Tasting & Evaluating Wine Flashcards
What should you avoid doing before tasting wine?
- avoid wearing scented perfumes.
2. avoid eating strongly flavoured food or brushing your teeth.
The majority of red wines are considered what color descriptor?
Ruby
What color descriptor is a red wine with blue or purple hue?
Purple
What color descriptor is a red wine with an orange or brown hint?
Garnet
What color descriptor is a red wine that is more brown than red?
Tawny
What primary aroma category does blossom, rose and violet fall under?
Floral
What primary aroma category does grapefruit, lemon, lime, orange fall under?
Citrus Fruit
What primary aroma category does banana, lychee, mango, melon, passion fruit and pineapple fall under?
Tropical fruit
What primary aroma category does peach, apricot and nectarine fall under?
Stone fruit
What aromas in wine are created by post-fermentation winemaking?
Secondary aromas
What aromas and flavors are created by maturation?
Tertiary Aromas and Flavors
Rank the 4 levels of sweetness descriptors from least sweet to most sweet
Dry
Off-dry
Medium
Sweet
What are the ABV measures for low alcohol wine?
under 11%
What are the ABV measures for medium alcohol wine?
11-13.9%
What are the ABV measures for high alcohol wines?
above 14%
True or False: We can describe a wine that has fruit flavours which last for a long time as having a long finish.
True
A wine that is high in acidity but lacking in fruit flavour could be described as __________.
Unbalanced
What primary aromas and flavors do black/white pepper and liquorice fall under?
Spice
What primary aromas and flavors do eucalyptus, mint, fennel, dill and dried herbs fall under?
Herbal
What primary aromas and flavors do unripe fruit, ripe fruit, dried fruit, cooked fruit fall under?
Fruit Ripeness
What primary aromas and flavors do green bell pepper, gass, tomato leaf and asparagus fall under?
Herbaceous
What primary aromas and flavors do apple, pear, gooseberry and grape fall under?
Green Fruit
What primary aromas and flavors do redcurrant, cranberry, raspberry, strawberry, red cherry, redplum fall under?
Red Fruit
What primary aromas and flavors do blackcurrant , blackberry, blueberry, black cherry and black plum fall under?
Black Fruit
What causes secondary flavors and aromas of biscuit, pastry, bread, toasted bread, bread dough, cheese and yogurt?
Yeast
What causes secondary flavors and aromas of butter, cream and cheese?
Malolactic fermentation
What causes secondary flavors and aromas of vanilla, cloves, coconut, cedar, charred wood, smoke, chocolate and coffee?
Oak
What color wine is associated with tertiary flavors of dried fruit, leather, earth, mushrooms, meat, tobacco, wet leaves, forest floor and caramel?
red wine
What color wine is associated with tertiary flavors of dried fruit, orange marmalade, petrol, cinnamon, ginger, nutmeg, almond, hazelnut, honey, caramel?
White Wine
What tertiary aromas and flavors are associated with deliberately oxidized wines?
almond, hazelnut, walnut, chocolate, coffee, caramel
What does the intensity of a wine’s color refer to?
How pale, medium or deep a wines color is
What are the 3 ranges of color descriptors for the appearance of white wine?
Lemon
Gold
Amber
In the SAT system what are the 3 colors associated with the appearance of rose wine?
Pink
Pink-Orange
Orange
What are the 4 ranges of color descriptors for the appearance of red wine?
Ruby (most red wines)
Purple
Garnet
Tawny
What are the 4 parts to the SAT (Systematic Approach to Tasting Wine)?
Appearance - Intensity and Color
Nose - Intensity and Aromas Characteristics
Palate - Sweetness, Acidity, Tannin, Alcohol, Body, Flavor Intensity, Flavor Characteristics and Finish
Conclusions - Quality
In the SAT system what are the levels of intensity for nose?
Light
Medium
Pronounced
In the SAT system what are the 3 categories of aroma characteristics for nose?
Primary
Secondary
Tertiary
In the SAT system what are the 8 categories of Palate?
Sweetness Acidity Tannin Alcohol Body Flavor Intensity Flavor Characteristics Finish
In the SAT system what are the 5 levels of Quality for conclusions
Poor Acceptable Good Very Good Outstanding
Where do primary aromas and flavors come from?
Grapes or the fermentation process
Where do secondary aromas and flavors come from?
Post fermentation winemaking process
Where do tertiary aromas and flavors come from?
Ageing process
What effect does acidity in wine have when you sip it?
Mouth watering effect
What effect do tannins in wine have when you sip it?
Can make mouth feel dry and can taste bitter
What structural component of wines can alcohol contribute to?
Body
What is the body of a wine?
Body is overall impression of how the wine feels in the mouth using sense of touch
What is the finish of a wine?
The finish is the collection of sensations after you have swallowed or spit the wine out
What should your ideal tasting environment look like?
free of strong odors
be well-lit
have space for samples and spitoon
and have white space - either napkin of flavor to test color
What is the suggested sample size?
1.7 US FL OZ (5cl)
