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WSET 3 Understanding the label

Terms in this set (50)

Vintage
This is the year in which the grapes were harvested
Appearance
Nose
Palate
Conclusion
Sistemática approach to tasting wine
Balance
Length
Intensity
Complexity
Conclusions quality
B
L
I
C
Good light
Clean white surface
No distracting odours
Clean palate
Preparation for tasting
ISO
Tasting glass
Strong black coffee, Red wine
Tolerant tasters
Sensitive to bitterness, likes milk and small amount of sugar
Sensitive tasters
Very Sensitive to bitterness and astringency, delicate teas or coffee with cream or sweeternes
Very sensitive tasters
Food is
Salty
Acidic
Food friends
Tannic
Salt can make ....... wines seem more palatable
Sweet
Umami
Food enemies
Take care pairing with wines with less sweetness or with tannins
To Pair sweet wines
Take care paring with wines with high levels of tannins or oak character
To Pair umami
Fatty/oil
Hot(chili)
Highly flavoured
A matter of personal taste
Fatty/oil
Pair with wines with high levels of acidity
Hot / chili
Pair with wines light in alcohol l, fruity and maybe some sweetness
Highly flavoured
Pair with wines with similar intensity of flavours
Purchasing age
Drinking age
BAC LIMIT
sensible drinking guidelines
Social responsibility
Guidelines in your country
blood alcohol concentration 0.10 Cayman
BAC LIMIT
25 ml - 40% =1 unit spirit
750 ml - 12 % =unit
Wine
Sencible drinking guidelines
Health risks, as well as family and job related difficulties
Excessive drinking can cause
Dark place
Cool place
No too much light
Shelves
Dim light
Temp control
Storage of wine
Optimum conditions
Effects of poor storage
Service temperatures
Glassware
Opening and decanting
Equipment
Faults
Service of wine
Show the face of the bottle to the client
Take the capsule
Use the ...... and open
Opening a bottle of still wine
Like white burgundy, fume Blanc
Lightly chilled
10-13 c (50-55) F
Temperatures
Medium/full bodied oaked white
Like Muscadet, Pinot Grigio, New Zealand, Sauvignon Blanc, fino sherry
Chilled 7-10 c (45-50) F
Temperatures
Light medium bodied white
Like Sauternes, sweet Muscats
Well chilled 6-8c (43-50) F
Temperatures
Sweet wines
Like champagne, Cava, Asti
Well Chilled 6- 10 c (43-50)F
Sparkling wines
Like Beaujolais, Valpolicella
Lightly chilled 13c (55)F
Light body red
Like red Bordeaux, red burgundy, Rioja, Australian Shiraz, châteauneuf du pape, barolo, amarone della valpolicella, vintage port
Room temperature
15 -18 c (59-64) F
Medium full bodied red
ISO
Tasting glass
Strong black coffee, Red wine
Tolerant tasters
Sensitive to bitterness, likes milk and small amount of sugar
Sensitive tasters
Very Sensitive to bitterness and astringency, delicate teas or coffee with cream or sweeternes
Very sensitive tasters
Food is
Salty
Acidic
Food friends
Tannic
Salt can make ....... wines seem more palatable
Softer, smoother and less tannic
If you Pair a high tannin with a salty food the wine would seem?
The cork can harden and fail, leading to oxidation
What can happen to a wine that is left for long periods in a fridge
The wine is affected by cork taint
A wine look fine, but has a musty aroma. What is the most likely reason for this?
Only Uses grapes it has grown on its own land.
An estate (Chateau, Domaine)
Blends together wines or grapes bought in from winemakers or farmers ( most medium, larga volume brands follow this mode)
Merchant or Negociant (this word seldom appears on the bottle)
Is a wine making facility whose ownership is share by a number of grape farmers
A co- operative cellar (cave cooperative, cantina sociale)
Typically give lower yields of higher quality grapes
Old vines ( Vieilles Vienes)
Indicate a specific blend or selection, could be a blend of different varieties regions vintages or barrels or vats from the same estate or vineyard. Sometimes is to identify the better wines in their ranges
Curvé
Botytis is a fungus, or mould, that attacks grape berries. If it attacks healthy ripe grapes it causes noble rot and is used to produce sweet wines
Botrytis cinerea ( noble rot )
...
Unfined/ unfiltered
Oak barrels/ barrique aged
Oak staves or chips would no be used for a premium quality wines. What we can use
Fermenting the wine in oak gives a better integration of oak flavours but is more expensive
Barrel/ barrique fermented( white wines only)
Sec, secco, seco, troken
Dry
Doux, dolce, dulce süss
Sweet
Sets found in the same folder