Dégustation Evaluation Flashcards
The optimal tasting environment will have:
Good natural light
No strong smells (perfume, lotion, foods, etc.)
Space for wine glasses, a water glass, and note taking
Spittoon
What is the recommended amount of wine to be poured into glasses for tasting purposes?
5cL
When evaluating a wine’s appearance, what are the 3 things you’ll need to describe?
Clarity
‘hazy’ or ‘clear’
Intensity (how pigmented the wine is)
‘pale’ or ‘deep’
Color
see white, rosé and red cards for color ranges
Explain the differences between “pale” and “deep” intensity of a wine’s appearance.
Pale
a white wine that has a wide, watery, almost colorless rim a red wine that is mostly see-through and has light saturation from rim to core
Deep
a white wine with color that reaches or almost reaches the rim a red wine that has deep, concentrated color and is near-impossible to see through from rim to core
What are the 5 colors used to describe white wines?
Lemon-Green
Lemon (most common)
Gold
Amber
Brown
What are the 5 colors used to describe red wines?
Purple
Ruby
Garnet
Tawny
Brown
What are the 3 colors used to describe rosés?
Pink
Salmon
Orange
What are some other observations you can make when assessing a wine’s appearance besides clarity, intensity, and color?
Legs/tears
Sediment/deposit
Bubbles (for sparkling wines)
Pétillance (spritzy quality for still wines)
After swirling a wine, what can the legs indicate as they travel down the sides of the glass?
Depending on the rate at which they form and fall, can indicate sugar and/or alcohol content (though not definitively!);
If intensely pigmented, they can indicate a warmer climate or carbonic maceration (again, not definitively!).
The legs do not give exact information about the wine; they can help lead to ideas about the wine before smelling or tasting it, though. You will arrive at your conclusions after you complete the SAT.
Note: legs do not indicate quality.
What exactly are legs?
Wine legs are the droplets or rivulets that form on the inside of a glass of wine that has just been swirled. They’re caused by the evaporation of alcohol from the sides of the glass.
High alcohol wines collect a higher density of “tears” or legs on the sides of the glass than low alcohol wines.
Sweeter wines are more viscous and, therefore, the tears will flow slower down the sides of a glass.
Try this at home! Swirl a glass of 8% abv Riesling Kabinett and compare it to a 22% abv Port to see the difference
What are the differences between primary aromas, secondary aromas, and tertiary aromas?
Primary
Aromas that come from the fermentation process and the grapes themselves.
Secondary
Aromas that come from stylistic winemaking choices after fermentation (e.g. vanilla from oak, or butter from malo)
Tertiary
Aromas that come from the aging process (e.g. caramel from extended oak aging or mushroom from extended bottle aging).
What are the 4 descriptors for development?
Youthful
Developing
Fully developed
Past its prime/tired
What are some of the possible faults you can find on the nose of a wine?
Cork taint/TCA
Reduction
SO2
Oxidation
Volatile acidity
Brett
Out of condition/poorly stored/stale
The condition of a wine’s nose would be categorized as ‘unclean’ if any of these were identified.
Describe the levels of the dry-to-sweet scale.
Dry (no {perceptible} sugar)
Off-Dry (a kiss of residual sugar)
Medium-Dry (perceptible sugar but not enough to pair with desserts)
Medium-Sweet (ditto)
Sweet (e.g. Sauternes, Port)
Luscious (e.g. PX, Rutherglen Muscat)
What effect does acidity have on your palate?
Acidity makes your mouth water and can cause a tingly feeling on the sides of your tongue.
