Alsaceの練習問題①（英語版）です。WSETは過去問がなく、試験問題の情報が少ないです。こちらは、あくまでも自分の勉強のために個人的に作成した問題ですので、必ずしも正確性を保証するものではありませんが、記述問題の参考にどうぞ。
Alsaceの練習問題①（英語版）
- Name four noble grape varieties that produce Alsace Grand Cru.
Riesling / Muscat / Pinot Gris / Gewurztraminer
- What geographical feature makes Alsace one of the driest regions in France?
Vosges Mountain
- Name the major grape variety that is used for Alsace red wine.
Pinot Noir
- You see the word “gentil” on the label of Alsace wine. What does it mean?
- The wine is blended wine.
- The wine is made from juice that was not selected for varietal wines.
- Explain why organic and biodynamic viticulture is widely practiced in Alsace.
- The Vosges Mountains shelter the vineyard from west-wind bringing rainy clouds.
- It has sunny summer and dry autumn.
- Because of the low diseases pressure in the sunny, dry condition, organic and biodynamic viticulture is widely practiced in Alsace.
- Look at the wine below and describe the style of wine.
- The wine is full bodied with a rich oily texture, low to medium acidity and high alcohol.
- The wine has pungent aromatic spicy nose, reminiscent of lychees, roses and sweet baking spices.
- What is the most widely planted noble variety in Alsace.
Riesling
- Describe the typical character of Muscat Blanc a Petits Grains.
- Light to medium body.
- Low to medium acidity.
- Intensely aromatic with flavor of orange blossom, rose and grape.
- Riesling thrives in a cold climate. Name two reasons why it can grow in the colder condition.
- It’s tolerant of cold winter. It buds late. It can avoid spring frosts.
- Mid-late ripening. It ripens fully without losing their acidity.
- Riesling is aromatic variety. State winemaking methods in the winery which could be used to enhance the aromatic profile.
- Grapes are treated carefully. Remove any problem berries. And they are immediately pressed gently with no / little skin contact.
- SO2 is used and carefully monitored for antiseptic and antioxidant. It keeps the wine fresh and clean.
- The juice before fermentation will be clarified through the sedimentation and kept clean.
- Use inert vessel (stainless steel or epoxy resin lined cement vats) to unsure reductive winemaking. Anaerobic condition is made. It’s also easy to control the temperature. Keep the temperature lower through the winemaking process.
- Malolactic Fermentation is avoided. It would mask the pure fruit flavor.
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