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Tasting And Service > Tasting techniques > Flashcards

Tasting techniques Flashcards

1
Q

What percentage of sensory information does smell account for?

A

90%

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2
Q

What are the five senses of wine tasting?

A

Sweet, Sour, Bitter, Salty and Umami

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3
Q

Which varietal has a purple tinge (some times)?

A

Syrah/ Shiraz

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4
Q

The Rim

A

When the wine is tilted the very edge of the sample

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5
Q

The Core

A

When the glass is tilted the middle of the wine.

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6
Q

What do legs or tears on the inside of the glass after swirling a wine indicate?

A

The alcohol within a wine (Sugar and Glycerol in a sweet wine can also affect the wine’s tears)

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7
Q

Place the following in order of increasing sweetness; Sauternes, Sancerre, Vouvray

A

Sancerre, Vouvray, Sauternes

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8
Q

What is the smallest amount of residual sugar that most people can recognise in a wine?

A

0.50%

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9
Q

A slight cloudiness indicates?

A

Unfiltered and unfined

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10
Q

What is the difference b’ween detection threshold and recognition threshold?

A

Detection threshold is the small amount of a stimulus necessary to trigger an unidentifiable sensation, recognition threshold is the smallest amount of a stimulus necessary to trigger an identifiable sensation.

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11
Q

What is the purpose of drawing air through the mouth while tasting a wine?

A

To increase the surface area of the warmed wine and enable more odour- saturated air to reach the olfactory epithelium through the back of the mouth and nasal cavaties.

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12
Q

When blind tasting, what are the 3 main white wines with HIGH acid

A

Riesling, Chenin Blanc, Sauv Blanc

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13
Q

Flavours added by noble rot (Botrytis Cinerea)

A

Mushroom
Orange
Marmalade
Rye bread

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14
Q

Aromas are judged on what 3 levels?

A

1) Intensity and Quality: The 1st impression to describe is the intensity, persistence and quality of the aromas
2) Character: General character of the nose
3) Specific Aromas: Identiying specific aromas

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15
Q

3 types of Aromas

A

Primary: Grape variety aroma, the varietal characteristics
Secondary: Issued from ferment. oak, yeast, all creates new aromas and flavours.
Tertiary: Slow oxidation from aging in barrel or bottle, may change some aromas add to aromas. Create new ones.

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16
Q

Sensory characteristics of alcohol

A

Visual: Tears and viscosity when combined with Glycerol
Smell: Burns the nose, peppery, some grape components
Taste: Contributes to sweetness, contributes to mouthfeel and viscosity (glycerol) and heat on the palate and throat

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17
Q

Tannins (Sensory)?

A

Constriction of sides of cheeks and gums.
Dusty, roughing sensation on teeth and gums.
Drying sensation.
Can taste bitter.

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18
Q

Thin, quickly moving legs or sheeting in the glass

A

Low alcohol and little or no residual sugar

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19
Q

Thick, slowly moving legs

A

Higher alcohol or presence of RS

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20
Q

Scent of leather, band aid, mouse cage, fecal or urine notes

A

Brettanomyces

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21
Q

Two Glass Technique

A

Identifying the difference between two laterals and developing a “vocabulary of difference” between laterals so you can see the difference between the wines.

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22
Q

Laterals

A

Wines that are similar. Universal (wines that are known to be different the world over) and personal (wines you personally get confused on)

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23
Q

Length

A

1-2 seconds Short, 3-4 seconds Medium -, 5 seconds Medium, 6 seconds medium +, 7 seconds (or longer) Long

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24
Q

Grape Tannins

A

Bitter, astringent with higher levels of antioxidants

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25
Q

A hot wine……

A

Contains high levels of alcohol

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26
Q

Tears in a glass are created by……

A

The Marangoni effect caused by fluid surface tension

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27
Q

Esters: Fruit and Flowers

A

Wine Esters come from acids. Esters are used extensively in the flavour industry. In Wine, esters provide the building blocks of fruit flavours. (White Flowers, Banana, Apple, Strawberry, Raspberry)

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28
Q

Pyrazines: Herbaceous

A

Pyrazine is an aromatic organic compound that has vegetable- like smells. Its also one of the fundamental aroma compounds in chocolate and coffee. (Bell Pepper, Grass, Elderflower, Peas, Bittersweet Chocolate)

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29
Q

Terpenes: Rose and Lavender

A

The smell of Christmas trees and desert sage are two classic examples of terpenes. In wine, they can smell anywhere from sweet and floral to resinous and herbaceous. By the way, terpenes are a highly desired trait of hops and beer making (Rose, Lychee, Lavender, Orange Oil)

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30
Q

Thiols: Bittersweet Fruit

A

A thiol is an organosulfur compound that smells fruity in tiny amounts, but in larger amounts it smells like garlic and is considered a wine fault. Thiols are also a building block of earthiness. (Grapefruit, Gooseberry, Black Currant, Passion Fruit)

31
Q

Sulphur Compounds: Rocks

A

Sulphur Compounds may be the secret to minerality in wine. Some sulphur compounds smell fantastic, such as the chalk- like aroma in fine Chablis. Some sulphur compounds are bad, like the smell of wet wool, which is a wine fault caused by UV damage. (Wet wool, Metallic, Flint, Chalk)

32
Q

Volatile Acidity: Balsamic and Pickle

A

Volatile acidity (aka acetic acid) is caused by bacteria that are present in wine making. In high doses, volatile acidity smells like acetone, but in low doses it can add great complexity and is a feature of many very fine wines. (Sauerkraut, Balsamic, Pickles, Kombucha)

33
Q

Brettanomyces: Clove and Bacon

A

Phenols are a group of chemical compounds that are similar to alcohols. Phenols are naturally occurring in many things including sesame seeds, peppers and even cannabis. In wine, one type of phenol is when a wild yeast called Brettanomyces can add either a lovely (clove and bacon) aroma or a very detestable (horse) aroma to wine. (Clove, Bacon, Horse, Band- Aid)

34
Q

Geosmin: Earth and Mushroom

A

Geosmin is an organic compound from a type of bacteria. It might just be the most earthy- smelling compound out there. If you love beets, mushrooms and the smell of potting soil then Geosmin is your friend (Mushroom, Soil, Fresh Rain, Beet)

35
Q

Rotundone: Peppercorn

A

Rotundone is a kind of terpene that is found in the essential oils of black pepper, majoram, oregano, Rosemary, thyme and basil. It gives that classic peppery aromas that you’ve probably tasted on great red wines. (Peppercorn, Basil, Marjoram, Oregano, Thyme, Rosemary)

36
Q

Lactones: Vanilla and Coconut

A

Lactones and particularly gamma- Lactones are esters found in sweet and creamy smelling foods such as honey wheat bread, peaches, coconut, roasted hazelnut, butter and even cooked pork! (Vanilla, Coconut, Hazelnut, Caramel)

37
Q

Thiols: Smoke and Chocolate

A

Thiols can taste like grapefruit pith and passionfruit, but in higher doses will smell and taste like smoky, skunk, tar and chocolate (Smoky, Coffee, Chocolate, Skunk)

38
Q

Botrytis: Honey and Ginger

A

Botrytis Cinerea or “Noble Rot” is a type of fungus that eats ripe fruits and vegetables. You’ve probably seen it before on a box of rotten strawberries! Despite its negative connotation with fresh fruits, it adds richness and a millieu of amazing aromas to dessert wines. There are a few compounds associated with Botrytis that you may have tasted. Sotolon: Honey, Fenugreek, Curry. Furaneol: Caramel, Pineapple, Strawberry. Phenyl acetaldehydes: Rose, Cinnamon, Ginger (Chamomile, Marmalade, Honey, Ginger)

39
Q

Grape Profiles

A

“A list of attributes or characteristics, that are unique or common to a specific grape variety”

  • Appearance
  • Aromas
  • Flavours
  • Winemaking aspects (eg Affinity to oak, no Malo)
  • Quantative Aspects (eg Ability to age and improve)
  • Conceptual aspects (eg Ability to transmit terrior)
40
Q

Negative Funneling

A

What is not there- in a tasting note (ie New York is New York due to the absence of Effel Tower, but appearance of Statue of Liberty)

41
Q

Positive Funneling

A

what is in the glass (colour, acid, etc), what it is and what it isn’t (ie New York has a Statue of Liberty

42
Q

Studying wine law should be important so….

A

We can explain what is in the bottle

43
Q

Primary Aromas/ Flavour- Floral

A

Acacia, Honeysuckle, Chamomile, Elderflower, Geranium, Blossom, Rose, Violet, Iris

44
Q

Primary Aromas/ Flavour- Green Fruit

A

Green Apple, Red Apple, Gooseberry, Pear, Pear Drop, Custard Apple, Quince, Grape

45
Q

Primary Aromas/ Flavour- Citrus Fruit

A

Grapefruit, Lemon, Lime (juice or zest?), Orange Peel, Lemon Peel

46
Q

Primary Aromas/ Flavour- Stone Fruit

A

Peach, Apricot, Nectarine,

47
Q

Primary Aromas/ Flavour- Tropical Fruit

A

Banana, Lychee, Mango, Passion fruit, pineapple

48
Q

Primary Aromas/ Flavour- Red Fruit

A

Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum

49
Q

Primary Aromas/ Flavour- Black Fruit

A

Blackcurrant, Blackberry, Bramble, Blueberry, Black Cherry, Black Plum

50
Q

Primary Aromas/ Flavour- Dried Fruit

A

Fig, Prune, Raisin, Sultana, Kirsch, Preserved Fruits

51
Q

Primary Aromas/ Flavour- Herbaceous

A

Green Bell Pepper (capsicum), Grass, Tomato Leaf, Asparagus, Blackcurrant Leaf

52
Q

Primary Aromas/ Flavour- Herbal

A

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill

53
Q

Primary Aromas/ Flavour- Pungent Spice

A

Black/ White Pepper, Liquorice, Juniper

54
Q

Secondary Aromas/ Flavour- Yeast (lees, autolysis, flor)

A

Biscuit, Bread, Toast, Pastry, Brioche, Bread Dough, Cheese, Yoghurt

55
Q

Secondary Aromas/ Flavour- MLF

A

Butter, Cheese, Cream, Yogurt

56
Q

Secondary Aromas/ Flavour- Oak

A

Vanilla, Cloves, Nutmeg, Coconut, Butterscotch, Toast, Cedar, Charred Wood, Smoke, Resinous,

57
Q

Secondary Aromas/ Flavour- Other

A

Smoke, Coffee, Flint, Wet Stones, Wet Wool, Rubber

58
Q

Tertiary Aromas/ Flavour- Deliberate Oxidation

A

Almond, Marzipan, Coconut, hazelnut, Walnut, Chocolate, Coffee, Toffee, Caramel

59
Q

Tertiary Aromas/ Flavour- Fruit Development (white)

A

Dried Apricot, Marmalade, Dried Apple, Dried Banana, etc

60
Q

Tertiary Aromas/ Flavour- Fruit Development (red)

A

Fig, Prune, Tar, Cooked Blackberry, Cooked Black Cherry, Cooked Strawberry, etc

61
Q

Tertiary Aromas/ Flavour- Bottle Age (white)

A

Petrol, Kerosene, Cinnamon, Ginger, Nutmeg, Toast, Nutty, Cereal, Mushroom, Hay, Honey

62
Q

Tertiary Aromas/ Flavour- Bottle Age (red)

A

Leather, Forest Floor, Earth, Mushroom, Game, Cedar, Tobacco, Vegetal, Wet Leaves, Savoury, Meaty, Farmyard

63
Q

Other Observations Aromas/ Flavour- Sweetness

A

Austere, Thin, Drying, Unctuous, Cloying, Sticky

64
Q

Other Observations Aromas/ Flavour- Acidity

A

Tart, Green, Sour, Refreshing, Zesty, Flabby

65
Q

Other Observations Aromas/ Flavour- Alcohol

A

Delicate, Light, Thin, Warm, Hot, Spirity, Burning,

66
Q

Other Observations Aromas/ Flavour- Tannin

A

Ripe, Soft, Unripe, Green, Stalky, Coarse, Chalky, Grippy, Fine- Grained, Silky,

67
Q

Other Observations Aromas/ Flavour- Texture

A

Stony, Steely, Mineral, Oily, Creamy, Mouthcoating

68
Q

What is the name of the compound in Riesling that causes kerosine type aromas?

A

Trimethyl dihydronapthalene (TDN)

69
Q

Pyrazines (methoxypyrazine)

A

Smells Like: Bell Pepper, Fresh Cut Grass, Green Peppercorn, Asparagus, Pea, Earth


Wines: Cabernet Sauvignon, Merlot, Malbec, Carménère, Sauvignon Blanc, Cabernet Franc, etc.

Pyrazines are most commonly associated with Bordeaux-origin varieties. In red wines, it’s often a touch more difficult to sense and can sometimes be associated with a raw cocoa or dark-chocolate-like aroma. Most wine drinkers find this compound class to be a positive trait in white wine but somewhat undesirable in red wine. In fact, Robert Parker of the Wine Advocate systematically rates Bordeaux and Napa wines lower if they have noticeable methoxypyrazine. Interestingly enough, as red wines age, pyrazine seems to lose its edge, revealing cherry and chocolate-like notes in red wines. 
There are 3 primary methoxypyrazines which contribute “vegetal” aromas: 2-methoxy-3-isobutylpyrazine (IBMP) giving earthy, grassy, and green bell pepper aromas; 2-methoxy-3-isopropylpyrazine (IPMP) giving aromas of asparagus, peas, and earth; and, 2-methoxy-3-alkylpyrazine with gives roasty and nutty aromas.
70
Q

Rotundone

A

Smells Like: Black Pepper, Marjoram, Leathery, Cocoa Powder, Earthy Spice Flavors


Wines: Syrah, Grenache, Zinfandel, Petite Sirah, Grüner Veltliner, Schioppettino, Mourvèdre, Pelaverga, etc.

This compound is the key ingredient in black and white peppercorns and is about 10,000 times less prevalent in wine. Still, human sensitivity to this compound is quite high so it plays an important role in the flavor profiles of the wines that contain it. This is the impact aroma that gives red and white wines a spicy taste.

71
Q

Monoterpenes

A

Smells Like: Rose, Flowers, Sweet Fruits, Mandarin Orange, Coriander, Sweet Spice


Wines: Gewürztraminer, Viognier, Riesling, Albariño, Muscat Blanc, Schiava, Torrontés, Cotton Candy Grapes etc.

The more pronounced monoterpenes include the compounds of Linalool, Geraniol, and Nerol. These are the same aroma compounds used to create sweet-smelling perfumes, soap, and shampoo, so it’s no surprise that some people might describe these wines as having a “soapy” smell. What’s interesting about these aromas is unlike the other compounds, you can taste these in raw grapes.

72
Q

Sotolon

A

Smells Like: Cumin, Maple Syrup, Walnuts, Molasses, Roast Tobacco


Wines: Found in oxidized wines such as Madeira, Vin Jaune, Sherry, Old Sauternes, Old Chardonnay, very old Red Wines

This is the major flavor compound found in fenugreek seeds and lovage (a unique green herb). In wine, it comes from oxidation and is most prevalent in fortified wines like Sherry and Madeira. You can also taste it if you age a white wine for about 7-10 years–this aroma is an intriguing thing to look forward to identifying when trying old wines.

73
Q

TDN (aka 1,1,6,-trimethyl-1,2-dihydronapthalene )

A

Smells Like: Kerosene, Petroleum, Diesel Fuel


Wines: In many varieties (Sauvignon Blanc, Chardonnay, etc) but is most noticeable in Riesling

This aroma is one of the few aroma compounds that is almost non-existent in grapes and increases in wine as it ages. The wines noted with the strongest petrol-like aromas come from warmer vintages because the compound develops as grapes are exposed to sunlight.

74
Q

Diacetyl

A

Smells Like: Butter, Cream


Wines: Wines that have undergone Malolactic Fermentation (Red Wines, Chardonnay, Viognier, etc.)

This compound is much more pronounced in white wines but adds an aspect to red wine that’s often described as creamy or velvety. Diacetyl comes from the post-fermentation process called Malolactic Fermentation which involves bacteria eating malic acid and pooping out lactic acid (sounds delicious right?). The result gives wine this awesome creamy and buttery aroma and texture. By the way, very few white wines undergo this process which is one of the primary reasons they taste so much different than red wines.

Tasting And Service (5 decks)

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