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WSET3 Wines & Grapes > Wines written description > Flashcards

Wines written description Flashcards

1
Q

Riesling

A

Aromatic white grape; late-budding and mid- to late-ripening; ability to accumulate sugar without losing its naturally High Acidity;

Green fruit flavours and floral notes in cool climates;

Citrus and stone fruit character with richer flavour in warmer climates; flavours of honey, toast, and petrol as it ages; one of the most long-lived white wines

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2
Q

Saint Emilion High End

A

Red wines that are based on Merlot and some Cabernet Franc.

Medium to High tannins with a soft, rich mouthfeel and complex red berry fruit and plum aromas that evolve into tobacco and cedar.

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3
Q

Muscadet Sèvre et Maine

A

White wine made from the Melon Blanc grape with a maximum 12% alcohol. The wine displays high acidity, light body, and subtle green fruit flavours.

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4
Q

Pouilly-Fuissé / Saint-Véran

A

Made from Chardonnay in the Mâconnais region of Burgundy. Typically displays ripe notes of tropical and stone fruits, and most are matured in barrel to enhance textures and add flavours of toasty oak.

Among the richest and ripest Chardonnays in Burgundy

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5
Q

Describe a wine from Côte-Rôtie

A

Syrah (up to 20% Viognier may be added). Deeply coloured elegant wines, Full bodied, Med-High Tannins with Blackfruit and Black pepper aromas.

The best show Floral aromatics and a textural elegance that distinguishes them from Hermitage.

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6
Q

Viognier

A

Full-bodied white wine with perfumed aromas of blossom and apricots, peach, LOW ACID and HIGH ALCOHOL with an oily texture; can reach very high sugar levels but looses its acidity

Late ripening.

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7
Q

Bandol Wine

A

Mourvèdre-based red wine that is dark, full-bodied with powerful tannins, bramble, meat, and liquorice-spice flavours and requires bottle age before they show their best.

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8
Q

Carignan

Cariñena

Mazuelo

A

Deep Color red wine, High Tannin, High Acidity

Lacks Fruit Finesse

Best from Old Vines / Poor Soils

High yielding

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9
Q

Blaufränkisch

A

Best regarded Austrian Red wine with medium tannins, high acidity, and a peppery, sour cherry flavour

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10
Q

Weinviertel DAC

A

Grüner Veltliner. Klassik indicates a wine that is light, fresh, and fruity with no discernable oak flavours. Reserve wines must have a higher minimum alcohol and may be matured in oak

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11
Q

Gavi DOCG

A

Cortese grape to produce wines that are pale and light-bodied with high acidity and aromas of citrus, green apples, and pears.

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12
Q

Taurasi DOCG

A

Aglianico grape that is deeply coloured with High Acidity and High Tannin, and flavours of black fruit. It is matured in oak and develops earthy, forest floor flavours in the bottle.

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13
Q

Orvieto DOC

A

Grechetto and Trebbiano that is Light Body with Medium to High acidity and flavours of ripe grapefruit and peaches.

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14
Q

Sangiovese

A

High Acidity, High Tannin, aromas of red cherries, plums, and dried herbs, often oaked with soft tannins and spicy flavor.

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15
Q

Priorat DOQ

A

Red wines from Garnacha and Cariñena that are deeply coloured with high tannins, medium to high alcohol, and concentrated black fruit often accompanied by toasty aromas from new French oak.

OLD VINES

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16
Q

Vinho Verde

A

White wines that are pale lemon in colour, high acidity, and low in alcohol. They may be off-dry and often have a slight sparkling sensation that enhances their freshness.

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17
Q

Mouvèrde / Monastrell

A

Thick Skinned, Drought tolerant needs hot/sun

Powerful Deep Color, Full Body, High Tannin, High Alcohol, Low-Med Acidity

Ripe Blackberry, Bramble, Meat, Liquorice

Requires ageing

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18
Q

Rías Baixas

A

Alvarino, Refreshing, unoaked with High Acidity, stone fruits

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19
Q

Zinfandel

A

Red wine that is Full-bodied with high alcohol and sometimes small amounts of residual sugar. Flavours include red and black fruits, dried berries, and liquorice.

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20
Q

Carmenère

A

Full bodied High Tannin, with black fruit and herbal aromas

Elqui = peppery

Colchagua = Intense Black Fruit, Fuller Body

Late Ripening, most successful in warm sunniest spots

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21
Q

Torrontés

A

Aromatic

Medium-bodied and medium acidity, Intense Fruity, Floral perfume. Flavors Stone fruits, and melon

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22
Q

Hunter Valley Semillon

A

Hunter Valley Semillon is Light Body, Low Alcohol and has High Acidity from being harvested early. The wine is un-oaked and quite neutral when it is young but develops complex flavours of honey, nut, and toast as it ages.

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23
Q

Prosecco

A

Typically produced by Tank Method with Medium Acidity and fresh aromas of green apple and melon. They are generally dry but may have slightly higher sugar levels than a Champagne or Cava.

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24
Q

Rutherglen Muscat

A

Sweet to luscious and amber to brown in colour, these wines are aged oxidatively and show flavours of caramel, nuts, and raisin while still retaining some of the floral, grapey character of the Muscat grape.

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25
Q

Muscat grape

A

Orange blossom, rose and grape

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26
Q

Valpolicella Ripasso

A

Made with Amarone skins, medium to full body, with medium to high tannin, flavors of stewed red cherries and plums

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27
Q

Palo Cortado

A

Rare style of Sherry, that has charater of Amontillado, but body of an Oloroso. Thus full body, dry, drive by yeast aromas of bread, and oxidative aromas of toffee, walnut, leather and spice

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28
Q

Tokaji Aszu

A

deep amber, high acidity, intense aroma of orange peel, apricot and honey

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29
Q

Coteaux de Layon

A

A sweet Chenin Blanc with High Acidity and flavors of lemon, pineapple and marmalade and apricot from botrytisis.

The most famous are Quarts de Chaume & Bonnezeaux and have their own appellation

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30
Q

Savernnieres

A

A late harvest. dry Chenin Blanc that is Full Body, High Acidity with lemon, green apple, and pineapple flavors and can evolve for decades.

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31
Q

Muscat de Beaumes de Venise

A

Intensely Aromatic, Unaged Sweet, medium gold in color, low-medium in acidity with floral and aromatic aromas of orange blossom, rose and grape from Southern Rhône

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32
Q

Manzanilla

A

Manzanilla is a Fino sherry, but Manzanillas can only come from the seaside village of Sanlúcar de Barrameda.

Manzanillas are lighter, brighter, more saline, and more delicate than Finos due to the cooler climate of Sanlúcar.

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33
Q

Oloroso Sherry

A

Oxidative ageing and are brown in color, FULL BODY and dominated by oxidized aromas of toffee, leather spice and walnut.

Old Olorosos canb be very concentrated and astringent and balanced in SOLERA with younger Sherrys

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34
Q

Fino Sherry

A

Under gone biological ageing, Dry, pale lemon in color have citrus, almond and herb aromas with bread notes from the Flor. Flavors can be tangy and salty

Drink immediately since they do not improve in the bottle

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35
Q

Amontillado Sherry

A

Biological and Oxidative ageing.

Once bio complete, fortified to 17% ABV and moved to Amontillado Solera

Amber or Brown in Color, Less Full Bodied than Oloroso and combined Yeast aromas of bread with Oxidative aromas of toffee, leather, spice & walnut.

Yeast notes fade over time.

An Amontillado Sherry started off as either a Fino or Manzanilla, but the flor died off leaving the wine exposed to oxygen. Therefore, an Amontillado undergoes both biological and oxidative aging.

Amontillado Sherries are pale amber-slightly yellowish in color, dry, and intensely nutty with a deep dried fruit character.

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36
Q

Pale Cream

A

Short bio ageing before sweetened with RCMG

Similar to FINO but less pronounced FLOR notes

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37
Q

Medium Sherry

A

Amontillado base blended with PX

Balance of toffee, leather, walnut with dried fruit notes of sweet wine.

38
Q

Pouilly Fumé & Sancerre

A

Dry, High Acidity with medium body, flavours of green pepper, gooseberry, and flinty gun smoke aroma.

Not for Ageing

39
Q

Barolo DOCG

A

Pale in colour, High Alcohol, High Tannin, High Acidity, the aromas are of sour cherries, herbs and sometimes dried flowers

40
Q

Gewurztraminer

A

Aromatic, Full-bodied, Golden Color rich, Low to Medium Acidity, High Alcohol renowned for pungent flavours of ROSE, LYCHEE SWEET BAKING SPICE with oily texture

41
Q

Alsace Riesling

A

Medium to full bodied, high acidity, stony/steely notes, lemon and peach aromas developing into petrol-like aromas.

42
Q

Grüner Vetliner

A

Full bodied, Naturally High Acidity, with citrus or stone fruit, white pepper ages to honey and toast.

Mostly stainless (some new oak barriques)

43
Q

Agiorgitiko

A

Ruby Color, high round tannins, Low to Moderate Acidity, red fruits and sweete spice

Use new oak and can age

44
Q

Amarone della Valpolicella DOCG

A

Dry red wine with high alcohol made passito grapes, often with flavours of concentrated red berry and spice flavours

45
Q

Recioto della Valpolicella

A

sweet red wine made from drying grapes

46
Q

Gavi DOCG

A

A white wine is light and fresh with flavours of citrus, green apples and pears.

47
Q

Manzanilla

A

A sherry is dry, pale in colour with aromas of almonds, herb and dough

48
Q

Tawny Port

A

Pale tawny in colour, high in alcohol, sweet, walnut, coffee, caramel

49
Q

Jurcançon wines

A

Petit Manseng grape, free of botrytis and under goes passerillage for pronounced apricot and grape fruit with some spice from new oak

50
Q

Madrian Wines

A

Tannat Blends that are deep colored and high tannin. And usually need a long time bottle age. Have concentrated black fruit and high levels of softer ripe tannins

51
Q

Cahor Wines

A

“Black Wine” Malbec, deep colored, high tannin with intense dark berry and oak aged with cedar and earth notes.

52
Q

Cotes de Gascogne

A

IGP Wines made from Ugni Blanc and are dry, light bodied wines with green apple aromas.

53
Q

Monbazillac

A

Botrytised Semillion and SavBlanc sweet wine providing good value

54
Q

Champagne Components

A

Pinot Noir – provides greater body and backbone to most blends

Chardonnay – much lighter bodied than Burgundy and higher acidity with floral and citrus character

Meunier – fruity flavors to blend important for young wines

55
Q

Gamay

A

Vigorous growing grape. Light -medium body, low to medium tannin, with aromas of raspberry and red cherry.

Trained in Goblet

56
Q

Beaujolais

A

Carbonic and Semi-carbonic maceration. Light in body and tannin with red berry fruit notes of kirsch, banana and cinnamon. Trained in Goblet

57
Q

Describe The Beaujolais 4

A

Moulin-à-Vent & Morgan produce structured wines with fruit concentration and tannins allowing for ageing

Brouilly and Fleurie produce more lighter, perfumed styles under wide range of production (oak to semi-carbonic/whole grapes)

58
Q

Pinot Gris

A

Semi-Aromatic. Rich, Full bodied and High Alcohol with more Acidity than Gewurtztraminer. Golden in color, less aromatic. Have pronounced flavor intensity with fresh and dry fruits and honey character.

59
Q

Muscat

A

Intensely Aromatic, Light to Medium Body with orange blossom, rose and grape flavors

60
Q

Sauvignon de Touraine

A

Generic appellation covering all of Touraine

Less concentrated the more well known with simple fruity style

61
Q

Vouvray

A

Chenin Blanc, range from dry to luscious. Light to Medium Body (due to clay) with fresh fruity and floral notes. Oak is rarely used.

62
Q

Welschriesling

A

(Not Riesling)

Dry, High Acidity, fresh and simple with aromas of citrus and green apple

Susceptible to NOBLE ROT and produce HQ sweet wines

63
Q

Austrian Riesling

A

Dry, Medium to Full bodies with ripe peach and can mature in bottles

Wachau, Kamptal & Kremstal

64
Q

Carmenère

A

Is Full-bodied, High Tannin can display herbaceous quality when underripe. Black Fruit and Herbal aromas with good balance

65
Q

Argentinian Malbec

A

Full-bodied, Deeply coloured, High Smooth Tannins with black fruit aromas, made more elegant with gentler extraction.

Oak is used for HQ Malbecs (altitude increase body and concentration) Blended with CabSav, CabFranc, Merlot and Petit Verdot

66
Q

Argentinian Bonarda

A

Late ripening, Deep Color, High Acidity, High Tannin. has Raspberry and Blackberry aromas. Controling yields provides concentration and structure

67
Q

Torrontès

A

Aromatic, Med Body, Med Acidity, Intense, Fruity Floral Perfume, with flavors of stone fruits and melon

Careful handling to preserve aromatics

68
Q

Mâcon White / Red

A

White = Med - Full Body, Medium Acidity with fresh apple and citrus. Hints of creaminess from MLF

Red = Light and fruity for early drinking

69
Q

Mâcon Village

A

White only, similar to Mâcon, Med - Full Body, Med Acidity more ripeness, body and character

Lugny has a reputaion

70
Q

Gamay

A

Early budding/ripening (good for warm weather)

High yielding so good in low nutrient, granite

Medium Body, Med Tannin, Raspberry, Red Cherry

71
Q

Auxerrois

A

Light, simple, refreshing. Similar to Pinot Blanc but slightly spicier and more full-bodied

Sometimes blended together

72
Q

Grenache Blanc

A

Dry, Full Body, Low Acidity with Soft, Peachy

Easily Oxidated

73
Q

Picpoul

A

Dry, High Acid, Green Fruit and Citrus

Picpoul de Pinet

74
Q

Blanc de Blanc

A

Light to Medium Body, with citrus primary flavor

75
Q

Blanc de Noir

A

Tend to be fuller body, more red fruit flavors

76
Q

Prestige Cuvee

A

Austerer in youth,

77
Q

Rose Champagne

A

Balance of autolytic flavor and subtle fruity red berry

78
Q

Grenache / Granacha

A

Late Ripening, Needs Warm Climate, Drought Resistant, Thin Skin

Full Body, Low Acidity, High Alcohol, Red Fruit

Adds Body, Perfume and Alcohol to Tempranillo

Rosados, Priorat (earlier ripening in Spain)

Rhône with GSM - Full Body, Richly Textured, Spicy Fruit

79
Q

Pinotage

A

Cross between Pinot Noir X Cinsault

  1. Light, Fruity Red Berry
  2. Old Bush Vines - Full Body, Rich, Spiced Berry, fermented or stored in heavily toasted oak or staves = intense Coffee, Chocolate
80
Q

Mencia

A

Moderate climate

Med-High Acidity

Fresh Fruit Flavors with hint of Herbaceousness

81
Q

Verdejo

A

Light Body

High Acid

Melon & Peach Flavor

Often blended with SavBlanc

Can undergo skin contact and barrel ferm for richer, fuller body

82
Q

Albariño / Alvarinho

A

Naturally High Acidity

Citrus & Stone Fruit

Can be made richer, fuller body

83
Q

Aíren

A

Most widely planted in Spain

Drough Resistant

Used for Brandy

84
Q

New Zeeland SavBlanc

A

High acidity

Pungent aromas

Intense flavours of Elderflower and Passion Fruit

North - Tropical

South - more acid, gooseberry, greenbell pepper

85
Q

New Zeeland Pinot Noir

A

Fine ripe tannins

Soft texture

Quite high levels of alcohol

Vibrant fruit

86
Q

Martinborough Pinot Noir

A

Hot summer temps, but large Diurnal

Med-Full Body, Ripe hints of Dark Plum & Spice

87
Q

Awatere Valley SavBlanc

A

(Cooler, Drier, Windy)

High Acidity, Pronounced Herbaceousness, Lack Tropical Fruit.

88
Q

Awatere Valley Pinot Noir

A

Med-Body, Fine Tannins, Cherry and Cranberry Flavors

89
Q

Central Otago Pinot Noir

A

Intense sunlight

Full-Body, Juicy & Vibrant with Concentrated Ripe Red Fruit

90
Q

Marlborough Pinot Noir

A

Med-Body, Fine Tannin, Cherry and Cranberry Flavor

91
Q
A

WSET3 Wines & Grapes (27 decks)

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