Level 4 Wine Lexicon

Question 1

Primary Flavours and Aromas List Descriptors for the Cluster ‘Pungent Spice’ (5)

Answer 1

Black / White Pepper, Liqourice, Juniper, Ginger

Question 2

Primary Flavours and Aromas List Descriptors for the Cluster ‘Green Fruit’ (6)

Answer 2

Apple, Gooseberry, Pear, Pear Drop, Quince, Grape

Question 3

Where are Tertiary Aromas and Flavours Derived From?

Answer 3

Tertiary Aromas and Flavours are derived from maturation, ageing

Question 4

Primary Flavours and Aromas List Descriptors for the Cluster ‘Dried / Cooked Fruit’ (8)

Answer 4

Fig, Prune, Raisin, Sultana, Kirsch,

Jamminess, Baked/Stewed Fruits, Preserved Fruits

Question 5

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Malolactic Fermentation (MLF)’ (4)

Answer 5

Butter, Cheese, Cream, Yoghurt

Question 6

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (White)’ (4)

Answer 6

Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc.

Question 7

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Deliberate Oxidation’ (9)

Answer 7

Almond, Marzipan, Coconut, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

Question 8

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Bottle Age (Red)’ (12)

Answer 8

Leather, Forest Floor, Earth, Mushroom, Game, Cedar, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

Question 9

Primary Flavours and Aromas List Descriptors for the Cluster ‘Red Fruit’ (6)

Answer 9

Strawberry, Raspberry, Red currant, Cranberry, Red Cherry, Red Plum

Question 10

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (Red)’ (7)

Answer 10

Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.

Cooked Blackberry, Cooked Red Plum etc.

Question 11

Primary Flavours and Aromas List Descriptors for the Cluster ‘Black Fruit’ (6)

Answer 11

Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

Question 12

List the 5 TERTIARY Aroma and Flavour clusters

D O, F D (White), F D (Red), B A (White), B A (Red)

Answer 12

Deliberate Oxidation, Fruit Development (White), Fruit Development (Red), Bottle Age (White), Bottle Age (Red)

Question 13

Where are Secondary Aromas and Flavours Derived From?

Answer 13

Secondary Aromas and Flavours are derived from post fermentation winemakinge.g. Lees, Autolysis, Malolactic Fermentation (MLF), Oak etc

Question 14

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Yeast (lees, autolysis)’ (8)

Answer 14

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt

Question 15

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Oak’ (12)

Answer 15

Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred Wood, Smoke, Chocolate, Coffee, Resinous

Question 16

Primary Flavours and Aromas List Descriptors for the Cluster ‘Citrus Fruit’ (5)

Answer 16

Grapefruit, Lemon, Lime (juice or zest), Orange peel, lemon peel

Question 17

Primary Flavours and Aromas List Descriptors for the Cluster ‘Herbal’ (7)

Answer 17

Eucalyptus, Mint, Menthol, Medicinal, Fennel, Dill, Lavender,

Question 18

Primary Flavours and Aromas List Descriptors for the Cluster ‘Floral’
(8)

Answer 18

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet

Question 19

Primary Flavours and Aromas List Descriptors for the Cluster ‘Other’
(4)

Answer 19

Flint, Wet Stones, Wet Wool, Rubber

Question 20

Primary Flavours and Aromas List Descriptors for the Cluster ‘Tropical Fruit’ (6)

Answer 20

Banana, Mango, Melon, Pineapple, Lychee, Passion Fruit,

Question 21

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Bottle Age (White)’ (10)

Answer 21

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Cereal, Mushroom, Hay, Honey

Question 22

Primary Flavours and Aromas List Descriptors for the Cluster ‘Herbaceous’ (5)

Answer 22

Green Bell Pepper (capsicum), Tomato Leaf, Asparagus, Blackcurrant Leaf, Grass,

Question 23

List the 3 SECONDARY Aroma and Flavour clusters

Y (, *****, **) M, O

Answer 23

Yeast (lees, autolysis, flor), MLF, Oak

Question 24

Primary Flavours and Aromas List Descriptors for the Cluster ‘Stone Fruit’ (3)

Answer 24

Peach, Apricot, Nectarine

Question 25

Where are Primary Aromas and Flavours Derived From?

Answer 25

Primary Aromas and Flavours comes from the grape and alcoholic fermentation

Question 26

List the 12 PRIMARY Aroma and Flavour clusters F, G Fruit, C Fruit, S Fruit, T Fruit, R Fruit, B Fruit, D / C Fruit, H, H, PS, O

Answer 26

Floral, Green Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, Red Fruit, Black Fruit, Dried / Cooked Fruit, Herbaceous, Herbal, Pungent Spice, Other