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WSET Diploma Course 19/20/21 > Tasting - SAT > Flashcards

Tasting - SAT Flashcards

(43 cards)

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1
Q

Appearance includes?

A

Intensity

Colour

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2
Q

Nose includes?

A

Intensity

Aroma Characteristics

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3
Q

Palate includes?

A 
Sweetness
Acidity 
Tannin (reds)
Alcohol 
Body 
Flavour intensity 
Flavour characteristics 
Other observations 
Finish
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4
Q

Conclusions includes?

A

Quality assessment

Bottle ageing

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5
Q

Appearance:

What to choose at Intensity?

A

Pale
Medium
Deep

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6
Q

Appearance:

What to choose at Colour (white)?

A

Lemon
Gold
Amber
Brown

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7
Q

Appearance:

What to choose at Colour (rosé)?

A

Pink
Pink-orange
Orange

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8
Q

Appearance:

What to choose at Colour (red)?

A

Purple
Ruby
Garnet
Tawny

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9
Q

Nose:

What to choose at Intensity?

A 
Light
Medium (-)
Medium
Medium (+)
Pronounced
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10
Q

Nose:

What to choose at Aroma Characteristics?

A

Primary
Secondary
Tertiary

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11
Q

Palate:

What to choose at Sweetness?

A 
Dry 
Off-dry
Medium-dry
Medium-sweet
Sweet
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12
Q

Palate:

What to choose at Acidity?

A 
Low
Medium (-)
Medium
Medium (+)
High
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13
Q

Palate

What to choose at Tannin (level)?

A 
Low 
Medium (-)
Medium 
Medium (+)
High
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14
Q

Palate

What to choose at Tannin (nature)?

A 
Ripe
Soft
Smooth
Unripe
Green
Coarse
Stalky
Chalky
Fine-grained
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15
Q

Palate

What to choose at Alcohol?

A

Low
Medium
High

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16
Q

Palate

What to choose at Body?

A 
Light
Medium (-)
Medium 
Medium (+)
Full
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17
Q

Palate

What to choose at Flavour intensity?

A 
Light 
Medium (-)
Medium
Medium (+)
Pronounced
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18
Q

Palate:

What to choose at Flavour characteristics?

Study These Flashcards
A

Primary
Secondary
Tertiary

19
Q

Palate:

What to choose at Other observations?

Study These Flashcards
A

Texture (oily, creamy, austere, luscious)

Pétillance (still wines only)

20
Q

Palate

What to choose at Finish?

Study These Flashcards
A 
Short
Medium (-)
Medium 
Medium (+)
Long
21
Q

Conclusions:

What to choose at Quality assessment?

Study These Flashcards
A 
Poor
Acceptable
Good
Very good
Outstanding
22
Q

Conclusions:

What to choose at Bottle ageing?

Study These Flashcards
A

Suitable for bottle ageing

Not suitable for bottle ageing

23
Q

Primary Aroma’s and Flavours clusters:

Study These Flashcards
A 
Floral
Green fruit
Citrus fruit 
Stone fruit 
Tropical fruit 
Red fruit 
Black fruit 
Herbaceous 
Herbal
Spice
Fruit ripeness
Other
24
Q

Secondary Aroma’s and Flavours clusters:

Study These Flashcards
A

Yeast
Malolactic conversion
Oak

25
Tertiary Aromas and Flavours clusters:
Red wine White wine Deliberately oxidised wines
26
The Floral cluster includes:
``` Blossom Elderflower Honeysuckle Jasmine Rose Violet ```
27
The Green fruit cluster includes:
Apple Pear Gooseberry Grape
28
The Citrus fruit cluster includes:
Grapefruit Lemon Lime Orange
29
The Stone fruit cluster includes:
Peach Apricot Nectarine
30
The Tropical fruit cluster includes:
``` Banana Lychee Mango Melon Passion fruit Pineapple ```
31
The Red fruit cluster includes:
``` Red currant Cranberry Raspberry Strawberry Red cherry Red plum ```
32
The Black fruit cluster includes:
``` Black currant Blackberry Blueberry Black cherry Black plum ```
33
The Herbaceous cluster includes:
Green bell pepper (capsicum) Grass Tomato leaf
34
The Herbal cluster includes:
``` Eucalyptus Mint Fennel Dill Dried herbs (thyme, oregano) ```
35
The Spice cluster includes:
Black/white pepper Liquorice Cinnamon
36
The Fruit ripeness cluster includes:
Unripe fruit Ripe fruit Dried fruit Cooked fruit
37
The Other cluster includes:
Simple Wet Stones Candy
38
The Yeast (lees, autolysis, flor)cluster includes:
``` Biscuit Pastry Bread Toasted bread Bread dough Cheese Yogurt Acetaldehyde ```
39
The Malolactic cluster includes?
Butter Cream Cheese
40
The Oak cluster includes?
``` Vanilla Cloves Coconut Cedar Charred wood Smoke Chocolate Coffee ```
41
Tertiary Red Wine cluster includes?
``` Dried fruit (e.g. prune, raisin, fig) Cooked fruit (cooked plum, cooked cherry) Leather Earth Mushroom Meat Tobacco Wet leaves Forest floor Caramel ```
42
Tertiary White Wine cluster includes?
Dried fruit (e.g. dried apricot, raisin) orange marmelade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel
43
Deliberately oxidised wines
``` Almond Hazelnut Walnut Chocolate Coffee Caramel ```

WSET Diploma Course 19/20/21 (11 decks)

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