Chapter 1 - The Systematic Approach to Tasting Wine Flashcards
What are the three sections of the first part of the SAT?
Appearance; Nose; Palate
What can give a wine aromas of vinegar or nail polish remover?
VA (Volatile Acidity)
What produces aroma of smokey meat, leather or sweaty horse?
Brettanomyces (Brett)
What are Primary Aromas?
The aromas that exist after fermentation
What are Secondary Aromas?
These aromas are created by post-fermentation winemaking
What are Tertiary Aromas?
These aromas have their origin in ageing process
How do you describe a wine that is dominated by primary or secondary aromas?
Youthful
How do you describe a wine that is mostly dominated by primary or secondary aromas but that also has some tertiary aromas detectable?
Developing
How do you describe a wine that is dominated by tertiary aromas?
Fully Developed
What are the three main acids in wine
Tartaric; Malic; lactic
What is an indicator of acidity in a wine
Mouth watering; The more your mouth waters, and the longer it waters, the higher the level of acidity in a wine
What kind of wine tends to be higher in acidity?
Wines made from grapes ripened in cool conditions
What can contribute to a “drying” sensation in the mouth when tasting a wine?
Tannins. Can be felt most clearly on the gums above your front teeth.
What is the first thing to consider when assessing readiness for drinking of a wine?
Whether the wine is made in a style that can benefit from ageing at all.
