Systematic Approach To Tasting Wine Flashcards

1
Q

Appearance
List the three levels of wine intensity

A

Pale - Medium - Deep

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2
Q

Appearance - Colour
List the 5 levels of colour intensity of
White Wine

A

(Lemon-green we’re avoiding for calibration purposes) , Lemon, Gold, Amber, Brown

Note: Lemon is the most common colour for White Wine

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3
Q

Appearance - Colour
List the 3 levels of colour intensity of
Rosé Wine

A

Pink - Salmon - Orange

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4
Q

Appearance - Colour
List the 5 levels of colour intensity of
Red Wine

A

(Purple we’re avoiding for calibration purposes) - Ruby - Garnet - Tawny - Brown

Note: Ruby is the most common colour for Red Wine

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5
Q

Nose - Intensity

List 5 levels of wine intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

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6
Q

Nose - Aroma Characteristics

List the (up to) 3 levels of Aroma

A

e.g. Primary, Secondary, Tertiary

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7
Q

Palate - Sweetness

Levels of sweetness?

A

Range limited for simplification…
Dry
(Off-dry we’re avoiding for calibration purposes),
Medium Sweet
Sweet (eg Beerenauslese)
Luscious (eg, Trockenbeerenauslese)

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8
Q

Palate - Acidity

List the 5 levels of acidity

A

Low - Medium(-) - Medium - Medium(+) - High

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9
Q

Palate - Tannin

List the 5 levels of Tannin

A

Low - Medium(-) - Medium - Medium(+) - High

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10
Q

Palate - Alcohol

List the 3 levels of Alcohol

A

Low - Medium - High

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11
Q

Palate - Body

List the 5 levels of wine body

A

Light - Medium(-) - Medium - Medium(+) - Full

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12
Q

Palate - Flavour Intensity

List the 5 levels of Flavour Intensity

A

Light - Medium(-) - Medium - Medium(+) - Pronounced

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13
Q

Palate - Flavour Characteristics

Name the 3 levels of flavour characteristics

A

e.g. Primary, Secondary, Tertiary

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14
Q

Palate - Finish

List the 5 levels of taste finish

A

Short - Medium(-) - Medium - Medium(+) - Long

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15
Q

Conclusions - Assessment of Quality

List the 6 levels of wine quality

A

Faulty - Poor - Acceptable - Good - Very Good - Outstanding

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16
Q

Conclusions - Assessment of Quality

List the 4 levels of Readiness for drinking / Potential for ageing

A

Too Young
Can drink now but has potential for ageing
Drink now: Not suitable for ageing or further ageing
Too Old

17
Q

What is the acronym for assessing the Quality level of a wine?

A

Balance
Length
Intensity
Complexity

18
Q

With BLIC what would these score?
1/4
2/4
3/4
4/4

A

1/4 Acceptable quality
2/4 Good quality
3/4 Very good quality
4/4 Outstanding quality
Always include the word ‘quality’

19
Q

If you decide the quality of a wine is just ‘acceptable’ what should you write up in the aroma / tasting notes?

A

Write ‘simple’

20
Q

If a red wine has tertiary notes what words might you write for both aroma and taste to describe it?

A

leather, meaty,

21
Q

What colour are ‘most’ dry white wines?

A

Lemon

22
Q

How many Aroma notes should you try to list?

A

Aroma 8 at least