Sensory Evaluation Flashcards
Very pale yellow-green indicates…
1) young white table wine from cool area
2) wine made from grapes of sub-optimal maturity
Standard hue for most young dry white wine
yellow
deep golden yellow indicates…
1) older white
2) young white from warm area
3) barrel aged white
amber gold indicates…
maderized or oxidized white wine
what do black-blue highlights indicate?
low acid
what do ruby-orange highlights indicate?
high acid
rust is an indicator of…
oxidized red wine
inky purples are found in…
young reds
brick-red tones are found in…
mature reds
primary aromas vs secondary aromas vs tertiary aromas
primary aromas come from the variety + inititial fermentation
secondary aromas come from the post fermentation wm process; eg, lees contact, malo, etc
tertiary aromas come from the aging process
average recognition threshold for sugar is roughly _%
1%
ideal serving temp for sweet white wine
43F-47F
ideal serving temp for Dry Sherry
43F-47F
ideal serving temp for sparkling wine
43F to 50F
ideal serving temp for light white wine and rose
45F-50F
ideal serving temp for med to full bodied dry white wine
50F-55F
ideal serving temp for light bodied red wines
50F-55F
tawny Port and sweet Sherry ideal serving temp
54F-61F
ideal temp for medium bodied red wine
55F
ideal temp for full bodied and aged red wine
59F to 64F
ideal serving temp for Vintage Port
64F-68F
Purple indicates a touch of ____
blue
ruby indicates mostly ___
red
garnet implies a hint of ____ or _____
brown
