WSET Level 3 Exam 2024 Questions and Answers 100% Correct, Exams of Winemaking

Download WSET Level 3 Exam 2024 Questions and Answers 100% Correct and more Exams Winemaking in PDF only on Docsity! WSET Level 3 Exam 2024 Questions and Answers 100% Correct Trichloranisole (TCA) - ANSWER-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... - ANSWER-Wine to smell of extinguished matches, masks its fruitiness, and can lead to oxidization Reduction is... - ANSWER-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. Oxidization is a wine fault that results in... - ANSWER-A wine smelling like toffee, caramel, or coffee; muted fruit and freshness; deep brown color. Out of condition wine will be... - ANSWER-Dull or stale, and lack freshness Volatile acidity is a wine fault that ... - ANSWER-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 Brettanomyces (Brett) - ANSWER-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 Primary aromas and flavors - ANSWER-Fruit (Green, Citrus, Stone, Tropical, Red, Black, Purple, Dry, Cooked), Floral, Herbal, Herbaceous, Spice, Stone/Other. Resulting from grapes and alcoholic fermentation. Secondary aromas and flavors - ANSWER-Yeast, MLF, Oak. Result of winemaking techniques (post-fermentation) Tertiary aromas and flavors - ANSWER-Deliberate oxidization, Fruit development, Bottle age. Resulting from maturation of wine. Sweetness in food increases/decreases what in wine? - ANSWER-Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Umami in food increases/decreases what in wine? - ANSWER-Increases: bitterness, acidity, alcohol burn Decreases: body, sweetness, fruitiness *Considered a high risk food - makes wine last harsh and astringent Acidity in food increases/decreases what in wine? - ANSWER-Increases: Body, sweetness, fruitiness Decreases; Acidity What is the rule when pairing acidic foods with wine? - ANSWER-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. Salt in food increases/decreases what in wine? - ANSWER-Increases: Body Decreases: Bitterness, Acidity Bitterness flavors in wine and food are... - ANSWER-Cumulative Chili heat in food increases/decreases what in wine? - ANSWER-Increases: Bitterness, acidity, alcohol burn Decreases: Body, richness, sweetness, fruitiness Sweet food should be paired with a wine that... - ANSWER-has at least as much sugar as the food Umami foods should be paired with wine that... - ANSWER-is more fruity than tannic Bitter foods should be paired with what kind of wines? - ANSWER-White wines or low tannin reds Foods with chili heat should be paired with what kind of wine? - ANSWER-White wine or low tannin reds, preferable with lower alcohol levels A higher risk wine when it comes to food pairings would have what structure characteristics? - ANSWER-High levels of tannin, acid, alcohol, and complexity A very low risk wine when it comes to food pairings would have what structure characteristics? - ANSWER-Simplicity, unoaked, a little residual sugar Name two sweet wines and the temperature at which they should be served - ANSWER-Sauternes, Muscat Well-Chilled: 6-8 C / 43-45 F Name two sparking wines and the temperature at which they should be served - ANSWER-Champagne, Cava Well-Chilled: 6-10 C / 43-50 F What is Hybrid? - ANSWER-A vine whose parents come from two different vine species, typically one from V. Vinifera and one American vine. One Year Old Wood - ANSWER-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) Permanent wood - ANSWER-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. Grafting - ANSWER-A technique used to join rootstock from an American vine to a V. Vinifera variety Bench grafting - ANSWER-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 Head grafting - ANSWER-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. 9 factors affecting heat in the vineyard - ANSWER-Latitude Altitude Ocean Currents Fog Soil Aspect Temperature Variations (Diurnal Range & Continentality) Temperature Hazards (Winter, Frost) Length of Growing Season Continentality - ANSWER-The temperature difference between the coldest and hottest months 5 things a vine needs to grow are... - ANSWER-Heat Sunlight Water Carbon Dioxide Nutrients Is continentality associated with regions close to large bodies or water or those that are inland? - ANSWER-Inland Why is diurnal range important? - ANSWER-Cool nights slow the loss of acidity and aroma Head trained/spur pruned - ANSWER- Cordon Trained, Replacement Cane Pruned - ANSWER- Cordon Trained, Spur Pruned - ANSWER- Four main forms of protection against spring frosts - ANSWER-Heaters: Keeps air moving, prevents cold air from settling Wind machines: Draws warm air from above to keep ground temps higher Sprinklers: Water freezes and releases heat into plant tissue Vineyard Design: Planted on slopes, avoid depressions, train vines high 4 Factors affecting sunlight in the vineyard - ANSWER-Latitude Bodies of water Aspect Hazards (cloud cover, intense heat) Why does a wine need water? - ANSWER-Needed for photosynthesis and to swell the grapes during ripening How does a vine access water? - ANSWER-Water is drawn up from the roots to the leaves through a process known as "transpiration" Names 3 kinds of irrigation and a positive and negative of each technique - ANSWER- Drip: Each vine has its own dripper +Ensures each vine gets the right amount of water -Expensive Sprinklers: +Can also be a method of frost protection, cheaper than drip -Wastes water, creates damp conditions where diseases can thrive Flood: +Very cheap -Vineyard must be flat, requires large amounts of water What happens to the vines when there is a drought? - ANSWER-Photosynthesis stops, leaves wilt, grapes fail to ripen What happens to the vines when they have too much water? - ANSWER-Leaves and shoots will grow and compete with grapes for sugar, and also increase the canopy. Two ways to protect against the risk of hail are... - ANSWER-Netting and owning multiple vineyard sites Why is heavy rainfall a risk in the vineyard? - ANSWER--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 Names the four climate classifications and the temperates associated with each of their growing seasons - ANSWER-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) Continental climate has - ANSWER-Cold winters: dry, hot, and short summers; larger temperature range between seasons; risk of frost; good for varieties that bud late and ripen early Maritime climate characteristics - ANSWER-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 Mediterranean climate - ANSWER-a climate marked by warm, dry summers and cool, rainy winters; low continentality; produces fuller bodied wines, ripe tannins, high alcohol, low acidity Humus - ANSWER-Decomposing plant and animal matter rich in nutrients; has good water retention properties Loam - ANSWER-Mix of sand and clay, often some of the best soils for wine growing What the three most important nutrients for a vine? - ANSWER-Nitrogen Phosphorus Potassium What environmental considerations should be made what selecting a vineyard site? - ANSWER-Average temp, rainfall, sunlight hours, soil fertility, How do environmental conditions impact the overall structure of the vineyard? - ANSWER-Grape variety, planting density, and training and trellising systems What business considerations should be made what selecting a vineyard site? - ANSWER-Infrastructure, workforce availability, accessibility for machinery, cost of land Name and define 4 Main techniques used to manage the vine - ANSWER-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) Hand: +Selective, required for noble rot/steep vineyards, less damaging to grapes -Expensive, slow, labor intensive What is anaerobic winemaking? - ANSWER-Pioneered in new world. Keeping grapes and juice away from oxygen by... 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. What does it mean for a wine to be matured aerobically, and what are the affects on the wine? - ANSWER-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. Explain deliberate oxidation - ANSWER-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. Why and how is Sulfur Dioxide used in winemaking? - ANSWER-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. What are four considerations when choosing an oak vessel for aging wine? - ANSWER- 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) What are three oak alternatives and why would they be used? - ANSWER-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 What are two types inert winery vessels? - ANSWER-Stainless steel: Very common, easy to clean, temp controlled Concrete: Epoxy lined to make waterproof, more difficult to clean but provide temp stabilization with little equipment Explain Traditional Method - ANSWER-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. Explain Transfer Method - ANSWER-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. Explain Tank Method - ANSWER-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. Second fermentation increases alcohol by what %? - ANSWER-1.2-1.3% Explain Asti Method - ANSWER-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. Residual sugar levels for... Brut Nature Brut Demi-Sec - ANSWER-Less at 3 g/L Less than 12 g/L Less than 50 g/L Non-Vintage Champagne - ANSWER-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. Vintage Champagne - ANSWER-Must come from a single year; not made every year; Rose sparkling wines can be made in which two ways? - ANSWER-1. Blending red and white base wines (only in champagne in France) 2.Short Maceration (color can be adjusted with liqueur d'expedition) What is a Prestige Cuvee - ANSWER-Producer's best wine Describe typical New Zealand Sauvignon Blanc and differences between North and South. - ANSWER-Pungent, elderflower, passionfruit. high acid. North - tropical / South: Green pepper and gooseberry. Explain New Zealand's climate. - ANSWER-Maritime overall. Sunshine, cool night breezes, long ripening period. South is cooler. New Zealand Grapes - ANSWER-White: Sauv Blanc, Chard, Rielsing, Pinot Gris, Gewurztraminer Red: Pinot N., Merlot, Cab, Syrah Bordeaux Blends from NZ are dominated by what grape? - ANSWER-Merlot Regions in the North Island of NZ - ANSWER-Auckland Gisborne (Chardonnay) Hawke's Bay (Bordeaux blends) Wairarapa (Pinot Noir) Regions in the South Island of NZ - ANSWER-Marlborough (Sauv Blanc) Nelson Canterbury Central Otago (Pinot Noir; Riesling) Grape varieties in Australia - ANSWER-Red: Shiraz, Cab, Merlot, Pinot Noir, Grenache White: Chardonnay, Sauv Blanc, Semillon, Rielsing What is the "super-zone" in Australia? - ANSWER-South Australia, New South Wales, and Queensland. Lots of high -volume brands. Where is Pinot Noir grown in Australia? - ANSWER-Yarra Valley Mornington Pennisula Tasmania Which regions are famous for shiraz in Australia? - ANSWER-Hunter & Barossa (Intense earth and spice) Belong & Heathcote (lean and peppery) Famous cabernet sauvignon regions in Australia? - ANSWER-Coonawarra; Margaret River What are three late-ripening red grapes being grown in Australia? - ANSWER- Grenache, Petit Verdot, Mataro (Mourvedre) Four main white grapes of Australia - ANSWER-Chardonnay Sauvignon Blanc Semillon Riesling Explain Australia's GI system - ANSWER-Zones are large areas with no qualifying attributes; Regions have distinct qualities; and sib-regions have even more distinct qualities. What are France's PDO and PGI equivalents? - ANSWER-"AOC/AOP: Appellation d'Origine Controlée/Protégée IGP/VdP: Indication Geographique Protégée / Vin de Pays" What two lesser grapes are being grown in Burgundy? - ANSWER-Aligoté and Gamay Name 4 key villages in the Côte d'Nuits (from North to South) - ANSWER-"Gevrey- Chambertin Vougeout Vosne-Romanee Nuits St. Georges" Name 7 key villages in the Côte d'Beaune (from North to South) - ANSWER-"Aloxe- Corton Beaune Pommard Volnay Meursault Puligny-Montrachet Chassagne-Montrachet"' Name 4 key villages in the Côte Challonais (from North to South) and what they are famous for making. - ANSWER-Rully (white, some sparkling) Mercurey (red) Givry (red) Montagny (white) Are there any Premier or Grand Crus in Côte Challonais? - ANSWER-Premier - Yes Grand - No What are two important villages in Mâconnais? - ANSWER-Pouilly-Fuisse Saint-Vegan How does the Roche de Solutré contribute to the chardonnays of Saint-Veran? - ANSWER-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 What are the characteristics of the Gamay grape? - ANSWER-"Early budding and ripening Large yields if not controlled Raspberry & Cherry Med tannin and body" The best sites of Beaujolais have what kind of soil? - ANSWER-Granite Explain Gobelet training... - ANSWER-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. What are the rules about when Beaujolais Nouveau can be released and sold? - ANSWER-Released the third Thursday of November and cannot be sold by winemakers or negotiants after August 31st How many villages in Beaujolais have a 'Villages' classification? - ANSWER-39 How many villages in Beaujolais have a 'Cru' classification? - ANSWER-10 Name the four most famous Beaujolais Cru villages - ANSWER-Brouilly, Fleurie, Morgon, Moulin-a-Vent Describe the climate and vineyards of Alsace - ANSWER-"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" How many vineyards in Alsace are classified as Grand Cru? - ANSWER-50 What is Vendages Tardives? - ANSWER-Late Harvest - Can be made dry or sweet, single varietal, minimum requirements or ripeness, the best going through passerillage Selection de Grains Nobles - ANSWER-Minimum requirements for ripeness, noble rot, not made every year What are two Alsatian wines the are blends? - ANSWER-Edelzweicker & Gentil Alsace winemakers are focused on maintaining the characteristics of the varietals. How do they do this? - ANSWER-Fermented and matured in old oak or stainless steel, rarely use MLF, and bottle in the spring while the wine is still young What are the 4 Noble Grapes of Alsace? - ANSWER-"Riesling Gewurztraminer Pinot Gris Muscat" Describe a typical Riesling from Alsace - ANSWER-"Med-full body, dry, med alcohol, high acid Notes of citrus, stone fruit, wet stone, and steel Not typically floral" Describe a typical Gewürztraminer from Alsace - ANSWER-"Spicy, Lychee, Rose, Sweet Baking Spices Full body, oily, low-med acid, high alcohol" Describe a typical Pinot Gris from Alsace - ANSWER-Rich, full body, high alcohol, Pronounced intensity, Dried fruit and honey Describe a typical Muscat from Alsace - ANSWER-Aromatic, orange blossom, rose, grape Light to med body, low acid In addition to the Noble varieties, what other grapes are grown in Alsace and what style of wines do the make? - ANSWER-"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" Name the four main regions of the Loire Valley from East to West. - ANSWER-"Central Vineyards (Continental) Touraine (Cool & Wet) Anjou-Saumur (Warmer & Drier) Nantais (Maritime)" What is the generic and IGP classifications for Loire? - ANSWER-No generic classification; IGP=Val de Loire What red (3) and white (3) grape varieties are grown in Loire? - ANSWER-"Red: Cabernet Franc, Pinot Noir, Gamay White: Sauvignon Blanc, Chenin Blanc, Melon Blanc (Melon de Bourgogne or Muscadet)" What are 4 important characteristics of the climate and vineyards in the Loire Valley? - ANSWER-"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"' What two villages in the Central Valley of Loire are famous for Sauvignon Blanc? - ANSWER-Sancerre & Pouilly Fumé Describe the style of a Sancerre or Pouilly-Fumé - ANSWER-Dry, high acid, apple, stone fruit, smoke on P-F How do the Sauvignon Blancs produced from the Central Valley and Touraine differ? - ANSWER-Tourain SBs are less complex Characteristics of Cornas - ANSWER-Warmest and sheltered, 100% Syrah, Quality of Hermitage How are Grenache and Syrah vines typically trained in Southern Rhône - ANSWER-"Grenache: Bush Syrah: Trellised " Red grape varieties of Southern Rhône and what they provide to the blend - ANSWER-"Grenache: Concentrated spiced fruit Syrah: Color and tannin Mourvedre: Color, tannin, gameyness, black fruits Cinsault: red suits" White grape varieties of Southern Rhône - ANSWER-Vignier, Marsanne, Roussanne, Clairette, Grenache Blanc, Bourboulanc What percent of production falls within the Côtes du Rhône appellation? - ANSWER- 50% Regulations for "villages" Côtes du Rhône - ANSWER-"Minimum alcohol Maximum yield Greater % must be from GSM Can have village on label if all grapes common from there" What was the first AOC to get status? - ANSWER-Chateauneuf du Pape How many varieties are grown in CDP? - ANSWER-13 Describe a typical CDP - ANSWER-Full body, high alcohol, rich texture, spiced red fruit Which regions in Southern Rhône are famous for rose and what grapes are they using to make these wines? - ANSWER-Tavel & Lirac Grenache & Cinsault What is Beaumes de Venise? - ANSWER-A muscat sweet wine from the Southern Rhône What are three prominent regions in the S. Rhône known for grenache-based red blends? - ANSWER-CDP, Gigondas, Vacqueyras What are the two winds that influence Southern France's hot Mediterranean climate? - ANSWER-Mistral and Tramontane What 5 main red grape varieties are grown in Southern France? - ANSWER-Grenache Syrah Carignan Mourvèdre (Also some Cinsault, Merlot & Cabernet) What 5 main white grape varieties are grown in Southern France? - ANSWER- Chardonnay Sauvignon Blanc Viognier Muscat Grenache Name 5 local grape varieties in Southern France and the locations in which they are grown. - ANSWER-Picpoul (Pinet) Mauzac (Limoux) Maccabeau (Roussillon) Rolle (Provence) Clairette (Languedoc) Name 6 appellations within the Languedoc - ANSWER-Côtes du Roussillon Côtes du Roussillon Villages Fitou Corbieres Minervious Picpoul de Pinet What is the Tramontane? - ANSWER-A wind that blows in the gap between the Pyrenees and the Massif Central What is the general climate of Souther France? - ANSWER-Hot Mediterranean (low diurnal range, low rainfall & sunny) Which region in France accounts for the most IGPs (Pays d'Oc), and why? - ANSWER- Southern France. The region has less regulations on grape varieties and blending, and the hot sunny climate allows for high yields. Describe a Bandol red wine? - ANSWER-Mourvedre-based, deep color, high tannin, full body, age-worthy, and flavors of meat, bramble, licorice, and spice A typical rose from provence displays what flavors? - ANSWER-Red fruit and grape fruit What is the general climate like in Germany? - ANSWER-Cool continental Rainy summers Long sunny autumns (long ripening) Annual weather varies In general, in the Western hemisphere, what is the topography of the best vineyards? - ANSWER-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 In Germany, why would the harvest be spread out over weeks? - ANSWER-Because there are various classifications of wine based on sugar content of the grapes when they are picked Halbtrocken (Feinherb) - ANSWER-off-dry How many PDO zones in Germany? - ANSWER-13 What is typically included on a Germain wine label? - ANSWER-Classification (i.e. ripeness when picked) Sweetness Village + Vineyard Quality How is German Pradikat wine classified and what are the classifications? - ANSWER-It is classified by must (i.e. sugar content). Kabinett Spätlese Auslese Beerenauslese Trockenbeerenauslese Eiswein What is the Verband Deutscher Pradikatsweinguter (VDP)? - ANSWER-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 Qualitätswein from one of the recognized sites. What is basic PGI wine called in Germany? - ANSWER-Qualitätswein Gutsabfüllung - ANSWER-estate bottled What are requirements for a wine to be labeled Grosses Gewachs? - ANSWER-Site approved by VDP Dry Cannot be labeled with a Prädikat High quality regulations Müller-Thurgau is... - ANSWER-Floral, fruity, low acid, inexpensive Silvaner is... - ANSWER-Less fruity, earthy, low acid What are the three main regions and the grape varieties for which they are famous? - ANSWER-Naoussa: Xinomavro (Red) Nemea: Agiorgitiko (Red) Santorini: Assyrtiko (White) Xinomavro is... - ANSWER-Like Nebbiolo High tannin, acid, medium color Lacks intense fruit, more earth and spice Agiorgitiko - ANSWER-Greek black grape variety (used in Nemea) Low in acidity, with soft tannins & rich jammy and plummy fruit. Assyrtiko - ANSWER-perfumed, concentrated, ripe citrus, stone fruit High acid Vin Santo - ANSWER-Sweet Assyrtiko, late harvest, sundried, aged 2+ years, oxidative, luscious, high acid PDO and PGI for Greece - ANSWER-PDO = Appellation d'origine qualité supérieure PGI = Prostatevomeni Onomasia Proelefis Where is Tokaj and what is the climate? - ANSWER-NE Hungary near Bodrog and Tisza rivers, morning mists and humidity encourage noble rot What grapes are used in Tokaji? What do they contribute? - ANSWER-Furmint (acid, apples to nuts and honey) Harslevelu (Perfumed, late ripening) Sarga Muskataly (aromatic muscat a petit grains) What bottle size is used for sweet Tokaji? - ANSWER-50 ml The grapes of Tokaji are separated into what three categories when picked? - ANSWER-1. Noble Rot (Aszù) 2. Szamorodni (partially affected) 3. Unaffected (dry) Tokaji Szamorodni - ANSWER-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 Tokaji Aszu production method - ANSWER-Starts with a base wine of healthy grapes and the aszù berries are added during fermentation, and maceration lasts 12-60 hours. Puttony - ANSWER-the unit used to measure aszú berries added to the wine Tokaji Aszu - ANSWER-Deep amber, high acid, concentrated orange peel, apricots, honey Tokaji Eszencia - ANSWER-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. Modern style of Tokaji is produced in a similar way to... - ANSWER-Sauternes or TBA What was and is (as of 2013) the minimum R.S. and aging for Tokaji Aszù? - ANSWER- Pre-2013: 60 g/L RS & 24 months, released after 4 years (3-6 Puttonyos) Post 2013: 120 g/L 18 months, released after 3 years (5-6 Putts) What is Italy's PDO and PGI system? - ANSWER-PDO = DOC/DOCG Denominazione Di Origine Protetta (e Garantita) PGI = IGP/IGT Indicazione Geografica Protetta/Tipica What is the difference between a DOC and DOCG wine in Italy? - ANSWER-DOCG must be bottled in the area of production Pergola Trellising - ANSWER-Low density, high trained vines, grapes hang below in a horizontal canopy of leaves. Protects grapes from sun and allows for air circulation. What is required to label an Italian wine "classico" - ANSWER-It is made solely from classified land on the best hillside sites What is required to label an Italian wine "Riserva" - ANSWER-Minimum aging requirements and higher alcohol that classico What are the 5 main regions in Northern Italy? - ANSWER-Trentino Alto Adige Fruiti-Venezia Giulia Veneto Piemonte Alto Adige is ideal for what kind of grapes - ANSWER-Aromatic whites (Pinot Grigio) and light reds (Schiava) What is the key red grape variety in Trentino? Describe it. - ANSWER-Teroldego: Deep color, med-high tannin, high acid, full body, black fruit, oaked Describe a Alto-Adige Pinot Grigio - ANSWER-Light-medium body, green fruit, high acid, citrus Schiava is... - ANSWER-Light, fruity, low-medium tannin, raspberry and plum Describe the climate of Alto-Adige - ANSWER-Foothills of alps, high altitudes, low rainfall, high diurnal range, continental Where is Trentino located - ANSWER-Between Alto-Adige and Lake Garda How would a Pinot Grigio from Trentino differ if it were from the valley floor versus the higher altitude sites? - ANSWER-Valley floor: Medium body and acid, stone fruit High Altitude: Medium body, high acid, citrus fruit Grapes that grow in Friuli-Venezia Giulia - ANSWER-Pinot Grigio Friulano Merlot Friuli Grave DOC - ANSWER-Simple wines from the plains of Friuli Collio Orientale DOC - ANSWER-Premium wines from the hillsides of Friuli What is the largest of the wine regions in Northern Italy? - ANSWER-Veneto What is the climate of Veneto? - ANSWER-Warm with moderate rain, large diurnal range, cooling affects from lakes Name the sparkling, white, and two reds for which the Veneto Region is known. - ANSWER-Prosecco Soave (Garganega grape) Valpolicella (Corvina) Amarone della Valpolicella (Corvina w/ Passito) Describe a Veneto Garganega (i.e. Soave) - ANSWER-Med body, Med-High acid, Pear, Apple, Stone fruit, White pepper, Almond, Honey Vallpolicella is... - ANSWER-Thin skinned Corvina grape, medium color, low-med tannin, high acid, simple red fruit, rarely oaked. What is the Passito Method? - ANSWER-Grapes are picked early and dried indoors to increase structure Describe the two Passito versions of Valpolicella - ANSWER-Amarone: Dry to off-dry, deep color, full body, medium-high tannin, high alcohol, concentrated red fruit, spice, oaked, often with a raisiny quality. Recioto: Sweet, sugars so high in the grapes that fermentation stops naturally, high alcohol, full body, medium to high tannin, and intense red fruit. Ripasso Method used for Valpolicella Ripasso - ANSWER-Uses grape skins from a fermenting amarone della Valpolicella. Shortly before fermentation finishes, the