WSET 3 SAT Flashcards by Simon Jones

What are the primary aroma and flavor clusters?

Floral
Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Dried/cooked fruit
Herbaceous
Herbal
Spice
Other

FFHHSO

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What are the 7 primary aroma and flavour fruit clusters?

Green Fruit
Citrus Fruit
Stone Fruit
Tropical Fruit
Red Fruit
Black Fruit
Dried/Cooked Fruit

GCSTRBD

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What are the secondary aroma and flavour clusters?

Yeast (lees, autolysis)
Malolactic conversion
Oak

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What are the tertiary aroma and flavour clusters?

Deliberate oxidation
Fruit development (white)
Fruit development (red)
Bottle age (white)
Bottle age (red)

DFFBB

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What are the categories of appearance?

Clarity
Intensity
Colour
Other observations

CICO

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What are the categories on the nose?

Condition
Intensity
Aroma characteristics
Development

CIAD

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What are the palate categories? (Still wine)

Sweetness
Acidity
Tannin (red)
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish

SATABFFF

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What are the conclusion categories?

Quality level
Level of readiness for drinking/ potential for ageing

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What are the levels of colour intensity?

Pale, medium, deep

PMD

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What are the 5 colour options for white wine?

lemon-green, lemon, gold, amber, brown

LLGAB

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What are the 3 colour options for rosé?

Pink, Salmon, Orange

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What are the 5 colour options for red wine?

Purple, ruby, garnet, tawny, brown

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What are the levels of intensity on the nose?

Light, medium (-), medium, medium (+), pronounced

LMMMP

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What are the 3 sets of aroma characteristics?

Primary, secondary, tertiary

PST

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What are the 4 levels of development discernible on the nose?

youthful, developing, fully developed, tired/past its best

(Concentrate on youthful and developing. Youthful = no tertiary aromas. Developing = some tertiary.)

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What are the 6 sweetness levels on the palate?

Dry, off-dry, medium-dry, medium-sweet, sweet, luscious.

DOMMSL

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What is your palate acronym?

SATABFFF

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What are the 5 acidity levels on the palate?

Low, medium (-), medium, medium (+), high

LMMMH

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What are the 5 tannin levels?

LMMMH

What are the 3 alcohol levels?

Low, medium, high

What are the 5 levels of body?

light, medium (-), medium, medium (+), full

LMMMF

What are the 5 levels of flavour intensity?

Light, medium (-), medium, medium (+), pronounced

LMMMP

What are the 3 types of flavour characteristics to look out for?

Primary, secondary, tertiary

How do you measure the finish of a wine?

short, medium (-), medium, medium (+), long

(- 5 sec short, 5-7 medium -, 7-8 medium, 8-10 medium +, 10+ long)

What are the 6 quality levels?

faulty, poor, acceptable, good, very good, outstanding

What are the 2 descriptors of readiness of drinking/ potential for ageing that you will need for the exam?

Can drink now, but has potential for ageing. Drink now: not suitable for ageing or further ageing.

What are are 8 examples of floral descriptors (as seen on SAT)?

Acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet. AHCEGBRV (Use: Blossom, rose, violet, elderflower BRVE)

What are 6 examples of green fruit descriptors?

Apple, pear, grape, gooseberry, quince, pear drop. APGGQP

What are 5 examples of citrus fruit descriptors?

Grapefruit lemon lime orange peel (sauternes) lemon peel

What are some things to look out for with the flavours?

Are they simple or complex? Are they muddled or well-defined? Fresh or cooked? Under-ripe or over-ripe?

What are 3 examples of stone fruit descriptors?

peach apricot nectarine

What are 6 examples of tropical fruit descriptors?

Pineapple banana lychee mango melon passion fruit

What are 6 red fruit descriptors?

redcurrant cranberry raspberry strawberry red cherry red plum

What are 7 black fruit descriptors?

Blackcurrant blackberry bramble blueberry black cherry black plum Cassis (ripe blackcurrant/blackberry)

What are 8 dried/cooked fruit descriptors?

Fig Prune Raisin Sultana Kirsch Jamminess Baked/stewed fruits Preserved fruits

What are 6 herbaceous descriptors?

Capsicum Grass Tomato leaf Asparagus Blackcurrant leaf Stems

What are 7 herbal descriptors?

Eucalyptus Mint Medicinal Lavender Fennel Dill Dried herbs

3 Spice descriptors?

Black pepper White pepper Liquorice

What are 3 'Other' descriptors?

Flint Wet stones Wet wool

What are 7 descriptors for yeast (secondary)?

Biscuit Bread Toast Pastry Brioche Bread dough Cheese

What are 3 descriptors for malolactic conversion?

Butter Cheese Cream

What are 12 descriptors for oak influence?

Vanilla Cloves Nutmeg Coconut Butterscotch Toast Cedar Charred wood Smoke Chocolate Coffe Resinous

What are 8 descriptors for deliberate oxidation (tertiary)?

Almond Marzipan Hazelnut Walnut Chocolate Coffee Toffee Caramel

What are 5 examples descriptors for fruit development in white wine (tertiary)?

Dried apricot Marmalade Dried apple Dried banana (Add all dried fruits found in primary)

What are 10 descriptors of bottle age in white wine?

Petrol (riesling) Kerosene Cinnamon Ginger Nutmeg Toast Nutty Mushroom Hay Honey

What are 7 examples of fruit development in red wine (tertiary)?

Fig Prune Tar Dried blackberry Dried Cranberry (Any example of dried fruit) Cooked blackberry Cooked red plum (Any example of cooked fruit)

What are 11 examples of descriptors for bottle age in red wine?

Leather Forest floor Earth Mushroom Game Tobacco Vegetal Wet leaves Savoury Meaty Farmyard