Tasting techniques Flashcards

Question

A hot wine......

Answer 1

Contains high levels of alcohol

Answer 2

The Marangoni effect caused by fluid surface tension

Answer 3

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)

Answer 4

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)

Answer 5

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)

Answer 6

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)

Answer 7

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)

Answer 8

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)

Answer 9

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)

Answer 10

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)

Answer 11

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)

Answer 12

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)

Answer 13

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)

Answer 14

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)

Answer 15

"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)

Answer 16

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)

Answer 17

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

Answer 18

We can explain what is in the bottle

Answer 19

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

Answer 20

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

Answer 21

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

Answer 22

Peach, Apricot, Nectarine,

Answer 23

Banana, Lychee, Mango, Passion fruit, pineapple

Answer 24

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

Answer 25

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

Answer 26

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

Answer 27

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

Answer 28

Eucalyptus, Mint, Medicinal, Lavender, Fennel, Dill

Answer 29

Black/ White Pepper, Liquorice, Juniper

Answer 30

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

Answer 31

Butter, Cheese, Cream, Yogurt

Answer 32

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

Answer 33

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

Answer 34

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

Answer 35

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

Answer 36

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

Answer 37

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

Answer 38

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

Answer 39

Austere, Thin, Drying, Unctuous, Cloying, Sticky

Answer 40

Tart, Green, Sour, Refreshing, Zesty, Flabby

Answer 41

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

Answer 42

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

Answer 43

Stony, Steely, Mineral, Oily, Creamy, Mouthcoating

Answer 44

Trimethyl dihydronapthalene (TDN)

Answer 45

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. ```

Answer 46

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.

Answer 47

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.

Answer 48

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.

Answer 49

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.

Answer 50

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.