Lexicon For Describing Aroma & Flavour Flashcards Preview

WSET L3 GJR 2018 > Lexicon For Describing Aroma & Flavour > Flashcards

Flashcards in Lexicon For Describing Aroma & Flavour Deck (22):
1

Where are Primary Aromas and Flavours Derived From?


Primary Aromas and Flavours comes from the grape and alcoholic fermentation

2

Where are Secondary Aromas and Flavours Derived From?

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

3

Where are Tertiary Aromas and Flavours Derived From?

Tertiary Aromas and Flavours are derived from maturation, ageing

4

Primary Flavours and Aromas

List Descriptors for the Cluster 'Floral'


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

5

Primary Flavours and Aromas

List Descriptors for the Cluster 'Green Fruit'

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

6

Primary Flavours and Aromas

List Descriptors for the Cluster 'Citrus Fruit'

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

7

Primary Flavours and Aromas

List Descriptors for the Cluster 'Stone Fruit'

Peach, Apricot, Nectarine

8

Primary Flavours and Aromas

List Descriptors for the Cluster 'Tropical Fruit'

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

9

Primary Flavours and Aromas

List Descriptors for the Cluster 'Red Fruit'

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

10

Primary Flavours and Aromas

List Descriptors for the Cluster 'Black Fruit'

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

11

Primary Flavours and Aromas

List Descriptors for the Cluster 'Dried / Cooked Fruit'

Fig, Prune, Raisin, Sultana, Kirsch, Jamminess,
Baked/Stewed Fruits, Preserved Fruits

12

Primary Flavours and Aromas

List Descriptors for the Cluster 'Herbaceous'

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

13

Primary Flavours and Aromas

List Descriptors for the Cluster 'Herbal'

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill

14

Primary Flavours and Aromas

List Descriptors for the Cluster 'Other'

Flint, Wet Stones, Wet Wool

15

Secondary Flavours and Aromas

List Descriptors for the Cluster 'Yeast (lees, autolysis)'

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

16

Secondary Flavours and Aromas

List Descriptors for the Cluster 'Malolactic Fermentation (MLF)'

Butter, Cheese, Cream

17

Secondary Flavours and Aromas

List Descriptors for the Cluster 'Oak'

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

18

Tertiary Flavours and Aromas

List Descriptors for the Cluster 'Deliberate Oxidation'

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

19

Tertiary Flavours and Aromas

List Descriptors for the Cluster 'Fruit Development (White)'

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

20

Tertiary Flavours and Aromas

List Descriptors for the Cluster 'Fruit Development (Red)'

Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.
Cooked Blackberry, Cooked Red Plum etc.

21

Tertiary Flavours and Aromas

List Descriptors for the Cluster 'Bottle Age (White)'

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

22

Tertiary Flavours and Aromas

List Descriptors for the Cluster 'Bottle Age (Red)'

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