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WSET Level 2 > WSET Session1 > Flashcards

WSET Session1 Flashcards

Session 1

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1
Q

What are the four things you need for a wine tasting environment?

A

Good lighting, no strong odors, spittoons (spit cups), space for glasses and notes.

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2
Q

What four things do you need to do to prepare yourself for wine tasting?

A

Clean your palate, come free of perfumes and scents, have clean and suitable glassware, and correctly fill glasses.

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3
Q

SAT

A

Systematic Approach to Tasting

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4
Q

What are three reasons might someone use the SAT?

A

To calibrate their palate, to have a common language to describe wine, to evaluate a wine.

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5
Q

What are the four classifications a wine can be evaluated on?

A

Appearance, nose, palate, quality

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6
Q

What are terms used to asses clarity of a wine?

A

Clear and hazy

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7
Q

Why might a wine be hazy?

A

It could be faulty.

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8
Q

What terms are used to asses appearance intensity of a wine?

A

Pale, medium, and deep

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9
Q

What are terms used to asses the color of wine wines?

A

Lemon-green, lemon, gold, amber, brown

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10
Q

What terms are used to asses the color of rosés?

A

Pink, pink-orange, and orange

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11
Q

What terms are used to asses the color of red wines?

A

Purple, ruby, garnet, tawny, brown

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12
Q

What terms are used to asses the condition of a wine?

A

Clean and unclean

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13
Q

Why might a wine smell unclean?

A

It could be faulty

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14
Q

What terms are used to assess the nose intensity of a wine?

A

Light, medium, and pronounced

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15
Q

What are the kinds of aroma and flavor characteristics of a wine?

A

Primary, Secondary, Tertiary

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16
Q

What are some ways a wine can become faulted.

A

Cork taint, closure failure, heat damage

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17
Q

What determines primary aromas and flavors?

A

The aromas and flavors of the grape and alcoholic fermentation?

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18
Q

What are some descriptors of primary aromas and flavors?

A

Floral, green fruit, citrus, stone fruit, spice, etc

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19
Q

What determines secondary aroma and flavors in a wine?

A

The aromas and flavors of post-fermentation winemaking

20
Q

What are the three descriptors of secondary aromas and flavors?

A

Yeast, malolactic conversion, and oak

21
Q

What three things might give a wine a yeast aroma or flavor?

A

Lees, autolysis, and flor.

22
Q

What is lees?

A

The dead yeast that fall to the bottom of the fermentation vessel.

23
Q

What is autolysis?

A

The chemical reactions that take place when a wine spends time in contact with the lees after fermentation.

24
Q

What is flor?

A

The film of yeast on the surface of a wine.

25
Q

What is malolactic conversion?

A

Bacteria lowers the acidity of the wine.

26
Q

What does malolactic conversion taste and smell like?

A

Butter, cheese and cream

27
Q

What are some examples of what an oaked wine tastes like?

A

vanilla, cloves, smoke, chocolate, coffee, etc

28
Q

What determines tertiary aromas and flavors?

A

The aromas and flavors of maturation (age).

29
Q

What are some descriptors of tertiary aromas and flavors of red wine?

A

dried fruit, leather, mushroom, caramel etc

30
Q

What are some descriptors of tertiary aromas and flavors of white wine?

A

Dried fruit, marmalade, petrol, nutty, honey etc

31
Q

What are some descriptors of tertiary aromas of purposefully oxidized wines?

A

Nutty, chocolate, coffee, caramel

32
Q

What are the descriptors of sweetness level of a wine?

A

Dry, off-dry, medium, sweet

33
Q

What descriptors are used to asses acid, tannin and alcohol?

A

low, medium and high

34
Q

What descriptors are used to asses body?

A

light, medium, and full

35
Q

What descriptors are used to asses flavor intensity of a wine?

A

light, medium and pronounced

36
Q

What descriptors are used to asses flavor characteristics of a wine?

A

Primary, secondary, tertiary

37
Q

What are are some descriptors used to asses finish in a wine?

A

Short, medium and long

38
Q

What are the different levels of quality

A

Faulty, poor, acceptable, good,very good, and outstanding

39
Q

What are the four criteria to assess quality of a wine?

A

Balance, length (finish), intensity, complexity

40
Q

What has more impact on each other; wine or food?

A

Food has more impact on wine.

41
Q

How does sweet food interact with wine?

A

Wine seems more drying and bitter, more acidic
less sweet and fruity.

42
Q

How does umami food interact with wine?

A

Wine seems more drying and bitter, more acidic
less sweet and fruity

43
Q

What does umami mean?

A

Savory and meaty

44
Q

How does salty food interact with wine?

A

Wine seems, less drying and bitter, less acidic
more fruity, and has more body

45
Q

How does acidic food interact with wine?

A

Wine seems less drying and bitter, less acidic
more sweet and fruity

46
Q

What are three considerations to keep in mind when pairing food and wine?

A

Chilli heat, flavor intensity, acid and fat

WSET Level 2 (8 decks)

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