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27 Cards in this Set
- Front
- Back
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What are the two fundamental skills the SAT is designed to develop |
1) describe a wine accurately 2) make reasonable conclusions based on descriptions |
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What are the four parts of the SAT |
Appearance, Nose, Palate, Conclusions |
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What standard is used to judge sugar, acidity, tannin and alcohol? |
You should strive to calibrate your palette relative to the general world of wines |
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When are terms limited to SAT and when are they not? |
Terms are limited to the SAT except for "Aroma Characteristics" and "Flavour Characteristics" where the Wine Lexicon should be used as a guide but can be expanded upon |
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What are the things to record in SAT under Appearance? |
Clarity, Intensity, Colour, Other Observations |
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What are the options for Clarity? |
Clear or Hazy |
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What will the majority of wines be labelled as under Clarity? |
Clear |
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How can intensity be classified? |
Pale, Medium, or Deep |
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How can the level of intensity be assessed? |
By holding the glass at a 45 degree angle and looking through the liquid from above to see how far the colour extends from the core to the rim |
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What would you expect from a pale white wine? |
A pale white wine will have a wide watery rim |
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What would you expect from a deep white wine |
The pigment of the wine will almost reach the rim |
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What would you expect from a pale red wine |
The wine will be lightly pigmented from the core to the rim and when looking down on the upright glass the stem should be clearly visable |
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What would you expect from a deep red wine? |
The wine will be intensely pigmented right up to the rim. When looking down through the wine in the bowl it should be impossible to see the stem |
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What are the colour options for a white wine? |
Lemon-Green, Lemon, Gold, Amber, Brown |
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What are the colour options for a rose wine |
Pink, Salmon, Orange |
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What are the colour options for a red wine? |
Purple, Ruby, Garnet, Tawny, Brown |
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Where is the colour of white wine best assessed? |
At the core |
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Where is the colour of a red wine best assessed? |
Near the rim |
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What is another name for legs? |
Tears |
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What is another name for tears |
Legs |
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What sort of legs/tears will wine with higher alcohol/sugar content have? |
Thicker more persistent Legs |
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What does a deposit indicate? |
the wine may be unfined or unfiltered |
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What is petillance known as in english? |
Spritz |
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What faults can petillance indicate? |
refermentation or malolactic fermentation |
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What sort of wines may have petillance that is not a fault? |
light-bodied, unoaked white wines |
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What can dissolved carbon dioxide add to a light-bodied, unoaked white wine? |
freshness and texture |
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What are the thing s to record in SAT under Nose? |
Condition, Intensity, Aroma Characteristics, Development |
