Week 1 - SAT, tasting

Question 1

SAT color for a red wine with noticeable blue or purple

Answer 1

purple

Question 2

SAT color for a white wine with a hint of orange brown

Answer 2

gold

Question 3

SAT color for a red wine that is mostly brown, with some red

Answer 3

tawny

Question 4

SAT color for the most common color for red wines, having a red hue

Answer 4

ruby

Question 5

SAT color for a white wine with a very noticeable amount of brown

Answer 5

amber

Question 6

SAT color for the most common color for white wines, having a yellow hue.

Answer 6

lemon

Question 7

SAT color for red wine with some brown, but still predominantly red

Answer 7

garnet

Question 8

Assign each of these aromas/flavors to primary (1), secondary (2), or tertiary (3):
Pineapple
Ginger
Bread
Black pepper
Wet stones
Vanilla
Caramel
Mushroom
Blossom
Cream
Mint

Answer 8

Pineapple - 1
Ginger -3 
Bread -2
Black pepper - 1
Wet stones - 1
Vanilla -2
Caramel -3 
Mushroom -3
Blossom - 1
Cream -2 
Mint - 1

Question 9

Assign each of these aromas/flavors to yeast, oak, white wine maturation or red wine maturation
Petrol
Meat
Yogurt
Wet leaves
Pastry
Coconut
Smoke
Orange marmalade

Answer 9

Yeast: Yogurt, Pastry
Oak: Coconut, Smoke
WWM: Orange Marmalade. Petrol
RWM: Meat, Wet Leaves

Question 10

____________ can feel drying, rough, or sometimes bitter

Answer 10

tannnins

Question 11

_____________ is the overall impression of the weight of a wine in the mouth

Answer 11

body

Question 12

____________ makes your mouth water

Answer 12

acidity

Question 13

___________ described the collection of pleasant sensations in your mouth after you have swallowed or spat the wine out.

Answer 13

finish

Question 14

___________ adds weight to a wine and at high levels can give a burning sensation.

Answer 14

alcohol

Question 15

Name 4 features of an ideal tasting environment

Answer 15

1. good lighting (to evaluate wine’s appearance)
2. free of strong odors (to avoid interference with the wine’s aromas)
3. sufficient space (for glasses, tasting notes)
4. Spittoons or spit cups

Question 16

What are the 2 most important features of a tasting glass?

Answer 16

1. a rounded bowl (so wine can be swirled to release aromas)

2. inward-sloping walls (a narrowed opening) to capture aromas at the top of the glass

Question 17

What is the WSET recommended volume for a tasting sample?

Answer 17

50 ml (~1.7 oz)

Question 18

What is intensity and how to you assess it?

Answer 18

Intensity is how much color a wine has. Hold the glass at a 45-degree angle and look through the liquid from above to see how far the color extends from the core to the rim.
* Red wines - you can also look directly down into an upright glass to assess how easily the stem can be seen.

Question 19

What are the characteristics of a “pale” white wine?

Answer 19

it has a broad watery rim at 45 degrees

Question 20

What are the characteristics of a “deep” white wine?

Answer 20

the pigment reaches almost to the rim at 45 degrees

Question 21

True or False: in some white wines, the pigment reaches all the way to the rim when held at a 45 degree angle

Answer 21

False: all white wines appear colorless right at the rim at 45 degrees

Question 22

What are the characteristics of a “pale” red wine?

Answer 22

wine is lightly pigmented from the rim to the core when held at 45 degrees, and it is easy to see the stem looking down from the top

Question 23

What are the characteristics of a “deep” red wine?

Answer 23

wine is intensely pigmented from the rim to the core when held at 45 degrees, and it is impossible to see the stem looking down from the top

Question 24

What is the range of colors for a white wine?

Answer 24

• lemon (most common color)
• gold (hint of orange or brown)
• amber (noticeable level of browning)

Question 25

What is the range of colors for a red wine?

Answer 25

- ruby (most common color for red wine) - purple (noticeable blue or purple) - garnet (noticeable orange or brown but still mostly red) - tawny (more brown than red)

Question 26

What is the range of colors for a rosé wine?

Answer 26

- pink (pure pink in color) - pink-orange (pink with a hint of orange) - orange (orange is the dominant color - rare)

Question 27

What are the 3 levels of aroma intesity?

Answer 27

- light - aromas are faint even after swirling - medium - not immediately apparent upon smelling, but are not too delicate to distinguish easily - pronounced - immediately apparent when you insert your nose into the glass

Question 28

What are the types and origins of the 3 main types of aromas?

Answer 28

1. Primary - from the grape, or during alcoholic fermentation 2. Secondary - post-fermentation winemaking process (e.g. oak, malolactic conversion, lees) 3. Tertiary - from aging process (oxidative or maturation in bottle)

Question 29

Name some of the primary aroma "clusters" and give some examples

Answer 29

``` Floral Fruit (largest, most common category) Herbaceous Herbal Spice Fruit Ripeness Other ```

Question 30

List some fruit cluster types

Answer 30

``` green fruit citrus stone fruit tropical fruit red fruit black fruit ```

Question 31

List some floral aroma examples

Answer 31

blossom, rose, violet

Question 32

List some green fruit aromas

Answer 32

apple pear gooseberry grape

Question 33

List some citrus aromas

Answer 33

grapefruit lemon lime orange

Question 34

List some stone fruit aromas

Answer 34

peach apricot nectarine

Question 35

List some tropical fruit aromas

Answer 35

``` banana lychee mango melon passion fruit pineapple ```

Question 36

List some red fruit aromas

Answer 36

``` red currant cranberry raspberry strawberry red cherry red plum ```

Question 37

List some black fruit aromas

Answer 37

``` black currant blackberry blueberry black cherry black plum ```

Question 38

List some herbaceous aromas

Answer 38

green bell pepper (capsicum) grass tomato leaf asparagus

Question 39

List some herbal aromas

Answer 39

``` eucalyptus fennel dill mint dried herbs ```

Question 40

List some spice aromas (primary)

Answer 40

black/white pepper | licorice

Question 41

List some fruit ripeness aromas

Answer 41

unripe fruit ripe fruit dried fruit cooked fruit

Question 42

List some "other" aromas

Answer 42

wet stones | candy

Question 43

What are the 3 main clusters of secondary aromas?

Answer 43

1. Yeast (lees, autolysis, flor) 2. Malolactic conversion 3. Oak

Question 44

Name some aromas associated with yeast/lees

Answer 44

``` biscuit pastry bread toasted bread bread dough cheese yogurt ```

Question 45

Name some aromas associated with malolactic conversion

Answer 45

butter cream cheese

Question 46

Name some aromas associated with oak

Answer 46

``` vanilla cloves coconut cedar charred wood smoke chocolate coffee ```

Question 47

Name some tertiary aromas associated with red wines

Answer 47

``` dried fruit leather earth mushroom meat tobacco wet leaves forest floor caramel ```

Question 48

Name some tertiary aromas associated with white wines

Answer 48

``` dried fruit orange marmalade petrol (gasoline) cinnamon ginger nutmeg almond hazelnut honey caramel ```

Question 49

Name some tertiary aromas associated with deliberately oxidized wines

Answer 49

``` almond hazelnut walnut chocolate coffee caramel ```

Question 50

What happens to primary fruit aromas as a wine ages?

Answer 50

they become less fresh and take on a dried fruit character

Question 51

Name the 8 characteristics of a wine (7 for white wines) that are assessed on the palate

Answer 51

1. sweetness 2. acidity 3. Tannin (red only) 4. Alcohol 5. Body 6. Flavor Intensity 7. Flavor characteristics 8. Finish

Question 52

Name and define the 4 levels of sweetness in a wine

Answer 52

1. dry - no (or undetectable) levels of sweetness 2. off-dry - tiny amount of detectable sugar 3. medium - distinct presence of sugar, but not sweet enough to pair with a desert 4. sweet - presence of sugar is the dominant feature (e.g. Sauternes and Port)

Question 53

What effect does acidity have on your mouth?

Answer 53

makes mouth water and tongue tingle

Question 54

How can you distinguish between the sometimes similar effects of alcohol and acidity?

Answer 54

alcohol creates a burning sensation, but acidity makes your mouth water

Question 55

What should you pay attention to when assessing acidity in a sweet wine, and why?

Answer 55

sugar and acidity can mask each other in a sweet wine but whatever level of acidity is there will cause your mouth to water

Question 56

How do tannins create their drying effect?

Answer 56

they bind to your saliva and cause your mouth to dry up and feel rough

Question 57

True or false: tannins can leave a bitter taste you feel on the tip of your tongue

Answer 57

False: you feel it at the back of the mouth

Question 58

To what other structural component of wine does alcohol contribute?

Answer 58

Body - high levels of alcohol can make a wine seem heavier, at low levels it can seem watery without a balancing component such as sweetness

Question 59

What are the 3 levels of alcohol used when judging non-fortified wines using the SAT:

Answer 59

1. low - below 11% abv 2. medium - between 11 - 13.9% abv 3. high - 14% abv and above

Question 60

What are the 3 levels of alcohol used when judging fortified wines using the SAT:

Answer 60

1. low - 15 - 16.4% abv 2. medium - 16.5 - 18.4% abv 3. high - 18.5% abv and above

Question 61

When assessing body, what sense are you using?

Answer 61

touch - the overall feel of the wine

Question 62

What structural components can make a wine feel fuller in body?

Answer 62

alcohol, sugar, ripe tannins

Question 63

What structural components can make a wine feel lighter in body?

Answer 63

high acidity, low levels of unripe tannins

Question 64

What aroma characteristics can be more intense on the palate than the nose?

Answer 64

spice, because of warming in the mouth

Question 65

What aroma characteristics can be less intense on the palate than the nose?

Answer 65

floral

Question 66

True or false: generally, a wine's flavor intensity will be more prominent than its aroma intensity on the nose

Answer 66

false, generally the flavor intensity will be the same as the aroma intensity, but some flavors may be more (spice) or less (floral) apparent

Question 67

Define what a wine's "finish" is.

Answer 67

Finish is the collection of sensations that remain after you have swallowed or spit out a wine, how long they linger is an important indicator of quality

Question 68

When describing a wine's finish you shoud consider: a) only negative b) negative and positive c) only positive

Answer 68

c) only positive

Question 69

Which describes a long finish and which describes a short finish? a) the flavors disappear, but structural characteristic(s) linger b) the flavors linger, but the structural characteristic(s) disappear

Answer 69

SHORT - a) the flavors disappear, but structural characteristic(s) linger LONG - b) the flavors linger, but the structural characteristic(s) disappear

Question 70

Name 4 effects oxidation has on a wine:

Answer 70

gives aromas of honey and caramel deepens color intensity lose freshness and fruitiness color will turn browner

Question 71

What effects does TCA have in wine?

Answer 71

AKA: cork taint Damp cardboard aromas Mutes fruit flavors