Deductive Tasting Method

Question 1

What are the two steps in the Deductive Tasting Method?

Answer 1

Sensory and Theoretical Evaluations

Question 2

What are the steps in the Sensory Evaluation?

Answer 2

Sight, Nose and Palate

Question 3

What are the steps in the Theoretical Evaluation?

Answer 3

Initial Conclusion and Final Conclusion

Question 4

Clarity Scale

Answer 4

Clear, Hazy or Turbid

Question 5

What is sediment in red wine?

Answer 5

Color pigment and tannin precipitation

Question 6

What is sediment in white wine?

Answer 6

Visible tartrates (tartaric acid crystals)

Question 7

What are the 8 steps in Evaluating the Sight of Wine?

Answer 7

Clarity
Concentration of Color
Color
Secondary Color
Rim Variation
Color Extract and Staining
Tearing
Gas Bubbles

Question 8

The intensity or depth of a wine’s color

Answer 8

Concentration of color

Question 9

A white wine’s color concentration can be affected by what?

Answer 9

Age and oxidation

Question 10

A red wine’s color concentration can be affected by what?

Answer 10

Grape variety, color extraction and age

Question 11

Concentration of color scale

Answer 11

Pale to medium to deep

Question 12

The color of a wine can give clues to:

Answer 12

Age, storage conditions and grape variety

Question 13

Color scale for white wine

Answer 13

Straw
Yellow
Gold
Amber

Question 14

Color scale for red wine

Answer 14

Purple
Ruby
Garnet

Question 15

These colors can give an indication of age, climate and grape variety.

Answer 15

Secondary

Question 16

Secondary colors in white wine

Answer 16

Silver
Green
Copper

Question 17

Secondary colors in red wine

Answer 17

Ruby
Garnet
Orange
Brown
Blue

Question 18

This is the color difference between the wine at it’s core and the wine at it’s edge.

Answer 18

Rim variation

Question 19

What does more rim variation indicate?

Answer 19

Aged wine

Question 20

Intense extraction of color or staining on the glass can occur as a natural by-product of:

Answer 20

A warm climate or a highly pigmented grape variety

Question 21

Color extract and staining scale

Answer 21

None
Light
Medium
Heavy

Question 22

What are tears?

Answer 22

Created by alcohol and/or residual sugar in the wine reacting with oxygen to create surface tension on the glass. Also called “legs”

Question 23

Thin tears vs Thick Tears

Answer 23

Lower vs higher alcohol

Question 24

Tearing scale

Answer 24

Light
Medium
Heavy

Question 25

Only mention this if you actually see it in the wine

Answer 25

Gas Bubbles

Question 26

The humans sense of smell accounts for what percentage of our awareness of flavor.

Answer 26

85%

Question 27

What are the 8 steps for evaluating the nose of a wine?

Answer 27

``` Clean or Faulty Intensity of Aromas Age of Assessment Describing fruit aromas Fruit Character Non-fruit Character Earth and Mineral Character Wood Oak ```

Question 28

What are the faults in wine.

Answer 28

``` Corkiness Oxidation Volatile Acidity Ethyl Acetate Excess Sulfur Dioxide Brettanomyces Hydrogen Sulfide ```

Question 29

The chemical compound that causes "corked" wine.

Answer 29

Trichloroanisole (TCA)

Question 30

What is volatile acidity?

Answer 30

The presence of acetic acid giving wine a vinegary aroma.

Question 31

A wine smells of a struck match or wet wool

Answer 31

Excess sulfur dioxide

Question 32

A wine smells of acetone

Answer 32

Ethyl Acetate

Question 33

Inadequate yeast nutrition during fermentation can give wines unpleasant aromas of onion, rubber or rotten eggs.

Answer 33

Hydrogen Sulfide

Question 34

Intensity of Aromas Scale

Answer 34

Low (Delicate) Moderate High (Powerful)

Question 35

Aroma Age Assessment Scale

Answer 35

Youthful Developing Vinous

Question 36

White wine aromas

Answer 36

``` Citrus Fruit Apple/Pear Stone Fruit Tropical Fruit Melon ```

Question 37

Red wine aromas

Answer 37

Red Fruit Black Fruit Blue Fruit

Question 38

Examples of fruit character

Answer 38

``` Ripe Fresh Tart Baked Cooked Dried Bruised Jammy ```

Question 39

Non-Fruit Character Aromas

Answer 39

``` Floral Vegetal Herbal or Green Spices Animal or Barnyard Petrol Fermentation Botrytis Leather Tobacco ```

Question 40

Earth and Mineral Character

Answer 40

``` Forest floor Mushroom/Truffle Freshly turned earth Limestone Slate Chalk Flint ```

Question 41

Descriptions of oak character

Answer 41

``` Cedar Toast Smoke Baking spices Vanilla Dill Coconut Sawdust ```

Question 42

Flavor elements to evaluate in tasting

Answer 42

``` Fruit Flavors Fruit Character Non-Fruit Flavors Earth Mineral Oak indicators Flavor changes on the palate ```

Question 43

Structure and other elements on the palate

Answer 43

``` Sweetness/Dryness Phenolic Bitterness (White wine) Tannin (Red wine) Acidity Alcohol Body Texture Balance Length/Finish Complexity ```

Question 44

Theoretical Deduction

Answer 44

``` Possible Grape Varieties Old World or New World Climate Possible Countries Age Range Final Conclusions ```

Question 45

Old World Characteristics

Answer 45

Dominance of earth and/or mineral character Dominance of non-fruit aromas and flavors The fruit is restrained compared to other aromas and flavors The fruit becomes tart on the palate Non-fruit aromas and flavors become more apparent in the finish.

Question 46

New World Characteristics

Answer 46

No dominant earth or mineral character Fruit aromas and flavors lead and dominate the non-fruit elements Fruit dominates the nose, sweet and ripe The fruit stays ripe or gets riper on the palate

Question 47

Cool Climate Characteristics

Answer 47

Acidity is elevated for the grape variety Alcohol is more restrained Fruit is more tart on the nose and the palate The wine feels more linear on the palate

Question 48

Warm Climate Characteristics

Answer 48

Acidity is restrained for the grape variety Alcohol is elevated The fruit seems ripe, maybe even jammy The wine feels round and lush on the palate