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
