WSET WINE Flashcards
1
Q
What is Wine?
A
- Wine is a drink made from fermented juice of freshly picked grapes
- Wine is the most natural alcoholic drink
2
Q
What is fermentation?
A
- Fermentation is a natural process caused by yeast
- Yeast are microscopic organisms that live naturally on grapes
3
Q
What does yeast feed on?
A
Sugar
4
Q
What are the 3 Wine types/styles?
A
- Light Wine
- Sparkling Wine
- Fortified Wine
5
Q
What is light wine?
A
- majority of wines
- between 8-15% alcohol
6
Q
What is sparkling wine?
A
- Carbon dioxide trapped in the wine
- usually most expensive
7
Q
What is fortified wine?
A
- wine with extra alcohol added
- 15-22%
8
Q
Styles of the 3 wines consist of 3 colours, which are?
A
- Red: black grapes, skins colour the wine
- White: white grapes, light and refreshing
- Rose: black grapes, summer seasonal drink
9
Q
Each wine has a sweetness, dry is?
A
- Dry: dry because the yeast turned the sugar into alcohol
- Most red wines
10
Q
Each wine has a sweetness, medium is?
A
- Medium: usually white or rose
- Yeast is removed from the juice before sugar has been consumed
- Sometimes sweet grape juice is added
- Wine should have some sweetness but not be cloying/ sickly
11
Q
Each wine has a sweetness, sweet is?
A
- The yeast dies before sugar is consumed
- Sweetness needs to balance with acidity
- Thick and rich
12
Q
What is light bodied?
A
- Refreshing and easy to drink
- EX: Pinot Grigio, Beaujolais
13
Q
What is medium bodied?
A
- Richer and substantial
- Extra texture
- EX: Merlot
14
Q
What is full bodied?
A
- Powerful, concentrated and heavy
- This is due to ripeness of grape and use of oak
- EX: Chardonnay, Shiraz
15
Q
What is oak?
A
- Wine has been fermented or matured in oak
- Grained flavours, tannin and texture has contact with wood
- White: becomes buttery and have vanilla flavours
- Red: becomes smoother and spicy flavours
16
Q
What is tannin?
A
- Substance found in black grape skins
- Makes mouth feel dry
- Brings good qualities to wines, structure and complexity
17
Q
What is acidity?
A
- Comes from grape juice
- Refreshing qualities
- Watering sensation on mouth
- Too much can make the wine tart
- Too little can make wine flat and flabby
- Helps wine mature
18
Q
What do grapes need to ripen?
A
- Sunlight and heat and water
- Too much sunlight: grapes dont keep acid and become sweet
- Too little sunlight: too acidic and not sweet enough
19
Q
What happens to the grapes if they ripen properly?
A
- Sugar increases and acidity decreases
20
Q
Cool climates produce wines that are?
A
- Mainly white
- High in acidity
- Lower in alcohol
- Refreshing
- EX: Northern France and Germany
21
Q
Hot climates produce wines that are?
A
- Mainly red (black grapes need more heat to ripen)
- High in alcohol
- Rich in flavour
- EX: Southern France, Central Spain, Australia
22
Q
When are grapes harvested?
A
- Autumn
23
Q
What is the process for making white wine?
A
- Crush
- Press
- Ferment
- Mature
- Bottle
24
Q
What is the process for making red wine?
A
- Crush
- Ferment
- Press
- Mature
- Bottle
25
How to taste wine like a professional?
- Look: white surface, white red or rose
- Smell: swirl to release aromas, sniff
- Taste: sip, draw air to wine, spit
26
3 rules to storing wine?
- Cool constant temperature
- On its side to ensure contact with cork
- Dark place (light makes wine stale)
27
Preparation of wine
- White, rose and sparkling wines need to be chilled
- Stock rotation is important FIFO
Med/Full bodied White- lightly chilled 10-13
Light/Med bodied White/Rose- chilled 7-10
Sweet wines- well chilled 6-8
Sparkling wines- well chilled 6-8
Light bodied Red: lightly chilled 13
Med/full bodied Red: room temperature 15-18
28
Glassware for wine
- Red wine: large glass, so air contacts large wine surface
- White/Rose: medium glass, so fruit characteristics direct towards top
- Sparkling: flute glass, enhances bubble effect
- Fortified: small glass, to emphasize fruit characteristics rather then alcohol
29
How many glasses of wine can you get from a 75mL bottle?
6x 125mL
4x 175mL
3x 250mL
30
2 ways to perserve wine?
Vacuum system- oxygen is removed from bottle
| Blanket system- blanketing wine with gas heavier then oxygen to form protective layer
31
What are the 4 legislation rules for drinking wine for adults
- min legal age to purchase or consume alcohol LDA
- max blood alcohol concentration BAC for drivers and operators
- guidelines for sensible drinking
- restrictions covering the marketing, packaging and sale of alcohol
32
How many units generally in an alcoholic drink?
12mL
33
How many drinks should women/men consume a day?
Women: not more than 2 units
Men: not more than 3 units
*try not to exceed 4 units in 1 occasion
34
Drinking to drunkeness is...
- drinking faster then 1 drink a hour
- increased injuries/accidents
- unsafe sex
- fights, arguments
- alcohol poising, coma, brain damage
35
Health risks of excess drinking are?
- alcohol dependence
- cirrhosis of liver
- cardiac arrest, stroke
- stomach disorders
- cancer
- family/job difficulties
36
Sweetness in food?
- increases perception of bitterness, acidity
| - decreases perception of body, sweetness, fruit
37
Umami in food?
- increases perception of bitterness, acidity
| - decreases perception of body, sweetness, fruit
38
Acidity in food?
- decreases perception of acidity
| - increases perception of body, sweetness, fruit
39
Salt in food?
- decreases perception of bitterness/ acidity
| - increases perception of body
40
Bitterness in food?
- increases bitterness in wine
41
Chili heat in food?
- increases perception of bitterness, acidity, alcohol burn
| - decreases perception of body, richness, sweetness,fruit
42
Consider flavour intensity...
- dont let 1 over power the other
43
Consider acid and fat...
- this pairing 'cutting through' richness of food
| - subjective effect
44
Consider sweet and salty...
- subjective pleasure
| - sweet wine, blue cheese
45
High risk wines
- problematic wines are: high bitterness from oak, skin tannins, high acidity, alcohol, complex flavours
46
Low risk wines
- dishes high in salt or acid
