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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
Q

What are PRIMARY aromas?

A

The aromas and flavours of the grape and alcoholic fermentation

26
Q

What are SECONDARY aromas?

A

The aromas and flavours of post - fermentation winemaking

27
Q

What are TERTIARY aromas?

A

The aromas and flavours of maturation

28
Q

Name the PRIMARY aromas clusters :

A
  • Floral
  • Green fruit
  • Citrus fruit
  • Stone Fruit
  • Tropical fruit
  • Red fruit
  • Black fruit
  • Dried / cooked fruit
  • Herbaceous
  • Herbal
  • Pungent spice
  • Other
29
Q

FLORAL

A

Acacia, honeysuckle (fiore di Bach), chamomile, elderflower, geranium, blossom, rose, violet

30
Q

GREEN FRUIT

A

apple - gooseberry (uva spina) - pear, pear drop (caramella) - quince ( mela cotogna) - grape

31
Q

CITRUS FRUIT

A

Grapefruit (pompelmo) - lemon - lime (juice or zest?) - organe peel- lemon peel

32
Q

STONE FRUIT

A

Peach, apricot, nectarine

33
Q

TROPICAL FRUIT

A

Banana, lychee, mango, melon, passion fruit, pineapple

34
Q

RED FRUIT

A

Redcurrant (ribes rosso), cranberry (mirtillo rosso, raspberry (lampone), strawberry, red cherry, red plum

35
Q

BLACK FRUIT

A

Blackcurrant, blackberry (mora), bramble (mora selvatica piccolina), blueberry (mirtillo), black cherry, black plum

36
Q

DRIED/ COOKED FRUIT

A

Fig, prune, raisin (uva passa), sultana, kirsch, jamminess, baked/stewed fruits (frutta cotta) , preserved fruits (frutta sciroppata)

37
Q

HERBACEOUS

A

Green bell pepper(capsicum), grass, tomato leaf, asparagus, blackcurrant leaf

38
Q

HERBAL

A

Eucalyptus, mint, medicinal, lavender, fennel, dill

39
Q

SPICE

A

Black / white pepper, liquorice

40
Q

OTHER FLAVOURS

A

Flint (pietra focaia), wet stones, wet wool (lana bagnata)

41
Q

How are these primary aromas? How are the flavours?

A

Delicate or intense?
Simple or complex?
Generic or well- defined?
Fresh or cooked?
Under - ripe or over-ripe?

42
Q

SECONDARY AROMAS

A
  • Yeast (less, autolysis)
  • Malolactic conversion
  • Oak
43
Q

YEAST (less or autolysis)

A

Biscuit, bread, toast, pastry, brioche, bread dough, cheese

44
Q

MLC

A

Butter, cheese, cream

45
Q

OAK

A

Vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar (cedro), charred wood (legno carbonizzato), smoke, chocolate, coffee, resinous (resinoso)

46
Q

TERTIARY AROMAS

A
  • Deliberate oxidation
  • Fruit development (white)
  • Fruit development (red)
  • Bottle age (white)
  • Bottle age (red)
47
Q

DELIBERATE OXIDATION

A

Almond, marzipan, hazelnut, walnut (noce), chocolate, coffee, toffee, caramel

48
Q

FRUIT DEVELOPMENT (WHITE)

A

Dried apricot, marmalade, dried apple, dried banana

49
Q

FRUIT DEVELOPMENT (RED)

A

Fig, prune, tar (catrame), dried blackberry, dried cranberry, cooked blackberry, cooked red plum etc

50
Q

BOTTLE AGE (WHITE)

A

Petrol, kerosene, cinnamon, cinger, nutmeg (noce moscata), toast, nutty, mushroom, hay (fieno), honey

51
Q

BOTTLE AGE (RED)

A

Leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard

TASTING WINE (1 decks)

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