Tasting And Evaluating Wine

Question 1

What is ideal tasting room

Answer 1

The ideal tasting room
will be odour-free (no smells of cleaning products,
tobacco, food or perfume), with good natural light,
and white surfaces against which we can judge the
appearance of our wines

Question 2

What can help you remove any lingering flavors

Answer 2

Chewing a piece of bread can help remove

any lingering flavours

Question 3

What can affect our ability to judge wines and why??

Answer 3

Hayfever, colds and fatigue affect
our ability to judge wines, because they affect our senses
of taste and smell.

Question 4

Which aspects we will encounter when tasting wine

Answer 4

Appearance first, then the nose, then the palate,
and finally we may use our impressions to draw a
conclusion about the quality of the wine.

Question 5

What means out of condition

Answer 5

If a wine is too old, has
been badly stored, or the cork seal has failed, allowing
air to damage the wine, then it is described as out-of-
condition

Question 6

What appearance will be in out of condition

Answer 6

out-of-condition wines will be

dull in appearance

Question 7

Which color or hint will be in out of condition

Answer 7

will have at least a hint of brown

Question 8

Is brown color always indicate a faulty wine??

Answer 8

No,

Question 9

Where brown hints can appear? And why

Answer 9

Brown hints can appear in healthy old
wines, particularly those that have been aged for very
long periods in oak

Question 10

What haziness can indicate except a fault else??

Answer 10

it could be that the wine has deliberately not been filtered

before bottling

Question 11

If its red wine how this name ??

Answer 11

Ruby (purple _red) or garnet (orangey_red)

Question 12

For What does purple indicate In red wine?

Answer 12

Youth

Question 13

For what orange amber and brown indicate in red wine

Answer 13

Age

Question 14

How named indicator of age in red wine

Answer 14

Tawny

Question 15

For what indicate yellow color with hint of green in white wine?

Answer 15

Youth

Question 16

For what indicate gold color with hint of orange and brown in white wine.

Answer 16

Age

Question 17

What does depends on color of wine.

Answer 17

The colour of a wine depends greatly on the age of the wine,

and the winemaking techniques used.

Question 18

What does bright purply pink indicate for?

Answer 18

Youth

Question 19

Do orange and brown indicate for ?) In rose wines

Answer 19

Age

Question 20

The most common fault that can be discovered on the nose

Answer 20

Cork taint

Question 21

What cork taint can strip and add.

Answer 21

this can strip the wine of its fresh, fruity aromas.
it can add a pungent, unpleasant damp cardboard or
musty smell to the wine

Question 22

What smell in out of condition wine

Answer 22

Out-of-condition wines will
smell dull and stale, and may have excessive oxidative
aromas (toffee, caramel or sherry)

Question 23

Do oxidative aromas always indicate a fault??

Answer 23

No, some wines such as Oloroso sherry are deliberately oxidised during production.

Question 24

What it requires before
we can say whether a wine has medium, or particularly
high or low levels of these components.

Answer 24

a lot of tasting experience

Question 25

What you use when assessing a wine on the palate?

Answer 25

you use your
sense of taste (for sugar, acid and bitterness) and smell
(for flavour characteristics)

Question 26

Where do sweetness acidity and bitterness detect ?

Answer 26

sweetness is most easily
detected on the tip of the tongue, acidity at the sides
and bitterness at the back.

Question 27

What will ensure coats all part of your mouth and the vapours are carried up the back of your nose .

Answer 27

take a small

tasting sip, then draw in air through your lips.

Question 28

What is sweetness

Answer 28

Sweetness is an indicator of how much sugar a wine
contains, although wines made from very ripe grapes
can have a slightly sweet flavour even when there is no
sugar. Almost all red wines, and most white wines, are
dry, that is, they contain almost no sugar. White wines
that taste slightly sweet are described as ‘off-dry’.

Question 29

What is Acidity

Answer 29

Acidity is what makes lemons taste sour. It causes the
mouth to water, and its presence makes wines taste
vibrant and refreshing. It is present in all wines, although
levels in white wines are generally higher than acidity
levels in reds

Question 30

Why acidity is very important for sweet wine

Answer 30

Acidity makes to avoid the wines taste oversweet,

and cloying

Question 31

What is Tannin

Answer 31

Tannin is what makes strong black tea taste bitter and
astringent. Tannins are present in grape skins, and their
presence in a wine depends on the amount of skin
contact during winemaking. White and
rosé wines receive very little, if any, skin contact, so
they rarely have any detectable tannin

Question 32

Think skinned variety

Answer 32

Cabernet sauvignon , syrah

Question 33

Thin skinned varieties.

Answer 33

Pinot noir, Grenache

Question 34

What can cause astrigetn tannins

Answer 34

cause a strong, mouth-drying

sensation, even when their levels are low.

Question 35

Where the astringent sensations are most strongly felt

Answer 35

On the gums

Question 36

What is body and how is it describing

Answer 36

Body is also sometimes described as ‘mouth-feelt It is
the sensation of richness, weight or viscosity, and is a
combination of the effects of alcohol, tannins, sugars
and flavour compounds extracted from the skins

Question 37

Why beaujolais is light in body

Answer 37

because it

has very little tannin, and is lightly flavoured.

Question 38

When flavor characteristics are detected

Answer 38

flavour characteristics
are detected when aroma components in the wine
evaporate off the tongue and rise up to the back of the
nose.

Question 39

How to help volatile components reach the nose

Answer 39

many tasters slurp the wine by drawing air in

through their lips while tasting it

Question 40

What is the finish

Answer 40

The Finish refers to how long the desirable flavours
linger in the mouth after the wine has been swallowed
or spat out. A long, complex finish is an indicator of
quality

Question 41

What is balance

Answer 41

Balance - Fruitiness and sweetness alone can make a
wine taste sickly or cloying. Acidity and tannin alone or
in excess can make a wine taste hard, unpleasant or
austere. In a good quality wine, the sweetness and the
fruitiness will be in balance with the tannin and acidity.

Question 42

A pleasant finish

Answer 42

pleasant finish where the flavours
linger for several seconds is an indicator of a high-quality
wine

Question 43

Bad finish

Answer 43

the flavours may disappear
almost instantly leaving no lingering impression, or the
flavours that linger may be unpleasant.

Question 44

What is intensity

Answer 44

Dilute flavours can indicate a poor wine.
However, extreme, intense flavours are not necessarily
a sign of quality, because they can easily upset the balance
of a wine and make it difficult to drink.

Question 45

What is complexity

Answer 45

Lesser wines often have one or two simple
flavours and quickly become boring. The greatest wines
generally have many different flavours.

Question 46

What is expressiveness

Answer 46

Great wines express characteristics of their grape
variety and/or their region of production (climate, soils,
traditional winemaking techniques).

Question 47

What is important take into account when choosing or recommending wine

Answer 47

it is important to take into account the
tastes and preferences of those who will be consuming
the wine

Question 48

When you matching a wine to an occasion what you need to remember

Answer 48

remember that apart from in exceptional
circumstances, the wine should not be the centre of
attention

Question 49

What is important consideration when selecting a wine to an occasion

Answer 49

Food