Tasting and Evaluating Wine

Question 1

Preparation

Answer 1

• Good lighting
• Free of strong odours
• Clean palate
• ISO glasses with rounded bowls and the inward-sloping walls
• 5 cL (1.7 fl. oz.) sample

Question 2

Appearance

Answer 2

Intensity
* How much colour the wine has
* Assessing by holding the glass at a 45° angle
* Pale
White wine: broad watery rim
Red wine: Lightly pigmented from the rim to the core
* Deep
White wine: Pigment reaches almost to the rim
Red wine: Intesely pigmented right up to the rim

Colour
* White wine: lemon - gold - amber
* Red wine: ruby - purple - garnet - tawny
* Rosé wine: pink - pink-orange - orange

Question 3

Nose

Answer 3

Aroma intensity
Light - Medium - Pronounced

Aroma Characteristics
* Primary Aromas: Come from the grapes or be created during the fermentation process
* Secondary Aromas: Created by post-fermentation winemaking
* Tertiary Aroma: Added during aging process

Question 4

Palate

Answer 4

Sweetness
* The taste of sugars present in the wine
* Dry - Off-dry - Medium - Sweet

Acidity
* Detected on the tongue
* Tingling sensation and mouth watering effect

Tannin
* Extracted from the skins of grapes
* Bitter taste

Alcohol
* Low level alcohol makes the wine seem watery
* High level alcohol makes the wine seem heavy
* For wines:
Low (11% abv) - Medium (11 - 13.9% abv) - High (14% abv and above)
* For fortified wines:
Low (15 - 16.4% abv) - Medium (16.5 - 18.4% abv) - High (18.5% abv and above)

Body
* Alcohol is the main factor contributing to body
* Sugar adds to the body
* High acidity makes a wine lighter in body

Flavour Intensity
How powerful the wine is

Flavour Characteristics
Should be the same as aromas detected on the nose

Finish
The length of the collection of sensations after swalloed or spat the wine out

Question 5

Conclusion - Quality

Answer 5

Poor - Acceptable - Good - Very good - Outstanding

• Balance
• Length/Finish
• Intensity of flavours
• Complexity