tasting Flashcards

Question

mlf wines

Answer 1

chard | viognier

Answer 2

syrah, shiraz, tempranillo, sangiovese, nebbiolo, corvina et al

Answer 3

barossa shiraz, nebbiolo, tempranillo esp gran reserva

Answer 4

yellow, green m/m+ viscosity can show gas usually youthful, m/m+ aromatic intensity *citrus: orange grapefruit lemon tart to ripe *stone: peach nectarine -canned/overripe grn apple, pear *floral: orange blossom/citrus blossoms, quite floral herbal: lemongrass swt herb vegetal uncommon spice: cardomom allspice *other: seaspray, saline oystershell *vinfication: lees, bread, beer wet stone ``` dry, phenolic bitterness acid m+ alcohol m/m+ finish m/m+ m to complex ``` Key: Aromatic, CITRUS/STONE/FLORAL/SALINE/LEES/PHENOLIC BITTERNESS

Answer 5

mod to deep ruby or purple mod to heavy tears staining m+ to high viscosity *black: cassis/currant, blackberry, plum, cherry - ripe to jammy red: raspberry, cherry - red assoc. w/ Merlot usage blue: blueberry floral: purple flowers *Herbal: green herbs: thyme, rosemary, tobacco, mint/eucalyptus *vegetal: pyrazine/green bell pepper other: dark chocolate, cocoa powder, coffee *oak: fr: smoke, toast vanilla, baking spices cedar am: baking spices, sawdust, DILL, COCONUT vanila sometimes dust leaves ``` dry tannin m+/h acid m/m+ alcohol m+/h finish m+ to long complexity mod to complex ``` Key:BLACK FRUIT, OAK, HERBAL VEGETAL PYRAZINES, more likely to be monovarietal than old world

Answer 6

chile = more pyrazines and red fruit higher acid australia - ripe black fruits softer tannins EUCALYPTUS, iron and clay for coonawarra CA - high use of oak more extraction and tannin

Answer 7

mod to deep ruby or purple mod to mod plus tears staining viscosity m to high *black: cassis/currant, blackberry, plum, cherry - tart to ripe red: cherry plum *Herbal: fresh and dried herbs; thyme rosemary tobacco *vegetal: pyrazine bell pepper, fennel spice; anise pepper *other: leather coffee chocolate Cedar, Brettanomyces (bandaid clove leather) vinification - often blended with merlot cab franc = more red fruit notes oak: french smoke toast vanilla baking spices organic: mushroom forest floor *Inorganic: graphite stony ``` dry tannin m+/high acid m to m+ alcohol m to high finish m to long complexity mod to complex ``` Key: HIGH COLOR PIGMENTATION/ELEVATED TANNINS/HIGHLY EXTRACTED/BLACKFRUIT/HERBAL/VEGETAL/CEDAR LEATHER BRETT CHOCOLATE/INORGANIC EARTH/PYRAZINE vs new world wont show blue fruit, has more minerality, will probably be a blend

Answer 8

mod to deep ruby, clear PURPLE mod tears staining viscosity m+ to high m+ aromatic intensity youthful into developing, clean *red: strawberry, cranberry, currant, cherry - ripe to jammy black: blackberry, currant floral: purple; violets *herbal: green herbs, tobacco, grass, sage stems *pyrazine bell pepper asparagus spice: pepper other: chocolate vinification: often blended with merlot and/or cab sauv new and used oak am/fr fr; smoke toast vanilla baking spice am; baking spice dill coconut sawdust vanilla sometimes dust leaves ``` dry tannin m+/h acid m/m+ alcohol m to high finish complexity ``` Key: PYRAZINE/RED FRUIT/HERBAL/new world may have new oak. fragrant, fruity

Answer 9

red to deep ruby magenta hue clear and vibrant light to mod staining tears viscosity m/m+ more likely to be youthful, m+ aromatic intensity clean tart to ripe * red: raspberry currant, cherry, green strawberry, pomagrante, black: blackberry currant * floral: red and purple; roses violets * herbal: toacco green hers grass tea fern * vegetal: pyrazine bell pepper, beet, salad greens spice: light pepper other: leather, chocolate, coffee * vinfication: stemmy spicy green oak: uncommon * organic: soil compost dust inorganic: stony, pencil lead graphite ``` dry tannin m/m+ acid - m+ to high alcohol m to m+ finish m to long complexity mod to complex ``` Key:RED FRUIT/HERBAL/VEGETAL/PYRAZINES/STEMS/CARBONIC/GRAPHITE/FLORAL will likely be recent vintage and rustic if new oak is detected may be a right bank bdx mixed with merlot esp if it is less rustic with more finesse

Answer 10

deep ruby PURPLE mod to heavy tears staining viscosity m to m+ m/m+ aromatic intensity/clean * Black: cassis, currant, blackberry, plum, raspberry -ripe to jammy * Floral: purple, geranium, violet * herbal: dried herbs mint, rosemary * vegetal: pyrazine, bell peper tomato leaf spice: green peppercorn black pepper other: smoke chocolate espresso ``` dry tannin acid alcohol finish complexity ```

tasting Flashcards

(34 cards)