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NEWA - WSET L2 Wine > Section 1 - Tasting and Evaluating Wine > Flashcards

Section 1 - Tasting and Evaluating Wine Flashcards

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1
Q

An off-dry wine is?

A

Slightly sweet

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2
Q

White wines and Rosé wines have _____ levels of tannins.

A

rarely detectable

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3
Q

Name two thin-skinned wine varietals:

A

Pinot noir

Grenache

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4
Q

What four elements contribute to the body of a wine?

A
  1. alcohol level
  2. flavour characteristics
  3. tannins
  4. sugars
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5
Q

Why do the sides of the ISO tasting glass slope inwards?

A

This helps concentrate the flavors

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6
Q

What one characteristic does our sense of smell provide when tasting a wine?

A

Flavour characteristics

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7
Q

What are the (three) characteristics of an ideal tasting room?

A
  1. Odor-free
  2. Natural light
  3. White background
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8
Q

If a grape is unripe it will create what kinds of tannins?

A

Astringent, which even at low levels can be perceived

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9
Q

Richness, weight and viscosity in the mouth are all linked to what wine characteristic?

A

Body

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10
Q

A wine that has numerous flavor compounds as opposed to just one or two is considered _____

A

Complex

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11
Q

T/F

Sweet wines are usually not very acidic?

A

False.

Acidity in sweet wines keeps them from tasting cloying and overly sweet.

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12
Q

What can we do to release the aromas of a wine? (one thing)

A

Swirl the wine

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13
Q

A wine is described as expressive. What does this mean?

A

That its characteristics express the grape variety and ideally terroir/location of grape growing.

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14
Q

HIgh levels of soft, ripe tannins may indicate _______

A

Hot climate wine

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15
Q

The conclusion of a tasting assesses what aspect of the wine?

A

Its quality.

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16
Q

What three characteristics does our sense of taste provide when tasting a wine?

A
  1. Acidity
  2. Level of tannins
  3. Level of sweetness
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17
Q

A wine that tastes like it could come from anywhere is lacking what?

A

Expressiveness

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18
Q

Which climate, cool or hot, results in wines of high acidity?

A

Cool

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19
Q

You observe a wine that is slightly tinged brown with a hazy appearance. Is this wine out-of-condition?

A

Maybe - but both observations could result from ageing or a deliberately unfiltered wine

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20
Q

T/F

You can always detect a wine fault on the nose?

A

False.

A minor fault may require a taste of the wine to confirm.

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21
Q

What are the oxidative aromas (three) in a wine that may indicate a wine is out of condition?

A
  1. toffee
  2. caramel
  3. sherry
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22
Q

Cork taint when it is mild has what effect on the nose of a wine?

A

It will reduce the fresh, fruity aromas of a wine

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23
Q

Mouth-feel corresponds to what characteristic of a wine?

A

Body

24
Q

A long and complete finish is an indicator of what?

A

Wine quality

25
Q

What part of the vine contributes tannins to a wine?

A

The skin of the grape.

26
Q

What is the most common fault detected in the nose of a wine?

A

Cork taint

27
Q

What is the purpose of a tasting note?

A

To describe the wine to someone who has not tasted it

28
Q

T/F

If a wine is high in alcohol (> 13abv%), it will then be of high body.

A

No, alcohol level is only one factor. A beaujolais may have high alcohol but otherwise be light in body.

29
Q

T/F

When you match wine to an occasion it should be the center of attention.

A

False.

The wine should match the occasion.

30
Q

What five characteristics contribute to an assessment of the quality of a wine?

A
  1. Balance
  2. Expressiveness
  3. Finish
  4. Intensity
  5. Complexity
31
Q

T/F

A brown color may or may not indicate a faulty wine

A

True

32
Q

What are the four aspects that a user describes when evaluating a wine using the SAT?

A
  1. Appearanc
  2. Nose
  3. Palate
  4. Conclusion
33
Q

T/F

When describing the aroma of a wine, tasters can objectively use descriptors.

A

False

The aromas of a wine can be perceived differently by different tasters.

34
Q

What two words are sub-classes of tannic?

A

Astringent and bitter.

35
Q

Name two wine varietals that are generally high in acidity.

A

Sauvignon Blanc and Riesling

36
Q

What is the key question when assessing wine quality?

A

Is the wine a good illustration of its wine type.

37
Q

T/F

Most wines contain sugar.

A

False

Almost all red wines and most white wines are dry

38
Q

Name two thick-skinned wine varietals:

A

Cabernet sauvignon and Syrah

39
Q

Flavour characteristics are detected where?

A

When aroma components evaporate off the tongue and rise up into the nose (retronasal olfaction).

40
Q

You smell a wine and its nose is dull and stale what might this mean?

A

possibly cork taint

41
Q

What aspect of a wine causes the mouth to water?

A

Acidity

42
Q

Bitter flavors are tasted where? Astringent tannins are tasted where?

A

Back of the throat (bitter) - in the gums (astringent)

43
Q

What is the one visual attribute that can indicate a wine is out of condition?

A

Dull in appearance

44
Q

What is the main reason for considering the appearance of the wine?

A

It can warn us of faults: too old, badly stored, failed cork, all lead to out-of-condition wine

45
Q

Consider the four non-aroma factors of a wine: sweetness, tannins, acidity and fruitiness. Which pairs need to be in ‘balance’ for a wine to be good?

A

In a good quality wine, the sweetness and the fruitiness will be in balance with the tannin and acidity.

46
Q

What does SAT stand for in the context of WEST?

A

Systematic Approach to Tasting wine

47
Q

What does sweetness indicate?

A

How much sugar is in a wine (measured in g/L).

48
Q

Which are generally higher in acidity white or red wines?

A

White

49
Q

What two factors are taken into account when recommending a wine?

A

The taste of the wine, and preferences of the wine consumer

50
Q

How does the intensity of a wine affect its quality?

A

A dilute set of flavors is often considered a wine and even an intense set of flavors if out of balance can indicate a lower quality wine.

51
Q

Cork taint when it is severe has what effect on the nose of a wine?

A

It can add a pungent, damp cardboard or musty smell to the wine

52
Q

Describe the key factor that controls the level of tannin in a wine?

A

The amount of time the wine is in contact with the grape skin.

53
Q

How long is the finish in a good quality wine?

A

At least a few seconds

54
Q

The color of a wine from a particular region or grape variety depends greatly on? (two factors)

A
  1. The age of the wine.
  2. The winemaking techniques used.
55
Q

What is the standard glass used for tasting wine?

A

It is an ISO tasting glass with sloped sides, a large enough bowl to swirl the wine, and a stem that lets us hold the wine without warming it.

56
Q

If a wine tastes vibrant and refreshing it likely has high levels of what aspect?

A

Acidity

NEWA - WSET L2 Wine (18 decks)

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