Systematic Approach to Tasting Wines Flashcards
TCA
Trichloranisole (Cork taint - mouldy newspaper)
Reduction
Stinky character (rotten egg, boiled cabbage, boiled onion, block drains). Surprisingly pleasant at very low levels. These scents may disappear by oxygenation/ aeration by passing the wine in a carafe.
Sulphur Dioxide
Added in most wines (with higher concentration in sweet white wines). At high levels, can give a wine an acrid smell (of a just-extinguished match). At low levels, it can mask fruit. Lack of Sulfur Dioxide can lead to oxidation.
Oxidation
Typically caused by a failure of the closure allowing unwanted oxygen to interact with wine. Wines turn brown and aromas of toffee, honey, caramel or coffee replace freshness and fruitiness. Oxidation can be deliberate (and not always a fault)
Out of condition
Is a term used for wines that have lost their vibrancy and freshness. Wines that taste dull, stale, oxidized because they are too old/ have been stored in bad conditions (too hot, too bright, too variable).
V.A.
Volatile Acidity. At low levels, V.A. makes the wine seem more fragrant and complex. At high levels, it smells like vinegar or nail polish remover.
Bretts
Brettanomyces: Yeasts responsible for the smell of plastic, vinyl, sticking plaster or animal (smoked meat, leather, horse sweat, barnyard). Some consumers enjoy these aromas, others hate it, even at low levels and consider it a fault.
A wine is called youthful because…
It’s dominated by primary and secondary aromas (mostly fruit and oak, which may not be fully integrated)
A wine is called developing when…
It’s showing MOSTLY primary and secondary aromas (fruit and oak) WITH hints of tertiary aromas (dried fruit, leather, forest floor, meatiness…)
A wine is called “fully developed” when…
It’s showing MOSTLY tertiary aromas (dried fruit, nuttiness, mushroom, earth, tobacco, wet leaves, savory…) WITH some primary and secondary aromas still noticeable.
A wine is called “tried or past it’s best” when
It’s ONLY showing tertiary aromas AND unpleasant smell while lacking attractive fruity scents.
Upon its release, Rioja Reserva is…
Developing because it was aged before market release.
Upon release, Tawny Ports & Sherries are “fully developed” because…
Tertiary aromas dominate due to an extended period of ageing before market release.
A simple inexpensive wine is “ready to drink now” and “not suitable for ageing” because…
Although it shows primary aromas and flavors, it may lack CONCENTRATION of flavors and/or the ACIDITY and TANNIN structure that can enable the development of these flavors through time.
A wine is to old when…
It seems the wine should have been fruity (but it does not taste fresh), and has thin tannin or low acid.
