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TASTING WINE > SAT - TASTING > Flashcards

SAT - TASTING Flashcards

1
Q

APPEARENCE

A
  • Clarity
  • Intensity
  • Colour
  • Other observations
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2
Q

Clarity

A

Clear - hazy (faulty?)

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3
Q

Intensity

A

Pale - medium - deep

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4
Q

Colour (white)

A

Lemon green - lemon - gold - amber - brown

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5
Q

Colour (red)

A

Purple - ruby - garnet - tawny - brown

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6
Q

Colour (rosè)

A

Pink - salmon - orange

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7
Q

Other observations

A

Legs/tears, deposit, pétillance, bubbles

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8
Q

NOSE

A
  • Condition
  • Intensity
  • Aroma characteristics
  • Development
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9
Q

Condition

A

Clean - unclean (faulty?)

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10
Q

Intensity (nose)

A

Light - medium (-) - medium - medium (+) - pronounced

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11
Q

Aroma characteristics (nose)

A

Primary, secondary, tertiary

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12
Q

Development

A

Youthfull, developing, fully developed, tired/past its best

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13
Q

PALATE

A
  • sweetness
  • acidity
  • tannin
  • alcohol
  • body
  • mousse
  • flavour intensity
  • flavour characteristics
  • finish
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14
Q

Sweetness

A

Dry - off-dry - medium-dry - medium-sweet - sweet - luscious

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15
Q

Acidity

A

Low - medium (-) - medium - medium (+) - high

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16
Q

Tannin

A

Low - medium (-) - medium - medium (+) - high

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17
Q

Alcohol

A

Low - medium - high (same for fortified wines)

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18
Q

Body

A

Light - medium (-) - medium - medium (+) - full

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19
Q

Mousse

A

Delicate - creamy - aggressive

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20
Q

Flavour intensity (Palate)

A

Light - medium (-) - medium - medium (+) - pronounced

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21
Q

Flavour characteristics (Palate)

A

Primary, secondary, tertiary

22
Q

Finish

A

Short - medium (-) - medium - medium (+) - long

23
Q

CONCLUSIONS

A
  • Quality level
  • Level of readiness for drinking / potential for ageing
24
Q

Quality level

A

Faulty - poor - acceptable- good - very good - outstanding

25
What are PRIMARY aromas?
The aromas and flavours of the grape and alcoholic fermentation
26
What are SECONDARY aromas?
The aromas and flavours of post - fermentation winemaking
27
What are TERTIARY aromas?
The aromas and flavours of maturation
28
Name the PRIMARY aromas clusters :
- Floral - Green fruit - Citrus fruit - Stone Fruit - Tropical fruit - Red fruit - Black fruit - Dried / cooked fruit - Herbaceous - Herbal - Pungent spice - Other
29
FLORAL
Acacia, honeysuckle (fiore di Bach), chamomile, elderflower, geranium, blossom, rose, violet
30
GREEN FRUIT
apple - gooseberry (uva spina) - pear, pear drop (caramella) - quince ( mela cotogna) - grape
31
CITRUS FRUIT
Grapefruit (pompelmo) - lemon - lime (juice or zest?) - organe peel- lemon peel
32
STONE FRUIT
Peach, apricot, nectarine
33
TROPICAL FRUIT
Banana, lychee, mango, melon, passion fruit, pineapple
34
RED FRUIT
Redcurrant (ribes rosso), cranberry (mirtillo rosso, raspberry (lampone), strawberry, red cherry, red plum
35
BLACK FRUIT
Blackcurrant, blackberry (mora), bramble (mora selvatica piccolina), blueberry (mirtillo), black cherry, black plum
36
DRIED/ COOKED FRUIT
Fig, prune, raisin (uva passa), sultana, kirsch, jamminess, baked/stewed fruits (frutta cotta) , preserved fruits (frutta sciroppata)
37
HERBACEOUS
Green bell pepper(capsicum), grass, tomato leaf, asparagus, blackcurrant leaf
38
HERBAL
Eucalyptus, mint, medicinal, lavender, fennel, dill
39
SPICE
Black / white pepper, liquorice
40
OTHER FLAVOURS
Flint (pietra focaia), wet stones, wet wool (lana bagnata)
41
How are these primary aromas? How are the flavours?
Delicate or intense? Simple or complex? Generic or well- defined? Fresh or cooked? Under - ripe or over-ripe?
42
SECONDARY AROMAS
- Yeast (less, autolysis) - Malolactic conversion - Oak
43
YEAST (less or autolysis)
Biscuit, bread, toast, pastry, brioche, bread dough, cheese
44
MLC
Butter, cheese, cream
45
OAK
Vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar (cedro), charred wood (legno carbonizzato), smoke, chocolate, coffee, resinous (resinoso)
46
TERTIARY AROMAS
- Deliberate oxidation - Fruit development (white) - Fruit development (red) - Bottle age (white) - Bottle age (red)
47
DELIBERATE OXIDATION
Almond, marzipan, hazelnut, walnut (noce), chocolate, coffee, toffee, caramel
48
FRUIT DEVELOPMENT (WHITE)
Dried apricot, marmalade, dried apple, dried banana
49
FRUIT DEVELOPMENT (RED)
Fig, prune, tar (catrame), dried blackberry, dried cranberry, cooked blackberry, cooked red plum etc
50
BOTTLE AGE (WHITE)
Petrol, kerosene, cinnamon, cinger, nutmeg (noce moscata), toast, nutty, mushroom, hay (fieno), honey
51
BOTTLE AGE (RED)
Leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard

TASTING WINE (1 decks)

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