8. Systemic approach to tasting

Question 1

What are the 4 core areas of tasting?

Answer 1

appearance, nose, palate, conclusions

Question 2

What are the 4 aspects of appearance?

Answer 2

clarity, intensity, color, other observations [mnemonic: cico]

Question 3

What are the 4 aspects of nose?

Answer 3

condition, intensity, development, aroma [mnemonic: cida]

Question 4

What are the 9 aspects of palate?

Answer 4

sweetness, acidity, tannin, alcohol, body, flavor intensity, flavor characteristics, length [mnemonic: SATA, BFF, OT]

Question 5

What are the 3 aspects of conclusions?

Answer 5

quality, price category, readiness for drinking [mnemonic: QPR]

Question 6

Describe clarity.

Answer 6

clear, dull

Question 7

Describe intensity of appearance.

Answer 7

pale, medium, deep

Question 8

Describe white wine colors.

Answer 8

lemon-green, LEMON, gold, amber, brown

Question 9

Describe rose wine colors.

Answer 9

pink, SALMON, orange`

Question 10

Describe red wine colors.

Answer 10

purple, RUBY, garnet, tawny, brown.

Question 11

Describe ‘other’ appearances.

Answer 11

rim, vs. core, legs/tears, deposit, petillance, tints/highlights, color extends rim to core

Question 12

Describe condition on the nose

Answer 12

clean, unclean

Question 13

Describe intensity of nose.

Answer 13

LIGHT, medium minus, medium, medium plus, PRONOUNCED

Question 14

Describe development.

Answer 14

youthful, developing, fully developed, tired [based on appearance and nose]

Question 15

Describe aroma characteristics.

Answer 15

fruit, floral, spice, vegetal, oak, other

Question 16

Describe sweetness.

Answer 16

dry, off-dry, medium-dry, medium sweet, sweet, luscious

Question 17

Describe acidity.

Answer 17

low, medium minus, medium, medium plus, high

Question 18

Describe tannin.

Answer 18

low, medium minus, medium, medium plus, high

Question 19

Describe alcohol.

Answer 19

low, medium minus, medium, medium plus, high

Question 20

Describe body.

Answer 20

LIGHT, medium minus, medium, medium plus, FULL

Question 21

Describe flavor intensity.

Answer 21

light, medium minus, medium, medium plus, PRONOUNCED (same as aroma intensity)

Question 22

Describe flavor characteristics.

Answer 22

fruit, floral, spice, vegetal, oak, other

Question 23

Describe other flavor aspects.

Answer 23

texture, balance, for bubbles: delicate, creamy, aggressive

Question 24

Describe finish on the palate.

Answer 24

short (20s) ????

Question 25

Describe the quality level.

Answer 25

faulty, poor, acceptable, good, very good, outstanding [almost never faulty or poor]

Question 26

Describe readiness to drink levels.

Answer 26

too young, ready - has potential, ready - not suitable for ageing, too old {almost never too young]

Question 27

Describe price categories.

Answer 27

inexpensive (<$10), mid priced (), high priced, premium ()

Question 28

Name floral characteristics.

Answer 28

acacia, honeysuckle, chamomile, elderflower, blossom, rose, violet

Question 29

Name green fruit characteristics.

Answer 29

green apple, red apple, gooseberry, pear, grape

Question 30

Name citrus fruit characteristics.

Answer 30

graperfruit, lemon, lime (juice or zest?)

Question 31

Name stone fruit characteristics.

Answer 31

peach, apricot, nectarine

Question 32

Name tropical fruit characteristics.

Answer 32

banana, lychee, mango, melon, passion fruit, pineapple

Question 33

Name red fruit characteristics.

Answer 33

redcurrant, cranberry, raspberry, starwberry, red cherry, plum

Question 34

Name black fruit characteristics.

Answer 34

blackcurrant, blackberry, bramble, blueberry, black cherry

Question 35

Name underripeness characteristics.

Answer 35

green bell pepper, grass, white pepper, leafiness, tomato, potato

Question 36

Name herbaceous characteristics.

Answer 36

grass, asparagus, blackcurrant leaf

Question 37

Name herbal characteristics.

Answer 37

eucalyptus, mint, medicinal, lavender, fennel, dill

Question 38

Name vegetable characteristics.

Answer 38

cabbage, peas, beans, black olive, green olive

Question 39

Name sweet spice characteristics.

Answer 39

cinnamon, cloves, ginger, nutmeg, vanilla

Question 40

Name pungent spices characteristics.

Answer 40

black/white pepper, liquorice, juniper