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WSET Level 2 > WSET Session 7 > Flashcards

WSET Session 7 Flashcards

Cortese, Garganega, Verdicchio, Fiano, Nebbiolo, Barbera, Corvina, Sangiovese, Montepulciano

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1
Q

What are Italy’s terms for PDO?

A

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

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2
Q

What are Italy’s terms for PGI?

A

Indicazione Geografica Tipica (IGT)

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3
Q

What is the acid level of Cortese?

A

High

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4
Q

What are some flavor characteristics of Cortese?

A

Floral, green, fruit

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5
Q

What is the body fullness of Cortese?

A

Light

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6
Q

What is the sweetness level of Cortese?

A

Dry

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7
Q

Is Cortese oaked or unoaked?

A

Unoaked

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8
Q

What part of the meal is Cortese consumed?

A

Early drinking

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9
Q

Where in Italy is Cortese grown?

A

Piemonte

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10
Q

Where in Piemonte is Cortese grown?

A

Gavi

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11
Q

What is the acid level of Garganega?

A

High

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12
Q

What are some flavor characteristics of Garganega?

A

Green fruit, citrus fruit, and stone fruit

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13
Q

What is the sweetness level of Garganega?

A

Dry OR sweet

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14
Q

What is the body fullness of Garganega?

A

Medium

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15
Q

Is Garganega oaked or unoaked?

A

Unoaked

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16
Q

When in the meal is Garganega consumed?

A

Early drinking

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17
Q

What does aged Garganega taste like?

A

Honey and almond

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18
Q

Where in Italy is Garganega grown?

A

Veneto

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19
Q

Where in Veneto is Garganega grown?

A

Soave and Soave Classico

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20
Q

What is the acid level of Verdicchio?

A

High

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21
Q

What are some flavor characteristics of Verdicchio?

A

Green fruit, citrus fruit, and herbal

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22
Q

What is a sweet Garganega known as?

A

Recioto di Soave

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23
Q

What is the sweetness level of Verdicchio?

A

Dry

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24
Q

What is the body fullness of Verdicchio?

A

Medium

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25
Q

Is Verdicchio oaked or unoaked?

A

Unoaked

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26
Q

What part of the meal is Verdicchio usually consumed?

A

Early drinking

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27
Q

What does aged Verdicchio taste like?

A

Honey and nuts

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28
Q

Where is Verdicchio grown?

A

Marche

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29
Q

Where in Marche is Verdicchio grown?

A

Verdicchio dei Castelli di Jesi

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30
Q

What is the acidity level of Fiano?

A

Medium

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31
Q

What are some flavor characteristics of Fiano?

A

Stone fruit and tropical fruit

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32
Q

What is the sweetness level of Fiano?

A

Dry

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33
Q

What is the body fullness of Fiano?

A

Medium to full

34
Q

Is Fiano oaked or unoaked?

A

Both

35
Q

What is one winemaking technique common to Fiano?

A

Aged on lees

36
Q

What part of the meal is Fiano usually consumed?

A

Early drinking

37
Q

What does aged Fiano taste like?

A

Honey

38
Q

Where is Fiano grown?

A

Campania

39
Q

Where in Campania is Fiano grown?

A

Fiano di Avellino

40
Q

What are some grape chracteristics of Nebbiolo?

A

High tannin, high acid

41
Q

What are some flavor characteristics with Nebbiolo?

A

Red fruit, floral and herbal

42
Q

Is Nebbiolo blended or single varietal?

A

Both

43
Q

What is the body fullness of Nebbiolo?

A

Full

44
Q

Is Nebbiolo oaked or unoaked?

A

Oaked is common?

45
Q

What does aged Nebbiolo taste like?

A

Mushroom, tobacco and leather

46
Q

Where is Nebbiolo grown?

A

Piemonte

47
Q

Where in Piemonte is Nebbiolo?

A

Barolo and Barbaresco

48
Q

What are some grape characteristics of Barbera?

A

High acid, low to medium tannin

49
Q

What are some flavor characteristics of Barbera?

A

Red fruit and Spice

50
Q

Is Barbera single varietal or blended?

A

Single varietal

51
Q

Is Barbera simple or complex?

A

Both

52
Q

Is Barbera oaked or unoaked?

A

Both

53
Q

What part of the meal is Barbera usually consumed?

A

Early drinking

54
Q

Where is Barbera grown?

A

Piemonte

55
Q

Where in Piemonte is Barbera grown?

A

Barbera D’Asti

56
Q

What are some grape characteristics of Corvina

A

High acid, low to medium tanin

57
Q

What are some flavor characteristics of Corvina?

A

Red cherry, red plum

58
Q

Is Corvina blended or single varietal?

A

Often blended

59
Q

What kinds of grapes is Corvina usually blended with?

A

Local varieties

60
Q

What is the body fullness of Corvina?

A

Light to full body

61
Q

What is a winemaking technique commonly used for Corvina wines?

A

Appassimento

62
Q

Appassimento

A

Grapes are picked, then dried indoors to concentrate sugars, acids, tannins and flavors

63
Q

What part of the meal is Corvina usually consumed?

A

Early drinking

64
Q

Where is Corvina grown?

A

Veneto

65
Q

Where in Veneto is Corvina made?

A

Valpolicella and Valpolicella Classico

66
Q

What are Wines made from Corvino using appassimento called?

A

Amarone della Valpolicella and Recioto della Valpolicella

67
Q

What are some grape characteristics of Sangiovese?

A

High acid and high tanin

68
Q

What are some flavor characteristics of Sangiovese?

A

Red fruit and herbal

69
Q

Is Sangiovese blended or single varietal?

A

Blended

70
Q

What is the body fullness of Sangiovese?

A

Medium to full

71
Q

Is Sangiovese oaked or unoaked?

A

Often oaked

72
Q

What part of the meal is Sangiovese usually consumed?

A

Early drinking

73
Q

Where is Sangiovese grown?

A

Tuscany

74
Q

Where in Tuscany is Sangiovese grown?

A

Chianti, Chianti Classico and Brunello di Montalcino

75
Q

What are some grape characteristics of Montepulciano?

A

Medium acid, high tannin

76
Q

What are some flavor characteristics of Montepulciano?

A

Black plum and black cherry

77
Q

Is Montepulciano blended or single varietal?

A

Both

78
Q

Is Montepulciano oaked or unoaked?

A

Both

79
Q

What part of the meal is Montepulciano consumed?

A

Early drinking

80
Q

Where is Montepulciano grown?

A

Abruzzo?

81
Q

Where in Abruzzo is Montepulciano grown?

A

Montepulciano d’Abruzzo

WSET Level 2 (8 decks)

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