SAT Flashcards
Appearance
Clarity - clear -hazy (NB not required at L4)
Intensity - pale - medium - deep
Colour
Colour
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
Appearance - other observations
E.G. legs/tears, deposit, petulance, bubbles (not at L4)
Nose
Condition - clean - unclean (faulty?) (not a L4)
Intensity Light - medium(-) - medium - medium(+) - pronounced
Aroma characteristics - primary(grape) - secondary(winemaking), Tertiary(aging)
Palate
Sweetness Acidity Tannin Alcohol Body Flavour intensity Flavour characteristics Other observations Finish
Palate - Sweetness, Acidity, Tannin, Alcohol
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
Palate - Body, flavour intensity, flavour characteristics, finish
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
Conclusions on Quality
Assessment of quality
Assessment of readiness for drinking and potential for aging
Wine in context - country, region, grape(s), style and method of production
Assessment of Quality
[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
Assessment of readiness for drinking and potential for aging
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
Wine in context
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
Primary Aromas and flavour clusters
Floral Green fruit Citrus fruit Stone fruit Tropical fruit Red fruit Black fruit Dried fruit Herbaceous Herbal Pungent Spice Other
Primary Aromas descriptors
Delicate/intense Simple/complex Generic/well defined Fresh/cooked Under-ripe/ripe/overripe
Primary Aroma and flavour clusters
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
Primary Aroma flavour clusters (cntd)
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
Secondary Aromas and flavours
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
Tertiary Aromas and flavour clusters
Deliberate oxidation Fruit development (white) Fruit development (red) Bottle age (white) Bottle age (red)
Tertiary Aromas and flavours (cntd)
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
SAT marking scheme - Light Wines
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
