Level 4 Wine Lexicon Flashcards
Primary Flavours and Aromas List Descriptors for the Cluster ‘Pungent Spice’ (5)
Black / White Pepper, Liqourice, Juniper, Ginger
Primary Flavours and Aromas List Descriptors for the Cluster ‘Green Fruit’ (6)
Apple, Gooseberry, Pear, Pear Drop, Quince, Grape
Where are Tertiary Aromas and Flavours Derived From?
Tertiary Aromas and Flavours are derived from maturation, ageing
Primary Flavours and Aromas List Descriptors for the Cluster ‘Dried / Cooked Fruit’ (8)
Fig, Prune, Raisin, Sultana, Kirsch,
Jamminess, Baked/Stewed Fruits, Preserved Fruits
Secondary Flavours and Aromas List Descriptors for the Cluster ‘Malolactic Fermentation (MLF)’ (4)
Butter, Cheese, Cream, Yoghurt
Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (White)’ (4)
Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc.
Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Deliberate Oxidation’ (9)
Almond, Marzipan, Coconut, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel
Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Bottle Age (Red)’ (12)
Leather, Forest Floor, Earth, Mushroom, Game, Cedar, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard
Primary Flavours and Aromas List Descriptors for the Cluster ‘Red Fruit’ (6)
Strawberry, Raspberry, Red currant, Cranberry, Red Cherry, Red Plum
Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (Red)’ (7)
Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.
Cooked Blackberry, Cooked Red Plum etc.
Primary Flavours and Aromas List Descriptors for the Cluster ‘Black Fruit’ (6)
Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum
List the 5 TERTIARY Aroma and Flavour clusters
D O, F D (White), F D (Red), B A (White), B A (Red)
Deliberate Oxidation, Fruit Development (White), Fruit Development (Red), Bottle Age (White), Bottle Age (Red)
Where are Secondary Aromas and Flavours Derived From?
Secondary Aromas and Flavours are derived from post fermentation winemakinge.g. Lees, Autolysis, Malolactic Fermentation (MLF), Oak etc
Secondary Flavours and Aromas List Descriptors for the Cluster ‘Yeast (lees, autolysis)’ (8)
Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt
Secondary Flavours and Aromas List Descriptors for the Cluster ‘Oak’ (12)
Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred Wood, Smoke, Chocolate, Coffee, Resinous