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Beverage Management > WSET WINE > Flashcards

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
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2
Q

What is fermentation?

A
  • Fermentation is a natural process caused by yeast

- Yeast are microscopic organisms that live naturally on grapes

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3
Q

What does yeast feed on?

A

Sugar

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4
Q

What are the 3 Wine types/styles?

A
  • Light Wine
  • Sparkling Wine
  • Fortified Wine
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5
Q

What is light wine?

A
  • majority of wines

- between 8-15% alcohol

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6
Q

What is sparkling wine?

A
  • Carbon dioxide trapped in the wine

- usually most expensive

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7
Q

What is fortified wine?

A
  • wine with extra alcohol added

- 15-22%

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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
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9
Q

Each wine has a sweetness, dry is?

A
  • Dry: dry because the yeast turned the sugar into alcohol

- Most red wines

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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
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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
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12
Q

What is light bodied?

A
  • Refreshing and easy to drink

- EX: Pinot Grigio, Beaujolais

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13
Q

What is medium bodied?

A
  • Richer and substantial
  • Extra texture
  • EX: Merlot
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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
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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
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16
Q

What is tannin?

A
  • Substance found in black grape skins
  • Makes mouth feel dry
  • Brings good qualities to wines, structure and complexity
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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
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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
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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
Q

How to taste wine like a professional?

A
  • Look: white surface, white red or rose
  • Smell: swirl to release aromas, sniff
  • Taste: sip, draw air to wine, spit
26
Q

3 rules to storing wine?

A
  • Cool constant temperature
  • On its side to ensure contact with cork
  • Dark place (light makes wine stale)
27
Q

Preparation of wine

A
  • 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
Q

Glassware for wine

A
  • 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
Q

How many glasses of wine can you get from a 75mL bottle?

A

6x 125mL
4x 175mL
3x 250mL

30
Q

2 ways to perserve wine?

A

Vacuum system- oxygen is removed from bottle

Blanket system- blanketing wine with gas heavier then oxygen to form protective layer

31
Q

What are the 4 legislation rules for drinking wine for adults

A
  • 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
Q

How many units generally in an alcoholic drink?

A

12mL

33
Q

How many drinks should women/men consume a day?

A

Women: not more than 2 units
Men: not more than 3 units
*try not to exceed 4 units in 1 occasion

34
Q

Drinking to drunkeness is…

A
  • drinking faster then 1 drink a hour
  • increased injuries/accidents
  • unsafe sex
  • fights, arguments
  • alcohol poising, coma, brain damage
35
Q

Health risks of excess drinking are?

A
  • alcohol dependence
  • cirrhosis of liver
  • cardiac arrest, stroke
  • stomach disorders
  • cancer
  • family/job difficulties
36
Q

Sweetness in food?

A
  • increases perception of bitterness, acidity

- decreases perception of body, sweetness, fruit

37
Q

Umami in food?

A
  • increases perception of bitterness, acidity

- decreases perception of body, sweetness, fruit

38
Q

Acidity in food?

A
  • decreases perception of acidity

- increases perception of body, sweetness, fruit

39
Q

Salt in food?

A
  • decreases perception of bitterness/ acidity

- increases perception of body

40
Q

Bitterness in food?

A
  • increases bitterness in wine
41
Q

Chili heat in food?

A
  • increases perception of bitterness, acidity, alcohol burn

- decreases perception of body, richness, sweetness,fruit

42
Q

Consider flavour intensity…

A
  • dont let 1 over power the other
43
Q

Consider acid and fat…

A
  • this pairing ‘cutting through’ richness of food

- subjective effect

44
Q

Consider sweet and salty…

A
  • subjective pleasure

- sweet wine, blue cheese

45
Q

High risk wines

A
  • problematic wines are: high bitterness from oak, skin tannins, high acidity, alcohol, complex flavours
46
Q

Low risk wines

A
  • dishes high in salt or acid

Beverage Management (2 decks)

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