Ch01 Tasting & Evaluating Wines Flashcards
An off-dry wine is?
Slightly sweet
White wines and roses have _____ levels of tannins.
rarely detectable
Name two thin-skinned wine varietals
Pinot noir and grenache
What four elements contribute to the body of a wine?
Alcohol level, flavour characteristics, tannins and sugars
Why do the sides of the ISO tasting glass slope inwards?
This helps concentrate the flavours
What one characteristic does our sense of smell provide when tasting a wine?
Flavour characteristics
What are the (three) characteristics of an ideal tasting room?
Odour-free, Natural light, White background
If a grape was unripe it will create what kinds of tannins?
Astringent which even at low levels can be perceived
Richness, weight and viscosity in the mouth are all linked to what wine characteristic?
Body
A wine that has numerous flavour compounds as opposed to just one or two is considered _____
Complex
Sweet wines are usually not very acidic (T/F)
False. Acidity in sweet wines keeps them from tasting cloying and overly sweet.
What can we do to release the aromas of a wine? (one thing)
Swirl the wine
A wine is described as expressive. What does this mean?
That its characteristics express the grape variety and ideally terroir/location of grape growing.
High levels of soft, ripe tannins may indicate _______
Hot climate wine
The conclusion of a tasting assesses what aspect of the wine?
Its quality.
What three characteristics does our sense of taste provide when tasting a wine?
Acidity, level of tannins, level of sweetness
A wine that tastes like it could come from anywhere is lacking what?
Expressiveness
Which climate, cool or hot, results in wines of high acidity?
Cool
You observe a wine that is slightly tinged brown with a hazy appearance. Is this wine out-of-condition?
Maybe - but both observations could result from ageing or a deliberately unfiltered wine
You can always detect a wine fault on the nose T/F
False. A minor fault may require a taste of the wine to confirm.
What are the oxidative aromas (three) in a wine that may indicate cork taint?
toffee, caramel or sherry
Cork taint when it is mild has what effect on the nose of a wine?
It will reduce the fresh, fruity aromas of a wine
Mouth-feel corresponds to what characteristic of a wine?
Body
A long and complete finish is an indicator of what?
Wine quality
What part of the vine contributes tannins to a wine?
The skin of the grape.
What is the most common fault detected in the nose of a wine?
Cork taint
What is the purpose of a tasting note?
To describe the wine to someone who has not tasted it
If a wine is high in alcohol (> 13abv%) then it will be of high body/ (True/False)
False. No alcohol level is only one factor. A beaujolais may have high alcohol but otherwise be light in body.
When you match wine to an occasion it should be the centre of attention (T/F)
False. The wine should match the occasion.
What five characteristics contribute to an assessment of the quality of a wine?
Balance, expressiveness, finish, intensity and complexity
True/False A brown color may or may not indicate a faulty wine
True
What are the four aspects that a user describes when evaluating a wine using the SAT?
Appearance, Nose, Palate, Conclusion
When describing the aroma of a wine, tasters can objectively use descriptors (T/F)
False - the aromas of a wine can be perceived differently by different tasters.
What two words are sub-classes of tannic?
Astringent and bitter.
Name two wine varietals that are generally high in acidity.
Sauvignon Blanc and Riesling
What is the key question when assessing wine quality?
Is the wine a good illustration of its wine type.
Most wines contain sugar (T/F)
No almost all red wines and most white wines are dry
Name two thick-skinned wine varietals
Cabernet sauvignon and syrah
Flavour characteristics are detected where?
Aroma characteristics evaporate off the tongue and rise up into the nose (retronasal olfaction)
You smell a wine and its nose is dull and stale. What can this mean?
Cork taint
Where on the tongue do we detect acidity? sweetness? bitterness?
Acidity - sides; sweetness - top; bitterness - back
What aspect of a wine causes the mouth to water?
Acidity
Bitter flavours are tasted where? Astringent tannins are tasted where?
Back of the throat (bitter) - in the gums (astringent)
What is the one visual attribute that can indicate a wine is out of condition?
Dull in appearance
What is the main reason for considering the appearance of the wine?
It can warn us of faults: too old, badly stored, failed cork, all lead to out-of-condition wine
Consider the four non-aroma factors of a wine: sweetness, tannins, acidity and fruitiness. Which pairs need to be in ‘balance’ for a wine to be good?
Sweetness and acidity (e.g. sweet and sour)
Sweetness and fruitiness versus Tannins and Acid
What does SAT stand for in the context of WEST?
Systematic approach to tasting wine
What does sweetness indicate?
How much sugar is in a wine (measured in g/L).
Which are generally higher in acidity white or red wines?
White
What two factors are taken into account when recommending a wine?
The taste and preferences of the wine consumers
How does the intensity of a wine affect its quality?
A dilute set of flavours is a poor wine and even an intense set of flavours if out of balance can be a poor wine.
Cork taint when it is severe has what effect on the nose of a wine?
It can add a pungent, damp cardboard or musty smell to the wine
Describe the key factor that controls the level of tannin in a wine?
The amount of time the wine is in contact with the grape skin
How long is the finish in a good quality wine?
At least a few seconds
The colour of a wine from a particular region or grape variety depends greatly on? (two factors)
The age of the wine. The winemaking techniques used.
What is the standard glass used for tasting wine?
It is an ISO tasting glass with sloped sides, a large enough bowl to swirl the wine, and a stem that lets us hold the wine without warming it.
If a wine tastes vibrant and refreshing it like has high levels of what aspect?
Acidity
