SAT Flashcards

1
Q

Appearance

A

Clarity - clear -hazy (NB not required at L4)

Intensity - pale - medium - deep

Colour

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2
Q

Colour

A

White Lemon-green - lemon - gold - amber - brown (not at L4)

Rose Pink - salmon - orange - onion skin (oxidised not at L4)

Red. Purple - ruby - garnet - tawny - brown

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3
Q

Appearance - other observations

A

E.G. legs/tears, deposit, petulance, bubbles (not at L4)

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4
Q

Nose

A

Condition - clean - unclean (faulty?) (not a L4)

Intensity Light - medium(-) - medium - medium(+) - pronounced

Aroma characteristics - primary(grape) - secondary(winemaking), Tertiary(aging)

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5
Q

Palate

A
Sweetness
Acidity
Tannin
Alcohol
Body
Flavour intensity
Flavour characteristics
Other observations
Finish
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6
Q

Palate - Sweetness, Acidity, Tannin, Alcohol

A

Sweetness - dry- off-dry- med dry - med sweet - sweet - luscious

Acidity - L - M(-) - M - M(+) - H

Tannin - level - as per Acidity
Nature - e.g. ripe/soft v unripe/stalky, coarse v fine grained

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7
Q

Palate - Body, flavour intensity, flavour characteristics, finish

A

Body - Light - M(-) - M - M(+) - full

Flavour intensity - Light - M(-) - M - M(+) - pronounced

Other Obvs - texture (e.g. steely, oily, creamy, mouth coating) petillance (still wines only)

Finish - short - M(-) - M - M(+) - long

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8
Q

Conclusions on Quality

A

Assessment of quality

Assessment of readiness for drinking and potential for aging

Wine in context - country, region, grape(s), style and method of production

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9
Q

Assessment of Quality

A

[Faulty] - poor - acceptable - good - very good - outstanding

E.g. well - defined

Give reasons assessing BALANCE/INTEGRATION, INTENSITY, FINISH, COMPLEXITY, MOUSSE, VARIETAL DEFINITION, POT FOR AGING etc

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10
Q

Assessment of readiness for drinking and potential for aging

A

Forget - too young/old

Can drink now, but has potential for aging OR

Drink now, not suitable for (further) aging

Given reasons - assessing e.g. CONCENTRATION, ACIDITY, TANNIN, DEVELOPMENT OF AROMA & FLAVOUR CHARACHTERISITICS

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11
Q

Wine in context

A

Giving reasons when required

Country/region of Origin - state

Grape variety(ies) -state

Style - state style within category (for sparkling and fortified)

Method of Production - for sparkling and fortified

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12
Q

Primary Aromas and flavour clusters

A
Floral
Green fruit
Citrus fruit
Stone fruit
Tropical fruit
Red fruit
Black fruit
Dried fruit
Herbaceous
Herbal
Pungent Spice
Other
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13
Q

Primary Aromas descriptors

A
Delicate/intense
Simple/complex
Generic/well defined
Fresh/cooked
Under-ripe/ripe/overripe
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14
Q

Primary Aroma and flavour clusters

A

Floral - acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet

Green fruit - apple, gooseberry, pear, pear drop, quince, grape

Citrus fruit - grapefruit, lemon, lime, orange peel, lemon peel

Stone fruit - peach, apricot nectarine

Tropical fruit - banana, lychee, mango, melon, passion fruit, pineapple

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15
Q

Primary Aroma flavour clusters (cntd)

A

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

black fruit - blackcurrant, blackberry, bramble, blueberry, black cherry, black plum

Dried fruit - fig, prune, raisin, sultana, kirsch, jammies, baked/stewed fruits, preserved fruits

Herbaceous - green bell pepper (capsicum) grass, tomato leaf, asparagus, blackcurrant leaf

Herbal - eucalyptus, mint, medicinal, lavender, fennel, dill

Pungent spice - black/white pepper, liquorice, juniper, ginger

Other - flint, wet stones, wet wool, rubber

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16
Q

Secondary Aromas and flavours

A

Yeast - biscuit, bread, toast, pastry, brioche, bread dough, cheese, yoghurt

MLF - butter, cheese, cream, yoghurt

Oak - vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous

17
Q

Tertiary Aromas and flavour clusters

A
Deliberate oxidation
Fruit development (white)  
Fruit development (red)
Bottle age (white)
Bottle age (red)
18
Q

Tertiary Aromas and flavours (cntd)

A

Deliberate Oxidation - almond, marzipan, coconut, hazelnut, walnut, chocolate, coffee, toffee, caramel

Fruit dev(white) - dried apricot, marmalade, dried apple, dried banana etc

Fruit dev(red) - fig, prune, tar, dried blackberry, dried cranberry, etc cooked blackberry, cooked red plum

Bottle age(white) - petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, cereal, mushroom, hay, honey

Bottle age(red) - leather, forest floor, earth, mushroom, game, cedar, tobacco, vegetal, wet leaves, savoury, meaty, farmyard

19
Q

SAT marking scheme - Light Wines

A

Appearance
2 marks - clarity 0 - intensity 1 - colour 1- other obvs 0
Spend 20-30 seconds

Nose
6 marks - intensity 1 mark - Aromas 5 (ergo write 5 things)

Palate
10 marks white & rose/12 marks red
Sweetness 1
Acidity 1
Tannin (red only) 1
Alcohol 1 - guess ABV
Body 1 -nb body is mostly alcohol 
Flavour intensity 1 - nb same as nose
Flavour characteristics 4
Other obvs 0 or 1(but only if you miss a flavour)
Finish 1

Description- 6 mins

Conclusions-13-15 marks

Quality Assessment- 1 for using scale correctly rest for reasoning

Readiness for drinking and potential for aging
1 mark for using scale
Balance of primary, secondary & tertiary
Only need to choose between potential for aging or not if all characteristics are primary - then rely on structure