Wine Midterm: Deductive Tasting

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Author:
m_magat45
ID:
91536
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Wine Midterm: Deductive Tasting
Updated:
2011-06-21 21:21:23
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Wine Deductive Tasting
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Deductive Tasting
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  1. What is deductive tasting?
    the method of blind tasting
  2. 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
  3. What are the steps of deductive tasting? (the only way of coming to a realistic conclusion)
    • 1. Sight
    • 2. Nose
    • 3. Palate
    • 4. Conclusion
  4. What is the benefit of using sight?
    provide information about age and condition (see age through rim variation)
  5. Sight: What is clarity?
    • Filtered (new world) vs. unfiltered (old world)
    • indication of the process
    • clarity includes brilliant (clear) or dull (turbid and cloudy)
  6. Sight:What is brightness?
    • capacity of a wine to reflect light
    • concentration of the color
    • bright = higher concentration
  7. 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
  8. 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
  9. Sight: Legs?
    Slow tearing = higher alcohol and sugar
  10. What are the benefits of the nose?
    • The most important step
    • 85% of taste
    • Swirl to release esters
  11. 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
  12. 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
  13. Nose: Fruit-Earth-Wood
    • 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

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