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WSET LVL 2 - Tasting Approach > Tasting Approach > Flashcards

Tasting Approach Flashcards

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1
Q

Tasting Approach Order

A

1) Appearance
2) Nose
3) Palette
4) Conclusion

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2
Q

Tasting Approach - Appearance

A

1) Intensity

2) Color

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3
Q

Tasting Approach - Nose

A

1) Intensity
2) Aroma Characteristics
___a) Primary
___b) Secondary
___c) Tertiary

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4
Q

Tasting Approach - Palette (8)

A

1) Sweetness
2) Acidity
3) Tannin
4) Alcohol
5) Body
6) Flavor Intensity
7) Flavor Characteristics - Primary, Secondary, Tertiary
8) Finish

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5
Q

Tasting Approach - Conclusion

A

Quality

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6
Q

Appearance - Intensity

A

pale – medium – deep

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7
Q

Appearance - Color (3)

A

WHITE&raquo_space; lemon – gold – amber
ROSÉ&raquo_space; pink – pink-orange – orange
RED&raquo_space; purple – ruby – garnet – tawny

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8
Q

Nose - Intensity

A
  • Light
  • Medium
  • Pronounced
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9
Q

Nose - Aroma Characteristics

A

e.g. primary, secondary, tertiary

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10
Q

Palette - Sweetness

A

dry – off-dry – medium – sweet

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11
Q

Palette - Acidity

A

low – medium – high

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12
Q

Palette - Tannin

A

low – medium – high

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13
Q

Palette - Alcohol

A

low – medium – high

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14
Q

Palette - Body

A

light – medium – full

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15
Q

Palette - Flavor Intensity

A

light – medium – pronounced

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16
Q

Palette - Flavor Characteristics

A

e.g. primary, secondary, tertiary

17
Q

Palette - Finish

A

short – medium – long

18
Q

Primary Aroma & Flavor Characteristics

A

Aromas & flavors of the grape & alcoholic fermentation

19
Q

Secondary Aroma & Flavor Characteristics

A

Aromas & flavors of post-fermentation winemaking

20
Q

Tertiary Aroma & Flavor Characteristics

A

Aromas & flavors of maturation

21
Q

Primary Aroma & Flavor Characteristics

TYPES (12)

A
  • Floral
  • Green Fruit
  • Citrus Fruit
  • Stone Fruit
  • Tropical Fruit
  • Red Fruit
  • Black Fruit
  • Herbaceous
  • Herbal
  • Spice
  • Fruit Ripeness
  • Other
22
Q

Secondary Aroma & Flavor Characteristics

TYPES (3)

A
  • Yeast
  • Malolactic Conversion
  • Oak
23
Q

Tertiary Aroma & Flavor Characteristics

TYPES (3)

A
  • Red Wine
  • White Wine
  • Deliberately Oxidized Wines

WSET LVL 2 - Tasting Approach (2 decks)

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