WSET 2 - Chapter 1 - Tasting and Evaluating Wine

Question 1

An off-dry wine is?

Answer 1

Slightly sweet

Question 2

White wines and roses have _____ levels of tannins.

Answer 2

rarely detectable

Question 3

Name two thin-skinned wine varietals

Answer 3

Pinot noir and grenache

Question 4

What four elements contribute to the body of a wine?

Answer 4

Alcohol level, flavour characteristics, tannins and sugars

Question 5

Why do the sides of the ISO tasting glass slope inwards?

Answer 5

This helps concentrate the flavors

Question 6

What one characteristic does our sense of smell provide when tasting a wine?

Answer 6

Flavour characteristics

Question 7

What are the (three) characteristics of an ideal tasting room?

Answer 7

Odor-free, Natural light, White background

Question 8

If a grape was unripe it will create what kinds of tannins?

Answer 8

Astringent which even at low levels can be perceived

Question 9

Richness, weight and viscosity in the mouth are all linked to what wine characteristic?

Answer 9

Body

Question 10

A wine that has numerous flavor compounds as opposed to just one or two is considered _____

Answer 10

Complex

Question 11

Sweet wines are usually not very acidic (T/F)

Answer 11

False. Acidity in sweet wines keeps them from tasting cloying and overly sweet.

Question 12

What can we do to release the aromas of a wine? (one thing)

Answer 12

Swirl the wine

Question 13

A wine is described as expressive. What does this mean?

Answer 13

That its characteristics express the grape variety and ideally terroir/location of grape growing.

Question 14

HIgh levels of soft, ripe tannins may indicate _______

Answer 14

Hot climate wine

Question 15

The conclusion of a tasting assesses what aspect of the wine?

Answer 15

Its quality.

Question 16

What three characteristics does our sense of taste provide when tasting a wine?

Answer 16

Acidity, level of tannins, level of sweetness

Question 17

A wine that tastes like it could come from anywhere is lacking what?

Answer 17

Expressiveness

Question 18

Which climate, cool or hot, results in wines of high acidity?

Answer 18

Cool

Question 19

You observe a wine that is slightly tinged brown with a hazy appearance. Is this wine out-of-condition?

Answer 19

Maybe - but both observations could result from ageing or a deliberately unfiltered wine

Question 20

You can always detect a wine fault on the nose T/F

Answer 20

False. A minor fault may require a taste of the wine to confirm.

Question 21

What are the oxidative aromas (three) in a wine that may indicate cork taint?

Answer 21

toffee, caramel or sherry

Question 22

Cork taint when it is mild has what effect on the nose of a wine?

Answer 22

It will reduce the fresh, fruity aromas of a wine

Question 23

Mouth-feel corresponds to what characteristic of a wine?

Answer 23

Body

Question 24

A long and complete finish is an indicator of what?

Answer 24

Wine quality

Question 25

What part of the vine contributes tannins to a wine?

Answer 25

The skin of the grape.

Question 26

What is the most common fault detected in the nose of a wine?

Answer 26

Cork taint

Question 27

What is the purpose of a tasting note?

Answer 27

To describe the wine to someone who has not tasted it

Question 28

If a wine is high in alcohol (> 13abv%) then it will be of high body/ (True/False)

Answer 28

No alcohol level is only one factor. A beaujolais may have high alcohol but otherwise be light in body.

Question 29

When you match wine to an occasion it should be the center of attention (T/F)

Answer 29

False. The wine should match the occasion.

Question 30

What five characteristics contribute to an assessment of the quality of a wine?

Answer 30

Balance, expressiveness, finish, intensity and complexity

Question 31

True/False A brown color may or may not indicate a faulty wine

Answer 31

True

Question 32

What are the four aspects that a user describes when evaluating a wine using the SAT?

Answer 32

Appearance, Nose, Palate, Conclusion

Question 33

When describing the aroma of a wine, tasters can objectively use descriptors (T/F)

Answer 33

False - the aromas of a wine can be perceived differently by different tasters.

Question 34

What two words are sub-classes of tannic?

Answer 34

Astringent and bitter.

Question 35

Name two wine varietals that are generally high in acidity.

Answer 35

Sauvignon Blanc and Riesling

Question 36

What is the key question when assessing wine quality?

Answer 36

Is the wine a good illustration of its wine type.

Question 37

Most wines contain sugar (T/F)

Answer 37

No almost all red wines and most white wines are dry

Question 38

Name two thick-skinned wine varietals

Answer 38

Cabernet sauvignon and syrah

Question 39

Flavour characteristics are detected where?

Answer 39

Aroma characteristics evaporate off the tongue and rise up into the nose (retronasal olfaction)

Question 40

You smell a wine and its nose is dull and stale. What can this mean?

Answer 40

Cork taint

Question 41

Where on the tongue do we detect acidity? sweetness? bitterness?

Answer 41

Acidity - sides; sweetness - top; bitterness - back

Question 42

What aspect of a wine causes the mouth to water?

Answer 42

Acidity

Question 43

Bitter flavors are tasted where? Astringent tannins are tasted where?

Answer 43

Back of the throat (bitter) - in the gums (astringent)

Question 44

What is the one visual attribute that can indicate a wine is out of condition?

Answer 44

Dull in appearance

Question 45

What is the main reason for considering the appearance of the wine?

Answer 45

It can warn us of faults: too old, badly stored, failed cork, all lead to out-of-condition wine

Question 46

Consider the four non-aroma factors of a wine: sweetness, tannins, acidity and fruitiness. Which pairs need to be in 'balance' for a wine to be good?

Answer 46

Sweetness and acidity (e.g. sweet and sour) Sweetness and fruitiness versus Tannins and Acid

Question 47

What does SAT stand for in the context of WEST?

Answer 47

Systematic approach to tasting wine

Question 48

What does sweetness indicate?

Answer 48

How much sugar is in a wine (measured in g/L).

Question 49

Which are generally higher in acidity white or red wines?

Answer 49

White

Question 50

What two factors are taken into account when recommending a wine?

Answer 50

The taste and preferences of the wine consumers

Question 51

How does the intensity of a wine affect its quality?

Answer 51

A dilute set of flavors is a poor wine and even an intense set of flavors if out of balance can be a poor wine.

Question 52

Cork taint when it is severe has what effect on the nose of a wine?

Answer 52

It can add a pungent, damp cardboard or musty smell to the wine

Question 53

Describe the key factor that controls the level of tannin in a wine?

Answer 53

The amount of time the wine is in contact with the grape skin.

Question 54

How long is the finish in a good quality wine?

Answer 54

At least a few seconds

Question 55

The color of a wine from a particular region or grape variety depends greatly on? (two factors)

Answer 55

The age of the wine. The winemaking techniques used.

Question 56

What is the standard glass used for tasting wine?

Answer 56

It is an ISO tasting glass with sloped sides, a large enough bowl to swirl the wine, and a stem that lets us hold the wine without warming it.

Question 57

If a wine tastes vibrant and refreshing it like has high levels of what aspect?

Answer 57

Acidity