Chapter 1

Question 1

TCA

Answer 1

Trichloranisole

Question 2

Trichloranisole

Answer 2

Cork taint (smell of damp cardboard, mute or stale fruit aromas)

Question 3

Reduction

Answer 3

Stinky character (rotten egg, boiled cabbage, block drains).
Surprisingly pleasant at v.low levels
These scents might disappear by oxygenation/aeration by passing the wine in a carafe

Question 4

Sulfur Dioxide

Answer 4

Added in most wines (with higher concentration in white wines)
At high levels, can give a wine an acrid smell (strong and bitter). At low levels, it can mask fruit
Lack of SO2 can lead to oxidation

Question 5

Oxidation

Answer 5

Typically caused by failure of the closure allowing unwanted oxygen to interact with wine. Wines turn brown and aromas of toffee, honey, caramel or coffee replace freshness and fruitiness
Oxidation can be deliberate

Question 6

Out of Condition

Answer 6

Is a term used for wines that have lost their vibrancy and freshness. Wines that taste dull, stale, oxidised because they are too old/have been stored in bad conditions (too hot, too bright)

Question 7

V.A.

Answer 7

Volatile Acidity
At low levels VA makes the wine seem more fragrant and complex. At high levels, it smells like vinegar or nail polish remover

Question 8

Brett’s

Answer 8

Brettanomyces: Yeasts responsible for smell of plastic, vinyl, sticking plaster or animal (smoked meat, leather, horse sweat)

Question 9

A wine is called “youthful” because..

Answer 9

It’s dominated by primary and secondary aromas (mostly fruit and oak, which may not be fully integrated)

Question 10

A wine is called “developing” when..

Answer 10

It’s showing MOSTLY primary and secondary aromas (fruit and oak) WITH hints of tertiary arkmas (dried fruit, leather, forest floor)

Question 11

A wine is called “fully developed” when..

Answer 11

It’s showing MOSTLY tertairy aromas (dried fruit, nuttiness, mushroom, earth, tobacco, wet leaves) WITH some primary and secondary aromas still noticeable

Question 12

A wine is called “tired or passed its best” when..

Answer 12

It’s ONLY showing tertiary aromas AND unpleasant smell while lacking attractive fruity scents

Question 13

Upon release a Rioja Reserva is..

Answer 13

Developing, because it was aged before market release

Question 14

Upon release, Tawny Port & Sherries are “fully developed” because…

Answer 14

Tertiary aromas dominate due to an extended period of ageing before market release

Question 15

A simple inexpensive wine is “ready to drink now” and “not suitable for ageing” because..

Answer 15

Although it shows primary aromas and flavours, it may lack CONCENTRATION of flavours and/or the ACIDITY and TANNIN structure that can enable the development of these flavours through time

Question 16

A wine is too old when…

Answer 16

It seems the wine should have been fruity (but it does not taste fresh) and has thin tannin or low acid

Question 17

A wine that shows bright primary and secondary aromas AND shows firm (enjoyable) acidity/tannin structure is..

Answer 17

Drinkable now, AND suitable for ageing: Primary and secondary aromas are likely to develop in more complex flavours with tertiary aromas while tannins will soften

Question 18

A wine is considered “too young” when..

Answer 18

It’s primary and secondary aromas are present but somewhat simple and could greatly benefit/develop through bottle ageing. Besides, the tannins might be too grippy and would be so much smoother after time