Tasting Sections and Clusters

Question 1

Appearance section of tasting notes

Answer 1

Intensity, pale – medium – deep

Color
whites: lemon-green – lemon – gold – amber –brown
rose: pink – salmon – orange
red: purple – ruby – garnet – tawny – brown

Question 2

Nose tasting note section

Answer 2

Intensity: light – medium minus – medium – medium plus – pronounced

Development: youthful, developing, fully developed, tired/past its best

Aroma Characteristics (5 pts, put down 9-10)

Question 3

Palate section of tasting notes

Answer 3

Sweetness: Dry – off-dry – medium-dry – medium-sweet – sweet – luscious

Acidity and Tannin (red only): low – medium- – medium – medium+ – high

Alcohol: low – medium – high

Body: low – medium- – medium – medium+ – full

Flavor intensity: low – medium- – medium – medium+ – pronounced

Finish: short – medium- – medium – medium+ – long

Flavor characteristics: 3 pts, list 6-7

Question 4

Conclusions section of tasting notes

Answer 4

Quality level: Faulty – Poor – Acceptable – Good – Very Good – Outstanding

Level of readiness for drinking: too young – can drink now, but has potential for aging – drink now, but not suitable for aging or further aging – too old

Question 5

List floral notes

Answer 5

mostly for whites: acacia, honeysuckle, chamomile, elderflower, geranium, blossom

mostly for reds: rose, violet

Question 6

List green fruit notes

Answer 6

For whites: Apple, Gooseberry, Pear, Pear drop, Quince, Grape
Don’t list for reds

Question 7

List citrus fruit notes

Answer 7

For whites: Grapefruit, lemon, lime (juice or zest), orange peel, lemon peel
Don’t list for reds

Question 8

List stone fruit notes

Answer 8

For whites: Peach, apricot, nectarine
Don’t list for reds

Question 9

List tropical fruit notes

Answer 9

For whites: banana, lychee, mango, melon, passion fruit, pineapple
Don’t list for reds

Question 10

List red fruit notes

Answer 10

For Reds: Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum, pomegranate
Don’t use for whites

Question 11

List black fruit notes

Answer 11

For reds: blackcurrant, blackberry, bramble, blueberry, black cherry, black plum
Don’t use for whites

Question 12

List dried/cooked fruit notes

Answer 12

Fig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits, preserved fruits

Question 13

List herbaceous notes

Answer 13

Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf, tea, crushed leaves

Question 14

List herbal notes

Answer 14

Eucalyptus, mint, medicinal, lavender, fennel, dill, anise, oregano, thyme

Question 15

List pungent spice notes

Answer 15

For reds: black pepper, white pepper, liquorice
Don’t use for whites

Question 16

List other notes

Answer 16

For reds or whites: Flint
For whites: wet stone, wet wool

Question 17

List aromas from lees, autolysis

Answer 17

For whites: biscuit, bread, toast, pastry, brioche, bread dough, cheese
Don’t use for reds

Question 18

List aromas from malolactic conversion

Answer 18

For whites: butter, cream, cheese
Don’t list for reds

Question 19

List aromas from oak

Answer 19

For whites or reds: vanilla, cloves, nutmeg, coconut, toast, charred wood, smoke

Mostly for reds: cedar, chocolate, coffee

Mostly for whites: butterscotch, resinous

Question 20

List aromas from deliberate oxidation

Answer 20

almond, marzipan, hazlenut, walnut, chocolate, coffee, toffee, caramel

Question 21

List aromas from white wine fruit development

Answer 21

dried apricot, marmalade, dried apple, dried banana, other dried white fruits, tea leaves

Question 22

List aromas from red wine fruit development

Answer 22

fig, prune, tar, dried blackberry, dried cranberry, other dried red and black fruits, cooked blackberry, cooked red plum, other cooked red/black fruits, potpourri, tea leaves

Question 23

List aromas from white wine bottle aging

Answer 23

petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey

Question 24

List aromas from red wine bottle aging

Answer 24

leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard