Deductive Tasting/Pairing Flashcards
What are the five criteria of the Deductive Tasting Method?
Sight. Nose. Palate. Initial Conclusion. Final Conclusion.
What does sediment mean in a red wine?
Color pigment/tannin fall out as the wine ages (it’s a primary reason to decant a wine).
Sediment can also be found in young, unfiltered wines.
What is the name for the white wine equivalent to sediment?
Tartrates (tartaric acid crystals).
What happens to white wines when they age?
Their color deepens, turning a gold color, to amber, and eventually brown.
What is oxidation in terms of barrel aging?
As the wine ages, it is exposed to oxygen through pores of the wood and the process deepens the color of a white wine.
What happens to the color of red wines as they age?
They lighten in color, often appearing dull or brown.
What does rim variation often indicate in a red wine?
The older the wine, the more variation there is likely to be.
Youthful reds may have a bright pink, almost fuchsia like hue at the rim.
Intense extraction of color or staining on a glass can be an indication of what?
A warm climate wine.
A highly pigmented grape variety.
What are the ‘tears’ on a wine glass called and what are they often an indication of?
Legs.
They are created by alcohol and/or residual sugar in the wine reacting to oxygen.
This chemical compound makes the wine smell like wet,
moldy cardboard or musty old newspaper.
Trichloroanisole (TCA)/Corkiness
This is a catch-all term referring to the presence of acetic acid giving a wine vinegary aromas.
Volatile Acidity (VA)
This forms from the reaction of ethanol and acetic acid and imparts distinct aroma of acetone or nail-polish remover.
Ethyl Acetate (EA)
Too much of this can leave a wine smelling of a struck matchstick or of wet wool.
Excess Sulfur Dioxide (SO2)
This is a yeast growth that gives a wine aromas ranging from smoke, cloves, and spice to Band-Aids and manure.
Brettanomyces
What are some characteristics of Old World wines?
Dominance of earth and/or minerals
Dominance of non-fruit aromas/flavors.
Fruit is restrained compared to non-fruit/earth aromas.
Fruit becomes tart on the palate.
Non-fruit aromas/flavors become more apparent in the finish.
What are some characteristics of New World wines?
No dominant earth or mineral character.
Fruit aromas/flavors lead and dominate other elements.
Fruit smells sweet and ripe.
Fruit stays ripe and gets riper on the palate.
What are some characteristics of cool climate wines?
Acidity is elevated.
Alcohol is more restrained.
Fruit smells/tastes somewhat tart.
Wine feels linear on palate.
What are some characteristics of warm climate wines?
Acidity is restrained.
Alcohol is elevated.
Fruit seems ripe, maybe jammy.
Wine feels round and lush on palate.
What is a classic wine pairing to Foie gras and why?
Sauternes.
Rich, unctuous wine meets creamy, rich, salty fat.
What is a classic pairing for fresh goat cheese and why?
Sauvignon Blanc.
High-acid cheese meets high-acid wine.
What is a classic pairing for steak an why?
Cabernet Sauvignon
Tannin vs. protein and fat
What is a classic wine pairing for sardines and why?
Manzanilla Sherry.
Salt and fish oil can stand up to the stronger flavors in the wine.
What is a classic pairing for white truffles and why?
Barolo or Barbaresco.
Earthy truffles with earthy wine.
What is a classic pairing for roasted chicken and why?
Beaujolais.
Soft tannins are more versatile with the leaner chicken.
