SAT - Wine Lexicon

Question 1

List the 12 clusters of primary aromas/flavors

Answer 1

• floral
• green fruit
• citrus fruit
• stone fruit
• tropical fruit
• red fruit
• black fruit
• dried/cooked fruit
• herbaceous
• herbal
• pungent spice
• other

Question 1

List the eight descriptors for floral

Answer 1

• acacia
• honeysuckle
• chamomile
• elderflower
• geranium
• blossom
• rose
• violet

Question 2

List the six descriptors for green fruit

Answer 2

• apple
• gooseberry
• pear
• pear drop
• quince
• grape

Question 3

List the descriptors for citrus fruit

Answer 3

• grapefruit
• lemon
• lime (juice or zest?)
• orange peel
• lemon peel

Question 4

List the three descriptors for stone fruit

Answer 4

peach
apricot
nectarine

Question 5

List the six descriptors for tropical fruit

Answer 5

• banana
• lychee
• mango
• melon
• passion fruit
• pineapple

Question 6

List the six descriptors for red fruit

Answer 6

• redcurrant
• cranberry
• raspberry
• strawberry
• red cherry
• red plum

Question 7

List the six descriptors for black fruit

Answer 7

• blackcurrant
• blackberry
• bramble
• blueberry
• black cherry
• black plum

Question 8

List the eight descriptors for dried/cooked fruit

Answer 8

• fig
• prune
• raisin
• sultana
• kirsch
• jamminess
• baked/stewed fruits
• preserved fruits

Question 9

List the five descriptors for herbaceousness

Answer 9

• green bell pepper (capsicum)
• grass
• tomato leaf
• asparagus
• blackcurrant leaf

Question 10

List the six descriptors for herbal

Answer 10

• eucalyptus
• mint
• medicinal
• lavender
• fennel
• dill

Question 11

List the two descriptors for pungent spice

Answer 11

black/white pepper
liquorice

Question 12

List the three descriptors for other (primary)

Answer 12

flint
wet stones
wet wool

Question 13

List the 3 clusters of secondary aromas/flavors

Answer 13

• Yeast (lees, autolysis)
• Malolactic conversion
• Oak

Question 14

List the 7 descriptors for yeast (lees, autolysis)

Answer 14

• biscuit
• bread
• toast
• pastry
• brioche
• bread dough
• cheese

Question 15

List the descriptors for malolactic conversion

Answer 15

• butter
• cheese
• cream

Question 16

List the 12 descriptors for oak

Answer 16

• vanilla
• cloves
• nutmeg
• coconut
• butterscotch
• toast
• cedar
• charred wood
• smoke
• chocolate
• coffee
• resinous

Question 17

List the 5 clusters for tertiary aromas/flavors

Answer 17

• deliberate oxidation
• fruit development (white)
• fruit development (red)
• bottle age (white)
• bottle age (red)

Question 18

List the 8 descriptors for deliberate oxidation

Answer 18

• almond
• marzipan
• hazelnut
• walnut
• chocolate
• coffee
• toffee
• caramel

Question 19

List the four descriptors for fruit development (white)

Answer 19

• dried apricot
• marmalade
• dried apple
• dried banana
• etc.

Question 20

List the descriptors for fruit development (red)

Answer 20

• fig
• prune
• tar
• dried blackberry
• dried cranberry
• etc.

and:

• cooked blackberry
• cooked red plum
• etc.

Question 21

List the 10 descriptors for bottle age (white)

Answer 21

• petrol
• kerosene
• cinnamon
• ginger
• nutmeg
• toast
• nutty
• mushroom
• hay
• honey

Question 22

List the 11 descriptors for bottle age (red)

Answer 22

• leather
• forest floor
• earth
• mushroom
• game
• tobacco
• vegetal
• wet leaves
• savoury
• meaty
• farmyard