SAT - TASTING

Question 1

APPEARENCE

Answer 1

• Clarity
• Intensity
• Colour
• Other observations

Question 2

Clarity

Answer 2

Clear - hazy (faulty?)

Question 3

Intensity

Answer 3

Pale - medium - deep

Question 4

Colour (white)

Answer 4

Lemon green - lemon - gold - amber - brown

Question 5

Colour (red)

Answer 5

Purple - ruby - garnet - tawny - brown

Question 6

Colour (rosè)

Answer 6

Pink - salmon - orange

Question 7

Other observations

Answer 7

Legs/tears, deposit, pétillance, bubbles

Question 8

NOSE

Answer 8

• Condition
• Intensity
• Aroma characteristics
• Development

Question 9

Condition

Answer 9

Clean - unclean (faulty?)

Question 10

Intensity (nose)

Answer 10

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

Question 11

Aroma characteristics (nose)

Answer 11

Primary, secondary, tertiary

Question 12

Development

Answer 12

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

Question 13

PALATE

Answer 13

• sweetness
• acidity
• tannin
• alcohol
• body
• mousse
• flavour intensity
• flavour characteristics
• finish

Question 14

Sweetness

Answer 14

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

Question 15

Acidity

Answer 15

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

Question 16

Tannin

Answer 16

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

Question 17

Alcohol

Answer 17

Low - medium - high (same for fortified wines)

Question 18

Body

Answer 18

Light - medium (-) - medium - medium (+) - full

Question 19

Mousse

Answer 19

Delicate - creamy - aggressive

Question 20

Flavour intensity (Palate)

Answer 20

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

Question 21

Flavour characteristics (Palate)

Answer 21

Primary, secondary, tertiary

Question 22

Finish

Answer 22

Short - medium (-) - medium - medium (+) - long

Question 23

CONCLUSIONS

Answer 23

• Quality level
• Level of readiness for drinking / potential for ageing

Question 24

Quality level

Answer 24

Faulty - poor - acceptable- good - very good - outstanding

Question 25

What are PRIMARY aromas?

Answer 25

The aromas and flavours of the grape and alcoholic fermentation

Question 26

What are SECONDARY aromas?

Answer 26

The aromas and flavours of post - fermentation winemaking

Question 27

What are TERTIARY aromas?

Answer 27

The aromas and flavours of maturation

Question 28

Name the PRIMARY aromas clusters :

Answer 28

- Floral - Green fruit - Citrus fruit - Stone Fruit - Tropical fruit - Red fruit - Black fruit - Dried / cooked fruit - Herbaceous - Herbal - Pungent spice - Other

Question 29

FLORAL

Answer 29

Acacia, honeysuckle (fiore di Bach), chamomile, elderflower, geranium, blossom, rose, violet

Question 30

GREEN FRUIT

Answer 30

apple - gooseberry (uva spina) - pear, pear drop (caramella) - quince ( mela cotogna) - grape

Question 31

CITRUS FRUIT

Answer 31

Grapefruit (pompelmo) - lemon - lime (juice or zest?) - organe peel- lemon peel

Question 32

STONE FRUIT

Answer 32

Peach, apricot, nectarine

Question 33

TROPICAL FRUIT

Answer 33

Banana, lychee, mango, melon, passion fruit, pineapple

Question 34

RED FRUIT

Answer 34

Redcurrant (ribes rosso), cranberry (mirtillo rosso, raspberry (lampone), strawberry, red cherry, red plum

Question 35

BLACK FRUIT

Answer 35

Blackcurrant, blackberry (mora), bramble (mora selvatica piccolina), blueberry (mirtillo), black cherry, black plum

Question 36

DRIED/ COOKED FRUIT

Answer 36

Fig, prune, raisin (uva passa), sultana, kirsch, jamminess, baked/stewed fruits (frutta cotta) , preserved fruits (frutta sciroppata)

Question 37

HERBACEOUS

Answer 37

Green bell pepper(capsicum), grass, tomato leaf, asparagus, blackcurrant leaf

Question 38

HERBAL

Answer 38

Eucalyptus, mint, medicinal, lavender, fennel, dill

Question 39

SPICE

Answer 39

Black / white pepper, liquorice

Question 40

OTHER FLAVOURS

Answer 40

Flint (pietra focaia), wet stones, wet wool (lana bagnata)

Question 41

How are these primary aromas? How are the flavours?

Answer 41

Delicate or intense? Simple or complex? Generic or well- defined? Fresh or cooked? Under - ripe or over-ripe?

Question 42

SECONDARY AROMAS

Answer 42

- Yeast (less, autolysis) - Malolactic conversion - Oak

Question 43

YEAST (less or autolysis)

Answer 43

Biscuit, bread, toast, pastry, brioche, bread dough, cheese

Question 44

MLC

Answer 44

Butter, cheese, cream

Question 45

OAK

Answer 45

Vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar (cedro), charred wood (legno carbonizzato), smoke, chocolate, coffee, resinous (resinoso)

Question 46

TERTIARY AROMAS

Answer 46

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

Question 47

DELIBERATE OXIDATION

Answer 47

Almond, marzipan, hazelnut, walnut (noce), chocolate, coffee, toffee, caramel

Question 48

FRUIT DEVELOPMENT (WHITE)

Answer 48

Dried apricot, marmalade, dried apple, dried banana

Question 49

FRUIT DEVELOPMENT (RED)

Answer 49

Fig, prune, tar (catrame), dried blackberry, dried cranberry, cooked blackberry, cooked red plum etc

Question 50

BOTTLE AGE (WHITE)

Answer 50

Petrol, kerosene, cinnamon, cinger, nutmeg (noce moscata), toast, nutty, mushroom, hay (fieno), honey

Question 51

BOTTLE AGE (RED)

Answer 51

Leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard