ASI TASTING GRID

Question 1

You describe the wine to a …

Answer 1

guest

Question 2

never seem insecure - avoid words like …

Answer 2

don´t say - maybe, I think, it could be

Question 3

Mention the 8 descriptors in appearance

Answer 3

clarity
brightness
main colour
intensity

core colour
rim variation
viscosity
other observations

Question 4

clarity can be

Answer 4

clear - cloudy

Question 5

brightness can be

Answer 5

bright (starbright, shiny, lustrous, briliant)
dull (flatt, matte, lusterless)

Question 6

main colour can be

Answer 6

white
red
rose

Question 7

intensity can be

Answer 7

low (pale, faint, weak)
medium (moderate)
high (deep/opaque)

Question 9

core colour can be

Answer 9

white
(lemon green, lemon straw, straw, hay, golden, amber, brown)

rosé
(gris, pink, salmon, orange, onionskin)

red
(purple, ruby, garnet, tawny, brown)

Question 10

rim variation can be

Answer 10

yes, no
use descriptive terms like watery to dense

Question 11

viscosity can be

Answer 11

low
watery, light

medium
moderate

high
pronounced

Question 12

Other observations can be

Answer 12

CO2, deposit, sediment, turbidity, haze

Question 13

Mention the 6 descriptors on the nose

Answer 13

clean or faulty
intensity
aroma group
aroma descriptors
oak influence
maturity level (development)

Question 14

clean or faulty can be

Answer 14

yes, no
TCA, oxidation, brettanomyces, volatile acidity, reduction, smoke taint, geosmin, etc.

Question 15

Intensity can be

Answer 15

low
gentile, diminished, lesser

medium
moderate, mild

high
pronounced, upfront, direct, elevated

Question 16

Aroma main groups can be

Answer 16

citrus, floral, spicy, herbaceous, etc.

Question 17

Aroma descriptors can be

Answer 17

lemon, rose, clove, grass, etc.

Question 18

oak influence can be

Answer 18

yes: perceptible

no: impercetible

Question 19

maturity level can be

Answer 19

unripe
youthful
maturing
mature
past peak

Question 20

Mention the 13 descriptors in taste

Answer 20

clean or faulty
dry/sweet
still wine/description if sparkling
body

acidity level
intensity
taste groups
taste descriptors

conforming oak influence
maturity level
tannins
alcohol level
finish/length

Question 21

clean or faulty can be

Answer 21

yes, no

TCA, oxidation, brettanomyces, volatile acidity, reduction, smoke taint, geosmin, mousiness, refermentation, etc.

Question 22

dry/sweet can be

Answer 22

dry, off-dry, medium dry, medium sweet, sweet, luscious

Question 23

still wine/description if sparkling can be

Answer 23

still: sparkling, prickly, soft mousse, pronounced mousse, aggressive mousse

Question 24

body can be

Answer 24

levels
light, medium, full

textural descriptors
waxy, oily, creamy, mouthcoating, watery, etc.

Question 26

acidity level can be

Answer 26

low gentle, soft medium balanced, moderate, refreshing high pronounced, upfront, direct, aggressive, dominant, mouthwatering, puckering, crisp, searing

Question 28

intensity can be

Answer 28

low gentle, muted, soft medium moderate high pronounced, upfront, strong, aggressive

Question 29

taste groups can be

Answer 29

citrus, floral, spicy, herbaceous, etc.

Question 29

taste descriptors can be

Answer 29

lemon, rose, clove, grass, etc.

Question 29

confirming oak influence

Answer 29

yes: perceptible (merkbar) no: imperceptible (umerkelig)

Question 29

maturity level / aging can be

Answer 29

youthful, developing/maturing, developing/mature, past peak

Question 30

tannins can be

Answer 30

levels low, medium, high descriptors gentle, silky, fine-grained, soft, smooth, pronounced, aggressive, dominating, grippy, coarse, unripe, green, integrated

Question 31

alcohol level can be

Answer 31

low gentle, imperceptible, diminished, restrained (behersket) medium balanced, integrated high pronounced, upfront, direct, warming, hot, burning, fortified

Question 32

finish / length can be

Answer 32

short brief, momentary, limited, fleeting medium moderate long lingering, prolonged, lengthy

Question 33

vinification style can be

Answer 33

still fortification, oxidative, reductive, modern, classic, cold ferment, under lees contact, skin contact, etc. sparkling traditionelle/tank/transfer/ancestrale/carbonation sweet botrytis, appasimento, etc.

Question 34

cool / warm climate

Answer 34

cool maritime moderate continental warm desert

Question 35

Mention 8 parts of the conclusion following one another ...

Answer 35

grape variety (-ies) appellation region country age range vintage name of wien producer

Question 36

quality can be

Answer 36

simple acceptable good very good "when you see a ferrari, you don´t call it a car ... but an icon, much more than a car"

Question 37

aging potential can be

Answer 37

for immediate consumption and enjoyment (not intended to age), wines with potential to age utilize a range within 3 years (0-3, 3-6, 6-9, etc.)

Question 38

temprature can be

Answer 38

utilize a range within 3* Celcius/ 5,4* Fahrenheit

Question 39

choice of glasses can be

Answer 39

sleek white wine glass riesling, sauvignon blanc couped white wine glass white Burgundy sleek red wine glass red Bordeaux, red Rhône couped red wine glass red Burgundy, Barolo small sleek glass fortified wine

Question 40

decant, aerate or not can be

Answer 40

yes, no decant for removal of sediment aerating

Question 41

description of recommended course/dish can be

Answer 41

stylish elegant, rustic, etc. flavour/structure components sweetness, saltiness, umami, acidity, bitterness, heat, fat, etc.

Question 42

explains choice/reason behind pairing recommendation can be

Answer 42

what can the course do for the wine what can the wine do for the course identify a suitable dish and provide an explanation of the dish (ingredients, rationale)