WSET3 Austrian, German, Greek & Hungarian Grapes and Wines Checked

Question 1

Müller-Thurgau (Rivaner)

Answer 1

Cross between Riesling and Madeleine Royal

Ripens earlier than Riesling

2nd most planted in Germany

Not High Quality Medium Dry to Medium Sweet

Doesn’t have same High Acidity

Attractive Floral & Fruity

Question 2

Silvaner

Answer 2

3rd Most Planted German White

Rheinhessen & Franken

Early ripening

Dry & Sweet, Medium Acidity & Less fruity than Riesling Some Earthy qualities

Can produce High Quality

Question 3

Grauburgunder / Ruländer

Answer 3

German name for Pinot Gris

Question 4

Weißburgunder

Answer 4

Pinot Blanc

Labeled using French or Italian name

Ripens quite late.

Typically Made Dry, Relatively Full Bodied, Perfume Aromas

Less pronounced, relatively neutral bouquet, yet more acidity than the Grauburgunder

Citrus fruit, Pears, Melons

Question 5

Spätburgunder

Answer 5

German Pinot Noir 3rd most planted

Ripens Early

Thrives in warmer regions Pflaz & Baden

Dry, Light and Fruity some made in Oak

Question 6

Dornfelder

Answer 6

Widely Planted German Black Grape

Deep color, Good Acidity & Oak affinity

Easier to grow than Spatsburgunder

Question 7

Portugieser

Answer 7

German Black Grape (Prolific)

Light Body, Low Acidity, Intense Color and Fruity sometimes oaked

Most sold as Qualitätsweine for domestic consumption

Mainly in Pflaz

Question 8

Trollinger

Answer 8

German Black Grape

Light Body, Intense Color and Fruity sometimes oaked

Most sold as Qualitätsweine for domestic consumption

Question 9

Schwarzriesling (Meniuer)

Answer 9

German Black Grape
Light Body, Intense Color and Fruity sometimes oaked

Most sold as Qualitätsweine for domestic consumption

Question 10

Mosel Riseling

Answer 10

Compared to those of Rheingau, Rheinhessen and Pfalz:

Light in Body,

Higher in Acidity

Lower in Alcohol

Floral and Green Fruit

Slate Soils

Question 11

Nahe Riesling

Answer 11

Range of Styles Dry - Sweet

Pronounced Acidity (like Mosel)

Fuller Body than Mosel, Less than Rheingau, Rheinhessen and Pfalz

Riper Fruit with warmer climate.

Best spots on River Nahe between Schlossböckelheim and Bad Kreuznach

Question 12

Rheingau Riesling

Answer 12

Most Dry Medium to Full Body

Distinct Ripe Peach

Some best BA and TBA with humidity Johannisberg and Rüdesheim

Question 13

Rheinhessen Rieslings

Answer 13

Fullest Bodied in Germany

Question 14

Pflaz Riesling

Answer 14

Highest Quality Forst & Deideshaim in Mitteelhardt most recognized

Planted on West slopes of the villages

Ripe, Fuller Body Riesling

Majority are Drier Styles

Question 15

Franken Silvaner

Answer 15

Early flowering early ripening susceptible to frost planted in warmer areas known for concentration

Best wines from Würzburg - Dry, Richness on Palate, Full Body, Earth Quality

Flask-Shaped Bottles

Question 16

Eiswein

Answer 16

Rare & Very Sweet

Frozed on vine

Focused on varietal purity

Best achieve balace of acidity and sweetness

1. careful selection of yeast
2. handling of juice
3. avoid processing to masking grape flavors (eg MLF or oak)

Question 17

Kabinett

Answer 17

Light in body

High acidity

Flavours of Green Apple or Citrus fruit, balanced with
Residual sweetness

Sweet styles will have an alcohol level of 8-9% ABV

Question 18

Spätslese

Answer 18

Riesling Same process as Kabinett More

Concentrated, Riper and more Body, Alcohol and ofter sweetness Citrus and Stone Peach and Apricot

Question 19

Auslese

Answer 19

Individual selected extra-ripe bunches

Richer and Crisper than Spätslese from same region

Noble rot may play a role in flavor

Though, can be high alcohol and less sweet than Spatslese due to initial sugar content and complete fermentation

Question 20

Beernauslese

Answer 20

Doesn’t need noble rot for must weight, but helps Sweet wines

Low alcohol Honey, Dried Stone Fruit, Candied Peel, Flowers

Question 21

Trockenbeerenausles

Answer 21

Noble rot required to get must weight

Sweet & Low Alcohol

Honey, Dried Stone Fruit, Candied Peel, Flowers

Volumes vary considerably when produced, IF produced

These rank among the best sweet wines in the world

Question 22

Grüner Veltliner

Answer 22

High Quality Austrian White Grape (Like Albariño)

Late Ripening, Fresh but unexciting wine if yields too high

Dry, Full Body, Concentrated wine, Naturally High Acidity

Citrus (Grapefruit) and Stone in Youth, White Pepper

Honey and Toast with age

Mostly stainless sometime oak in new oak barriques

Best is Wachau, Kamptal

Question 23

Welschriesling

Answer 23

(not a Riesling)

Dry, Fresh but Simple

Citrus & Green Apple, High Acidity

Susceptible to botrytis means can produce High Quality sweet wines

Question 24

Austrian Riesling

Answer 24

Widely planted in Wachau, Kamptal & Kremstal

Dry, Medium - Full Body, High Alcohol (similar to Alsace)

Ripe Peachy and can mature in Bottles

Question 25

Zweigelt

Answer 25

Cross between **Blaufränkisch** x **St Laurent** Very Deeply Colored with Soft Tannins **Bramble Fruit**

Question 26

Blaufränkisch

Answer 26

Highly regarded Austria Black Grape Buds Late **Medium Tannin, High Acidity** **Peppery, Sour Cherry** **Suited for Oak Ageing**

Question 27

St Laurent

Answer 27

Austrian specialty similar to Pinot Noir ***Early Ripening, Coulure (bad fruit set), Rot*** **Pale Color, Low Tannin, Velvety Reds, Cherry Fruit** Oak ageing common Many producers blend with international Pinot, CabSav, Merlot

Question 28

Furmint

Answer 28

St Laurent Concentrated High Acid White WInes, High Sugar **Apples when Young** **Nut** and **Honey** with age Best used for sweet given susceptibility Botrytis

Question 29

Hárslevelü

Answer 29

Late Ripening White Grape Contributes **Perfume** to Blends

Question 30

Sárga Muskotály

Answer 30

Known as **Muscat Blanc à Petitis Grains** Used for **Aromatic** Qualities - Orange Blossom

Question 31

Tokaji Szamorodni

Answer 31

"**Come as it is**" **Bunches of grapes unaffected by noble rot** are collected separately and some that are Dry (**szádraz**) or sweet (**édes**) - Depending on noble rot in the bunches Casked age for minimum 1 year and 2 years before release Dry wine casks - left to ferment flor like - **wine similar to Flor** **Sweet less oxidated**

Question 32

Tokaji Aszú

Answer 32

Base wine with healthy grapes (3-4 times selected harvest) **aszú** berries macerated for **12-60 hours** - berries used to made into paste, **now use uncrushed berries** to avoid bitter flavor from seeds. Mixure is pressed and Oak aged Deep Amber, High Acidity, Intense Aromas **Orange Peel, Apricots, Honey**

Question 33

Tokaji Eszencia

Answer 33

**Essence or Nectar -** Extremely rare Using **free run juice of aszú berries** Must is **super sweet** and **take years to ferment** **Very Low in Alcohol (5% ABV)** Minimum 250 g/L Very High Acidity Enourmously concentrated - mature for 100 years+

Question 34

Xinomavro

Answer 34

**Naossa** in **Macedonia** Compared to **Nebbiolo** **Med Color (fades quickly to tawney) High Tannins, High Acidity** Lack Fresh Fruit in Youth Like Nebbiolo - Long-lived, can develop complex spice and earth with age New techniques - more color, less tanning some oaked

Question 35

Agiorgitiko

Answer 35

**Nemea** in **Peloponnese** **Altitude**: **230-900**m best fruit in middle **Lower altitude** = jammy & early consumption **Higher slopes** = Higher acidity, Less fine tannin Best **Deep Ruby, High Smooth Tannins, Low to Moderate Acidity** **Sweet Spice and Red fruity flavor** Can age well in new oak

Question 36

Assyrtiko

Answer 36

White Grape from Santorini Dry, **Perfumed Aromatic and Concentrated Ripe Citrus and Stone Fruit** Balanced with natural high acidity

Question 37

Vin Santo

Answer 37

Greek Sweet made with **Assyrtiko** **Late-harvested and sun dried for 14 days** Aged in Old Oak for 2 years **Luscious sweetness is balanced by high acidity** Older wines have marked oxidative **Caramel** and **Nuts**