Systematic Approach To Tasting Flashcards
What are the four factors for judging the quality level of a wine?
Balance
Intensity
Length
Complexity
What angle should wine intensity of color be judged at?
45 degrees
Where should you look to judge the color of a white wine?
The bowl of the glass to just before the rim. All white wines are colorless at the rim.
What is the most common white wine color?
Lemon
What are the five colors white wines can be labeled as?
Lemon-green, lemon, gold, Amber, brown
Where should you look to judge red wine intensity of color?
From the rim to the core.
What is the most common color of red wine?
Ruby
What are the five of colors for red wine?
Ruby, garnet, purple, tawny, brown
What are the three colors of rose wine?
Pink, salmon, orange
What wine fault causes smells of rotten eggs, boiled cabbage, or boiled onions?
Reduction
What can cause the smell of burnt matches in a wine?
Excessive amounts of sulfur dioxide
At lower levels or insufficient levels of sulfur dioxide, what can happen to wine?
Lower levels- mask fruitiness
Insufficient levels- wine can oxidize
What are the characteristics of an oxidized wine?
Color will appear deeper and more brown.
May have aromas of toffee, honey, caramel, or coffee.
Will lack freshness and fruitiness.
What aromas are associated with high levels of volatile acidity?
Nail polish remover or vinegar
How can you judge if a wines aromatic intensity is pronounced?
If aromas are immediately apparent when you put your nose in the glass without sniffing.
How to judge if wines aromas are classified as light?
If even after sniffing aromas are faint and hard to detect
What causes primary aromas and wine?
The great variety it’s self or some arise through the fermentation process.
Where do secondary aromas come from?
Post fermentation winemaking practices. Most commonly oak aging, malolactic fermentation, or lees contact.
Where do tertiary aromas come from?
These aromas have their origin in the aging process.
If Wine is aged oxidatively, tertiary aromas such as coffee toffee and caramel can develop.
If a wine is protected from oxidation aromas of petrol honey and mushroom can develop with age.
What are the four levels of wine development?
Youthful- all primary and secondary aromas
Developing - primary, secondary, and some tertiary aromas
Fully Developed- primary secondary and tertiary notes combined
Tired- Attractive aromas fade and unpleasant aromas develop
Wine sweetness scale of six levels
Dry, Off-dry medium dry medium sweet sweet Luscious
What are the 5 pallet acidity levels?
Low Medium- Medium Medium+ High
What are the five pallet tannin levels
Low Medium- Medium Medium+ High
What are the 3 alcohol content levels?
Low ( below 11%)
Medium (11-13.9%)
High (14% and higher)
What are the five levels of body in a wine?
Light Medium- Medium Medium+ Full
What does moose refer to in a wine and what are the three levels?
Moose correlates to sparkling wines.
Creamy is most common
Aggressive
Delicate
What are the five levels of a finish in of wine?
Short Medium- Medium Medium+ Long
What are the five overall quality classifications for wine?
Poor Acceptable Good Very good Outstanding
What are the four categories for readiness for drinking?
Too Young
Drink now but suitable for further aging
Drink now: not suitable for further aging
Too old
