Wine Tasting

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Author:
mlm8wd
ID:
107551
Filename:
Wine Tasting
Updated:
2011-10-09 16:54:05
Tags:
Winemaking Wine Tasting
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Description:
Wine Tasting Exam 2
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  1. Purposes of Wine Tasting
    • Quality control during winemaking process
    • Assure quality before purchase
    • Wine's unique hierarchy of quality
    • Food and wine pairing
  2. Importance of ISO tasting glass
    • tulip shape traps aroma of wine in glass
    • makes swirling to release aromas easier
    • practical--size, robustness, serving size
    • colorless--transparent for visual inspection
  3. Tasting Procedure
    • 1. visual inspection
    • 2. swirl to liberate and assess aroma
    • 3. taste to asses flavor, aroma, tactile sensations
    • 4. expectorate (spit)
    • 5. consider finish
    • 6. take notes during all stages of procedure
  4. General Serving Order
    • 1) Dry whites or sparkling
    • 2) Reds
    • 3) Sweet whites or sparkling
    • 4) fortified wines
    • (low to high alcohol content)
  5. Visual Inspection
    • Color--intensity, depth, hue
    • Color at edges
    • Clarity
    • Brilliance
    • Sediment
  6. Aromatic Inspection
    • Aroma: describes primary smells derived from grape variety
    • Bouquet: describes secondary smells derived from wine aging and winemaking techniques employed
  7. Key Wine Faults: Acetaldehyde
    • sherry aroma from non-sherry
    • roasted nuts/dried out straw
  8. Key Wine Faults: Brettanomyces
    barnyard, moldy, gamey horse
  9. Key Wine Faults: Cork Taint
    • damp basement
    • wet cardboard
  10. Key Wine Faults: Ethyl Acetate
    • vinegar
    • paint thinner
    • nail polish remover
  11. Key Wine Faults: hydrogen sulfide
    rotten eggs
  12. Key Wine Faults: Mercaptans
    • burnt rubber
    • cooked cabbage
  13. Key Wine Faults: oxidation
    cooked fruits and walnuts
  14. Key Wine Faults: Sulfur dioxide
    • burnt matches
    • prickly sensation in nose
  15. Tasting Assessment (AKA sniff, sip, spit)
    • sniff
    • take moderate sip size (1/4 to 1/3 mouthful)
    • move wine around all surfaces of mouth
    • suck air through lips over surface of wine
    • assess aroma retro-nasally
    • spit
    • assess finish--length and flavors
  16. Acid-tasting substances in wines: from GRAPES
    • tartaric acid
    • malic acid
    • citric acid
  17. Acid-tasting substances in wines: from FERMENTATION
    • lactic acid
    • acetic acid
  18. 3 of 5 basic tastes in wine
    • Sweet (sugar and alcohol)
    • Sour (acids)
    • Bitter (phenolics)
    • SALTY AND UMAMI SHOULD NOT BE IN WINE
  19. Tactile Sensations in Mouth
    • Body/viscosity
    • Tingling (spritz)
    • Mouth-coating
    • Astringency
    • Effervescence (prickliness from bubbles)
    • Thermal
  20. Well-chilled wines are of _____ quality
    poor; bad or no aromatics

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