Systematic Approach To Tasting

Question 1

What are the four factors for judging the quality level of a wine?

Answer 1

Balance
Intensity
Length
Complexity

Question 2

What angle should wine intensity of color be judged at?

Answer 2

45 degrees

Question 3

Where should you look to judge the color of a white wine?

Answer 3

The bowl of the glass to just before the rim. All white wines are colorless at the rim.

Question 4

What is the most common white wine color?

Answer 4

Lemon

Question 5

What are the five colors white wines can be labeled as?

Answer 5

Lemon-green, lemon, gold, Amber, brown

Question 6

Where should you look to judge red wine intensity of color?

Answer 6

From the rim to the core.

Question 7

What is the most common color of red wine?

Answer 7

Ruby

Question 8

What are the five of colors for red wine?

Answer 8

Ruby, garnet, purple, tawny, brown

Question 9

What are the three colors of rose wine?

Answer 9

Pink, salmon, orange

Question 10

What wine fault causes smells of rotten eggs, boiled cabbage, or boiled onions?

Answer 10

Reduction

Question 11

What can cause the smell of burnt matches in a wine?

Answer 11

Excessive amounts of sulfur dioxide

Question 12

At lower levels or insufficient levels of sulfur dioxide, what can happen to wine?

Answer 12

Lower levels- mask fruitiness

Insufficient levels- wine can oxidize

Question 13

What are the characteristics of an oxidized wine?

Answer 13

Color will appear deeper and more brown.
May have aromas of toffee, honey, caramel, or coffee.
Will lack freshness and fruitiness.

Question 14

What aromas are associated with high levels of volatile acidity?

Answer 14

Nail polish remover or vinegar

Question 15

How can you judge if a wines aromatic intensity is pronounced?

Answer 15

If aromas are immediately apparent when you put your nose in the glass without sniffing.

Question 16

How to judge if wines aromas are classified as light?

Answer 16

If even after sniffing aromas are faint and hard to detect

Question 17

What causes primary aromas and wine?

Answer 17

The great variety it’s self or some arise through the fermentation process.

Question 18

Where do secondary aromas come from?

Answer 18

Post fermentation winemaking practices. Most commonly oak aging, malolactic fermentation, or lees contact.

Question 19

Where do tertiary aromas come from?

Answer 19

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.

Question 20

What are the four levels of wine development?

Answer 20

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

Question 21

Wine sweetness scale of six levels

Answer 21

Dry, 
Off-dry
medium dry
medium sweet
sweet
Luscious

Question 22

What are the 5 pallet acidity levels?

Answer 22

Low
Medium-
Medium
Medium+
High

Question 23

What are the five pallet tannin levels

Answer 23

Low
Medium-
Medium
Medium+
High

Question 24

What are the 3 alcohol content levels?

Answer 24

Low ( below 11%)
Medium (11-13.9%)
High (14% and higher)

Question 25

What are the five levels of body in a wine?

Answer 25

Light
Medium-
Medium
Medium+
Full

Question 26

What does moose refer to in a wine and what are the three levels?

Answer 26

Moose correlates to sparkling wines.
Creamy is most common
Aggressive
Delicate

Question 27

What are the five levels of a finish in of wine?

Answer 27

Short
Medium-
Medium
Medium+
Long

Question 28

What are the five overall quality classifications for wine?

Answer 28

Poor
Acceptable
Good
Very good
Outstanding

Question 29

What are the four categories for readiness for drinking?

Answer 29

Too Young
Drink now but suitable for further aging
Drink now: not suitable for further aging
Too old