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Wine Notes > WSET 3 SAT > Flashcards

WSET 3 SAT Flashcards

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1
Q

What are the primary aroma and flavor clusters?

A

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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2
Q

What are the 7 primary aroma and flavour fruit clusters?

A

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

GCSTRBD

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3
Q

What are the secondary aroma and flavour clusters?

A

Yeast (lees, autolysis)
Malolactic conversion
Oak

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4
Q

What are the tertiary aroma and flavour clusters?

A

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

DFFBB

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5
Q

What are the categories of appearance?

A

Clarity
Intensity
Colour
Other observations

CICO

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6
Q

What are the categories on the nose?

A

Condition
Intensity
Aroma characteristics
Development

CIAD

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7
Q

What are the palate categories? (Still wine)

A

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

SATABFFF

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8
Q

What are the conclusion categories?

A

Quality level
Level of readiness for drinking/ potential for ageing

QL

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9
Q

What are the levels of colour intensity?

A

Pale, medium, deep

PMD

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10
Q

What are the 5 colour options for white wine?

A

lemon-green, lemon, gold, amber, brown

LLGAB

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11
Q

What are the 3 colour options for rosé?

A

Pink, Salmon, Orange

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12
Q

What are the 5 colour options for red wine?

A

Purple, ruby, garnet, tawny, brown

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13
Q

What are the levels of intensity on the nose?

A

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

LMMMP

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14
Q

What are the 3 sets of aroma characteristics?

A

Primary, secondary, tertiary

PST

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15
Q

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

A

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

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

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16
Q

What are the 6 sweetness levels on the palate?

A

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

DOMMSL

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17
Q

What is your palate acronym?

A

SATABFFF

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18
Q

What are the 5 acidity levels on the palate?

A

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

LMMMH

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19
Q

What are the 5 tannin levels?

A

LMMMH

20
Q

What are the 3 alcohol levels?

A

Low, medium, high

21
Q

What are the 5 levels of body?

A

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

LMMMF

22
Q

What are the 5 levels of flavour intensity?

A

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

LMMMP

23
Q

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

A

Primary, secondary, tertiary

24
Q

How do you measure the finish of a wine?

A

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

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

25
Q

What are the 6 quality levels?

A

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

26
Q

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

A

Can drink now, but has potential for ageing.

Drink now: not suitable for ageing or further ageing.

27
Q

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

A

Acacia, honeysuckle, chamomile, elderflower, geranium, blossom, rose, violet.

AHCEGBRV

(Use: Blossom, rose, violet, elderflower BRVE)

28
Q

What are 6 examples of green fruit descriptors?

A

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

APGGQP

29
Q

What are 5 examples of citrus fruit descriptors?

A

Grapefruit
lemon
lime
orange peel (sauternes)
lemon peel

30
Q

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

A

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

31
Q

What are 3 examples of stone fruit descriptors?

A

peach
apricot
nectarine

32
Q

What are 6 examples of tropical fruit descriptors?

A

Pineapple
banana
lychee
mango
melon
passion fruit

33
Q

What are 6 red fruit descriptors?

A

redcurrant
cranberry
raspberry
strawberry
red cherry
red plum

34
Q

What are 7 black fruit descriptors?

A

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

35
Q

What are 8 dried/cooked fruit descriptors?

A

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

36
Q

What are 6 herbaceous descriptors?

A

Capsicum
Grass
Tomato leaf
Asparagus
Blackcurrant leaf
Stems

37
Q

What are 7 herbal descriptors?

A

Eucalyptus
Mint
Medicinal
Lavender
Fennel
Dill
Dried herbs

38
Q

3 Spice descriptors?

A

Black pepper
White pepper
Liquorice

39
Q

What are 3 ‘Other’ descriptors?

A

Flint
Wet stones
Wet wool

40
Q

What are 7 descriptors for yeast (secondary)?

A

Biscuit
Bread
Toast
Pastry
Brioche
Bread dough
Cheese

41
Q

What are 3 descriptors for malolactic conversion?

A

Butter
Cheese
Cream

42
Q

What are 12 descriptors for oak influence?

A

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

43
Q

What are 8 descriptors for deliberate oxidation (tertiary)?

A

Almond
Marzipan
Hazelnut
Walnut
Chocolate
Coffee
Toffee
Caramel

44
Q

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

A

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

45
Q

What are 10 descriptors of bottle age in white wine?

A

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

46
Q

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

A

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

47
Q

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

A

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

Wine Notes (6 decks)

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