Introduction Flashcards
The science & study of wine and winemaking
Oenology
Science of the growing, cultivation, and harvesting of grapes
Viticulture
The English word ‘oenology’ derives from the Greek words?
Oinos & Logia
Oinos means?
Wine
Logia is a suffix that means?
study of
An expert in the science of wine and of the arts & techniques for making wine
Oenologist
Four stages to Tasting Wine
- Appearance
- Aroma
- Mouth feel
- Finish
Aroma is also called?
Bouquet
Color & clarity of the wine. Viewed by holding the glass up to a white background in a well-lit room.
The Appearance
____ vary from clear, through light green and all shades of yellow, to deep golden brown. They naturally darken as they age
White wines
White wines begins to look more like reds with age
____ range from red, ruby to purple, garnet & brick. As they age, they lose color & begin to brown
Red wines
Wine color is affected the most by:
- The age of the wine
- The grape variety
- Whether or not the wine spent time in oak
If the ____ trickle down slowly, it has more body
‘legs’
If it falls down in sheets, it has less body
How to experience Aroma?
Swirl and Smell
Swirling wine in the glass exposes it to a larger surface area. This increases wine’s contact with air and intensifies its aromas
Experience the Aroma
Swirl the wine by holding the glass by the base or stem as it is considered improper to hold the glass by the bowl as you can raise the temp. of the wine
The smell of wine is referred to as its?
Nose, bouquet, or aroma
An ____ is a great way to get acquainted with common aromas
aroma wheel
Aromas most often associated with white wines:
- Chardonnay
- Sauvignon Blanc
- Gewurtztraminer & Riesling
- Viognier
Aromas most often associated with red wines:
- Cabernet Sauvignon & Merlot
- Pinot Noir
- Zinfandel & Syrah
- Sangiovese
“off smells” include:
- Sherry
- Vinegar
- Cork/Mustiness
- Sulphur
The wine has oxidized from age or improper storage
Sherry
The wine contains excessive acetic acid
Vinegar
A defective or inferior cork has affected the wine
Cork/ Mustiness
The wine contains excessive sulphur dioxide
Sulphur
Different parts of your tongue are designed to taste different things:
- Sweetness
- Sour/Acid
- Saltiness
- Bitter/Alcohol
Sweetness can be felt where?
Tip of tongue
Sour/Acid can be felt where?
inner sides of tongue
Saltiness can be felt where?
Outer sides of the tongue
Bitter/Alcohol can be felt where?
Back of tongue
A function of both alcohol and glycerol. This can also be thought of as the ‘weight’ which is an often overlooked consideration when pairing wine with food
Body Fullness or thinness
Gives the wine crispness and freshness without which the wine is flat and sour
Acidity
The bitterness you taste comes from grape skins and seeds. It is essential to the finish of a wine. Most obvious in reds
Tannin
Comes from the wine’s fruit flavors as well as any fermented grape sugars left in the wine.
Sweetness
If there is no perceived sweetness, a wine is “dry”
Intensity is dependent on the variety, growing conditions and wine making techniques
Fruitiness
Swallow or spit and sense the “ finish” or aftertaste
Fourth
The better the wine, the better the finish which usually linger on your palate
White wines should be served ____ degrees
<55
Red wines should be served ____ degrees
> 55
