SAT Flashcards
What does PRIMARY aromas and flavours mean?
The aromas and flavours of the grape and alcoholic fermentation.
Key questions when looking for PRIMARY aromas and flavours
Are the flavours delicate or intense? Simple or complex? Generic or well-defined? Fresh or cooked? under-ripe or over-ripe?
What does SECONDARY aromas and flavours mean?
The aromas and flavours of post-fermentation winemaking.
Key questions when looking for SECONDARY aromas and flavours
Are the flavours from YEAST, MLF or Oak?
Yeast (less, autolysis) Descriptors
biscuit, bread, toast, pastry, brioche, bread dough, cheese
MLF Descriptors
butter, cream, cheese
Oak Descriptors
Vanilla, clove, nutmeg, coconut, butterscotch, toast, cedar, chard wood, smoke, chocolate, coffee, resinous
What does TERTIARY aromas and flavours mean?
The aromas and flavours of maturation
Key questions when looking for TERTIARY aromas and flavours
Do the flavours show deliberate oxidation, fruit development, or bottle age?
Deliberate Oxidation
Almond, marzipan, hazelnut, walnut, chocolate, coffee, toffee, caramel.
Fruit Development
Dried fruit, cooked fruit, baked fruit, jammy fruit
Bottle Age (White)
petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey
Bottle Age (Red)
Leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard.
FFHHSO
Primary aromas : fruit, floral, herbaceous, herbal, spice, other
