Wset Advanced Switzerland, Austria, Hungary, Romainia, Bulgaria, Greece

Front 1

What percentage of wine produced in Switzerland is exported?

Back 1

1% of total production

Front 2

Is chaptalisation permitted for Swiss wines?

Back 2

Yes

Front 3

Name the main areas of Swiss wine production.
3 total

Back 3

Valais, Vaud, Geneva
Produce over 75% of all Swiss wine

Front 4

Name the main white grape of Switzerland

Back 4

Chasselas
Also called;
In Valais - Fendant
In Geneva - Perlan
In Vaud - Dorin

Front 5

Describe Chasselas wine

Back 5

Aromatically neutral with low acidity and strong mineral flavors that develop richness & complexity as they age

Front 6

Describe Dole wine from the Vaud region in Switzerland

Back 6

A local red wine made from a blend of Pinot Noir and Gamay

Front 7

Name the two Grand Cru sites in the Vaud region of Switzerland

Back 7

Dezaley & Calamin
White wines mainly from Chasselas

Front 8

Name the main grape varieties of Valais, Switzerland
2 red
1 white

Back 8

Pinot Noir & Gamay
Chasselas (Fendant)

Front 9

Name the main grape variety of Vaud, Switzerland
1 white

Back 9

Chasselas (Dorin)

Front 10

Name the main grape varieties of Geneva, Switzerland
2 white
1 red

Back 10

Chasselas (Perlan) & Aligote
Gamay

Front 11

Name the main grape variety of Ticino, Switzerland

Back 11

Merlot

Front 12

Is chaptalisation permitted for quality wines of Austria?

Back 12

No

Front 13

Name the two additional Pradikatswein levels for wine in Austria

Back 13

Ausbruch (between BA & TBA)
Strohwein or Shilfwein (bunches of grapes are laid on beds of straw for the winter to concentrate sugars)

Front 14

What is the climate of wine producing regions in Austria, Switzerland and Hungary?

Back 14

Central European climate with short, cold winters and long, warm summers. Much less variation in weather patterns than northen Europe.

Front 15

Describe the flavors of Gruner Veltliner wine

Back 15

Green grapes, salad and white pepper in youth developing layers of honey, and toast with ageing. Mineral flavors are common. The best single vineyard Gruner Veltlines compare in quality and style to very finest white Burgundies.

Front 16

Describe the flavors of Riesling grown in Wachau, Kamptal and Kremstal, Austria

Back 16

Usually dry, quite full-bodied with ripe, peachy primary fruit. Mineral flavors are common. Generally more full-bodied than Rieslings from Pfalz or Alsace.

Front 17

Describe wine made from Blaufrankisch

Back 17

Moderate tannins, crisp acidity and a peppery, sour cherry flavor. In the right sites, it can express strong mineral flavors. Ageing in oak results in softer acidity and a sweeter fruit.

Front 18

What grape is a cross between Blaufrankisch and St Laurent?

Back 18

Zweigelt

Front 19

Describe wine made from Zweigelt

Back 19

Deep colored reds with soft tannins and bramble fruit.

Front 20

Describe wine made from St Laurent

Back 20

Austrian specialty that gives wines similar in character to Pinot Noir

Front 21

Name the three wine classifications of Hungary.

Back 21

Asztali Bor (table wine)
Minosegi Bor (quality wine, category equivalent to QWPSR)
Special Quality Wine - only applicable to botrytised wines.

Front 22

Describe wine made from Furmint

Back 22

Powerful white wines with flavors of apples when young, developing into nuts and honey as they age. Used for Tokaji.

Front 23

Name the three grape varieties used for Tokaji

Back 23

Furmint, Harslevelu, Sarga Muscotaly (Muscat Blanc a Petits Grains)