WSET 3 Lexicon For Describing Aroma & Flavour Flashcards

1
Q

Where are Primary Aromas and Flavours Derived From?

A

Primary Aromas and Flavours comes from the grape and alcoholic fermentation

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2
Q

Where are Secondary Aromas and Flavours Derived From?

A

Secondary Aromas and Flavours are derived from post fermentation winemaking
e.g. Lees, Autolysis, Malolactic Fermentation (MLF), Oak etc

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3
Q

Where are Tertiary Aromas and Flavours Derived From?

A

Tertiary Aromas and Flavours are derived from maturation, ageing

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4
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Floral’

A

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet

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5
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Green Fruit’

A

Apple, Gooseberry, Pear, Pear Drop, Quince, Grape

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6
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Citrus Fruit’

A

Grapefruit, Lemon, Lime (juice or zest), Orange peel, lemon peel

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7
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Stone Fruit’

A

Peach, Apricot, Nectarine

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8
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Tropical Fruit’

A

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

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9
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Red Fruit’

A

Red currant, Cranberry, Raspberry, Strawberry, Red Cherry, Red Plum

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10
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Black Fruit’

A

Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

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11
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Dried / Cooked Fruit’

A

Fig, Prune, Raisin, Sultana, Kirsch, Jamminess,

Baked/Stewed Fruits, Preserved Fruits

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12
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbaceous’

A

Green Bell Pepper (capsicum), Grass, Tomato Leaf, Asparagus, Blackcurrant Leaf

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13
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Herbal’

A

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill

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14
Q

Primary Flavours and Aromas

List Descriptors for the Cluster ‘Other’

A

Flint, Wet Stones, Wet Wool

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15
Q

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Yeast (lees, autolysis)’

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese

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16
Q

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Malolactic Fermentation (MLF)’

A

Butter, Cheese, Cream

17
Q

Secondary Flavours and Aromas

List Descriptors for the Cluster ‘Oak’

A

Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar

Charred Wood, Smoke, Chocolate, Coffee, Resinous

18
Q

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Deliberate Oxidation’

A

Almond, Marzipan, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

19
Q

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Fruit Development (White)’

A

Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc.

20
Q

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Fruit Development (Red)’

A

Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.

Cooked Blackberry, Cooked Red Plum etc.

21
Q

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Bottle Age (White)’

A

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty

Mushroom, Hay, Honey

22
Q

Tertiary Flavours and Aromas

List Descriptors for the Cluster ‘Bottle Age (Red)’

A

Leather, Forest Floor, Earth, Mushroom, Game, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

23
Q
List the 12 PRIMARY Aroma & Flavour clusters
F
G Fruit
C Fruit
S Fruit
T Fruit
R Fruit
B Fruit
D / C Fruit
H
H
P S
O
A
Floral
Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Dried / Cooked Fruit
Herbaceous 
Herbal
Pungent Spice
Other
24
Q

List the 3 SECONDARY Aroma & Flavour clusters
Y (, ****)
M
O

A

Yeast (lees, autolysis)
MLF
Oak

25
Q
List the 5 TERTIARY Aroma & Flavour clusters
D O
F D (White)
F D (Red)
B A (White)
B A (Red)
A
Deliberate Oxidation
Fruit Development (White)
Fruit Development (Red)
Bottle Age (White)
Bottle Age (Red)