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Wein3 > 1. Systematic Approach of Tasting Wine > Flashcards

1. Systematic Approach of Tasting Wine Flashcards

1
Q

What does SAT stand for?

A

Systematic Approach to Tasting Wine

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2
Q

Purpose of SAT?

A
  1. ability to describe wine accurately

2. make reasonable conclusions based on descriptions

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3
Q

Structure of SAT?

A

Part 1 - Description: Appearance, nose, palate

Part 2 - Conclusions: Quality level, level of readiness for drinking/potential for ageing

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4
Q

SAT hyphened terms

A

Only use one for description even if two terms may be correct

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5
Q

SAT e.g. terms and separated by comma

A

You may use several of the terms for description (but only those terms)

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6
Q

Danger with five-point scale? And how to prevent?

A

potential overuse of “medium”, possible to prevent by initial use of three-point scale. Be confident to use end of scale not only for extremes

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7
Q

Prepare for tasting - hydration?

A

You should be well hydrated as nasal receptors may become dry and lose sensitivity (plus losing saliva when spitting)

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8
Q

Tasting glass features (2) and volume

A
  1. rounded walls for swirling to release aromas
  2. inward sloping walls to capture aromas
    volume: always same, e.g. 5 cl
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9
Q

Appearance (4)

A

clarity, intensity, colour, other observations

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10
Q

Clarity (2)

A
  • Clear

- Hazy: although some wines are deliberately hazy they will not be used during exam

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11
Q

Intensity - defintion? (3)

A
  • How much colour the wine has (different at rim in tilted glass)
  • pale, medium, deep
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12
Q

Colour - definition, white vs red (5, 3, 5)

A
  • Balance of red, blue, yellow, green, brown (not different at rim in tilted glass)
  • white and rosé wines best judged with sufficient depth of liquid
  • red best judged near rim
  • White: lemon-green (some green), yellow, gold (some orange), amber and brown (mostly very odl or deliberately oxidized)
  • Red: purple (some blue/purple), ruby (most), garnet (some orange), tawny (more brown than red), brown (no red)
  • Rosé: pink (very pure, may have hint of purple), salmon (some orange), orange (dominant, very rare)
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13
Q

Appearance - other observations

A
  • Legs (or tears): high sugar and/or alcohol makes more viscous
  • Deposit (filtered?)
  • CO2: fault (refermentation or malolactic ferm in bottle), but not always (light, unoaked whites), sparkling wines
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14
Q

Nose (4)

A

Condition, intensity, aromas, development

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15
Q

Nose - condition (2, 7)

A
  • clean, unclean (faulty?)
  • Trichloroanisole (TCA): damp cardboard (“cork”)
  • Reduction: “stinky”, rotten eggs
  • Sulfur dioxide: all wines but especially sweets, if too much like acrid smell of recently extinguished matches
  • Oxidation: opposite of reduction, deeper coloured and more brown, toffee, caramel, honey, coffee, lack of freshness (sometimes on purpose)
  • out of condition: lost freshness, mostly due to poor storage (too long, hot, bright, variable)
  • volatile acidity (VA): vinegar, nail polish remover
  • Brettanomyces (“Brett”): yeast giving smell of plastic or animal
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16
Q

Nose - intensity (5)

A

light, medium -, medium, medium +, pronounced

17
Q

Nose - aromas (3)

A
  • primary, secondary, tertiary

- not every wine has primary, secondary or tertiary aromas

18
Q

Nose - primary aromas - definition? examples of primary clusters?

A
  • Def: after fermentation, i.e. from grapes or created during fermentation process
  • Mostly fruity aromas (e.g citrus, black), but also herbaceous, floral, etc
19
Q

Nose - secondary aromas - definition? examples?

A
  • Def: post-fermentation
  • Ex: from oak (vanilla, toast), malolactic fermentation (MLF, creamy, buttery), yeasty (lees contact), biscuity (autolysis)
20
Q

Nose - tertiary aromas - definition? examples? careful?

A
  • Def: created during ageing processes
  • Ex: oxidative (oxygen exposure during long period in oak) –> coffee, toffee, caramel, or non-oxidative (protected from oxygen due to ageing in bottle) –> petrol, honey, mushroom
  • can influence primary aromas, e.g. fruit less fresh and get a dried/cooked character, i.e. such aromas can also come from primary in young wines due to dried grapes or grapes grown in hot climate
21
Q

Nose - development - definitions? 2 examples of no longer youthful when sold? all benefit from ageing?

A
  • youthful: dominated by primary and secondary aromas
  • developing: some tertiary can be detected
  • fully developed: tertiary predominant - secondary fully integrated
  • tired, past its best: when attractive aromas fade and unpleasant start to develop
  • ex 1: Rioja Reserva - due to ageing before release it will have some tertiary aromas - “developing”
  • ex 2: Tawny Ports and all Sherrys - undergo extended ageing and tertiary aromas dominate - “fully developed”
  • No, for some wines youthful aromas do not change in positive way and no attractive tertiary aromas will develop, e.g. almost all rosés, most inexpensive whites and many inexpensive reds
22
Q

Palate - 9

A

sweetness, acidity, tannin, alcohol, body, mousse, flavour intensity, flavour characteristics, finish

23
Q

Palate - sweetness - levels (6), examples

A
  • dry, off-dry, medium-dry, medium-sweet, sweet, luscious
  • dry: no detectable sugar levels (very rare)
  • off-dry: most “dry” wines (e.g. Alsace Gewürztraminer, Brut Champagne, inexpensive reds and whites
  • medium-dry/medium-sweet: distinct presence of sugar but not enough to partner with deserts
  • sweet: prominent feature (e.g. Sauternes, Port)
  • luscious: very few sweet wines, notably more viscous, leaving sticky sweet (e.g. Rutherglen Muscats, PX Sherries)
24
Q

Palate - acidity - 3 types, detection, levels (5), examples, 2 points to remember

A
  • mostly malic and tartaric (form grape juice), or lactic (from malic in all reds and many whites)
  • side of tongue, makes mouth water
  • low, medium-, medium, medium+, high
  • low: feels broad, round and soft
  • high: from grapes grown in cool conditions
  • point 1: high level of sweetness and acidity can mask each other, e.g. sweet wine (acidity hard to detect) vs Chablis (easy to detect) - BUT mouthwatering effect stays same
  • point 2: alcohol can create similar burning sensation as acidity
25
Q

Palate - tannin - definition, sensation, levels (5), unripe vs ripe + example + how to know distinguish

A
  • mostly from grape skins during fermentation
  • cause mouth to dry up and feel rough due to tannins binding to saliva, contributing to textural richness felt above gums, sometimes also bitter at back of mouth
  • low, medium-, medium, medium+, high
  • unripe: more aggressively astringent
  • ripe: more textural richness
  • ex: barely ripe pinot noir with medium level tannins –> very astringent vs high-quality Shiraz from hot region with high levels of velvety-smooth ripe tannins showing little astringency
  • how: A) tannins are astringent - thin body? then low tannins, B) low astringency but very full-bodied? then high tannins
26
Q

Palate - alcohol - contribution (2), property, perception, how to distinguish from acidity, levels (3)

A
  • contributes to texture and body
  • property: more viscous, so at high levels wine seems heavier, at low levels seems more watery
  • perception: high levels –> hot, burning sensation
  • vs acidity: if mouthwatering –> high acidity, if thick and vicous –> high in alcohol
  • levels: low (<11%), medium (11-13.9%), high (>=14%)
  • levels fortified: low (15-16.4%), medium (16.5-18.4%), high (>18.5%)
27
Q

Palate - body - definition, factors, levels, hard

A
  • Def: textural impression created by wine
  • main factor: alcohol
  • sugar adds to body, high acidity makes lighter, high tannin makes wine fuller bodied, although low levels of astringent tannin can make it harsher, thiner and lighter
  • levels: low, medium-, medium, medium+, full
  • hard: sweet, high acidity, low alcohol… what’s main factor?
28
Q

Palate - mousse - levels (3)

A
  • only sparkling wine
  • levels: delicate (ageing, very soft and fine), creamy (lively sparkle without frothy or aggressive), aggressive (some young - extremely lively explode but lose all bubbles at once)
29
Q

Palate - flavour intensity - differences with nose?

A
  • in general flavours detected on palate should be same as aromas detected in the nose.
  • Through warming of wine in mouth earthy, spicy and toasty characteristics can be more prominent on palate.
  • Fruity and floral characteristics can be less prominent on palate.
30
Q

Palate - finish - levels (5), definition

A
  • short, medium-, medium, medium+, long
  • Def: collection of sensations after having swallowed or spat.
  • Important indicator of quality (i.e. the longer the better). BUT: only persistence of desirable sensations (e.g. not a long and bitter aftertaste…)
  • can vary from taster to taster
  • short: most basic quality wines (seconds)
  • long: very fine wine (a minute or more)
31
Q

Conclusions (6 + 4)

A
  • Quality level: faulty, poor, acceptable, good, very good, outstanding
  • Level of readiness for drinking/potential for ageing: too young, can drink now but potential for ageing, drink now but not suitable for ageing, too old
32
Q

Conclusions - quality (4), defs

A
  • Balance, intensity, length, complexity

- Balance: sugar/fruit vs acidity/tannin - integration?

33
Q

Conclusions - quality - balance - 3 questions

A
  • 1st: how is overall balance achieved?
  • 2nd: overall how well balanced?
  • 3rd: how well integrated are the components?
34
Q

Conclusions - quality - intensity - 2

A
  • weak and dilute flavours seldom high quality

- but more intensity not necessarily high quality

35
Q

Conclusions - quality - complexity - origin, general / simplicity, examples , levels

A
  • can come from primary aromas&flavours only or combination with secondary/tertiary
  • complexity is desirable, but simplicity not always negative, i.e. not all premium wines are complex.
  • sometimes purity and clarity of expression can be what makes wine great, and presence of oak or tertiary characters might detract from quality
  • ex. Icewines often fall into this category
  • outstanding: 4/4 criteria positive
  • very good: 3/4
  • good: 2/4
  • acceptable: 1/4
  • poor: 0/4
36
Q

Conclusions - readiness - basic question?

A
  • is wine made in a style that can benefit from ageing?
  • if mainly primary aromas/flavours with light acid or tannin then likely not benefit from ageing
  • therefore: drink now: not suitable for ageing
  • if wine seems like it should have been fruity with light tannin or acid structure but has lost its freshness: too old
37
Q

Conclusions - readiness - how does wine have to be ready for ageing? how will different characteristics develop over time?

A
  • firm acid and tannin structure
  • aromas&flavours develop away from primary to tertiary
  • tannins soften
  • alcohol, sugar and acidity don’t change over time
  • although sweet wines very slowly taste drier as age
  • drink now but has potential: drinking pleasurably now but will improve positively
  • too young: will be so much better in a few years and waste to drink now

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