WSET Level 2 SOLUTION 100%

WSET Level 2 SOLUTION 100% Qualities of a good glass - ANSWER rounded bowl --> aids in swirling the wine to release aromas inward sloping walls --> capture aromas at top of glass Intensity - ANSWER pale -- medium -- deep how much color a wine has (hold wine at 45 degree angle, what does the wine look like at rim & look straight down through the glass, can you see the stem?) Colour - ANSWER white: lemon (most common) - gold - amber rose: pink (most common) - pink orange - orange red: purple - ruby (most common) - garnet (a little brown) - tawny (more brown) Aroma intensity - ANSWER light (even w/swirling it is difficult to tell) -- medium -- pronounced (w/o swirling you can tell) Primary aroma - ANSWER come from the grapes and the fermentation process secondary aroma - ANSWER come from post-fermentation winemaking (oak: vanilla/smoke; malolactic conversion: cream/butter; autolysis of sparking wine: bready/biscuit) Tertiary aroma - ANSWER come from the aging process (oxidative: long time in oak --> coffee/caramel; aged in a bottle --> petrol, honey, mushroom) sweetness - ANSWER dry -- off dry -- medium -- sweet (sweet wine) acidity - ANSWER tingling sensation in your mouth/makes your mouth water (can be masked by high levels of sugar) tannin - ANSWER structural component of red wine (extracted from skins during fermentation) --> bind to your saliva, cause your mouth to dry up/feel rough alcohol - ANSWER contributes to body of the wine, high levels make a wine heavier, hot burning sensation low: <11% medium: 11-13.9% high: >14% fortified wine: low: 15-16.4% medium: 16.5-18.4% high: >18.5% Body - ANSWER overall impression of wine in your mouth, combination of sugar, acidity, tannin and alcohol high sugar, high alcohol, high tannins = larger body high acid = lighter body