DRAFT- Systemic Approach to Tasting Wine Flashcards
How is appearance judged?
Intensity
Colour
What is the scale for colour intensity?
pale (see detail around the stem with a red wine)
Medium (see the stem with a red wine)
Deep (stem is obscured with a red wine)
Set out the colours for white, rose and red wine
lemon-gold-amber-brown
pink-pink/orange-orange
purple-ruby-garnet-tawny
How is nose judged?
Intensity
Aroma characteristics
How is palate judged?
Sweetness Acidity Tannin Alcohol Body Flavour intensity Flavour characteristics Any other observations Finish
What 2 areas should be concluded on with a wine?
Quality assessment
Bottle Ageing
What primary aroma categories are there?
Floral Green fruit Citrus fruit Stone fruit Tropical fruit Red fruit Black fruit Herbaceous Herbal Spice Fruit ripeness Other
What secondary aroma categories are there?
Yeast
Malolactic conversion
Oak
What core tertiary aromas are there for red wine?
Dried fruit Cooked fruit Leather Earth Mushroom Meat Tobacco Wet leaves Forest floor Caramel
What core tertiary aromas are there for white wine?
Dried fruit Orange marmalade Petrol Cinnamon Ginger Nutmeg Almond Hazlenut Honey Caramel
What core tertiary aromas are there for deliberately oxidised wine?
Almond Hazelnut Walnut Chocolate Coffee Caramel
List the core floral aromas
Blossom Elderflower Honeysuckle Jasmine Rose Violet
List the core Green fruit aromas
Apple
Pear
Gooseberry
Grape
List the core Citrus fruit aromas
Grapefruit
Lemon
Lime
Orange
List the core Stone fruit aromas
Peach
Apricot
Nectarine
