WSET SAT Flashcards

1
Q

What are the five levels of color intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Water-white
Pale
Medium
Deep
Opaque

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2
Q

What are the levels of aroma intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Light
Medium(-)
Medium
Medium(+)
Pronounced

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3
Q

What are the levels of flavor intensity used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Light
Medium(-)
Medium
Medium(+)
Pronounced

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4
Q

What are the levels of finish length used in the WSET Systematic Approach to Tasting Spirits?

A

Short
Medium(-)
Medium
Medium(+)
Long

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5
Q

What are the terms for finish nature used in the WSET Systematic Approach to Tasting Spirits?

A

Neutral
Simple
Some Complexity
Very Complex

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6
Q

What are the levels of sweetness used in the WSET Systematic Approach to Tasting Spirits?

A

Dry
Off-Dry
Medium
Sweet

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7
Q

What are the Quality Levels used in the WSET Systematic Approach to Tasting Spirits?

A

Faulty
Poor
Acceptable
Good
Very Good
Outstanding

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8
Q

What are the Colors used for describing oak-aged spirits in the WSET Systematic Approach to Tasting Spirits?

A

Colorless
Lemon
Gold
Amber
Brown

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9
Q

What are some aroma and flavor descriptions for raw materials from grains, as used in the WSET Systematic Approach to Tasting Spirits?

A

Sweetcorn
Popcorn
Cornbread
Malt
Porridge/oatmeal
Husk
Rye Bread
Peppercorn

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10
Q

What are some aroma and flavor descriptions for raw materials from sugar cane, as used in the WSET Systematic Approach to Tasting Spirits?

A

Grass
Herbaceous
Stalky
Molasses
Caramel
Cotton Candy

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11
Q

What are some aroma and flavor descriptions for raw materials from fruits, as used in the WSET Systematic Approach to Tasting Spirits?

A

Raisin, Date, Fig, Blossom, Elderflower, Lavender, Violet, Apple, Pear, Apricot, Peach, Raspberry, Blackberry, Cherry, Plum, Marzipan, Almond

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12
Q

What are some aroma and flavor descriptions for raw materials from Agave, as used in the WSET Systematic Approach to Tasting Spirits?

A

Agave
Root Vegetable
Bell Pepper (capsicum)
Jalapeno
Herbaceous
Peppercorn
Olive

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13
Q

What are some aroma and flavor descriptions from production related to smoke, as used in the WSET Systematic Approach to Tasting Spirits?

A

Bonfire
Iodine
Peat
Seaweed
Smoky

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14
Q

What are some aroma and flavor descriptions from production related to fermentation, as used in the WSET Systematic Approach to Tasting Spirits?

A

Apple, pear, apricot, peach, banana, melon, mango, pineapple, jasmine, geranium, lilac, rose, chocolate, coffee, pastry, hazelnut

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15
Q

What are some aroma and flavor descriptions from production related to high levels of Group 1 Fractions, as used in the WSET Systematic Approach to Tasting Spirits?

A

Paint
Solvent
Varnish
Vinegar

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16
Q

What are some aroma and flavor descriptions from production related to high levels of Group 3 Fractions, as used in the WSET Systematic Approach to Tasting Spirits?

A

Cheese
Feet
Plastic
Wax

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17
Q

What are some aroma and flavor descriptions from production related to high levels of Sulfur, as used in the WSET Systematic Approach to Tasting Spirits?

A

Egg
Drains
Meaty
Rubber
Spent Match
Smoky

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18
Q

What are some aroma and flavor descriptions from maturation related to Wood, as used in the WSET Systematic Approach to Tasting Spirits?

A

Cedar, Sawdust, Toasted Bread, Char, Pecan, Sherry, Vanilla, Coconut, Cinnamon, Clove, Nutmeg

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19
Q

What are some aroma and flavor descriptions from maturation related to the passage of time, as used in the WSET Systematic Approach to Tasting Spirits?

A

Fruit Cake
Prune
Leather
Tobacco
Cacao
Coffee
Mushroom
Earth
Walnut
Polish

20
Q

What are the three quality criteria for balance using the WSET Systematic Approach to Tasting Spirits?

A

Aromas in balance with each other
Textures in balance with each other
Aromas balanced with the textures.

21
Q

What are the four quality criteria for Expressiveness using the WSET Systematic Approach to Tasting Spirits?

A

Aromas well-defined or generic
Textures well-defined or generic
How aromas develop
How textures develop

22
Q

What are the categories of describing texture using the WSET Systematic Approach to Tasting Spirits?

A

Alcoholic Warmth
Viscosity
Feel
Shape

23
Q

What are some examples of terms used to describe alcoholic warmth using the WSET Systematic Approach to Tasting Spirits?

A

Gentle
Glowing
Sharp
Aggressive

24
Q

What are some examples of terms used to describe viscosity using the WSET Systematic Approach to Tasting Spirits?

A

Watery
Light
Oily
Mouth-Coating

25
Q

What are some examples of terms used to describe feel using the WSET Systematic Approach to Tasting Spirits?

A

Soft
Coarse
Silky
Astringent

26
Q

What are some terms used to describe shape using the WSET Systematic Approach to Tasting Spirits?

A

Hollow
Linear
Angular
Round
Full

27
Q

What are some spirits that would be considered pale using the WSET Systematic Approach to Tasting Spirits?

A

Oak Aged spirits with no caramel color added (Such as Reposado Tequila and Scotch Grain Whiskies).
Flavored Vodkas

28
Q

What color intensity are most oak aged spirits using the scale from the WSET Systematic Approach to Tasting Spirits?

29
Q

What color on the scale from the WSET Systematic Approach to Tasting Spirits are most oak-aged spirits?

30
Q

What aroma intensity category on the scale from the WSET Systematic Approach to Tasting Spirits do most spirits fall into?

31
Q

What causes fruity aromas in spirits resulting from production?

A

Esters made by yeast.

32
Q

What are some flavors associated with maturation in new oak?

A

Vanilla
Sweet Spice

33
Q

What are some flavors associated with maturation in Sherry butts?

A

Dried Fruit
Orange-peel

34
Q

What main type of spirit may be categorized as Off-dry?

35
Q

What types of spirits may be categorized as medium in sweetness level?

A

Some Sugar cane spirits

36
Q

What type of spirits are considered sweet?

A

Liqueurs and some flavored spirits with high amounts of sugar added.

37
Q

What are the three levels for quality criteria using the WSET Systematic Approach to Tasting Spirits?

A

Meets the criteria
Could do better
Does not meet the criteria.

38
Q

What are the spirits that can appear on the WSET Level 3 tasting exam?

A

Scotch - Single Malt or Blended
American Whiskey - Bourbon, Rye
Grape Spirit - Cognac, Armagnac
Sugar Spirit - Molasses, Sugar Cane Spirit
Agave Spirit - Mezcal, Tequila
Gin - Juniper forward, Contemporary

39
Q

Which raw materials used in WSET Level 3 testable spirits have a distinct herbaceous note?

A

Agave
Sugar Cane Juice
Pomace

40
Q

Which raw materials used in WSET Level 3 testable spirits have toffee and caramel aromas?

A

Bourbon
Some Rums

41
Q

Which spirits used in WSET Level 3 testable spirits can have a smoke aroma from production?

A

Mezcal
Some whiskies.

42
Q

Which WSET Level 3 testable spirits have pronounced ester aromas?

A

American Whiskies
Rums

43
Q

What is a differentiating factor relating to oak aromas between American Whiskey and Scotch?

A

American whiskey will generally have more new-oak and cereal aromas.

44
Q

Which WSET Level 3 testable spirits may be off-dry or sweet?

A

Cognac, Armagnac (only off-dry)
Some rums - Off-dry or medium sweet.

45
Q

Which WSET Level 3 testable spirits have have a noticeable sharpness to their texture?

A

Cognacs
Armagnacs
Bourbons