WSET Level 3 Award in Wines - Key Vocabulary

Vocabulary flashcards covering the key technical terms, vineyard factors, winemaking techniques, and tasting categories defined in the WSET Level 3 Award in Wines Specification.

V. vinifera

The primary vine species used in the production of still wines.

Budburst

The first stage of the vine growth cycle occurring after dormancy.

Véraison

The stage in the vine growth cycle when the grapes begin to ripen and change colour.

Diurnal range

The difference between the daytime high temperature and the nighttime low temperature.

Continentality

The temperature difference between the coldest and hottest months of the year.

Aspect

The direction in which a vineyard slope faces.

Head training

A style of vine management where the vine has little permanent wood, consisting usually of only a trunk.

Cordon training

A style of vine management where the vine has a trunk and one or more permanent horizontal arms.

Spur pruning

A pruning method involving short sections of one-year-old wood with two or three buds.

Replacement cane pruning

A pruning method involving longer sections of one-year-old wood (canes) being kept.

Phylloxera

A vineyard pest managed through the use of rootstocks.

Malolactic conversion (MLC)

A winemaking process that converts tart malic acid into softer lactic acid.

Must enrichment

A must adjustment involving the addition of sugar to increase final alcohol levels.

Carbonic maceration

A whole bunch fermentation technique categorized under red winemaking factors.

Lees contact

A maturation technique involving contact with the sediment of dead yeast cells.

Liqueur de tirage

A mixture added to a still base wine to trigger the second alcoholic fermentation in bottle for sparkling wine.

Riddling

The process of moving yeast sediment to the neck of the bottle in traditional method sparkling wine production.

Disgorgement

The process of expelling yeast sediment from a sparkling wine bottle.

Liqueur d'expédition (dosage)

The final mixture of wine and sugar added to sparkling wine after disgorgement.

Flor

A layer of yeast that grows on the surface of biological Sherries, protecting them from oxidation.

Biological ageing

A Sherry maturation process involving fortification to $15\% abv$ followed by the growth of flor.

Oxidative ageing

A maturation process without flor, often involving fortification to $17\% abv$ or higher.

Primary aromas

Aroma characteristics derived from the grape variety and fermentation.

Secondary aromas

Aroma characteristics derived from post-fermentation winemaking processes like oak or malolactic conversion.

Tertiary aromas

Aroma characteristics developed during maturation in bottle or oak.

Tannin

A structural component of wine that scales from low to high on the Systematic Approach to Tasting scale.

Body

The structural sensation of wine on the palate, ranging from light to full.

Finish

The duration of flavors remaining on the palate after swallowing or spitting.

Vendanges Tardives

A specific legal labeling term used in Alsace for late harvest wines.

Prädikatswein

A German wine classification category containing sub-levels like Kabinett, Spätlese, and Auslese.

AVA

American Viticultural Area, the legal labeling term for wine regions in the United States.

VQA

Vintners Quality Alliance, the regulatory system for Canadian wines in Ontario and British Columbia.

Cork taint

A common wine fault mentioned as a consideration in Learning Outcome 5.