Wine Knowledge For Wset Level 2

Front 1

Ideal service tempartaure for medium/full-bodied oak white wine

Back 1

Lightly Chilled 10-13 C / 50-55 F

Hint 1

Lightly Chilled

Front 2

Ideal service temperature for light/medium-bodied white wines

Back 2

Chilled 7-10 C / 45-50 F

Hint 2

Chilled

Front 3

Ideal service temperature for sweet wines?

Back 3

Well chilled 6-8 C / 43-45 F

Hint 3

Well Chilled

Front 4

Ideal service temperature for sparkling wines

Back 4

Well chilled 6-10 C / 43-50 F

Hint 4

Well chilled

Front 5

What region in Italy produces the most wine?

Back 5

Veneto

Front 6

What is the ideal service temperature for light bodied red wines?

Back 6

Lightly Chilled 13 C / 55 F

Hint 6

Lightly chilled

Front 7

What is the ideal service temperature for medium/full-bodied red wines?

Back 7

Room temperature 15-18 C / 59-64 F

Hint 7

Room temperature

Front 8

What is Italy's most planted grape variety?

Back 8

Sangiovese

Front 9

What is the ideal temperature to serve a bottle of Cava?

Back 9

Well chilled 6-10 C / 43-50 F

Front 10

If you pair a high tannin wine with salty food the wine would seem?

Back 10

Softer, smoother and less tannic

Front 11

What happens to a bottle of wine that is left for long periods in a fridge?

Back 11

The cork can harden, lose its elasticity and might result in oxidation.

Front 12

What is the ideal storage temperature for long term storage of wine?

Back 12

Cool and constant. 10-15 C / 50-59 F

Front 13

How should wine bottles with a cork seal be stored and why?

Back 13

On their sides to ensure the cork remains in contact t with the wine. If the cork dries out it can let in air which might oxidise the wine.

Front 14

What temperature should you serve a bottle of Pinot Grigio?

Back 14

Chilled 7-10 C / 45-50 F

Hint 14

Light/medium-bodied wine

Front 15

What temperature should you serve a bottle of Beaujolais?

Back 15

Lightly Chilled 13C / 55F

Hint 15

Light bodied red wine

Front 16

FRENCH word for 'Wine'

Back 16

Vin

Front 17

ITALIAN word for 'Wine'

Back 17

Vino

Front 18

SPANISH word for 'Wine'

Back 18

Vino

Front 19

GERMAN word for 'Wine'

Back 19

Wein

Front 20

French word for 'Red'

Back 20

Rouge

Front 21

Italian word for 'Red'

Back 21

Rosso

Front 22

Spanish word for 'Red'

Back 22

Tinto

Front 23

German word for 'Red'

Back 23

Rot

Front 24

French word for 'white'

Back 24

Blanc

Front 25

Italian word for 'white'

Back 25

Bianco

Front 26

Spanish word for 'white'

Back 26

Blanco

Front 27

German word for 'white'

Back 27

Weiss

Front 28

French word for 'dry'

Back 28

Sec

Front 29

Italian word for 'dry'

Back 29

Secco

Front 30

Spanish word for 'dry'

Back 30

Seco

Front 31

German word for 'dry'

Back 31

Trocken

Front 32

Lowest to highest sugar level in German

Back 32

Least sweet - Kabinett

Spätlese

Auslese

BA (Beerenauslese)

Eiswein

TBA (Trockenbeerenauslese)

Actual translations of dry, sweet etc

Dry - Trocken

Medium Dry - Halbtrocken

Medium Sweet - Lieblich

Sweet - Süss

Front 33

Acidity in food has what effect/s to the body, sweetness and fruitiness in wine?

Back 33

It increases body, sweetness and fruitiness

Front 34

What effect does acidity in food have on acidity in wine?

Back 34

It decreases the acidity in the wine

Front 35

Food with high acidity will have what effect on wines with low acidity?

Back 35

High acidity foods will make low acidity wines seem flat, flabby and lacking in focus.

Front 36

Salty foods will have what effect on the body of wines?

Back 36

Salty foods increase the perception of body in the wine.

Front 37

What effect does salty food have on the perception of bitterness and acidity in wine?

Back 37

Salty foods decrease the perception of bitterness and acidity in wine.

So high acidity wines could match well with salty food

Front 38

Sweetness in food has what effect on wine

Back 38

Sweetness in food INCREASES the perception of BITTERNESS, ACIDITY and the BURNING EFFECT of the alcohol in wine.

Front 39

What effect does sweetness in food have on BODY, SWEETNESS and FRUITINESS in wine?

Back 39

Sweetness in food DECREASES the perfection of body, sweetness and fruitiness in wine.

Front 40

What effect does Umami in food have on wine?

Back 40

Umami INCREASES perception of BITTERNESS, ACIDITY and ALCOHOL BURN.

Umami DECREASES the perception of BODY, SWEETNESS and FRUITINESS

Front 41

What grape variety is found in Beaujolais?

Back 41

Beaujolais is typically GAMAY

Front 42

What effect does Bitterness in food have on wine?

Back 42

Bitterness in food increases bitterness in wine.

Bitterness accumulates!

Front 43

What effect does spicy (Chilli heat) food have on wine?

Back 43

Chilli heat in food INCREASES perfection of bitterness, acidity and alcohol burn in wine.

Chilli heat in food DECREASES perception of body, richness, sweetness and fruitiness in wine.

Higher alcohol wines INCREASE the Chilli heat intensity.

So sweeter/fruitier, lighter alcohol, lower acidity wines, potentially with more body, go well with spicy foods.

Examples...

Gewürztraminer?

Sweeter style Riesling?

Bright Unoaked Chardonnay that doesn't have too much acidity?

Sauvignon Blanc without too much acidity?

Front 44

What wine element matches well with oily/fatty foods?

Back 44

Acidity.

The acid cuts through the fats/oils and cleans the palate.

Sparkling wine with fish n chips! Yum...

Front 45

What factors of wine would you consider for foods high in sugar?

Back 45

Sweet foods should be paired with wines that have at least just as much sweetness, if not sweeter.

Front 46

What wine factors should be paired with Umami?

Back 46

Dishes high in Umami should be paired with more fruity wines. Not bitter or high in tannins

Front 47

In order to grow and produce a crop of healthy grapes, vines need which 5 elements?

Back 47

Carbon Dioxide

Sunlight

Water

Warmth

Nutrients

Front 48

What effect do yields have on quality?

Back 48

Lower yields

Riper grapes with more concentrated flavours. However controlling yields by hand requires more time/costs. Also, each crop is lower, so overall sale price must become higher.

Higher yields by irrigating for example, mean more wine but flavours and sugars are diluted. Resulting wine less interesting and cheaper.

Front 49

In one word steps;describe white wine making process

Back 49

Crush

Press

Fermentation

Maturation

Bottling

Front 50

In one word steps, describe the red wine making process.

Back 50

Crush

Fermentation

Press (possibly)

Maturation

Blending (potentially)

Bottling

Front 51

What does PDO stand for?

Back 51

Protected Designation of Origin

Front 52

What does PGI stand for?

Back 52

Protected Geographical Indication

Front 53

What is the traditional PDO term for France?

Back 53

Appellation d'Origine Contrôlée (AOC)

Front 54

What does AOC mean in France?

Back 54

Appellation d'Origine Contrôlée

It is the traditional PDO term

Front 55

What is the traditional term for PDO wines in Italy?

Back 55

Denominazione di Origine Controllata (DOC)

Denominazione di Origine Controllata e Garantita (DOCG)

Front 56

What are the traditional terms for PDO wines in Spain?

Back 56

Denominación de Origen (DO)

Denominación de Origen Calificada (DOCa)

Front 57

What is the traditional term for PDO wines in Germany?

Back 57

Prädikatswein

Qualitatätswein

Front 58

What is the traditional term for PGI wines in France ?

Back 58

Vin de Pays (VdP)

Front 59

What is the traditional term for PGI wines in Italy?

Back 59

Indicazione Geografica Tipica (IGT)

Front 60

What is the traditional term for PGI wines in Spain?

Back 60

Vino de la Tierra (VdlT)

Front 61

What is the traditional term for PGI wines in Germany?

Back 61

Landwein

Front 62

How do you say Medium-Dry in French?

Back 62

Demi-sec

Front 63

What does Abboccato mean?

Back 63

Medium-Dry in Italian

Front 64

How do you say Medium-Dry in Spanish?

Back 64

Semiseco

Front 65

How do you say Medium-Dry in German?

Back 65

Halbtrocken

Front 66

What does Moelleux mean?

Back 66

Medium-Sweet in French

Front 67

What does Amabile mean?

Back 67

Medium-Sweet in Italian

Front 68

How do you say Medium-Sweet in Spanish?

Back 68

Semidulce

Front 69

What does Lieblich mean?

Back 69

Medium-Sweet in German

Front 70

What does Doux mean?

Back 70

Sweet in French

Front 71

How do you say Sweet in Italian ?

Back 71

Dolce

Front 72

How do you say Sweet in Spanish?

Back 72

Dulce

Front 73

What does Süss mean?

Back 73

Sweet in German

Front 74

What does Millésime mean?

Back 74

Vintage in French

Front 75

What does Annata mean?

Back 75

Vintage in Italian

Front 76

What does Anada/Cosecha mean?

Back 76

Vintage in Spanish

Front 77

What does Jahrgang mean?

Back 77

Vintage in German

Front 78

What does Vendange/Récolte mean?

Back 78

Harvest in French

Front 79

What does Vendemmia mean?

Back 79

Harvest in Italian

Front 80

What does Vendemmia mean?

Back 80

Harvest in Spanish

Front 81

What does Ernte mean?

Back 81

Harvest in German

Front 82

White Burgandy: wine made with grapes grown throughout the region are labelled as what?

Back 82

Bourgogne

Front 83

Stirring lees (dead yest cells) through the wine after Fermentation has what effect on the wine?

Back 83

Adds a creamy texture and some savoury flavours.

Front 84

What is malolactic fermentation

Back 84

When tart tasting malic acids in wine are converted to softer lactic acids.

Sharp tart acids become creamier, sometimes buttery /dairy like.

Front 85

Buttery/creamy flavours in a Chardonnay are signs of what winemaking technique having been used?

Back 85

Malolactic Fermentation

Front 86

What climate type is Chablis?

Back 86

Chablis is a cool climate

Front 87

Describe Chablis style of Chardonnay

Back 87

Chablis wines are bone-dry with high acidity and can be quite austere/harsh, with green fruit and citrus notes.

Many Chablis wines have a smoky, flinty, mineral signature and are signs of being Cru wines.

It is extremely rare to find oak characteristics in Chablis wine.

Front 88

Name 3 common French labelling terms used to indicate hierarchy.

Back 88

Villages

Premier Cru

Grand Cru

Front 89

In France, such as Burgandy, the word 'Domaine' can appear on a label. What does it mean?

Back 89

Literally it means Estate

If printed on label it means the wine was made exclusively from grapes grown on their own vineyard. Not by a 'négociant' who buy grapes and/or juice and/or wine from elsewhere and bottle it under their name.

Front 90

How do NZ Pinot Noirs differ to Burgandy?

Back 90

NZ Pinot Noir ls are generally more full-bodied with lower acidity and more intense fruit flavours.

Front 91

What grape varieties are typically found in red Burgandy?

Back 91

Pinot Noir

Front 92

What qualities does Merlot give to wines when used as a Blending element?

Back 92

Merlot supplies softness and body

Front 93

Cabernet Sauvignon is used in many regions around the world to improve wines by adding what?

Back 93

A little aromatic fruit, colour and tannins

Front 94

Which wine typically has gooseberry, elderflower, green capsicum and asparagus?

Back 94

Sauvignon Blanc

Front 95

Which latitudes north and south of the Equator mark the temperate zone where most vineyards are found?

Back 95

30 to 50 degrees

Front 96

Grenache grapes typically have HIGH or LOW sugar and HIGH BB or LOW acidity?

Back 96

High sugar

Low acidity

Front 97

What grape varieties are usually used to make premium white wine in Bordeaux ?

Back 97

Sauvignon Blanc and Sémillion

Front 98

Mersault is made from which white grape variety?

Back 98

Chardonnay

Front 99

Name the 4 places in France where Chardonnay is grown/made

Back 99

Champagne

Burgandy--Chablis

Burgandy - Côte de Beaune - (Mersault and Puligny-Montrachet)

Burgandy - Mâconnais (Pouilly-Fuissé)

Pays d'oc IGP

Front 100

What wine is Puligny-Montrachet and Mersault famous for?

Back 100

Chardonnay

Front 101

High volume moderately priced Chardonnay with light, fruity (melon/citrus), mostly Unoaked or only very lightly oaked coming from Mâconnais is called what?

Back 101

Mâcon

Front 102

Where is Pouilly-Fuissé located?

Back 102

Mâconnais in (Southern) Burgandy, France.

Home of Chardonnay that is typically full-bodied fruity (tropical, pineapple, melon) and oaked. Grapes typically from steep suntrapped slopes.

Front 103

Main regions for Chardonnay in Australia?

Back 103

Yarra Valley (VIC)

Adelaide Hills (SA)

Margaret River (WA)

Front 104

Main region for Chardonnay in NZ?

Back 104

Marlborough

High natural crisp acidity with pronounced citrus and tropical fruit flavours and mineral notes.

Front 105

Name three common locations in California for Chardonnay

Back 105

Russian River, Sonoma and Carneros

Front 106

Premium region for Chardonnay in Chile

Back 106

Casablanca Valley

Front 107

Chardonnay province of Argentina?

Back 107

Mendoza

Front 108

Name some premium French regions/villages for Pinot Noir

Back 108

Champagne

Burgandy-- Côtes de nuits- Gevrey-Chambertin

Burgandy- Côtes de nuits- Nuits-St Georges

Burgandy--Côte de Beaune- Beaune

Burgandy - Côtes de Beaune-- Pommard

Front 109

Pinot Noir in German?

Back 109

Spätburgunder

Front 110

Where in Germany would you most typically find Pinot Noir (Spätburgunder)?

Back 110

Pfalz and Baden

Front 111

Describe Pinot Noir from Pfalz and Baden

Back 111

Cool climate so lighter bodied with pronounced perfumed red berries and light tanins.

Fuller bodies barrel-aged styles are also made.

Front 112

What does the term 'domaine' mean on a wine label?

Back 112

Wine is made exclusively from grapes grown in their own vineyards.

Front 113

Name 2 main Pinot Noir regions of New Zealand

Back 113

Central Otago and Marlborough

Front 114

Name 2 main Pinot Noir regions in Australia

Back 114

Yarra Valley and Mornington Peninsula (both in Victoria)

Front 115

Most of California is too warm for Pinot Noir but good examples can be found where in the cooler parts of which US counties?

Back 115

Sonoma

Santa Barbara

Oregon

Front 116

Pinot Noir sources in Chile?

Back 116

Casablanca

San Antonio

Front 117

Pinot Noir source in South Africa?

Back 117

Walker Bay

Front 118

What grapes might be blended with Pinot Noir?

Back 118

Gamay occasionally in Burgandy

Champagne blends Chardonnay etc with Pinot Noir to make Champagne

Front 119

Which climates does Cab Sauvignon like/need?

Back 119

Moderate to hot climates.

Can Sav can't ripen in cool climates or in cool years.

Under ripe Cab Sav can be very harsh and astringent with unpleasant herbaceous flavours.

Front 120

Merlot adds what qualities to a wine?

Back 120

Body and softness

Front 121

Cabernet Sauvignon adds what quality to blended wines?

Back 121

Colour, acidity, tanin, fruit

Front 122

Where are Médoc and Haut-Médoc and which red wine are they best known for?

Name two famous communes in Haut-Médoc

Back 122

Northern part of Left Bank in Bordeaux.

Gravel soil makes them ideal growing region for Cabernet Sauvignon.

Haut-Médoc big name communes are Pauillac and Margaux)

Front 123

Where is Graves and what red wine is it known for?

Famous commune/village ?

Back 123

Graves is in the lower part of the Left Bank in Bordeaux.

As the name suggests, it contains plenty of gravel soil sonis ideal for Cabernet Sauvignon.

Pessac-Léognan is the famous commune)

Front 124

Where is Pomerol and what wine is it known for?

Back 124

Pomerol is central Right Bank in Bordeaux.

Merlot is more dominant in this region.

Front 125

Where is Saunt-Émilion and what wine is it known for?

Back 125

Bordeaux.

Central Right Bank.

Bordeaux style wine with Merlot being more dominant.

Front 126

Compare Left Bank to Right Bank Bordeaux

Back 126

Right Bank

Softer, medium acidity, medium tanin, red fruit characteristics.

Left Bank

Hugh acid, high tannin, black fruit, herbaceous (Bell pepper or mint)

Front 127

What is the difference between a wine labelled Bordeaux AC and Bordeaux Supérieur AC ?

Back 127

Wine labelled Bordeaux Supérieur AC requires a higher level of alcohol.

Front 128

2 main Cabernet Sauvignon / Merlot regions of Australia?

Back 128

Coonawarra (SA) and Margaret River (WA)

Front 129

Best Cabernet Sauvignon regions of United States?

Back 129

Napa Valley - Rutherford

Napa Valley - Oakville

Alexander Valley

Front 130

Best regions of Chile for Cabernet Sauvignon /Merlot?

Back 130

Maipo Valley

Cachapoal Valley (part of Rapel/Central Valley)

Colchagua Valley (part of Rapel/Central Valley)

Front 131

Cab Sauvignon /Merlot region of Argentina ?

Back 131

Mendoza

Mainly Cabernet Sauvignon and usually blended with Malbec rather than Merlot etc

Front 132

South African region for Cabernet Sauvignon?

Back 132

Western Cape - Stellenbosch

Typically less intense fruit and more herbaceous flavours

Front 133

Explain Sauvignon Blanc regions in France

Back 133

Loire Valley

*Val de Loire (IGP)

*Sancerre

*Pouilly-Fumé

All cooler climate so typical aromatic dry style

Bordeaux

*Graves Eg.Pessac Léognan (dry oaked style, sémillon blend, showing honey, toast, complex flavours)

*Sauternes--Semilon/Sauvignon/Botrytis blends, sweet.

Pays d'oc (IGP)

Front 134

Sauvignon Blanc Region/s in South Africa?

Back 134

Elgin

Constantia

Front 135

Sauvignon Blanc region/s in Chile?

Back 135

Casablanca Valley and Central Valley

Front 136

Describe Grenache grapes/wine

Back 136

Large berries

Thin skins

High sugar levels

Low acidity

Rarely deep in colour

Usually full bodied

Red fruit (strawberry/raspberry) with spicy notes (white pepper, liquorice).

Needs hot climate to ripen.

Front 137

Describe Syrah grapes/wine

Back 137

Small berries

Thick dark skins

Deep colour

Medium to high tanins

Medium acidity

Full bodied

Black fruit (blackberry) and dark chocolate

Moderate climates add herbaceousness, smoked meats and spice (black pepper).

Hot regions more sweet spice like liquorice.

Ageing brings animal and végétal complexities like leather, wet leaves, earth.

MOST Syrah sees oak either through barrel ageing or staves. This can introduce vanilla, coconut, smoke, toast, etc.

Front 138

Adding Grenache to Syrah can result in what?

Back 138

More alcohol, lower tanin levels, lower acidity, red fruit and spice flavours

Front 139

Adding Syrah to Grenache does what?

Back 139

Increases colour, tannin and acidity and adds dark fruit character

Front 140

What is a GSM blend?

Back 140

Grenache

Syrah/Shiraz

Mataro/Mourvèdre

Front 141

Regions and hot spots n in France for Syrah and/or Grenache?

Back 141

Northern Rhône

* Côte Rôtie

*Hermitage

**Crozes-Hermitage less prestigious but still very good.

Southern Rhône

(No steep slopes. Hotter and drier than Northern Rhône. Ideal for Grenache, usually blended)

* Côtes du Rhône (+Villages)

* Châteauneuf du Pape

Pays d'oc IGP

*Languedoc

*Minervois

Front 142

Most widely planted vine in Spain?

Back 142

Garnacha (Grenache)

Front 143

Australian regions for Syrah (Shiraz)?

Back 143

Hunter Valley (NSW)

McLaren Vale (SA)

Barossa Valley (SA)

Front 144

What are the effects of adding Viognier to Syrah?

Back 144

Viognier helps give the wine a smooth texture and adds a trace of exotic fruit character.

Front 145

What type of wine is commonly produced in Mosel (Germany) and explain their style

Back 145

Mosel produces Rieslings.

Germany's lightest bodied Rieslings.

Kabinett and Spätlese wines are almost always medium sweet with high acid to balance.

Front 146

What white wine is produced in Rheingau and explain its style?

Back 146

Rheingau make Riesling and is east of Mosel.

It's Kabinett, Spätlese and Auslese wines are drier in style (compared to Mosel, Pfalz, Alsace) and medium bodied.

Front 147

Where is Pfalz, what white wine does it make and describe their style?

Back 147

Pfalz is a southern region in Germany.

Makes Rieslings

Generally off-dry and medium bodied

Front 148

Where is Alsace, what wine do they grow/make there and describe the style

Back 148

Alsace is in eastern France, where Riesling is king

Sheltered by the Vosges Mountains it avoids rain-bearing winds that travel across the north of France.

Long dry warm autumns result in dry, medium bodied Rieslings with green citrus and stone fruit notes.

Fuller-bodied, late-harvest wines are also made with more intense flavours and sweetness.

The best Alsace wines benefit from ageing and develop smoky, honeyed complexity, often with petrol-like aromas.

Front 149

Name the 2 appellations within Alsace

Back 149

Alsace AC

Alsace Grand Cru AC

Front 150

Australian regions for Riesling?

Back 150

Clare Valley

Eden Valley

Front 151

Where is Gevrey-Chambertin and what grape/wine is it famous for?

Back 151

Côté de nuits (Burgandy)

Famous for Pinot Noir

Bourgogne Pinots are médium bodied, good balance of red fruit and savoury aromas, light tannin, medium to high acidity.

Gevrey-Chambertin has more intense, complex aromas and flavours and long-lived length.

Front 152

Where is Nuits-St-Georges and what wine/grape is it famous for?

Back 152

Côté de Nuits (Burgandy)

Famous for Pinot Noir

Bourgogne Pinots are médium bodied, good balance of red fruit and savoury aromas, light tannin, medium to high acidity.

Most intense, complex and long-lived length

Front 153

Lighter styled NZ Pinot Noir = which region?

Back 153

Marlborough makes a lighter style than Central Otago

Front 154

Différence between Bourgogne and NZ Pinot noir?

Back 154

NZ is generally Fuller bodies, more intense fruit and lower acidity.

Front 155

Bordeaux left Bank places from north to south including major communes

Back 155

MÉDOC

HAUT-MÉDOC

*Margaux

*Pauillac

GRAVES

*Pessac-Léognan

Here Cab Sav is dominant due to gravel soil

Wines are med-full bodied

High tannin

High acidity

Medium alcohol

Long finish

Black fruits (blackcurrant, black cherry)

Age well.

Front 156

Bordeaux Right Bank important places and wine descriptions for red wines

Back 156

Pomerol

Saint-Émilion

Merlot dominant

Softer style

Medium tanin

Medium acidity

Red fruit (plum, red Berry)

Front 157

Distinct flavour/characteristic of mint/cassis/eucalyptus accompanying black fruit and oak notes indicates which wine from where?

Back 157

Cabernet Sauvignon

Coonawarra

Front 158

Name identifying factors of Cabernet Sauvignon wine

Back 158

High tannin

High acidity

Black fruit flavours (blackcurrant, black cherry)

Savoury flavours (cassis, Mint, Bell pepper)

Front 159

Describe Merlot characteristics from varying climates

Back 159

Hot climate or over-ripe grapes from moderate climate show

medium or low acidity

Medium tannin

Black fruit (blackberry, black plum, black cherry)

High alcohol

Full body

Super ripe can result in fruitcake and chocolate flavours.

Cool/moderate climate

Red fruits (strawberry, red Berry, plum)

Herbal (mint)

Slightly higher acidity and tannin

All Merlot is typically oaked which brings spice oaky vanilla coffee flavours

Front 160

South American and South African locations and descriptions for Cabernet Sauvignon

Back 160

CHILE

Maipo

Colchagua

Cachapoal

ARGENTINA

Mendoza

Typically blended with Malbec

Aged long time before release giving more meaty leathery flavours

SOUTH AFRICA

Stollenbosch

Closer to Bordeaux style.

Less intense fruit, more herb flavours

High acidity and tannin

Front 161

Sunlight allows vines to do what?

Back 161

Combine carbon dioxide with water to create sugar.

Sugar is the most important part of a grape.

Front 162

What weather element can cause the production of sugars to slow or worse still, stop?

Back 162

Too much heat or too little warmth.

Front 163

Western Europe gets warm or cold ocean currents?

Back 163

Warm

Front 164

Difference between French and American Oak?

Back 164

French (European) Oak

More expensive

More subtle, toast and nutty flavours

Smoother tannins

American oak

Cheaper

Sweet coconut and vanilla

Harsher tannins

Front 165

Maturation with oxygen in old oak doesn't directly add flavour but the porous vessel allows small amounts of oxygen to dissolve in the wine. This results in what?

Back 165

Softening of the tannins

Makes wine smoother

Can cause flavours such as

Toffee, fig, nut (hazelnut, almond, walnut) and coffee.

Front 166

What effects does Maturation without oxygen have on flavours of wine?

Back 166

Fresh fruit flavours become more like cooked fruit, végétal and animal notes (wet leaves, mushroom, leather)

Front 167

How many grams of alcohol can your body typically break down each hour?

Back 167

10g

Front 168

Burgandy white wine. North to south name important regions and communes.

Describe differences in wine from varying locations

Back 168

CHAMPAGNE (used for sparkling wines)

BURGANDY

-Chablis (Cool climate)

Light bodied, typically Unoaked, dry, high acidity, green apple and citrus and many have smoke flinty minerality (especially Premiere Cru and Grand Cru)

-CÔTE DE BAUNE (Moderate climate)

*Mersault

*Puligny-Montrachet

Often aged in small oak barrels and/or ageing in contact with lees.

Result is more full bodied.

Citrus or stone fruit or even tropical fruit

Oak, spice savoury notes.

-MÂCCONIAS

*Mâcon

Moderately priced light fruity (melon/citrus) unoaked Chardonnay produced in large volumes sold as Mâcon.

*Pouilly-Fuissé

Full bodied tropical (pineapple/melon) and oak flavours. Grown on steep hills in Mâcconais.

Front 169

Main regions for premium Chardonnay in Australia?

Back 169

YARRA VALLEY (cooler parts of VIC)

ADELAIDE HILLS (higher part of SA)

MARGARET RIVER (WA gets cool ocean breeze)

Front 170

Describe Sauvignon blanc

Back 170

Aromatic white grape variety

Typically shows green fruit and vegetables (gooseberry, elderflower, green Bell pepper, asparagus).

High acidity

Medium bodi3d

Dry

Prefers cool climate. Moderate climate loses pungent aromatic characteristucs

Typically Unoaked as desired style is fresh fruit.

Those that are oaked are usually from moderate climate and gain toast/vanilla oaky flavours.

Front 171

What is grown/specialised in LOIRE VALLEY

Back 171

Sauvignon Blanc

Cool climate so dry white wine with high acidity, medium body, moderate to pronounced aromas,.

Green fruit herbaceous aromas (gooseberry, grass, blackcurrant leaf, nettle) and often have steely flinty minerality like Chardonnay from Chablis

Front 172

Describe Sauvignon Blanc in Bordeaux

Include names of 2 appellations

Back 172

Typically blended with Sémillon and often Sémillon dominant.

Sémillon provides greater body, helps sustain the fruit characteristics and makes ageing/oaking more appropriate.

Premium Bordeaux white from Graves AC and PESSAC-LÉOGNAN AC age well and gain honeyed, toasty complex flavours.

SAUTERNES

Sauvignon Blanc

Sémillon

Botrytis

Make sweet wines.

Front 173

South Africa, Sauvignon Blanc, discuss

Back 173

South Africa does 2 different styles:

1.Pungent fruit driven like NZ but lighter in body and less complex.

2.Oaked to make a wine that us less pungent but can age in bottle, gaining toasty complexity.

These styles follow Bordeaux model but are more herbaceous and intense.

CONSTANTIA = Constant cooling breeze from sea

ELGIN = higher altitude results in layer ripening of graoes=more intense fresh Sauv Blanc

Front 174

Sauvignon Blanc in USA, discuss

Back 174

Generally California is too warm so loses delicate herbaceous characteristics.

In Napa Valley they use Sauvignon Blanc for Fumé Blanc.

Oak is used in varying degrees.

Result is like oak-aged Chardonnay there is the toast, vanilla and liquorice, with the grass and asparagus of Sauvignon Blanc but less body and higher acidity.

Front 175

Describe a Fumé Blanc

Back 175

Oaked Sauvignon Blanc.

Popular in California where it is often too warm for Sauvignon Blanc so grapes have higher sugar and can handle the oaking process.

Front 176

Premium region for Spanish reds?

Back 176

Rioja DOCa (Tempranillo)

Front 177

Describe grape/wine found in Rioja

Back 177

Tempranillo

Full or medium body

Medium acidity

Medium tannins

Red fruit flavours

Often blended with Granacha which boosts alcohol level, adds some spicy notes and lowers tannins.

Style of Rioja involves the flavours that come from oak ageing such as sweet coconut and vanilla.

Over time, savoury vegetal and animal flavours (meat, leather mushroom) can appear.

Front 178

Describe Gamay

Include name of famous Cru

Back 178

Light to medium body

Medium to high acidity

Low tannin

Red fruit (strawberry raspberry cherry)

Spice (cinnamon and pepper)

Best consumed young

Usually unoaked

Famous place is Beaujolais in France.

Fleurie Cru is the big dog

Front 179

Gamay King in France (place and Cru)

Back 179

Beaujolais

Fleurie Cru

Front 180

Spanish red places - go

Back 180

Ribera del Duero DO (Tempranillo)

Navarra DO (Tempranillo +international varieties)

Rioja DOCa (Tempranillo and Granacha)

Catalunya (Tempranillo +Granacha +international varieties)

Front 181

Explain the following :

Beaujolais AC

Beaujolais Nouveau AC

Beaujolais Villages AC

Beaujolais Cru (name 1)

Back 181

Beaujolais AC - generic appellation

Beaujolais Nouveau AC - generic appellation but Nouveau is very light and released in the November following the harvest

Beaujolais Villages AC - superior quality from granite Hills to the north of the region.

Beaujolais Crus - the 10 best of the region. Each earni g their own AC right. Most famous being Fleurie AC.

Front 182

Describe Touriga Nacional

Back 182

Big bold red from Portugal (Duoro)

High acid

High tannin

Deep colour

Intense flavours of dark Berry fruits and spice (Blackberry, blackcurrant, pepper, liquorice)

Usually aged in oak

Front 183

Most famous grape/wine coming out of Portugal and where

Back 183

Touriga Nacional from Duoro

Front 184

Most famous wines from Piedmont ?

Back 184

Barolo DOCG

Barbaresco DOCG

Made from Nebbiolo

Front 185

Describe Nebbiolo

Back 185

Full bodied

High tannins, acidity and alcohol

Red fruit flavours with floral and earthy elements that with age can evolve j to mushroom, tar and Tabacco.

Front 186

Describe Barbera

Back 186

Barbera is a grape found in Piedmont Italy.

Light to medium tannins

High acidity

Red fruit and black pepper

Moderate tannins mean age ling in oak is possible and common, adding toast, vanilla and sweet spice

Front 187

Explain Joven, Crianza, Riserva, Gran Riserva

Back 187

Levels of ageing.

Joven =no legal requirement for any ageing.

Crianza =some

Riserva =more

Gran Riserva =5yrs minimum

Front 188

Main grape in Chianti

Back 188

Sangiovese

Front 189

Describe Sangiovese

Back 189

Medium to full bodied

High tannin and acidity

Red fruit (plum red cherry)

Earth, herbal, green tea, spice

Long oak ageing

Best spot is Brunello di Montalcino DOCG

Front 190

What is made in Brunello di Montalcino DOCG?

Back 190

100% Sangiovese

Front 191

Explain Italian label terms

Classico and Riserva

Back 191

Classico =from older/historical centre of the region. Often located on hills, usually best sites and produce best wines.

Riserva = has achieved a higher minimum level of alcohol and has been matured for a minimum number of months before release.

Front 192

Where do you find Valpolicella?

Back 192

Veneto - North East Italy

Wines dominated by Corvina

Pale to medium colour

High acidity

Low tannin

Light bodied

Sour cherry

Front 193

What is Amarone della Valpolicella DOCG

Back 193

Using partiality dried grapes this wine produces a very complex

Full bodied

dry wine

High tannins

High alcohol

Front 194

What is the name of a sweet red wine from Veneto?

Back 194

Recioto della Valpolicella

Front 195

Describe Montepulciano d'Abruzzo

Back 195

Grape is Montepulciano

Deep colour

High acidity

Med to high tannins and alcohol

Medium to full bodied

Red and black fruit (Black cherry, blackberry, plum)

Spice (pepper)

Oak aged

Front 196

Describe Primitivo

Back 196

Same as Zinfandel

Medium colour, acid and tannin

Full bodied

Jammy black fruit and liquorice

Found in Puglia Italy

Front 197

Describe Aglianico

Back 197

Deep colour

High acid and tannin

Full bodied

Complex

Intense black fruit flavours

Found in Campania and Basilicata

Taurasi DOCG is 100% Aglianico

Front 198

Zinfandel - describe from California

Back 198

Medium colour, tannin and acidity

Full bodied, rich, high alcohol

Black fruit and dried fruit sweet spice(cloves liquorice)

Front 199

Pinotage - discuss

Back 199

Close relative of Pinot Noir

South Africa like it

Moderate to hot climate

Rich, full bodied, medium tannin

Red fruit (strawberry raspberries cherry)

Vegetal/animal (leather, tar)

Front 200

Carmenère - discuss

Back 200

Originally Bordeaux variety

Popular in Chile

Deep colour, medium to high acidity and alcohol

High tannins

Medium to Full bodied

Black fruit spice

Under ripe =vegetal (green Bell pepper, beans)

Often blended with cab Sauv and Merlot (Bordeaux style)

Front 201

Malbec - discuss

Back 201

Originally from Bordeaux

Common in Argentina (Mendoza)

Full bodied

Med to high tannins

Black fruit and spice

Suitable for oak ageing

Often blended with Merlot and/or cab sauv

Front 202

Where in France do you find Pinot Gris

Back 202

Alsace

Front 203

Describe Pinot Gris in France

Back 203

Full bodied

Dry, off dry, medium and sweet variations

Tropical fruit, bananas, melon, sweet spice like ginger and honey

Front 204

Describe Pinot Grigio in Italy

Back 204

Dry

Medium to High acidity

green fruit and citrus

Light to medium body

Front 205

Italy's most widely planted white grape?

Back 205

Trebbiano

Front 206

Describe Trebbiano

Back 206

High acidity

Light bodied

Dry

Neutral inexpensive

Front 207

Describe Verdicchio

Back 207

Dry

High acididty

Medium body

Citrus (lemon), herbal (fennel) butter almond

Front 208

Discuss Gavi DOCG

Back 208

Gavi is in Piedmont Italy.

Grape grown there is CORTESE

Dry

Light bodied

High acidity

Green fruit (apple) and citrus

Front 209

Famous white wine from Piedmont?

Back 209

Cortese grape

Wine called Gavi

Dry, light bodied, high acidity

Curtis and green fruit

Front 210

Famous white wine from Veneto?

Back 210

Garganega is the grape

Wine is Soave

Medium body

High acidity

Green fruit, spice (white pepper) and floral (chamomile)

Unoaked

Front 211

What is Garganega grape used for?

Back 211

Soave DOCG in Veneto

Front 212

Soave DOCG uses which grape variety

Back 212

Garganega

Front 213

Cortese grapes make which wine from where?

Back 213

Gavi. DOCG

Piedmonte

Front 214

Gavi DOCG uses which grape variety

Back 214

Cortese

Front 215

Chenin Blanc-describe

Back 215

Cool to hot climates

Medium to high acidity

Susceptible to noble rot

Main regions in France Vouvray AC in Loire Valley

Front 216

Main white wine found in Loire Valley?

Back 216

Chenin Blanc (Vouvray)

Melon Blanc (Muscadet)

Front 217

Describe Melon Blanc

Back 217

Often found in Loire Valley (Muscadet)

Medium body

Dry

Light neutral fruit

Medium to high acidity

Front 218

What do South Africa do differently with their Chenin Blanc?

Back 218

They often oak it.

Hotter climate so their fruit has more tropical fruit flavours and blend with Chardonnay to help sell it to global market

Front 219

Muscadet AC uses whigh grape variety and what wine making method is often used?

Back 219

Melon Blanc

Sur Lié (adds body and complexity)

Front 220

Describe Viognier

Back 220

Soft, Full bodied

Aromatic white wine

Low acidity

High alcohol

Fruit and floral flavours (peach, pear, apricot, violet)

Spicy notes

Main region is Northern Rhône

Also found in Chile, Argentina, Australia and California.

Front 221

Where is Albarino found?

Back 221

Spain

Rías Baixas

Front 222

What white grape is found in Rías Baixas?

Back 222

Albarino

Front 223

Where in Australia do you find Sémillon?

Back 223

Hunter Valley (NSW)

Dry

Light bodied

High acidity

Low alcohol

neutral fruit with citrus

Maturity brings toast nuts and honey

Front 224

Where do you usually find Gewurztraminer?

Back 224

Alsace (France)

Low acidity

Full bodied, high alcohol

Intensely Perfumed and aromatic

Rose, orange blossom

Green fruits to Stone fruit to tropical fruits

Dryness/sweetness varies

NZ also do some good Gewurz

Front 225

Where do you find torrontes?

Back 225

Argentina

Cafayate ( in the northern province of Salta)

Dry

Medium body

High alcohol

Medium acidity

Perfume, grapes, peach

Front 226

What white wine do you find in Cafayate

Back 226

Torrontes

Front 227

What is yeast autolysis?

Back 227

Process whereby lees in bottle slowly release flavours. Used in sparkling wines when bottle Fermentation done.

Front 228

What are 'autolytic flavours'?

Back 228

Flavours released into the wine during the months or even years that the lees are left in the sparkling wine bottle, undergoing autolysis

Front 229

In Champagne AC, what is the minimum period of yeast autolysis?

Back 229

12 months

Front 230

Traditional method made sparkling wines from outside of Champagne AC but within France are called what?

Back 230

Crémant

Front 231

Outside of Champagne, where in France is most pop lar for sparkling wines?

Back 231

Loire Valley- Saumur

Front 232

Describe Cava

Where from including region

Taste

Varietals

Back 232

Spanish term for Sparkling Wine.

Main grape varieties are local Spanish grapes.

Fairly neutral fruit flavours (perhaps a hint of pear)

Medium acid (less than French)

Very little autolytic complexity

Most Cava comes from Catalunya.

Front 233

What does Méthode Cap Classique mean and where is the term from?

Back 233

South African way of saying traditional method of sparkling wine making.

Front 234

Prosecco - discuss

Back 234

Sparkling wine from north-eastern Italy.

Usually made using tank method (bottle method does exist though).

Grape type =Glera

Medium bodies, dry to off-dry.

Delicate stone fruit flavours

Fully sparkling (spumante) to lightly (frizzante)

Front 235

Asti DOCG - discuss

Back 235

Asti DOCG is a sweet, fruity light-bodied sparkling from Piedmont.

Made with Muscat grapes.

Intense floral and fruity (peach grape rose)

Usually spumante.

If labelled Moscato d'Asti it just has light sparkle, lower in alcohol, higher in sugar.

Front 236

What is different ajout Moscato d'Asti compared to other Asti DOCG wines?

Back 236

Lighter in fizz and alcohol

Sweeter

Front 237

What does Sekt mean?

Back 237

Sparkling wine in German

Front 238

Common grape varieties susceptible to noble rot?

Back 238

Riesling, Sémillon and Chenin Blanc

Front 239

Where is Sauternes AC and what is it known for?

Include grape varieties and wine description

Back 239

Sauternes AC is in Bordeaux, southern part of Left back, in Graves AC.

Sémillon and Sauvignon Blanc are grown here and typically blended to make a full bodied, high sweetness/acidity balanced wine.

Citrua, stone fruit, lemon, peach

Oak ageing adds a hint of vanilla, toast coffee

Honey if aged.

Front 240

What is made from the Palomino grape?

Back 240

Sherry

Front 241

What grape is used for making sherry?

Back 241

Palomino

Neutral dry white wine, low acidity

Front 242

Describe Fino sherry

Back 242

Pale in colour

Dry

Medium bodied

Approx 15% alcohol

To be consumed young

Sometimes have citrus zest/almond flavours from the Flor

Front 243

What is a pale cream sherry ?

Back 243

A fino sherry that has been sweetened with concentrated grape juice

Front 244

How is Amontillado sherry made

Back 244

Fino or Manzanilla sherry is fortified further to the point that the Flor dies.

With no protection, the wine begins to oxidise.

Front 245

Manzanilla sherry that has been fortified to the stage where Flor dies and wine begins to oxidise is called what?

Back 245

Amontillado Sherry

Front 246

What are sweet Amontillado sherries labelled as?

Back 246

'Medium'

Front 247

Describe the common flavour profile and appearance of Amontillado sherry

Back 247

Deeper amber colour

Nutty flavours

Front 248

Describe how Oloroso sherry is made and describe appearance/flavour

Back 248

After fermentation of wine, it is fortified to 18% so Flor never grows. Oxidation results in intense Kernel and animal flavours (roasted nuts, coffee beans, meat)

Deep brown

Full bodied

High alcohol

Dry

Sweetened version called Cream

Front 249

What is a sweetened Oloroso sherry labelled as

Back 249

Cream

Front 250

How is Pedro Ximénez made?

Back 250

Sun-dried Pedro Ximénez grapes used instead of Palomino

Front 251

How is Port made?

Back 251

Port is made from a blend of black grape varieties.

Colour and tannins extracted rapidly and whilst still high sugar content in the must, grape-derived spirit is added. This kills yeast, stops fermentation and results in a sweet strong rich red that us aged in barrels before blending and Bottling.

The maturation process di têtes the type being made

Ruby

Vintage

Tawny

Front 252

Where will you find

Côtes du Rhône (+Villages)and Châteauneuf du Pape?

What wine are they famous for?

Back 252

Southern Rhone

Syrah/Granache

Front 253

If you are in Languedoc or Minervois where are you and what are you drinking?

Back 253

Pays d'oc France

Syrah/Granache

Front 254

Where is Saint-Émilion and what wine is it known for?

Back 254

Right Bank Bordeaux

Merlot dominant Bordeaux blends

Front 255

Where is Pomerol and what wine is it known for?

Back 255

Right Bank Bordeaux

Merlot dominant Bordeaux blends

Front 256

Pouilly-Fuissé commune is found where and famous for what?

Back 256

Mâconnais in southern Burgandy.

Famous for Chardonnay

Front 257

Mersault is where and famous for what?

Back 257

Côté de Beaune in Burgandy

Famous for Chardonnay

Front 258

Ribera del Duero DO is found where and famous for what wine?

Back 258

Spain (Tempranillo)

Front 259

Where is Rioja DOCa and what grape/wine is it famous for?

Back 259

Spain

Tempranillo and Granacha

Front 260

Where is Navarra DO and what wine/grape is it famous for?

Back 260

Spain

Tempranillo +international varieties

Front 261

Where is Catalunya and what wine/grapes is it famous for?

Back 261

Spain

(Tempranillo +Granacha +international varieties)

Front 262

Which red with high tannin and acid do we think about that green tea element for tannin restriction?

Back 262

Sangiovese