Blind Tasting Format Flashcards
Visual Part One
Clear?
Gas?
Sediment?
Viusal Part Two
Color?
Concentration?
Secondary Colors?
Visual Part Three
Rim Color?
Rim Variation?
Staining / Tearing?
Nose Part One
Clean / Faulty
Intensity of Aromas?
Youthful, Developing, Vinous?
Nose Part Two
First Impressions?
Types of Fruit?
The Condition of Fruit?
Nose Part Three
Organic Earth?
Mineral / Inorganic Earth?
Non-Fruit Aromas
Nose Part Four
Wood Aromas?
Palate Part One
Body Weight?
The texture of the Wine?
Tannin, Acid, Alcohol?
Palate Part Two
The sweetness of Wine?
Types of Fruit?
The condition of the Fruit?
Palate Part Three
Organic Earth?
Mineral / Inorganic Earth?
Non-Fruit?
Palate Part Four
Balance of Wine
Length / Finish
Complexity
Nose Part Four
Complexity of Wine
Initial Conclusion
Possible Grape Varieties… including Countries of Origin
Old World or New World
Climate
Age Range
Final Conclusion
Grape Variety / Blend
Country of Origin
Region & Appellation
Quality Level
Vintage
Types of fruit for whites
Citrus Fruits
Apples / Pears
Stone Fruits / Pitted Fruits
Tropical Fruits
Melon
Types of Fruits for Red Wines
Red Fruits
Blue Fruits
Black Fruits
Condition of Fruit
Ripe
Fresh
Tart
Baked
Stewed
Dried
Desiccated
Bruised
Jammy
Organic Earth
Forest Floor
Compost
Mushroom
Potting Soil
Mineral Examples
Mineral
Wet Stone
Limestone
Chalk
Slate
Flint
Wood Consideration
New Vs. Old
Large VS. Small
French VS. American
Example of Non-Fruit
Flowers
Vegetal Aromas
Herbal Aromas
Spices
Animal
Barn
Petrol
Fermentation
Colors for White Wines
Water White
Straw
Yellow
Gold
Colors for Red Wines
Orange
Garnet
Ruby
Blue / Violet
Purple
Brown
