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WSET level 3 - KM > Wine Tasting, Wine with Food, Storage & Service > Flashcards

Wine Tasting, Wine with Food, Storage & Service Flashcards

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1
Q

What is TCA and what characteristics does it impart on wine?

A

Cork Taint. Damp cardboard aromas.

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2
Q

What is Brett?

A

A yeast that gives wine a plastic or animal aroma - hot vinyl, smoked meat, sweaty horses.

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3
Q

What is the effect of salty foods on high tannin wines?

A

salty foods soften the tannins and make the wine seem more palatable.

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4
Q

Fatty/Oily foods should be paired with wines that have high levels of______?

A

Acidity

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5
Q

When should the color intensity of a white wine be described as pale? Deep?

A

Pale - broad, watery rim

Deep - pigment reaches almost to the rim

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6
Q

What aromas does reduction impart?

A

Stinky - like rotten eggs, boiled cabbage, or blocked drains

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7
Q

What aroma does sulphur dioxide impart at very high levels?

A

Extinguished matches

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8
Q

Describe the color and aroma of a wine with oxidation.

A

Deeply colored and more brown that it should be. Toffee, honey, caramel, or coffee

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9
Q

What aroma does volatile acidity impart?

A

Vinegar or nail polish

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10
Q

What are primary aromas?

A

Aromas that exist after fermentation such as fruit, floral, herbaceous, etc

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11
Q

What are tertiary aromas?

A

Aromas that have their origin in the aging process due to a long period in oak, bottle

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12
Q

What are secondary aromas?

A

Aromas created by post-fermentation winemaking such as oak, MLF or lees contact.

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13
Q

When is a wine typically described as youthful?

A

When dominated by primary or secondary aromas

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14
Q

When is a wine described as developing?

A

Most aromas are still primary and secondary, but some tertiary

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15
Q

When is a wine described as fully developed?

A

Predominant aromas are tertiary

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16
Q

What are the main acids in wine?

A

Tartaric and malic - from the grape juice

Lactic - converted from malic acid in all reds and many whites

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17
Q

What % range abv indicates medium alcohol?

A

11-13.9%

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18
Q

What % range abc indicates medium alcohol in fortified wines?

A

16.5-18.4%

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19
Q

When will a wine not benefit from further aging and should be drunk now?

A

When it mainly shows primary aromas and flavors, with a light acid or tannin structure

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20
Q

When may a wine benefit from aging?

A

When it has a firm structure of acid or tannin, and has a sufficient level of flavor concentration

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21
Q

What descriptors may be used in describing color intensity?

A

Pale, medium, deep

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22
Q

What descriptors may be used in describing the color of a white wine?

A

lemon-green, lemon, gold, amber, brown

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23
Q

What descriptors may be used in describing the color of a rose wine?

A

pink, salmon, orange

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24
Q

What descriptors may be used in describing the color of a red wine?

A

purple, ruby, garnet, tawny, brown

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25
Q

What descriptors may be used to describe development?

A

youthful, developing, fully developed, tired/past its best

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26
Q

What descriptors may be used to describe sweetness?

A

dry, off-dry, medium-dry, medium-sweet, sweet, luscious

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27
Q

What descriptors may be used to describe mousse?

A

delicate, creamy, aggressive

28
Q

What descriptors may be used to describe quality level?

A

faulty, poor, acceptable, good, very good, outstanding

29
Q

What descriptors may be used to describe level of readiness for drinking / potential for aging?

A

too young; can drink now, but has potential for aging; drink now, not suitable for aging; too old

30
Q

List floral descriptors

A

honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet

31
Q

List green fruit descriptors

A

apple, pear, pear drop, grape, gooseberry

32
Q

List citrus fruit descriptors

A

lemon, lime, lemon peel, orange peel, grapefruit

33
Q

List stone fruit descriptors

A

peach, apricot, nectarine

34
Q

List tropical fruit descriptors

A

banana, lychee, mango, melon, passion fruit, pineapple

35
Q

List red fruit descriptors

A

redcurrant, red cherry, red plum, raspberry, strawberry, cranberry

36
Q

List black fruit descriptors

A

blackcurrant, black cherry, black plum, blackberry, blueberry

37
Q

List dried/cooked fruit descriptors

A

fig, prune, raisin, kirsch, jamminess, baked/stewed fruits, preserved fruits

38
Q

List herbaceous descriptors

A

green bell pepper, asparagus, grass, tomato leaf

39
Q

List herbal descriptors

A

eucalyptus, mint, medicinal, lavender, fennel, dill

40
Q

List pungent spice descriptors

A

black/white pepper, liquorice

41
Q

List ‘other’ descriptors

A

flint, wet stones, wet wool

42
Q

List yeast/lees/autolysis descriptors

A

biscuit, bread, toast, pastry, brioche, bread dough, cheese

43
Q

List MLF descriptors

A

butter, cheese, cream

44
Q

List oak descriptors

A

vanilla, cloves, nutmeg, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous; coconut (American oak)

45
Q

List deliberate oxidation descriptors

A

almond, hazelnut, walnut, marzipan, chocolate, coffee, toffee, caramel

46
Q

List white fruit development descriptors

A

dried apricot, dried apple, dried banana, marmalade, etc

47
Q

List red fruit development descriptors

A

fig, prune, tar, dried blackberry, dried cranberry, etc, cooked blackberry, cooked red plum, etc

48
Q

List white bottle age descriptors

A

mushroom, petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, hay, honey

49
Q

List red bottle age descriptors

A

mushroom, leather, forest floor, earth, game, tobacco, vegetal, wet leaves, savory, meaty, farmyard

50
Q

Which components in food tend to make wines taste ‘harder’ (more astringent/bitter/tannic/acidic, less sweet/fruity/body)

A

sweetness, umami (think eggs, cooked mushrooms), chili heat

51
Q

Which two components in food tend to make wines taste ‘softer’ (less astringent/bitter/tannic/acidic, more sweet/fruity/body)

A

salt (e.g. meat dishes) and acid

52
Q

What are low risk food pairing components?

A

salt and acid - in general, people like their wines to taste more fruity and less bitter

53
Q

What temperature should be used for long-term storage?

A

50-59 degrees Fahrenheit / 10-15 degrees Celsius

54
Q

At what temperature should light/medium bodied white wines be served? Name an example.

A

45-50 Fahrenheit - ‘chilled’

ex sauvignon blanc

55
Q

At what temperature should sweet wines be served? Name an example.

A

43-45F, ‘well chilled’

ex sauternes

56
Q

At what temperature should sparkling wines be served? Name an example.

A

43-50F, ‘well chilled’

ex champagne

57
Q

At what temperature should medium/full bodied, oaked white wines be served? Name an example.

A

50-55F, ‘lightly chilled’

ex white burgundy

58
Q

At what temperature should light-bodied reds be served? Name an example.

A

55F, ‘lightly chilled’

ex beaujolais

59
Q

At what temperature should medium/full bodied, red wines be served? Name an example.

A

59-64F, ‘room temperature’

ex bordeaux

60
Q

Why are red wines best served in larger-sized glasses?

A

To allow air to come in contact with a larger wine surface and develop the aromas and flavors

61
Q

Why are white and rose wines best served in medium-sized glasses?

A

To allow the fresh fruit characteristics to gather towards the top of the glass

62
Q

Name two methods for preserving an opened bottle of wine beyond the normal few days.

A

Vacuum system - a pump sucks most of the air out of the bottle, removing oxygen that would cause the wine to oxidize
Blanket system - blanket the wine with a gas heavier than oxygen to form a protective layer between the wine and air.

63
Q

What ideal conditions and implements are needed for effective wine tasting?

A 
proper service temperature of wine
correct glass shape
good lighting
lack of competing smells
white background
64
Q

What is meant by balance in wine?

A

fruit/sugar vs acid/tannins, integration of alcohol and aromas

65
Q

What are the most important factors in good wine storage?

A 
temperature
bottles with corks stored on their side
away from light
away from vibration
humidity, for bottles with corks
66
Q

What is the difference between a ‘good’ and an ‘outstanding’ wine?

A

Outstanding - scores well on all four quality categories (intensity, length, balance, complexity)
Good - scores well on two of four

WSET level 3 - KM (20 decks)

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