SAT

Question 1

What are the only valid SAT descriptors of intensity ?

Answer 1

Pale - Medium - Deep

Question 2

Spittoon

Answer 2

Spyttespand

Question 3

Which are the points on the SAT scale of clarity ?

Answer 3

Clear >< Hazy

Question 4

How should one describe the intensity of a white wine with a broad watery rim ?

Answer 4

Pale

Question 5

How should one describe the intensity of a white wine in which the pigment reaches almost to the rim ?

Answer 5

Deep

Question 6

What is the most common colour for white wines ?

Answer 6

Lemon

Question 7

There is a noticeable greenness to the otherwise lemon coloured white wine, how would you describe the colour ?

Answer 7

Lemon-green

Question 8

There is a hint of orange or brown in a white wine, how would you describe the colour ?

Answer 8

Gold

Question 9

White wine with a very noticeable level of browning could be described as ?

Answer 9

Amber or brown

Question 10

What white wines are usually amber or brown ?

Answer 10

Generally very old wines or wines that are deliberately oxidised

Question 11

What is the most common colour for red wine ?

Answer 11

Ruby

Question 12

Wines with a noticeable blue or purple colour can be described as ?

Answer 12

Purple

Question 13

How would you describe a red wine with a noticeable orange or brown colour, though still more red than brown ?

Answer 13

Garnet

Question 14

How would you describe a red wine that is more brown than red ?

Answer 14

Tawny

Question 15

When would you describe a red wine as brown ?

Answer 15

When there is no redness in the colour

Question 16

When is tawny and brown colour seen in red wines ?

Answer 16

When they are very old or deliberately oxidised

Question 17

What is a volatile acid ?

Answer 17

Natural compound of all wines in some measure.

Low levels make the wine seem more fragrant and complex.

High levels can give aromas similar to vinegar or nail polish

Question 18

What is VA ?

Answer 18

Volatile acidity, a wine fault if in high levels

Question 19

Enumerate the terminological hierarchy of the descriptor grapefruit

Answer 19

Cluster: Citrus fruit Aroma type: Primary

Question 20

Where do secondary aromas come from ?

Answer 20

Post-fermentation winemaking

Question 21

What are the typical aromas of malolactic fermentation ?

Answer 21

Cream

Butter

Cheese

Question 22

What are the typical aromas from lees contact/autolysis ?

Answer 22

Yeast

Biscuits

Bread

Toast

Pastry

Brioche

Bread dough

Cheese

Question 23

If a wine is dominated by primary or secondary aromas, how would you describe its development ?

Answer 23

Youthful

Question 24

If primary and secondary aromas are predominant, but some tertiary as well, the wine could be described as ?

Answer 24

Developing

Question 25

If the tertiary aromas are predominant, even if there are still some primary and secondary aromas present, the wine could be described as ?

Answer 25

Fully developed

Question 26

How do alcohol and fruit alter the perception of sweetness ?

Answer 26

They accentuate the sweetness

Question 27

How do you describe a very sweet and viscous wine like Rutherglen Muscat

Answer 27

Luscious

Question 28

What is the degree of sweetness in a PX Sherry ?

Answer 28

Luscious

Question 29

What is the colour range for white wines ?

Answer 29

Lemon-green Lemon Gold Amber Brown

Question 30

What is the colour range for rosés ?

Answer 30

Pink Salmon Orange

Question 31

What is the colour range for red wines ?

Answer 31

Purple Ruby Garnet Tawny Brown

Question 32

What conditions can you detect by the nose ?

Answer 32

Clean versus unclean (faulty ?)

Question 33

What are the categories of mousse ?

Answer 33

Delicate Creamy Aggressive

Question 34

What categories of quality levels exist ?

Answer 34

Faulty (Fault detected) Poor (0/4) Acceptable (1/4) Good (2/4) Very good (3/4) Outstanding (4/4)

Question 35

Level of readiness ?

Answer 35

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

Question 36

Floral descriptors

Answer 36

Acacia Honeysuckle Chamomile Elderflower Geranium Blossom Rose Violet

Question 37

Green fruit descriptors

Answer 37

Apple Gooseberry Pear Pear drops Quince Grape

Question 38

Citrus fruit descriptors

Answer 38

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

Question 39

Stone fruit descriptors ?

Answer 39

Peach Apricot Nectarine

Question 40

Red fruit descriptors

Answer 40

Redcurrant Cranberry Raspberry Strawberry Red cherry Red plum

Question 41

Black fruit descriptors

Answer 41

Blackcurrant Blackberry Bramble Blueberry Black cherry Black plum

Question 42

Herbaceous descriptors

Answer 42

Green bell pepper Grass Tomato leaf Asparagus Blackcurrant leaf

Question 43

Herbal descriptors

Answer 43

Eucalyptus Mint Medicinal Lavender Fennel Dill

Question 44

Pungent spice descriptors

Answer 44

Black/white pepper Liquorice

Question 45

Other

Answer 45

Flint Wet stones Wet wool

Question 46

Oak descriptors ?

Answer 46

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

Question 47

Deliberate oxidation descriptors

Answer 47

Almond Marzipan Hazelnut Walnut Chocolate Coffee Toffee Caramel

Question 48

Bottle age descriptors for white wine

Answer 48

Petrol Kerosene Cinnamon Ginger Nutmeg Toast Nutty Mushroom Hay Honey

Question 49

Bottle age descriptors for red wine

Answer 49

Leather Forest floor Earth Mushrooms Game Tobacco Vegetal Wet leaves Savoury Meaty Farmyard

Question 50

Alcohol levels

Answer 50

Low \< 11 % Medium 11-13,9 % High \>14 %

Question 51

Alcohol levels for fortified wines

Answer 51

Low 15-16,4 % Medium 16,5 - 18,4 % High 18,5 %

Question 52

How do you qualify a wine that is balanced, intense, complex and has a long finish ?

Answer 52

Outstanding

Question 53

When would you describe a wine as very good?

Answer 53

When showing positively against 3/4 of the criteria, balance, intensity, complexity and a long finish

Question 54

Quality “good” ?

Answer 54

2/2 of the quality criteria

Question 55

Acceptable quality?

Answer 55

1/4 quality criteria met

Question 56

Poor quality?

Answer 56

Does not meet any of the 4 quality criteria

Question 57

When would a wine benefit from ageing?

Answer 57

If it has a firm structure if acid or tannin and sufficient level of flavour concentration

Question 58

What are the lowest and highest accepted level of aroma and flavour intensity ?

Answer 58

light \>\< pronounced (and in between are medium(-), medium and medium (+))

Question 59

what are the supreme levels of acidity and tannin ?

Answer 59

high (\>\< low)

Question 60

What are the accepted levels to describe the sweetness of a wine ?

Answer 60

dry off-dry medium-dry medium-sweet sweet luscious

Question 61

what are the options for describing the finish of a wine ?

Answer 61

**short** medium(-) medium medium(+) **long**

Question 62

What are the accepted descriptors of tropical fruit ?

Answer 62

Banana Lychee Mango Melon Passion fruit Pineapple

Question 63

what are the accepted descriptors of dried/cooked fruit ?

Answer 63

fig prune raisin sultana kirsch jamminess baked/stewed fruits preserved fruits

Question 64

What are the accepted descriptors of fruit development in a white wine ?

Answer 64

dried apricot marmalade dried apple dried banana

Question 65

what are the accepted descriptors of fruit development in a red wine ?

Answer 65

fig prune tar dried blackberry dried cranberry cooked blackberry cooked red plum