Systematic Approach to Tasting Flashcards
What categories are used to describe Appearance on the SAT?
Clarity - clear | hazy
Intensity - pale | medium | deep
Color
Other
What are the only colors which can be used to describe white, rose and red wines on the SAT
White - lemon-green | lemon | gold | amber | brown
Rose - pink | salmon | orange
Red - purple | ruby | garnet | tawny | brown
What common flaws in wine should a taster be prepared to assess?
TCA - “cork taint,” damp cardboard smell
Reduction - rotten eggs, only a fault if excessive
Sulfur Dioxide - struck match, mutes fruitiness
Oxidation - wine lacks freshness, only a fault if unintentional
Out of Condition - wine lacks freshness due to age or improper storage
VA - nail polish remover, only a fault if excessive
Brett - sweaty saddle, not universally considered a fault
What are the categories used to describe NOSE on the SAT?
Condition - clean | faulty
Intensity - light | medium (-) (+) | pronounced
Aromas - primary, secondary, tertiary
Development - youthful | developing | fully developed | past
What are the categories used to describe PALATE on the SAT?
Sweetness - dry | off-dry | medium dry | medium sweet | sweet | luscious
Acidity - low | medium (-) (+) | high
Tannins - low | medium (-) (+) | high
Alcohol - low | medium | high
Body - light | medium (-) (+) | full
Mousse - delicate | creamy | aggressive
Intensity - light | medium (-) (+) | pronounced
Characteristics - primary, secondary, tertiary
Finish - short | medium (-) (+) | long
What abv constitutes low, medium and high on the SAT?
low - below 11%
medium - 11% - 13.9%
high - 14%
fortified:
low - 15% - 16.4%
medium - 16.5% - 18.4%
high - 18.5%
What components are used to assess Quality on the SAT?
Balance
Length
Intensity
Complexity
POOR (0) | ACCEPTABLE (1) | GOOD (2) | VERY GOOD (3) | OUTSTANDING (4)
What categories describe Readiness for Drinking on the SAT?
too young | can drink now, potential for ageing | drink now, not suitable for further ageing | past
