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WSET L2 Wine Study > deck_16984403 > Flashcards

deck_16984403 Flashcards

(94 cards)

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1
Q

Wine Pairing:
Sweet food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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2
Q

Wine Pairing:
Umami food makes wine more:

A

more drying & bitter.
more acidic,
less sweet & fruity
P17

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3
Q

Wine Pairing:
Salty food makes wine more:

A

less drying & bitter.
less acidic,
more fruity,
more body
p17

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4
Q

Wine Pairing:
acidic food makes wine more:

A

less drying & bitter.
less acidic,
more sweet and fruity
p17

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5
Q

Wine Pairing:
highly flavoured food makes wine more:

A

overwhelmed by food flavours
p17

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6
Q

Wine Pairing:
fatty/oily food makes wine more:

A

less acidic
p17

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7
Q

Wine Pairing:
Spicy food makes wine more:

A

alcohol increases heat from food
p17

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8
Q

Wine Faults:
Cork Taint (TCA)

A
  • makes wine smell like wet cardboard.
  • dampens fruit aromas and seems less fresh
    p23
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9
Q

Wine Faults:
Failure of closure

A
  • gives wine unwanted oxygenation.
  • wine will appear darker than it should.
  • more honey/caramel/coffee (tertiary)
  • lack’s freshness and fruitiness
    (most notable in wines that should be drunk when young/fruity)
    p23
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10
Q

Wine Faults:
Heat Damage

A
  • stored under hot conditions, direct sunlight or bright artificial lights
  • lose freshness
  • lack expected fruit character
    p23
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11
Q

Grape formation and ripening

A
  1. Flowering
  2. Fruit set
  3. Veraison (starting to ripen, change colours)
  4. Ripening (become golden or darker)
  5. Harvest/extra ripening
    p28
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12
Q

Botrytis/Noble Rot

A
  • fungus that grows on grapes causing tiny holes, allowing water to evaporate, concentrating acids, sugars, and flavours
  • needs damp misty mornings to promote growth of fungus, followed by dry afternoons to limit growth and avoid killing grapes
  • almost always used for sweet wines
    p30
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13
Q

Frozen Grapes

A
  • colder regions, healthy grapes are left unpicked to continue through autumn & winter
  • this concentrates sugars in grapes
  • pressed while still frozen
  • produce sweet wines
    p30
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14
Q

Climate

A

Cool: avg 16.5
Moderate: avg 16.5-18.5
Warm: avg 18.5-21
p31

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15
Q

Grape Growing Terms on labels:
Vielles Vignes

A

French for “Old Vines” - not a legally defined concept
p38

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16
Q

Grape Growing Terms on labels:
Vintage

A

year grapes were harvested
p38

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17
Q

Grape Growing Terms on labels:
Late Harvest

A

grapes are left on vine and harvested later
riper flavours and higher sugar levels
p38

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18
Q

Process for making Red Wine

A
  1. Crushing
  2. fermentation (with skin for colour & tannin) 20-32*C
  3. draining
  4. pressing
  5. storage/maturation
  6. packaging/bottling
    p41
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19
Q

Process for making White wine

A
  1. crushing
  2. pressing (extract juice, no skin/stems)
  3. fermentation (without skins) 12-22*c
  4. storage/maturation
  5. packaging/bottling
    p43
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20
Q

Process for making Rose (with black grapes)

A
  1. Crushing
  2. fermentation (short period with skins) 12-22*c
  3. draining (then continue to ferment without skins)
  4. storage/maturation

(can also be made blending red & white wine. this is not permitted in europe)
p42

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21
Q

Winemaking:
Inert Vessels

A
  • using steel or concrete for storage
  • preserves fresh and fruit flavours
  • usually airtight
    p46
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22
Q

Winemaking:
Oak Vessels

A

Secondary flavours
- can be used for both fermentation and storage
- adds vanilla, coconut, charred wood and spice
- not airtight, so can oxygenate wine ( dried fruit, nut, caramel and other tertiary flavours)
p47

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23
Q

Winemaking:
Oak Alternatives

A

Secondary flavours
- Oak barrels are expensive.
- can also use oak staves/chips to add oak flavours
p48

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24
Q

Winemaking:
Malolactic conversion (MLC)

A

Secondary flavours
- using bacteria after fermentation
- lowers acidity, increases buttery flavours
- almost always done for red wine (not as noticable)
- when used in white (usually for less aromatic grapes such as chardonnay) - very noticable
p48

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25
Winemaking: Lees
Secondary flavours - yeast from fermentation dies and falls to bottom of vessel - forms layer of dead cells called "Lees" - when kept in contact (stirring), increases body of wine - adds flavours such as biscuit/bread
26
Wine Growing Regions: Loire Valley
Western France - Sauvignon Blanc - Chennin Blanc
27
Wine Growing Regions: Bordeaux
SW France - Left Bank: Cabernet Sauvignon - Right Bank: Merlot - Also known for Semillon (usually oaked)
28
Wine Growing Regions: Champagne
Nortern France - Pinot Noir - Chardonnay - Meunier
29
Wine Growing Regions: Alsace
Northern France (next to German border) - Riesling - Gewurtztraminer - Pinot Gris
30
Wine Growing Regions: Burgundy
Central France - Pinot Noir - Chardonnay
31
Wine Growing Regions: Beaujolais
Central France - Gamay
32
Wine Growing Regions: Northern Rhone
Central South France - Syrah (Shiraz) - Viognier (white)
33
Wine Growing Regions: Southern Rhone
South of France - Grenache
34
Wine Growing Regions: Provence
South of France - Grenache
35
Wine Growing Regions: Languedoc-Roussillon
South of France - Cabernet Sauvignon - Merlot - Syrah - Grenache - Chardonnay - Sauvignon Blanc
36
Wine Growing Regions: Catalunya
Spain - Catalan (NE Spain) - Tempranillo
37
Wine Growing Regions: Priorat
Spain - Catalan (NE Spain) - Grenacha
38
Wine Growing Regions: Navarra
Northern Spain - Grenacha
39
Wine Growing Regions: Rioja
Northern Spain - Tempranillo - Grenacha
40
Wine Growing Regions: Ribera del Duero
Central Spain - Tempranillo (most famous)
41
Wine Growing Regions: Rias Baixas
Western Spain - Albarino (most famous) (white wine)
42
Wine Growing Regions: Jeres
Southern Spain - Sherry
43
Wine Growing Regions: Port/Porto
Portugal - Port Wine (only wine from Porto can be called Port)
44
Wine Growing Regions: Prosecco
Northern Italy (Veneto) - Glera (aka Prosecco: legally renamed to Glera to protect the name Prosecco)
45
Wine Growing Regions: Veneto (Venice)
Northern Italy (Veneto) - Pinot Grigio
46
Wine Growing Regions: Soave
Northern Italy (Veneto) - Garganega (white)
47
Wine Growing Regions: Valpolicella
Northern Italy (Veneto) - Corvina (White) - Sometimes use "Appassimento" technique. (Early picked, dried indoors)
48
Wine Growing Regions: Gavi
NW Italy (Piemonte region) - Cortese (White)
49
Wine Growing Regions: Barbera d'Asti
NW Italy (Piemonte region) - Barbera (red - friend with Nebbiolo)
50
Wine Growing Regions: Barolo
NW Italy (Piemonte region) - Nebbiolo
51
Wine Growing Regions: Barbaresco
NW Italy (Piemonte region) - Nebbiolo
52
Wine Growing Regions: Asti
NW Italy (Piemonte region) - Moscato
53
Wine Growing Regions: Chianti
North Central Italy (Tuscany region) - Sangiovese (Primary region is Chianti) - Most famous region is Chianti Classico (red)
54
Wine Growing Regions: Brunello di Montalcino
North Central Italy (Tuscany region) - Sangiovese (must be aged at least 60 months)
55
Wine Growing Regions: Verdicchio dei Castelli di Jesi
Central Italy (Marche region) - Verdicchio (white wine)
56
Wine Growing Regions: Montepulciano d'Abruzzo
South Central Italy (Abruzzo Region) - Montepulciano (red)
57
Wine Growing Regions: Fiano di Avellino
South Italy (Campania) - Fiano (tropical white)
58
Wine Growing Regions: Puglia
South Italy (Puglia) - Primativo (aka Zinfandel in the USA)
59
Wine Growing Regions: Mosel
Western Germany - Riesling
60
Wine Growing Regions: Rhinegau
Western Germany - Riesling
61
Wine Growing Regions: Pfalz
Western Germany (on French border) Riesling
62
Wine Growing Regions: Sonoma
California - Cabernet Sauvignon - Merlot - Pinot Noir - Chardonnay
63
Wine Growing Regions: Napa
California - Cabernet Sauvignon - Merlot - Chardonnay - Sauvignon Blanc
64
Wine Growing Regions: Los Carneros
California - Pinot Noir - Chardonnay
65
Wine Growing Regions: Santa Barbera
California - Pinot Noir - Chardonnay
66
Wine Growing Regions: Oregon
USA - Pinot Noir (excellent)
67
Wine Growing Regions: Casablanca Valley
Chile - Pinot Noir - Chardonnay - Sauvignon Blanc
68
Wine Growing Regions: Maipo Valley
Chile - Cabernet Sauvignon (famous region)
69
Wine Growing Regions: Colchaguo Valley
Chile - Cabernet Sauvignon
70
Wine Growing Regions: Central Valley
Chile - Cabernet Sauvignon - Merlot - Carmenere (famous local grape varietal) - Chardonnay
71
Wine Growing Regions: Constantia
South Africa - Sauvignon Blanc
72
Wine Growing Regions: Stellenbosch
South Africa - Cabernet Sauvignon (Famous) - Merlot
73
Wine Growing Regions: Elgin
South Africa - Sauvignon Blanc
74
Wine Growing Regions: Walker Bay
South Africa - Pinot Noir - Chardonnay
75
Wine Growing Regions: Margaret River
Western Australia - Cabernet Sauvignon - Merlot - Chardonnay - Sauvignon Blanc
76
Wine Growing Regions: Barossa Valley
South Australia - Shiraz - Grenache - Semillon
77
Wine Growing Regions: McLaren Vale
South Australia - Grenache
78
Wine Growing Regions: Clare Valley
South Australia - Riesling
79
Wine Growing Regions: Eden Valley
South Australia - Riesling
80
Wine Growing Regions: Adelaide Hills
South Australia - Chardonnay - Sauvignon Blanc
81
Wine Growing Regions: Coonawarra
South Australia (Near VIC border) - Cabernet Sauvignon
82
Wine Growing Regions: Hunter Valley
New South Wales - Semillon (usually unoaked) - Shiraz
83
Wine Growing Regions: Yarra Valley
Victoria - Pinot Noir - Chardonnay
84
Wine Growing Regions: Mornington Peninsula
Victoria - Pinot Noir
85
Wine Growing Regions: Hawke's Bay
NZ North Island - Cabernet Sauvignon - Merlot - Chardonnay
86
Wine Growing Regions: Martinborough
NZ North Island - Pinot Noir
87
Wine Growing Regions: Marlborough
NZ South Island - Pinot Noir - Chardonnay - Sauvignon Blanc
88
Wine Growing Regions: Central Otago
NZ South Island - Pinot Noir
89
Grape Varietals: Pinot Noir
Characteristics (Black) - Thin Skin (low-med tannin) - needs cool - moderate climate 15.5C - High Acid - Red Fruit - Usually not blended Famous in BURGUNDY - Cote d'Or (Cote de Nuits / Cote de Beaune) also known in Central Otago NZ, Walker Bay SA, Casablanca Valley, Chile. otherwise, grows in most countries where it's not too hot
90
Grape Varietals: Zinfandel/Primativo
Characteristics: (Black) - Ripens unevenly - Needs warm climates - High Sugar - Med-High Acid - Mid-High Tannins Red fruit to Black Fruit as it ripens In USA, used to make low alcohol Rose (called White Zinfandel made traditional), Reds are usually oaked and are high alcohol In Italy (Puglia), Primativo is the primary grape.
91
Grape Varietals: Riesling
Characteristics (white) - High acid - Needs Cool/Mod Climate - Can Botrytis - Can be Dry-sweet depending on ripeness (green > tropical) - German Riesling can smell like petrol - sometimes blend with Viognier Key Regions: - Mosel (DE) - usually botrytis/Trockenbeerenauslese (TBA) or Kabinet (Dry) - Alsace (FR) Other regions: - Rhinegau (DE) - Pfalz (DE) - Clare Valley (AUS) - Eden Valley (AUS)
92
Grape Varietals: Chennin Blanc
Characteristics (white) - Grows in all climates - High Acid - can botrytis (only in France) - can oak or unoak Key Regions: - Loire Valley - Vouvray (FR) - Western Cape (SA)
93
Grape Varietals: Semillon
Characteristics (white): - med/high acid - can botrytis (only in Sauternes) - dry/sweet, light/full, oak/unoak - can blend with Sauv Blanc - needs mod/warm climate - grass/green fruit/citrus > raisins/nuts/honey Key Regions: - Sauternes, near Bordeaux (FR) - usually oaked - Hunter Valley (AUS) - drier style - Barossa Valley (AUS) - all styles
94
Grape Varietals: Furmint
Characteristics (white): - High Acid - can botrytis - Moderate climate - usually sweet - oaked/unoak, dry/sweet Key Regions: - Tokaj (Hungary) NB: Label with higher number = sweeter

WSET L2 Wine Study (2 decks)

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