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Wset 3 > Tasting > Flashcards

Tasting Flashcards

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1
Q

What options must be described about Appearance?

A

Clarity
Intensity
Colour
Other observations (optional)

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2
Q

What options must be described about Nose?

A

Condition
Intensity
Aroma Characteristics
Development

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3
Q

What options must be described about Palate?

A 
Sweetness
Acidity
Tannin (red only)
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish
Mousse (sparkling only)
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4
Q

What options must be described in Conclusions?

A

Quality level

Level of readiness for drinking

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5
Q

What options are available within Appearance - Clarity?

A

Clear

Hazy (faulty)

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6
Q

What options are available within Appearance - Intensity?

A

Pale
Medium
Deep

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7
Q

What colour options are there for white wine?

A 
Lemon-Green
Lemon
Gold
Amber
Brown
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8
Q

What colour options are there for red wine?

A 
Purple
Ruby
Garnet
Tawny
Brown
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9
Q

What colour options are there for rose wine?

A

Pink
Salmon
Orange

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10
Q

What condition options are there for Nose?

A

Clean

Unclean

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11
Q

What intensity options are there for Nose?

A 
Light
Medium -
Medium
Medium +
Pronounced
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12
Q

What are the three Aroma characteristic options for Nose?

A

Primary
Secondary
Tertiary

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13
Q

What Development options are there for Nose?

A

Youthful
Developing
Fully developed
Tired/past its best

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14
Q

What sweetness options are there for Palate?

A 
Dry
Off dry
Medium dry
Medium sweet
Sweet
Luscious
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15
Q

What acidity options are there for Palate?

A 
Low
Medium -
Medium
Medium +
High
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16
Q

What Tannin options are there for Palate?

A 
Low
Medium -
Medium
Medium +
High
17
Q

What alcohol options are there for Palate?

A

Low (less than 11%)
Medium (11-13.9%)
High (14% +)

18
Q

What body options are there for Palate?

A 
Light
Medium -
Medium
Medium +
Full
19
Q

What mousse options are there for Palate?

A

Delicate
Creamy
Aggressive

20
Q

What flavour intensity options are there for Palate?

A 
Light
Medium -
Medium
Medium +
Pronounced
21
Q

What three flavour characteristic options are there for Palate?

A

Primary
Secondary
Tertiary

22
Q

What finish options are there for Palate?

A 
Short
Medium -
Medium
Medium +
Long (6-7 seconds)
23
Q

What Quality level options are there in conclusion?

A 
Faulty
Poor
Acceptable
Good
Very good
Outstanding
24
Q

What readiness options are there in conclusion?

A

Too young (it’s difficult to drink)
Can drink now, potential for ageing
Drink now, not suitable for ageing
Too old

25
Q

What does B.L.I.C stand for when assessing the quality of a wine?

A

Balance
Length
Intensity
Complexity

26
Q

When describing primary aromas and flavours, what clusters are there?

A 
Floral
Green fruit
Citrus fruit
Stone fruit
Tropical fruit
Red fruit
Black fruit
Dried/Cooked fruit
Herbaceous
Herbal
Pungent spice
Other
27
Q

When describing secondary aromas and flavours, what clusters are there?

A

Yeast (lees)
MLF
Oak

28
Q

When describing tertiary aromas and flavours, what clusters are there?

A 
Deliberate oxidation
Fruit development (white)
Fruit development (red)
Bottle age (white)
Bottle age (red)

Wset 3 (3 decks)

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