Chapter 1: Tasting And Evaluating Flashcards Preview

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Flashcards in Chapter 1: Tasting And Evaluating Deck (21)
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1
Q

What is the ideal temperature to serve a bottle of Cava??

A

Well chilled (6-10c)

2
Q

If you pair a high tannin wine with salty food, the wine would seem?

A

Softer, smoother and less tannic

3
Q

What can happen to a wine that is left for long period in a fridge?

A

The cork can harden and fail, leading to oxidation.

4
Q

Which of the following is false ?
A. Regular heavy drinking can cause cirrhosis of the liver.
B. Intoxication improves driving ability
C. Regular heavy drinking can lead to alcohol dependency
D. Dangerous machinery should not be operated by someone who is intoxicated

A

B.

5
Q

A wine looks fine, but has a musty aroma. What is the most likely reason for this?

A

The wine is affected by cork taint

6
Q

Describe a ruby wines colour..

A

Purple- red colour

7
Q

Describe a garnet wines colour..

A

Orangey red

8
Q

What indicates a faulty wine?

A

Brown colour (doesn’t always indicate faulty), musty smell (pungent unpleasant damp cardboard) dull appearance

9
Q

Describe a lemon coloured wine..

A

Yellow with a hint of green

10
Q

Describe a gold coloured wine..

A

Yellow with a hint of orange

11
Q

What colour in wine indicates youth?

A

Green, purpley pink, purple

12
Q

What colour in wine indicates age?

A

Orange, brown, Amber

13
Q

Where on the tongue indicates sweetness?

A

Tip of the tongue

14
Q

Where on the tongue indicates bitterness?

A

Back

15
Q

Where on the tongue indicates acidity?

A

Sides

16
Q

What is acidity?

A

Makes lemons taste sour and causes the mouth to water

17
Q

What climate generally results in higher acidity?

A

Cooler

18
Q

What is tannin?

A

Is what makes strong black tea taste bitter and astringent. They are present in grape skins

19
Q

What is the ‘body’ of a wine?

A

Is a mouth feel, a sensation of richness, weight or viscosity.

20
Q

What does the finish of a wine refer to ?

A

How long the desirable flavours linger in the mouth after the wine has been swallowed or spat out

21
Q

Initials of conclusions and their meanings

A
B.L.I.C.T
Balance 
Length (finish) 
Intensity 
Complexity
Typicity (expressiveness)