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LA CATA > WSET3 Claves > Flashcards

WSET3 Claves Flashcards

1
Q

Nota a Almendras indican?

A

Aroma terciario
Oxidación deliberada

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2
Q

Nota a Galleta

A

Arooma secundario
Por autólisis de las levaduras

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3
Q

Humo

A

Aromas secundario
Paso por roble

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4
Q

Manzanilla

A

Aroma Primario
Floral

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5
Q

Ciruela roja cocida

WSET3

A

Aroma terciario
Evolución de la fruta en vinos tintos

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6
Q

Frutos secos

A

Aroma terciario
Envejecimiento en botella
Vinos blancos

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7
Q

Queso

WSET3

A

Aroma secundario por :
.FML
. Levaduras

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8
Q

Cereza roja fresca

A

Aroma primario
Fruta roja

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9
Q

Tabaco

WSET3

A

Aroma Terciario
Envejecimiento en botella
Vinos tintos

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10
Q

Toffee

A

Aroma terciario
Oxidación deliverada

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11
Q

Pan tostado

A

Aroma secundario
vinos blancos:

. Levaduras
. Paso por roble

**Aroma terciario : **
Envejecimiento en botella vinos blancos

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12
Q

Café

A

Aroma secundario
Paso por roble

Aroma terciario
oxidación deliberada

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13
Q

Frutas al horno

WSET3

A

Aroma primario
Fruta seca/cocida

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14
Q

Pimienta negra o blanca

A

Aroma primario
Especias picantes

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15
Q

Coco

A

Aroma secundario
Paso por roble

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16
Q

Arandano rojo seco

A

Aroma terciario
Evolución de la fruta
Vino tinto

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17
Q

Un vino blanco untuoso en la boca pero sin notas tostadas o de lias podria ser un …?

A

Pinot Grigio

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18
Q

Calibre de intensidad aromatica

A

Hasta el mentón : pronunciada
entre mentón y boca
media mas
a nivel de los labios
media
entre labios y nariz
medio menos
En nariz
ligera

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19
Q

El colo de los blancos se de en

A

el centro del circulo de vino al inclinar la copa

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20
Q

El color de los tintos se ve…

A

En el borde de la uña de vino

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21
Q

Elementos que me aumentan el cuerpo del vino

A

. Tanino
. Alcohol

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22
Q

Elemento que me reduce el cuerpo del vino

A

Acidez

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23
Q

A primera vista un vino evolucionado es un vino en que …

A

Lo primero que saltan son los aromas terciarios

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24
Q

Piedra mojada - mineral
Silex

A

muy mineral

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25
Q

Grosella roja

A

Aroma primario
Fruta roja

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26
Q

Cuero

A

Aroma terciario
envejecimiento en botella tintos

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27
Q

Pasteleria

A

Aroma secundario
Por levaduras (autolisis-lias)

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28
Q

Cascara de naranja

A

Aroma primario
Fruta cítrica

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29
Q

Manzana seca

A

Aroma terciario
Evolución de la fruta en blancos

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30
Q

Champignon

A

Aroma terciario

Envejecimiento en botella, para blancos y tintos

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30
Q

Caramelo

A

Aroma terciario
Oxidación deliberada

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30
Q

Uva pasa

A

Aroma primario
fruta seca/cocida

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30
Q

Geranio

A

Aroma primario
Floral

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30
Q

Clavo de olor

A

Aroma secundario
Paso por roble

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30
Q

Corral

A

Aroma terciario
Evolución de la fruta en vinos tintos

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31
Q

Pomelo

A

Aroma primario
Fruta citrica

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32
Q

Arandano azul

A

Aroma primario
Fruta negra

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33
Q

Platano seco

A

Aroma terciario
Evolución de la fruta en vinos blancos

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34
Q

Miel

A

Envejecimiento en botella en vinos blancos

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35
Q

Avellana

A

Aromas terciarios
Oxidación deliberada

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36
Q

Nuez moscada

A

Aroma secundario
Paso por Roble

**Aroma terciario **
envejecimiento en botella vinos blancos

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37
Q

Vainilla

A

Aroma secundario
Paso por roble

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38
Q

Arandano azul

A

Aroma primario
Fruta negra

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39
Q

Uva

A

Aroma primario
Fruta verde

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40
Q

Medicinal

A

Aroma primario
Herbario

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41
Q

Fruta en mermelada

A

Aroma primario
Fruta seca/cocida

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42
Q

Vegetal

A

Aroma terciario
Envejecimiento en botella vinos tintos

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43
Q

Plátano

A

Aromas primarios
Fruta tropical

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44
Q

Rosa

A

Aromas primarios
Floral

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45
Q

Ciruela pasa

A

Aroma primario
Fruta seca o cocida

Aroma terciario
Evolución de la uva en vinos tintos

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46
Q

Pimiento verde

A

Aroma primario
Herbáceo

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47
Q

Masa de pan

A

Aroma secundario
Levaduras

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48
Q

Higo

A

Aroma primario
Fruta seca o cocida
Aroma terciario
Evolución de la fruta en vinos tintos

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49
Q

Piña

A

Aroma primario

Fruta tropícal

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50
Q

Zarzamora seca

A

Aroma terciario evolución de la fruta

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51
Q

Alquitran

A

Aroma terciario
Evolución de la fruta vino tinto

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52
Q

Mermelada de citricos

A

Aroma terciario
Evolución de la fruta vinos blancos

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53
Q

Fruta de la pasión

A

Aroma primario
Fruta tropical

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54
Q

Hoja de grosella negra

A

Aroma primario
Herbáceo

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55
Q

Regaliz

A

Aroma primario
Especies picantes

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56
Q

Eucalipto

A

Aroma primario
Herbario

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57
Q

Chocolate

A

Aroma secundario
Paso por roble

Aroma terciario
Oxidación deliberada

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58
Q

Kerosén

A

Aroma terciario
Envejemcimiento en botella vino blanco

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59
Q

Manteca

A

Aroma secundario
CML

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60
Q

Pera

A

Aroma primario
Fruta verde

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61
Q

Madera tostada

A

Aroma secundario
Paso por roble

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62
Q

Acacia

A

Aroma primario
Floral

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63
Q

Eneldo

A

Aroma primario
Herbario

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64
Q

Ciruela negra

A

Aroma primario
Fruta negra

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65
Q

Jengibre

A

Aroma terciario
Envejecoimiento en botella

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66
Q

Lavanda

A

Aroma primario
Herbario

67
Q

Frutas en conserva

A

Aromas primarios
Frutas seca/cocidas

68
Q

Zarzamora cocida

A

Aroma primario
Frtua seca/cocida

Aroma terciario
Evolución de la frtua en vinos tintos

69
Q

Clavo

A

Aroma secundario
Paso por roble

70
Q

Cascara de limon

A

Aroma primario
Fruta citrica

71
Q

Madreselva

A

Aroma primario
Floral

72
Q

Carnico

A

Aroma terciario
Envejecimiento en botella vino tinto

73
Q

Melocoton

A

Aroma primario
Frutas de carozo

74
Q

Resinoso

A

Aromas y sabores secundarios
Notas de paso por roble

75
Q

Violeta

A

Aromas primarios
Florales

76
Q

Ciruela negra

A

Aromas primarios
Fruta negra

77
Q

Hoja de tomate

A

Aromas primarios
Herbáceo

78
Q

Hojas mojadas

A

Aromas terciarios
Envejecimiento en botella para vinos tintos

79
Q

Jugo o ralladura de limon

A

Aroma primario
Fruta citrica

80
Q

Mazapan

A

Aromas terciarios
Oxidación deliberada

81
Q

Flor de sauco

A

Aromas primarios
Florales

82
Q

Sultana

A

Aromas primarios
Fruta seca/cocida

83
Q

Hierba

A

Aromas primarios
Herbáceo

84
Q

Damasco seco

A

Aromas terciarios
Evolución de la fruta en vinos blancos

85
Q

Grosella espinosa

A

Aromas primarios
Fruta verde

86
Q

Espárrago

A

Aromas primarios
Herbaceo

87
Q

Kirsch

A

Aroma primario
Fruta seca o cocida

88
Q

Hinojo

A

Aromas primarios
Herbario

89
Q

Heno

A

Aromas terciarios
Envejecimiento en botella vinos blancos

90
Q

Zarzamora

A

Aromas primarios
Fruta negra

91
Q

Relacion frutas negras en el Cabernet sauvignon y el Syrah

A

La fruta negra del cabernet sauvignon es mas acida (como cassis)

La fruta negra del syrah es fruta negra mas dulce, como la mora

92
Q

Primeta impresión del merlot

A

Fruta roja y muy redondo
Jammy

93
Q

Melon

A

Aroma primario
Fruta tropical

94
Q

Butterscotch

A

Aroma secundario
Paso por roble

95
Q

Flor de sauco

A

Aroma primario
Floral

96
Q

Petroleo

A

Aroma terciario
Aromas de envejecimiento en botella vino blanco

97
Q

Violeta

A

Aroma primario
Floral

98
Q

Frutas en compota

A

Aroma primario
Fruta seca/ cocida

99
Q

Menta

A

Aroma primario
Herbarios

100
Q

Hojas mojadas

A

Aromas terciarios
Nots de envejecimiento en botella para tintos

101
Q

Arbol en flor

A

Aromas primarios
Floral

102
Q

Frambuesa

A

Aroma primario
Fruta roja

103
Q

Ciruela roja

A

Aroma primario
Fruta roja

104
Q

Esparrago

A

Aromas primarios
Herbaceo

105
Q

Arandano rojo

A

Aromas primarios
Fruta roja

106
Q

Durazno

A

Aromas primarios
Fruta de carozo

107
Q

Tierra

A

Aromas terciarios
Notas de envejecimiento en botella vinos tintos

108
Q

Piedras mojadas

A

Aromas primarios
Otros

109
Q

Limon

A

Aromas primarios
Fruta citrica

110
Q

Membrillo

A

Aromas primarios
Fruta verde

111
Q

Fresa

A

Aroma primario
Fruta roja

112
Q

Nuez

A

Aromas terciarios
Oxidación deliberada

113
Q

Lychee

A

Aromas primarios
Fruta tropical

114
Q

Lana mojada

A

Aromas primarios
Otros

115
Q

Brioche

A

Aromas secundarios
CML

116
Q

Caza

A

Aromas terciarios
Notas evoluciuón en botella vinos tintos

117
Q

Mango

A

Aromas primarios
Fruta tropical

118
Q

Canela

A

Aromas terciarios
Notas de evolución en botella vinos blancos

119
Q

Cereza negra

A

Aromas primarios
Fruta negra

120
Q

Pear drop

A

Aromas primarios
Fruta verde

121
Q

Heno

A

Aromas terciarios
notas de envejecimento en botella vinos blancos

122
Q

Grosella negra

A

Aromas primarios
Fruta negra

123
Q

Intensidad de color de la pinot noir

A

palida

124
Q

Tanino de la cabernet sauvignon

A

alto

125
Q

Acidez de la merlot

A

media

126
Q

Sabores de la syrah

A

mora
cereza negra
pimienta negra

127
Q

Sabores de la pinot noir

A

frutilla
frambuesa
cereza roja

128
Q

acidez cabernet sauvignon

A

alta

129
Q

Tanino Merlot

A

Medio

130
Q

Intensidad color syrah

A

profundo

131
Q

Acidez syrah

A

media

132
Q

Acidez pinot noir

A

alta

133
Q

Intensidad color cabernet sauvignon

A

profunda

134
Q

sabores cabernet sauvignon

A

cassis
cereza negra
pimiento verde

135
Q

Sabores merlot

A

frutilla
ciruela roja
cereza roja

136
Q

Intensidad color Merlot

A

media - profunda

137
Q

Cuando en un blanco tenemos amargor final, que podria indicarse como aroma?

A

Pomelo

138
Q

Manzanas vs. evolución de vinos

A

Manzana verde: vini boanco joven

Manzana amarilla: mas complejo

139
Q

Viognier y Sauvignon Blanc

A

Cual es mas florar y cual es mas mineral?

140
Q

Calidad versus capacidades de guarda

A

Con capacidad de guarda
Vino muy bueno o excelente

Sin capacidad de guarda
Aceptable o bueno

141
Q

Niveles de alcohol

A

Medio: el calor se queda en la garganta

Alto : el calor baja al pecho

142
Q

Caracteristicas de los blancos aceptables

A

Generico
Joven
Poco terruño
Poco varietal

143
Q

Blancos simples que pueden aparecer en el examen

A

Chardonnay

Pinot gris

144
Q

Gruner Veltliner

A

Acidez parece entre media + y alta
Aparece queso enmedio del paladar
Picante de pimenta blanca al final

145
Q

what does intensity refers to ?

A

to the Depth or amount of colour in the wine

146
Q

Is there any medium (-) or medium (+) when describing the intensity?

A

No, just pale, medium and deep

147
Q

Whato should we observe when we face a pale wine?

A

Almost the same light intensity of colour from the center to the rim

148
Q

Colours for white wines in english

A

Lemon green - lemon - gold - amber - brown

149
Q

With what do we associate the lemon colour?

A

With a ripe lemon color

150
Q

With what we should associate the gold color?

A

With golden jewelry

151
Q

What should I do if I have the doubt between a lemon or golden colour?

A

I swirl the glass. A gold color will give orangey reflections

152
Q

Which are the colors for red wines in English?

A

Purlple. - Garnet - Tawny - brown

153
Q

Which are the kind of clearance?

A

clear - hazy

154
Q

Which are the colours in rosé wines?

A

Pink - pink-orange - orange

155
Q

what does a pale pink hue color mean in a rose wine?

A

minimal skin contact

156
Q

What does mean a subtle orange wine on a pink-orange rosé?

A

longer skin time that in a pink one

157
Q

How does the evolution affects reds and white wines talking generally about thew color?
Chemically, what does cause the change in color?

A

Reds go to a garnet
Whites tends to an amber
Oxidation and polymerization of tannins

158
Q

What can indicate legs or tears?

A

It can give an indication of the body, viscosity and potential alcohol content of the wine.
Prominent legs (higher alcohol, sugar levels) can give an idea of fuller body

159
Q

What does show a wine that has a short effervescence that is rapidly dissipated?

A

That it was produced in a reductive environment with minimal oxygen exposure in order to keep primary fruity aromas

160
Q

What does mean that a wine show a persistent pettillance?

A

That is undergoing a secondary fermentation in the bottle or the malolactic conversion in the bottle

161
Q

What does a pale green-lemon wine should mean about
. climate
. grapes
. skin contact, maceration, oak
. fermentation and aging

A

. Young wine often from a cool climate, maintaining high acidity
. Grapes with a natural hint of green, as Sauvignon Blanc or Verdejo
. Limited or no maceration, skin contact, or oak aging
. Fermentation and aging in stainless steel to keep greenish hint

162
Q

What does a pale lemon wine mean about:.
. climate
. grapes
. skin contact, maceration, oak
. fermentation and aging

A

. Young wine coming from a cool or moderated climate, maintaining high acidity
. Lighter skinned grapes as Albariño or Pinot grigio
. Limited or no maceration skin contact or oak aging
. Fermentation and aging in stainless steel vessels

163
Q

What does a Pale gold colour in a white wine means in terms of :
..climate
. grapes
. skin contact, maceration, oak
. fermentation and aging

A

.Early staged of bottle aging or slight oxidation
. Lighter skinned grape varieties influences by a warmer climate
. Short period of oak or partial barrel fermentation

164
Q

What could mean a wine pale amber or brown ?

A

Uncommon for white wines possibly a fault due to excessive oxidation or heat damage

165
Q

What could mean a medium green lemon color in a white wine in terms of:
. climate
. grapes
. aging

A

. Maturing wines from moderate climates with subtle hints of green
. Grapes like Sauvignon Blanc dfrom regions exhibiting lemon and green hues
. Partial oak aging

166
Q

A wine with medium lemon color would signify:
. Climate
. Grape
. Aging

A

. Maturing wines from moderate climate
. Grape varieties as Chardonnay or Semillon with medium color intensity
. Partial oak aging

167
Q

What does mean a medium amber or brown color on a white wine?

A

. advaced stage of bottle aging
. intentional oxidations as certain Madeiras or Sherries
. Possible wine faults
.

168
Q

Implications of a medium gold color in a white wine

A

. A maturing wine with some bottle age or slight oxidation
. Grape varieties as chardonnay, semicolon, Viognier from warm climates with higher level of ripeness
. Partial oak aging or barrel fermentation (combined maybe with stainless steel)

169
Q

Do are common deep green lemon or deep lemon colors in white wines?

A

No they are not.
Maybe related to a unique terroir or grape variety.
Wine produced with specific techniques that promote color extraction.

170
Q

What does mean a ““deep gold wine”” color?

A

. Mature wines from warm climates
. Varieties as Marsanne or Rosanne from warm climates
. Fermentaron with skins
. Oak aging
. Controlled oxidation

171
Q

What do signify a deep amber color on a wine?

A

. Extended skin contact for orange wines
. Advanced battle aging
. Oxidation on purpose
. Extended aging in oak

172
Q

Deep brown wines, what could they be?

A

. More advanced stages of bottle aging
. Specific oxidation techniques

LA CATA (1 decks)

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