SAT Descriptions Flashcards
Descriptors to keep in mind and use when describing fortified wines.
1
Q
Secondary aromas: Yeast (lees, autolysis, flor)
A
- Biscuit
- Pastry
- Bread
- Toasted bread
- Bread dough
- Cheese
- Yogurt
- Acetaldehyde (e.g. bruised apples, almonds)
2
Q
Secondary aromas: MLF
A
- Butter
- Cream
- Cheese
3
Q
Secondary aromas: Oak
A
- Vanilla
- Clove
- Coconut
- Cedar
- Charred wood
- Smoke
- Chocolate
- Coffee
4
Q
Tertiary aromas/flavors for RED wine
A
- Dried fruit (fig, prune, raisin)
- Cooked fruit (cooked cherry, cooked plum)
- Leather
- Earth
- Mushroom
- Meat
- Tobacco
- Wet leaves
- Forest floor
- Caramel
5
Q
Tertiary aromas/flavors for WHITE wine
A
- Dried fruit (dried apricot, raisin)
- Orange marmalade
- Petrol (gasoline)
- Cinnamon
- Ginger
- Nutmeg
- Almond
- Hazelnut
- Honey
- Caramel
6
Q
Tertiary aromas: deliberately oxidized wines
A
- Almond
- Hazelnut
- Walnut
- Chocolate
- Coffee
- Caramel
