SAT - Wine Lexicon Flashcards
1
Q
List the 12 clusters of primary aromas/flavors
A
- floral
- green fruit
- citrus fruit
- stone fruit
- tropical fruit
- red fruit
- black fruit
- dried/cooked fruit
- herbaceous
- herbal
- pungent spice
- other
1
Q
List the eight descriptors for floral
A
- acacia
- honeysuckle
- chamomile
- elderflower
- geranium
- blossom
- rose
- violet
2
Q
List the six descriptors for green fruit
A
- apple
- gooseberry
- pear
- pear drop
- quince
- grape
3
Q
List the descriptors for citrus fruit
A
- grapefruit
- lemon
- lime (juice or zest?)
- orange peel
- lemon peel
4
Q
List the three descriptors for stone fruit
A
peach
apricot
nectarine
5
Q
List the six descriptors for tropical fruit
A
- banana
- lychee
- mango
- melon
- passion fruit
- pineapple
6
Q
List the six descriptors for red fruit
A
- redcurrant
- cranberry
- raspberry
- strawberry
- red cherry
- red plum
7
Q
List the six descriptors for black fruit
A
- blackcurrant
- blackberry
- bramble
- blueberry
- black cherry
- black plum
8
Q
List the eight descriptors for dried/cooked fruit
A
- fig
- prune
- raisin
- sultana
- kirsch
- jamminess
- baked/stewed fruits
- preserved fruits
9
Q
List the five descriptors for herbaceousness
A
- green bell pepper (capsicum)
- grass
- tomato leaf
- asparagus
- blackcurrant leaf
10
Q
List the six descriptors for herbal
A
- eucalyptus
- mint
- medicinal
- lavender
- fennel
- dill
11
Q
List the two descriptors for pungent spice
A
black/white pepper
liquorice
12
Q
List the three descriptors for other (primary)
A
flint
wet stones
wet wool
13
Q
List the 3 clusters of secondary aromas/flavors
A
- Yeast (lees, autolysis)
- Malolactic conversion
- Oak
14
Q
List the 7 descriptors for yeast (lees, autolysis)
A
- biscuit
- bread
- toast
- pastry
- brioche
- bread dough
- cheese
