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WSET® Level 2 Tasting Terms > WSET® Level 2 System > Flashcards

WSET® Level 2 System Flashcards

Terms associated with the Level 2 Systematic Approach to Tasting Wine®

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1
Q

What are the 3 criteria for evaluating Appearance?

A

Clarity
Intensity
Color

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2
Q

What are possible evaluations of Clarity?

A

clear
hazy (faulty?)

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3
Q

What are possible evaluations of Appearance Intensity?

A

pale
medium
deep

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4
Q

What are possible evaluations of Colour for white wines?

Namre five

A

lemon-green
lemon
gold
amber
brown

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5
Q

What are possible evaluations of Colour for rosé wines?

A

pink
pink-orange
orange

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6
Q

What are possible evaluations of Colour for red wines?

Name 5

A

purple
ruby
garnet
tawny
brown

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7
Q

What are the 3 criteria for evaluating the Nose?

A

condition
intensity
aroma characteristics

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8
Q

What are possible evaluations of Nose Condition?

A

clean
unclean (faulty?)

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9
Q

What are possible evaluations of Nose Intensity?

A

light
medium
pronounced

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10
Q

What are the categories of Aroma Characteristics?

Grouped by their origin

A

primary - originating from the grapes themselves
secondary - introduced in the winemaking process after fermentation
tertiary - developed with age

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11
Q

What are the 8 points of evaluation for wine on the Palate?

pay attention to the order

A

Sweetness
Acidity
Tannin
Alcohol
Body
Flavour Intensity
Flavour characteristics
Finish

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12
Q

What are the levels of quality assessment?

A

faulty (not really a level - disqualified)
poor
acceptable
good
very good
outstanding

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13
Q

What are the possible evaluations for Sweetness?

A

dry
off-dry
medium
sweet

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14
Q

What are the possible evaluations for Acidity?

A

low
medium
high

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15
Q

What are the possible evaluations for Tannin?

A

low
medium
high

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16
Q

What are the possible evaluations for Alcohol?

A

low
medium
high

17
Q

What are the possible evaluations for Body?

A

light
medium
full

18
Q

What are the possible evaluations for Flavor intensity?

A

light
medium
pronounced

19
Q

What are the broad categories of Flavor characteristics?

Grouped by the flavor origin

A

primary - originating from the grapes themselves
secondary - introduced in the winemaking process after fermentation
tertiary - developed with age

20
Q

What are the possible evaluations for Finish?

A

short
medium
long

WSET® Level 2 Tasting Terms (2 decks)

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