WSET 2 - SAT Approach to Tasting

Question 1

What are three descriptors for animal?

Answer 1

Leather, meaty, farmyard

Question 2

What are modifiers for fruits? offer three

Answer 2

ripe or unripe; cooked/jammy or fresh; dried

Question 3

How many elements do you evaluate for conclusion?

Answer 3

One - quality

Question 4

Provide four terms for dried fruit

Answer 4

Raisin, Figs, prune, sultana

Question 5

What are the options for body?

Answer 5

Light, medium, full

Question 6

What are the six elements to evaluate for palate?

Answer 6

Sweetness, Acidity, Tannin, Body, Flavour characteristics, Finish

Question 7

Name six tropical fruit descriptors

Answer 7

Pineapple, Melon, Lychee, Mango, Passion Fruit, Banana

Question 8

Name the four characteristics you evaluate in the SAT

Answer 8

Appearance, Nose, Palate, Conclusions

Question 9

How many elements do you evaluate for palate?

Answer 9

Six - Sweetness, acidity, tannin, body, finish, flavour

Question 10

Aroma and flavour characteristics have the same descriptors (T/F)

Answer 10

True

Question 11

What are six descriptors for mineral?

Answer 11

Earth, pertrol, rubber, tar, stony/steely, wet wool

Question 12

What are the TEN colour descriptors for white, rose and red that you can use?

Answer 12

White: Lemon, Gold, Amber; Rose: Pink, Salmon, Orange; Red: Purple, Ruby, Garnet, Tawny

Question 13

What are the two options for wine clarity?

Answer 13

Clear or Hazy

Question 14

What is the difference between ruby and garnet?

Answer 14

Garnet will have a tinge of brown.

Question 15

What are the options for quality? (six)

Answer 15

Faulty, poor, acceptable, good, very good, outstanding

Question 16

What are three terms for pungent spice

Answer 16

White pepper, black pepper, juniper, liquorice

Question 17

Name six red fruit descriptors

Answer 17

Cherry, Red currant, strawberry, raspberry, cranberry, plum

Question 18

What are five terms for sweet spice

Answer 18

Cinnamon, cloves, ginger, nutmeg, vanilla

Question 19

How many elements do you evaluate for nose?

Answer 19

Three - condition, intensity, aroma characteristics

Question 20

What are six descriptors for (kernel) seed?

Answer 20

Almond, coconut, hazelnut, walnut, chocolate, coffee

Question 21

Name three stone fruit descriptors

Answer 21

Nectarine, Peach, Apricot

Question 22

How do you decide if a wine has a light nose or a pronounced nose?

Answer 22

Light nose - got to put your nose really in to get the small but pronounced you get from 5 inches away

Question 23

What are six terms for underripe vegetable

Answer 23

Bell pepper, grass, white pepper, leafiness, tomato, potato

Question 24

How many elements do you evaluate for appearance?

Answer 24

Three - clarity, intensity, colour

Question 25

What are the options for describing the condition of a wine as determined by the nose?

Answer 25

Clean or Unclean

Question 26

Name five green fruit descriptors

Answer 26

Green apple, pear, red apple, gooseberry, grape

Question 27

What are five terms for vegetable

Answer 27

Cabbage, peas, beans, black and green olive

Question 28

What are the options for tannins?

Answer 28

Low, medium, high

Question 29

What are three terms for herbaceous

Answer 29

Grass, asparaugs, blackcurrant leaf

Question 30

What are six categories of fruit flavours?

Answer 30

Citrus fruit, green fruit, Stone fruit, Tropical fruit, red fruit, black fruit

Question 31

What are six terms for herbal

Answer 31

Eucalyptus, mint, medicinal, lavendar, fennel, dill

Question 32

Which characteristic do you consider six elements of a wine?

Answer 32

Palate

Question 33

What are the options for sweetness?

Answer 33

Dry, off-dry, medium, sweet

Question 34

What are the three elements to evaluate for appearance?

Answer 34

Clarity, Intensity, Colour

Question 35

What are the three broad categories to consider when seeking wine aroma/flavour characteristics?

Answer 35

1: Floral/Fruit 2: Spice/Vegetable 3: Oak/Other

Question 36

Name four black fruit descriptors

Answer 36

Blueberry, black berry, black currant, black cherry

Question 37

What are the options for acidity?

Answer 37

Low, medium, high

Question 38

Name three floral descriptors

Answer 38

Blossom, Rose and Violet

Question 39

What are six more specific descriptors for oak?

Answer 39

Vanilla, toast, cedar, charred wood, smoke, resinous

Question 40

What are the options for describing the intensity of a wine as determined by the nose?

Answer 40

Light, Medium or Pronounced.

Question 41

Name three citrus fruit descriptors

Answer 41

Grapefruit, lemon, lime

Question 42

What are the THREE options for wine intensity of appearance?

Answer 42

Pale, Medium or Deep

Question 43

What are the options for finish?

Answer 43

Short, medium, long

Question 44

What are the three elements to evaluate for nose?

Answer 44

Condition, intensity, aroma characteristics