Tasting Vocabulary

Question 1

Where should mousse be described in a tasting note?

Answer 1

Palate: other observations
Conclusion: quality assessment

Question 2

How should mousse be described when describing palate?

Answer 2

Describe the particular contribution on mouthfeel or texture (e.g., maturation = fine-beaded, persistent mousse that lingers on the finish)

Question 3

Give three typical mousse mouthfeel/ texture descriptions and what they mean

Answer 3

Aggressive: fresh, young
Creamy: creamy, second fermentation in bottle
Delicate: tired, low pressure, old vintage

Question 4

How should mousse be described in a quality assessment?

Answer 4

Describe particular contribution of mouthfeel or texture to quality (e.g., small persistent bubbles with a creamy mousse = smooth, well-integrated wine)

Question 5

What is mousse?

Answer 5

Feel of a wine’s bubbles

Question 6

What four factors should be considered when making an assessment for readiness for drinking/ potential for ageing?

Answer 6

Acidity
(Tannin)
Aroma/ flavour development
Alcohol

Question 7

What are two points to consider in assessing a wine’s balance?

Answer 7

Acid/ alcohol/ tannin vs. Flavour/ sweetness

Bubbles/mousse vs. Flavour/ sweetness

Question 8

What words should be used in describing a Champagne (non-vintage)?

Answer 8

Elegance
Finesse
Tautness
Vibrant

Question 9

What factors should be considered in describing a Champagne?

Answer 9

Primary characteristics
Secondary characteristics from autolysis
Tertiary characteristics from bottle aging
Level of complexity

Question 10

What are the four factors that contribute to Champagne quality?

Answer 10

Distinctive autolysis
Tertiary characteristics
Long(er) length
Level of complexity

Question 11

If a method of production question is asked, what are the methods to mention?

Answer 11

Traditional or tank

Question 12

How are traditional and tank method differentiated?

Answer 12

Presence or absence of autolytic character

Question 13

If a style question is asked, what needs to be mentioned?

Answer 13

Non-vintage or vintage

Type (e.g., Champagne, Cava, Prosecco, Cremant, New World)

Question 14

What words should be used in describing a Champagne (vintage)?

Answer 14

Elegance
Richness
Ripeness of vintage
Clear autolytic character

Question 15

What words should be used to describe tannins in red wine?

Answer 15

Soft, round
Ripe
Fine
Rounded
Integrated
Firm
Grippy

Question 16

What word can be used to describe a wine that is not complex but otherwise expressive and good quality?

Answer 16

Pure

Shows purity

Question 17

How should an “acceptable” assessment be structured?

Answer 17

1 positive, 3 negative

e.g., technically correct example of a generic, easy-to-drink wine

Question 18

How should a “good” assessment be structured?

Answer 18

2 positive, 2 negative

Question 19

How should a “very good” assessment be structured?

Answer 19

3 positive, 1 negative

Question 20

How should an “outstanding” assessment be structured?

Answer 20

4 positive

Question 21

What is order of secondary autolytic descriptors?

Answer 21

Yeast
Bread
Biscuity
Toast
Pastry
Brioche
Gingerbread

Question 22

What is order of tertiary descriptors?

Answer 22

Biscuit
Toast
Honey
Nutty
Coffee