Wset level 3 exam questions<\/p>\n\n\n\n
Trichloranisole (TCA)
Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors<\/p>\n\n\n\n
Sulfur Dioxide can be a wine fault that causes\u2026
Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization<\/p>\n\n\n\n
Reduction is\u2026
A wine fault that is the opposite of oxidization. It occurs when an excessively oxygen-free environment leaves to volatile sulfur compounds. It makes a wine smell stinky, of rotten eggs or boiled cabbage.<\/p>\n\n\n\n
Oxidization is a wine fault that results in\u2026
A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color.<\/p>\n\n\n\n
Out of condition wine will be\u2026
Dull or stale, and lack freshness<\/p>\n\n\n\n
Volatile acidity is a wine fault that \u2026
Is a result of build up of acetic acid due to oxygen exposure; caused by acetobacter; results in the wine smelling like vinegar or nail polish remover<\/p>\n\n\n\n
Brettanomyces (Brett)
The most likely cause of a wine that has an unpleasant aroma of Band-Aids, as well as a “sweaty” or “horsy” odor; caused by wild yeasts that are often present in rustic styles of winemaking<\/p>\n\n\n\n
Primary aromas and flavors
Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal, Herbaceous, Spice, Stone\/Other. Resulting from grapes and alcoholic fermentation.<\/p>\n\n\n\n
Secondary aromas and flavors
Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation)<\/p>\n\n\n\n
Tertiary aromas and flavors
Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine.<\/p>\n\n\n\n
Sweetness in food increases\/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food – makes wine last harsh and astringent<\/p>\n\n\n\n
Umami in food increases\/decreases what in wine?
Increases: bitterness, acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food – makes wine last harsh and astringent<\/p>\n\n\n\n
Acidity in food increases\/decreases what in wine?
Increases: Body, sweetness, fruitiness
Decreases; Acidity<\/p>\n\n\n\n
What is the rule when pairing acidic foods with wine?
The wine should have at least as much acidity as the food. High levels of acidity in food can make a low acid wine seem flabby\/flat.<\/p>\n\n\n\n
Salt in food increases\/decreases what in wine?
Increases: Body
Decreases: Bitterness, Acidity<\/p>\n\n\n\n
Bitterness flavors in wine and food are\u2026
Cumulative<\/p>\n\n\n\n
Chili heat in food increases\/decreases what in wine?
Increases: Bitterness, acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness<\/p>\n\n\n\n
Sweet food should be paired with a wine that\u2026
has at least as much sugar as the food<\/p>\n\n\n\n
Umami foods should be paired with wine that\u2026
is more fruity than tannic<\/p>\n\n\n\n
Bitter foods should be paired with what kind of wines?
White wines or low tannin reds<\/p>\n\n\n\n
Foods with chili heat should be paired with what kind of wine?
White wine or low tannin reds, preferable with lower alcohol levels<\/p>\n\n\n\n
A higher risk wine when it comes to food pairings would have what structure characteristics?
High levels of tannin, acid, alcohol, and complexity<\/p>\n\n\n\n
A very low risk wine when it comes to food pairings would have what structure characteristics?
Simplicity, unoaked, a little residual sugar<\/p>\n\n\n\n
Name two sweet wines and the temperature at which they should be served
Sauternes, Muscat
Well-Chilled: 6-8 C \/ 43-45 F<\/p>\n\n\n\n
Name two sparking wines and the temperature at which they should be served
Champagne, Cava
Well-Chilled: 6-10 C \/ 43-50 F<\/p>\n\n\n\n
Name two light\/medium white wines and the temperature at which they should be served
Pinot grigio, Sauvignon blanc, Fino sherry
Chilled: 7-10 C \/ 45-50 F<\/p>\n\n\n\n
Name two examples of medium to full bodied oaked white wines and the temperature at which they should be served
White burgundy, Fum\u00e9 Blanc
Lightly Chilled: 10-13 C \/ 50-55 F<\/p>\n\n\n\n
Name two examples of light red wines and the temperature at which they should be served
Valpolicella, Beaujolais
Lightly Chilled: 13 C \/ 55 F<\/p>\n\n\n\n
Name two examples of medium to full bodied red wines and the temperature at which they should be served
Rioja, Burgundy, Shiraz, Bordeaux, Vintage Port
Room Temp: 15-18 C \/ 54-64 F<\/p>\n\n\n\n
Floral aromas
Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet<\/p>\n\n\n\n
Green Fruit Aromas
Apple, Gooseberry, Pear, Pear Drop, Quince, Grape<\/p>\n\n\n\n
Citrus Aromas
Grapefruit, Lemon juice\/zest, Lime juice\/zest, Orange Peel, Lemon Peel<\/p>\n\n\n\n
Stone Fruit Aromas
Peach, Apricot, Nectarine<\/p>\n\n\n\n
Tropical Fruit Aromas
Banana, Lychee, Mango, Melon, Passionfruit, Pineapple<\/p>\n\n\n\n
Red Fruit Aromas
Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum<\/p>\n\n\n\n
Black Fruit Aromas
Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum<\/p>\n\n\n\n
Dried or Cooked Fruit Aromas
Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked\/Stewed Fruit, Preserved Fruit<\/p>\n\n\n\n
Herbaceous Aromas
Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf<\/p>\n\n\n\n
Herbal Aromas
Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill<\/p>\n\n\n\n
Pungent Spice Aromas
White\/Black Pepper, Liquorice<\/p>\n\n\n\n
Stone Aromas
Flint, Wet stone, Wet wool<\/p>\n\n\n\n
Flavors & aromas associated with yeast autolysis and lees aging
Biscuit, Toast, Bread, Pastry, Brioche, Bread dough, Cheese<\/p>\n\n\n\n
Flavors & aromas associated with Malolactic Fermentation
Better, Cream, Cheese<\/p>\n\n\n\n
Flavors & aromas associated with oak
Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred wood, Smoke, Chocolate, Coffee, Resinous<\/p>\n\n\n\n
Deliberate oxidization can result in the following aromas and flavors
Almond, Marzipan, Hazelnut, Walnut, Coffee, Chocolate, Toffee Caramel<\/p>\n\n\n\n
Fruit development in white wine can result in the following aromas and flavors
Dried apricot, marmalade, dried apple, dried banana, dried fruit in general<\/p>\n\n\n\n
Fruit development in red wine can result in the following aromas and flavors
Fig, Prune, Tar, Dried red\/black fruits (cranberry, blackberry), Cooked red\/black fruits (blackberry, plum)<\/p>\n\n\n\n
Bottle age in white wine can result in the following aromas and flavors
Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Mushroom, Hay, Honey<\/p>\n\n\n\n
Bottle age in red wine can result in the following aromas and flavors
Leather, Forest floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet Leaves, Savory, Meaty, Barnyard<\/p>\n\n\n\n
Name 7 components assessed on the palate when systematically tasting DRY, STILL wines
Sweetness
Acidity
Tannin
Alcohol
Body
Flavour Intensity
Finish<\/p>\n\n\n\n
What is a clone?
In viticulture, a “Clone” refers to a vine variety that is selected for specific qualities, which resulted from natural mutations. Cuttings are made from an original “mother vine” that exhibits key characteristics, such as resistance to certain diseases or desired cluster size, taste, smell, etc.<\/p>\n\n\n\n
What is a Crossing?
New variety produced by two parents of the same species (almost always both vitis vinifera)<\/p>\n\n\n\n
What is Hybrid?
A vine whose parents come from two different vine species, typically one from V. Vinifera and one American vine.<\/p>\n\n\n\n
One Year Old Wood
Shoots turn woody during the winter after their spring sprout. This wood is pruned into a “cane” (8-15 buds) or a spur (2-3 buds)<\/p>\n\n\n\n
Permanent wood
Wood that is more than one year old, restricted by pruning, and made up of the trunk, and where present, the arms of the vine.<\/p>\n\n\n\n
Grafting
A technique used to join rootstock from an American vine to a V. Vinifera variety<\/p>\n\n\n\n
Bench grafting
An automated process; a short cane is attached to a rootstock by a machine (linking together two puzzle pieces) and stored in a warm place to encourage the parts to fuse together before being planted<\/p>\n\n\n\n
Head grafting
Used when a grower with an established vineyard wants to switch varieties. Existing vine is cut back to its trunk and the new variety is grafted onto the trunk.<\/p>\n\n\n\n
9 factors affecting heat in the vineyard
Latitude
Altitude
Ocean Currents
Fog
Soil
Aspect
Temperature Variations (Diurnal Range & Continentality)
Temperature Hazards (Winter, Frost)
Length of Growing Season<\/p>\n\n\n\n
Continentality
The temperature difference between the coldest and hottest months<\/p>\n\n\n\n
5 things a vine needs to grow are\u2026
Heat
Sunlight
Water
Carbon Dioxide
Nutrients<\/p>\n\n\n\n
Is continentality associated with regions close to large bodies or water or those that are inland?
Inland<\/p>\n\n\n\n
Why is diurnal range important?
Cool nights slow the loss of acidity and aroma<\/p>\n\n\n\n
Head trained\/spur pruned<\/p>\n\n\n\n
Cordon Trained, Replacement Cane Pruned<\/p>\n\n\n\n
Cordon Trained, Spur Pruned<\/p>\n\n\n\n
Four main forms of protection against spring frosts
Heaters: Keeps air moving, prevents cold air from settling<\/p>\n\n\n\n
Wind machines: Draws warm air from above to keep ground temps higher<\/p>\n\n\n\n
Sprinklers: Water freezes and releases heat into plant tissue<\/p>\n\n\n\n
Vineyard Design: Planted on slopes, avoid depressions, train vines high<\/p>\n\n\n\n
4 Factors affecting sunlight in the vineyard
Latitude
Bodies of water
Aspect
Hazards (cloud cover, intense heat)<\/p>\n\n\n\n
Why does a wine need water?
Needed for photosynthesis and to swell the grapes during ripening<\/p>\n\n\n\n
How does a vine access water?
Water is drawn up from the roots to the leaves through a process known as “transpiration”<\/p>\n\n\n\n
Names 3 kinds of irrigation and a positive and negative of each technique
Drip: Each vine has its own dripper<\/p>\n\n\n\n
+Ensures each vine gets the right amount of water<\/p>\n\n\n\n
-Expensive<\/p>\n\n\n\n
Sprinklers:<\/p>\n\n\n\n
+Can also be a method of frost protection, cheaper than drip<\/p>\n\n\n\n
-Wastes water, creates damp conditions where diseases can thrive<\/p>\n\n\n\n
Flood:<\/p>\n\n\n\n
+Very cheap<\/p>\n\n\n\n
-Vineyard must be flat, requires large amounts of water<\/p>\n\n\n\n
What happens to the vines when there is a drought?
Photosynthesis stops, leaves wilt, grapes fail to ripen<\/p>\n\n\n\n
What happens to the vines when they have too much water?
Leaves and shoots will grow and compete with grapes for sugar, and also increase the canopy.<\/p>\n\n\n\n
Two ways to protect against the risk of hail are\u2026
Netting and owning multiple vineyard sites<\/p>\n\n\n\n
Why is heavy rainfall a risk in the vineyard?
-Can disrupt flowering and fruit set, reducing number of grapes formed
-Can cause grapes to swell and lose concentration
-Provides an environment for fungal diseases<\/p>\n\n\n\n
Names the four climate classifications and the temperates associated with each of their growing seasons
Cool: Below 16.5 C (62 F)
Moderate: 16.5-18.5 C (62-65 F)
Warm: 18.5-21 C (65-70 F)
Hot: Above 21 C (71 F)<\/p>\n\n\n\n
Continental climate has
Cold winters: dry, hot, and short summers; larger temperature range between seasons; risk of frost; good for varieties that bud late and ripen early<\/p>\n\n\n\n
Maritime climate characteristics
warm summers; mild winters; high rainfall; near large bodies of water
E.g. medium-bodied wines; e.g. Bordeaux; Muscadet; Rias Baixas; Vinho Verde; S England<\/p>\n\n\n\n
Mediterranean climate
a climate marked by warm, dry summers and cool, rainy winters; low continentality; produces fuller bodied wines, ripe tannins, high alcohol, low acidity<\/p>\n\n\n\n
Humus
Decomposing plant and animal matter rich in nutrients; has good water retention properties<\/p>\n\n\n\n
Loam
Mix of sand and clay, often some of the best soils for wine growing<\/p>\n\n\n\n
What the three most important nutrients for a vine?
Nitrogen
Phosphorus
Potassium<\/p>\n\n\n\n
What environmental considerations should be made what selecting a vineyard site?
Average temp, rainfall, sunlight hours, soil fertility,<\/p>\n\n\n\n
How do environmental conditions impact the overall structure of the vineyard?
Grape variety, planting density, and training and trellising systems<\/p>\n\n\n\n
What business considerations should be made what selecting a vineyard site?
Infrastructure, workforce availability, accessibility for machinery, cost of land<\/p>\n\n\n\n
Name and define 4 Main techniques used to manage the vine
Training: The shape of permanent wood (head or cordon)
Pruning: Removal of unwanted leaves, canes, wood (spur ir replacement cane)
Trellising: Permanent structures such as wires and stakes that support the replacement cane and vines growth
Density of Planting: Density of vines planted (#\/hectare)<\/p>\n\n\n\n
What is the difference between head and cordon training?
Head training means there is relatively little permanent wood, which is then spur or cane pruned. Cordon training involves a trunk with one or more prominent horizontal arms, which is typically spur pruned.<\/p>\n\n\n\n
What is the difference between spur and replacement one pruning?
Spurs are small sections of permanent wood that have been cut down to two to three buds, which are distributed along a cordon or around a trunk.
Replacement canes are long sections of one year old wood with between 8-20 buds. Usually only 1-2 canes are retained each year and attached to head-trained vines. This is often referred to as ‘guyot’ training, and is a more complex process than spur pruning.<\/p>\n\n\n\n
Summer pruning involves\u2026
Trimming the canopy to restrict vegetative growth and direct sugar production to the grape, and leaf stripping to expose grapes to more sunlight.<\/p>\n\n\n\n
Define untrellised vineyards and why one might choose this system
An untrellised vine, or bush vine, is typically head trained and spur pruned. This system is best suit to hot, dry, and sunny climates where extra shade is necessary to protect the grapes. Also known as Gobelet.<\/p>\n\n\n\n
Gobelet system
An ancient technique common in the Southern Rh\u00f4ne and Southern Italy, wherein the bush vine, untrellised, resembles a goblet, with each year’s fruiting canes extending from the spur-pruned, shortened arms atop the trunk<\/p>\n\n\n\n
Define trellised vines and name 3 reasons why one might choose this option
Trellising involves installing a line of posts or wires in each row of the vineyard to help support the vines. The vines canes and shoots are then tied to the trellising system, which allows for canopy management. This system is important in wet, humid, or cold climates.<\/p>\n\n\n\n
Three benefits of trellising include:
(1) The ability to control sunlight
(2) Increased air circulation
(3) Easier mechanization (both in spraying and picking)<\/p>\n\n\n\n
Vertical Shoot Positioning (VSP)
Most common training system in the world, and may be used with replacement-cane or cordon-spur pruning. Single canopy of shoots are trained upwards, tied to trellis, and may extend to both sides or trunk or only one, then trained horizontally. Low trained for heat retention, high trained to avoid frost. Keeps vines separate, aerated, exposed, good for high density planting.<\/p>\n\n\n\n
Explain why a grape grower would choose high density versus low density planting
Low planting density is beneficial in sites with limited water, or ones with high rainfall and very fertile soils where high density planting is not enough to limit growth.
High density planting is suited for sites with high rainfall and low levels of nutrients.<\/p>\n\n\n\n
Define ‘yield’, how it is measured and managed, and how it affects quality
Yield is the amount of grapes produced and is measured weight or volume per hectare. It can be managed through green harvesting, or removing some immature grapes before v\u00e9raison, if there is concern yield will be too high, which could negatively affect the quality of the fruit<\/p>\n\n\n\n
What are the four main vineyard pests and how each are managed
Phylloxera is an insect native to N. America that attacks the routes of the vines. The only way of management is to graft resistant American vine species rootstocks to V. Vinifera vines.<\/p>\n\n\n\n
Nematodes are small worms that attack the roots and interfere with water and nutrient uptake. They can be controlled by sanitizing the soil before planting or using resistant rootstock.<\/p>\n\n\n\n
Birds and mammals consume large amounts of grapes and can be controlled with netting or fencing.<\/p>\n\n\n\n
Insects also feed on grapes and can be controlled through the spraying of pesticides or integrated pest management.<\/p>\n\n\n\n
What is Downy Mildew or Powdering Mildew?
Fungi that thrive in humid environments and can cause grapes to lose their fruit flavors. It results in wines that have a moldy or bitter taint. Downy mildew is typically controlled with bordeaux mixture (copper based spray) and Powdery Mildew with a sulfur-based spray.<\/p>\n\n\n\n
What is grey rot?
Caused by the fungus ‘botrytis cinerea’, which thrives in damp conditions. It can cause color loss in black grapes and taint the flavor of wines.<\/p>\n\n\n\n
What are sharpshooters?
Small insects that spread bacterial infections in the vineyards.<\/p>\n\n\n\n
Explain the difference in ‘sustainable’, ‘organic’, and ‘biodynamic’ agriculture.
Sustainable: Man-made chemicals are not prohibited, but are restricted; a proactive form of vineyard management focused on integrated pest management and preventative techniques
Organic: Sustainable, but even more restrictive in terms of allowable treatments; accreditation is required
Biodynamic: Organic, but also incorporates philosophy and cosmology, following the lunar cycle. Based on the work of Rudolf Steiner and Maria Thun.<\/p>\n\n\n\n
V\u00e9raison
French term for the period of ripening when grapes increase in size, change color, and increase their sugar levels while decreasing their acid levels.<\/p>\n\n\n\n
What are the pros and cons of machine and hand harvesting?
Machine:
+Speed, costs, ability to work through the night
-Not selective, only possible on flatter vineyards, cannot be used if whole bunches are required
Hand:
+Selective, required for noble rot\/steep vineyards, less damaging to grapes
-Expensive, slow, labor intensive<\/p>\n\n\n\n
What is anaerobic winemaking?
Pioneered in new world. Keeping grapes and juice away from oxygen by\u2026 flushing airtight equipment with CO2 or Nitrogen; picking grapes at night; keeping them chilled in the winery; using antioxidants like sulfur dioxide; keeping wine away from oxygen during maturation.<\/p>\n\n\n\n
What does it mean for a wine to be matured aerobically, and what are the affects on the wine?
Aerobic maturation occurs when a wine is matured in wood vessels, which are not airtight. Small amounts of oxygen make it through the oak and can soften the tannins of the wine as well as give more complexity and enhance tertiary flavors. Wines may also change in color, gaining a hint of brown.<\/p>\n\n\n\n
Explain deliberate oxidation
Used for Olorosso sherry, tawny port, and Rutherglen muscat. Vessel is intentionally not completely filled, so there is more oxygen exposure during aging. These wines will have defined tertiary characteristics of caramel, toffee, and nuts.<\/p>\n\n\n\n
Why and how is Sulfur Dioxide used in winemaking?
It is an antioxidant and antiseptic. A small amount is produced naturally in fermentation, but most producers add more to help prevent oxidization and control yeasts and bacteria that can cause unwanted flavors in the wine.<\/p>\n\n\n\n
What are four considerations when choosing an oak vessel for aging wine?
Species and origin of oak (American vs. European)
Size barrel (affects surface area)
Age of barrel (affects the extent to which oak flavors are imparted on the wine)
Production of barrel (level of toast affects tannins, flavors)<\/p>\n\n\n\n
What are three oak alternatives and why would they be used?
Staves, chips, and oak aromas might be used for cost saving purposes or when a winemaker wants oak aromas but not the oxidative effects of aging in barrels<\/p>\n\n\n\n
What are two types inert winery vessels?
Stainless steel: Very common, easy to clean, temp controlled<\/p>\n\n\n\n
Concrete: Epoxy lined to make waterproof, more difficult to clean but provide temp stabilization with little equipment<\/p>\n\n\n\n
Explain Traditional Method
Second fermentation in bottle in which it is sold. Base wine is made and then there is potentially some blending. Then a Liqueur de tirage (sugar, alcohol, and yeast) is added and wine is bottled. A slow fermentation takes place, including yeast autolysis. Bottles are riddled and then disgorged, and topped up with liqueur d’expedition (sugar and alcohol). Usually these wines will undergo bottle aging before sales.<\/p>\n\n\n\n
Explain Transfer Method
Avoids riddling and disgorgement by emptying bottles into pressurized tank after initial fermentation. Wine goes through second fermentation in the tank and then is filtered before adding Liqueur d’Expedition and rebottling.<\/p>\n\n\n\n
Explain Tank Method
Allows for wines that remain flavors of the base wine. Not MLF or Yeast Autolysis. First fermentation in stainless steel and second in pressurized tank after clarifying and addition of Liqueur de triage. Prosecco.<\/p>\n\n\n\n
Second fermentation increases alcohol by what %?
1.2-1.3%<\/p>\n\n\n\n
Explain Asti Method
Used for sweet, fruity, wines of Asti. One fermentation. Juice is stored until needed and then transferred to a pressurized tank to ferment until alcohol is roughly 7% and press is 6-7 atmospheres, at which time the wine is chilled to stop fermentation and retain sugar. Filtered and bottled for immediate consumption.<\/p>\n\n\n\n
Residual sugar levels for\u2026
Brut Nature
Brut
Demi-Sec
Less at 3 g\/L
Less than 12 g\/L
Less than 50 g\/L<\/p>\n\n\n\n
Non-Vintage Champagne
Must be aged one year on the lees in the bottle. Is the standard wine of a house, made by using a blend of wines from several vintages; accounts for 3\/4 production.<\/p>\n\n\n\n
Vintage Champagne
Must come from a single year; not made every year;<\/p>\n\n\n\n
Rose sparkling wines can be made in which two ways?<\/p>\n\n\n\n
What is a Prestige Cuvee
Producer’s best wine<\/p>\n\n\n\n
Describe typical New Zealand Sauvignon Blanc and differences between North and South.
Pungent, elderflower, passionfruit. high acid. North – tropical \/ South: Green pepper and gooseberry.<\/p>\n\n\n\n
Explain New Zealand’s climate.
Maritime overall. Sunshine, cool night breezes, long ripening period. South is cooler.<\/p>\n\n\n\n
New Zealand Grapes
White: Sauv Blanc, Chard, Rielsing, Pinot Gris, Gewurztraminer
Red: Pinot N., Merlot, Cab, Syrah<\/p>\n\n\n\n
Bordeaux Blends from NZ are dominated by what grape?
Merlot<\/p>\n\n\n\n
Regions in the North Island of NZ
Auckland
Gisborne (Chardonnay)
Hawke’s Bay (Bordeaux blends)
Wairarapa (Pinot Noir)<\/p>\n\n\n\n
Regions in the South Island of NZ
Marlborough (Sauv Blanc)
Nelson
Canterbury
Central Otago (Pinot Noir; Riesling)<\/p>\n\n\n\n
Grape varieties in Australia
Red: Shiraz, Cab, Merlot, Pinot Noir, Grenache
White: Chardonnay, Sauv Blanc, Semillon, Rielsing<\/p>\n\n\n\n
What is the “super-zone” in Australia?
South Australia, New South Wales, and Queensland. Lots of high -volume brands.<\/p>\n\n\n\n
Where is Pinot Noir grown in Australia?
Yarra Valley
Mornington Pennisula
Tasmania<\/p>\n\n\n\n
Which regions are famous for shiraz in Australia?
Hunter & Barossa (Intense earth and spice)
Belong & Heathcote (lean and peppery)<\/p>\n\n\n\n
Famous cabernet sauvignon regions in Australia?
Coonawarra; Margaret River<\/p>\n\n\n\n
What are three late-ripening red grapes being grown in Australia?
Grenache, Petit Verdot, Mataro (Mourvedre)<\/p>\n\n\n\n
Four main white grapes of Australia
Chardonnay
Sauvignon Blanc
Semillon
Riesling<\/p>\n\n\n\n
Explain Australia’s GI system
Zones are large areas with no qualifying attributes; Regions have distinct qualities; and sib-regions have even more distinct qualities.<\/p>\n\n\n\n
What are France’s PDO and PGI equivalents?
“AOC\/AOP: Appellation d’Origine Control\u00e9e\/Prot\u00e9g\u00e9e
IGP\/VdP: Indication Geographique Prot\u00e9g\u00e9e \/ Vin de Pays”<\/p>\n\n\n\n
Name 5 characteristics of Bordeaux’s climate.
“Moderate maritime, Warm ocean currents from the Gulf Stream, Landes Forest and coastal dunes, Rains year round, Weather varies annually “<\/p>\n\n\n\n
What are the most common red (4) and white (3) grapes of Bordeaux?
“Cabernet Sauvignon, Merlot, Cabernet France, Petit Verdot
Semillon, Sauvignon Blanc, Muscadelle”<\/p>\n\n\n\n
How does the soil differ from the Left and Right Bank in Bordeaux?
“Left Bank: Stone & Gravel
Right Bank: Clay”<\/p>\n\n\n\n
What does Cabernet Sauvignon Contribute to Bordeaux blends?
Structure and tannin<\/p>\n\n\n\n
What does Cabernet Franc Contribute to Bordeaux blends?
Vibrant fruit, Floral notes, and some Herbaceous notes<\/p>\n\n\n\n
What does Petit Verdot Contribute to Bordeaux blends?
Tannin, Color, Spice<\/p>\n\n\n\n
What does Merlot Contribute to Bordeaux blends?
Body, Fruit, and Softness<\/p>\n\n\n\n
How many grapes are permitted in Bordeaux?
13<\/p>\n\n\n\n
Which Bordeaux regions are known for sweet Semillon-based wines
Pessac Leognan & Graves<\/p>\n\n\n\n
What are the 5 most famous Cru Classes on the Left Bank?
Lafite Rothschild, Latour Margaux, Mouton Rothschild, Haut-Brion, Chateau d’Yquem<\/p>\n\n\n\n
What is Cru Bourgeois?
Cru classification awarded to specific wines from a specific year<\/p>\n\n\n\n
What is the classification system for St. Emillon
“Top Tier: Premier Grand Cru Classes (A & B)
Second Tier: Grand Cru Classes”<\/p>\n\n\n\n
What are 4 key appellations in the Haute-M\u00e9doc?
St. Estephe, Pauillac, St. Julien, Margaux<\/p>\n\n\n\n
What is what stylistic difference between the wines of M\u00e9doc and Graves?
Graves wines are lighter in style<\/p>\n\n\n\n
How would a M\u00e9doc an Haute-M\u00e9doc wine differ in terms of its blend?
Haute-M\u00e9doc would contain a higher percent of Merlot in the blend<\/p>\n\n\n\n
Name the three rivers in Bordeaux
Gironde to the North, splits into Garonne (Left Bank) and Dordogne (Right Bank)<\/p>\n\n\n\n
What are the three areas within St. Emillon and how do they differ in terms of soil?
“NW Plateau – Gravel & limestone
SE Escarpment – Clay & limestone
Foot of Escarpment – Clay”<\/p>\n\n\n\n
How do the wines of Pomerol differ from St. Emillon
Spicier and richer<\/p>\n\n\n\n
What is a Garagiste?
A small producer (originally in Bordeaux)<\/p>\n\n\n\n
4 regions of C\u00f4tes de Bordeaux
Blaye, Castillon, Cadillac, Franc<\/p>\n\n\n\n
Main grape C\u00f4tes de Bordeaux
Merlot<\/p>\n\n\n\n
What is grown in Entre-deux-Mers?
Only white, mostly Sauvignon Blanc<\/p>\n\n\n\n
What two main Bordeaux appellations make dry white wines?
Graves (Passac-Leognan) & Entre-Deux-Mers<\/p>\n\n\n\n
What are the three grapes used in sweet wines from Sauternes and Barsac, and what do they contribute to the blend?
“Sauvignon Blanc: Acid, Fruit
Semillon: Noble Rot
Muscadele: Perfume”<\/p>\n\n\n\n
What are two famous regions in Dordogne and what are they famous for?
“Bergerac: Red & Whites from Bordeaux varieties
Monbazillac: Sweet Semillon\/Sauv “<\/p>\n\n\n\n
Name four appellations in SW France and the grapes they grow.
“Cahors: Malbec
C\u00f4tes de Gascogne: IGP Ugni Blanc
Madiran: Tannat
Jura\u00e7on: Petit Manseng (Sweet from passilerage)”<\/p>\n\n\n\n
What are four weather related threats to Burgundy’s vineyards?
Hail, Frost, Rain, Fog<\/p>\n\n\n\n
What are the 3 main regions in Burgundy that grow Chardonnay and how do they differ in style?
“Chablis: Steely, lean, high acid
C\u00f4te d’Or: Complex, round
M\u00e2con: Full body, ripe fruit”<\/p>\n\n\n\n
What two lesser grapes are being grown in Burgundy?
Aligot\u00e9 and Gamay<\/p>\n\n\n\n
Name 4 key villages in the C\u00f4te d’Nuits (from North to South)
“Gevrey-Chambertin
Vougeout
Vosne-Romanee
Nuits St. Georges”<\/p>\n\n\n\n
Name 7 key villages in the C\u00f4te d’Beaune (from North to South)
“Aloxe-Corton
Beaune
Pommard
Volnay
Meursault
Puligny-Montrachet
Chassagne-Montrachet”‘<\/p>\n\n\n\n
Name 4 key villages in the C\u00f4te Challonais (from North to South) and what they are famous for making.
Rully (white, some sparkling)
Mercurey (red)
Givry (red)
Montagny (white)<\/p>\n\n\n\n
Are there any Premier or Grand Crus in C\u00f4te Challonais?
Premier – Yes
Grand – No<\/p>\n\n\n\n
What are two important villages in M\u00e2connais?
Pouilly-Fuisse
Saint-Vegan<\/p>\n\n\n\n
How does the Roche de Solutr\u00e9 contribute to the chardonnays of Saint-Veran?
The amphitheater-like slopes and valleys trap sun, leading to a higher degree of ripeness, and resulting in very rich\/ripe chardonnay with tropical and stone fruit flavors<\/p>\n\n\n\n
What are the characteristics of the Gamay grape?
“Early budding and ripening
Large yields if not controlled
Raspberry & Cherry
Med tannin and body”<\/p>\n\n\n\n
The best sites of Beaujolais have what kind of soil?
Granite<\/p>\n\n\n\n
Explain Gobelet training\u2026
Vines are head trained and typically spur-pruned, and the shoots of the vines are tied together at the top in what looks like a goblet.<\/p>\n\n\n\n
What are the rules about when Beaujolais Nouveau can be released and sold?
Released the third Thursday of November and cannot be sold by winemakers or negotiants after August 31st<\/p>\n\n\n\n
How many villages in Beaujolais have a ‘Villages’ classification?
39<\/p>\n\n\n\n
How many villages in Beaujolais have a ‘Cru’ classification?
10<\/p>\n\n\n\n
Name the four most famous Beaujolais Cru villages
Brouilly, Fleurie, Morgon, Moulin-a-Vent<\/p>\n\n\n\n
Describe the climate and vineyards of Alsace
“Moderate continental, Sunny summers, Dry falls
Shelter from Vosges Mountains to the West
Variety of soils
Best sites on steep slopes with low-trained vines
Low-lying vineyards trained high
Organic and biodynamic is common practice
Long harvest window due to many varieties being planted together in small plots”<\/p>\n\n\n\n
How many vineyards in Alsace are classified as Grand Cru?
50<\/p>\n\n\n\n
What is Vendages Tardives?
Late Harvest – Can be made dry or sweet, single varietal, minimum requirements or ripeness, the best going through passerillage<\/p>\n\n\n\n
Selection de Grains Nobles
Minimum requirements for ripeness, noble rot, not made every year<\/p>\n\n\n\n
What are two Alsatian wines the are blends?
Edelzweicker & Gentil<\/p>\n\n\n\n
Alsace winemakers are focused on maintaining the characteristics of the varietals. How do they do this?
Fermented and matured in old oak or stainless steel, rarely use MLF, and bottle in the spring while the wine is still young<\/p>\n\n\n\n
What are the 4 Noble Grapes of Alsace?
“Riesling
Gewurztraminer
Pinot Gris
Muscat”<\/p>\n\n\n\n
Describe a typical Riesling from Alsace
“Med-full body, dry, med alcohol, high acid
Notes of citrus, stone fruit, wet stone, and steel
Not typically floral”<\/p>\n\n\n\n
Describe a typical Gew\u00fcrztraminer from Alsace
“Spicy, Lychee, Rose, Sweet Baking Spices
Full body, oily, low-med acid, high alcohol”<\/p>\n\n\n\n
Describe a typical Pinot Gris from Alsace
Rich, full body, high alcohol, Pronounced intensity, Dried fruit and honey<\/p>\n\n\n\n
Describe a typical Muscat from Alsace
Aromatic, orange blossom, rose, grape
Light to med body, low acid<\/p>\n\n\n\n
In addition to the Noble varieties, what other grapes are grown in Alsace and what style of wines do the make?
“Pinot Blanc: In flat fertile soils, making bot dry and sparkling wines that are light and fruity
Auxerrois: Slightly more spicy and full bodied that Pinot Blanc
Sylvaner: Delicate, perfumed, rich
Pinot Noir: Light and fruity”<\/p>\n\n\n\n
Name the four main regions of the Loire Valley from East to West.
“Central Vineyards (Continental)
Touraine (Cool & Wet)
Anjou-Saumur (Warmer & Drier)
Nantais (Maritime)”<\/p>\n\n\n\n
What is the generic and IGP classifications for Loire?
No generic classification; IGP=Val de Loire<\/p>\n\n\n\n
What red (3) and white (3) grape varieties are grown in Loire?
“Red: Cabernet Franc, Pinot Noir, Gamay
White: Sauvignon Blanc, Chenin Blanc, Melon Blanc (Melon de Bourgogne or Muscadet)”<\/p>\n\n\n\n
What are 4 important characteristics of the climate and vineyards in the Loire Valley?
“Generally cool (at the Northern limit for grape growing)
Lots of vintage variation
Best sites on Loire River, mid-slope with South aspect
Protected by the Mauge Hills”‘<\/p>\n\n\n\n
What two villages in the Central Valley of Loire are famous for Sauvignon Blanc?
Sancerre & Pouilly Fum\u00e9<\/p>\n\n\n\n
Describe the style of a Sancerre or Pouilly-Fum\u00e9
Dry, high acid, apple, stone fruit, smoke on P-F<\/p>\n\n\n\n
How do the Sauvignon Blancs produced from the Central Valley and Touraine differ?
Tourain SBs are less complex<\/p>\n\n\n\n
Why might a winemaker need to make mulitple passes though the vineyard when harvesting Chenin Blanc
Even within a single bunch, the grapes may ripen at different times<\/p>\n\n\n\n
What are the flavor characteristics of dry and sweet Chenin Blancs from Loire, and what characteristics develop with aging?
“Dry: Fresh apple to tropical, steely, smoky
Sweet: Apricot, citrus peel
Aging: Hay, toast, honey “<\/p>\n\n\n\n
What are 5 main villages that grow Chenin Blanc in Loire Valley? What are the key characteristics of the wines?
“Vouvray: Dry, sweet, & sparking light-med body, floral, rarely in new oak
Saumur: Traditional method sparkling
Anjou: Dry, often matured in oak
Savenierres: Dry, full-body, less floral, age-worthy
Coteaux du Layon: Sweet (noble rot) from Quarts de Charme & Bonnezeaux”<\/p>\n\n\n\n
What are the characteristics of Melon Blanc (i.e. Muscadet & Melon de Bourgogne)
Early ripening, frost resistent, dry, med alcohol (max is 12%), light green fruit<\/p>\n\n\n\n
What is Muscadet S\u00e9vre et Maine Sur Lie?
Muscdet that has spent the winter on lees and is richer in texture<\/p>\n\n\n\n
Where is Cabernet Franc grown in Loire?
“Touraine (Chinon & Bougueil)
Anjou-Saumur (Saumur & Saumur Champigny)”<\/p>\n\n\n\n
How do the Cabernet Franc from Touraine and Anjou-Saumur differ?
“Touraine: Light, fruity versions from sandy soils, more tannic versions from limestone and clay
Anjou-Saumur: Lighter in body & tannin, more juicy berry fruit, floral, early drinking”<\/p>\n\n\n\n
Where is Gamay grown in Loire?
Touraine & Anjou<\/p>\n\n\n\n
What are the classifications for Burgundy wines
Grand Cru
Premier Cru
Villages
Bourgogne<\/p>\n\n\n\n
What are the characteristics of Muscadelle in Bordeaux sweet wines?
Grape, Floral<\/p>\n\n\n\n
Explain the 1855 Classification
Based on estate, not vineyard, so classification moves with the brand (chateau). This applies to M\u00e8doc & Sauternes only.<\/p>\n\n\n\n
Where is Pinot Noir grown in Loirs?
Central Valley (rarely)<\/p>\n\n\n\n
Describe 4 styles of Loire Ros\u00e9.
“Ros\u00e9 de Loire: Min 3% Cab Franc\/Sauv; Touraine & Anjou-Saumur
Cabernet d’Anjou: Med sweet; blend of cabs
Ros\u00e9 d’Anjou: Grolleau wih Cab Franc
Sancerre Ros\u00e9: Pinot Noir, pale, delicate<\/p>\n\n\n\n
What is the most common vine training system in Northern Rh\u00f4ne
Head trained, spur pruned, with each vine supported by tall stakes (either individual or teepee formations)<\/p>\n\n\n\n
Describe the Syrah of N. Rh\u00f4ne
“North limit of where it can be grown
Deep color, med-high tannin, black fruit, peppery, floral
Varying use of oak
Can often be blended with Viognier”<\/p>\n\n\n\n
Desribce Viognier
“Late ripening
Full body, low acid, high alcohol
Perfumed, Blosson, Apricot, Stone Fruit, sometimes oily”<\/p>\n\n\n\n
What do Marsanne and Roussane add to a N. Rh\u00f4ne blend?
“Marsanne: Richness & weight
Roussanne: Acid & perfume “<\/p>\n\n\n\n
6 main regions in N. Rh\u00f4ne from North to South
“C\u00f4te R\u00f4tie
Condrieu
Saint Joseph
Hermitage
Crozes Hermitage
Cornas<\/p>\n\n\n\n
Characteristics of C\u00f4te R\u00f4tie
Deep, full body, elegant, floral, spicy, aromatic; up to 20% Viognier<\/p>\n\n\n\n
Characteristics of Condrieu
Only Viognie, old vines<\/p>\n\n\n\n
Characteristics of Red Saint Joseph
Lighter in style, some use of carbonic, range of qualities<\/p>\n\n\n\n
Characteristics of Red Hermitage
Fullest bodied in Rh\u00f4ne, most are blends of many lieux-dits (sites)<\/p>\n\n\n\n
Characteristics of Crozes Hermitage
Range of styles and prices, can be 15% Mars\/Rouss<\/p>\n\n\n\n
Characteristics of Cornas
Warmest and sheltered, 100% Syrah, Quality of Hermitage<\/p>\n\n\n\n
How are Grenache and Syrah vines typically trained in Southern Rh\u00f4ne
“Grenache: Bush
Syrah: Trellised “<\/p>\n\n\n\n
Red grape varieties of Southern Rh\u00f4ne and what they provide to the blend
“Grenache: Concentrated spiced fruit
Syrah: Color and tannin
Mourvedre: Color, tannin, gameyness, black fruits
Cinsault: red suits”<\/p>\n\n\n\n
White grape varieties of Southern Rh\u00f4ne
Vignier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulanc<\/p>\n\n\n\n
What percent of production falls within the C\u00f4tes du Rh\u00f4ne appellation?
50%<\/p>\n\n\n\n
Regulations for “villages” C\u00f4tes du Rh\u00f4ne
“Minimum alcohol
Maximum yield
Greater % must be from GSM
Can have village on label if all grapes common from there”<\/p>\n\n\n\n
What was the first AOC to get status?
Chateauneuf du Pape<\/p>\n\n\n\n
How many varieties are grown in CDP?
13<\/p>\n\n\n\n
Describe a typical CDP
Full body, high alcohol, rich texture, spiced red fruit<\/p>\n\n\n\n
Which regions in Southern Rh\u00f4ne are famous for rose and what grapes are they using to make these wines?
Tavel & Lirac
Grenache & Cinsault<\/p>\n\n\n\n
What is Beaumes de Venise?
A muscat sweet wine from the Southern Rh\u00f4ne<\/p>\n\n\n\n
What are three prominent regions in the S. Rh\u00f4ne known for grenache-based red blends?
CDP, Gigondas, Vacqueyras<\/p>\n\n\n\n
What are the two winds that influence Southern France’s hot Mediterranean climate?
Mistral and Tramontane<\/p>\n\n\n\n
What 5 main red grape varieties are grown in Southern France?
Grenache
Syrah
Carignan
Mourv\u00e8dre
(Also some Cinsault, Merlot & Cabernet)<\/p>\n\n\n\n
What 5 main white grape varieties are grown in Southern France?
Chardonnay
Sauvignon Blanc
Viognier
Muscat
Grenache<\/p>\n\n\n\n
Name 5 local grape varieties in Southern France and the locations in which they are grown.
Picpoul (Pinet)
Mauzac (Limoux)
Maccabeau (Roussillon)
Rolle (Provence)
Clairette (Languedoc)<\/p>\n\n\n\n
Name 6 appellations within the Languedoc
C\u00f4tes du Roussillon
C\u00f4tes du Roussillon Villages
Fitou
Corbieres
Minervious
Picpoul de Pinet<\/p>\n\n\n\n
What is the Tramontane?
A wind that blows in the gap between the Pyrenees and the Massif Central<\/p>\n\n\n\n
What is the general climate of Souther France?
Hot Mediterranean (low diurnal range, low rainfall & sunny)<\/p>\n\n\n\n
Which region in France accounts for the most IGPs (Pays d’Oc), and why?
Southern France. The region has less regulations on grape varieties and blending, and the hot sunny climate allows for high yields.<\/p>\n\n\n\n
Describe a Bandol red wine?
Mourvedre-based, deep color, high tannin, full body, age-worthy, and flavors of meat, bramble, licorice, and spice<\/p>\n\n\n\n
A typical rose from provence displays what flavors?
Red fruit and grape fruit<\/p>\n\n\n\n
What is the general climate like in Germany?
Cool continental
Rainy summers
Long sunny autumns (long ripening)
Annual weather varies<\/p>\n\n\n\n
In general, in the Western hemisphere, what is the topography of the best vineyards?
Moderate to steep slope that allow for drainage, often on rivers which offer heat reflection, facing south to get the most access to sun, protected from winds<\/p>\n\n\n\n
In Germany, why would the harvest be spread out over weeks?
Because there are various classifications of wine based on sugar content of the grapes when they are picked<\/p>\n\n\n\n
Halbtrocken (Feinherb)
off-dry<\/p>\n\n\n\n
How many PDO zones in Germany?
13<\/p>\n\n\n\n
What is typically included on a Germain wine label?
Classification (i.e. ripeness when picked)
Sweetness
Village + Vineyard
Quality<\/p>\n\n\n\n
How is German Pradikat wine classified and what are the classifications?
It is classified by must (i.e. sugar content).
Kabinett
Sp\u00e4tlese
Auslese
Beerenauslese
Trockenbeerenauslese
Eiswein<\/p>\n\n\n\n
What is the Verband Deutscher Pradikatsweinguter (VDP)?
An independent group of producers who have willingly agreed to a set of regulations that identify the best sites in Germany. Members may included the eagle VDP logo on their wine labels. The VDP allows these members to also label their wine Grosses Gewachs if it is a dry Qualit\u00e4tswein from one of the recognized sites.<\/p>\n\n\n\n
What is basic PGI wine called in Germany?
Qualit\u00e4tswein<\/p>\n\n\n\n
Gutsabf\u00fcllung
estate bottled<\/p>\n\n\n\n
What are requirements for a wine to be labeled Grosses Gewachs?
Site approved by VDP
Dry
Cannot be labeled with a Pr\u00e4dikat
High quality regulations<\/p>\n\n\n\n
M\u00fcller-Thurgau is\u2026
Floral, fruity, low acid, inexpensive<\/p>\n\n\n\n
Silvaner is\u2026
Less fruity, earthy, low acid
Grown in Franken & Rheinhessen<\/p>\n\n\n\n
Sp\u00e4tburgunder is\u2026
Pinot Noir
Light, fruit, some oak
Grown in Pfalz & Baden<\/p>\n\n\n\n
Dornfelder is\u2026
Deeply colored, darker vs. Pinot, fruity
Popular on the domestic market<\/p>\n\n\n\n
5 main grapes grown in Germany
Riesling
M\u00fcller-Thurgau
Silvaner
Sp\u00e4tburgunder
Dornfelder<\/p>\n\n\n\n
5 lesser known grape varieties grown in Germany
Grauburgunder (Pinot Gris)
Wehburgunder (Pinot Blanc)
Portugieser
Trollinger
Schwarzriesling<\/p>\n\n\n\n
7 wine regions in German
Mosel
Nahe
Rheingau
Rheinhessen
Pfalz
Baden
Franken<\/p>\n\n\n\n
Franken is famous for what?
Sylvaner in flask shaped bottles<\/p>\n\n\n\n
Describe a riesling from the Mosel
light, low alcohol, high acid, floral, green fruit, some residual sugar<\/p>\n\n\n\n
Which German wine region is similar to Alsace
Pfalz (Haardt mtns are like a continuation of the Vosges Mtns)<\/p>\n\n\n\n
In what regions can Sp\u00e4tburgunder be labeled a GG wine?
Pfalz
Rheinhessen
Reingau
Baden
Franken<\/p>\n\n\n\n
Which two wine regions only allow Riesling to me labeled GG
Mosel & Nahe<\/p>\n\n\n\n
Austria’s wine regions are in what part of the country?
Eastern end<\/p>\n\n\n\n
What is Austria’s climate?
Cool continental with short summers, harsh winters, and predictable weather patterns<\/p>\n\n\n\n
Name 3 Main white grapes of Austria and 3 lesser grapes
Gr\u00fcner Vetliner
Welschriesling
Riesling
Also\u2026 M\u00fcller-Thurgau, Sauvignon Blanc, and Chardonnay<\/p>\n\n\n\n
3 black varieties of grapes in Austria
Zweigelt
Blaufrankisch
St. Laurent (similar to Pinot Noir)<\/p>\n\n\n\n
Blaufrankisch is\u2026
Moderate tannins, med-high acid.
Peppery, sour cherry.
Age in oak for softer tannins and sweeter fruit.<\/p>\n\n\n\n
Zweigelt\u2026
Deep color, soft tannin, high acid, bramble
Cross of Blaufrankisch & St. Laurent<\/p>\n\n\n\n
St. Laurent is\u2026
Similar to pinot noir and dominated by red fruit<\/p>\n\n\n\n
PDOs are there is Austria
Nieder\u00f6sterreich (Lower Austria)
Wien
Steirmark
Burgenland<\/p>\n\n\n\n
In which PDO is Kamptal and Kremstal located?
Nieder\u00f6sterreich (Lower Austria)<\/p>\n\n\n\n
In Austria, a Qualit\u00e4tswein can also have a Pr\u00e4dikat label, true or false?
True<\/p>\n\n\n\n
List the Pradikat levels in Austria
Kabinett
Sp\u00e4tlese
Auslese
Beerenauslese
Ausbruch
Trockenbeerenauslese
Strohwein (grapes dried on straw)<\/p>\n\n\n\n
Describe Greece’s climate.
Hot Mediterranean, low rainfall, cooled by wind and altitude<\/p>\n\n\n\n
What are the three main regions and the grape varieties for which they are famous?
Naoussa: Xinomavro (Red)
Nemea: Agiorgitiko (Red)
Santorini: Assyrtiko (White)<\/p>\n\n\n\n
Xinomavro is\u2026
Like Nebbiolo
High tannin, acid, medium color
Lacks intense fruit, more earth and spice<\/p>\n\n\n\n
Agiorgitiko
Greek black grape variety (used in Nemea)
Low in acidity, with soft tannins & rich jammy and plummy fruit.<\/p>\n\n\n\n
Assyrtiko
perfumed, concentrated, ripe citrus, stone fruit
High acid<\/p>\n\n\n\n
Vin Santo
Sweet Assyrtiko, late harvest, sundried, aged 2+ years, oxidative, luscious, high acid<\/p>\n\n\n\n
PDO and PGI for Greece
PDO = Appellation d’origine qualit\u00e9 sup\u00e9rieure
PGI = Prostatevomeni Onomasia Proelefis<\/p>\n\n\n\n
Where is Tokaj and what is the climate?
NE Hungary near Bodrog and Tisza rivers, morning mists and humidity encourage noble rot<\/p>\n\n\n\n
What grapes are used in Tokaji? What do they contribute?
Furmint (acid, apples to nuts and honey)
Harslevelu (Perfumed, late ripening)
Sarga Muskataly (aromatic muscat a petit grains)<\/p>\n\n\n\n
What bottle size is used for sweet Tokaji?
50 ml<\/p>\n\n\n\n
The grapes of Tokaji are separated into what three categories when picked?<\/p>\n\n\n\n
Tokaji Szamorodni
Can be made dry (szaraz) or sweet (edes)
Even dry wines will show botrytis characted
1 year in cask, 2 years aging before release
Dry wines aged like fino sherry, with flor-like yeast<\/p>\n\n\n\n
Tokaji Aszu production method
Starts with a base wine of healthy grapes and the asz\u00f9 berries are added during fermentation, and maceration lasts 12-60 hours.<\/p>\n\n\n\n
Puttony
the unit used to measure asz\u00fa berries added to the wine<\/p>\n\n\n\n
Tokaji Aszu
Deep amber, high acid, concentrated orange peel, apricots, honey<\/p>\n\n\n\n
Tokaji Eszencia
Made using just the free run juice of ascu berries. It is so sweet it takes years to ferment.
Low alcohol and very high sugar and acid.<\/p>\n\n\n\n
Modern style of Tokaji is produced in a similar way to\u2026
Sauternes or TBA<\/p>\n\n\n\n
What was and is (as of 2013) the minimum R.S. and aging for Tokaji Asz\u00f9?
Pre-2013: 60 g\/L RS & 24 months, released after 4 years (3-6 Puttonyos)<\/p>\n\n\n\n
Post 2013: 120 g\/L 18 months, released after 3 years (5-6 Putts)<\/p>\n\n\n\n
What is Italy’s PDO and PGI system?
PDO = DOC\/DOCG
Denominazione Di Origine Protetta (e Garantita)
PGI = IGP\/IGT
Indicazione Geografica Protetta\/Tipica<\/p>\n\n\n\n
What is the difference between a DOC and DOCG wine in Italy?
DOCG must be bottled in the area of production<\/p>\n\n\n\n
Pergola Trellising
Low density, high trained vines, grapes hang below in a horizontal canopy of leaves. Protects grapes from sun and allows for air circulation.<\/p>\n\n\n\n
What is required to label an Italian wine “classico”
It is made solely from classified land on the best hillside sites<\/p>\n\n\n\n
What is required to label an Italian wine “Riserva”
Minimum aging requirements and higher alcohol that classico<\/p>\n\n\n\n
What are the 5 main regions in Northern Italy?
Trentino
Alto Adige
Fruiti-Venezia Giulia
Veneto
Piemonte<\/p>\n\n\n\n
Alto Adige is ideal for what kind of grapes
Aromatic whites (Pinot Grigio) and light reds (Schiava)<\/p>\n\n\n\n
What is the key red grape variety in Trentino? Describe it.
Teroldego: Deep color, med-high tannin, high acid, full body, black fruit, oaked<\/p>\n\n\n\n
Describe a Alto-Adige Pinot Grigio
Light-medium body, green fruit, high acid, citrus<\/p>\n\n\n\n
Schiava is\u2026
Light, fruity, low-medium tannin, raspberry and plum<\/p>\n\n\n\n
Describe the climate of Alto-Adige
Foothills of alps, high altitudes, low rainfall, high diurnal range, continental<\/p>\n\n\n\n
Where is Trentino located
Between Alto-Adige and Lake Garda<\/p>\n\n\n\n
How would a Pinot Grigio from Trentino differ if it were from the valley floor versus the higher altitude sites?
Valley floor: Medium body and acid, stone fruit
High Altitude: Medium body, high acid, citrus fruit<\/p>\n\n\n\n
Grapes that grow in Friuli-Venezia Giulia
Pinot Grigio
Friulano
Merlot<\/p>\n\n\n\n
Friuli Grave DOC
Simple wines from the plains of Friuli<\/p>\n\n\n\n
Collio Orientale DOC
Premium wines from the hillsides of Friuli<\/p>\n\n\n\n
What is the largest of the wine regions in Northern Italy?
Veneto<\/p>\n\n\n\n
What is the climate of Veneto?
Warm with moderate rain, large diurnal range, cooling affects from lakes<\/p>\n\n\n\n
Name the sparkling, white, and two reds for which the Veneto Region is known.
Prosecco
Soave (Garganega grape)
Valpolicella (Corvina)
Amarone della Valpolicella (Corvina w\/ Passito)<\/p>\n\n\n\n
Describe a Veneto Garganega (i.e. Soave)
Med body, Med-High acid, Pear, Apple, Stone fruit, White pepper, Almond, Honey<\/p>\n\n\n\n
Vallpolicella is\u2026
Thin skinned Corvina grape, medium color, low-med tannin, high acid, simple red fruit, rarely oaked.<\/p>\n\n\n\n
What is the Passito Method?
Grapes are picked early and dried indoors to increase structure<\/p>\n\n\n\n
Describe the two Passito versions of Valpolicella
Amarone: Dry to off-dry, deep color, full body, medium-high tannin, high alcohol, concentrated red fruit, spice, oaked, often with a raisiny quality.<\/p>\n\n\n\n
Recioto: Sweet, sugars so high in the grapes that fermentation stops naturally, high alcohol, full body, medium to high tannin, and intense red fruit.<\/p>\n\n\n\n
Ripasso Method used for Valpolicella Ripasso
Uses grape skins from a fermenting amarone della Valpolicella. Shortly before fermentation finishes, the amarone is drained off the skins. skins remained unpressed and added to a vat of valpolicella that has finished its fermentation. Yeast, also transferred, ferments the remaining sugars on the amarone, and skins give more color, flavor, and tannin to the wine.
Medium to full body, medium to high tannin and stewed red cherry and plum flavors<\/p>\n\n\n\n
Describe the climate of Piemonte
Moderate continental, long cold winters, rainy summers, varying altitudes, rain shadow<\/p>\n\n\n\n
Main grapes of Piemonte
Nebbiolo
Barbera
Dolcetto
Cortese
Moscato<\/p>\n\n\n\n
What are the three most famous towns in Piemonte
Alba, Asti, Turin<\/p>\n\n\n\n
Describe Barolo
100% Nebbiolo, Herbs, Dried Flowers, Tar, Leather, Truffles, Sour Cherry, High acid & tannin, Full body, becomes pale and garnet with age<\/p>\n\n\n\n
What are the “Wine of Kings” and the “Wine of Queens”?
Barolo & Barbaresco<\/p>\n\n\n\n
What is necessary to label a Barolo DOCG? A DOCG Riserva?
Barolo: Aged 3 years, 18 months in oak. Riserva is aged 5 years.
Barbaresco: Aged 2 years, 9 months in oak, Riserva aged 4 years.<\/p>\n\n\n\n
How is a Barbaresco similar and different from a Barolo?
Like Barolo, it is 100% Nebbiolo. However, it will be less perfumed and more fruity with softer tannin.<\/p>\n\n\n\n
Is Asti or Alba known for higher quality Barbera?
Asti<\/p>\n\n\n\n
Barbera is\u2026
Late ripening, high acid, low-med tannin, med-deep color.
Red cherry, plums, black pepper
Can be youthful and fruity or barrel-aged and spicy<\/p>\n\n\n\n
Dolcetto d’Alba DOC
Earlier ripening than nebbiolo and barbera
Deep purple colour, medium to high tannins, medium acidity, black plums, red cherries, dried herbs, can age or be drank young<\/p>\n\n\n\n
What is the grape that is used to produce Gavi? What are its characteristics?
Cortese.
High acid, floral, crisp, light body, citrus, apple, pear
Made in a anaerobic style.<\/p>\n\n\n\n
What is a Gavi di Gavi?
Gave from the town of Gavi<\/p>\n\n\n\n
Where is Chianti located?
On the NW side of Italy between the towns of Sienna, Florence, and Pisa<\/p>\n\n\n\n
What grapes are used in Chianti?
Sangiovese (70-100%) and up to 10% Canaiolo and up to 20% of any other approved red grape variety such as cab, merlot, or syrah<\/p>\n\n\n\n
What are two of the seven sub zones that might appear on a Chianti label?
Ruffina, Colli Sensi.<\/p>\n\n\n\n
True of false, Chianti Classico DOCG is a sub-zone of Chianti Classico DOCG?
False. Chianti Classico is its own DOCG with different aging requirements.<\/p>\n\n\n\n
What is the difference between a Chianti Classico and a Chianti Classico Riserva?
It requires an additional year in aging and 3 years in bottle before release.<\/p>\n\n\n\n
What is a Chianti Gran Selezione?
Single estate Chianti Classico aged for 30 months (6 months longer than riserva)<\/p>\n\n\n\n
Sangiovese (Tuscany)
High tannin and acid
Cherry, violet, floral, black tea, plums, dried herbs
Meaty or gamey with age<\/p>\n\n\n\n
What two wines is Southern Tuscany known for?
Brunetto di Montalcino
Vino Nobile di Montepulciano<\/p>\n\n\n\n
Brunello di Montalcino DOCG
Only Sangiovese, warmer climate than Chianti,
generally 2-3 week macerations for
more intense and fuller body.
Minimum aging of 5 years, 2 of which in Oak<\/p>\n\n\n\n
Vino Nobile di Montepulciano DOCG
Named after the town, not the grape.
Sangiovese blend, but displays typical characteristics of Sangiovese
Producers will declassify in bad years.<\/p>\n\n\n\n
In a bad year, a producer of Vino Nobile might do what?
Declassify to Rosso di Montepulciano or Rosso di Montalcino<\/p>\n\n\n\n
Super Tuscan Wines
Coast of Southern Tuscany, Declassified and bottled as Toscana IGT, can be very expensive, made from international varieties<\/p>\n\n\n\n
Which two Southern Italy appellations allow wines to be made entirely of non-Italian varietals?
Bolgheri
Maremma Toscana<\/p>\n\n\n\n
Umbria is best known for what white wine, and from what grape?
Orvieto from Grechetto & Trebbiano<\/p>\n\n\n\n
Orvieto DOC
Blend of Grechetto, Trebbiano, and some other local grapes<\/p>\n\n\n\n
Umbria’s most prestigious red wine
Sagrantino di Montefalco DOCG<\/p>\n\n\n\n
Lazio is known for what white wine? Describe the flavor profile and grapes used to make it.
Frascati DOC
Malvasia & Trebbiano
Fresh, Unoaked, medium body, med+ acidity, citrus, floral, orange blossom.<\/p>\n\n\n\n
Name the 5 regions of Central Italy
Tuscany
Umbria
Marche
Lazio
Abruzzo<\/p>\n\n\n\n
What is the name of the mountain range that runs through the center of Italy?
Apennines<\/p>\n\n\n\n
Marche is known for what grape? Describe it.
Verdiccho
High acid, green apple, lemon, fennel.
Can be simple or develop into honey and almond.<\/p>\n\n\n\n
Montepulciano d’Abruzzo
High colour and tannin, medium acidity, black plums, cherrries
Many are simply and fruity, without oak
Best are concentrated and matured for a short time in oak<\/p>\n","protected":false},"excerpt":{"rendered":"
Wset level 3 exam questions Trichloranisole (TCA)Is a wine fault that makes wine smell like wet cardboard or mould, and mutes fruit flavors Sulfur Dioxide can be a wine fault that causes\u2026Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization Reduction is\u2026A wine fault that is the opposite of oxidization. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[25],"tags":[],"class_list":["post-132852","post","type-post","status-publish","format-standard","hentry","category-exams-certification"],"_links":{"self":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/132852","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/comments?post=132852"}],"version-history":[{"count":0,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/posts\/132852\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/media?parent=132852"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/categories?post=132852"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.learnexams.com\/blog\/wp-json\/wp\/v2\/tags?post=132852"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}