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WSET EXAM PREP > WINE LABELLING TERMS > Flashcards

WINE LABELLING TERMS Flashcards

(95 cards)

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1
Q

How much of a liquid must come from a GI for it to be labelled with that GI?

A

Typically 85%

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2
Q

cru classés

A

Bordeaux (Médoc)

Best Chateaux – listed in the 1855 classification

Bordeaux (Graves and Pessac-Leognan)

All listed wines

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3
Q

cru bourgeois

A

Bordeaux (Médoc)

Awarded to specific wines in a specific vintage (rather than to the chateaux)

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4
Q

Saint-émillion Grand Cru classé

A

Bordeaux

Lower step in the classification system

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5
Q

Saint-émillion Premier Grand Cru classé

A

Bordeaux

Top step in classification (split into A - the best - and B)

Reclassifications happen once every ten years

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6
Q

Burgundy grand cru

A

Applies to vineyards.

Top of the hierarchy

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7
Q

Burgundy premier cru

A

Applies to vineyards.

If all grapes come from one vineyard, the name of the vineyard can also be on the label

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8
Q

Beaujolais cru

A

Top hierarchy

Applies to villages

There are ten

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9
Q

Alsace Grand Cru

A

Over 50 vineyards

Must be produced from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

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10
Q

Vendanges Tardives (VT)

A

‘Late Harvest’

Can only be made from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

Must have a specific minimum sugar ripeness

Dry to medium sweet styles

Best will have undergone passerillage and maybe noble rot

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11
Q

Sélection de Grains Nobles (SGN)

A

Can only be made from a single noble grape variety (Riesling, Muscat, Gewurztraminer or Pinot Gris)

Always sweet.

Must have a specific minimum sugar ripeness (higher than VT)

Usually achieved with noble rot

Not produced every year and only in small quantities

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12
Q

What is the maximum alcoholic strength for Muscadet?

A

12%

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13
Q

Landwein

A

German PGI wine

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14
Q

Deutscher Wein

A

German wine without a GI

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15
Q

Qualitätswein

A

Dry to medium sweet German wine

minimum must weight at harvest

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16
Q

Prädikatswein

A

Dry to medium sweet German wine

Subdivided into six Prädikat categories

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17
Q

Kabinett

A

Dry to medium sweet German wine

First of the six Prädikat categories

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18
Q

Spätlese

A

Dry to medium sweet German wine

Second of the six Prädikat categories

More concentrated, riper, and have a little more body, alcohol and (where relevant) sweetness.

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19
Q

Auslese

A

Dry to sweet German wine

Third of the six Prädikat categories

Made from individually selected extra-ripe bunches of grapes.

Richer and riper.

Noble rot can play an important part in flavour (regardless of sweetness levels)

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20
Q

Beerenauslese (BA)

A

Sweet German wine

Fourth of the six Prädikat categories

Nobel rot is not necessary to reach minimum must weight, but typical

Sweet, low alcohol with flavours of dried stone fruit, candied peel and flowers

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21
Q

Eiswein

A

Sweet German wine

Fifth of the six Prädikat categories

No noble rot

Focus on varietal purity

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22
Q

Trockenbeerenauslese (TBA)

A

Sweet German wine

Sixth of the six Prädikat categories

Nobel rot is essential to achieve the must weights necessary for TBA

Sweet, low alcohol with flavours of dried stone fruit, candied peel and flowers

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23
Q

Trocken

A

Dry German wine

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24
Q

halbtrocken

A

Off-dry and medium German wine

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25
Feinherb
Off-dry and medium German wine | unofficial term
26
Verband Deutscher Prädikatsweingüter (VDP)
Independent group of wine producers who have classified their vineyards Wines labelled as GG or Grosses Gewächs
27
Grosses Gewächs (GG)
Qualitätswein wines made by Verband Deutscher Prädikatsweingüter (VDP) Trademark and not law
28
Ausbruch
Austrian sweet wine Between BA and TBA
29
Strohwein/Schilfwein
Austria Bunches of grapes are laid out on beds of straw or reeds during the winter to concentrate sugars
30
Weinviertel DAC Klassik
Austrian wine made from Grüner Veltliner in a light, fresh and fruity style ( no oak)
31
Weinviertel DAC Reserve
Austrian wine made from Grüner Veltliner with a higher minimum alcohol and allowed to mature in oak
32
Tokaji Szamorodni
'as it comes' bunches that are partially affect by noble rot Can be made dry (száraz) or sweet (édes) Aged in cask for a minimum of one year and must be two years old before release
33
Tokaji Aszú
'rotten' Minimum residual sugar 120g/l Minimum 18 months in oak Wines can be released in the January of the third year after harvest
34
Tokaji Eszencia
'nectar' Made using just the free-run juice of the aszú berries Minimum residual sugar 450g/l So sweet it can take years to ferment
35
Naoussa PDO
Greek wine made exclusively from Xinomavro
36
Nemea PDO
Greek wine made exclusively from Agiorgitiko
37
Classico
Italian wines that have been made only with original classified land
38
Riserva
Italian wines with higher alcohol levels and longer ageing
39
Passito method
Grapes are picked early when they are high in acidity and dried indoors, concentrating the sugars and flavours
40
Amarone della Valpolicella
Italian wine Dry or off-dry in style Aged in large oak Full-bodied with high alcohol, medium to high tannins and intensely concentrated red berry and spice flavours
41
Recioto della Valpolicella
italian wine made from grapes that are so sweet the fermentation stops naturally Sweet wines, high alcohol, full body, medium to high tannin
42
Valpolicella Ripasso
Italian wine Uses grape skins from fermenting Amarone della Valpolicella. Before fermentation finishes the Amarone is drained off the skins Skins remain unpressed and are added to a vat of Valpolicella that has finished fermentation The yeast from the skins ferment the remaining sugar on the skins, giving more flavour tannin and colour to the wine they've been added to medium to full bodied, medium to high tannins, stewed red cherries and plums
43
Barolo DOCG
Italian wine Must be aged for three years before release, of which 18 months must be in oak
44
Barbaresco DOCG
Italian wine Must be aged for two years before release, with nine months in oak
45
Chianti Classico
Italian wine Must be aged for 12 months
46
Chianti Classico Riserva
Italian wine Must be aged for 24 months of which at least three months must be bottle ageing
47
Chianti Gran Selezione
Italian wine Grapes from a single estate Wine aged for 30 months
48
Brunello di Montalcino DOCG
Italian wine Made from Sangiovese Minimum ageing of five years of which two must be in oak
49
Vinos de Pago (VP)
Small number of estates in Spain with high reputation
50
Joven
Spanish label term No minimum ageing or time in barrel for reds or white
51
Crianza
Spanish label term red: 24 months minimum total ageing; 6 months in barrel White: 18 months total; 6 in barrel
52
Reserva
Spanish label term Red: 36 months minimum total ageing; 12 months in barrel White: 24 months total; 6 in barrel
53
Gran Reserva
Spanish label term Red: 60 months minimum total ageing; 18 months in barrel White: 48 months total; 6 in barrel
54
AVA
American Viticultural Area
55
VQA
Vinters Quality Alliance (Canada) Then broken down into DVAs (Designated Viticultural Areas)
56
Costa
Chilean wine label term referring to coastal areas
57
Entre Cordilleras
Chilean wine label term referring to the area between the mountain ranges
58
Andes
Chilean wine label term referring the mountains
59
DOs
Denominaciones de Origen (Chile)
60
Integrated Production of Wine (IPW)
South Africa's voluntary sustainable agricultural scheme
61
Vin de Constance
South African sweet wine made from late harvested Muscat in Constantia
62
Brut Nature
0-3g/l residual sugar No dosage
63
Brut
0-12g/l residual sugar
64
Demi-sec
32-50g/l
65
Vintage (Champagne)
Wine must come from a single year Only produced in the very best years
66
Rosé (sparkling wine)
Blending red and white base wines short maceration colour adjusted with the Liqueur d'expédition
67
Blanc de Blancs
White sparkling wine made only from white grape varieties
68
Blanc de Noirs
White sparkling wine made only from black grape varieties
69
Prestige Cuvée
The best wine in a producer's range.
70
Crémant
Wine made in traditional method Must spend minimum of 9 months on lees
71
Asti
Made from Muscat Blanc à Petits Grains Sweet, low in alcohol (7%), grapey
72
Cartizze
Prosecco from an exceptional vineyard site
73
Rive
Prosecco from an exceptional vineyard site
74
Deutscher Sekt
German sparkling wine (tank method) using only grapes grown in Germany
75
Méthode Cap Classique
South African sparkling wine made using traditional method Age for nine months (or 12 months if part of Cap Classique Producers Association)
76
Fino
Sherry only biological ageing (flor)
77
Manzanilla Fina
Fino sherry from Manzanilla
78
en rama
Sherry that has undergone minimal fining and filtering
79
Oloroso
Sherry Oxidative ageing
80
Amontillado
Sherry Biological ageing followed by oxidative ageing
81
Palo Cortado
Rare style of Sherry Aroma of Amontillado but body and richness of Oloroso
82
Pedro Ximénez (PX)
Lusciously sweet sherry 500g/l residual sugar
83
Muscat
Similar to PX sherry varietal dried citrus peel character
84
Pale Cream
Sherry Short period of biological ageing before sweetening with RCGM
85
Medium Sherry
A sherry with both biological and oxidative characteristics
86
Cream Sherry
A sherry with only oxidative characteristics
87
VORS
Very Old Rare Sherry 30 years old
88
VOS
Very Old Sherry 20 years old
89
Ruby Port
Non-vintage One to three years old
90
Tawny Port
Non-vintage One to three years old (same as ruby) Colour achieved by using less heavily extracted wines and/or heavy fining to remove colour
91
Reserve/Reserva Port
Higher quality - determined by a tasting panel A Reserva Tawny must be wood aged for minimum of 6 years
92
Late Bottled Vintage (LBV)
Vintage port Aged between four and six years before bottling in large oak (makes them more approachable) Fined and filtered = Ready to drink on release Unfiltered = can benefit from bottle ageing
93
Tawny Port with age indication
Undergo a long period of oxidative maturation in pipes Age in the average age of the blend Label must state year of bottling - they lose their freshness after bottling
94
Vintage Port
Producers must state their intention to produce a Vintage Port in the second year after harvest ('declare a vintage') Wine must be bottled no later than the third year after harvest All ageing prior to bottling takes place in large oak or stainless steel Wines are unfined and unfiltered Capable of ageing in bottle for decades
95
Quinta
Single estate for Port

WSET EXAM PREP (13 decks)

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