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WSET Level 2 recognition cards > WSET2 Week 5 > Flashcards

WSET2 Week 5 Flashcards

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1
Q

1) Adding yeast and sugar to base wine in bottle
2) 2nd fermentation and autolysis
3) Riddling
4) Disgorgement
5) Dosage
6) Resealing
Are ordered steps in this sparkling wine making method

A

traditional method

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2
Q

1) Base wine
2) Yeast and sugar added to base wine in tank
3) Tank sealed to retain CO2 during fermentation
4) Lees removed by filtration
5) Wine bottled under pressure and sealed with cork
Are ordered steps in this sparkling wine making method

A

tank method

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3
Q

Fino
Amontillado
Oloroso
3 ___ Sherry styles

A

dry

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4
Q

Pale cream
Cream
Medium
Px (Pedro Ximenez)
4 ___ Sherry styles

A

sweet

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5
Q

___ Port is made from the highest-quality grapes and will need to be decanted off its sediment before serving.

A

Vintage

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6
Q

___ Port is a sweet, simple fruity fortified wine with lower tannins.

A

Ruby

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7
Q

___ Port is oxidatively aged so it has aromas of walnuts & caramel and a browner color.

A

Tawny

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8
Q

___ Port uses better quality grapes and is matured longer than Ruby Port, but comes from a single vintage.

A

LBV late bottled vintage

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9
Q

___ Ruby Port uses better quality grapes and is matured longer than Ruby Port, but can be from different vintages

A

Reserve

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10
Q

a system of older oak casks containing wines of varying ages for Sherry production

A

solera

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11
Q

Ruby-style Ports are usually made in these kinds of casks

A

large, old oak casks

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12
Q

These Ports
can mature in-bottle for 20+ years
turn from ruby to garnet over time
form a thick sediment
develop complex tertiary aromas

A

Vintage

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13
Q

How much does the alcohol level increase after the second fermentation during sparkling wine production?

A

1.5% abv

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14
Q

cube-shaped machine that can riddle hundreds of bottles at a time

A

gyropalette

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15
Q

What is the climate in Champagne?

A

cool

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16
Q

A sparkling wine with a blend of base wines from several vintages is called

A

non-vintage

17
Q

What is the name of the traditional method sparkling wine from Spain?

A

Cava

18
Q

The process of adding a mixture of wine and sugar after disgorgement of traditional method sparkling wine.
Also, the amount of mixture added

A

dosage

19
Q

a mixture of wine and sugar added to traditional method sparkling wine after disgorgement

A

liqueur d’expédition

20
Q

What determines the final sweetness of a traditional method sparkling wine

A

dosage

21
Q

Which method of sparkling wine production does not begin with a dry base wine?

A

Asti method

22
Q

1) Almost all Sherry wines are made from this grape:
2) What color is it?

A

Palomino - white grape

23
Q

Which sparkling wine is made from the white Glera grape variety

A

Prosecco DOC

24
Q

A Fino Sherry is fortified to about this abv

A

15%

25
Q

What purpose does the flor serve in a Fino Sherry

A

protects the wine from oxygen

26
Q

This style Sherry is a sweetened Fino that is probably the sweetest Sherry on a list

A

Pale Cream

27
Q

Medium & Cream on a Sherry wine label signify sweetened ___ and ___ Sherries

A

Amontillado and Oloroso

28
Q

This style Sherry and grape is
made from sun-dried, concentrated white grapes,
used as a sweetening component for Cream Sherries,
wine is deep brown in color and sweet with dried fruit, licorice, and molasses flavors

A

Pedro Ximénez (PX)

29
Q

Where is Port produced?

A

Upper Douro, Portugal

30
Q

Where is Sherry produced?

A

Jerez de la Frontera, Spain

31
Q

How are Port wines made sweet?

A

they are fortified before fermentation is complete

32
Q

dry Sherry style aged under a layer of flor

A

Fino
Amontillado starts under flor before being refortified

33
Q

South African term for traditional method sparkling wine

A

Cap Classique

34
Q

Demi-sec sparkling has more or less sugar from liqueur d’expédition than brut?

A

more sugar

35
Q

Tawny Ports are aged in large or small barrels?

A

small, to oxidize faster

36
Q

Ports are made from a blend of Upper Duoro grapes that are this color

A

black

37
Q

A Oloroso Sherry is fortified to about this abv

A

17%, where flor can’t survive. Oloroso darkens and develops walnut and caramel flavors from deliberate oxidation

38
Q

Because ___ Sherry has flor to protect from oxidation, it usually is pale lemon color with aromas of apple, almonds, and flavors of bread dough from the flor

A

Fino

WSET Level 2 recognition cards (35 decks)

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