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WSET Level 3 Award in Wines
A world of knowledge wsetglobal.com
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Session 4 White wines of Alsace, Germany, Austria and Tokaj
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Europe Sugars in grape juice
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Climate Climate Vineyard climate cool climate long ripening season
aspect soils rivers mountains lakes
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Grape growing Managing vineyards on slopes Protracted harvests
standard harvest late harvest noble rot frozen grapes
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Key white grape varieties
Focus on aromatic white varieties Riesling Gewürztraminer Pinot Gris Grüner Veltliner
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Systematic Approach to Tasting
Appearance Intensity pale – medium – deep Colour white rosé red lemon-green – lemon – gold – amber – brown pink – salmon – orange purple – ruby – garnet – tawny – brown Nose light – medium(-) – medium – medium(+) – pronounced Aroma characteristics Primary Secondary Tertiary Development youthful – developing – fully developed – tired/past its best
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Systematic Approach to Tasting
Palate Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin Alcohol low – medium – high Body light – medium(-) – medium – medium(+) – full Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics Primary Secondary Tertiary Finish short – medium(-) – medium – medium(+) – long
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Systematic Approach to Tasting
Conclusions Assessment of quality Quality level faulty – poor – acceptable – good – very good – outstanding Balance Length Intensity Complexity Level of readiness for drinking / potential for aging too young can drink now, but has potential for ageing drink now: not suitable for ageing or further ageing too old
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alcoholic fermentation maturation inert/oak/lees
Aromatic white wine options grape sorting crush fruit skin contact press/free run juice clarification alcoholic fermentation rack off gross lees MLF blending maturation inert/oak/lees dry – sweet styles premium – inexpensive
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Alsace – natural factors
cool continental very dry due to Vosges Mountains slope important varied soils west wind Vosges vineyards R. Rhine plain of Alsace
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Alsace
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Alsace – key grape varieties
Noble varieties Other variety Riesling Gewurztraminer Pinot Gris Muscat Pinot Blanc
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AC structure in Alsace Alsace Alsace Grand Cru Other labelling terms
Vendanges Tardives (VT) Sélection de grains nobles (SGN)
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Systematic Approach to Tasting
Appearance Intensity pale – medium – deep Colour white rosé red lemon-green – lemon – gold – amber – brown pink – salmon – orange purple – ruby – garnet – tawny – brown Nose light – medium(-) – medium – medium(+) – pronounced Aroma characteristics Primary Secondary Tertiary Development youthful – developing – fully developed – tired/past its best
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Systematic Approach to Tasting
Palate Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin Alcohol low – medium – high Body light – medium(-) – medium – medium(+) – full Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics Primary Secondary Tertiary Finish short – medium(-) – medium – medium(+) – long
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Systematic Approach to Tasting
Conclusions Assessment of quality Quality level faulty – poor – acceptable – good – very good – outstanding Balance Length Intensity Complexity Level of readiness for drinking / potential for aging too young can drink now, but has potential for ageing drink now: not suitable for ageing or further ageing too old
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Germany Key varieties Other varieties Riesling
Spätburgunder (Pinot Noir) Dornfelder Müller-Thurgau (Rivaner) Silvaner
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Germany –Prädikat system
Minimum Must Weight at Harvest Category of PDO wine Wine Style Qualitätswein Prädikatswein Kabinett Spätlese Auslese Beerenauslese (BA) Eiswein Trockenbeerenauslese (TBA) LOWEST HIGHEST
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Germany – other labelling terms
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Systematic Approach to Tasting
Appearance Intensity pale – medium – deep Colour white rosé red lemon-green – lemon – gold – amber – brown pink – salmon – orange purple – ruby – garnet – tawny – brown Nose light – medium(-) – medium – medium(+) – pronounced Aroma characteristics Primary Secondary Tertiary Development youthful – developing – fully developed – tired/past its best
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Systematic Approach to Tasting
Palate Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin Alcohol low – medium – high Body light – medium(-) – medium – medium(+) – full Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics Primary Secondary Tertiary Finish short – medium(-) – medium – medium(+) – long
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Systematic Approach to Tasting
Conclusions Assessment of quality Quality level faulty – poor – acceptable – good – very good – outstanding Balance Length Intensity Complexity Level of readiness for drinking / potential for aging too young can drink now, but has potential for ageing drink now: not suitable for ageing or further ageing too old
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Black grapes White grapes Grüner Veltliner Riesling Welschriesling
Zweigelt Blaufrankisch St Laurent
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Systematic Approach to Tasting
Appearance Intensity pale – medium – deep Colour white rosé red lemon-green – lemon – gold – amber – brown pink – salmon – orange purple – ruby – garnet – tawny – brown Nose light – medium(-) – medium – medium(+) – pronounced Aroma characteristics Primary Secondary Tertiary Development youthful – developing – fully developed – tired/past its best
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Systematic Approach to Tasting
Palate Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin Alcohol low – medium – high Body light – medium(-) – medium – medium(+) – full Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics Primary Secondary Tertiary Finish short – medium(-) – medium – medium(+) – long
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Systematic Approach to Tasting
Conclusions Assessment of quality Quality level faulty – poor – acceptable – good – very good – outstanding Balance Length Intensity Complexity Level of readiness for drinking / potential for aging too young can drink now, but has potential for ageing drink now: not suitable for ageing or further ageing too old
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Tokaj Grape varieties Styles of sweet wines Furmint Hárslevelü
Sárga Muskotály Styles of sweet wines Tokaji Aszú Tokaji Eszencia (Essence or Nectar) Modern style
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Systematic Approach to Tasting
Appearance Intensity pale – medium – deep Colour white rosé red lemon-green – lemon – gold – amber – brown pink – salmon – orange purple – ruby – garnet – tawny – brown Nose light – medium(-) – medium – medium(+) – pronounced Aroma characteristics Primary Secondary Tertiary Development youthful – developing – fully developed – tired/past its best
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Systematic Approach to Tasting
Palate Sweetness dry – off-dry – medium-dry – medium-sweet – sweet – luscious Acidity low – medium(-) – medium – medium(+) – high Tannin Alcohol low – medium – high Body light – medium(-) – medium – medium(+) – full Flavour intensity light – medium(-) – medium – medium(+) – pronounced Flavour characteristics Primary Secondary Tertiary Finish short – medium(-) – medium – medium(+) – long
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Systematic Approach to Tasting
Conclusions Assessment of quality Quality level faulty – poor – acceptable – good – very good – outstanding Balance Length Intensity Complexity Level of readiness for drinking / potential for aging too young can drink now, but has potential for ageing drink now: not suitable for ageing or further ageing too old
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