WSET2 FINAL

Question 1

What does SAT stand for?

Answer 1

Systematic Approach to Tasting wine

Question 2

What is the SAT assessment? (4 steps)

Answer 2

Appearance, Nose, Palate, Conclusion

ANP-C

Question 3

What 5 elements can define a great wine (=Quality)?

Answer 3

Intensity, Complexity, Balance, Expressiveness, Finish

ICBEF

Question 4

What 3 items define the sensation of Body? (Mouth-feel)

What combination of items create this sensation (4)?

Answer 4

Sensation of Richness, Weight, Viscosity

Combination of Flavour, Alcohol, Tannins and Sugars (FATS)

Question 5

What 6 elements define Palate?

Answer 5

Sweetness, Acidity, Tannins, Body, Flavor, Finish

SATBFF

Question 6

What is Expressiveness?

Answer 6

Great wine express characteristics of the grape variety and/or region of production.

Question 7

Tequila Styles, name all 4

Answer 7

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

Question 8

How long have Reposado and Anejo Tequila aged?

Answer 8

Reposado. Shortly aged in oak 2-12M

Anejo. Aged in oak 1-3Y

Question 9

What grape produces base wine for Sherry?

Is Sherry dry or Sweet? Why?

Answer 9

Sherry starts with neutral Palomino base wine, full fermentation in Inox, thereafter fortification and solera ageing ensuring consistency.

Question 10

Sherry Styles, name all 4

Answer 10

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

Question 11

What is Pale Cream Sherry?

Answer 11

sweetened FINO sherry

Question 12

What is CREAM Sherry?

Answer 12

sweetened OLOROSO sherry

Question 13

Does Port ferment long or short?

Is Port dry or Sweet? Why?

Answer 13

Short fermentation of black grapes blend, during fermentation spirit is added. The sweet wine is oak aged, blended and bottled.

Question 14

Name the 3 Ruby Style ports

Bonus: year of aging
(Bonus: taste)

Answer 14

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!

Question 15

What does Vintage Port taste like?

Answer 15

Cooked fruit, animal and vegetal (prune, leather, leaves, coffee).

Best vintage, best vineyards. High tannins, bottle aged. Large deposit, decant.

Question 16

What is TAWNY PORT?

What is the flavor?

Answer 16

Paler RUBY PORTS

Tastes like toffee and caramel.

Question 17

How long does RESERVE TAWNY PORT age?

What is the flavor?

Answer 17

> 6yrs oak aged

Oxidative, walnut, coffee, chocolate, caramel, dried fruit.
Color turns medium tawny.

Question 18

What are the 4 age classification for Spanish wine?

Answer 18

Joven, Crianza, Reserva, Gran Reserva

Question 19

At what temperature does Red Wine ferment?

Answer 19

20-32C

Question 20

At what temperature does White Wine and Rose ferment?

Answer 20

12-22C

Question 21

What is the fermentation time of White Wine?

Answer 21

2-4 weeks

Question 22

What is the time of skin contact for Red Wine?

Answer 22

5d-2w

Question 23

What is the time of skin contact for Rose?

Answer 23

12-36h

Question 24

Maturing WITH oxygen, what flavors does it cause?

Answer 24

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)

Question 25

Maturing WITHOUT oxygen, what flavors does it cause?

Answer 25

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).

Question 26

Bordeaux AC and Bordeaux Superieure AC are generally best consumed while still young or aged?

Answer 26

Generally best consumed while quite young (med body, tannis, acidity)

Question 27

What are the 3 “Wine friends” in food?

What do they increase in wine?
What do they decrease in wine?

Answer 27

FAS, Fat-Acidity-Salt

They increase BSF, Body-Sweetness-Fruitiness
They decrease A, Acidity

Question 28

What are the 3 “Wine enemies” in food?

What do they increase in wine?
What do they decrease in wine?

Answer 28

HUS, Hot-Umami-Sweetness

They increase ABA, Acidity-Bitterness-Alcohol (burn)
They decrease BSF, Body-Sweetness-Fruitiness

Question 29

What to generally pair with Acidic food?

Answer 29

+ acidity wine

Question 30

What to generally pair with Salty food?

Answer 30

+ tannins wine

Question 31

What to generally pair with Fatty food?

Answer 31

+ acidity wine

Question 32

What to generally pair with Sweet food?

Answer 32

+ sweeter wine

Question 33

What to generally pair with Umami rich food?

Answer 33

• tannins wine

Question 34

What to generally pair with Hot food?

Answer 34

• alcohol, + fruity, sweet

Question 35

What is Ruby?

What is Garnet?

Answer 35

Ruby is Purply-Red

Garnet is Orangey-Red (closer to Tawny, Port like)

Question 36

What is Chaptalisation?

Answer 36

Chaptalization is the process of adding sugar to unfermented grape must in order to increase the alcohol content after fermentation.
Also called Enrichment