Tasting And Evaluating Wine Flashcards

You may prefer our related Brainscape-certified flashcards:
1
Q

What are the ideal tasting room characteristics

A

Good natural light

Odour free

White surfaces for assessing wine appearance

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Name some outside influences that can affect the taste of wine

A

Coffee, toothpaste, colds, fatigue etc

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is the recommended glass for tasting and evaluating wine, and why

A

An ISO glass (International Standards Organization)

Long stem to hold and avoid affecting the temperature

Rounded bowl to swirl the wine and release aromas

Inward sloping walls to capture the aromas at the top of the glass

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are the steps for WSET level 2 assessment of tasting

A

Appearance - nose - palate - conclusion

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Why do we look at wine appearance

A

To assess the quality

If the wine is dull with a brown colour it may indicate that the wine is out of condition

Haziness May also indicate a fault

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What are appearance hints for red wine

A

PURPLE indicates youth
Purple with red is RUBY
Orange or brown hints is GARNET
Brown, orange, amber is TAWNY

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the appearance hints for white wine

A

YELLOW indicates youth
Yellow with green hints is lemon
Yellow with hints of orange is GOLD
Yellow with orange,brown is AMBER

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the most common fault of wine and what are the effects of it ?

A

Cork taint

At best the wine will lose its freshness & fruitiness

At worst there will be aromas of damp musty cardboard

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What will an out of condition wine smell like

A

Dull and stale (éventé). It may also have excessive oxydative aromas (toffee, caramel, sherry)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are the three categories of appearance

A

Clarity (clear - hazy) - Intensity (pale - medium - deep) - Colour (lemon - gold - amber) (pink - salmon - orange) (purple - ruby - garnet - tawny)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are appearance hints for Rose wine

A

Bright purply-pink indicates youth - Orange and Brown indicates age.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the three categories of nose

A

Condition (Clean - Unclean) - Intensity (light - medium - pronounced) - Aromas char. (fruits, flowers, spices, …)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What are the six categories of palate

A

Sweetness (dry - off-dry - medium - sweet) - Acidity (low - medium - high) - Tannin (low - medium - high) - Body (light - medium - full) - Flavours (fruits, flowers, spices, …) - Finish (Short - Medium - Long)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the category of conclusion

A

Quality (faulty - poor - acceptable - good - very good - outstanding)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Enumerate Acidity characteristics

A

Causes the mouth to water - Make wine taste fresh and vibrant - Riesling and Sauv blanc give high acidity wines - Cool climate = More acidity than hot climate - Sweet wines need a lot of acidity to balance sweetness

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the important elements for selecting and recommending wine

A
  • Tastes - Preferences - Price requirements - For large number or diverse taster types avoid extreme styles, rather multiples alternatives - For special occasion - Appropriate quality but must not be the center of attention
17
Q

What are the aroma stages in wine

A

Primary - Created during the fermentation process
Secondary - Created by the post-fermentation winemaking
Tertiary - Origin in the ageing processes

18
Q

What are the alcohol levels for low, medium and high wines

A

Low - below 11%
Medium - 11-13.9%
High- above 14%