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WSET 2 > Tasting And Food > Flashcards

Tasting And Food Flashcards

You may prefer our related Brainscape-certified flashcards:
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1
Q

What effect does UMAMI have on wine

A

Makes wine taste harder

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2
Q

What effect does salt have on wine

A

Fruitier, sweeter

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3
Q

How do you describe a white wine with a broad watery rim

A

Pale

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4
Q

If the pigment of a wine reaches almost to the rim?

A

Deep

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5
Q

How do you describe the colour of a white wine with a hint of orange or brown

A

Gold

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6
Q

White wine.Noticeable browning. Colour?

A

Amber

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7
Q

Red wine. Noticeable orange or brown colour?

A

Garnet

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8
Q

Red wine. More brown than red

A

Tawney

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9
Q

Intensity describes what?

A

How much colour or flavour

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10
Q

What are the 4 terms to describe wine sweetness

A

Dry, off-dry, medium, sweet

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11
Q

How do you describe the strongest nose or flavour?

A

Pronounced

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12
Q

Where do primary aromas come from?

A

Grapes and fermentation

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13
Q

What causes oxidative tertiary aromas

A

Oak ageing

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14
Q

What secondary aromas and flavours does oak impart

A

Vanilla, cloves, cedar, smoke, chocolate, coffee

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15
Q

What is a wine with a tiny amount of detectable sugar

A

Off dry

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16
Q

What sweetness level is sweet but not sweet enough for dessert

A

Medium

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17
Q

3 names for yeast

A

Lees, autolysis, flor

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18
Q

What does malolactic fermentation impart

A

Butter, cream, cheese

19
Q

What tertiary aromas could result from extended ageing without oxygen

A

Honey, petrol, mushroom

20
Q

How do you sense high acidity

A

Mouthwatering feel

21
Q

What do sweet wines need for balance

A

High acidity

22
Q

What is the alcohol range for medium alcohol level

A

11 - 13.9%

23
Q

What is the alcohol range for medium fortified wine

A

16.5 - 18.4%

24
Q

What s the main factor contributing to body in a wine

A

Alcohol

25
Q

What are the 4 factors determining quality

A

Balance, Complexity, Length, Intensity

26
Q

What does sweet food do to a wine

A

Make it taste harder (more acidic, drying, bitter, less sweet/fruity)

27
Q

What does acidic food do to a wine

A

Make it Softer (fruity/sweet, less hard)

28
Q

If food is high in acid, what will a low acid wine taste like

A

Less fruity

29
Q

What does salt do to wine

A

Fruitier, softer, less tannic

30
Q

What is the serving temperature for sweet wine

A

Well chilled 6-10

31
Q

What is the serving temperature for champagne

A

Well chilled 6-10

32
Q

What is the serving temperature for light whites/roses

A

Chilled 7-10

33
Q

What is the serving temperature for full bodied whites

A

Lightly chilled 10-13

34
Q

What is the serving temperature for light reds

A

Room temp - lightly chilled 13-18

35
Q

What is the serving temperature for big reds

A

Room temp 15-18

36
Q

What does a corked wine smell/taste like

A

Wet cardboard, less fresh, fruit is muted

37
Q

Oxidised

A

Lacks freshness/fruitiness, seems flat

38
Q

What function does sunlight perform in a vine

A

Converts water and co2 to sugar

39
Q

What are ideal conditions for botrytis to form

A

Damp misty mornings, warm dry days

40
Q

How is icewine made

A

Grapes picked while frozen, and ice and solids removed leaving only tiny amount of sweet juice

41
Q

What is considered a cool climate

A

16.5 or below

42
Q

What is considered a moderate climate

A

16.5 - 18.5

43
Q

Warm climate?

A

18.5-21

WSET 2 (6 decks)

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