Exam (elaborations)
WSET 2 EXAM/452 ACCURATE QUESTIONS WITH ANSWERS
- Institution
- WSET 2 EXAM/452 ACCURATE QUESTIONS WITH ANSWERS
WSET 2 EXAM/452 ACCURATE QUESTIONS WITH ANSWERS
[Show more]
Content preview
WSET 2 EXAM/452 ACCURATEQUESTIONS WITH ANSWERS
Ideal tasting room should be: - -odor free, good natural light, white surface
-WSET Level 2 approach to tasting - -Appearance, Nose, Palate, Conclusion
-Tasting palate should be - -clean and unaffected by flavors
-you can clean your palate by - -chewing a piece of bread
-out of condition means - -wine is too old, stored poorly, or cork seapage
-most common fault that shows in appearance - -dull in appearance, hint of
brown
-ruby color - -purpley-red
-a tolerant taster - -likes strong flavored food and drinks; powerful
concentrated wines
-sensitive taster - -likes a range of foods and drinks, sensitive to bitterness;
likes ripe red wines (shiraz) full flavored whites (sauv blanc)
-very sensitive taster - -very sensitive to bitterness and astringency;
delicate wines, slight sweetness lower tannin
-garnet color - -orangey- red
-appearance sequence in white wine - -lemon-gold-amber (Let's Go
Atascadero)
-appearance sequence in red wine - -purple-ruby-garnet-tawny (Paso Robles
Great Town)
-color of youthful red - -purple
-age indicator for red wines - -orange, amber brown color
-Lemon - -yellow with a hint of green
-gold - -yellow with a hint of orange
-age indicator for white wines - -green = youth; orange/brown = age
,-age indicator for Rose' wines - -purple/pink = youth orange/brown = age
-most common fault discovered on nose - -cork taint
-out of condition wines will smell - -dull and stale; oxidative aromas (toffee,
caramel)
-purpose of tasting notes - -help describe wine to someone who hasn't
tasted it
-when assessing wine on palate you use - -sense of taste and smell
-sweetness is mostly detected on - -tip of tongue
-acidity is most easily detected on - -the sides of your tongue
-bitterness is most easily detected on - -the back of your tongue
-sweetness is the - -indication of how much sugar is in the wine
-ripe grapes can provide - -the illusion of sweetness
-acidity makes the wine - -taste vibrant and refreshing
-cool climate effects acidity - -increases acidity
-warm climates effects acidity - -decreases acidity
-tannin levels in thick skinned grapes - -high (cab sauv. syrah)
-thin skinned grapes have what tannins - -lower (grenache, pinot)
-warm climate effects tannins - -increases (think WIT)
-tannins provides what on the palate - -bitter (back of tongue) astringency
(gums)
-tannins contribute to - -viscosity and body
-body is the combination of - -effects of alcohol, tannins, sugars and flavor
compounds
-how do we detect flavor - -retronasaly. flavors evaporate off the tongue
and rise
, -great wines express - -characteristics of their grape variety and their
region
-the purpose of food pairings is to - -provide more pleasure than just the
wine or food alone
-pairings should take into account - -the preferences of the individual and
the basic interactions between food and wine
-two components in food that tend to make wines harsher (higher
astringency, bitter; lower sweetness, fruit) - -sweetness and umami (sugar
and umamai harden wine)
-two components in food that make wine taste softer (less astringent, bitter,
acidic; more sweet and fruit) - -salt and acid (salt and acid soften wine)
-which has more impact than the other - -food has more impact on wine
than other way
-sweetness in food - -increases bitterness, acidity and alcohol
decreases body, sweetness and fruitiness
-general rule for pairing with sugar - -select a wine with a higher level of
sugar
-umami in food - -increases bitterness, acidity and alcohol
decreases body, sweetness, and fruitiness
-pairing tip for umami - -find food with high salt
-acidity in food - -increases body, sweetness and fruitiness
decreases bitterness and acidity
-bitterness in food - -increases bitterness (bitter adds to bitter)
-fatty/oily food - -decreases acidity
-chili heat in food - -increases bitterness, acidity, and alcohol
decreases body, richness, sweetness and fruitiness
-consideration for flavor intensity - -match flavor intensity of food with wine
so one is not overpowered
-what do you pair with fatty or oily foods? why? - -pair an acidic wine with
fat/oil because it cuts the richness of the food
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller Victorious23. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for £12.75. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
73091 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy revision notes and other study material for 14 years now