SAT Level 3 tasting Flashcards
Name the tasting steps
Appearance, Nose, Palate, Conclusions
What are the Appearance criteria?
Clarity (clear / hazy)
Intensity (pale / medium / deep)
Colour
- White: lemon-green / lemon / gold / amber / brown
- Red: Purple / Ruby / Garnet / Tawny / Brown)
- Rose: Pink / Salmon / Orange
other (bubbles, legs/tears, deposit, petillance)
What are the Nose criteria?
Condition (clean / unclean - faulty)
Intensity (light / medium - / medium / medium + / pronounced
Aroma (Primary / Secondary / Tertiary)
Development (Youthful / Developing / Fully Developed / Tired, past its best)
What are the Palate criteria?
Sweetness (Dry, off-dry, medium-dry, medium-sweet, sweet, luscious) Acidity (L/M-/M/M+/H) Tannin (L/M-/M/M+/H) Alcohol (L/M/H) Body (L/M-/M/M+/H) Mousse (Delicate/Creamy/Aggressive) Flavour intensity (L/M-/M/M+/H) Flavour characteristics (Primary / Secondary / Tertiary) Finish (Short/M-/M/M+/Long)
What are the Conclusions criteria?
Quality - BLIC (faulty, poor, acceptable, good, very good, outstanding)
Level of readiness for drinking / potential for ageing (too young / can drink now, but has potential for ageing / drink now: not suitable for ageing or further ageing / too old
What are the key questions when assessing primary aromas?
Are the flavours ... delicate or intense? simple or complex? generic or well-defined? fresh or cooked? under-ripe or ripe or over-ripe?
What are the key questions when assessing secondary aromas?
Are the flavours from …
yeast
mlf
oak
What are the key questions when assessing tertiary aromas?
Do the flavours show …
deliberate oxidation
fruit development
bottle age
What are the clusters of primary aromas?
Floral Green Fruit Citrus Fruit Stone Fruit Tropical Fruit Red Fruit Black Fruit Dried/cooked Fruit Herbaceous Herbal Spice Other
Floral flavours
Acacia Honeysuckle Chamomile Elderflower Geranium Blossom Rose Violet
Green Fruit
Apple Gooseberry Pear Pear Drop Quince Grape
Citrus Fruit
Grapefruit Lemon Lime (Juice or Zest?) Orange peel Lemon peel
Stone Fruit
Peach
Apricot
Nectarine
Tropical Fruit
Banana Lychee Mango Melon Passion Fruit Pineapple
Red Fruit
Redcurrant Cranberry Raspberry Strawberry Red Cherry Red Plum
Black Fruit
Blackcurrant Blackberry Bramble Blueberry Black Cherry Black Plum
Dried / cooked fruit
Fig Prune Raisin Sultana Kirsch Jamminess Baked/Stewed Fruits Preserved Fruit
Herbaceous
Green bell pepper (Capsicum) Grass Tomato Leaf Asparagus Blackcurrant leaf
Herbal
Eucalyptus Mint Medicinal Lavender Fennel Dill
Spice
Black pepper
White pepper
Liquorice
Other primary aromas
Flint
Wet stones
Wet wool
Yeast (lees, autolysis) aromas
Biscuit Breat Toast Pastry Brioche Bread Dough Cheese
MLF aromas
Butter
Cheese
Cream
Oak aromas
Vanilla Clove Nutmeg Coconut Butterscotch Toast Cedar Charred wood Smoke Chocolate Coffee Resinous
Deliberate oxidation aromas
Almond Marzipan Hazelnut Walnut Chocolate Coffee Toffee Caramel
Fruit development aromas (White)
Dried apricot
Marmalade
Dried Apple
Dried Banana
Fruit development aroms (Red)
Fig Prune Tar Dried Blackberry Dried Cranberry Cooked Blackberry Cooked red plum
Bottle age aromas (White)
Petrol Kerosene Cinnamon Ginger Nutmeg Toast Nutty Mushroom Hay Honey
Bottle age aromas (Red)
Leather Forest floor Earth Mushroom Game Tobacco Vegetal Wet leaves Savoury Meaty Farmyard
What are the BLIC steps
Balance (is something overpowering / wrong)
Length (More than 7 seconds)
Intensity (Concentration of flavours)
Complexity (4 or more clusters)
