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WSET3 > 23. Germany > Flashcards

23. Germany Flashcards

1
Q

What is indicated by German Pradikatswein?

A

Quality designation which is sub-classified by ripeness. Indicates quality wine with special attributes from a single Bereich within an Anbaugebiete. May not receive enrichment but can be sweetened post fermentation with Süssreserve. Also must label which of the 6 Pradikat levels it belongs to.

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2
Q

Name 6 classifications of ripeness for Pradikatswein.

A

Kabinett, Spatlese, Auslese, Beerenauslese (BA), Eiswien, Trockenbeerenauslese (TBA) [mneumonic: KSA-BET]

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3
Q

Which Pradikatswein classification is for light, refreshing wines?

A

Kabinett

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4
Q

Which Pradikatswein classification refers to “late harvest”?

A

Spatlese

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5
Q

What are two German terms for medium dry?

A

halbtrocken (official) or feinherb (unofficial)

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6
Q

What is the climate in Germany?

A

Cool/moderate continental

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7
Q

What 3 aspects of German weather most affect viticulture?

A

1) Spring frosts/summer rain can cause problems
2) Humidity in Autumn promotes noble rot
3) Conditions vary considerably year over year

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8
Q

Describe German vineyard soils.

A

Very varied; in certain areas, stony soils radiate heat, key for grape ripeness.

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9
Q

What are the 3 main white grape varieties in Germany?

A 
Riesling, Muller-Thurgau (Rivaner), Silvaner
Also Grauburgunder (Pinot Gris), Weissburgunder (Pinot Blanc) Scheurebe (Slivaner x Reisling)
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10
Q

What are the 3 main black grape varieties in Germany?

A

Spatburgunder (Pinot Noir), Dornfelder

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11
Q

Where are the best vineyard sites in Germany?

A

vineyards often at climatic limit for grape ripening so best sites located on very steep south-facing slopes near rivers.

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12
Q

What are the key aspects of winemaking for German Burgunder?

A

Focus on purity of fruit/ oak use.

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13
Q

What are the key aspects of winemaking for German sweet wines?

A

this German specialty achieves sweetness with

1) interrupted fermentation
2) sussreserve (sometimes)
3) botrytis.

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14
Q

What are the key villages for wine production in the Mosel?

A

Bernkastel, Piesport, Brauneberg, Wehlen, Graach, Erden

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15
Q

What are the key villages for wine production in the Nahe?

A

Schlossbockelheim

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16
Q

What are the key villages for wine production in the Rheingau?

A

Rudesheim, Geisenheim, Johannisberg

17
Q

What are the key villages for wine production in the Rheinhessen?

A

Nierstein, Oppenheim

18
Q

What are the key villages for wine production in the Pfalz?

A

Forst, Deidesheim

19
Q

What are the key villages for wine production in the Baden and Franken?

A

Kaiserstuhl Spatburgunder (in Baden) and Wurzburg (in Franken)

20
Q

What are the two levels of PDO wines?

A

Pradikatswein (Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, Trockenbeerenauslese) and QbA; these make up 95% of production, but ratio varies according to vintage

21
Q

When is the harvest of Eiswein?

A

Winter months with temp < 8 d C, December or January

22
Q

What are the tasting characteristics of Eiswein?

A

high acidity and pure fruit flavors

23
Q

What is an Ambaugebiet?

A

one of 13 German regions where grapes for QbA wine are grown

24
Q

What is an Einzellage?

A

An Einzellage is an individual vineyard. Only PDO producers may mention the Einzellage on Label.

25
Q

What is a Bereich?

A

A district within an Ambaugebiet. Often a famous village within a great PDO region.

26
Q

What is a Grosslage? A group of Vineyards, only producers of PDO wines may label the vineyards on label

A

A group of Vineyards, only producers of PDO wines may label the vineyards on label

27
Q

What is the meaning of Qualitatswein bestimmter Anbaugebiete (QbA)?

A

Produced from grapes exclusively grown within one of the 13 Anbaugabiete. May undergo must enrichment.

28
Q

Define Kabinett Pradikat.

A

the most delicate pradikatswein style, an ideal aperatif,
Reislings in the style will be light in body, high acidity, with green apple, citrus, and some residual sugars. It has varying sugar levels (with inverse alcohol levels.)

29
Q

Define the Spälese Pradikat.

A

“Late Harvest;” it is more concentrated flavor than Kabinett; a Reisling in this style has more ripe flavors, no green apple, more citrus and stone fruit (peach & Apricot)

30
Q

Define the Auslese Pradikatt.

A

Made from selected super ripe bunches; represents a huge style range for Riesling, can be from a bit more concentrated than Spätlese up to full botrytis effect; the highest category allowed to be dry wine.

31
Q

Define the Beerenauslese Pradikatt.

A

Rare expensive sweet style with Botrytis (noble rot); it does not require noble rot, but practically needed or Reisling variety to meet minimum must weight.

32
Q

Define the Trockenbeerenauslese Pradikatt.

A

Minute quantities produced
Undergo noble rot until absolutely shriveled
very high residual sugar and acidity.
Very $$

33
Q

What are the requirements for Landwein (German PGI)

A

Either trocken of halbtrocken (dry or off dry), higher must weight than Deutscher Wein (table wine)

34
Q

What is the main distinction of harvest for German grapes?

A

harvesting is often protracted as grapes for different Pradikatswein are picked at different levels of sugar ripeness/ botrytis.

35
Q

What was the former name of the Mosel region?

A

Mosel-Saar-Ruwar (indicating the tributaries of the Mosel River)

36
Q

What is the price level of wines from Piesporter Michelsberg?

A

Grosslage wine (inexpensive)

37
Q

Name the three largest wine growing areas in Germany?

A

Rheinhessen, Pfalz, Baden [mneumonic: RiP-BAD]

38
Q

Which German wine region is considered a northern extension of Alsace?

A

Pfalz

39
Q

Which German wine region is on the river opposite Alsace?

A

Baden

WSET3 (56 decks)

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