Hints on Blind Tasting Flashcards
“ISO” stemware
International Standards Organization stemware
What happens when wine in a glass warms up?
As a wine rises in temperature, aromatic compounds (and ethanol) become increasingly volatile.
*Note: While this may improve the aroma of the wine in the short term, delicate nuances may be quickly lost, and the wine may develop poorly in the glass.
If a wine is too cold, what might you perceive most of on the palate?
Lower temperatures may suppress perception of sugar—there are conflicting studies on this subject—and cold enhances bitter and astringent phenolic sensations.
*Note: Cold temperatures also allow sparkling wines to retain effervescence for a longer duration. Higher temperatures cause the wine to show more alcohol and sourness.
Proper temperature to serve white and rose wines?
whites and rosés are best served slightly chilled but not cold (50-55° F)
Proper temperature to serve red wines?
Reds are best served between 58-65° F.
How do wines achieve their color?
Red and white wines extract color from various polyphenols in grape skins.
*Note: Oak usage, oxidation, age and other factors also impact color.
Main polyphenol in red wine that provides its color?
Red wine color results from the presence of “anthocyanins,” colored phenolic compounds present in many species of the plant kingdom, ranging in hue from orange to purple.
How does the relationship between anthocyanins and veraison work in red wine?
The accumulation of anthocyanins in red grapes during and after véraison is enhanced by sunlight, but actually inhibited by heat—cooler growing seasons may actually produce darker-colored wines than hot ones.
In terms of color in red wine, what is biggest take-away when inspecting wines that showcase black or red fruit?
Black fruits display particularly high anthocyanin content; therefore those fruits that ripen into darker-colored berries, such as Cabernet Sauvignon or Syrah, will produce more deeply colored wines than red berries like Pinot Noir or Grenache.
What must a winemaker do to maintain longterm color stability for red wines that showcase high levels of anthocyanins?
Anthocyanins are the root cause of red color in grapes and must, but long-term color stability requires the formation of more complex pigmented polymers—aggregates of anthocyanins and other polyphenols (like tannins) in the wine.
Post fermentation, what does sulfur dioxide additions do to anthocyanins in red wine?
Post-fermentation sulfur dioxide additions bleach anthocyanins, stripping red wines of some depth of color.
What does high or low of pH levels do to the color of red wine?
Lower pH moves the pigments into the redder end of the spectrum, whereas higher pH causes anthocyanins to appear purple or blue.
Despite the association with pH, however, tasters are never advised to make predictions of acidity on color alone.
How do anthocyanins dissolve in water and how do winemakers use this in their favor?
Anthocyanins dissolve more readily in water than other polyphenols (e.g. tannins) and are thus extracted first.
Pinot Noir winemakers take advantage of the water solubility of anthocyanins to build color during pre-fermentation cold macerations. During fermentation, color extraction occurs before tannin extraction, which requires a certain level of ethanol to enhance solubility. Color will actually decrease during the longer macerations common in parts of Italy (e.g. Barolo and Barbaresco), but such wines will retain their level of color for a longer time in the bottle.
Between white and red wines, which ones color degrades (oxidizes) faster?
The degradation of color via oxidation is generally a slower process in red wines, and grape varieties can differ dramatically in their sensitivities to oxidation.
White wines darken as they oxidize, and over time shift from lemon to gold to amber to brown. Red wines, on the other hand, lose color intensity as they oxidize, shifting from purple to red to garnet and brown.
An enzyme produced by Botrytis cinerea that oxidizes a wide range of phenols in the must and is relatively unaffected by sulfur dioxide additions.
laccase
White wine color is generally the result of ______ rather than intrinsic _______, although yellow-, green- and orange-pigmented compounds present in skins and pulp may create slight variations in base white wine color, resulting in hints of green and other colors.
White wine color is generally the result of “exterior” factors rather than intrinsic “polyphenols,” although yellow-, green- and orange-pigmented compounds present in skins and pulp may create slight variations in base white wine color, resulting in hints of green and other colors.
Visually, how do white wines, typically, achieve their golden hue?
White wines aged in new oak barrels frequently display a golden hue.
What affects a wine’s clarity?
The clarity of wines is affected by density (concentration) of color and the liquid’s turbidity.
What does turbidity indicate?
Turbidity indicates a measure of haziness caused by microscopic solid particles in suspension within a liquid.
How do the presence of suspended solids affect a wine’s clarity?
Suspended solids affect a wine’s clarity, rendering the liquid translucent rather than fully transparent (clear) by altering its ability to refract light.
Is the turbidity affected by visible sediment?
Turbidity is not affected by visible sediment, nor is it dependent on color.
Is the Opacity of a wine affected by sediment?
Opacity, on the other hand, is a result of highly concentrated, dark color. In scientific terms, an opaque object does not allow any light to pass through it; in tasting the term is used to refer to those deeply colored red wines which are not possible to see through. An opaque wine may not show high turbidity, or haziness, but it is nonetheless not clear.
Definition of a “clear” wine?
Clear: Wines without apparent turbidity are termed clear. These wines may be red or white, but the density of color in such wines does not render them opaque. Filtered wines tend to be clear, rather than turbid.
Definition of a wine being labeled “turbid”?
“Turbid”: Wines with apparent haziness or cloudiness. Turbidity in young wines may indicate a lack of filtration and/or fining.
meniscus
meniscus itself refers to the liquid’s concave curvature in the glass, and is represented by a thin band of watery, clear liquid beyond the rim.
Does visible sediment affect the turbidity of a wine?
Visible sediment does not affect the turbidity of the wine.
Smells that come from pyrazines
Bell Pepper, Fresh Cut Grass, Green Peppercorn, Asparagus, Pea, Earth
Varietals that showcase pyrazines
Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Carménère, Sauvignon Blanc
As red wines age is it easier to notice certain pyrazines characteristics?
No, in red wines, it’s often more difficult to sense and can sometimes be associated with
a raw cocoa or dark-chocolate-like aroma.
As red wines age, pyrazine seems to lose its edge, revealing cherry & chocolate-like notes
Smells that come from rotundone
Black Pepper, Marjoram(pine/citrus), Leathery, Cocoa Powder, Earthy Spice Flavors
Varietals that showcase rotundone
Syrah, Grenache, Zinfandel, Petite Sirah, Grüner Veltliner, Schioppettino, Mourvèdre, Pelaverga
Monoterpenes smell like what?
Rose, Flowers, Sweet Fruits, Mandarin Orange, Coriander, Sweet Spice.
*pronounced monoterpenes include the compounds of Linalool, Geraniol, and Nerol.
Varietals that showcase monoterpenes?
Gewürztraminer, Viognier, Riesling, Albariño, Muscat Blanc, Torrontés, Schiava
Aromas that sotolon gives off
Cumin, Maple Syrup, Walnuts, Molasses, Roast Tobacco
Wines that showcase sotolon
oxidized wines -Madeira, Vin Jaune, Sherry, Old Sauternes, Old Chardonnay, very old Red Wines
What does sotolon stem from in wines?
comes from oxidation & is most prevalent in fortified wines like Sherry and Madeira.
*can taste it in white wine aged for 7-10 years; thing to look for to identify old wines.
TDN
-trimethyl-1,2-dihydronapthalene
Smells Like: Kerosene, Petroleum, Diesel Fuel
trimethyl-1,2-dihydronapthalene (AKA “TDN”) smells like what in wine?
Kerosene, Petroleum, Diesel Fuel
What grape carry TDN (trimethyl-1,2-dihydronapthalene)?
In many varieties (Sauvignon Blanc, Chardonnay, Gewurztraminer) but most noticeable in Riesling
One of the few aroma compounds that is almost non-existent in grapes & increases in wine as it ages.
TDN (trimethyl-1,2-dihydronapthalene)
Aromas include Kerosene, Petroleum, Diesel Fuel
Besides a warmer vintage, what are some other reasons why a wine would showcase a heady amount of TDN?
*wines with strongest petrol-like aromas come from warmer vintages because the ompound develops as grapes are exposed to sunlight. Also, the older the bottle the more TDN will be exposed.
Many fruity aromas and lightly floral tones are the result of ________.
esters
How are esters formed in wine and when are formed?
Esters are created by the interaction of acids and alcohol. They are often formed during fermentation and the specific yeasts and fermentation temperature may influence their character.
are a diverse category of highly aromatic organic compounds that are produced by the grapevines themselves.
Terpenes—specifically monoterpenes
What varietals have a fairly high amount of terpenes?
Muscat, Gewürztraminer, Torrontes, and Viognier are known to be particularly high in terpenes while Riesling and Albariño contain moderate levels.
_______ are responsible for many of the herbal aromas that we find in the Bordeaux varieties such as Sauvignon Blanc, Cabernet Sauvignon, Cabernet Franc, Carmenere, and Merlot.
Pyrazines
Does Malbec showcase pyrazines?
Yes, pyrazines in Malbec tend to be below the threshold of perception.) Be careful not to confuse their smell for that of stem inclusion.
term to describe an onion or garlic faulty character. This product easily captures mercury atoms.
Mercaptans
technically synonymous with Mercaptans
Thiols
Thiol
reference to the grapefruit or passionfruit notes you are likely to find in a Sauvignon Blanc or Grüner Veltliner.
Botrytis cinerea
a fungus that affects fruit following damp conditions. While most famous in sweet wines, they can also affect dry wines. Ginger, chamomile, honey, and saffron are telltale aromas and it is a common feature in the wines of Alsace, Austria, Germany, and the Loire Valley.
