Tasting and Evaluating Wine

Question 1

Intensity

Answer 1

Pale: white wine with a broad watery rim, red wine is lightly pigmented from the rim to the core
medium
deep: white wine pigment reaches almost to the rim, red wine is intensely pigmented up to the rim

Question 2

Color - white

Answer 2

Lemon: most common color

gold: hint of orange or brown
amber: noticeable level of browning

Question 3

Color - rose

Answer 3

Pink, pink-orange, orange

Question 4

Color - red

Answer 4

Purple: noticeable blue or purple color

ruby: most common red wine
garnet: wine more red than brown, but has noticeable orange or brown color
tawny: more brown than red

Question 5

Intensity (Nose)

Answer 5

Light: if, even after swirling, aromas difficult to detect
medium
pronounced: aroma immediately apparent

Question 6

Sweetness

Answer 6

Dry: no sugar
off-dry: tiny amount of detectable sugar
medium: distinct presence of sugar, but not sweet enough to pair with dessert
sweet: presence of sugar is prominent feature in wine

Question 7

Acidity

Answer 7

Low, Medium, High

High acid means more mouthwatering sensation

Question 8

Primary aromas

Answer 8

Aromas and flavors of the grape and alcoholic fermentation

Floral
Green fruit
Citrus fruit
Stone fruit
Tropical fruit
Red fruit
Black fruit
Herbaceous
Herbal
Spice
Fruit ripeness
Other: wet stones, candy

Question 9

Secondary aromas

Answer 9

Aromas and flavors of post-fermentation winemaking

Yeast
Malolactic conversion
Oak

Question 10

Tertiary flavors

Answer 10

Aromas and flavors of maturation

Red: dried fruit, leather, earth, mushroom, meat, tobacco, wet leaves, forest floor, caramel

White: dried fruit, orange marmalade, gasoline, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel

Deliberately oxidized wines: almond, hazelnut, walnut, chocolate, coffee, caramel

Question 11

Tannin

Answer 11

Low - medium - high

Tannins leave cotton ball, dry mouth and can leave a bitter taste at the back of the tongue

Question 12

Alcohol

Answer 12

Low (<11%) - medium - high (>14%)

High levels can make a wine seem heavier and can trigger pain receptors, resulting in burning sensation

Question 13

Body

Answer 13

Light - medium - full

Created by structural components (sugar, acid, tannin, alcohol) working together

Alcohol main contributing factor

High alcohol, sugar = fuller
High tannin, acid = lighter

Question 14

Flavor intensity

Answer 14

Light - medium - pronounced

Question 15

Flavor characteristics

Answer 15

Should be the same as aromas but note any others detected

Question 16

Finish

Answer 16

Short - medium - long

If flavors disappear before structural component, short.

If flavors last as long as the structural component, long.

Question 17

Quality level

Answer 17

Poor - acceptable - good - very good - outstanding

Based on his the wine performed in the criteria of balance, finish, identifiable characteristics/intensity of flavors, and complexity