Section 1 Ch 1 SAT

Question 1

SAT: Appearance

Answer 1

Clarity - clear, hazy (unfiltered; faulty?)
Intensity - pale; medium; deep
Colour:
White: lemon-green; lemon; gold; amber; brown
Rose: pink; salmon; orange
Red: purple; ruby; garnet; tawny; brown

Other: legs/tears; deposit; petillance; bubbles

Question 2

SAT: Nose

Answer 2

Condition: clean; unclean (faulty?)
Intensity: light; medium (-); medium; medium (+); pronounced
Aroma Characteristics: primary; secondary; tertiary
Development: youthful; developing; fully developed; tired/past its best

Question 3

SAT: Palate

Answer 3

Sweetness: dry; off-dry; medium-dry; medium-sweet; sweet; luscious
Acidity: low; medium (-); medium; medium (+); high
Tannin: low; medium (-); medium; medium (+); high
Alcohol: low; medium; high
Body: low; medium (-); medium; medium (+); full
Flavour Intensity:low; medium (-); medium; medium (+); high
Flavour Characteristics: primary; secondary; tertiary
Finish: short; medium (-); medium; medium (+); long
[Mousse: delicate; creamy; aggressive]

Question 4

SAT: Conclusions

Answer 4

Quality level: faulty; poor; acceptable; good; very good; outstanding
Level of readiness/ageing potential: too young; can drink now has potential for ageing; drink now not suitable for ageing or further ageing; too old

Balance
Length
Intensity
Complexity

Question 5

SAT: Alcohol

Answer 5

Low - below 11%
Medium - 11-13.9%
High - 14% +

Fortifieds
Low - 15 - 16.4%
Medium - 16.5 - 18.4%
High - 18.5% +

Question 6

SAT: Floral

Answer 6

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

Question 7

SAT: Green Fruit

Answer 7

apple; gooseberry; pear; pear drop; quince; grape

Question 8

SAT: Citrus Fruit

Answer 8

lemon (peel); lime (zest or juice); orange (peel); grapefruit

Question 9

SAT: Stone Fruit

Answer 9

peach; apricot; nectarine

Question 10

SAT: Tropical Fruit

Answer 10

banana; lychee; mango; melon; passion fruit; pineapple

Question 11

SAT: Red Fruit

Answer 11

redcurrant; cranberry; raspberry; strawberry; red cherry; red plum

Question 12

SAT: Black Fruit

Answer 12

blackcurrant; blackberry; bramble; black cherry; blueberry; black plum

Question 13

SAT: Dried/cooked Fruit

Answer 13

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

Question 14

SAT: Herbaceous

Answer 14

green bell pepper; grass; tomato leaf; asparagus; blackcurrant leaf

Question 15

SAT: Herbal

Answer 15

eucalyptus; mint; medicinal; lavender; fennel; dill

Question 16

SAT: Pungent Spice

Answer 16

black/white pepper; liquorice

Question 17

SAT: Other

Answer 17

flint; wet stones; wet wool

Question 18

SAT: Secondary Aromas

Answer 18

Yeast - biscuit; bread; toast; pastry; brioche; bread dough; cheese
MLF - butter; cheese; cream
Oak - vanilla; cloves; nutmeg; coconut; butterscotch; toast; cedar; charred wood; smoke; chocolate; coffee; resinous

Question 19

SAT: Tertiary Aromas: deliberate oxidation

Answer 19

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

Question 20

SAT: Tertiary Aromas Fruit Development (white)

Answer 20

dried apricot; marmalade; dried apple; dried banana; etc

Question 21

SAT Tertiary Aromas Fruit Development (red)

Answer 21

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

cooked blackberry; cooked red plum; etc

Question 22

SAT Tertiary Aromas Bottle Age (white)

Answer 22

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

Question 23

SAT Tertiary Aromas Bottle Age (red)

Answer 23

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

Question 24

Faults

Answer 24

TCA
Reduction
Sulfur dioxide
Oxidation
Out of condition (loss of vibrancy) 
Volatile Acidity
Brettyanomyces