Blind tasting vocab

Question 1

Rielsing Australia

Answer 1

• High intensity aromas
• Ripe Citrus (Lime, Lime Candy, Lemon), Stone Fruit (White Peach, White Nectarine), Tart Tree Fruit (Green Apple), Slight Tropical Fruit (Passion Fruit, Guava)
• Floral: White Flowers - apple and citrus blossom
• Petrol
• Steely, slate, moderate minerality
• Dry, high acidity, medimum alcohol and medium body

Question 2

Riesling Mosel

Answer 2

• High intensity aromas
• Tart Tree Fruits (Green Apple, Quince), Citrus/Citrus Peel (Lemon, Lime, Grapefruit), Stone Fruit (White Peach)
• Floral: White Flowers, Jasmine
• High minerality - Slate
• Slight pertrol and honey thru bottle aging
• Off-Dry to Medium Dry, Light Body, High Acidity, Low Alcohol

Question 3

Riesling Alsace

Answer 3

• Ripe Tree Fruits (Yellow Apple, Baked Pear, Quince), Citrus (Lemon, Grapefruit), Stone Fruit (Yellow Peach, Stewed Apricot), Tropical Fruit (Pineapple), Banana/Banana Peel
• White Flowers, Honeysuckle, Jasmine
• Botrytis: Ginger, Honey
• Earth: High Minerality, flinty
• Honey and petrol thru bottle aging
• Oak: None or Large Neutral Cask
• Dry, Moderate to Moderate Plus Body, High Acidity, Moderate to Elevated Alcohol

Question 4

Cabs Left Bank Bordeaux

Answer 4

• Fruit: Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry)
• Floral: Purple Flowers, Violets
• Herbal/Green: Green Bell Pepper, Tobacco
• Spice (Savory): Green Peppercorn, Anise, Clove
• Other: Leather, Cedar Wood, Game, Cigar Box
• Earth: Moderate Plus to High Minerality, Graphite, Gravel, Mushroom, Forest Floor
• Moderate Plus to High Use of New French Oak (Baking Spices, Clove, Smoke, Coffee, Vanilla, Roasted Nut, Cedar)
• medium-to-full bodied and bone dry to dry. alcohol: medium-to medium plus in warm vintages; acidity: medium-plus; tannin: medium-plus to high.

Question 5

Cabs Napa Valley

Answer 5

• Fruit: Ripe even jammy Black Fruit (Blackcurrant/Cassis, Blackberry, Black Cherry)
• Floral: Purple Flowers, Violets
• Herbal/Green (in cooler vintages): Green Bell Pepper, Tobacco, (Eucalyptus, Mint for Coonawara)
• Spice (Sweet): Anise, Cinnamon, Clove, Nutmeg
• Other: Cedar, Pencil Shavings, Cigar Box, olive
• Oak: Moderate Plus to High Use of New French Oak (Nutmeg, Clove, Smoke, Toast, Coffee, Vanilla)
• Structure; alcohol: medium-plus to high; acidity: medium to medium-plus; tannin: medium-plus to high

Question 6

Nebbiolo

Answer 6

• Fruit: Tart Red Fruit (Sour Cherry, Red Plum), Dried Plum/Prune and Dried Cherry
• Significant Volatile Acidity, Oxidation (orange in rim)
• Floral: Rose petal floral, tar, vegetal-forest floor, mushroom/truffle-earth, and wood; a unique combination of floral and earthy aromas.
• Palate: medium to full-bodied and bone dry.
• Structure: alcohol: medium-plus to high; acidity: medium-plus to high; tannin: high.

Question 7

Sangiovese

Answer 7

• Nose: bright red fruits (Sour Cherry, Raspberry, Cranberry) with blood orange, tomato leaf-green herb, sandalwood, chalky earth, and wood notes. Some wines have Cabernet blended in and display darker fruit qualities as well.
• Floral: Dried Flowers, Potpourri
• Herbal/Green: Fennel, Roasted Savory Herbs, Thyme, Rosemary
• Spice: Clove, Coffee/Oak Spices
• Earth: Moderate to High Minerality, Clay, Crushed Rock, Baked Earth
• Palate: medium to full-bodied and dry.
• Structure: alcohol: medium to medium-plus; acidity: medium-plus to high; tannin: medium-plus to medium-high.