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WSET3 Wines & Grapes > Basic Wine Details > Flashcards

Basic Wine Details Flashcards

(92 cards)

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1
Q

Clairet

A

A deeper coloured Rose wine with fuller body made by longer maceration

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2
Q

Haut-Medoc wine

A

A core of blackcurrant fruit with cedar notes from Oak. Grippy Tannins

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3
Q

What is the main taste difference of Pomerol Vs Saint Emilion wine?

A

Pomerol tends to be richer with a spicier blackberry fruit character

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4
Q

How do grapes for the sweet wines of Jurancon achieve their sweetness and what are the two main tasting notes?

A

Passerillage
Apricot and Grapefruit (sometimes with spicy new oak).

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5
Q

What is the colour and style of Cahors wine and which grapes predominate?

A

Reds aged in oak delivering deep colour, high tannins and dark berry fruit. They mature slowly to deliver notes of cedar and earth
Made from Malbec, Merlot and Tannat

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6
Q

What is produced in Cotes de Gasgogne, what is the primary grape and what are the tasting notes?

A

Dry light white
Ugni Blanc
Green apples

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7
Q

Where is Madiran, what wine does it produce and from which grape?

A

South of Cotes de Gasgogne
High tannin reds
Tannat
The wines need long bottle ageing to soften the tannins

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8
Q

Is Botrytis used to make Jurancon sweet wines?
What are the tasting notes?

A

No, Passerillage
Apricot and grapefruit sometimes with some spicy oak

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9
Q

What are the key tasting notes for Chablis?

A

High acidity, apple and citrus aromas and minerality

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10
Q

What are primary tasting notes for Beaujolais and Beaujolais Nouveau?

A

Light body, low tannin with red berry fruit and notes of kirsch, banana and cinnamon like spice coming from carbonic maceration

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11
Q

As Pinot Noir matures what flavours appear

A

Earth, game and mushroom

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12
Q

What is the flavour profile of young Pinot Noir?

A

Red fruit flavours, high acid, low to medium tannin

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13
Q

What is the ‘typical’ flavour profile of Beaujolais?

A

Ripe berries and low tannins

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14
Q

Briefly what are the characteristic differences of Chardonnay from: North, Chablis Central, Cote d’Or South, Macon

A

North, Chablis - Lean, steely, high acid wines

Central, Cote d’Or - The very best from Cote de Beaune offer fab complexity and are expressive

South, Macon - Fuller bodied, riper fruited wines

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15
Q

How are lesser Chablis vineyards named? What is the flavour profile of these wines?

A

Petit Chablis Austere, green fruit and high acid

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16
Q

What are the two main ‘stylistic’ choices for Premier & Grand Cru winemakers in Chablis?

A
  1. Ferment or age in Oak = Rounder texture and subtle flavours.
  2. Ferment and store in Stainless Steel or concrete = Retains pure fruit flavours
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17
Q

Generally what are the style of white wines from Macon

A

Fresh apple, citrus fruit, medium acid and medium body possibly with some creaminess from MLF

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18
Q

What climate aspects help Pouilly-Fuisse and Saint-Veran stand out?

A

Planted on limestone slopes with east and south-east facing slopes. The slopes act as natural suntraps helping produce some of the richest and ripest Chardonnays in Burgundy. Ripe tropical and stone fruits often with toasty oak flavours

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19
Q

Describe Val de Loire wines

A

Straightforward wines with freshness, light body and simple fruit flavours

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20
Q

What are the wines of Central Vineyards like?

A

Dry

High acidity

Hints of green apple and wet stone

Subtle smoky notes from Pouilly-Fumé

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21
Q

Describe wines of Touraine

A

Made from Sauvignon Blanc Often less concentration than more prestigious appellation Made in a simple fruity style

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22
Q

Give a broad description of Chenin Blanc

A

High acid

Non-aromatic

Green, herbaceous aromas if harvested early

Grapes different levels of ripeness They vary from fresh apple, Steely, smoky to apricot and citrus from noble rot

Toast & Hay

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23
Q

Describe wines of Savennières

A

Full bodied Chenin Dry Can be complex and age worthy

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24
Q

Describe wines from Muscadet appellations

A

Dry

Medium alcohol

High acidity

Light body

Subtle green fruit flavours

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25
Describe how Cab Franc wines vary within Touraine
Sandy soils: Light, fruity wines for early drinking Limestone/clay soils (south facing slopes): Fuller bodied, more tannic Some age in oak
26
Describe the wines of Saumur and Saumur-Champigny
Lighter in body and tannin than those of Touraine Juicy berry fruit and floral notes Young drinking Can be served chilled Some producers making fuller-bodied, age worthy reds
27
Pinot Grigio Alto Adige Style
Early Buding/Ripening Dry, Light to Medium Body, High Acidity Citrus and Green fruit flavours
28
Teroldego
Deep Color, Medium to full body, High Acidity, Medium to High Tannin Aromas of Black fruit, Cherry Usually matured in oak and age
29
Friuli Friulano
Native White White Friuli Grape Light Color, Medium Body, Medium to High Acidity Aromas of Pear, Red Apples, Herbs
30
Soave Classico / Garganega
Late ripneing & semi-aromatic - foothills Medium Body, Medium to High Acidity Aromas of **Pears**, **Red Apple** and **Stone fruit. White Pepper** **Almonds** and **Honey**
31
Corvina
Valpolicella Late ripening, small berry Thin Skin, Moderate Color, Low-Med Tannin, High Acidity **Red Cherry Flavors**
32
Recioto della Valpolicella
Dried and not completely fermented Sweet, Full-bodied, Medium to High Tannins, High Alcohol **Intensely concentrated Red Fruit** Grapes so sweet fermentation stop
33
Amarone della Valpolicella DOCG
Dry or off-dry Full-bodied, High alcohol, Medium to high tannins **Intensely concentrated red berry and spice flavours**
34
Valpolicella RIPASSO DOC
**Medium to Full Body, Medium to High Tannins** **Flavours of Stewed Red Cherries and Plums**
35
Nebbiolo
**Pronounced Red Cherry, Plum, Rose, Violet, Herbs** Further bottle ageing provides - **Truffles, Tar & Leather**
36
Barbera
Late Ripening Medium-Deep Color, Full Body, **Low-Med Tannins**, High Acidity **Red Cherries, Plums and sometimes Black Pepper**
37
Dolcetto
Earlier Ripening Deep, often Purple Color, Med-High Tannin, Med Acidity **Black Plums, Red Cherries & Dried Herbs**
38
CORTESE
Pale, Light-bodied, High acidity - Not Complex ## Footnote **Citrus, Green Apples and Pears**
39
Sangiovese
Late ripening Lighter Color, High Acidity, High tannins **Red Cherries, Plums and Dried Herbs** **Meaty and Gamey**
40
Orvieto
Blend of **Grechetto & Trebbiano** Light Body, Med-High Acidity **Ripe Grapefruit and Peach** Protectively O2, Cool fermentation, Stainless Steal
41
Sagrantino
Umbria's most prestigious Red Full Body, **Very High Alcohol (**16%+ ABV), High Tannins
42
Verdicchio Grape
High acidity ## Footnote **Green apple, Lemon, Fennel, Almonds, Honey**
43
Fracati
Blend of Malvasia & Trebbiano grapes Fresh and fruity in style, Medium body, Medium to high acidity Flavours of **Citrus** fruit Malvasia sometimes providing **Floral, Orange Blossom aromas**
44
Montepulciano d'Abruzzo DOC
High Colour, High Tannin, Medium Acidity **Black Plums and Cherries**
45
Fiano
Dry, Med-Full Body, Med Acidity ## Footnote **Peach, Melons and Mangos, Wax, Honey**
46
Greco
Ripens late, Leaner in body than Fiano Dry, Fresh Aromatic, Deep Color, More Acidity than Fiano **Green apple, Stone fruit and Passion Fruit, Honey and Mushrooms**
47
Aglianico
Thick Skin, Early Budding/Late Ripening Deep Colour, Full Body, High Acidity, High Tannins **Black Cherry Black Plum, Violets & Chocolate** **Earthy, Forest Floor notes**
48
Negroamaro
Full-Body, Medium Tannins, Medium Acidity, High Alcohol **Baked Red and Black Fruit** Yields need to be controlled
49
Primativo
Early Ripening Dry Full Body, Med Tannins, Med Acidity, High Alcohol **Pronounced flavours of Very Ripe Blackberry, Blueberry, Figs, Earth & Meat**
50
Nero d'Avola
Med-Full Body, Med Tannins, Med Acidity ## Footnote **Plums and Black Cherries**
51
Alfrocheiro
Deep Color, good alcohol & acid balance **Intense Aromas of Blackberry, Strawberry** Ripens early, susceptible to grey rot (Tinta Bastardinha)
52
Arinto
White, Fruity & Floral white wines High Acidity (prized for acidity to blends) Some use Oak or Aged for depth complexity Known as **Perdernã** when used in Vinho Verde
53
Baga
Late Ripening, Small thick skins, resitant to powdery mildew Deeply Colored, Acidity, High Tannin **Rich Black Fruit - when picked later**
54
Müller-Thurgau (Rivaner)
Cross between Riesling and Madeleine Royal Not High Quality Medium Dry to Medium Sweet Doesn’t have same High Acidity **Attractive Floral & Fruity**
55
Silvaner
Early ripening Dry & Sweet, Medium Acidity & Less fruity than Riesling Some Earthy qualities
56
Dornfelder
Deep color, Good Acidity & Oak affinity Easier to grow than Spatsburgunder
57
Portugieser
Black Grape Light Body, Low Acidity, Intense Color and Fruity sometimes oaked
58
Trockenbeerenausles
Sweet & Low Alcohol ## Footnote **Honey, Dried Stone Fruit, Candied Peel, Flowers**
59
Grüner Veltliner
Late Ripening Dry, Full Body, Concentrated wine, Naturally High Acidity **Grapefruit** and **Stone** in Youth, **White Pepper** **Honey** and **Toast** with age
60
Welschriesling
Dry, Fresh but Simple **Citrus & Green Apple, High Acidity** Susceptible to botrytis means can produce High Quality sweet wines
61
Blaufränkisch
Buds Late Medium Tannin, High Acidity Peppery, Sour Cherry Suited for Oak Ageing
62
St Laurent
Early Ripening, Coulure (bad fruit set), Rot **Pale Color, Low Tannin, Velvety Reds, Cherry Fruit** Oak ageing common
63
Furmint
Concentrated High Acid White WInes, High Sugar **Apples when Young** **Nut** and **Honey** with age
64
Hárslevelü
Late Ripening White Grape Contributes **Perfume** to Blends
65
Sárga Muskotály
Known as **Muscat Blanc à Petitis Grains** Used for Aromatic Qualities - **Orange Blossom**
66
Xinomavro
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**
67
Agiorgitiko
Deep Ruby, High Smooth Tannins, Low to Moderate Acidity **Sweet Spice and Red fruity flavor** Can age well in new oak
68
Assyrtiko
**Dry, Perfumed Aromatic and Concentrated Ripe Citrus and Stone Fruit** Balanced with natural high acidity
69
Priorat
Intense, Complex Deep Color, Full Body, High Tannin, Med-High ABV (High Sugar) S**trawberry, Red Plum, Red Cherry, White Pepper, Liqourice** **Earth, Meat, Dried Fruit, Caramel**
70
Monastrell (Mourvedre)
Drought tolerant, Requires hot sunny conditions to ripen Deep Color, Full-bodied, High Tannin, Low-Med Acidity Low to medium acidity **Ripe Blackberry fruit**
71
Graciano (Morrastel in France)
Primarily used Rioja for blends Small amount adds **Tannin, Acidity, Concentrated Black Fruit** Buds late, prone to downy mildew
72
Mencia
Medium - High Acidity, **Fresh Red Fruit Flavors** ## Footnote **Herbaceousness**
73
Verdejo
White Grape Susceptible to Oxidation Light Body, High Acid **Melon, Peach** Similar to SavBlanc and also blended together Sauvignon Style - Richer, Fuller Bodied as it undergoes skin contact and barrel fermentation
74
Albariño
Thick Skinned (resists fungal disease) Dry, Medium Body, High Acidity **Lemon, Grapefruit, Peach, Apricot**
75
Monastrell (Mourvèrde - France)
Small, sweet, thick-skinned berries, Drought Tolerant Buds and ripens late, thus Needs Hot & Sunny conditions Deep Colored, Full Bodied, High Alcohol, High Tannins, Low-Med Acidity **Ripe Blackberry Fruit**
76
Tempranillo
Thick Skinned Med-Full Body, Medium Acidity, Medium Tannin **Strawberry, Red Cherry, Blackberry, Black Plum** **Vanilla & Coconut, Dried Fruit, Leather, Tobacco** Lacks acidity
77
Petit Verdot
Late Ripening (than CabSav), Thick Skins & resistant to Noble Rot Very deep-coloured, high tannin wine that ages slowly Used as Blend to add **Tannin, Colour and some Spicy notes**
78
Cabernet Franc
Flowers Early - Ripens Early (easier to fully ripen than CabSav) Suited for cool inland climates Less Color, Less Body and Tannin, Higher Acidity than Cabernet Sauvignon **Herbaceous** and **stalky** flavours when unripe **Vibrant Berry Fruit and Floral** notes when ripe
79
Semillon
Thin Skin Both Dry & Sweet, Low Acidity, Oily Texture **Grass, Asparagus, Lemon, Apple, Grapefruit, Marmalade (sweet),** **Wax** (Hunter Valley) **Honey** and **Toast**
80
Muscadelle
**Pronounced Grape, Floral** Supports sweet & dry wine Almost exclusively in blends for grape and floral
81
Graves Cabernet Sauvignon
Dry, Med-Full Body, High Acid, High Tannin **Blackcurrant, Black Cherry, Herbaceous** **Dried Fruit and Tobacco**
82
Petit Chablis
Can be austere with Green Fruity and High Acidity Can display Ripe Fruit
83
Gamay
Early budding, flowering, ripening (susceptible to frost) Low Tannin, Early drinking red **Ripe Berry Fruit**
84
Alsace Pinot Gris
Rich & Full-bodied, Gold Color (similar to Gewrt), More Acidity than Gewrts, High Alcohol Similar colour to Gewurztraminer but less aromatic **Pronounced** flavour of **Fresh & Dried Fruits, Honey**
85
Pinot Blanc
Dry, Light, Simple Refreshing and Non-Aromatic Used in Sparkling wine
86
Alsace Riesling
Dry, Medium to full-bodied, High Acidity, Medium alcohol ## Footnote **Citrus and stone fruit** **Pronounced Steely / Stony character**
87
Sancerre
**Dry, Light Body, High acidity** **Green Apple, Grass, Asparagus and Wet stone**
88
Melon Blanc (Muscadet, Melon de Bourgogne)
Ripens Early, Frost Resistant, Suited to cool climate Dry, Light Body, High Acidity, Medium ABV Max 12% **Subtle Green Fruit flavours**
89
Northern Rhone Syrah
Deeply coloured, Medium to high tannins **Black Fruit and Black Pepper or Floral aromas**
90
Northern Rhone Viognier
Full bodied whites, Low Acidity, **High alcohol** ## Footnote **Flavours of Blossom and Apricots, Peach, Vanilla**
91
Marsanne Roussanne
Blended together **Maresanne** = Richness & Weight, Deep Color, Full Bodied, Honeysuckle **Roussanne** = Acidity & Perfumed Fruit, Aromatic, High Acidity Not as aromatic as Viognier, can age and develop complex Hazelnut
92

WSET3 Wines & Grapes (27 decks)

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