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

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

1
Q

Müller-Thurgau (Rivaner)

A

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

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2
Q

Silvaner

A

3rd Most Planted German White

Rheinhessen & Franken

Early ripening

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

Can produce High Quality

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3
Q

Grauburgunder / Ruländer

A

German name for Pinot Gris

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4
Q

Weißburgunder

A

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

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5
Q

Spätburgunder

A

German Pinot Noir 3rd most planted

Ripens Early

Thrives in warmer regions Pflaz & Baden

Dry, Light and Fruity some made in Oak

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6
Q

Dornfelder

A

Widely Planted German Black Grape

Deep color, Good Acidity & Oak affinity

Easier to grow than Spatsburgunder

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7
Q

Portugieser

A

German Black Grape (Prolific)

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

Most sold as Qualitätsweine for domestic consumption

Mainly in Pflaz

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8
Q

Trollinger

A

German Black Grape

Light Body, Intense Color and Fruity sometimes oaked

Most sold as Qualitätsweine for domestic consumption

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9
Q

Schwarzriesling (Meniuer)

A

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

Most sold as Qualitätsweine for domestic consumption

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10
Q

Mosel Riseling

A

Compared to those of Rheingau, Rheinhessen and Pfalz:

Light in Body,

Higher in Acidity

Lower in Alcohol

Floral and Green Fruit

Slate Soils

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11
Q

Nahe Riesling

A

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

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12
Q

Rheingau Riesling

A

Most Dry Medium to Full Body

Distinct Ripe Peach

Some best BA and TBA with humidity Johannisberg and Rüdesheim

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13
Q

Rheinhessen Rieslings

A

Fullest Bodied in Germany

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14
Q

Pflaz Riesling

A

Highest Quality Forst & Deideshaim in Mitteelhardt most recognized

Planted on West slopes of the villages

Ripe, Fuller Body Riesling

Majority are Drier Styles

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15
Q

Franken Silvaner

A

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

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16
Q

Eiswein

A

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)
17
Q

Kabinett

A

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

18
Q

Spätslese

A

Riesling Same process as Kabinett More

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

19
Q

Auslese

A

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

20
Q

Beernauslese

A

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

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

21
Q

Trockenbeerenausles

A

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

22
Q

Grüner Veltliner

A

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

23
Q

Welschriesling

A

(not a Riesling)

Dry, Fresh but Simple

Citrus & Green Apple, High Acidity

Susceptible to botrytis means can produce High Quality sweet wines

24
Q

Austrian Riesling

A

Widely planted in Wachau, Kamptal & Kremstal

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

Ripe Peachy and can mature in Bottles

25
Q

Zweigelt

A

Cross between Blaufränkisch x St Laurent

Very Deeply Colored with Soft Tannins

Bramble Fruit

26
Q

Blaufränkisch

A

Highly regarded Austria Black Grape

Buds Late

Medium Tannin, High Acidity

Peppery, Sour Cherry

Suited for Oak Ageing

27
Q

St Laurent

A

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

28
Q

Furmint

A

St Laurent

Concentrated High Acid White WInes, High Sugar

Apples when Young

Nut and Honey with age

Best used for sweet given susceptibility Botrytis

29
Q

Hárslevelü

A

Late Ripening White Grape

Contributes Perfume to Blends

30
Q

Sárga Muskotály

A

Known as Muscat Blanc à Petitis Grains

Used for Aromatic Qualities - Orange Blossom

31
Q

Tokaji Szamorodni

A

“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

32
Q

Tokaji Aszú

A

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

33
Q

Tokaji Eszencia

A

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+

34
Q

Xinomavro

A

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

35
Q

Agiorgitiko

A

Nemea in Peloponnese

Altitude: 230-900m 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

36
Q

Assyrtiko

A

White Grape from Santorini

Dry, Perfumed Aromatic and Concentrated Ripe Citrus and Stone Fruit

Balanced with natural high acidity

37
Q

Vin Santo

A

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

WSET3 Wines & Grapes (27 decks)

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