Wine Midterm: Deductive Tasting
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What is deductive tasting?
the method of blind tasting
Why do we do deductive tasting?
- -to avoid a predispitory of money, the winery, and appellation
- -increase focus
- -improve palate and ability to taste
- -form taste references
- -increase wine knowledge
- -improve ability to sell wine
- -increase appreciation for wine and food
What are the steps of deductive tasting? (the only way of coming to a realistic conclusion)
- 1. Sight
- 2. Nose
- 3. Palate
- 4. Conclusion
What is the benefit of using sight?
provide information about age and condition (see age through rim variation)
Sight: What is clarity?
- Filtered (new world) vs. unfiltered (old world)
- indication of the process
- clarity includes brilliant (clear) or dull (turbid and cloudy)
Sight:What is brightness?
- capacity of a wine to reflect light
- concentration of the color
- bright = higher concentration
Sight: What is the purpose of the color?
- Clues to wine's age, storage or grape variety
- Green --> young white wines/brand new or 1st vintage
- Orange, yellow, and brown --> older reds
- Generally --> white and blush get darker; red goes lighter with age; pigments and tannin precipate sediments with age
Sight: Rim variation --> Tartrates/Sediment?
- Tartrates: too cold, find in white wine if not fermented cold or stabilized cold = form crystals under 40 degrees
- Sediment: older, unfiltered in young red wine
Slow tearing = higher alcohol and sugar
What are the benefits of the nose?
- The most important step
- 85% of taste
- Swirl to release esters
What are the fault factors?
- TCA Corkiness - musty from cork
- Oxidation --> dull, flat
- Volatile acidity
- Excess sulphur dioxide
- Hyrdrogen sulfide--> rotten eggs
- Materize --> kill wine by cooking it 90 degrees more than 10 min
How do you store wine?
- On its side
- If it's stored straight up and down, the cork with dry out which will crack the cork and bring in oxygen = turn to vinegar
- No light
- No change in temperature
- Non fruit -->flowers, spices, herbs, botrytis, etc
- Earthiness --> common in old world wines; mushroom, damp, earth, dirt
- Wood --> Old/French (tight grain) vs. New/American (loose grain); large barrel vs. barrique
What would you like to do?
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