C1: Systematic Approach.

Question 1

What ways do we describe different aspects of wine?

Answer 1

Appearance. Nose. Palate.

Question 2

What colour may a faulty wine be?

Answer 2

Brown.

Question 3

What colours indicate age in a red wine?

Answer 3

Orange, amber & brown (AKA tawny).

Question 4

What colours indicate youth in a red wine?

Answer 4

Purple.

Question 5

What colours indicate age in a white wine?

Answer 5

Orange & brown.

Question 6

What colours indicate youth in a white wine?

Answer 6

Green.

Question 7

What colours indicate youth in a rose wine?

Answer 7

Purple/pink.

Question 8

What colours indicate age in a rose wine?

Answer 8

Orange & brown.

Question 9

What 3 things are explored when looking at factors on the nose?

Answer 9

Condition
Intensity
Characteristics

Question 10

What 6 things are explored when looking at factors on the palate?

Answer 10

Sweetness.
Acidity.
Tannin.
Body.
Flavour characteristics. 
Finish.

Question 11

Give the 4 levels of ‘sweetness’

Answer 11

Dry
Off Dry
Medium
Sweet

Question 12

Give the 3 levels of ‘acidity’

Answer 12

Low
Medium
High

Question 13

Give the 3 levels of ‘tannin’

Answer 13

Low
Medium
High

Question 14

Give the 3 levels of ‘body’

Answer 14

Light
Medium
Full

Question 15

Give the 3 levels of ‘finish’

Answer 15

Short
Medium
Long

Question 16

If a wine is dry, how much sugar is there?

Answer 16

None.

Question 17

How are white wines that taste slightly sweet described?

Answer 17

Off-dry.

Question 18

Name two white wines that are high in acidity.

Answer 18

Riesling & S.B

Question 19

Cool climates generally result in higher levels of ____ than hot climates.

Answer 19

Acidity.

Question 20

What does acidity make white wine?

Answer 20

Vibrant.

Refreshing.

Question 21

Where can tannins be found?

Answer 21

Grape skins.

Question 22

Thick skinned varieties such as ____ have much higher tannin levels than thin-skinned varieties such as ____.

Answer 22

Cab Sav / Shiraz.

Pinot Noir / Grenache.

Question 23

High levels of soft, ripe tannin may indicate which climate?

Answer 23

Hot.

Question 24

What do soft, ripe tannins contribute to in the wine?

Answer 24

Viscosity & body of the wine.

Question 25

How will unripe grape affect tannin?

Answer 25

Astringency. | Strong, mouth-drying sensation.

Question 26

What is body also described as?

Answer 26

Mouth-feel.

Question 27

What is body the sensation of?

Answer 27

Richness Weight Viscosity

Question 28

What contributes to the body of wine?

Answer 28

Alcohol Tannin Sugar Flavour compounds from the skins

Question 29

What does a long finish indicate?

Answer 29

Quality.

Question 30

Balance: ____ & ______ is balanced with _____ & _______.

Answer 30

Balance: sweetness & fruitiness is balanced with tannin & acidity.

Question 31

Give 3 examples of aroma & flavour characteristics: Floral

Answer 31

Blossom Rose Violet

Question 32

Give 3 examples of aroma & flavour characteristics: Green Fruit

Answer 32

``` Green apple. Red apple. Gooseberry. Pear. Grape. ```

Question 33

Give 3 examples of aroma & flavour characteristics: Citrus Fruit

Answer 33

Grapefruit. Lemon. Lime.

Question 34

Give 3 examples of aroma & flavour characteristics: Stone Fruit

Answer 34

Peach. Apricot. Nectarine.

Question 35

Give 3 examples of aroma & flavour characteristics: Tropical Fruit

Answer 35

``` Banana. Lychee. Mango. Melon. Passion Fruit. Pineapple. ```

Question 36

Give 3 examples of aroma & flavour characteristics: Red Fruit.

Answer 36

``` Redcurrant. Cranberry. Raspberry. Strawberry. Red cherry. Plum. ```

Question 37

Give 3 examples of aroma & flavour characteristics: Black Fruit

Answer 37

Blackcurrant. Blackberry. Blueberry. Black cherry.

Question 38

Give 3 examples of aroma & flavour characteristics: Dried Fruit

Answer 38

``` Fig. Prune. Raisin. Sultana. Kirsch. Jamminess. Cooked. Baked. Stewed fruits. Preserved fruit. ```

Question 39

Give 3 examples of aroma & flavour characteristics: under- ripe

Answer 39

``` Green bell pepper. Grass. White pepper. Leafiness. Tomato. Potato. ```

Question 40

Give 3 examples of aroma & flavour characteristics: Herbaceous

Answer 40

Grass. Asparagus. Blackcurrant leaf.

Question 41

Give 3 examples of aroma & flavour characteristics: Herbal.

Answer 41

``` Eucalyptus. Mint. Medicinal. Lavender. Fennel. Dill. ```

Question 42

Give 3 examples of aroma & flavour characteristics: Vegetable.

Answer 42

``` Cabbage. Peas. Beans. Black olive. Green olive. ```

Question 43

Give 3 examples of aroma & flavour characteristics: Sweet Spice.

Answer 43

``` Cinnamon. Cloves. Ginger. Nutmeg. Vanilla. ```

Question 44

Give 3 examples of aroma & flavour characteristics: Pungent Spice

Answer 44

Black pepper. White pepper. Liquorice. Juniper.

Question 45

Give 3 examples of aroma & flavour characteristics: Autolytic

Answer 45

``` Yeast. Biscuit. Bread. Toast. Lees ```

Question 46

Give 3 examples of aroma & flavour characteristics: Dairy

Answer 46

Butter. Cheese. Cream. Yoghurt.

Question 47

Give 3 examples of aroma & flavour characteristics: Oak.

Answer 47

``` Vanilla. Toast. Cedar. Charred wood. Smoke. ```

Question 48

Give 3 examples of aroma & flavour characteristics: Kernel.

Answer 48

``` Almond. Coconut. Hazlenut. Walnut. Chocolate. Coffee. ```

Question 49

Give 3 examples of aroma & flavour characteristics: Animal.

Answer 49

Leather. Meaty. Farmyard.

Question 50

Give 3 examples of aroma & flavour characteristics: Maturity

Answer 50

``` Vegetal. Mushroom. Hay. Wet leaves. Forest floor. Savory. Tobacco. Cedar. Honey. Cereal. ```

Question 51

Give 3 examples of aroma & flavour characteristics: Mineral.

Answer 51

``` Earth. Petrol. Rubber. Tar. Stone. Wet wool. ```

Question 52

How long should a finish linger?

Answer 52

Several seconds.

Question 53

What is the finish of an inferior wine like?

Answer 53

Flavours may disappear almost instantly.

Question 54

What does intensity say about wine quality?

Answer 54

Dilute flavours can indicate a poor wine. Intense flavours can upset the balance.

Question 55

What 4 things can impact the taste of wine?

Answer 55

Grape. Climate. Soil. Technique.