Chapter 1: Tasting and Evaluating Wine:

Question 1

What are the three parts of the WSET Systematic Approach to Tasting (SAT)?

Answer 1

Appearance, Nose, Palate

Question 2

What are the main clarity levels used to evaluate a wine’s appearance?

Answer 2

Clear, Hazy

Question 3

What does a hazy appearance in a wine often indicate?

Answer 3

Faults (e.g., microbial activity or sediment)

Question 4

What does intensity in wine appearance refer to?

Answer 4

How strong or pale the color of the wine appears

Question 5

What are the common colors for white wine?

Answer 5

Lemon, Gold, Amber

Question 6

What are the common colors for red wine?

Answer 6

Ruby, Purple, Garnet, Tawny

Question 7

What are the common colors for rosé wine?

Answer 7

Pink, Salmon, Orange

Question 8

What are the key factors to assess in the nose of the wine?

Answer 8

Condition, Intensity, Aroma Characteristics

Question 9

What does the term “clean” or “unclean” mean when evaluating a wine’s nose?

Answer 9

Whether or not the wine shows any faults

Question 10

What are the categories for aroma intensity?

Answer 10

Light, Medium, Pronounced

Question 11

What are primary aromas in wine?

Answer 11

Aromas derived from the grape and fermentation (e.g., floral, fruity, herbaceous)

Question 12

What are secondary aromas in wine?

Answer 12

Aromas from winemaking processes like oak aging or malolactic fermentation (e.g., vanilla, butter, smoke)

Question 13

What are tertiary aromas in wine?

Answer 13

Aromas from aging (e.g., leather, dried fruit, earthiness)

Question 14

What are the five components evaluated on the palate?

Answer 14

Sweetness, Acidity, Tannin, Alcohol, Body

Question 15

What is the scale for sweetness levels in wine?

Answer 15

Dry, Off-Dry, Medium, Sweet

Question 16

How is acidity perceived on the palate?

Answer 16

As mouthwatering or salivation

Question 17

What is tannin, and where is it found?

Answer 17

A structural component found in grape skins, stems, and seeds, giving a drying sensation

Question 18

How do you assess body in wine?

Answer 18

By the weight and texture of the wine in the mouth (light, medium, or full)

Question 19

What factors influence the alcohol level in wine?

Answer 19

Fermentation process and sugar levels in the grapes

Question 20

What does “balance” in wine mean?

Answer 20

How well the sweetness, acidity, tannins, and body harmonize

Question 21

What is the “finish” of a wine?

Answer 21

The length and quality of flavors after swallowing or spitting the wine

Question 22

What are the four levels of wine quality assessment?

Answer 22

Faulty, Acceptable, Good, Very Good, Outstanding