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WSET Level 3 > 1) SAT > Flashcards

1) SAT Flashcards

1
Q

Clarity scale, what does hazy mean? (A)

A

Clear - Hazy

Hazy is indicative of a fault

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2
Q

Intensity scale and how to tell (A)

A

Pale - Deep
Red look down through glass
White tilt glass

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3
Q

Colour scale - White (A)

A

Lemon-green - Lemon - Gold - Amber - Brown

Lemon is most common

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4
Q

Colour scale - Red (A)

A

Purple - Ruby -Garnet - Tawny - Brown

Ruby is most common

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5
Q

If a red or white is brown (A)

A

Indicates age or deliberate oxidation - not a fault

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6
Q

“Legs” after swirling the wine indicates (A)

A

High alcohol and/or sugar making the wine more viscous

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7
Q

Deposits in the wine mean (A)

A

Unfiltered

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8
Q

Pétillance is (A)

A

Slight fizz: could indicate a fault although can add to some whites to add freshness

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9
Q

What can you tell from bubbles (A)

A

Not indicative of the quality of wine, indicates cleanliness of glass

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10
Q

Rosé colour scale (A)

A

Pink - Salmon - Orange

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11
Q

Lemon-green colour descriptor (A)

A

“Noticeable greenness to a lemon colour”

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12
Q

Gold colour descriptor (A)

A

“A hint of orange or brown”

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13
Q

Amber colour descriptor (A)

A

Very noticeable level of browning

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14
Q

Purple colour descriptor (A)

A

“Noticeable blue or purple colour”

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15
Q

Garnet colour descriptor (A)

A

Slightly more red than brown

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16
Q

Tawny colour descriptor (A)

A

Slightly more brown than red

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17
Q

Brown colour descriptor (A)

A

No redness in the colour

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18
Q

When smelling what are you looking for (S)

A

Condition, intensity, development and detailed characteristics

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19
Q

Define condition (S)

A

Assessing faults

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20
Q

TCA (Trichloroanisole) (S)

A

Corked- aromas of damp cardboard and mutes fruity flavours

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21
Q

Reduction (smell fault) (S)

A

Aromas of rotten eggs and boiled cabbage (low levels occasionally sought after)

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22
Q

Sulphur dioxide (S)

A

Higher in sweet wines. Masks fruitiness, smell extinguished matches. Prevents oxidation

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23
Q

Oxidation (S)

A

Increase brownness, aromas of toffee honey caramel and coffee.

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24
Q

Out of condition (S)

A

Lost vibrancy, too old or stored badly

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25
Q

Volatile acidity (S)

A

All wines have VA, adds fragrancy. Too high smells of nail polish

26
Q

Brettanomyces (S)

A

A yeast that can give sticky hot stodgy smells of sweaty horse, meat and melted plastic

27
Q

Aroma intensity scale (S)

A

Light - Medium - Pronounced

28
Q

How to tell if a smell is pronounced or light (S)

A

Pronounced: before sniffing can already “feel” it.
Light: even after sniffing aromas are faint.

29
Q

What are primary aromas (S)

A

“aromas that exist after fermentation.” some come from grapes, others from fermentation.

30
Q

Describe a complex wine in terms of primary aromas (S)

A

Contains aromas from more than one cluster e.g. tropical and citrus fruits.

31
Q

What are secondary aromas (S)

A

Aromas created post fermentation

32
Q

Examples of how you might acquire secondary aromas (S)

A

Oak ageing or MLF

33
Q

What are tertiary aromas (S)

A

Their origin is in the ageing process.

34
Q

Some examples of oxidative tertiary aromas (S)

A

coffee, toffee, caramel

35
Q

Some examples of non-oxidative tertiary aromas (S)

A

petrol, honey, mushroom

36
Q

Two types of tertiary aromas (S)

A

Oxidative - aged in oak

non-oxidative - aged in a bottle

37
Q

A wine is youthful if (S)

A

it is dominated by primary and secondary aromas

38
Q

A wine is developing if (S)

A

It has mostly primary and secondary with some tertiary aromas

39
Q

A wine is fully developed if (S)

A

Mostly tertiary aromas

40
Q

A wine is tired/past its best if (S)

A

Pleasant aromas fade and unpleasant aromas start to develop

41
Q

Dry wines have (T)

A

no sugar

42
Q

Off-dry wines have (T)

A

Tiny amount of detectable sugar

43
Q

Medium-dry (T)

A

distinct presence of sugar but not enough to pair with dessert.

44
Q

Medium-sweet (T)

A

Distinct presence of sugar but not enough to pair with dessert. more than medium-dry.

45
Q

Sweet wines can be described as (T)

A

wines with enough sugar that it is a distinct feature of the wine

46
Q

Luscious wines can be described as (T)

A

Viscous, thick, sticky very sweet

47
Q

three main acids in wine (T)

A

tartaric, malic and lactic

48
Q

low-acidity wines can be described as (T)

A

broad round and soft

49
Q

high-acidity wines tend to be found in (T)

A

cool conditions when ripening

50
Q

when testing for levels of acidity always (T)

A

see how much it makes your mouth water only

51
Q

tannins come from (T)

A

skins

52
Q

when testing for tannins ask yourself (T)

A

how thin does the body feel, the astringency of tannins can mislead you

53
Q

which is more viscous, water or alcohol (T)

A

alcohol

54
Q

to test for alcohol look for (T)

A

burning in the throat not to be confused with acid

55
Q

a full bodied wine will have (T)

A

high alcohol, tannins and sugars

low acid

56
Q

BLIC (T)

A

Balance
Length
Intensity
Complexity

57
Q

finish means (T)

A

the amount of time the pleasant tastes last: short is a few seconds and long is a minute or more

58
Q

“balance” between what (T)

A

Fruit and sugar against acidity and tannins

59
Q

outstanding wines (T)

A

have 4 of BLIC

60
Q

very good wines (T)

A

have 3 of BLIC

61
Q

good wines (T)

A

have 2 of BLIC

62
Q

acceptable wines (T)

A

have 1 of BLIC

WSET Level 3 (4 decks)

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