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Vin_III > SAT > Flashcards

SAT Flashcards

1
Q

What are the only valid SAT descriptors of intensity ?

A

Pale - Medium - Deep

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2
Q

Spittoon

A

Spyttespand

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3
Q

Which are the points on the SAT scale of clarity ?

A

Clear >< Hazy

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4
Q

How should one describe the intensity of a white wine with a broad watery rim ?

A

Pale

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5
Q

How should one describe the intensity of a white wine in which the pigment reaches almost to the rim ?

A

Deep

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6
Q

What is the most common colour for white wines ?

A

Lemon

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7
Q

There is a noticeable greenness to the otherwise lemon coloured white wine, how would you describe the colour ?

A

Lemon-green

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8
Q

There is a hint of orange or brown in a white wine, how would you describe the colour ?

A

Gold

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9
Q

White wine with a very noticeable level of browning could be described as ?

A

Amber or brown

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10
Q

What white wines are usually amber or brown ?

A

Generally very old wines or wines that are deliberately oxidised

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11
Q

What is the most common colour for red wine ?

A

Ruby

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12
Q

Wines with a noticeable blue or purple colour can be described as ?

A

Purple

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13
Q

How would you describe a red wine with a noticeable orange or brown colour, though still more red than brown ?

A

Garnet

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14
Q

How would you describe a red wine that is more brown than red ?

A

Tawny

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15
Q

When would you describe a red wine as brown ?

A

When there is no redness in the colour

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16
Q

When is tawny and brown colour seen in red wines ?

A

When they are very old or deliberately oxidised

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17
Q

What is a volatile acid ?

A

Natural compound of all wines in some measure.

Low levels make the wine seem more fragrant and complex.

High levels can give aromas similar to vinegar or nail polish

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18
Q

What is VA ?

A

Volatile acidity, a wine fault if in high levels

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19
Q

Enumerate the terminological hierarchy of the descriptor grapefruit

A

Cluster: Citrus fruit Aroma type: Primary

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20
Q

Where do secondary aromas come from ?

A

Post-fermentation winemaking

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21
Q

What are the typical aromas of malolactic fermentation ?

A

Cream

Butter

Cheese

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22
Q

What are the typical aromas from lees contact/autolysis ?

A

Yeast

Biscuits

Bread

Toast

Pastry

Brioche

Bread dough

Cheese

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23
Q

If a wine is dominated by primary or secondary aromas, how would you describe its development ?

A

Youthful

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24
Q

If primary and secondary aromas are predominant, but some tertiary as well, the wine could be described as ?

A

Developing

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25
Q

If the tertiary aromas are predominant, even if there are still some primary and secondary aromas present, the wine could be described as ?

A

Fully developed

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26
Q

How do alcohol and fruit alter the perception of sweetness ?

A

They accentuate the sweetness

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27
Q

How do you describe a very sweet and viscous wine like Rutherglen Muscat

A

Luscious

28
Q

What is the degree of sweetness in a PX Sherry ?

A

Luscious

29
Q

What is the colour range for white wines ?

A

Lemon-green

Lemon

Gold

Amber

Brown

30
Q

What is the colour range for rosés ?

A

Pink

Salmon

Orange

31
Q

What is the colour range for red wines ?

A

Purple

Ruby

Garnet

Tawny

Brown

32
Q

What conditions can you detect by the nose ?

A

Clean versus unclean (faulty ?)

33
Q

What are the categories of mousse ?

A

Delicate

Creamy

Aggressive

34
Q

What categories of quality levels exist ?

A

Faulty (Fault detected)

Poor (0/4)

Acceptable (1/4)

Good (2/4)

Very good (3/4)

Outstanding (4/4)

35
Q

Level of readiness ?

A

Too young

Can drink now, but has potential for aging

Drink now, not suitable for ageing or further ageing

Too old

36
Q

Floral descriptors

A

Acacia

Honeysuckle

Chamomile

Elderflower

Geranium

Blossom

Rose

Violet

37
Q

Green fruit descriptors

A

Apple

Gooseberry

Pear

Pear drops

Quince

Grape

38
Q

Citrus fruit descriptors

A

Grapefruit

Lemon

Lime (juice or zest ?)

Orange peel

Lemon peel

39
Q

Stone fruit descriptors ?

A

Peach

Apricot

Nectarine

40
Q

Red fruit descriptors

A

Redcurrant

Cranberry

Raspberry

Strawberry

Red cherry

Red plum

41
Q

Black fruit descriptors

A

Blackcurrant

Blackberry

Bramble

Blueberry

Black cherry

Black plum

42
Q

Herbaceous descriptors

A

Green bell pepper

Grass

Tomato leaf

Asparagus

Blackcurrant leaf

43
Q

Herbal descriptors

A

Eucalyptus

Mint

Medicinal

Lavender

Fennel

Dill

44
Q

Pungent spice descriptors

A

Black/white pepper

Liquorice

45
Q

Other

A

Flint

Wet stones

Wet wool

46
Q

Oak descriptors ?

A

Vanilla

Cloves

Nutmeg

Coconut

Butterscotch

Toast

Cedar

Charred wood

Smoke

Chocolate

Coffee

Resinous

47
Q

Deliberate oxidation descriptors

A

Almond

Marzipan

Hazelnut

Walnut

Chocolate

Coffee

Toffee

Caramel

48
Q

Bottle age descriptors for white wine

A

Petrol

Kerosene

Cinnamon

Ginger

Nutmeg

Toast

Nutty

Mushroom

Hay

Honey

49
Q

Bottle age descriptors for red wine

A

Leather

Forest floor

Earth

Mushrooms

Game

Tobacco

Vegetal

Wet leaves

Savoury

Meaty

Farmyard

50
Q

Alcohol levels

A

Low < 11 %

Medium 11-13,9 %

High >14 %

51
Q

Alcohol levels for fortified wines

A

Low 15-16,4 %

Medium 16,5 - 18,4 %

High 18,5 %

52
Q

How do you qualify a wine that is balanced, intense, complex and has a long finish ?

A

Outstanding

53
Q

When would you describe a wine as very good?

A

When showing positively against 3/4 of the criteria, balance, intensity, complexity and a long finish

54
Q

Quality “good” ?

A

2/2 of the quality criteria

55
Q

Acceptable quality?

A

1/4 quality criteria met

56
Q

Poor quality?

A

Does not meet any of the 4 quality criteria

57
Q

When would a wine benefit from ageing?

A

If it has a firm structure if acid or tannin and sufficient level of flavour concentration

58
Q

What are the lowest and highest accepted level of aroma and flavour intensity ?

A

light >< pronounced

(and in between are medium(-), medium and medium (+))

59
Q

what are the supreme levels of acidity and tannin ?

A

high (>< low)

60
Q

What are the accepted levels to describe the sweetness of a wine ?

A

dry

off-dry

medium-dry

medium-sweet

sweet

luscious

61
Q

what are the options for describing the finish of a wine ?

A

short

medium(-)

medium

medium(+)

long

62
Q

What are the accepted descriptors of tropical fruit ?

A

Banana

Lychee

Mango

Melon

Passion fruit

Pineapple

63
Q

what are the accepted descriptors of dried/cooked fruit ?

A

fig

prune

raisin

sultana

kirsch

jamminess

baked/stewed fruits

preserved fruits

64
Q

What are the accepted descriptors of fruit development in a white wine ?

A

dried apricot

marmalade

dried apple

dried banana

65
Q

what are the accepted descriptors of fruit development in a red wine ?

A

fig

prune

tar

dried blackberry

dried cranberry

cooked blackberry

cooked red plum

Vin_III (16 decks)

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