WSET3 Austrian, German, Greek & Hungarian Grapes and Wines Checked Flashcards
Müller-Thurgau (Rivaner)
Cross between Riesling and Madeleine Royal
Ripens earlier than Riesling
2nd most planted in Germany
Not High Quality Medium Dry to Medium Sweet
Doesn’t have same High Acidity
Attractive Floral & Fruity
Silvaner
3rd Most Planted German White
Rheinhessen & Franken
Early ripening
Dry & Sweet, Medium Acidity & Less fruity than Riesling Some Earthy qualities
Can produce High Quality
Grauburgunder / Ruländer
German name for Pinot Gris
Weißburgunder
Pinot Blanc
Labeled using French or Italian name
Ripens quite late.
Typically Made Dry, Relatively Full Bodied, Perfume Aromas
Less pronounced, relatively neutral bouquet, yet more acidity than the Grauburgunder
Citrus fruit, Pears, Melons
Spätburgunder
German Pinot Noir 3rd most planted
Ripens Early
Thrives in warmer regions Pflaz & Baden
Dry, Light and Fruity some made in Oak
Dornfelder
Widely Planted German Black Grape
Deep color, Good Acidity & Oak affinity
Easier to grow than Spatsburgunder
Portugieser
German Black Grape (Prolific)
Light Body, Low Acidity, Intense Color and Fruity sometimes oaked
Most sold as Qualitätsweine for domestic consumption
Mainly in Pflaz
Trollinger
German Black Grape
Light Body, Intense Color and Fruity sometimes oaked
Most sold as Qualitätsweine for domestic consumption
Schwarzriesling (Meniuer)
German Black Grape
Light Body, Intense Color and Fruity sometimes oaked
Most sold as Qualitätsweine for domestic consumption
Mosel Riseling
Compared to those of Rheingau, Rheinhessen and Pfalz:
Light in Body,
Higher in Acidity
Lower in Alcohol
Floral and Green Fruit
Slate Soils
Nahe Riesling
Range of Styles Dry - Sweet
Pronounced Acidity (like Mosel)
Fuller Body than Mosel, Less than Rheingau, Rheinhessen and Pfalz
Riper Fruit with warmer climate.
Best spots on River Nahe between Schlossböckelheim and Bad Kreuznach
Rheingau Riesling
Most Dry Medium to Full Body
Distinct Ripe Peach
Some best BA and TBA with humidity Johannisberg and Rüdesheim
Rheinhessen Rieslings
Fullest Bodied in Germany
Pflaz Riesling
Highest Quality Forst & Deideshaim in Mitteelhardt most recognized
Planted on West slopes of the villages
Ripe, Fuller Body Riesling
Majority are Drier Styles
Franken Silvaner
Early flowering early ripening susceptible to frost planted in warmer areas known for concentration
Best wines from Würzburg - Dry, Richness on Palate, Full Body, Earth Quality
Flask-Shaped Bottles
Eiswein
Rare & Very Sweet
Frozed on vine
Focused on varietal purity
Best achieve balace of acidity and sweetness
- careful selection of yeast
- handling of juice
- avoid processing to masking grape flavors (eg MLF or oak)
Kabinett
Light in body
High acidity
Flavours of Green Apple or Citrus fruit, balanced with
Residual sweetness
Sweet styles will have an alcohol level of 8-9% ABV
Spätslese
Riesling Same process as Kabinett More
Concentrated, Riper and more Body, Alcohol and ofter sweetness Citrus and Stone Peach and Apricot
Auslese
Individual selected extra-ripe bunches
Richer and Crisper than Spätslese from same region
Noble rot may play a role in flavor
Though, can be high alcohol and less sweet than Spatslese due to initial sugar content and complete fermentation
Beernauslese
Doesn’t need noble rot for must weight, but helps Sweet wines
Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers
Trockenbeerenausles
Noble rot required to get must weight
Sweet & Low Alcohol
Honey, Dried Stone Fruit, Candied Peel, Flowers
Volumes vary considerably when produced, IF produced
These rank among the best sweet wines in the world
Grüner Veltliner
High Quality Austrian White Grape (Like Albariño)
Late Ripening, Fresh but unexciting wine if yields too high
Dry, Full Body, Concentrated wine, Naturally High Acidity
Citrus (Grapefruit) and Stone in Youth, White Pepper
Honey and Toast with age
Mostly stainless sometime oak in new oak barriques
Best is Wachau, Kamptal
Welschriesling
(not a Riesling)
Dry, Fresh but Simple
Citrus & Green Apple, High Acidity
Susceptible to botrytis means can produce High Quality sweet wines
Austrian Riesling
Widely planted in Wachau, Kamptal & Kremstal
Dry, Medium - Full Body, High Alcohol (similar to Alsace)
Ripe Peachy and can mature in Bottles
Zweigelt
Cross between Blaufränkisch x St Laurent
Very Deeply Colored with Soft Tannins
Bramble Fruit
Blaufränkisch
Highly regarded Austria Black Grape
Buds Late
Medium Tannin, High Acidity
Peppery, Sour Cherry
Suited for Oak Ageing
St Laurent
Austrian specialty similar to Pinot Noir
Early Ripening, Coulure (bad fruit set), Rot
Pale Color, Low Tannin, Velvety Reds, Cherry Fruit
Oak ageing common
Many producers blend with international Pinot, CabSav, Merlot
Furmint
St Laurent
Concentrated High Acid White WInes, High Sugar
Apples when Young
Nut and Honey with age
Best used for sweet given susceptibility Botrytis
Hárslevelü
Late Ripening White Grape
Contributes Perfume to Blends
Sárga Muskotály
Known as Muscat Blanc à Petitis Grains
Used for Aromatic Qualities - Orange Blossom
Tokaji Szamorodni
“Come as it is”
Bunches of grapes unaffected by noble rot are collected separately and some that are
Dry (szádraz) or sweet (édes) - Depending on noble rot in the bunches
Casked age for minimum 1 year and 2 years before release
Dry wine casks - left to ferment flor like - wine similar to Flor
Sweet less oxidated
Tokaji Aszú
Base wine with healthy grapes (3-4 times selected harvest)
aszú berries macerated for 12-60 hours - berries used to made into paste, now use uncrushed berries to avoid bitter flavor from seeds.
Mixure is pressed and Oak aged
Deep Amber, High Acidity, Intense Aromas
Orange Peel, Apricots, Honey
Tokaji Eszencia
Essence or Nectar - Extremely rare
Using free run juice of aszú berries
Must is super sweet and take years to ferment
Very Low in Alcohol (5% ABV)
Minimum 250 g/L
Very High Acidity
Enourmously concentrated - mature for 100 years+
Xinomavro
Naossa in Macedonia
Compared to Nebbiolo
Med Color (fades quickly to tawney) High Tannins, High Acidity
Lack Fresh Fruit in Youth
Like Nebbiolo - Long-lived, can develop complex spice and earth with age
New techniques - more color, less tanning some oaked
Agiorgitiko
Nemea in Peloponnese
Altitude: 230-900m best fruit in middle
Lower altitude = jammy & early consumption
Higher slopes = Higher acidity, Less fine tannin
Best
Deep Ruby, High Smooth Tannins, Low to Moderate Acidity
Sweet Spice and Red fruity flavor
Can age well in new oak
Assyrtiko
White Grape from Santorini
Dry, Perfumed Aromatic and Concentrated Ripe Citrus and Stone Fruit
Balanced with natural high acidity
Vin Santo
Greek Sweet made with Assyrtiko
Late-harvested and sun dried for 14 days
Aged in Old Oak for 2 years
Luscious sweetness is balanced by high acidity
Older wines have marked oxidative Caramel and Nuts
