Sémillon (Sauternes/Barsac)

Question 1

Visual:

Answer 1

Gold,

H concentration

Question 2

Aromas & Flavors: Intensity

Answer 2

H intensity

Question 3

Aromas & Flavors: Fruit

Answer 3

Stewed/cooked tree fruit 
[apple, quince], 
Cooked peach, 
Dried apricot, 
Fig/fruitcake, 
Sweet citrus 
[orange, tangerine, lemon marmalade], 
Ripe melon, 
Tropical fruit 
[pineapple]

Question 4

Aromas & Flavors: Floral

Answer 4

Honeysuckle,

Orange blossom

Question 5

Aromas & Flavors: Spice

Answer 5

Cinnamon, 
Clove, 
Mace, 
Nutmeg, 
Vanilla pod

Question 6

Aromas & Flavors: Herbal

Answer 6

Sweet hay,
Dried grass,
Savory herbs

Question 7

Aromas & Flavors: Botrytis

Answer 7

Honey,
Gingerbread/ginger,
Saffron,
Candied pineapple/dried apricot

Question 8

Aromas & Flavors: Oxidation

Answer 8

Blanched nuts,
Hazelnut,
Almond

Question 9

Aromas & Flavors: Earth

Answer 9

M to H minerality,

Mushroom/truffle notes

Question 10

Aromas & Flavors: Oak

Answer 10

M to H use of new french oak, 
Toast, 
Smoke, 
Caramel/crème brûlée, 
Vanilla, 
Coconut, 
Baking spices

Question 11

Structure:

Answer 11

Sweet (85-150 g/l r.s.)
F body,
Elevated acidity,
M to elevated alcohol