WSET level 2-1

100問 • 1年前

Takanori Uekusa

通報

問題一覧

What’s the description for intensity of wine’s appearance in SAT

pale, medium, deep

A white wine that has a broad watery rim should be described as

pale

Gamay is a ◯ grape variety that produces wines with ◯ acidity, ◯ tannins and ◯ flavors.

black, high, low to medium, red-fruit

Gamay produces ◯ bodied wines and the wines are ◯. Some wine making techniques give aromas and flavors of ◯ and ◯.

light to medium, typically unoaked, banana, candy

The most important region for Gamay is ◯ in France, ◯ climate region directly to the ◯ of Burgundy. Winemakers here commonly use techniques that maximizes ◯ extraction while minimizing ◯ extraction.

Beaujolais, moderate, south, colour, tannin

Which one is the GIs in the EU ?

PDO, PGI

Which is PGI in Italy ?

IGT

Choose PDO in Spain.

DOCs, DO

Which one is the cru appellation in Beaujolais ?

Fleurie

Grenache is a ◯ grape variety that needs a ◯ climate to ripen successfully. When ripe, Grenache grapes typically have ◯ levels of sugar and ◯ acidity. It is a ◯ skinned variety and its wines are typically ◯ in tannins and have ◯ fruit flavors.

black, warm, high, low, thin, low to medium, red

Which variety of grapes is commonly used for making rosé wine ?

Grenache

Grenache ◯ often blended with other variety.

Some wine Producer blend Grenache with other black varieties, such as Syrah in France and Tempranillo in Spain, to _.

add colour, to add tannin, to add acidity

Many simple Grenache-based wines are ◯. ◯

unoaked, Very good or outstanding quality wines are often matured in barrels to add flavor complexity, Some producers use old oak over new due to its dedicate red fruit flavors

Over time in the bottle, Grenache can develop complex flavours of ◯.

earth, meat, dried-fruit

Grenache is an important grape in the ◯ in France. Red wines from this regions are typically blends of Grenache with multiple local grape varieties including ◯.

Southern Rhone, Syrah

Popular lavels of Grenache are ◯, ◯, vineyards here are covered with large, round stones that absorb heat during the day and radiated back into the vines at night, ◯, Grenache ripens well in this warm climate and it provides red fruit flavors and body to blends with the other local grape varieties including Syrah, and best known for its dry, pale colored Rose wines, and ◯.

Côtes du Rhône Aoc, chateauneuf du Pape AOC, Minervois AOC, Cotes de Provence AOC

Grenache is known as Garnacha in Spain. The famous PDO of Garnacha in Spain are ◯.

Rioja DOCa, Navarro DO, Priorat DOCa

Famous regions for Grenache in Australia are ◯. Wines from these regions can be similar in style and quality to the wines of ◯.

Barossa Valley, McLaren Vale, Chateauneuf du Pape AOC

Wines made from Tempranillo are typically ◯ bodied and have ◯ acidity and ◯ levels of the tannins. They often have ◯ flavours.

medium to full, medium, medium, red fruit and black fruit

It is traditional in many parts of Spain to mature Tempranillo-based wines in ◯ barrels. It is also common for winemakers to age their best wines for a period of time ◯ before releasing them onto the market, and very good or outstanding quality Tempranillo can develop a complex tertiary flavors of a ◯ ◯ and dried fruit.

small new oak, in-bottle, mushroom, leather

High volumes of Tempranillo and Tempranillo-based blends are produced in ◯. The most famous Tempranillo-based wines in Spain come from the ◯ climate region of ◯. Very good and outstanding wines can also be found further in land in the high altitude ◯ region where warm days and cool nights allow Tempranillo to produce very full bodied wines with fresh black fruit flavors.

Calalunya DO, moderate, Rioja DOCa, Ribera del Duero DO

In Spain, there is a tradition for aging wines in oak barrels and sometimes in bottle prior to release. ◯ wines are typically young, fruity wines, with no minimum aging requirements and are typically released in the ear following the vintage. ◯ wines must be aged in oak barrels a priority to release. ◯ wines must age for extended periods of time before release, both in oak barrel and in bottle. Over time, the tannins in red wines soften and some of the fresh fruit flavors become cooked or dried in character. ◯ wines is a subject to the highest minimum aging requirements and typically have the most pronounced secondary and tertiary aromas

Joven, Crianza, Reserva, Grand Reserva

Carmenere is a ◯ variety that is widely grown in Chile. It is native to ◯ but is rarely found there now. It needs a long, sunny growing season to rapen successfully. Even in Chile, it can struggle to ripen in all but the warmest and the sunniest sites of the ◯.

black, Bordeaux, Central Valley

◯ is Argentina’s most important black grape variety. It is grown widely in the country, but the majority of the plantings are in the high altitude region of ◯. It typically produces ◯ coloured, ◯ bodied wines with ◯ tannins and flavours of ◯ fruits. It is common to be blended with ◯ and ◯.

Malbec, Mendoza, deeply, full, high, black, Cabernet Sauvignon, Merlot

◯ was developed especially for the ◯, dry climate of South Africa. It is closely related to Pinot noir and produces wines with similar red fruit flavors. It is grown throughout the ◯. Its wines typically have ◯ tannins and ◯ acidity.

Pinotage, warm, Western Cape, medium, high

When Pinotage is produced in contact with Oak, it can take on pronounced aromas of ◯, ◯ and ◯.

chocolate, smoke, coffee

There are two components in food that tend to make wines taste “harder”. These are ◯

Sweetness, Umami

There are two components whose presence in food tends to make wines taste “softer”. These are ◯

Salt, Acidity

When foods are salty, wine would taste ◯ drying and bitter.

less

Most people find the combination of acidic wines with fatty or oily foods to be ◯.

satisfying

Recommended service temperature for sparkling wine is ◯

6-10℃

Recommended service temperature for medium or full bodied red wine is ◯

15-18℃

Recommended service temperature for light bodied red wine is ◯

13-18℃

Cream or butter aromas are developed as a result of ◯

malolactic conversion

Toasted bread and biscuit aromas can develop as a result of ◯.

autolysis

Tertiary aromas have their origin in the ◯

ageing process

The alcohol levels in most of the wines are in the range of ◯

11-14%

The aromas or flavours of hazelnut, honey, petrol, ginger, cinnamon etc…are ◯ aromas for white wine.

Tertiary

Aromas of biscuit, bread, bread dough, cheese, yogurt etc… are developed by ◯

yeast

Which part in grapes contains colour and tannins ?

skins

Which part of grapes contains high levels of flavours ?

skins

Which part of grapes contains high levels of tannins ?

stem and seed

Which part of grapes mainly made up of water and sugar ?

pulp

Which part of grapes contains acids and flavors?

pulp

During ripening, grapes swell with water and become soft and fleshy. The ◯ drops and the amount of ◯ in the grape rises. As a grape ripens the ◯ decrease and the ◯ develop.

acidity, sugar, herbaceous flavors, signature flavors

At the ripening process, for some white grapes, the aromas and the flavours change from ◯ to ◯ and ◯ as the level of the ripeness increases. For black grapes the aromas and flavors change from ◯ to ◯.

green fruit, stone fruit, tropical fruit, fresh fuirt, cooked fruit

For botrytis to be beneficial, the right conditions are needed. First, the fungus must grow on ripe grapes. Second, the ideal conditions in the vineyard are ◯ ◯mornings to allow growth and spread of fungus, followed by ◯, ◯ afternoons to limit the growth of the fungus and prevent it from destroying the grapes.

damp, misty, warm, dry

The most important factor that influences a wine region’s climate is ◯. Most vineyards are located between ◯ north or south of the equator.

latitude, 30°-50°

In autumn, rivers are ◯ than the surrounding land. They can also reflect sunlight, which can help grapes to ripen in latitudes further from the equator.

warmer

Coulds form above ground level and can block sunlight to vineyard. The grapes take longer to ripen because the luck of sunlight slows down photosynthesis. This is a very important moderating factor in some warmer ◯ regions. Fog forms at ground level and cools down a vineyard. Fog provides a very important moderating influence in coastal regions of ◯ and ◯

Australia, California, Chile

A wine from Australia leveled 2022 will be half a year ◯ than a wine from California labelled 2022.

older

Put the following options in order of red wine making process.

Cushing, alcoholic fermentation, draining, pressing, storage or maturation, packaging

What are two common techniques used to mix grapes skins with fermenting liquid in red wine making process?

punching down, pumping over

What happens if the cap of grape skins is left undisturbed during fermentation in red wine making process ?

limited colour and tannin extraction

What is the term used to describe the thick layer of a grape skins that forms during fermentation in red wine making ?

cap

What are the two common methods of making rosé wine ?

Short maceration, blending

Put the following options in order of rose wine making process.

crushing, alcoholic fermentation(a few hours), alcoholic fermentation, draining, storage and maturation, packaging

Put the following items in order of white wine making process.

crushing, pressing, alcoholic fermentation, storage or maturation, packaging

Which of the following techniques is used in the making of sweet wine in Port from Portugal ?

killing the yeast

Which of the following techniques is used in the making of sweet wine in Tokaji Aszu from Hungary?

concentrated grape sugars

Which of the following techniques is used in the making of sweet wine in White Zinfandel from California?

removing the yeast

Which of the following techniques is used in the making of sweet wine widely ?

adding sweetness to a dry wine

The temperature range for alcoholic fermentation of red wine making is ◯ and the one of white wine making is ◯

20-32℃, 12-22℃

What is the primary purpose of Oak vessels in winemaking?

To add flavours to the wine

What determines the amount of flavours a barrel imparts to the wine ?

The type of wood used, The size of the barrel, The age of the barrel

What is the term used to describe the process of heating oak staves to influence flavours ? What kind of flavours would be produced by this ?

Toasting, sweet-spice, charred wood

What flavours can be imparted to wine by new oak barrels ?

vanilla, coconut, charred wood and spice

What effect does oxygen have on red wines during maturation ?

It softens tannins

Which of following is NOT a flavour that can develop in wine due to interaction with oxygen?

vanilla

Which sentence is correct ?

Malolactic conversion takes place after the alcoholic fermentation has finished. It is not carried out by yeast but rather a different microorganism: bacteria. The activity of the bacteria lowers the acidity in the wine and can give buttery flavors.

In which type of wine, red or white, does malolactic conversion always occur ?

red

What microorganism is responsible for malolactic conversion in winemaking ?

bacteria

Why might a winemaker choose to prevent malolactic conversion during white wine making ?

To preserve acidity, Not to add buttery aroma

Which grape variety is often associated with wines where malolactic conversion is intentionally prevented ?

Riesling

What is the purpose of keeping wine in contact with the lees during maturation ?

To increase the body of the wine and add extra flavours

What would be the reason of blending different wines during the winemaking process ?

To achieve consistency in the taste of branded wines, To create more complexity

Pinot Noir is a black grape variety with a ◯ skin. It requires a ◯ climate in order to produce good quality grapes. As a wine, Pinot Noir is usually ◯ in colour. On the palate it is ◯ in acidity with ◯ tannins.

thin, cool to moderate, pale to medium, high, low to medium

Choose all the correct sentences about Pinot Noir.

Pinot Noir is most commonly produced as a single varietal wine., Pinot Noir can be used with other varieties of grapes for sparkling wine such as Champagne., Pinot Noir is often matured in older or/and larger barrels of oak, The best Pinot Noir often have subtle oak-derived aromas., Tertiary flavors that very good or outstanding example of Pinot Noir are mushroom or/and forest floor.

The climate of Burgundy ranges from ◯ in the north to ◯ further south. The best sites are located on ◯ and ◯ facing slopes that benefit from extra sunlight and are capable of producing concentrated and complex wines suitable for bottle aging.

cool, moderate, south, south-east

Red wines labelled Bourgogne AOC are typically ◯ to ◯ bodied wines with ◯ tannins, ◯ acidity.

light, medium, low, high

Choose all the sentences about Bourgogne AOC.

They are meant to be drunk while young and fresh as they lack the flavor intensity to age, Even basic Bourgogne AOC can be high priced

The most famous villages for Pinot Noir in France are in the ◯ which is divided into two halves. Northern half is called ◯ and the southern half is called ◯.

Côte d'Or, Côte de Nuits, Côte de Beaune

The most celebrated vineyards are located in a specific part of the region called the ①. This is divided into two halves. The northern half is called ② and the southern half is called ③. ④ and ⑤ are two examples in the ②. ⑥ and ⑦ are two examples in the ③.

①Côte d'Or ②Côte de Nuits ③Côte de Beaune. ④Gevrey-Chambertin AOC ⑤Nuits-Saint-Georges AOC ⑥Beaune AOC ⑦Pommard AOC

Complete the sentence below about Pinot Noir. In Northern California, ◯ is cooled by ◯ from ◯, while the western parts of ◯ are cooled by ◯. ◯ in California's Central Coast is also cooled by sea breezes from the west and south.

Los Carneros, morning fogs, San Pablo Bay, Sonoma, Pacific Ocean breezes, Santa Barbara County

The state is Oregon produces very good and outstanding-quality wines from ◯

Pinot Noir

In Chile, the coastal sub-region of ◯ to the north of Santiago is well-suited to the production of very good Pinot Noir. Thier Pinot Noir sometimes have notes of ◯.

Casablanca valley, herbal

In South Africa, Pinot Noir production is focused on the coolest costa regions. In ◯, strong southerly see breezy encourage vibrant red fruit flavor.

Walker Bay

In Australia the regions of ◯ and ◯ in Victoria are among the few regions that are cool enough for Pinot Noir thanks to the cooling breezes from the southern ocean.

Yarra Valley, Mornington Peninsula

In New Zealand, Pinot Noir is well-suited to the cool climate of ◯ and ◯ that each produce very good or outstanding examples. Despite its southerly latitude, ◯ produces New Zealand’s ripest and most powerfully flavored Pinot Noir.

Martinborough, Marlborough, Central Otago

Zinfandel/Primitivo is a black grape variety that needs a ◯ climate to ripen successfully. ◯

warm, As it ripens, its flavours change from red fruits to black fruits

A typical red Zinfandel from California has aromas of ◯

red fruit, black fruit, dried fruit, oak

In California, Zinfandel is used to make ◯ wines that labelled ◯ Zinfandel as well as red wines. A ◯ alcohol wine, typically ◯%, with ◯ sweetness can be achieved by ◯.

rosé, white, low, 8-10%, medium, removing the yeast before the fermentation has finished

California’s red Zinfandel is ◯ with ◯ acidity and tanning, ◯ alcohol and a ◯ body.

dry, medium to high, high, medium

Important region for Zinfandel in Italy is ◯ where it is known as Primitivo.

Puglia

For sparkling wine making, first step is to make a base wine. It is typically ◯, ◯ in acidity and ◯ in alcohol. The base wine is usually a ◯ .

dry, high, low, blend of different wines

The traditional method of bottle fermentation is most famously used in production of ◯

Champagne, Cava

In traditional sparkling wine making,◯ and ◯ are added to the base wine, which is bottled and sealed with a ◯. The bottle is stored ◯ and the second fermentation gets underway, adding ◯ and a ◯ to the wine.

sugar, yeast, crown cap, on its side, carbon dioxide, extra alcohol

In sparkling wine making, once the secon fermentation is complete, ① form a sediment of “②” in the bottle. Over time the ② start to break down - process known as ① ③. This give the flavors of ④. Before the wine is sold, the ② must be removed. This is called ⑤ taken place by moving the bottle very slowly from ⑥ to ⑦. Today, it is mostly done by ⑧.

yeast, lees, autolysis, biscuit and bread, Riddling, horizontal, vertical, gyropalette

100

In sparkling wine making, after riddling, the neck of the bottle is frozen and the lees are trapped in a plug of ice and this will be removed. This process is called ◯

Disgorgement

WSET level 2-2

Takanori Uekusa · 76問 · 1年前

WSET level 2-2

76問 • 1年前

Takanori Uekusa

WSET level 2-1

Takanori Uekusa · 42問 · 1年前

WSET level 2-1

42問 • 1年前

Takanori Uekusa

WSET level 2-2

Takanori Uekusa · 76問 · 1年前

WSET level 2-2

76問 • 1年前

Takanori Uekusa

問題一覧

What’s the description for intensity of wine’s appearance in SAT

pale, medium, deep

A white wine that has a broad watery rim should be described as

pale

Gamay is a ◯ grape variety that produces wines with ◯ acidity, ◯ tannins and ◯ flavors.

black, high, low to medium, red-fruit

Gamay produces ◯ bodied wines and the wines are ◯. Some wine making techniques give aromas and flavors of ◯ and ◯.

light to medium, typically unoaked, banana, candy

Beaujolais, moderate, south, colour, tannin

Which one is the GIs in the EU ?

PDO, PGI

Which is PGI in Italy ?

IGT

Choose PDO in Spain.

DOCs, DO

Which one is the cru appellation in Beaujolais ?

Fleurie

black, warm, high, low, thin, low to medium, red

Which variety of grapes is commonly used for making rosé wine ?

Grenache

Grenache ◯ often blended with other variety.

Some wine Producer blend Grenache with other black varieties, such as Syrah in France and Tempranillo in Spain, to _.

add colour, to add tannin, to add acidity

Many simple Grenache-based wines are ◯. ◯

unoaked, Very good or outstanding quality wines are often matured in barrels to add flavor complexity, Some producers use old oak over new due to its dedicate red fruit flavors

Over time in the bottle, Grenache can develop complex flavours of ◯.

earth, meat, dried-fruit

Grenache is an important grape in the ◯ in France. Red wines from this regions are typically blends of Grenache with multiple local grape varieties including ◯.

Southern Rhone, Syrah

Côtes du Rhône Aoc, chateauneuf du Pape AOC, Minervois AOC, Cotes de Provence AOC

Grenache is known as Garnacha in Spain. The famous PDO of Garnacha in Spain are ◯.

Rioja DOCa, Navarro DO, Priorat DOCa

Famous regions for Grenache in Australia are ◯. Wines from these regions can be similar in style and quality to the wines of ◯.

Barossa Valley, McLaren Vale, Chateauneuf du Pape AOC

Wines made from Tempranillo are typically ◯ bodied and have ◯ acidity and ◯ levels of the tannins. They often have ◯ flavours.

medium to full, medium, medium, red fruit and black fruit

small new oak, in-bottle, mushroom, leather

Calalunya DO, moderate, Rioja DOCa, Ribera del Duero DO

Joven, Crianza, Reserva, Grand Reserva

black, Bordeaux, Central Valley

Malbec, Mendoza, deeply, full, high, black, Cabernet Sauvignon, Merlot

Pinotage, warm, Western Cape, medium, high

When Pinotage is produced in contact with Oak, it can take on pronounced aromas of ◯, ◯ and ◯.

chocolate, smoke, coffee

There are two components in food that tend to make wines taste “harder”. These are ◯

Sweetness, Umami

There are two components whose presence in food tends to make wines taste “softer”. These are ◯

Salt, Acidity

When foods are salty, wine would taste ◯ drying and bitter.

less

Most people find the combination of acidic wines with fatty or oily foods to be ◯.

satisfying

Recommended service temperature for sparkling wine is ◯

6-10℃

Recommended service temperature for medium or full bodied red wine is ◯

15-18℃

Recommended service temperature for light bodied red wine is ◯

13-18℃

Cream or butter aromas are developed as a result of ◯

malolactic conversion

Toasted bread and biscuit aromas can develop as a result of ◯.

autolysis

Tertiary aromas have their origin in the ◯

ageing process

The alcohol levels in most of the wines are in the range of ◯

11-14%

The aromas or flavours of hazelnut, honey, petrol, ginger, cinnamon etc…are ◯ aromas for white wine.

Tertiary

Aromas of biscuit, bread, bread dough, cheese, yogurt etc… are developed by ◯

yeast

Which part in grapes contains colour and tannins ?

skins

Which part of grapes contains high levels of flavours ?

skins

Which part of grapes contains high levels of tannins ?

stem and seed

Which part of grapes mainly made up of water and sugar ?

pulp

Which part of grapes contains acids and flavors?

pulp

During ripening, grapes swell with water and become soft and fleshy. The ◯ drops and the amount of ◯ in the grape rises. As a grape ripens the ◯ decrease and the ◯ develop.

acidity, sugar, herbaceous flavors, signature flavors

green fruit, stone fruit, tropical fruit, fresh fuirt, cooked fruit

damp, misty, warm, dry

The most important factor that influences a wine region’s climate is ◯. Most vineyards are located between ◯ north or south of the equator.

latitude, 30°-50°

In autumn, rivers are ◯ than the surrounding land. They can also reflect sunlight, which can help grapes to ripen in latitudes further from the equator.

warmer

Australia, California, Chile

A wine from Australia leveled 2022 will be half a year ◯ than a wine from California labelled 2022.

older

Put the following options in order of red wine making process.

Cushing, alcoholic fermentation, draining, pressing, storage or maturation, packaging

What are two common techniques used to mix grapes skins with fermenting liquid in red wine making process?

punching down, pumping over

What happens if the cap of grape skins is left undisturbed during fermentation in red wine making process ?

limited colour and tannin extraction

What is the term used to describe the thick layer of a grape skins that forms during fermentation in red wine making ?

cap

What are the two common methods of making rosé wine ?

Short maceration, blending

Put the following options in order of rose wine making process.

crushing, alcoholic fermentation(a few hours), alcoholic fermentation, draining, storage and maturation, packaging

Put the following items in order of white wine making process.

crushing, pressing, alcoholic fermentation, storage or maturation, packaging

Which of the following techniques is used in the making of sweet wine in Port from Portugal ?

killing the yeast

Which of the following techniques is used in the making of sweet wine in Tokaji Aszu from Hungary?

concentrated grape sugars

Which of the following techniques is used in the making of sweet wine in White Zinfandel from California?

removing the yeast

Which of the following techniques is used in the making of sweet wine widely ?

adding sweetness to a dry wine

The temperature range for alcoholic fermentation of red wine making is ◯ and the one of white wine making is ◯

20-32℃, 12-22℃

What is the primary purpose of Oak vessels in winemaking?

To add flavours to the wine

What determines the amount of flavours a barrel imparts to the wine ?

The type of wood used, The size of the barrel, The age of the barrel

What is the term used to describe the process of heating oak staves to influence flavours ? What kind of flavours would be produced by this ?

Toasting, sweet-spice, charred wood

What flavours can be imparted to wine by new oak barrels ?

vanilla, coconut, charred wood and spice

What effect does oxygen have on red wines during maturation ?

It softens tannins

Which of following is NOT a flavour that can develop in wine due to interaction with oxygen?

vanilla

Which sentence is correct ?

In which type of wine, red or white, does malolactic conversion always occur ?

red

What microorganism is responsible for malolactic conversion in winemaking ?

bacteria

Why might a winemaker choose to prevent malolactic conversion during white wine making ?

To preserve acidity, Not to add buttery aroma

Which grape variety is often associated with wines where malolactic conversion is intentionally prevented ?

Riesling

What is the purpose of keeping wine in contact with the lees during maturation ?

To increase the body of the wine and add extra flavours

What would be the reason of blending different wines during the winemaking process ?

To achieve consistency in the taste of branded wines, To create more complexity

thin, cool to moderate, pale to medium, high, low to medium

Choose all the correct sentences about Pinot Noir.

cool, moderate, south, south-east

Red wines labelled Bourgogne AOC are typically ◯ to ◯ bodied wines with ◯ tannins, ◯ acidity.

light, medium, low, high

Choose all the sentences about Bourgogne AOC.

They are meant to be drunk while young and fresh as they lack the flavor intensity to age, Even basic Bourgogne AOC can be high priced

The most famous villages for Pinot Noir in France are in the ◯ which is divided into two halves. Northern half is called ◯ and the southern half is called ◯.

Côte d'Or, Côte de Nuits, Côte de Beaune

①Côte d'Or ②Côte de Nuits ③Côte de Beaune. ④Gevrey-Chambertin AOC ⑤Nuits-Saint-Georges AOC ⑥Beaune AOC ⑦Pommard AOC

Los Carneros, morning fogs, San Pablo Bay, Sonoma, Pacific Ocean breezes, Santa Barbara County

The state is Oregon produces very good and outstanding-quality wines from ◯

Pinot Noir

In Chile, the coastal sub-region of ◯ to the north of Santiago is well-suited to the production of very good Pinot Noir. Thier Pinot Noir sometimes have notes of ◯.

Casablanca valley, herbal

In South Africa, Pinot Noir production is focused on the coolest costa regions. In ◯, strong southerly see breezy encourage vibrant red fruit flavor.

Walker Bay

In Australia the regions of ◯ and ◯ in Victoria are among the few regions that are cool enough for Pinot Noir thanks to the cooling breezes from the southern ocean.

Yarra Valley, Mornington Peninsula

Martinborough, Marlborough, Central Otago

Zinfandel/Primitivo is a black grape variety that needs a ◯ climate to ripen successfully. ◯

warm, As it ripens, its flavours change from red fruits to black fruits

A typical red Zinfandel from California has aromas of ◯

red fruit, black fruit, dried fruit, oak

In California, Zinfandel is used to make ◯ wines that labelled ◯ Zinfandel as well as red wines. A ◯ alcohol wine, typically ◯%, with ◯ sweetness can be achieved by ◯.

rosé, white, low, 8-10%, medium, removing the yeast before the fermentation has finished

California’s red Zinfandel is ◯ with ◯ acidity and tanning, ◯ alcohol and a ◯ body.

dry, medium to high, high, medium

Important region for Zinfandel in Italy is ◯ where it is known as Primitivo.

Puglia

For sparkling wine making, first step is to make a base wine. It is typically ◯, ◯ in acidity and ◯ in alcohol. The base wine is usually a ◯ .

dry, high, low, blend of different wines

The traditional method of bottle fermentation is most famously used in production of ◯

Champagne, Cava

sugar, yeast, crown cap, on its side, carbon dioxide, extra alcohol

yeast, lees, autolysis, biscuit and bread, Riddling, horizontal, vertical, gyropalette

100

In sparkling wine making, after riddling, the neck of the bottle is frozen and the lees are trapped in a plug of ice and this will be removed. This process is called ◯

Disgorgement