01. Tasting And Evaluating

Question 1

How it’s the ideal tasting environment?

Answer 1

• good light;
• free of strong odours;
• space to lay out the wine;
• place to take notes.

Question 2

Appearance | What’s is intensity in the wine?

Answer 2

How much color it has.

Question 3

Appearance | How to analyze intensity?

Answer 3

Hold the glass and see how far the colorir extends from the core.

Question 4

Appearance | What it’s considered a pale white wine?

Answer 4

That has a watery rim arround.
= pale.

Question 5

Appearance | What it’s considered a deep white wine?

Answer 5

That the colour reaches almost to the rim.
= deep (encorpado)

Question 6

Appearance | What it’s considered a pale red wine?

Answer 6

Lightly pigmented from the core to the rim.

Question 7

Appearance | What it’s considered a deep red wine?

Answer 7

Pigmented right up the rim.

Question 8

Appearance | How it’s the scale of color for white wine?

Answer 8

• Lemon;
• Gold;
• Amber.

Question 9

Appearance | How it’s the scale of color for red wine?

Answer 9

• purple;
• ruby;
• garnet;
• tawny.

Question 10

Appearance | How it’s the scale of color for rosé wine?

Answer 10

• pink;
• pink-orange;
• orange.

Question 11

Nose | How do we classified the intensity of aroma?

Answer 11

• light;
• medium;
• pronounced.

Question 12

Nose | How many main types of aromas we have?

Answer 12

3. They are:
   • primary;
   • secondary;
   • tertiary.

Question 13

Nose | Which are the primary aromas? Name 5 groups os primary aromas.

Answer 13

Those that come from the type of grape or created during the fermentation process.
• floral;
• green fruit;
• citrus fruit;
• stone fruit ;
• tropical fruit;
• red fruit;
• black fruit;
• herbaceous;
• spice;
• fruit ripeness;
• other (whet stones, candy).

Question 14

Nose| Which ones are the secondary aromas? Name some.

Answer 14

Those creates after the fermentation process.
• oak;
• autolysis (yeast);
• malolactic conversion.

Question 15

Nose | Which are the tertiary aromas? Name some.

Answer 15

From ageing processes.
• oxidative;
• long period in oak;
• long period in bottle.

Question 16

Nose | How does the ageing process change the primary aromas?

Answer 16

From fresh to dried-fruits character.

Question 17

Palate | which are the components that should be taken in consideration?

Answer 17

Sweetness;
Acidity;
Tannins;
Alcohol;
Body;
Flavor intensity;
Flavor characteristics;
Finish.

Question 18

Palate | How we define a wine accordingly to the level of sweetness?

Answer 18

Dry;
Half-dry;
Medium;
Sweet.

Question 19

Palate | What is a dry wine? And a sweet wine?

Answer 19

The dry wine has no sugar or that can not be detected.
When detected = half-dry.
A sweet wine has the sweetness as it’s first characteristic. Pairs with sweet desserts.

Question 20

Palate | Big bold reds usually don’t have acid.

Answer 20

False. All wines have acid.

Question 21

Palate | How we reconize acidity?

Answer 21

• makes your mouth water;
• causes tingling sensation.

Question 22

Palate | In which type of wine acidity it’s not easily reconized, even when in high levels?

Answer 22

Sweet wines.
In sweet wines, acidity must be as high as the sugar. But not easily recognized, because of the sugar.

Question 23

Palate | Acidity can be confused with each other sensation in regular wines?

Answer 23

Alcohol can give a similar burning effect. Stay attentive to the mouth watering effect.

Question 24

Palate | Why the alcohol in the wine it’s important?

Answer 24

Important Structural component, helps giving the “body” for the wine.

Question 25

Palate | Which are the sensations that high alcohol give in the palate?

Answer 25

Burning sensation;
Heavy wine in the mouth.

Question 26

Palate | How does a low alcohol wine feels like?

Answer 26

Watery

Question 27

Palate | Which are the levels of alcohol in a non-fortified wine?

Answer 27

• low: below 11%;
• medium: 11 - 13.9%
• high: 14% and above.

Question 28

Palate | Which are the leves of alcohol in fortified wines?

Answer 28

• low: 15 - 16.4%
• medium: 16.5 - 18.4%
• high: 18.5% and above

Question 29

Palate | What are Tannins?

Answer 29

• polyfenois (chemical component);
• structural component;

Question 30

Palate | Which sensations are given by the presence of tannins?

Answer 30

Dry mouth
Rough mouth feeling
Bitter tastes in the back of the mouth

Question 31

Palate | What is the “body” in the wine?

Answer 31

It’s the impression on how the wine feels in the mouth using more THE SENSE and less the taste.
A mix of more than one component in the wine characteristics.

Question 32

Palate | Which are the components that give the body impression?

Answer 32

Sugar;
Acidity;
Tannins;
Alcohol.

Question 33

Palate | What’s the MAIN factor for the intensity of the wine body?

Answer 33

Alcohol.
Sugar IF there is not big amount of alcohol.

Question 34

Palate | Which feeling does the acidity in the body of the wine?

Answer 34

Makes the wine feel lighter in body.

Question 35

Palate | Describe the sensations that ripe tannins and unripe tannins can give to the body of the wine.

Answer 35

Ripe tannins: full body
Unripe tannins: lighter body, garish, thinner.

Question 36

Palate | What it’s considered flavor intensity?

Answer 36

How powerful the flavor detected in the wine are.

Question 37

Palate | What’s the difference between flavor intensity and aroma intensity?

Answer 37

Usually they are the same. But some flavors can be add or pass unknown because of the warming the wine gets in the mouth.
Spices = are shown more in palate.
Floral = are shown more in aromas.

Question 38

Palate | What it’s the finish of the wine?

Answer 38

A collection of sensations given from all the characteristics delivered.
• How long these sensations stay on your mouth it’s a indicator of quality in the wine.

Question 39

Palate | How do we count the finish of the wine?

Answer 39

How long the DESIRABLE SENSATIONS stay in the mouth.
When the flavors last not than the structural components.

Question 40

Conclusion | The conclusion on the tasting it’s the quality lever of the wine.
How do we define the quality of a wine?

Answer 40

Using the criterias:
Balance;
Length/Finish;
Intensity of flavors/aromas;
Complexity.

Question 41

Conclusion | How do we know if the wine it’s balanced?

Answer 41

When one element in the wine help each other to shine.

Question 42

Conclusion |
Sugar can balance ———
Fruit flavor can balance —— and ——

Answer 42

Acidity
Alcohol and acidity.

Question 43

Conclusion | If the wine it’s out of balance, can it still be a good wine?

Answer 43

No.
A wine that it’s out of balance cannot be more than acceptable.

Question 44

Conclusion | Only more intensity of flavor does not mean higher quality. Why?

Answer 44

Because a wine with low or medium intensity of flavor can be considered a good wine, when the flavors are WELL-DEFINED.
Exemple: instead of having red fruit flavor, having specific cherry or strawberry flavor.

Question 45

Conclusion | What’s the complexity of the wine?

Answer 45

The purity and definition even when the wine mix the primary, secondary and tertiary aromas.