SAT Flashcards
What is the fundamental purpose of the SAT
To develop the ability to accurately describe wine and to make reasonable conclusions based on those descriptions
What are the 5 major category headings of the SAT
Appearance, Nose, Palate, Quality Level & Readiness for Drinking / Potential for Ageing
What are the subcategory headings under “Palate” in the SAT
Sweetness, Acid, Tannin, Alcohol, Body, Intensity, Flavor Components, Finish
What are the ideal conditions for wine tasting
Clear natural light, Odorless, Sufficient space & White backgrounds
If a red wine is highly pigmented at the core but less so at the rim how should its intensity be described
Medium
How does “reduction” affect the aroma of a wine
“Stinky” like rotten eggs or boiled cabbage
How does excess SO2 affect the aroma of a wine
Struck matches
Where do secondary and tertiary aromas originate
From the wine making process / from the ageing process
When should a wine be described as youthful
When it is dominated by primary and secondary aromas
When should a wine be described as developing
When most of the aromas are primary and secondary but some tertiary aromas can be detected
What are the considerations for determining whether a white wine would age well
High acidity, Complexity, Influence of oak
Give 2 examples of a sweet wine
Port and Sauternes
Give 2 examples of a luscious wine
Rutherglen Muscat and Pedro Ximinez sherry
What distinguishes Tartaric and Malic acid from Volatile Acidity in wine
They can only be detected on the palate. VA is a fault which can be detected on the nose
What are typical ABV levels for low, med & high alcohol wines
Low < 11%, Med 11 -1 3.9%, High 14% and above
