Chapter 1 - Tasting and evaluating

Question 1

Actions for preparation of Tasting

Answer 1

Good lighting
Clean palate
Suitable glassware
Pouring sample ( 5cl )

Question 2

SAT

Answer 2

Systematic Approach to Tasting

Question 3

Appearance - how to

Answer 3

45’ Angle
Pale ( white - broad watery rim )
Deep ( white pigment reaches rim )

Question 4

Colour - Whites

Answer 4

Lemon - gold - amber

Question 5

Colour - Red

Answer 5

ruby - purple - garnet - tawny

Question 6

Colour - Rose

Answer 6

Pink - pink-orange - orange

Question 7

Primary Aromas

Answer 7

Comes form the grape or created during fermentation process

Question 8

Secondary Aromas

Answer 8

created post fermentation winemaking ( added by the winemaker )

Question 9

Tertiary Aromas

Answer 9

Originate in the aging process

Question 10

Palate - components

Answer 10

Sweet - Medium - off-dry - dry

Question 11

Tannins - origins

Answer 11

extracted from the skins during fermentation

Question 12

Alcohol Level in Wine

Answer 12

low: below 11%
medium: 11-13.9%
high: above 14%

Question 13

what does body express

Answer 13

impression of how the wine feels in the mouth - alcohol is the main factor