WSET 2 - Chapter 1 - Tasting and Evaluating Wine Flashcards Preview

WSET 2 Winter 2018 > WSET 2 - Chapter 1 - Tasting and Evaluating Wine > Flashcards

Flashcards in WSET 2 - Chapter 1 - Tasting and Evaluating Wine Deck (57)
Loading flashcards...
1

An off-dry wine is?

Slightly sweet

2

White wines and roses have _____ levels of tannins.

rarely detectable

3

Name two thin-skinned wine varietals

Pinot noir and grenache

4

What four elements contribute to the body of a wine?

Alcohol level, flavour characteristics, tannins and sugars

5

Why do the sides of the ISO tasting glass slope inwards?

This helps concentrate the flavors

6

What one characteristic does our sense of smell provide when tasting a wine?

Flavour characteristics

7

What are the (three) characteristics of an ideal tasting room?

Odor-free, Natural light, White background

8

If a grape was unripe it will create what kinds of tannins?

Astringent which even at low levels can be perceived

9

Richness, weight and viscosity in the mouth are all linked to what wine characteristic?

Body

10

A wine that has numerous flavor compounds as opposed to just one or two is considered _____

Complex

11

Sweet wines are usually not very acidic (T/F)

False. Acidity in sweet wines keeps them from tasting cloying and overly sweet.

12

What can we do to release the aromas of a wine? (one thing)

Swirl the wine

13

A wine is described as expressive. What does this mean?

That its characteristics express the grape variety and ideally terroir/location of grape growing.

14

HIgh levels of soft, ripe tannins may indicate _______

Hot climate wine

15

The conclusion of a tasting assesses what aspect of the wine?

Its quality.

16

What three characteristics does our sense of taste provide when tasting a wine?

Acidity, level of tannins, level of sweetness

17

A wine that tastes like it could come from anywhere is lacking what?

Expressiveness

18

Which climate, cool or hot, results in wines of high acidity?

Cool

19

You observe a wine that is slightly tinged brown with a hazy appearance. Is this wine out-of-condition?

Maybe - but both observations could result from ageing or a deliberately unfiltered wine

20

You can always detect a wine fault on the nose T/F

False. A minor fault may require a taste of the wine to confirm.

21

What are the oxidative aromas (three) in a wine that may indicate cork taint?

toffee, caramel or sherry

22

Cork taint when it is mild has what effect on the nose of a wine?

It will reduce the fresh, fruity aromas of a wine

23

Mouth-feel corresponds to what characteristic of a wine?

Body

24

A long and complete finish is an indicator of what?

Wine quality

25

What part of the vine contributes tannins to a wine?

The skin of the grape.

26

What is the most common fault detected in the nose of a wine?

Cork taint

27

What is the purpose of a tasting note?

To describe the wine to someone who has not tasted it

28

If a wine is high in alcohol (> 13abv%) then it will be of high body/ (True/False)

No alcohol level is only one factor. A beaujolais may have high alcohol but otherwise be light in body.

29

When you match wine to an occasion it should be the center of attention (T/F)

False. The wine should match the occasion.

30

What five characteristics contribute to an assessment of the quality of a wine?

Balance, expressiveness, finish, intensity and complexity