TASTING AND EVALUATING WINE APPREARANCE Flashcards
WHY WE TASTE AND EVALUATE THE WINE INSTEAD OF DRINKING DIRECTLY
IT INCREASES OUR APPRECIATION OF THE WINE BY ALLOWING US TO EXAMINE IN DETAIL.
HOW THE IDEAL TASTING ROOM SHOULD BE
ODOUR FREE
GOOD NATURAL LIGHT
WHITE SURFACE
SPITONS
HOW A TASTING PALATE SHOULD BE
CLEAN
UNAFFECTED BY TOBACCO, GUM TOOTHPASTE , COFFEE , OR FOOD
WHAT CAN HELP TO CLEAN YOUR PALATE
CHEWING A PIECE OF BREAD
WHY HAYFEVER , COLD, FATIGUE, AFFECT OUR ABILITY TO JUDGE THE WINE
BECAUSE THEY AFFECTS OUR SENSES OF TASTE AND SMELL
WHAT TYPE OF GLASS ARE USED BY WSET
AN ISO GLASS
HOW A WINE GLASS SHOULD BE
IT SHOULD HAVE A ROUNDED BOWL ( TO SWIRL THE WINE )
SLIDE SLOPE INWARD TO CONCENTRATE THE AROMAS
STEM TO MAINTAIN THE TEMPERATURE
WHAT ARE THE STEPS OF SYSTEMATIC APPROACH OF WINE TASTING WINE
APPREANCE
NOSE
PALATE
FINALLY OUR IMPRESSION TO DRAW THE CONCLUSION ABOUT THE QUALITY OF THE WINE
WHAT VISUAL APPEARANCE CAN CONCLUDE THE WINES AS OUT OF CONDITION
DULL IN APPEARANCE
HINT OF BROWN ( ALTHOUGH FEW AGED WINES WILL SHOW THIS )
HAZINESS MAY INDICATE A FAULT ( EXCEPTIONAL IF THE WINE IS DELIBERATELY NOT FILTERED)
WHAT COLOUR INDIACTES THE YOUTHFULL RED WINE
PURPLE
WHICH COLOURS ARE THE INDICATORS OF AGED RED WINE
ORANGE
AMBER
BROWN
WINES THAT ARE MORE DOMINANNT IN THESE COLOUR WILL BE CALLED TAWNY
WHAT ARE THE COLOURS OF WHITE WINE
LEMON ( YELLOW WITH THE HINT OF GREEN )
GOLD ( YELLOW WITH THE HINT OF ORANGE )
COLOURS OF YOUTH AND AGED WHITE WINE
GREEN INDICATES YOUTH
ORANGE AND BROWN INDICATES THE AGED
COLOURS OF ROSE
PURPLE-PINK ( INDICATES YOUTH )
ORANGE AND BROWN ( AGED)
EXAMPLES OF MORE PRECISED DESCRIPTIONS OF APPEARANCE
CLEAR, DEEP RUBY
CLEAR, MEDIUM - INTENSITY, GARNET
CLEAR, PALE GOLD
HAZY, DARK BROWN
