WSET2 FINAL Flashcards
What does SAT stand for?
Systematic Approach to Tasting wine
What is the SAT assessment? (4 steps)
Appearance, Nose, Palate, Conclusion
ANP-C
What 5 elements can define a great wine (=Quality)?
Intensity, Complexity, Balance, Expressiveness, Finish
ICBEF
What 3 items define the sensation of Body? (Mouth-feel)
What combination of items create this sensation (4)?
Sensation of Richness, Weight, Viscosity
Combination of Flavour, Alcohol, Tannins and Sugars (FATS)
What 6 elements define Palate?
Sweetness, Acidity, Tannins, Body, Flavor, Finish
SATBFF
What is Expressiveness?
Great wine express characteristics of the grape variety and/or region of production.
Tequila Styles, name all 4
Blanco/Silver. Intense vegetable, spicy peppers
Joven/Oro/Gold. Unaged, caramel color, softened flavour
Reposado. Shortly aged in oak 2-12M
Anejo. Aged in oak 1-3Y
How long have Reposado and Anejo Tequila aged?
Reposado. Shortly aged in oak 2-12M
Anejo. Aged in oak 1-3Y
What grape produces base wine for Sherry?
Is Sherry dry or Sweet? Why?
Sherry starts with neutral Palomino base wine, full fermentation in Inox, thereafter fortification and solera ageing ensuring consistency.
Sherry Styles, name all 4
FINO; solera aging with flor cover up to 15%, bready notes, drunk fresh.
AMONTILLADO = Fortified Fino, killing flor, wine oxidises. Dry, amber and nutty.
OLOROSO = Fortified base wine to 18%, no flor will grow. Oxidation results in intense kernel and animal flavours (roasted nuts, coffee, meat).
PX (Pedro Ximenes); sun dried grapes, black, dried fruit (fig/prune/raisin/sultana)
FiAmOl-PX
FIAMOL-PX
What is Pale Cream Sherry?
sweetened FINO sherry
What is CREAM Sherry?
sweetened OLOROSO sherry
Does Port ferment long or short?
Is Port dry or Sweet? Why?
Short fermentation of black grapes blend, during fermentation spirit is added. The sweet wine is oak aged, blended and bottled.
Name the 3 Ruby Style ports
Bonus: year of aging
(Bonus: taste)
RUBY PORT;
NV, aged <3yrs, sweet/simple
RESERVE RUBY PORT;
quality base, aged ~5yrs, more complex/softer
LATE BOTTLED VINTAGE (LBV) PORT; Single Vintage RESERVE.
Unfiltered, intense black fruit, sweet spice (clove, pepper), Sweet, High Alc. Decant!
What does Vintage Port taste like?
Cooked fruit, animal and vegetal (prune, leather, leaves, coffee).
Best vintage, best vineyards. High tannins, bottle aged. Large deposit, decant.
What is TAWNY PORT?
What is the flavor?
Paler RUBY PORTS
Tastes like toffee and caramel.
How long does RESERVE TAWNY PORT age?
What is the flavor?
> 6yrs oak aged
Oxidative, walnut, coffee, chocolate, caramel, dried fruit.
Color turns medium tawny.
What are the 4 age classification for Spanish wine?
Joven, Crianza, Reserva, Gran Reserva
At what temperature does Red Wine ferment?
20-32C
At what temperature does White Wine and Rose ferment?
12-22C
What is the fermentation time of White Wine?
2-4 weeks
What is the time of skin contact for Red Wine?
5d-2w
What is the time of skin contact for Rose?
12-36h
Maturing WITH oxygen, what flavors does it cause?
Old barrels are porous and allow small amount of oxygen to dissolve in the wine.
This softens tannins, causes flavours of coffee, toffee, fig, nut (hazelnut, almond, walnut)
Maturing WITHOUT oxygen, what flavors does it cause?
In bottles, in the absence of oxygen, the fresh fruit aromas of young wine change into cooked fruit, vegetal and animal notes (wet leaves, mushroom, leather).
Bordeaux AC and Bordeaux Superieure AC are generally best consumed while still young or aged?
Generally best consumed while quite young (med body, tannis, acidity)
What are the 3 “Wine friends” in food?
What do they increase in wine?
What do they decrease in wine?
FAS, Fat-Acidity-Salt
They increase BSF, Body-Sweetness-Fruitiness
They decrease A, Acidity
What are the 3 “Wine enemies” in food?
What do they increase in wine?
What do they decrease in wine?
HUS, Hot-Umami-Sweetness
They increase ABA, Acidity-Bitterness-Alcohol (burn)
They decrease BSF, Body-Sweetness-Fruitiness
What to generally pair with Acidic food?
+ acidity wine
What to generally pair with Salty food?
+ tannins wine
What to generally pair with Fatty food?
+ acidity wine
What to generally pair with Sweet food?
+ sweeter wine
What to generally pair with Umami rich food?
- tannins wine
What to generally pair with Hot food?
- alcohol, + fruity, sweet
What is Ruby?
What is Garnet?
Ruby is Purply-Red
Garnet is Orangey-Red (closer to Tawny, Port like)
What is Chaptalisation?
Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.
Also called Enrichment
