Tasting Sections and Clusters Flashcards
Appearance section of tasting notes
Intensity, pale – medium – deep
Color
whites: lemon-green – lemon – gold – amber –brown
rose: pink – salmon – orange
red: purple – ruby – garnet – tawny – brown
Nose tasting note section
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)
Palate section of tasting notes
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
Conclusions section of tasting notes
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
List floral notes
mostly for whites: acacia, honeysuckle, chamomile, elderflower, geranium, blossom
mostly for reds: rose, violet
List green fruit notes
For whites: Apple, Gooseberry, Pear, Pear drop, Quince, Grape
Don’t list for reds
List citrus fruit notes
For whites: Grapefruit, lemon, lime (juice or zest), orange peel, lemon peel
Don’t list for reds
List stone fruit notes
For whites: Peach, apricot, nectarine
Don’t list for reds
List tropical fruit notes
For whites: banana, lychee, mango, melon, passion fruit, pineapple
Don’t list for reds
List red fruit notes
For Reds: Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum, pomegranate
Don’t use for whites
List black fruit notes
For reds: blackcurrant, blackberry, bramble, blueberry, black cherry, black plum
Don’t use for whites
List dried/cooked fruit notes
Fig, prune, raisin, sultana, kirsch, jamminess, baked/stewed fruits, preserved fruits
List herbaceous notes
Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf, tea, crushed leaves
List herbal notes
Eucalyptus, mint, medicinal, lavender, fennel, dill, anise, oregano, thyme
List pungent spice notes
For reds: black pepper, white pepper, liquorice
Don’t use for whites
List other notes
For reds or whites: Flint
For whites: wet stone, wet wool
List aromas from lees, autolysis
For whites: biscuit, bread, toast, pastry, brioche, bread dough, cheese
Don’t use for reds
List aromas from malolactic conversion
For whites: butter, cream, cheese
Don’t list for reds
List aromas from oak
For whites or reds: vanilla, cloves, nutmeg, coconut, toast, charred wood, smoke
Mostly for reds: cedar, chocolate, coffee
Mostly for whites: butterscotch, resinous
List aromas from deliberate oxidation
almond, marzipan, hazlenut, walnut, chocolate, coffee, toffee, caramel
List aromas from white wine fruit development
dried apricot, marmalade, dried apple, dried banana, other dried white fruits, tea leaves
List aromas from red wine fruit development
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
List aromas from white wine bottle aging
petrol, kerosene, cinnamon, ginger, nutmeg, toast, nutty, mushroom, hay, honey
List aromas from red wine bottle aging
leather, forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, savoury, meaty, farmyard
