Class 1: Introduction to Sensory Development

Question 1

What does “cowboying” the wine mean?

Answer 1

Stating what varietal the wine is on the spur of the moment. Not examining the wine systematically and drawing logical conclusions.

Question 2

What is a “bossy” wine?

Answer 2

A “bossy” wine is a wine that has an overwhelming aroma on the first passthrough, making it difficult to identify other flavours.

Question 3

What are lateral grapes?

Answer 3

Lateral grapes are grapes that have similar characteristics and qualities, and could be mistaken for each other

Question 4

Give an example of a lateral grape to Pinot Noir.

Answer 4

Gamay

Question 5

Does tropical fruit on the nose indicate ageing?

Answer 5

No. Tropical fruit can be primary aromas. There are sour tropical fruits such as pineapple. Lychee can also be considered a fresh fruit and not aged.

Question 6

Name 2 effects that lees can have on a wine.

Answer 6

“Tackiness” on the palate
Flavours and aromas

Question 7

Can acids mask sugar?

Answer 7

Yes.

Question 8

Must a wine consist of 100% botrytised grapes?

Answer 8

No. A wine can contain a small percentage of botrytised grapes, and contribute residual sugar, making it off-dry.

Question 9

Do flavour and sugar develop simultaneously?

Answer 9

No. Flavour development lags behind sugar development.

Question 10

Name 2 factors that make grape skins thicker, which can lead to more flavour, tannins and colour.

Answer 10

1) Wind
2) UV light

Question 11

In CAPS, most red wines will be be:
1) Neutral
2) Semi-aromatic
3) Perfumed

Answer 11

Semi-aromatic

Question 12

How many g/L will bone dry wine have?

Answer 12

< 2g/L

Question 13

How many g/L dry wine have?

Answer 13

2 - 10 g/L

Question 14

How many g/L will off-dry wine have?

Answer 14

11-20 g/L

Question 15

How many g/L will medium-sweet wine have?

Answer 15

20-40 g/L

Question 16

How many g/L will sweet wine have?

Answer 16

40-160 g/L

Question 17

What are the 4 levels of opacity when describing wine?

Answer 17

1) Clear
2) Hazy
3) Semi-opaque
4) Opaque

Question 18

What are “other” visual characteristics when describing a wine?

Answer 18

1) Sediment
2) CO2
3) Colour shift

Question 19

Traditionally, Old World wines were fruity on the palate but “pulled back” on the palate, with more acid. True or false?

Answer 19

True - Old World wines were fruity on the nose and less fruity on the palate.

Question 20

Traditionally, New World wines were fruity on the palate and did not “pull back” on the palate, with more acid. True or false?

Answer 20

True - New World wines were fruity on both the nose and the palate. However, this is starting to change.

Question 21

Wine levels in Europe were strict in part to preserve the culture. True or false?

Answer 21

True.

Question 22

Describe the complexity to music analogy when describing wine.

Answer 22

A less complex wine will have a simple tune played by one person. A complex wine will be the fully symphony. Each is good, and each has a place. You can’t go to the symphony every night.

Question 23

What does the term “harmonization” mean?

Answer 23

Harmonizing is similar to matching. For example, higher acid in wine can harmonize with higher acid in tomato sauce.