VIA Tasting Grid Flashcards
Tasting Grid Sections
Appearance
Aromas + Flavors
-list six
Structure: SABA T2
Quality: ICCBLA
Winemaking
Grape + Origin
APPEARANCE
INTENSITY
-Pale
-Medium
-Deep
HUE
-white wine
-Straw
-Lemon
-Gold
-red wine
-Purple
-Ruby
-Garnet
-rose wine
-Pink
-Salmon
-Orange
AROMAS & FLAVORS
List 6
-List fruits first
Primary, Secondary, Tertiary
For tertiary fruit, state “dried + fruit”
STRUCTURE - SABA T2
SWEETNESS (D OD S)
-Dry
-Off Dry
-30-45 gr/L
-Sweet
ACIDITY
-L
-M -/+
-H
BODY
-L
-M -/+
-H (for passito wines)
ALCOHOL XX.X%
TANNINS - Reds
-Level:
-L
-M +/-
-H
-Texture
-Soil comparison:
-powdery, chalky, dusty, sandy, gritty, gravelly
-Fabric comparison:
-silky, velvety, suede-like, leathery, furry
TEXTURE/MOUSSE (white/rose, sparkling)
-Low:
-clean, fluid, light
-Medium:
-Chalky, powdery
-Prounounced:
-Oily (pure slippery lubricantion)
-Creamy (wet and phenolic viscosity)
-Waxy (lubrication + stickiness)
MOUSSE
-Fine perlage (traditional)
-Aggressive perlage (Martinotti/tank)
-Creamy
-
QUALITY - ICCBLA
INTENSITY
-Low
-Med +/-
-High
CONCENTRATION
-Low
-Med +/-
-High
COMPLEXITY
-Low
-Med +/-
-High
CONCENTRATION
-Low
-Med -/+
-High
BALANCED
-Yes
-No
-Too hard (Tannins, Acidity)
-Too soft (Slippery, sugar)
LENGTH
-Low
-Med -/+
-High
AGE-WORTHINESS: drink in
-0 years
-5 years
-10 years
TYPICITY (optional)
WINEMAKING
Techniques:
-Stainless Steel
-Oak
-Large Barrel
-Small Barrel
-Oxidative Aging
-Lees
-MLF
-Skin Contact
-Whole cluster
-Carbonic maceration
-Appassimento
Primary Aromas and Flavors
From the grape variety
Fruit Condition
-unripe/sour
-ripe
-cooked/baked
-dried
Green
Yellow
Gold
Red
Black
Herbs
Flowers
Spices
Vegetables
SECONDARY flavors and aromas
From Winemaking
Oak
Lees
MLF
Oxidation
Appassimento (raisin)
Carbonic Maceration (bubblegum)
Skin Contact (dried fruit)
Whole Bunch (lavender/herbs)
TERTIARY Aromas & Flavors
From Ageing
