Aroma & Flavor Characteristics

Question 1

What is Kirsch, its category, and typical wines.

Answer 1

1. Distilled cherry flavor with almond hint.
2. Dried/Cooked Fruit Category.
3. Classic - Shiraz, Malbec; Other - Nebbiolo, Barbera, Sangiovese

Question 2

How many WSET Primary, Secondary, and Tertiary Aroma/Flavor categories?

Answer 2

12, 3 & 5 respectively

Question 3

What is the 1* Floral Category mnemonic and specify the 8 notes.

Answer 3

1. BEACH GVR
2. Blossom - Elderflower - Acacia - Chamomile- Honeysuckle; Geranium - Violet - Rose

Question 4

What are the 6 Green Fruit Notes?

Answer 4

Apple - Quince - Pear - Pear Drop - Gooseberry - Grape

Question 5

What are the 5 Citrus Fruit notes (and Qualifier)?

Answer 5

Grapefruit - Lemon - Lime (juice or zest) - Orange Peel - Lemon Peel

Question 6

Name the 3 Stone Fruit notes.

Answer 6

1. Peach
2. Apricot
3. Nectarine

Question 7

Name the 6 Tropical Fruit notes.

Answer 7

1. Banana
2. Lychee
3. Mango
4. Melon
5. Passion Fruit
6. Pineapple

Question 8

How many Red Fruit categories are there, and what are they?

Answer 8

A. 6
B. Strawberry - Raspberry - Cranberry - Red Currant - Red Cheery - Red Plum

Question 9

Name the 6 Black Fruit notes.

Answer 9

1. Blackberry
2. Bramble
3. Blueberry
4. Black Currant
5. Black Cherry
6. Black Plum

Question 10

The Dried/Cooked Fruit mnemonic and notes.

Answer 10

Mnemonic - Kirsch - FRPS - Jamminess - BSP Fruits

1. Kirsch
2. Fig - Raisin - Prune - Sultana
3. Jamminess
4. Baked/Stewed/Preserved Fruits

Question 11

WSET Herbaceous Notes?

Answer 11

1. Green Bell Pepper (Capsaicin)
2. Asparagus
3. Grass
4. Black Currant Leaf
5. Tomato Leaf

Question 12

WSET Herbal Notes

Answer 12

1. Lavender
2. Fennel
3. Dill
4. Medicinal
5. Eucalyptus
6. Mint

Question 13

Pungent Spice Notes?

Answer 13

Black & White Pepper
Licorice

Question 14

WSET “Other” Notes?

Answer 14

1. Flint
2. Wet Stones
3. Wet Wool

Question 15

What are the Secondary Aromas/Flavors and what are their 3 categories?

Answer 15

1. Aromas produced post-alcoholic fermentation
2. Yeast - Oak - ML Conversion

Question 16

3 ML Conversion Aromas?

Answer 16

Butter, Cheese and Cream

Question 17

There are 7 WSET “Yeast” notes. What are they?

Answer 17

1. Biscuit
2. Bread Dough
3. Bread
4. Cheese
5. Toast
6. Brioche
7. Pastry

Question 18

What is the “Oak 58 WS” mnemonic?

Answer 18

1. Wood 5 – Cedar, Resinous, Smoke, Toast, Charred Wood
2. Oak Spice 8 – Vanilla, Nutmeg, Butterscotch, Caramel, Clove, Coconut, Coffee, Chocolate

Question 19

WSET Tasting Standards for Grenache varietal?

Answer 19

Pale to Medium Ruby

Medium to Full Body wine with juicy, fruit forward, ripe Red Fruit - R Cherry, R Plum.

Also, W Pepper on Licorice.

Med to Hi Alcohol
Low Acid
Low to Med Tannin

Question 20

WSET Tasting Standards for Chat du Pape?

Answer 20

Medium Ruby

Full body (Hi Alcohol)
Med Acid & Tannin

Blended BR Fruit with Thyme, Rosemary, Tomato Leaf & Lavender (Oaked)

Question 21

WSET Tasting Standards for Grenache with bottle age?

Answer 21

Earth
Mushroom
Meat
Dried Red Fruit