SAT Flashcards
What are the only valid SAT descriptors of intensity ?
Pale - Medium - Deep
Spittoon
Spyttespand
Which are the points on the SAT scale of clarity ?
Clear >< Hazy
How should one describe the intensity of a white wine with a broad watery rim ?
Pale
How should one describe the intensity of a white wine in which the pigment reaches almost to the rim ?
Deep
What is the most common colour for white wines ?
Lemon
There is a noticeable greenness to the otherwise lemon coloured white wine, how would you describe the colour ?
Lemon-green
There is a hint of orange or brown in a white wine, how would you describe the colour ?
Gold
White wine with a very noticeable level of browning could be described as ?
Amber or brown
What white wines are usually amber or brown ?
Generally very old wines or wines that are deliberately oxidised
What is the most common colour for red wine ?
Ruby
Wines with a noticeable blue or purple colour can be described as ?
Purple
How would you describe a red wine with a noticeable orange or brown colour, though still more red than brown ?
Garnet
How would you describe a red wine that is more brown than red ?
Tawny
When would you describe a red wine as brown ?
When there is no redness in the colour
When is tawny and brown colour seen in red wines ?
When they are very old or deliberately oxidised
What is a volatile acid ?
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
What is VA ?
Volatile acidity, a wine fault if in high levels
Enumerate the terminological hierarchy of the descriptor grapefruit
Cluster: Citrus fruit Aroma type: Primary
Where do secondary aromas come from ?
Post-fermentation winemaking
What are the typical aromas of malolactic fermentation ?
Cream
Butter
Cheese
What are the typical aromas from lees contact/autolysis ?
Yeast
Biscuits
Bread
Toast
Pastry
Brioche
Bread dough
Cheese
If a wine is dominated by primary or secondary aromas, how would you describe its development ?
Youthful
If primary and secondary aromas are predominant, but some tertiary as well, the wine could be described as ?
Developing
If the tertiary aromas are predominant, even if there are still some primary and secondary aromas present, the wine could be described as ?
Fully developed
How do alcohol and fruit alter the perception of sweetness ?
They accentuate the sweetness
How do you describe a very sweet and viscous wine like Rutherglen Muscat
Luscious
What is the degree of sweetness in a PX Sherry ?
Luscious
What is the colour range for white wines ?
Lemon-green
Lemon
Gold
Amber
Brown
What is the colour range for rosés ?
Pink
Salmon
Orange
What is the colour range for red wines ?
Purple
Ruby
Garnet
Tawny
Brown
What conditions can you detect by the nose ?
Clean versus unclean (faulty ?)
What are the categories of mousse ?
Delicate
Creamy
Aggressive
What categories of quality levels exist ?
Faulty (Fault detected)
Poor (0/4)
Acceptable (1/4)
Good (2/4)
Very good (3/4)
Outstanding (4/4)
Level of readiness ?
Too young
Can drink now, but has potential for aging
Drink now, not suitable for ageing or further ageing
Too old
Floral descriptors
Acacia
Honeysuckle
Chamomile
Elderflower
Geranium
Blossom
Rose
Violet
Green fruit descriptors
Apple
Gooseberry
Pear
Pear drops
Quince
Grape
Citrus fruit descriptors
Grapefruit
Lemon
Lime (juice or zest ?)
Orange peel
Lemon peel
Stone fruit descriptors ?
Peach
Apricot
Nectarine
Red fruit descriptors
Redcurrant
Cranberry
Raspberry
Strawberry
Red cherry
Red plum
Black fruit descriptors
Blackcurrant
Blackberry
Bramble
Blueberry
Black cherry
Black plum
Herbaceous descriptors
Green bell pepper
Grass
Tomato leaf
Asparagus
Blackcurrant leaf
Herbal descriptors
Eucalyptus
Mint
Medicinal
Lavender
Fennel
Dill
Pungent spice descriptors
Black/white pepper
Liquorice
Other
Flint
Wet stones
Wet wool
Oak descriptors ?
Vanilla
Cloves
Nutmeg
Coconut
Butterscotch
Toast
Cedar
Charred wood
Smoke
Chocolate
Coffee
Resinous
Deliberate oxidation descriptors
Almond
Marzipan
Hazelnut
Walnut
Chocolate
Coffee
Toffee
Caramel
Bottle age descriptors for white wine
Petrol
Kerosene
Cinnamon
Ginger
Nutmeg
Toast
Nutty
Mushroom
Hay
Honey
Bottle age descriptors for red wine
Leather
Forest floor
Earth
Mushrooms
Game
Tobacco
Vegetal
Wet leaves
Savoury
Meaty
Farmyard
Alcohol levels
Low < 11 %
Medium 11-13,9 %
High >14 %
Alcohol levels for fortified wines
Low 15-16,4 %
Medium 16,5 - 18,4 %
High 18,5 %
How do you qualify a wine that is balanced, intense, complex and has a long finish ?
Outstanding
When would you describe a wine as very good?
When showing positively against 3/4 of the criteria, balance, intensity, complexity and a long finish
Quality “good” ?
2/2 of the quality criteria
Acceptable quality?
1/4 quality criteria met
Poor quality?
Does not meet any of the 4 quality criteria
When would a wine benefit from ageing?
If it has a firm structure if acid or tannin and sufficient level of flavour concentration
What are the lowest and highest accepted level of aroma and flavour intensity ?
light >< pronounced
(and in between are medium(-), medium and medium (+))
what are the supreme levels of acidity and tannin ?
high (>< low)
What are the accepted levels to describe the sweetness of a wine ?
dry
off-dry
medium-dry
medium-sweet
sweet
luscious
what are the options for describing the finish of a wine ?
short
medium(-)
medium
medium(+)
long
What are the accepted descriptors of tropical fruit ?
Banana
Lychee
Mango
Melon
Passion fruit
Pineapple
what are the accepted descriptors of dried/cooked fruit ?
fig
prune
raisin
sultana
kirsch
jamminess
baked/stewed fruits
preserved fruits
What are the accepted descriptors of fruit development in a white wine ?
dried apricot
marmalade
dried apple
dried banana
what are the accepted descriptors of fruit development in a red wine ?
fig
prune
tar
dried blackberry
dried cranberry
cooked blackberry
cooked red plum
