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WSET Level 3 > C01 - Systematic Approach to Tasting > Flashcards

C01 - Systematic Approach to Tasting Flashcards

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1
Q

Appearance

List the three levels of wine intensity

A

Pale - Medium - Deep

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2
Q

Appearance - Color

List the 5 levels of color intensity of White Wine

A

Lemon-green, Lemon, Gold, Amber, Brown

Note: Lemon is the most common color for White Wine

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3
Q

Appearance - Color

List the 3 levels of color intensity of Rosé Wine

A

Pink - Salmon - Orange

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4
Q

Appearance - Color

List the 5 levels of colour intensity of Red Wine

A

Purple - Ruby - Garnet - Tawny - Brown

Note: Ruby is the most common colour for Red Wine

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5
Q

Appearance - Other

What other possible observations are there for wine?

A

e.g. Legs/tears, deposit, pétillance, bubbles

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6
Q

Nose - Intensity

List 5 levels of wine aromatic intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

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7
Q

Nose - Aroma Characteristics

List the 3 main types of Aroma

A

Primary, Secondary, Tertiary

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8
Q

Nose - Development

List the 4 levels of wine development

A

Youthful - Developing - Fully Developed - Tired/past its best

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9
Q

Palate - Sweetness

List 6 levels of Sweetness

A

Dry - Off-Dry - Medium Dry - Medium Sweet - Sweet - Luscious

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10
Q

Palate - Acidity

List the 5 levels of acidity

A

Low - Medium(-) - Medium - Medium(+) - High

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11
Q

Palate - Tannin

List the 5 levels of Tannin

A

Low - Medium(-) - Medium - Medium(+) - High

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12
Q

Palate - Alcohol

List the 3 levels of Alcohol

A

Low - Medium - High

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13
Q

Palate - Body

List the 5 levels of wine body

A

Light - Medium(-) - Medium - Medium(+) - Full

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14
Q

Palate - Mousse

List the 3 types of Mousse

A

Delicate - Creamy - Aggressive

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15
Q

Palate - Flavour Intensity

List the 5 levels of Flavour Intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

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16
Q

Palate - Flavour Characteristics

Name the 3 levels of flavour characteristics

A

e.g. Primary, Secondary, Tertiary

17
Q

Palate - Finish

List the 5 levels of taste finish

A

Short - Medium(-) - Medium - Medium(+) - Long

18
Q

Conclusions - Assessment of Quality

List the 6 levels of wine quality

A

Faulty - Poor - Acceptable - Good - Very Good - Outstanding

19
Q

Conclusions - Assessment of Quality

List the 4 levels of Readiness for drinking / Potential for ageing

A

Too Young
Can drink now but has potential for ageing
Drink now: Not suitable for ageing or further ageing
Too Old

20
Q

Where in your mouth do you taste Sweetness?

A

The tip of the tongue

21
Q

Where in your mouth do you taste Acidity?

A

One the sides of the tongue

22
Q

Where in your mouth do you taste Bitterness?

A

At the back of the tongue

23
Q

Where in your mouth do you taste Tannin?

A

In your cheeks and gums

24
Q

Where are the 5 places on your body to hold your wine glass to check for aroma intensity and what do they indicate?

A

Chest - Pronounced
Neck - Medium +
Chin - Medium
Lips - Medium -
Nose - Light

25
Q

What is the acronym for assessing the Quality level of a wine?

A

BLIC
Balance
Length
Intensity
Complexity

26
Q

With BLIC what would these score?
1/4
2/4
3/4
4/4

A

1/4 Acceptable quality
2/4 Good quality
3/4 Very good quality
4/4 Outstanding quality
Always include the word ‘quality’

27
Q

If you decide the quality of a wine is just ‘acceptable’ what should you write up in the aroma / tasting notes?

A

Simple Aromas| Simple Flavors

28
Q

If a red wine has tertiary notes what word should you write for both aroma and taste to describe it?

A

Dried or Cooked

29
Q

What color are ‘most’ red wines

A

Ruby

30
Q

What color are ‘most’ dry white wines?

A

Lemon

31
Q

How many Aroma notes
Tasting notes
Should you try to write?

A

Aroma 7
Taste 5

WSET Level 3 (27 decks)

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