Tasting Approach Flashcards
Tasting Approach Order
1) Appearance
2) Nose
3) Palette
4) Conclusion
Tasting Approach - Appearance
1) Intensity
2) Color
Tasting Approach - Nose
1) Intensity
2) Aroma Characteristics
___a) Primary
___b) Secondary
___c) Tertiary
Tasting Approach - Palette (8)
1) Sweetness
2) Acidity
3) Tannin
4) Alcohol
5) Body
6) Flavor Intensity
7) Flavor Characteristics - Primary, Secondary, Tertiary
8) Finish
Tasting Approach - Conclusion
Quality
Appearance - Intensity
pale – medium – deep
Appearance - Color (3)
WHITE»_space; lemon – gold – amber
ROSÉ»_space; pink – pink-orange – orange
RED»_space; purple – ruby – garnet – tawny
Nose - Intensity
- Light
- Medium
- Pronounced
Nose - Aroma Characteristics
e.g. primary, secondary, tertiary
Palette - Sweetness
dry – off-dry – medium – sweet
Palette - Acidity
low – medium – high
Palette - Tannin
low – medium – high
Palette - Alcohol
low – medium – high
Palette - Body
light – medium – full
Palette - Flavor Intensity
light – medium – pronounced
Palette - Flavor Characteristics
e.g. primary, secondary, tertiary
Palette - Finish
short – medium – long
Primary Aroma & Flavor Characteristics
Aromas & flavors of the grape & alcoholic fermentation
Secondary Aroma & Flavor Characteristics
Aromas & flavors of post-fermentation winemaking
Tertiary Aroma & Flavor Characteristics
Aromas & flavors of maturation
Primary Aroma & Flavor Characteristics
TYPES (12)
- Floral
- Green Fruit
- Citrus Fruit
- Stone Fruit
- Tropical Fruit
- Red Fruit
- Black Fruit
- Herbaceous
- Herbal
- Spice
- Fruit Ripeness
- Other
Secondary Aroma & Flavor Characteristics
TYPES (3)
- Yeast
- Malolactic Conversion
- Oak
Tertiary Aroma & Flavor Characteristics
TYPES (3)
- Red Wine
- White Wine
- Deliberately Oxidized Wines
