WSET 3 Advanced Sommelier Program

WSET 3 Advanced Sommelier Program Name the 6 Principal Districts in Bordeaux - Médoc Graves Sauternes Entre Deux Mers Saint-Emillion Pomerol What are the 2 primary grape varieties used in Red Wines from Libourne? - Merlot Cabernet Franc Name the 4 APPEARANCE Categories for Tasting - Clarity - Intenisty - Color - Other Observations Name the 4 NOSE Categories for Tasting - Condition - Intensity - Aroma Characteristics - Development Name the 8 PALATE Categories for Tasting - Sweetness Acidity Tannin Alcohol Body Flavor Intensity Flavor Characteristics Other Observations - Finish Name the 2 CONCLUSION Categories for Tasting - Quality Level Level of Readiness for Drinking/Potential for Aging Name the 5 PREMIERS CRUS Red Producers in Bordeaux - Chateau Margeaux (Maurgaux) Chateau Lafite-Rothschild (Pauillac) Chateau Latour (Pauillac) Chateau Mouton-Rothschild (Pauillac) Chateau Haut-Brion (Pessac-Leognan, Graves) Name the 1 red Premiers Cru Chateau outside Medoc - Chateau Haut-Brion Name the 7 AOC sub-regions of Haut-Medoc - Haut Medoc Saint-Estephe Pauillac Saint Julien Margaux Moulis en Medoc Listrac Medoc What is the typical soil of Left Bank Bordeaux? - Gravelly, Excellent Drainage, Heat Retaining Stone What is the typical soil of Right Bank Bordeaux? - Clay Soils, poor drainage, limited heat retention What are the main aspects of wine STRUCTURE? - Tannins Acidity Alcohol Fruit Concentration Define ISINGLASS - Fish oil used in fining wine White Wine Fermentation Temperature - 12o-22oC Helps maintain Fruit Characteristics Red Wine Fermentation Temperature - 30o-32oC Service Temp for Medium/Full-bodied Whites, Oaked Whites - Lightly Chilled 10-13oC Service Temp for Light-Medium Bodied White