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WSET L2 > SAT approach to tasting > Flashcards

SAT approach to tasting Flashcards

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1
Q

What are three descriptors for animal?

A

Leather, meaty, farmyard

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2
Q

What are modifiers for fruits? offer three

A

ripe or unripe; cooked/jammy or fresh; dried

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3
Q

How many elements do you evaluate for conclusion?

A

One - quality

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4
Q

Provide four terms for dried fruit

A

Raisin, Figs, prune, sultana

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5
Q

What are the options for body?

A

Light, medium, full

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6
Q

What are the six elements to evaluate for palate?

A

Sweetness, Acidity, Tannin, Body, Flavour characteristics, Finish

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7
Q

Name six tropical fruit descriptors

A

Pineapple, Melon, Lychee, Mango, Passion Fruit, Banana

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8
Q

Name the four characteristics you evaluate in the SAT

A

Appearance, Nose, Palate, Conclusions

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9
Q

How many elements do you evaluate for palate?

A

Six - Sweetness, acidity, tannin, body, finish, flavour

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10
Q

Aroma and flavour characteristics have the same descriptors (T/F)

A

True

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11
Q

What are six descriptors for mineral?

A

Earth, petrol, rubber, tar, stony/steely, wet wool

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12
Q

What are the TEN colour descriptors for white, rose and red that you can use?

A

White: Lemon, Gold, Amber; Rose: Pink, Salmon, Orange; Red: Purple, Ruby, Garnet, Tawny

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13
Q

What are the two options for wine clarity?

A

Clear or Hazy

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14
Q

What is the difference between ruby and garnet?

A

Garnet will have a tinge of brown.

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15
Q

What are the options for quality? (six)

A

Faulty, poor, acceptable, good, very good, outstanding

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16
Q

What are three terms for pungent spice

A

White pepper, black pepper, juniper, liquorice

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17
Q

Name six red fruit descriptors

A

Cherry, Red currant, strawberry, raspberry, cranberry, plum

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18
Q

What are five terms for sweet spice

A

Cinnamon, cloves, ginger, nutmeg, vanilla

19
Q

How many elements do you evaluate for nose?

A

Three - condition, intensity, aroma characteristics

20
Q

What are six descriptors for (kernel) seed?

A

Almond, coconut, hazelnut, walnut, chocolate, coffee

21
Q

Name three stone fruit descriptors

A

Nectarine, Peach, Apricot

22
Q

How do you decide if a wine has a light nose or a pronounced nose?

A

Light nose - got to put your nose really in to get the small but pronounced you get from 5 inches away

23
Q

What are six terms for underripe vegetable

A

Bell pepper, grass, white pepper, leafiness, tomato, potato

24
Q

How many elements do you evaluate for appearance?

A

Three - clarity, intensity, colour

25
Q

What are the options for describing the condition of a wine as determined by the nose?

A

Clean or Unclean

26
Q

Name five green fruit descriptors

A

Green apple, pear, red apple, gooseberry, grape

27
Q

What are five terms for vegetable

A

Cabbage, peas, beans, black and green olive

28
Q

What are the options for tannins?

A

Low, medium, high

29
Q

What are three terms for herbaceous

A

Grass, asparagus, blackcurrant leaf

30
Q

What are six categories of fruit flavours?

A

Citrus fruit, green fruit, Stone fruit, Tropical fruit, red fruit, black fruit

31
Q

What are six terms for herbal

A

Eucalyptus, mint, medicinal, lavender, fennel, dill

32
Q

Which characteristic do you consider six elements of a wine?

A

Palate

33
Q

What are the options for sweetness?

A

Dry, off-dry, medium, sweet

34
Q

What are the three elements to evaluate for appearance?

A

Clarity, Intensity, Colour

35
Q

What are the three broad categories to consider when seeking wine aroma/flavour characteristics?

A

1: Floral/Fruit
2: Spice/Vegetable
3: Oak/Other

36
Q

Name four black fruit descriptors

A

Blueberry, black berry, black currant, black cherry

37
Q

What are the options for acidity?

A

Low, medium, high

38
Q

Name three floral descriptors

A

Blossom, Rose and Violet

39
Q

What are six more specific descriptors for oak?

A

Vanilla, toast, cedar, charred wood, smoke, resinous

40
Q

What are the options for describing the intensity of a wine as determined by the nose?

A

Light, Medium or Pronounced.

41
Q

Name three citrus fruit descriptors

A

Grapefruit, lemon, lime

42
Q

What are the THREE options for wine intensity of appearance?

A

Pale, Medium or Deep

43
Q

What are the options for finish?

A

Short, medium, long

44
Q

What are the three elements to evaluate for nose?

A

Condition, intensity, aroma characteristics

WSET L2 (22 decks)

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