8. Systemic approach to tasting Flashcards
What are the 4 core areas of tasting?
appearance, nose, palate, conclusions
What are the 4 aspects of appearance?
clarity, intensity, color, other observations [mnemonic: cico]
What are the 4 aspects of nose?
condition, intensity, development, aroma [mnemonic: cida]
What are the 9 aspects of palate?
sweetness, acidity, tannin, alcohol, body, flavor intensity, flavor characteristics, length [mnemonic: SATA, BFF, OT]
What are the 3 aspects of conclusions?
quality, price category, readiness for drinking [mnemonic: QPR]
Describe clarity.
clear, dull
Describe intensity of appearance.
pale, medium, deep
Describe white wine colors.
lemon-green, LEMON, gold, amber, brown
Describe rose wine colors.
pink, SALMON, orange`
Describe red wine colors.
purple, RUBY, garnet, tawny, brown.
Describe ‘other’ appearances.
rim, vs. core, legs/tears, deposit, petillance, tints/highlights, color extends rim to core
Describe condition on the nose
clean, unclean
Describe intensity of nose.
LIGHT, medium minus, medium, medium plus, PRONOUNCED
Describe development.
youthful, developing, fully developed, tired [based on appearance and nose]
Describe aroma characteristics.
fruit, floral, spice, vegetal, oak, other
Describe sweetness.
dry, off-dry, medium-dry, medium sweet, sweet, luscious
Describe acidity.
low, medium minus, medium, medium plus, high
Describe tannin.
low, medium minus, medium, medium plus, high
Describe alcohol.
low, medium minus, medium, medium plus, high
Describe body.
LIGHT, medium minus, medium, medium plus, FULL
Describe flavor intensity.
light, medium minus, medium, medium plus, PRONOUNCED (same as aroma intensity)
Describe flavor characteristics.
fruit, floral, spice, vegetal, oak, other
Describe other flavor aspects.
texture, balance, for bubbles: delicate, creamy, aggressive
Describe finish on the palate.
short (20s) ????
Describe the quality level.
faulty, poor, acceptable, good, very good, outstanding [almost never faulty or poor]
Describe readiness to drink levels.
too young, ready - has potential, ready - not suitable for ageing, too old {almost never too young]
Describe price categories.
inexpensive (<$10), mid priced (), high priced, premium ()
Name floral characteristics.
acacia, honeysuckle, chamomile, elderflower, blossom, rose, violet
Name green fruit characteristics.
green apple, red apple, gooseberry, pear, grape
Name citrus fruit characteristics.
graperfruit, lemon, lime (juice or zest?)
Name stone fruit characteristics.
peach, apricot, nectarine
Name tropical fruit characteristics.
banana, lychee, mango, melon, passion fruit, pineapple
Name red fruit characteristics.
redcurrant, cranberry, raspberry, starwberry, red cherry, plum
Name black fruit characteristics.
blackcurrant, blackberry, bramble, blueberry, black cherry
Name underripeness characteristics.
green bell pepper, grass, white pepper, leafiness, tomato, potato
Name herbaceous characteristics.
grass, asparagus, blackcurrant leaf
Name herbal characteristics.
eucalyptus, mint, medicinal, lavender, fennel, dill
Name vegetable characteristics.
cabbage, peas, beans, black olive, green olive
Name sweet spice characteristics.
cinnamon, cloves, ginger, nutmeg, vanilla
Name pungent spices characteristics.
black/white pepper, liquorice, juniper
