01. Tasting And Evaluating Flashcards
How it’s the ideal tasting environment?
• good light;
• free of strong odours;
• space to lay out the wine;
• place to take notes.
Appearance | What’s is intensity in the wine?
How much color it has.
Appearance | How to analyze intensity?
Hold the glass and see how far the colorir extends from the core.
Appearance | What it’s considered a pale white wine?
That has a watery rim arround.
= pale.
Appearance | What it’s considered a deep white wine?
That the colour reaches almost to the rim.
= deep (encorpado)
Appearance | What it’s considered a pale red wine?
Lightly pigmented from the core to the rim.
Appearance | What it’s considered a deep red wine?
Pigmented right up the rim.
Appearance | How it’s the scale of color for white wine?
• Lemon;
• Gold;
• Amber.
Appearance | How it’s the scale of color for red wine?
• purple;
• ruby;
• garnet;
• tawny.
Appearance | How it’s the scale of color for rosé wine?
• pink;
• pink-orange;
• orange.
Nose | How do we classified the intensity of aroma?
• light;
• medium;
• pronounced.
Nose | How many main types of aromas we have?
- They are:
• primary;
• secondary;
• tertiary.
Nose | Which are the primary aromas? Name 5 groups os primary aromas.
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).
Nose| Which ones are the secondary aromas? Name some.
Those creates after the fermentation process.
• oak;
• autolysis (yeast);
• malolactic conversion.
Nose | Which are the tertiary aromas? Name some.
From ageing processes.
• oxidative;
• long period in oak;
• long period in bottle.
Nose | How does the ageing process change the primary aromas?
From fresh to dried-fruits character.
Palate | which are the components that should be taken in consideration?
Sweetness;
Acidity;
Tannins;
Alcohol;
Body;
Flavor intensity;
Flavor characteristics;
Finish.
Palate | How we define a wine accordingly to the level of sweetness?
Dry;
Half-dry;
Medium;
Sweet.
Palate | What is a dry wine? And a sweet wine?
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.
Palate | Big bold reds usually don’t have acid.
False. All wines have acid.
Palate | How we reconize acidity?
• makes your mouth water;
• causes tingling sensation.
Palate | In which type of wine acidity it’s not easily reconized, even when in high levels?
Sweet wines.
In sweet wines, acidity must be as high as the sugar. But not easily recognized, because of the sugar.
Palate | Acidity can be confused with each other sensation in regular wines?
Alcohol can give a similar burning effect. Stay attentive to the mouth watering effect.
Palate | Why the alcohol in the wine it’s important?
Important Structural component, helps giving the “body” for the wine.
