Science of Tasting Flashcards
(74 cards)
Name 4 highly aromatic whites (High Terpenes)
Gewurz
Viognier
Torrontes
Marlborough SB
Pyrazine Aromas
Bell Pepper
Grass
Peas
Elderflower
Ester Aromas
White Flowers
Apple
Strawberry
Banana
Raspberry
Terpene Aromas
Rose
Orange Oil
Lychee
Lavender
Fruit/ flower/ herb Thiol Aromas
Grapefruit
Gooseberry
Black Currant
Passion Fruit
What is responsible for grapefruit & passion fruit aromas in SB or Gruner?
Thiols
Brettanomyces ARomas
Clove
Bacon
Band Aid
Horse
Geosim aromas
Beet
Mushroom
Soil
Fresh Rain
Sulfur aromas
Chalk
Flint
Metallic
Wet Wool
Volatile Acidity
Balsamic
Pickles
Sauerkraut
Kombucha
Botrytis ARomas
Honey
Ginger
Marmalade
Chamomile
Lactone aromas
Hazelnut
Vanilla
Caramel
Coconut
Rotundone
Rosemary
Thyme
Oregano
Basil
Marjoram
Spice thiol aromas
Smoky
Skunk
Coffee
Meaty
Tart lemon , tart green apple, tart cranberry/ cherry might indicate what climate?
Cool climates
Chablis, Sancerre
Austria Gruner
Mosel
Burgundy cool vintage
Chianti cool vintage
Bruised apple vs. Baked apple might be the difference between which 2 wines
Bruised: Oxidative Savennieres
Baked: Warm climate Chard (CA, OR, AUS)
Malo aromas
Sour Cream, Butter, Yogurt
Sur Lie Aroma
Cheese, Marshmallow, Vanilla
Discuss oak aromas based on toast level
Light toast: less vanilla, more almond
Medium toast: More vanilla, caramel
Heavy toast: Smoke, Clove, Char
American oak allows more exchange of wood to wine T or F?
False, french oak is tighter grained but more pourous
What barrel provides more oxygen transfer, old or new?
New, old barrels once soaked with wine let lees oxygen in.
What diminishes a pure fruit aroma of a wine?
oxygen
racking
Aroma Signs that a wine has aged when
less aromatic intensity
less new oak apparent
less monoterpene aroma (florals)
less or no varietal fruit aroma
What fruit set does Viognier exhibit?
Stone Fruit