Tasting And Evaluating Wine Flashcards

1
Q

What is ideal tasting room

A

The ideal tasting room
will be odour-free (no smells of cleaning products,
tobacco, food or perfume), with good natural light,
and white surfaces against which we can judge the
appearance of our wines

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2
Q

What can help you remove any lingering flavors

A

Chewing a piece of bread can help remove

any lingering flavours

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3
Q

What can affect our ability to judge wines and why??

A

Hayfever, colds and fatigue affect
our ability to judge wines, because they affect our senses
of taste and smell.

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4
Q

Which aspects we will encounter when tasting wine

A

Appearance first, then the nose, then the palate,
and finally we may use our impressions to draw a
conclusion about the quality of the wine.

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5
Q

What means out of condition

A

If a wine is too old, has
been badly stored, or the cork seal has failed, allowing
air to damage the wine, then it is described as out-of-
condition

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6
Q

What appearance will be in out of condition

A

out-of-condition wines will be

dull in appearance

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7
Q

Which color or hint will be in out of condition

A

will have at least a hint of brown

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8
Q

Is brown color always indicate a faulty wine??

A

No,

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9
Q

Where brown hints can appear? And why

A

Brown hints can appear in healthy old
wines, particularly those that have been aged for very
long periods in oak

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10
Q

What haziness can indicate except a fault else??

A

it could be that the wine has deliberately not been filtered

before bottling

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11
Q

If its red wine how this name ??

A

Ruby (purple _red) or garnet (orangey_red)

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12
Q

For What does purple indicate In red wine?

A

Youth

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13
Q

For what orange amber and brown indicate in red wine

A

Age

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14
Q

How named indicator of age in red wine

A

Tawny

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15
Q

For what indicate yellow color with hint of green in white wine?

A

Youth

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16
Q

For what indicate gold color with hint of orange and brown in white wine.

A

Age

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17
Q

What does depends on color of wine.

A

The colour of a wine depends greatly on the age of the wine,

and the winemaking techniques used.

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18
Q

What does bright purply pink indicate for?

A

Youth

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19
Q

Do orange and brown indicate for ?) In rose wines

A

Age

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20
Q

The most common fault that can be discovered on the nose

A

Cork taint

21
Q

What cork taint can strip and add.

A

this can strip the wine of its fresh, fruity aromas.
it can add a pungent, unpleasant damp cardboard or
musty smell to the wine

22
Q

What smell in out of condition wine

A

Out-of-condition wines will
smell dull and stale, and may have excessive oxidative
aromas (toffee, caramel or sherry)

23
Q

Do oxidative aromas always indicate a fault??

A

No, some wines such as Oloroso sherry are deliberately oxidised during production.

24
Q

What it requires before
we can say whether a wine has medium, or particularly
high or low levels of these components.

A

a lot of tasting experience

25
What you use when assessing a wine on the palate?
you use your sense of taste (for sugar, acid and bitterness) and smell (for flavour characteristics)
26
Where do sweetness acidity and bitterness detect ?
sweetness is most easily detected on the tip of the tongue, acidity at the sides and bitterness at the back.
27
What will ensure coats all part of your mouth and the vapours are carried up the back of your nose .
take a small | tasting sip, then draw in air through your lips.
28
What is sweetness
Sweetness is an indicator of how much sugar a wine contains, although wines made from very ripe grapes can have a slightly sweet flavour even when there is no sugar. Almost all red wines, and most white wines, are dry, that is, they contain almost no sugar. White wines that taste slightly sweet are described as 'off-dry'.
29
What is Acidity
Acidity is what makes lemons taste sour. It causes the mouth to water, and its presence makes wines taste vibrant and refreshing. It is present in all wines, although levels in white wines are generally higher than acidity levels in reds
30
Why acidity is very important for sweet wine
Acidity makes to avoid the wines taste oversweet, | and cloying
31
What is Tannin
Tannin is what makes strong black tea taste bitter and astringent. Tannins are present in grape skins, and their presence in a wine depends on the amount of skin contact during winemaking. White and rosé wines receive very little, if any, skin contact, so they rarely have any detectable tannin
32
Think skinned variety
Cabernet sauvignon , syrah
33
Thin skinned varieties.
Pinot noir, Grenache
34
What can cause astrigetn tannins
cause a strong, mouth-drying | sensation, even when their levels are low.
35
Where the astringent sensations are most strongly felt
On the gums
36
What is body and how is it describing
Body is also sometimes described as 'mouth-feelt It is the sensation of richness, weight or viscosity, and is a combination of the effects of alcohol, tannins, sugars and flavour compounds extracted from the skins
37
Why beaujolais is light in body
because it | has very little tannin, and is lightly flavoured.
38
When flavor characteristics are detected
flavour characteristics are detected when aroma components in the wine evaporate off the tongue and rise up to the back of the nose.
39
How to help volatile components reach the nose
many tasters slurp the wine by drawing air in | through their lips while tasting it
40
What is the finish
The Finish refers to how long the desirable flavours linger in the mouth after the wine has been swallowed or spat out. A long, complex finish is an indicator of quality
41
What is balance
Balance - Fruitiness and sweetness alone can make a wine taste sickly or cloying. Acidity and tannin alone or in excess can make a wine taste hard, unpleasant or austere. In a good quality wine, the sweetness and the fruitiness will be in balance with the tannin and acidity.
42
A pleasant finish
pleasant finish where the flavours linger for several seconds is an indicator of a high-quality wine
43
Bad finish
the flavours may disappear almost instantly leaving no lingering impression, or the flavours that linger may be unpleasant.
44
What is intensity
Dilute flavours can indicate a poor wine. However, extreme, intense flavours are not necessarily a sign of quality, because they can easily upset the balance of a wine and make it difficult to drink.
45
What is complexity
Lesser wines often have one or two simple flavours and quickly become boring. The greatest wines generally have many different flavours.
46
What is expressiveness
Great wines express characteristics of their grape variety and/or their region of production (climate, soils, traditional winemaking techniques).
47
What is important take into account when choosing or recommending wine
it is important to take into account the tastes and preferences of those who will be consuming the wine
48
When you matching a wine to an occasion what you need to remember
remember that apart from in exceptional circumstances, the wine should not be the centre of attention
49
What is important consideration when selecting a wine to an occasion
Food