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WSET > SAT Level 3 tasting > Flashcards

SAT Level 3 tasting Flashcards

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1
Q

Name the tasting steps

A

Appearance, Nose, Palate, Conclusions

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2
Q

What are the Appearance criteria?

A

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)

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3
Q

What are the Nose criteria?

A

Condition (clean / unclean - faulty)
Intensity (light / medium - / medium / medium + / pronounced
Aroma (Primary / Secondary / Tertiary)
Development (Youthful / Developing / Fully Developed / Tired, past its best)

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4
Q

What are the Palate criteria?

A 
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)
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5
Q

What are the Conclusions criteria?

A

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

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6
Q

What are the key questions when assessing primary aromas?

A 
Are the flavours ...
delicate or intense?
simple or complex?
generic or well-defined?
fresh or cooked?
under-ripe or ripe or over-ripe?
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7
Q

What are the key questions when assessing secondary aromas?

A

Are the flavours from …
yeast
mlf
oak

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8
Q

What are the key questions when assessing tertiary aromas?

A

Do the flavours show …
deliberate oxidation
fruit development
bottle age

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9
Q

What are the clusters of primary aromas?

A 
Floral
Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Dried/cooked Fruit
Herbaceous
Herbal
Spice
Other
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10
Q

Floral flavours

A 
Acacia
Honeysuckle
Chamomile
Elderflower
Geranium
Blossom
Rose
Violet
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11
Q

Green Fruit

A 
Apple
Gooseberry
Pear
Pear Drop
Quince
Grape
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12
Q

Citrus Fruit

A 
Grapefruit
Lemon
Lime (Juice or Zest?)
Orange peel
Lemon peel
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13
Q

Stone Fruit

A

Peach
Apricot
Nectarine

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14
Q

Tropical Fruit

A 
Banana
Lychee
Mango
Melon
Passion Fruit
Pineapple
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15
Q

Red Fruit

A 
Redcurrant
Cranberry
Raspberry
Strawberry
Red Cherry
Red Plum
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16
Q

Black Fruit

A 
Blackcurrant
Blackberry
Bramble
Blueberry
Black Cherry
Black Plum
17
Q

Dried / cooked fruit

A 
Fig
Prune
Raisin
Sultana
Kirsch
Jamminess
Baked/Stewed Fruits
Preserved Fruit
18
Q

Herbaceous

A 
Green bell pepper (Capsicum)
Grass
Tomato Leaf
Asparagus
Blackcurrant leaf
19
Q

Herbal

A 
Eucalyptus
Mint
Medicinal
Lavender
Fennel
Dill
20
Q

Spice

A

Black pepper
White pepper
Liquorice

21
Q

Other primary aromas

A

Flint
Wet stones
Wet wool

22
Q

Yeast (lees, autolysis) aromas

A 
Biscuit
Breat
Toast
Pastry
Brioche
Bread Dough
Cheese
23
Q

MLF aromas

A

Butter
Cheese
Cream

24
Q

Oak aromas

A 
Vanilla
Clove
Nutmeg
Coconut
Butterscotch
Toast
Cedar
Charred wood
Smoke
Chocolate
Coffee
Resinous
25
Q

Deliberate oxidation aromas

A 
Almond
Marzipan
Hazelnut
Walnut
Chocolate
Coffee
Toffee
Caramel
26
Q

Fruit development aromas (White)

A

Dried apricot
Marmalade
Dried Apple
Dried Banana

27
Q

Fruit development aroms (Red)

A 
Fig
Prune
Tar
Dried Blackberry
Dried Cranberry
Cooked Blackberry
Cooked red plum
28
Q

Bottle age aromas (White)

A 
Petrol
Kerosene
Cinnamon
Ginger
Nutmeg
Toast
Nutty
Mushroom
Hay
Honey
29
Q

Bottle age aromas (Red)

A 
Leather
Forest floor
Earth
Mushroom
Game
Tobacco
Vegetal
Wet leaves
Savoury
Meaty
Farmyard
30
Q

What are the BLIC steps

A

Balance (is something overpowering / wrong)
Length (More than 7 seconds)
Intensity (Concentration of flavours)
Complexity (4 or more clusters)

WSET (5 decks)

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