Tasting (LO 5, Range 2 + SAT) Flashcards
Learning Outcome 5, Range 2, and SAT Card Memorization
If a Sparkling Wine “explodes on the palate, then loses all its bubbles in one quick blast” its Mousse would be described as
Aggressive
If a Sparkling Wine has bubbles that are very soft and fine how would its Mousse would be described? What are 2 possible reasons for this?
Delicate
Extensive aging or bottling at a lower than typical pressure
Most Sparkling Wine provides a “lively sparkle on the palate without seeming to frothy” - the Mousse of these is described as
Creamy
What components in a wine can contribute to the perception of body? What is the main contributor?
Alcohol is the main contributor as well as
Sugar
High levels of Tannins
What components in a wine can take away from the perception of body? What is the main contributor?
High acidity
Low levels of astringent tannins
What are the alcohol levels for Low, Medium and High alcohol wines?
What are the same levels but for Fortified Wines?
Low: below 11%
Medium: 11 - 13.9%
High: 14% and above
Fortified:
Low: 15 - 16.4%
Medium: 16.5 - 18.4%
High: 18.5% and above
What are the 3 main acids found in wine?
Tartaric and Malic acids from the grape juice + Lactic acid from malolactic conversion in all reds and some whites
What can give a wine the aromas of damp cardboard? What 2 effects can it have at lower levels? What is the main cause of this wine fault?
TCA (Trichloroanisole)
At lower levels it can mute the fruit flavors and make the wine appear less fresh
Tainted cork
What wine fault can give the wine a “stinky” character such as rotten eggs, boiled cabbage, boiled onions, or blocked drains? Under what circumstance can this fault be considered pleasant? How can this fault sometimes be dealt with?
Reduction
At low levels it can add character and complexity to the wine
In some cases the aromas will dissipate once the bottle is opened
What wine fault can give the wine an acrid smell of recently extinguished matches? What can it do at lower levels?
Sulfur Dioxide
At lower levels it can mask the fruitiness of the wine
What wine fault is the opposite of Reduction?
Oxidation
What wine fault can give the wine deeper color and more browning that it should have? What causes this fault? What flavors can this impart, and what effect can it have on the wine’s flavors?
Oxidation
Caused by closure failure
Can impart flavors of toffee, honey, caramel or coffee
Can cause the wine to lack freshness and fruitiness
What do you call a wine that tastes dull and stale? What might cause this besides wine faults?
“Out of Condition”
This can be caused by a wine being too old or by having been stored improperly (exposure to heat, light, unstable conditions)
What wine fault can give the wine aromas of vinegar or nail polish remover? What wines is this “fault” present in and what effect does it have at lower levels?
VA (Volatile Acidity)
It is present in all wines at lower levels, and helps to make the wine seem more fragrant and complex
What wine fault can give the wine plastic (sticking plaster, hot vinyl) or animal (smoked meat, leather, sweaty horses) aromas? What is it, and is it always considered unpleasant?
Brettanomyces (“Brett”)
It is a yeast
Some consumers enjoy these characteristics, especially at lower levels
