Tasting and Evaluating Spirits Flashcards Preview

WSET ® Level 2 Spirits > Tasting and Evaluating Spirits > Flashcards

Flashcards in Tasting and Evaluating Spirits Deck (35)
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1
Q

What allows you to taste and evaluate spirits in a consistent way and to record your notes systematically?

A

The Systematic Approach to Tasting Spirits (SAT)

2
Q

An ideal tasting room will be…

A
  • Odor-free
  • Good natural light
  • A white surfaces against which you can judge the appearance of the spirit.
3
Q

Define:

ISO glass

A

A great glass for tasting spirits, which includes a bowl with a tulip shape to concentrate the aromas toward the nose.

ISO stands for International Standards Organization

4
Q

With spirits, what is the ideal size for a tasting sample?

A

.5 US fl. oz

5
Q

What is the order of tasting components, according to the SAT?

A
  1. Appearance
  2. Nose
  3. Palate
  4. Final conclusion about quality
6
Q

What should you make a quick note of regarding the appearance of a spirit, before adding water?

A
  • clarity
  • intensity
  • color
7
Q

Hazy in a spirit would be considered…

A

Faulty

Some premium spirits that are not filtered and can become hazy when chilled or with the addition of water.

8
Q

Define:

Louching

A

Louching is a reaction that happens with some spirits turning opaque and cloudy when water is added for dilution.

One example is Aniseed based spirits

9
Q

Define:

Water-white

A

Water-white describes the color of all spirits when they come off the still.

One example of a spirit that remains water-white when bottled would be Vodka.

10
Q

What is the measure of how easily one can see through a spirit?

A

Intensity

11
Q

What term is used for spirits that can not be seen through at all?

A

Opaque

Cream liqueurs are opaque.

12
Q

When would a spirit have a pale intensity?

A

A spirit would be described as having a pale intensity when the producer has used no caramel color or has aged the spirit in barrels that were not new.

13
Q

What are three color terms often used for wood-aged spirits?

A
  • Lemon
  • Amber
  • Brown
14
Q

Should you swirl a glass of spirit when smelling?

A

No, swirling can cause increased alcohol evaporation, which can impact the ability to smell fine aromas in the spirit.

15
Q

What is one of the most commonly encountered faults in a spirit?

A

A common fault is the bottle becoming out of condition due to being open too long.

16
Q

Define:

The Spirit Lexicon

A

A table of suggested aroma/flavor words that can be used to describe characteristics in a spirit - these are divided into three systematic groups: raw materials, processing, oak and maturation.

17
Q

Excessive aromas of heads and tails in a spirits are generally considered to be what?

A

Faulty

18
Q

What aromas are associated with oxygen during oak maturation?

A

Oak and maturation’, these aromas include vanilla, cinnamon and other spices.

19
Q

What is a good ratio of water to spirit addition for assessment purposes?

A

50:50, this allows the aromas to emerge while diluting the impact of alcohol.

20
Q

The tongue is responsible for recognizing five tastes:

A
  • Sweet
  • Sour
  • Salt
  • Bitter
  • Umami
21
Q

What taste is not present in spirits?

A

Salt

22
Q

What are the two important tastes in spirits?

A

Sweet and Bitter

23
Q

With regard to taste, newly distilled spirits are accurately described as…

A

Dry

Sugar is added after distillation.

24
Q

How can vanilla and fruity aromas be deceiving with regards to sweetness?

A

They give the illusion of sweetness when in combination, even if there is no sugar present.

25
Q

What does texture refer to?

A

Texture refers to how the spirit feels in the mouth.

26
Q

What should you focus on when assessing the length of the finish of a spirit?

A

One should focus on the positive flavors. Unpleasant tastes, textures or flavors should not be considered.

27
Q

What should you focus on when considering the nature of the finish of a spirit?

A

When considering the finish of a spirit, one should focus on whether the finish is simple, complex or neutral in nature.

28
Q

Balance considers…

A

Whether one flavor, texture or structural component dominates, or if they all present in harmony - and according to the style of the product.

29
Q

A high quality spirit will have…

A

A balanced, pleasant finish where complex flavors linger and evolve for several seconds.

30
Q

When does Purity become a consideration?

A

For neutral spirits such as vodkas, this will be the consideration, as opposed to complexity of flavors and aromas.

31
Q

The best spirits express what?

A

The best spirits espress something about their raw material, how they have been fermented, distilled and matured.

32
Q

What are we looking for in expressiveness?

A

Precision and Clarity - can be for both complex and simple products.

33
Q

Spirits that are aged in oak and have some color removed using charcoal are refered to as what intensity?

A

Medium

34
Q

True or False:

A spirit described as neutral has no aroma.

A

False

A spirit described as neutral may be intentional produced with a very light intensity.

35
Q

Describe the difference between off-dry, medium and sweet.

A

Off-dry refers to a spirit that has a very small amount of sugar added

Medium refers to a spirit with a sweet taste but it is not the defining characteristic

Sweet spirits have a defining characteristic of sweetness