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Advanced - Camille > tasting > Flashcards

tasting Flashcards

1
Q

sight

A 
color 
clarity, 
hue/rim variation, 
brightness (whites esp)
staining, 
gas/sediment
tears/viscosity
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2
Q

nose

A 
clean/flaw
aromatic intensity
youthful/developing/aged
condition of fruit
fruit
floral
herbal
vegetal
spice
other
vinification (carbonic, VA)
organic earth
inorganic earth
oak
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3
Q

palate

A 
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
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4
Q

initial

A

climate
age range
new world/old world
varieties

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5
Q

final

A

grape, appellation, country, vintage, quality parameter

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6
Q

wines that can have vegetal character

A

gruner veltliner
pinot gris alsace
melon
sauv blanc

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7
Q

wines with pyrazines

A

cab s
cab f
sauv b

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8
Q

stem inclusion wines

A

pn
gamay
cab f
tempranillo can be

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9
Q

wines with phenolic bitterness

A

gewurz
viognier
torrontes
pinot grigio

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10
Q

wines lees

A 
albarino 
chardonnay
melon
gruner veltliner
pinot grigio
viognier
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11
Q

high aromatics

A

torrontes viognier gewurz

riesling sauv blanc (can be)

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12
Q

sunflower seeds, cream soda and beeswax are all possible aromas for what wine

A

white bdx, with oak

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13
Q

vegetal reds

A

syrah - b/gn olive
shiraz - olive

Carmenere,
Cab S
Cab f

pn burg/willamette - tomato leaf

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14
Q

reds that tend to show blue fruit

A

syrah - n rhone
shiraz
malbec

cab napa

merlot blend r bank

willamette pn

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15
Q

herbal whites

A 
albarino
some chardonay
viognier - lemongrass
alsace riesling - fennel
gruner velt
p grigio alto adir
melon
sauv new world
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16
Q

white that see new oak

A

chardonnay
viognier condrieu
white bdx

large barrel for chenin.

17
Q

whites with organic earth

A

chard - burg
chenin
viognier

alsace riesling
alsace p gris

18
Q

whites with spice

A

albarino - card, allspice

chenin - saffeon, ginger
riesling rheingau
viognier
torrontes = musk
gewurtz
gruner

p gris or alsace

19
Q

reds possible va

A

cdp
nebbiolo
sangio
grenache barossa

temp?

20
Q

reds with carbonic

A

gamay
pn
syrah/syrah grenache blend

21
Q

a wine showing herbaceous character, botrytis

A

gruner smaargd

22
Q

high alcohol wine with significant va, maybe brett and some rs

A

amarone

23
Q

wines that may see american oak

A

aussie shiraz
tempranillo
new world cab
arg malbec

24
Q

muscat vs gewurz

A

muscat has higher acid, maybe slightly vegetal, dry alsace more organic earth aromas

25
Q

mlf wines

A

chard

viognier

26
Q

wines most likely to have brett

A

syrah, shiraz, tempranillo, sangiovese, nebbiolo, corvina et al

27
Q

oxidative reds

A

barossa shiraz, nebbiolo, tempranillo esp gran reserva

28
Q

Albarino, Rias Baixas Galicia OW (mod Atlantic/Maritime)

A

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

29
Q

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

A

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

30
Q

CA vs Australia vs Chile Cabernet

A

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

31
Q

Cabernet Sauv/dom blends OW Medoc, Graves

A

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

32
Q

Cabernet Franc New Wolrd California Napa Sonoma

A

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

33
Q

Cab Franc Loire - Bourgeuil Chinon St Nicholas de Bourgeuil

A

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

34
Q

Carmenere Valle Central Maipo Rapel Curico Maule

A

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

Advanced - Camille (3 decks)

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