Tasting and Evaluating Wine Flashcards Preview

WSET 2 : Intermediate level > Tasting and Evaluating Wine > Flashcards

Flashcards in Tasting and Evaluating Wine Deck (17):
1

What are the ideal tasting room characteristics ?

- odour-free
- good natural light
- white surfaces (for wine appearance)

2

Name some outside influences on our wine ability to judge wine.

- Palate affected by Tobacco, food, coffee, gum or toothpaste
- Hayfever, cold
- Fatigue

3

What is the recommended glass for WSET tasting and why ?

- ISO glass
- Rounded bowl large enough to swirl wine
- Tulip shape to concentrate the aromas
- Stem to hold the glass without warming the wine

4

What are the steps of WSET 2 systematic approach to tasting wine ?

- Appearance
- Nose
- Palate
- Conclusion

5

Why do we look at the wine appearance ?

To look for faults. If it is out of condition it will look dull and will have at least a hint of brown. Haziness may also indicate a fault.

6

What are appearance hints for red wine ?

- Purple indicate youth (Purple)
- Orange, Amber and Brown indicate age. (Tawny)
- Purple + red (ruby)
- Orangey + red (garnet)

7

What are appearance hints for white wine ?

- Green indicate youth
- Yellow with a hint of green (Lemon)
- Yellow with a hint of orange (Gold)
- Orange or Brown hints indicate age (Amber)

8

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

Cork Taint. At low level remove freshness and fruity aromas. At works, wine become pungent with damp cardboard or musty smell.

9

What will smell an out of condition wine ?

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

10

What are the 3 categories of appearance ?

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

11

What are appearance hints for rosé wine ?

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

12

What are the 3 categories of nose ?

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

13

What are the 6 categories of palate ?

- 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)

14

What is the category of conclusion ?

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

15

Enumerate acidity characteristics

- 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

16

What are the elements to take in account for conclusion ?

- Balance (sweetness, acidity, fruitness, tannin)
- Finish (long finish = better wine)
- Intensity
- Complexity (More than 2 flavours)
- Expressiveness (express grape variety or region ?)

17

What are importants element for selecting and recommending wines ?

- 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