WSET 3 SAT Flashcards
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
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
What are the secondary aroma and flavour clusters?
Yeast (lees, autolysis)
Malolactic conversion
Oak
What are the tertiary aroma and flavour clusters?
Deliberate oxidation
Fruit development (white)
Fruit development (red)
Bottle age (white)
Bottle age (red)
DFFBB
What are the categories of appearance?
Clarity
Intensity
Colour
Other observations
CICO
What are the categories on the nose?
Condition
Intensity
Aroma characteristics
Development
CIAD
What are the palate categories? (Still wine)
Sweetness
Acidity
Tannin (red)
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish
SATABFFF
What are the conclusion categories?
Quality level
Level of readiness for drinking/ potential for ageing
QL
What are the levels of colour intensity?
Pale, medium, deep
PMD
What are the 5 colour options for white wine?
lemon-green, lemon, gold, amber, brown
LLGAB
What are the 3 colour options for rosé?
Pink, Salmon, Orange
What are the 5 colour options for red wine?
Purple, ruby, garnet, tawny, brown
What are the levels of intensity on the nose?
Light, medium (-), medium, medium (+), pronounced
LMMMP
What are the 3 sets of aroma characteristics?
Primary, secondary, tertiary
PST
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.)
What are the 6 sweetness levels on the palate?
Dry, off-dry, medium-dry, medium-sweet, sweet, luscious.
DOMMSL
What is your palate acronym?
SATABFFF
What are the 5 acidity levels on the palate?
Low, medium (-), medium, medium (+), high
LMMMH
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
