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.
Palate | Which are the sensations that high alcohol give in the palate?
Burning sensation;
Heavy wine in the mouth.
Palate | How does a low alcohol wine feels like?
Watery
Palate | Which are the levels of alcohol in a non-fortified wine?
• low: below 11%;
• medium: 11 - 13.9%
• high: 14% and above.
Palate | Which are the leves of alcohol in fortified wines?
• low: 15 - 16.4%
• medium: 16.5 - 18.4%
• high: 18.5% and above
Palate | What are Tannins?
• polyfenois (chemical component);
• structural component;
Palate | Which sensations are given by the presence of tannins?
Dry mouth
Rough mouth feeling
Bitter tastes in the back of the mouth
Palate | What is the “body” in the wine?
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.
Palate | Which are the components that give the body impression?
Sugar;
Acidity;
Tannins;
Alcohol.
Palate | What’s the MAIN factor for the intensity of the wine body?
Alcohol.
Sugar IF there is not big amount of alcohol.
Palate | Which feeling does the acidity in the body of the wine?
Makes the wine feel lighter in body.
Palate | Describe the sensations that ripe tannins and unripe tannins can give to the body of the wine.
Ripe tannins: full body
Unripe tannins: lighter body, garish, thinner.
Palate | What it’s considered flavor intensity?
How powerful the flavor detected in the wine are.
Palate | What’s the difference between flavor intensity and aroma intensity?
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.
Palate | What it’s the finish of the wine?
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.
Palate | How do we count the finish of the wine?
How long the DESIRABLE SENSATIONS stay in the mouth.
When the flavors last not than the structural components.
Conclusion | The conclusion on the tasting it’s the quality lever of the wine.
How do we define the quality of a wine?
Using the criterias:
Balance;
Length/Finish;
Intensity of flavors/aromas;
Complexity.
Conclusion | How do we know if the wine it’s balanced?
When one element in the wine help each other to shine.
Conclusion |
Sugar can balance ———
Fruit flavor can balance —— and ——
Acidity
Alcohol and acidity.
Conclusion | If the wine it’s out of balance, can it still be a good wine?
No.
A wine that it’s out of balance cannot be more than acceptable.
Conclusion | Only more intensity of flavor does not mean higher quality. Why?
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.
Conclusion | What’s the complexity of the wine?
The purity and definition even when the wine mix the primary, secondary and tertiary aromas.
