Brainscape's Knowledge GenomeTM

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


See full index

WSET Diploma SH 2018 > Level 4 Systematic Approach Wine > Flashcards

Level 4 Systematic Approach Wine Flashcards

1
Q

Appearance - Other

What other possible observations are there for wine?

A

e.g. Legs/tears, deposit, pétillance, bubbles

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

Palate - Sweetness

List 6 levels of Sweetness

A

Dry - Off-Dry
Medium Dry - Medium Sweet
Sweet - Luscious

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

Palate - Flavour Characteristics

List ‘Other Observations’

A

Texture (e.g. Steely, Oily, Creamy, Mouthcoating), Petillance (still wines only)

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

What are considerations for determining the quality of a wine?

A

e.g. balance/integration, intensity, finish, complexity, mousse, varietal definition

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

What is the acronym for assessing the Quality level of a wine?

A

Balance, Length, Intensity, Complexity

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

Palate - Alcohol

List the 5 levels of Alcohol (unfortified) and their ABVs

A 
Low     <11% 
Medium (-)  11%~11.9%
Medium         12%~12.9%
Medium (+)   13%~13.9%
High                >14%
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Conclusions - Assessment of Potential for ageing

Give considerations / reasons for / for not ageing

A

e.g. Concentration, Acidity, Tannin, development of aroma and flavour characteristics.
Consider both:
Positive aroma and flavour dev in a wine suitable for ageing
And
Negative aroma and flavour dev in a wine NOT suitable for ageing

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

Palate - Tannin

List the Natures of Tannin

A

e.g. Ripe/Soft Vs Unripe/Green/Stalky, Coarse Vs Fine Grained

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

Palate - Acidity

List the 5 levels of acidity

A

Low - Medium(-) - Medium - Medium(+) - High

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

Appearance - Colour

List the 5 levels of colour intensity of Red Wine

A

Purple - Ruby - Garnet - (Tawny) - (Brown)
Note: Ruby is the most common colour for Red Wine
Only Purple if there is some blue present
Will not be served a Tawny or Brown wine

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

If a red wine has tertiary notes what word should you write for both aroma and taste to describe it?

A

Prune

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

Appearance - Colour

List the 5 levels of colour intensity of White Wine

A

Lemon-green, Lemon, Gold, (Amber), (Brown)
Note: Lemon is the most common colour for White Wine
Only Gold if you can see some Orange
Will not be served an Amber or Brown wine

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

Palate - Flavour Intensity

List the 5 levels of Flavour Intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

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

Palate - FinishList the 5 levels of taste finish

A

Short - Medium(-) - Medium - Medium(+) - Long

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q 
Nose - Aroma Characteristics
List the (up to) 3 levels of Aroma
A

e.g. Primary, Secondary, Tertiary

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

Appearance - Colour

List the 3 levels of colour intensity of Rose Wine

A

Pink - Salmon - Orange - (Onion Skin)

Note: Will not be served an Onion Skin wine

17
Q

Palate - Flavour Characteristics

Name the 3 levels of flavour characteristics

A

e.g. Primary, Secondary, Tertiary

18
Q

Where are the 5 places on your body to hold your wine glass to check for aroma intensity and what do they mean?

A 
Chest - Pronounced
Neck -  Medium +
Chin   - Medium
Lips   -  Medium -
Nose  - Light
19
Q

Palate - MousseList the 3 types of Mousse

A

Delicate - Creamy - Aggressive

20
Q

What colour are ‘most’ red wines

21
Q

Appearance; List the three levels of wine intensity

A

Pale - Medium - Deep

22
Q

If you decide the quality of a wine is just ‘acceptable’ what should you write up in the aroma / tasting notes?

A

Write ‘simple’

23
Q 
With BLIC what would these score?
1/4
2/4
3/4
4/4
A 
1/4 Acceptable quality
2/4 Good quality
3/4 Very good quality (be sure you can find a negative)
4/4 Outstanding quality
Always include the word 'quality'
24
Q

Palate - Tannin

List the 5 levels of Tannin

A

Low - Medium(-) - Medium - Medium(+) - High

25
Q

What colour are ‘most’ dry white wines?

26
Q

Palate - Alcohol

List the levels of alcohol for Fortified wines

A

Low - Medium - High

27
Q

Nose - Intensity

List 5 levels of wine intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

28
Q

Palate - Body

List the 5 levels of wine body

A

Light - Medium(-) - Medium - Medium(+) - Full

29
Q

What is a good acronym for evaluating the quality of a wine?

A 
Balance
Length
Intensity
Complexity
Integration
Typicity
30
Q

Conclusions - Assessment of Quality

List the 4 levels of Readiness for drinking / Potential for ageing

A

(Too Young)
Can drink now but has potential for ageing,
Drink now, not suitable for ageing or further ageing
(Too Old)

31
Q

Conclusions - Assessment of Quality

List the 6 levels of wine quality

A

Faulty - Poor - Acceptable - Good - Very Good - Outstanding

32
Q

How many Aroma notes / Tasting notes should you try to write?

A

Aroma 7

Taste 5

33
Q

What are the alcohol % levels for wine

A

Low - Med (-) - Medium - Med(+) - High

<11% 11~11.9% 12~12.9% 13~13.9% >14%

WSET Diploma SH 2018 (33 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions