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WSET® Level 2 Tasting Terms > WSET® Level 2 Aroma and Flavor Terms > Flashcards

WSET® Level 2 Aroma and Flavor Terms Flashcards

Clusters and descriptors for primary, secondary, and tertiary aromas and flavors.

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1
Q

What are the primary fruit aroma/flavor clusters?

Name six

A

Green fruit
Red fruit
Black fruit
Stone fruit
Citrus fruit
Tropical fruit

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2
Q

What are the primary non-fruit aroma/flavor clusters?

Name five

A

Floral
Herbaceous
Herbal
Spice
Others

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3
Q

What are the secondary aroma/flavor clusters?

Name three

A

Yeast (lees, autolysis, flor)
Malolactic conversion
Oak

Autolysis is chemical reaction between the wine and the lees by which enzymes break down the dead yeast cells, producing amino acids and releasing proteins and carbohydrates into the wine. Key in Champagne.

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4
Q

What are the tertiary aromas/flavors for red wines?

Name nine

A

dried fruit
tobacco
leather
meat
earth
wet leaves
forest floor
mushroom
caramel

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5
Q

What are the tertiary aromas/flavors for white wines?

name nine

A

almond
hazelnut
cinnamon
nutmeg
dried fruit
honey
caramel
ginger
orange marmalade
petrol

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6
Q

What are the tertiary aromas/flavors for deliberately oxidized wines?

name six

A

almond
hazelnut
walnut
chocolate
coffee
caramel

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7
Q

What are the primary Floral notes?

A

blossom
rose
violet

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8
Q

What are the primary Green fruit notes?

A

green apple
pear
gooseberry
grape

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9
Q

What are the primary Citrus fruit notes?

A

grapefruit
lemon
lime
orange

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10
Q

What are the primary Stone fruit notes?

A

peach
apricot
nectarine

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11
Q

What are the primary Tropical fruit notes?

Name six

A

banana
lychee
mango
melon
passion fruit
pineapple

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12
Q

What are the primary Red fruit notes?

Name six

A

redcurrant
cranberry
raspberry
strawberry
red cherry
red plum

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13
Q

What are the primary Black fruit notes?

Name five

A

blackcurrant
blackberry
blueberry
black cherry
black plum

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14
Q

What are the primary Herbaceous notes?

Name four

A

green bell pepper (capsicum)
grass
tomato leaf
asparagus

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15
Q

What are the primary Herbal notes?

Name five

A

eucalyptus
mint
fennel
dill
dried herbs

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16
Q

What are the primary Spice notes?

Name three (two are closely related)

A

black pepper
white pepper
licorice

No oak-related spices or tertiary spices here

17
Q

What are the primary Fruit ripeness notes?

Name four

A

unripe fruit
ripe fruit
dried fruit
cooked fruit

18
Q

What are the Other primary notes?

A

wet stones
candy

19
Q

What are the secondary yeast-related notes?

Name seven

A

biscuit
pastry (brioche)
bread
toasted bread
bread dough
cheese
yogurt

toast, biscuit, and brioche are sometimes called the autolytic flavors

20
Q

What are the secondary notes from Malolactic conversion

A

butter
cheese
cream

21
Q

What are the secondary notes from Oak

Name eight

A

vanilla
cloves
coconut
cedar
charred wood
smoke
chocolate
coffee

22
Q

What are the earthy tertiary notes for red wine?

A

earth
mushroom
wet leaves
forest floor

23
Q

What are the general categories of tertiary notes for white wines?

A

dried/preserved fruit
baking spices
nuts
other

24
Q

What are the fruit-like tertiary notes for white wine?

A

dried fruit
orange marmalade

25
Q

What are the nut-related tertiary notes for white wine?

A

almond
hazelnut

26
Q

What are the spice-related tertiary notes for white wine?

A

cinnamon
nutmeg
ginger

27
Q

What are the nut-related tertiary notes for deliberately oxidized wines?

A

almond
hazelnut
walnut

28
Q

What are the aromas/flavors associated with botrytized grapes?

grey fungus, Botrytis cinerea

A

honey
saffron
ginger
orange marmelade

WSET® Level 2 Tasting Terms (2 decks)

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