Deductive Tasting

Question 1

Sensory Evaluation

Answer 1

Sight, Nose, Palate

Question 2

Theroetical Deduction

Answer 2

Initial Conclusion, Final Conclusion

Question 3

Site of wine

Answer 3

Use clean glass, hold by stem, bright/day light, over white paper, 45 degree angle

Question 4

Color Scale White Wine

Answer 4

Straw, Yellow, Gold, Amber

Question 5

Secondary color and Rim Variation White Wine

Answer 5

Silver, Green, Copper

Question 6

Color Scale Red Wine

Answer 6

Purple, Ruby, Red, Garnet

Question 7

Secondary Color and Rim Variation Red Wine

Answer 7

Ruby, Garnet, Orange, Brown, Blue

Question 8

What does rim variation indicate

Answer 8

Age. The older the wine the more variation. Young reds show slight pink fuchsia on rim

Question 9

What is the core and rim

Answer 9

center verses edges

Question 10

staining

Answer 10

color on glass from legs

Question 11

Legs

Answer 11

Light, Medium, Heavy

Question 12

C02

Answer 12

Only mention if you see

Question 13

Clean or Faulty

Answer 13

TCA, Oxidation, Bretts, VA (vinegar), SO2, Ethyl Acetate, H2S

Question 14

Intensity of Aroma

Answer 14

Low, Moderate, High

Question 15

Age Assessment

Answer 15

Youthful, Developing, Vinous

Question 16

White Fruit Descriptors

Answer 16

Citrus, Apple, Stone Fruits, Tropical, Melon

Question 17

Red Fruit Descriptors

Answer 17

Red fruits, black fruitss, blue fruits

Question 18

Fruit Character

Answer 18

Bruised, ripe, tart, fresh, baked, stewed, Jamy, dried, dessicated

Question 19

Non Fruit Characters

Answer 19

Floral, vegetal, Herbal, Spice, Animal, Barnyard, Petrol, MLF, Carbonic Maceration, Lees, Botrytis, Leather, Tobacco

Question 20

Floral

Answer 20

Yellow (daisy) White (honeysuckle, jasmine, baby’s breath) Red (Roses, Geranium) Purople (violet, lilac, lavendar) Potpuri

Question 21

Spices

Answer 21

White Peppercorn Black Peppercorn

Question 22

Herbal or green aromas in white wines

Answer 22

freshly cut grass

Question 23

Herbal or green aromas in red wines

Answer 23

garrigue, oregano, sage, thyme (savory herbs), herbs de provence

Question 24

Vegetal for Both Red and White Wines

Answer 24

Pyrazine (Bell Pepper, Jalepeno)

Question 25

Botrytis

Answer 25

Honey, Ginger, Saffron, Mushroom

Question 26

Earth/Living Mineral

Answer 26

Forest floor, Compost, Mushroom, Potting Soil, Fresh turned earth

Question 27

Mineral non-living

Answer 27

Chalk, Slate, Flint, Wet Stone, Limestone

Question 28

Wood/Oak

Answer 28

Cedar, Toast, Smoke, Dried Baking Spices, Dill, Coconut, Sawdust

Question 29

Baking Spices

Answer 29

cinnamon, clove, allspice, nutmeg

Question 30

Tasting components

Answer 30

Fruit, Floral, Vegetal, Herbal, Spice, Wood,

Question 31

Structure

Answer 31

Fruit (refer to list above), Sweet vs. Dry, Phenolics/Bitter? Tannnin/Astringency (low, medium, high) Acidity (tart vs. flabby, unfocused Low, Med, High), Body (Light Medium Full) Texture (Lean, Round, Creamy), Balance, Length (Short, Med, Long), Complexity (Low, Med, High)

Question 32

Theoretical Deduction Initial

Answer 32

Possible Grape Varieties, Old World vs. New World, Climate, Possible Countries, Age Range, Final Conclusion

Question 33

Theroetical Deduction Final

Answer 33

Varietal, Country/Region/Appellation, Quality, Vintage