CSW Wine Tasting & Evaluation 2 — Questions and Answers
Question 1: In the WSET Systematic Approach to Tasting, what does the acronym 'SAT' help tasters do?
- Evaluate wines subjectively by personal preference
- Assess wines systematically using a structured framework (Correct answer)
- Score wines on a 100-point scale
- Compare wines only by their color and aroma
Correct answer: Assess wines systematically using a structured framework
The WSET SAT provides a structured framework covering appearance, nose, palate, and conclusions to evaluate wine objectively.
Question 2: Which term describes the sensation of wine that lingers on the palate after swallowing?
- Retronasal
- Persistence
- Finish (Correct answer)
- Aftertaste
Correct answer: Finish
Finish refers to the length and quality of flavor and sensation that remains on the palate after the wine is swallowed.
Question 3: What palate sensation is primarily caused by tartaric and malic acids in wine?
- Bitterness
- Sweetness
- Acidity (Correct answer)
- Astringency
Correct answer: Acidity
Tartaric and malic acids are the dominant organic acids in grapes and are responsible for the tart, mouth-watering acidity in wine.
Question 4: A wine described as 'flabby' is lacking in which structural component?
- Tannin
- Alcohol
- Acidity (Correct answer)
- Residual sugar
Correct answer: Acidity
A flabby wine lacks sufficient acidity, making it feel soft and without structure or liveliness on the palate.
Question 5: When assessing color intensity in a white wine, what does a deep golden hue most likely indicate?
- A young, unoaked wine
- Oak aging, botrytis, or significant bottle age (Correct answer)
- High acidity
- Recent fermentation in stainless steel
Correct answer: Oak aging, botrytis, or significant bottle age
Deep golden color in white wine typically results from oak aging, botrytis infection, oxidative handling, or extended bottle age.
Question 6: What is the primary source of bitter flavors in red wine?
- Volatile acidity
- Residual sugar
- Polyphenols, especially tannins (Correct answer)
- Carbon dioxide
Correct answer: Polyphenols, especially tannins
Tannins and other polyphenols extracted from grape skins, seeds, and stems are the main contributors to bitterness in red wine.
Question 7: Which descriptor best characterizes a wine with 'high viscosity' when swirled in the glass?
- Thin and watery
- Leaves thick, slow-moving legs or tears (Correct answer)
- Pale in color
- Very high in acidity
Correct answer: Leaves thick, slow-moving legs or tears
High viscosity wines, often higher in alcohol or residual sugar, leave slow-moving, thick legs or tears on the glass after swirling.
CSW Wine Tasting & Evaluation 2
In the WSET Systematic Approach to Tasting, what does the acronym 'SAT' help tasters do?