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51 Cards in this Set
- Front
- Back
What are the 4 categories of appearance? |
Clarity, intensity, color, other observations |
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What are there two options for appearance clarity? |
Clear, hazy |
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What are the three options for appearance intensity? |
Pale, medium, and deep |
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What are the five options for white color appearance? |
Lemon/green, lemon, gold, Amber, and brown |
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What are the three options for rosé color appearance? |
Pink, salmon, and orange |
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What are the five options for red color appearance? |
Purple, Ruby, Garnet, tawny, and brown |
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What are some other appearance observations to be made? |
Legs, deposit, pétillance, bubbles |
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What are the four categories of nose? |
Condition, intensity, aromas, development |
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What are the two options for the condition of the nose? |
Clean, and unclean (faulty) |
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What are the five options for the intensity of the nose? |
Light, med-, med, med+, pronounced |
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What comes after nose intensity? |
Aromas characteristics (primary, secondary, tertiary) |
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What are the four options for nose development? |
Youthful, developing, fully developed, tired |
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What are the 9 categories for palate? |
Sweetness, acidity, tannin, alcohol, body, mousse, flavor intensity, flavor characteristics, and finish |
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What are the 6 options for palate sweetness? |
Dry, off dry, med dry, med sweet, sweet, luscious |
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What are the five options for palate acid, and tannin? |
Low, med-, med, med+, high |
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What are the three options for palate alcohol? |
Low, med, high |
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What are the five options for palate body? |
Light, med-, med, med+, full |
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What are the three options for palate mousse? |
Delicate, creamy, aggressive |
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What are the five options for palate flavor intensity? |
Light, med-, med, med+, pronounced |
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What comes after palate flavor intensity? |
Flavor characteristics (primary, secondary, tertiary) |
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What are the five options for palate finish? |
Short, med-, med, med+, long |
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What are the two categories for conclusion (assessment of quality)? |
Quality level, and level of readiness for drinking/potential for aging |
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What are the six options for conclusion quality level? |
Faulty, poor, acceptable, good, very good, outstanding |
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What are the four options for conclusion level readiness for drinking/potential for aging? |
Too young, can drink now but has potential for aging, drink now: not suitable for aging or further aging, too old |
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What are the four main categories in the systematic approach to tasting wine? |
Appearance, nose, palate, conclusion (assessment of quality) |
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Where do the primary aromas and flavors come from? |
The grape and alcoholic fermentation |
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Where do the secondary aromas and flavors come from? |
Post fermentation winemaking |
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Where do the tertiary aromas and flavors come from? |
Maturation |
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List some primary floral aromas and flavors found in white wine? |
White flowers, citrus blossom, elderflower, honeysuckle, Orange blossom, chamomile, apple blossom |
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List some primary floral aromas and flavors found in red wine? |
Violet, lavender |
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List some primary green fruits |
Apple, gooseberry, pear, |
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List some primary citrus fruits |
Grapefruit, lemon, lime, zest, peel |
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List some primary stone fruits |
Peach, apricot, nectarine |
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List some primary tropical fruits |
Banana, lychee, mango, melon, passion fruit, pineapple |
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List some primary red fruits |
Redcurrant, cranberry, raspberry, strawberry, red cherry, red plum |
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List some primary black fruits |
Blackcurrant, blackberry, blueberry, black cherry, black plum |
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List some primary dried/cooked fruit |
Fig, prune, raisin (jam, baked, stewed, preserved) |
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List some primary herbaceous notes |
Green bell pepper, grass, tomato leaf, asparagus, blackcurrant leaf |
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List some primary herbal notes |
Eucalyptus, mint, lavender, fennel, Dill |
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List some primary pungent spice notes |
Black pepper, white pepper, liquorice |
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List some primary other notes |
Flint, slate, wet stone, wet wool |
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What are the 3 categories for secondary aromas and flavors? |
Yeast, mlf, oak |
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List some secondary yeast notes |
Biscuit, bread, toast, pastry, brioche, dough, cheese |
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List some secondary mlf notes |
Butter, cheese, cream |
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List some secondary oak notes |
Vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, smoke, chocolate, coffee |
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What are the five tertiary categories? |
Deliberate oxidation, white fruit development, red fruit development, white bottle age, red bottle age |
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List some tertiary deliberate oxidation notes |
Almond, marzipan, hazelnut, Walnut, chocolate, coffee, toffee, caramel |
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List some tertiary white fruit development notes |
Dried apricots, marmalade, dried apple, dried banana, etc |
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List some tertiary red fruit development notes |
Fig, prune, tar, dried/cooked blackberry, dried/cooked cranberry, cooked plum |
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List some tertiary white bottle age notes |
Petrol, kerosene, cinnamon, nutmeg, Ginger, toast, nutty, mushroom, hay, honey |
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List some tertiary red bottle age notes |
Leather, Forest floor, earth, mushroom, game, tobacco, vegetal, wet leaves, meaty, farmyard |