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WSET 3 - NVWA by CHT > SAT - Systematic Approach to Tasting Wine > Flashcards

SAT - Systematic Approach to Tasting Wine Flashcards

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1
Q

Why use SAT Wine

A

1-ability to accurately describe a wine
2-ability to make reasonable conclusions based on the descriptions

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2
Q

What are the first three sections of the SAT

A

1-Appearance
2-Nose
3-Palate

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3
Q

What are the four categories under Appearance

A

1-Clarity
2-Intensity
3-Color
4-Other Observations

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4
Q

What are the four categories under Nose

A

1-Condition
2-Intensity
3-Aromas (primary, secondary, tertiary)
4-Development

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5
Q

List the items considered in Palate

A

Sweetness
Acidity
Tannin
Alcohol
Body
Mousse
Flavor Intensity
Flavor Characteristics (primary, secondary, tertiary)
Finish

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6
Q

Conclusions include

A
  • Quality Assessment
  • Readiness to drink
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7
Q

What is a great method to consider quality

A

Balance
Length
Intensity
Complexity

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8
Q

What is the range of quality

A

Faulty
Poor
Acceptable
Good
Very Good
Outstanding

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9
Q

Appearance Intensity can be

A

Pale
Medium
Deep

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10
Q

Appearance Color White may be described as

A

lemon-green
lemon
gold
amber
brown

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11
Q

Appearance Color Rose may be described as

A

pink
salmon
orange

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12
Q

Appearance Color Red may be described as

A

purple
ruby
garnet
tawny
brown

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13
Q

Other appearance observations could include

A

legs/tears
deposit
petillance
bubbles

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14
Q

Appearance clarity is either

A

clear or
hazy (faulty?)

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15
Q

Nose Condition can be

A

clean or
unclean (faulty?)

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16
Q

Nose intensity ranges from

A

Light
Medium minus
Medium
Medium plus
Pronounced

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17
Q

Development in Nose could be

A

Youthful
Developing
Fully Developed
Tired / Past its best

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18
Q

Palate Sweetness ranges from

A

Dry
Off-dry
Medium-dry
Medium-sweet
Sweet
Luscious

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19
Q

Palate Acidity (mouthwatering) could be

A

Low
Medium Minus
Medium
Medium Plus
High

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20
Q

Palate Tannin (dryness) ranges from

A

Low
Medium Minus
Medium
Medium Plus
High

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21
Q

Palate Alcohol ranges from

A

Low (below 11%)
Medium (11% - 13.9%)
High (14% abv & above)

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22
Q

Fortified Palate Alcohol ranges from

A

Low (15-16.4%)
Medium (16.5%-18.4%)
High (18.5% abv & above)

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23
Q

Palate Body weight could be

A

Low (skim milk)
Medium minus
Medium (2%)
Medium plus
Full (whole milk)

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24
Q

Palate Mousse may be described as

A

Delicate (soft, fine)
Creamy (most sparkling)
Aggressive (explosive & lose bubbles one quick blast)

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25
Q

Palate Flavor Intensity is characterized as

A

Light
Medium Minus
Medium
Medium Plus
Pronounced

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26
Q

Palate Finish - remaining good flavors - could last

A

Short
Medium Minus
Medium (3 count)
Medium Plus
Long (4+ count)

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27
Q

RTD - Level of readiness to drink/potential for aging may be described as

A
  • Too Young
  • CAN drink now, but has aging potential
  • DRINK NOW, not suitable for ageing or further ageing
  • Too Old
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28
Q

Flavor and Aroma Clusters may include

A

Floral
Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Dried/Cooked Fruit
Herbaceous
Herbal
Pungent Spice
Other

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29
Q

Floral aromas and flavors could include

A

Acacia
Honeysuckle
Chamomile
Elderflower
Geranium
Blossom
Rose
Violet

30
Q

Green Fruit aromas and flavors might be

A

Apple
Gooseberry
Pear
Pear drop
Quince
Grape

31
Q

Citrus Fruit aromas and flavors could include juice, zest, or peel of

A

Grapefruit
Lemon
Lime
Orange

32
Q

Stone Fruit aromas and flavors could include

A

Peach
Apricot
Nectarine

33
Q

Tropical Fruit aromas and flavors could include

A

Banana
Lychee
Mango
Melon
Passion fruit
Pineapple

34
Q

Red Fruit aromas and flavors could include

A

Redcurrant
Cranberry
Rasberry
Strawberry
Red Cherry
Red Plum

35
Q

Black Fruit aromas and flavors could include

A

Blackcurrant
Blackberry
Bramble
Blueberry
Black cherry
Black plum

36
Q

Dried/cooked fruit aromas and flavors could include

A

Fig
Prune
Raisin
Sultanta
Kirsch
Jamminess
Baked/Stewed fruit
Preserved Fruit

37
Q

Herbaceous aromas and flavors could include

A

Green bell pepper (capiscum)
Grass
Tomato leaf
Asparagus
Blackcurrant leaf

38
Q

Herbal aromas and flavors could include

A

Eucalyptus
Mint
Medicinal
Lavender
Fennel
Dill

39
Q

Pungent Spice aromas and flavors could include

A

Black pepper
White pepper
Liquorice

40
Q

Other aromas and flavors could include

A

Flint
Wet stones
Wet wool

41
Q

Secondary aromas and flavors could be from

A

Yeast (lees contact/ autolysis)
Malolactic Conversion
Oak

42
Q

Secondary Yeast aromas and flavors could include

A

Biscuit
Bread
Toast
Pastry
Brioche
Bread dough
Cheese

43
Q

Secondary Malolactic Conversion aromas and flavors may include

A

Butter
Cheese
Cream

44
Q

Secondary Oak aromas and flavors might be described as

A

Vanilla
Cloves
Nutmeg
Coconut
Butterscotch
Toast
Cedar
Charred wood
Smoke
Chocolate
Coffee
Resinous

45
Q

Tertiary Clusters from maturation / time could include

A

Deliberate Oxidation
White Fruit Development
Red Fruit Development
White bottle ageing
Red bottle ageing

46
Q

Tertiary Deliberate Oxidation might create aromas and flavors of

A

Almond
Marzipan
Hazelnut
Walnut
Chocolate
Coffee
Toffee
Caramel

47
Q

Tertiary White Fruit Development might create aromas and flavors of

A

Dried apricot
Marmalade
Dried Apple
Dried Banana

48
Q

Tertiary Red Fruit Development might create aromas and flavors of

A

Fig
Prune
Tar
Dried blackberry
Dried Cranberry
Cooked Blackberry
Cooked Red Plum

49
Q

Tertiary White Bottle Age may create aromas and flavors of

A

Petrol
Kerosene
Cinnamon
Ginger
Nutmeg
Toast
Nutty
Mushroom
Hay

50
Q

Tertiary Red Bottle Age can create aromas and flavors of

A

Leather
Forest Floor
Earth
Mushroom
Game
Tobacco
Vegetal
Wet Leaves
Savoury
Meaty
Farmyard

51
Q

What is the best way to assess Appearance Intensity?

A

Hold the glass (5cl) at a 45 degree angle and look from rim to core

52
Q

White wine with a broad watery rim is described as

A

Pale Appearance Intensity

53
Q

White wine with pigment from rim to core is

A

Deep in Appearance Intensity

54
Q

Red wine lightly pigmented from rim to core is

A

Pale in Intensity of Appearance

55
Q

Red wine at 45 degrees through which you can read words is

A

Medium in appearance intensity

56
Q

Red wine you cannot see the stem through is

A

Deep in appearance intensity

57
Q

Nose condition faults could include

A

TCA (Trichloroanisole)
Reduction
Sulfur Dioxide
Oxidation
Out of Condition
Volatile Acidity (VA)
Brett (Brettanomyces)

58
Q

Wine nose fault TCA or Trichloroanisole is

A

-corked
-taint with aromas of wet cardboard
-muted fruit flavors
-wine is less fresh
-main cause tainted cork

59
Q

Wine nose fault Reduction in wine presents (opposite of oxidation)

A
  • rotten eggs
  • boiled cabbage
  • boiled onions
  • if low, can dissipate after bottle opening
60
Q

Wine nose fault Sulfur dioxide (SO2)

A
  • added to almost all wine to prevent oxidation
  • high levels in sweet white wines
  • acrid smell of recently extinguished matches
  • masks fruitness
  • insufficient SO2 leads to oxidation
61
Q

Wine nose fault Oxidation (opposite of reduction)

A
  • failure of closure
  • deeper color or more brown than it should be
  • aromas of toffee, honey, caramel, and coffee
  • lack freshness & fruitiness
62
Q

Wine nose fault - Out of Condition

A
  • lost vibrancy
  • dull and stale
  • lost freshness
  • too old
  • poor storage (too hot, bright, or variable temps)
  • elements of oxidation
63
Q

Wine nose fault Volatile Acidity (VA)

A
  • all wines have some
  • low levels make wine seem more fragrant & complex
  • high levels create aromas of vinegar or nail polish
64
Q

Wine nose fault Brett

A

Brett = Brettanomyces
- caused by yeast
- plastic or animal aromas
- hot vinyl
- smoked meat
- leather or sweaty horses
- low levels are NOT a fault

65
Q

Primary aromas and flavors come from

A

Grapes and fermentation processes

66
Q

Secondary aromas and flavors arise from

A

Post fermentation winemaking

67
Q

Tertiary aromas and flavors are from

A

ageing processes
- oxidative
- time in oak (oxygen)
- time in bottle (fruit development)
- less fresh fruit
- more dried / cooked fruit
- consider youthful wines from dried grapes or hot climate also

68
Q

Youthful development is

A

dominated by primary or secondary aromas - not fully integrated

69
Q

Developing may be characterized as

A

most aromas still primary and secondary with some tertiary detected

70
Q

Fully developed means

A

some primary & secondary, but secondary are fully integrated and hard to distinguish from tertiary

71
Q

Tired / past its best is

A

attractive aromas fade and unpleasant aromas begin developing

WSET 3 - NVWA by CHT (5 decks)

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