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AZ WSET Level 2 > Week 1 - SAT, tasting > Flashcards

Week 1 - SAT, tasting Flashcards

1
Q

SAT color for a red wine with noticeable blue or purple

A

purple

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2
Q

SAT color for a white wine with a hint of orange brown

A

gold

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3
Q

SAT color for a red wine that is mostly brown, with some red

A

tawny

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4
Q

SAT color for the most common color for red wines, having a red hue

A

ruby

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5
Q

SAT color for a white wine with a very noticeable amount of brown

A

amber

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6
Q

SAT color for the most common color for white wines, having a yellow hue.

A

lemon

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7
Q

SAT color for red wine with some brown, but still predominantly red

A

garnet

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8
Q 
Assign each of these aromas/flavors to primary (1), secondary (2), or tertiary (3):
Pineapple
Ginger
Bread
Black pepper
Wet stones
Vanilla
Caramel
Mushroom
Blossom
Cream
Mint
A 
Pineapple - 1
Ginger -3 
Bread -2
Black pepper - 1
Wet stones - 1
Vanilla -2
Caramel -3 
Mushroom -3
Blossom - 1
Cream -2 
Mint - 1
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9
Q 
Assign each of these aromas/flavors to yeast, oak, white wine maturation or red wine maturation
Petrol
Meat
Yogurt
Wet leaves
Pastry
Coconut
Smoke
Orange marmalade
A

Yeast: Yogurt, Pastry
Oak: Coconut, Smoke
WWM: Orange Marmalade. Petrol
RWM: Meat, Wet Leaves

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10
Q

____________ can feel drying, rough, or sometimes bitter

A

tannnins

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11
Q

_____________ is the overall impression of the weight of a wine in the mouth

A

body

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12
Q

____________ makes your mouth water

A

acidity

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13
Q

___________ described the collection of pleasant sensations in your mouth after you have swallowed or spat the wine out.

A

finish

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14
Q

___________ adds weight to a wine and at high levels can give a burning sensation.

A

alcohol

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15
Q

Name 4 features of an ideal tasting environment

A
  1. good lighting (to evaluate wine’s appearance)
  2. free of strong odors (to avoid interference with the wine’s aromas)
  3. sufficient space (for glasses, tasting notes)
  4. Spittoons or spit cups
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16
Q

What are the 2 most important features of a tasting glass?

A
  1. a rounded bowl (so wine can be swirled to release aromas)

2. inward-sloping walls (a narrowed opening) to capture aromas at the top of the glass

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17
Q

What is the WSET recommended volume for a tasting sample?

A

50 ml (~1.7 oz)

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18
Q

What is intensity and how to you assess it?

A

Intensity is how much color a wine has. Hold the glass at a 45-degree angle and look through the liquid from above to see how far the color extends from the core to the rim.
* Red wines - you can also look directly down into an upright glass to assess how easily the stem can be seen.

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19
Q

What are the characteristics of a “pale” white wine?

A

it has a broad watery rim at 45 degrees

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20
Q

What are the characteristics of a “deep” white wine?

A

the pigment reaches almost to the rim at 45 degrees

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21
Q

True or False: in some white wines, the pigment reaches all the way to the rim when held at a 45 degree angle

A

False: all white wines appear colorless right at the rim at 45 degrees

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22
Q

What are the characteristics of a “pale” red wine?

A

wine is lightly pigmented from the rim to the core when held at 45 degrees, and it is easy to see the stem looking down from the top

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23
Q

What are the characteristics of a “deep” red wine?

A

wine is intensely pigmented from the rim to the core when held at 45 degrees, and it is impossible to see the stem looking down from the top

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24
Q

What is the range of colors for a white wine?

A
  • lemon (most common color)
  • gold (hint of orange or brown)
  • amber (noticeable level of browning)
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25
Q

What is the range of colors for a red wine?

A
  • ruby (most common color for red wine)
  • purple (noticeable blue or purple)
  • garnet (noticeable orange or brown but still mostly red)
  • tawny (more brown than red)
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26
Q

What is the range of colors for a rosé wine?

A
  • pink (pure pink in color)
  • pink-orange (pink with a hint of orange)
  • orange (orange is the dominant color - rare)
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27
Q

What are the 3 levels of aroma intesity?

A
  • light - aromas are faint even after swirling
  • medium - not immediately apparent upon smelling, but are not too delicate to distinguish easily
  • pronounced - immediately apparent when you insert your nose into the glass
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28
Q

What are the types and origins of the 3 main types of aromas?

A
  1. Primary - from the grape, or during alcoholic fermentation
  2. Secondary - post-fermentation winemaking process (e.g. oak, malolactic conversion, lees)
  3. Tertiary - from aging process (oxidative or maturation in bottle)
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29
Q

Name some of the primary aroma “clusters” and give some examples

A 
Floral
Fruit (largest, most common category)
Herbaceous
Herbal
Spice
Fruit Ripeness
Other
30
Q

List some fruit cluster types

A 
green fruit
citrus
stone fruit
tropical fruit
red fruit
black fruit
31
Q

List some floral aroma examples

A

blossom, rose, violet

32
Q

List some green fruit aromas

A

apple
pear
gooseberry
grape

33
Q

List some citrus aromas

A

grapefruit
lemon
lime
orange

34
Q

List some stone fruit aromas

A

peach
apricot
nectarine

35
Q

List some tropical fruit aromas

A 
banana
lychee
mango
melon
passion fruit
pineapple
36
Q

List some red fruit aromas

A 
red currant
cranberry
raspberry
strawberry
red cherry
red plum
37
Q

List some black fruit aromas

A 
black currant
blackberry
blueberry
black cherry
black plum
38
Q

List some herbaceous aromas

A

green bell pepper (capsicum)
grass
tomato leaf
asparagus

39
Q

List some herbal aromas

A 
eucalyptus
fennel
dill
mint
dried herbs
40
Q

List some spice aromas (primary)

A

black/white pepper

licorice

41
Q

List some fruit ripeness aromas

A

unripe fruit
ripe fruit
dried fruit
cooked fruit

42
Q

List some “other” aromas

A

wet stones

candy

43
Q

What are the 3 main clusters of secondary aromas?

A
  1. Yeast (lees, autolysis, flor)
  2. Malolactic conversion
  3. Oak
44
Q

Name some aromas associated with yeast/lees

A 
biscuit
pastry
bread
toasted bread
bread dough
cheese
yogurt
45
Q

Name some aromas associated with malolactic conversion

A

butter
cream
cheese

46
Q

Name some aromas associated with oak

A 
vanilla
cloves
coconut
cedar
charred wood
smoke
chocolate
coffee
47
Q

Name some tertiary aromas associated with red wines

A 
dried fruit
leather
earth
mushroom
meat
tobacco
wet leaves
forest floor
caramel
48
Q

Name some tertiary aromas associated with white wines

A 
dried fruit
orange marmalade
petrol (gasoline)
cinnamon
ginger
nutmeg
almond
hazelnut
honey
caramel
49
Q

Name some tertiary aromas associated with deliberately oxidized wines

A 
almond
hazelnut
walnut
chocolate
coffee
caramel
50
Q

What happens to primary fruit aromas as a wine ages?

A

they become less fresh and take on a dried fruit character

51
Q

Name the 8 characteristics of a wine (7 for white wines) that are assessed on the palate

A
  1. sweetness
  2. acidity
  3. Tannin (red only)
  4. Alcohol
  5. Body
  6. Flavor Intensity
  7. Flavor characteristics
  8. Finish
52
Q

Name and define the 4 levels of sweetness in a wine

A
  1. dry - no (or undetectable) levels of sweetness
  2. off-dry - tiny amount of detectable sugar
  3. medium - distinct presence of sugar, but not sweet enough to pair with a desert
  4. sweet - presence of sugar is the dominant feature (e.g. Sauternes and Port)
53
Q

What effect does acidity have on your mouth?

A

makes mouth water and tongue tingle

54
Q

How can you distinguish between the sometimes similar effects of alcohol and acidity?

A

alcohol creates a burning sensation, but acidity makes your mouth water

55
Q

What should you pay attention to when assessing acidity in a sweet wine, and why?

A

sugar and acidity can mask each other in a sweet wine but whatever level of acidity is there will cause your mouth to water

56
Q

How do tannins create their drying effect?

A

they bind to your saliva and cause your mouth to dry up and feel rough

57
Q

True or false: tannins can leave a bitter taste you feel on the tip of your tongue

A

False: you feel it at the back of the mouth

58
Q

To what other structural component of wine does alcohol contribute?

A

Body - high levels of alcohol can make a wine seem heavier, at low levels it can seem watery without a balancing component such as sweetness

59
Q

What are the 3 levels of alcohol used when judging non-fortified wines using the SAT:

A
  1. low - below 11% abv
  2. medium - between 11 - 13.9% abv
  3. high - 14% abv and above
60
Q

What are the 3 levels of alcohol used when judging fortified wines using the SAT:

A
  1. low - 15 - 16.4% abv
  2. medium - 16.5 - 18.4% abv
  3. high - 18.5% abv and above
61
Q

When assessing body, what sense are you using?

A

touch - the overall feel of the wine

62
Q

What structural components can make a wine feel fuller in body?

A

alcohol, sugar, ripe tannins

63
Q

What structural components can make a wine feel lighter in body?

A

high acidity, low levels of unripe tannins

64
Q

What aroma characteristics can be more intense on the palate than the nose?

A

spice, because of warming in the mouth

65
Q

What aroma characteristics can be less intense on the palate than the nose?

A

floral

66
Q

True or false: generally, a wine’s flavor intensity will be more prominent than its aroma intensity on the nose

A

false, generally the flavor intensity will be the same as the aroma intensity, but some flavors may be more (spice) or less (floral) apparent

67
Q

Define what a wine’s “finish” is.

A

Finish is the collection of sensations that remain after you have swallowed or spit out a wine, how long they linger is an important indicator of quality

68
Q

When describing a wine’s finish you shoud consider:

a) only negative
b) negative and positive
c) only positive

A

c) only positive

69
Q

Which describes a long finish and which describes a short finish?

a) the flavors disappear, but structural characteristic(s) linger
b) the flavors linger, but the structural characteristic(s) disappear

A

SHORT - a) the flavors disappear, but structural characteristic(s) linger
LONG - b) the flavors linger, but the structural characteristic(s) disappear

70
Q

Name 4 effects oxidation has on a wine:

A

gives aromas of honey and caramel
deepens color intensity
lose freshness and fruitiness
color will turn browner

71
Q

What effects does TCA have in wine?

A

AKA: cork taint
Damp cardboard aromas
Mutes fruit flavors

AZ WSET Level 2 (9 decks)

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