1) SAT

Question 1

Clarity scale, what does hazy mean? (A)

Answer 1

Clear - Hazy

Hazy is indicative of a fault

Question 2

Intensity scale and how to tell (A)

Answer 2

Pale - Deep
Red look down through glass
White tilt glass

Question 3

Colour scale - White (A)

Answer 3

Lemon-green - Lemon - Gold - Amber - Brown

Lemon is most common

Question 4

Colour scale - Red (A)

Answer 4

Purple - Ruby -Garnet - Tawny - Brown

Ruby is most common

Question 5

If a red or white is brown (A)

Answer 5

Indicates age or deliberate oxidation - not a fault

Question 6

“Legs” after swirling the wine indicates (A)

Answer 6

High alcohol and/or sugar making the wine more viscous

Question 7

Deposits in the wine mean (A)

Answer 7

Unfiltered

Question 8

Pétillance is (A)

Answer 8

Slight fizz: could indicate a fault although can add to some whites to add freshness

Question 9

What can you tell from bubbles (A)

Answer 9

Not indicative of the quality of wine, indicates cleanliness of glass

Question 10

Rosé colour scale (A)

Answer 10

Pink - Salmon - Orange

Question 11

Lemon-green colour descriptor (A)

Answer 11

“Noticeable greenness to a lemon colour”

Question 12

Gold colour descriptor (A)

Answer 12

“A hint of orange or brown”

Question 13

Amber colour descriptor (A)

Answer 13

Very noticeable level of browning

Question 14

Purple colour descriptor (A)

Answer 14

“Noticeable blue or purple colour”

Question 15

Garnet colour descriptor (A)

Answer 15

Slightly more red than brown

Question 16

Tawny colour descriptor (A)

Answer 16

Slightly more brown than red

Question 17

Brown colour descriptor (A)

Answer 17

No redness in the colour

Question 18

When smelling what are you looking for (S)

Answer 18

Condition, intensity, development and detailed characteristics

Question 19

Define condition (S)

Answer 19

Assessing faults

Question 20

TCA (Trichloroanisole) (S)

Answer 20

Corked- aromas of damp cardboard and mutes fruity flavours

Question 21

Reduction (smell fault) (S)

Answer 21

Aromas of rotten eggs and boiled cabbage (low levels occasionally sought after)

Question 22

Sulphur dioxide (S)

Answer 22

Higher in sweet wines. Masks fruitiness, smell extinguished matches. Prevents oxidation

Question 23

Oxidation (S)

Answer 23

Increase brownness, aromas of toffee honey caramel and coffee.

Question 24

Out of condition (S)

Answer 24

Lost vibrancy, too old or stored badly

Question 25

Volatile acidity (S)

Answer 25

All wines have VA, adds fragrancy. Too high smells of nail polish

Question 26

Brettanomyces (S)

Answer 26

A yeast that can give sticky hot stodgy smells of sweaty horse, meat and melted plastic

Question 27

Aroma intensity scale (S)

Answer 27

Light - Medium - Pronounced

Question 28

How to tell if a smell is pronounced or light (S)

Answer 28

Pronounced: before sniffing can already "feel" it. Light: even after sniffing aromas are faint.

Question 29

What are primary aromas (S)

Answer 29

"aromas that exist after fermentation." some come from grapes, others from fermentation.

Question 30

Describe a complex wine in terms of primary aromas (S)

Answer 30

Contains aromas from more than one cluster e.g. tropical and citrus fruits.

Question 31

What are secondary aromas (S)

Answer 31

Aromas created post fermentation

Question 32

Examples of how you might acquire secondary aromas (S)

Answer 32

Oak ageing or MLF

Question 33

What are tertiary aromas (S)

Answer 33

Their origin is in the ageing process.

Question 34

Some examples of oxidative tertiary aromas (S)

Answer 34

coffee, toffee, caramel

Question 35

Some examples of non-oxidative tertiary aromas (S)

Answer 35

petrol, honey, mushroom

Question 36

Two types of tertiary aromas (S)

Answer 36

Oxidative - aged in oak | non-oxidative - aged in a bottle

Question 37

A wine is youthful if (S)

Answer 37

it is dominated by primary and secondary aromas

Question 38

A wine is developing if (S)

Answer 38

It has mostly primary and secondary with some tertiary aromas

Question 39

A wine is fully developed if (S)

Answer 39

Mostly tertiary aromas

Question 40

A wine is tired/past its best if (S)

Answer 40

Pleasant aromas fade and unpleasant aromas start to develop

Question 41

Dry wines have (T)

Answer 41

no sugar

Question 42

Off-dry wines have (T)

Answer 42

Tiny amount of detectable sugar

Question 43

Medium-dry (T)

Answer 43

distinct presence of sugar but not enough to pair with dessert.

Question 44

Medium-sweet (T)

Answer 44

Distinct presence of sugar but not enough to pair with dessert. more than medium-dry.

Question 45

Sweet wines can be described as (T)

Answer 45

wines with enough sugar that it is a distinct feature of the wine

Question 46

Luscious wines can be described as (T)

Answer 46

Viscous, thick, sticky very sweet

Question 47

three main acids in wine (T)

Answer 47

tartaric, malic and lactic

Question 48

low-acidity wines can be described as (T)

Answer 48

broad round and soft

Question 49

high-acidity wines tend to be found in (T)

Answer 49

cool conditions when ripening

Question 50

when testing for levels of acidity always (T)

Answer 50

see how much it makes your mouth water only

Question 51

tannins come from (T)

Answer 51

skins

Question 52

when testing for tannins ask yourself (T)

Answer 52

how thin does the body feel, the astringency of tannins can mislead you

Question 53

which is more viscous, water or alcohol (T)

Answer 53

alcohol

Question 54

to test for alcohol look for (T)

Answer 54

burning in the throat not to be confused with acid

Question 55

a full bodied wine will have (T)

Answer 55

high alcohol, tannins and sugars | low acid

Question 56

BLIC (T)

Answer 56

Balance Length Intensity Complexity

Question 57

finish means (T)

Answer 57

the amount of time the pleasant tastes last: short is a few seconds and long is a minute or more

Question 58

"balance" between what (T)

Answer 58

Fruit and sugar against acidity and tannins

Question 59

outstanding wines (T)

Answer 59

have 4 of BLIC

Question 60

very good wines (T)

Answer 60

have 3 of BLIC

Question 61

good wines (T)

Answer 61

have 2 of BLIC

Question 62

acceptable wines (T)

Answer 62

have 1 of BLIC