Tasting and Evaluating Wine

Question 1

Colours used to describe Rosé

Answer 1

. Pink
. Pink-Orange
. Orange

Question 2

Colours used to describe Red Wine

Answer 2

. Ruby
. Purple
. Garnet
. Tawny

Question 3

Colours used to describe White Wine

Answer 3

. Lemon
. Gold
. Amber

Question 4

Primary Aromas

Answer 4

. Created from grapes

. Created during fermentation

Question 5

Secondary Aromas

Answer 5

.Created Post- fermentation

Oak, Vanilla, Smoke, Cream, butter

Question 6

Tertiary Aromas

Answer 6

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

Question 7

What is sweetness?

Answer 7

Taste of sugar in wines

Question 8

Describe Dry Wines

Answer 8

No sugar levels/ low sugar levels

Question 9

Describe Off dry Wines

Answer 9

Tiny amount of detectable sugar

Question 10

Describe Medium sweetness wines

Answer 10

Distinct presence of sugar

Question 11

Describe sweet wines

Answer 11

Sugar has become prominate feature of the wine.

• Sauternes
• Port

Question 12

What is Tannin

Answer 12

Tannin is extracted from grape skin during fermentation

It causes the mouth to feel Dry / Rough / Bitter

Question 13

Alcohol level for ‘low’ wine

Answer 13

Below 11% ABV

Question 14

Alcohol level for ‘Medium’ wine

Answer 14

11 - 13.9% ABV

Question 15

Alcohol level for ‘High’ wine

Answer 15

14% ABV and above

Question 16

Alcohol level for ‘Low’ Fortified wine

Answer 16

15 - 16.4% ABV

Question 17

Alcohol level for ‘Medium’ Fortified wine

Answer 17

16.5% - 18.4% ABV

Question 18

Alcohol level for ‘High’ Fortified wine

Answer 18

18.5% ABV and above

Question 19

Storage for Sauternes

- Sweet wines

Answer 19

6 - 8 •C

Well chilled

Question 20

Storage for sparkling

- Champagne

Answer 20

6 - 8 •C

Well chilled

Question 21

Storage light - medium

• White pino grigo
• Rosé

Answer 21

7 - 10*

Chilled

Question 22

Storage for full body wine

- Oaked chardonnay

Answer 22

10 - 13*

lightly chilled

Question 23

Storage for light bodied red

- Beaujolais

Answer 23

13 - 18*

Room temp / lightly chilled

Question 24

Storage for medium - full bodied red

- Shiraz

Answer 24

15 -18 *

Room temp

Question 25

What will you find in the pulp of a grape?

Answer 25

- Water - Sugar - Acid - Flavours

Question 26

What will you find in the skin of grapes?

Answer 26

- Colour | - Tannin

Question 27

Stages of growing grape

Answer 27

- Flowering - Fruit set - Véraison - Ripining

Question 28

Describe process of flowering

Answer 28

- Spring vines grow - Produces clusters of flowers - Each flower cluster becomes a bunch of grapes - Rely on wine to pollinate

Question 29

Describe process of fruit set

Answer 29

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

Question 30

Describe process of véraison

Answer 30

- Mid summer grapes have grown large enough that there vine can start ripening process. -

Question 31

Describe process of Ripening

Answer 31

- 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

Question 32

Process of White wine making

Answer 32

- Crushing - Pressing - Alcohol fermentation - Storage Or Maturation - Packing

Question 33

Process of Red and Rosé wine making

Answer 33

- Crushing - Alcohol fermentation - Draining - Pressing - Storage Or Maturation - Packing

Question 34

What is grape CRUSHING process?

Answer 34

splitting the grape skins to release juice

Question 35

What is grape PRESSING process?

Answer 35

- Crushed grapes are squeezed in a machine - Extract as much liquid as possible - Can be before or after fermentation

Question 36

What is ALCOHOL FERMENTATION process?

Answer 36

- 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.

Question 37

What is EXTRACTING COLOUR AND TANNIN process?

Answer 37

- 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.

Question 38

How to kill yeast?

Answer 38

- 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.

Question 39

Acid in wine from warm climates

Answer 39

- 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.

Question 40

Acid in wine from Cool climates

Answer 40

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

Question 41

Temperature of RED during fermentation

Answer 41

20 - 32* | higher temps needed to extract colour and tannins from skin.

Question 42

Temperature of ROSÉ during fermentation

Answer 42

12 - 22*

Question 43

Temperature of WHITE during fermentation

Answer 43

12 - 22*