Tasting + Assessing Wine supplement Flashcards
Here's a deck to supplement the WSET Level 2 deck and make it easy for you to recognize answers on the test
Lemon-Green
Lemon
Gold
Amber
Brown
Describe ___
Colors used to describe white wines
Purple
Ruby
Garnet
Tawny
Brown
Describe ____
Colors used to describe red wines
Pink
Pink-orange
Orange
Describe this style of wine
Colors used to describe rosés
Aroma type: comes from grapes themselves, made during fermentation
Primary aromas
Primary, secondary, or tertiary aroma type: made after fermentation e.g. vanilla from oak contact, butter from malo
Secondary aromas
Aroma type: made from the aging process e.g. caramel, hazelnut, dried fruits
Tertiary aromas
Describe a wine with no perceptible sugar
Dry
Describe a wine with barely-there or residual sugar
Off-dry
Describe a wine with obvious sugar, but not sweet enough to pair with desserts
Medium
Describe a wine with sugar as the main driver of the wine
Sweet
The wine makes your mouth water. Probably from the wine’s ____
Acidity
Compound that causes your mouth to dry and sometimes leaves a bitter taste
Tannin
Alcohol % level threshold for low alcohol table wine. Lower than __%
11%
Alcohol % level threshold for high alcohol table wine. Higher than __%
14%
Alcohol % level between 15% and 16.4% for fortified wine
Low alcohol fortified wine
Alcohol % level between 16.5% and 18.4% for fortified wine is __.
Medium (fortified)
Alcohol % level threshold for high alcohol fortified wine. Higher than __%
18.5%
Sugar
Alcohol
Acidity
Tannin
Are all called ___ of wine
Structural components contributing to a wine’s body
Increasing acidity makes wine appear (lighter or fuller) in body?
Lighter
Increasing tannin makes wine appear (lighter or fuller) in body?
Fuller
Increasing alcohol makes wine appear (lighter or fuller) in body?
Fuller (main factor)
Main factor in making wine appear fuller in body
Higher alcohol
Increasing sugar makes wine appear (lighter or fuller) in body?
Fuller
Term for how long you taste the wine after you’ve swallowed it or spat it out
Finish (describes flavor, not structural components like sugar, alcohol, acidity, or tannins)
Outstanding
Very good
Good
Acceptable
Poor
Describe ____ used for the SAT
5 quality levels of wine used for the SAT
Balance
Length/finish
Discernible characteristics and flavors and intensity
Complexity
Describe ____
4 criteria for evaluating wine quality
Alcohol % level threshold for low alcohol fortified wine. 15% to __%
16.4%
More ___ balances a wine high in residual sugar
Acidity (like lemonade)
More ___ balances a wine high in alcohol
Fruit
