Vocabulary Chapter 4 Flashcards
The drying or “Puckery” tactile sensation that is produced by tannins in wine.
Astringency
A tasting where the identities of wine being served are not known by the tasters.
Blind Tasting
A type of mold that grows on grape clusters that can be used to make dessert wine. Also called noble rot.
Brettanomyce
The appearance of a wine clear of any visual defects.
Brilliant
The intensity of color of a wine.
Depth
Someone who studies wine, from the term enology.
Enologist
The appearance of a wine that is turbid or cloudy
Dull
The process of describing and identifying the different smells present in a wines aroma.
Descriptive Analysis
A group of wines evaluated at the same time in a wine tasting.
Flight
The shade of color of a wine
Hue
The texture or body of a wine felt in the mouth
Mouthfeel
The membranes in the nasal septum that detect volatile compounds that are inhaled.
Olfactory Bulb
The process of using the effect a wine makes on one’s senses to review and describe a wine.
Sensory Evaluation
A slight degree of effervescence in a still wine.
Spritz
In red wines, repeated sips of the same wine will taste increasingly astringent.
Tannin Buildup
The tactile sensations that are produced when wine is tasted.
Texture
The level at which a taster can detect a given flavor compound.
Threshold
A group of the same type of wine from consecutive vintages.
Vertical Flight
A compound that can evaporate and become a compound that can evaporate and become airborne.
Volatile
A method of identifying and categorizing aromas found in wine.
Wine Aroma Wheel
