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WSET Level 2 > Tasting & Evaluating Wine > Flashcards

Tasting & Evaluating Wine Flashcards

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1
Q

What should you avoid doing before tasting wine?

A
  1. avoid wearing scented perfumes.

2. avoid eating strongly flavoured food or brushing your teeth.

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2
Q

The majority of red wines are considered what color descriptor?

A

Ruby

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3
Q

What color descriptor is a red wine with blue or purple hue?

A

Purple

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4
Q

What color descriptor is a red wine with an orange or brown hint?

A

Garnet

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5
Q

What color descriptor is a red wine that is more brown than red?

A

Tawny

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6
Q

What primary aroma category does blossom, rose and violet fall under?

A

Floral

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7
Q

What primary aroma category does grapefruit, lemon, lime, orange fall under?

A

Citrus Fruit

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8
Q

What primary aroma category does banana, lychee, mango, melon, passion fruit and pineapple fall under?

A

Tropical fruit

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9
Q

What primary aroma category does peach, apricot and nectarine fall under?

A

Stone fruit

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10
Q

What aromas in wine are created by post-fermentation winemaking?

A

Secondary aromas

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11
Q

What aromas and flavors are created by maturation?

A

Tertiary Aromas and Flavors

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12
Q

Rank the 4 levels of sweetness descriptors from least sweet to most sweet

A

Dry
Off-dry
Medium
Sweet

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13
Q

What are the ABV measures for low alcohol wine?

A

under 11%

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14
Q

What are the ABV measures for medium alcohol wine?

A

11-13.9%

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15
Q

What are the ABV measures for high alcohol wines?

A

above 14%

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16
Q

True or False: We can describe a wine that has fruit flavours which last for a long time as having a long finish.

A

True

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17
Q

A wine that is high in acidity but lacking in fruit flavour could be described as __________.

A

Unbalanced

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18
Q

What primary aromas and flavors do black/white pepper and liquorice fall under?

A

Spice

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19
Q

What primary aromas and flavors do eucalyptus, mint, fennel, dill and dried herbs fall under?

A

Herbal

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20
Q

What primary aromas and flavors do unripe fruit, ripe fruit, dried fruit, cooked fruit fall under?

A

Fruit Ripeness

21
Q

What primary aromas and flavors do green bell pepper, gass, tomato leaf and asparagus fall under?

A

Herbaceous

22
Q

What primary aromas and flavors do apple, pear, gooseberry and grape fall under?

A

Green Fruit

23
Q

What primary aromas and flavors do redcurrant, cranberry, raspberry, strawberry, red cherry, redplum fall under?

A

Red Fruit

24
Q

What primary aromas and flavors do blackcurrant , blackberry, blueberry, black cherry and black plum fall under?

A

Black Fruit

25
Q

What causes secondary flavors and aromas of biscuit, pastry, bread, toasted bread, bread dough, cheese and yogurt?

A

Yeast

26
Q

What causes secondary flavors and aromas of butter, cream and cheese?

A

Malolactic fermentation

27
Q

What causes secondary flavors and aromas of vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate and coffee?

A

Oak

28
Q

What color wine is associated with tertiary flavors of dried fruit, leather, earth, mushrooms, meat, tobacco, wet leaves, forest floor and caramel?

A

red wine

29
Q

What color wine is associated with tertiary flavors of dried fruit, orange marmalade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel?

A

White Wine

30
Q

What tertiary aromas and flavors are associated with deliberately oxidized wines?

A

almond, hazelnut, walnut, chocolate, coffee, caramel

31
Q

What does the intensity of a wine’s color refer to?

A

How pale, medium or deep a wines color is

32
Q

What are the 3 ranges of color descriptors for the appearance of white wine?

A

Lemon
Gold
Amber

33
Q

In the SAT system what are the 3 colors associated with the appearance of rose wine?

A

Pink
Pink-Orange
Orange

34
Q

What are the 4 ranges of color descriptors for the appearance of red wine?

A

Ruby (most red wines)
Purple
Garnet
Tawny

35
Q

What are the 4 parts to the SAT (Systematic Approach to Tasting Wine)?

A

Appearance - Intensity and Color
Nose - Intensity and Aromas Characteristics
Palate - Sweetness, Acidity, Tannin, Alcohol, Body, Flavor Intensity, Flavor Characteristics and Finish
Conclusions - Quality

36
Q

In the SAT system what are the levels of intensity for nose?

A

Light
Medium
Pronounced

37
Q

In the SAT system what are the 3 categories of aroma characteristics for nose?

A

Primary
Secondary
Tertiary

38
Q

In the SAT system what are the 8 categories of Palate?

A 
Sweetness
Acidity
Tannin
Alcohol
Body
Flavor Intensity
Flavor Characteristics
Finish
39
Q

In the SAT system what are the 5 levels of Quality for conclusions

A 
Poor
Acceptable
Good
Very Good
Outstanding
40
Q

Where do primary aromas and flavors come from?

A

Grapes or the fermentation process

41
Q

Where do secondary aromas and flavors come from?

A

Post fermentation winemaking process

42
Q

Where do tertiary aromas and flavors come from?

A

Ageing process

43
Q

What effect does acidity in wine have when you sip it?

A

Mouth watering effect

44
Q

What effect do tannins in wine have when you sip it?

A

Can make mouth feel dry and can taste bitter

45
Q

What structural component of wines can alcohol contribute to?

A

Body

46
Q

What is the body of a wine?

A

Body is overall impression of how the wine feels in the mouth using sense of touch

47
Q

What is the finish of a wine?

A

The finish is the collection of sensations after you have swallowed or spit the wine out

48
Q

What should your ideal tasting environment look like?

A

free of strong odors
be well-lit
have space for samples and spitoon
and have white space - either napkin of flavor to test color

49
Q

What is the suggested sample size?

A

1.7 US FL OZ (5cl)

WSET Level 2 (8 decks)

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