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WSET Systematic Approach to Tasting > SAT > Flashcards

SAT Flashcards

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1
Q

What are the 4 categories of the SAT?

A

Appearance
Nose
Palate
Conclusions

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2
Q

What are the mark allocations for appearance?

A

Intensity - 1 mark
Color - 1 mark

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3
Q

What are the mark allocations for the nose?

A

Intensity - 1 mark
Aroma characteristics - 5 marks
Development - 1 mark

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4
Q

What are the mark allocations for the palate?

A

Sweetness - 1 mark
Acidity - 1 mark
Tannin - 1 mark (red only)
Alcohol - 1 mark
Body - 1 mark
Flavor intensity - 1 mark
Flavor characteristics - 3 marks
Finish - 1 mark

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5
Q

What are the mark allocations for conclusions?

A

Quality level - 1 mark
Level of readiness for drinking/ potential for aging - 1 mark

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6
Q

Appearance - Intensity

A

Pale
Medium
Deep

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7
Q

Appearance - Color

A

White - lemon-green, lemon, gold, amber, brown
Rosé - pink, salmon, orange
Red - purple, ruby, garnet, tawny, brown

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8
Q

Nose - Intensity

A

Light
Medium(-)
Medium
Medium(+)
Pronounced

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9
Q

Nose - aroma characteristics

A

E.g. primary, secondary, tertiary

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10
Q

Nose - development

A

Youthful
Developing
Fully developed
Tired/past it’s best

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11
Q

Palate - sweetness

A

Dry
Off dry
Medium dry
Medium sweet
Sweet
Luscious

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12
Q

Palate - acidity

A

Low
Medium(-)
Medium
Medium(+)
High

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13
Q

Palate - tannin

A

Low
Medium(-)
Medium
Medium(+)
High

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14
Q

Palate - alcohol

A

Low
Medium
High

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15
Q

Palate - body

A

Light
Medium(-)
Medium
Medium(+)
Full

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16
Q

Palate - flavor intensity

A

Light
Medium(-)
Medium
Medium(+)
Pronounced

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17
Q

Palate - flavor characteristics

A

E.g. primary, secondary, tertiary

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18
Q

Palate - finish

A

Short
Medium(-)
Medium
Medium(+)
Long

19
Q

Conclusions - quality level

A

Faulty
Poor
Acceptable
Good
Very good
Outstanding

20
Q

Conclusions - level of readiness for drinking/ potential for ageing

A

Too young
Can drink now, but has potential for ageing
Drink now: not suitable for ageing or further ageing
Too old

21
Q

Primary aroma and flavor clusters

A

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

22
Q

Secondary aroma and flavor clusters

A

Yeast
Mlf
Oak

23
Q

Tertiary aroma and flavor clusters

A

Deliberate oxidation
Fruit development (white)
Fruit development (red)
Bottle age (white)
Bottle age (red)

24
Q

Floral descriptors

A

Acacia
Honeysuckle
Chamomile
Elderflower
Geranium
Blossom
Rose
Violet

25
Q

Green fruit descriptors

A

Apple
Gooseberry
Pear
Pear drop
Quince
Grape

26
Q

Citrus fruit descriptors

A

Grapefruit
Lemon
Lime (juice or zest)
Lemon peel
Orange peel

27
Q

Stone fruit descriptors

A

Peach
Apricot
Nectarine

28
Q

Tropical fruit descriptors

A

Banana
Lychee
Melon
Mango
Pineapple
Passion fruit

29
Q

Red fruit descriptors

A

Red currant
Cranberry
Raspberry
Strawberry
Red cherry
Red plum

30
Q

Black fruit descriptors

A

Blackberry
Black currant
Bramble
Black cherry
Black plum
Blueberry

31
Q

Dried/ cooked fruit descriptors

A

Fig
Prune
Raisin
Sultana
Kirsch
Baked/ stewed fruits
Jamminess
Preserved fruits

32
Q

Herbaceous descriptors

A

Green bell pepper (capsicum)
Grass
Tomato leaf
Asparagus
Black currant leaf

33
Q

Herbal descriptors

A

Eucalyptus
Medicinal
Fennel
Lavender
Dill
Mint

34
Q

Pungent spice descriptors

A

Black/ white pepper
Licorice

35
Q

Other primary descriptors

A

Flint
Wet stones
Wet wool

36
Q

Yeast descriptors

A

Biscuit
Bread
Bread dough
Brioche
Toast
Pastry
Cheese

37
Q

MLF descriptors

A

Butter
Cheese
Cream

38
Q

Oak descriptors

A

Cloves
Coconut
Charred wood
Chocolate
Coffee
Cedar
Vanilla
Nutmeg
Toast
Butterscotch
Smoke
Resinous

39
Q

Deliberate oxidation descriptors

A

Almond
Marzipan
Hazelnut
Walnut
Chocolate
Toffee
Coffee
Caramel

40
Q

Fruit development (white) descriptors

A

Dried apricot
Marmalade
Dried apple
Dried banana
Etc

41
Q

Fruit development (red) descriptors

A

Fig
Prune
Tar
Dried blackberry etc
Cooked blackberry etc

42
Q

Bottle age (white) descriptors

A

Petrol
Kerosene
Cinnamon
Nutmeg
Ginger
Toast
Nutty
Mushroom
Hay
Honey

43
Q

Bottle age (red) descriptors

A

Forest floor
Earth
Mushroom
Vegetal
Wet leaves
Savory
Meaty
Game
Farmyard
Leather
Tobacco

WSET Systematic Approach to Tasting (1 decks)

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