)
Plus one primary flavor (2 sub flavors) always present due to overripe grapes in bunch

A

Red Fruit when less ripe: strawberry, raspberry
Black Fruit when more ripe: black plum, blackberry, blueberry
Dried Fruit (prune, raisin)

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9
Q

What is the alternative style of Zinfandel from California and what method is used

A

White Zinfandel. Short maceration rose winemaking process.
They remove yiest before fermentation has finished

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9
Q

which primary flavor (with 2 subflavors) develops in zinfandel/primitivo from the grapes that are very ripe on vine

A

dried fruit (raisin, prune)

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10
Q

Characteristics of White Zinfandel (dry, alcohol, color, flavor)

A

Medium-Sweet
Low alcohol
pink color
red fruit (strawberry, raspberry)

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11
Q

What fermentation vessel is used for Riesling and why

A

stainless-steel tanks to preserve floral aromas

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12
Q

How are non-dry Rieslings made? how for a) off dry/medium b) sweet

A

Off Dry or Medium: Interrupting fermetation by removing yiest, which leaves low alcohol wine with residual sugar, or by the addition of unfermented grape juice (Sussreserve)
Sweet: using extra-ripe grapes which high enough sugal levels to stop fermentation naturally

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13
Q

Three German regions of Reisling and difference in sweetness and body

A

Mosel - lightest body, medium sweet
Rheingau - dry, more body
Pfalz - dry, medium body

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14
Q

PGI term in Germany

A

Landwein

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15
Q

2 requirements to be Qualitatswein rather than Landwein
+ difference in body and intensity

A

a) must come from one of 13 winegrowing areas (Mosel, Rheingau, etc) b) must achieve a higher level of ripeness
Fuller in body and more intense in flavor

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16
Q

2 requirements to be Pradikatswein rather than Qualitatswein

A

a) higher minimum level of sugar b) must come from single winegrowing area

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17
Q

Six levels of Pradikatswein

A

Kabinett
Spatlese
Auslese
Eiswein
Beerenauslese
Trockenbeerenauslese

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18
Q

Rank dry Kabinett, dry Spatlese, and dry Auslese in terms of alcohol content and why

A

Auslese most, then Spatlese, then Kabinett. Because Auslese has higher minimum sugar level requirement so more to turn to alcohol in fermentation
(these three can be from dry to semi-sweet)

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19
Q

How do Eiswein, Beerenauslese, and Trockenbeerenauslese compare to Kabinett, Spatlese, and Auslese in alcohol contect and why?

A

Less because yeast cannot ferment such high levels of sugar, so they end up being low alcohol with sweetness

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20
Q

Of the six pradikatswein reisling levels, which have been impacted by botrytis

A

Beerenauslese and Trockenbeerenauslese only

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21
Q

Three flavors of Kabinett Riesling

A

green fruit (green apple)
citrus fruit (lime)
floral aroma (blossom)

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22
Q

Two flavors of Spatlese Riesling

A

citrus fruit (lemon, lime)
stone fruit (peach)

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23
Q

Three flavors of Auslese Riesling

A

stone fruit (peach)
tropical fruit (mango)
dried fruit

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24
Q

Two flavors of Eiswein Riesling

A

stone fruit (peach, apricot)
tropical fruit (mango, pineapple)

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25
Q

Four flavors of Beerenauslese Riesling

A

stone fruit (apricot)
tropical fruit (mango)
dried fruit
honey

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26
Q

What labeling term to look for to identify non-dry Alsace Reisling

A

vendanges tardives (late harvests)

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27
Q

Typical characteristics of Alsace Reisling (body, dryness, 2 flavors)

A

medium body
dry
ripe citrus
stone fruit

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28
Q

Typical characteristics of Australian Reisling (dryness, 2 flavors 2-1)

A

dry
citrus (lemon, lime)
petrol

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29
Q

Name the five fruit notes in Chenin Blanc from least to most ripe

A

green apple
lemon
peach
pineapple
mango

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30
Q

What style of Chenin Blanc is made in Vouvray (dry, still/sparkling, oak)

A

dry to sweet
still and sparkling
all unoaked

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31
Q

How does flavor profile of Vouvray Chenin Blanc change based on sweetness?

A

Dry: apple
off-dry & medium: apple, lemon, peach
sweet: botrytis, stone and tropical fruit

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32
Q

Most planted white grape variety of South Africa

A

Chenin Blanc

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33
Q

Which two varietals are often blended with Chenin Blanc in South Africa

A

Chardonnay and Viogner

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34
Q

Characteristics of South African Chenin Blanc (dry, body, 2 primary flavors 1-1, 1 secondary flavor)

A

dry
medium body
stone (peach)
tropical (pineapple)
oak (vanilla)

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35
Q

Semillon range of body and acidity + what does it depend on

A

Body: light to full
Acidity: medium to high
Depends on ripeness

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36
Q

What is most important region in france for Semillon

A

Bordeaux

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37
Q

Dry level of French Semillon

A

both dry and sweet

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38
Q

What do they blend Semillon with in France

A

Sauvignon Blanc

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39
Q

How is Sauternes AOC white made?

A

With botrytis affected Semillon

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40
Q

Characteristics of Sauternes (dry, alcohol, body, acidity)

A

sweet
Medium/High alcohol
Full Body
High Acidity

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41
Q

Flavors of Sauternes: 1 primary, 2 secondary oak, 3 tertiary flavors

A

primary: stone fruit (apricot)
secondary: smoke, vanilla
tertiary: dried fruit, honey, caramel

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42
Q

three primary flavors of Semillon in general

A

Green: apple
Citrus: lemon
Herb: grass

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43
Q

Characteristics of Hunter Valley Semillon (single/blend, dry, body, alcohol, acidity, 1 primary, 2 tertiary)

A

single varietal
dry
light body
low alcohol
high acidity
primary: neutral
tertiary: honey, nuts

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44
Q

Characteristics of Barossa Valley Semillon

A

Varies. Same as Hunter Valley but also full body, oak matured versions available

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45
Q

Popular varietal from Hungary

A

Furmint

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46
Q

Sweet wine from Hungary

A

Tokaji Aszu (made from Furmint affected by botrytis + blend of other local varieties)

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47
Q

Term for measuring sweetness of Tokaji Aszu and scale

A

Puttonyos. 5-6

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48
Q

Color of Tokaji Aszu and why

A

amber bc of long oak aging

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49
Q

size of sample of wine

A

50ml / 1.7oz

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50
Q

Four steps to tasting wine

A

Appearance
Nose
Palate
Conclusion

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51
Q

Three elements to Appearance

A

Clarity
Intensity
Color

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52
Q

Three levels of Intensity (Appearance) and how assess?

A

Pale, Medium, Deep
Hold at 45 degrees and gauge difference in color along rim of liquid vs. the center of the glass

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53
Q

Scale of white wine color + which is most common

A

lemon-green, lemon, gold, amber, brown
lemon most common

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54
Q

Scale of red wine color + which is most common

A

purple, ruby, garnet, tawny, brown
ruby most common

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55
Q

Scale of rose wine color

A

pink, pink-orange, orange

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56
Q

Three steps of Nose phase of assessing wine

A

Condition
Intensity
Characteristics

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57
Q

What four scents and what characteristic may lead you to determine Unclean rather than Clean in Condition (Nose)?

A

Damp cardboard, honey, caramel, coffee
Lacking freshness and fruit when supposed to have

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58
Q

Three levels of Intensity (nose)?

A

Pronounced, medium, light

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59
Q

When do primary, secondary and tertiary flavors develop

A

primary = fermentation
secondary = post-fermentation (from vessel)
tertiary = maturation (oxygen seeping in or not)

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60
Q

Two most common secondary flavors derived from Oak

A

vanilla and smoke

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61
Q

Two most common secondary flavors derived from Malolactic conversion

A

cream and butter

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62
Q

Two most common secondary flavors derived from autolysis

A

toasted-bread and biscut

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63
Q

two tertiary aromas usually picked up from oxygen seeping in during oak maturation

A

coffee and caramel

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64
Q

three tertiary aromas usually picked up from absence of oxygen during maturation

A

petrol, honey, mushroom

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65
Q

Eight steps of Palate phase

A

Sweetness
Acidity
Tannin
Alcohol
Body
Flavor intensity
Flavor characteristics
Finish

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66
Q

Scale of Sweetness

A

Dry, Off-Dry, Medium, Sweet

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67
Q

best way to gauge acidity

A

mouth watering - how much and for how long
(not taste as sweetness can mask acidity or alcohol can be confused for acid)

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68
Q

two ways to gauge tannins

A

Drying sensation of mouth and bitterness in back of mouth

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69
Q

Thresholds for low, medium, high alcohol (regular wine)

A

low below 11%
medium 11-13.9%
high 14% and above

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70
Q

Thresholds for low, medium, high alcohol (fortified wine)

A

low 15-16.4%
medium 16.5%-18.4%
high 18.5% and higher

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71
Q

What four factors influence body of wine and which increase vs. decrease body

A

Alcohol, Sugar, Tannin (positive correlation)
Acidity (negative correlation; ie more acidity = less body)

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72
Q

Which flavor characteristics are easier to detect in palate vs. nose, and vice versa

A

Spice = easier to detect in palate
Floral = easier to detect on nose

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73
Q

Four criteria for- determining quality of wine

A

Balance
Length/Finish
Intensity
Complexity

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74
Q

Three pairings that need to be in balance in wine

A

Sugar & Acidity
Alcohol & Fruit
Acidity & Fruit

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75
Q

How to measure Length/finish

A

time POSITIVE flavors linger. if bitterness lingers then not good

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76
Q

How to measure intensity

A

How easily you can smell and taste flavors. but up to a certain point more does not mean better

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77
Q

quality level scoring and how many of each four criteria (length, intensity, balance, complexity) are met

A

faulty (cant drink)
poor (0 of 4)
acceptable (1 of 4)
good (2)
very good (3)
outstanding (4)

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78
Q

what does it mean if a wine tastes harder?

A

more drying, more bitter, more acidic, less sweet, less fruity

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79
Q

what food makes a wine taste harder?

A

sweet or umami

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80
Q

what does it mean for a wine to taste softer

A

less bitter, less drying, less acidic, sweeter, more fruity

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81
Q

what food makes a wine taste softer?

A

salt and acidic

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82
Q

what does very fatty food do to perception of wine

A

makes it seem less acidic

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83
Q

what does spicy food do to perception of wine

A

increases perception of alcohol

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84
Q

what does light and sunshine do to bottled wine

A

makes it lose fruit character

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85
Q

what temp do you store wine in

A

cool. must be constant though

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86
Q

which two inert gases can preserve wine once opened

A

nitrogen and argon

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87
Q

name the six segments of wine that differ in optimal service temperature from coolest to warmest

A

sweet wine
sparkling wine
light-to-medium body white and rose
full body white
light bodies red
medium-to-full body red

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88
Q

serving temp of sweet wine

A

6-8c 43-46f

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89
Q

serving temp of sparking wine

A

6-10c 43-50f

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90
Q

serving temp of light-to-medium body white and rose

A

7-10c 45-50f

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91
Q

serving temp of full body white

A

10-13c 50-55f

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92
Q

serving temp of light-to-medium body red

A

13-18c 55-64f

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93
Q

serving temp of full body red

A

15-18c 59-64f

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94
Q

name three common wine faults

A

cork taint
failure of closure
heat damage

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95
Q

what chemical causes cork taint and what flavor does the wine take on

A

TCA (trichloroanisole)
damp cardboard (also less fruit aroma)

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96
Q

three flavors of oxidized wine from failure of closure

A

honey, caramel, coffee

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97
Q

how long can i vine live for

A

60 years or more

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98
Q

five things a vine needs

A

warmth
sunlight
carbon dioxide
water
nutrients

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99
Q

what does sunlight actually do to the vine

A

allows photosynthesis = allows it to combine the carbon dioxide taken in by leaves with water taken from the roots to produce sugar

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100
Q

what does vine do with sugar created by photosynthesis

A

uses it for power to grow and ripen its grapes

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101
Q

what does vine need to grow healthy shoots, leaves and roots

A

needs small amount of nutrients from roots

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102
Q

why does vine even grow grapes

A

to attract animals that will eat the fruit and spead its seeds

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103
Q

how does each grape begin to grow each spring

A

starts with a clister of flowers that self-pollinate themselves to become grape

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104
Q

what happens after pollination of flower clusters

A

flowers grow seeds and begin to swell, turning into small hard green grapes that then ripen in the summer

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105
Q

what is the name of the point at which grapes lose green color and become either white grapes (which then turn golden) or black grapes (which then turn red and then purple)?

A

veraison

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106
Q

as grape ripens on the vine what happens to its characteristics

A

goes from a) all acid, very herbacious and no sugar to b) lower acidity, sugar rises, herbaceous lessens, flavors develop

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107
Q

how does ripening of white grapes change flavor profile categories

A

from green fruit to stone and tropical fruit

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108
Q

how does ripening of black grapes change flavor profile

A

from fresh fruit to cooked fruit

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109
Q

what happens to tannins as they ripen and what happens if pick them too soon?

A

they become riper. if picked too soon they will be bitter

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110
Q

what weather do you need to make extra ripe grapes

A

dry (otherwise fungus will grow) and warm (to allow continued ripening) - ie a warm dry autumn

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111
Q

what happens to grape when allow it to ripen past picking point

A

water evaporates and becomes like raisin. concentrates acids and sugars. develops dried-fruit aroma

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112
Q

what 3 weather conditions do you need to have successful botrytis/noble rot wine grapes

A

1) fungus must grow on ripe grapes, making small holes and thus making water evaporate
2) damp misty mornings to allow growth and spread of fungus
3) warm, dry afternoons to limit growth of fungus so does not destroy grape

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113
Q

months of growing season

A

april to oct (north hem) oct to april (south hem)

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114
Q

average growing season temp of cool, moderate and warm

A

cool - below 16.5c/62f
moderate 16.5-18.5c / 62-65f
hot 18.5-21c / 65-70f

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115
Q

degrees latitude of wine growing regions

A

30-50

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116
Q

do seas cool or warm a wine growing region

A

depends on ocean currents. in South Africa they cool. In northern Europe they warm.

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117
Q

what impact do rivers have on wine growing region

A

they take longer to cool and warm than land so in autumn they typically add heat and also add heat by reflecting sunlight

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118
Q

two regions cooled by fog

A

california and chile

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119
Q

one region that needs cloudy

A

warmer australian regions, to block sun and slow down photosynthesis

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120
Q

what impact do mountains usually have

A

block cold winds and rain allowing for extended growing seasons through sunnier summers and drier autumns

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121
Q

why do vineyards plant on slopes

A

helps to have vines face the equator if sunlight and heat are low to aid ripening

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122
Q

what type of soil adds heat

A

stony soils, as they absorb more heat

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123
Q

what happens to grape if season is unusually cold

A

no ripening means high acidity, low sugar, and lack of flavor characteristics

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124
Q

what happens to grape if season is unusually hot

A

also no ripening or no grapes at all because vine will lack sufficient water and will shut down to protect itself

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125
Q

what 2 things can happen when too much rainfall

A

fungal diseases or (if close to harvest) grape swelling that leads to flavor dilution

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126
Q

what happens with frost (and when is it most likely)

A

damage new growth and limit number of grapes. most likely in spring

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127
Q

when are vines usually pruned

A

in winter when dormant

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128
Q

difference of Geographical Indications (GIs) in EU vs. non-EU

A

in EU it specifies which grapes can be grown and how wine has to be made
in non-EU no restrictions, so more variety appears in same GI

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129
Q

Two subdivisions of Geographical Indication (GI)

A

PDO: Protected Designation of Origin
PGI: Protected Geographical Indication

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130
Q

PDO vs. PGI

A

PDO is smaller and has stricter regulations

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131
Q

PGI in Italy, France, Germany, Spain

A

Indicazione Geografica Tipica (IGT)
Indication geographique protegee (IGP)
Landwein
Vino de la Tierra

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132
Q

France PDO

A

AOP: Appellation d’origine protegee
AOC: Appellation d’origine controlee

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133
Q

Italy PDO

A

Denominazione di Origine Controllata (DOC)
Denominazione di Origine Controllata e Garantita (DOCG)

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134
Q

Spain PDO

A

Denominacion de Origen (DO)
Denominacion de Origen Calificada (DOCa)

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135
Q

Germany PDO

A

Qualitatswein
Pradikatswein

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136
Q

how does age of vine affect style

A

will produce fewer grapes, thus more concentrated and complex aromas

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137
Q

what labeling term will you see for old vines in France

A

vielles vignes

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138
Q

what three things are produced by yeast feeding on sugar in grape juice

A

alcohol, carbon dioxide gas, and heat

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139
Q

six steps in red wine making

A

1) crushing (skins split, only some juice comes out, but not pressed)
2) alcoholic fermentation
3) draining
4) pressing
5) storage or maturation
6) packaging

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140
Q

what are the two options for ensuring color and tannin of skins are integrated in red wine during fermentation

A

Punching down (plunger used to push the “cap” down)
Pumping over (liquid from bottom of vessel is pumped through hose and sprayed over the “cap”)

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141
Q

two methods of making rose wine

A

short maceration
blending (white with red)

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142
Q

how long are skins in the fermenting wine during short maceration rose winemaking

A

few hours

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143
Q

six steps in rose winemaking

A

crushing
fermentation (with skins)
draining
more fermentation (no skins)
storage/maturation
packaging

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144
Q

five steps of white wine making

A

crushing
pressing
fermentation
maturation
packaging

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145
Q

Four ways of making sweet wine

A

a) Concentrated grape sugars: fermenatation naturally stops (Tokaji Aszu)
b) removing yeast with filter (white zinhandel)
c) fortification: killing yeast by adding alcohol (port)
d) adding grape sugar or unfermented juice

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146
Q

temperature for red wine fermentation

A

20-32C. 68-90F

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147
Q

temperature for white wine fermentation

A

12-22C. 54-72F

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148
Q

two reasons to use oak

A

1) oak adds desired flavors to wine
2) allows some oxygen interaction in maturation which allows flavor to evolve

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149
Q

what three factors influence how much flavor an oak barrel adds to wine

A

how it is produced
age of barrel
size

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150
Q

What elements of oak barrel production influence the impact it will have on the wine’s taste

A

level of heat applied
duration of heating
(during “toasting” of barrel)
Can add sweet-spice or charred wood aroma

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151
Q

four flavors added by new barrels

A

vanilla, coconut, charred wood, spice

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152
Q

three flavors added by oxygen seeping into oak barrel during maturation

A

caramel, dried fruit, nut (hazelnut, almond, walnut)

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153
Q

two things malolactic conversion does to wine

A

adds buttery flavor
lowers acidity

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154
Q

when does malolactic conversion happen and what causes it

A

after fermentation
caused by bacteria in wine

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155
Q

when will winemaker decide to prevent malolactic conversion

A

in aromatic white wines like riesling
(red wines nearly always have it but it does not affect the flavor much. winemakers of chardonnay commonly allow it)

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156
Q

what is lees

A

the dead yiest at bottom of vessel after fermentation

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157
Q

what two flavors does lees add to wine if stirred in during maturation

A

biscuits and bread
(+ adds body to wine)

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158
Q

what three things does a wine need in order for it to be suitable for bottle aging over many years

A

high acidity
high residual sugar (if sweet wine)
high levels of tannin (if red wine)

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159
Q

what happens to flavor of wine if a wine a) is not suitable for multi-year bottle aging and (1 change) b) is suitable (3 flavors/changes)

A

a) if not suitable fruit flavor turns to vegetal
b) if suitable, fresh fruit turns to dried fruit and mushroom and leather develop

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160
Q

four flavors that white wine develops in bottle aging

A

died apricot, honey, nut, spice

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161
Q

does color become paler or deeper during bottle maturation?

A

white wine becomes deeper
red wine becomes paler

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162
Q

four flavors that red wine develops in bottle aging

A

fig, prune, meat, wet leaves

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163
Q

Acidity, body, 3 flavors 2-1-1 of cool climate chardonnay

A

High acidity
L/M Body
green fruit (apple, pear)
citrus (lemon)
wet stones

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164
Q

Acidity, body, 3 flavors of moderate climate chardonnay

A

M/H acidity
M/F body
citrus (lemon)
stone (peach)
tropical (melon)

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165
Q

Acidity, body, 2 flavors of warm climate chardonnay 1-2

A

F body
M acidity
stone (peach)
tropical (pineapple, banana)

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166
Q

what unique technique do winemakers of warm climate chardonnay do?

A

Acidification: they add acidity to balance alcohol and body

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167
Q

what 7 secondary flavors are common in chardonnay and how do they get there (three reasons)

A

malolactic conversion: butter, cream
lees contact: bread, biscuit
oak: smoke, vanilla, coconut

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168
Q

what two tertiary flavors can develop in chardonnay aged in bottle

A

hazelnut, mushroom

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169
Q

acidity and 2 flavors of Bourgogne AOC chardonnay (very broad applellation)

A

high acidity
apple, lemon

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170
Q

characteristics of Chablis chardonnay: sweetness, body, acidity, 3 flavors, oak

A

dry
LM body
H acidity
apple, lemon, wet stones
unoaked

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171
Q

where in Chablis does chardonnay typically get planted

A

south and south/west facing to increase sun exposure and ripeness

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172
Q

what is a key growing concern in Chablis for chardonnay

A

frost - can limit production size

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173
Q

where in Cote d’Or is chardonnay typically produced

A

Cote de Beaune (south of Beaune town)

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174
Q

two main village appellations of chardonnay in Cote de Beaune

A

Meursault AOC
Puligny-Montrachet AOC

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175
Q

Characteristics of chardonnay produced in Meursault AOC and Puligny-Montrachet AOC: body, 2 flavors, oak

A

MF Body
peach, melon
oaked

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176
Q

What unique thing do they do in Meursault AOC and Puligny-Montrachet AOC aging of Chardonnay?

A

age in contact with lees

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177
Q

What are you more likely to age Chablis or Cote d’Or Chardonnay + what 2 flavors develop

A

Cote d’Or
hazelnut, mushroom

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178
Q

Southernmost appelation in Burgundy for chardonnay: 1 area appellation and 1 village appellation

A

Macon AOC
Pouilly-Fuisse AOC

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179
Q

characteristics of Maconnais chardonnay: 3 flavors, oak

A

lemon, peach, melon
unoaked in Macon; oaked in Pouilly-Fuisse

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180
Q

area for mass production chardonnay in france

A

Pays d’Oc IGP

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181
Q

climate Pays d’Oc IGP & characteristics of Pays d’Oc IGP chardonnay: body, acidity, 2 flavors 1-2, oak

A

warm climate
F body
M acidity
stone (peach), tropical (pineapple, banana)
some oak (high quality: barrel, low quality: staves, chips)

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182
Q

Name the region and subregion of each of these appellations:
Puligny-Montrachet
Pessac Leognan
Pouilly-Fuisse
Pouilly-Fume

A

Puligny-Montrachet: Burgundy (Beaune)
Pessac Leognan: Bordeaux (Graves)
Pouilly-Fuisse: Burgundy (Macon)
Pouilly-Fume: Louire

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183
Q

What varietals are grown in each of these appellations:
Pouilly-Fuisse
Pouilly-Fume
Pessac Leognan
Puligny-Montrachet

A

Pouilly-Fuisse: Chardonnay
Pouilly-Fume: Sauv Blanc
Pessac Leognan: Cab Sav, Merlot, Sauv Blanc
Puligny-Montrachet: Chardonnay

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184
Q

Name the region and subregion of each of these appellations:
Pomerol
Pommard
Pauillac

A

Pomerol: Bordeaux (Right Bank)
Pommard: Burgundy (Cote de Beaune)
Pauillac: Boreaux (Haut Medoc - Left Bank)

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185
Q

What varietals are grown in each of these appellations:
Pauillac
Pommard
Pomerol

A

Pauillac: Cab Sauv, Merlot
Pommard: Pinot Noir
Pomerol: Cab Sauv, Merlot

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186
Q

What varietals are grown in each of these:
Margaret River (4)
Yarra Valley (2)
Barossa Valley (3)
Hunter Valley (2)

A

Margaret River: Chardonnay, Sauv Blanc, Cab Sauv, Merlot
Yarra Valley: Pinot Noir, Chardonnay
Barossa Valley: Semillon, Syrah, Grenache
Hunter Valley: Semillon, Syrah

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187
Q

What state are each of these in:
Barossa Valley
Margaret River
Yarra Valley
Hunter Valley

A

Barossa Valley: South Australia
Margaret River: Western Australia
Yarra Valley: Victoria
Hunter Valley: New South Wales

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188
Q

What varietals are grown in each of these:
Barossa Valley
Margaret River
Hunter Valley
Yarra Valley

A

Barossa Valley: Semillon, Syrah, Grenache
Margaret River: Chardonnay, Sauv Blanc, Cab Sauv, Merlot
Hunter Valley: Semillon, Syrah
Yarra Valley: Pinot Noir, Chardonnay

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189
Q

what climate does California Central Valley have and why

A

warm because it is cut off by mountains from any sea influence (irrigation allows it to make high volume, lesser quality wine)

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190
Q

Characteristics of California Central Valley chardonnay (acidity, body, 2 flavors, oak)

A

M acidity
M body
peach
pineapple
oak staves/chips

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191
Q

Characteristics of Napa Valley chardonnay (body, 1 primary flavor, 2 tertiary flavors)

A

F body
pronounced tropical-fruit
New Oak: Vanilla & Spice

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192
Q

Five general areas for chardonnay production in US

A

1) Central Valley
2) Los Carneros / Sonoma (well balanced, intensely flavored bc cooler)
3) Napa Valley (F body, warm, tropical flavor, oak)
4) Santa Barbara County (varied styles)
5) Oregon (moderate climate, H acidity)

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193
Q

Characteristics of Oregon chardonnay (acidity, 2 flavors)

A

H acidity
citrus (lemon)
tropical (melon)

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194
Q

Region in Australia for bulk chardonnay and what varietal does it get blended with here

A

South Eastern Australia
Semillon

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195
Q

Characteristics of chardonnay from both Yarra Valley and Adelaide Hills (acidity, 2 flavors 1-2, oak)

A

MH Acidity
stone (peach)
tropical (pineapple, banana)
oak
(cooling factors of area allow for long growing season)

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196
Q

Characteristics of Margaret Valley chardonnay (body, 2 flavors)

A

MF body
stone (peach)
tropical (pineapple)

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197
Q

Characteristics of Marlborough chardonnay (acidity, 3 flavors, oak)

A

H acidity
citrus (lemon)
stone (peach)
tropical (melon)
subtle oak

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198
Q

Characteristics of Hawke’s Bay chardonnay (body, acidity, flavor)

A

F Body
H acidity
stone

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199
Q

Characteristics of Casablanca chardonnay (2 flavors)

A

citrus (lemon)
stone (peach)

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200
Q

Area for mass production of chardonnay in Chile

A

Central Valley

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201
Q

Area for mass production of chardonnay in South Africa + varietal it is often blended with

A

Western Cape
Chenin Blanc

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202
Q

Characteristics of Walker Bay chardonnay (acidity, 2 flavors, oak)

A

H acidity
stone (peach)
tropical (pineapple)
oak

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203
Q

of these three varietals, which is most likely to display oak flavors: pinot grigio, chardonnay, sauv blanc?

A

chardonnay

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204
Q

Typical climate, body, and acidity of Sauv Blanc in general

A

CM climate
LM Body
H Acidity

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205
Q

what primary flavors (1 category, 3 subflavors) does each Sauv Blanc have, regardless of ripeness

A

herbaceous (grass, green bell pepper, asparagus)

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206
Q

what primary flavors does Sauv Blanc have depending on ripeness?
least ripe (1 cat - 3 subcats)
medium ripe 2-1-1
Most ripe 1-1

A

least ripe: herbaceous (grass, green bell pepper, asparagus) ONLY
medium ripe: green (apple, gooseberry),
other (wet stones), citrus( grapefruit)
most ripe: stone (peach), tropical (passion fruit)

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207
Q

While Sauv Blanc is usually single varietal, what varietal is it sometimes blended with?

A

Semillon

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208
Q

ageing vesssel of sauv blanc and why

A

inert vessels as oak would easily overpower herbaceous notes

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209
Q

when to drink Sauv Blanc and what happens if you get it wrong

A

drink while young
if wait for more than few years, develops unattractive vegetal notes

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210
Q

what white grape varietals are allowed in Sancerre and Pouilly-Fume

A

only Sauv Blanc!

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211
Q

characteristics of Sancerre and Pouilly Fume Sauv Blanc (dry, acidity, 3 flavors 2-1-1)

A

dry
H acidity
green (apple)
herbaceous (grass, asparagus)
other (wet stones)

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212
Q

less prestigious AOC for Sauv Blanc in Loire valley and what is different

A

Touraine AOC
more fruity

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213
Q

where in France are you most likely to find Sauv Blanc blended with Semillon

A

Bordeaux

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214
Q

Two AOCs in Bordeaux for Sauv Blanc

A

Graves AOC
Pessac-Leognan AOC

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215
Q

Characteristics of Graves AOC and Pessac-Leognan AOC Sauv Blanc (single/blend, oak, 2 tertiary flavors in addition to the usual)

A

blended w Semillon
oak
honey and nuts

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216
Q

what 2 things does adding Semillon to Sauv blanc do

A

adds body
helps wine age

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217
Q

characteristics of Pays d’Oc IGP Sauv Blanc (dry, acidity, 2 flavors)

A

dry
H acidity
tropical (passion fruit)
hebaceous (grass)

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218
Q

two unique things about Sauv Blanc production in Marlborough

A

blend grapes from different sites
use grapes of different ripeness levels

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219
Q

4 flavors of Marlborough Sauv Blanc 1-1-1-2

A

citrus (grapefruit)
stone (peach)
tropical (passion fruit)
hebaceous (green bell pepper, asparagus)

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220
Q

Characteristics of Margaret River Sauv Blanc (blend, flavor, oak)

A

blend with Semillon
Hebaceaous (grass)
some with Oak

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221
Q

2 flavors of Elgin Sauv Blanc and 2 flavors of Constantia Sauv blanc

A

Elgin: green (apple), other (wet stones)
Constantia: tropical, hebaceous

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222
Q

what two cooling factors do Elgin and Constantia have and which is cooler

A

Elgin by altitude, Constantia by sea breeze
Elgin is cooler

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223
Q

where in US do they make sauv blanc, and what two unique things do they do in production

A

Cooler areas of Napa Valley
a) pick early to retail acidity and herbaceaous (bc generally it’s too hot)
b) oak aging to add smoke flavor and body

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224
Q

What are two distinct ways of making pinot grigio/pinot gris?

A

a) high yield, harvested ealy (most common)
b) controlled yield, delayed harvest

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225
Q

Generally, what approach does Italy take to making pinot grigio and how is it different than French approach?

A

Italy they generally do the high yield and early harvest method, while in France they do controlled yield and late harvest

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226
Q

Characteristics of high yield / early harvest pinot grigio (dry, body, acidity, simple/complex, 2 flavors)

A

dry
L body
MH acidity
simple
green (pear)
citrus (lemon)

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227
Q

Characteristics of low yield / late harvest pinot gris (dry, body, acidity, simple/complex, 3 flavors 1-1-2)

A

dry, off-dry, medium
F body
M acidity
complex
citrus (lemon)
stone (peach)
tropical (mango, banana)

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228
Q

what climate does pinot grigio/pinot gris require and is it usually oak aged?

A

CM climate
mostly no oak

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229
Q

fermentation vessel of pinot grigio/pinot gris

A

inert to preseve fruit

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230
Q

when drink pinot grigio/pinot gris

A

young if high yield/early harvest
age in low yield/late harvest

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231
Q

what two flavors develop with bottle ageing pinot gris

A

honey and ginger

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232
Q

two regions of italy that product pinot grigio
which has lower quality / high yield / light body vs. complex / full body version

A

Veneto: lower quality / high yield / light body
Friuli-Venezia Giulia: complex / full body

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233
Q

two appellation for pinot grigio in Veneto

A

delle Venezie DOC
Veneto IGT

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234
Q

AOC for Pinot Gris in France

A

Alsace AOC

235
Q

what does it mean if vendanges tardives is on label of Alsace pinot gris

A

late harvest so will be medium to sweet

236
Q

where is the best pinot gris made in Alsace?

A

gran crus on sloped footfills of Vosges Mountains, facing east or SE
more sunlight = riper flavor and fuller body vs. those from flatter plains

237
Q

which grape varietal most clearly demonstrates role of grape yield and ripeness in determining style and quality?

A

pinot grigio/pinot gris bc high yield and unrpe versions have much less complexity, intensity, and shorter finish

238
Q

two white grape varietals that are both particularly full body and floral

A

Gewurztraminer and Viogner

239
Q

three varietals that have gran cru version in Alsace AOC

A

pinot gris, riesling, gewurztraminer

240
Q

climate of Rias Baixas and uniqueness

A

Moderate
cloudier, cooler, and wetter than rest of Spain as close to Atlantic

241
Q

difference in body and flavors between less ripe (2 flavors 2-1) vs. more ripe merlot (1 flavor, 2 subflavors)

A

less ripe: LM body, red fruit (strawberry, red plum), herbaceous (green bell pepper)
more ripe: MF body, cooked black fruit (blackberry, black plum)

242
Q

3 benefits/reasons for adding some less ripe Merlot to a Cab Sauv

A

adds red-fruit flavor
lowers tannins
makes them drinkable at earlier age

243
Q

what two flavors are developed when aging Merlot-dominated wines

A

dried fruit and tobacco

244
Q

are Bordeaux AOC and Bordeaux Superieur AOC merlot or cab dominated?

A

merlot

245
Q

Three main areas of left bank of Bordeaux

A

Medoc, Graves, Sauternes

246
Q

2 pricipal districts of right bank of Bordeaux

A

Saint-Emilion and Pomerol

247
Q

is Cab Sauv more common in Left or Right bank?

A

left bank

248
Q

two AOC appellations for merlot-dominated wines in Bordeaux

A

Saint-Emilion AOC
Pomerol AOC

249
Q

Body and 1 flavor of Saint-Emilion AOC and Pomerol AOC

A

F body
black fruits
(and oak maturation flavors)

250
Q

other area (other than Bordeaux) for Merlot production in France and three varietals it is blended with

A

Pays d’Oc IGP
Cab Sauv, Grenache, Syrah

251
Q

body of California Merlots

A

depends: medium if California appellation or full if Napa Valley or Sonoma

252
Q

uniqueness of flavor (3 flavors) and production of Merlot in California

A

new oak barrels common
vanilla, coconut, smoke

253
Q

body and style of Chilean Merlot

A

medium body
intended for immediate consumption

254
Q

when is it most improtant to blend Cab Sauv with something else

A

in cool vintages or moderate climates when grape struggles to ripen

255
Q

why blend cab sauv

A

to soften high levels of acidity and tannin

256
Q

what are the 3 primary flavors of cab sauv 2-1-1

A

black fruit (blackcurrant, black cherry)
herbal (mint)
herbaceous (green bell pepper)

257
Q

what four secodary flavors does cab sauv develop in new oak barrels

A

smoke
vanilla
cloves
cedar

258
Q

what three secodary flavors does cab sauv develop in bottle

A

dried fruits
earth
forest floor

259
Q

why does Cab Sauv grow better in Left Bank vs. Right Bank of Bordeaux

A

because of stony soil made of gravel which a) allows for quick drainage after frequent rainfall and b) retains heat well to help ripening to occur at night too
(Bordeaux’s moderate climate sometimes isn’t hot enough to allow proper ripening of cab sauv)

260
Q

name five AOCs for Cab Sauv in left bank - two contain the other three. 2-1

A

Haut Medoc AOC: Margaux AOC, Pauillac AOC
Graves AOC: Pessac-Leognan AOC

261
Q

how will production of bordeaux blend change in a cool vintage

A

winemakers will put greater proportion of Merlot to soften the underipe Cab Sauv

262
Q

other major wine production area in France for Cab Sauv and why is it a good fit

A

Pays d’Oc IGP
warm climate with less variation than Bordeaux means more consitent ripening

263
Q

Two major areas for US production of Cab Sauv and three smaller appellations within 3-1

A

Napa: Oakville, Rutherford, Calistoga
Sonoma

264
Q

Body of US Cab Sauv

A

Full (even fuller and in Calistoga where hotter)

265
Q

Most widely planted grape in Chile

A

Cab Sauv

266
Q

Major region and two subregions for Cab Sauv production in Chile

A

Central Valley: Maipo Valley and Colchagua Valley

267
Q

what 2 varietals is Cab Sauv often blended with in Chile

A

Merlot and Carmenere

268
Q

Top region for Cab Sauv in South Africa

A

Stellenbosch

269
Q

what 2 varietals is Cab Sauv often blended with in South Africa + name of the blend

A

Merlot and Pinotage
Cape Blend

270
Q

two regions for Cab Sauv in Australia

A

Margaret River and Coonawarra

271
Q

New Zealand region for Cab Sauv + uniqueness of sites

A

Hawke’s Bay
needs warmer area within it because this is a moderate region

272
Q

Style of Hawke’s Bay Cab Sauv + 3 flavors

A

Often blended with merlot
fresh red fruit
black fruit
herbaceous (green bell pepper)

273
Q

what does syrah grape look like (2 things)

A

thick skin
small size

274
Q

two main styles of Syrah/Shiraz and how do they differ in body and flavor notes
first 2-1-1
second 1-1

A

moderate climate (Northern Rhone): M body, black fruit (black cherry, blackberry), herbal notes, black pepper
warm climate (Australia): F body, H alcohol, cooked black fruit and liquorice

275
Q

most common varietal that syrah is blended with in France and name of blend

A

Granache from Southern Rhone
Rhone Blend

276
Q

Why is oak used for Syrah and two flavors it adds

A

soften tannin of win
smoke and spice

277
Q

four flavors that develop in bottle aging of syrah (can be aged for decade)

A

dried fruit, leather, meat, earth

278
Q

black grape varieties permitted in Northern Rhone AOCs

A

only Syrah

279
Q

uniqueness of harvest in Northern Rhone

A

hand picking (no machines) because planted on steep hills along river (which helps in ripening given moderate climate)

280
Q

northern most AOC in Northern Rhone for syrah

A

Cote Rotie AOC

281
Q

uniquness of Cote Rotie AOC syrah and 1 flavor it adds

A

some producers blend small amt of Viognier which adds floral flavor

282
Q

two AOCs for syrah in southern part of Northern Rhone + 2 differences between the two

A

Hermitage AOC and Crozes-Hermitage AOC
Hermitage AOC is on one hill and is more intense and complex
Crozes-Hermitage AOC is in flatter land around the hill and is higher yield, less complex and intense and cheaper bc machines can be used

283
Q

Second major area for Syrah production in France + two appellations and differences in style

A

Languedoc-Roussillon
Minervois AOC (blend with other varieties)
Pays d’Oc IGP (single varietal)

284
Q

Area in Australia for mass production of Shiraz

A

South Eastern Australia

285
Q

Two major regions for higher quality shiraz in australia

A

Barossa Valley
Hunter Valley

286
Q

Characteristics of Barossa Valley shiraz (body, tannin, two flavors 2-1, two secondary flavors)

A

F body
H ripe tannins
cooked black (blackberry, black cherry)
spice (black pepper)
vanilla, coconut

287
Q

Characteristics of Hunter Valley shiraz (body, tannin, one primary, two tertiary)

A

M body
MH tannins
fresh black fruit
earth, meat

288
Q

two varietals often blended with shiraz in australia

A

cab sauv and grenache
(but single varietal is more common)

289
Q

uniqueness of beaujolais winemaking technique + what 2 aromas are created by it

A

techniques to maximize color extraction but minimize tannin extraction
banana and candy

290
Q

where are cheaper Beaujolais AOC wines made within the region

A

flat fertile vineyards to the south

291
Q

when to drink Beaujolais

A

early or will lose fresh fruit flavors, except for some beajolais crus

292
Q

three levels to appellation quality of Beaujolais

A

Beaujolais AOC (flat lands to the south)
Beaujolais Villages AOC (villages in north, sloped, lots of sun and warms for ropening and well drained soils)
Beaujolais crus (10 of them. has name of town only on label such as “Fleurie AOC”)

293
Q

important factor in Grenache growing

A

needs to control yields well to get good quality

294
Q

alternate style of Grenache (color, dry, consumption)

A

rose made through short maceration
dry to medium sweet
chilled while young

295
Q

is Grenache aged in oak?

A

depends. low quality no, but very good ones yes to add flavor complexity
but usually old oak due to delicate red fruit flavors

296
Q

two main primary flavors of grenace 3-2

A

red fruits (strawberry, plum, red cherry)
spice (white pepper, liquorice)

297
Q

what 3 tertiary flavors does grenache pick up in bottle

A

earth, meat, dried fruit

298
Q

body of grenache

A

medium in Cotes du Rhone AOC
full in Chateauneuf du Pape AOC

299
Q

Three layers of applelation quality of grenache in southern rhole

A

Cotes du Rhone AOC
Cotes du Rhone Villages AOC
Chateauneuf du Pape AOC

300
Q

Two French appellations for Grenache outside of Southern Rhone and difference in style

A

Minervois AOC (warm climate, blends with syrah and other local varieties)
Cotes de Provance AOC (dry, pale color rose, blend with other varieties)

301
Q

name four crus in the northern rhone

A

Crozes-Hermitages AOC
Hermitage AOC
Cote Rotie AOC
Condrieu AOC

302
Q

three appellations in Spain for granacha

A

Priorat DOCa
Rioja DOCa
Navarra DO

303
Q

where in Spain do they make dry rose with Grenache

A

Navarra DO

304
Q

where in Spain do they make the most powerful and full bodies grenacha and why?

A

Priorat DOCa
warm, dry, tiny yields

305
Q

what two flavors develop in bottle in Priorat DOCa

A

dried fruit and caramel

306
Q

two regions in Australia for Grenache

A

Barossa Valley and McLaren Vale

307
Q

is tempranillo usually blended?

A

when making riper, more complex versions for aging they blend to increase the acidity and tannins needed for ageing

308
Q

is tempranillo usually oak aged in spain?

A

yes, in small new-oak barrels

309
Q

what three secondary flavors develop in oak aged tempranillo

A

vanilla, smoke, cedar

310
Q

what three tertiary flavors develop in tempranillo aged in bottle

A

mushroom, leather, dried fruit
(common to bottle age high quality versions for long time before release)

311
Q

area for mass production of tempranillo

A

Catalunya DO

312
Q

Is Rioja DOCa a blend or single varietal?

A

blend
for early drinking, blended with garnacha
for aging, blended with varietals that add tannin and acidity

313
Q

other than Rioja DOCa, what is another major region in Spain for good tempranillo? uniqueness in flavor (1) and body

A

Ribera del Duero DO
full body
fresh black fruit

314
Q

four labelling terms used for style and quality in Spain and what is it based on

A

Joven, Crianza, Reserva, Gran Reserva
minimum ageing requirements

315
Q

what ageing must Crianza wine have before release?

A

must be aged in oak

316
Q

ageing requirement for Reserva and Gran Reserva

A

both oak and bottle ageing prior to release, with minimum time for each

317
Q

which of these contain primary, secondary, and tertiary flavors: Joven, Crianza, Reserva, Gran Reserva?

A

Joven - just primary
Crianza- primary, secondary
Reserva - primary, secondary, tertiary
Gran Reserva - primary, secondary, tertiary (most pronounced)

318
Q

what does carmenere need to ripen?

A

long sunny growing season with lots of heat

319
Q

what two things does carmenere taste like if not fully ripen

A

hebaceous - green bell pepper and tomato leaf

320
Q

Maturation vessel for carmenere + two flavors gained from it
+ two tertiary flavors gained from aging

A

oak: coffee, chocolate
leather, earth

321
Q

Is Carmenere more usually blended or single? when blended, which two varietals

A

blend is more common
cab sauv, merlot

322
Q

Maturation vessel for malbec + two flavors gained from it
+ two tertiary flavors gained from bottle aging

A

new oak: clove, vanilla
in bottle: dried fruit, meat

323
Q

Is Malbec more usually blended or single? when blended, which two varietals

A

equally blend or single
cab sauv, merlot

324
Q

two styles of Pinotage and how does body and flavor change? a ) Body and one flavor w two subflavors b) body and 2 flavors 1-1

A

a) M body. Red fruit (strawberry, red cherry)
b) F body. red (red plum) black (blackberry)

325
Q

what three flavors does Pinotage pick up when aged in oak

A

coffee, chocolate, smoke

326
Q

is Pinotage usually blend or single? if blend, which two varietals?

A

equally common
blend is cab sauv, merlot (“Cape Blend”)

327
Q

What two flavors can garganega develop in bottle?

A

honey and almonds

328
Q

does garganega make sweet or dry wines? name three appellations

A

both
Soave DOC (dry)
Soave DOC Classico (dry)
Recioto di Soave (DOCG)

329
Q

what method is used for Recioto di Soave?

A

appassimento

330
Q

appellation for fiano

A

Fiano di Avellino DOCG

331
Q

appellation for verdicchio

A

Verdicchio dei Castelli di Jesi DOC

332
Q

two option for how fiano is matured and what two secondary flavors can it develop 2-1?

A

usually inert vessel, sometimes oak. when inert, lees contact
if inert: bread, biscuit
if oak: smoke

333
Q

what tertiary flavor can fiano develop in bottle aging?

A

honey

334
Q

Three primary flavors of Nebbiolo 2-1-2

A

red fruit (red cherry, red plum)
dried herbs
floral (rose, violet)

335
Q

maturation process of nebbiolo and vessels used

A

extended period in oak to soften high tannins
both new and old oak depending on desire to add secondary flavors

336
Q

3 tertiary aromas of nebbiolo

A

mushroom, tobacco, leather

337
Q

what red grape varieties are allowed in Barolo DOCG

A

nebbiolo only

338
Q

shape and orientation of Barolo region

A

horseshoe shaped valley
steep south-facing vineyards

339
Q

where is Barbaresco DOCG relative to Barolo

A

north east of Barolo DOCG

340
Q

two primary flavors of Barbera 2-1

A

red fruit (red cherries, red plums)
spice (black pepper)

341
Q

ageing potential of barbera vs. nebbiolo

A

less aging potential bc lower level of tannins, so generally at younger stage

342
Q

flavors of Corvina (1 cat with 2 subcats)

A

red fruit (red cherry, red plum)

343
Q

two appellation levels of Corvina

A

Valpolicella DOC
Valpolicella DOC Classico

344
Q

Is Valpolicella single variety or blended

A

usually blended, dominated by Corvina

345
Q

Body of Corvina

A

Depenends on style
Light in Valpolicella DOC
Medium in Valpolicella DOC Classico
Full in Amarone della Valpolicella DOCG

346
Q

Aging vessel of Valpolicella DOC

A

inert. rarely oak

347
Q

what is appassimento method

A

picking grapes and drying them indoors to concentrate sugar, acid, tannins, flavors

348
Q

sweetness of Amarone della Valpolicella DOCG

A

dry to off-dry

349
Q

what method is used to make Amarone della Valpolicella DOCG

A

appassimento

350
Q

alcohol level of Amarone della Valpolicella DOCG

A

high (15%)

351
Q

two primary flavors of Amarone della Valpolicella DOCG 1-3

A

red fruit (red cherry)
dried fruit (prunes, raisins, figs)

352
Q

name the sweet version of Corvina

A

Recioto della Valpolicella DOCG

353
Q

Two primary flavors of sangiovese 2-1

A

red fruit (red cherry, red plum)
dried herbs

354
Q

is Chianti a blend or single varietal?

A

often blended with small amount of other grapes

355
Q

what divides the Sangiovese and Montepulciano growing regions

A

Apennine Mountains

356
Q

where in Tuscany is Chianti DOCG

A

foothills of Apennine

357
Q

aging potential of Chianti and what does it depend on

A

Chianti DOCG not intented for ageing
Chianti Classico DOCG can be aged
Classico sits at a higher altitude and enjoys a longer ripening season

358
Q

Body of sangiovese

A

M in Chianti Classico DOCG
F in Brunello di Montalcino DOCG

359
Q

maturation of Chianti Classico DOCG and 2 flavors added

A

oak to soften tannins
cloves, cedar

360
Q

two tertiary flavors gained by Chianti Classico DOCG in bottle aging

A

meat, leather

361
Q

three appellation levels of Chianti

A

Chianti DOCG
Chianti Classico DOCG
Chianti Classico DOCG Riserva

362
Q

Two additional words added to appellations of Italian wines and what does each mean

A

Classico: historic center of appellation, usually in hillier parts with more concentrated flavors
Riserva: aged for at least a minimum # of months before release

363
Q

Maturation of Brunello di Montalcino DOCG

A

Must be in oak for extended period before release bc of very high levels of tannin

364
Q

Flavors of Montepulciano (1 cat, 2 subcats)

A

black fruit (black plum, black cherry)

365
Q

is Montepulciano aged in oak?

A

depends. can be simple, fruity and inexpensive for early drinking or more concentrated and matured in short time in oak

366
Q

Characteristics of Pinot Noir (Acidity, Tannin, Oak, Climate)

A

H Acidity, LM Tannin, Careful Oak, CM Climate

367
Q

Characteristics of Merlot (Acidity, Tannin, Body, Oak, Climate)

A

M Acidity, M Tannin, All Body, Both Oak, MW Climate

368
Q

Characteristics of Cabernet Sauvignon (Acidity, Tannin, Body, Oak, Climate)

A

H Acidity, H Tannin, MF Body, Usually Oak, MW Climate

369
Q

Characteristics of Syrah (Acidity, Tannin, Body, Oak, Climate)

A

MH Acidity, MH Tannin, MF Body, Common Oak, MW Climate

370
Q

Characteristics of Gamay (Acidity, Tannin, Body, Oak, Climate)

A

H Acidity, LM Tannin, LM Body, Mostly No Oak, M Climate

371
Q

Characteristics of Tempranillo (Acidity, Tannin, Body, Oak, Climate)

A

M Acidity, M Tannin, MF Body, Both Oak, MW Climate

372
Q

Characteristics of Carmenere (Acidity, Tannin, Body, Oak, Climate)

A

MH Acidity, H Tannin, F Body, Often Oak, W Climate

373
Q

Characteristics of Malbec (Tannin, Body, Oak, Climate)

A

H Tannin, F Body, Often Oak, W Climate

374
Q

Characteristics of Pinotage (Acidity, Tannin, Body, Climate)

A

H Acidity, M Tannin, MF Body, W Climate

375
Q

Characteristics of Nebbiolo (Acidity, Tannin, Body, Oak, Climate)

A

H Acidity, H Tannin, F Body, Common Oak, M Climate

376
Q

Characteristics of Barbera (Acidity, Tannin, Oak, Climate)

A

H Acidity, LM Tannin, Both Oak, M Climate

377
Q

Characteristics of Corvina (Acidity, Tannin, Body, Climate)

A

H Acidity, LM Tannin, LF Body, M Climate

378
Q

Characteristics of Sangiovese (Acidity, Tannin, Body, Oak, Climate)

A

H Acidity, H Tannin, MF Body, Often Oak, W Climate

379
Q

Characteristics of Montepulciano (Acidity, Tannin, Oak, Climate)

A

M Acidity, H Tannin, Both Oak, W Climate

380
Q

Characteristics of Zinfandel/Primitivo (Acidity, Tannin, Body, Oak, Climate)

A

MH Acidity, MH Tannin, F Body, Often Oak, W Climate

381
Q

Characteristics of Grenache (Acidity, Tannin, Body, Oak, Climate)

A

L Acidity, LM Tannin, MF Body, Both Oak, W Climate

382
Q

Characteristics of Riesling (Acidity, Body, Oak, Climate)

A

H Acidity, All Body, No Oak, CM Climate

383
Q

Characteristics of Chenin Blanc (Acidity, Oak, Climate)

A

H Acidity, Both Oak, All Climate

384
Q

Characteristics of Semillon (Acidity, Body, Oak, Climate)

A

MH Acidity, All Body, Both Oak, MW Climate

385
Q

Characteristics of Furmint (Acidity, Body, Oak, Climate)

A

H Acidity, F (Tokaji Aszu) Body, Both Oak, M Climate

386
Q

Characteristics of Chardonnay (Acidity, Body, Climate)

A

MH Acidity, All Body, All Climate

387
Q

Characteristics of Sauvignon Blanc (Acidity, Body, Oak, Climate)

A

H Acidity, LM Body, Mostly No Oak, CM Climate

388
Q

Characteristics of Pinot Grigio (Acidity, Body, Oak, Climate)

A

MH Acidity, L Body, Mostly No Oak, CM Climate

389
Q

Characteristics of Pinot Gris (Acidity, Body, Oak, Climate)

A

M Acidity, F Body, Mostly No Oak, CM Climate

390
Q

Characteristics of Gewurztraminer (Acidity, Body, Oak, Climate)

A

LM Acidity, F Body, Usually No Oak, CM Climate

391
Q

Characteristics of Viognier (Acidity, Body, Oak, Climate)

A

LM Acidity, MF Body, Both Oak, M Climate

392
Q

Characteristics of Albarino (Acidity, Body, Oak, Climate)

A

H Acidity, M Body, No Oak, M Climate

393
Q

Characteristics of Cortese (Acidity, Body, Oak)

A

H Acidity, L Body, No Oak,

394
Q

Characteristics of Garganega (Acidity, Body, Oak)

A

H Acidity, M Body, No Oak,

395
Q

Characteristics of Verdicchio (Acidity, Body, Oak)

A

H Acidity, M Body, No Oak,

396
Q

Characteristics of Fiano (Acidity, Body, Oak)

A

M Acidity, MF Body, Both Oak,

397
Q

two main methods of making sparkling wines

A

bottle fermentation or tank fermentation

398
Q

first step in sparkling wine making and characteristics (sweetness, acidity, alcohol)

A

making base wine
dry, H acidity, L alcohol

399
Q

is base wine for sparkling wine usually single varietal or blended?

A

usually blended - even from different vintages, varieties, and vineyards

400
Q

second step of sparkling wine making

A

second fermentation in which sugar and yeast are added to the base wine, and yeast converts sugar to alcohol and CO2

401
Q

how much alcohol abv % is added by second fermentation

A

1.5%

402
Q

two main sparkling wines that use traditional method

A

Champagne and Cava

403
Q

six steps to traditional method

A

a) second fermentation: sugar and yeast added and bottle put on side
b) yeast autolysis: sediment of lees starts to break down
c) riddling: moving lees very slowly to neck of bottle
d) disgorgement: neck is frozen, cap removed and pressure forces plug of ice out
e) dosage: topped off with wine & sugar mixture
f) resealing

404
Q

name of machinery for riddling

A

gyropalette

405
Q

what determines the sweetness of a traditional method sparkling wine

A

the amount of sugar in the liqueur d’expedition that is added during dosage

406
Q

three varietals of Champagne AOC

A

Meunier, Chardonnay, Pinot Noir

407
Q

why is Champagne AOC perfect place for sparkling wine

A

cool climate allows for high acidity and low alcohol base wine needed for first stepw

408
Q

what do they do in Champagne AOC to ensure consistent quality?

A

use grapes from different vintages

409
Q

minimum time legally for lees aging of Champagne AOC

A

12 months

410
Q

two flavors of low quality Champagne

A

apple and light autolutic flavors (bread, biscut)

411
Q

what two things done in production to get a higher quality Champagne vs. lower quality

A

riper grapes and aged for longer in contact with lees

412
Q

three flavors of higher quality Champagne AOC 1-1-2

A

green fruit (apple), citrus (lemon), autolytic notes (toasted bread, biscuit)

413
Q

how does production of Vintage Champagne change? (besides using grapes all from same year)

A

longer aging in contact with lees, longer bottle aging post-disgorgement

414
Q

what two flavors develop in vintage champagne?

A

nuts and honey

415
Q

main region for Cava

A

Catalunya

416
Q

varietals for Cava

A

blend of local Spanish varieties, but Chardonnay and Pinot Noir sometimes used to add fruit and acidity to base wine

417
Q

harvest uniqueness of Cava

A

must be harvested early to retain acidity given warmer climate

418
Q

does Cava spend more or less time aging with lees than Champagne?

A

less time

419
Q

labeling term in South Africa for traditional method sparkling wines

A

Cap Classique

420
Q

when will a winemaker choose a tank method rather than bottle fermentation for sparkling wine?

A

when the grape has more aromatic flavors that would be overpowered by autolytic notes

421
Q

4 steps in process for tank fermentation sparkling wine

A

a) base wine put in sealed tank with yeast and sugar
b) fermentation creates bubbles
c) lees removed through filtration
d) wine bottled under pressure and sealed

422
Q

4 steps of Asti tank fermentation method for sparkling wines

A

a) starts with juice, not base wine
b) initial fermetation with CO2 released
c) then tank is sealed to trap CO2 and create bubbles
d) yeast filtered out before all sugar is converted

423
Q

what fermentation method is used for Prosecco DOC

A

tank method

424
Q

what grape variety is used for Prosecco

A

Glera

425
Q

characteristics of Glera (sweetness, body, 3 flavors 1-1-1)

A

dry to off-dry
LM Body
pear, melon, floral (blossom)

426
Q

when you find a rose Prosecco, what grape is usually blended with glera

A

Pinot Noir

427
Q

grape varietal for Asti DOCG

A

Moscato (Muscat)

428
Q

characteristics of Moscato (sweetness, body, 4 flavors 1-1-1-1, alcohol)

A

sweet
light body
floral (blossom), grapes, peaches, pears
low alcohol

429
Q

key difference between Port and Sherry in how they are made sweet

A

Port is sweet bc fermentation interruped by addition of alcohol (that kills off yeast) and Sherry is sweet because it is made dry but then sweetness added later

430
Q

what grape variety is Sherry made of?

A

Palomino

431
Q

where is Sherry commonly from - country, area, and town

A

Spain, southern Spain, Jerez de la Frontera

432
Q

three steps in sherry production

A

a) fermentation of base wine as normal
b) alcohol is added post fermentation
c) put in solera system - old oak with wines of different ages

433
Q

three styles of dry sherry

A

fino, oloroso, amontillado

434
Q

what is the name of the thick white layer of yeast that forms in sherry solera and what style of sherry has it?

A

Flor and Amontillado. Fino Sherry

435
Q

two steps in fino sherry production

A

a) base wine fortified to 15%
b) flora forms on the surface to block it from oxygen

436
Q

color and 3 flavors 1-1-1 of fino sherry

A

lemon color
apple, almond, bread dough (from flor)

437
Q

when to drink fino sherry

A

ASAP. loses freshness quickly

438
Q

two steps in oloroso sherry production

A

a) base wine fortified to 17%
b) aged oxidatively (since flor can’t form)

439
Q

color and 2 flavors 2-2 of oloroso sherry

A

brown color
dried fruits (raisins, prunes)
oxydation (walnuts, caramel)

440
Q

3 step process for amontillado sherry

A

a) base wine is made and fortified to 15%
b) ages under flor
c) fortified to 17% to kill flor and matured more

441
Q

What is the name of the sweet version of Fino, Amontillado, and Oloroso Sherry?

A

Fino: Pale Cream
Amontillado: Medium
Oloroso: Cream

442
Q

name of sweet sherry made from white grapes that have been concentrated by sun-drying

A

PX (Pedro Ximenez)

443
Q

is PX (Pedro Ximenez) wine aged oxidatively or with a flor?

A

oxidatively

444
Q

characteristics of PX (Pedro Ximenez) sherry (color, sweetness, 3 flavors 3-1-1

A

brown
sweet
dried-fruit (fig, prune, raisin)
spice (liquorice)
molasses

445
Q

what wine is used as a sweetening component to Cream Sherries

A

PX (Pedro Ximenez)

446
Q

area of production for Port wine

A

Upper Douro

447
Q

is Port a blend or single varietal?

A

blend - often of different vintages too

448
Q

five steps to port making

A

a) rapid extraction of color and tannin from the skins
b) fermentation interrupted by grape spirit that kills yeast
c) matured
d) blended
e) bottled

449
Q

three styles of port

A

Ruby-Style
Vintage
Tawny-style port

450
Q

one flavor (one cat, 2 subcats) of ruby-style port

A

cooked black fruit (black cherry, blackberry)

451
Q

Three styles of ruby-style ports and 1 unique thing of each

A

a) ruby port: lower tannin, some red fruit character
b) reserve ruby port: matured for longer
c) late bottled vintage (LBV) port: like reserve ruby but single vintage

452
Q

tannin levels of Ruby Ports vs. Vintage Port

A

Ruby Port: L tannin
Vintage Port: H tannin

453
Q

aging potential of Vintage Port

A

20+ years

454
Q

color of Vintage port

A

ruby turns to garnet over many years

455
Q

three tertiary aromas of Vintage Port

A

dried fruit, leather, forest floor

456
Q

how do Tawny Ports develop their color

A

extended oxidative ageing in small barrels

457
Q

four flavors of Tawny Ports

A

dried fruit, walnut, coffee, caramel

458
Q

two grapes varietals with particular thick skins

A

cab sauv and syrah

459
Q

two black grapes varietals with particular thin skins

A

pinot noir and granache

460
Q

three black grapes varietals with particular deep color

A

carmenere, malbec, montepulciano

461
Q

one black grapes varietal with particular pale-medium color

A

pinot noir

462
Q

Four grape varietals suceptible to noble rot

A

Riesling
Chenin Blanc
Semillon
Furmint

463
Q

What two tertiary flavors does Riesling develop?

A

Honey, Petrol

464
Q

three grape varietals high in alcohol

A

Zinfandel/Primitivo
Gewurztraminer (if dry)
Viognier

465
Q

What two tertiary flavors does Chenin Blanc develop?

A

Dried Fruit, Honey

466
Q

What three tertiary flavors does Semillon develop?

A

Dried Fruit, Nuts. Honey

467
Q

What two tertiary flavors does Pinot Grigio and Pinot Gris develop?

A

Honey, Ginger

468
Q

What four tertiary flavors does Syrah develop?

A

Dried Fruit, Leather, Meat, Earth

469
Q

What three secondary flavors does Pinotage develop?

A

Coffee, Chocolate, Smoke

470
Q

Flavor characteristics of pinot noir (1 cat, 3 subcats)

A

Red fruit (strawberry, raspberry, red cherry)

471
Q

three oak-derived secondary flavors of pinot noir

A

smoke, cloves, vanilla

472
Q

two tertiary flavors of pinot noir from bottle ageing

A

forest floor, mushroom

473
Q

Two oak derived secondary flavors in Zinfandel/primitivo

A

Vanilla, coffee

474
Q

Two tertiary flavors of zinfandel/primitivo developed in bottle

A

Earth, meat

475
Q

two primary flavors of Tokaji Aszu/Furmint 1-1

A

fresh and dried stone fruit (apricot)
citrus

476
Q

two oak-derived secondary flavors and three tertiary flavors of Tokaji Aszu/Furmint

A

vanilla, smoke
dried fruit, caramel, nuts

477
Q

three primary flavors of gewurztraminer 1-2-1

A

floral (rose)
stone (peach, apricot)
tropical (lychee)

478
Q

two tertiary flavors gewurztraminer develops in bottle

A

honey, dried fruit

479
Q

two primary flavors of viogner 1-2

A

floral (blossom)
stone (peach, apricot)

480
Q

top appellation for Viogner

A

Condrieu AOC

481
Q

uniqueness of flavor of Viogner in Condrieu AOC

A

because they oak age here some notes of vanilla

482
Q

two primary flavors of albarino 2-2

A

citrus (lemon, grapefruit)
stone (peach, apricot)

483
Q

top appellation for albarino

A

Rias Baixas DO

484
Q

one primary flavor (3 sub flavors) of gamay

A

red fruit (raspberry, red cherry, red plum)

485
Q

two primary flavors of tempranillo 2-2

A

red fruit (strawberry, red cherry)
black fruit (blackberry, black plum)

486
Q

three tertiary flavors tempranillo develops in bottle

A

mushroom, leather, dried fruit

487
Q

three secondary oak-derived flavors in tempranillo

A

vanilla, smoke, cedar

488
Q

two primary flavors of carmenere 1-1

A

herbaceous (green bell pepper)
black fruit (blackberry)

489
Q

primary flavor of malbec (2 subflavors)

A

black fruit (blackberry, black plum)

490
Q

three primary flavors of cortese 2-1-1

A

green fruit (apple, pear)
citrus (lemon)
floral (blossom)

491
Q

Three primary flavors of garganega 2-1-1

A

green fruit (apple, pear)
citrus (lemon)
stone (peach)

492
Q

Three primary flavors of verdicchio 2-1-1

A

green fruit (apple, pear)
citrus (lemon)
herbal (fennel)

493
Q

two tertiary flavors verdicchio develops in bottle

A

honey, nuts

494
Q

two primary flavors of fiano 1-2

A

stone (peach)
tropical (melon, mango)

495
Q

name two appellations in australia for pinot noir and the region they are in

A

Mornington Peninsula
Yarra Valley
both in Victoria

496
Q

appellation in chile for pinot noir

A

Casablanca Valley

497
Q

two wider regions for pinot noir in Burgundy

A

Cote de Beaune
Cote de Nuits

498
Q

two appellations within Cote de Beaune for pinot noir

A

Beaune, Pommard

499
Q

two appellations within Cote de Nuits for pinot noir

A

Gevrey-Chambertin
Nuits-St-Georges

500
Q

three appellations in New Zealand for pinot noir

A

Central Otago
Marlborough
Martinborough

501
Q

appellation in South Africa for pinot noir

A

Walker Bay

502
Q

for areas in US for pinot noir production

A

Los Carneros
Oregon
Santa Barbara
Sonoma

503
Q

two appellations for riesling in Australia and what state are they in

A

Clare Valley
Eden Valley
both in South Australia

504
Q

region for riesling in France

A

Alsace

505
Q

two main countries for Chenin Blanc production

A

South Africa (Western Cape)
France (Loire Valley)

506
Q

main region within france for Chenin Blanc, name the sub region, and then one appellation within

A

Loire Valley - region
Touraine - sub region
Vouvray AOC - appellation

507
Q

two appellation for Semillon in Australia and what state they are in

A

Barossa Valley - South Australia
Hunter Valley - New South Wales

508
Q

three appellations for chardonnay in australia + their state

A

Adelaide Hills - South Australia
Margaret River -Western Australia
Yarra Valley - Victoria

509
Q

area in Australia for bulk chardonnay

A

Southeast Australia

510
Q

two areas in Chile for chardonnay

A

Casablanca Valley
Central Valley

511
Q

two areas for chardonnay in New Zealand

A

Hawke’s Bay
Marlborough

512
Q

where in South Africa do they make chardonnay

A

Walker Bay

513
Q

five areas in the US for Chardonnay

A

Los Carneros (sonoma/napa)
Napa
Sonoma
Santa Barbara
Oregon

514
Q

three appellations in Burgundy for Chardonnay + their subregion

A

Puligny-Montrachet AOC: Cote de Beaune
Meursault AOC: Cote de Beaune
Pouilly-Fuisse AOC: Maconnais

515
Q

area in France for bulk chardonnay production

A

Languedoc-Roussilon

516
Q

two areas in Australia for sauv blanc

A

Adelaide Hills
Margaret River

517
Q

area in chile for sauv blanc

A

Casablanca Valley

518
Q

area in NZ for sauv blanc

A

Marlborough

519
Q

two appellations in south africa for sauv blanc

A

Constantia
Elgin

520
Q

two places in US for sauv blanc

A

Napa (cooler areas)
Oregon

521
Q

appellation and sub region in Bordeaux for Sauv Blanc

A

Pessac Leognan AOC in Graves AOC

522
Q

three appellations in Loire Valley for sauv blanc

A

Pouilly-Fume
Sancerre
Touraine

523
Q

area in france for mass production of sauv blanc

A

Languedoc-Roussilon

524
Q

where is gewurztraminer from?

A

Alsace

525
Q

where is pinot gris from?

A

Alsace

526
Q

two appellations for cab sauv in australia

A

Coonawarra
Margaret River

527
Q

two appellations in chile for cab sauv

A

Colchagua (in Rapel Valley)
Maipo Valley

528
Q

two appellations for shiraz in australia

A

Barossa Valley: South Australia
Hunter Valley: New South Wales

529
Q

two appellations for grenache in australia

A

Barossa Valley
McLaren Vale

530
Q

where is carmenere grown

A

central valley, chile

531
Q

where is pinotage grown

A

western cape, south africa

532
Q

what grape varietal is Gavi

A

Cortese

533
Q

two varietals made in adelaide hills

A

chardonnay, sauv blanc

534
Q

3 varietals made in Alsace

A

riesling, gewurztraminer, pinot gris

535
Q

4 varietals made in Bordeaux

A

semillion, sauv blanc, cab sauv, merlot

536
Q

6 varietals made in California

A

pinot noir, sauv blanc, chardonnay, zinfandel, cab sauv, merlot

537
Q

3 varietals made in Casablanca Valley

A

pinot noir, chardonnay, sauv blanc

538
Q

4 varietals made in Central Valley Chile

A

chardonnary, cab sauv, merlot, carmenere

539
Q

3 varietals made in Hawke’s Bay

A

chardonnay, cab sauv, merlot

540
Q

6 varietals made in Languedoc-Roussilon

A

chardonnay, sauv blanc, cab sauv, merlot, syrah, grenache

541
Q

2 varietals made in Los Carneros

A

pinot noir, chardonnay

542
Q

3 varietals made in Marlborough

A

pinot noir, chardonnay, sauv blanc

543
Q

3 varietals made in Oregon

A

pinot noir, chardonnay, sauv blanc

544
Q

2 varietals made in Rioja

A

grenache, tempranillo

545
Q

2 varietals made in Santa Barbara

A

pinot noir, chardonnay

546
Q

2 varietals made in Touraine

A

chenin blanc, sauv blanc

547
Q

2 varietals made in Walker Bay

A

pinot noir, chardonnay

548
Q

Climate of Barossa Valley

A

W

549
Q

Climate of Clare Valley

A

M

550
Q

Climate of Eden Valley

A

M

551
Q

Climate of Margaret River

A

w

552
Q

Climate of Central Valley

A

W

553
Q

Climate of Beaujolais

A

M

554
Q

Climate of Bordeaux

A

M

555
Q

Climate of Burgundy

A

CM

556
Q

Climate of Languedoc-Roussilon

A

W

557
Q

Climate of Minervois

A

W

558
Q

Climate of Northern Rhone

A

M

559
Q

Climate of Pouilly-Fume

A

C

560
Q

Climate of Sancerre

A

C

561
Q

Climate of Puglia

A

W

562
Q

Climate of Hawke’s Bay

A

M

563
Q

Climate of Marlborough

A

C

564
Q

Climate of Martinborough

A

C

565
Q

Climate of Stellenbosch

A

MW

566
Q

Climate of Western Cape

A

W

567
Q

Climate of Priorat

A

W

568
Q

Climate of Rias Baixas

A

M

569
Q

Climate of Rioja

A

M

570
Q

Climate of Napa

A

W

571
Q

Climate of Oregon

A

M

572
Q

which three regions in Australia are cooled by altitude

A

Adelaide Hills
Clare Valley
Eden Valley

573
Q

which two regions in South Africa are cooled by altitude

A

Elgin
Stellenbosch

574
Q

which region in Spain is cooled by altitude

A

Ribeira del Duero

575
Q

which five regions in Australia are cooled by sea breezes

A

Margaret River
Coonawarra
Hunter Valley
Mornington Peninsula
Yarra Valley

576
Q

Which region in Chile is cooled by sea breezes

A

Casablanca Valley

577
Q

Which region in NZ is cooled by sea breezes

A

Marlborough

578
Q

which three regions in South Africa are cooled by sea breezes

A

Constantia
Stellenbosch
Walker Bay

579
Q

which two regions in Australia are cooled by cloudiness

A

Coonawarra
Hunter Valley

580
Q

two particularly dry regions (one in spain one in chile)

A

Central Valley
Priorat

581
Q

two regions cooled by fog (one in Chile one in USA)

A

Casablanca Valley
Los Carneros

582
Q

one particularly rainy part of France

A

Bordeaux

583
Q

one place in Australia with lots of rain in winter

A

Margaret River

584
Q

two places in NZ with lots of rain

A

Hawke’s Bay
Marlborough

585
Q

which south african region’s climate varies a lot based on altitude and proximity to sea breeze

A

Stellenbosch

586
Q

which US region is Increasingly warm and sunny as you go north

A

Napa

WSET Level 2 (2 decks)

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