Title: WSET Level 2 Systematic Approach to Tasting Wine

Q: 4 Categories for judging wine
A: Appearance
Nose
Palate
Conclusions

Q: Criteria for Appearance
A: Intensity
Colour

Q: Criteria for Nose
A: Intensity
Aroma characteristics

Q: 8 Criteria for palate
A: Sweetness
Acidity
Tannin
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish

Q: Criteria for conclusions
A: Quality

Q: Elements of Quality
A: Balance
Length/Finish
Intensity
Complexity

Q: Wine colour intensity
A: Pale
Medium
Deep

Q: Colours of white wine
A: Lemon
Gold
Amber

Q: Colours of rosé wine
A: Pink
Pink-orange
Orange

Q: Colours of red wine
A: Purple
Ruby
Garnet
Tawny

Q: Levels of Nose intensity
A: Light
Medium
Pronounced

Q: Levels of Sweetness
A: Dry
Off-dry
Medium
Sweet

Q: Levels of Acidity
A: Low
Medium
High

Q: Levels of Tannin
A: Low
Medium
High

Q: Levels of alcohol
A: Low < 11 (fortified 15-16.4)
Medium
High >= 14 (fortified >= 18.5)

Q: Body levels
A: Light
Medium
Full

Q: Flavour intensity levels
A: Light
Medium
Pronounced

Q: Categories of flavour characteristics
A: Primary (from grapes and alcoholic fermentation)
Secondary (from post-fermentation winemaking)
Tertiary (from the ageing process)

Q: Finish levels
A: Short
Medium
Long

Q: Quality levels
A: Poor
Acceptable
Good
Very Good
Outstanding

Q: 12 Primary Aromas and Flavours
A: Floral
Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Herbaceous
Herbal
Spice
Fruit Ripeness
Other

Q: Floral aromas/flavours
A: Blossom
Rose
Violet

Q: Green fruit aromas/flavours
A: Apple
Pear
Gooseberry
Grape

Q: Citrus fruit aromas/flavours
A: Grapefruit
Lemon
Lime
Orange

Q: Stone fruit aromas/flavours
A: Peach
Apricot
Nectarine

Q: Tropical fruit aromas/flavours
A: Banana
Lychee
Mango
Melon
Passion fruit
Pineapple

Q: Red fruit aromas/flavours
A: Redcurrant
Cranberry
Raspberry
Strawberry
Red cherry
Red plum

Q: Black fruit aromas/flavours
A: Blackcurrant
Blackberry
Blueberry
Black cherry
Black plum

Q: Herbaceous aromas/flavours
A: Green bell pepper (capsicum)
Grass
Tomato leaf
Asparagus

Q: Herbal aromas/flavours
A: Eucalyptus
Mint
Fennel
Dill
Dried herbs

Q: Spice aromas/flavours
A: Black Pepper
White pepper
Liquorice

Q: Ripeness of fruit aromas/flavours
A: Unripe fruit
Ripe Fruit
Dried fruit
Cooked fruit

Q: Other primary aromas/flavours
A: Wet stones
Candy

Q: What produces the primary aromas/flavours?
A: The grape and alcoholic fermentation

Q: What produces secondary aromas/flavours?
A: Post-fermentation winemaking

Q: What produces tertiary aromas/flavours?
A: Maturation

Q: Yeast aromas/flavours (lees, autolysis, flor)
A: Bisquit
Pastry
Bread
Toasted bread
Bread dough
Cheese
Yougurt

Q: Malolactic conversion aromas/flavours
A: Butter
Cream
Cheese

Q: 8 Oak aromas/flavours
A: Vanilla
Cloves
Coconut
Cedar
Charred wood
Smoke
Chocolate
Coffee

Q: What are the categories of secondary aromas/flavours?
A: Yeast
Malolactic conversion
Oak

Q: 9 Tertiary aromas/flavours in red wine
A: Dried fruit
Leather
Earth
Mushroom
Meat
Tobacco
Wet leaves
Forest floor
Caramel
4 forest, 3 produce, 2 sweet

Q: 10 Tertiary aromas/flavours in white wine
A: Dried fruit
Orange marmelade
Petrol (gasoline in American English)
Cinnamon
Ginger
Nutmeg
Almond
Hazelnut
Honey
Caramel
4 sweet, 3 spice, 2 nut, 1 petrol

Q: 6 Tertiary aromas/flavours in deliberately oxidised wines
A: Almond
Hazelnut
Walnut
Chocolate
Coffee
Caramel
3 nut, 2 beverage, 1 caramel