The systematic approach to tasting wine
15 important questions on The systematic approach to tasting wine
When is a wine 'pronounched'
What is volatile acidity VA p.4?
- Low levels help make the wine more fragrant and complex.
- High levels give the wine aroma's of
- vinegar
- or nail polish remover
What are brettanomyces "Brett" p.4?
- sticking plasters
- hot vinyl
- smoked meat
- leather
- or sweaty horses
Some consumers enjoy low levels of brett and do not consider this is as a fault.
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What are secondary aroma's p.5?
Examples:
- Yeast (lees, autolysis): biscuit, bread, toast, pastry, brioche, bread dough, cheese
- MLF (malolactic fermentation): butter, cheese, cream
- Oak: vanilla, cloves, nutmeg, coconut, butterscotch, toast, cedar, charred wood, smoke, chocolate, coffee, resinous
When do you call a wine 'developing'?
Describe the 4 levels of SAT p.6.
- Appearance
- Clarity
- Intensity
- Colour
- Other: legs/tears, deposit, pétillance, bubbles
- Nose
- Condition
- Intensity
- Aroma characteristics (primary, secondary, tertiary)
- Development (youthful, developing, fully developed, past its best)
- Palate
- Sweetness
- Acidity
- Tannin
- Alcohol
- Body
- Mousse
- Flavour intensity
- Flavour characteristics (prim., second., tert.)
- Finish
- Conclusions
- Quality level
- Level of readiness for drinking
- Potential for ageing
When do you call a wine 'fully developed'?
What are the main acids in wine p.6?
Malic acids (from the grape juice)
Lactic acids (converted from the malic acids in all reds and many whites)
How do wines feel with low acids p.6?
How do wines with high acids feel p.6?
Describe tannins p.7.
- Structural component in red wines
- extracted from skins of grapes during fermentation
- Cause your mouth to dry up and feel rough.
- Best way to feel is on the gums above your front teeth.
- Tannins can sometimes taste bitter in the back of the mouth.
Describe alcohol in wine p.8.
- Contributes to the texture and body of a wine.
- More viscous than water
- low alcohol level: wine might seem watery unless there us another component like sugar to give the wine body.
- High alcohol level: wine seems heavier in the mouth.
Alcohol levels in wine
- low: below 11%
- medium: 11-13,9%
- high: 14% and above
Alcohol levels in fortified wine
- low: below 15 - 16,4%
- medium: 16,5 - 18,4%
- high: 18,5% and above
Alcohol percentage: MED
Alcohol percentage (fortified): MED
Call four criteria that an outstanding wine need to have.
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