Principles of Wine Tasting and Evaluation Flashcards
What two areas do you assess when evaluating Appearance?
Intensity and Colour
Appearance: Intensity scale
Pale - Medium - Deep
Appearance: what colours are there?
Red, Rosé, White
Appearance: White - subcategories?
Lemon, Gold, Amber
Appearance: Red - subcategories?
Purple, Ruby, Garnet, Tawny
Appearance: Rosé - subcategories?
Pink, Pink-Orange, Orange
What two areas do you assess when evaluating Nose?
Intensity and Aroma Characteristics
Nose: Intensity scale
Light, Medium, Pronounced
Nose: how do you structure an evaluation of Aroma Characteristics?
Primary, Secondary, Tertiary
What eight areas do you assess when evaluating Palate?
Sweetness, Acidity, Tannin, Alcohol, Body, Flavour intensity, Flavour characteristics, Finish
Palate: sweetness - subcategories?
dry, off-dry, medium, sweet
Palate: acidity - subcategories?
low, medium, high
Palate: tannin - subcategories?
low, medium, high
Palate: alcohol - subcategories?
low, medium, high
Palate: body - subcategories?
low, medium, full
Palate: flavour intensity - subcategories?
low, medium, pronounced
Palate: flavour characteristics - subcategories?
Primary, Secondary, Tertiary
Palate: finish - subcategories?
short, medium, long
Quality: subcategories
poor, acceptable, good, very good, outstanding
What are the 12 primary aromas and flavours?
floral, green fruit, citrus fruit, stone fruit, tropical fruit, red fruit, black fruit, herbaceous, herbal, spice, fruit ripeness, other (eg wet stones, candy)
What are the 3 secondary aromas and flavours?
Yeast (biscuit, bread, cheese, yoghurt), Malolactic conversion (butter, cream, cheese), Oak (vanilla, cloves, coconut, chocolate, coffee, charred wood, smoke)
What are the 3 tertiary aromas and flavours?
Red wine (dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel), White wine (dried fruit, orange marmalade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel), Deliberately oxidised wines (almond, hazelnut, walnut, chocolate, coffee, caramel)
Quality: what are the 4 factors which are assessed?
Balance, Length/finish, Identifiable characteristics/flavours, Complexity
When assessing quality, how do you ascertain if a wine is outstanding/very good/good/acceptable/poor?
The factors are Balance, Length/finish, Identifiable characteristics/flavours, Complexity. An outstanding wine will show positively against all four. A very good wine will show positively against 3 but fall short on one. A good wine will score well on two and fall short on two. An acceptable wine will score well on one. A poor wine will score well on none.
