Blind Tasting Format Flashcards Preview

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Flashcards in Blind Tasting Format Deck (23)
1

Visual Part One

Clear?

Gas?

Sediment?

2

Viusal Part Two

Color?

Concentration?

Secondary Colors?

3

Visual Part Three

Rim Color?

Rim Variation?

Staining / Tearing?

4

Nose Part One

Clean / Faulty

Intensity of Aromas?

Youthful, Developing, Vinous?

5

Nose Part Two

First Impressions?

Types of Fruit?

The Condition of Fruit?

6

Nose Part Three

Organic Earth?

Mineral / Inorganic Earth?

Non-Fruit Aromas

7

Nose Part Four

Wood Aromas?

8

Palate Part One

Body Weight?

The texture of the Wine?

Tannin, Acid, Alcohol?

9

Palate Part Two

The sweetness of Wine?

Types of Fruit?

The condition of the Fruit?

10

Palate Part Three

Organic Earth?

Mineral / Inorganic Earth?

Non-Fruit?

11

Palate Part Four

Balance of Wine

Length / Finish

Complexity

12

Nose Part Four

Complexity of Wine

13

Initial Conclusion

Possible Grape Varieties... including Countries of Origin

Old World or New World

Climate

Age Range

14

Final Conclusion

Grape Variety / Blend

Country of Origin

Region & Appellation

Quality Level

Vintage

15

Types of fruit for whites

Citrus Fruits

Apples / Pears

Stone Fruits / Pitted Fruits

Tropical Fruits

Melon

16

Types of Fruits for Red Wines

Red Fruits

Blue Fruits

Black Fruits

17

Condition of Fruit

Ripe

Fresh

Tart

Baked

Stewed

Dried

Desiccated

Bruised

Jammy

18

Organic Earth

Forest Floor

Compost

Mushroom

Potting Soil

19

Mineral Examples

Mineral

Wet Stone

Limestone

Chalk

Slate

Flint

20

Wood Consideration

New Vs. Old

Large VS. Small

French VS. American

21

Example of Non-Fruit

Flowers

Vegetal Aromas

Herbal Aromas

Spices

Animal

Barn

Petrol

Fermentation

22

Colors for White Wines

Water White

Straw

Yellow

Gold

23

Colors for Red Wines

Orange

Garnet

Ruby

Blue / Violet

Purple

Brown