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Somm 1 > CMS Wine Evaluation > Flashcards

CMS Wine Evaluation Flashcards

1
Q

List the 5 criteria of deductive tasting.

A

Sensory Evaluation
1. Sight
2. Nose
3. Palate

Theoretical Deduction
4. Initial conclusion
5. Final conclusion

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2
Q
  1. Clarity / Visible Sediment.
A

Is the wine clear or does it have any solid matter?
Solids indicate non-filtered, aged wine, or youthful,highly extracted wine

Clear, hazy, turbid

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3
Q

Name types of sediment in wines.

A

Red wine - color pigment and tannin precipitate with age, soln: decant

White wine - visible tartrates, sometimes on cork, soln: filtration and cold stabilization

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4
Q
  1. Concentration of color.
A

Intensity or depth of the wine’s color

White wine: age (light & bright to gold, amber, brown), barrel use, Botrytis, grape variety, oxidation (deepening color)

Red white: grape variety, color extraction, age (deep to dull & brown)

Pale, medium, deep

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5
Q
  1. Color.
A

Impacted by age, grape variety, storage conditions (oxidation or heat)

White: straw, yellow, gold, amber
Red: purple, ruby, garnet, tawny
Rose: pink, salmon, copper, brown

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6
Q
  1. Secondary color and hues.
A

Indication of age, climate, and grape variety

White wine: silver, green, copper/brassy
Red wine: ruby, garnet, orange, brown, blue

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7
Q
  1. Rim variation.
A

Color difference between the wine at its core and its edge.

Age - youthful red (bright pink & fuchsia) to aged (more variation)

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8
Q
  1. Color extraction and staining.
A

Intense extraction of color or staining on the glass

May indicate warm climate, highly pigmented grape variety, or winemaking choices

None, light, medium, heavy (only mention if seen)

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9
Q
  1. Tearing.
A

“legs” created by alcohol and/or residual sugar in the wine reacting with the oxygen in the air to create surface tension or tears on the glass

Alcohol indicator, not viscosity

Light, medium, heavy

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10
Q
  1. Gas bubbles.
A

Excess CO2 may indicate a flaw, bottled too soon after fermentation at cool temps and/or bottled under screwcap

Only mention if seen

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11
Q
  1. Nose - clean or flawed
A

TCA/corked - wet cardboard, old newspaper
Oxidation - muted & dried aromas
Maderization - cooked
Acetic Acid (VA) - vinegar
Ethyl Acetate (VA) - nail polish remover
Excess Sulfur Dioxide (SO2) - struck match, wet wool
Brettanomyces - Band-Aids, barnyard
Hydrogen Sulfide (H2S) & mercaptan - onion, rubber, rotten eggs

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12
Q
  1. Intensity of aroma.
A

Powerful or subtle on first sniff

Low, moderate, high

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13
Q
  1. Age assessment.
A

Youthful - young, bright, primary fresh fruit aroma
Developing - beginning to show signs of age
Vinous - sign of age & oxidation, dried fruit or nutty

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14
Q
  1. Describing fruit aromas.
A

White wine:
Citrus - lemon, lime, grapefruit, orange, tangerine
Apple / pear - green, red, or yellow
Stone fruit - peach, nectarine, apricot
Tropical - pineapple, mango, papaya, passion fruit
Melon - cantaloupe, honeydew

Red wine:
Red fruit - cherry, raspberry, red plum, cranberry, strawberry, pomegranate
Black fruit - blackberry, black cherry, black plum, blackcurrant
Blue fruit - blueberry, boysenberry

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15
Q
  1. Fruit condition or character.
A

Ripe, fresh, tart, baked, stewed or cooked, dried, dessicated, bruised, jammy, candied

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16
Q
  1. Non-fruit character.
A

Grape or winemaking-related

Floral
White wine - yellow (daisy), white (baby’s breath, jasmine, honeysuckle)
Red wine - red (roses), purple (lilac, violet)
Fresh or dried

Vegetal
White wine - bell pepper, jalapeno
Red wine - bell pepper, jalapeno

Herbal or green
White wine - freshly cut grass
Red wine - oregano, sage, thyme

Spices
White wine - white peppercorn
Red wine - black peppercorn

Animal or barnyard
Petrol - fuel or gasoline
Fermentation - ML, carbonic maceration, lees contact
Botrytis - honey, ginger, saffron, mushroom
Leather or tobacco

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17
Q
  1. Earth & mineral character.
A

Earth - forest floor, compost, mushroom, truffle, potting soil, freshly turned earth

Mineral - wet stone, limestone, chalk, slate, flint

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18
Q
  1. Wood or oak.
A

Influenced by size, toast, and age of barrel and type of oak

Cedar, toast, smoke, dried baking spices, cinnamon/ clove/ allspice/ nutmeg, caramel, vanilla, dill, coconut, sawdust, cedar

19
Q

Aromas of French and American oak.

A

French oak - subtle - vanilla bean, dried baking spices, cedar, sawdust

American oak - stronger - caramel, vanilla extract, dill, dried herbs, coconut, sawdust

20
Q

Describe Old World vs New World aromas and flavors.

A

Old World - dominance of earth or mineral character, non-fruit, becomes tart on the finish

New World - dominance of fruit character, stays ripe or gets riper on the finish

21
Q
  1. Palate - evaluate and describe flavor elements.
A

Confirm or add differences from smells on the nose.

Fruit flavor, fruit character, non-fruit flavor, earth, mineral, oak indicators

22
Q
  1. Structure and other elements on the palate.
A

Sweetness & dryness - presence or lack of residual sugar, Bone dry/ Dry/ Off-dry/ Medium-sweet/ Sweet/ Lusciously sweet

Phenolic bitterness (white wine) - skin contact (rare), Yes/ No

Tannin (red wine) - astringency or bitterness, Low / M-/ Medium / M+/ High

Acidity - focus on salivary glands and finish, refreshing, tart, or flabby, Low / M-/ Medium / M+/ High

Alcohol - sensed as heat in nose, throat, and chest, Low / M-/ Medium / M+/ High

Body - feeling of weight on the palate, due to alcohol and glycerin, Light/ Medium/ Full

Texture - feel of the wine on the palate, Lean/ Round/ Creamy/ Rich/ Other

Balance - does any attribute dominate?

Length or finish - how long does the flavor linger, does it change, tart/ bitter/ astringent/ smooth/ silky, Short/ M-/ Medium/ M+/ Long

Complexity - number or aromas and interaction, Low/ M-/ Medium/ M+/ High

23
Q

What are tasting markers?

A

Specific tasting notes that classic grape varieties and wine styles exhibit

Ex. Chablis - N: chalk, T: bone dry, lime peel, white flowers, mineral, M+ acidity

24
Q
  1. Initial conclusion.
A

Possible grape varieties, Old World/ New World, climate, possible countries, age range

25
Q
  1. Final conclusion.
A

Grape variety/ blend, Country of origin, Region/ appellation, Quality, Vintage

26
Q

Describe climate influence on tasting notes.

A

Cool climate - acidity is elevated, alcohol is more restrained, fruit smells and tastes somewhat tart, wine feels linear on the palate

Warm climate - acidity is restrained, alcohol is elevated, fruit seems ripe to jammy, wine feels round and lush on the palate

27
Q

Describe age range influence on tasting notes.

A

Color, rim variation, youth vs vinous aromas & flavors, quality of texture and finish

28
Q

Alcohol Levels

A

Low: 5-10%
M-: 10-11.5%
Med: 11.5-13%
M+: 13.5-15%
High: Over 15%
Fortified: 18%

29
Q

Botrytis

A

Non-fortifed dessert wines

Honeysuckle, overripe stone fruit, toffee, ginger, button mushrooms

Alsace Pinot Gris & Riesling, Loire Chenin Blanc/Vouvray, Sauternes, German Riesling, Hungary Tokaji Aszu

30
Q

Brettanomyces

A

Yeast in vineyard soils or barrels

Leather, barnyard, Band-Aids

Bordeaux, Burgundy, Rhone

31
Q

Carbonic Maceration

A

Winemaking technique - max color & fruit, min tannin

Jolly rancher, banana, Hawaiian Punch

Beaujolais Gamay

32
Q

Diacetyl

A

ML

Butter, cream, dairy

Chardonnay, Viognier

33
Q

Lees

A

Lees autolysis

Yeast, brioche, bread dough, toast

Chardonnay, Muscadet, Pinot Grigio, Gruner Veltliner, Albarino, Riesling, sparkling wine

34
Q

New oak

A

Vanilla, baking spices, chocolate, coconut, dill, smoke, toast, coffee, tea

Cab, Tempranillo

35
Q

Phenolic bitterness

A

White wines, grape skin contact before/during/after fermentation

Bitter, oily, raw almond aftertaste

Albarino, Gruner Veltliner, AA Pinot Grigio, Alsace Pinot Gris, Viognier, Gewurztraminer

36
Q

Pyrazines

A

Green bell pepper, asparagus, cut grass

Sauvignon Blanc, Cab Sauv, Merlot, Cab Franc, Petite Verdot, Carmenere

37
Q

Raisination

A

Unevenly ripened, overripe or dried grapes

Zinfandel, Amarone

38
Q

Rotundone

A

In grape skins, peppery note

Gruner Veltliner, Syrah, Shiraz, N. Rhone, Grenache

39
Q

Stem inclusion

A

Whole cluster fermentation

Green, woody

Burgundy, Beaujolais

40
Q

TDN

A

Shorter, warmer ripening cycle

Petrol

Riesling

41
Q

Terpenes

A

Aromatic floral & sweet citrus

Albarino, Riesling, Viognier, Gewurztraminer, Torrontes

42
Q

Thiols

A

Thiols (Sulphur) in ripe grapes to volatile mercaptan

Rubber, garlic, onions

43
Q

Volatile Acidity

A

Acetic acid ( vinegar), ethyl acetate (nail polish remover)

Amarone, Gran Riserva Rioja

Somm 1 (34 decks)

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