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WSET 3 - NVWA by CHT > SAT - Systematic Approach to Tasting Wine > Flashcards

SAT - Systematic Approach to Tasting Wine Flashcards

(71 cards)

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1
Q

Why use SAT Wine

A

1-ability to accurately describe a wine
2-ability to make reasonable conclusions based on the descriptions

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2
Q

What are the first three sections of the SAT

A

1-Appearance
2-Nose
3-Palate

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3
Q

What are the four categories under Appearance

A

1-Clarity
2-Intensity
3-Color
4-Other Observations

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4
Q

What are the four categories under Nose

A

1-Condition
2-Intensity
3-Aromas (primary, secondary, tertiary)
4-Development

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5
Q

List the items considered in Palate

A

Sweetness
Acidity
Tannin
Alcohol
Body
Mousse
Flavor Intensity
Flavor Characteristics (primary, secondary, tertiary)
Finish

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6
Q

Conclusions include

A
  • Quality Assessment
  • Readiness to drink
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7
Q

What is a great method to consider quality

A

Balance
Length
Intensity
Complexity

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8
Q

What is the range of quality

A

Faulty
Poor
Acceptable
Good
Very Good
Outstanding

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9
Q

Appearance Intensity can be

A

Pale
Medium
Deep

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10
Q

Appearance Color White may be described as

A

lemon-green
lemon
gold
amber
brown

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11
Q

Appearance Color Rose may be described as

A

pink
salmon
orange

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12
Q

Appearance Color Red may be described as

A

purple
ruby
garnet
tawny
brown

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13
Q

Other appearance observations could include

A

legs/tears
deposit
petillance
bubbles

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14
Q

Appearance clarity is either

A

clear or
hazy (faulty?)

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15
Q

Nose Condition can be

A

clean or
unclean (faulty?)

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16
Q

Nose intensity ranges from

A

Light
Medium minus
Medium
Medium plus
Pronounced

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17
Q

Development in Nose could be

A

Youthful
Developing
Fully Developed
Tired / Past its best

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18
Q

Palate Sweetness ranges from

A

Dry
Off-dry
Medium-dry
Medium-sweet
Sweet
Luscious

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19
Q

Palate Acidity (mouthwatering) could be

A

Low
Medium Minus
Medium
Medium Plus
High

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20
Q

Palate Tannin (dryness) ranges from

A

Low
Medium Minus
Medium
Medium Plus
High

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21
Q

Palate Alcohol ranges from

A

Low (below 11%)
Medium (11% - 13.9%)
High (14% abv & above)

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22
Q

Fortified Palate Alcohol ranges from

A

Low (15-16.4%)
Medium (16.5%-18.4%)
High (18.5% abv & above)

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23
Q

Palate Body weight could be

A

Low (skim milk)
Medium minus
Medium (2%)
Medium plus
Full (whole milk)

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24
Q

Palate Mousse may be described as

A

Delicate (soft, fine)
Creamy (most sparkling)
Aggressive (explosive & lose bubbles one quick blast)

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25
Palate Flavor Intensity is characterized as
Light Medium Minus Medium Medium Plus Pronounced
26
Palate Finish - remaining good flavors - could last
Short Medium Minus Medium (3 count) Medium Plus Long (4+ count)
27
RTD - Level of readiness to drink/potential for aging may be described as
- Too Young - CAN drink now, but has aging potential - DRINK NOW, not suitable for ageing or further ageing - Too Old
28
Flavor and Aroma Clusters may include
Floral Green Fruit Citrus Fruit Stone Fruit Tropical Fruit Red Fruit Black Fruit Dried/Cooked Fruit Herbaceous Herbal Pungent Spice Other
29
Floral aromas and flavors could include
Acacia Honeysuckle Chamomile Elderflower Geranium Blossom Rose Violet
30
Green Fruit aromas and flavors might be
Apple Gooseberry Pear Pear drop Quince Grape
31
Citrus Fruit aromas and flavors could include juice, zest, or peel of
Grapefruit Lemon Lime Orange
32
Stone Fruit aromas and flavors could include
Peach Apricot Nectarine
33
Tropical Fruit aromas and flavors could include
Banana Lychee Mango Melon Passion fruit Pineapple
34
Red Fruit aromas and flavors could include
Redcurrant Cranberry Rasberry Strawberry Red Cherry Red Plum
35
Black Fruit aromas and flavors could include
Blackcurrant Blackberry Bramble Blueberry Black cherry Black plum
36
Dried/cooked fruit aromas and flavors could include
Fig Prune Raisin Sultanta Kirsch Jamminess Baked/Stewed fruit Preserved Fruit
37
Herbaceous aromas and flavors could include
Green bell pepper (capiscum) Grass Tomato leaf Asparagus Blackcurrant leaf
38
Herbal aromas and flavors could include
Eucalyptus Mint Medicinal Lavender Fennel Dill
39
Pungent Spice aromas and flavors could include
Black pepper White pepper Liquorice
40
Other aromas and flavors could include
Flint Wet stones Wet wool
41
Secondary aromas and flavors could be from
Yeast (lees contact/ autolysis) Malolactic Conversion Oak
42
Secondary Yeast aromas and flavors could include
Biscuit Bread Toast Pastry Brioche Bread dough Cheese
43
Secondary Malolactic Conversion aromas and flavors may include
Butter Cheese Cream
44
Secondary Oak aromas and flavors might be described as
Vanilla Cloves Nutmeg Coconut Butterscotch Toast Cedar Charred wood Smoke Chocolate Coffee Resinous
45
Tertiary Clusters from maturation / time could include
Deliberate Oxidation White Fruit Development Red Fruit Development White bottle ageing Red bottle ageing
46
Tertiary Deliberate Oxidation might create aromas and flavors of
Almond Marzipan Hazelnut Walnut Chocolate Coffee Toffee Caramel
47
Tertiary White Fruit Development might create aromas and flavors of
Dried apricot Marmalade Dried Apple Dried Banana
48
Tertiary Red Fruit Development might create aromas and flavors of
Fig Prune Tar Dried blackberry Dried Cranberry Cooked Blackberry Cooked Red Plum
49
Tertiary White Bottle Age may create aromas and flavors of
Petrol Kerosene Cinnamon Ginger Nutmeg Toast Nutty Mushroom Hay
50
Tertiary Red Bottle Age can create aromas and flavors of
Leather Forest Floor Earth Mushroom Game Tobacco Vegetal Wet Leaves Savoury Meaty Farmyard
51
What is the best way to assess Appearance Intensity?
Hold the glass (5cl) at a 45 degree angle and look from rim to core
52
White wine with a broad watery rim is described as
Pale Appearance Intensity
53
White wine with pigment from rim to core is
Deep in Appearance Intensity
54
Red wine lightly pigmented from rim to core is
Pale in Intensity of Appearance
55
Red wine at 45 degrees through which you can read words is
Medium in appearance intensity
56
Red wine you cannot see the stem through is
Deep in appearance intensity
57
Nose condition faults could include
TCA (Trichloroanisole) Reduction Sulfur Dioxide Oxidation Out of Condition Volatile Acidity (VA) Brett (Brettanomyces)
58
Wine nose fault TCA or Trichloroanisole is
-corked -taint with aromas of wet cardboard -muted fruit flavors -wine is less fresh -main cause tainted cork
59
Wine nose fault Reduction in wine presents (opposite of oxidation)
- rotten eggs - boiled cabbage - boiled onions - if low, can dissipate after bottle opening
60
Wine nose fault Sulfur dioxide (SO2)
- added to almost all wine to prevent oxidation - high levels in sweet white wines - acrid smell of recently extinguished matches - masks fruitness - insufficient SO2 leads to oxidation
61
Wine nose fault Oxidation (opposite of reduction)
- failure of closure - deeper color or more brown than it should be - aromas of toffee, honey, caramel, and coffee - lack freshness & fruitiness
62
Wine nose fault - Out of Condition
- lost vibrancy - dull and stale - lost freshness - too old - poor storage (too hot, bright, or variable temps) - elements of oxidation
63
Wine nose fault Volatile Acidity (VA)
- all wines have some - low levels make wine seem more fragrant & complex - high levels create aromas of vinegar or nail polish
64
Wine nose fault Brett
Brett = Brettanomyces - caused by yeast - plastic or animal aromas - hot vinyl - smoked meat - leather or sweaty horses - low levels are NOT a fault
65
Primary aromas and flavors come from
Grapes and fermentation processes
66
Secondary aromas and flavors arise from
Post fermentation winemaking
67
Tertiary aromas and flavors are from
ageing processes - oxidative - time in oak (oxygen) - time in bottle (fruit development) - less fresh fruit - more dried / cooked fruit - consider youthful wines from dried grapes or hot climate also
68
Youthful development is
dominated by primary or secondary aromas - not fully integrated
69
Developing may be characterized as
most aromas still primary and secondary with some tertiary detected
70
Fully developed means
some primary & secondary, but secondary are fully integrated and hard to distinguish from tertiary
71
Tired / past its best is
attractive aromas fade and unpleasant aromas begin developing

WSET 3 - NVWA by CHT (5 decks)

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