Chapter 1 - Multiple Choice Flashcards
This refers to how much colour the wine has:
Clarity
Intensity
Colour
Nose
Intensity
Glasses should be held at this angle to assess intensity:
30 degrees
50 degress
45 degrees
20 degrees
45 degrees
When evaluating intensity, you want to see how far the colour extends from the _____ to the ____.
Middle, outside
Core, rim
Bowl, rim
Inside, outside
Core, rim
A white wine always looks colourless at the rim when held at 45 degrees
True
False
True
A white or red wine, if lightly colored from the core to the rim, can be described as ____. If the color reaches almost to the rim for a white and intensely pigmented for red wines, it can be described as _____.
Light, dark
Pale, deep
Pale, rich
Lucid, full
Pale, deep
IF a red wine is “deep” in intensity, it should be impossible to see the stem from above.
True
False
True
The most common colour description for white wines is _____.
Straw
Lemon
Yellow
Bright
Lemon
This is the appropriate colour scale for white wines.
Lemon-green, lemon, gold, amber/brown
Light, lemon, gold, brown
Lemon, amber, gold, lemon-green
Lemon-green, lemon, gold, amber/brown
Red wines can be described from ____ to _____.
Red, dark red
Light, pink
Purple, brown
Purple, tawny
Purple, brown
The most common colour for a red wine is _____.
Purple
Ruby
Brown
Tawny
Garnet
Ruby
Red wines with a noticeable blue or purple color are described as _____.
Ruby
Purple
Light
Garnet
Purple
If there is a noticeable orange or brown color but the wine is still more red than brown, it is described as _____.
Tawny
Brown
Garnet
Ruby
Garnet
Garnet describes a red wine that is more orange/brown than red.
True
False
False - it describes a wine that is more red than orange/brown, but still has noticeable orange/brown.
What color does this describe?
A red wine that is more orange/brown than red, but still has some red.
Tawny
The inverse is Garnet.
If a rose wine shows a hint of orange, then it can be described as _____.
Amber
Orange/pink
Pink-orange
Pink-orange
______ can be used to describe a rose in which orange is the dominant color.
Orange-pink
Orange-rose
Orange
Amber
Orange
For aroma intensity, if the aromas are immediately present when your nose is instered in the glass, it is described as ____.
Profound
Strong
Pronounced
Deep
Pronounced
The three ways to describe aroma intensity are:
Light, medium, pronounced
Pale, deep, medium
Light, lightly pronounced, very pronounced
Light, medium, pronounced
These kind of aromas come from the fruit directly during fermentation, and not from post fermentation.
Primary
These aromas such as oak come from during the post fermentation period.
Secondary
These aromas come from the ageing process. Such as oxidative, coffee, or honey when the wine has been bottled a long time.
Tertiary
A more _____ wine may express a wider range of primary aroma clusters, as opposed to just one.
Complex
Rich
Simple
High volume
Complex
On the palate, if the wine has a _____ level of sweetness, it has a distinct level of sugar, but not sweet enough to partner most desserts.
Off-dry
Medium
Deep
Very sweet
Medium
_____ covers wines where the presence of sugar has become the prominent feature of the wine.
Very sweet
Sweet
Off-dry
Brut
Sweet
The higher level of ____ in wines, the more your mouth waters.
Sugar
Tannin
Acid
Tawny
Acid
Mouth watering is always a reliable way to gauge the acidity.
True
False
True
The levels for low, medium, and high amounts of alcohol are, respectively:
14-15%, 16-17%, 17+
10-12%, 13-15%, 16+
11 or less, 11-13.9%, 14+
11 or less, 11-13.9%, 14+
Low alcohol range
Below 11%
Medium alcohol rang
11% - 13.9%
High alcohol range
14% and more
Fortified wine low alcohol range
15-16.4%
Fortified wine medium alcohol range
16.5 - 18.4%
Fortified wine high range of alcohol
18.5% +
For most wines, acidity is the main contributor of body
True
False
False - alcohol is
High levels of ____ makes a wine feel lighter in body
Tannin
Acidity
Sugar
Alcohol
Acidity
Low levels of _____ can make a wine feel lighter in body.
Tannin
Acidity
Sugar
Alcohol
Tannin
Generally, a wine will have the same flavor intensity as aroma intensity
True
False
True
The ______ of the wine in your mouth can make some characteristics more apparent than on the nose
Warming
Watering
Swishing
Aeration
Warming
Generally, flavors on the palate should NOT be the same as on the nose
True
False
False
The length of finish can be an indicator of quality for a wine
True
False
True - longer finish indicates higher quality
A short finish is when the pleasant flavors disappear and a structural component such as acid is the lingering flavor.
True
False
True
When flavors last as long or beyond the structural components, the finish is described as ______.
Deep
Heavy
Long
Lasting
Long
More intensity in flavor does not necessarily mean higher quality
True
False
True
When discussing quality, some people also refer to a wine’s flavor INTENSITY as its ______.
Ripeness
Pronouncedness
Concentration
Reciprication
Concentration
The four criteria for assessing a wine’s quality level
Finish, price, concentration, complexity
Balance, flavor intensity, finish, complexity
Tannin, color intensity, length, complexity
Balance, flavor intensity, finish, complexity
A wine that is ______ will show positively against 3/4 quality indicators
Outstanding
Very good
Good
Acceptable
Very good
A wine that is ______ will show positively against 2/4 quality indicators
Outstanding
Very good
Good
Acceptable
Good
______ is the highest label of quality level according to WSET.
Outstanding
A _____ wine will show 0/4 of the quality indicators
Poor
A _____ wine will show just 1/4 of the quality indicators
Acceptable
