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Certified Sommelier > Deductive Tasting > Flashcards

Deductive Tasting Flashcards

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1
Q

Deductive Tasting - The five criteria of deductive tasting

A
  • Sight
  • Nose
  • Palate
  • Initial Conclusion
  • Final Conclusion
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2
Q

Deductive Tasting - Sight - Sediment

A
  • Sediments in red wine = color pigment and tannin
  • primary reason to decant aged red wines
  • can be found in young unfiltered red wines
  • Sediments in white wine = tartaric acid crystals (safe to consume).
  • Tartrates are often removed by filtration and cold stabilization.
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3
Q

Deductive Tasting - Sight - Concentration of Color

A
  • White wines
  • Young white wines are light and bright in color
  • Deepen in color with age, turning gold, amber, and brown
  • Red wines
  • Lighten in color as they age, they often appear dull and have a tendency to brown
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4
Q

Deductive Tasting - Clean or Faulty - Trichloroanisole (“TCA”)

A
  • AKA Corkiness
  • Smell like wet, moldy cardboard or musty old newspaper
  • Caused by corks, barrels, or an entire winery that has been tainted with the TCA compound
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5
Q

Deductive Tasting - Clean or Faulty - Oxidation

A
  • Oxidized wines have more muted and dried-out aromas than fruit scents (can be bitter flavors)
  • Caused by age or poor storage conditions
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6
Q

Deductive Tasting - Clean or Faulty - Volatile Acidity (“VA”)

A
  • Presence of acetic acid giving a wine vinegary aromas

* Caused when the bacteria acetobacter (or certain wild yeasts) and oxygen are present during the fermentation process

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7
Q

Deductive Tasting - Clean or Faulty - Ethyl Acetate (“EA”)

A
  • Distinct aroma of acetone or nail-polish remover

* EA forms from the reaction of ethanol and acetic acid.

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8
Q

Deductive Tasting - Clean or Faulty - Excess Sulfur Dioxide (SO2)

A
  • Too much, caused matchstick or wet wool smell

* SO2 commonly used during the winemaking process.

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9
Q

Deductive Tasting - Clean or Faulty - Brettanomyces

A

*This is a yeast growth that gives a wine aromas ranging from smoke, cloves, and spice to band-aids and manure

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10
Q

Deductive Tasting - Clean or Faulty - Hydrogen Sulfide (H2S)

A
  • Unpleasant aromas of onion, rubber or rotten eggs

* Consequence of inadequate yeast nutrition during fermentation

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11
Q

Deductive Tasting - Nose - White wine fruit aromas

A
  • Citrus: lemon, lime, orange, grapefruit, tangerine
  • Apple / Pear: green, red, or yellow apples, pears
  • Stone / Pit Fruit: Peach, nectarine, apricot
  • Tropical Fruit: Pineapple, mango, papaya, passion fruit
  • Melon: Cantaloupe, honeydew
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12
Q

Deductive Tasting - Nose - Red wine fruit aromas

A
  • Red Fruits: Cherry, raspberry, red plum, cranberry, strawberry, pomegranate
  • Black Fruits: Blackberry, back cherry, black plum, blackcurrant
  • Blue Fruits: Blueberry, boysenberry
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13
Q

Deductive Tasting - Nose - Fruit Character

A
  • Ripe
  • Fresh
  • Tart
  • Baked
  • Stewed / Cooked
  • Dried
  • Desiccated
  • Bruised
  • Jammy / Preserves
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14
Q

Deductive Tasting - Nose - Non Fruit Character

A
  • Floral Aromas
  • White Wine: Yellow (daisy), white (baby’s breath, jasmine, honeysuckle)
  • Red Wine: Red (roses), purple (lilac, violet)
  • Other Descriptors: Fresh, dried
  • Vegetal Aromas
  • White Wine: Bell pepper, jalapeno pepper
  • Red Wine: Bell pepper, jalapeno pepper
  • Herbal or Green Aromas
  • White Wine: Freshly cut grass
  • Red Wine: Oregano, sage, thyme
  • Spices
  • White Wine: White peppercorn
  • Red Wine: Black peppercorn
  • Animal or Barnyard
  • Petrol: Fuel, gasoline
  • Fermentation: Malolactic fermentation, carbonic maceration, lees contact
  • Botrytis: Honew, ginger, saffron, mushroom
  • Leather, Tobacco, etc
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15
Q

Deductive Tasting - Nose - Earth and Mineral Character

A
  • Earth: forest floor, Compost, Mushroom/truffle, Potting soil, Fresh turned earth
  • Mineral: Wet Stone, Limestone, Chalk, Slate, Flint
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16
Q

Deductive Tasting - Nose - Wood/Oak

A

Cedar, Toast, Smoke, Vanilla, Dill, Coconut, Sawdust, Dried baking spices (cinnamon, clove, allspice, nutmeg)

17
Q

Deductive Tasting - Large Barrel vs Small Barrel (Barrique)

A
  • Large Barrel: less wine is i contact with the barrel therefore little oaky flavor is imparted. However, older barrels that are no longer imparting wood-based aromas or flavors can continue to contribute oxidative notes and textural effects to the wine.
  • Small Barrel: More wine is in contact with the barrel itself imparting more wood based aromas and flavors
18
Q

Deductive Tasting - Older Oak vs New Oak

A
  • Older Oak: Oak barrels lose the potency of flavor impact appreciably after each use. After the 4th-6th year, the barrel is essentially deemed neutral but still has an impact with oxidative notes and textural effects to the wine
  • New Oak: New oak barrels (or “first-use” barrels) will impart the most pungent flavors to a wine such as (Toast, Smoke, Baking spices, Vanilla)
19
Q

Deductive Tasting - French Oak vs American Oak

A
  • French Oak: Tends to be more subtle in aroma and flavor with notes of (Vanilla bean, Dried baking spices, Cedar, Sawdust)
  • American Oak: Tends to be stronger in aroma and flavor with notes of (Caramel, Vanilla extract, Dill/dried herbs, Coconut, Sawdust)
20
Q

Deductive Tasting - Palate

A
  • Sweetness/Dryness
  • Phenolic Bitterness (White wine)
  • Tannin (Red wine)
  • Acidity
  • Alcohol
  • Body
  • Texture
  • Balance
  • Length/Finish
  • Complexity
21
Q

Deductive Tasting - Theoretical- Old World (Potential Reasons)

A
  • Dominance of earth and/or mineral character
  • Dominance of non-fruit aromas and flavors
  • The fruit is restrained compared to non-fruit and earth aromas and flavors
  • The fruit becomes tart on the palate
  • Non-fruit aromas and flavors become more apparent in the finish
22
Q

Deductive Tasting - Theoretical- New World (Potential Reasons)

A
  • There is no dominant earth or mineral character
  • Fruit aromas and flavors lead and dominate the non-fruit elements
  • The fruit smells sweet and ripe, thus dominating the nose
  • The fruit stays ripe or gets riper on the palate
23
Q

Deductive Tasting - Theoretical- Cool Climate (Potential Reasons)

A
  • Acidity is elevated for the grape variety
  • Alcohol is more restrained
  • The fruit smells and tastes somewhat tart
  • The wine feels linear on the palate
24
Q

Deductive Tasting - Theoretical- Warm Climate (Potential Reasons)

A
  • The acidity is restrained for the grape variety
  • Alcohol is elevated
  • The fruit seems ripe, maybe even jammy
  • The wine feels round and lush on the palate
25
Q

Deductive Tasting - Tannin in wine…

A

*Dries the palate out

26
Q

Deductive Tasting - Acidity in wine…

A

*Creates a mouth-watering sensation

27
Q

Deductive Tasting - Sweetness in wine is due to…

A

*The presence of sugar in the wine

28
Q

Deductive Tasting - TCA or Tricholoranisol in wine is due to…

A

*The cork being infected with the TCA compound

29
Q

Deductive Tasting - A wine would be hazy or cloudy due to…

A

*Sediment in the wine

Certified Sommelier (72 decks)

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