Section 1 - SAT Approach to Tasting Flashcards
What are three descriptors for animal?
Leather, meaty, farmyard
What are modifiers for fruits? offer three
ripe or unripe; cooked/jammy or fresh; dried
How many elements do you evaluate for conclusion?
One - quality
Provide four terms for dried fruit
Raisin, Figs, prune, sultana
What are the options for body?
Light, medium, full
What are the six elements to evaluate for palate?
Sweetness, Acidity, Tannin, Body, Flavour characteristics, Finish
Name six tropical fruit descriptors
Pineapple, Melon, Lychee, Mango, Passion Fruit, Banana
Name the four characteristics you evaluate in the SAT
Appearance, Nose, Palate, Conclusions
How many elements do you evaluate for palate?
Six - Sweetness, acidity, tannin, body, finish, flavour
Aroma and flavour characteristics have the same descriptors (T/F)
True
What are six descriptors for mineral?
Earth, pertrol, rubber, tar, stony/steely, wet wool
What are the TEN colour descriptors for white, rose and red that you can use?
White: Lemon, Gold, Amber; Rose: Pink, Salmon, Orange; Red: Purple, Ruby, Garnet, Tawny
What are the two options for wine clarity?
Clear or Hazy
What is the difference between ruby and garnet?
Garnet will have a tinge of brown.
What are the options for quality? (six)
Faulty, poor, acceptable, good, very good, outstanding
What are three terms for pungent spice
White pepper, black pepper, juniper, liquorice
Name six red fruit descriptors
Cherry, Red currant, strawberry, raspberry, cranberry, plum