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
List the core Tropical fruit aromas
Banana Lychee Mango Melon Passion Fruit Pineapple
List the core Red fruit aromas
Redcurrant Cranberry Raspberry Strawberry Red cherry Red plum
List the core Black fruit aromas
Blackcurrant
Blackberry
Black cherry
Black plum
List the core herbaceous aromas
Green pepper
Grass
Tomato leaf
Asparagus
List the core Herbal aromas
Eucalyptus Mint Fennel Dill Dried herbs (thyme, oregano)
List the core Spice aromas
Black/white pepper
Liquorice
Cinnamon
List the core Fruit ripeness aromas
Unripe fruit
Ripe fruit
Dried fruit
Cooked fruit
List the core Yeast aromas
Biscuit Pastry Bread Toast Bread dough Cheese Yoghurt Acetaldehyde
List the core Malolactic conversion aromas
Butter
Cream
Cheese
List the core Oak aromas
Vanilla Cloves Coconut Cedar Charred Wood Smoke Chocolate Coffee
List categories that could be used to support a quality assessment
Balance Length Intensity Complexity Varietal definition Stylistic definition
What conclusions should be made
Quality assessment
- Poor
- Acceptable
- Good
- Very Good
- Outstanding
Suitability for bottle ageing
