Ch 1

Question 1

what are the 4 steps to the systematic approach to tasting wine?

Answer 1

appearance
nose
palate
conclusion

Question 2

what are some faults that occur in wine?

Answer 2

TCA Tricholroanisole
reduction
sulfur dioxide
oxidation
out of condition
volatile acid
brettanonyces

Question 3

Describe TCA Tricholroanisole

Answer 3

___ is one of the main sauces of tainted cork

aroma of damp cardboard

Question 4

describe the fault, reduction

Answer 4

this fault is described as rotten eggs, boiled cabbage, boiled onion, blocked drains

Question 5

describe the fault sulfur dioxide

Answer 5

this fault can smell like recently extinguished matches

• is in all wine (higher in sweet wine)
• insufficient amounts lead to oxidation

Question 6

describe oxidation

Answer 6

this fault is typically caused by a failure of closure allowing unwanted oxygen

• appearance: deeper color, more brown
• noes: toffee, honey, camel, coffee, lack fruit

Question 7

describe the fault of of condition

Answer 7

this fault the wine has lost vibrancy and freshness

may taste dull and stale

Question 8

describe the fault volatile acidity

Answer 8

this fault can be described as vinegar or nail polish remover

Question 9

describe the fault brettanomyces

Answer 9

this fault can be described as

• wine plastic
• animal aroma
• hot vinyl
• smoked meat
• leather
• sweaty horses

Question 10

examples of tertiary aromas and flavors that are oxidatative in nature

Answer 10

deliberate oxidation: almond marzipan, hazelnut, walnut, chocolate, coffee

Question 11

examples of tertiary aromas and flavors that are fruity in nature

Answer 11

white wine: dried apricot and marmalade

Red wine: dried fig, prune, tar, dried blackberry

Question 12

examples of tertiary aromas and flavors that are from the bottle

Answer 12

white wine: petrol, kerosene, cinnamon

red wine: leather, forest floor, earthy, mushroom

Question 13

examples of aromas and flavors that are from the yeast in nature

Answer 13

lees, autoysis, biscuit, bread, toast, pastry, brioche, bread dough, cheese

Question 14

examples of aromas and flavors that are from MLF in nature

Answer 14

butter, cheese, cream

Question 15

examples of aromas and flavors that are from Oak in nature

Answer 15

vanilla, clove, nutmeg, coconut, butterscotch toast, cedar, charred wood, smoke, chocolate,coffee, resinous

Question 16

cluster categories for primary aromas include?

Answer 16

floral red/ black fruit
green fruit dried/ cooked
citrus fruit herbaceous
stone fruit herbal
tropical fruit pungent spice

Question 17

define what are secondary aromas

Answer 17

____ are aromas created by post frementation

Question 18

define what are tertiary aromas?

Answer 18

__ are aromas that are the result of aging processing

• could be oxidative (coffee, toffee, camel)
• could be bottle (petrol, honey, mushroom)

Question 19

define what are primary aromas

Answer 19

___ are the aromas that exist after fermentation

-come from grapes, other come from during fermentation

Question 20

what is the medium range of alcohol

Answer 20

11-13.9 %

16.5-18.4 fortified

Question 21

describe body of wine

Answer 21

__ textural impression created by all the structural components

Question 22

what are factors that attribute to wine body?

Answer 22

sugar add
alcohol add
tannin add
acidity subtracts

Question 23

define mousse

Answer 23

1) creamy; lively sparkle with out too frothy
2) aggressive: lively sparkle lose all bubble quickly
3) delicate: soft and fine due to long aging and higher pressure

Question 24

in conclusion of observing a wine what is determined?

Answer 24

quality level

1) balance, intensity, length, complexity
2) faulty, poor, acceptable, good, v good, outstanding

readiness to drink

1) too young
2) drink now can age
3) drink now don’t age
4) drink now don’t age
5) too old

Question 25

describe finish

Answer 25

describes the collection of sensations after you swallowed

-linger factor

Question 26

describe alcohol in wine

Answer 26

• at higher level can make wine seem heavier in mouth

- at lower level can make wine seem watery, unless presents of sugar

Question 27

describe tannins

Answer 27

• important structural compose in red
• mostly extracted from skins during fermentation
• bind to saliva and can cause mouth to dry and feel rough
• contribute to textural richness

Question 28

what are the main acids in wine?

Answer 28

1) tartaric and malic from juice

2) lactic (converted from malic)

Question 29

what is observed on the palate?

Answer 29

sweetness
acid
tannin
alcohol
body
mouse
flavor intensity
flavor character
finish

Question 30

describe the category development on the nose

Answer 30

1) youthful- primary aromas
2) developing: primary and secondary, some tertiary aromas
3) fully developed: predominantly tertiary aroma
4) tiered/ past its best- attractive faded

Question 31

the systematic approach to tasting wine was designed to develop 2 fundamental skills

Answer 31

____ was designed to be able to

1) describe a wine accurately
2) make reasonable conclusions based on these descriptions (readiness to drink)

Question 32

when preparing for tasting wine, what things should be considered to create an ideal environment

Answer 32

• natural lighting
• odor free
• spittoons
• clean palate
• well hydrated
• notebook / pen
• glassware (odorless & colorless)
• consistently pour the same volume

Question 33

what is being observed in the nose of a wine using that SAT

Answer 33

condition: clean / unclean
Intensity: Light, med -, med, med +, pronounced
aroma: primary, secondary, tertiary
development: youthful, developing, fully developed, tiered

Question 34

what is being observed in the appearance of a wine using the SAT

Answer 34

clarity: clear/ hazy
intensity: pale, med, deep –> glass at 45 degree
color: lemon-green, lemon, gold, amber, brown, purple, ruby, garnet, tawny, brown
other: legs, deposit, petulance, bubble