Ch 1 Flashcards
what are the 4 steps to the systematic approach to tasting wine?
appearance
nose
palate
conclusion
what are some faults that occur in wine?
TCA Tricholroanisole reduction sulfur dioxide oxidation out of condition volatile acid brettanonyces
Describe TCA Tricholroanisole
___ is one of the main sauces of tainted cork
aroma of damp cardboard
describe the fault, reduction
this fault is described as rotten eggs, boiled cabbage, boiled onion, blocked drains
describe the fault sulfur dioxide
this fault can smell like recently extinguished matches
- is in all wine (higher in sweet wine)
- insufficient amounts lead to oxidation
describe oxidation
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
describe the fault of of condition
this fault the wine has lost vibrancy and freshness
may taste dull and stale
describe the fault volatile acidity
this fault can be described as vinegar or nail polish remover
describe the fault brettanomyces
this fault can be described as
- wine plastic
- animal aroma
- hot vinyl
- smoked meat
- leather
- sweaty horses
examples of tertiary aromas and flavors that are oxidatative in nature
deliberate oxidation: almond marzipan, hazelnut, walnut, chocolate, coffee
examples of tertiary aromas and flavors that are fruity in nature
white wine: dried apricot and marmalade
Red wine: dried fig, prune, tar, dried blackberry
examples of tertiary aromas and flavors that are from the bottle
white wine: petrol, kerosene, cinnamon
red wine: leather, forest floor, earthy, mushroom
examples of aromas and flavors that are from the yeast in nature
lees, autoysis, biscuit, bread, toast, pastry, brioche, bread dough, cheese
examples of aromas and flavors that are from MLF in nature
butter, cheese, cream
examples of aromas and flavors that are from Oak in nature
vanilla, clove, nutmeg, coconut, butterscotch toast, cedar, charred wood, smoke, chocolate,coffee, resinous
cluster categories for primary aromas include?
floral red/ black fruit
green fruit dried/ cooked
citrus fruit herbaceous
stone fruit herbal
tropical fruit pungent spice
define what are secondary aromas
____ are aromas created by post frementation
define what are tertiary aromas?
__ are aromas that are the result of aging processing
- could be oxidative (coffee, toffee, camel)
- could be bottle (petrol, honey, mushroom)
define what are primary aromas
___ are the aromas that exist after fermentation
-come from grapes, other come from during fermentation
what is the medium range of alcohol
11-13.9 %
16.5-18.4 fortified
describe body of wine
__ textural impression created by all the structural components
what are factors that attribute to wine body?
sugar add
alcohol add
tannin add
acidity subtracts
define mousse
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
in conclusion of observing a wine what is determined?
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
describe finish
describes the collection of sensations after you swallowed
-linger factor
describe alcohol in wine
- at higher level can make wine seem heavier in mouth
- at lower level can make wine seem watery, unless presents of sugar
describe tannins
- 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
what are the main acids in wine?
1) tartaric and malic from juice
2) lactic (converted from malic)
what is observed on the palate?
sweetness acid tannin alcohol body mouse flavor intensity flavor character finish
describe the category development on the nose
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
the systematic approach to tasting wine was designed to develop 2 fundamental skills
____ was designed to be able to
1) describe a wine accurately
2) make reasonable conclusions based on these descriptions (readiness to drink)
when preparing for tasting wine, what things should be considered to create an ideal environment
- natural lighting
- odor free
- spittoons
- clean palate
- well hydrated
- notebook / pen
- glassware (odorless & colorless)
- consistently pour the same volume
what is being observed in the nose of a wine using that SAT
condition: clean / unclean
Intensity: Light, med -, med, med +, pronounced
aroma: primary, secondary, tertiary
development: youthful, developing, fully developed, tiered
what is being observed in the appearance of a wine using the SAT
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
