Science Tasting Flashcards
What is the purpose of blind tasting in wine?
Blind tasting removes bias from reputation and price, builds a sensory vocabulary, and reinforces classic wine profiles.
How does non-blind tasting benefit a wine taster?
Non-blind tasting helps learn regional styles and winemaking techniques before testing one’s skills blind.
What features should a good tasting glass have?
A consistent glass with a large bowl, clear material, and a stem is ideal; while ISO glasses are common, they may be small.
How does serving temperature affect wine perception?
Cooler temperatures suppress perceived sweetness and enhance acidity/bitterness, whereas warmer temperatures boost aromatics and highlight alcohol.
What are the recommended serving temperatures for whites/rosés and reds?
Whites and rosés are best served at ~50–55°F, while reds are ideal at ~58–65°F, though some tasters prefer all wines at ~58–60°F.
How should you assess a wine’s visual appearance?
Tilt the glass ~45° over a white background to evaluate color and clarity.
How do red wine colors change as they age?
Red wines typically shift from purple to ruby, then garnet, and eventually brown.
How do white wine colors evolve over time?
White wines generally change from lemon to gold, then amber, and finally brown.
What terms describe the clarity of a wine?
Clarity can be clear (no haze), turbid (hazy), or opaque (no light passes through).
What causes sediment in wine?
Sediment is usually due to tannins and tartrates, common in aged reds or unfiltered wines.
What is rim variation in a wine glass and what does it indicate?
Rim variation is the change in color intensity at the edge of the wine; it is often more pronounced in mature wines.
What does spritz or effervescence in a wine refer to?
It refers to leftover CO₂ in young white wines or the steady bubbles in sparkling wines.
What are “tears” or “legs” in a wine, and what might they indicate?
Tears are the rivulets that form after swirling the wine, loosely correlating with higher alcohol (more pronounced legs often indicate higher ABV).
What strategy should be used when evaluating a wine’s nose?
Take brief sniffs to avoid nasal fatigue and always check for faults first.
What is cork taint (TCA) and how does it affect wine aroma?
Cork taint gives a musty, wet cardboard aroma that suppresses the wine’s fruit expression.
How does Brett character typically manifest in a wine?
Brett can give barnyard, Band-Aid, or sweaty saddle aromas; in low levels, it may add complexity.
What aromas are associated with volatile acidity (VA)?
VA can produce vinegar-like or nail polish remover aromas.
How does oxidation affect a wine’s aroma profile?
Oxidation leads to Sherry-like or bruised apple notes, which are usually unintended.
What are common sulfur faults in wine and their aromas?
They include hydrogen sulfide (rotten egg), thiols (rubber or garlic), and dimethyl sulfide (cabbage, sometimes with subtle truffle notes).
Which compound imparts green bell pepper notes, and in which wines is it common?
Pyrazines impart green bell pepper aromas and are common in Sauvignon Blanc and Cabernet-based wines.
What role do monoterpenes play in a wine’s aroma?
They provide floral and lychee notes, especially in Muscat and Gewürztraminer.
Which compound is responsible for black pepper notes in certain wines?
Rotundone gives a black pepper aroma, typical in Syrah and Grüner Veltliner.
What aromas do thiols contribute, and in which variety are they notable?
Thiols contribute grapefruit or passionfruit aromas, notably in Sauvignon Blanc.
What do norisoprenoids add to a wine’s aroma profile?
They contribute floral and kerosene-like nuances, often detected in Riesling.
Which compound produces a banana aroma and in what type of wine is it found?
Isoamyl acetate imparts banana notes and is often found in wines produced via carbonic maceration.
What flavor does diacetyl add to wine, and through which process does it arise?
Diacetyl gives a buttery flavor, typically emerging from malolactic fermentation.
How is the intensity of a wine’s aroma evaluated?
By assessing whether aromas are subdued or pronounced.
How does a wine’s age affect its aroma profile?
Youthful wines exhibit fresh fruit aromas, while aged (tertiary) wines develop more complex, evolved aromas.
What fruit categories are typically identified in white wines?
Citrus, orchard, stone fruit, and tropical fruit.
What fruit categories are commonly found in red wines?
Red fruits (cherry, cranberry) and black fruits (blackcurrant, blackberry), with variations based on ripeness.
What non-fruit aromas might be present in wine?
Florals, herbs, spices, earth, minerality (wet stone, chalk, mushroom, barnyard), and oak (vanilla, spice, toast, caramel, smoke).
What is the first element perceived on the palate during tasting?
Sweetness, which is influenced by the level of residual sugar.
How are residual sugar levels in wine categorized?
They are generally categorized as dry (0–5 g/L), off-dry, medium, or sweet.
What confirms the flavor profile on the palate?
Retronasal perception confirms both fruit and non-fruit elements.
How is a wine’s body described?
Body refers to the perceived weight of the wine, ranging from the lightness of skim milk to the richness of heavy cream, and is influenced by alcohol, sugar, extract, and oak.
What role does acidity play in wine tasting?
Acidity contributes a sour, mouthwatering sensation and is typically higher in cool-climate grapes.
How are tannins and phenolic bitterness evaluated in wine?
They are assessed based on astringency levels—low, moderate, elevated, or high.
What effect does alcohol have on the palate?
Alcohol produces a warming sensation in the throat and the back of the palate.
What defines the balance in a wine?
Balance is the harmonious integration of sweetness, acidity, tannins, and alcohol.
What does the finish of a wine refer to?
The finish is the duration that flavors and structure linger on the palate, with longer finishes generally indicating higher quality.
What criteria make a wine “classic” in blind tasting?
A classic wine comes from a well-known variety in a recognized region, follows traditional winemaking methods, and shows distinct sensory traits.
What is the deductive method used during blind tasting?
It involves observing the wine’s visual, nose, and palate; assessing its structure and aromas to infer grape, climate, and region; considering winemaking factors (oak use, malolactic fermentation, oxidative or reductive style); estimating age or vintage; and then deducing the grape, region, and possible vintage.
What pitfall should be avoided during blind tasting?
One should avoid guessing too early and instead use a funnel approach—start with broad characteristics (such as grape type, climate, Old vs. New World) and then refine the assessment.
What are the key takeaways from the science of tasting?
Tasting merges chemistry with perception; a good taster systematically analyzes structure, recognizes flaws, and connects aromas, tannins, and acidity to grape and origin while considering context such as vintage and winemaking traditions.
Why is understanding impact aromas important for a wine taster?
Knowing impact aromas like pyrazines in Cabernet or terpenes in Muscat is essential to identify grape varieties and understand a wine’s structural profile.
How does context influence the tasting experience?
Context such as vintage, winemaking techniques, and regional traditions greatly influences the perception and quality of a wine.
What qualities do top wine tasters exhibit?
They balance hands-on practice with theoretical knowledge and adapt to evolving wine styles.
