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WSET L2 > Ch01 Tasting & Evaluating Wines > Flashcards

Ch01 Tasting & Evaluating Wines Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

An off-dry wine is?

A

Slightly sweet

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2
Q

White wines and roses have _____ levels of tannins.

A

rarely detectable

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3
Q

Name two thin-skinned wine varietals

A

Pinot noir and grenache

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4
Q

What four elements contribute to the body of a wine?

A

Alcohol level, flavour characteristics, tannins and sugars

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5
Q

Why do the sides of the ISO tasting glass slope inwards?

A

This helps concentrate the flavours

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6
Q

What one characteristic does our sense of smell provide when tasting a wine?

A

Flavour characteristics

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7
Q

What are the (three) characteristics of an ideal tasting room?

A

Odour-free, Natural light, White background

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8
Q

If a grape was unripe it will create what kinds of tannins?

A

Astringent which even at low levels can be perceived

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9
Q

Richness, weight and viscosity in the mouth are all linked to what wine characteristic?

A

Body

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10
Q

A wine that has numerous flavour compounds as opposed to just one or two is considered _____

A

Complex

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11
Q

Sweet wines are usually not very acidic (T/F)

A

False. Acidity in sweet wines keeps them from tasting cloying and overly sweet.

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12
Q

What can we do to release the aromas of a wine? (one thing)

A

Swirl the wine

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13
Q

A wine is described as expressive. What does this mean?

A

That its characteristics express the grape variety and ideally terroir/location of grape growing.

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14
Q

High levels of soft, ripe tannins may indicate _______

A

Hot climate wine

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15
Q

The conclusion of a tasting assesses what aspect of the wine?

A

Its quality.

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16
Q

What three characteristics does our sense of taste provide when tasting a wine?

A

Acidity, level of tannins, level of sweetness

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17
Q

A wine that tastes like it could come from anywhere is lacking what?

A

Expressiveness

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18
Q

Which climate, cool or hot, results in wines of high acidity?

A

Cool

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19
Q

You observe a wine that is slightly tinged brown with a hazy appearance. Is this wine out-of-condition?

A

Maybe - but both observations could result from ageing or a deliberately unfiltered wine

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20
Q

You can always detect a wine fault on the nose T/F

A

False. A minor fault may require a taste of the wine to confirm.

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21
Q

What are the oxidative aromas (three) in a wine that may indicate cork taint?

A

toffee, caramel or sherry

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22
Q

Cork taint when it is mild has what effect on the nose of a wine?

A

It will reduce the fresh, fruity aromas of a wine

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23
Q

Mouth-feel corresponds to what characteristic of a wine?

A

Body

24
Q

A long and complete finish is an indicator of what?

A

Wine quality

25
Q

What part of the vine contributes tannins to a wine?

A

The skin of the grape.

26
Q

What is the most common fault detected in the nose of a wine?

A

Cork taint

27
Q

What is the purpose of a tasting note?

A

To describe the wine to someone who has not tasted it

28
Q

If a wine is high in alcohol (> 13abv%) then it will be of high body/ (True/False)

A

False. No alcohol level is only one factor. A beaujolais may have high alcohol but otherwise be light in body.

29
Q

When you match wine to an occasion it should be the centre of attention (T/F)

A

False. The wine should match the occasion.

30
Q

What five characteristics contribute to an assessment of the quality of a wine?

A

Balance, expressiveness, finish, intensity and complexity

31
Q

True/False A brown color may or may not indicate a faulty wine

A

True

32
Q

What are the four aspects that a user describes when evaluating a wine using the SAT?

A

Appearance, Nose, Palate, Conclusion

33
Q

When describing the aroma of a wine, tasters can objectively use descriptors (T/F)

A

False - the aromas of a wine can be perceived differently by different tasters.

34
Q

What two words are sub-classes of tannic?

A

Astringent and bitter.

35
Q

Name two wine varietals that are generally high in acidity.

A

Sauvignon Blanc and Riesling

36
Q

What is the key question when assessing wine quality?

A

Is the wine a good illustration of its wine type.

37
Q

Most wines contain sugar (T/F)

A

No almost all red wines and most white wines are dry

38
Q

Name two thick-skinned wine varietals

A

Cabernet sauvignon and syrah

39
Q

Flavour characteristics are detected where?

A

Aroma characteristics evaporate off the tongue and rise up into the nose (retronasal olfaction)

40
Q

You smell a wine and its nose is dull and stale. What can this mean?

A

Cork taint

41
Q

Where on the tongue do we detect acidity? sweetness? bitterness?

A

Acidity - sides; sweetness - top; bitterness - back

42
Q

What aspect of a wine causes the mouth to water?

A

Acidity

43
Q

Bitter flavours are tasted where? Astringent tannins are tasted where?

A

Back of the throat (bitter) - in the gums (astringent)

44
Q

What is the one visual attribute that can indicate a wine is out of condition?

A

Dull in appearance

45
Q

What is the main reason for considering the appearance of the wine?

A

It can warn us of faults: too old, badly stored, failed cork, all lead to out-of-condition wine

46
Q

Consider the four non-aroma factors of a wine: sweetness, tannins, acidity and fruitiness. Which pairs need to be in ‘balance’ for a wine to be good?

A

Sweetness and acidity (e.g. sweet and sour)

Sweetness and fruitiness versus Tannins and Acid

47
Q

What does SAT stand for in the context of WEST?

A

Systematic approach to tasting wine

48
Q

What does sweetness indicate?

A

How much sugar is in a wine (measured in g/L).

49
Q

Which are generally higher in acidity white or red wines?

A

White

50
Q

What two factors are taken into account when recommending a wine?

A

The taste and preferences of the wine consumers

51
Q

How does the intensity of a wine affect its quality?

A

A dilute set of flavours is a poor wine and even an intense set of flavours if out of balance can be a poor wine.

52
Q

Cork taint when it is severe has what effect on the nose of a wine?

A

It can add a pungent, damp cardboard or musty smell to the wine

53
Q

Describe the key factor that controls the level of tannin in a wine?

A

The amount of time the wine is in contact with the grape skin

54
Q

How long is the finish in a good quality wine?

A

At least a few seconds

55
Q

The colour of a wine from a particular region or grape variety depends greatly on? (two factors)

A

The age of the wine. The winemaking techniques used.

56
Q

What is the standard glass used for tasting wine?

A

It is an ISO tasting glass with sloped sides, a large enough bowl to swirl the wine, and a stem that lets us hold the wine without warming it.

57
Q

If a wine tastes vibrant and refreshing it like has high levels of what aspect?

A

Acidity

WSET L2 (22 decks)

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