WSET Level II Flashcards
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1
Q
systematic steps of tasting wine according to WSET Level 2
A
1) appearance
2) nose
3) palate
4) conclusion
2
Q
main reason for looking at appearance of wine?
A
warn us of faults
3
Q
How to assess intensity of appearance and two possible adjectives
A
Look at 45 degree angle and see where the color stops, if close to rim then deep if close to core then pale
4
Q
define out–of–condition wine and appearance aspects
A
out of condition = too old, poorly stored and/or seal has failed
appearance = dull and hints of brown (although brown does not always mean faulty). also haziness (if not on purpose)
5
Q
which healthy wines are most susceptible to having brown hints in appearance?
A
ones that have been aged a long time in oak
6
Q
what do you call red wine that has some orange/brown but is more red than orange brown
A
garnet
7
Q
what do you call wine that is more brown than red
A
tawny
8
Q
which color in red wine is indicative of youth?
A
purple or ruby””
9
Q
which 3 colors in red wine are indicative of age? + what are these wines called?
A
orange (or garnet”), amber and brown
10
Q
which color in white wine is indicative of youth?
A
lemon (yellow with a hint of GREEN)
11
Q
which color in white wine is indicative of age?
A
gold (yellow with a hint of ORANGE)
12
Q
which wines have more acidity – white or red
A
white
13
Q
what does acidity do to mouth
A
watering
14
Q
what does acidity do to taste of wine
A
make it taste more vibrant and refreshing
15
Q
two varietals particularly high in acidity
A
riesling and sauvignon blanc
16
Q
what climate leads to high acidity
A
cool
17
Q
what type of wines necessitate greater acidity
A
sweet wines. otherwise will taste too sweet and cloying
18
Q
Sensation/taste of tannins
A
bitter and astringent
19
Q
where do tannins come from
A
grape skin
20
Q
two thick skinned varietals with high tannins
A
cab sauvignon and syrah
21
Q
two thin skinned varietals with low tannins
A
pinot noir and grenache
22
Q
what will hot climate do to tannin characteristic of wine
A
high level of soft ripe tannins
23
Q
unripe grapes impact on wine
A
astringent mouth–drying tannins
24
Q
where on tounge is bitter flavor of tannins felt
A
back of tounge
25
astringent sensation of tannins felt where in moth
gums
26
impact of tannins to body of wine
soft, ripe tannins contribute to viscosity
27
what three elements are you looking for when tasting?
sweetness, acidity, tannic content
28
what wines will taste sweeter even if they contain no sugar ?
ones with very ripe grapes
29
which popular grape varietals are high in acidity
riesling and sauvignon blanc
30
what climate leads to higher acidity in the wine?
cool climate
31
what wines need to be high in acidity in order to have balance?
sweet wines
32
what causes variations in the amount of tannins in wine?
the amount of skin contact in the winemaking process
33
what varietals have thicker grape skins?
cabernet sauvignon and syrah
34
what varietals have thinner grape skins?
pinot noir and grenache
35
what tannin characteristic do you expect from a hot climate wine?
high levels of soft ripe tannins
36
what happens if unripe grapes are used in winemaking?
strong mouth–druing sensation even if skin contact is low
37
where in tounge do you taste bitter flavors?
back
38
where in tounge do you taste acidity?
sides
39
where in touge do you taste sweetness?
front
40
what contributes to the viscocity of the wine?
soft, ripe tannings
41
what is the body of the wine?
the richness, weight or viscosity
a combination of alcohol, tannins, sugars and flavors from skins
42
what is finish?
the time the disirable flavors linger in the mouth after the wine is swallowed or spat
sign of quality
43
what can you detect in mouth vs. nose?
mouth: sweetness, acidity, tannins, and body
nose: flavor characteristics
44
what are the 5 objective criteria for good vs. bad wine?
intensity
Complexity
balance
finish
expressiveness
45
define balance
sweetness and fruitiness in balance with tannin and acidity
46
what to look for in intensity" (criteria for quality)"
flavors should feel neither diluted nor extreme
47
what to look for in complexity" (criteria for quality)"
the number of flavors. bad quality have 1–2 and become boring quick. good quality has many different
48
what to look for in expressiveness" (criteria for quality)"
expresses typical characteristics of what is it – varity and region (climate, soils, winemaking technique)
poor quality wines feel like they could be from anywhere and with any grape
49
two examples of extreme style wines that are not suitable for large gatherings where you have many differing preferences
Barolo and Alsace Gewurztraminer
50
what type of food can coat mouth and impair the sense of taste?
chocolate or creamy dishes
51
when food makes wine taste harder or softer what does harder / softer mean?
harder: more astringent and bitter, more acidic, less sweet and fruity
softer: less astringent and bitter, less acidic, more sweet and fruity
52
what components in food make the wine harder vs. what components in food make it softer?
harder: sweetness and umami
softer: salt and acid
53
how does having sweet food alter one's perception of the wine?
increased sense of bitterness, acidity, and alcohol
decreased sense of body, sweetness and fruitniness
54
what wine should you have with sweet food?
sweet wine
55
what does having umami food do to ones perception of wine?
increased perception of bitterness, acidity, and alcohol
decreased perception of body, sweetness, and fruitiness
56
what foods are high in umami?
eggs, asparagus, mushroom, and ripe soft cheese
57
what foods high in umami are not as impactful in changing the perception of wine and why?
cured or smoked meats and seafood, and hard cheeses like parmesan
because these are salty so they counteract as salty has opposity effect on wine perception as umami
58
what does acidity in food do to the perception of wine
increase perception of body, sweetness and fruitiness in wine
decreases perception of acidity
59
what wine should you choose with acidic food?
ones with at least medium to high acidity. if low in acidity then will make wine feel flat, flabby and lacking focus
60
what does salt do to perception of wine?
increases perception of body
decreases perception of bitterness and acidity
61
what do bitter foods do to perception of wine?
increase perception of bitterness
62
what does spicy do to perception of wine?
increase perception of bitterness, acidity and alcohol
decreases perception of body, richness, sweetness and fruitiness
63
what wine to pair with sweet dishes?
wines with at least as much sweetness
64
What wine to pair with foods high in umami?
wine that are more fruity than tannic, as umami will emphasize the bitterness of tannins
65
what wines to pair with bitter food?
white wines or low tannin reds, so that there is not double bitterness from the tannins
66
what to pair with spicy food?
white wines or low tannin reds, with low alcohol, as chilli bitterness of tannings and alcohol content will be more pronounced
also fruitiness and sweetness is welcome as chili heat will reduce the perception of these
67
what five things do grapes need to grow
carbon dioxide CO2
water
warmth
sunlight
nutrients
68
which 3 major wine regions are cooled by an ocean?
california
chile
south africa
69
what popular varietal needs lots of heat to ripen fully
cabernet sauvignon
70
what happens if a cab sauvignon is not fully ripe
bitter, astringent, sour, lacking fruitiness
71
which two popular varietals need cool climate and why?
sauvignon blanc and pinot noir
or else they will lose acidity and fruit flavor
72
which varietal can make good wine in hot, moderate and cool climates?
chardonnay
73
general characteristics of hot vs. cool climate wines
hot: more alcohol, more tannin, fuller body, less acidity
cool: less alcohol, less tannins, lighter body, higher acidity
74
how does hail negatively impact wine?
breaks skin and causes rot
75
two regions with very variable weather?
Bordeaux and Champagne
76
why is sunlight important?
it allows carbon dioxide and water to combine to create sugar to turn into alcohol
77
what are two things one can do if region is short on sunlight?
plant on slopes with vine facing sun or close to river to get reflection of sun
78
what happens if there is too much water?
flavors and sugar will be diluted in grape and wine will have less alcohol, body, and flavor
79
which region has a lot of rainfall and what are ways they are able to make wine grape grow anyway?
Europe. They plant on slope or in soil – gravel and chalk – that allow for quickly draining water
80
what happens if climate too hot or too cold
production of sugar slows or stops
81
longitude of wine regions
between 30 and 50 degrees
82
what type of soils are warmer
dry stony soils instead of wet clay soils
83
what are the two main activities that impact the quality and style of the grape?
vineyard activities and yield control
84
what are some vineyard activities that are imporant?
pruning,
controlling the number of bunches of grapes per vine
the careful positioning of leaves to regulate the temperature of the grape bunches or their exposure to sunlight
85
why is yield important
lower yields result in riper grapes with more concentrated flavors
86
what happens in fermentation
yeast feeds on sugar and produces alcohol, carbon dioxide and heat, changing the flavor of the grape juice to wine
87
process for white wine
first grapes are crushed to break skins before they are pressed to separate the juice. then yiest is added
88
temperature for white wine fermentation
12 to 22 C
89
most common fermentation vessel for white wine
stainless steel tank
90
time for white wine fermentation
two to four weeks
91
how do some white wines end up sweet
unfermented sugars
92
process for red wine
crushed to release juice and then juice and skin ferment together
93
fermentation temperature for red wine
20-32 C
94
what extracts color, tannin and flavor from skin
alcohol
95
how long is juice kept in contact with skin
between 5 days (beaujolais) or 2 weeks (Bordeaux)
96
what do they do with skins once free run wine is extracted
they press it for "press wine" that can be blended with free run to reduce tannin level
97
temperature of fermentation for rose
12-22 C
98
skin contact time for rose
12 to 36 hours
99
what are some ways oak flavor is added if not using oak barrels
staves (small planks), chips (large splinters) added to vat, or oak essence
100
more expensive oak?
french/european more than american
101
flavor difference in european vs. american oak
europe: more subtle, toast and nutty, smoother tannins
american: sweet coconut and vanilla but harsher tannin
102
most common container for red wine fermentation
stainless steel tank. Only maturation/aging is in barrel!
103
what wine is typically fermented in oak barrel?
chardonnay from burgundy
104
do old oak vats add flavor?
indirectly - not from oak but from small amounts of oxygen that enter pores to soften tannins and create flavors (usually toffee, fig, nut and coffee)
105
what is pumping over and punching down
techniques to get floating grape skins to make contact with juice in fermentation phase of red wine
106
what are some non-oak containers used for maturation without oxygen?
bottles, cement and stainless steel vats
107
how is maturation on bottle different than in stainless steel vat?
in bottle the wine flavors change quicker
108
4 factors in the vineyard that impact cost of wine
cost of land
ability to machanise processes (can't use machines in steep hills)
cost of labor/equipment
yield management/grape selectivity
109
which wines are most intented to be drunk when young?
roses and fruity unoaked whites
110
what months are grapes harvested
Aug-Oct (north hemisphere)
Feb-Apr (south hemisphere)
111
two Geographical Indications (GI) of the EU, and difference
Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)
PDO is smaller and tightly defined regulations
112
why are GIs important?
specify permitted vinegrowing and winemaking techniques, and permitted grape varieties
113
French PDO name
AC or AOC: Appellation d'Origine Controlee
114
Traditional label for French PGI
Vin de Pays (VdP)
115
French for PGI
Indication Geographique Protegee (IGP)
116
Where in France are Bordeaux, Burgundy, and Rhone?
Bordeaux: West. On Bay of Biscay / Atlantic. Slights south in latitude
Burgundy: Generally East. Roughly Central in latitude
Rhone: South East. Below Lyon
117
Italian version of PDO
Denominazione di Origine Controllata e Garantita (DOCG) and Denominazione di Origine Controllata (DOC). DOCG only available for some regions
118
Italy's version of PGI
Indicazione Geografica Tipica (IGT). Can be as vast as IGT Sicilia
119
Spain's two PDO
Denominacion de Origen Calificada (DOCa) - two regions only
Denominacion de Origen (DO)
120
Spain's PGI
Vino de la Tierra (VdlT)
121
Germany's two PDOs
Qulitatswein and Pradikatswein
122
Requirement for PDOs in Germany
Must be from one of 13 designated wine regions
123
Subcategories of Pradikatswein
Six based on sugar level of grapes at harvest
124
three quality indications of French wines
Villages, Premier Cru, Gran Cru
125
Two Italian labeling terms
Classico and Riserva
126
Four labeling terms in Spanish wine to indicate time of ageing
Joven (bottled in year following vintage)
Crianza
Reserva
Gran Reserva (made only in exceptional years. pale and garnet color and very complex)
127
if you see Vouvray on the bottle and no varietal, what varietal is it?
Chenin Blanc. Vouvray is a region in the NW of France but the appellation implies Chenin Blanc wine
128
Six classifications of sugar content in Germany, from least to most
Kabinett
Spatlese (Late Harvest)
Auslese (Select Harvest)
BA (Beerenauslese) (Berry Select Harvest)
Eiswein (Ice Wine)
TBA (Trockenbeerenauslese) (Dry berry select harvest)
129
how do you say the words "red" and "wine" in german?
Rot
Wein
130
French for: Dry, Medium-Dry, Medium-sweet, Sweet
Sec, Demi-Sec, Moelleux, Doux
131
French for: Vintage, Harvest
Millesime
Vendange/Recolte
132
Italian for: Dry, Medium-Dry, Medium-sweet, Sweet
Secco, Abboccato, Amabile, Dolce
133
Spanish for: VIntage (two options)
Añada/Cosecha
134
German for: Dry, Medium-Dry, Medium-sweet, Sweet
Trocken, Halbtrocken, Lieblich, Süss
135
German for Vintage
Jahrgang
136
German for Harvest
Ernte
137
meaning of cuvee
blend or selection. blend of different varieties, regions, cintages, or different barrels or vats from the same estate or vineyard
Generally good thing
138
Meaning of "vieilles vignes"
French for old vines - indication of lower yields of higher quality
139
Three words you may see on lable if wine uses only grapes grown on their land
Estate, Chateau, Domaine
140
Three words you may see on lable if wine uses only grapes from multiple farmers
Co-operative cellar, cantina sociale, cave cooperative
141
Name a cool climate region for chardonnay, one that is moderate climate, and one that is hot
cool - Chablis
moderate - Burgundy
hot - California
142
Chardonnay flavors in cool, moderate, and hot regions
cool - green fruit (apple, pear), citrus, vegetable (cucumber)
moderate - white stone fruit (peach), citrus, melon
hot - tropical fruit (peach, banana, pineapple), mango, fig
143
when chardonnay is creamy what does that mean
malolactic fermentation was used to soften harsh acids
144
what 3 flavors does oak add to chardonnay
vanilla, toast, coconut
145
what is lees
dead yeast cells left behind after fermentation that are stirred into wine to add creamy texture and savory flavors. typical in chardonnay
146
where does chardonnay find its best expression?
Burgundy
147
Characteristics of Chablis
bone-dry, high acidity (given cool climate), austere, green fruit and citrus
premier cru and grand cru Chablis will also have smoky, flinty, mineral signature
148
What area is the heart of Burgundy
Cote d'Or
149
Where do Burgundy chardonnays typically come from
Cote de Beaune (southern half of Burgundy)
150
Two common towns within Cote de Beaune that make chardonnay
Meursault and Puligny-Montrachet
151
How are chardonnay wines from Meursault and Puligny-Montrachet fermented and aged?
fermented in small oak barrels
aged in contact with yeast left over from fermentation
152
Body and flavor notes of Meursault and Puligny-Montrachet chardonnay
Full body
citrus, white stone and tropical fruit, oak, spice, and savoury notes
153
vineyard that makes absolute top chardonnay wine from Burgundy
Le Montrachet ($10K)
154
What wine is usually from from Mâcon / Mâconnais
Chardonnay. Where they make large volume of moderately priced, unoaked, light, fruity (melon, citrus).
southern most major white burgundy region
155
What wine is usually from Pouilly-Fuissé
Area in far south of Mâcon where they make full-body chardonnay with oak and tropical fruit (pineapple, melon)
156
Three top regions of Chardonnay in Australia
Yarra Valley (cooler part of Victoria)
Adelaide Hills (South Australia)
Margaret River (West Australia)
157
typical characteristics of Australian wine
pronounced fruit (citrus, melon)
well-integrated oak flavor
158
Best region in New Zealand for Chardonnay
Marlborough
159
Characteristics of Marlborough chardonnay
high natural crisp acidity
pronounced citrus and tropical fruit flavors
mineral notes
most have pronounced oak flavor
160
three regions of chardonnay in california
Russian River, Sonoma, Carneros
161
characteristics of california chardonnay (body, flavor)
vary greatly but usual very full bodied, with intense, rich citrus and ripe peach flavor
heavily oaked
162
what do cool sea breezes and morning mist/fog do to chardonnay
slow down ripening, allow complex flavors to build, while acidity retained
163
top region for Chilean chardonnay
Casablana Valley (NW of Santiago)
164
Characteristics of Casablanca Valley chardonnay
banana and melon flavor
barrel fermentation
oak aging
165
where is argentine chardonnay from and characterstics?
Mendoza. spicy oak and intense fruit flavors given high altitude and low nighttime temperatures
166
where is south african chardonnay from
Walker Bay - cooler coastal areas
167
why is the industry able to make lots of chardonnay
can tolorate lots of climates and soils
still has buttery-melon fruit flavors even at high yields
168
typical blends of chardonnay in Australia and in both South Africa/California
Australia: Semillon-Chardonnay
SA/CA: Colombard-Chardonnay, Chardonnay-Chenin Blanc
169
Difficulty of Pinot Noir
only can be grown in certain areas
170
tannin characteristics of Pinor noir
soft, light tannins
171
Climate for Pinot Noir
moderate or cool, but if too cool grape will not ripen and will have excess vegetal flavor (cabbage, wet leaves)
172
Typical flavors of pinot noir
red fruit (strawberry, raspberry, cherry)
vegetal and animal nuances (wet leaves, mushroom, gamey-meaty aroma)
173
When is pinot noir best consumed?
Early while youthful and fruity
except for best wines in Burgundy
174
maturation of pinot noir
oak is common but new oak can easily overpower delicate flavors with excess toast and vanilla
175
classic region of pinor noir
Bourgogne
176
Characteristics of Bourgogne AC Pinot Noir (aroma, tannin, acidity)
red-fruit and savory aroma
light tannins
medium/high acidity
177
Four villages in Bourgogne that make Pinot Noir
Gevrey-Chambertin
Nuits-Saint-Georges
Beaune
Pommard
178
Top $5K Pinot Noir from Burgundy
Le Chambertin
179
German name for pinot noir
Spatburgunder
180
Regions in Southern Germany with Pinot Noir
Pfalz and Baden
181
Characteristics of New Zeland Pinot Noir (body, acidity, flavor, unique notes)
More fully bodied
lower acidity
more intense fruit
spicy notes
182
Two main regions of Pinot Noir in New Zealand + difference
Central Otago and Marlborough
Central Otago: riper, more intense
Marlborough lighter wine. Much used for sparkling
183
Australian regions for Pinot Noir
Yarra Valley
Mornington Peninsula
184
3 areas for pinot noir in California
Carneros, cooler areas of Sonoma and Santa Barbara Counties
185
Characteristic of California pinot noir (body, flavors)
full body
red fruit (red cherry, strawberry)
animal/vegetal (meat, leather, wet leaves)
186
2 areas in Chile for pinot noir
Casablanca and San Antonio valleys
187
1 area for pinot noir in South Africa
Walker Bay
188
what are syrah grapes similar to? (size, skin, color)
cabernet sauvignon
small
think skin
dark color
189
characteristics of syrah (color, tannin, acidity, body)
deeply colored
medium/high tannins
medium acidity
full body
190
two basic flavor characteristics of syrah
black fruit (blackberry) and dark chocolate
191
climate needed for syrah
moderate or hot
192
additional flavor characteristics of syrah in moderate vs. hot climates
moderate: herbaceousness, smoked meat, spice (black pepper)
hot: sweet spice (liquorice)
193
describe Granache grape (size, skins, sugar, acidity)
large size, thin skins, high sugar, low acidity
194
climate for Granache
hot
195
granache wine characteristics (color, body)
not deep color, full body
196
typical flavors of Granache
red-fruit (strawberry, raspberry)
spicy notes (white pepper, liquorice)
197
flavor notes in Granache that come in with age (2)
toffee and leather
198
other forms of Granache wine
rose` in southern rhone, southern france, and spain
199
adding granache to syrah does what to wine? (alcohol, tannins, acidity, flavor)
more alcohol
lower tannins
lower acidity
red fruit / extra spice
200
adding syrah to granache does what to wine? (color, tannin, acidity, flavor)
more color
more tannin
more acidity
dark fruit
201
what other two varietals are often added to syrah/grenache blends in southern rhone?
Mourvedre
Cinsault
202
characteristics of shiraz-grenache blends of Australia (body, flavor, tannins, serving)
full body
fruity red
very soft tannins
lightly chilled
203
other name for Mourvèdre
Mataro
204
what is the classic region for Syrah wines
Northern Rhone
205
uniqueness of harvest of Syrah in Northern Rhone?
on steep hills so no machinery
206
two best apellations of Northern Rhone Syrah?
+ 1 wider apellation with flat land
Cote Rotie and Hermitage
wider: Crozes-Hermitage
207
Classic region for Granache
Southern Rhone
208
Why is Southern Rhone more ideal for Granache than Northern Rhone?
Hotter (needed for Granache)
Flatter, wide stony plains
209
3 layers of appellation quality in Southern Rhone
Cotes du Rhone
Cotes du Rhone Villages
Chateauneuf-du-Pape
210
How many permitted varieties are there in Cotes du Rhone appellation?
13
211
Compare body, tannins, acidity, and flavor notes of Chateauneuf-du-Pape vs. cheap Cotes du Rhone wine
CdP: full-body, meidum tannins, low acidity, intense complex chatracter of red fruit (strawberry), spice (pepper, liiquorice), and animal (leather)
cheap: medium body, light tannins, simple juicy red fruit and peppery-spice character
212
other appellation in South of France with Granache and Syrah wines
Minervois
213
varietal often added with Granache in Minervois and characteristics (acid, tannin)
Carignan - high acid and high tannin
214
Most widely planted variety in Spain
Garnacha
215
Region with most Garnacha in Spain
Priorat
216
Characteristics of Priorat Garnacha (color and body)
deep color
full-body
217
Two regions in Spain where they use Garnacha for rose
Navarra and Rioja
218
Three Australian regions know for Shiraz + their climate
Hunter Valley, McLaren Vale, and Barossa Valley
Hot Climate
219
Flavor notes of Shiraz from Hunter Valley, McLaren Vale, and Barossa Valley
Black fruit (blackberry, plum)
Sweet spices
Dark chocolate
if oak: coconut, vanilla smoke
Barossa - most powerful
220
Two regions in Victoria, Australia that have moderate climate for Shiraz. Difference in flavor and body to Hot climate
Grampians and Heathcote
more peppery, less body
221
Up and coming blend of Syrah
Shiraz-Viognier
(follows nothern Rhone tradition of adding white grapes to fermentation to smooth texture)
222
Three regions for inexpesive Granache
Cotes du Rhone
South of France (Pays d'Oc IGP, Languedoc AC)
Spain
223
French region for Cabernet Sauvignon-Merlot blends
Bordeaux
224
climate needed for Cab Sauv
Moderate or Hot
225
area for inexpensive Syrah
South Eastern Australia
(Riverland, Murray-Darling, Riverina - but will not be on label)
226
What does adding Cab Sauv to Merlot do to wine
adds acidity, tannin, and aromatic fruit
227
What does adding Merlot to Cab Sauv do to wine
adds softness and body to an otherwise austere wine
228
Typical flavors of Cab Sauv
black fruits (blackcurrant, black cherry)
hearbaceaus (bell pepper, mint)
if oak: smoke, vanilla, coffee, cedar
229
Tannin and acidity level of Cab Sauv
High tanning and high acidity
230
what does adding oak do to Cab Sauv
softens tannins
231
Differences between hot vs. moderate climate Cab Sauv (body, tannin, flavor)
fuller body
softer tannins
more black cherry
less herbaceuous
232
when to drink Cab Sauv and why
age it
because high level tannin and acidity
233
compare merlot to cab sauv (intensity, tannins, acidity, body, alcohol)
less aromatic / less intense flavors
lighter tannins
less acidity
more body
higher alcohol
234
hot climate merlot characteristics (flavor notes, body, acidity, alcohol, tannins)
black fruit (blackberry, black plum, black cherry)
full body
medium or low acidity
high alcohol
medium gentle tannins
235
how are merlot and cab sauv aged
in oak (adds vanilla and coffee)
236
characteristics of less common moderate or cool climate merlot (flavor notes, tannin, acidity)
red fruit (strawberry, red berry, plum)
herbal (mint)
medium/high tannin
medium acidity
237
climate characteristics of Bordeaux that make it ideal for Cab Sauv & Merlot
modeate, maritime climate
long, warm autumns
238
Name of estuary and two rivers of Bordeaux
Gironde estuary (where salt and fresh water meet)
Garonne and Dordogne rivers
239
three main areas of left bank of Bordeaux from north to south
Medoc
Haut-Medoc
Graves
240
two comunes in Haut-Medoc
Pauillac and Margaux
241
comune in Graves
Pessac-Leognan
242
Which varietal is dominant in left bank of Bordeaux
Cab Sauv
243
soil characteristics of left bank of Bordeaux
gravel mounds that allow for draining and retention of heat for ripening
244
characteristics of left bank Bordeaux wines (body, tannin, acidity, alcohol, length)
medium/full body
high tannin
high acidity
medium alcohol
long length
245
two apellations of right bank of Bordeaux (north and east of Gironde and Dordogne)
Saint-Emilion AC (best are Saint-Emilion Gran Cru AC) and Pomerol AC
246
main varietal of right bank of Bordeaux
Merlot
247
Characteristics of right bank of Bordeaux (tannin, acidity, flavor notes)
medium tannin
medium acidity
red fruit (plum, red berry)
cedar & tabacco with age
248
two appellations in Australia for Cab Sauv
Coonawarra and Margaret River
249
flavor notes of Coonawarra Cab Sauv
black fruit (black cherry)
cassis, mint, eucalyptus
oak notes (toast, vanilla)
250
chatacteristics of Margaret River Cab Sauv and Cab Sauv-Merlot blends (tannin, flavor)
high tannins
black fruit and herb (blackcurrant, blackcurrant leaf)
251
New Zealand region for both Cab Sauv, Merlot, and Cab Sauv-Merlot blends
Hawke's Bay
252
characteristics of Hawke's Bay Cab Sauv, Merlot, and Cab Sauv-Merlot (acidity, tannin, flavor)
medium/high acidity
medium/high tannins
herb aromas (cedar, blackcurrant leaf)
253
Two California towns with particularly good Cab Sauv and name of valley?
Rutherford and Oakville in Napa Valley
254
characteristics of California Merlot ( body and flavor notes)
full body
soft black fruit, fruitcake, oak
255
characteristics of Napa Cab Sauv (tannin, color, flavor notes)
high level of soft, ripe tannins
deep color
black cherry and oak
256
other area in California with good Cab Sauv
Alexander Valley in Sonoma County
257
What does "Gran Vin de XYX" mean on label
main wine made by the chateau
258
what do the best wines in Bordeaux have written on label?
Grand Cru Classé
259
differences in labeling between right and left bank of Bordeaux
on right bank they generally follow the appellation system of France (so you will have Sain-Emilion Grand Cru) but in Left bank they use Grand Cru Classé (if from top chateau) or Cru Bourgeois (need to apply annually)
260
Three regions in Chile for Cab Sauv and Merlot
Maipo Valley (close to Santiago)
Colchagua (Rapel Valley)
Cachapoal (Rapel Valley)
261
Flavor characteristics for Chilean Cab Sauv and Merlot
herbal (green bell pepper, blackcurrant leaf)
intense black fruit (black cherry, blackberry)
262
error on Chilean labels for Cab Sauv and Merlot
Sometimes they write Merlot but it is Carmenere (which adds more color and spiced black fruit - blackberry, liquorice, pepper)
263
South Africa region for Cab Sauv and Merlot
Stellenbosch
264
Characteristics of Stellenbosch (flavor, tannin, acidity)
less fruit, more herb flavor
high tannin and acidity
265
Areas for bulk Cab Sauv and Merlot
Chile's Central Valley, Southern France's Pays d'Oc IGP
For Cab Sauv also: South Africa Western Cape, South Eastern Australia, California, Mendoza
For Merlot: Northern Italy
266
Bonus: Italian appellation for Cab Sauv and Merlot
Bolgheri DOC: Cabernet Sauvignon: 34% usually with Merlot: 22.2% or Cabernet Franc: 15.8%. Sometimes with Petit Verdot: 4.8% and Sangiovese: 1.2%.
(% indicate % of grapes made in appelation. Never are all present in same wine)
267
Flavor notes of Sauvignon Blanc
Green fruit and veggies (gooseberry, elderflower, green bell pepper, asparagus)
268
characteristics of sauvignon blanc (body, acidity, dryness)
medium body
High acidity
dry
269
Climate for Sauvignon Blanc
Cool
Can tollerate some moderate but will lose some aromas
270
when drink Sauvignon Blanc
right away. will become stale and lose fruitness and freshness
271
top region in central france for Sauvignon Blanc
Loire Valley
272
Two villages in Loire Valley for Sauv Blanc
Sancerre and Pouilly-Fume
273
what varietal is often added to Sauvignon Blanc in Bordeaux?
Semillon (which is usually dominant in blend)
274
Why is addind Semillon to Sauv Blanc a good idea?
Sauv Blanc would not be good with ageing and this helps sustain the fruit character and allows complexity to grow in bottle
Adds some body too
275
Village in Bordeaux that makes sweet wine with Sauv Blanc
Sauternes
276
Best Sauv Blanc areas from Bordeaux
Left bank - Cru Classe chateaux in the Pessac-Leognan AC and best whites in Graves AC
277
Additional flavor note of Bordeaux Sauv Blanc
honey and toast
278
Region in NZ that makes Sauv Blanc
Marlborough (bc cool climate in South Island)
279
which Sauv Blancs are more aromatic - NZ or Loire Valley?
NZ
280
What area of Australia makes Sauv Blanc (not as popular as NZ)?
Adelaide Hills
281
labeling of Sauv Blanc in California?
Fume Blanc
(climate typically too hot. more often oaked than in other regions. some spice to it)
282
Two areas of Chile with Sauv Blanc
Casablanca and San Antonio
283
two styles of Sauv Blanc in South Africa
a) pungent, fruit driven (like NZ)
b) less pungent, oak and toasty (like Bordeaux)
284
difference between South Africa Sauv Blanc and that in New Zeland and Bordeaux
vs NZ: lighter in body, less intense, less complex
vs Bordeaux: more intense and herbaceuous
285
Two regions for South Africa Sauv Blanc
Constantia and Elgin
286
Four countries of inexpensive Sauv Blanc
France, Chile, California, South Africa
287
Four areas in France with cheaper Sauv Blanc
Touraine AC, Bordeaux AC, Val de Loire, Pays d'Oc IGP
288
What are the two factors that influence the style of riesling?
soil tipe and level of ripeness
289
flavor characteristic of riesling vs. sauv blanc
fruity and floral rather than herbaceous
290
flavor notes of cool climate and ripe grape riesling
green fruit (green apple, grape)
floral notes
sometimes citrus fruit (lemon, lime)
291
flavor notes of moderate climate riesling
citrus (fresh lime)
stone fruit (white peach)
292
timing of harvest for riesling
late if region has stable, dry, sunny autums
293
two characteristics of riesling grape
slowly builds sugar levels, retains acidity, and suceptible to noble rot (which concentrates sugars and acidity and makes ideal for sweet wine)
294
aging of riesling possible?
yes in bottle and good aging bc of high acidity and intense fruit
295
what flavors develop in riesling with age
honey and toast
smoky petrol if very old
296
two main styles of riesling in germany
qualitatswein: basic. light body, dry, fruity, refreshing
pradikatswein: categorized according to sugar level in grape
297
kabinett rieslings characteristics (body, acidity, sweet, alcohol, flavor)
light body
high acidity
dry to medium sweet
light alcohol
green fruit (apple, grape)
298
spatlese (late harvest) riesling characteristics (body, flavor)
more body than kabinett
citrus and exotic fruit (lemon, pineapple)
299
auslese riesling characteristics (body, dry, flavor)
more body than spatlese
medium sweet / sweet (though characterizes as dry)exotic fruit (pineapple, mango)
300
how does body of risling evolve with more sugar content in grape
gains more body
301
flavor evolution from kabinett to spatlese to auslese (four fruits)
from green apple to lemony citrus to pineapple to mango
302
how are beerenauslese and tockenbeerenasulese rieslings made
grapes affected by noble rot. sweet wine
303
how is eiswein riesling made
frozen grapes
304
german region for light bodied kabinett and spatlese wines
+ two towns within
Mosel
(Piersport and Bernkastel)
305
smaller region for dry yet medium bodied riesling
Rheingau (makes from Kabinett to Auslese)
306
southern region in Germany close to Alsace for Riesling
Pfalz
(best wines on west bank of Rhine)
(off dry and fullest body rieslings in germany)
307
geology of Alsace and why ideal for Riesling
a) sheltered from rain by the Vosges mountains in the west. planted on eastern foothills grapes benefit from morning sun and long dry autumn
b) lots of different soils result in different styles
308
characteristics of Alsace Riesling (body, dryness, flavor notes)
medium body
dry
green citrus and stone fruit
309
two apellations in France for Riesling
Alsace AC and Alsace Grand Cru Ac
310
Characteristics of Clare Valley and Eden Valley Riesling (dryness, body, acidity, flavor notes)
dry
medium body
high acidity
very citrusy (lemon, lime)
311
two regions in Australia with good Riesling
Clare Valley and Eden Valley
312
Meaning of Grosses Gewächs
top quality dry wine (always dry) made from riper grapes from top vineyard sites. Indicastes from best parcels withinin classified vineyards and subject to strict quality standards
313
Region in France for Pinot Gris
Alsace
314
Characteristics of Alsace Pinot Gris (body, sweetness, flavor)
full body
dry to sweet (full range)
spicy tropical fruit (ginger, banana, melon)
315
Characteristics of Italian Pinot Grigio (dryness, body, acidity, flavor)
dry
light/medium body
medium acidity
ripe nutiness and honey
316
Two top regions for Pinot Grigio in Italy
Trentino-Alto Adige
Friuli-Venezia-Giulia
317
Characteristics of Verdicchio (acidity, body, flavor)
high acidity
medium body
lemon, fennel, bitter almond
318
Top apellation of Verdicchio + region
Verdicchio dei Castelli di Jesi DOC (Marche)
319
Most widely planted white grape variety in Italy
Trebbiano
320
Characteristics of Trebbiano (acidity, flavor)
high acidity
neutral flavor
321
what varietal is Soave made from
Garganega
322
characteristics of Garganega (body, flavor, maturation, harvest)
medium body
floral (chamomile), green fruit (pear, red apple), white pepper
unoaked
late ripening
323
Varietal of Gavi
Cortese
324
characteristics of Cortese (body, acid, flavor)
light body
high acid
green apple and citrus
325
Typical region and appellation for Chenin Blanc
Touraine in Loire Valley
Vouvray AC
326
Chenin Blanc characteristics (body, dry, acidity, maturation)
(many styles but on average:)
medium body
medium sweetness (but has full range)
high acidity
unoaked
327
Flavor notes of Chenin Blanc
citrus, green, tropical fruit (lemon, apple, pineapple)
herbaceous (green leaf)
328
Four grape varietals susceptible to noble rot
Riesling, Pinot Gris, Semillon, and Chenin Blanc
329
what country produces lots of Chenin Blanc for inexpensive wine?
South Africa
330
Characteristics of South African Chenin Blanc (body, dry, acidity, flavor)
medium body
dry to off-dry
medium to high acidity
citrus and tropical fruit
331
Where is Melon Blanc usually grown?
Muscadet AC (part of Loire Valley)
(top is sub-region Muscadet Sevre et Maine)
332
Characteristics of Melon Blanc (body, dry, acidity, flavor)
medium body
dry
medium high acidity
neutral fruit
unoaked
333
what does "sur lie" mean on bottle and what wines often have it?
bottled from vessel containing dead yeast from fermentation - to add body and complexity
common in Melon Blanc
334
where is best production of Viogner?
Northern Rhone
335
Characteristics of Viogner (body, acidity, alcohol, flavor)
full body
low acidity
high alcohol
fruit and floral (peach, pear, apricot, violet)
spicy notes
336
Where is Albariño typically grown?
Rías Baixas (Galicia, Spain)
337
Albariño characteristics (body, acidity, flavor)
light/medium body
high acidity
fresh green and citrus fruit (apple, pear, grapefruit)
unoaked
338
Region in Europe for Semillon wine
Bordeaux
339
two styles of Semillon in Bordeaux
blended with Sauv Blanc to make dry wine
or use to make sweet wine
340
where are best dry Semillon wines as a single varietal wine?
Hunter Valley in Australia
341
Characteristics of Semillon from Hunter Valley, Australia (body, dry, alcohol, acidity, flavor)
light body
dry
light alcohol
high acidity
if young: citrus to neutral
with age: toast, honey, nut
342
Classic home of Gewurtztraminer
Alsace
343
Gewurtraminer characteristics (body, alcohol, acidity, dry)
full body
high alcohol
low acidity
dry, off-dry to medium sweet
344
Flavor of Gewurtztraminer
Floral perfume (rose, orange blossom)
Tropical and stone fruit (lychee, peach, grape)
musky sweet spice (ginger)
345
Region for Torrontes
Cafayate (Salta, Argentina)
346
Characteristics of Torrontes (body, dry, alcohol, acidity, flavor)
medium body
dry
high alcohol
medium acidity
fruity floral (perfume, grapes, peach)
347
Typical region for Gamay
Beaujolais
348
Characteristics of Beaujolais
light/medium body
medium/high acidity
low tannin
red fruit (strawberry, raspberry, cherry), spice (cinnamon, pepper)
unoaked
349
What is Beaujolais Nouveau AC?
Lighter style released in November of harvest (almost immediately)
350
Hierarchy of Beajolais appellations
Beaujolais AC
Beaujolais Villages AC (northern granite hills accounting for 25% production)
Beaujolais Crus
351
How many Beaujolais Crus are there and name four of them
10 in total. Fleurie AC, Brouilly AC, Morgon AC, Moulin-a-Vent AC
352
Typical region for Tempranillo
Rioja DOCa
353
Climate of Rioja
Moderate
354
Characteristics of Tempranillo (body, acidity, tannins, flavor)
medium/full body
medium acidity
medium tannins
red fruit (strawberry)
oaked
355
What is Tempranillo often blended with and what does it do to wine?
Garnacha
high alcohol, spicy notes, light tannins
356
what flavors does oak aging add to Tempranillo?
Sweet coconut
vanilla
savory animal / vegetal (meat, leather, mushroom)
357
Two less prestigious regions for Tempranillo
Ribera del Duero DO
Navarra DO
358
Flavor difference of Ribera del Duero DO Tempranillo vs. Rioja
Black fruit (blackberry, plum)
Toasky oak
359
Uniqueness of Navarra DO Tempranillo?
Blended with Merlot and Cab Sauv
360
Most well established region of wine in Portugal + climate
Douro DOC
Hot
361
Wines produced in Duoro + most popular varietal
sweet, fortified ports AND
dry red wine made with Port grapes
Touriga Nacional
362
Touriga Nacional characteristics (color, acid, tannin, flavor, aging)
deep color
high acid
high tannin
dark berry and spice (blackberry, blackcurrant, pepper, liquorice)
oaked
363
Two most famous appellations in Piedmont for Nebbiolo
Barolo DOCG
Barbaresco DOCG
364
Nebbiolo characteristics (body, tannin, alcohol, acidity)
full body
high tannins
high alcohol
high acidity
365
Flavors of Nebbiolo. Normal + with age
Normal: red fruit flavors with floral and earthy elements
Age: tobacco, mushroom, tar
366
Other popular varietal from Piedmont
Barbera
367
Characteristics of Barbera (acidity, tannin)
high acidity
light/medium tannin
368
Flavors of Barbera
Red fruit and black pepper
often aged in oak bc of moderate tannins which adds toast, vanilla, sweet spice
369
Two appellations for Sangiovese
Brunello di Montalcino DOCG (100% Sangiovese)
Chienti DOCG (though this sometimes blends other grapes)
370
Characteristics of Sangiovese (body, tannin, acidity)
medium/full body
high tannin
high acidity (ideal for ageing)
371
Flavors of Sangiovese
Plum, earth, red cherries, herbal (green tea)
372
Top red from northeast Italy + varietal(s)
Valpolicella / Valpolicella Classico DOC
Corvina, but always blended
373
What does it mean when Classico is added to an Italian appellation
from historic centre of many DOC/DOCG regions, usually where best sites for wine production
374
What does it mean when Riserva is added to an Italian appellation
has achieved a higher minimum level of alcohol and has been matured for at least a minimum number of months before release
375
Location of most expensive examples of Valpolicella
Hills behind and west of Verona
376
Flavor profile of good Valpolicella
baked fruit, including plums, dried red cherries and prunes
377
Characteristics of inexpensive Valpolicella (body, tannins, acidity, color, flavor)
light body
low tannins
high acidity
pale to medium ruby
sour red cherry
378
Characteristics of Amarone della Valpolicella DOCG (body, tannins, alcohol, method)
very complex full body
high tannins
very high alcohol
dry wine made from partially dried grapes to concentrate flavor
379
Wine typical of Abruzzo - varietal and applellation
Montepulciano d'Abruzzo DOC
380
Characteristics of Montepulciano (acidity, tannin, alcohol, color)
high acidity
medium/high tannins
medium/high alcohol
deep color
381
Flavors of Montepulciano d'Abbruzzo
black cherry, blackberry, plums
if inexpensive: jammy black fruit
382
What is often confused with Montepulciano d'Abbruzzo and what varietal is it
Vino Nobile di Montepulciano DOCG
Chianti-style Sangiovese wine from Tuscan town of Montepulciano
383
Two red varietals typical of Puglia
Primitivo and Negroamaro
384
Characteristics of Primitivo and Negroamaro (tannin, acidity, color, flavor)
medium tannin
medium acidity
medium color
jammy black fruit and liquorice
385
Red varietal popular in Campania and Basilicata
Aglianico
386
Characteristics of Aglianico (body, tannin, acidity, color, flavor)
full body
high tannin
high acidity
deep color
floral and dark fruit
387
Top appellation for Aglianico
Taurasi DOCG (Campania)
388
Top region for Zinfandel
California
389
Two styles of California Zinfandel
Dry
Off-Dry Fruity Rose (White Zinfandel)
390
Characteristics of dry red California Zinfandel (body, alcohol, flavor)
Full body
High alcohol
Black fruit, dried fruit, sweet spices (blackberry, prune, raisin, clove, liquorice)
391
Growing anomaly of Zinfandel (especially top intense and complex versions)
Very old vines with some planted over 100 years ago
392
Red variety typical of hot South African regions
Pinotage (like Pinot Noir but for moderate and hot climates)
393
Characteristics of Pinotage (body, tannin, flavor)
full body
medium tannin
red fruit (strawberry, raspberry, cherry) vegetal and animal (tar, leather)
394
Popular Chilean varietal for reds that is often blended with Cab Sauv and Merlot
Carmenere
395
Characteristics of Carmenere (body, acidity, alcohol, tannin, color, flavor)
medium/full body
medium/high acidity
medium/high alcohol
high tannin
deep color
dark fruit (blackberry) and peppery spice
396
What does Carmenere need to be fully ripe and what happens when underripe
lots of sun and heat
when underripe pungent green bell pepper and green bean
397
Two Chilean regions for Carmenere
Aconcagua and Central Valley
398
Top region for Malbec
Mendoza
399
Characteristics of Malbec (body, tannin, flavor)
full body
medium/high tannin
dark fruit and often spicy (blackberry, black plum, clove, pepper)
oaked
400
Two varietals originally from Bordeaux that became bigger in New World
Carmenere and Malbec
401
Name four common varietals grown Bordeaux
Cab Sauv, Merlot, Sauv Blanc, Semillon
402
Name four common varietals grown California
Chardonnay, Cab Sauv, Merlot, Zinfandel
403
Name four common varietals grown Navarra
Tempranillo, Cab Sauv, Merlot, Garnacha Rose
404
Name four common varietals grown Pays D'Oc IGP
Sauv Blanc, Cab Sauv, Merlot, Granache
405
Name two common varietals grown Adelaide Hills
Chardonnay and Sauv Blanc
406
Name two common varietals grown Hunter Valley
Shiraz and Semillon
407
Name three common varietals grown Margaret River
Cab Sauv, Merlot, Chardonnay
408
Name two common varietals grown Yarra Valley
Chardonnay, Pinot Noir
409
Name three common varietals grown in Casablanca
Chardonnay, Pinot Noir, Sauv Blanc
410
Name three common varietals grown in Central Valley of Chile
Cab Sauv, Merlot, Carmenere
411
Name two common varietals grown in San Antonio Chile
Pinot Noir, Sauv Blanc
412
Name three common varietals grown in Alsace
Riesling, Gewurtztraminer, Pinot Gris
413
Name two common varietals grown in Bourgogne
Pinot Noir and Chardonnay
414
Name three common varietals grown in Bordeaux
Cab Sauv, Merlot, Sauv Blanc
415
Name three common varietals grown in Loire Valley
Sauv Blanc, Chenin Blanc, Melon Blanc
416
Name two common varietals grown in Pfalz
Pinot Noir and Riesling
417
Name two common varietals grown in Hawke's Bay NZ
Cab Sauv, Merlot
418
Name three common varietals grown in Marlborough
Sauv Blanc, Chardonnay, Pinot Noir
419
Name two common varietals grown in Stellenbosch SA
Cab Sauv, Merlot
420
Name two common varietals grown in Walker Bay SA
Pinot Noir, Chardonnay
421
Name two common varietals grown in both Carneros and Sonoma
Chardonnay, Pinot Noir
422
amount of wine to be poured for tasting
50ml / 1.7oz
423
three possible signs/aromas of faulty wine in Nose phase
damp cardboard smell
honey, caramel, coffee (when not expected)
lack freshness and fruit
424
three levels of aroma intensity in Nose phase
light, medium, pronounced
425
