WSET Level Two New Flashcards
1
Q
Climate of Burgundy
A
Cool in north, moderate in south
2
Q
Best places to plant Pinot Noir in Burgundy
A
In South where Moderate climate allows for ripening. Also South and South-East facing slopes that get lots of sunlight to concentrate flavors
3
Q
Best general area in Burgundy for Pinot Noir + two subregions
A
Cote d’Or
Cote de Nuits in North and Cote de Beaune in South
4
Q
Four appellation heirarchies of Burgundy
A
a) Bourgogne AOC
b) Villages (i.e. Gevrey-Chambertin)
c) Village + Premier Cru (i.e. Gevrey-Chambertin: Clos Saint-Jacques Premier Cru)
d) Grand Cru (i.e. Le Chambertin Grand Cru)
5
Q
Which area of NZ makes ripest and most powerful Pinot Noir?
A
Central Otago (despite being further south, it gets less sea breeze bc of mountains around it. very sunny days and cool nights)
6
Q
Body of Pinot Noir
A
Varies. LM in Burgundy AOC. MF in Central Otago
7
Q
What is distinct about Zinfandel/Primitivo flavor profile and why
A
Grapes ripen unevenly - so have some underipe grapes while others start to raisin.
8
Q
Flavor characteristic of Zinfandel/Primitivo when less (1 flavor, 2 subflavors) vs. more ripe (1 flavor, 3 subflavors)
Plus one primary flavor (2 sub flavors) always present due to overripe grapes in bunch
A
Red Fruit when less ripe: strawberry, raspberry
Black Fruit when more ripe: black plum, blackberry, blueberry
Dried Fruit (prune, raisin)
9
Q
What is the alternative style of Zinfandel from California and what method is used
A
White Zinfandel. Short maceration rose winemaking process.
They remove yiest before fermentation has finished
9
Q
which primary flavor (with 2 subflavors) develops in zinfandel/primitivo from the grapes that are very ripe on vine
A
dried fruit (raisin, prune)
10
Q
Characteristics of White Zinfandel (dry, alcohol, color, flavor)
A
Medium-Sweet
Low alcohol
pink color
red fruit (strawberry, raspberry)
11
Q
What fermentation vessel is used for Riesling and why
A
stainless-steel tanks to preserve floral aromas
12
Q
How are non-dry Rieslings made? how for a) off dry/medium b) sweet
A
Off Dry or Medium: Interrupting fermetation by removing yiest, which leaves low alcohol wine with residual sugar, or by the addition of unfermented grape juice (Sussreserve)
Sweet: using extra-ripe grapes which high enough sugal levels to stop fermentation naturally
13
Q
Three German regions of Reisling and difference in sweetness and body
A
Mosel - lightest body, medium sweet
Rheingau - dry, more body
Pfalz - dry, medium body
14
Q
PGI term in Germany
A
Landwein
15
Q
2 requirements to be Qualitatswein rather than Landwein
+ difference in body and intensity
A
a) must come from one of 13 winegrowing areas (Mosel, Rheingau, etc) b) must achieve a higher level of ripeness
Fuller in body and more intense in flavor
16
Q
2 requirements to be Pradikatswein rather than Qualitatswein
A
a) higher minimum level of sugar b) must come from single winegrowing area
17
Q
Six levels of Pradikatswein
A
Kabinett
Spatlese
Auslese
Eiswein
Beerenauslese
Trockenbeerenauslese
18
Q
Rank dry Kabinett, dry Spatlese, and dry Auslese in terms of alcohol content and why
A
Auslese most, then Spatlese, then Kabinett. Because Auslese has higher minimum sugar level requirement so more to turn to alcohol in fermentation
(these three can be from dry to semi-sweet)
19
Q
How do Eiswein, Beerenauslese, and Trockenbeerenauslese compare to Kabinett, Spatlese, and Auslese in alcohol contect and why?
A
Less because yeast cannot ferment such high levels of sugar, so they end up being low alcohol with sweetness
20
Q
Of the six pradikatswein reisling levels, which have been impacted by botrytis
A
Beerenauslese and Trockenbeerenauslese only
21
Q
Three flavors of Kabinett Riesling
A
green fruit (green apple)
citrus fruit (lime)
floral aroma (blossom)
22
Q
Two flavors of Spatlese Riesling
A
citrus fruit (lemon, lime)
stone fruit (peach)
23
Q
Three flavors of Auslese Riesling
A
stone fruit (peach)
tropical fruit (mango)
dried fruit
24
Two flavors of Eiswein Riesling
stone fruit (peach, apricot)
tropical fruit (mango, pineapple)
25
Four flavors of Beerenauslese Riesling
stone fruit (apricot)
tropical fruit (mango)
dried fruit
honey
26
What labeling term to look for to identify non-dry Alsace Reisling
vendanges tardives (late harvests)
27
Typical characteristics of Alsace Reisling (body, dryness, 2 flavors)
medium body
dry
ripe citrus
stone fruit
28
Typical characteristics of Australian Reisling (dryness, 2 flavors 2-1)
dry
citrus (lemon, lime)
petrol
29
Name the five fruit notes in Chenin Blanc from least to most ripe
green apple
lemon
peach
pineapple
mango
30
What style of Chenin Blanc is made in Vouvray (dry, still/sparkling, oak)
dry to sweet
still and sparkling
all unoaked
31
How does flavor profile of Vouvray Chenin Blanc change based on sweetness?
Dry: apple
off-dry & medium: apple, lemon, peach
sweet: botrytis, stone and tropical fruit
32
Most planted white grape variety of South Africa
Chenin Blanc
33
Which two varietals are often blended with Chenin Blanc in South Africa
Chardonnay and Viogner
34
Characteristics of South African Chenin Blanc (dry, body, 2 primary flavors 1-1, 1 secondary flavor)
dry
medium body
stone (peach)
tropical (pineapple)
oak (vanilla)
35
Semillon range of body and acidity + what does it depend on
Body: light to full
Acidity: medium to high
Depends on ripeness
36
What is most important region in france for Semillon
Bordeaux
37
Dry level of French Semillon
both dry and sweet
38
What do they blend Semillon with in France
Sauvignon Blanc
39
How is Sauternes AOC white made?
With botrytis affected Semillon
40
Characteristics of Sauternes (dry, alcohol, body, acidity)
sweet
Medium/High alcohol
Full Body
High Acidity
41
Flavors of Sauternes: 1 primary, 2 secondary oak, 3 tertiary flavors
primary: stone fruit (apricot)
secondary: smoke, vanilla
tertiary: dried fruit, honey, caramel
42
three primary flavors of Semillon in general
Green: apple
Citrus: lemon
Herb: grass
43
Characteristics of Hunter Valley Semillon (single/blend, dry, body, alcohol, acidity, 1 primary, 2 tertiary)
single varietal
dry
light body
low alcohol
high acidity
primary: neutral
tertiary: honey, nuts
44
Characteristics of Barossa Valley Semillon
Varies. Same as Hunter Valley but also full body, oak matured versions available
45
Popular varietal from Hungary
Furmint
46
Sweet wine from Hungary
Tokaji Aszu (made from Furmint affected by botrytis + blend of other local varieties)
47
Term for measuring sweetness of Tokaji Aszu and scale
Puttonyos. 5-6
48
Color of Tokaji Aszu and why
amber bc of long oak aging
49
size of sample of wine
50ml / 1.7oz
50
Four steps to tasting wine
Appearance
Nose
Palate
Conclusion
51
Three elements to Appearance
Clarity
Intensity
Color
52
Three levels of Intensity (Appearance) and how assess?
Pale, Medium, Deep
Hold at 45 degrees and gauge difference in color along rim of liquid vs. the center of the glass
53
Scale of white wine color + which is most common
lemon-green, lemon, gold, amber, brown
lemon most common
54
Scale of red wine color + which is most common
purple, ruby, garnet, tawny, brown
ruby most common
55
Scale of rose wine color
pink, pink-orange, orange
56
Three steps of Nose phase of assessing wine
Condition
Intensity
Characteristics
57
What four scents and what characteristic may lead you to determine Unclean rather than Clean in Condition (Nose)?
Damp cardboard, honey, caramel, coffee
Lacking freshness and fruit when supposed to have
58
Three levels of Intensity (nose)?
Pronounced, medium, light
59
When do primary, secondary and tertiary flavors develop
primary = fermentation
secondary = post-fermentation (from vessel)
tertiary = maturation (oxygen seeping in or not)
60
Two most common secondary flavors derived from Oak
vanilla and smoke
61
Two most common secondary flavors derived from Malolactic conversion
cream and butter
62
Two most common secondary flavors derived from autolysis
toasted-bread and biscut
63
two tertiary aromas usually picked up from oxygen seeping in during oak maturation
coffee and caramel
64
three tertiary aromas usually picked up from absence of oxygen during maturation
petrol, honey, mushroom
65
Eight steps of Palate phase
Sweetness
Acidity
Tannin
Alcohol
Body
Flavor intensity
Flavor characteristics
Finish
66
Scale of Sweetness
Dry, Off-Dry, Medium, Sweet
67
best way to gauge acidity
mouth watering - how much and for how long
(not taste as sweetness can mask acidity or alcohol can be confused for acid)
68
two ways to gauge tannins
Drying sensation of mouth and bitterness in back of mouth
69
Thresholds for low, medium, high alcohol (regular wine)
low below 11%
medium 11-13.9%
high 14% and above
70
Thresholds for low, medium, high alcohol (fortified wine)
low 15-16.4%
medium 16.5%-18.4%
high 18.5% and higher
71
What four factors influence body of wine and which increase vs. decrease body
Alcohol, Sugar, Tannin (positive correlation)
Acidity (negative correlation; ie more acidity = less body)
72
Which flavor characteristics are easier to detect in palate vs. nose, and vice versa
Spice = easier to detect in palate
Floral = easier to detect on nose
73
Four criteria for- determining quality of wine
Balance
Length/Finish
Intensity
Complexity
74
Three pairings that need to be in balance in wine
Sugar & Acidity
Alcohol & Fruit
Acidity & Fruit
75
How to measure Length/finish
time POSITIVE flavors linger. if bitterness lingers then not good
76
How to measure intensity
How easily you can smell and taste flavors. but up to a certain point more does not mean better
77
quality level scoring and how many of each four criteria (length, intensity, balance, complexity) are met
faulty (cant drink)
poor (0 of 4)
acceptable (1 of 4)
good (2)
very good (3)
outstanding (4)
78
what does it mean if a wine tastes harder?
more drying, more bitter, more acidic, less sweet, less fruity
79
what food makes a wine taste harder?
sweet or umami
80
what does it mean for a wine to taste softer
less bitter, less drying, less acidic, sweeter, more fruity
81
what food makes a wine taste softer?
salt and acidic
82
what does very fatty food do to perception of wine
makes it seem less acidic
83
what does spicy food do to perception of wine
increases perception of alcohol
84
what does light and sunshine do to bottled wine
makes it lose fruit character
85
what temp do you store wine in
cool. must be constant though
86
which two inert gases can preserve wine once opened
nitrogen and argon
87
name the six segments of wine that differ in optimal service temperature from coolest to warmest
sweet wine
sparkling wine
light-to-medium body white and rose
full body white
light bodies red
medium-to-full body red
88
serving temp of sweet wine
6-8c 43-46f
89
serving temp of sparking wine
6-10c 43-50f
90
serving temp of light-to-medium body white and rose
7-10c 45-50f
91
serving temp of full body white
10-13c 50-55f
92
serving temp of light-to-medium body red
13-18c 55-64f
93
serving temp of full body red
15-18c 59-64f
94
name three common wine faults
cork taint
failure of closure
heat damage
95
what chemical causes cork taint and what flavor does the wine take on
TCA (trichloroanisole)
damp cardboard (also less fruit aroma)
96
three flavors of oxidized wine from failure of closure
honey, caramel, coffee
97
how long can i vine live for
60 years or more
98
five things a vine needs
warmth
sunlight
carbon dioxide
water
nutrients
99
what does sunlight actually do to the vine
allows photosynthesis = allows it to combine the carbon dioxide taken in by leaves with water taken from the roots to produce sugar
100
what does vine do with sugar created by photosynthesis
uses it for power to grow and ripen its grapes
101
what does vine need to grow healthy shoots, leaves and roots
needs small amount of nutrients from roots
102
why does vine even grow grapes
to attract animals that will eat the fruit and spead its seeds
103
how does each grape begin to grow each spring
starts with a clister of flowers that self-pollinate themselves to become grape
104
what happens after pollination of flower clusters
flowers grow seeds and begin to swell, turning into small hard green grapes that then ripen in the summer
105
what is the name of the point at which grapes lose green color and become either white grapes (which then turn golden) or black grapes (which then turn red and then purple)?
veraison
106
as grape ripens on the vine what happens to its characteristics
goes from a) all acid, very herbacious and no sugar to b) lower acidity, sugar rises, herbaceous lessens, flavors develop
107
how does ripening of white grapes change flavor profile categories
from green fruit to stone and tropical fruit
108
how does ripening of black grapes change flavor profile
from fresh fruit to cooked fruit
109
what happens to tannins as they ripen and what happens if pick them too soon?
they become riper. if picked too soon they will be bitter
110
what weather do you need to make extra ripe grapes
dry (otherwise fungus will grow) and warm (to allow continued ripening) - ie a warm dry autumn
111
what happens to grape when allow it to ripen past picking point
water evaporates and becomes like raisin. concentrates acids and sugars. develops dried-fruit aroma
112
what 3 weather conditions do you need to have successful botrytis/noble rot wine grapes
1) fungus must grow on ripe grapes, making small holes and thus making water evaporate
2) damp misty mornings to allow growth and spread of fungus
3) warm, dry afternoons to limit growth of fungus so does not destroy grape
113
months of growing season
april to oct (north hem) oct to april (south hem)
114
average growing season temp of cool, moderate and warm
cool - below 16.5c/62f
moderate 16.5-18.5c / 62-65f
hot 18.5-21c / 65-70f
115
degrees latitude of wine growing regions
30-50
116
do seas cool or warm a wine growing region
depends on ocean currents. in South Africa they cool. In northern Europe they warm.
117
what impact do rivers have on wine growing region
they take longer to cool and warm than land so in autumn they typically add heat and also add heat by reflecting sunlight
118
two regions cooled by fog
california and chile
119
one region that needs cloudy
warmer australian regions, to block sun and slow down photosynthesis
120
what impact do mountains usually have
block cold winds and rain allowing for extended growing seasons through sunnier summers and drier autumns
121
why do vineyards plant on slopes
helps to have vines face the equator if sunlight and heat are low to aid ripening
122
what type of soil adds heat
stony soils, as they absorb more heat
123
what happens to grape if season is unusually cold
no ripening means high acidity, low sugar, and lack of flavor characteristics
124
what happens to grape if season is unusually hot
also no ripening or no grapes at all because vine will lack sufficient water and will shut down to protect itself
125
what 2 things can happen when too much rainfall
fungal diseases or (if close to harvest) grape swelling that leads to flavor dilution
126
what happens with frost (and when is it most likely)
damage new growth and limit number of grapes. most likely in spring
127
when are vines usually pruned
in winter when dormant
128
difference of Geographical Indications (GIs) in EU vs. non-EU
in EU it specifies which grapes can be grown and how wine has to be made
in non-EU no restrictions, so more variety appears in same GI
129
Two subdivisions of Geographical Indication (GI)
PDO: Protected Designation of Origin
PGI: Protected Geographical Indication
130
PDO vs. PGI
PDO is smaller and has stricter regulations
131
PGI in Italy, France, Germany, Spain
Indicazione Geografica Tipica (IGT)
Indication geographique protegee (IGP)
Landwein
Vino de la Tierra
132
France PDO
AOP: Appellation d'origine protegee
AOC: Appellation d'origine controlee
133
Italy PDO
Denominazione di Origine Controllata (DOC)
Denominazione di Origine Controllata e Garantita (DOCG)
134
Spain PDO
Denominacion de Origen (DO)
Denominacion de Origen Calificada (DOCa)
135
Germany PDO
Qualitatswein
Pradikatswein
136
how does age of vine affect style
will produce fewer grapes, thus more concentrated and complex aromas
137
what labeling term will you see for old vines in France
vielles vignes
138
what three things are produced by yeast feeding on sugar in grape juice
alcohol, carbon dioxide gas, and heat
139
six steps in red wine making
1) crushing (skins split, only some juice comes out, but not pressed)
2) alcoholic fermentation
3) draining
4) pressing
5) storage or maturation
6) packaging
140
what are the two options for ensuring color and tannin of skins are integrated in red wine during fermentation
Punching down (plunger used to push the "cap" down)
Pumping over (liquid from bottom of vessel is pumped through hose and sprayed over the "cap")
141
two methods of making rose wine
short maceration
blending (white with red)
142
how long are skins in the fermenting wine during short maceration rose winemaking
few hours
143
six steps in rose winemaking
crushing
fermentation (with skins)
draining
more fermentation (no skins)
storage/maturation
packaging
144
five steps of white wine making
crushing
pressing
fermentation
maturation
packaging
145
Four ways of making sweet wine
a) Concentrated grape sugars: fermenatation naturally stops (Tokaji Aszu)
b) removing yeast with filter (white zinhandel)
c) fortification: killing yeast by adding alcohol (port)
d) adding grape sugar or unfermented juice
146
temperature for red wine fermentation
20-32C. 68-90F
147
temperature for white wine fermentation
12-22C. 54-72F
148
two reasons to use oak
1) oak adds desired flavors to wine
2) allows some oxygen interaction in maturation which allows flavor to evolve
149
what three factors influence how much flavor an oak barrel adds to wine
how it is produced
age of barrel
size
150
What elements of oak barrel production influence the impact it will have on the wine's taste
level of heat applied
duration of heating
(during "toasting" of barrel)
Can add sweet-spice or charred wood aroma
151
four flavors added by new barrels
vanilla, coconut, charred wood, spice
152
three flavors added by oxygen seeping into oak barrel during maturation
caramel, dried fruit, nut (hazelnut, almond, walnut)
153
two things malolactic conversion does to wine
adds buttery flavor
lowers acidity
154
when does malolactic conversion happen and what causes it
after fermentation
caused by bacteria in wine
155
when will winemaker decide to prevent malolactic conversion
in aromatic white wines like riesling
(red wines nearly always have it but it does not affect the flavor much. winemakers of chardonnay commonly allow it)
156
what is lees
the dead yiest at bottom of vessel after fermentation
157
what two flavors does lees add to wine if stirred in during maturation
biscuits and bread
(+ adds body to wine)
158
what three things does a wine need in order for it to be suitable for bottle aging over many years
high acidity
high residual sugar (if sweet wine)
high levels of tannin (if red wine)
159
what happens to flavor of wine if a wine a) is not suitable for multi-year bottle aging and (1 change) b) is suitable (3 flavors/changes)
a) if not suitable fruit flavor turns to vegetal
b) if suitable, fresh fruit turns to dried fruit and mushroom and leather develop
160
four flavors that white wine develops in bottle aging
died apricot, honey, nut, spice
161
does color become paler or deeper during bottle maturation?
white wine becomes deeper
red wine becomes paler
162
four flavors that red wine develops in bottle aging
fig, prune, meat, wet leaves
163
Acidity, body, 3 flavors 2-1-1 of cool climate chardonnay
High acidity
L/M Body
green fruit (apple, pear)
citrus (lemon)
wet stones
164
Acidity, body, 3 flavors of moderate climate chardonnay
M/H acidity
M/F body
citrus (lemon)
stone (peach)
tropical (melon)
165
Acidity, body, 2 flavors of warm climate chardonnay 1-2
F body
M acidity
stone (peach)
tropical (pineapple, banana)
166
what unique technique do winemakers of warm climate chardonnay do?
Acidification: they add acidity to balance alcohol and body
167
what 7 secondary flavors are common in chardonnay and how do they get there (three reasons)
malolactic conversion: butter, cream
lees contact: bread, biscuit
oak: smoke, vanilla, coconut
168
what two tertiary flavors can develop in chardonnay aged in bottle
hazelnut, mushroom
169
acidity and 2 flavors of Bourgogne AOC chardonnay (very broad applellation)
high acidity
apple, lemon
170
characteristics of Chablis chardonnay: sweetness, body, acidity, 3 flavors, oak
dry
LM body
H acidity
apple, lemon, wet stones
unoaked
171
where in Chablis does chardonnay typically get planted
south and south/west facing to increase sun exposure and ripeness
172
what is a key growing concern in Chablis for chardonnay
frost - can limit production size
173
where in Cote d'Or is chardonnay typically produced
Cote de Beaune (south of Beaune town)
174
two main village appellations of chardonnay in Cote de Beaune
Meursault AOC
Puligny-Montrachet AOC
175
Characteristics of chardonnay produced in Meursault AOC and Puligny-Montrachet AOC: body, 2 flavors, oak
MF Body
peach, melon
oaked
176
What unique thing do they do in Meursault AOC and Puligny-Montrachet AOC aging of Chardonnay?
age in contact with lees
177
What are you more likely to age Chablis or Cote d'Or Chardonnay + what 2 flavors develop
Cote d'Or
hazelnut, mushroom
178
Southernmost appelation in Burgundy for chardonnay: 1 area appellation and 1 village appellation
Macon AOC
Pouilly-Fuisse AOC
179
characteristics of Maconnais chardonnay: 3 flavors, oak
lemon, peach, melon
unoaked in Macon; oaked in Pouilly-Fuisse
180
area for mass production chardonnay in france
Pays d'Oc IGP
181
climate Pays d'Oc IGP & characteristics of Pays d'Oc IGP chardonnay: body, acidity, 2 flavors 1-2, oak
warm climate
F body
M acidity
stone (peach), tropical (pineapple, banana)
some oak (high quality: barrel, low quality: staves, chips)
182
Name the region and subregion of each of these appellations:
Puligny-Montrachet
Pessac Leognan
Pouilly-Fuisse
Pouilly-Fume
Puligny-Montrachet: Burgundy (Beaune)
Pessac Leognan: Bordeaux (Graves)
Pouilly-Fuisse: Burgundy (Macon)
Pouilly-Fume: Louire
183
What varietals are grown in each of these appellations:
Pouilly-Fuisse
Pouilly-Fume
Pessac Leognan
Puligny-Montrachet
Pouilly-Fuisse: Chardonnay
Pouilly-Fume: Sauv Blanc
Pessac Leognan: Cab Sav, Merlot, Sauv Blanc
Puligny-Montrachet: Chardonnay
184
Name the region and subregion of each of these appellations:
Pomerol
Pommard
Pauillac
Pomerol: Bordeaux (Right Bank)
Pommard: Burgundy (Cote de Beaune)
Pauillac: Boreaux (Haut Medoc - Left Bank)
185
What varietals are grown in each of these appellations:
Pauillac
Pommard
Pomerol
Pauillac: Cab Sauv, Merlot
Pommard: Pinot Noir
Pomerol: Cab Sauv, Merlot
186
What varietals are grown in each of these:
Margaret River (4)
Yarra Valley (2)
Barossa Valley (3)
Hunter Valley (2)
Margaret River: Chardonnay, Sauv Blanc, Cab Sauv, Merlot
Yarra Valley: Pinot Noir, Chardonnay
Barossa Valley: Semillon, Syrah, Grenache
Hunter Valley: Semillon, Syrah
187
What state are each of these in:
Barossa Valley
Margaret River
Yarra Valley
Hunter Valley
Barossa Valley: South Australia
Margaret River: Western Australia
Yarra Valley: Victoria
Hunter Valley: New South Wales
188
What varietals are grown in each of these:
Barossa Valley
Margaret River
Hunter Valley
Yarra Valley
Barossa Valley: Semillon, Syrah, Grenache
Margaret River: Chardonnay, Sauv Blanc, Cab Sauv, Merlot
Hunter Valley: Semillon, Syrah
Yarra Valley: Pinot Noir, Chardonnay
189
what climate does California Central Valley have and why
warm because it is cut off by mountains from any sea influence (irrigation allows it to make high volume, lesser quality wine)
190
Characteristics of California Central Valley chardonnay (acidity, body, 2 flavors, oak)
M acidity
M body
peach
pineapple
oak staves/chips
191
Characteristics of Napa Valley chardonnay (body, 1 primary flavor, 2 tertiary flavors)
F body
pronounced tropical-fruit
New Oak: Vanilla & Spice
192
Five general areas for chardonnay production in US
1) Central Valley
2) Los Carneros / Sonoma (well balanced, intensely flavored bc cooler)
3) Napa Valley (F body, warm, tropical flavor, oak)
4) Santa Barbara County (varied styles)
5) Oregon (moderate climate, H acidity)
193
Characteristics of Oregon chardonnay (acidity, 2 flavors)
H acidity
citrus (lemon)
tropical (melon)
194
Region in Australia for bulk chardonnay and what varietal does it get blended with here
South Eastern Australia
Semillon
195
Characteristics of chardonnay from both Yarra Valley and Adelaide Hills (acidity, 2 flavors 1-2, oak)
MH Acidity
stone (peach)
tropical (pineapple, banana)
oak
(cooling factors of area allow for long growing season)
196
Characteristics of Margaret Valley chardonnay (body, 2 flavors)
MF body
stone (peach)
tropical (pineapple)
197
Characteristics of Marlborough chardonnay (acidity, 3 flavors, oak)
H acidity
citrus (lemon)
stone (peach)
tropical (melon)
subtle oak
198
Characteristics of Hawke's Bay chardonnay (body, acidity, flavor)
F Body
H acidity
stone
199
Characteristics of Casablanca chardonnay (2 flavors)
citrus (lemon)
stone (peach)
200
Area for mass production of chardonnay in Chile
Central Valley
201
Area for mass production of chardonnay in South Africa + varietal it is often blended with
Western Cape
Chenin Blanc
202
Characteristics of Walker Bay chardonnay (acidity, 2 flavors, oak)
H acidity
stone (peach)
tropical (pineapple)
oak
203
of these three varietals, which is most likely to display oak flavors: pinot grigio, chardonnay, sauv blanc?
chardonnay
204
Typical climate, body, and acidity of Sauv Blanc in general
CM climate
LM Body
H Acidity
205
what primary flavors (1 category, 3 subflavors) does each Sauv Blanc have, regardless of ripeness
herbaceous (grass, green bell pepper, asparagus)
206
what primary flavors does Sauv Blanc have depending on ripeness?
least ripe (1 cat - 3 subcats)
medium ripe 2-1-1
Most ripe 1-1
least ripe: herbaceous (grass, green bell pepper, asparagus) ONLY
medium ripe: green (apple, gooseberry),
other (wet stones), citrus( grapefruit)
most ripe: stone (peach), tropical (passion fruit)
207
While Sauv Blanc is usually single varietal, what varietal is it sometimes blended with?
Semillon
208
ageing vesssel of sauv blanc and why
inert vessels as oak would easily overpower herbaceous notes
209
when to drink Sauv Blanc and what happens if you get it wrong
drink while young
if wait for more than few years, develops unattractive vegetal notes
210
what white grape varietals are allowed in Sancerre and Pouilly-Fume
only Sauv Blanc!
211
characteristics of Sancerre and Pouilly Fume Sauv Blanc (dry, acidity, 3 flavors 2-1-1)
dry
H acidity
green (apple)
herbaceous (grass, asparagus)
other (wet stones)
212
less prestigious AOC for Sauv Blanc in Loire valley and what is different
Touraine AOC
more fruity
213
where in France are you most likely to find Sauv Blanc blended with Semillon
Bordeaux
214
Two AOCs in Bordeaux for Sauv Blanc
Graves AOC
Pessac-Leognan AOC
215
Characteristics of Graves AOC and Pessac-Leognan AOC Sauv Blanc (single/blend, oak, 2 tertiary flavors in addition to the usual)
blended w Semillon
oak
honey and nuts
216
what 2 things does adding Semillon to Sauv blanc do
adds body
helps wine age
217
characteristics of Pays d'Oc IGP Sauv Blanc (dry, acidity, 2 flavors)
dry
H acidity
tropical (passion fruit)
hebaceous (grass)
218
two unique things about Sauv Blanc production in Marlborough
blend grapes from different sites
use grapes of different ripeness levels
219
4 flavors of Marlborough Sauv Blanc 1-1-1-2
citrus (grapefruit)
stone (peach)
tropical (passion fruit)
hebaceous (green bell pepper, asparagus)
220
Characteristics of Margaret River Sauv Blanc (blend, flavor, oak)
blend with Semillon
Hebaceaous (grass)
some with Oak
221
2 flavors of Elgin Sauv Blanc and 2 flavors of Constantia Sauv blanc
Elgin: green (apple), other (wet stones)
Constantia: tropical, hebaceous
222
what two cooling factors do Elgin and Constantia have and which is cooler
Elgin by altitude, Constantia by sea breeze
Elgin is cooler
223
where in US do they make sauv blanc, and what two unique things do they do in production
Cooler areas of Napa Valley
a) pick early to retail acidity and herbaceaous (bc generally it's too hot)
b) oak aging to add smoke flavor and body
224
What are two distinct ways of making pinot grigio/pinot gris?
a) high yield, harvested ealy (most common)
b) controlled yield, delayed harvest
225
Generally, what approach does Italy take to making pinot grigio and how is it different than French approach?
Italy they generally do the high yield and early harvest method, while in France they do controlled yield and late harvest
226
Characteristics of high yield / early harvest pinot grigio (dry, body, acidity, simple/complex, 2 flavors)
dry
L body
MH acidity
simple
green (pear)
citrus (lemon)
227
Characteristics of low yield / late harvest pinot gris (dry, body, acidity, simple/complex, 3 flavors 1-1-2)
dry, off-dry, medium
F body
M acidity
complex
citrus (lemon)
stone (peach)
tropical (mango, banana)
228
what climate does pinot grigio/pinot gris require and is it usually oak aged?
CM climate
mostly no oak
229
fermentation vessel of pinot grigio/pinot gris
inert to preseve fruit
230
when drink pinot grigio/pinot gris
young if high yield/early harvest
age in low yield/late harvest
231
what two flavors develop with bottle ageing pinot gris
honey and ginger
232
two regions of italy that product pinot grigio
which has lower quality / high yield / light body vs. complex / full body version
Veneto: lower quality / high yield / light body
Friuli-Venezia Giulia: complex / full body
233
two appellation for pinot grigio in Veneto
delle Venezie DOC
Veneto IGT
234
AOC for Pinot Gris in France
Alsace AOC
235
what does it mean if vendanges tardives is on label of Alsace pinot gris
late harvest so will be medium to sweet
236
where is the best pinot gris made in Alsace?
gran crus on sloped footfills of Vosges Mountains, facing east or SE
more sunlight = riper flavor and fuller body vs. those from flatter plains
237
which grape varietal most clearly demonstrates role of grape yield and ripeness in determining style and quality?
pinot grigio/pinot gris bc high yield and unrpe versions have much less complexity, intensity, and shorter finish
238
two white grape varietals that are both particularly full body and floral
Gewurztraminer and Viogner
239
three varietals that have gran cru version in Alsace AOC
pinot gris, riesling, gewurztraminer
240
climate of Rias Baixas and uniqueness
Moderate
cloudier, cooler, and wetter than rest of Spain as close to Atlantic
241
difference in body and flavors between less ripe (2 flavors 2-1) vs. more ripe merlot (1 flavor, 2 subflavors)
less ripe: LM body, red fruit (strawberry, red plum), herbaceous (green bell pepper)
more ripe: MF body, cooked black fruit (blackberry, black plum)
242
3 benefits/reasons for adding some less ripe Merlot to a Cab Sauv
adds red-fruit flavor
lowers tannins
makes them drinkable at earlier age
243
what two flavors are developed when aging Merlot-dominated wines
dried fruit and tobacco
244
are Bordeaux AOC and Bordeaux Superieur AOC merlot or cab dominated?
merlot
245
Three main areas of left bank of Bordeaux
Medoc, Graves, Sauternes
246
2 pricipal districts of right bank of Bordeaux
Saint-Emilion and Pomerol
247
is Cab Sauv more common in Left or Right bank?
left bank
248
two AOC appellations for merlot-dominated wines in Bordeaux
Saint-Emilion AOC
Pomerol AOC
249
Body and 1 flavor of Saint-Emilion AOC and Pomerol AOC
F body
black fruits
(and oak maturation flavors)
250
other area (other than Bordeaux) for Merlot production in France and three varietals it is blended with
Pays d'Oc IGP
Cab Sauv, Grenache, Syrah
251
body of California Merlots
depends: medium if California appellation or full if Napa Valley or Sonoma
252
uniqueness of flavor (3 flavors) and production of Merlot in California
new oak barrels common
vanilla, coconut, smoke
253
body and style of Chilean Merlot
medium body
intended for immediate consumption
254
when is it most improtant to blend Cab Sauv with something else
in cool vintages or moderate climates when grape struggles to ripen
255
why blend cab sauv
to soften high levels of acidity and tannin
256
what are the 3 primary flavors of cab sauv 2-1-1
black fruit (blackcurrant, black cherry)
herbal (mint)
herbaceous (green bell pepper)
257
what four secodary flavors does cab sauv develop in new oak barrels
smoke
vanilla
cloves
cedar
258
what three secodary flavors does cab sauv develop in bottle
dried fruits
earth
forest floor
259
why does Cab Sauv grow better in Left Bank vs. Right Bank of Bordeaux
because of stony soil made of gravel which a) allows for quick drainage after frequent rainfall and b) retains heat well to help ripening to occur at night too
(Bordeaux's moderate climate sometimes isn't hot enough to allow proper ripening of cab sauv)
260
name five AOCs for Cab Sauv in left bank - two contain the other three. 2-1
Haut Medoc AOC: Margaux AOC, Pauillac AOC
Graves AOC: Pessac-Leognan AOC
261
how will production of bordeaux blend change in a cool vintage
winemakers will put greater proportion of Merlot to soften the underipe Cab Sauv
262
other major wine production area in France for Cab Sauv and why is it a good fit
Pays d'Oc IGP
warm climate with less variation than Bordeaux means more consitent ripening
263
Two major areas for US production of Cab Sauv and three smaller appellations within 3-1
Napa: Oakville, Rutherford, Calistoga
Sonoma
264
Body of US Cab Sauv
Full (even fuller and in Calistoga where hotter)
265
Most widely planted grape in Chile
Cab Sauv
266
Major region and two subregions for Cab Sauv production in Chile
Central Valley: Maipo Valley and Colchagua Valley
267
what 2 varietals is Cab Sauv often blended with in Chile
Merlot and Carmenere
268
Top region for Cab Sauv in South Africa
Stellenbosch
269
what 2 varietals is Cab Sauv often blended with in South Africa + name of the blend
Merlot and Pinotage
Cape Blend
270
two regions for Cab Sauv in Australia
Margaret River and Coonawarra
271
New Zealand region for Cab Sauv + uniqueness of sites
Hawke's Bay
needs warmer area within it because this is a moderate region
272
Style of Hawke's Bay Cab Sauv + 3 flavors
Often blended with merlot
fresh red fruit
black fruit
herbaceous (green bell pepper)
273
what does syrah grape look like (2 things)
thick skin
small size
274
two main styles of Syrah/Shiraz and how do they differ in body and flavor notes
first 2-1-1
second 1-1
moderate climate (Northern Rhone): M body, black fruit (black cherry, blackberry), herbal notes, black pepper
warm climate (Australia): F body, H alcohol, cooked black fruit and liquorice
275
most common varietal that syrah is blended with in France and name of blend
Granache from Southern Rhone
Rhone Blend
276
Why is oak used for Syrah and two flavors it adds
soften tannin of win
smoke and spice
277
four flavors that develop in bottle aging of syrah (can be aged for decade)
dried fruit, leather, meat, earth
278
black grape varieties permitted in Northern Rhone AOCs
only Syrah
279
uniqueness of harvest in Northern Rhone
hand picking (no machines) because planted on steep hills along river (which helps in ripening given moderate climate)
280
northern most AOC in Northern Rhone for syrah
Cote Rotie AOC
281
uniquness of Cote Rotie AOC syrah and 1 flavor it adds
some producers blend small amt of Viognier which adds floral flavor
282
two AOCs for syrah in southern part of Northern Rhone + 2 differences between the two
Hermitage AOC and Crozes-Hermitage AOC
Hermitage AOC is on one hill and is more intense and complex
Crozes-Hermitage AOC is in flatter land around the hill and is higher yield, less complex and intense and cheaper bc machines can be used
283
Second major area for Syrah production in France + two appellations and differences in style
Languedoc-Roussillon
Minervois AOC (blend with other varieties)
Pays d'Oc IGP (single varietal)
284
Area in Australia for mass production of Shiraz
South Eastern Australia
285
Two major regions for higher quality shiraz in australia
Barossa Valley
Hunter Valley
286
Characteristics of Barossa Valley shiraz (body, tannin, two flavors 2-1, two secondary flavors)
F body
H ripe tannins
cooked black (blackberry, black cherry)
spice (black pepper)
vanilla, coconut
287
Characteristics of Hunter Valley shiraz (body, tannin, one primary, two tertiary)
M body
MH tannins
fresh black fruit
earth, meat
288
two varietals often blended with shiraz in australia
cab sauv and grenache
(but single varietal is more common)
289
uniqueness of beaujolais winemaking technique + what 2 aromas are created by it
techniques to maximize color extraction but minimize tannin extraction
banana and candy
290
where are cheaper Beaujolais AOC wines made within the region
flat fertile vineyards to the south
291
when to drink Beaujolais
early or will lose fresh fruit flavors, except for some beajolais crus
292
three levels to appellation quality of Beaujolais
Beaujolais AOC (flat lands to the south)
Beaujolais Villages AOC (villages in north, sloped, lots of sun and warms for ropening and well drained soils)
Beaujolais crus (10 of them. has name of town only on label such as "Fleurie AOC")
293
important factor in Grenache growing
needs to control yields well to get good quality
294
alternate style of Grenache (color, dry, consumption)
rose made through short maceration
dry to medium sweet
chilled while young
295
is Grenache aged in oak?
depends. low quality no, but very good ones yes to add flavor complexity
but usually old oak due to delicate red fruit flavors
296
two main primary flavors of grenace 3-2
red fruits (strawberry, plum, red cherry)
spice (white pepper, liquorice)
297
what 3 tertiary flavors does grenache pick up in bottle
earth, meat, dried fruit
298
body of grenache
medium in Cotes du Rhone AOC
full in Chateauneuf du Pape AOC
299
Three layers of applelation quality of grenache in southern rhole
Cotes du Rhone AOC
Cotes du Rhone Villages AOC
Chateauneuf du Pape AOC
300
Two French appellations for Grenache outside of Southern Rhone and difference in style
Minervois AOC (warm climate, blends with syrah and other local varieties)
Cotes de Provance AOC (dry, pale color rose, blend with other varieties)
301
name four crus in the northern rhone
Crozes-Hermitages AOC
Hermitage AOC
Cote Rotie AOC
Condrieu AOC
302
three appellations in Spain for granacha
Priorat DOCa
Rioja DOCa
Navarra DO
303
where in Spain do they make dry rose with Grenache
Navarra DO
304
where in Spain do they make the most powerful and full bodies grenacha and why?
Priorat DOCa
warm, dry, tiny yields
305
what two flavors develop in bottle in Priorat DOCa
dried fruit and caramel
306
two regions in Australia for Grenache
Barossa Valley and McLaren Vale
307
is tempranillo usually blended?
when making riper, more complex versions for aging they blend to increase the acidity and tannins needed for ageing
308
is tempranillo usually oak aged in spain?
yes, in small new-oak barrels
309
what three secondary flavors develop in oak aged tempranillo
vanilla, smoke, cedar
310
what three tertiary flavors develop in tempranillo aged in bottle
mushroom, leather, dried fruit
(common to bottle age high quality versions for long time before release)
311
area for mass production of tempranillo
Catalunya DO
312
Is Rioja DOCa a blend or single varietal?
blend
for early drinking, blended with garnacha
for aging, blended with varietals that add tannin and acidity
313
other than Rioja DOCa, what is another major region in Spain for good tempranillo? uniqueness in flavor (1) and body
Ribera del Duero DO
full body
fresh black fruit
314
four labelling terms used for style and quality in Spain and what is it based on
Joven, Crianza, Reserva, Gran Reserva
minimum ageing requirements
315
what ageing must Crianza wine have before release?
must be aged in oak
316
ageing requirement for Reserva and Gran Reserva
both oak and bottle ageing prior to release, with minimum time for each
317
which of these contain primary, secondary, and tertiary flavors: Joven, Crianza, Reserva, Gran Reserva?
Joven - just primary
Crianza- primary, secondary
Reserva - primary, secondary, tertiary
Gran Reserva - primary, secondary, tertiary (most pronounced)
318
what does carmenere need to ripen?
long sunny growing season with lots of heat
319
what two things does carmenere taste like if not fully ripen
hebaceous - green bell pepper and tomato leaf
320
Maturation vessel for carmenere + two flavors gained from it
+ two tertiary flavors gained from aging
oak: coffee, chocolate
leather, earth
321
Is Carmenere more usually blended or single? when blended, which two varietals
blend is more common
cab sauv, merlot
322
Maturation vessel for malbec + two flavors gained from it
+ two tertiary flavors gained from bottle aging
new oak: clove, vanilla
in bottle: dried fruit, meat
323
Is Malbec more usually blended or single? when blended, which two varietals
equally blend or single
cab sauv, merlot
324
two styles of Pinotage and how does body and flavor change? a ) Body and one flavor w two subflavors b) body and 2 flavors 1-1
a) M body. Red fruit (strawberry, red cherry)
b) F body. red (red plum) black (blackberry)
325
what three flavors does Pinotage pick up when aged in oak
coffee, chocolate, smoke
326
is Pinotage usually blend or single? if blend, which two varietals?
equally common
blend is cab sauv, merlot ("Cape Blend")
327
What two flavors can garganega develop in bottle?
honey and almonds
328
does garganega make sweet or dry wines? name three appellations
both
Soave DOC (dry)
Soave DOC Classico (dry)
Recioto di Soave (DOCG)
329
what method is used for Recioto di Soave?
appassimento
330
appellation for fiano
Fiano di Avellino DOCG
331
appellation for verdicchio
Verdicchio dei Castelli di Jesi DOC
332
two option for how fiano is matured and what two secondary flavors can it develop 2-1?
usually inert vessel, sometimes oak. when inert, lees contact
if inert: bread, biscuit
if oak: smoke
333
what tertiary flavor can fiano develop in bottle aging?
honey
334
Three primary flavors of Nebbiolo 2-1-2
red fruit (red cherry, red plum)
dried herbs
floral (rose, violet)
335
maturation process of nebbiolo and vessels used
extended period in oak to soften high tannins
both new and old oak depending on desire to add secondary flavors
336
3 tertiary aromas of nebbiolo
mushroom, tobacco, leather
337
what red grape varieties are allowed in Barolo DOCG
nebbiolo only
338
shape and orientation of Barolo region
horseshoe shaped valley
steep south-facing vineyards
339
where is Barbaresco DOCG relative to Barolo
north east of Barolo DOCG
340
two primary flavors of Barbera 2-1
red fruit (red cherries, red plums)
spice (black pepper)
341
ageing potential of barbera vs. nebbiolo
less aging potential bc lower level of tannins, so generally at younger stage
342
flavors of Corvina (1 cat with 2 subcats)
red fruit (red cherry, red plum)
343
two appellation levels of Corvina
Valpolicella DOC
Valpolicella DOC Classico
344
Is Valpolicella single variety or blended
usually blended, dominated by Corvina
345
Body of Corvina
Depenends on style
Light in Valpolicella DOC
Medium in Valpolicella DOC Classico
Full in Amarone della Valpolicella DOCG
346
Aging vessel of Valpolicella DOC
inert. rarely oak
347
what is appassimento method
picking grapes and drying them indoors to concentrate sugar, acid, tannins, flavors
348
sweetness of Amarone della Valpolicella DOCG
dry to off-dry
349
what method is used to make Amarone della Valpolicella DOCG
appassimento
350
alcohol level of Amarone della Valpolicella DOCG
high (15%)
351
two primary flavors of Amarone della Valpolicella DOCG 1-3
red fruit (red cherry)
dried fruit (prunes, raisins, figs)
352
name the sweet version of Corvina
Recioto della Valpolicella DOCG
353
Two primary flavors of sangiovese 2-1
red fruit (red cherry, red plum)
dried herbs
354
is Chianti a blend or single varietal?
often blended with small amount of other grapes
355
what divides the Sangiovese and Montepulciano growing regions
Apennine Mountains
356
where in Tuscany is Chianti DOCG
foothills of Apennine
357
aging potential of Chianti and what does it depend on
Chianti DOCG not intented for ageing
Chianti Classico DOCG can be aged
Classico sits at a higher altitude and enjoys a longer ripening season
358
Body of sangiovese
M in Chianti Classico DOCG
F in Brunello di Montalcino DOCG
359
maturation of Chianti Classico DOCG and 2 flavors added
oak to soften tannins
cloves, cedar
360
two tertiary flavors gained by Chianti Classico DOCG in bottle aging
meat, leather
361
three appellation levels of Chianti
Chianti DOCG
Chianti Classico DOCG
Chianti Classico DOCG Riserva
362
Two additional words added to appellations of Italian wines and what does each mean
Classico: historic center of appellation, usually in hillier parts with more concentrated flavors
Riserva: aged for at least a minimum # of months before release
363
Maturation of Brunello di Montalcino DOCG
Must be in oak for extended period before release bc of very high levels of tannin
364
Flavors of Montepulciano (1 cat, 2 subcats)
black fruit (black plum, black cherry)
365
is Montepulciano aged in oak?
depends. can be simple, fruity and inexpensive for early drinking or more concentrated and matured in short time in oak
366
Characteristics of Pinot Noir (Acidity, Tannin, Oak, Climate)
H Acidity, LM Tannin, Careful Oak, CM Climate
367
Characteristics of Merlot (Acidity, Tannin, Body, Oak, Climate)
M Acidity, M Tannin, All Body, Both Oak, MW Climate
368
Characteristics of Cabernet Sauvignon (Acidity, Tannin, Body, Oak, Climate)
H Acidity, H Tannin, MF Body, Usually Oak, MW Climate
369
Characteristics of Syrah (Acidity, Tannin, Body, Oak, Climate)
MH Acidity, MH Tannin, MF Body, Common Oak, MW Climate
370
Characteristics of Gamay (Acidity, Tannin, Body, Oak, Climate)
H Acidity, LM Tannin, LM Body, Mostly No Oak, M Climate
371
Characteristics of Tempranillo (Acidity, Tannin, Body, Oak, Climate)
M Acidity, M Tannin, MF Body, Both Oak, MW Climate
372
Characteristics of Carmenere (Acidity, Tannin, Body, Oak, Climate)
MH Acidity, H Tannin, F Body, Often Oak, W Climate
373
Characteristics of Malbec (Tannin, Body, Oak, Climate)
H Tannin, F Body, Often Oak, W Climate
374
Characteristics of Pinotage (Acidity, Tannin, Body, Climate)
H Acidity, M Tannin, MF Body, W Climate
375
Characteristics of Nebbiolo (Acidity, Tannin, Body, Oak, Climate)
H Acidity, H Tannin, F Body, Common Oak, M Climate
376
Characteristics of Barbera (Acidity, Tannin, Oak, Climate)
H Acidity, LM Tannin, Both Oak, M Climate
377
Characteristics of Corvina (Acidity, Tannin, Body, Climate)
H Acidity, LM Tannin, LF Body, M Climate
378
Characteristics of Sangiovese (Acidity, Tannin, Body, Oak, Climate)
H Acidity, H Tannin, MF Body, Often Oak, W Climate
379
Characteristics of Montepulciano (Acidity, Tannin, Oak, Climate)
M Acidity, H Tannin, Both Oak, W Climate
380
Characteristics of Zinfandel/Primitivo (Acidity, Tannin, Body, Oak, Climate)
MH Acidity, MH Tannin, F Body, Often Oak, W Climate
381
Characteristics of Grenache (Acidity, Tannin, Body, Oak, Climate)
L Acidity, LM Tannin, MF Body, Both Oak, W Climate
382
Characteristics of Riesling (Acidity, Body, Oak, Climate)
H Acidity, All Body, No Oak, CM Climate
383
Characteristics of Chenin Blanc (Acidity, Oak, Climate)
H Acidity, Both Oak, All Climate
384
Characteristics of Semillon (Acidity, Body, Oak, Climate)
MH Acidity, All Body, Both Oak, MW Climate
385
Characteristics of Furmint (Acidity, Body, Oak, Climate)
H Acidity, F (Tokaji Aszu) Body, Both Oak, M Climate
386
Characteristics of Chardonnay (Acidity, Body, Climate)
MH Acidity, All Body, All Climate
387
Characteristics of Sauvignon Blanc (Acidity, Body, Oak, Climate)
H Acidity, LM Body, Mostly No Oak, CM Climate
388
Characteristics of Pinot Grigio (Acidity, Body, Oak, Climate)
MH Acidity, L Body, Mostly No Oak, CM Climate
389
Characteristics of Pinot Gris (Acidity, Body, Oak, Climate)
M Acidity, F Body, Mostly No Oak, CM Climate
390
Characteristics of Gewurztraminer (Acidity, Body, Oak, Climate)
LM Acidity, F Body, Usually No Oak, CM Climate
391
Characteristics of Viognier (Acidity, Body, Oak, Climate)
LM Acidity, MF Body, Both Oak, M Climate
392
Characteristics of Albarino (Acidity, Body, Oak, Climate)
H Acidity, M Body, No Oak, M Climate
393
Characteristics of Cortese (Acidity, Body, Oak)
H Acidity, L Body, No Oak,
394
Characteristics of Garganega (Acidity, Body, Oak)
H Acidity, M Body, No Oak,
395
Characteristics of Verdicchio (Acidity, Body, Oak)
H Acidity, M Body, No Oak,
396
Characteristics of Fiano (Acidity, Body, Oak)
M Acidity, MF Body, Both Oak,
397
two main methods of making sparkling wines
bottle fermentation or tank fermentation
398
first step in sparkling wine making and characteristics (sweetness, acidity, alcohol)
making base wine
dry, H acidity, L alcohol
399
is base wine for sparkling wine usually single varietal or blended?
usually blended - even from different vintages, varieties, and vineyards
400
second step of sparkling wine making
second fermentation in which sugar and yeast are added to the base wine, and yeast converts sugar to alcohol and CO2
401
how much alcohol abv % is added by second fermentation
1.5%
402
two main sparkling wines that use traditional method
Champagne and Cava
403
six steps to traditional method
a) second fermentation: sugar and yeast added and bottle put on side
b) yeast autolysis: sediment of lees starts to break down
c) riddling: moving lees very slowly to neck of bottle
d) disgorgement: neck is frozen, cap removed and pressure forces plug of ice out
e) dosage: topped off with wine & sugar mixture
f) resealing
404
name of machinery for riddling
gyropalette
405
what determines the sweetness of a traditional method sparkling wine
the amount of sugar in the liqueur d'expedition that is added during dosage
406
three varietals of Champagne AOC
Meunier, Chardonnay, Pinot Noir
407
why is Champagne AOC perfect place for sparkling wine
cool climate allows for high acidity and low alcohol base wine needed for first stepw
408
what do they do in Champagne AOC to ensure consistent quality?
use grapes from different vintages
409
minimum time legally for lees aging of Champagne AOC
12 months
410
two flavors of low quality Champagne
apple and light autolutic flavors (bread, biscut)
411
what two things done in production to get a higher quality Champagne vs. lower quality
riper grapes and aged for longer in contact with lees
412
three flavors of higher quality Champagne AOC 1-1-2
green fruit (apple), citrus (lemon), autolytic notes (toasted bread, biscuit)
413
how does production of Vintage Champagne change? (besides using grapes all from same year)
longer aging in contact with lees, longer bottle aging post-disgorgement
414
what two flavors develop in vintage champagne?
nuts and honey
415
main region for Cava
Catalunya
416
varietals for Cava
blend of local Spanish varieties, but Chardonnay and Pinot Noir sometimes used to add fruit and acidity to base wine
417
harvest uniqueness of Cava
must be harvested early to retain acidity given warmer climate
418
does Cava spend more or less time aging with lees than Champagne?
less time
419
labeling term in South Africa for traditional method sparkling wines
Cap Classique
420
when will a winemaker choose a tank method rather than bottle fermentation for sparkling wine?
when the grape has more aromatic flavors that would be overpowered by autolytic notes
421
4 steps in process for tank fermentation sparkling wine
a) base wine put in sealed tank with yeast and sugar
b) fermentation creates bubbles
c) lees removed through filtration
d) wine bottled under pressure and sealed
422
4 steps of Asti tank fermentation method for sparkling wines
a) starts with juice, not base wine
b) initial fermetation with CO2 released
c) then tank is sealed to trap CO2 and create bubbles
d) yeast filtered out before all sugar is converted
423
what fermentation method is used for Prosecco DOC
tank method
424
what grape variety is used for Prosecco
Glera
425
characteristics of Glera (sweetness, body, 3 flavors 1-1-1)
dry to off-dry
LM Body
pear, melon, floral (blossom)
426
when you find a rose Prosecco, what grape is usually blended with glera
Pinot Noir
427
grape varietal for Asti DOCG
Moscato (Muscat)
428
characteristics of Moscato (sweetness, body, 4 flavors 1-1-1-1, alcohol)
sweet
light body
floral (blossom), grapes, peaches, pears
low alcohol
429
key difference between Port and Sherry in how they are made sweet
Port is sweet bc fermentation interruped by addition of alcohol (that kills off yeast) and Sherry is sweet because it is made dry but then sweetness added later
430
what grape variety is Sherry made of?
Palomino
431
where is Sherry commonly from - country, area, and town
Spain, southern Spain, Jerez de la Frontera
432
three steps in sherry production
a) fermentation of base wine as normal
b) alcohol is added post fermentation
c) put in solera system - old oak with wines of different ages
433
three styles of dry sherry
fino, oloroso, amontillado
434
what is the name of the thick white layer of yeast that forms in sherry solera and what style of sherry has it?
Flor and Amontillado. Fino Sherry
435
two steps in fino sherry production
a) base wine fortified to 15%
b) flora forms on the surface to block it from oxygen
436
color and 3 flavors 1-1-1 of fino sherry
lemon color
apple, almond, bread dough (from flor)
437
when to drink fino sherry
ASAP. loses freshness quickly
438
two steps in oloroso sherry production
a) base wine fortified to 17%
b) aged oxidatively (since flor can't form)
439
color and 2 flavors 2-2 of oloroso sherry
brown color
dried fruits (raisins, prunes)
oxydation (walnuts, caramel)
440
3 step process for amontillado sherry
a) base wine is made and fortified to 15%
b) ages under flor
c) fortified to 17% to kill flor and matured more
441
What is the name of the sweet version of Fino, Amontillado, and Oloroso Sherry?
Fino: Pale Cream
Amontillado: Medium
Oloroso: Cream
442
name of sweet sherry made from white grapes that have been concentrated by sun-drying
PX (Pedro Ximenez)
443
is PX (Pedro Ximenez) wine aged oxidatively or with a flor?
oxidatively
444
characteristics of PX (Pedro Ximenez) sherry (color, sweetness, 3 flavors 3-1-1
brown
sweet
dried-fruit (fig, prune, raisin)
spice (liquorice)
molasses
445
what wine is used as a sweetening component to Cream Sherries
PX (Pedro Ximenez)
446
area of production for Port wine
Upper Douro
447
is Port a blend or single varietal?
blend - often of different vintages too
448
five steps to port making
a) rapid extraction of color and tannin from the skins
b) fermentation interrupted by grape spirit that kills yeast
c) matured
d) blended
e) bottled
449
three styles of port
Ruby-Style
Vintage
Tawny-style port
450
one flavor (one cat, 2 subcats) of ruby-style port
cooked black fruit (black cherry, blackberry)
451
Three styles of ruby-style ports and 1 unique thing of each
a) ruby port: lower tannin, some red fruit character
b) reserve ruby port: matured for longer
c) late bottled vintage (LBV) port: like reserve ruby but single vintage
452
tannin levels of Ruby Ports vs. Vintage Port
Ruby Port: L tannin
Vintage Port: H tannin
453
aging potential of Vintage Port
20+ years
454
color of Vintage port
ruby turns to garnet over many years
455
three tertiary aromas of Vintage Port
dried fruit, leather, forest floor
456
how do Tawny Ports develop their color
extended oxidative ageing in small barrels
457
four flavors of Tawny Ports
dried fruit, walnut, coffee, caramel
458
two grapes varietals with particular thick skins
cab sauv and syrah
459
two black grapes varietals with particular thin skins
pinot noir and granache
460
three black grapes varietals with particular deep color
carmenere, malbec, montepulciano
461
one black grapes varietal with particular pale-medium color
pinot noir
462
Four grape varietals suceptible to noble rot
Riesling
Chenin Blanc
Semillon
Furmint
463
What two tertiary flavors does Riesling develop?
Honey, Petrol
464
three grape varietals high in alcohol
Zinfandel/Primitivo
Gewurztraminer (if dry)
Viognier
465
What two tertiary flavors does Chenin Blanc develop?
Dried Fruit, Honey
466
What three tertiary flavors does Semillon develop?
Dried Fruit, Nuts. Honey
467
What two tertiary flavors does Pinot Grigio and Pinot Gris develop?
Honey, Ginger
468
What four tertiary flavors does Syrah develop?
Dried Fruit, Leather, Meat, Earth
469
What three secondary flavors does Pinotage develop?
Coffee, Chocolate, Smoke
470
Flavor characteristics of pinot noir (1 cat, 3 subcats)
Red fruit (strawberry, raspberry, red cherry)
471
three oak-derived secondary flavors of pinot noir
smoke, cloves, vanilla
472
two tertiary flavors of pinot noir from bottle ageing
forest floor, mushroom
473
Two oak derived secondary flavors in Zinfandel/primitivo
Vanilla, coffee
474
Two tertiary flavors of zinfandel/primitivo developed in bottle
Earth, meat
475
two primary flavors of Tokaji Aszu/Furmint 1-1
fresh and dried stone fruit (apricot)
citrus
476
two oak-derived secondary flavors and three tertiary flavors of Tokaji Aszu/Furmint
vanilla, smoke
dried fruit, caramel, nuts
477
three primary flavors of gewurztraminer 1-2-1
floral (rose)
stone (peach, apricot)
tropical (lychee)
478
two tertiary flavors gewurztraminer develops in bottle
honey, dried fruit
479
two primary flavors of viogner 1-2
floral (blossom)
stone (peach, apricot)
480
top appellation for Viogner
Condrieu AOC
481
uniqueness of flavor of Viogner in Condrieu AOC
because they oak age here some notes of vanilla
482
two primary flavors of albarino 2-2
citrus (lemon, grapefruit)
stone (peach, apricot)
483
top appellation for albarino
Rias Baixas DO
484
one primary flavor (3 sub flavors) of gamay
red fruit (raspberry, red cherry, red plum)
485
two primary flavors of tempranillo 2-2
red fruit (strawberry, red cherry)
black fruit (blackberry, black plum)
486
three tertiary flavors tempranillo develops in bottle
mushroom, leather, dried fruit
487
three secondary oak-derived flavors in tempranillo
vanilla, smoke, cedar
488
two primary flavors of carmenere 1-1
herbaceous (green bell pepper)
black fruit (blackberry)
489
primary flavor of malbec (2 subflavors)
black fruit (blackberry, black plum)
490
three primary flavors of cortese 2-1-1
green fruit (apple, pear)
citrus (lemon)
floral (blossom)
491
Three primary flavors of garganega 2-1-1
green fruit (apple, pear)
citrus (lemon)
stone (peach)
492
Three primary flavors of verdicchio 2-1-1
green fruit (apple, pear)
citrus (lemon)
herbal (fennel)
493
two tertiary flavors verdicchio develops in bottle
honey, nuts
494
two primary flavors of fiano 1-2
stone (peach)
tropical (melon, mango)
495
name two appellations in australia for pinot noir and the region they are in
Mornington Peninsula
Yarra Valley
both in Victoria
496
appellation in chile for pinot noir
Casablanca Valley
497
two wider regions for pinot noir in Burgundy
Cote de Beaune
Cote de Nuits
498
two appellations within Cote de Beaune for pinot noir
Beaune, Pommard
499
two appellations within Cote de Nuits for pinot noir
Gevrey-Chambertin
Nuits-St-Georges
500
three appellations in New Zealand for pinot noir
Central Otago
Marlborough
Martinborough
501
appellation in South Africa for pinot noir
Walker Bay
502
for areas in US for pinot noir production
Los Carneros
Oregon
Santa Barbara
Sonoma
503
two appellations for riesling in Australia and what state are they in
Clare Valley
Eden Valley
both in South Australia
504
region for riesling in France
Alsace
505
two main countries for Chenin Blanc production
South Africa (Western Cape)
France (Loire Valley)
506
main region within france for Chenin Blanc, name the sub region, and then one appellation within
Loire Valley - region
Touraine - sub region
Vouvray AOC - appellation
507
two appellation for Semillon in Australia and what state they are in
Barossa Valley - South Australia
Hunter Valley - New South Wales
508
three appellations for chardonnay in australia + their state
Adelaide Hills - South Australia
Margaret River -Western Australia
Yarra Valley - Victoria
509
area in Australia for bulk chardonnay
Southeast Australia
510
two areas in Chile for chardonnay
Casablanca Valley
Central Valley
511
two areas for chardonnay in New Zealand
Hawke's Bay
Marlborough
512
where in South Africa do they make chardonnay
Walker Bay
513
five areas in the US for Chardonnay
Los Carneros (sonoma/napa)
Napa
Sonoma
Santa Barbara
Oregon
514
three appellations in Burgundy for Chardonnay + their subregion
Puligny-Montrachet AOC: Cote de Beaune
Meursault AOC: Cote de Beaune
Pouilly-Fuisse AOC: Maconnais
515
area in France for bulk chardonnay production
Languedoc-Roussilon
516
two areas in Australia for sauv blanc
Adelaide Hills
Margaret River
517
area in chile for sauv blanc
Casablanca Valley
518
area in NZ for sauv blanc
Marlborough
519
two appellations in south africa for sauv blanc
Constantia
Elgin
520
two places in US for sauv blanc
Napa (cooler areas)
Oregon
521
appellation and sub region in Bordeaux for Sauv Blanc
Pessac Leognan AOC in Graves AOC
522
three appellations in Loire Valley for sauv blanc
Pouilly-Fume
Sancerre
Touraine
523
area in france for mass production of sauv blanc
Languedoc-Roussilon
524
where is gewurztraminer from?
Alsace
525
where is pinot gris from?
Alsace
526
two appellations for cab sauv in australia
Coonawarra
Margaret River
527
two appellations in chile for cab sauv
Colchagua (in Rapel Valley)
Maipo Valley
528
two appellations for shiraz in australia
Barossa Valley: South Australia
Hunter Valley: New South Wales
529
two appellations for grenache in australia
Barossa Valley
McLaren Vale
530
where is carmenere grown
central valley, chile
531
where is pinotage grown
western cape, south africa
532
what grape varietal is Gavi
Cortese
533
two varietals made in adelaide hills
chardonnay, sauv blanc
534
3 varietals made in Alsace
riesling, gewurztraminer, pinot gris
535
4 varietals made in Bordeaux
semillion, sauv blanc, cab sauv, merlot
536
6 varietals made in California
pinot noir, sauv blanc, chardonnay, zinfandel, cab sauv, merlot
537
3 varietals made in Casablanca Valley
pinot noir, chardonnay, sauv blanc
538
4 varietals made in Central Valley Chile
chardonnary, cab sauv, merlot, carmenere
539
3 varietals made in Hawke's Bay
chardonnay, cab sauv, merlot
540
6 varietals made in Languedoc-Roussilon
chardonnay, sauv blanc, cab sauv, merlot, syrah, grenache
541
2 varietals made in Los Carneros
pinot noir, chardonnay
542
3 varietals made in Marlborough
pinot noir, chardonnay, sauv blanc
543
3 varietals made in Oregon
pinot noir, chardonnay, sauv blanc
544
2 varietals made in Rioja
grenache, tempranillo
545
2 varietals made in Santa Barbara
pinot noir, chardonnay
546
2 varietals made in Touraine
chenin blanc, sauv blanc
547
2 varietals made in Walker Bay
pinot noir, chardonnay
548
Climate of Barossa Valley
W
549
Climate of Clare Valley
M
550
Climate of Eden Valley
M
551
Climate of Margaret River
w
552
Climate of Central Valley
W
553
Climate of Beaujolais
M
554
Climate of Bordeaux
M
555
Climate of Burgundy
CM
556
Climate of Languedoc-Roussilon
W
557
Climate of Minervois
W
558
Climate of Northern Rhone
M
559
Climate of Pouilly-Fume
C
560
Climate of Sancerre
C
561
Climate of Puglia
W
562
Climate of Hawke's Bay
M
563
Climate of Marlborough
C
564
Climate of Martinborough
C
565
Climate of Stellenbosch
MW
566
Climate of Western Cape
W
567
Climate of Priorat
W
568
Climate of Rias Baixas
M
569
Climate of Rioja
M
570
Climate of Napa
W
571
Climate of Oregon
M
572
which three regions in Australia are cooled by altitude
Adelaide Hills
Clare Valley
Eden Valley
573
which two regions in South Africa are cooled by altitude
Elgin
Stellenbosch
574
which region in Spain is cooled by altitude
Ribeira del Duero
575
which five regions in Australia are cooled by sea breezes
Margaret River
Coonawarra
Hunter Valley
Mornington Peninsula
Yarra Valley
576
Which region in Chile is cooled by sea breezes
Casablanca Valley
577
Which region in NZ is cooled by sea breezes
Marlborough
578
which three regions in South Africa are cooled by sea breezes
Constantia
Stellenbosch
Walker Bay
579
which two regions in Australia are cooled by cloudiness
Coonawarra
Hunter Valley
580
two particularly dry regions (one in spain one in chile)
Central Valley
Priorat
581
two regions cooled by fog (one in Chile one in USA)
Casablanca Valley
Los Carneros
582
one particularly rainy part of France
Bordeaux
583
one place in Australia with lots of rain in winter
Margaret River
584
two places in NZ with lots of rain
Hawke's Bay
Marlborough
585
which south african region's climate varies a lot based on altitude and proximity to sea breeze
Stellenbosch
586
which US region is Increasingly warm and sunny as you go north
Napa
