Chapter 1 - Tasting and Evaluating Wine

Question 1

Out of condition

Answer 1

Dull, hit of brown, haziness, corked, pungent, unpleasant damp cardboard, musty, stale, oxidative

Question 2

Appearance

Answer 2

How the wine looks. Can warn of faults. Colour, colour intensity, haziness

Question 3

Nose

Answer 3

Smell of the wine. Condition of the nose. Aromas, fragrances

Question 4

Palate areas of the tongue

Answer 4

Wweetness on tip, acidity on sides, bitterness at back

Question 5

Sweetness

Answer 5

Amount of sugar in the wine, relative levels of alcohol, acids, and tannins

Question 6

Acidity

Answer 6

Causes mouth to water. Sour. Makes wine vibrant & refreshing.

Question 7

Sweet wines & Acidity

Answer 7

If acidity is too low, wines can taste oversweet and cloying.

Question 8

Tannin

Answer 8

in grape skins, bitter & astringent (dry puckery mouthfeel). Soft ripe tannins contribute to the viscosity and body of the wine.

Question 9

Body

Answer 9

Mouth-feel. Sensation of richness, weight or viscosity.

Question 10

Length

Answer 10

how long the flavours linger. Long complex finish ind. quality.

Question 11

Flavour characteristis

Answer 11

detected when aroma components evaporate off the tongue and rise up to the back of the nose.

Question 12

Faulty

Answer 12

Badly made, out of condition, affected by cork taint.

Question 13

Balance

Answer 13

When sweetness, fruitiness in balance with tannin and acidity.

Question 14

Finish

Answer 14

lingering flavours indicate quality of wine. Inferior wines may have flavours that disappear instantly, with no lingering impression, or what lingers is unpleasant.

Question 15

Intensity

Answer 15

Dilute flavours can indicate a poor wine.

Question 16

Complexity

Answer 16

Great wines generally have different flavours. One or two simple flavours quickly become boring.

Question 17

Expressiveness

Answer 17

Wines that express characteristics of grape variety, region of production, climate, soils, winemaking techniques. Terroir.