Tasting

Question 1

In wine terms explain primary aromas

Answer 1

from the grape

Question 2

In wine terms explain secondary aromas

Answer 2

From the winemaking

Question 3

List four elements you would need for appropriate tasting conditions

Answer 3

Natural light
White table
No strong odours
No distracting noise

Question 4

Oxidation will brown wine, give it flat taste and apple, quince, sherry characters. What causes Oxidation?

Answer 4

Oxygen from a bottle/seal not being airtight

Question 5

volatile acidity (VA) is caused by presence of air and bacteria on alcohol. What effect does it have on wine

Answer 5

turns it to vinegar

Question 6

Name the fault characterised by smells of musty, wet cardboard or mould and caused by a faulty or diseased cork

Answer 6

TCA - Cork Taint

Question 7

How would you know if a wine contained the fault Brettanomyce?

Answer 7

Smells like horse manure

Question 8

Define the term ‘reductive’

Answer 8

When oxygen is held away from the wine

Question 9

What effect will Hydrogen Sulphide (H2S) have on wine

Answer 9

eggy

Question 10

Blind tasting structure - Name the evaluation criteria you must address for Appearance

Answer 10

Clarity
Intensity
Colour

Question 11

Blind tasting structure - Name the evaluation criteria you must address for Nose

Answer 11

Condition
Intensity
Aromas (State 4)

Question 12

Blind tasting structure - Name the evaluation criteria you must address for Palate

Answer 12

Dry/Sweet Scale 
Acidity 
Alcohol 
Tannins (reds) 
Intensity
Body 
Flavour characteristics 
Length

Question 13

Blind tasting structure - Quality conclusion. What do you measure

Answer 13

BLIC - Balance, Length, Intensity, Complexity