SAT4s Standard Approach to Tasting wine

Question 1

On what subcriteria do you assess a wine on it’s APPEARANCE? And what are the maximum points you could get for it?

Answer 1

1. CLARITY
2. INTENSITY
3. COLOUR
4. OTHER observations

A total of 2 points are available for a perfect score, one point for INTENSITY and one point for COLOUR. Note that CLARITY and OTHER observations are not rated.

Question 2

What are the applicable SAT4 terms for CLARITY?

Answer 2

CLEAR | HAZY

Question 3

When would you describe a wine to be HAZY?

Answer 3

If a wine has an unusually high amount of suspended particles then it can be described as ‘hazy’.

Haziness is caused by particles suspended in the wine.

Excessive haziness or dullness can indicate that the wine may be faulty, for example as a result of microbiological activity. The nature of the fault can normally only be determined by assessing both the nose and palate.

Wines in the Diploma examinations will always present as clear so this line of the Wine SAT is not assessed.

Question 4

What are the applicable SAT4 terms for COLOUR INTENSITY?

Answer 4

Pale | Medium | Deep

Question 5

How is the colour INTENSITY assessed for a white wine?

Answer 5

INTENSITY is how much colour the wine has. Intensity can be assessed by holding the glass at a 45 ̊ angle and looking through the liquid from above to see how far the colour extends from the core (at the deepest part of the bowl) to the rim (where there is the shallowest depth of wine).

Question 6

When would you describe a white wine as PALE in colour intensity?

Answer 6

All whites appear colorless right at the rim when the glass is held at a 45o angle. When it has a broad watery rim, it is described as PALE.

Question 7

When would you describe a red wine as PALE in colour intensity?

Answer 7

If the wine is lightly pigmented from the rim to core it can be described as PALE. When looking down through the wine in the bowl at a 45oc angle at a (exam) paper with text, it should be POSSIBLE to read EVERY SINGLE word, when looking through the core of the wine.

Question 8

When would you describe a white wine as MEDIUM in colour intensity?

Answer 8

All whites appear colorless right at the rim when the glass is held at a 45o angle. If the pigment reaches to 2 cm from the rim it should be described as MEDIUM.

Question 9

When would you describe a red wine as MEDIUM in colour intensity?

Answer 9

When looking down through the wine in the bowl at a 45oc angle at a (exam) paper with text, it should be IMpossible to read EVERY SINGLE word, when looking through the core of the wine.

Question 10

When would you describe a white wine as DEEP in colour intensity?

Answer 10

All whites appear colorless right at the rim when the glass is held at a 45o angle. If the pigment reaches almost to the rim it should be described as DEEP.

Question 11

When would you describe a red wine as DEEP in colour intensity?

Answer 11

If the wine is intensely pigmented right up to the rim, it should be described as DEEP. In this instance, when looking down through an upright glass, it should be impossible to see the stem of the glass (not even a shimmer of the circle of the stem).

Question 12

What are the applicable SAT4 terms for COLOUR of white wines?

Answer 12

(LEMON-GREEN) | LEMON | GOLD | AMBER | BROWN

Question 13

Where in the glass would you assess the COLOUR for white or rosé wines?

Answer 13

The core

The composition of a wine at the rim is the same as the composition at the core, so the colour itself does not change when looking through different parts of the wine in a tilted glass. However, because the depth of liquid changes, the intensity of the colour changes. White and most rosé wines appear very pale, almost colourless at the rim, so the colour is best judged where there is sufficient depth of liquid for the colour to be easily assessed: the core.

Question 14

When would you describe a white wine as LEMON in colour?

Answer 14

The most common colour for white wines is LEMON. If there is NO noticeable greenness and NO hints of orange or brown to the colour, the wine is LEMON.

Question 15

When would you describe a white wine as LEMON-GREEN in colour?

Answer 15

If there is a noticeable greenness to the colour, the wine is LEMON-GREEN.

Question 16

When would you describe a white wine as GOLD in colour?

Answer 16

If there is a hint of orange or brown to the colour, the wine is GOLD.

Question 17

When would you describe a white wine as AMBER in colour?

Answer 17

A wine with a noticeable level of browning, but still being orange in colour, are described as AMBER.

Question 18

When would you describe a white wine as BROWN in colour?

Answer 18

A wine with a brown colour, having no noticeable orangeness to it, is described as BROWN.

Question 19

What are the applicable SAT4 terms for COLOUR of rosé wines?

Answer 19

PINK | SALMON | ORANGE | ONION SKIN

Question 20

When would you describe a rosé wine as PINK in colour?

Answer 20

PINK describes wines that have a very pure pink colour. They may display a hint of purple.

Question 21

When would you describe a rosé wine as SALMON in colour?

Answer 21

If a pink-coloured wine shows a hint of orange then it can be described as SALMON.

Question 22

When would you describe a rosé wine as ORANGE in colour?

Answer 22

ORANGE can be used to describe a rosé in which orange is the dominant colour.

Question 23

When would you describe a rosé wine as ONION SKIN in colour?

Answer 23

ONION SKIN can be used to describe a wine with a distinctly brownish pink.

Question 24

What are the applicable SAT4 terms for COLOUR of red wines?

Answer 24

PURPLE | RUBY | GARNET | TAWNY | BROWN

Question 25

Where in the glass would you **assess** the COLOUR for a **red wine**?

Answer 25

**The rim** The composition of a wine at the rim is the same as the composition at the core, so the colour itself does not change when looking through different parts of the wine in a tilted glass. However, because the depth of liquid changes, the intensity of the colour changes. Many red wines are so deeply pigmented that they can appear opaque at the core, so their colour is most accurately assessed near the rim.

Question 26

When would you describe a red wine as RUBY in colour?

Answer 26

The most common colour for red wines is RUBY. If there is **NO noticeable blue or purple and NO hints of orange or brown** to the colour, the wine is RUBY.

Question 27

When would you describe a red wine as PURPLE in colour?

Answer 27

Wines with a **noticeable blue or purple** colour are described as PURPLE. (not the slightes hint of... but obviously purple)

Question 28

When would you describe a red wine as GARNET in colour?

Answer 28

If there is **some** **noticeable orange or brown** colour but the wine is **still more red than brown**, it is described as GARNET. (So mostly ruby, but some orange or brown, than it is already GARNET)

Question 29

When would you describe a red wine as TAWNY in colour?

Answer 29

If there is a **noticeable orange or brown** colour but the wine is **more brown than red**, it may be described as TAWNY. (So mostly orange or brown, but you can still detect some ruby) Tawny and brown are usually seen only in very old wines, or wines that are deliberately oxidised.

Question 30

When would you describe a red wine as BROWN in colour?

Answer 30

BROWN should be used for wines where **no redness in the colour remains**. Tawny and brown are usually seen only in very old wines, or wines that are deliberately oxidised.

Question 31

What are the applicable **SAT4 terms** for OTHER observations at appearance?

Answer 31

Outside of the examination room there are other observations that can be made about the appearance of a wine. These are rarely conclusive so while this heading appears on the Wine SAT, no marks are available for other observations in the examinations: * Assessing the legs/tears? * Does it have a deposit? * Having pétillance? * Assessing the bubbles?

Question 32

On **what subcriteria** do you assess a wine on the NOSE? And what are the **maximum points** you could get for it?

Answer 32

1. CONDITION 2. **INTENSITY** 3. **AROMA CHARACTERISTICS** A total of **6 points** are available for a perfect score, being 1 point for INTENSITY and 5 points for AROMA CHARACTERISTICS. Note that CONDITION is not marked in exams.

Question 33

What are the applicable **SAT4 terms** for CONDITION?

Answer 33

**CLEAN** | **UNCLEAN** Assessing faults is a skill that is not assessed in the Diploma examinations: wines will always present as ‘clean’ as they will have been checked by the examiners before being decanted into neutral bottles. Nevertheless, it is important that you are aware of common wine faults.

Question 34

What are the applicable **SAT4 terms** for AROMA INTENSITY?

Answer 34

**LIGHT** | **MEDIUM(-)** | **MEDIUM** | **MEDIUM(+)** | **PRONOUNCED** Remember, you must select one and only one entry from the scale to describe a wine’s aroma intensity. Alternative words are not acceptable in the examinations and if you give more than one entry or a range (e.g. ‘medium(+) to pronounced’) you will not gain the available mark, even if one of these entries is correct

Question 35

How do you assess the AROMA INTENSITY?

Answer 35

Start without swirling the glass and sniff the wine by taking the glass closer to the nose slowly, starting from a distance. (e.g. do not directly dive into the bowl of the glass)

Question 36

When would you **assess** a wine to have a PRONOUNCED aroma intensity?

Answer 36

As a general rule, if when you place your nose **above the glass** aromas are **immediately apparent** then they are PRONOUNCED.

Question 37

When would you **assess** a wine to have a LIGHT aroma intensity?

Answer 37

If when you place your nose above the glass you find aromas to be **faint and hard to detect**, the intensity is probably LIGHT.

Question 38

What are PRIMARY aromas and flavors?

Answer 38

Aromas and flavors **associated with the grape** and the alcoholic fermentation. They are the aromas and flavours that originate in compounds found in the grapes such as fruity, floral and herbaceous aromas and flavours and fermentation aromas and flavours, e.g. the pear drop aromas found in some inexpensive cold-fermented whites or the banana and kirsch aromas generated by carbonic maceration in red wines.

Question 39

What are the **clusters** of PRIMARY aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 39

1. Floral 2. Green fruit 3. Citrus fruit 4. Stone fruit 5. Tropical fruit 6. Red fruit 7. Black fruit 8. Dried fruit 9. Herbaceous 10. Herbal 11. Pungent spice 12. Other

Question 40

What qualifiers can you combine with a PRIMARY aroma and flavor to better describe these?

Answer 40

* Delicate or Intense * Simple or Complex * Generic or Well-defined * Fresh or Cooked * Under-ripe * Ripe or Over-ripe

Question 41

What does FRESH aromas and flavors suggest?

Answer 41

It suggests early harvesting or cool ripening conditions.

Question 42

What does JAMMY or COOKED aromas and flavors suggest?

Answer 42

It suggests later harvesting or hotter ripening conditions.

Question 43

What are FLORAL aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 43

* Acacia * Honeysuckle
 * Chamomile
 * Elderflower
 * Geranium
 * Blossom * Rose\*\*\* * Violet\*\*\* \*\*\*: part of ‘Le Nez du Vin’

Question 44

What are the GREEN FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 44

* Apple\*\*\* * Gooseberry
 * Pear * Pear drop * Quince\*\*\* * Grape\*\*\* \*\*\*: part of ‘Le Nez du Vin’

Question 45

What are the CITRUS FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 45

* Grapefruit\*\*\* * Lemon\*\*\* * Lime
 * Orange peel
 * Lemon peel \*\*\*: part of ‘Le Nez du Vin’

Question 46

What are the STONE FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 46

* Peach\*\*\* * Apricot\*\*\* * Nectarine \*\*\*: part of ‘Le Nez du Vin’

Question 47

What are the TROPICAL FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 47

* Banana\*\*\* * Lychee\*\*\* * Mango * Melon\*\*\* * Passion fruit * Pineapple\*\*\* \*\*\*: part of ‘Le Nez du Vin’

Question 48

What are the RED FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 48

* Redcurrant\*\*\* * Cranberry * Raspberry\*\*\* * Strawberry\*\*\* * Red Cherry\*\*\* * Red plum 
\* \*\*: part of ‘Le Nez du Vin’

Question 49

What are the BLACK FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 49

* Blackcurrant\*\*\* * Blackberry\*\*\* * Bramble * Blue berry\*\*\* * Black cherry * Black plum ## Footnote \*\*\*: part of ‘Le Nez du Vin’

Question 50

What are the DRIED FRUIT aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 50

* Fig * Prune\*\*\* * Raisin * Sultana * Kirsch\*\*\* * Jamminess Baked/stewed fruits * Preserved fruits 
 \*\*\*: part of ‘Le Nez du Vin’

Question 51

What are the HERBAL aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 51

* Eucalyptus * Mint * Medicinal * Lavender * Fennel * Dill

Question 52

What are the HERBACEOUS aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 52

\*\*\*Green bell pepper (capsicum) Grass Tomato leaf Aspargus \*\*\*Blackcurrant leaf 
\*\*\*: part of ‘Le Nez du Vin’

Question 53

What are the PUNGENT SPICE aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 53

* Black/white pepper\*\*\* * Liquorice\*\*\* * Juniper * Ginger 
 \*\*\*: part of ‘Le Nez du Vin’

Question 54

What are the OTHER PRIMARY aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 54

* Flint * Wet stones * Wet wool * Rubber

Question 55

What are SECONDARY aromas and flavors?

Answer 55

Aromas and flavors **associated with post-fermentation winemaking**. The most obvious of these are aromas and flavours extracted from oak such as vanilla and toast. Secondary characteristics also include creamy, buttery flavours from malolactic fermentation or the yeasty and biscuity aromas and flavours that can develop in sparkling wines as a result of lees contact.

Question 56

What are the **clusters** of SECONDARY aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 56

1. Yeast (lees, autolysis, flor) 2. MLF 3. Oak

Question 57

What are the YEAST aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 57

* Biscuit * Bread * Toast\*\*\* * Pastry * Brioche * Bread dough (yeast)\*\*\* * Cheese Yoghurt 
 \*\*\*: part of ‘Le Nez du Vin’

Question 58

What are the MLF aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 58

* Butter\*\*\* * Cheese * Cream * Yoghurt 
 \*\*\*: part of ‘Le Nez du Vin’

Question 59

What are the OAK aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 59

* Vanilla\*\*\* * Cloves\*\*\* * Nutmeg * Coconut * Butterscotch\*\*\* * Toast\*\*\* * Cedar\*\*\* * Charred wood * Smoke\*\*\* * Chocolate\*\*\* * Coffee\*\*\* * Resinous 
 \*\*\*: part of ‘Le Nez du Vin’

Question 60

What are TERTIARY aromas and flavors?

Answer 60

Aromas and flavors **associated with maturation**. These characteristics have their origin in ageing processes. The ageing process could be oxidative, for example, due to a long period in oak. This can add tertiary aromas such as coffee, toffee, caramel and chocolate. Alternatively, the ageing process could be protected from the action of oxygen, for example due to a long period in bottle. This can add tertiary aromas and flavours such as petrol, toast, honey and mushroom.

Question 61

What are the **clusters** of TERTIARY aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 61

* Deliberate oxidation * Fruit development (White) * Fruit development (Red) * Bottle age (White) * Bottle age (Red)

Question 62

What are the DELIBERATE OXIDATION aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 62

* Almond\*\*\* * Marzipan * Coconut * Hazelnut\*\*\* * Walnut\*\*\* * Chocolate\*\*\* * Coffee\*\*\* * Toffee * Caramel\*\*\* 
\*\*\*: part of ‘Le Nez du Vin’

Question 63

What are the FRUIT DEVELOPMENT, WHITE aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 63

* Dried apricot * Marmalade * Dried apple * Dried banana * .... * etc.

Question 64

What are the FRUIT DEVELOPMENT, RED aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 64

* Fig * Prune\*\*\* * Tar * Dried blackberry * Dried cranberry * .... * Etc. * Cooked blackberry * Cooked red plum * ... * Etc. 
 \*\*\*: part of ‘Le Nez du Vin’

Question 65

What are the BOTTLE AGE, WHITE aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 65

* Petrol * Kerosene * Cinnamon * Ginger * Nutmeg * Toast\*\*\* * Nutty * Cereal * Mushroom\*\*\* * Hay\*\*\* * Honey\*\*\* 
\*\*\*: part of ‘Le Nez du Vin’

Question 66

What are the BOTTLE AGE, RED aroma’s and flavors, appropriate as SAT4 vocabulary?

Answer 66

* Leather\*\*\* * Forest floor * Earth * Mushroom\*\*\* * Game * Cedar\*\*\* * Tabacco * Vegetal * Wet leaves * Savoury * Meaty * Farmyard 
 \*\*\*: part of ‘Le Nez du Vin’

Question 67

On what **subcriteria** do you assess a wine on the PALATE? And what are the **maximum points** you could get for it?

Answer 67

Sweetness, Acidity, Tannin (level & nature), Alcohol, Body, Flavour intensity, Flavour characteristics, Other observations, Finish A total of **10 or 12 points** are available for a perfect score, 12 being for reds, 10 for whites, the difference is in Tannin and Tannin nature.

Question 68

What is the SAT4 tasting grid for analysing wine on your palate?

Answer 68

* S - Sweetness * A - Acidity * T - Tannin level + nature * A - Alcohol * B - Body * I - Intensity of flavours * F - Flavour descriptors * O - Other observations * F - Finish

Question 69

What does the acronym SATAB.IFOF stands for?

Answer 69

This is the acronym of the standardized SAT4 tasting grid for analysing wine on your palate: Sweetness, Acidity, Tannin, Alcohol, Body, Intensity, Flavours, Others and Finish.

Question 70

What are the applicable **SAT4 terms** for SWEETNESS?

Answer 70

**DRY** | **OFF-DRY** | **MEDIUM-DRY** | **MEDIUM-SWEET** | **SWEET** | **LUSCIOUS**

Question 71

What are the applicable **SAT4 terms** for ACIDITY?

Answer 71

**LOW** | **MEDIUM(-)** | **MEDIUM** | **MEDIUM(+)** | **HIGH**

Question 72

How will wines described as having LOW acidity feel?

Answer 72

Broad, soft or even flabby on the palate

Question 73

How will wines described as having HIGH acidity feel?

Answer 73

Notably crisp, zesty and mouth-watering

Question 74

What are the applicable **SAT4 terms** for TANNIN?

Answer 74

**LOW** | **MEDIUM(-)** | **MEDIUM** | **MEDIUM(+)** | **HIGH**

Question 75

Which 2 ways of describing TANNIN are there?

Answer 75

1. **Ripeness** of tannin: underripe — being green | stalky — or ripe — being soft 2. **Texture** of tannin: rough — being coarse | smooth being fine grained | velvety

Question 76

What are the applicable SAT4 terms for ALCOHOL?

Answer 76

Low | Medium(-) | Medium | Medium(+) | High

Question 77

How do the SAT4 terms for ALCOHOL relate to ABV levels found in non-fortified wines?

Answer 77

Alcohol levels in wines are generally rising, but currently a wine with medium (+/-) alcohol would have a level of about 11% -13.9% abv. Within this range, 11%-11.9% abv would be ‘medium(-)’, 12% - 12.9% abv would be ‘medium’ and 13% -13.9% abv would be ‘medium(+)’. Anything below 11% abv would be considered ‘low’, and anything at 14% abv or above would be considered ‘high’.

Question 78

What are the applicable SAT4 terms for BODY?

Answer 78

Light | Medium(-) | Medium | Medium(+) | Full

Question 79

What happens to the body of a wine having high acidity?

Answer 79

High acidity makes a wine feel lighter in body

Question 80

What happens to the body of a wine having high tannin?

Answer 80

High tannin makes a wine feel fuller-bodied, but low levels of astringent tannin can make it seem harsher, thinner and therefore lighter in body.

Question 81

What happens to the body of a wine having (considerable) sugar and extract?

Answer 81

Both will add to the body, making a wine feel fuller-bodied.

Question 82

What are the applicable SAT4 terms for FLAVOUR INTENSITY?

Answer 82

Light | Medium(-) | Medium | Medium(+) | Pronounced

Question 83

What are the applicable SAT4 terms for OTHER observations on the palate?

Answer 83

There are two main aspects of a wine’s palate that you may wish to comment on under this heading: texture and, in the case of still wines, pétillance.

Question 84

What are the applicable SAT4 terms for FINISH?

Answer 84

Short | Medium(-) | Medium | Medium(+) | Long

Question 85

On what **subcriteria** do you draw CONCLUSIONS of a wine? And what are the **maximum points** you could get for it?

Answer 85

Assessment of…. Quality Readiness of drinking & potential for aging Country and/or Region of origin Grape variety(/ies) Style within category (for sparkling and fortified wines) Method of production (for sparkling and fortified wines)

Question 86

What does the acronym BLIC stands for?

Answer 86

Balance, Length, Intensity/concentration and Complexity, being the key factors when evaluating a wines quality level.

Question 87

How would SAT4 typically describe a GOOD wine?

Answer 87

A ‘good’ wine typically has well balanced fruit, sugar, acid and tannin. It is free of faults, and shows some complexity and concentration, as well as expressing something of its grape variety/(ies) or region of origin.

Question 88

How would SAT4 typically describe a FAULTY wine?

Answer 88

If any faults make the wine unsuitable to drink, then it is simply ‘faulty’.

Question 89

How would SAT4 typically describe a POOR wine?

Answer 89

If any minor faults or any dominant flavours of components make it unpleasant, then it is ‘Poor’.

Question 90

How would SAT4 typically describe an ACCEPTABLE wine?

Answer 90

If a wine is out-of-balance, dilute in flavour or has a generic character that fails to express any particular grape variety or region, but is otherwise drinkable, then it is ‘acceptable’.

Question 91

How would SAT4 typically describe a VERY GOOD wine?

Answer 91

A ‘very good’ wine will show some elements of concentration, length, complexity or expressiveness that lift it out of being merely ‘good’.

Question 92

How would SAT4 typically describe an OUTSTANDING wine?

Answer 92

An ‘outstanding’ wine should be almost entirely free of criticism. It will be perfectly balanced, concentrated and very expressive with high levels of complexity or purity depending on the style.

Question 93

What factors should be considered in assessing the aging potential of a wine?

Answer 93

Concentration, acidity, tannin and the development of aroma and flavour characteristics. If a wine has a very firm structure of acid or tannin, and a high level of flavour concentration, then it may benefit from ageing.

Question 94

What happens to (the structure and components of) a wine when it ages?

Answer 94

As wines age their aromas and flavours tend to develop from fruity and floral (primary) towards more savoury, earthy and spicy characters (tertiary), and any tannins soften. The alcohol levels will not change, and the acid and sugar levels will change very little.

Question 95

When would SAT4 typically describe a wine as TOO YOUNG?

Answer 95

If you believe that the wine will be so much better in a few years’ time that it would be a pity to drink it now, then you should classify it as ‘too young’. This does not mean the wine is undrinkable, but rather that there is significant scope for further improvement.

Question 96

When would SAT4 typically describe a wine as DRINK NOW, NOT SUITABLE FOR (FURTHER) AGEING?

Answer 96

If a wine has already undergone ageing (evidenced by a predominance of tertiary characteristics), but is close to the end of its drinkable life in that any further changes are unlikely to be positive) then you should classify it as ‘drink now: not suitable for ageing or further ageing’. The same category would apply if the wine is in decline, i.e. the changes that have occurred are beginning to undermine its quality. If you think the wine has declined so far that the negative changes have come to dominate the wine then it is ‘too old’.

Question 97

What wines will always be categorized to DRINK NOW?

Answer 97

If a wine is mainly fruity (i.e. primary in character), with a light acid or tannin structure, then it is almost certainly in the ‘drink now: not suitable for ageing or further ageing’ category. Such a wine may have a shelf life of a year or more, but the fact it will last does not mean that it will improve with age.

Question 98

When would SAT4 typically describe a wine as CAN DRINK NOW, BUT HAS POTENTIAL FOR AGEING?

Answer 98

If you think that a wine is drinking pleasurably now but will improve positively in the next few years then you can place it in ‘can drink now, but has potential for ageing’.

Question 99

When would SAT4 typically describe a wine as TOO OLD?

Answer 99

If a wine tastes like it should have been fruity, with a light tannin or acid structure, but has lost its freshness, or the flavours that have developed through the passage of time are unpleasant and at a level high enough to spoil the wine, then it is ‘too old’.