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.
