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Introductory Turned Certified Sommelier - Matt & Ryan > Deductive Tasting (R) > Flashcards

Deductive Tasting (R) Flashcards

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1
Q

Why should you use the Deductive Tasting Method?

A

It develops your olfactory senses and taste memory

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2
Q

What are the five criteria of the Deductive Tasting Method?

A 
Sensory Evaluation
1. Sight
2. Nose
3. Palate
Theoretical Deduction
4. Initial Conclusion
5. Final Conclusion
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3
Q

How do you evaluate the Sight of a wine?

A
  1. Clarity/Visible Sediment
  2. Concentration of Color
  3. Color
  4. Secondary Color and Hues
  5. Rim Variation
  6. Color Extract and Staining
  7. Tearing
  8. Gas Bubbles
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4
Q

What is the scale for Clarity/Visible Sediment?

A

Clear/Hazy/Turbid

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5
Q

What causes the sediment in red wines?

A

Color pigment and tannin precipitate or fall out as the wine ages

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6
Q

What causes sediment in white wines?

A

Tartaric acid crystals sometimes fall out of solution (can be removed through filtration or cold stabilization)

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7
Q

Define concentration of color.

A

Intensity or depth of a wine’s color.

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8
Q

What impacts the Concentration of Color in a white wine?

A
  • Age of the wine

- Oxidation

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9
Q

What impacts the Concentration of Color in a red wine?

A
  • Grape Variety
  • Color Extraction
  • Age
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10
Q

What is the scale for Concentration of Color?

A

Pale/Medium/Deep

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11
Q

What types of clues can the color of a wine provide?

A
  • Age
  • Storage Conditions
  • Possibly Grape Variety
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12
Q

What is the color scale for white wine?

A

Straw/Yellow/Gold/Amber

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13
Q

What is the color scale for red wine?

A

Purple/Ruby/Garnet

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14
Q

What secondary hues do you look for in white wine?

A
  • Silver
  • Green
  • Copper (brassy tones)
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15
Q

What secondary hues do you look for in red wine?

A
  • Ruby
  • Garnet
  • Orange
  • Brown
  • Blue
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16
Q

Define Rim Variation.

A

The color difference between the wine at its CORE and EDGE.

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17
Q

What does rim variation indicate?

A
  • Age

- Youthful wines can also have variation however in the form of a bright pink almost fuschia-like hue at the edge

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18
Q

What causes color extract and staining?

A
  • Warm Climate
  • Highly pigmented grape variety
  • Winemaker choices during vinification
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19
Q

What causes tearing?

A
  • Alcohol and/or residual sugar
  • Oxygen
  • The glass itself
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20
Q

What do thin tears that dissipate quickly mean?

A

Lower level of alcohol

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21
Q

What do thick, slow moving tear mean?

A

Higher level of alcohol

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22
Q

Do thick tears indicate a heavy or especially viscous wine?

A

No

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23
Q

What is the scale for tearing?

A

Light/Medium/Heavy

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24
Q

What forms gas bubbles in a wine?

A

Some wines may retain a small amount of carbon dioxide (CO2) when bottled

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25
Q

What can gas bubbles tell you about a wine?

A
  • Flawed from secondary fermentation
  • Bottled very soon after fermentation at cool temperatures
  • Bottled under screwcap
26
Q

How do you evaluate the nose of a wine?

A
  1. Clean or Faulty
  2. Intensity of Aromas
  3. Age Assessment
  4. Fruit Aromas
  5. Fruit Character
  6. Non-Fruit Character
  7. Earth and Mineral Character
  8. Wood/Oak
27
Q

Our sense of smell accounts for ___% of our awareness of flavor.

A

85%

28
Q

What are the aromas in a glass of wine called?

A

The “Nose”

29
Q

What are possible flaws in the small of a wine?

A
  1. Trichloroanisole (“TCA”) / Corkiness
  2. Oxidation
  3. Volatile Acidity (“VA”)
  4. Ethyl Acetate (“EA”)
  5. Excess Sulfur Dioxide (SO2)
  6. Brettanomyces (“Brett”)
  7. Hydrogen Sulfide (H2S)
30
Q

Scale for Intensity of Aromas?

A

Low (delicate) / Moderate / High (powerful)

31
Q

Scale for Age Assessment?

A

Youthful: Young, bright, primary fresh fruit aromas
Developing: Beginning to show signs of age
Vinous: Signs of age and oxidation

32
Q

What causes Trichloroanisole (“TCA”) / Corkiness and how does it impact a wine?

A
  • Can be caused by corks, barrels, or entire winery tainted by TCA compound
  • Makes wine smell like wet, moldy cardboard or musty old newspaper
33
Q

What causes oxidation and how does it impact a wine?

A
  • Caused by age or poor storage conditions
  • More muted and dried-out aromas than fruit scents
  • Can develop bitter flavors with continued exposure to air
34
Q

What is Volatile Acidity (“VA”) and how does it impact a wine?

A
  • Catch-all term for presence of acetic acid, the main component in vinegar
  • It is produced in wine when the bacteria acetobacter (or certain wild yeasts) and oxygen are present during fermentation
  • Imparts vinegary aromas on the wine
35
Q

What is Ethyl Acetate (“EA”) and how does it impact a wine?

A
  • EA forms from the reaction of ethanol and acetic acid

- Imparts distinct aroma of acetone or nail-polish remover

36
Q

What is Excess Sulfur Dioxide (“SO2”) and how does it impact a wine?

A
  • SO2 is commonly used during the winemaking process

- Too much can impart aromas of struck matchstick or wet wool

37
Q

What is Brettanomyces (“Brett”) and how does it impact a wine?

A
  • Yeast growth

- Imparts aromas ranging from smoke, cloves, and spice to band-aids and manure

38
Q

What is Hydrogen Sulfide (“H2S”) and how does it impact a wine?

A
  • H2S is a consequence of inadequate yeast nutrition during fermentation
  • Can imparts aromas of onion, rubber, and rotten eggs
39
Q

What are the five primary fruit descriptors for white wine?

A
  1. Citrus: Lemon, lime, orange, grapefruit, tangerine
  2. Apple / Pear: Green, red, or yellow apples, pears
  3. Stone / Pit Fruit: Peach, nectarine, apricot
  4. Tropical: Pineapple, mango, papaya, passion fruit
  5. Melon: Cataloupe, honeydew
40
Q

What are the three primary fruit descriptors for red wine?

A
  1. Red Fruit: Cherry, raspberry, red plum, cranberry, strawberry, pomegranate
  2. Black Fruit: Blackberry, black cherry, black plum, blackcurrant
  3. Blue Fruit: Blueberry, boysenberry
41
Q

What are the nine primary conditions or characters of fruit?

A
  1. Ripe
  2. Fresh
  3. Tart
  4. Baked
  5. Stewed / Cooked
  6. Dried
  7. Desiccated
  8. Bruised
  9. Jammy / Preserves
42
Q

What are the nine primary non-fruit characters of wine?

A
  1. Floral Aromas
  2. Vegetal Aromas
  3. Herbal or Green Aromas
  4. Spices
  5. Animal or Barnyard
  6. Petrol
  7. Fermentation
  8. Botrytis
  9. Leather/Tobacco
43
Q

What are some possible earth descriptors?

A

Earth (living)

  • Forest floor
  • Compost
  • Mushroom / truffle
  • Potting Soil
  • Fresh-turned earth
44
Q

What are some possible mineral descriptors?

A

Mineral (non-living)

  • Wet stone
  • Limestone
  • Chalk
  • Slate
  • Flint
45
Q

What are some possible oak descriptors?

A
  • Cedar
  • Toast
  • Smoke
  • Dried Baking Spics (cinnamon, clove, allspice, nutmeg)
  • Vanilla
  • Dill
  • Coconut
  • Sawdust
46
Q

What aromas and flavors are unique to New Oak?

A
  • Toast
  • Smoke
  • Baking Spices
  • Vanilla
47
Q

What aromas and flavors are unique to French Oak?

A

(Subtle)

  • Vanilla Bean
  • Dried Baking Spices
  • Cedar
48
Q

What aromas and flavors are unique to American Oak?

A

(Bold)

  • Caramel
  • Vanilla Extract
  • Dill / Dried Herbs
  • Coconut
49
Q

How do you evaluate a wine on the palate?

A
  1. Evaluate and Describe Flavor Aromas

2. Evaluate and Describe Structure and Other Elements

50
Q

List the Structure and Other Elements criteria. (10)

A
  1. Sweetness/Dryness
  2. Phenolic Bitterness
  3. Tannin
  4. Acidity
  5. Alcohol
  6. Body
  7. Texture
  8. Balance
  9. Length/Finish
  10. Complexity
51
Q

Scale for Sweetness/Dryness?

A

Bone Dry / Dry / Off-Dry / Medium-Sweet / Sweet / Lusciously Sweet

52
Q

Scale for Phenolic Bitterness? (white wine)

A

Yes or No (does the wine taste bitter)

53
Q

Scale for Tannin? (senses as astringency or bitterness)

A

Low / Medium - / Medium / Medium + / High

54
Q

Scale for Acidity? (refreshing or tart, have enough or flabby/unfocused?)

A

Low / Medium - / Medium / Medium + / High

55
Q

Scale for Alcohol? (heat in the nose, throat, chest)

A

Low / Medium - / Medium / Medium + / High

56
Q

Scale for Body? (weight on the palate)

A

Light / Medium / Full

57
Q

Scale for Texture?

A

Lean / Round / Creamy / Other Textures

58
Q

How do you describe Balance when evaluating wine on the palate?

A

Does any structural element dominate the others? If so, the wine may not be in balance.

59
Q

Scale for Length/Finish?

A

Short / Medium - / Medium / Medium + / Long

60
Q

Scale for Complexity?

A

Low / Medium - / Medium / Medium + / High

61
Q

What decisions should you make in your initial conclusion?

A
  1. Possible Grape Varieties (using markers for classic styles)
  2. Old World or New World (fruit vs earth/mineral/non-fruit)
  3. Climate (warm or cool cause/effect on palate)
  4. Possible Countries (classically, which regions make wine like this?
  5. Age Range (color, rim variation, youth vs vinous aromas and flavors, quality of texture and finish)
62
Q

What should your final conclusion include?

A
  1. Grape Variety or Blend
  2. Country, Region, Appellation
    - Appellation quality level if appropriate
    (Burgundy: Village vs 1er Cru vs Grand Cru)
    (German Riesling: Kabinett vs Spatlese vs Auslese)
    (Rioja: Crianza vs Reserva vs Gran Reserva)
  3. Vintage

Introductory Turned Certified Sommelier - Matt & Ryan (28 decks)

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