Tasting & Evaluating Wine

Question 1

Appearance?

Answer 1

Clarity
Intensity
Colour

Question 2

Nose?

Answer 2

Condition
Aroma intensity
Aroma characters
Primary - grapes
Secondary - winemaking
Tertiary - maturing/ageing

Question 3

Palate?

Answer 3

Sweetness
Acidity
Tannin
Alcohol
Body
Flavour intensity
Flavour characteristics
Finish

Question 4

Conclusions?

Answer 4

Quality level
Based on:
Balance
Length/finish
Intensity
Complexity

Question 5

Quality levels?

Answer 5

Faulty
Poor
Acceptable
Good
Very good
Outstanding

Question 6

Aromas & Flavours - Primary?

Answer 6

Floral
Green fruit
Citrus
Stone fruit
Tropical
Red fruit
Black fruit
Herbaceous
Herbal
Spice
Fruit ripeness
Other - wet stones, candy

Question 7

Aromas & Flavours - secondary?

Answer 7

Yeast
Malolactic conversion
Oak

Question 8

Tertiary aromas & flavours - red wine?

Answer 8

Dried fruit
Leather
Earth
Mushroom
Meat
Tobacco
Wet leaves
Forest floor
Caramel

Question 9

Tertiary aromas & flavours - white wine?

Answer 9

Dried fruit
Orange marmalade
Petrol
Cinnamon
Ginger
Nutmeg
Almond
Hazelnut
Honey
Caramel

Question 10

Tertiary aromas & flavours - Deliberately oxidized wines?

Answer 10

Almond
Hazelnut
Walnut
Chocolate
Coffee
Caramel