Tasting and Evaluating Wine Flashcards
What notes would you expect in a wine aged on lees?
Biscuit, bread dough, bread, pastry, toast, cheese, yogurt
What flavor notes would you expect in a wine that has undergone malolactic fermentation?
Butter, cream, cheese
What notes would you expect in a wine that has been oak aged?
Vanilla, coconut, cloves, smoke, charred wood, cedar, chocolate, coffee
What notes would you expect in a white wine that has been aged for a long period of time in the bottle?
Dried fruit, orange marmelade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel
What notes would you expect in a red wine that has been aged for a long period of time in the bottle?
Dried fruit, leather, wet leaves, earth, mushroom, meat, tobacco, caramel
What notes would you expect in a wine that has been deliberately oxidized?
Almond, hazelnut, walnut, chocolate, coffee, caramel
What is a primary flavor/aroma?
Any flavor/aroma that comes as a result of the grape itself and the fermentation process
What is a secondary flavor/aroma?
Any flavor/aroma resulting from post-fermentation winemaking practices
Name the three sources of secondary flavors/aromas in wine:
Lees, malolactic fermentation, oak barrel aging
What is a tertiary flavor/aroma?
Any flavor/aroma that results from maturation in bottle
How do you judge a wine for its acidity?
See how much it makes your mouth water and how much of a tingling sensation you feel on your tongue
What components combine to create the impression of body in a wine?
Tannin, alcohol, sugar, acidity
Which structural component makes a wine feel lighter in body?
Acidity
Which structural component is typically the main contributor to the impression of body in a wine?
Alcohol
Which structural component can make a wine feel fuller OR lighter? Why is this?
Tannin; higher levels of ripe tannin make wine feel fuller while low levels of unripe tannin can make it feel thinner and more harsh
