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wset > Tasting and Evaluating Wine > Flashcards

Tasting and Evaluating Wine Flashcards

1
Q

Colours used to describe Rosé

A

. Pink
. Pink-Orange
. Orange

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2
Q

Colours used to describe Red Wine

A

. Ruby
. Purple
. Garnet
. Tawny

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3
Q

Colours used to describe White Wine

A

. Lemon
. Gold
. Amber

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4
Q

Primary Aromas

A

. Created from grapes

. Created during fermentation

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5
Q

Secondary Aromas

A

.Created Post- fermentation

Oak, Vanilla, Smoke, Cream, butter

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6
Q

Tertiary Aromas

A

. Orgin in axing process.
example ;
long periods in oak add flavours like coffee/ caramel.

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7
Q

What is sweetness?

A

Taste of sugar in wines

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8
Q

Describe Dry Wines

A

No sugar levels/ low sugar levels

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9
Q

Describe Off dry Wines

A

Tiny amount of detectable sugar

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10
Q

Describe Medium sweetness wines

A

Distinct presence of sugar

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11
Q

Describe sweet wines

A

Sugar has become prominate feature of the wine.

  • Sauternes
  • Port
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12
Q

What is Tannin

A

Tannin is extracted from grape skin during fermentation

It causes the mouth to feel Dry / Rough / Bitter

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13
Q

Alcohol level for ‘low’ wine

A

Below 11% ABV

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14
Q

Alcohol level for ‘Medium’ wine

A

11 - 13.9% ABV

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15
Q

Alcohol level for ‘High’ wine

A

14% ABV and above

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16
Q

Alcohol level for ‘Low’ Fortified wine

A

15 - 16.4% ABV

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17
Q

Alcohol level for ‘Medium’ Fortified wine

A

16.5% - 18.4% ABV

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18
Q

Alcohol level for ‘High’ Fortified wine

A

18.5% ABV and above

19
Q

Storage for Sauternes

- Sweet wines

A

6 - 8 •C

Well chilled

20
Q

Storage for sparkling

- Champagne

A

6 - 8 •C

Well chilled

21
Q

Storage light - medium

  • White pino grigo
  • Rosé
A

7 - 10*

Chilled

22
Q

Storage for full body wine

- Oaked chardonnay

A

10 - 13*

lightly chilled

23
Q

Storage for light bodied red

- Beaujolais

A

13 - 18*

Room temp / lightly chilled

24
Q

Storage for medium - full bodied red

- Shiraz

A

15 -18 *

Room temp

25
Q

What will you find in the pulp of a grape?

A
  • Water
  • Sugar
  • Acid
  • Flavours
26
Q

What will you find in the skin of grapes?

A
  • Colour

- Tannin

27
Q

Stages of growing grape

A
  • Flowering
  • Fruit set
  • Véraison
  • Ripining
28
Q

Describe process of flowering

A
  • Spring vines grow
  • Produces clusters of flowers
  • Each flower cluster becomes a bunch of grapes
  • Rely on wine to pollinate
29
Q

Describe process of fruit set

A
  • Once been pollinated the flower grows seeds and begins to swell.
  • Newley formed grapes are small hard, dark, green, unpleasant taste.
30
Q

Describe process of véraison

A
  • ## Mid summer grapes have grown large enough that there vine can start ripening process.
31
Q

Describe process of Ripening

A
  • During ripining Grapes high acidity, Hardly any sugar, Herbaceous flavour changes
  • Grapes swell with water, become softer and fleshy
  • Acidity drops, sugar rises
  • Tannins develop
32
Q

Process of White wine making

A
  • Crushing
  • Pressing
  • Alcohol fermentation
  • Storage Or Maturation
  • Packing
33
Q

Process of Red and Rosé wine making

A
  • Crushing
  • Alcohol fermentation
  • Draining
  • Pressing
  • Storage Or Maturation
  • Packing
34
Q

What is grape CRUSHING process?

A

splitting the grape skins to release juice

35
Q

What is grape PRESSING process?

A
  • Crushed grapes are squeezed in a machine
  • Extract as much liquid as possible
  • Can be before or after fermentation
36
Q

What is ALCOHOL FERMENTATION process?

A
  • process create alcohol
  • Carried out by yeast
  • Yeast feed on the sugar to produce alcohol.
  • Level of alcohol depends on how much sugar in grapes.
37
Q

What is EXTRACTING COLOUR AND TANNIN process?

A
  • The heat created by yeast during fermentation helps to extract colour and tannin in red wine.
  • grape skins need to be frequently and thoroughly mixed together.
  • Punching down, plunger is used to push the cap down into the liquid.
  • Pumping over, Liquid from the bottom of the fermentation vessel is pumped up through a hose and sprayed over the cap.
38
Q

How to kill yeast?

A
  • Add alcohol to fermented grape juice. this is called fortification.
  • Raises alcohol to 15 - 20% abv.
  • Level of alcohol kill yeast before they have fermented all the sugar.
39
Q

Acid in wine from warm climates

A
  • In warm climates the acid level in grapes become low during ripining, this would lead to a unbalanced wine.
    Can add acid during the winemaking.
40
Q

Acid in wine from Cool climates

A
  • In cool climates acid level can be too high, winemaker would neautalise some acid so wine is not too unbalanced by high acidity.
41
Q

Temperature of RED during fermentation

A

20 - 32*

higher temps needed to extract colour and tannins from skin.

42
Q

Temperature of ROSÉ during fermentation

A

12 - 22*

43
Q

Temperature of WHITE during fermentation

A

12 - 22*

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