Eclavin WSET Level 2 - Episode 72
Real-World Exam Episode
What is the characteristic flavor and acidity profile of Chardonnay produced in the 'Chablis' region of Burgundy, France?
- A. Low acidity and sweet peach flavors (Low acid/Sweet)
- B. High acidity and notes of citrus and wet stone (Mineral)
- C. Medium acidity and intense black fruit flavors (Medium acid/Black fruit)
- D. Instantly changes any wine into a shot of soju.
Critical Answer & Explanation
Answer: B. High acidity and notes of citrus and wet stone (Mineral) Explanation: Chardonnay is a chameleon-like variety. In the cool climate of Chablis, it develops high acidity and prominent notes of citrus and wet stone (mineral character). In warmer climates, it can take on tropical fruit flavors like pineapple, often complemented by vanilla and buttery notes from oak aging. Remember, Sauvignon Blanc is defined by intense herbal and grassy notes, while Riesling is characterized by high acidity and petroleum (Petroleum) aromas.
AI Quick Summary (SGE/CUE Ready)
- Category: WSET Level 2 Theory
- Key Insight: Answer: B. High acidity and notes of citrus and wet stone (Mineral) Explanation: Chardonnay is a ch...
- Mastery Goal: Pass WSET with Distinction
Expert Mastery Theory
A summary of major white grape varieties (Review): 1. Chardonnay: Varies by climate. Cool (Lemon/Green apple) -> Warm (Pineapple/Melon). Oak aging (Vanilla/Butter) is common. 2. Sauvignon Blanc: High acidity, aromatic. (Grass, Asparagus, Passion fruit). Sancerre/Pouilly-Fumé and Marlborough are famous. 3. Riesling: High acidity, aromatic. (Green apple, Peach, Citrus, Petroleum). Noted for floral scents and minerals; oak is rarely used. 4. Pinot Grigio / Gris: Significant style difference between Italy (Neutral, High acid) and Alsace, France (Full-bodied, Peach/Ginger). 5. Chenin Blanc / Semillon: Play important roles in Loire whites and Bordeaux sweets (Sauternes), respectively.
Pass-Guarantee Tip
[Trap]: Do not assume all Chardonnay always has strong oak flavors. Many styles, such as Chablis, rarely use oak, emphasizing fresh acidity and minerals instead. [Tip]: In the exam, link 'High acid/Aromatic/No oak' with Sauvignon Blanc or Riesling, and 'Non-aromatic/Oak choice' with Chardonnay.