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Introductory Sommelier > Deductive Tasting Method > Flashcards

Deductive Tasting Method Flashcards

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Introductory Sommelier Exam (CMS) flashcards
1
Q

What are the two steps in the Deductive Tasting Method?

A

Sensory and Theoretical Evaluations

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2
Q

What are the steps in the Sensory Evaluation?

A

Sight, Nose and Palate

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3
Q

What are the steps in the Theoretical Evaluation?

A

Initial Conclusion and Final Conclusion

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4
Q

Clarity Scale

A

Clear, Hazy or Turbid

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5
Q

What is sediment in red wine?

A

Color pigment and tannin precipitation

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6
Q

What is sediment in white wine?

A

Visible tartrates (tartaric acid crystals)

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7
Q

What are the 8 steps in Evaluating the Sight of Wine?

A 
Clarity
Concentration of Color
Color
Secondary Color
Rim Variation
Color Extract and Staining
Tearing
Gas Bubbles
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8
Q

The intensity or depth of a wine’s color

A

Concentration of color

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9
Q

A white wine’s color concentration can be affected by what?

A

Age and oxidation

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10
Q

A red wine’s color concentration can be affected by what?

A

Grape variety, color extraction and age

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11
Q

Concentration of color scale

A

Pale to medium to deep

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12
Q

The color of a wine can give clues to:

A

Age, storage conditions and grape variety

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13
Q

Color scale for white wine

A

Straw
Yellow
Gold
Amber

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14
Q

Color scale for red wine

A

Purple
Ruby
Garnet

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15
Q

These colors can give an indication of age, climate and grape variety.

A

Secondary

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16
Q

Secondary colors in white wine

A

Silver
Green
Copper

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17
Q

Secondary colors in red wine

A 
Ruby
Garnet
Orange
Brown
Blue
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18
Q

This is the color difference between the wine at it’s core and the wine at it’s edge.

A

Rim variation

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19
Q

What does more rim variation indicate?

A

Aged wine

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20
Q

Intense extraction of color or staining on the glass can occur as a natural by-product of:

A

A warm climate or a highly pigmented grape variety

21
Q

Color extract and staining scale

A

None
Light
Medium
Heavy

22
Q

What are tears?

A

Created by alcohol and/or residual sugar in the wine reacting with oxygen to create surface tension on the glass. Also called “legs”

23
Q

Thin tears vs Thick Tears

A

Lower vs higher alcohol

24
Q

Tearing scale

A

Light
Medium
Heavy

25
Q

Only mention this if you actually see it in the wine

A

Gas Bubbles

26
Q

The humans sense of smell accounts for what percentage of our awareness of flavor.

A

85%

27
Q

What are the 8 steps for evaluating the nose of a wine?

A 
Clean or Faulty
Intensity of Aromas
Age of Assessment
Describing fruit aromas
Fruit Character
Non-fruit Character
Earth and Mineral Character
Wood Oak
28
Q

What are the faults in wine.

A 
Corkiness
Oxidation
Volatile Acidity
Ethyl Acetate
Excess Sulfur Dioxide
Brettanomyces
Hydrogen Sulfide
29
Q

The chemical compound that causes “corked” wine.

A

Trichloroanisole (TCA)

30
Q

What is volatile acidity?

A

The presence of acetic acid giving wine a vinegary aroma.

31
Q

A wine smells of a struck match or wet wool

A

Excess sulfur dioxide

32
Q

A wine smells of acetone

A

Ethyl Acetate

33
Q

Inadequate yeast nutrition during fermentation can give wines unpleasant aromas of onion, rubber or rotten eggs.

A

Hydrogen Sulfide

34
Q

Intensity of Aromas Scale

A

Low (Delicate)
Moderate
High (Powerful)

35
Q

Aroma Age Assessment Scale

A

Youthful
Developing
Vinous

36
Q

White wine aromas

A 
Citrus Fruit
Apple/Pear
Stone Fruit
Tropical Fruit
Melon
37
Q

Red wine aromas

A

Red Fruit
Black Fruit
Blue Fruit

38
Q

Examples of fruit character

A 
Ripe
Fresh
Tart
Baked
Cooked
Dried
Bruised
Jammy
39
Q

Non-Fruit Character Aromas

A 
Floral
Vegetal
Herbal or Green
Spices
Animal or Barnyard
Petrol
Fermentation
Botrytis
Leather
Tobacco
40
Q

Earth and Mineral Character

A 
Forest floor
Mushroom/Truffle
Freshly turned earth
Limestone
Slate
Chalk
Flint
41
Q

Descriptions of oak character

A 
Cedar
Toast
Smoke
Baking spices
Vanilla
Dill
Coconut
Sawdust
42
Q

Flavor elements to evaluate in tasting

A 
Fruit Flavors
Fruit Character
Non-Fruit Flavors
Earth
Mineral
Oak indicators
Flavor changes on the palate
43
Q

Structure and other elements on the palate

A 
Sweetness/Dryness
Phenolic Bitterness (White wine)
Tannin (Red wine)
Acidity
Alcohol
Body
Texture
Balance
Length/Finish
Complexity
44
Q

Theoretical Deduction

A 
Possible Grape Varieties
Old World or New World
Climate
Possible Countries
Age Range
Final Conclusions
45
Q

Old World Characteristics

A

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

46
Q

New World Characteristics

A

No dominant earth or mineral character
Fruit aromas and flavors lead and dominate the non-fruit elements
Fruit dominates the nose, sweet and ripe
The fruit stays ripe or gets riper on the palate

47
Q

Cool Climate Characteristics

A

Acidity is elevated for the grape variety
Alcohol is more restrained
Fruit is more tart on the nose and the palate
The wine feels more linear on the palate

48
Q

Warm Climate Characteristics

A

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

Introductory Sommelier (24 decks)

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