Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

WSET2 > Chapter 1 - Tasting and evaluating wine > Flashcards

Chapter 1 - Tasting and evaluating wine Flashcards

1
Q

What glass is used while tasting in WSET?

A

The ISO (international standards organization) glass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Why is the ISO glass used?

A

Rounded bowl: aids in swirling to release aromas
Inward sloping walls: capture aromas
Also small enough to use with tasting sample

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What size is the recommended tasting pour?

A

5 cL or 1.7 US fl. oz.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the appearance descriptors for white wines?

A

Pale - Medium - Deep

Lemon - Gold - Amber

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What are the appearance descriptors for red wines?

A

Pale - Medium - Deep

Purple - Ruby - Garnet - Tawny

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are the appearance descriptors for rose wines?

A

Pale - Medium - Deep

Pink - Pink-orange - Orange

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What is the most common color for white wine?

A

Lemon

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the most common color for red wine?

A

Ruby

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are the intensity levels of aromas?

A

Light - Medium - Pronounced

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Primary aromas come from ___________

A

Primary aromas come from: the grapes or are created during the fermentation process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Secondary aromas come from ___________

A

Secondary aromas come from: post-fermentation winemaking.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

Tertiary aromas come from ___________

A

Tertiary aromas come from: the aging process.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Blackberries and mint are both examples of what?

A

Primary aromas (or flavors)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Butter and smoke are both examples of what?

A

Secondary aromas (or flavors)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Dried fruit and almonds are examples of what?

A

Tertiary aromas (or flavors)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the categories to determine palate?

A

Sweetness, Acidity, Tannin, Alcohol, Body

17
Q

What are the levels of sweetness?

A

Dry - Off dry - Medium - Sweet

18
Q

What are the levels of acidity?

A

Low - Medium - High

19
Q

What are the levels of tannin?

A

Low - Medium - High

20
Q

What are the levels of alcohol?

A

Low - Medium - High

21
Q

What are the levels of body?

A

Light - Medium - Full

22
Q

What are the levels of flavor intensity?

A

Light - Medium - Pronounced

23
Q

Body is created by what working together?

A

Sugar, acidity, tannin, and alcohol

24
Q

Medium alcohol wines fall within this range

A

11-13.9%

25
Q

Low alcohol wines are below what abv?

A

11%

26
Q

High alcohol wines are above what abv?

A

14%

27
Q

What are the criteria for determining quality level?

A

Balance - Length - Identifiable characteristics/intensity of flavors - Complexity

28
Q

If a wine is out of balance, it is rarely more than _______ in quality.

A

acceptible

WSET2 (25 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions