Blind Tasting

Question 1

Citrus

Answer 1

• Lemon
• Lime
• Orange
• Grapefruit
• Tangerine

Question 2

Apple/Pear

Answer 2

• Green Apple
• Yellow Apple
• Pear
• Asian Pear

Question 3

Stone Fruit

Answer 3

Honeydew Melon, Cantaloupe, White Peach, Yellow Peach, Apricot

Question 4

Tropical Fruit

Answer 4

Lychee, Pineapple, Mango, Guava, Papaya, Jackfruit, Banana, Passion Fruit

Question 5

Red Fruit

Answer 5

Strawberry, Cherry, Raspberry, Red Currant, Cranberry, Red Plum

Question 6

Black Fruit

Answer 6

Black Plum, Blackberry, Boysenberry, Blueberry, Black Cherry

Question 7

Style of Fruit

Answer 7

• Tart (cooler or moderate climate)
• Ripe (moderate or warm climate)
• Overripe, Jammy, Cooked (indications of hot climate or hot vintage)
• Dried, Oxidative, Baked (indications of aging and/or oxidative winemaking)

Question 8

Botrytis

Answer 8

Ginger, Honey, Wax

Question 9

Evidence of Oxidation in Red Wines

Answer 9

Coffee, Cocoa, Mocha

Question 10

Evidence of Oxidation in White Wines

Answer 10

Nuts, Applesauce

Question 11

Evidence of Lees

Answer 11

Dough, Baked Bread, Beer, Yeast

Question 12

MLF Malolactic Fermentation

Answer 12

Oily, Butter, Cream

Question 13

Organic Earth: White Wine

Answer 13

Wet Clay, Brettanomyces (Band-Aid), Mushroom

Question 14

Organic Earth: Red Wine

Answer 14

Clay, Potting Soil, Wet Leaves, Brettanomyces (Band-Aid), Mushroom

Question 15

White Wine New Oak

Answer 15

Vanilla, Toast, Coconut, Toffee, Butterscotch

Question 16

Red Wine New Oak

Answer 16

Vanilla, Brown Baking Spices, Cola, Smoke