SAT

Question 1

What are the 4 categories of the SAT?

Answer 1

Appearance
Nose
Palate
Conclusions

Question 2

What are the mark allocations for appearance?

Answer 2

Intensity - 1 mark
Color - 1 mark

Question 3

What are the mark allocations for the nose?

Answer 3

Intensity - 1 mark
Aroma characteristics - 5 marks
Development - 1 mark

Question 4

What are the mark allocations for the palate?

Answer 4

Sweetness - 1 mark
Acidity - 1 mark
Tannin - 1 mark (red only)
Alcohol - 1 mark
Body - 1 mark
Flavor intensity - 1 mark
Flavor characteristics - 3 marks
Finish - 1 mark

Question 5

What are the mark allocations for conclusions?

Answer 5

Quality level - 1 mark
Level of readiness for drinking/ potential for aging - 1 mark

Question 6

Appearance - Intensity

Answer 6

Pale
Medium
Deep

Question 7

Appearance - Color

Answer 7

White - lemon-green, lemon, gold, amber, brown
Rosé - pink, salmon, orange
Red - purple, ruby, garnet, tawny, brown

Question 8

Nose - Intensity

Answer 8

Light
Medium(-)
Medium
Medium(+)
Pronounced

Question 9

Nose - aroma characteristics

Answer 9

E.g. primary, secondary, tertiary

Question 10

Nose - development

Answer 10

Youthful
Developing
Fully developed
Tired/past it’s best

Question 11

Palate - sweetness

Answer 11

Dry
Off dry
Medium dry
Medium sweet
Sweet
Luscious

Question 12

Palate - acidity

Answer 12

Low
Medium(-)
Medium
Medium(+)
High

Question 13

Palate - tannin

Answer 13

Low
Medium(-)
Medium
Medium(+)
High

Question 14

Palate - alcohol

Answer 14

Low
Medium
High

Question 15

Palate - body

Answer 15

Light
Medium(-)
Medium
Medium(+)
Full

Question 16

Palate - flavor intensity

Answer 16

Light
Medium(-)
Medium
Medium(+)
Pronounced

Question 17

Palate - flavor characteristics

Answer 17

E.g. primary, secondary, tertiary

Question 18

Palate - finish

Answer 18

Short
Medium(-)
Medium
Medium(+)
Long

Question 19

Conclusions - quality level

Answer 19

Faulty
Poor
Acceptable
Good
Very good
Outstanding

Question 20

Conclusions - level of readiness for drinking/ potential for ageing

Answer 20

Too young
Can drink now, but has potential for ageing
Drink now: not suitable for ageing or further ageing
Too old

Question 21

Primary aroma and flavor clusters

Answer 21

Floral
Green fruit
Citrus fruit
Stone fruit
Tropical fruit
Red fruit
Black fruit
Dried/ cooked fruit
Herbaceous
Herbal
Pungent spice
Other

Question 22

Secondary aroma and flavor clusters

Answer 22

Yeast
Mlf
Oak

Question 23

Tertiary aroma and flavor clusters

Answer 23

Deliberate oxidation
Fruit development (white)
Fruit development (red)
Bottle age (white)
Bottle age (red)

Question 24

Floral descriptors

Answer 24

Acacia
Honeysuckle
Chamomile
Elderflower
Geranium
Blossom
Rose
Violet

Question 25

Green fruit descriptors

Answer 25

Apple Gooseberry Pear Pear drop Quince Grape

Question 26

Citrus fruit descriptors

Answer 26

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

Question 27

Stone fruit descriptors

Answer 27

Peach Apricot Nectarine

Question 28

Tropical fruit descriptors

Answer 28

Banana Lychee Melon Mango Pineapple Passion fruit

Question 29

Red fruit descriptors

Answer 29

Red currant Cranberry Raspberry Strawberry Red cherry Red plum

Question 30

Black fruit descriptors

Answer 30

Blackberry Black currant Bramble Black cherry Black plum Blueberry

Question 31

Dried/ cooked fruit descriptors

Answer 31

Fig Prune Raisin Sultana Kirsch Baked/ stewed fruits Jamminess Preserved fruits

Question 32

Herbaceous descriptors

Answer 32

Green bell pepper (capsicum) Grass Tomato leaf Asparagus Black currant leaf

Question 33

Herbal descriptors

Answer 33

Eucalyptus Medicinal Fennel Lavender Dill Mint

Question 34

Pungent spice descriptors

Answer 34

Black/ white pepper Licorice

Question 35

Other primary descriptors

Answer 35

Flint Wet stones Wet wool

Question 36

Yeast descriptors

Answer 36

Biscuit Bread Bread dough Brioche Toast Pastry Cheese

Question 37

MLF descriptors

Answer 37

Butter Cheese Cream

Question 38

Oak descriptors

Answer 38

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

Question 39

Deliberate oxidation descriptors

Answer 39

Almond Marzipan Hazelnut Walnut Chocolate Toffee Coffee Caramel

Question 40

Fruit development (white) descriptors

Answer 40

Dried apricot Marmalade Dried apple Dried banana Etc

Question 41

Fruit development (red) descriptors

Answer 41

Fig Prune Tar Dried blackberry etc Cooked blackberry etc

Question 42

Bottle age (white) descriptors

Answer 42

Petrol Kerosene Cinnamon Nutmeg Ginger Toast Nutty Mushroom Hay Honey

Question 43

Bottle age (red) descriptors

Answer 43

Forest floor Earth Mushroom Vegetal Wet leaves Savory Meaty Game Farmyard Leather Tobacco