Tasting and Evaluating Wine Flashcards
What does the “intensity” of a wine’s color refer to?
How ‘pale,’ ‘medium’ or ‘deep’ a wine’s color is.
What range of color descriptors can be used to describe white wines? (5)
Lemon-Green, Lemon, Gold, Amber, Brown
What range of color descriptors can be used to describe red wines? (5)
Ruby, Purple, Garnet, Tawny, Brown
What range of color descriptors can be used to describe rose wines? (3)
Pink, pink-orange, orange
Where do primary aromas and flavors come from?
Grapes or the fermentation process.
Where do secondary aromas and flavors come from?
Post-fermentation winemaking processes.
Where do tertiary aromas and flavors come from?
Aging processes
What descriptors are used to identify the level of sweetness in a wine?
Dry
Off-dry
Medium
Sweet
What effect does acidity in wine have when you sip it?
A mouthwatering effect
What effect do tannins in wine have when you sip it?
They make your mouth feel dry and can taste bitter.
What structural components of wines can alcohol contribute to?
Body
What is the body of the wine?
Body is an overall impression of how the wine feels in the mouth using the sense of touch rather than taste.
What is the finish of a wine?
The collection of sensations after you have swallowed or spat the wine out.
What should your ideal tasting environment look like?
Free of strong odors.
Well lit with enough space.
Have a white paper.
What is the suggested wine sample size?
1.7 fl oz
