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WSET Diploma Course 19/20/21 > Tasting - SAT > Flashcards

Tasting - SAT Flashcards

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1
Q

Appearance includes?

A

Intensity

Colour

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2
Q

Nose includes?

A

Intensity

Aroma Characteristics

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3
Q

Palate includes?

A 
Sweetness
Acidity 
Tannin (reds)
Alcohol 
Body 
Flavour intensity 
Flavour characteristics 
Other observations 
Finish
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4
Q

Conclusions includes?

A

Quality assessment

Bottle ageing

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5
Q

Appearance:

What to choose at Intensity?

A

Pale
Medium
Deep

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6
Q

Appearance:

What to choose at Colour (white)?

A

Lemon
Gold
Amber
Brown

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7
Q

Appearance:

What to choose at Colour (rosé)?

A

Pink
Pink-orange
Orange

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8
Q

Appearance:

What to choose at Colour (red)?

A

Purple
Ruby
Garnet
Tawny

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9
Q

Nose:

What to choose at Intensity?

A 
Light
Medium (-)
Medium
Medium (+)
Pronounced
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10
Q

Nose:

What to choose at Aroma Characteristics?

A

Primary
Secondary
Tertiary

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11
Q

Palate:

What to choose at Sweetness?

A 
Dry 
Off-dry
Medium-dry
Medium-sweet
Sweet
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12
Q

Palate:

What to choose at Acidity?

A 
Low
Medium (-)
Medium
Medium (+)
High
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13
Q

Palate

What to choose at Tannin (level)?

A 
Low 
Medium (-)
Medium 
Medium (+)
High
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14
Q

Palate

What to choose at Tannin (nature)?

A 
Ripe
Soft
Smooth
Unripe
Green
Coarse
Stalky
Chalky
Fine-grained
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15
Q

Palate

What to choose at Alcohol?

A

Low
Medium
High

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16
Q

Palate

What to choose at Body?

A 
Light
Medium (-)
Medium 
Medium (+)
Full
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17
Q

Palate

What to choose at Flavour intensity?

A 
Light 
Medium (-)
Medium
Medium (+)
Pronounced
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18
Q

Palate:

What to choose at Flavour characteristics?

A

Primary
Secondary
Tertiary

19
Q

Palate:

What to choose at Other observations?

A

Texture (oily, creamy, austere, luscious)

Pétillance (still wines only)

20
Q

Palate

What to choose at Finish?

A 
Short
Medium (-)
Medium 
Medium (+)
Long
21
Q

Conclusions:

What to choose at Quality assessment?

A 
Poor
Acceptable
Good
Very good
Outstanding
22
Q

Conclusions:

What to choose at Bottle ageing?

A

Suitable for bottle ageing

Not suitable for bottle ageing

23
Q

Primary Aroma’s and Flavours clusters:

A 
Floral
Green fruit
Citrus fruit 
Stone fruit 
Tropical fruit 
Red fruit 
Black fruit 
Herbaceous 
Herbal
Spice
Fruit ripeness
Other
24
Q

Secondary Aroma’s and Flavours clusters:

A

Yeast
Malolactic conversion
Oak

25
Q

Tertiary Aromas and Flavours clusters:

A

Red wine
White wine
Deliberately oxidised wines

26
Q

The Floral cluster includes:

A 
Blossom
Elderflower
Honeysuckle 
Jasmine
Rose
Violet
27
Q

The Green fruit cluster includes:

A

Apple
Pear
Gooseberry
Grape

28
Q

The Citrus fruit cluster includes:

A

Grapefruit
Lemon
Lime
Orange

29
Q

The Stone fruit cluster includes:

A

Peach
Apricot
Nectarine

30
Q

The Tropical fruit cluster includes:

A 
Banana
Lychee
Mango
Melon
Passion fruit
Pineapple
31
Q

The Red fruit cluster includes:

A 
Red currant
Cranberry 
Raspberry
Strawberry
Red cherry
Red plum
32
Q

The Black fruit cluster includes:

A 
Black currant 
Blackberry
Blueberry 
Black cherry
Black plum
33
Q

The Herbaceous cluster includes:

A

Green bell pepper (capsicum)
Grass
Tomato leaf

34
Q

The Herbal cluster includes:

A 
Eucalyptus 
Mint
Fennel 
Dill
Dried herbs (thyme, oregano)
35
Q

The Spice cluster includes:

A

Black/white pepper
Liquorice
Cinnamon

36
Q

The Fruit ripeness cluster includes:

A

Unripe fruit
Ripe fruit
Dried fruit
Cooked fruit

37
Q

The Other cluster includes:

A

Simple
Wet Stones
Candy

38
Q

The Yeast (lees, autolysis, flor)cluster includes:

A 
Biscuit
Pastry 
Bread
Toasted bread 
Bread dough 
Cheese
Yogurt 
Acetaldehyde
39
Q

The Malolactic cluster includes?

A

Butter
Cream
Cheese

40
Q

The Oak cluster includes?

A 
Vanilla
Cloves
Coconut
Cedar
Charred wood
Smoke
Chocolate
Coffee
41
Q

Tertiary Red Wine cluster includes?

A 
Dried fruit (e.g. prune, raisin, fig) 
Cooked fruit (cooked plum, cooked cherry)
Leather
Earth
Mushroom
Meat
Tobacco
Wet leaves 
Forest floor
Caramel
42
Q

Tertiary White Wine cluster includes?

A

Dried fruit (e.g. dried apricot, raisin) orange marmelade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel

43
Q

Deliberately oxidised wines

A 
Almond
Hazelnut
Walnut
Chocolate
Coffee 
Caramel

WSET Diploma Course 19/20/21 (11 decks)

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