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WSET L2 > Systematic approach to tasting wine > Flashcards

Systematic approach to tasting wine Flashcards

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1
Q

Name the 4 things in order for the systematic approach to tasting wine (SAT)

A

Appearance
Nose
Palate
Conclusions

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2
Q

What do you need in a good tasting environment

A
  • Good lighting
  • No strong odours
  • Spittoons
  • Space for glasses/notes
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3
Q

How to prepare yourself for tasting

and what do you need

A
  • clean palate
  • No strong perfumes/aftershave
  • clean suitable glassware
  • correctly filled glasses (50mm)
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4
Q

What are the reasons for using the SAT

A
  • calibrate the palate
  • common language to describe the wine
  • to be able to evaluate the wines
    -appearance
    -nose
    -palate
    -quality
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5
Q

Clarity is either?

Apperance

A

Clear
or Hazy (fault?)

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6
Q

Intensity is categorised as?

Apperance

A

Pale
Medium
Deep

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7
Q

Colour for White wine is?

A

Lemon green
Lemon
Gold
Amber
Brown

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8
Q

Colour of rose is?

3 colours dude

A

Pink
Pink/Orange
Orange

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9
Q

The SAT colours for Red are?

A

Purple
Ruby
Garnet
Tawney
Brown

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10
Q

When tasting what 4 things do you you assess and record on your tasting notes

A
  1. Apperance
  2. Nose
  3. Palate
  4. Conclusion
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11
Q

Nose condition is either

A

Clean
Unlcean? (faulty)

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12
Q

Nose intensity is

A

Light
Medium
Pronounced

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13
Q

The three key Nose aroma high level catagories are?

A

Primary, secondary, tertiary then elaborate for each category

See Lexicon deck for the full breakdown

lexicon is not in this deck has its own

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14
Q

What is assessed on the palate?
What are the measurements of each element?

List in correct order

A

Sweetness=Dry-Off Dry-Medium-Sweet
Acidity=Low-Medium-High
Tannin=Low-Medium-High
Alcohol=Low-Medium-High
Body= Light-Medium-Full
Flavour Intesity= Light-Medium-Pronounced
Flavour Characteristics=Primary-Secondary-Tertiary
Finish=Short-Medium-Long

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15
Q

What are the 6 quaility levels of a wine for WSEt L2

A

Quality level are
-Faulty
-Poor
-Acceptable
-Good
-Very good
-Outstanding

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16
Q

How do you assess the wine appearance intensity?

A
  • Hold the glass at 45 degree angle, look from above and see how far the colour extends from the core.
  • For red you can look down the glass upright and assess how easily the stem can be seen
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17
Q

What is the intesity of a white wine that has a broad watery rim

A

Pale

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18
Q

If the pigment of a white wine almost reaches almost to the rim what is the intensity

A

Deep

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19
Q

How is a pale red wine determined?

A

If the wine is slightly pigmented from the core to the rim it is considered pale
You can clearly see the stem of the glass in a vertical position

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20
Q

How is a deep red wine determined?

A

The wine will be pigmented right up to the rim and you will not be able to see the stem in the vertical position

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21
Q

What is the most common colour for white wine

A

Lemon

22
Q

What is the most common colour for red wine

A

Ruby

23
Q

How do you assess the condition of a wine in the nose phase?

A

Looking for faults indicated by
-Wet cardboard
-Caramel/Coffee (When not expected)
-Honey
-Lacks freshenss and the expected fruit characters

24
Q

How do you assess aroma intesity

A

Insert nose to glass without swirling if immediatly apparent then this is prounounced.
If you swirl the wine then still find them faint this is Light.

25
Q

Whats the best approach to identifying Aroma characteristics

A

Identify the 3 main type of aromas then systematicaly identify aroma clusters and work your way through the aromas you get from the glass

26
Q

What are Primary aromas

A

The aromas that come from the grape or the wine making process

Simple wines often have only a few aromas from the same aroma cluster

27
Q

What are secondary aromas

A

These are aromas created by post fermentation winemaking.
Yeast-Autolysis
Malolactic Conversion
Oak

28
Q

What are tertiary aromas

A

These aromas are from the aging process both in oak and in the bottle.
Oxadative=Oak=Coffee/Caramel
Bottle (protected from oxygen)
=petrol/honey/mushoom

29
Q

What do you need to consider when assessing the acidity in a wine

A

High levels of sugar and acid can mask each other. The salivia test is the only true way as will still work with high sugar wines

Alcohol can create a burning that feels similar to Acid. The saliva test again is the key to the correct assessment of the wines Acid

30
Q

What can alcohol contribute to a wine

A

Increased body/mouthfeel.
At low levels the wine can seem watery unless sugar is present to gove the wine body

31
Q

What is considered Low Alcohol

A

Below 11% ABV

32
Q

What is considered Medium Alcohol

A

11%-13.9% abv

33
Q

What is considered High alcohol

A

Above 13.9% abv

34
Q

What is low alcohol on fortified wine

A

15-16.4% abv

35
Q

What is Medium alcohol on fortified wine

A

16.5-18.4% abv

36
Q

What is high Alcohol on a fortified wine

A

above 18.5%

37
Q

What two attributes contribute most to the body of a wine

A

Sugar and Alcohol. Alcohol is usually the main factor influencing body

38
Q

What does high level of ripe tannin do

A

Can make the wine feel fuller bodied

39
Q

Low unripe tannins does what?

A

Can make the wine seem harsher, thinner therfore more light bodied

40
Q

What is the general rule for flavour intesity

A

Generaly the flavour intesity matches the aroma intesity

41
Q

What can happen on the palate that may not happen on the nose when assessing flavour profiles

A

The warming affect of the alcohol can make some flavours more apparant than on the nose
NOTE:Spice/Floral flavours are LESS obvious on the palate than the nose

42
Q

Generally flavours on the palate match the aroma clusters

A

True

You should write down any additional flavour profiles found on the palat

43
Q

Why is finish important

A

How long sensations last on a wine is an important indictor of quality

only the flavours that are pleasant count

44
Q

What qualifies a wine to be tagged with a long finish

A

The the flavours last as long or longer than the structural components of the wine.

Acid-tannin ect

45
Q

What are the main criteria for assesing a wines quality

A

Balance
Length of finish
Intensity
Complexity

46
Q

Describe balance in a wine.
Sugar is balanced by=?
Alcohol needs=?
Acid needs=?

A
  • Sugar is balanced by** Acidity **
    (Wine then refreshing rather than flabby)
  • High Alcohol needs Fruit to balance it out
  • A high Acid wine needs** Fruit** otherwise can seem thin and unpleasant

if out of balance rarely anything more than Acceptable

47
Q

Describe Length/finish it terms of quality

A

This is how long the pleasent flavours of the wine remian after swalling or spitting the wine. How the wine finsihes is an important indicator of quality.

If you are left with burning alcochol as the last sensation then this is

48
Q

Describe intensity in terms of quality

A

A wine that is weak with dilute flavours is rarely of good quality.
Beyond a certain level more intesity does not mean more quality.

49
Q

What is the best way to categories quality

A

Categorise the wine to see if it ticks the box in all four criteria of quality
Balance/Length-Finish/Intesity/Complexity

50
Q

Are all premium wines complex

A

No not always. These wines are focused on purity and definition.

51
Q

What makes a wine be classed as Outstanding

A

Shows positivily against all four quality criteria.
1-Balance
2-Length/finish
3-Intesity
4-Complexity

WSET L2 (33 decks)

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