Lexicon Flashcards
What are the floral descriptors?
acacia honeysuckle chamomile elderflower geranium blossom rose violet
What are the green fruit descriptors?
apple gooseberry pear pear drop quince grape
What are the citrus fruit descriptors?
grapefruit lemon lime juice lime zest orange peel lemon peel
What are the stone fruit descriptors?
peach
apricot
nectarine
What are the tropical fruit descriptors?
banana lychee mango melon passion fruit pineapple
What are the red fruit descriptors?
red currant cranberry raspberry strawberry red cherry red plum
What are the black fruit descriptors?
black currant blackberry bramble blueberry black cherry black plum
What are the dried/cooked fruit descriptors?
fig prune raisin sultana kirsch jamminess baked/stewed fruits preserved fruits
What are the herbaceous descriptors?
green bell pepper capsicum grass tomato leaf asparagus black currant leaf
What are the herbal descriptors?
eucalyptus mint medicinal lavendar fennel dill
What are the pungent spice descriptors?
black pepper
white pepper
liquorice
What are the other (non-categorized) descriptors?
flint
wet stone
wet wool
What are the yeast descriptors?
biscuit bread toast pastry brioche bread dough cheese
What are the MLF descriptors?
butter
cheese
cream
What are the oak descriptors?
vanilla clove nutmeg coconut butterscotch toast cedar charred wood smoke chocolate coffee resinous
What are the oxidation descriptors?
almond marzipan hazelnut walnut chocolate coffee toffee caramel
What are the fruit development descriptors for white wine?
dried apricot marmalada dried apple dried banana etc.
What are the fruit development descriptors for red wine?
fig prune tar dried blackberry dried cranberry cooked blackberry cooked red plum etc.
What are the bottle age descriptors for white wine?
petrol kerosene cinnamon ginger nutmeg toast nutty mushroom hay honey
What are the bottle age descriptors for red wine?
leather forest floor earth mushroom game tobacco vegetal wet leaves savoury meaty farmyard
What are the Primary aroma/flavour categories?
Floral Green fruit Citrus fruit Stone fruit Tropical fruit Red fruit Black fruit Dried/cooked fruit Herbaceous Herbal Spice Other
What are the Secondary aroma/flavour categories?
Yeast (lees, autolysis)
MLF (malolactic fermentation)
Oak
What are the Tertiary aroma/flavour categories?
Deliberate oxidation
Fruit Development
Bottle age
What should be considered for primary aroma/flavours?
Are they delicate or intense? Are they simple or complex? Are they generic or well-defined? Are they fresh or cooked? Are they under-ripe, ripe, or over-ripe?
