Tasting & Evaluating

Question 1

Preparing for tasting steps

Answer 1

clean palate
no strong odors
good lighting
spittoons
space to lay out cups and notes

Question 2

What is appearance Intensity

Answer 2

how much color / saturation
how far color extends from core to rim
pale - deep
white: watery at rim
red: see through (can see stem)

Question 3

Color - White
Color - Red
Color - Rose

Answer 3

LEMON - gold - amber
purple - RUBY - garnet - tawny
PINK - pink-orange - orange

Question 4

Nose Aromas (3)

Answer 4

Primary - fruit + fermentation
Secondary - post fermentation (ML, Autolysis, Lees, oak)
Tertiary - aging (whites develop dried fruit, marmalade, honey caramel) (red leather, mushroom, forest floor)

Question 5

Major categories of primary aromas

Answer 5

Floral
Green
Citrus
Stone
Tropical
Red fruit
Black fruit
Herbaceous (Cappy, tomato, asparagus)
Herbal (Eucalyptus, mint, fennel)
Spice
Ripeness

Question 6

Palate components - Structure

Answer 6

Sweetness (dry, off-dry, medium, sweet)
acidity (low, med, high) - mouth water / tingle
tannin (low, med, high) - dry mouth
alcohol (low, med, high)

Question 7

Alcohol descriptors

Answer 7

low <11%
med 11 - 13.9%
high 14+

Fortified
15-16.4
16.5-18.4
18.5+

Question 8

Palate components (non-structure)

Answer 8

body (low, med, full)
flavor intensity (light, medium, pronoused
finish (short, med, long)

Question 9

4 conclusion items

Answer 9

balance
length / finish
identifiable characteristics / intensity of flavor
complexity
poor, accep, good, very good, outstanding (0-4)