tasting Flashcards
sight
color clarity, hue/rim variation, brightness (whites esp) staining, gas/sediment tears/viscosity
nose
clean/flaw aromatic intensity youthful/developing/aged condition of fruit fruit floral herbal vegetal spice other vinification (carbonic, VA) organic earth inorganic earth oak
palate
dry/sweet tannins alcohol acid body finish complexity balance
condition of fruit - does it change? fruit floral herbal vegetal spice other vinification (carbonic, VA) organic earth inorganic earth oak
initial
climate
age range
new world/old world
varieties
final
grape, appellation, country, vintage, quality parameter
wines that can have vegetal character
gruner veltliner
pinot gris alsace
melon
sauv blanc
wines with pyrazines
cab s
cab f
sauv b
stem inclusion wines
pn
gamay
cab f
tempranillo can be
wines with phenolic bitterness
gewurz
viognier
torrontes
pinot grigio
wines lees
albarino chardonnay melon gruner veltliner pinot grigio viognier
high aromatics
torrontes viognier gewurz
riesling sauv blanc (can be)
sunflower seeds, cream soda and beeswax are all possible aromas for what wine
white bdx, with oak
vegetal reds
syrah - b/gn olive
shiraz - olive
Carmenere,
Cab S
Cab f
pn burg/willamette - tomato leaf
reds that tend to show blue fruit
syrah - n rhone
shiraz
malbec
cab napa
merlot blend r bank
willamette pn
herbal whites
albarino some chardonay viognier - lemongrass alsace riesling - fennel gruner velt p grigio alto adir melon sauv new world
white that see new oak
chardonnay
viognier condrieu
white bdx
large barrel for chenin.
whites with organic earth
chard - burg
chenin
viognier
alsace riesling
alsace p gris
whites with spice
albarino - card, allspice
chenin - saffeon, ginger riesling rheingau viognier torrontes = musk gewurtz gruner
p gris or alsace
reds possible va
cdp
nebbiolo
sangio
grenache barossa
temp?
reds with carbonic
gamay
pn
syrah/syrah grenache blend
a wine showing herbaceous character, botrytis
gruner smaargd
high alcohol wine with significant va, maybe brett and some rs
amarone
wines that may see american oak
aussie shiraz
tempranillo
new world cab
arg malbec
muscat vs gewurz
muscat has higher acid, maybe slightly vegetal, dry alsace more organic earth aromas
mlf wines
chard
viognier
wines most likely to have brett
syrah, shiraz, tempranillo, sangiovese, nebbiolo, corvina et al
oxidative reds
barossa shiraz, nebbiolo, tempranillo esp gran reserva
Albarino, Rias Baixas Galicia OW (mod Atlantic/Maritime)
yellow, green
m/m+ viscosity
can show gas
usually youthful, m/m+ aromatic intensity
*citrus: orange grapefruit lemon tart to ripe
*stone: peach nectarine -canned/overripe
grn apple, pear
*floral: orange blossom/citrus blossoms, quite floral
herbal: lemongrass swt herb
vegetal uncommon
spice: cardomom allspice
*other: seaspray, saline oystershell
*vinfication: lees, bread, beer
wet stone
dry, phenolic bitterness acid m+ alcohol m/m+ finish m/m+ m to complex
Key: Aromatic, CITRUS/STONE/FLORAL/SALINE/LEES/PHENOLIC BITTERNESS
Cabernet Sauv/CS dom blends New world: California - Napa, Alexander, Knights, Sonoma Mt, Santa Cruz Mt., Washington - Columbia Valley, Chile, Coonawarra, Margaret River, McLaren Vale
mod to deep ruby or purple
mod to heavy tears staining
m+ to high viscosity
*black: cassis/currant, blackberry, plum, cherry - ripe to jammy
red: raspberry, cherry - red assoc. w/ Merlot usage
blue: blueberry
floral: purple flowers
*Herbal: green herbs: thyme, rosemary, tobacco, mint/eucalyptus
*vegetal: pyrazine/green bell pepper
other: dark chocolate, cocoa powder, coffee
*oak: fr: smoke, toast vanilla, baking spices cedar
am: baking spices, sawdust, DILL, COCONUT vanila
sometimes dust leaves
dry tannin m+/h acid m/m+ alcohol m+/h finish m+ to long complexity mod to complex
Key:BLACK FRUIT, OAK, HERBAL VEGETAL PYRAZINES, more likely to be monovarietal than old world
CA vs Australia vs Chile Cabernet
chile = more pyrazines and red fruit higher acid
australia - ripe black fruits softer tannins EUCALYPTUS, iron and clay for coonawarra
CA - high use of oak more extraction and tannin
Cabernet Sauv/dom blends OW Medoc, Graves
mod to deep ruby or purple
mod to mod plus tears staining
viscosity m to high
*black: cassis/currant, blackberry, plum, cherry - tart to ripe
red: cherry plum
*Herbal: fresh and dried herbs; thyme rosemary tobacco
*vegetal: pyrazine bell pepper, fennel
spice; anise pepper
*other: leather coffee chocolate Cedar, Brettanomyces (bandaid clove leather)
vinification - often blended with merlot cab franc = more red fruit notes
oak: french smoke toast vanilla baking spices
organic: mushroom forest floor
*Inorganic: graphite stony
dry tannin m+/high acid m to m+ alcohol m to high finish m to long complexity mod to complex
Key: HIGH COLOR PIGMENTATION/ELEVATED TANNINS/HIGHLY EXTRACTED/BLACKFRUIT/HERBAL/VEGETAL/CEDAR LEATHER BRETT CHOCOLATE/INORGANIC EARTH/PYRAZINE
vs new world wont show blue fruit, has more minerality, will probably be a blend
Cabernet Franc New Wolrd California Napa Sonoma
mod to deep ruby, clear PURPLE
mod tears staining
viscosity m+ to high
m+ aromatic intensity youthful into developing, clean
*red: strawberry, cranberry, currant, cherry - ripe to jammy
black: blackberry, currant
floral: purple; violets
*herbal: green herbs, tobacco, grass, sage stems
*pyrazine bell pepper asparagus
spice: pepper
other: chocolate
vinification: often blended with merlot and/or cab sauv
new and used oak am/fr fr; smoke toast vanilla baking spice
am; baking spice dill coconut sawdust vanilla
sometimes dust leaves
dry tannin m+/h acid m/m+ alcohol m to high finish complexity
Key: PYRAZINE/RED FRUIT/HERBAL/new world may have new oak. fragrant, fruity
Cab Franc Loire - Bourgeuil Chinon St Nicholas de Bourgeuil
red to deep ruby magenta hue clear and vibrant
light to mod staining tears
viscosity m/m+
more likely to be youthful, m+ aromatic intensity clean tart to ripe
- red: raspberry currant, cherry, green strawberry, pomagrante,
black: blackberry currant - floral: red and purple; roses violets
- herbal: toacco green hers grass tea fern
- vegetal: pyrazine bell pepper, beet, salad greens
spice: light pepper
other: leather, chocolate, coffee - vinfication: stemmy spicy green
oak: uncommon - organic: soil compost dust
inorganic: stony, pencil lead graphite
dry tannin m/m+ acid - m+ to high alcohol m to m+ finish m to long complexity mod to complex
Key:RED FRUIT/HERBAL/VEGETAL/PYRAZINES/STEMS/CARBONIC/GRAPHITE/FLORAL will likely be recent vintage and rustic
if new oak is detected may be a right bank bdx mixed with merlot esp if it is less rustic with more finesse
Carmenere Valle Central Maipo Rapel Curico Maule
deep ruby PURPLE
mod to heavy tears staining
viscosity m to m+
m/m+ aromatic intensity/clean
- Black: cassis, currant, blackberry, plum, raspberry -ripe to jammy
- Floral: purple, geranium, violet
- herbal: dried herbs mint, rosemary
- vegetal: pyrazine, bell peper tomato leaf
spice: green peppercorn black pepper
other: smoke chocolate espresso
dry tannin acid alcohol finish complexity
