Mixed Deck — All WSET Topics Flashcards

In the production of Oloroso Sherry, why is the base wine fortified to a higher alcohol level (typically 17% abv or more) compared to Fino Sherry?

Answer: To prevent the development of the 'flor' yeast layer.

For Oloroso Sherry, the base wine is deliberately fortified to 17% abv or higher. This higher alcohol level is toxic to the 'flor' yeast, preventing it from forming. This ensures the wine ages oxidatively from the start, developing the rich, nutty, and complex characteristics typical of the Oloroso style. Fino Sherry is fortified to a lower level (around 15%) specifically to allow the flor to thrive.

The majority of wines are best kept for at least ten years in a cellar.

Answer: FALSE

The vast majority of wines produced globally are intended for consumption within a few years of their vintage. Only a small percentage of high-quality wines possess the necessary structure (acidity, tannin, fruit concentration) to benefit from extended aging. Most everyday wines will actually deteriorate if kept for too long, losing their freshness and vibrancy.

How tall is a normal ISO tasting glass?

Answer: 140-150 mm

The ISO (International Organization for Standardization) tasting glass is specifically designed with standard dimensions to ensure consistency and neutrality in professional wine tasting. Its precise height of 140-150 mm, along with its specific bowl shape and rim diameter, is crucial for concentrating aromas and allowing for objective evaluation of a wine's appearance, smell, and taste.

How are the bubbles in sparkling wine created?

Answer: All of the above

The bubbles in sparkling wine are created by carbon dioxide gas. This gas can be produced through secondary fermentation, which can occur either in a sealed tank (Charmat method) or directly in the bottle (Traditional method). Additionally, some sparkling wines are made by simply injecting carbon dioxide into still wine, a process known as carbonation.

What is the primary purpose of the Solera system in the production of Sherry?

Answer: To achieve a consistent style and quality by blending wines of different ages.

The Solera system is a fractional blending and aging process used for Sherry. It involves a series of barrels (criaderas and the solera) where younger wines are progressively blended with older wines. The main goal is to create a final product that is consistent in style, character, and quality from year to year, smoothing out vintage variations.

Which wine is this tasting note for: 'pronounced in intensity with aromas of blackberry, sweet spice and smoke'?

Answer: Shiraz from Barossa Valley, Australia

Barossa Valley Shiraz is famous for producing full-bodied, intensely flavored wines with concentrated dark fruit notes like blackberry, often complemented by sweet spice from oak aging and sometimes smoky or chocolatey characteristics. This description perfectly matches the typical profile of a premium Shiraz from this Australian region. The other options describe wines with very different aromatic and structural profiles.

Which statement is true about flavour intensity in food and wine pairing?

Answer: The food and wine should have equal flavour intensities

A fundamental principle of food and wine pairing is to match the intensity of the flavors. For a harmonious pairing, the flavor intensity of the food and the wine should be roughly equal. If one overpowers the other, the balance is lost, and the enjoyment of either the food or the wine (or both) can be diminished.

Sauternes wines are based on which variety?

Answer: Sémillon

Sauternes wines are primarily based on the Sémillon grape, which is highly susceptible to Botrytis cinerea (noble rot), essential for concentrating sugars and flavors. While Sauvignon Blanc and Muscadelle are also permitted and contribute acidity and aromatic complexity, Sémillon forms the backbone of these renowned sweet wines, providing body and a rich texture.

Which region is well known for producing high quality Pinot Noir in South Africa?

Answer: Walker Bay

Walker Bay, particularly the Hemel-en-Aarde Valley within it, is a cool-climate coastal region in South Africa that has gained international acclaim for its exceptional Pinot Noir and Chardonnay. Stellenbosch, while a major wine region, is more famous for its Cabernet Sauvignon and other Bordeaux varieties.

Acidity in wine makes the palate seem cloying and unrefreshing when paired with fatty/oily foods.

Answer: FALSE

Acidity in wine actually provides a refreshing contrast to fatty or oily foods, cutting through their richness and cleansing the palate. Instead of making the palate seem cloying, it helps to balance the meal and prevent a heavy, unrefreshing sensation. This is why high-acid wines are often recommended pairings for rich dishes.

Naturally high acidity in Riesling means:

Answer: It is suitable for late-harvesting when conditions are right

Riesling's naturally high acidity is crucial for balancing the high sugar levels achieved in late-harvest and noble rot affected wines. This acidity provides freshness and structure, preventing the sweet wines from becoming cloying and allowing them to age beautifully.

Which wines go well with salty foods?

Answer: High-Acid

High-acid wines are an excellent pairing for salty foods because the acidity effectively cuts through and balances the saltiness. This contrast refreshes the palate, preventing the food from tasting overly salty and enhancing the overall dining experience. The wine's acidity acts as a natural palate cleanser.

Which of the following wines should be served at the coolest temperature range?

Answer: Champagne

Champagne, like other sparkling wines, is best served well-chilled to enhance its crispness, acidity, and effervescence. The ideal serving temperature for Champagne is typically between 6-10°C (43-50°F), which is significantly cooler than the recommended temperatures for still red or white wines.

What is the determining factor for each of the German Prädikatswein levels?

Answer: Sugar levels

The German Prädikatswein classification system is determined by the ripeness of the grapes at harvest, which is measured by their must weight (sugar content). Each Prädikat level (Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese, Eiswein) corresponds to a minimum required sugar level in the grapes.

Which French region is most well-known for producing Chardonnay wines?

Answer: Burgundy

Burgundy is globally renowned for its Chardonnay wines, particularly in regions like Chablis, Côte de Beaune, and Mâconnais. The region's diverse terroir and long-standing winemaking traditions have made it the benchmark for this grape variety, producing a wide range of styles from crisp and unoaked to rich and oaked.

Which best describes a Semillon from the Hunter Valley? (Sweetness - Body - Oak Use)

Answer: Dry Light Unoaked

Sémillon from Hunter Valley is unique for its production style: it is typically picked early, fermented dry, and almost always unoaked. These wines are light-bodied with high acidity and citrus notes when young, but famously evolve over many years to develop complex flavors of toast, honey, and lanolin, without any oak influence. This profile distinguishes it from most other Sémillon styles globally.

Which German locations are known for producing Pinot Noir?

Answer: Baden

Baden and Pfalz are two of Germany's most important wine regions, particularly renowned for their Pinot Noir, locally known as Spätburgunder. These regions benefit from warmer climates compared to other parts of Germany, allowing the Pinot Noir grape to ripen fully. This results in wines with rich fruit flavors, often displaying a delicate structure and earthy notes.

What does the fourth “S” stand for in the 4 S wine tasting course?

Answer: Spit

The fourth and final 'S' in the '4 S' wine tasting course stands for Spit. After sipping and evaluating the wine on the palate, professional tasters spit it out to avoid alcohol consumption. This practice is essential for maintaining sensory acuity and allowing for the assessment of multiple wines without the effects of intoxication, while still perceiving the wine's finish.

The grape variety used to make a Vouvray is:

Answer: Chenin Blanc

Vouvray is an AOC in the Loire Valley, France, and is exclusively dedicated to wines made from the Chenin Blanc grape variety. Chenin Blanc's versatility allows Vouvray to produce a range of styles from dry to sweet, and still to sparkling.

What has happened if you detect no taste and/or flavor during the wine tasting?

Answer: The wine is over chilled

If a wine is over-chilled, its aromatic compounds become less volatile, meaning they are less likely to evaporate and reach your nose. This suppression of aromas directly impacts the perception of both flavor (which relies heavily on smell) and taste, making the wine seem muted, dull, or even flavorless. Allowing the wine to warm slightly will typically reveal its intended characteristics.