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WSET Level 2 recognition cards > WSET2 Week 1 > Flashcards

WSET2 Week 1 Flashcards

1
Q

Wine color: A red wine with noticeable blue or purple.

A

Purple

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2
Q

Wine color: A white wine with a hint of orange or brown.

A

Gold

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3
Q

Wine color: A red wine that is mostly brown, with some red.

A

Tawny

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4
Q

Wine color: The most common color for red wines, having a red hue.

A

Ruby

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5
Q

Wine color: A white wine with a very noticeable amount of brown.

A

Amber

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6
Q

Wine color: The most common color for white wines, having a yellow hue.

A

Lemon

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7
Q

Wine color: A red wine with some brown, but still predominantly red.

A

Garnet

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8
Q

Is black pepper a primary, secondary, or tertiary aroma?

A

Primary

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9
Q

Is pineapple a primary, secondary, or tertiary aroma?

A

Primary

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10
Q

Is blossom a primary, secondary, or tertiary aroma?

A

Primary

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11
Q

Is mint a primary, secondary, or tertiary aroma?

A

Primary

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12
Q

Is bread a primary, secondary, or tertiary aroma?

A

Secondary

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13
Q

Is vanilla a primary, secondary, or tertiary aroma?

A

Secondary

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14
Q

Is ginger a primary, secondary, or tertiary aroma?

A

Tertiary

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15
Q

Is mushroom a primary, secondary, or tertiary aroma?

A

Tertiary

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16
Q

Is caramel a primary, secondary, or tertiary aroma?

A

Tertiary

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17
Q

Is wet stones a primary, secondary, or tertiary aroma?

A

Primary

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18
Q

Is cream a primary, secondary, or tertiary aroma?

A

Secondary

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19
Q

Pastry is a secondary aroma/flavor associated with

A

Yeast

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20
Q

Yogurt is a secondary aroma/flavor associated with

A

Yeast

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21
Q

Coconut is a secondary aroma/flavor associated with

A

Oak

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22
Q

Smoke is a secondary aroma/flavor associated with

A

Oak

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23
Q

Orange marmalade is a tertiary aroma/flavor of ___ wine maturation

A

white

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24
Q

Petrol is a tertiary aroma/flavor of ___ wine maturation

A

white

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25
Q

Wet leaves is a tertiary aroma/flavor of ___ wine maturation

A

red

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26
Q

Meat is a tertiary aroma/flavor of ___ wine maturation

27
Q

This palate characteristic of wine can feel drying, rough, or sometimes bitter.

28
Q

This palate characteristic of wine is the overall impression of the weight of a wine in the mouth.

29
Q

This palate characteristic of wine makes your mouth water.

30
Q

This palate characteristic of wine is the collection of sensations in your mouth after you have swallowed or spat the wine out.

31
Q

This palate characteristic of wine adds weight to a wine and at high levels can give a burning sensation.

32
Q

biscuit
pastry
bread
toasted bread
bread dough
cheese
yogurt
are secondary flavors/aromas from

A

yeast (lees, autolysis, flor)

33
Q

butter
cheese
cream
are secondary flavors/aromas from

A

malolactic conversion

34
Q

vanilla
cloves
coconut
cedar
charred wood
smoke
chocolate
coffee
are secondary flavors/aromas from

35
Q

dried fruit
leather
earth
mushroom
meat
tobacco
wet leaves
forest floor
caramel
are tertiary flavors/aromas of ___ wine maturation

36
Q

___ is a tertiary flavor/aroma of red wine, white wine, AND deliberately oxidized wines

37
Q

dried fruit
orange marmalade
petrol (gasoline)
cinnamon
ginger
nutmeg
almond
hazelnut
honey
caramel
are tertiary flavors/aromas of ___ wine maturation

38
Q

almond
hazelnut
walnut
chocolate
coffee
caramel
are tertiary flavors/aromas of ___ ___ wine maturation

A

deliberately oxidized

39
Q

Leather is a tertiary aroma/flavor of ___ wine maturation

40
Q

Earth, mushroom, forest floor, and wet leaves are tertiary aroma/flavor of ___ wine maturation

41
Q

Acidic foods make a wine taste more or less acidic?

A

less acidic

42
Q

Salty foods make a wine taste more or less acidic?

A

less acidic

43
Q

Umami foods make a wine taste more or less acidic?

A

more acidic

44
Q

Sweet foods make a wine taste more or less acidic?

A

more acidic

45
Q

Acidic foods make a wine seem more or less drying and bitter?

A

less drying and bitter

46
Q

Salty foods make a wine seem more or less drying and bitter?

A

less drying and bitter

47
Q

Umami foods make a wine seem more or less drying and bitter?

A

more drying and bitter

48
Q

Sweet foods make a wine seem more or less drying and bitter?

A

more drying and bitter

49
Q

Two food characteristics that make wine seem more drying and bitter and more acidic

A

umami and sweetness

50
Q

Two food characteristics that make wine seem less drying and bitter and less acidic

A

saltiness and acid

51
Q

If a wine’s aromas are not immediately apparent upon smelling, but are not too delicate to distinguish easily, what is the aromatic intensity of the wine?

52
Q

What effect does salt have on the tannin level in a red wine?

A

makes the tannins softer

53
Q

What effect does fatty/oily food have on a wine’s acidity?

A

makes it seem less acidic

54
Q

What sweetness of wine should you pair with sweet foods?

A

wine with higher sweetness level than food

55
Q

Word description for how chilled a full-bodied white wine should be? e.g. oaked Chardonnay

A

lightly chilled 50-55 degrees

56
Q

Word description for how chilled a light- or medium-bodied white wine should be? e.g. Pinot Grigio

A

chilled 45-50 degrees

57
Q

Aromas that come from the grape and are created during alcoholic fermentation (primary, secondary, or tertiary?)

A

Primary aroma

58
Q

Aromas that develop during ageing or maturation

A

Tertiary aroma

59
Q

Cloves is a secondary aroma/flavor associated with

60
Q

Amount of salivation in mouth indicates this structural component of wine

61
Q

Drying, rough sensation indicates this structural component of wine

62
Q

When is the best time during tasting to assess the alcohol of the wine

A

after spitting or swallowing

63
Q

Counting the persistence of the desirable sensations and flavors after spitting/swallowing describes the length of the wine’s

WSET Level 2 recognition cards (35 decks)

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