Deductive Tasting Method

Question 1

what re the 5 criteria of deductive tasting ?

Answer 1

1. sensory evaluation
   1.1. sight, what the wine looks like
   1.2. nose, what the wine smells like
   1.3. palate, what the wine tastes like
2. theoretical deduction
   2.1. initial conclusion : narrowing down what the wine might be based on sensory evaluation
   2.2. final conclusion

Question 2

how to we evaluate the sight of a wine ?

Answer 2

1. tilt the glass away from you at 45 degrees
2. use a white background to clearly see the details
3. evaluate in the best light / daylight if possible
4. hold the glass by the stem
5. use a clean, well polished glass

Question 3

important factors in evaluating and describing the wine

Answer 3

1. need to asses why the wine looks the way it does
2. what happened in the vineyard and winery to make it appear one way rather than a different way

Question 4

what are the steps in evaluating the sight of a wine ?

Answer 4

1. clarity / visible sediment
2. concentration of color
3. color
4. secondary color and hues
5. rim variations
6. color extract and staining
7. tearing
8. gas bubbles

Question 5

what do we evaluate with clarity / visible sediment

Answer 5

1. is the wine clear or does it have sediments ?
   solids in the wine often have to do with
2. winemaking technique:
   has the wine been filtered or not. filtering will remove solids
3. age
   1.aged wines precipitate solids over time
   
   2. youthful, highly extracted wines may also contain sediment, but young wines often have sediment

3. scale of describing the clarity of wine
   clear  -  hazy  -  turbid

Question 6

please talk about sediment in red wine

Answer 6

1. color pigment and tannin precipitate or fall out as red wines age.
   the presence of sediment is the primary reason to decant aged red wines
2. sediment can also be found in young unfiltered red wines

Question 7

please talk about sediment in white wine

Answer 7

white wines can have sediment as well !
1. visible tartrates :
tartaric acid crystals sometimes fall out of solution and rest at the bottom of the bottle.
they are perfectly safe to consume and are part of the natural winemaking process
2. tartrates are often removed before bottling by 1 or 2 methods :
1. filtration
2. cold stabilization

Question 8

what can color concentration be affected by in a white wine ?

Answer 8

1. age of the wine :
2. young white wines are light and bright in color
3. white wines deepen in color with age, turning gold, then amber and eventually brown
4. oxidation
   
   1. barrel use in fermentation or aging .
      as wine ages in barrel, it is exposed to the oxygen through the pores of the wood, oxidizing the wine, deepening the color
   2. age : over time wines become exposed to small amounts of air in the bottle

Question 9

what can color concentration be affected by in a red wine ?

Answer 9

1. grape variety :
   each grape variety is unique in the amount of color it can give to the wine
2. grape extraction :
   when grapes are vilified into wine the winemaker has a hand in how much color is extracted from the grape
3. age :
   red wines lighten in color as they age, often appearing dull and having a tendency to brown
4. scale :
   pale - medium - deep

Question 10

what clues can the color of the wine give ?

Answer 10

1. age :
   although aged wines tend to be darker than young ones, this can be deceiving since some grape varieties have natural colors that may look aged even when youthful.
2. storage conditions :
   has the wine oxidized or turned darker due to a warm environment
3. possible grape variety :
   some grape varieties produce wines with a distinct color

Question 11

please name the color scale for white wines

Answer 11

1. straw
2. yellow
3. gold
4. amber

Question 12

please name the color scale for red wines

Answer 12

1. purple
2. ruby
3. garnet

Question 13

what indication can the secondary colors and hues give ?

Answer 13

they can give the indication of age, climate and grape variety

Question 14

what are the secondary colors in white wine ?

Answer 14

1. silver
2. green
3. copper, brassy tones

Question 15

what are the secondary colors in red wine ?

Answer 15

1. ruby
2. garnet
3. orange
4. brown
5. blue

Question 16

what is a rim variation ?

Answer 16

the color difference between the wine at its core and at its age

Question 17

what do rim variations indicate ?

Answer 17

1. age :
   the older the wine the more variation there is likely to be
   youthful red wines may show a slight rim variation with bright pink, almost fuchsia like hues at the edge

Question 18

why do color extract and staining occur ?

Answer 18

intense extraction or staining of color on the glass can occur as a natural by-product of :
1. a warm climate
2. highly pigmented grape varieties
3. intense extraction can also incur due to choices made by the winemaker during vinification

4. scale:
   none - light - medium - heavy
5. only mention extraction once evident in the glass

Question 19

what are tears/tearing ?

Answer 19

tears or sometimes called legs are created by alcohol and/or residual sugar in the wine, reacting with oxygen in the air creating surface tension or tears on the glass

Question 20

think vs thin tears, what are the reasons

Answer 20

1. thin tears, that dissipate quickly or sheet on the glass rather than retaining their shape indicate a lower level of alcohol
2. thick, slow moving tears often indicate a higher level of alcohol
3. thick tears do not necessarily indicate a heavy or especially viscous wine
4. scale :
   light - medium - heavy

Question 21

please speak to gas bubbles in the wine

Answer 21

1. some wines retain a small amount of carbon dioxide co2, when bottled, giving the wine a slight impression of spritz on the palate .
2. excess co2 can indicate a flawed bottle, indicating a bottle undergoing an unwanted 2nd are fermentation,
3. but it is not necessary a fault
   it could indicate that the wine was bottled very soon after fermentation at cool temperatures and / or bottled under screw cap
4. only mention gas if you actually see it in the wine

Question 22

what are the techniques in smelling a wine ?

Answer 22

1. swirl the wine while holding the stem, this helps to release the aromas from the glass into the air
2. take one deep or a few short sniffs with your nose into the glass. do not sniff too deeply or rapidly , this can cause your sense of smell to be desensitized
3. pause after each sniff to evaluate the aromas of the wine

Question 23

what are the steps in evaluating the nose of the wine ?

Answer 23

1. clean or faulty
2. intensity of aromas
3. age assessment
4. describing fruit aroma in wine
5. fruit character
6. non-fruit character
7. earth and mineral character
8. wood/oak

Question 24

what are the possible flaws in the smell of a wine to evaluate if they are clean or faulty ?

Answer 24

1. trichloranisole ( tca) / corkiness
2. oxidation
3. volatile acidity ( va)
4. ethyl acetate (ea)
5. excess sulfur dioxide ( so2)
6. brettanomyces
7. hydrogen sulfide ( h2s)

Question 25

what is trichloranisole ( tca) / corkiness ?

Answer 25

1. this chemical compound makes the wine smell like . wet moldy cardboard or musty old newspaper 2. it can be caused by corks, barrels or an entire winery tainted by tea

Question 26

what is the oxidation flaw on the nose ?

Answer 26

1. oxidized wines have more muted, dried out aromas than fruit scents. can also develop bitter flavors 2. oxidation is caused by age or by poor storage conditions . 3. too long and poorly stored wines will undergo breakdown in color, flavor and aroma due to excessive exposure to oxygen

Question 27

what is volatile acidity ?

Answer 27

1. this is a catch all term referring to the presence of acetic acid giving a wine vinegary aromas 2. acetic acid is the main component of vinegar 3. it is produced when the bacteria acetobacter or certain wild yeast and oxygen are present during fermentation process

Question 28

what is ethyl acetate ?

Answer 28

1. ethyl acetate forms from the reaction of ethanol and acetic acid 2. imparts a distinct aroma of a struck matchstick or of wet wool

Question 29

what is bettanomyces ?

Answer 29

1. bettanomyces is a yeast growth 2. giving wines aroma ranging from smoke, cloves, spices to band aid and manure

Question 30

what is hydrogen sulfite ( H2 S)

Answer 30

1. hydrogen sulfite is a consequence of inadequate yeast nutrition during fermentation 2. can give wines unpleasant aromas of 1.onion 2.rubber 3. rotten eggs

Question 31

how is the scale of intensity of aromas ?

Answer 31

1. low ( delicate 2. moderate 3. high ( powerful

Question 32

what words are we using to describe the age assessment of a wine ?

Answer 32

1. youthful : young, bright, primary fresh fruit aromas 2. developing : beginning to show signs of age 3. vinous : signs of age and oxidation

Question 33

describe fruit aromas in white wine

Answer 33

1. citrus fruit : lemon, lime, orange, grapefruit, tangerine 2. apple / pear : green, red or yellow apples and pears 3. stone and pit fruits : peach, nectarine apricot 4. tropical fruit : pineapple, mango, papaya, passion fruit 5. melon : cantaloupe, honeydew

Question 34

describe fruit aromas in red wine

Answer 34

1. red fruit : cherry, raspberry, red plum, cranberry, strawberry, pommegrante 2. black fruit : blackberry, black cherry, black plum, black currant 3. blue fruit : blue berry, boysenberry

Question 35

what are the conditions or fruit character of fruit you smell ?

Answer 35

1. ripe 2. fresh 3. tart 4.baked 5. stewed / cooked 6. dried 7. desiccated 8. bruised 9. jammy / prmeserves

Question 36

name 10 non fruit character aromas

Answer 36

1. floral aromas : 1. in white wines : yellow (daisy), white (jasmine, baby's breath, honeysuckle ) 2. in red whines : red ( roses), purple ( lilac, violet) 3. other descriptors : fresh, dried 2. vegetal aromas : 1. in white wines : bell pepper and jalapeño pepper 2. in red whines : bell pepper and jalapeño pepper 3. herbal or green aromas : 1. in white wines : freshly cut grass 2. in red whines : oregano, sage, thyme 4. spices : 1. in white wines : white peppercorn 2. in red whines : black peppercorn 5. animal or barn yard 6. petrol: fuel, gasoline 7. fermentation : malolactic fermentation, carbonic maceration, lees contact 8. botrytis : honey, ginger, saffron, mushroom 9. leather 10. tobacco and many, many more

Question 37

name 5 descriptors each for earth and mineral character

Answer 37

1. earth, living earth 1. forest floor 2. mushroom/ truffle 3. freshly turned earth 4. compost 5. potting soil 2. mineral, non-living earth 1. chalk 2. flint 3. limestone 4. slate 5. wet stone

Question 38

name 8 descriptors to describe oak flavor

Answer 38

1. cedar 2. coconut 3. dried baking spices (clove, cinnamon, allspice and nutmeg 4. dill 5. smoke 6. sawdust 7. toast

Question 39

what effect has a large oak barrel on wine

Answer 39

less wine is in contact with the barrel, therefor little oaky flavor is imparted however older barrels that do no longer impart wood based aromas and flavors can continue to contribute oxidative notes and textural effects to the wine

Question 40

what effect has a small oak barrel or barrique on wine

Answer 40

more wine is in contact with the barrel imparting more wood- based aromas and flavors to the wine

Question 41

what effect has a older oak on wine

Answer 41

oak barrels loose the potency of flavor impact appreciably after each use. after the 4th to 6th year the barrel is essentially deemed neutral but still has an impact with oxidative notes and textural effects

Question 42

what effect has new oak on wine

Answer 42

new or 1st use barrels will impart the most pungent flavors to a wine like : 1. baking spice 2. smoke 3. toast 4. vanilla

Question 43

what effect has French oak on wine

Answer 43

tends to be subtle in aroma and flavor with notes of 1. cedar 2. dried baking spices 3. sawdust 4. vanilla bean

Question 44

what effect has American oak on wine

Answer 44

tends to be stronger in aroma and flavor with notes of 1. caramel 2. coconut 3. dill / dried herbs 4. sawdust 5. vanilla extract

Question 45

what are the 2 steps in evaluating the palate, how a wine tastes

Answer 45

1. evaluating and describing flavor elements 2. . evaluating and describing structure and other elements on the palate

Question 46

what are the 8 points in evaluating and describing the flavor elements on the palate

Answer 46

they are almost the same as used for the wine's nose: 1. fruit flavors 2. fruit character 3. non-fruit flavors 4. earth 5. mineral 6. oak indicators 7. any new flavors that were not in the wine's nose 8. has the wine changed on the palate ? if so describe how

Question 47

what are the 9 points in evaluating and describing the structure and other elements on the palate

Answer 47

1. dryness - sweetness 2. phenolic bitterness for white wines 2. tannin for red wines 3. acidity 4. alcohol 5. body 6. texture 7. balance 8. length - finish 9.complexity

Question 48

what describes dryness - sweetness and how do we describe the level of dryness - sweetness

Answer 48

describes the presence or lack of residual sugar in the wine bone dry / dry / off dry / medium-sweet / sweet / lusciously sweet

Question 49

how do we describe the level of phenolic bitterness for white wines

Answer 49

yes / no does the wine taste bitter

Question 50

how are tannins sensed and how do we describe the level of tannins in red wine

Answer 50

tannins are sensed as astringency or bitterness, comes mainly from the skin and sometimes the seeds low / medium- / medium / medium + / high

Question 51

how is acidity sensed and how do we describe the level of acidity

Answer 51

focus on the salivary glands and the finish. does the wine taste refreshing or overly tart ? does it have enough acidity or does it taste flabby and unfocused low / medium- / medium / medium + / high

Question 52

how is alcohol sensed and how do we describe the level of alcohol

Answer 52

sensed as heat in the nose, throat and chest low / medium- / medium / medium + / high

Question 53

how is body sensed and how do we describe the level of body

Answer 53

the feeling of weight on the palate low / medium / full

Question 54

how do we describe the level of texture

Answer 54

lean / round / creamy / other textures

Question 55

what do we look out for regarding balance

Answer 55

do es one of the elements dominate the other elements, if so, the wine may not be in proper balance

Question 56

how is length / finish sensed and how do we describe the level of length / finish

Answer 56

1. how long do the flavors stay on the palate after swallowing 2. do the flavors remain constant or do they change 3. what is the quality of the finish : short / medium - / medium / medium + / long

Question 57

what does complexity refer to and how is it described

Answer 57

complexity refers to the number of aromas and flavors in the wine and how they react with each other low / medium - / medium / medium + / high

Question 58

how do we get to the conclusion of what wine it is

Answer 58

1. break it down into initial and final conclusion 2. take evidence gained from the sight, nose and the impressions the wine makes on your palate 3. listen to yourself and use the process of deduction 4. know makers of classic grape varieties and wine styles 5.use benchmark wines tasted in the past as frames of taste reference

Question 59

name the 5 points how to draw the initial conclusion

Answer 59

1. possible grape varieties 2. old or new world 3. climate 4. possible countries 5. age range

Question 60

how do we figure out the possible grape variations ?

Answer 60

1. record and know the markers fro classic grape varieties and styles in order to be able to identify them 2. employ the deductive tasting method to gain valuable experience 3. look for these elements to help you determine from which grape/s the wine was made: 1. the color 2. telltale or typical aromas or flavors 3. typical structural elements

Question 61

what are old world characteristics

Answer 61

1. dominance of earth and/or mineral character 2. dominance of non-fruit aromas and flavors 3. the fruit is restrained compared to non-fruit and earth aromas and flavors 4. the fruit becomes tart on the palate 5. non-fruit aromas and flavors become more apparent in the finish

Question 62

what are new world characteristics

Answer 62

1. there is no dominant earth or mineral flavor 2. fruit aromas and flavors lead and dominate the non-fruit elements 3. the fruit smells sweet and ripe thus dominating the nose 4. the fruit stays ripe or gets riper on the palate

Question 63

what to remember and why it is important to distinguish between old and new world

Answer 63

old and new world often, but not always exhibit different characteristics . Although it is not fool proof, but it can be useful, when trying to reach an initial conclusion 1. why ? give reasons why old or new world 2. giving reasons will help you rememn=mer what you have said throughout and helping to determine, if you are on the right track 3. do the reasons make sense based on your tasting descriptions 4. remember it is all about cause and effect

Question 64

what are cool climate characteristics

Answer 64

1.acidity is elevated for the grape variety 2. alcohol is more restrained 3. the fruit tastes and smells somewhat tart 4. the wine feels linear on the palate

Question 65

what are warm climate characteristics

Answer 65

1.acidity is restrained for the grape variety 2. alcool is elevated 3. the fruit seems ripe, maybe even jammy 4. the wine feels round and lush on the palate

Question 66

what questions do you ask yourself regarding the climate where the wine grew

Answer 66

1. did the grapes grow in a cool, moderate or warm climate 2. give reasons for your answer 3. do your reasons make sense based on tasting descriptions 4. again remember cause and effect

Question 67

what questions do you ask yourself regarding the the country where the wine grew

Answer 67

1. classically, which regions or countries make wine like this 2. what are the logical options based on the grape varieties mentioned

Question 68

what questions do you ask yourself regarding the age of the wine

Answer 68

1. is the wine 1-3 years old ? 3-5 years ? 5to 10 years ? more than 10 years 2. consider these elements in the wine when trying to answer that last question 1. color 2. rim variation 3. youth vs vinous aromas and flavors 4. quality of texture and finish

Question 69

in the final conclusion what information about the wine do you give

Answer 69

1. grape variety or blend 2. country, region, appellation 3. appellation quality level 4. vintage: 1. a final check of the color of the wine 2. use theoretical knowledge of vintage 3. add 6 month for southern hemisphere wines

Question 70

what are the appellation quality levels for Burgundian

Answer 70

village vs premier cru vs grand cru

Question 71

what are the appellation quality levels for German riesling ( ripeness )

Answer 71

kabinett vs spaetlese vs auslese

Question 72

what are the appellation quality levels for Rioja

Answer 72

crianza vs reserva vs gran reserva