Systematic Approach to Tasting Wines

Question 1

TCA

Answer 1

Trichloranisole (Cork taint - mouldy newspaper)

Question 2

Reduction

Answer 2

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.

Question 3

Sulphur Dioxide

Answer 3

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.

Question 4

Oxidation

Answer 4

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)

Question 5

Out of condition

Answer 5

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).

Question 6

V.A.

Answer 6

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.

Question 7

Bretts

Answer 7

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.

Question 8

A wine is called youthful because…

Answer 8

It’s dominated by primary and secondary aromas (mostly fruit and oak, which may not be fully integrated)

Question 9

A wine is called developing when…

Answer 9

It’s showing MOSTLY primary and secondary aromas (fruit and oak) WITH hints of tertiary aromas (dried fruit, leather, forest floor, meatiness…)

Question 10

A wine is called “fully developed” when…

Answer 10

It’s showing MOSTLY tertiary aromas (dried fruit, nuttiness, mushroom, earth, tobacco, wet leaves, savory…) WITH some primary and secondary aromas still noticeable.

Question 11

A wine is called “tried or past it’s best” when

Answer 11

It’s ONLY showing tertiary aromas AND unpleasant smell while lacking attractive fruity scents.

Question 12

Upon its release, Rioja Reserva is…

Answer 12

Developing because it was aged before market release.

Question 13

Upon release, Tawny Ports & Sherries are “fully developed” because…

Answer 13

Tertiary aromas dominate due to an extended period of ageing before market release.

Question 14

A simple inexpensive wine is “ready to drink now” and “not suitable for ageing” because…

Answer 14

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.

Question 15

A wine is to old when…

Answer 15

It seems the wine should have been fruity (but it does not taste fresh), and has thin tannin or low acid.

Question 16

A wine that shows bright primary and secondary aromas AND shows firm (enjoyable) acidity/ tannin structure is…

Answer 16

Drinkable now, AND suitable for ageing: Primary and secondary aromas are likely to develop in more complex flavors with tertiary aromas while tannins will soften.

Question 17

A wine is considered “too young” when…

Answer 17

It’s primary and secondary aromas are present but somewhat simple and could greatly benefit/ develop through bottle ageing. Besides, the tannins might be too grippy and would be so much smoother after time.

Question 18

A wine that has undergone ageing but is close to the end of its drinkable life is….

Answer 18

Drinkable now but NOT suitable for further aging.