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WSET Level 1 Wine

Terms in this set (74)

Wine Types/Styles
Light
Sparkling
Fortified
Fermentation
Natural process caused by yeast.
What does yeast do?
Feed on the sugar, converting it into alcohol and carbon dioxide gas
Light Wines
Still wines
Majority fall under this category
8-15% alcohol
Sparkling Wine
Wine were bubbles of carbon dioxide gas trapped in wine
Fortified Wine
Wines that have extra alcohol added
15-22% alcohol
Color styles of Wine
Red - Black grapes
White - Juice of white grapes
Rosé - Black grapes with less contact with skins
Sweetness Styles of Wine
Dry - Majority of all wines
Medium - Usually white or rosé
Sweet - Thicker & Richer
Body Styles of Wine
Light Bodied
Medium Bodied
Full Bodied
Other Factors Wine Styles
Oak
Tannin
Acidity
Cool Climate Wines
Mainly white
High acidity
Lower alcohol
Cool Climate Wine Regions
Northern France
Germany
Washington
Oregan
Warm Climate Wines
Mainly Red
High Alcohol
Rich in Flavor
Warm Climate Wine Regions
Southern France
Central Spain
Australia
California
Cooler Region Chardonnay
Sweetness - Dry
Color - Pale
Flavor - Green fruits (apple/citrus)
High acid
Warmer Region Chardonnay
Sweetness - Dry
Flavor -
Stone fruits (peach/apricot)
Tropical (melon/pineapple/banana)
Cooler Region Sauvignon Blanc
Sweetness - Dry
Acid - High
Flavor - Green fruit/citrus/herbaceous
Drink Young
Warmer Climate Sauvignon Blanc
Sweetness - Dry
Acid - High
Flavor - Passionfruit
Riesling
Sweetness - Dry to Sweet
Body - Light to medium
Acidity - High
Flavor - Stone fruits/citrus/floral to dried apricot/mineral
Ages well
Caberet Sauvignon
Body - Medium to full
Acidity - High
Tannin - High
Oak - Often used
Flavor - Black fruits/herbaceous/spice/tobacco
Ages well
Blends
Merlot
Body - Full
Acidity - Low
Tannin - Low to medium
Flavor - Red fruit/black fruit/spice/vanilla
Oak can be used
Blends
Pinot Noir
Color - Lighter
Body - Light
Tannins - Low to medium
Acidity - High
Flavors - Red berry/barnyard/forest floor
Ages more savory
Syrah/Shiraz
Color - Dark
Body - Full
Tannins - Medium to high
Flavor - Black fruits/spice/herbaceous/vanilla
Oak can be used
Chablis
French white wine made from Chardonnay
Sweetness - Dry
Body - Light
Acidity - High
Flavor - Green Fruit
Unoaked
Champagne
French sparkling wine made from Chardonnay and Pinot Noir
Acidity - High
Sancerre
French wine made with Sauvignon Blanc
Body - Medium
Acidity - High
Flavor - Green fruits/herbaceous
Red Bordeaux
French wine blend made from Caberet Sauvignon and Merlot
Body - Medium
Tannin - High
Flavor - Oak
Pinot Grigio
Italian wine
Body - Light
Acidity - High
Flavor - Light
Sauternes
Bordeaux white wine
Body - Full
Acidity - High
Flavor - Stone fruit/honey
Soave
Italian wine
Body - Light
Acidity - High
Flavor - Citrus/apple
Cava
Sparkling wine from Spain
Body - Light
Châteauneuf-du-Pape
Red wine from France
Body - Full
Flavor - Red fruits/spicy
Rioja
Red wine from Spain
Body - Full
Flavor - Red Fruit/spicy oak
Chianti
Red wine from Italy
Body - Medium
Acidity - High
Tannin - High
Beaujolais
Red wine from France
Body - Light
Tannins - Low
Flavor - Red fruit
Unoaked
White Grapes Winemaking Process
Press
Ferment
Mature
Bottle
Black Grapes Winemaking Process
Ferment
Press
Mature
Bottle
Wine Tasting Technique
Look
Smell
Taste
Clarity
Hold towards you: Clear, bright, or dull
Color Intensity
Hold glass away from you:
Pale, medium, or dark
Color of Wine
Lemon/green
Gold
Pink
Ruby
Purple
High Acidity = More Red
Low Acidity = More Purple
Faulty Aromas
Damp cardboard
Nail varnish
Vinegar
Taste: Sweetness
Dry
Medium
Sweet
Taste: Flavor Characteristics
Fruits
Spices
Vegetables
Oak
Wet leaves
Mushrooms
Taste: Body
Light
Medium
Full
(skim-whole milk)
Taste: Tannins
Furry Feel
Taste: Acid
Mouthwatering
Taste: Alcohol
Burn
Taste: Finish
How long?
Wine Storage
Cool and constant temperature
On its side
Away from strong sunshine or artificial light
Wine Lists
By Country: Region
Varietal: Types of grapes
Progressive: Body
Sparkling wine serving temp:
6-10 C
Sweet white wine serving temp:
6-8 C
Light/medium-bodied white or rosé serving temp:
7-10 C
Medium/full-bodied oaked white wine serving temp:
10-13 C
Light-bodied red wine serving temp:
13 C
Standard 750ml bottle =
6 x 125 ml glasses
4 x 175 ml glasses
3 x 250 ml glasses
Medium/full-bodied red wine serving temp:
15-18 C
Sweetness in food increases perception of:
Bitterness, acidity and burning effect of alcohol in wine
Sweetness in food decreases the perception of:
Body, sweetness & fruitiness in wine
Umami in food increases the perception of:
Bitterness, acidity and alcohol burn in wine
Umami in food decreases the perception of:
Body, sweetness and fruitiness in wine
Acidity in food increases the perception:
Body, sweetness and fruitiness in wine
Acidity in food decreases the perception:
Acidity in wine
Salt in food increases the perception:
Body in wine
Salt in food decreases the perception:
Bitterness and acidity in wine
Bitterness in food:
Increases the bitterness in wine
Chili heat in food increases the perception:
Bitterness, acidity and alcohol burn in wine
Chili heat in food decreases the perception:
Body, richness, sweetness and fruitiness in wine
Pair high acid foods with:
High acid wines
Dishes high in sugar should be paired with:
Wine that has at least as much sugar
Dishes high in umami should be paired with:
Wines more fruity than tannic
Dishes high in bitterness should be paired with:
White or low-tannin red wine
Dishes high in chili heat should be paired with:
White or low tannin red wines with low alcohol
THIS SET IS OFTEN IN FOLDERS WITH...