Oak aging - Study guides, Class notes & Summaries

Disgorge - ANSWER-After aging it's the next stage (otherwise the wine would be hazy) Traditional method - ANSWER-The bottle is slowly tipped and jiggled so that the yeast cells slide into the neck of the bottle. this tipping and jiggling can be done by hand (riddling) but is usually done mechanically by machines (gyropallets) they can process hundred of bottles at a time Rutherglen Muscat - ANSWER-Hot region in northern Victoria aged in oak; this causes wine to oxidise and

WSET 2 Latest Update 100% Pass Hot climate More alcohol, fuller body, more tannin, less acidity Grenache Cool climate Less alcohol, lighter body, less tannin, more acidity Sauvignon Blanc, Pinot Noir EU Geographical Indications (GI) Protected designation of Origin (PDO) Protected Geographical Indication Spanish aging criteria Joven, Crianza, Reserva, and Gran Reserva France PGI Vin de Pays (VDP) Italy PGI Indicazione Geografica Tipica (IGT) Spain PGI Vino de la Tierra Germany PGI Landwein...

WSET Level 2: Spirits Latest Update Graded A distillation a process that increases the alcohol content of a liquid pot still batch process that produces characterful spirits of relatively low strength oldest, simplest kind of still; relatively inefficient = multiple distillations needed continuous still continuous process that can produce very high-strength, neutral spirit, or lower strength spirits more efficient than pot still _____ strength spirits generally have more character from the ba...

WSET LEVEL 2 WINES AND SPIRITS LATEST EXAM 2024 QUESTIONS AND CORRECT VERIFIED ANSWERS|GRADED A+ Disgorge - ANSWER-After aging it's the next stage (otherwise the wine would be hazy) Traditional method - ANSWER-The bottle is slowly tipped and jiggled so that the yeast cells slide into the neck of the bottle. this tipping and jiggling can be done by hand (riddling) but is usually done mechanically by machines (gyropallets) they can process hundred of bottles at a time Rutherglen Muscat ...

WSET LEVEL 2 WINES AND SPIRITS LATEST EXAM 2024 QUESTIONS AND CORRECT VERIFIED ANSWERS|GRADED A+ Disgorge - ANSWER-After aging it's the next stage (otherwise the wine would be hazy) Traditional method - ANSWER-The bottle is slowly tipped and jiggled so that the yeast cells slide into the neck of the bottle. this tipping and jiggling can be done by hand (riddling) but is usually done mechanically by machines (gyropallets) they can process hundred of bottles at a time Rutherglen Muscat ...

What information is listed on a wine label? - - Where the wine was made/bottled - Grape varietal - Labels can be generic, proprietary, or varietal (in the US) - Producer/négociant - Vintage What are the major differences between how white and red wines are made? - - Red wine is made by including the skins of the grapes in the maceration process Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine's concentration, quality, flavor and price? - - Viti...

What is Remy Martin? - correct answer Cognac - along with Hennessey, Courvoisier, and Martell, is one of the world's best-selling Cognacs What spirits is produced from Blue Agave? - correct answer Tequila - There are many distilled beverages produced in Mexico using agave, all of which may be considered types of mescal. however, most of these use other varieties besides the blue agave. Tequila must be produced using at least 51% blue agave. What is "kirsch?" - correct answer Cherr...

Disgorge - ANSWER-After aging it's the next stage (otherwise the wine would be hazy) Traditional method - ANSWER-The bottle is slowly tipped and jiggled so that the yeast cells slide into the neck of the bottle. this tipping and jiggling can be done by hand (riddling) but is usually done mechanically by machines (gyropallets) they can process hundred of bottles at a time Rutherglen Muscat - ANSWER-Hot region in northern Victoria aged in oak; this causes wine to oxidise and develop com...

WSET Level 2 Exam Questions and Answers primary aromas - Answer-aromas that come from the grapes or are created during the fermentation process (ex: floral, fruit, herbaceous, spice, etc) secondary aromas - Answer-aromas created by post-fermentation winemaking (ex: smoke and vanilla from oak, cream and butter from malolactic conversion, toasted bread and biscuit from autolysis) tertiary aromas - Answer-aromas that originate during the aging process can be oxidative (caused by the act...

HADM 4300 Final Study Guide Rated A+ BURGUNDY + BEAUJOLAIS What are the classifications of Burgundy wines? - Based on rating of vineyards - AOC / AOP structure What are the classifications of Beaujolais wines? - Nouveau - Superieur - Village - Cru Beaujolais: top 30 villages What are the most important areas within Burgundy? 1. Cote d'Or: heart of Burgundy - Cote de Nuits: red in the north - Cote de Baune: red and white in the south, whites are more renowned, reds are Pinot Noir and whites...