WSET LEVEL 3 AWARD IN WINES

FINE VINTAGE HOMEWORK

ASSIGNMENT 1 – VITICULTURE
Question 1
For each of the below scenarios, discuss which vineyard management techniques should be considered to
achieve quality grapes for wine production and two examples of wine regions that fall into the climate
category.

• Scenario 1
The vineyard is in a cool, continental climate with rainfall throughout the year. The soil fertility is
high. (6 marks)

Identify 2 regions with a cool continental climate (2 marks):

• Scenario 2
The vineyard is in a warm Mediterranean climate. The soil fertility is low. (6 marks)

Identify 2 regions with a warm Mediterranean climate (2 marks):

Question 2
Discuss how each of the below can impact a vine’s growing environment. Each factor is worth 3 marks.

• Slope & Aspect

• Large Bodies of Water

• Sunlight

www.finevintageltd.com
 ASSIGNMENT 2 – WINEMAKING

Question 1
You are looking to produce a dry white wine. As a winemaker, identify 5 optional choices you can
consider and discuss how they may impact the wine’s style. Each choice is worth 3 marks.

• Winemaker’s Choice #1

• Winemaker’s Choice #2

• Winemaker’s Choice #3

• Winemaker’s Choice #4

• Winemaker’s Choice #5

Question 2
Compare and contrast winemaking techniques for each of the below pairs of grape varieties. Each pair is
worth 5 marks.

• Pinot Noir & Cabernet Sauvignon

• Syrah/Shiraz & Grenache/Garnacha

www.finevintageltd.com
 ASSIGNMENT 3 – ALSACE & BORDEAUX

Question 1
Identify the 3 main black grape varieties in Bordeaux. For each, describe where the variety is typically
grown and why it is found there. (4 marks each).

• Black Variety #1

• Black Variety #2

• Black Variety #3

Question 2
Identify 2 other light wine classifications in Alsace outside of Alsace and Alsace Grand Cru - describe
how they are made. (3 marks per classification)

• Classification #1

• Classification #2

Identify 2 Noble Alsatian varieties and compare the aroma and palates of each. (7 marks)

www.finevintageltd.com
 ASSIGNMENT 4 – LOIRE VALLEY, BURGUNDY, & BEAUJOLAIS

Question 1
Chenin Blanc is the responsible for some of the Loire Valley’s greatest white wines. Identify 3 different
appellations famous for their Chenin Blanc in the Loire Valley and describe the factors that influence the
style of wine typically produced. (4 marks each)

• Region #1

• Region #2

• Region #3

Question 2
As it pertains to Burgundy including Beaujolais:

• Identify the 4 varieties permitted in the region: (4 marks)

• Describe the viticultural and winemaking factors that influence the style in:

o Chablis Grand Cru: (3 marks)

o Pommard: (3 marks)

o Beaujolais Nouveau: (3 marks)

www.finevintageltd.com
 ASSIGNMENT 5 – RHONE VALLEY & SOUTHERN FRANCE

Question 1
Compare and contrast factors that influence the wine styles in each of the below.

• Hermitage
o Main Varieties: (3 marks)

o Viticultural Influences: (2 marks)

o Winemaking Influences (3 marks)

• Côtes du Rhône Villages

o Main Varieties: (3 marks)

o Viticultural Influences: (2 marks)

o Winemaking Influences (2 marks)

• Tavel
o Main Varieties: (2 marks)

o Viticultural Influences: (2 marks)

o Winemaking Influences (2 marks)

Question 2
For this label, identify the grape growing conditions that influence the
style, including grape variety/varieties. (5 marks)

www.finevintageltd.com
 ASSIGNMENT 6 – GERMANY, AUSTRIA, GREECE, & TOKAJ

Question 1
What style of wine is an Ausbruch? (1 mark)

What viticultural and winemaking techniques are used to produce this style? (4 marks)

Name 2 other wines regions/classifications from 2 different countries that are made using similar
production methods. Identify at least 2 grape varieties that are used to produce each.
• Region/Classification #1: (3 marks)

• Region/Classification #2: (3 marks)

Question 2
For each of the below, describe the typical style that a customer should expect when seeing the label (7
marks each):

Producer: Fritz Haag Producer: Dürnberg

Region: Wehlener Sonnenuhr, Mosel Region: DAC Weinvertel
Style: Riesling Grosses Gewächs Style: Alte Rebe (Old Vines) Reserve
Vintage: 2012 Vintage: 2011

Appearance Appearance

Aroma Characteristics Aroma Characteristics

Palate Palate
• Sweetness • Sweetness

• Acidity • Acidity

• Alcohol • Alcohol

Quality Quality

www.finevintageltd.com
 ASSIGNMENT 7 – NORTHERN ITALY
Question 1
For each of the below labels, comment on the following:
1) Region (1 mark each)
2) Grape/s (1 mark each)
3) Environmental influences (2 marks each)
4) Winemaking practices (3 marks each)

Question 2
A customer wants to know the difference between a Ripasso and a Recioto della Valpolicella. How would
you describe the similarities and differences in style between them? (5 marks)

The customer wants to know more about how the Recioto della Valpolicella is made. How would you
describe this? (4 marks)

The customer would like to know if wines are produced elsewhere using a similar process to a Recioto della
Valpolicella. Identify 2 regions and their wine styles that would you suggest? (2 marks)

www.finevintageltd.com
 ASSIGNMENT 8 – CENTRAL & SOUTHERN ITALY

Question 1
Identify the following corresponding numbers on the map:

• #1
o Region: (1 mark)

o 3 DOCs/DOCGs: (3 marks)

o 3 grape varieties at the DOC/DOCG

level: (3 marks)

• #2
o Region: (1 mark)

o 3 DOCs/DOCGs: (3 marks)

o 3 grape varieties at the DOC/DOCG

level: (3 marks)

• #3
o Region (1 mark)

o 2 DOCs/DOCGs: (2 marks)

o 2 grape varieties at the DOC/DOCG level: (2 marks)

Question 2
A customer has visited Central Italy and enjoyed the local dry, crisp white wines there – but cannot
remember what they were! Provide 3 possible PDOs and the grapes that she may have tasted.

• PDO #1: (1 mark)

• Grape/s: (1 mark)

• PDO #2: (1 mark)

• Grape/s: (1 mark)

• PDO #1: (1 mark)

• Grape/s: (1 mark)

www.finevintageltd.com
 ASSIGNMENT 9 – SPAIN & PORTUGAL

Question 1
A purchaser sees that in your portfolio you have wines made from Tempranillo.
• How would you describe the general style of a Tempranillo to him? (3 marks)

• What climatic influences result in better quality Tempranillo? (2 marks)

• To encourage sales of your Tempranillo, identify 3 DO/DOCa regions in Spain where Tempranillo
is the most important grape, and identify two grapes that may be blended with Tempranillo there.
o DO/DOCa #1 & Varietals: (3 marks)

o DO/DOCa # 2 & Varietals: (3 marks)

o DO/DOCa # 3 & Varietals: (3 marks)

• Your client wants to know if Tempranillo is grown outside of Spain in Europe at a quality level.
What 2 regions would you recommend? (2 marks)

Question 2
Identify the wine regions indicated on the map and 2 grape varieties used

• Region #1 & varieties: (3 marks)

• Region # 2 & varieties: (3 marks)

• Region # 3 & varieties: (3 marks)

www.finevintageltd.com
 ASSIGNMENT 10 – NORTH & SOUTH AMERICA

Question 1
A consumer is confused by the different Geographical Indicators (GIs) on wines from the Americas. Help
clarify things by explaining the GI systems for each of the below countries:
• United States
o What is the GI acronym for the U.S.? (1 mark)
o Identify 5 examples from 4 different states: (5 marks)

• Canada
o What is the GI acronym for Canada? (1 mark)
o Identify 2 examples from 2 different provinces: (2 marks)

• Chile
o What is the GI acronym for Chile? (1 mark)
o The terms Costa, Entre Cordilleras, and Andes may also appear. What do each of these
indicate? (3 marks)

Question 2
With reference to the Americas, discuss the following 3 “signature” grapes:
• Zinfandel
o “Signature” country: (1 mark)
o Wine Style: (3 marks)

• Carmenère
o “Signature” country: (1 mark)
o Wine Style: (3 marks)

• Torrontés
o “Signature” country: (1 mark)
o Wine Style: (3 marks)

www.finevintageltd.com
 ASSIGNMENT 11 – AUSTRALIA, NEW ZEALAND & SOUTH AFRICA

Question 1
Pinot Noir performs best in cool to moderate climates. What are two reasons for this? (2 marks)

Top quality Pinot Noir can be produced successfully in the three following regions. For each region:
• Identify two natural factors and explain how they moderate the climate
• Describe the style of Pinot Noir that is typically produced

• Central Otago
o Natural Factor (2 marks)

o Wine Style (2 marks)

• Walker Bay
o Natural Factor (2 marks)

o Wine Style (2 marks)

• Yarra Valley
o Natural Factor (2 marks)

o Wine Style (2 marks)

Question 2
With reference to Australia:
• Identify and explain one human influence in the vineyard and one human influence in the winery
that contribute to the distinctive style of a Hunter Valley Semillon. (6 marks)

• Describe winemaking influences that contribute to the style of a basic and premium style
Australian Chardonnay. (5 marks)

www.finevintageltd.com
 ASSIGNMENT 12 – SPARKLING WINE
Question 1
For each of the wine labels below, explain the winemaking process used to produce their style. Include
the grape/grapes used to produce this wine.

Wine #1 (7 marks)

Wine #2 (7 marks)

Wine #3 (7 marks)

What steps should be performed when serving the above wines? (4 marks)

www.finevintageltd.com
 ASSIGNMENT 13 – FORTIFIED WINE

Question 1
Compare and contrast the winemaking techniques that influence the style of wines shown in the below
labels. Include grape variety/varieties. (8 marks)

Wine #1 Wine #2

Identify and explain two environmental factors that influence grape growing in the region where these
wines originate. (4 marks)

www.finevintageltd.com
Question 2
Compare and contrast the winemaking techniques that influence the style of wines shown in the below
labels. Include grape variety/varieties. (8 marks)

Wine #1 Wine #2

With regards to Wine #1, what steps should be taken to store and serve this wine? (5 marks)

www.finevintageltd.com
 WSET LEVEL 3 AWARD IN WINES
FINE VINTAGE HOMEWORK
ANSWER TEMPLATES

ASSIGNMENT 1 – VITICULTURE
Question 1
For each of the below scenarios, discuss which vineyard management techniques should be considered to
achieve quality grapes for wine production and two examples of wine regions that fall into the climate
category.

• Scenario 1
The vineyard is in a cool, continental climate with rainfall throughout the year. The soil fertility is
high. (6 marks)

A combination of 3 of the 4 below examples is required for full marks, maximum 6 marks.
o Spring frost protection (1 mark) using techniques such as heaters, wind machines,
sprinklers, or vineyard design such as planting on slopes or training vines high from the
ground (1 mark maximum for example)
o Planting on slopes, planting on well-draining soils such as sand or stone, or installing
drainage pipes to deal with excessive water (2 marks maximum for example and
explanation)
o High density planting or canopy management at low density planting using multiple
cordons or canes (2 marks maximum for example and explanation)
o Trellised vineyards to encourage airflow that reduces the risk of fungal diseases (2 marks
maximum for example and explanation)

Identify 2 regions with a cool continental climate (2 marks): Champagne and Chablis are the
Study Guide examples. Marks for other regions may be given if appropriate (e.g. Germany)

• Scenario 2
The vineyard is in a warm Mediterranean climate. The soil fertility is low. (6 marks)

o Trellising techniques that involve untrellised vines/bush vine or VSP with trellising that
allows shoots to flop over to promote shade cover (2 marks maximum for example and
explanation)
o Low density planting to encourage water and nutrient absorption so vines do not have to
compete (2 marks maximum for example and explanation)
o Rootstock selection or irrigation techniques where laws permit, such as drip irrigation,
sprinklers, or flood irrigation to combat drought (2 marks maximum for example and
explanation)

Identify 2 regions with a warm Mediterranean climate (2 marks): California, Chile, South Africa,
Southeastern Australia, Barossa Valley, Southern Rhone are the Study Guide examples. Marks for
other regions may be given if appropriate (e.g. Greece, Southern Spain…).
www.finevintageltd.com
Question 2
Discuss how each of the below can impact a vine’s growing environment. Each factor is worth 3 marks.

• Slope & Aspect

o Steeper slopes benefit from increased sun exposure (1 mark)
o South-facing slopes in the Northern Hemisphere and/or north-facing slopes in the
Southern Hemisphere get the most warmth (1 mark)
o Vineyards planted on slopes are at less risk for frost damage (1 mark)
o Vines in the middle of the slope receive the most heat and light (1 mark)
o Maximum 3 marks for the above examples

• Large Bodies of Water

o Ocean currents lead to local warming or cooling conditions (1 mark)
o Can contribute to damp/cloudy conditions that encourage rot/fungal disease (1 mark)
o Sunlight can be reflected (1 mark)

• Sunlight
o Day length during the summer growing season helps ripen grapes (1 mark)
o Cloudy conditions can result in smaller crops (1 mark)
o Intense sunny conditions can cause sunburn (1 mark)
o Regions in centres of large land masses tend to be sunnier (1 mark)
o Maximum 3 marks for the above examples

ASSIGNMENT 2 – WINEMAKING
Question 1
You are looking to produce a dry white wine. As a winemaker, identify 5 optional choices you can
consider and discuss how they may impact the wine’s style. Each choice is worth 3 marks.

Any 5 of the below headings are correct according to the sub-headings on 55 of the text book, the flow-
chart on page 57, and from notes mentioned under each Chardonnay, Pinot Grigio/Gris, Riesling, and
Sauvignon Blanc on subsequent pages. A maximum 3 marks is allocated per heading, 1-mark of which
must be given for stating the winemaking choice (first indentation) with maximum 2 remaining marks
allocated to explanations (subsequent indentations).
• Grape Reception/Sorting (1 mark)
o SO2 may be added to preserve freshness of grapes (1 mark)
▪ This is particularly true for aromatic grapes such as Riesling and Sauvignon Blanc
(1 mark)
o Grapes are sorted to remove unripe or rotten grapes for premium wine (1 mark)
o Grape sorting is rarely possible in high volume wine production (1 mark)
• Crushing/Destemming (1 mark)
o Whole bunches crushing may be used to control exposure to oxygen (1 mark)
o Crushing seeds risks releasing bitterness that may lead to an unpleasant wine (1 mark)
o Aromatic grapes may spend a little time on their skins (1 mark)
www.finevintageltd.com
• Sugar and Alcohol Adjustment (1 mark)
o A winemaker may carry out must enrichment/add RCGM/chaptalise to raise the level of
alcohol (1 mark)
▪ This may give better quality to a wine from a cooler climate (1 mark)
▪ If abused, a wine could taste hard and thin (1 mark)
o A winemaker may remove water from the juice to concentrate sugars (1 mark)
▪ Other components/tannins/acids/flavours are more concentrated (1 mark)
▪ Final volume of juice is reduced (1 mark)
• Acid Adjustments (1 mark)
o Increase acid for grapes from warm or hot regions (1 mark)
o Reduce acid for grapes from cooler climates (1 mark)
• Clarification (1 mark)
o Before fermentation, clarification through settling or by centrifuge can be used to retain
fruity flavours (1 mark)
o After fermentation, clarification can be used by fining and/or filtering to ensure the final
product is bright and without sediment or bacteria (1 mark)
• Temperature management (1 mark)
o Cooler temperature to retain primary fruit aromas (1 mark)
o Warmer temperature to encourage more complex, non-fruit aromas (1 mark)
• Fermentation Vessel (1 mark)
o Stainless steel to prevent temperatures from running too high (1 mark)
o Barrels to add complexity and expose wines to some degree of oxygen (1 mark)
• Post-Fermentation Options (1 mark)
o A winemaker can choose to encourage or block Malolactic Fermentation to create a
buttery flavour in the wine (1 mark)
o A winemaker may wish to leave the wine in contact with its lees to add texture and flavour
(1 mark)
o A winemaker may opt to have the wine age in oak barrel (1 mark)
o A winemaker may opt to oak chips or staves added to the wine in an inert vessel (1 mark)
• Blending (1 mark)
o To improve consistency of flavour for white wines based on pure primary fruit flavour (1
mark)
o To achieve a complex style by blending wines with varying amounts of lees contact, MLF,
and oak treatment (1 mark).

www.finevintageltd.com
Question 2
Compare and contrast winemaking techniques for each of the below pairs of grape varieties. Each pair is
worth 5 marks.

1 mark for each winemaking technique that is stated but an example of how they differ must be provided
to achieve full marks. Maximum 5 winemaking technique examples for 5 marks total.

• Pinot Noir & Cabernet Sauvignon

o Both grapes are usually destemmed prior to fermentation, but Pinot Noir may sometimes
not be destemmed to add tannin structure to the wine (1 mark)
o Both grapes may see pre-fermentation maceration, but this is more common with Pinot
Noir because of its thinner skins (1 mark)
o Pinot Noir is usually fermented at a warmer temperature (>30°C) to encourage greater
flavour extraction OR Cabernet Sauvignon is fermented at a lower temperature range
(26°C - 30°C) to preserve fresh fruit flavours (1 mark for either example)
o Cabernet Sauvignon may see a period of post-fermentation maceration, but Pinot Noir
typically does not (1 mark)
o Both grapes are usually matured in oak, but Pinot Noir will usually see only a small
proportion of new barrels OR Cabernet Sauvignon will see a high proportion of new oak
barrels (1 mark for either statement about barrel use example).
o Pinot Noir is usually not blended but Cabernet Sauvignon is typically blended with other
grapes such as Merlot (1 mark)

• Syrah/Shiraz & Grenache/Garnacha

o Both grapes will typically be de-stemmed prior to fermentation, but occasionally whole
bunches will be left in the fermentation (1 mark)
o Pre-fermentation maceration is more commonly used for Grenache/Garnacha to extract
flavour and colour (1 mark)
o Cap management is gentle with Grenache/Garnacha and restrained styles of Syrah/Shiraz
OR Cap management is more vigorous with warm to hot-climate Syrah/Shiraz to extract
maximum flavour and colour (1 mark for either example of cap management)
o Syrah/Shiraz will typically see post-fermentation maceration, but Grenache/Garnacha is
usually drained off the skins at the end of fermentation (1 mark)
o Syrah/Shiraz will generally mature in a proportion of new oak barrels, but
Grenache/Garnacha will mature in old oak vessels (1 mark)
o Both wines can be blended with other red grapes, but Grenache/Garnacha is rarely seen
as a single-varietal wine (1 mark)

www.finevintageltd.com
 ASSIGNMENT 3 – ALSACE & BORDEAUX

Question 1
Identify the 3 main black grape varieties in Bordeaux. For each, describe where the variety is typically
grown and why it is found there. (4 marks each).

1 mark allocated for identifying the grape, 2 marks for region in Bordeaux, 1 mark for why it is found in
that region. Note that although Petit Verdot is noted as a black variety, it is “far smaller plantings” is not
a “main black variety” as specified in the question.

• Black Variety #1
o Cabernet Sauvignon (1 mark)
o Found in the Haut-Médoc (1-mark mandatory), the Bas-Médoc, and Graves (1-mark
maximum for either example)
o Cabernet Sauvignon benefits from the warm temperatures of the stone/gravel soils (1
mark)

• Black Variety #2
o Cabernet Franc (1 mark)
o Found in St.-Émilion (1-mark mandatory), in the Médoc and in the Graves (1-mark
maximum for either example)
o Prefers warm drained soils in these regions (1 mark)

• Black Variety #3
o Merlot (1 mark)
o Most widely planted in Bordeaux (1-mark mandatory), important in St.-Émilion and
Pomerol (1-mark maximum for either example)
o Grows successfully in the cooler clay soils (1 mark)

Question 2
Identify 2 other classifications in Alsace outside of Alsace and Alsace Grand Cru - describe how they are
made. (3 marks per classification)

1 mark for identifying the classification, 2 marks maximum for factors that contribute to how they are
made

• Classification #1
o Vendages Tardives (1 mark)
▪ Made from one of the four noble varieties (1 mark)
▪ Specific minimum sugar ripeness (depending on the variety) (1 mark)
▪ Best wines will have undergone passerillage/dried on the vine (1 mark)
▪ May have some influence from noble rot/botrytis (1 mark)
▪ Range from dry to medium-sweet (1 mark)

www.finevintageltd.com
 • Classification #2
o Selection de Grains Nobles (1 mark)
▪ Made from one of the four noble varieties (1 mark)
▪ Specific minimum sugar ripeness is higher than Vendages Tardives (1 mark)
▪ Usually achieved through noble rot/botrytis (1 mark)
▪ Always sweet (1 mark)

Identify 2 Noble Alsatian varieties and compare the aroma and palates of each. (7 marks)

Noble Variety: 1 mark for each of the two below identified correctly (2 marks maximum)
• Riesling Pinot Gris Gewurztraminer Muscat

Aroma and taste profiles: 1 mark for any of the below statements (5 marks maximum combined)
• Riesling (maximum 3 marks from below)
o Riesling is medium- to full-bodied (1 mark)
o Riesling is dry (1 mark)
o Riesling is now being made with some residual sugar (1 mark)
o Riesling is medium alcohol (1 mark)
o Riesling is high acidity (1 mark)
o One mark maximum for any of below character descriptors:
▪ Riesling displays pronounced citrus character (1 mark)
▪ Riesling displays pronounced stone fruit character (1 mark)
▪ Riesling displays pronounced stony/steely character (1 mark)
• Gewurztraminer (maximum 3 marks from below)
o Gewurztraminer can have a golden colour (1 mark)
o Gewurztraminer tends to be full bodied (1 mark)
o Gewurztraminer tends to have an oily texture (1 mark)
o Gewurztraminer is low to medium acidity (1 mark)
o Gewurztraminer is high alcohol (1 mark)
o One mark maximum for any of below character descriptors:
▪ Pronounced sweet spice character (1 mark)
▪ Pronounced rose character (1 mark)
▪ Pronounced lychee character (1 mark)
• Pinot Gris (maximum 3 marks from below)
o Pinot Gris are full-bodied (1 mark)
o Pinot Gris are high alcohol (1 mark)
o Pinot Gris is less aromatic than Gewurztraminer (1 mark)
o Pinot Gris often has higher acidity than Gewurztraminer (1 mark)
o Pinot Gris can have a similar colour/golden colour as Gewurztraminer (1 mark)
o Pinot Gris can be richly textured (1 mark)
o One mark maximum for any of below character descriptors:
▪ Pronounced fresh fruit flavour (1 mark)
▪ Prounounced dried fruit character (1 mark)
▪ Pronounced honey character (1 mark)

www.finevintageltd.com
 • Muscat (maximum 3 marks from below)
o Muscat has a pronounced/intensely aromatic character (1 mark)
o Muscat is light to medium body (1 mark)
o Muscat has low to medium acidity (1 mark)
o Muscat Ottonel is less aromatic than Muscat à Petits Grains (1 mark)
o One mark maximum for any of below character descriptors:
▪ Orange blossom (1 mark)
▪ Rose (1 mark)
▪ Grape (1 mark)

ASSIGNMENT 4 – LOIRE VALLEY, BURGUNDY, & BEAUJOLAIS

Question 1
Chenin Blanc is the responsible for some of the Loire Valley’s greatest white wines. Identify 3 different
appellations famous for their Chenin Blanc in the Loire Valley and describe the factors that influence the
style of wine typically produced. (4 marks each)

1 mark for identifying the correct appellation, 1 mark for identifying the style, 2 marks for contributing
factors.

• Region #1
o Appellation: Vouvray (1 mark)
o Style: dry to lusciously sweet (1 mark)
o Influencing factors:
▪ Cool climate/clay soils yield light to medium body (1 mark for either example)
▪ Rarely fermented and/or aged in new oak (1 mark)

• Region #2
o Appellation: Savennières (1 mark)
o Style: dry (1 mark)
o Influencing factors: (2 marks maximum)
▪ Relatively warm climate yields medium to full body (1 mark)
▪ Air circulation impedes development of noble rot/botrytis (1 mark)
▪ Late harvested grapes yield full-bodied, complex wines (1 mark)

• Region #3
o Appellation: Coteaux du Layon OR Quarts de Chaume OR Bonnezeaux (1 mark)
o Style: sweet (1 mark)
o Influencing factors:
▪ Relatively warm climate yields medium to full body (1 mark)
▪ Sheltered valley encourages growth of noble rot/botrytis (1 mark)

Note that Anjou and Saumur are also stated as appellations where Chenin Blanc is found. However,
influencing factors are not mentioned. Students can get some marks for stating the below:
• Anjou: 1 mark for appellation, 1 mark for identifying frequent use of oak (2 marks total)
• Saumur: 1 mark for appellation, 1 mark for identifying source of sparkling wine (2 marks total)
www.finevintageltd.com
Question 2
As it pertains to Burgundy including Beaujolais:

• Identify the 4 varieties permitted in the region: (4 marks)

o One mark for correctly identifying each of the below:
▪ Chardonnay Aligoté Pinot Noir Gamay

• Describe the viticultural and winemaking factors that influence the style in:

Maximum 3 marks allocated for correctly identifying each of the below factors

o Chablis Grand Cru: (3 marks)

▪ South-facing slopes/aspect (1 mark)
▪ Sprinklers/heaters used to combat frost (1 mark)
▪ Portion of wines fermented or aged in old oak (1 mark)
▪ Made only from Chardonnay (1 mark)

o Pommard: (3 marks)
▪ East to south-east facing aspect (1 mark)
▪ Made only from Pinot Noir (1 mark)
▪ Commonly sees a period of pre-fermentation maceration (1 mark)
▪ Usually fermented at 30°C or higher (1 mark)
▪ Little post-fermentation maceration (1 mark)
▪ Aged 12 to 24 months in oak (1 mark)

o Beaujolais Nouveau: (3 marks)

▪ Made only from Gamay (1 mark)
▪ High yields from growing on an alluvial plain (1 mark)
▪ Increased use of wire-training to allow for mechanisation (1 mark)
▪ Produced by carbonic/semi-carbonic maceration (1 mark)
▪ Not matured in oak post-fermentation (1 mark)

www.finevintageltd.com
 ASSIGNMENT 5 – RHONE VALLEY & SOUTHERN FRANCE
Question 1
Compare and contrast factors that influence the wine styles in each of the below.

One mark allocated for correctly identifying each grape variety

One mark for correctly identifying each viticultural or winemaking technique.
Maximum marks are as indicated below.

• Hermitage
o Main Varieties: (3 marks)
▪ Syrah Roussanne Marsanne
o Viticultural Influences: (2 marks)
▪ Steep south-facing slopes (1 mark)
▪ Moderate, continental climate (1 mark)
▪ Cooler climate than the Southern Rhone (1 mark)
▪ Grown on slopes to protect against cold winds/mistral (1 mark)
▪ Trained on stakes to protect against strong winds/mistral (1 mark)
o Winemaking Influences (2 marks)
▪ Up to 15% white grapes can be co-fermented with Syrah (1 mark)
▪ Traditionally different vineyard sites are blended together (1 mark)
▪ Gentle cap management (1 mark)
▪ Post-fermentation maceration (1 mark)
▪ Matured in new or older oak barrels (1 mark)

• Côtes du Rhône Villages

o Main Varieties: (3 marks)
▪ One mark for each of the following:
• Grenache Syrah Mourvèdre
o Viticultural Influences: (2 marks)
▪ Select villages contribute to region (1 mark)
▪ Warm Mediterranean climate (1 mark)
▪ Windbreaks used to protect against strong winds/mistral (1 mark)
▪ Often bush-trained low to the ground (1 mark)
▪ More stringent maximum yields than for Côtes du Rhône (1 mark)
o Winemaking Influences (2 marks)
▪ More stringent minimum alcohol than for Côtes du Rhône (1 mark)
▪ Greater percentage of Grenache, Syrah, and Mourvèdre (1 mark)
▪ Usually matured in large oak vessels (1 mark)

www.finevintageltd.com
 • Tavel
o Main Variety/Varieties: (2 marks)
• Grenache Cinsault
o Viticultural Influences: (2 marks)
▪ Warm Mediterranean climate (1 mark)
▪ Windbreaks used to protect against strong winds/mistral (1 mark)
▪ Often bush-trained low to the ground (1 mark)
o Winemaking Influences (2 marks)
▪ Rosé wines only (1 mark)
▪ Short period on skins (1 mark)

Question 2
For this label, identify the grape growing conditions that influence the
style, including grape variety/varieties. (5 marks)

Maximum 5 marks allocated for correctly identifying any of the below:

• Carignan, Grenache, Syrah, Mourvèdre (2 marks maximum)

• Warm Mediterranean climate (1 mark)
• Drought is the main grape growing challenge (1 mark)
• Fungal disease is less of a problem (1 mark)
• Tramontane wind/cooling winds from Atlantic blow through
the region (1 mark)
• Vineyards found on the slopes of the Massif Centrale (1 mark)
• Varying altitude contributes to quality (1 mark)
• Varying soils contribute to quality (1 mark)

ASSIGNMENT 6 – GERMANY, AUSTRIA, GREECE, & TOKAJ

Question 1
What style of wine is an Ausbruch? (1 mark)
• Sweet still wine

What viticultural/winemaking techniques are used to produce this style? (4 marks)

• Grapes must be fully ripe (1 mark)
• Misty mornings encourage formation of noble rot/botrytis (1 mark)
• Sunny afternoons concentrate sugars/acids/flavours (1 mark)
• Hand-picking to select the best grapes (1 mark)

www.finevintageltd.com
Name 2 other wines regions/classifications from 2 different countries that are made using similar
production methods. Identify at least 2 grape varieties that are used to produce each.

Students can identify two of the below regions/classifications where Noble Rot occurs:
One mark is allocated for the region/classification, two marks allocated for the grape varieties
• Trockenbeerenauslese/TBA: Riesling, Silvaner, Welchsriesling (any 2 of 3)
• Beerenauslese/BA: Riesling, Silvaner, Welchsriesling (any 2 of 3)
o Students can only get 1 mark for either TBA or BA
• Sauternes: Sémillon, Sauvignon Blanc, Muscadelle (any 2 of 3)
• Selection de Grains Noble/SGN: Riesling, Gewurztraminer, Pinot Gris, Muscat (any 2 of 4)
• Tokaji: Furmint, Hárslevelű, Sárga Muskotály (any 2 of 3)
• If a student identifies either of the below with just 1 varietal, they would receive 2 of 3 marks
o Vouvray OR Coteaux du Layon OR Quarts de Chaume OR Bonnezeaux: Chenin Blanc
o Riverina, Australia: Semillon

Question 2
For each of the below, describe the typical style that a customer should expect when seeing the label (7
marks each):

Producer: Fritz Haag Palate

Region: Wehlener Sonnenuhr, Mosel Sweetness
Style: Riesling Grosses Gewächs Dry (1 mark)
Vintage: 2012 Acidity
High (1 mark)
Appearance Alcohol
Pale lemon (1 mark) Medium (1 mark)

Aroma Characteristics Quality

Lemon, lime, apple, honeysuckle, honey, petrol Very Good OR Outstanding
(2 marks maximum) (1 mark for either)

---------------------------------------------------------------------------------------------------------

Producer: Dürnberg Palate

Region: DAC Weinvertel Sweetness
Style: Alte Rebe (Old Vines) Reserve Dry (1 mark)
Vintage: 2011 Acidity
High (1 mark)
Appearance Alcohol
Pale lemon (1 mark) Medium (1 mark)

Aroma Characteristics Quality

1 mark for an appropriate primary character: Good OR Very Good (1 mark for either)
lemon, lime, peach, apricot, nectarine, white pepper
1 mark for an appropriate oak character:
vanilla, clove, toast, smoke
www.finevintageltd.com
 ASSIGNMENT 7 – NORTHERN ITALY
Question 1
For each of the below labels, comment on the following:
1) Region (1 mark each)
2) Grape/s (1 mark each)
3) Environmental influences (2 marks each)
4) Winemaking practices (4 marks each)

1) Region (1 mark) – Veneto 1) Region (1 mark) – Piemonte/Piedmont

2) Grape (1 mark) - Corvina 2) Grape/s (1 mark) – Nebbiolo
3) Environmental influences (2 marks each) 3) Environmental influences (2 marks each)
Any two of the following factors: Any two of the following factors:
• Moderate climate (1 mark) • Moderate continental climate (1 mark)
• Dry, short summer (1 mark) • In rain shadow (1 mark)
• River and lake moderate temperatures (1 • Summers subject to thunderstorms, hail,
mark) and/or fog (1 mark)
• Sheltered by Alps to the north (1 mark) • Steep, south-facing slopes (1 mark)
3) Winemaking practices (3 marks each) 3) Winemaking practices (3 marks each)
One mark for correctly identifying each of these One mark for correctly identifying each of:
steps: • Often a blend of different villages
• Grapes are dried indoors • 3 years minimum aging
• Fermentation begins in the winter months • 18 months minimum oak aging
• Fermented to dry or off-dry • Small barrel or large cask maturation
• Usually aged in large oak casks • Gentle maceration/extraction

www.finevintageltd.com
Question 2
A customer wants to know the difference between a Ripasso and a Recioto della Valpolicella. How would
you describe the similarities and differences in style between them? (5 marks)
• Both are red wines made primarily from the Corvina grape (1 mark)
• Both red wines are from the same region (1 mark)
• Dried grapes are used in the process of both wines (1 mark)
• Ripasso is made by:
o Unpressed skins from Amarone added to a vat of Valpolicella (1 mark)
o More colour, flavour, and tannin are added to the Valpolicella (1 mark)
• Recioto is:
o Made from grapes that are dried post-harvest (1 mark)
o Is a sweet wine (1 mark)

The customer wants to know more about how the Recioto della Valpolicella is made. How would you
describe this? (4 marks)
One mark for correctly identifying each of the below steps:
• Grapes are picked early while still high in acidity
• Grapes are dried indoors
• Fermentation begins in the winter months
• Sugars are so concentrated that fermentation stops naturally

The customer would like to know if wines are produced elsewhere using a similar process to a Recioto della
Valpolicella. Identify 2 regions and their wine styles that would you suggest? (2 marks)

Maximum 2 marks for any of the below options:

• Veneto/Italy - Recioto di Soave
• Austria - Strohwein (or Schilfwein)
• Greece - Vinsanto

www.finevintageltd.com
 ASSIGNMENT 8 – CENTRAL & SOUTHERN ITALY
Question 1
Identify the following corresponding numbers on the map:
• #1
o Region: (1 mark) - Tuscany
o 3 PDOs: (3 marks) – Any 3 of the
following:
▪ Chianti, Chianti Classico,
Brunello di Montalcino,
Vino Nobile di
Montepulciano, Bolgheri,
Maremma Toscana
o 3 grape varieties at the PDO level: (3
marks) – Any 3 of the following
▪ Sangiovese (mandatory),
Cabernet Sauvignon,
Merlot, Syrah

• #2
o Region: (1 mark) - Campania
o 3 PDOs: (3 marks) – Taurasi, Fiano di
Avellino, Greco di Tufo
o 3 grape varieties at the PDO level: (3 marks) – Aglianico, Fiano,
Greco

• #3
o Region (1 mark) – Sicily
o 2 PDOs: (2 marks) – Sicilia, Etna
o 2 grape varieties at the PDO level: (2 marks) – Any 2 of:
▪ Nero d’Avola, Nerello Mascalese, Nerello Cappuccio

www.finevintageltd.com
Question 2
A customer has visited Central Italy and enjoyed the local dry, crisp white wines there – but cannot
remember what they were! Provide 3 possible PDOs and the grapes that she may have tasted.

• PDO #1: (1 mark) - Orvieto

• Grape/s: (1 mark) – Grechetto and Trebbiano

• PDO #2: (1 mark) - Frascati

• Grape/s: (1 mark) – Malvasia and Trebbiano

• PDO #1: (1 mark) – Verdicchio di Castelli di Jesi

• Grape/s: (1 mark) - Verdicchio

ASSIGNMENT 9 – SPAIN & PORTUGAL

Question 1
A purchaser sees that in your portfolio you have wines made from Tempranillo.
• How would you describe the general style of a Tempranillo to him? (3 marks)
o 1 mark for each of the following statements with a maximum total of 3 marks:
▪ Thick-skinned grape (1 mark)
▪ Medium acidity (1 mark)
▪ Fresh, strawberry scented character (1 mark)
▪ Often aged in oaked barrels (1 mark)

• What climatic influences result in better quality Tempranillo? (2 marks)

o High diurnal temperature range (1 mark)
o Temperatures moderated by sea and/or altitude (1 mark)

• To encourage sales of your Tempranillo, identify 3 PDO regions in Spain where Tempranillo is
the most important grape, and identify two grapes that may be blended with Tempranillo there.
From any of the below options, 1 mark for correctly identifying the PDO and maximum two marks
for other grapes
o PDO: Ribera del Duero
o Other Varieties: Cabernet Sauvignon, Malbec, Merlot, Garnacha
o PDO: Rioja
o Other Varieties: Garnacha, Mazuelo, Graciano
o PDO: Navarra
o Other Varieties: Garnacha, Merlot, Cabernet Sauvignon
o PDO: Valdepeñas
o Other Varieties: Merlot, Cabernet Sauvignon, Syrah
o PDO: Toro
o Other Varieties: Garnacha (only 1 mark as it is the only grape specified)

www.finevintageltd.com
 • Your client wants to know if Tempranillo is grown outside of Spain in Europe at a quality level.
What 2 regions would you recommend? (2 marks)
o 2 marks maximum for either of the below Portuguese regions:
▪ Douro Dão Alentejo

Question 2
Identify the wine regions indicated on the map and 2 grape varieties used
One mark for correctly identifying the region, and 2 marks maximum for
correctly identifying grape varieties
• Region #1 & varieties: (3 marks)
o Region: Vinho Verde
o Varieties: Alvarinho, Loureiro, Arinto
• Region # 2 & varieties: (3 marks)
o Region: Dão
o Varieties: Touriga Nacional, Tinta Roriz, Jaen,
Alfrocheiro
• Region # 3 & varieties: (3 marks)
o Region: Alentejo
o Varieties: Aragonês, Trincadeira, Alicante Bouschet,
Touriga Nacional, Syrah, Arinto, Antão Vaz, Roupeiro

ASSIGNMENT 10 – NORTH & SOUTH AMERICA

Question 1
A consumer is confused by the different Geographical Indicators (GIs) on wines from the Americas. Help
clarify things be explaining the GI systems for each of the below countries:
• United States
o What is the GI acronym for the U.S.? (1 mark)
▪ AVA
o Identify 5 examples from 4 different states: (5 marks)
▪ Students must provide one AVA from each of the below states. Only one state can
have a maximum two examples to achieve full marks. (e.g. identifying 4 AVAs from
California will only achieve 2 marks)
▪ Examples are chosen from the Study Guide:
• California: Napa Valley, Los Carneros, Stags Leap District, Oakville,
Rutherford, Saint Helena, Calistoga, Howell Mountain, Mount Veeder,
Russian River Valley, Dry Creek Valley, Alexander Valley, Sonoma Coast,
Mendocino, Anderson Valley, Santa Cruz Mountains, Monterey, Santa
Lucia Highlands, Paso Robles, Santa Maria Valley, Santa Ynez Valley, Lodi
• Oregon: Willamette Valley, Southern Oregon, Umqua Valley, Rogue Valley
• Washington State: Columbia Valley, Yakima Valley, Walla Walla,
• New York State: Finger Lakes
www.finevintageltd.com
 • Canada
o What is the GI acronym for Canada? (1 mark)
▪ VQA
o Identify 2 examples from 2 different provinces: (2 marks)
▪ Examples are those provided in the Study Guide:
• British Columbia: Okanagan Valley
• Ontario: Niagara Peninsula

• Chile
o What is the GI acronym for Chile? (1 mark)
▪ DO
o The terms Costa, Entre Cordilleras, and Andes may also appear. What do each of these
indicate? (3 marks)
▪ Costa: coastal area of a DO (1 mark)
▪ Entre Cordilleras: areas between the mountain ranges (1 mark)
▪ Andes: mountain areas (1 mark)

Question 2
With reference to the Americas, discuss the following 3 “signature” grapes:
• Zinfandel
o “Signature” country: (1 mark)
▪ United States
o Wine Style: (3 marks)
▪ 1 mark for each of the following statements to a maximum of 3 marks
• Red
• Full-bodied
• High alcohol
• Sometimes residual sugar
• Red and black fruit flavours/dried berries/liquorice (maximum 1 mark for
either flavour profile)
• Medium sweet when made into a rosé/White Zinfandel

• Carmenère
o “Signature” country: (1 mark)
▪ Chile
o Wine Style: (3 marks)
▪ 1 mark for each of the following statements to a maximum of 3 marks
• Red
• Full-bodied
• High tannins
• Black fruit/herbaceous/herbal (maximum 1 mark for either flavour profile)

www.finevintageltd.com
 • Torrontés
o “Signature” country: (1 mark)
▪ Argentina
o Wine Style: (3 marks)
▪ 1 mark for each of the following statements to a maximum of 3 marks
• White
• Medium-bodied
• Intensely fruity/floral
• Medium acidity
• Stone fruit/melon flavour (maximum one mark for either flavour profile)
• Generally released in the year of the harvest

ASSIGNMENT 11 – AUSTRALIA, NEW ZEALAND & SOUTH AFRICA

Question 1
Pinot Noir performs best in cool to moderate climates. What are two reasons for this? (2 marks)
• The below reasons are provided on page 69 of the Study Guide under the “Pinot Noir” sub-
heading:
o Early ripening variety (1 mark)
o Too jammy in a hot climate (1 mark)

Top quality Pinot Noir can be produced successfully in the three following regions. For each region:
• Identify the natural factor that makes Pinot Noir suitable and explain how the factor moderates the
climate
o One mark for providing the influencing factor, one mark for describing how it affects Pinot
Noir.
• Describe the style of Pinot Noir that is typically produced
o Maximum 2 marks for correctly identifying style of Pinot Noir

• Central Otago
o Natural Factor (2 marks)
▪ Natural factor: diurnal range (1 mark)
• Cool nights slow loss of aromas and acidity (1 mark)
o Wine Style (2 marks)
▪ High alcohol (1 mark)
▪ Full-bodied (1 mark)
▪ Juicy/vibrant red fruit flavours (1 mark)

www.finevintageltd.com
 • Walker Bay
o Natural Factor (2 marks)
▪ Natural Factor: Proximity to water/ocean (1 mark)
• Cold ocean currents have a cooling effect (1 mark)
o Wine Style (2 marks)
▪ High-quality (1 mark) made from some of the best fruit (1 mark)

• Yarra Valley
o Natural Factor (2 marks)
▪ Natural Factor: Wide range of altitude and aspects (1 mark)
• Slopes facing the sun receive the best heat and sunlight (1 mark)
o Wine Style (2 marks)
▪ Rich character of cherry/strawberry/plum character (1 mark maximum for any of
the mentioned characters)
▪ Soft, ripe tannins (1 mark)

Question 2
With reference to Australia:
• Identify and explain one human influence in the vineyard and one human influence in the winery
that contribute to the distinctive style of a Hunter Valley Semillon. (6 marks)
o Human Influence in the Vineyard: Early Harvest (1 mark)
▪ Impact: Low sugar levels (1 mark) and high acidity (1 mark)
o Human Influence in the Winery: Minimal oxygen contact/inert vessels (1 mark)
▪ Impact: Neutral flavour when first bottled (1 mark) but develops complex flavours
in the bottle as it ages (1 mark)

• Describe winemaking influences that contribute to the basic and premium style of Australian
Chardonnay. (5 marks)
o Basic styles are:
▪ a blend of fruit from different regions (1 mark)
▪ unoaked for peachy flavour (1 mark) or oaked with chips/staves to add
vanilla/toast character (1 mark)
o Premium styles are:
▪ Complemented by careful use of lees, MLF, and/or oak maturation (2 marks)

www.finevintageltd.com
 ASSIGNMENT 12 – SPARKLING WINE
Question 1
For each of the wine labels below, explain the winemaking process used to produce their style. Include
the grape/grapes used to produce this wine.

Wine #1 (7 marks)
• Base wine is made from Chenin Blanc, Chardonnay, and/or Cabernet
Franc (1 mark)
• A liqueur de tirage/mixture of wine, sugar, yeast, nutrients, and clarifying
agent is added (1 mark)
• A second fermentation takes place in bottle under crown cap (1 mark)
• The wine remains in contact with the lees for 9 months (1 mark)
• Riddling is used to help collect the sediment in the neck of the bottle (1
mark)
• The neck of the bottle is dipped into a cold brine solution for disgorging (1
mark)
• The wine is topped up with a liqueur d’expédition/mixture of old wine and sugar (1 mark)

Wine #2 (7 marks)
• Glera is used to produce this wine (1 mark)
• First fermentation happens in stainless steel tank (1 mark)
• Mixture of wine, sugar, yeast, nutrients, and clarifying agent is
added 1 mark)
• Second fermentation happens in a sealed, pressurised tank (1 mark)
• Wine does not mature on lees (1 mark)
• Wine passes through a filter under pressure (1 mark)
• The wine is bottled under pressure (1 mark)

Wine #3 (7 marks)
• Moscato is used to produce this wine (1 mark)
• The must/juice is stored and cold temperatures (1 mark)
• The juice is warmed when required (1 mark)
• Fermentation takes place in pressurised tanks (1 mark)
• CO2 is initially allowed to escape but partway through the tank is
sealed (1 mark)
• Fermentation is stopped by chilling the wine/tanks (1 mark)
• The wine is filtered and bottled under pressure (1 mark)

www.finevintageltd.com
What steps should be performed when serving the above wines? (4 marks)

1 mark allocated to each of the below steps to a maximum of 4 marks. Answers are based on all points
related to “Sparkling Wine” in Chapter 3: Storage and Service of Wine
• Well chilled / 6°C - 10°C / 43°F - 50°F (1 mark for either statement/temperature range)
• Foil removed (1 mark)
• Cork held securely in place once the wire cage is loosened (1 mark)
• Bottle tilted to approximately 30° (1 mark)
• One hand on the cork and the other at the base of the bottle (1 mark)
• Turn the bottle, not the cork (1 mark)
• Slowly ease out the cork (1 mark)
• Served into flute glasses (1 mark)

ASSIGNMENT 13 – FORTIFIED WINE

Question 1
Compare and contrast the winemaking techniques that influence the style of wines shown in the below
labels. Include grape variety/varieties. (8 marks)

Wine #1 Wine #2

Marks are allocated for correctly identifying the • Wine ages in Sanlúcar de Barrameda (1
following points (maximum 8 marks): mark)
• Made from Palomino Grapes (1 mark)
• Dry base wine of 11 – 12% abv is Marks are allocated for correctly identifying the
fermented (1 mark) following points:
• Classified for biological aging (1 mark) • Made from Palomino Grapes (1 mark)
• Fortified to 15 – 15.5% (1 mark) • Dry base wine of 11 – 12% abv is
• Fortified with 96% abv grape spirit (1 fermented (1 mark)
mark) • Classified for oxidative aging (1 mark)
• Wine rests a few months/sobretabla (1 • Fortified to 17% (1 mark)
mark) • Fortified with 96% abv grape spirit (1
• Wine ages in a solera 3 – 5 years (1 mark)
mark) • Wines may rest a few months/sobretabla
• Wine ages under flor (1 mark) (1 mark)
www.finevintageltd.com
 • Wine ages in a solera for an average of • Alcohol rises to up to 22% due to
30 years (1 mark) evaporation (1 mark)
• Wine ages without presence of flor (1
mark)

Identify and explain two environmental factors that influence grape growing in the region where these
wines originate. (4 marks)
1 mark provided for correctly identifying the factor and maximum 1 mark for correctly explaining its
influence.
Maximum 2 marks per environmental factor.
Factors may be answered from any of the following from page 184 in the Study Guide in conjunction with
factors explained in Chapter 5:
• Hot Mediterranean climate (1 mark)
o Rainfall in the growing season is limited (1 mark)
o Drought can be an issue (1 mark)
• Humid winds/poniente (1 mark)
o Encourages development of flor (1 mark)
o Keeps temperatures in the vineyard cool (1 mark)
• Albariza soils (1 mark)
o Excellent water retention (1 mark)

www.finevintageltd.com
Question 2
Compare and contrast the winemaking techniques that influence the style of wines shown in the below
labels. Include grape variety/varieties. (8 marks)

Wine #1 Wine #2

Marks are allocated for correctly identifying the Marks are allocated for correctly identifying the
following points (maximum 8 marks): following points:
• Made from Touriga Nacional, Touriga • Made from Touriga Nacional, Touriga
Franca, Tinta Roriz, Tinta Barroca, and Franca, Tinta Roriz, Tinta Barroca, and
Tinto Cão Grapes (2 marks max.) Tinto Cão Grapes (2 marks max.)
• Fermentation lasts 24 – 36 hours (1 • Fermentation lasts 24 – 36 hours (1
mark) mark)
• Fermentation stopped when must is at 5 – • Fermentation stopped when must is at 5 –
9% (1 mark) 9% (1 mark)
• Fortified to 19 – 20% (1 mark) • Fortified to 19 – 20% (1 mark)
• Fortified with 77% abv grape spirit (1 • Fortified with 77% abv grape spirit (1
mark) mark)
• Quick extraction of flavour, colour, and • Quick extraction of flavour, colour, and
tannins by foot/autovinfier/piston plunger tannins by foot/autovinfier/piston plunger
(1 mark) (1 mark)
• Matured in large oak vessels or stainless- • Matured oxidatively over a long period of
steel tanks (1 mark) time in pipes (1 mark)
• Not fined or filtered prior to bottling (1 • Different years blended together for an
mark) average age of 20 years (1 mark)
• Bottled no later than 3 years after
vintage (1 mark)

www.finevintageltd.com
With regards to Wine #1, what steps should be taken to store and serve this wine? (5 marks)

5 marks maximum for correctly identifying the below points discussed in Chapter 3: Storage and Service
of Wine

• Wine should be stored on its side (1 mark)

• Storage temperature should be between 10°C - 15°C (1 mark)
• Wine should be kept away from bright light / vibrations (1 mark maximum for either)
• Room Temperature / 15°C - 18°C / 59°F - 64°F (1 mark maximum for either temperature range)
• Wine should be gently decanted (1 mark)
o Bottle should rest in a decanting basket / held gently (1 mark)
o Capsule and cork should be gently removed (1 mark)
o Wine should be poured carefully into the decanter until deposit can be seen near the neck
(1 mark)
• Wine should be served in small glasses (1 mark)

www.finevintageltd.com