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GROUP OF TASTERS (GOT) > Tasting Grid > Flashcards

Tasting Grid Flashcards

1
Q

Sight (5 points)

A

Clarity
Brightness
Concentration
Gas evidence
Sediment

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2
Q

Sight (5 points)

A

Colour
Hue
Rim variation
Extract/stain
Viscosity/tears

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3
Q

Nose (10 points)

A

Clean/faulty
Intensity
Fruit condition
Age assessment
Primary fruit aromas
Primary non-fruit
Secondary
Organic
Mineral
Tertiary

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4
Q

Palate structure (5 points)

A

Sweetness
Tannin
Acid
Alcohol
Body / texture

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5
Q

Palate flavour (7 points)

A

Primary fruits
Primary non fruit
Secondary
Tertiary
Balance
Length / finish
Complexity

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6
Q

Initial conclusion (5 points)

A

OW / NW
Climate
Grape variety / blend
Possible countries
Age range

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7
Q

Final conclusion (5 points)

A

Vintage
Grape variety / blend
Country of origin
Region / appellation
Quality hierarchy

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8
Q

Clarity description

A

Clear
Slightly cloudy
Cloudy

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9
Q

Brightness description

A

Dull
bright
brilliant

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10
Q

Concentration description

A

Pale / translucent
Medium
Deep
Opaque

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11
Q

Gas evidence description

A

Yes
No (dont mention if still wine)

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12
Q

Sediment description

A

Yes
No

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13
Q

Colour description white wine

A

Straw
Yellow
Gold
Amber

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14
Q

Colour description red wine

A

Purple
Ruby
Garnet

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15
Q

Colour description rosè wine

A

Pink
Salmon
Copper
Brown

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16
Q

Hue description (farge kanten)

A

Silver
Green
Orange
Purple
Ruby
Garnet
Brown

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17
Q

Rim variation description

A

Colour change from centre to edge
Opacity (gjennomsiktighet)

18
Q

Extract / stain

A

None
Light
Medium
Heavy

19
Q

Viscosity / tears

A

Low
Med -
Medium
Med +
High

20
Q

Nose clean / faulty

A

TCA
H25
VA
Brett
Oxidation
Other

21
Q

Intensity

A

Delicate
Moderate
Powerful

22
Q

Fruit condition

A

Tart / unripe
Ripe
Tropical
Overripe
Jammy
Baked

23
Q

Age assessment

A

Youthful
Vinous

24
Q

Primary fruit aromas white

A

Citrus (lemon, lime, grapefrukt, orange, blood orange, tangerine, peel/rind, pith)

Orchard (green Apple, yellow Apple, red Apple, baked Apple, quince (kvede), unripe pear, overripe pear, fig

Stone (peach, nectarine, apricot, yellow plum (mirabelle)

Tropical (banana, passion fruit, mango, guava, lychee, pineapple, Kiwi)

Berry / other (gooseberry, Grape, melon, honeydew, watermelon)

25
Q

Primary fruit aromas red wine

A

Red (strawberry, cherry, raspberry, cranberry, red currant, pomegranate, red plum)

Black (blackberry, blackcurrant, black cherry, black plum)

Blue (blueberry)

Dried (dates, figs, raising, fruitcake)

26
Q

Primary non fruit aromas

A

Floral (Apple blossom, citrus blossom, Acacia, Lily, gardenia, Lilac, Iris, Jasmine, honeysuckle, chamomile)

Herb (Rosemary, thyme, Basil, lemongrass, eucalyptus, mint, lavender, dill, Chive, parsley, fennel, oregano, ‘provencal herbs’

Vegetal (tomato leaf, asparagus, green pepper, celery, Radich, olive, pea shoot, beetroot)

Mineral (slate, chalk, limestone, river pebble, seashell, oyster shell, wet rock)

Spice (celery salt, coriander, juniper pepperkorn)

Baking spices (allspice, cinnamon, aniseed, Clove, ginger, nutmeg, vanilla)

Organic (compost, earth, forest floor, dust, soil, truffle, watercress, tomato leaf, blackcurrant leaf, cabbage)

27
Q

Secondary (wine making) aromas

A

Oak (old, new, American) (vanilla, toast, smoke, caramel, Chocolate, coffee, cedar, coconut)

MLF (butter, cream, custard, nuts, honeysuckle, diacetyl, brioche, yoghurt

Lees aging (yeasty, bread dough, stale beer, cheesy, phenolic)

Carbonic maceration (banana, bubblegum, strawberry, Esters)

Chocolate

Coffee

Toast

Caramel

Vanilla

Butter

Cream

28
Q

Organic aromas

A

Forest floor
Compost
White mushroom
Fresh soil
Farmyard
Liquorice
Olive
Other

29
Q

Mineral aromas

A

Mineral
Limestone
Chalk
Slate / petrol
Flint
Volcanic

30
Q

Tertiary (aged) aromas white

A

Nutty
Honey
Chamomile
Petrol/diesel
Straw/hay
Mushroom
Truffle
Olive oil

31
Q

Tertiary (aged) red aromas

A

Damp earth
Forest floor
Truffle
Leather
Game
Prune
Dried fruits
Raisin
Beetroot
Tobacco
Sun dried tomato
Balsamico
Chinese tea
Farmyard

32
Q

Palate sweetness

A

Bone dry
Dry
Off dry
Sweet
Dessert

33
Q

Palate tannin

A

Low
Medium -
Medium
Medium +
High

34
Q

Palate acid

A

Low
Medium -
Medium
Medium +
High

35
Q

Palate alcohol

A

Low
Medium -
Medium
Medium +
High

36
Q

Body / texture

A

Tart
Light
Medium
Full
Creamy
Round

37
Q

Balance

A

Does any element dominate

38
Q

Length / finish

A

Short
Medium -
Medium
Medium +
Long

39
Q

Complexity

A

Low
Moderate
Complex

40
Q

Climate

A

Cool
Cool to moderate
Moderate
Moderate to warm
Warm

41
Q

Age range

A

1-3 yrs
3-5 yrs
5-10 yrs
10 yrs +

GROUP OF TASTERS (GOT) (6 decks)

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