Chapter 21: Wine Tasting and Evaluation:

Question 1

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

Answer 1

Appearance, Nose, Palate

Question 2

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

Answer 2

Clarity, Intensity, Color

Question 3

What does a hazy wine indicate?

Answer 3

Potential faults, such as microbial activity or unfiltered sediment

Question 4

What are common color descriptors for white wine?

Answer 4

Lemon, Gold, Amber

Question 5

What are common color descriptors for red wine?

Answer 5

Ruby, Garnet, Tawny

Question 6

What are common color descriptors for rosé wine?

Answer 6

Pink, Salmon, Orange

Question 7

What should you assess when evaluating the nose of a wine?

Answer 7

Condition, Intensity, Aroma Characteristics

Question 8

What does a ‘clean’ nose indicate?

Answer 8

The wine is free from faults

Question 9

What are the three categories of aromas in wine?

Answer 9

Primary, Secondary, Tertiary

Question 10

Give examples of primary aromas in wine.

Answer 10

Fruits, floral notes, herbs (e.g., citrus, apple, peach, grass)

Question 11

What are examples of secondary aromas in wine?

Answer 11

Vanilla, butter, toast

Question 12

What are examples of tertiary aromas in wine?

Answer 12

Dried fruit, leather, tobacco

Question 13

What components are assessed on the palate?

Answer 13

Sweetness, Acidity, Tannin, Alcohol, Body, Flavor Intensity, Flavor Characteristics, Finish

Question 14

What are the sweetness levels in wine?

Answer 14

Dry, Off-Dry, Medium, Sweet

Question 15

How does acidity affect the palate?

Answer 15

It causes mouthwatering sensations and balances sweetness and body

Question 16

What are tannins, and how are they perceived?

Answer 16

Structural components from grape skins; perceived as a drying or astringent sensation

Question 17

What is the typical alcohol range for still wines?

Answer 17

11.5% to 14% ABV

Question 18

How is the body of a wine assessed?

Answer 18

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

Question 19

What does ‘finish’ refer to in wine tasting?

Answer 19

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

Question 20

What are the four criteria used to assess the quality of a wine?

Answer 20

Balance, Intensity, Complexity, Finish

Question 21

What does a ‘balanced’ wine mean?

Answer 21

The components are in harmony

Question 22

What is a sign of complexity in a wine?

Answer 22

The presence of multiple layers of aromas and flavors

Question 23

How does a long finish indicate quality?

Answer 23

A longer finish reflects higher quality, showing persistence of flavor

Question 24

Why is spitting recommended during professional wine tasting?

Answer 24

To avoid alcohol impairment and maintain accuracy when tasting multiple wines

Question 25

How should you use the WSET SAT for blind tasting?

Answer 25

Follow each step systematically to gather clues about the wine’s identity and quality

Question 26

Why is it important to taste wines in a neutral environment?

Answer 26

To avoid distractions and ensure accurate perception of aromas and flavors