Level 4 Wine Lexicon Flashcards Preview

WSET Diploma SH 2018 > Level 4 Wine Lexicon > Flashcards

Flashcards in Level 4 Wine Lexicon Deck (26)
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1
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Pungent Spice’ (5)

A

Black / White Pepper, Liqourice, Juniper, Ginger

2
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Green Fruit’ (6)

A

Apple, Gooseberry, Pear, Pear Drop, Quince, Grape

3
Q

Where are Tertiary Aromas and Flavours Derived From?

A

Tertiary Aromas and Flavours are derived from maturation, ageing

4
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Dried / Cooked Fruit’ (8)

A

Fig, Prune, Raisin, Sultana, Kirsch,

Jamminess, Baked/Stewed Fruits, Preserved Fruits

5
Q

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Malolactic Fermentation (MLF)’ (4)

A

Butter, Cheese, Cream, Yoghurt

6
Q

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (White)’ (4)

A

Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc.

7
Q

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Deliberate Oxidation’ (9)

A

Almond, Marzipan, Coconut, Hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

8
Q

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Bottle Age (Red)’ (12)

A

Leather, Forest Floor, Earth, Mushroom, Game, Cedar, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

9
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Red Fruit’ (6)

A

Strawberry, Raspberry, Red currant, Cranberry, Red Cherry, Red Plum

10
Q

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Fruit Development (Red)’ (7)

A

Fig, Prune, Tar, Dried Blackberry, Dried Cranberry, etc.

Cooked Blackberry, Cooked Red Plum etc.

11
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Black Fruit’ (6)

A

Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

12
Q

List the 5 TERTIARY Aroma and Flavour clusters

D O, F D (White), F D (Red), B A (White), B A (Red)

A

Deliberate Oxidation, Fruit Development (White), Fruit Development (Red), Bottle Age (White), Bottle Age (Red)

13
Q

Where are Secondary Aromas and Flavours Derived From?

A

Secondary Aromas and Flavours are derived from post fermentation winemakinge.g. Lees, Autolysis, Malolactic Fermentation (MLF), Oak etc

14
Q

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Yeast (lees, autolysis)’ (8)

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt

15
Q

Secondary Flavours and Aromas List Descriptors for the Cluster ‘Oak’ (12)

A

Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred Wood, Smoke, Chocolate, Coffee, Resinous

16
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Citrus Fruit’ (5)

A

Grapefruit, Lemon, Lime (juice or zest), Orange peel, lemon peel

17
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Herbal’ (7)

A

Eucalyptus, Mint, Menthol, Medicinal, Fennel, Dill, Lavender,

18
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Floral’
(8)

A

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet

19
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Other’
(4)

A

Flint, Wet Stones, Wet Wool, Rubber

20
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Tropical Fruit’ (6)

A

Banana, Mango, Melon, Pineapple, Lychee, Passion Fruit,

21
Q

Tertiary Flavours and Aromas List Descriptors for the Cluster ‘Bottle Age (White)’ (10)

A

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Cereal, Mushroom, Hay, Honey

22
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Herbaceous’ (5)

A

Green Bell Pepper (capsicum), Tomato Leaf, Asparagus, Blackcurrant Leaf, Grass,

23
Q

List the 3 SECONDARY Aroma and Flavour clusters

Y (, *****, **) M, O

A

Yeast (lees, autolysis, flor), MLF, Oak

24
Q

Primary Flavours and Aromas List Descriptors for the Cluster ‘Stone Fruit’ (3)

A

Peach, Apricot, Nectarine

25
Q

Where are Primary Aromas and Flavours Derived From?

A

Primary Aromas and Flavours comes from the grape and alcoholic fermentation

26
Q

List the 12 PRIMARY Aroma and Flavour clusters
F, G Fruit, C Fruit, S Fruit, T Fruit, R Fruit, B Fruit, D / C Fruit, H, H,
PS, O

A

Floral, Green Fruit, Citrus Fruit, Stone Fruit, Tropical Fruit, Red Fruit, Black Fruit, Dried / Cooked Fruit, Herbaceous, Herbal, Pungent Spice, Other