Wset Level 3 (Systematic Approach To Tasting Wine)

Front 1

What are the 4 categories of appearance?

Back 1

Clarity, intensity, color, other observations

Front 2

What are there two options for appearance clarity?

Back 2

Clear, hazy

Front 3

What are the three options for appearance intensity?

Back 3

Pale, medium, and deep

Front 4

What are the five options for white color appearance?

Back 4

Lemon/green, lemon, gold, Amber, and brown

Front 5

What are the three options for rosé color appearance?

Back 5

Pink, salmon, and orange

Front 6

What are the five options for red color appearance?

Back 6

Purple, Ruby, Garnet, tawny, and brown

Front 7

What are some other appearance observations to be made?

Back 7

Legs, deposit, pétillance, bubbles

Front 8

What are the four categories of nose?

Back 8

Condition, intensity, aromas, development

Front 9

What are the two options for the condition of the nose?

Back 9

Clean, and unclean (faulty)

Front 10

What are the five options for the intensity of the nose?

Back 10

Light, med-, med, med+, pronounced

Front 11

What comes after nose intensity?

Back 11

Aromas characteristics (primary, secondary, tertiary)

Front 12

What are the four options for nose development?

Back 12

Youthful, developing, fully developed, tired

Front 13

What are the 9 categories for palate?

Back 13

Sweetness, acidity, tannin, alcohol, body, mousse, flavor intensity, flavor characteristics, and finish

Front 14

What are the 6 options for palate sweetness?

Back 14

Dry, off dry, med dry, med sweet, sweet, luscious

Front 15

What are the five options for palate acid, and tannin?

Back 15

Low, med-, med, med+, high

Front 16

What are the three options for palate alcohol?

Back 16

Low, med, high

Front 17

What are the five options for palate body?

Back 17

Light, med-, med, med+, full

Front 18

What are the three options for palate mousse?

Back 18

Delicate, creamy, aggressive

Front 19

What are the five options for palate flavor intensity?

Back 19

Light, med-, med, med+, pronounced

Front 20

What comes after palate flavor intensity?

Back 20

Flavor characteristics (primary, secondary, tertiary)

Front 21

What are the five options for palate finish?

Back 21

Short, med-, med, med+, long

Front 22

What are the two categories for conclusion (assessment of quality)?

Back 22

Quality level, and level of readiness for drinking/potential for aging

Front 23

What are the six options for conclusion quality level?

Back 23

Faulty, poor, acceptable, good, very good, outstanding

Front 24

What are the four options for conclusion level readiness for drinking/potential for aging?

Back 24

Too young, can drink now but has potential for aging, drink now: not suitable for aging or further aging, too old

Front 25

What are the four main categories in the systematic approach to tasting wine?

Back 25

Appearance, nose, palate, conclusion (assessment of quality)

Front 26

Where do the primary aromas and flavors come from?

Back 26

The grape and alcoholic fermentation

Front 27

Where do the secondary aromas and flavors come from?

Back 27

Post fermentation winemaking

Front 28

Where do the tertiary aromas and flavors come from?

Back 28

Maturation

Front 29

List some primary floral aromas and flavors found in white wine?

Back 29

White flowers, citrus blossom, elderflower, honeysuckle, Orange blossom, chamomile, apple blossom

Front 30

List some primary floral aromas and flavors found in red wine?

Back 30

Violet, lavender

Front 31

List some primary green fruits

Back 31

Apple, gooseberry, pear,

Front 32

List some primary citrus fruits

Back 32

Grapefruit, lemon, lime, zest, peel

Front 33

List some primary stone fruits

Back 33

Peach, apricot, nectarine

Front 34

List some primary tropical fruits

Back 34

Banana, lychee, mango, melon, passion fruit, pineapple

Front 35

List some primary red fruits

Back 35

Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum

Front 36

List some primary black fruits

Back 36

Blackcurrant, blackberry, blueberry, black cherry, black plum

Front 37

List some primary dried/cooked fruit

Back 37

Fig, prune, raisin (jam, baked, stewed, preserved)

Front 38

List some primary herbaceous notes

Back 38

Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf

Front 39

List some primary herbal notes

Back 39

Eucalyptus, mint, lavender, fennel, Dill

Front 40

List some primary pungent spice notes

Back 40

Black pepper, white pepper, liquorice

Front 41

List some primary other notes

Back 41

Flint, slate, wet stone, wet wool

Front 42

What are the 3 categories for secondary aromas and flavors?

Back 42

Yeast, mlf, oak

Front 43

List some secondary yeast notes

Back 43

Biscuit, bread, toast, pastry, brioche, dough, cheese

Front 44

List some secondary mlf notes

Back 44

Butter, cheese, cream

Front 45

List some secondary oak notes

Back 45

Vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, smoke, chocolate, coffee

Front 46

What are the five tertiary categories?

Back 46

Deliberate oxidation, white fruit development, red fruit development, white bottle age, red bottle age

Front 47

List some tertiary deliberate oxidation notes

Back 47

Almond, marzipan, hazelnut, Walnut, chocolate, coffee, toffee, caramel

Front 48

List some tertiary white fruit development notes

Back 48

Dried apricots, marmalade, dried apple, dried banana, etc

Front 49

List some tertiary red fruit development notes

Back 49

Fig, prune, tar, dried/cooked blackberry, dried/cooked cranberry, cooked plum

Front 50

List some tertiary white bottle age notes

Back 50

Petrol, kerosene, cinnamon, nutmeg, Ginger, toast, nutty, mushroom, hay, honey

Front 51

List some tertiary red bottle age notes

Back 51

Leather, Forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, meaty, farmyard