Cause And Effect Tasting Notes Flashcards
Effect-
Causes astrigency and bitterness, dry cuts the palate
Tannin
Effect-
Salivation and tartness
Acid
Effect-
Baki my spice notes, softening of the wine, wood tannin
Oak use
Effect
Sweetness in wine
Presence of sugar
Musty, barnyard, wet cardboard
TCA
Effect- clerity in sight
Cold stabilization
Effect- elevated alcohol
Warm climate/ vintage
Effect- staining/ color extraction in tears
High extract of color
Effect- elevated acidity
Cold climate or vintage
Effect- deep purple color wine
Grape veriety w/ high pigmentation
Effect- more muted and dried out aromas than fruit can be bitter
Oxidation by age or poor storage
Effect- in high levels it smells like nail polish remover, low levels smells like raspberry, passionfruit, or cherries
Volitile acidity
Effect- nail polish remover
Volitile acidity in high leverks or ethyl acitate
Effect- smells loke wet wool or matchstick
Use of sulfure dioxide to preserve freshness
Effect- onion, rubber, rotten eggs
Hydrogen sulfide caused by inadequate yeast nutrition
Effect- smells like smoke, cloves and soice, or band aids and manure
Brettanonyces
Brett
Effect- nites of hiney, ginger, saffron, mushroom
Botritis
Effect- vanilla bean, dried baking spices, cedar
French oak
Effect- vanilla extract, caramel, dill, coconut
American oak
How does salt y foods effect wine parings
Lowers perception of acidity raises perception of astringency from tannin
How dosas animal fat effect wine parings
Reduces perception of tannin, tannin makes the meat and cheese feel less rich and fatty
How do was sugary foods effect wine paring
Heightens perception of alcohol, best paired with off-dry / slightly sweet or low alcohol wines
