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WSET 4 (D3 - Wines of the World) > WSET 4 SAT > Flashcards

WSET 4 SAT Flashcards

1
Q

WSET SAT categories (in order)

A

Appearance

Nose

Palate

Conclusion

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2
Q

WSET SAT Appearance

A

(CICO)

Clarity

Intensity

Colour

Other

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3
Q

WSET SAT Appearance Clarity

A

Clear - Hazy (faulty?)

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4
Q

WSET SAT Appearance Intensity

A

Pale - Medium - Deep

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5
Q

WSET SAT Appearance Color white

A

lemon-green - lemon - gold - amber - brown

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6
Q

WSET SAT Appearance Color rose

A

pink - salmon - orange

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7
Q

WSET SAT Appearance Color red

A

purple - ruby - garnet - tawny - brown

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8
Q

WSET SAT Appearance Other

A

Legs/tears

Deposit

Pétillance

Bubbles

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9
Q

WSET SAT Nose

A

(CIAD)

Condition

Intensity

Aroma Characteristics

Development

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10
Q

WSET SAT Nose Condition

A

Clean - unclean (faulty?)

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11
Q

WSET SAT Nose Intensity

A

light - medium(-) - medium - medium(+) - pronounced

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12
Q

WSET SAT Nose aroma characteristics

A

Primary

Secondary

Tertiary

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13
Q

WSET SAT Nose Development

A

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

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14
Q

WSET SAT Nose primary aroma characteristics

A

Floral

Green fruit

Citrus fruit

Stone fruit

Tropical fruit

Red fruit

Black fruit

Fruit ripeness

Herbaceous

Herbal

Spice

Other

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15
Q

WSET SAT Nose primary aroma characteristics Floral

A

Acacia

Honeysuckle

Chamomile

Elderflower

Geranium

Blossum

Rose

Violet

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16
Q

WSET SAT Nose primary aroma characteristics green fruit

A

Apple

Gooseberry

Pear

Pear drop

Quince

Grape

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17
Q

WSET SAT Nose primary aroma characteristics citrus fruit

A

Grapefruit

Lemon

Lime (juice or zest?)

Orange peel

Lemon peel

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18
Q

WSET SAT Nose primary aroma characteristics stone fruit

A

Peach

Apricot

Nectarine

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19
Q

WSET SAT Nose primary aroma characteristics tropical fruit

A

Banana

Lychee

Mango

Melon

Passion Fruit

Pineapple

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20
Q

WSET SAT Nose primary aroma characteristics red fruit

A

Redcurrant

Cranberry

Raspberry

Strawberry

Red cherry

Red plum

21
Q

WSET SAT Nose primary aroma characteristics black fruit

A

Blackcurrant

Blackberry

Bramble

Blueberry

Black cherry

Black plum

22
Q

WSET SAT Nose primary aroma characteristics fruit ripeness

A

Fig

Prune

Raisin

Sultana

Kirsch

Jamminess

Baked/stewed fruits

Preserved fruits

23
Q

WSET SAT Nose primary aroma characteristics herbaceous

A

Green bell pepper

Grass

Tomato leaf

Asparagus

Blackcurrant leaf

24
Q

WSET SAT Nose primary aroma characteristics herbal

A

Eucalyptus

Mint

Medicinal

Lavender

Fennel

Dill

Dried herbs

25
Q

WSET SAT Nose primary aroma characteristics pungent spice

A

Black/white pepper

Liquorice

Cinnamon

26
Q

WSET SAT Nose primary aroma characteristics other

A

Flint

Wet stones

Wet wool

27
Q

WSET SAT Nose secondary aroma characteristics

A

Yeast

MLF

Oak

28
Q

WSET SAT Nose secondary aroma characteristics yeast

A

(Lees/autolysis)

Biscuit

Bread

Toast

Pastry

Brioche

Bread dough

Cheese

29
Q

WSET SAT Nose secondary aroma characteristics MLF

A

Butter

Cream

Cheese

30
Q

WSET SAT Nose secondary aroma characteristics oak

A

Vanilla

Cloves

Nutmeg

Coconut

Butterscotch

Toast

Cedar

Charred wood

Smoke

Chocolate

Coffee

Resinous

31
Q

WSET SAT Nose tertiary aroma characteristics

A

Deliberate oxidation

Fruit development(white)

Fruit development (red)

Bottle age (white)

Bottle age (red)

32
Q

WSET SAT Nose tertiary aroma characteristics deliberate oxidation

A

Almond

Marzipan

Hazelnut

Walnut

Chocolate

Coffee

Toffee

Caramel

33
Q

WSET SAT Nose tertiary aroma characteristics fruit development (white)

A

Dried apricot

Marmalade

Dried apple

Dried banana

etc.

34
Q

WSET SAT Nose tertiary aroma characteristics fruit development (red)

A

Fig

Prune

Tar

Dried Blackberry

Dried cranberry

etc.

Cooked blackberry

Cooked red plum

etc.

35
Q

WSET SAT Nose tertiary aroma characteristics bottle age (white)

A

Petrol

Kerosene

Cinnamon

Ginger

Nutmeg

Toast

Nutty

Mushroom

Hay

Honey

36
Q

WSET SAT Nose tertiary aroma characteristics bottle age (red)

A

Leather

Forest floor

Earth

Mushroom

Game

Tobacco

Vegetal

Wet leaves

Savoury

Meaty

Farmyard

37
Q

WSET SAT Palate characteristics

A

(SATABMICF)

Sweetness

Acidity

Tannin

Alcohol

Body

Mousse

Flavour Intensity

Flavour characteristics

Finish

38
Q

WSET SAT Palate characteristics sweetness

A

Dry - off-dry - medium-dry - medium-sweet - sweet - luscious

39
Q

WSET SAT Palate characteristics acidity

A

low - medium(-) - medium - medium(+) - high

40
Q

WSET SAT Palate characteristics tannin

A

low - medium(-) - medium - medium(+) - high

41
Q

WSET SAT Palate characteristics alcohol

A

low - medium - high

42
Q

WSET SAT Palate characteristics body

A

low - medium(-) - medium - medium(+) - high

43
Q

WSET SAT Palate characteristics mousse

A

Delicate - creamy - aggressive

44
Q

WSET SAT Palate characteristics flavour

A

Primary

Secondary

Tertiary

45
Q

WSET SAT Palate characteristics finish

A

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

46
Q

WSET SAT Conclusion assessment

A

Quality level

Level of readiness for drinking/Aging potential

47
Q

WSET SAT Conclusion assessment quality level

A

faulty - poor - acceptable - good - very good - outstanding

48
Q

WSET SAT Conclusion assessment Level of readiness for drinking/Aging potential

A

Too young - Can drink now,but has aging potential - Drink now:Not suitable for aging or further aging - too old

WSET 4 (D3 - Wines of the World) (107 decks)

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