C1 - Systematic Approach To Tasting Wine Flashcards Preview

WSET 3 - zakharka > C1 - Systematic Approach To Tasting Wine > Flashcards

Flashcards in C1 - Systematic Approach To Tasting Wine Deck (32)
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1

Appearance
List the three levels of wine intensity

Pale - Medium - Deep

2

Appearance - Colour
List the 5 levels of colour intensity of
White Wine

Lemon-green, Lemon, Gold, Amber, Brown

Note: Lemon is the most common colour for White Wine

3

Appearance - Colour
List the 3 levels of colour intensity of
Rosé Wine

Pink - Salmon - Orange

4

Appearance - Colour
List the 5 levels of colour intensity of
Red Wine

Purple - Ruby - Garnet - Tawny - Brown

Note: Ruby is the most common colour for Red Wine

5

Appearance - Other

What other possible observations are there for wine?

e.g. Legs/tears, deposit, pétillance, bubbles

6

Nose - Intensity

List 5 levels of wine intensity

Light - Medium(-) - Medium - Medium(+) - Pronounced

7

Nose - Aroma Characteristics

List the (up to) 3 levels of Aroma

e.g. Primary, Secondary, Tertiary

8

Nose - Development

List the 4 levels of wine development


Youthful - Developing - Fully Developed - Tired/past its best

9

Palate - Sweetness

List 6 levels of Sweetness


Dry - Off-Dry - Medium Dry - Medium Sweet - Sweet - Luscious

10

Palate - Acidity

List the 5 levels of acidity


Low - Medium(-) - Medium - Medium(+) - High

11

Palate - Tannin

List the 5 levels of Tannin


Low - Medium(-) - Medium - Medium(+) - High

12

Palate - Alcohol

List the 3 levels of Alcohol


Low - Medium - High

13

Palate - Body

List the 5 levels of wine body


Light - Medium(-) - Medium - Medium(+) - Full

14

Palate - Mousse

List the 3 types of Mousse


Delicate - Creamy - Aggressive

15

Palate - Flavour Intensity

List the 5 levels of Flavour Intensity


Light - Medium(-) - Medium - Medium(+) - Pronounced

16

Palate - Flavour Characteristics

Name the 3 levels of flavour characteristics


e.g. Primary, Secondary, Tertiary

17

Palate - Finish

List the 5 levels of taste finish


Short - Medium(-) - Medium - Medium(+) - Long

18

Conclusions - Assessment of Quality

List the 6 levels of wine quality


Faulty - Poor - Acceptable - Good - Very Good - Outstanding

19

Conclusions - Assessment of Quality

List the 4 levels of Readiness for drinking / Potential for ageing



Too Young
Can drink now but has potential for ageing
Drink now: Not suitable for ageing or further ageing
Too Old

20

Where in your mouth do you taste Sweetness?

The tip of the tongue

21

Where in your mouth do you taste Acidity?


One the sides of the tongue

22

Where in your mouth do you taste Bitterness?


At the back of the tongue

23

Where in your mouth do you taste Tannin?


In your cheeks and gums

24

Where are the 5 places on your body to hold your wine glass to check for aroma intensity and what do they mean?

Chest - Pronounced
Neck - Medium +
Chin - Medium
Lips - Medium -
Nose - Light

25

What is the acronym for assessing the Quality level of a wine?

Balance
Length
Intensity
Complexity

26

With BLIC what would these score?
1/4
2/4
3/4
4/4

1/4 Acceptable quality
2/4 Good quality
3/4 Very good quality
4/4 Outstanding quality
Always include the word 'quality'

27

If you decide the quality of a wine is just 'acceptable' what should you write up in the aroma / tasting notes?

Write 'simple'

28

If a red wine has tertiary notes what word should you write for both aroma and taste to describe it?

Prune

29

Roughly what are the price breaks for wines that are
Acceptable quality
Good quality
Very good quality
Outstanding quality

Acceptable quality

30

What colour are 'most' red wines

Ruby