SAT

Question 1

Word descriptors for clarity

Answer 1

clear - hazy (faulty?)

Question 2

Intensity descriptors

Answer 2

pale - medium - deep

Question 3

Color descriptors for white wine

Answer 3

lemon-green - lemon - gold - amber - brown

Question 4

Color descriptions rosé wine

Answer 4

pink - salmon - orange

Question 5

Color descriptions red wine

Answer 5

purple - ruby - garnet - tawny - brown

Question 6

Additional appearance observations

Answer 6

legs/tears, deposit, pétillance, bubbles

Question 7

Nose condition descriptors

Answer 7

clean - unclean (faulty?)

Question 8

Nose intensity descriptors

Answer 8

light - medium(-) - medium - medium(+) - pronounced

Question 9

Nose aroma characteristic descriptors

Answer 9

e.g. primary, secondary tertiary

Question 10

Nose development descriptors

Answer 10

youthful - developing - fully developed - tired/past its best

Question 11

Palate 9 categories

Answer 11

Sweetness
Acidity
Alcohol
Body
Mousse
Flavor intensity
Flavor characteristics
Finish

Question 12

Sweetness descriptors

Answer 12

dry - off-dry - medium-dry - medium-sweet - sweet - luscious

Question 13

Acidity descriptors

Answer 13

low - medium(-) - medium - medium(+) - high

Question 14

Tannin descriptors

Answer 14

low - medium(-) - medium - medium(+) - high

Question 15

Alcohol descriptors

Answer 15

low - medium(-) - medium - medium(+) - high
Fortified wines: low - medium - high

Question 16

Body descriptors

Answer 16

low - medium(-) - medium - medium(+) - high

Question 17

Mousse descriptors

Answer 17

delicate - creamy - aggressive

Question 18

Flavor intensity, descriptors

Answer 18

low - medium(-) - medium - medium(+) - high

Question 19

Flavor characteristics descriptors

Answer 19

E.g. primary, secondary, tertiary

Question 20

Finish descriptors

Answer 20

short - medium(-) - medium - medium(+) - long

Question 21

Quality level descriptors

Answer 21

faulty - poor - acceptable - good - very good - outstanding

Question 22

Level of readiness for drinking/potential for aging descriptors

Answer 22

too young - can drink now, but has potential for aging - drink now: not suitable for aging or further aging - too old

Question 23

Flavor clusters (12)

Answer 23

Floral
Green fruit
Citrus fruit
Stone fruit
Tropical fruit
Red fruit
Dried/cooked fruit
Herbaceous
Herbal
Pungent spice
Other

Question 24

Floral descriptors

Answer 24

Acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet

Question 25

Green fruit descriptors

Answer 25

Apple, gooseberry, pair, pair, drop, quince, grape

Question 26

Citrus fruit descriptors

Answer 26

Grapefruit, lemon, lime (juice or zest), orange peel, lemon peel

Question 27

Stone fruit descriptors

Answer 27

Peach, apricot, nectarine

Question 28

Tropical fruit descriptors

Answer 28

Banana, lychee, mango, melon, passion, fruit, pineapple

Question 29

Red fruit descriptors

Answer 29

Red currant, cranberry, raspberry, strawberry, red, cherry, red plum

Question 30

Black fruit descriptors

Answer 30

Blackcurrant, blackberry, Bramble, blueberry, black, cherry, black plum

Question 31

Dried/cooked fruit descriptors

Answer 31

Fig, prune, raisins, Sultana, Kirsch, jamminess, baked/stewed, fruits, preserved fruits

Question 32

Herbaceous descriptors

Answer 32

Green bell pepper (capsicum), grass, tomato, leaf, asparagus, black, currant leaf

Question 33

Herbal descriptors

Answer 33

Eucalyptus, mint, medicinal, lavender, fennel, dill

Question 34

Pungent spice descriptors

Answer 34

Black/white pepper, licorice

Question 35

Flavor descriptors in “other“ category

Answer 35

Flint, wet stones, wet wool

Question 36

Yeast (lees, autolysis) descriptors

Answer 36

Biscuit, bread, toast, pastry, brioche, bread, dough, cheese

Question 37

Malolactic conversion descriptors

Answer 37

Butter, cheese, cream

Question 38

Oak descriptors

Answer 38

Vanilla, clothes, nutmeg, coconut, butter, scotch, toast, Cedar, charred, wood, smoke, chocolate, coffee, resinous

Question 39

Deliberate oxidation descriptors

Answer 39

Almond, marzipan, hazelnut, walnuts, chocolate, coffee, coffee, caramel

Question 40

Secondary aromas and flavors categories (3)

Answer 40

Yeast, malolactic conversion, oak

Question 41

Tertiary, aromas, and flavor categories (5)

Answer 41

Deliberate, oxidation, fruit development
(white), fruit development (red), bottle, age (white), bottle age (red)

Question 42

Fruit development (white) descriptors

Answer 42

Dried apricot, marmalade, dried, apple, dried banana, etc.

Question 43

Fruit development (red) descriptors

Answer 43

Fig, prune, tar, dried blackberry, dried cranberry, cooked blackberry, cooked red plum, etc.

Question 44

Bottle age (white) descriptors

Answer 44

Petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hey,

Question 45

Bottle age, (red) descriptors

Answer 45

Leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet, leaves, savory, meaty, farm yard

Question 46

Four categories of Systematic Approach to Tasting

Answer 46

Appearance
Nose
Palate
Conclusions

Question 47

When should a wines appearance be classified as “deep”?

Answer 47

When the pigment of the wine reaches almost to the rim.

Question 48

What does the appearance of thicker or more viscous legs/tears indicate?

Answer 48

High sugar
High alcohol

Question 49

What is pétillance?

Answer 49

The slight appearance of carbon dioxide spritz

Question 50

7 common wine faults

Answer 50

TCA (Trichloroanisole) damp cardboard
Reduction - stinky rotten eggs
Sulfur dioxide - extinguished matches
Oxidation - toffee, coffee
Out of condition - dull/stale
Volatile acidity (VA) - nail polish remover
Brettanomyces (Brett) - plasticy