1. Tasting Wine Flashcards
What two features make the ISO glass good for wine tasting? & Why?
Rounded bowl - aids swirling the wine to release aromas
Sloped sides - capture aromas at the top of the glass
What are the four key things to consider about your environment when tasting wine?
Good lighting to judge appearance
Clean palate with no lingering flavours (toothpaste, coffee etc)
No strong perfume to interfere with wine aromas
Odourless, clean glasses free of any residue
What are the primary aromas and flavours associated with?
Grape variety and alcoholic fermentation
What are the secondary aromas and flavours associated with?
Post fermentation wine making including oak use and malolactic conversion
What are the tertiary aromas and flavours associated with?
Maturation, either in bottle or in oak (oxidative)
What ABV is considered low alcohol for wine?
Below 11%
What ABV is considered medium alcohol for wine?
11 - 13.9%
What ABV is considered high alcohol for wine?
14% and above
What four characteristics is a wine’s quality judged on?
Balance - between fruit flavours, acidity, tannins, sweetness and alcohol
Length of finish
Intensity of flavours/identifiable characteristics
Complexity
What tertiary characteristics are common in red wines? (9)
Dried fruit Leather Earth Mushroom Meat Tobacco Wet leaves Forest floor Caramel
What tertiary characteristics are common in white wines? (10)
Dried fruit Orange marmalade Petrol Cinnamon Ginger Nutmeg Almond Hazelnut Honey Caramel
What secondary characteristics are common in oaked wines? (8)
Vanilla Cloves Coconut Cedar Charred Wood Smoke Chocolate Coffee
What secondary characteristics are common in wines that have undergone malolatic conversion? (3)
Butter
Cream
Cheese
What secondary characteristics are common in wines that have had yeast contact (lees, autolysis, flor)? (7)
Biscuit Pastry Bread Toast Bread dough Cheese Yoghurt
What are the common floral flavours found in wines?
Rose
Violet
Blossom
