WSET 3: tasting / appearance

why should you be well hydrated when tasting

nasal aroma receptors become dry and lose sensitivity

why the rounded bowl of iso glass

aid swirling to release aromas

inward sloping sides of iso glass used for

capture aromas

sample size measurement

5cl

two appearance clarity options

clear or hazy

what is haziness caused by

particles suspended in wine

which white wines appear colourless at rim

all

what is pale white wine described as clearness wise

broad watery rim

how does ‘deep’ white wine look

pigment almost reaches rim

how does ‘pale’ red wine look

lightly pigmented from rim to core

how does ‘deep’ red wine look

intenselty pigmented up until rim

what is colour of wine independent from

intensity

where are white and rose wine colour best assessed

core

where are red wine colour best assessed

rim

most common white wine colour

lemon

noticeable greeness to white wine colour

lemon green

hint of orange or brown white wine colour

gold

colour of noticeable ‘browning’ white wine

amber or brown

two potential reasons for amber or brown wines

deliberately oxidised or very old

more common red wine colour

ruby

red wine with noticeable purple or blue

purple

noticeable orange or brown colour but wine still more red than brown

garnet

wine more brown than red colour

tawny

no redness red wine colour

brown

very pure pink colour

pink

colour of rose wine with hint of oragne

salmon

colour of rose where orange dominant colour

orange

what are legs

liquid that sticks to side of glass after been swirled

which wines have more persistent legs

sugar or high alcohol

other name for legs

tears

alternative name of c02 spritz

petillance

two faults of petillance

refermentation or maloactic ferm in bottle

which still wines can have some c02 added

light unoaked

appearence of sparkling wine reflects quality T or F

F

TCA translatio

trichloroanisole

tca odour

damp cardboard

effect of tca on fruit flavours

muted / less fresh

main cause of tca

cork

reduction odour

rotten eggs, boiled cabbage, blocked drains

is reduction always bad T or F

F

when is s02 added most

sweet wines

smell of high levels of s02

acrid / extinguished matched

S02 at low levels effect

mask fruitiness

insufficient s02 effect

oxidation

colour effect of oxidation

deeper coloured / more brown

4 aromas of oxidation

honey toffee caramel coffee

3 causes of out of condition

too old, bad storage, oxidation

which wines have volatile acidity

all

what can low levels of VA achieve

more fragrant and complex

high levels of VA aromas

vinegar / nail polish

what is brettanomyces

yeast

flavours of brett

plastic, vinyl, smoked meat, leather, sweaty horse

pronounced aroma intensity

smell before sniffing

when do primary flavours come from

after fermentation

two causes of primary flavours

grapes / during fermentation

secondary aromas timing

post ferm winemaking

tertiary aroma timings

ageing process

youthful wine definiteil

1st and 2nd aromas

developing wine definition

mainly 1 and 2 but 3 detected

fully developed definition

3rd is predominant

tired / past its best definition

unpleasant aromas start to develop

example of developing wine when released for sale

rioja reservas

two examples of fully developed wine when released on sale

tawny port and all sherries

Ro W Re of of wines not benefitting from ageing

almost all, most inexpensive, many inexpensive

definition of sweetness

taste of sugars present in wine

4 examples of off dry wines

alsace gewurztraminer, brut champagnes, inexpensive reds and white

med dry / med sweet wines definiton

distinct presence of sugar but not to partner with dessert

sweet wine definition

sugar is prominent feature

luscious sweet wine definition

notably more viscous, sticky and sweet

2 examples of luscious wines

rutherglen muscats / px sherry

two acids from grape juice

malic tartaric

name of acid converted from malic

lactic

where is acid detected most in mouth

sides of tongue

3 characteristis of low acid wine

broad round softwhe

where is drying sensation in mouth most felt from tannin

gums above front teeth

where is bitter sensation of tannin felt in mouth

back

unripe vs ripe tannin effect

astringent vs textural richness

tannin level if wine feels thin / high astringency

low

tannin level if wine feels full bodied / mouth filling

high

two things alcohol contributes on wine

texture and body

is alcohol more or less viscious than water

more

how do high levels of alcoh feel in mouth

heavyhow

how does low level alc feel in mouth

watery (unless other component like sugar to give body)

what does alcohol trigger

pain receptors

sensation of alcohol in mouth

hot and burning

what can alc burning sensation get confused with in mouth

acidity

high in acid vs high in alc

mouthwatering vs thick and viscious

low alc level NF

below 11

med alc level NF

11-13.9

high alc level NF

above 14

low alc level F

15-16.4

med alc level F

16.5-18.4

high alc level F

over 18.5

what is body

how wine feels/mouthfeel

is body from single or several components

several

what is main factor contributing to body

alcohol

what is second factor that adds to wine body

sugar

what can make a wines body feel lighter

high acidity

which wines are hard to determine body

sweet high in acid low in alc

which wines is mousse relevant fo

sparkling