SAT Tasting Card Flashcards by Brent Modzelewski

What are the different categories for Appearance in SAT?

Clarity
Intensity
Color
Other observations

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What are the different categories for Nose in SAT?

Condition
Intensity
Aroma Characteristics
Development

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What are the different categories for Palate in SAT?

Sweetness
Acidity
Tanning
Alcohol
Body
Mousse
Flavor Intensity
Flavor Characteristics
Finish

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What are the different categories for Conclusion in SAT?

Quality Level
Level of readiness for drinking/potential for aging

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What are the main categories for SAT?

Appearance
Nose
Palate
Conclusion

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What are the descriptions for SAT Appearance Clarity?

Clear
Hazy (Faulty?)

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What are the descriptions for SAT Appearance Intensity?

Pale
Medium
Deep

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What are the descriptions for SAT Appearance Color for White wine?

Lemon-green
Lemon
Gold
Amber
Brown

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What are the descriptions for SAT Appearance Color for Rose wine?

Pink
Salmon
Orange

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What are the descriptions for SAT Appearance Color for Red wine?

Purple
Ruby
Garnet
Tawny
Brown

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What are the examples of Other Observations for Appearance SAT?

Legs/Tears
Deposit
Petillance
Bubbles

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What are the descriptions for SAT Nose Condition?

Clean
Unclean (Faulty?)

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What are the descriptions for SAT Nose Intensity?

Light
Medium (-)
Medium
Medium (+)
Pronounced

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What are the descriptions for SAT Nose Aroma Characteristics?

Primary
Secondary
Tertiary

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What are the descriptions for SAT Nose Development?

Youthful
Developing
Fully Developed
Tired/Past its best

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What are the descriptions for SAT Palate Sweetness?

Dry
Off dry
Medium dry
Medium sweet
Sweet
Luscious

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What are the descriptions for SAT Palate Acidity?

Low
Medium (-)
Medium
Medium (+)
High

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What are the descriptions for SAT Palate Tannin?

Low
Medium (-)
Medium
Medium (+)
High

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What are the descriptions for SAT Palate Alcohol?

Low
Medium
High
Fortified Wines: Low, Medium, High

What are the descriptions for SAT Palate Body?

Light
Medium (-)
Medium
Medium (+)
Full

What are the descriptions for SAT Palate Mousse

Delicate
Creamy
Aggressive

What are the descriptions for SAT Palate Flavor Intensity?

Light
Medium (-)
Medium
Medium (+)
Pronounced

What are the descriptions for SAT Palate Flavor Characteristics?

Primary
Secondary
Tertiary

What are the descriptions for SAT Palate Finish?

Short
Medium (-)
Medium
Medium (+)
Long

What are the descriptions for SAT Conclusion Quality Level?

Faulty Poor Acceptable Good Very Good Outstanding

What are the descriptions for SAT Conclusion Level of Readiness/Potential for Aging?

Too young Can drink now, but has potential for aging Drink now, not suitable for aging or further aging Too old

What aromas/flavors are in the Floral cluster?

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet

What aromas/flavors are in the Green Fruit cluster?

Green Apple, Gooseberry, Pear, Pear Drop, Quince, Green Grape

What aromas/flavors are in the Citrus Fruit cluster?

Grapefruit, Lemon, Lemon Peel, Lime Juice, Lime Zest, Orange Peel

What aromas/flavors are in the Stone Fruit cluster?

Peach, Apricot, Nectarine

What aromas/flavors are in the Tropical Fruit cluster?

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

What aromas/flavors are in the Red Fruit cluster?

Red Currant, Cranberry, Raspberry, Strawberry, Red Cherry, Red Plum

What aromas/flavors are in the Black Fruit cluster?

Black Currant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

What aromas/flavors are in the Dried/Cooked Fruit cluster?

Fig, Prune, Raisin, Sultana, Kirsch, Jamminess, Baked/Stewed Fruit, Preserved Fruits

What aromas/flavors are in the Herbaceous cluster?

Green Bell Pepper, Grass, Tomato Leaf, Asparagus, Black Current Leaf

What aromas/flavors are in the Herbal cluster?

Eucalyptus, mint, Medicinal, Lavender, Fennel, Dill

What aromas/flavors are in the Pungent Spice cluster?

Black Pepper, White Pepper, Licorice

What aromas/flavors are in the Other cluster?

Flint, Wet Stones, Wet Wool

What aromas/flavors are in the Secondary Yeast cluster?

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese

What aromas/flavors are in the Secondary Malolactic cluster?

Butter, Cheese, Cream

What aromas/flavors are in the Secondary Oak cluster?

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

What aromas/flavors are in the Tertiary Deliberate Oxidation cluster?

Almond, Marzipan, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

What aromas/flavors are in the Tertiary Fruit Development (white) cluster?

Dried Apricot, Marmalade, Dried Apple, Dried Banana

What aromas/flavors are in the Tertiary Fruit Development (red) cluster?

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

What aromas/flavors are in the Tertiary Bottle Age (white) cluster

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Mushroom, Hay, Honey

What aromas/flavors are in the Tertiary Bottle Age (red) cluster

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