WSET I.3 Introduction to tasting

Question 1

Name the components of the WSET SAT for Level I

Answer 1

1. Appearance = color
2. Nose = aromas
3. Palate = structural characteristics and flavor characteristics

Question 2

Name some colors of “white” wine

Answer 2

yellowy-green, lemon yellow, golden

Question 3

Name some colors of “red” wine

Answer 3

pale red, ruby, purple or brown

Question 4

Name some colors of “rose” wine

Answer 4

pale pink, deep pink, salmon, orange

Question 5

What are the three main types of aromas we look for:

Answer 5

fruity, from oak, other

Question 6

What are the 2 subsections of the palate portion of the SAT?

Answer 6

1) Notable structural characteristics

2) Flavor characteristics

Question 7

List the notable structural characteristics for white wine:

Answer 7

sweetness, acidity, body, alcohol, flavor intensity

Question 8

Which notable structural characteristic is only assessed for red wines?

Answer 8

tannin

Question 9

True or False:

For tastings, it is recommended that all wines be at their recommended service temperatures.

Answer 9

False, for tastings all wines shoud be at room temperature

Question 10

How much wine should be poured into each class for tastings?

Answer 10

approximately 2 oz, to the widest level of the bowl of the glass

Question 11

If a wine provokes a burning sensation it means the wine is high in __________.

Answer 11

alcohol

Question 12

If a wine makes your mouth water it means the wine is high in __________.

Answer 12

acidity

Question 13

If a wine makes your mouth feel dry it means the wine is high in __________.

Answer 13

tannin