WSET 2 - SAT Approach to Tasting Flashcards Preview

WSET 2 Winter 2018 > WSET 2 - SAT Approach to Tasting > Flashcards

Flashcards in WSET 2 - SAT Approach to Tasting Deck (44)
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1

What are three descriptors for animal?

Leather, meaty, farmyard

2

What are modifiers for fruits? offer three

ripe or unripe; cooked/jammy or fresh; dried

3

How many elements do you evaluate for conclusion?

One - quality

4

Provide four terms for dried fruit

Raisin, Figs, prune, sultana

5

What are the options for body?

Light, medium, full

6

What are the six elements to evaluate for palate?

Sweetness, Acidity, Tannin, Body, Flavour characteristics, Finish

7

Name six tropical fruit descriptors

Pineapple, Melon, Lychee, Mango, Passion Fruit, Banana

8

Name the four characteristics you evaluate in the SAT

Appearance, Nose, Palate, Conclusions

9

How many elements do you evaluate for palate?

Six - Sweetness, acidity, tannin, body, finish, flavour

10

Aroma and flavour characteristics have the same descriptors (T/F)

True

11

What are six descriptors for mineral?

Earth, pertrol, rubber, tar, stony/steely, wet wool

12

What are the TEN colour descriptors for white, rose and red that you can use?

White: Lemon, Gold, Amber; Rose: Pink, Salmon, Orange; Red: Purple, Ruby, Garnet, Tawny

13

What are the two options for wine clarity?

Clear or Hazy

14

What is the difference between ruby and garnet?

Garnet will have a tinge of brown.

15

What are the options for quality? (six)

Faulty, poor, acceptable, good, very good, outstanding

16

What are three terms for pungent spice

White pepper, black pepper, juniper, liquorice

17

Name six red fruit descriptors

Cherry, Red currant, strawberry, raspberry, cranberry, plum

18

What are five terms for sweet spice

Cinnamon, cloves, ginger, nutmeg, vanilla

19

How many elements do you evaluate for nose?

Three - condition, intensity, aroma characteristics

20

What are six descriptors for (kernel) seed?

Almond, coconut, hazelnut, walnut, chocolate, coffee

21

Name three stone fruit descriptors

Nectarine, Peach, Apricot

22

How do you decide if a wine has a light nose or a pronounced nose?

Light nose - got to put your nose really in to get the small but pronounced you get from 5 inches away

23

What are six terms for underripe vegetable

Bell pepper, grass, white pepper, leafiness, tomato, potato

24

How many elements do you evaluate for appearance?

Three - clarity, intensity, colour

25

What are the options for describing the condition of a wine as determined by the nose?

Clean or Unclean

26

Name five green fruit descriptors

Green apple, pear, red apple, gooseberry, grape

27

What are five terms for vegetable

Cabbage, peas, beans, black and green olive

28

What are the options for tannins?

Low, medium, high

29

What are three terms for herbaceous

Grass, asparaugs, blackcurrant leaf

30

What are six categories of fruit flavours?

Citrus fruit, green fruit, Stone fruit, Tropical fruit, red fruit, black fruit