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.
