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WSET Level 2 > Tasting and Evaluating wine > Flashcards

Tasting and Evaluating wine Flashcards

Tasting and Evaluating Wine, Pairing wine and food, Storage and Service of Wine

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1
Q

What is the ideal tasting environment

A

-good lighting (for judging wines appearance)
-free of strong odours (to avoid interference with aromas)
-sufficient space (to lay out wine glasses and notes)
-spitoons and spit cups should be available

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2
Q

how do you prepare yourself to assess wines

A

-clean palate free from toothpaste and strong foods
-avoid wearing strong aromas that will interfere with wine aromas

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3
Q

how should you prepare wine glasses for optimal tasting

A

-it should be odourless
-transparent
-free of residues
-they should have a rounded bowl (for swirling)
-inward sloping walls (to capture aromas)
-small glasses for tasting samples

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4
Q

what should you aim for when pouring samples

A

-the same volume consistently
-A 5cl sample

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5
Q

what can the vast majority of wines be described as

A

clear

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6
Q

what is haziness in wine caused by

A

suspended particles in the wine

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7
Q

what does haziness indicate

A

a fault or the wine has not be clarified before packing

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8
Q

how do you precisely identify a fault in the wine

A

on the nose or palate

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9
Q

what is a wines intensity

A

how much colour the wine has

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10
Q

how can you assess the intensity of a wine

A

-hold the glass at a 45 degree angle and look through the liquid from above to see how far the colour extends from the core

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11
Q

how can you also assess the intensity of a red wine

A

-can be assessed by looking down through an upright glissando assessing how easily the stem can be seen

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12
Q

what colour do white wines appear at the rim

A

colourless

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13
Q

what should a white wine that has a broad watery rim be described as

A

pale

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14
Q

what should a white wine that’s pigment reaches close to the rim be described as

A

deep

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15
Q

what should a red wine that is lightly pigmented from rim to core or can easily see the stem be described as

A

pale

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16
Q

what should a red wine that is intensely pigmented from from core to rim and impossible to see the stem be described as

A

deep

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17
Q

what does the white wine colour scale run from

A

lemon green to brown

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18
Q

what is the most common colour of white wines

A

lemon

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19
Q

if a white wine has a noticeable green colour what colour is it

A

lemon green

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20
Q

if there is a hint of orange or brown in white wine what colour is it

A

gold

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21
Q

if white wine has noticeable levels of browning what colour is it

A

amber or brown

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22
Q

what is the scale of colours for red wine

A

purple to brown

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23
Q

what is the most common colour of red wine

A

ruby

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24
Q

what are red wine with a blue or purple colour described as

A

purple

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25
Q

what are red wines with a orange or brown colour described as

A

garnet

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26
Q

what are red wines that are more brown then red described as

A

tawny

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27
Q

what are red wines that have no redness in colour called

A

brown

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28
Q

what are rose wines that have a very pure pink colour described as

A

Pink

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29
Q

if a pink wine shows a hint of orange what should it be described as

A

pink orange

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30
Q

what should a rose that has orange as its dominant colour be described as

A

Orange

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31
Q

how do you assess the nose of a wine

A

-swirl the liquid to release the aromas
-place your nose over the rim of the glass
-take a short sniff
-note the intensity and characteristics of aromas

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32
Q

what aromas would you get from a faulty wine

A

-damp cardboard (honey, caramel or coffee)
-lacking freshness from an expected fruit character

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33
Q

what is the intensity called if aromas are immediately apparent when inserting the nose

A

pronounced

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34
Q

what is the intensity called when even after swirling the aromas are faint/hard to detect

A

light

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35
Q

if the aromas are neither pronounced or light when inserting the nose what is the intensity

A

medium

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36
Q

does every wine have primary secondary and tertiary aromas

A

no

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37
Q

where do primary aromas come from

A

the grapes or created during fermentation

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38
Q

how many primary aromas are normally portrayed in simple wines

A

a very limited number of primary aromas all typically within the same cluster

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39
Q

how many primary aromas are normally portrayed in complex wines

A

a wide range of primary aromas from a. range of clusters

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40
Q

what type of aromas do the vast majority of wines display

A

fruity aromas

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41
Q

where are secondary aromas created from

A

post fermentation winemaking

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42
Q

where are majority of secondary aromas extracted from and what aromas does this generate

A

oak which generates vanilla and smoke

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43
Q

what secondary aromas do you get from malolactic conversion

A

butter and cream

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44
Q

what secondary aromas develop from autolysis in sparkling wines

A

toasted bread and biscuits

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45
Q

where do tertiary aromas develop from

A

the ageing process

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46
Q

what tertiary aromas does an oxidative ageing process create

A

coffee or caramel

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47
Q

what tertiary aroma does a ageing process without the presence of oxygen create

A

petrol honey and mushroom

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48
Q

what aromas does the ageing process change

A

primary aromas and in particular fruit aromas

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49
Q

if a wine has no sugar or is so little levels that it cannot be detected by tongue what is it described as

A

dry

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50
Q

if a wine has a tiny amount of detectable sugar what is it described as

A

off dry

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51
Q

if a wine has a distinct taste of sugar what is it described as

A

medium

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52
Q

if the presence of sugar has become the prominent feature of the wine what is it described as

A

sweet

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53
Q

how is acid detected in a wine

A

-it is detected on the tongue
-acid causes a tingling sensation and make the mouth water
-the higher the level of acid in the wine the more your mouth waters and the longer it waters for

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54
Q

what is the first rule to remember when assessing the acidity of wine

A

-levels of sugar and acid mask eachother
-therefore acidity in sweet wine is less obvious than acidity in dry wine
-However regardless the level of sugar the mouth watering affect caused by acidity stays the same and is a reliable guide

55
Q

what is the second rule to remember when assessing the acidity of wine

A

-alcohol creates a burning sensation similar to acidity
-consider the mouth watering affect to see if this is due to acidity or alcohol

56
Q

what wines are tannins found in

A

red wines

57
Q

where are tannins from

A

-extracted from the skin of grapes during fermentation

58
Q

what do tannins do to your mouth

A

-tannins bind to your saliva and cause your mouth to dry up and feel rough
-they may also leave a bitter taste that lingers at the back of your mouth

59
Q

how does alcohol contribute to a wine

A

contributes to the body
-high levels of alcohol make a wine seem heavier
-low levels make a wine seem watery without the presence of sugar

60
Q

what sensation does high levels of alcohol in wine give

A

it triggers pain receptors giving a hot burning sensation especially after spitting or swallowing

61
Q

how are alcohol levels judged in wine

A

using a three point scale

62
Q

what abv is classed as low alcohol in wines

A

11% and below

63
Q

what abv is classed as medium alcohol in wines

A

11%-13.9%

64
Q

what abv is classed as high alcohol in wines

A

14% and above

65
Q

what abv is classed as low alcohol in fortified wines

A

15% - 16.4%

66
Q

what abv is classed as medium alcohol in fortified wines

A

16.5% - 18.4%

67
Q

what abv is classed as high alcohol in fortified wines

A

18.5% and above

68
Q

what is the body of a wine

A

how the wine feels in the mouth using the sense of touch rather than taste

69
Q

what is body created by

A

sugar, acidity, tannin and alcohol

70
Q

in majority of wines what is the main factor contributing to body

A

alcohol

71
Q

how does sugar affect body

A

adds to it

72
Q

how does high acidity affect body

A

makes a wine feel lighter in body

73
Q

how does high levels of ripe tannins affect body

A

makes a wine feel fuller bodied

74
Q

are wine aroma and flavour intensity generally the same or different

A

the same

75
Q

how can you make flavour intensity more prominent than it is on the nose

A

warming in the mouth

76
Q

what characteristics are normally more apparent on the palate than the nose

A

spice

77
Q

what characteristics are normally more apparent on the nose than the palate

A

floral

78
Q

what is the finish

A

the collection of sensations after you spit or swallow

79
Q

what does the length of the finish indicate

A

the quality

80
Q

how should you assess the length of the finish

A

you should only count the persistence of desirable sensations

81
Q

what is a short finish

A

the pleasant flavours disappear and a structural component such as acid is the lingering flavour

82
Q

what is a long finish

A

when the flavours last as long or beyond the structural components

83
Q

what criteria is used to assess the quality of wine

A

-balance
-length and finish
-intensity
-complexity

84
Q

how many of the criteria will an outstanding wine meet

A

all 4

85
Q

how many of the criteria will very good wine meet

A

3

86
Q

how many of the criteria will a good wine meet

A

2

87
Q

how many of the criteria will a acceptable wine meet

A

1

88
Q

what is important to remember when understanding basic taste interactions and perfect pairings

A

people have different sensitivities to various flavour and aroma components therefore perfect pairings should take into account these sensitivities

89
Q

what happens to your taste buds when you place food into your mouth

A

your taste buds adapt so that the perception of sugar salt acid etc can be altered in what you next taste

90
Q

what is an example of food altering the perception of the next thing you taste

A

the taste of orange juice consumed immediately after toothpaste

91
Q

what does it mean if a wine is described as harder

A

-more drying
-more bitter
-more acidic
-less sweet
-less fruity

92
Q

what two components in food make wines taste harder

A

sweetness
umami

93
Q

what makes a wine be described as softer

A

-less drying
-less bitter
–less acidic
-more sweet
-more fruity

94
Q

what two components of food makes wines taste softer

A

salt
acid

95
Q

is the impact that food has one wine generally negative or positive

A

negative

96
Q

what affect does sweetness in food have on a dry wine

A

makes a dry wine seem less fruity and taste unpleasant

97
Q

generally what style of wine should you pair with a dish containing sugar

A

select a wine that has a higher level of sweetness than the dish

98
Q

why can umami tastes be difficult to isolate

A

umami tends to be present with other tastes such as salt that balance the negative effects of umami

99
Q

what are some examples of food with umami tastes

A

-cooked mushrooms
-miso
-aged cheeses

100
Q

why is acidity in food generally good for food and wine pairing

A

acidity in food can balance a wine with very high acidity and enhance its fruitiness

101
Q

if a wine has a low acidity and the food paired with it has a high acidity what effect does this have on the wine

A

makes it seem less fruity

102
Q

what effect does salt have on wine

A

its can make a wine seem fruity and soften the tannins in red wine

103
Q

what effects does chilli heat have on wine

A

makes the alcohol seem more noticeable

104
Q

what affect does alcohol have on the burning sensation caused by chilli

A

increases it

105
Q

how should the flavour intensity of food be matched with wine

A

both food and wine flavour intensity should be matched

106
Q

is an acidic wine and a fatty food a good pairing if so why

A

yes because the acidic wine can be seen to be cutting through the fatty food and cleansing the palate

107
Q

what is the problem with a wine being stored incorrectly

A

it can affect the quality of the wine as it can begin to lose character and the develop faults

108
Q

what are the three points that should be followed when storing wine

A

-for long term storage wines should be kept at a cool and constant temperature
-keep wines from strong sunshine and bright artificial light
-if a wine is sealed with a cork it should be on its side

109
Q

what could happen to a wine if its in extremes of hot or cold

A

it could damage the wine

110
Q

what could happen to a wine if is kept in direct sunlight or a bright artificial light

A

lose its expected fruit character

111
Q

what would happen if a wine that is sealed with a cork is stored upright

A

the cork dried out which causes the wine to oxidise and loose its fruit character

112
Q

How should you fill an ice bucket

A

with ice and cold water

113
Q

what would happen if you heated wine

A

it can damage the flavours in the wine

114
Q

what should the perfect glass for tasting and why

A

the bowl of the glass narrows at the rim this allows the rooms of the wine to be concentrated

115
Q

how should you prepare a wine glass

A

-clean and make sure thee is no residue, dirt or detergent left on the glass
-glasses should be polished to ensure finger marks and lingering dirt is removed

116
Q

what steps should you follow when serving wine

A

-check the appearance
-check there are no bits floating in the wine
-check the aroma for any faults

117
Q

what happens to a bottle of wine when it has been opened

A

it slowly starts to become stale as it reacts with the air

118
Q

what is a b basic short term method of stopping an open bottle of wine reacting with the air

A

keep it in the fridge with the cork

119
Q

what is the basic way of keeping a wine fresh

A

use a vacuum system that rely on a pump and will remove the air from the inside of the bottle

120
Q

what is a more sophisticated way of keeping wine fresh and how does this work

A

inert gas systems - these make use of gases such as nitrogen and Argon that do not react with the wine, they are inserted into the bottle to avoid the wine coming into

121
Q

what temperature should you keep sweet wines

A

6 - 8 degrees

122
Q

what temperature should you keep sparkling wines

A

6 - 10 degrees

123
Q

what temperature should you keep light medium bodied white and rose

A

7- 10 degrees

124
Q

what temperature should you keep full bodied white wines

A

10 - 13 degrees

125
Q

what temperature should you keep light reds

A

13 - 18 degrees

126
Q

what temperature should you keep medium, full bodied reds

A

15 - 18 degrees

127
Q

what is cork taint caused by

A

TCA

128
Q

what causes cork taint

A

contaminated cork

129
Q

what happens to a wine with cork taint

A

gives wines aromas of damp cardboard and the fruit aromas appeal muted and less fresh

130
Q

what happens if there is a failure of closure on a wine

A

the wine will oxidise

131
Q

what does an oxidised wine look like

A

it will appear browner than it should be

132
Q

what will happen to a wine if its stored in extreme heat or direct sunlight

A

it will lose its freshness

133
Q
A

WSET Level 2 (1 decks)

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