The Systematic Approach to tasting Wines - WSET L3 in Wines

Question 1

What is the purpose of the WSET SAT?

Answer 1

To provide a structured approach for describing wine, evaluating its quality, and determining its readiness for drinking.

Question 2

What are the two main parts of the SAT?

Answer 2

Descriptive (appearance, nose, palate) and evaluative (quality level and readiness for drinking).

Question 3

What is the role of the Wine Lexicon in the SAT?

Answer 3

Provides descriptive terms to help identify and describe aromas and flavors systematically.

Question 4

What are the ideal conditions for a tasting environment?

Answer 4

Good natural lighting, odor-free, sufficient space, and spittoons nearby.

Question 5

What should be avoided before a tasting?

Answer 5

Toothpaste, strong-tasting food, and dehydration, as they can impair sensory perception.

Question 6

What is the recommended glassware for tasting?

Answer 6

An ISO glass with a rounded bowl and inward-sloping walls to aid swirling and aroma capture.

Question 7

What is assessed under “Clarity”?

Answer 7

Whether the wine is “clear” or “hazy,” with haziness possibly indicating a fault.

Question 8

How is “Intensity” judged in the appearance of wine?

Answer 8

By the depth of color, described as “pale,” “medium,” or “deep.”

Question 9

How is “Color” assessed in white wines?

Answer 9

On a scale from “lemon-green” to “brown,” with most white wines described as “lemon.”

Question 10

How is “Color” assessed in red wines?

Answer 10

On a scale from “purple” to “brown,” with “ruby” being the most common.

Question 11

What are the four elements assessed on the nose?

Answer 11

Condition, intensity, aroma characteristics, and development.

Question 12

What are primary aromas?

Answer 12

Aromas from the grape or fermentation, like fruit, floral, or herbaceous notes.

Question 13

What are secondary aromas?

Answer 13

Aromas from post-fermentation processes like oak aging, MLF, or autolysis (e.g., toast, butter, yeast).

Question 14

What are tertiary aromas?

Answer 14

Aromas from aging, such as dried fruit, leather, or honey, developed through oxidation or bottle aging.

Question 15

What is the scale for sweetness in wine?

Answer 15

Dry, off-dry, medium-dry, medium-sweet, sweet, and luscious.

Question 16

How is acidity assessed?

Answer 16

By the mouth-watering effect on the sides of the tongue, ranging from low to high.

Question 17

What is the importance of tannins in red wines?

Answer 17

Tannins provide structure, drying the gums and adding textural richness.

Question 18

What is “Body” in wine?

Answer 18

The overall weight or mouthfeel of the wine, influenced by alcohol, sugar, acidity, and tannins.

Question 19

What is “Finish” in wine tasting?

Answer 19

The collection of sensations after swallowing or spitting, ranging from short to long.

Question 20

What are the four criteria for assessing wine quality?

Answer 20

Balance, intensity/identity, length, and complexity.

Question 21

What does “Balance” mean in wine?

Answer 21

The harmony between sweetness, acidity, tannins, and other components.

Question 22

How is “Length” assessed?

Answer 22

By the persistence of desirable flavors on the finish.

Question 23

What is “Complexity” in wine?

Answer 23

The range and interaction of primary, secondary, and tertiary flavors.

Question 24

What are the categories of readiness for drinking?

Answer 24

“Too young,” “Can drink now, but has potential for aging,” “Drink now, not suitable for further aging,” and “Too old.”

Question 25

What changes occur in wines suitable for aging?

Answer 25

Primary flavors fade, tertiary aromas develop, and tannins soften.

Question 26

What does “legs” or “tears” in wine indicate?

Answer 26

Higher alcohol or sugar content, seen as streams on the glass after swirling.

Question 27

How is mousse assessed in sparkling wines?

Answer 27

As delicate, creamy, or aggressive, indicating the quality and style of bubbles.

Question 28

What does “youthful” indicate in wine development?

Answer 28

Dominated by primary and/or secondary aromas and flavors, with NO tertiary notes.

Question 29

What does “developing” indicate in wine development?

Answer 29

A mix of primary, secondary, and tertiary aromas, showing signs of maturity.

Question 30

What does “fully developed” indicate in wine development?

Answer 30

Predominantly tertiary aromas and flavors, with minimal primary characteristics remaining.

Question 31

What does “tired/past its best” indicate in wine development?

Answer 31

Faded flavors, oxidized notes, and imbalance, showing the wine is past its peak.

Question 32

What does “luscious” sweetness in wine indicate?

Answer 32

Very high sugar content, typically in dessert wines like Sauternes or Tokaji.

Question 33

What is cork taint, and how does it affect wine?

Answer 33

Caused by TCA, it gives a damp cardboard aroma and suppresses fruit flavors.

Question 34

What is oxidation in wine, and how does it present?

Answer 34

Caused by excessive oxygen exposure, leading to flat aromas and browning color.

Question 35

What is volatile acidity (VA), and how does it present?

Answer 35

High levels give vinegar-like aromas, often considered a fault if overwhelming.

Question 36

What does high alcohol in wine suggest about its origin?

Answer 36

Indicates grapes grown in a warm climate with sufficient ripeness.

Question 37

What is “body” in wine?

Answer 37

The perceived weight or fullness of the wine on the palate, influenced by alcohol, sugar, tannins, and acidity.

Question 38

How does low body differ from full body in wine?

Answer 38

Low body feels light and refreshing (e.g., Pinot Grigio), while full body feels rich and heavy (e.g., Amarone).

Question 39

What does “too young” indicate about a wine’s readiness for drinking?

Answer 39

Wine has too much potential, and it is not should wait until it shows its true quality.

Question 40

What does “can drink now, but has potential for aging” mean?

Answer 40

The wine is enjoyable now but can improve with further aging.

Question 41

What does high acidity in wine suggest about its origin?

Answer 41

Indicates grapes grown in a cooler climate or harvested early.

Question 42

What does deep color intensity in red wine suggest?

Answer 42

Indicates thick-skinned grapes, warm climates, or extended maceration during winemaking.

Question 43

What does “Drink now, not suitable for aging” mean in wine assessment?

Answer 43

These wines are best consumed soon as they will lose vibrancy over time. Examples include Pinot Grigio, Sauvignon Blanc, and lighter reds like Valpolicella. Also if wines are fully developed and will not get any better.

Question 44

What are the alcohol levels in still wines?

Answer 44

Low: bellow 11%, Medium: 11-13.9%, High:14%+ ABV

Question 45

What defines an “Outstanding” wine?

Answer 45

No negative comments.

Question 46

What defines a “Very Good” wine?

Answer 46

One BLIC characteristic could be better.

Question 47

What defines a “Good” wine?

Answer 47

Two BLIC characteristics can be better.

Question 48

What defines an “Acceptable” wine?

Answer 48

Three BLIC characteristics can be better, and the wine can have a slight fault.

Question 49

What is reduction in wine, and how does it present?

Answer 49

Reduction occurs when a wine is made or stored in the absence of oxygen. It can produce aromas like rotten eggs, cabbage, or struck matches. Mild reduction can add complexity, but severe reduction is considered a fault.

Question 50

What is sulfur dioxide (SO₂) in wine, and what is its role?

Answer 50

Sulfur dioxide is an antioxidant and antimicrobial used in winemaking to preserve freshness and prevent spoilage. Excessive SO₂ can cause aromas of burnt matches or mask wine aromas.