SYSTEMATIC APPROACH TO WINE

These flashcards cover key vocabulary and concepts related to the systematic approach to tasting wine, focusing on quality assessment, sensory evaluation, and descriptive terminology.

Systematic Approach to Tasting Wine (SAT)

A structured method developed by WSET for describing wines and evaluating their quality.

Quality Level

A classification of wine quality based on criteria such as balance, intensity, length, and complexity.

Appearance

The initial assessment of a wine’s visual aspects, including clarity, intensity, and color.

Aroma Characteristics

The scents detected from wine, categorized into primary, secondary, and tertiary aromas.

Primary Aromas

Aromas that exist after fermentation, derived from grapes and the fermentation process.

Secondary Aromas

Aromas introduced during winemaking after fermentation, often extracted from oak or produced through malolactic conversion.

Tertiary Aromas

Aromas that develop through the aging process of the wine.

Clarity

A descriptive characteristic indicating if a wine is clear or hazy.

Intensity

The strength of the color in a wine, assessed by holding the glass at a 45° angle.

Color

The balance of red, blue, yellow, green, or brown in the wine, assessed independently of intensity.

Mousse

The term used to describe the texture and quality of the bubbles in sparkling wines.

Sweetness

The level of detectable sugar in wine, ranging from dry to sweet.

Finish

The sensations experienced after swallowing or spitting out the wine, indicating quality and complexity.

Legs

Streams of wine that cling to the sides of the glass after swirling, indicating viscosity.

Volatile Acidity (VA)

A type of acidity in wine that can lead to vinegar-like or nail polish remover aromas at high levels.

Oxidation

A wine fault caused by exposure to oxygen, leading to deeper color and lack of freshness.

Tannin

A structural component from grape skins that affects the texture and astringency of red wines.

Alcohol

A component that adds to the body and texture of wine, detected through a warming sensation.

Body

The overall textural impression of a wine created by all its structural components.

Development

The progression of a wine’s aromas and flavors from youthful to fully developed.

Readiness for Drinking

An assessment of whether a wine is suitable for consumption now or can benefit from ageing.

Wine-Lexicon

A supporting document that provides descriptive terms for evaluating aromas and flavors in wine.