Tasting and Evaluating wine Flashcards
Tasting and Evaluating Wine, Pairing wine and food, Storage and Service of Wine
1
Q
What is the ideal tasting environment
A
-good lighting (for judging wines appearance)
-free of strong odours (to avoid interference with aromas)
-sufficient space (to lay out wine glasses and notes)
-spitoons and spit cups should be available
2
Q
how do you prepare yourself to assess wines
A
-clean palate free from toothpaste and strong foods
-avoid wearing strong aromas that will interfere with wine aromas
3
Q
how should you prepare wine glasses for optimal tasting
A
-it should be odourless
-transparent
-free of residues
-they should have a rounded bowl (for swirling)
-inward sloping walls (to capture aromas)
-small glasses for tasting samples
4
Q
what should you aim for when pouring samples
A
-the same volume consistently
-A 5cl sample
5
Q
what can the vast majority of wines be described as
A
clear
6
Q
what is haziness in wine caused by
A
suspended particles in the wine
7
Q
what does haziness indicate
A
a fault or the wine has not be clarified before packing
8
Q
how do you precisely identify a fault in the wine
A
on the nose or palate
9
Q
what is a wines intensity
A
how much colour the wine has
10
Q
how can you assess the intensity of a wine
A
-hold the glass at a 45 degree angle and look through the liquid from above to see how far the colour extends from the core
11
Q
how can you also assess the intensity of a red wine
A
-can be assessed by looking down through an upright glissando assessing how easily the stem can be seen
12
Q
what colour do white wines appear at the rim
A
colourless
13
Q
what should a white wine that has a broad watery rim be described as
A
pale
14
Q
what should a white wine that’s pigment reaches close to the rim be described as
A
deep
15
Q
what should a red wine that is lightly pigmented from rim to core or can easily see the stem be described as
A
pale
16
Q
what should a red wine that is intensely pigmented from from core to rim and impossible to see the stem be described as
A
deep
17
Q
what does the white wine colour scale run from
A
lemon green to brown
18
Q
what is the most common colour of white wines
A
lemon
19
Q
if a white wine has a noticeable green colour what colour is it
A
lemon green
20
Q
if there is a hint of orange or brown in white wine what colour is it
A
gold
21
Q
if white wine has noticeable levels of browning what colour is it
A
amber or brown
22
Q
what is the scale of colours for red wine
A
purple to brown
23
Q
what is the most common colour of red wine
A
ruby
24
Q
what are red wine with a blue or purple colour described as
A
purple
25
what are red wines with a orange or brown colour described as
garnet
26
what are red wines that are more brown then red described as
tawny
27
what are red wines that have no redness in colour called
brown
28
what are rose wines that have a very pure pink colour described as
Pink
29
if a pink wine shows a hint of orange what should it be described as
pink orange
30
what should a rose that has orange as its dominant colour be described as
Orange
31
how do you assess the nose of a wine
-swirl the liquid to release the aromas
-place your nose over the rim of the glass
-take a short sniff
-note the intensity and characteristics of aromas
32
what aromas would you get from a faulty wine
-damp cardboard (honey, caramel or coffee)
-lacking freshness from an expected fruit character
33
what is the intensity called if aromas are immediately apparent when inserting the nose
pronounced
34
what is the intensity called when even after swirling the aromas are faint/hard to detect
light
35
if the aromas are neither pronounced or light when inserting the nose what is the intensity
medium
36
does every wine have primary secondary and tertiary aromas
no
37
where do primary aromas come from
the grapes or created during fermentation
38
how many primary aromas are normally portrayed in simple wines
a very limited number of primary aromas all typically within the same cluster
39
how many primary aromas are normally portrayed in complex wines
a wide range of primary aromas from a. range of clusters
40
what type of aromas do the vast majority of wines display
fruity aromas
41
where are secondary aromas created from
post fermentation winemaking
42
where are majority of secondary aromas extracted from and what aromas does this generate
oak which generates vanilla and smoke
43
what secondary aromas do you get from malolactic conversion
butter and cream
44
what secondary aromas develop from autolysis in sparkling wines
toasted bread and biscuits
45
where do tertiary aromas develop from
the ageing process
46
what tertiary aromas does an oxidative ageing process create
coffee or caramel
47
what tertiary aroma does a ageing process without the presence of oxygen create
petrol honey and mushroom
48
what aromas does the ageing process change
primary aromas and in particular fruit aromas
49
if a wine has no sugar or is so little levels that it cannot be detected by tongue what is it described as
dry
50
if a wine has a tiny amount of detectable sugar what is it described as
off dry
51
if a wine has a distinct taste of sugar what is it described as
medium
52
if the presence of sugar has become the prominent feature of the wine what is it described as
sweet
53
how is acid detected in a wine
-it is detected on the tongue
-acid causes a tingling sensation and make the mouth water
-the higher the level of acid in the wine the more your mouth waters and the longer it waters for
54
what is the first rule to remember when assessing the acidity of wine
-levels of sugar and acid mask eachother
-therefore acidity in sweet wine is less obvious than acidity in dry wine
-However regardless the level of sugar the mouth watering affect caused by acidity stays the same and is a reliable guide
55
what is the second rule to remember when assessing the acidity of wine
-alcohol creates a burning sensation similar to acidity
-consider the mouth watering affect to see if this is due to acidity or alcohol
56
what wines are tannins found in
red wines
57
where are tannins from
-extracted from the skin of grapes during fermentation
58
what do tannins do to your mouth
-tannins bind to your saliva and cause your mouth to dry up and feel rough
-they may also leave a bitter taste that lingers at the back of your mouth
59
how does alcohol contribute to a wine
contributes to the body
-high levels of alcohol make a wine seem heavier
-low levels make a wine seem watery without the presence of sugar
60
what sensation does high levels of alcohol in wine give
it triggers pain receptors giving a hot burning sensation especially after spitting or swallowing
61
how are alcohol levels judged in wine
using a three point scale
62
what abv is classed as low alcohol in wines
11% and below
63
what abv is classed as medium alcohol in wines
11%-13.9%
64
what abv is classed as high alcohol in wines
14% and above
65
what abv is classed as low alcohol in fortified wines
15% - 16.4%
66
what abv is classed as medium alcohol in fortified wines
16.5% - 18.4%
67
what abv is classed as high alcohol in fortified wines
18.5% and above
68
what is the body of a wine
how the wine feels in the mouth using the sense of touch rather than taste
69
what is body created by
sugar, acidity, tannin and alcohol
70
in majority of wines what is the main factor contributing to body
alcohol
71
how does sugar affect body
adds to it
72
how does high acidity affect body
makes a wine feel lighter in body
73
how does high levels of ripe tannins affect body
makes a wine feel fuller bodied
74
are wine aroma and flavour intensity generally the same or different
the same
75
how can you make flavour intensity more prominent than it is on the nose
warming in the mouth
76
what characteristics are normally more apparent on the palate than the nose
spice
77
what characteristics are normally more apparent on the nose than the palate
floral
78
what is the finish
the collection of sensations after you spit or swallow
79
what does the length of the finish indicate
the quality
80
how should you assess the length of the finish
you should only count the persistence of desirable sensations
81
what is a short finish
the pleasant flavours disappear and a structural component such as acid is the lingering flavour
82
what is a long finish
when the flavours last as long or beyond the structural components
83
what criteria is used to assess the quality of wine
-balance
-length and finish
-intensity
-complexity
84
how many of the criteria will an outstanding wine meet
all 4
85
how many of the criteria will very good wine meet
3
86
how many of the criteria will a good wine meet
2
87
how many of the criteria will a acceptable wine meet
1
88
what is important to remember when understanding basic taste interactions and perfect pairings
people have different sensitivities to various flavour and aroma components therefore perfect pairings should take into account these sensitivities
89
what happens to your taste buds when you place food into your mouth
your taste buds adapt so that the perception of sugar salt acid etc can be altered in what you next taste
90
what is an example of food altering the perception of the next thing you taste
the taste of orange juice consumed immediately after toothpaste
91
what does it mean if a wine is described as harder
-more drying
-more bitter
-more acidic
-less sweet
-less fruity
92
what two components in food make wines taste harder
sweetness
umami
93
what makes a wine be described as softer
-less drying
-less bitter
--less acidic
-more sweet
-more fruity
94
what two components of food makes wines taste softer
salt
acid
95
is the impact that food has one wine generally negative or positive
negative
96
what affect does sweetness in food have on a dry wine
makes a dry wine seem less fruity and taste unpleasant
97
generally what style of wine should you pair with a dish containing sugar
select a wine that has a higher level of sweetness than the dish
98
why can umami tastes be difficult to isolate
umami tends to be present with other tastes such as salt that balance the negative effects of umami
99
what are some examples of food with umami tastes
-cooked mushrooms
-miso
-aged cheeses
100
why is acidity in food generally good for food and wine pairing
acidity in food can balance a wine with very high acidity and enhance its fruitiness
101
if a wine has a low acidity and the food paired with it has a high acidity what effect does this have on the wine
makes it seem less fruity
102
what effect does salt have on wine
its can make a wine seem fruity and soften the tannins in red wine
103
what effects does chilli heat have on wine
makes the alcohol seem more noticeable
104
what affect does alcohol have on the burning sensation caused by chilli
increases it
105
how should the flavour intensity of food be matched with wine
both food and wine flavour intensity should be matched
106
is an acidic wine and a fatty food a good pairing if so why
yes because the acidic wine can be seen to be cutting through the fatty food and cleansing the palate
107
what is the problem with a wine being stored incorrectly
it can affect the quality of the wine as it can begin to lose character and the develop faults
108
what are the three points that should be followed when storing wine
-for long term storage wines should be kept at a cool and constant temperature
-keep wines from strong sunshine and bright artificial light
-if a wine is sealed with a cork it should be on its side
109
what could happen to a wine if its in extremes of hot or cold
it could damage the wine
110
what could happen to a wine if is kept in direct sunlight or a bright artificial light
lose its expected fruit character
111
what would happen if a wine that is sealed with a cork is stored upright
the cork dried out which causes the wine to oxidise and loose its fruit character
112
How should you fill an ice bucket
with ice and cold water
113
what would happen if you heated wine
it can damage the flavours in the wine
114
what should the perfect glass for tasting and why
the bowl of the glass narrows at the rim this allows the rooms of the wine to be concentrated
115
how should you prepare a wine glass
-clean and make sure thee is no residue, dirt or detergent left on the glass
-glasses should be polished to ensure finger marks and lingering dirt is removed
116
what steps should you follow when serving wine
-check the appearance
-check there are no bits floating in the wine
-check the aroma for any faults
117
what happens to a bottle of wine when it has been opened
it slowly starts to become stale as it reacts with the air
118
what is a b basic short term method of stopping an open bottle of wine reacting with the air
keep it in the fridge with the cork
119
what is the basic way of keeping a wine fresh
use a vacuum system that rely on a pump and will remove the air from the inside of the bottle
120
what is a more sophisticated way of keeping wine fresh and how does this work
inert gas systems - these make use of gases such as nitrogen and Argon that do not react with the wine, they are inserted into the bottle to avoid the wine coming into
121
what temperature should you keep sweet wines
6 - 8 degrees
122
what temperature should you keep sparkling wines
6 - 10 degrees
123
what temperature should you keep light medium bodied white and rose
7- 10 degrees
124
what temperature should you keep full bodied white wines
10 - 13 degrees
125
what temperature should you keep light reds
13 - 18 degrees
126
what temperature should you keep medium, full bodied reds
15 - 18 degrees
127
what is cork taint caused by
TCA
128
what causes cork taint
contaminated cork
129
what happens to a wine with cork taint
gives wines aromas of damp cardboard and the fruit aromas appeal muted and less fresh
130
what happens if there is a failure of closure on a wine
the wine will oxidise
131
what does an oxidised wine look like
it will appear browner than it should be
132
what will happen to a wine if its stored in extreme heat or direct sunlight
it will lose its freshness
133
