Systematic Approach (SAT)

Question 1

The 4 categories are

Answer 1

Appearance
Nose
Palate
Conclusions

Question 2

The 2 aspects of Appearance are

Answer 2

Intensity

Colour

Question 3

3 levels of Appearance Intensity

Answer 3

pale
medium
deep

Question 4

3 levels of white wine Colour

Answer 4

lemon
gold
amber

Question 5

3 levels of rosé wine Colour

Answer 5

pink
pink-orange
organge

Question 6

4 levels of red wine Colour

Answer 6

purple
ruby
garnet
tawny

Question 7

3 levels of Nose Intensity

Answer 7

light
medium
pronounced

Question 8

2 aspects of Nose

Answer 8

intensity

aroma characteristics

Question 9

8 aspects of Palate

Answer 9

sweetness
acidity
tannin
alcohol
body
flavour intensity
flavour characteristics
finish

Question 10

4 levels of Palate Sweetness

Answer 10

dry
off dry
medium
sweet

Question 11

3 levels of Palate acidity / tannin / alcohol

Answer 11

low
medium
high

Question 12

3 levels of Palate Body

Answer 12

light
medium
full

Question 13

3 levels of Palate Flavour Intensity

Answer 13

light
medium
pronounced

Question 14

3 levels of Palate Finish

Answer 14

short
medium
long

Question 15

3 levels of Aroma / Flavour characteristics

Answer 15

primary
secondary
tertiary

Question 16

12 categories of Primary Aroma and Flavour (of the grape and alcoholic fermentation)

Answer 16

floral
green fruit
citrus fruit
stone fruit
tropical fruit
red fruit
black fruit
herbaceous
herbal
spice
fruit ripeness
other

Question 17

3 categories of Secondary Aroma and Flavour (post-fermentation winemaking)

Answer 17

yeast (lees, autolysis, flor)
malolactic conversion
oak

Question 18

3 categories Tertiary Aroma and Flavour (of maturation)

Answer 18

red wine
white wine
deliberately oxidised wines

Question 19

Conclusions - 5 levels of quality

Answer 19

poor
acceptable 
good
very good
outstanding