WSET L3 Tasting Flashcards
Primary fruit aroma categories possible in white wine
Green Fruit
Citrus
Stone
Tropical
Primary non-fruit aroma categories possible in white wine
Floral
Herbaceous
Herbal
Pungent spice
Other
Green fruit aromas
apple, gooseberry, pear, pear drop, quince, grape
Citrus fruit aromas
grapefruit, lemon, lime (juice or zest?), orange peel, lemon peel
Stone fruit aromas
peach, apricot, nectarine
Tropical fruit primary aromas
banana, lychee, mango, melon, passion fruit, pineapple
Floral primary aromas possible in white wine
acacia, honeysuckle, chamomile, elderflower, blossom, rose
Herbaceous primary aromas in white wine
green bell pepper, grass, asparagus
Herbal primary aromas in white wine
lavender, fennel, dill
Pungent spice primary aromas in white wine
white pepper
Other primary aromas white wine
flint, wet stones, wet wool
Primary fruit aroma categories possible in red wine
Red fruit
Black fruit
Dried/cooked fruit
Red fruit aromas
redcurrant, cranberry, raspberry, strawberry, red cherry, red plum
Black fruit aromas
blackberry, black cherry, blackcurrant, black plum, blueberry
Dried/cooked fruit aromas
fig, prune, raisin, jamminess, baked/stewed fruits, preserved fruits
Primary non-fruit aroma categories possible in red wine
Floral
Herbaceous
Herbal
Pungent spice
Herbaceous aromas red wine
green bell pepper, tomato leaf, blackcurrant leaf
Floral primary aromas possible in red wine
rose, violet
Herbal primary aromas in red wine
eucalyptus, mint, medicinal, lavender, dill
Pungent spice aromas in red wine
black pepper, liquorice
Three categories of secondary aromas
Malo
Yeast
Oak
Yeast aromas in white
biscuit, bread, toast, pastry, brioche, bread dough
Malo aromas in white
butter, cheese, cream
Oak aromas in white wine
vanilla, cloves, nutmeg, coconut, toast, smoke
Oak aromas in red wine
vanilla, cloves, nutmeg, coconut, toast, cedar, smoke, chocolate, coffee
Tertiary aroma of Oxidation in white
almond, hazelnut, walnut, toffee, caramel
Tertiary aroma of Oxidation in red
chocolate, coffee, caramel
tertiary non-oxidative aromas in white
dried apricot, petrol, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey
tertiary non-oxidative aromas in red
fig, prune, tar, dried blackberry, cooked blackberry/red plum, leather, forest floor, earth, mushroom, game, tobacco, wet leaves, savoury, meaty
acronym to remember all points on SAT
IC - IAD - SATA BIFF - QR
sweetness levels
dry – off-dry – medium-dry – medium-sweet – sweet – luscious
development options
youthful – developing – fully developed – tired/past its best
intensity appearance options
pale – medium – deep
white wine colors
lemon-green – lemon – gold – amber – brown
red wine colors
purple – ruby – garnet – tawny – brown
