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WSET L2 (LC) > C1: Systematic Approach. > Flashcards

C1: Systematic Approach. Flashcards

1
Q

What ways do we describe different aspects of wine?

A

Appearance. Nose. Palate.

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2
Q

What colour may a faulty wine be?

A

Brown.

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3
Q

What colours indicate age in a red wine?

A

Orange, amber & brown (AKA tawny).

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4
Q

What colours indicate youth in a red wine?

A

Purple.

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5
Q

What colours indicate age in a white wine?

A

Orange & brown.

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6
Q

What colours indicate youth in a white wine?

A

Green.

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7
Q

What colours indicate youth in a rose wine?

A

Purple/pink.

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8
Q

What colours indicate age in a rose wine?

A

Orange & brown.

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9
Q

What 3 things are explored when looking at factors on the nose?

A

Condition
Intensity
Characteristics

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10
Q

What 6 things are explored when looking at factors on the palate?

A 
Sweetness.
Acidity.
Tannin.
Body.
Flavour characteristics. 
Finish.
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11
Q

Give the 4 levels of ‘sweetness’

A

Dry
Off Dry
Medium
Sweet

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12
Q

Give the 3 levels of ‘acidity’

A

Low
Medium
High

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13
Q

Give the 3 levels of ‘tannin’

A

Low
Medium
High

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14
Q

Give the 3 levels of ‘body’

A

Light
Medium
Full

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15
Q

Give the 3 levels of ‘finish’

A

Short
Medium
Long

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16
Q

If a wine is dry, how much sugar is there?

A

None.

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17
Q

How are white wines that taste slightly sweet described?

A

Off-dry.

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18
Q

Name two white wines that are high in acidity.

A

Riesling & S.B

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19
Q

Cool climates generally result in higher levels of ____ than hot climates.

A

Acidity.

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20
Q

What does acidity make white wine?

A

Vibrant.

Refreshing.

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21
Q

Where can tannins be found?

A

Grape skins.

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22
Q

Thick skinned varieties such as ____ have much higher tannin levels than thin-skinned varieties such as ____.

A

Cab Sav / Shiraz.

Pinot Noir / Grenache.

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23
Q

High levels of soft, ripe tannin may indicate which climate?

24
Q

What do soft, ripe tannins contribute to in the wine?

A

Viscosity & body of the wine.

25
Q

How will unripe grape affect tannin?

A

Astringency.

Strong, mouth-drying sensation.

26
Q

What is body also described as?

A

Mouth-feel.

27
Q

What is body the sensation of?

A

Richness
Weight
Viscosity

28
Q

What contributes to the body of wine?

A

Alcohol
Tannin
Sugar
Flavour compounds from the skins

29
Q

What does a long finish indicate?

30
Q

Balance: ____ & ______ is balanced with _____ & _______.

A

Balance: sweetness & fruitiness is balanced with tannin & acidity.

31
Q

Give 3 examples of aroma & flavour characteristics: Floral

A

Blossom
Rose
Violet

32
Q

Give 3 examples of aroma & flavour characteristics: Green Fruit

A 
Green apple.
Red apple.
Gooseberry.
Pear.
Grape.
33
Q

Give 3 examples of aroma & flavour characteristics: Citrus Fruit

A

Grapefruit.
Lemon.
Lime.

34
Q

Give 3 examples of aroma & flavour characteristics: Stone Fruit

A

Peach.
Apricot.
Nectarine.

35
Q

Give 3 examples of aroma & flavour characteristics: Tropical Fruit

A 
Banana.
Lychee.
Mango.
Melon. 
Passion Fruit. 
Pineapple.
36
Q

Give 3 examples of aroma & flavour characteristics: Red Fruit.

A 
Redcurrant.
Cranberry.
Raspberry.
Strawberry. 
Red cherry.
Plum.
37
Q

Give 3 examples of aroma & flavour characteristics: Black Fruit

A

Blackcurrant.
Blackberry.
Blueberry.
Black cherry.

38
Q

Give 3 examples of aroma & flavour characteristics: Dried Fruit

A 
Fig.
Prune.
Raisin.
Sultana.
Kirsch.
Jamminess.
Cooked.
Baked.
Stewed fruits.
Preserved fruit.
39
Q

Give 3 examples of aroma & flavour characteristics: under- ripe

A 
Green bell pepper.
Grass.
White pepper.
Leafiness.
Tomato.
Potato.
40
Q

Give 3 examples of aroma & flavour characteristics: Herbaceous

A

Grass.
Asparagus.
Blackcurrant leaf.

41
Q

Give 3 examples of aroma & flavour characteristics: Herbal.

A 
Eucalyptus.
Mint.
Medicinal.
Lavender.
Fennel.
Dill.
42
Q

Give 3 examples of aroma & flavour characteristics: Vegetable.

A 
Cabbage.
Peas.
Beans.
Black olive. 
Green olive.
43
Q

Give 3 examples of aroma & flavour characteristics: Sweet Spice.

A 
Cinnamon.
Cloves.
Ginger. 
Nutmeg.
Vanilla.
44
Q

Give 3 examples of aroma & flavour characteristics: Pungent Spice

A

Black pepper.
White pepper.
Liquorice.
Juniper.

45
Q

Give 3 examples of aroma & flavour characteristics: Autolytic

A 
Yeast.
Biscuit.
Bread.
Toast. 
Lees
46
Q

Give 3 examples of aroma & flavour characteristics: Dairy

A

Butter.
Cheese.
Cream.
Yoghurt.

47
Q

Give 3 examples of aroma & flavour characteristics: Oak.

A 
Vanilla.
Toast. 
Cedar.
Charred wood. 
Smoke.
48
Q

Give 3 examples of aroma & flavour characteristics: Kernel.

A 
Almond.
Coconut. 
Hazlenut. 
Walnut. 
Chocolate. 
Coffee.
49
Q

Give 3 examples of aroma & flavour characteristics: Animal.

A

Leather.
Meaty.
Farmyard.

50
Q

Give 3 examples of aroma & flavour characteristics: Maturity

A 
Vegetal.
Mushroom.
Hay.
Wet leaves.
Forest floor. 
Savory. 
Tobacco.
Cedar.
Honey. 
Cereal.
51
Q

Give 3 examples of aroma & flavour characteristics: Mineral.

A 
Earth.
Petrol.
Rubber.
Tar.
Stone.
Wet wool.
52
Q

How long should a finish linger?

A

Several seconds.

53
Q

What is the finish of an inferior wine like?

A

Flavours may disappear almost instantly.

54
Q

What does intensity say about wine quality?

A

Dilute flavours can indicate a poor wine.

Intense flavours can upset the balance.

55
Q

What 4 things can impact the taste of wine?

A

Grape.
Climate.
Soil.
Technique.

WSET L2 (LC) (2 decks)

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