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Lectures > Lecture 2 Wine Tasting Technique > Flashcards

Lecture 2 Wine Tasting Technique Flashcards

0
Q

Examples of glassware styles

A 
White 
Red burgundy bordeaux
Flute
Goblet 
Snifter
Saucer
Co pita
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1
Q

Glassware criteria

A 
Transparent
Thin, smooth lip
Seamless stem
Enhances flavor and olfactory impressions
Fits image of restaurant
Fits budget or restaurant
Machine washable
Storage 
How many diff types of glasses
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2
Q

Tasting glass used in class

A

Schott zwiesel red
Congress’s line
Embellishes aromatics in wine

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3
Q

Temperature of wine served in class

A

60 F

16 C

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4
Q

5 main tastes on tongue

A 
Bitter
Sweet
Sour
Salty
Umami
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5
Q

What is umami

A 
1909 discovered by Ikeda 
Savory 
Soy
Earthy
Msg
Deliciousness
Eg mushroom and beans
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6
Q

What is Kokumi

A

Discovered by japanese scientists in October 2010
Taste associated with calcium
Chalky minerality

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7
Q

Olfactory sense of flavor

A

Through the retro nasal passage
Up from mouth
In through nose

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8
Q

What clues does looking at a wine give

A

Age
Condition
Growing climate
Grape variety

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9
Q

Deductive tasting

What to look for in a wine

A

Clarity
Brightness
Color… hue and intensity, secondary colors
Rim variation viscosity

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10
Q

Color

As white wines age they become

A

Darker

Oxidative process

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11
Q

Color

As red wines age they become

A

Lighter

Browner pigments and tannins precipitate out as sediment with age

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12
Q

What color can be found in young or cool climate wines

A

Green

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13
Q

Color

Can be found in young reds

A

Purple

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14
Q

Color

Can be found in older reds

A

Orange
Yellow
Brown

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15
Q

Color

Sometime found in Grenache Nebbiolo

A

Orange

16
Q

What is rim variation

A

The difference in color btw wine at the centre of the glass and the wine at the edge (rim) of the glass

17
Q

What happens to rim in older wines

A

More rim variation
Wide band
Multiple layers…age rings

18
Q

A watery appearance at the rim can mean

A

Alcohol separation due to high alcohol

19
Q

Thin and fast legs can mean

A

Low alcohol

Little to no res sugar

20
Q

Thick and slow legs mean

A

Higher alcohol or

Residual sugar

21
Q

Staining in the legs in red wines means

A

Extract
Richness
Concentration

22
Q

What can legs be influenced by

A

Shape or cleanliness of glass

23
Q

How to smell wine

A

Smell
Swirl
Smell

24
Q

What does swirling the glass do

A

Introduces oxygen
Volatiles esters
Releases aromas

25
Q

TCA

A

From tainted corks
Wet moldy cardboard
Mustiness
Can be found in other wood item in winery barrels pallets

26
Q

Brettanomyces

A 
Strain of yeast
Creates volatile phenols
4 ethyphenol
4 ethylguaicol
Sweaty saddles, stables, barnyard smells
27
Q

Oxidation

A 
From age or poor cellar conditions
Dull fruit
Secondary and tertiary aromas and flavored.....leather
Flat finish
Acetaldehyde converts to acetic acid
28
Q

Volatile acidity

A

Vinegar aromas acetobacter

Varnish, finger nail polish aromas ethyl acetate

29
Q

Excess SO2

A

Burn t matches
Wet wool
Introduce O2 to remove

30
Q

Hydrogen sulfide h2s

A

Rotten eggs

Mercaptan problems

31
Q

FEW

A

Fruit
Earth
Wood

32
Q

Deductive tasting

Smell

A 
Intensity
Age
Fruit
Non fruit
Few
Wood
33
Q

Earthy aromas may indicate

A

Old world or European wine
Inorganic notes, chalk, wet stones, minerality
Organic aromas, damp leaves, mushrooms

34
Q

Wood aromas indicate

A

Oak aging

Barrel fermentation

35
Q

Taste wine to determine

A 
Weight
Acid,tannin,sugar,alcohol
Changes from entry to finish
Fruit non fruit
Few
Wood
Finish
Complexity
36
Q

ID keys

If wine is old or new world

A

Acidity level
Earthiness
Use of wood

37
Q

ID keys

Cool mod or warm climate wine

A

Acidity level

Alcohol level

38
Q

ID keys

Grape variety or blend

A 
Color
Rim variation
Youth vs vinosity 
Quality of texture
Quality of finish

Lectures (5 decks)

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