Tasting and evaluating

Question 1

Name the 4 judgement categories

Answer 1

Appearance
Nose
Palate
Conclusions

Question 2

Name the components of Appearance

Answer 2

Clarity
Intensity
Color

Question 3

Name the components of Nose

Answer 3

Condition
Intensity
Aroma Characteristics

Question 4

Name the components of Palate

Answer 4

Sweetness
Acidity
Tannin
Alcohol
Body
Flavor intensity
Flavor characteristics
Finish

Question 5

Name the Categories of wine assessment conclusions

Answer 5

Faulty
Poor
Acceptable
good
Very good
Outstanding

Question 6

Name the secondary aromas and flavors

Answer 6

Yeast (lees, autolysis, flor)
Malolactic Conversion
Oak

Question 7

Tertiary aromas and flavors

Answer 7

These are flavors/aromas of maturation
Red (Dried fruit, leather, earth,mushroom, meat, tobacco, wet leaves, forest floor, caramel)
White (dried fruit, orange maralade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel)
Deliberately ozidised wines ( almond, hazelnut, walnut, chocolate, coffee, caramel)

Question 8

Characteristics of clarity

Answer 8

clear/hazy

Question 9

Characteristics of intensity

Answer 9

pale, medium, deep

Question 10

Characteristics of color

Answer 10

Red: Mostly ruby, color ranges from purple, ruby, garnet, tawny, brown
White: mostly lemon, ranges from lemon/green, lemon, gold, amber or brown
Rose: Pinnk, pink-orange, rarely orange

Question 11

Faults of wine

Answer 11

Cork taint - damp cardboard, nose is muted
Closure failure - wine is brown, smells like honey, caramel or coffee, lacks fruit,
Heat damage - no freshness

Question 12

Name the service temps

Answer 12

Sweet Wines Sauternes - Well Chilled-6-8C, 43-46 F
Sparkling Wines- Champagne Well Chilled
6-10 C, 43 – 50 F
Light, medium bodied White and Rose Pinot Grigio Chilled
7-10 C, 45-50 F
Full Bodied White Oaked Chard Lightly Chilled
10-13 C, 50-5 F
Light Bodied Red Beaujolais Room Temp or lightly chilled
13-18 C, 55-64 F
Medium-, full-bodied red Shiraz Room Temp
15-18 C, 59-64 F