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WSET 2 Flashcards

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1
Q

What are the standard color descriptors or wine used in Level 2?

A

lemon - gold - amber
pink - pink-orange - orange
purple - ruby - garnet - tawny

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2
Q

What ABVs are low, medium and high for still and fortified wines?

A 
low = below 11%
medium = 11-13.9%
high = 14% and above
low = 15% - 16.4%
medium = 16.5% - 18.4%
high = 18.5% and above
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3
Q

What components does the SAT use to determine the quality of a wine?

A

Balance, Length/Finish, Identifiable Characteristics, Complexity

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4
Q

What effect do sugar and umami have on wine?

A

Can make wine seem MORE drying/bitter, MORE acidic, LESS sweet, LESS fruity

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5
Q

What effect do salt and acid have on wine?

A

Can make wine seem LESS drying/bitter, LESS acidic, MORE sweet, MORE fruity

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6
Q

What effect do fat and spice have on wine?

A

Fat can make wine seem LESS acidic; spice can make wine seem higher in alcohol.

Acid in wine can cut through oil and fat in a dish in a positive way; alcohol can increase the intensity of heat in a dish.

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7
Q

What are the labeling terms for PGI and PDO wines in France, Italy, Spain and Germany?

A

Appellation d’Origine Controllee or Protegee (PDO)
Indication Geographique Protegee (PGI)
Vin de Pays (VdP)

Denominazione di Origine Controllata e Garantita (DOCG)
Denominazione de Origine Controllata (DOC)
Indicazione di Geographica Tipica (IGT)
Vino da Tavola

Denominacion de Origen Calificada (DOCa)
Denominacion de Origen (DO)
Vino de la Tierra (PGI)

Pradikatswein (PDO)
Qualitatswein (PDO)
Landwein (PGI)

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8
Q

In general, what are the characteristics of Pinot Noir?

A

pale-medium in color
high in acid
low to medium in tannins
red fruit flavors and aromas (strawberry, raspberry, cherry) - fresh to cooked

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9
Q

What are the primary regions of Pinot Noir?

A

Burgundy - at Cru level, concentrated fruit flavors (cherry. strawberry), oak (smoke, clove) and age (forest floor, mushroom)
California - Carneros (fog), Sonoma (Pacific Ocean), Santa Barbara (seabreazes) Ripe fruit, vanilla
Oregon - latitude, exposure to Pacific Ocean
Chile - Casablanca Valley (fog, sea breezes from Pacific Ocean) fruity, cooked strawberry
South Africa - Walker Bay (southerly sea breezes) vibrant red fruit flavors
Australia - Yarra Valley, Mornington Peninsula (breezes from Southern Ocean) cooked red fruit and med tannins
New Zealand - Martinborough and Marlborough, Central Otago (ring of mountains) pronounced fruit, full body, med tannins

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10
Q

In general, what are the characteristics of Zinfandel?

A 
pronounced black fruit (blackberry, black plum)
dried fruits (prune, raisin) 
oak (vanilla, coffee)
med-high alcohol
full body
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11
Q

What are the primary regions of Zinfandel?

A

California - (also White Zinfandel, a rose with low alcohol and medium sweetness) Red Zin can develop concentrated black fruit and earth/meat from age.
Puglia - known as Primativo, most wines soft, dry, fruity.

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12
Q

What are the characteristics of Riesling?

A

floral and fruit aromas and flavors (ranging from citrus to stone fruit)
made in a variety of dry-sweet styles
always high in acid

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13
Q

What are the primary regions of Riesling?

A

Germany - Mosel (lighter body, med sweet, slopes and stones help grapes ripen), Rheingau (dryer, fuller bodied), Pfalz (similar climate to Alsace, dry, full bodied)
Alsace - (east of Vosges Mountains, dry and sunny) citrus and stone fruit, med body, also late harvest styles labeled Vendages Tardives
Australia - Eden Valley, Clare Valley (higher altitude, moderate climate) lime, peach, blossom, petrol

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14
Q

What are the characteristics of Chenin Blanc?

A

versatile
citrus, green fruit, stone, tropical
high acid, susceptible to Bot
oaked and unoaked

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15
Q

What are the primary regions of Chenin Blanc?

A

Vouvray AOC - wide range of styles including dry, sweet, sparkling; unoaked; stone, tropical, can have honey and dried fruit
South Africa - usually dry, med body, peach, pineapple, sometimes vanilla; sometimes blended with Chard; old vines, higher concentration, pineapple, mango, smoke, vanilla

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16
Q

What are the characteristics of Semillon?

A

apple, lemon, grass
can develop dried fruit, honey, nuts
med-high acidity
light-full bodied

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17
Q

What are the primary regions of Semillon?

A

France - Bourdeaux, blended with Sauv Blanc, dry and sweet, adds body aging potential; Sauterne AOC, susceptible to Bot, wines are sweet, med-high ABV, apricot, smoke, vanilla, dried fruit, honey caramel
Australia - Hunter Valley, dry, light-bodied, low ABV, can develop flavors of honey and nuts; Barossa Valley, many styles, including full-bodied and oaked.

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18
Q

What are the characteristics of Furmint?

A

high acid
susceptible to Bot
can be dry or sweet
principle grape in Tokaji Aszu

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19
Q

What is the primary region of Furmint?

A

Hungary - Tokaj, amber, aged in oak, fresh and dry stone fruits (apricots), citrus, oak (vanilla, smoke), oxidation (caramel); sweet, full body, high acid, intense finish

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20
Q

What are the characteristics of Chardonnay for cool, medium and warm climates?

A

cool climate - high acid, light-med body, citrus (lemon, lime), green fruit (apple, pear), wet stone
medium climate - med-high acid, med-full body, citrus (lemon, lime), stone (peach) and tropical (melon)
warm climate - med acid, full body, stone (peach) and tropical (pineapple, banana)

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21
Q

What are the primary regions of Chardonnay?

A

Burgundy - Borgogne AOC (apple, lemon, high acid), Chablis AOC (apple, lemon, wet stone, no oak), Cote d’Or (more ripe peach, melon, can have hazelnut, mushroom), Maconnais (mostly unoaked lemon, peach, melon, high quality Pouilly-fuisse AOC)
South of France - high volume ripe, fruity with oak from barrel or chips
California - Carneros (cooled by fog from San Pablo Bay), Sonoma (cooled by Pacific, retains acidity, complexity), Napa Valley (warmer, full bodied, tropical fruit, vanilla and spice), Santa Barbara County (Burgundian thru tropical fruit, high alcohol, more oak)
Oregon - moderate climate, high acid, lemon thru melon, small production
Australia - South Eastern (broad areas, warm, irrigated inland valleys, blends), Adelaide Hills (altitude ripe peach, pineapple, banana, some oak, med-high acid), Yarra Valley (southerly ocean currents, same as Adelaide), Margaret River (cool breezes, high quality, med-full body, ripe peach and pineapple)
New Zealand - Marlborough (maritime, ripe lemon, peach, melon, high acid subtle oak), Hawke’s Bay (moderate, full body, high acid, stone-fruit)
Chile - Casablanca (breeze and fog from Pacific, lemon, peach, some oak), Central Valley (wide range of quality, better at higher altitudes)
South Africa - Western Cape (high volume, Chenin blends), Walker Bay (cooler due to South sea breezes, high acid, ripe peach, pineapple, oak

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22
Q

What are the characteristics of Gamay?

A

high acid
low-med tannins
red fruit (raspberry, red cherry, red plum)
usually unoaked

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23
Q

What is the primary region of Gamay?

A

Beaujolais - at Cru level, high concentration of flavors, longer finish

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24
Q

What are the primary characteristics of Sauvignon Blanc?

A 
dry
aromatic
light-medium body
high acid
herbaceous (grass, bell pepper, asparagus)
blossom
green fruits - tropical
wet stone
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25
Q

What are the primary regions of Sauvignon Blanc?

A

Loire - Sancerre AOC (cool climate), Pouilly-Fume AOC (dry, high acid, apple, asparagus, grass, wet stones); Torraine (fruity, inexpensive)
Bordeaux AOC - grass, green apple; Grave AOC, Pessac-Leognan AOC (more concentrated, blended with Semillon for body and ageability, can develop honey, nuts)
South of France - areas cooled by altitude, dry, high acid, passionfruit, grass
New Zealand - Marlborough (lemon, peach, passionfruit, green pepper, asparagus)
Australia - Margaret River (sometimes blended with Semillon, concentrated, herbaceous, some oak; Adelaide Hills (cooled by altitude and sea breezes, fruity, citrus, tropical)
Chile - Casablanca (sea breezes, fog, good quality); Central Valley (ranges in quality)
South Africa - Constantia (sea breezes, ripe tropical and herbaceous aromas); Elgin (altitude, green apple, grass, wet stones)
California - Napa Valley (sometimes oaked)

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26
Q

What are the primary characteristics of Pinot Grigio/Pinot Gris?

A

dry
light body
high acid
apple, lemon

or

fully body
med acid
lemon, peach, mango, banana

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27
Q

What are the primary regions for Pinot Grigio/Pinot Gris?

A

Italy - delle Venezie DOC or Veneto IGT (high volume, simple, light, unoaked); Fruili-Venezia-Julia (fuller, more complex)
Alsace AOC - medium-full body, extra ripe, dry-med sweet, peach, mango, ginger and sometimes honey

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28
Q

What are the characteristics of Gewurztraminer?

A 
full body
low-med acidity
dry-sweet
rose, peach, apricot, lychee
sometimes honey and dried fruit
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29
Q

What are the primary regions of Gewurztraminer?

A

Alsace AOC - complex, flavorful at Cru level

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30
Q

What are the characteristics of Viognier?

A 
dry
low-med acidity
high alcohol
med-full body
blossom, peach, apricot
some oak-aged examples
31
Q

What is the primary region for Viognier?

A

Condrieu AOC - floral, some vanilla

32
Q

What are the characteristics of Albarino?

A 
dry
high acid
med body
lemon, grapefruit, peach, apricot
unoaked, some lees contact
33
Q

What is the primary region of Albarino?

A

Rias Baixas DO

34
Q

What are the characteristics of Merlot?

A 
dry
med acid
med tannins
light-full body, depending on ripeness
red fruit, green pepper - cooked black fruit
35
Q

What are the primary regions for Merlot?

A

Bordeaux - Bordeaux AOC and Superieure AOC are usual Merlot-dominant blends; Saint-Emilion and Pomerol AOC (Right Bank) full-bodied, black fruit, oak, dried fruit, tobacco
South of France - single variety and blends
California - Napa and Sonoma, pronounced oak (vanilla, coconut, smoke)
Chile - Central Valley (soft, med body)
South Africa - Stellenbosch (complex Bordeaux-style blends)
Australia - Margaret River (Bordeaux blends)
New Zealand - Hawke’s Bay (light and fruity to more fuller, single or blend)

36
Q

What are the characteristics of Cabernet Sauvignon?

A

deeply colored
high acid
high tannin
black cherry, black current, mint, green pepper
cloves, smoke, vanilla (from new oak)
dried fruit, earth, forest floor (from age)

37
Q

What are the primary regions of Cabernet Sauvignon?

A

Bordeaux - gravel on Left Bank helps CS ripen, Medoc, Haut-Medoc (Pauillac and Margaux), Grave (Pessac-Leognan)
South of France - ripe, single variety and blends
California - Napa and Sonoma (Oakville, Rutherford, Calistoga, ripe black fruit and high, ripe tannins)
Chile - Maipo and Colchagua Valley (Andes foothills to Coast, fertile valley floor, some blends, foothill wines have pronounced mint and green pepper)
South Africa - Stellenbosch (fresh, herbal to full, cooked fruit, depending on altitude, some Cape Blends with Merlot and Pinotage)
Australia - Margaret River (coastal breezes, winter rainfall, black fruit, subtle oak); Coonawarra (cloud cover, cooling breezes, mint, black current, cedar, smoke)
New Zealand - Hawke’s Bay (blended with Merlot often)

38
Q

What are the characteristics of Syrah/Shiraz?

A

high tannin
med acid
med body
blackberry, black cherry, black pepper

or

high tannin
full body
high alcohol
cooked black fruit and licorice

39
Q

What are the primary regions of Syrah/Shiraz?

A

Northern Rhone - steep slopes, harvest by hand, Cote-Rotie (complex, peppery); Hermitage and Crozes-Hermitage (less intense)
South of France - Minervois AOC (blends) or Pays d’Oc IGP (single varietal)
Australia - South Eastern (high-volume); Barossa Valley (old vines, concentrated, blackberry, black cherry, pepper, coffee, vanilla); Hunter Valley (high cloud cover, sea breezes, med-body, fresh black fruit, high tannins)

40
Q

What are the characteristics of Grenache/Garnacha?

A 
strawberry, red plum, red cherry, spice
low to medium tannin
low to medium acidity
full body
high alcohol
41
Q

What are the primary regions of Grenache?

A

Southern Rhone - Cotes du Rhone, Cotes du Rhone Villages (simple, red fruit and spice, medium body, more complexity at Villages level); Chateauneuf-du-Pape (full body, high alcohol, dried fruit and caramel with age)

South of France - Minervois AOC (reds, rose, blends)

Spain - Rioja, Navarro (adds red fruit and body to blends, roses); Priorat (powerful, full bodied, dried fruit and caramel over time)

Australia - Barossa Valley and McLaren Vale (old vines, red fruit and spice, blended with Shiraz similar to Southern Rhone)

42
Q

What are the characteristics of Tempranillo?

A 
medium tannin
medium acidity
red and black fruit (strawberry, red cherry, blackberry, black plum
vanilla, smoke, cedar from oak
dried fruit, mushroom, leather in bottle
43
Q

What are the major regions of Tempranillo?

A

Catalunya DO - high volume from simple to complex

Rioja DOCa - moderate climate, Temp-based blends

Ribera del Duero DO - full bodied, black fruit

44
Q

What are the characteristics of Carmenere?

A 
medium-high acid
high tannins
full bodied
blackberry
bell pepper
mint
coffee, chocolate from oak
45
Q

What is the primary region of Carmenere?

A

Chile - Central Valley (when able to ripen, fresh black fruit, sometimes blended with Cab Sauv and Merlot)

46
Q

What are the characteristics of Malbec?

A

full body
high tannins
blackberry, black plum
clove, vanilla

47
Q

What is the primary region of Malbec?

A

Argentina - Mendoza (high altitude)

48
Q

What are the characteristics of Pinotage?

A

strawberry, raspberry, red cherry
high acid
medium tannin
smoke, coffee, chocolate

49
Q

What is the primary region of Pinotage?

A

South Africa - Western Cape (bred specifically for the climate, single varietal or “cape blend”)

50
Q

What are the characteristics of Cortese?

A

dry
light body
high acid
blossom, lemon, green apple, pear

51
Q

What is the primary region for Cortese?

A

Gavi DOCG - inert vessels, not intended to age

52
Q

What are the characteristics of Garganega?

A

dry
medium body
high acid
apple, pear, lemon, peach

53
Q

What are the primary regions for Garganega?

A

Soave DOC - not intended to age
Soave Classico DOC - can gain complex flavors of honey and nuts
Recioto di Soave DOCG - sweet white wine made in the appassimento method

54
Q

What are the characteristics of Verdicchio?

A 
dry
high acid
med body
lemon, apple, pear, fennel
can develop honey and nuts
55
Q

What are the primary regions of Verdicchio?

A

Italy - central Italy, particularly Marche, Verdicchio dei Castelli di Jesi DOC

56
Q

What are the characteristics of Fiano?

A 
medium acid
med-full body
mango, melon, peach
sometimes bread, biscuit from lees
sometimes smoke, from oak
57
Q

What is the primary region for Fiano?

A

Southern Italy, especially Fiano di Avellino DOCG from the mountainous region of Campania.

58
Q

What are the characteristics of Nebbiolo?

A

high acid
high tannins
red cherry, red plum, dried herbs, violet
can develop leather, mushrooms, tobacco

59
Q

What are the primary regions of Nebbiolo?

A

Piedmont, especially Barolo DOCG (south-facing vineyards, full body, structure, aging potential) and Barbaresco DOCG (similar)

60
Q

What are the characteristics of Barbera?

A

high acid
low to medium tannins
red cherries, red plums, black pepper, oaked and unoaked

61
Q

What is the primary region of Barbera?

A

Piedmont, especially Barbera d’Asti DOCG, less agability than Nebbiolo

62
Q

What are the characteristics of Corvina?

A

high acid
low to medium tannins
red cherry, red plum

63
Q

What are the primary regions and styles of Corvina?

A

Veneto, produced in Valpolicella DOC (light body, fruity, simple); Valpolicella Classico DOC (more body and complexity); Amarone della Valpolicella DOCG (full body, high alcohol, red cherries, raisins, figs, made from partially dried berries); Recioto della Valpolicella DOCG (sweet red wine made from partially dried berries)

64
Q

What are the characteristics of Sangiovese?

A

high acid
high tannins
red cherries, red plums, dried herbs

65
Q

What are the primary regions and styles of Sangiovese?

A

Tuscany - Chianti DOCG (foothills, simple, inexpensive); Chianti Classico DOCG (high altitude, pronounced red fruit, dried herbs, cedar, cloves); Chianti Classico Riserva DOCG (meat, leather); Brunello di Monalcino DOCG (powerful, full, warm, sunny climate, long aging requirements and potential)

66
Q

What are the characteristics of Montepulciano?

A

med acid
high tannins
black cherry, black plum

67
Q

What is the primary region for Montepulciano?

A

Montepulciano d’Abrruzzo DOC, more concentrated, often matured in oak

68
Q

Describe the differences among traditional method, tank method and Asti method sparkling wine, with examples.

A

Traditional method - begins with a dry base wine, undergoes second fermentation in bottle, undergoes autolysis, riddling, disgorgement, and dosage, which determines the final sweetness of the wine. Ex, Champagne, Cava

Tank method - also begins with dry base wine, but secondary fermentation happens in a large tank or vessel, then the lees are filtered prior to bottling, resulting in a less autolytic character. Ex, Prosecco.

Asti method - does NOT begin with a base wine, undergoes fermentation in tank, which is sealed part way through to retain CO2. Yeasts are filtered before fermentation is complete to retain some residual sugar. Ex, Moscato Asti Spumante

69
Q

What is the difference between the 3 primary dry Sherry styles?

A

Fino - fortified to about 15% ABV, aged biologically (reductively) under flor. Lightest style.

Oloroso - fortified to 17% ABV, too high for flor to grow, aged oxidatively. Rich, nutty flavor.

Amontillado - initially aged reductively, then refortified to age oxidatively. In between.

70
Q

How is sweet Sherry made?

A

Typically by adding Pedro Ximenez to a dry Fino, Amontillado, or Oloroso, resulting in a Pale, Medium, or Cream Sherry respectively.

Pedro Ximenez is a sweet, oxidative wine made from the grape of the same name instead of the Palomino.

71
Q

What are the primary styes of Port?

A

Ruby - young, simple style aged in large, old oak casks.
Reserve Ruby - better quality, more concentrated
LBV - a vintage ruby similar in style to a Reserve
Tawny - aged oxidatively for an extended time in small oak barrels, can be labeled 20, 30, 40 year.
Vintage Port - highest quality, complex tertiary flavors often aged for 20 years or more; producers only declare a vintage in exceptional years

72
Q

What are the idea chilling temperatures for sweet, sparkling, light/med/white or rose, full-bodied white, light/med red and full-bodied red?

A

43-46 sweet (very chilled)
43 -50 sparkling (very chilled)
45-50 light/med white or rose (chilled)
50-55 full-bodied white (lightly chilled)
55-64 light/med red (light chilled/room temp)
59-64 full red (room temp)

73
Q

What are the temperature ranges for cool, med and warm climates?

A

cool - below 62
mod - 62-64
warm - 65-70

74
Q

At what temperature does fermentation take place?

A

red - 68-90

white or rose - 54 -72

wine 201 (2 decks)

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