Flashcards in WSET 2 - Chapter 1 - Tasting and Evaluating Wine Deck (57)
An off-dry wine is?
White wines and roses have _____ levels of tannins.
Name two thin-skinned wine varietals
Pinot noir and grenache
What four elements contribute to the body of a wine?
Alcohol level, flavour characteristics, tannins and sugars
Why do the sides of the ISO tasting glass slope inwards?
This helps concentrate the flavors
What one characteristic does our sense of smell provide when tasting a wine?
What are the (three) characteristics of an ideal tasting room?
Odor-free, Natural light, White background
If a grape was unripe it will create what kinds of tannins?
Astringent which even at low levels can be perceived
Richness, weight and viscosity in the mouth are all linked to what wine characteristic?
A wine that has numerous flavor compounds as opposed to just one or two is considered _____
Sweet wines are usually not very acidic (T/F)
False. Acidity in sweet wines keeps them from tasting cloying and overly sweet.
What can we do to release the aromas of a wine? (one thing)
Swirl the wine
A wine is described as expressive. What does this mean?
That its characteristics express the grape variety and ideally terroir/location of grape growing.
HIgh levels of soft, ripe tannins may indicate _______
Hot climate wine
The conclusion of a tasting assesses what aspect of the wine?
What three characteristics does our sense of taste provide when tasting a wine?
Acidity, level of tannins, level of sweetness
A wine that tastes like it could come from anywhere is lacking what?
Which climate, cool or hot, results in wines of high acidity?
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
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.
What are the oxidative aromas (three) in a wine that may indicate cork taint?
toffee, caramel or sherry
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
Mouth-feel corresponds to what characteristic of a wine?
A long and complete finish is an indicator of what?
What part of the vine contributes tannins to a wine?
The skin of the grape.
What is the most common fault detected in the nose of a wine?
What is the purpose of a tasting note?
To describe the wine to someone who has not tasted it
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.
When you match wine to an occasion it should be the center of attention (T/F)
False. The wine should match the occasion.