WSET Wine-Lexicon Flashcards
(23 cards)
Primary Aromas and Flavors?
From the grapes and alcoholic fermentation
Secondary Aroma and Flavors?
From post-fermentation winemaking
Tertiary Aromas and Flavors?
From wine maturation
Floral?
Blossom, Elderflower, Honeysuckle, Jasmine, Rose, Violet
Green Fruit?
Apple, Pear, Gooseberry, Grape
Citrus Fruit?
Grapefruit, Lemon, Lime, Orange
Stone Fruit?
Peach, Apricot, Nectarine
Tropical Fruit?
Banana, Lychee, Mango, Melon, Passion Fruit, Pineapple
Red Fruit?
Redcurrant, Cranberry, Raspberry, Strawberry, Red cherry, Red plum
Black Fruit?
Blackcurrant, Blackberry, Blueberry, Black cherry, Black plum
Herbaceous?
Green bell pepper (capsicum), Grass, Tomato leaf, Asparagus
Herbal?
Eucalyptus, Mint, Fennel, Dill, Dried herbs (thyme, oregano)
Spice?
Black/white pepper, Liquorice, Cinnamon
Fruit Ripeness?
Unripe fruit, Ripe fruit, Dried fruit, Cooked fruit
Secondary Aromas from Yeast?
Biscuit / Graham Cracker, Pastry, Bread, Toasted bread, Bread dough, Cheese, Yogurt, Acetaldehyde
Secondary Aromas from Oak?
Vanilla, Cloves, Coconut, Cedar, Charred wood, Smoke, Chocolate, Coffee
Tertiary Aromas in Red wines?
Dried fruit, Cooked fruit, Leather, Earth, Mushroom, Meat, Tobacco, Wet leaves, Forest floor, Caramel
Examples of Dried fruits in red wines?
Prune, Raisin,Fig
Tertiary Aromas in White wines?
Dried fruits, Orange marmalade, Petrol (gasoline), Cinnamon, Ginger, Nutmeg, Almond, Hazelnut, Honey, Caramel
Example of dried fruits in white wines?
Dried Apricot, Raisins
Tertiary Aromas in Deliberately Oxidized wines?
Almond, Hazelnut, Walnut, Chocolate, Coffee, Caramel
Secondary Aromas from Malolactic Conversion?
butter, cream, cheese
Examples of Cooked fruits in red wines?
e.g. cooked plum, cooked cherry
