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WSETII > WSETII Chapter 1 > Flashcards

WSETII Chapter 1 Flashcards

1
Q

What is the best type of glass to taste with?

A

ISO glass with .5oz of liquid

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2
Q

What is the systematic approach to tasting?

A

Appearance, Nose, Palate

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3
Q

Appearance is

A

Clarity, Intensity, Color

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4
Q

When can a quality spirit be hazy?

A

When they are not filtered and are chilled or have added water

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5
Q

What happens to aniseed spirits when water is added?

A

Louching

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6
Q

What is louching?

A

when a spirit turns opaque and cloudy when water is added

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7
Q

Where would louching be noted?

A

Under other observations

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8
Q

All spirits when they come off the still are

A

colorless

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9
Q

Any color that a spirit has is added

A

after distillation

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10
Q

What is intensity?

A

How easy it is to see through a spirit

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11
Q

What is the five point scale of intensity?

A 
water-white
opaque
medium
pale 
deep
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12
Q

Water-white should be used to describe spirits that are

A

colorless such as vodka

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13
Q

Opaque should be used to describe spirits

A

that cannot be seen through at all such as creams

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14
Q

The majority of spirits described as pale medium or deep got their color from

A

oak or caramel

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15
Q

When can spirits matured in oak have some or all of their color removed?

A

Because of charcoal filtration

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16
Q

The majority of spirits aged in oak have what intensity

A

medium

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17
Q

If the producer does NOT use caramel and their spirit is either matured in oak for a short amount of time or in used barrels the color is likely to be

A

pale

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18
Q

Spirits aged a long time, matured in new oak, or had a lot of caramel added would be described as

A

deep

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19
Q

Why should you not swirl the glass when smelling spirits?

A

Enough alcohol will evaporate causing your nose to go numb to smell

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20
Q

How do you determine if a spirit is clean or unclean?

A

Are there any faulty aromas?

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21
Q

If the spirit smells overlty of solvent, then

A

the distiller has included too many volatile aromas that should have been in the heads

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22
Q

If the spirit smells overly of plastic, cheese or sweat then

A

the distiller has included too many aromas that should have been in the tails

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23
Q

Musty, damp-cardboard aromas indicate

A

cork taint

24
Q

The most commonly encountered fault is a spirit

A

becoming out of condition as a result of a bottle being opened too long

25
Q

Intensity should be described as

A

light medium or pronounced

26
Q

What is the exception to intensity

A

vodka-which is described as neutral

27
Q

The table of suggested aroma/flavor words is called

A

the spirit lexicon

28
Q

What are the three groups of the spirit lexicon

A

raw materials
processing
oak and maturation

29
Q

What are processing aromas?

A

aromas created during during the steps required to make the alcohol such as smoke

30
Q

What are oak and maturation aromas?

A

they are linked to the oak and influence of oxygen during oak maturation

31
Q

Once you have assessed the spirit, it is suggested to

A

dilute it with water and start the process again

32
Q

When adding water to reassess the nose it is recommended to

A

add the same amount of water as the liquid being assessed

33
Q

The two important tastes that come from your tongue are

A

sweet and bitter

34
Q

All newly distilled spirits have no

A

sugar when they come off the still

35
Q

Ethanol has what kind of taste

A

sweet

36
Q

You would use the term dry

A

when your trying to assess whether sugar has been added after distillation

37
Q

When would you use the term off-dry

A

when there is a small amount of sugar added after distillation

38
Q

A good way to determine if sugar is added after distillation is by

A

texture

39
Q

An off-dry spirit will have what kind of texture?

A

hint of syrup

40
Q

A spirit that is sweet but where sweetness is not the defining characteristic is

A

medium

41
Q

The term sweet is used to describe

A

liqueurs or other flavored spirits

42
Q

Texture refers to

A

how the spirit feels in the mouth

43
Q

The first step to determining flavor and finish is

A

how does it taste when in your mouth

44
Q

What is the second step to determining flavor and finish?

A

How long does the flavor last once you spit it out and whether they are simple or complex

45
Q

When assessing the length of the finish you should only focus on the

A

positive flavors

46
Q

What is a simple finish

A

finishes with a single flavor

47
Q

What is a complex finish?

A

when the finish has many flavors

48
Q

What is the exception to finish

A

neutral-vodka

49
Q

What is the best way to assess finish

A

draw air over your tongue once you spit the spirit out

50
Q

When judging a spirits quality you should use what criteria

A

Balance
Finish
Expressiveness
Purity

51
Q

What can be defined as good balance

A

all of the flavors working together and not overpowering one another

52
Q

In terms of finish, what does a quality spirit have?

A

complex flavors that linger and evolve for several seconds

53
Q

What are you looking for in terms of expressiveness

A

precision and clarity in the flavors and textures

54
Q

When will you look for purity

A

in vodkas

55
Q

What are the levels of assessment

A

good
acceptable
poor
very good outstanding

WSETII (5 decks)

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