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WSET Level 2 > Tasting & Evaluating Wine > Flashcards

Tasting & Evaluating Wine Flashcards

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1
Q

Purpose of Systemic Approach to Tasting Wine (SAT)?

A

Communicate with others what a wine is like, remind yourself what you liked, to compare with another or to make a recommendation.

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2
Q

What makes an ideal tasting environment?

A

Good lighting to judge appearance, free from strong odours to avoid inference with the wines aroma, sufficient space for glasses and notes and a spittoon.

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3
Q

How to prepare yourself

A

Clean palate and do not wear strongly scented products,

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4
Q

What glass should you use for tasting?

A

ISO Glass.

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5
Q

What is special about the ISO Glass?

A

Rounded bowl to aid in swirling the wine (to release aromas) and inward sloping walls to capture the aromas at the top of the glass.

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6
Q

How much wine should you pour for a tasting?

A

5cL

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7
Q

What are the three main components of wine tasting?

A

Appearance, nose and palate.

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8
Q

What do you look for when assessing the appearance?

A

Intensity (how much colour the wine has) and Colour

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9
Q

How do you asses the appearance of the wine?

A

Hold the glass at a 45 degree angle and look down through it from above. See how the colour extendeds from the core (deepest part) to the rim (shallowest part). For red wines you can look directly down towards the stem and notice how easily the stem can be seen.

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10
Q

What is meant by the term ‘pale’ when describing the appearance of white wine?

A

It has a broad watery rim

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11
Q

What is meant by the term ‘deep’ when describing the appearance of white wine?

A

If the colour extends from the core to the rim

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12
Q

What are the three colours associated with white wine?

A

Lemon (pale), Gold (medium) and Amber (deep)

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13
Q

What are the three colours associated with Rose wine?

A

Pink (pale), Pink-Orange (medium) and Orange (deep)

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14
Q

What are the four colours associated with Red wine?

A

Purple (pale), Ruby (pale/medium), Garnet (medium/deep) and Tawny (deep - more Brown than red).

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15
Q

How do you asses the nose of the wine?

A

Swirl the liquid in the glass and take a short sniff. You may gain some insight into the wine by taking a quick sniff before swirling.

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16
Q

What are the two things to sniff for when asses the nose of the wine?

A

Intensity and Characteristics

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17
Q

How many categories are the aroma characteristics broken into?

A
  1. Primary, secondary and tertiary aromas.
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18
Q

What is meant by the term ‘Primary Characteristics’ of an Aroma?

A

These are aromas that come from the grapes or are created during the fermentation process.

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19
Q

List off the Primary Characteristics of an Aroma

A

Floral, Green Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, Red Fruit, Black Fruit, Herbaceous, Herbal, Spice, Fruit Ripeness, Other (wet stones, candy etc)

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20
Q

What are the flavours in a Floral Aroma?

A

Blossom. Rose, Violet

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21
Q

What are the flavours in a Green Fruit Aroma?

A

Apple, Pear, Gooseberry, Grape

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22
Q

What are the flavours in a Citrus Fruit Aroma?

A

Grapefruit, Lemon, Lime, Orange

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23
Q

What are the flavours in a Stone Fruit Aroma?

A

Peach, Apricot, Nectarine

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24
Q

What are the flavours in a Tropical Fruit Aroma?

A

Banana, Lychee, Mango, Melon, Passion Fruit, Pineapple

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25
Q

What are the flavours in a Red Fruit Aroma?

A

Redcurrant, Cranberry, Raspberry, Strawberry, red cheery, red plum

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26
Q

What are the flavours in a Black Fruit Aroma?

A

Blackcurrant, Blackberry, Blueberry, Black Cherry, Black Plum

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27
Q

What are the flavours in a Herbaceous Aroma?

A

Green Bell Pepper, Grass, Tomato, Leaf, Asparagus

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28
Q

What are the flavours in a Herbal Aroma?

A

Eucalyptus, Mint, Fennel, Dill, Dried Herbs

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29
Q

What are the flavours in a Spice Aroma?

A

Black Pepper, White Pepper, Liquorice

30
Q

What are the flavours in a Fruit Ripeness Aroma?

A

Unripe Fruit, Ripe Fruit, Dried Fruit, Cooked Fruit

31
Q

What are the flavours in a ‘Other’ Aroma?

A

Wet Stones, Candy

32
Q

List off the Secondary Characteristics of an Aroma

A

Yeast, Malolactic Conversion and Oak

33
Q

What is meant by the term ‘Secondary Characteristics’ of an Aroma?

A

Aromas created by post-fermentation- typically vanilla and smoke from oak barrels etc

34
Q

What are the flavours in a ‘Yeast’ Aroma?

A

Biscuit, pastry, bread, toasted bred, bread dough, cheese, yogurt

35
Q

What are the flavours in a ‘Malolactic Conversion’ Aroma?

A

Butter, Cream, Chesse

36
Q

What are the flavours in a ‘Oak’ Aroma?

A

Vanillia, Cloves, Coconut, cedar, charred Wood, Smokew, Chocolate and Coffee

37
Q

What is meant by the term ‘Thirdiary Characteristics’ of an Aroma?

A

Aromas that have their origin in the ageing processes.

38
Q

List off the Thirdiary Characteristics of an Aroma in Red Wine

A

Dried Fruit, Leather, Earth, Mushroom, Meat, Tobacco, Wet Leaves, Forest Floor, Caramel

39
Q

List off the Thirdiary Characteristics of an Aroma in White Wine

A

Dried Fruit, Orange Marmalade, Petrol, Cinnamon, Ginger, Nutmeg, Almond, Hazelnut, Honey, Caramel

40
Q

List off the Thirdiary Characteristics of an Aroma in Deliberately Oxidised Wines

A

Almond, Hazelnut, Walnut, Chocolate, Coffee, Caramel

41
Q

What are Aromas of Coffee or Caramel typically associated with?

A

Action of the Oxygen when stored for long periods in oak barrels.

42
Q

What are Aromas of Petrol. Honey or Mushroom typically associated with?

A

Wines stored for long periods in their bottles (kept from Oxygen)

43
Q

What are things to look out for when assessing the Palate of a wine?

A

Sweetness, Acidity, Tannins, Alcohol, Body, Flavour Intensity, Flavour Characteristics and Finish

44
Q

What is meant by the ‘Sweetness’ of a wine?

A

The amount of sugar ranging from Dry, odd-dry, Medium and Sweet.

45
Q

Name two typical wines that fall into the Sweetness category of ‘Sweet’

A

Sauternes and Port

46
Q

What is meant by the ‘Acidity’ of a wine?

A

Amount of detectable acidity in the wine ranging from low, medium and high

47
Q

What part of your mouth detects the acidity and what is the reaction?

A

Tongue - it tingles and makes your mouth water

48
Q

What is meant by the ‘Tannins’ of a wine?

A

Found in Red wine (from the skins of the grapes) and ranges from low, medium and high

49
Q

What is the tell tale sign of high Tannins?

A

Dry Tongue/ Mouth

50
Q

What ‘feel’ does the Alcohol levels contribute towards?

A

The Body of the wine

51
Q

What is the tell tale sign of high Alcohol?

A

A burning sensation,

52
Q

When using the SAT; what alcohol level (abv) is considered ‘Low’?

A

Below 11%

53
Q

When using the SAT; what alcohol level (abv) is considered ‘Medium’?

A

11 - 13.9%

54
Q

When using the SAT; what alcohol level (abv) is considered ‘High’?

A

14% and above

55
Q

When using the SAT; what alcohol level (abv) is considered ‘Low’ for FORTIFIED WINES?

A

15 - 16.4%

56
Q

When using the SAT; what alcohol level (abv) is considered ‘Medium’ for FORTIFIED WINES?

A

16.5 - 18.4%

57
Q

When using the SAT; what alcohol level (abv) is considered ‘High’ for FORTIFIED WINES?

A

18.5% and above

58
Q

What is meant by the term ‘Body’?

A

Overall impression of how the wine feels in the mouth using the sensation of touch rather than taste. its perceived weight.

59
Q

What is the MAIN factor contributing to the ‘Body’ of the wine?

A

Alcohol.

60
Q

What are the factors that make up the ‘Body’ of the wine?

A

The structural components - Sugar, Acidity, tannin and alcohol. For most wines the Alcohol makes up the main factor

61
Q

How does Tannin affect the ‘Body’ of the wine?

A

High levels or Ripe Tannin make a wine feel fuller body. But low levels of Unripe Tannin can make it seems harsher, thinner and therefore lighter in body

62
Q

How does Acidity affect the Body of the Wine?

A

Higher the acid the l;lighter the body will feel

63
Q

Are Spice characteristics on the palate, typically, more or less apparent than on the nose?

A

More

64
Q

Are Floral characteristics on the palate, typically, more or less apparent than on the nose?

A

Less

65
Q

What is meant by the term ‘Finish’?

A

The collection of sensations after you have swallowed or spat the wine out. The longer the finish is an indicator as to the quality of the wine.

66
Q

A wine with a longer finish would be a sign or high or low quality wine?

A

High Quality

67
Q

What are the components that make up the Quality Conclusion of the wine?

A

Balance, Finish (length of finish)

68
Q

How do you balance a wine with High Acidity?

A

High Sugar

69
Q

How do you balance a wine with High Sugar?

A

High Acidity

70
Q

What are the Quality Conclusions range used after tasting?

A

Poor, Acceptable, Good, Very Good, Outstanding

WSET Level 2 (1 decks)

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