Wine Tasting & Wine Etiquette Flashcards by Sarah Haman | Brainscape

Q

Refers to the actual real-time sensory response a person has to an environmental stimulus

A

Sensation

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Q

Relates to the way the brain interprets the information it gets from the senses

A

Perception

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Q

The lowest level of a sensory stimulus that would trigger an unidentifiable sensation

A

Detection threshold

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Q

The smallest amount required to create an identifiable sensation

A

Recognition threshold

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Q

Can you change your detection threshold?

A

No

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Q

Can you change your recognition threshold?

A

Yes

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Q

How can you alter your recognition threshold?

A

Training and Experience

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Q

Humans can detect certain “off” odors like Hydrogen Sulfide (rotten egg odor) in as small a concentration as

A

3 pp billion

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Q

Pyrazine (green pepper) can be detected by most in concentrations of _____ and by some in as little as _____

A

5 pp trillion , 1 pp trillion

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Q

Wine has approximately _____ odiferous components

A

200

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Q

Humans can detect over _____ individual smells

A

10,000

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Q

Humans can distinguish up to _____ odors

A

1,000

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Q

The volatile components in wine are called

A

Odorants

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Q

How can the odorants reach the olfactory epithelium?

A

Through air

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Q

In order to perceive an odorant, it must

A

Leave the surface of the wine

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Q

_____ increases the surface area available for evaporation

A

Swirling

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Q

Besides swirling, what increases evaporation so that the volatile components can leave the surface of the wine?

A

Higher temperatures

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Q

Name the color of the wine most associated with

A cool growing region or perhaps grapes that have not fully ripened (white)

A

Pale Yellow Green

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Q

Name the color of the wine most associated with

Barrel aging or a warm growing region (white)

A

Deep golden yellow

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Q

Name the color of the wine most associated with

Maderized or oxidized white wine

A

Amber Gold

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Q

Name the color of the wine most associated with

Young red wines

A

Inky Purple

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Q

Name the color of the wine most associated with

Older, well-aged red wines

A

Brick Red

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Q

Name the color of the wine most associated with

An oxidized red wine

A

Rust

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Q

Can a wine’s color intensity and clarity give any insight into its weight and body?

A

Yes

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Q

In the broadest sense, ____ refers to whether a wine is red or white

A

Color

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Q

Can “color” be used to describe specific hues in wine?

A

Yes

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Q

What term refers to the depth of the color

A

Intensity

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Q

The term that relates to the absence or presence of cloudiness the wine

A

Clarity

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Q

Color, Intensity, or Clarity?

Almost Clear

A

Color

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Q

Color, Intensity, or Clarity?

Straw

A

Color

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Q

Color, Intensity, or Clarity?

Golden Yellow

A

Color

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Q

Color, Intensity, or Clarity?

Pale

A

Intensity

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Q

Color, Intensity, or Clarity?

Medium

A

Intensity

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Q

Color, Intensity, or Clarity?

Deep

A

Intensity

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Q

Color, Intensity, or Clarity?

Opaque

A

Intensity

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Q

Color, Intensity, or Clarity?

Brilliant

A

Clarity

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Q

Color, Intensity, or Clarity?

Clear

A

Clarity

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Q

Color, Intensity, or Clarity?

Dull

A

Clarity

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Q

Color, Intensity, or Clarity?

Cloudy

A

Clarity

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Q

In sparkling wine, are the bubbles of visual interest?

A

Yes

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Q

Which sense is the wine taster’s most important tool?

A

Smell

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Q

A small section of tissue called the _____ _____ contends the sense of smell

A

Olfactory epithelium

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Q

How many olfactory epithelium’s do we have?

A

2

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Q

What is the olfactory epithelium connected to in the brain

A

Olfactory bulb

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Q

System of the body responsible for gut response reactions

A

Limbic System

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Q

The brain’s center for memory and data analysis

A

Hippocampus

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Q

One should _____ rather than simply smell the wine

A

Sniff

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Q

Two ways to increase evaporation and therefore enhance aromatic activity

A

Swirling & Warming

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Q

Taking in air through the mouth when tasting wine is called

A

Slurping

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Q

Why do we slurp the wine? (2 reasons)

A

Gives the wine a chance to release additional aroma particles so we can attract them to the olfactory epithelium through the retro-nasal path
Warms the wine, encouraging odor release

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Q

What are the five basic categories of taste?

A

Sweet, Bitter, Salty, Sour, Umami

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Q

What taste are we most keenly sensitive to?

A

Bitter

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Q

What taste are we least sensitive to?

A

Sweet

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Q

What taste to we sense when registering a wine’s acidity?

A

Sour

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Q

Which taste most rarely comes into play when wine tasting?

A

Salty

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Q

We have roughly 10,000 _____ _____ on the tongue, the tonsils, the roof of the mouth, and the epiglottis

A

Taste buds

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Q

Do all taste buds react similarly to the five taste elements?

A

Yes

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Q

Are taste buds on certain areas of the tongue more efficient at sending taste stimuli to the brain?

A

Yes

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Q

The weight or viscosity of the wine

A

Body

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Q

High _____ or _____ levels add a greater perception of weight, yielding a mouth-filling feeling

A

Sugar, Alcohol

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Q

What sense do we use when perceiving Body

A

Touch

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Q

What sense do we use when perceiving Bubbles

A

Sight, Touch

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Q

What sense do we use when perceiving Astringency

A

Touch

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Q

What sense do we use when perceiving Alcohol

A

Touch (hot feeling), Taste (sweet), and Smell (pungent)

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Q

What sense do we use when perceiving Sulfur Dioxide

A

Smell, Touch (may induce sneezing)

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Q

What sense do we use when perceiving Temperature

A

Touch

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Q

What sense do we use when perceiving Texture

A

Touch

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Q

Can there be bubbles in a technically “still” wine?

A

Yes

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Q

What do dissolved bubbles feel like in a wine

A

A slight prickliness

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Q

The mouth-drying quality of tannins

A

Astringency

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Q

Tannins in wine react with _____ in saliva

A

Proteins

Q

Describe the sensation of alcohol on touch

A

A “Hot” Sensation

Q

_____ _____ may create a sneeze response because it irritates sensors in the nose

A

Sulfur Dioxide

Q

_____ describes how warm or cool the wine is

A

Temperature

Q

_____ describes the feel of the wine

A

Texture

Q

The best serving temperature for white wine

A

50F

Q

Do you usually need an ice bucket for white wines?

A

No

Q

What is “cellar temperature”?

A

55-60F

Q

What is a good range for humidity in a wine cellar?

A

65-75%

Q

What negative effect happens if humidity is too low in a wine cellar?

A

Evaporation

Q

What negative effect happens if humidity is too high in a wine cellar?

A

Labels can grow mold

Q

In a wine cellar, light should be _____

A

Minimal

Q

Do vibrations have an effect on wine storage? If yes, what kind?

A

Yes, a negative effect

Q

In what positions should wine bottles be stored? (2 best options)

A

On their sides or at a 45 degree angle

Q

Why do we store wine bottles either on their side or at a 45 degree angle?

A

To keep the cork in contact with the wine so it remains moist

Q

T/F

Nearly all red wines benefit from some air contact between opening and serving

A

True

Q

Is pulling out the cork and letting the bottle stand an effective way to introduce air contact?

A

No

Q

The best way to introduce air to the red wine is to pour into a _____

A

Decanter

Q

Aerating a red wine _____ the tannins

A

Softens

Q

Aerating a red wine _____ fruit flavors

A

Enhances

Q

Aerating a red wine allows flavors to expand in a way that can compensate for a lack of _____ _____

A

Bottle aging

Q

If a red wine is fully mature based on bottle aging, careful _____ should take the place of any vigorous aeration

A

Decanting

Q

What kind of wine should ideally be rested upright (or in a wine basket) for a day or two before serving?

A

Wines with sediment

Q

One might have to sacrifice some wine by leaving it in the bottle if the wine has a lot of

A

Sediment

Q

What color background is best to have when evaluating a wine?

A

White

Q

In general, a deeper color indicates a wine with a _____ body

A

Fuller

Q

More tannins can be expected in a wine with a _____er color

A

Dark

Q

As a white wine ages, what color does it eventually turn?

A

Brown

Q

What causes wine to eventually turn brown?

A

Oxidation

Q

A slight cloudiness is acceptable in a wine that has undergone

A

Sue Lie Aging

Q

How does one “volatize the esters” when tasting wine? (2 answers)

A

By swirling the glass , by slurping

Q

Taking several short, quick breaths of the wine is referred to as

A

Sniffing

Q

With practice, it’s not really your sense of smell that improves, but rather your ability to _____ on what you’re smelling

A

Concentrate

Q

A dry wine has no perceptible taste of _____

A

Sugar

Q

At what percentage do most wine tasters begin to perceive the presence of sugar?

A

0.5-0.7%

Q

When tasting, it is important to distinguish between sweetness and _____

A

Fruitiness

Q

Sweetness is perceived by the sense of

A

Taste

Q

Fruitiness is perceived by the sense of

A

Smell

Q

Acid is experienced as a _____ taste

A

Sour

Q

The term applied to describe the balance between the alcohol, tannin, sweetness, and acid a wine

A

Structure

Q

May be perceived as a crispness or firmness of taste

A

Acidity

Q

Relates to how the wine feels in your mouth

A

Body

Q

What type of body is typical for Riesling

A

Light

Q

What type of body is typical for Pinot Noir

A

Light

Q

What type of body is typical for Sauvignon Blanc

A

Medium

Q

What type of body is typical for Merlot

A

Medium

Q

What type of body is typical for Chardonnay

A

Full

Q

What type of body is typical for Cabernet Sauvignon

A

Full

Q

Wines that are higher in acid tend to be perceived as having a _____ body

A

Lighter

Q

Wines that are higher in sweetness tend to be perceived as having a _____ body

A

Fuller

Q

Wines that are higher in alcohol tend to be perceived as having a _____ body

A

Fuller

Q

Sur lie aging tends to make a wine feel _____ in body

A

Fuller

Q

What does malolactic fermentation do to the acid structure of a wine?

A

Softens it

Q

Wines that undergo malolactic fermentation tend to be perceived as _____ in body

A

Fuller

Q

Do tannins increase or decrease a wine’s body?

A

Increase

Q

Can oak aging increase a wine’s tannins?

A

Yes

Q

Does increased skin contact increase or decrease a wine’s body?

A

Increase

Q

Why does increased skin contact increase a wine’s body?

A

Increased tannins

Q

In the vineyard, what can increase the amount of sugar in the grapes?

A

Ripeness

Q

What does ripeness do to the body of a wine?

A

Increases

Q

Generally perceived as a texture, a feeling of dryness on the tongue and inside the mouth

A

Tannin

Q

High, Medium, or Low Tannin?

Wine feels smooth and silky

A

Low

Q

High, Medium, or Low Tannin?

Smooth, but there is a sensation of dryness after you swallow

A

Medium

Q

High, Medium, or Low Tannin?

May make your mouth pucker and your tongue feel leathery or dried out

A

High

Q

Extremely high tannin can make a wine taste _____

A

Bitter

Q

Term for the final impression that the wine leaves in your mouth

A

Finish or Aftertaste

Q

Wines with higher levels of acid and tannin are generally described as being _____ in structure

A

Firmer

Q

Wines with higher levels of sugar and alcohol are generally described as being _____ in structure

A

Softer

Q

Odor characterized by a pungent smell of burnt matches and often accompanied by an unpleasant tickling sensation in the nose and throat

A

Sulfur Dioxide (SO2)

Q

Three Odors Resulting from Sulfur Compounds

A

Sulfur Dioxide (SO2) - burnt matches
Hydrogen Sulfide (H2S) - rotten eggs
Mercaptan - onion/ garlic

Q

The sensory effects of SO2 are directly related to ______

A

pH

Q

The more _____ the wine, the more pronounced sulfur dioxide will be

A

Acidic

Q

Odor characterized by the smell of rotten eggs

A

Hydrogen Sulfide (H2S)

Q

Hydrogen sulfide fault results from the _____ of elemental sulfur

A

Reduction

Q

If a must is deficient in _____ , yeasts will scavenge this necessary element by breaking apart amino acids

A

Nitrogen

Q

Fault described as onion- or garlic-like

A

Mercaptan

Q

A fault created when sulfur dioxide and ethyl alcohol molecules bind

A

Mercaptan

Q

Is ethyl mercaptan treatable or untreatable in the winery?

A

Treatable

Q

Is diethyl mercaptan treatable or untreatable in the winery?

A

Untreatable

Q

5 Odors Resulting from Bacteria

A

Butyric Acid (rancid butter)
Lactic Acid (sauerkraut)
Acetic Acid (vinegar)
Ethyl Acetate (nail polish remover)
Sorbic Acid (geranium)

Q

Responsible for an odor similar to that of rancid butter or spoiled Camembert cheese

A

Butyric Acid

Q

Responsible for an odor similar to sauerkraut

A

Lactic Acid

Q

Responsible for a vinegar smell

A

Acetic Acid

Q

Responsible for the odor of fingernail polish or airplane glue

A

Ethyl Acetate

Q

A geranium-like scent is caused by

A

Sorbic Acid

Q

Sorbic Acid is an additive used to

A

Inhibit yeast

Q

The Sorbic acid fault occurs when it is added to the tank before _____ _____ is complete

A

Malolactic fermentation

Q

Another word for “Oxidized” in describing off-odors

A

Aldehydic

Q

An odor produced as alcohols are oxidized

A

Aldehydic / Oxidized

Q

Excessive esterfication can cause what off-odor?

A

Aldehydic/ Oxidized

Q

Oloroso Sherry is a wine that is purposefully

A

Aldehydic / Oxidized

Q

A cooked or baked odor

A

Maderized

Q

Odor present in wines that have been excessively heated or to which reduced must or must concentrate has been added

A

Maderized

Q

Madeira is an example of a wine that has been purposely

A

Maderized

Q

The bitter, green odor of unripe grape stems that is caused by the inclusion of unripe grape stems in the fermentation vat

A

Stemmy

Q

A pungent odor that may develop if wine spends too long in contact with dead yeast cells

A

Leesy

Q

An odor resulting from the use of moldy grapes or moldy cooperage

A

Moldy

Q

An odor often associated with very high pH or excessive sulfur

A

Rubbery

Q

A wet cardboard chemical odor resulting from filter pads or filtering materials

A

Filter Pad

Q

A family of aromas running the gamut from earthy to barnyard and from clove to medicinal

A

Brettanomyces or Brett

Q

Do all tasters consider Brettanomyces to be a fault?

A

No

Q

Brings an unpleasant musty “wet cardboard” odor to wine

A

Cork Taint (TCA)

Q

2,4,6 - Tricloroanisole (TCA) causes

A

Cork Taint

Q

A fault that can infect an entire winery, getting into boxes, equipment, even walls

A

TCA / Cork Taint

Q

How does the existence of actual scraps of cork in a wine do harm to the wine?

A

It doesn’t

Q

Most people can detect ___ at the extremely low threshold of 2 to 7 parts per million

A

TCA