Tasting and Evaluating Wine Flashcards
Colours used to describe Rosé
. Pink
. Pink-Orange
. Orange
Colours used to describe Red Wine
. Ruby
. Purple
. Garnet
. Tawny
Colours used to describe White Wine
. Lemon
. Gold
. Amber
Primary Aromas
. Created from grapes
. Created during fermentation
Secondary Aromas
.Created Post- fermentation
Oak, Vanilla, Smoke, Cream, butter
Tertiary Aromas
. Orgin in axing process.
example ;
long periods in oak add flavours like coffee/ caramel.
What is sweetness?
Taste of sugar in wines
Describe Dry Wines
No sugar levels/ low sugar levels
Describe Off dry Wines
Tiny amount of detectable sugar
Describe Medium sweetness wines
Distinct presence of sugar
Describe sweet wines
Sugar has become prominate feature of the wine.
- Sauternes
- Port
What is Tannin
Tannin is extracted from grape skin during fermentation
It causes the mouth to feel Dry / Rough / Bitter
Alcohol level for ‘low’ wine
Below 11% ABV
Alcohol level for ‘Medium’ wine
11 - 13.9% ABV
Alcohol level for ‘High’ wine
14% ABV and above
Alcohol level for ‘Low’ Fortified wine
15 - 16.4% ABV
Alcohol level for ‘Medium’ Fortified wine
16.5% - 18.4% ABV
Alcohol level for ‘High’ Fortified wine
18.5% ABV and above
Storage for Sauternes
- Sweet wines
6 - 8 •C
Well chilled
Storage for sparkling
- Champagne
6 - 8 •C
Well chilled
Storage light - medium
- White pino grigo
- Rosé
7 - 10*
Chilled
Storage for full body wine
- Oaked chardonnay
10 - 13*
lightly chilled
Storage for light bodied red
- Beaujolais
13 - 18*
Room temp / lightly chilled
Storage for medium - full bodied red
- Shiraz
15 -18 *
Room temp
What will you find in the pulp of a grape?
- Water
- Sugar
- Acid
- Flavours
What will you find in the skin of grapes?
- Colour
- Tannin
Stages of growing grape
- Flowering
- Fruit set
- Véraison
- Ripining
Describe process of flowering
- Spring vines grow
- Produces clusters of flowers
- Each flower cluster becomes a bunch of grapes
- Rely on wine to pollinate
Describe process of fruit set
- Once been pollinated the flower grows seeds and begins to swell.
- Newley formed grapes are small hard, dark, green, unpleasant taste.
Describe process of véraison
- ## Mid summer grapes have grown large enough that there vine can start ripening process.
Describe process of Ripening
- During ripining Grapes high acidity, Hardly any sugar, Herbaceous flavour changes
- Grapes swell with water, become softer and fleshy
- Acidity drops, sugar rises
- Tannins develop
Process of White wine making
- Crushing
- Pressing
- Alcohol fermentation
- Storage Or Maturation
- Packing
Process of Red and Rosé wine making
- Crushing
- Alcohol fermentation
- Draining
- Pressing
- Storage Or Maturation
- Packing
What is grape CRUSHING process?
splitting the grape skins to release juice
What is grape PRESSING process?
- Crushed grapes are squeezed in a machine
- Extract as much liquid as possible
- Can be before or after fermentation
What is ALCOHOL FERMENTATION process?
- process create alcohol
- Carried out by yeast
- Yeast feed on the sugar to produce alcohol.
- Level of alcohol depends on how much sugar in grapes.
What is EXTRACTING COLOUR AND TANNIN process?
- The heat created by yeast during fermentation helps to extract colour and tannin in red wine.
- grape skins need to be frequently and thoroughly mixed together.
- Punching down, plunger is used to push the cap down into the liquid.
- Pumping over, Liquid from the bottom of the fermentation vessel is pumped up through a hose and sprayed over the cap.
How to kill yeast?
- Add alcohol to fermented grape juice. this is called fortification.
- Raises alcohol to 15 - 20% abv.
- Level of alcohol kill yeast before they have fermented all the sugar.
Acid in wine from warm climates
- In warm climates the acid level in grapes become low during ripining, this would lead to a unbalanced wine.
Can add acid during the winemaking.
Acid in wine from Cool climates
- In cool climates acid level can be too high, winemaker would neautalise some acid so wine is not too unbalanced by high acidity.
Temperature of RED during fermentation
20 - 32*
higher temps needed to extract colour and tannins from skin.
Temperature of ROSÉ during fermentation
12 - 22*
Temperature of WHITE during fermentation
12 - 22*
