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Micky WSET Lv3 > C1 - Systematic Approach To Tasting Wine - Micky - completed > Flashcards

C1 - Systematic Approach To Tasting Wine - Micky - completed Flashcards

1
Q

Appearance

List the three levels of wine intensity

A

Pale - Medium - Deep

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2
Q

Appearance - Colour
List the 5 levels of colour intensity of
White Wine

A

Lemon-green, Lemon, Gold, Amber, Brown

Note: Lemon is the most common colour for White Wine

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3
Q

Appearance - Colour
List the 3 levels of colour intensity of
Rosé Wine

A

Pink - Salmon - Orange

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4
Q

Appearance - Colour
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 intensity

A

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

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7
Q

Nose - Aroma Characteristics

List the (up to) 3 levels of Aroma

A

e.g. 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 - Flavour Intensity

List the 5 levels of Flavour Intensity

A

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

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15
Q

Palate - Flavour Characteristics

Name the 3 levels of flavour characteristics

A

e.g. Primary, Secondary, Tertiary

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16
Q

Palate - Finish

List the 5 levels of taste finish

A

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

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17
Q

Conclusions - Assessment of Quality

List the 6 levels of wine quality

A

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

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18
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

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19
Q

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

A

Balance
Length
Intensity
Complexity

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20
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'
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21
Q

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

A

Write ‘simple’

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22
Q

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

A

leather, meaty,

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23
Q

What colour are ‘most’ dry white wines?

A

Lemon

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24
Q

How many Aroma notes should you try to list?

A

7 at least

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25
Q

What’s the purpose of SAT?

A
  1. A teaching aid.
  2. an assessment tool.

For the WSET qualification

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26
Q

What’re the skills to develop through SAT?

A
  1. ability to describe a wine accurately

2. ability to make reasonable conclusion base on these descriptions.

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27
Q

What’re the category headings of the section “Conclusion”?

A
  1. Level of quality

2. Level of readiness for drinking/potential for ageing

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28
Q

The SAT is supported by which document?

A

the Wine-Lexicon

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29
Q

List the common wine faults

A
  1. TCA (Trichloroanisole)
  2. Reduction
  3. Sulfur Dioxide (SO2)
  4. Oxidation
  5. Out of condition
  6. Volatile Acid (VA)
  7. Brettanomyces (Brett)
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30
Q

What are requirements of an ideal tasting environment?

A
  • good natural lighting
  • odour free
  • Enough space for glass and your notes
  • spittoon
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31
Q

How to prepare yourself for tasting?

A
  • taste free (e.g. from tooth paste, hindering strong taste food
  • well hydrated
  • notebook to write down your notes
  • suitable glassware
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32
Q

An ideal wine glass should be…

A
  • odourless
  • color less
  • no residue
  • 2 features of the shape:
    • rounded bowl (for aid swirling)
    • sloping walls (for capturing aromas)
  • Sampling size: 5 cL
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33
Q

What are the categories to look for in Appearance?

A
  1. Clarity
  2. Intensity
  3. Colour
  4. Other observations
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34
Q

What are the categories to look for in Nose?

A
  1. Condition
  2. Intensity
  3. Aroma characteristics
  4. Development
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35
Q

percentages of alcohol in Still Wine, from low to high

A

below 11% abv 11-13.9% abv, 14% abv and above

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36
Q

percentages of alcohol in Fortified Wine, from low to high

A

15-16.4% abv, 16.5-18.4% abv, 18.5% abv and above

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37
Q

The differences between acidity and alcohol in palate

A

> mouth watery -> acidity

> viscous, thick -> alcohol

38
Q

List and describe the scale used for “Mousse”

A

delicate - creamy - aggressive

o Aggressive – explode in palate, lose bubbles quickly
o Creamy – enough to provide sparkle in palate
o Delicate – very soft and fine bubbles. Due to over ageing

39
Q

What’re the 3 main acids in wine?

A
  1. Tartaric acid
  2. Malic acid
  3. Lactic acid
40
Q

When detecting acidity, what happens if you’re dehydrated

A

mouth water less

41
Q

Grapes ripen in cool area tends to….

A

higher acidity

42
Q

High acidity and sweetness will…

A

mask each other

43
Q

Where’s tannin come from while making wine

A

Extracted from the skin of grapes during fermentation

44
Q

Unripe tannin taste more…

A

aggressively astringent

45
Q

Ripe tannin taste more…

A

more textural richness

46
Q

List two examples of Tannin is not equal to Bodied

A
  1. High astringent but light bodied -> low tannin e.g. basic quality of Pinot Noir
  2. Low astringent but full bodied -> high tannin e.g. Australian Shiraz
47
Q

What components can make you feel a fuller body?

A

> alcohol = fuller body
riped tannin = fuller body
flavor intensity = fuller body

48
Q

What flavours you may taste in palate but not in nose due to warmth in mouth?

A

earthy, spicy, toasty…

49
Q

When assessing “Balance” of a wine, what questions should you ask?

A
  1. How is the overall balance achieved?
  2. How well balanced is this wine?
  3. How well integrated are each of the wine’s components (alcohol, aromas…) ?
50
Q

Conclusion - What is the meaning of each rating in Quality Level?

A 
Outstanding = hit all four criteria
Very good = hit 3 of 4
Good = hit 2 of 4
Acceptable = hit 1 of 4
Poor = none
51
Q

Readiness for drinking - Describe “Too old”

A

Too old = - freshness, fruitiness, - acid or tannin; negative changes dominate

52
Q

Readiness for drinking - Describe “Drink now”

A

Drink now: not suitable for ageing = + aromas and flavor, - acid or tannin; quality declined, reaching its end of life.

53
Q

Readiness for drinking - Describe “Can drink now but has potential for ageing”

A

Can drink now but has potential for ageing = + flavor aroma + structure; + improve in the next few years

54
Q

Readiness for drinking - Describe “Too young”

A

Too young = similar to above; a waste to drink now. E.g. wine with strong tannin need time to soften.

55
Q

What are the categories to look for in Palate?

A
  • Sweetness
  • Acidity
  • Tannin
  • Alcohol
  • Body
  • Mousse
  • Flavor intensity and characteristics
  • Finish
56
Q

“Colour” is all about the balance of which five colours?

A

red, yellow, green, brown, blue

57
Q

What are the three descriptive elements of SAT?

A

Appearance
Nose
Palate

58
Q

SAT format hierarchy

A

Section (e.g. Appearance)

  • > Category heading (e.g. Clarity)
  • –> Terms (e.g. clear)
59
Q

In which Section of SAT, you’re restricted use the specific terms as they appear listed.

A

The “Conclusion” section

60
Q

what are the structural components of wine

A

sugar, acidity, tannin and alcohol

61
Q

The five point scale in SAT doesn’t mean it’s divided into five equal part

A

“high” and “low” are also a range.

62
Q

Why it is important to keep yourself hydrated during tasting

A

dehydration may cause your nasal aroma receptors to become dry, lose sensitivity to aroma.

63
Q

What cause a wine looks “hazy”

A

particles suspended in the wine

64
Q

The colour intensity of a white wine that has a broad watery rim should be described as….

A

“Pale”

65
Q

Appearance - Other Observations:

- if you observe CO2 spritz or petillance, what is that mean?

A

this can be evidence of a fault i.e. refermentation or malolartic fermentation in the bottle.

66
Q

Appearance - Other Observations:

- Legs are also called….

A

Tears

67
Q

the differences in character and complexity of the _______ account for much of the difference between basic quality and very fine wines.

A

aromas

68
Q

describe the aromas found in TCA tainted wine

A
  • damped cardboard
  • fruit flavours muted
  • the wine appear less fresh
69
Q

describe the aromas found in “reduction”

A
  • stinky
  • like rotten eggs, boiled cabbage
  • boiled onion
  • blocked drains
70
Q

describe the aromas found in SO2

A
  • smell of a recently distinguished matches

- at low level, it can mask the fruitiness of a wine

71
Q

describe the appearance and aromas found in “oxidation”

A
  • the wine will appear deeper colour and more brown
  • aromas of toffee, honey, caramel or coffee
  • lack freshness and fruitiness
72
Q

describe the aromas found in “out of condition”

A
  • lost it’s vibrancy and freshness

- taste dull and stale

73
Q

describe the aromas found in high level of “volatile acid (VA)”

A
  • vinegar

- nail polish remover

74
Q

describe the aromas found in “Brettanomyces (Brett)”

A
  • plastic
  • animal aromas
  • sticking plasters
  • hot vinyl
  • smoked meat
  • leather or sweaty horses
75
Q

where are the tertiary aromas come from?

A
  • oxidation during the process of ageing e.g. contact with oak -> coffee, toffee, caramel…
  • protected from action of oxygen -> petrol, honey or mushroom
76
Q

Development -
If a wine is dominated by primary or secondary aromas, OR the oak is not fully integrated, it can be described as _________.

A

youthful

77
Q

Development -
If most of the aromas in a wine are still pri. or sec. but some tertiary aromas are detected, it can be described as _________.

A

developing

78
Q

Development -

If the predominant aromas are tertiary, it can be described as _________.

A

fully developed

79
Q

Development -

when the wine’s attractive aromas faded, unpleasant aromas start to develop, it can be described as _________.

A

tired/past its best

80
Q

development is a measure of the balance between ________, _______ and _______?

A

primary, secondary and tertiary aromas

81
Q

what kind of wines will change quickly from youthful to tired/past its best in matter of a few months

A

rose, most inexpensive whites, most inexpensive red

82
Q

examples of wine that have been aged for a long time, when it comes to the market, tertiary aromas predominate and fully developed?

A

age indicated Towny Port, all Sherries and Rioja reservas.

83
Q

describe the secondary aromas extracted from oak

A

vanilla, toast, creamy, buttery from malolactic fermentation.

yeasty, biscuity aromas from lees contact or autolysis.

84
Q

Palate

- examples of effect of one component can interfere with the impression made by another:

A
  • alcohol and fruit, add the perception of sweetness

- acidity can mask sweetness

85
Q

define each level of “sweetness” in palate

A

dry - no sugar detected by the tongue
off-dry - tiny amount of sugar detactable
medium-dry - distinct presence of sugar, not sweet enough to pair with dessert
medium-sweet - distinct presence of sugar, level of sugar are higher than “medium-dry”
sweet - presence of sugar predominant (Sauternes, Port)
luscious - level of sugar are notably more viscous, with a sticky and sweet sensation after swallowing or spitting.

86
Q

What special occasions need to remember when judging the level of acidity?

A
  • high level of acidity and sweetness can mask each other.
  • alcohol can create a burning sensation similar to acidity
  • always use the mouth-watering effect to judge level of acidity
87
Q

describe “low acidity” and “high acidity”

A

low acidity - feel broad, round and soft

high acidity - especially mouth-watering

88
Q

describe the palate of high and low level of alcohol

A

high level

  • it more viscous than water
  • seem heavier in the mouth

low level
- a bit watery, unless there is another component i.e. sugar to give the wine body.

89
Q

What components can make you feel the body of wine is harsher, thinner and lighter?

A

low level of astringent tannin

90
Q

When discussing quality, a wine’s intensity also called…

A

concentration

91
Q

Are all premium wines complex?

A

No, simplicity is not always negative. e.g. Icewines express clarity and purity is good wine.

92
Q

when accessing ‘readiness for drinking’ what’s is the first thing to consider?

A

Is the wine made in a style that can be benefit from ageing at all

Micky WSET Lv3 (46 decks)

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