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Flashcards in Tasting Techniques / Food and Wine Interaction Deck (26)
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1

What are the 4 requirements needed for setting up a Wine Tasting Environment?

• good lighting
• no strong odors
• spittoons
• space for glasses/notes

2

What are the 4 essential points when preparing for a wine tasting?

• clean palate
• no strong perfumes or aftershaves
• clean, suitable glassware
• correctly filled glasses

3

What are 3 Faults that affect the aromas and flavors of wine?

• cork taint
• closure failure
• heat damage

4

What are the reasons for using the SAT (Systematic Approach to Tasting wine)?

• to calibrate the palate
• to have a common language to describe wine
• to evaluate a wine’s:
appearance
nose
palate
quality

5

What 2 characteristics and their terms are observed when evaluating a wines nose?

Intensity:
• light – medium – pronounced
Aroma Characteristics:
• primary, secondary, tertiary

6

What 8 characteristics and their terms are observed when evaluating a wines palate?

Sweetness: dry – off-dry – medium – sweet
Acidity: low – medium – high
Tannin: low – medium – high
Alcohol: low – medium – high
Body: light – medium – full
Flavor Intensity: light – medium – pronounced
Flavor Characteristics: primary, secondary, tertiary
Finish: short – medium – long

7

What 4 points of criteria are observed when evaluating a wines quality for conclusion?

• Balance
• Length/finish
• Identifiable characteristics/intensity of flavors
• Complexity

8

What are the 5 terms used to identify quality levels in a wine for conclusion?

poor – acceptable – good – very good – outstanding

9

When food is Sweet, wine seems ________ , ________ , ________

• more drying and bitter
• more acidic
• less sweet and fruity

10

When food is Umami, wine seems ________ , ________ , ________

• more drying and bitter
• more acidic
• less sweet and fruity

11

When food is Salty, wine seems ________ , ________ , ________ , ________

• less drying and bitter
• less acidic
• more fruity
• more body

12

When food is Acidic, wine seems ________ , ________ , ________

• less drying and bitter
• less acidic
• more sweet and fruity

13

What are the 3 basic principles to consider with a food and wine pairing?

• sensitivities vary from person to person
• personal preferences matter
• generally, food has more impact on wine than wine has on food

14

What are 3 other types of considerations of food and wine pairings?

• chili heat
• flavor intensity
• acid and fat

15

What is the recommended amount of wine to be poured into glasses for tasting purposes?

1.7 fluid oz (5cL)

16

When talking about color intensity, what's the difference between "pale" and "deep"?

Pale
• a white wine that has a wide, watery, almost colorless rim
• a red wine that has a light hue and is mostly see-through from rim to core

Deep
• a white wine with color that reaches or almost reaches the rim
• a red wine that has deep, concentrated color and is near-impossible to see through

17

What are the 3 colors used to describe white wines?

Lemon
• Water-white to yellow in color

Gold
• Tinges of orange or brown

Amber
• Noticeable browning

18

What are the 4 colors used to describe red wines?

Ruby
• Bright red

Purple
• Blue or purple tinted

Garnet
• Obvious brick/orange or browning, but the wine is still more red than brown

Tawny
• More brown that red

19

What are the 3 colors used to describe rosés?

• Pink
• Pink-orange
• Orange

20

What are the differences between Primary Aromas, Secondary Aromas, and Tertiary Aromas?

Primary
• aromas that come from the grapes themselves
• aromas made during fermentation

Secondary
• aromas made after fermentation (e.g. vanilla from oak contact, butter from malo)

Tertiary
• aromas made from the aging process (e.g. caramel, hazelnut, dried fruits)

21

Describe the levels of the dry-to-sweet scale.

Dry
• No sugar or no perceptible sugar

Off-dry
• Barely-there or a kiss of residual sugar

Medium
• Obvious sugar, but not sweet enough to pair with desserts

Sweet
• Sugar is the main driver of the wine

22

What are the alcohol % levels for a low, medium, and high alcohol table wine?

Low: below 11% abv
Medium: 11% - 13.9% abv
High: 14% abv and higher

23

What are the alcohol % levels for a low, medium, and high alcohol fortified wine?

Low: 15% - 16.4% abv
Medium: 16.5% - 18.4% abv
High: 18.5% abv and higher

24

What structural components contribute to a wine's body?

• Sugar
• Alcohol
• Acidity
• Tannin

25

What structural components can make a wine appear lighter in body?

• Higher acidity
• Lower tannin
• Lower alcohol

26

What structural components will make a wine appear fuller in body?

• Higher alcohol
• Higher tannin