Roussanne

Question 1

Visual:

Answer 1

M yellow w/ golden hues,
M concentration,
M+ viscosity w/ thick tearing

Question 2

Aromas & Flavors: Intensity

Answer 2

M intensity

Question 3

Aromas & Flavors: Fruit

Answer 3

Ripe/bruised tree fruit 
[golden apple, pear, quince], 
Ripe stone fruit 
[apricot, peach], 
Citrus fruit 
[bitter lemon], 
Cantaloupe/melon

Question 4

Aromas & Flavors: Oxidation

Answer 4

Marzipan,

Almond skin

Question 5

Aromas & Flavors: Malolactic

Answer 5

Sour cream,

Yogurt

Question 6

Aromas & Flavors: Floral

Answer 6

White and yellow flowers,

Honeysuckle

Question 7

Aromas & Flavors: Spice

Answer 7

Ginger/saffron (can show botrytis)

Question 8

Aromas & Flavors: Herbal/Vegetal

Answer 8

Parsnip,
Turnip,
Radish

Question 9

Aromas & Flavors: Other

Answer 9

Herbal tea,

Cream soda

Question 10

Aromas & Flavors: Earth

Answer 10

M to H minerality,

Granitic/stony

Question 11

Aromas & Flavors: Oak

Answer 11

Neutral to M use

[H quality examples can show M use of new French oak]

Question 12

Structure:

Answer 12

Dry (with impression of dry extract), 
M+ to F body, 
Diminished to M acid, 
Elevated to H alcohol, 
Phenolic bitterness, 
Oily texture