SENSORY EVALUATION Class 3 Worksheet

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Beatrice Stewart
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1 SENSORY EVALUATION Class 3 Worksheet 1. Sauvignon Blanc is usually more/less (circle one) acidic than Chardonnay. The two varietals have different balance points. 2. These factors are all hallmarks of great wines:,,, Ability to Mature, Typicity. Match them to their descriptors. They may be used more than once. The wine has many aromas and flavors When tannins and astringency usually sensed Structural components are harmonious and integrated Recognized style for particular variety or region Flavors may evolve or simply fade slowly Extract, concentration and balance are required Layered and nuanced Length of time flavors and tastes linger after swallowing No elements dominate or obscure others 3. Below the recognition threshold, cork taint can mute/highlight (circle one) a wine s flavors. 4. Complete the following chart of wine flaws and their indicators. Flaw Volatile acidity Oxidation Sulfites Sulfides Brettanomyces Baked Corked Indicator (Aroma/Flavor/Color) 1. Brown color List 3 causes of cork taint:

2 6. Coming up with aroma descriptors can be difficult. On reason: the brain s language and stimulus decoding centers are in the same/different (circle one) hemispheres. 7. A cognitive framework helps experts identify. 8. When reviewing wine descriptors in 1976, Amerine and Roessler counseled tasters to avoid emotive and anthropomorphic terms such as:,. 9. In 2004, linguist Adrienne Lehrer noted the frequent usage of anthropomorphic terms to describe wines, including:,. 10. Test your vocabulary with these tasting notes from Wine Spectator. Match the terms in the tasting notes to the feature they describe. Example: Focused and open, this wine shows lively acidity boosting its tropical fruit and candied lime flavors. Enticing, it has a natural harmony and terrific length. Drink now through ,500 cases made. (BS) Grans-Fassian Riesling Kabinett Mosel-Saar-Ruwer Trittenheimer 2003 (90 points, $21) Tropical fruit, candied lime Not mentioned so probably medium Not mentioned so probably balanced Lively None. No oak mentioned and usually not used with Riesling. Possibly crisp due to acidity Natural harmony Boosted, enticing so fairly intense, not a wall flower Terrific length More on the firm side with all that acidity Open now

3 A creamy Champagne, boasting citrus, hazelnut and light toast flavors supported by a vibrant acidity. Good texture and harmony, followed by a nutty finish. Drink now. 4,220 cases made. (BS) Beaumont des Crayeres Brut Champagne Grande Prestige NV (88 points, $35) Bright and zingy. The brilliant flare of lemon, lime, mineral and pear flavors keeps dancing as the finish rolls on and on. An expressive style that finds the elusive balance between racy acidity and expressive fruit. Drink now. 5,000 cases made. (HS) Dog Point Sauvignon Blanc Marlborough 2004 (91 points, $18) 3

4 s moderately rich and ripe lemon, citrus, pear, subtle smoky hazelnut and nutmeg scents with an elegant, subtle mouthfeel. Perhaps most impressive is it s understated core of flavors and how they build and echo on the finish. Drink now through cases made. (JL) Marcassin Chardonnay Sonoma Coast Marcassin Vineyard 2000 (94 points, $90) Tastes sweet beyond ripeness, with layers of rich pear, apricot, honey and vanilla, losing a little velocity on the finish, but then hints of orange blossom peek through, adding a nice dimension of complexity. Drink now. 420 cases made. (JL) Arrowood Viognier Russian River Valley Saralee s Vineyard 2003 (88 points, $30) 4

5 A pleasant wine with blackberry and lightly toasted oak character. Full-bodied, with silky tannins and a fresh fruit finish. A bit austere but should come around. Drink now. (JS) Terre da Vino Barbaresco 2001 (87 points, $23) Simple and dilute with straightforward strawberry and herb flavors. Awkward, slightly sour notes mark the finish. 15,000 cases made. (JL) Corbett Canyon Zinfandel California Coastal Classic 1996 (78 points, $5) 5

6 Ripe and broad-shouldered, a potent wine with excellent depth to the extracted blueberry, raisin and white pepper flavors. Almost viscous fruit texture folds into chewy, solid tannins on the finish. Drink now through ,100 cases made. (JL) Concannon Petite Sirah Central Coast Selected Vineyards 2002 (88 points, $12) Smooth, rich and juicy, with tiers of lively black cherry, wild berry and blackberry fruit that are deeply concentrated with a supple, elegant mouthfeel. On the finish the tannins show some grip and a nice dusty, cedary oak quality adds a note of complexity. Best from 2005 through (JL) Simi Cabernet Sauvignon Alexander Valley Landslide 2001 (92 points, $33) 6

7 Exuberant, with loads of dark fruit flavors, including cassis, boysenberry, dark plum and blackberry. Full-bodied, with powerful, well-integrated tannins and notes of mineral and dark chocolate, which linger on the finish. Drink now through ,500 cases made. (KM) Chateau Haut-Monplaisir, Cahors Prestige 2001 (91 points, $20) This moderately sweet white shows some spicy notes of botrytis and some concentration of overripe grapes, but mostly it just seems cloying. 1,000 cases made. (TM) Château Camperos, Sauternes 1995 (78 points, $27) 7

8 SENSORY EVALUATION Class 3 Worksheet Answers 1. More acidic 2. Many aromas and flavors When tannins and astringency usually sensed or Ability to Mature Structural components are harmonious and integrated Typicity Recognized style for particular variety or region Flavors may evolve or simply fade slowly Ability to Mature, Extract and balance Layered and nuanced Length of time flavors and tastes linger after swallowing No elements dominate so that others are obscured 3. Mute 4. Wine Flaw Chart Flaws Volatile acidity Oxidation Sulfites Sulfides Brettanomyces Baked Corked Indicator Vinegar or nail polish remover Sherry & nuts, fruit flavors dulled, brownish tinges Acrid smell of brunt match tips Rotten egg, burnt rubber, cooked cabbage Medicinal, band-aids, rubber, metallic, mousey, barnyard Dull aromas, cooked or baked fruit Musty, moldy, damp cellars, wet newspaper, muted fruit 5. Corks being bleached; Chlorine used to clean wineries; When certain wood preservatives are used in winery construction. 6. Different 7. Additional descriptors, wine styles, varietals 8. Big, finesse, hard, intense, lingering, long, rich, silky or velvety 9. Masculine & feminine; assertive & generous 10. Vocabulary Test 8

9 A creamy Champagne, boasting citrus, hazelnut and light toast flavors supported by a vibrant acidity. Good texture and harmony, followed by a nutty finish. Drink now. 4,220 cases made. (BS) Beaumont des Crayeres Brut Champagne Grande Prestige NV (88 points, $35) Citrus, hazelnut, toast, nutty Not mentioned, but high acidity mentioned, so probably dry Not mentioned so balanced Vibrant None mentioned Creamy, good texture Harmony, flavors supported by acidity Boasting flavors, so not faint, but not powerful either, medium intensity Nutty finish With vibrant acidity, medium-firm structure Ready to go Bright and zingy. The brilliant flare of lemon, lime, mineral and pear flavors keeps dancing as the finish rolls on and on. An expressive style that finds the elusive balance between racy acidity and expressive fruit. Drink now. 5,000 cases made. (HS) Dog Point Sauvignon Blanc Marlborough 2004 (91 points, $18) Lemon, lime, mineral, pear Not mentioned so it is a dry wine Not mentioned so neither excessive or insufficient Bright, zingy, racy None from grapes and no oak mentioned Not mentioned so probably medium-bodied, acidity probably gives it crisp and refreshing texture Finds the elusive balance Brilliant flare, expressive Lots of flavors, tastes and mouthfeels mentioned Flavors keep dancing finish goes on and on More on firm side because of all the acidity Drink now 9

10 s moderately rich and ripe lemon, citrus, pear, subtle smoky hazelnut and nutmeg scents with an elegant, subtle mouthfeel. Perhaps most impressive is its understated core of flavors and how they build and echo on the finish. Drink now through cases made. (JL) Marcassin Chardonnay Sonoma Coast Marcassin Vineyard 2000 (94 points, $90) Lemon, citrus, pear, smoky hazelnut and nutmeg Not mentioned so dry wine Not mentioned so probably balanced alcohol Not mentioned but lemon and citrus flavors often hint at good acidity Not mentioned, but smoky scents imply oak, although not enough to overpower or show through Rich and ripe, elegant, subtle mouthfeel Note begins with balances, understated core of flavors Subtle, elegant Elegant, build, echo, understated core of flavors terms imply a balanced complexity Flavors build and echo so long finish Core and build probably mean a strong structure, but not too firm subtle Now through 2007 Tastes sweet beyond ripeness, with layers of rich pear, apricot, honey and vanilla, losing a little velocity on the finish, but then hints of orange blossom peek through, adding a nice dimension of complexity. Drink now. 420 cases made. (JL) Arrowood Viognier Russian River Valley Saralee's Vineyard 2003 (88 points, $30) Pear, apricot, honey, vanilla, orange blossom, ripeness Some sweet taste (in addition to ripeness) Not mentioned so balanced or medium Not mentioned so balanced None mentioned, though vanilla, possibly from oak is mentioned Probably medium full body since wine is sweet, ripe, rich with smooth, round texture d Fairly intense because it has velocity Layers, nice dimension Loses a little velocity On the softer side, rather than firmer (no mention of acidity and finish only moderately long) Now 10

11 A pleasant wine with blackberry and lightly toasted oak character. Full-bodied, with silky tannins and a fresh fruit finish. A bit austere but should come around. Drink now. (JS) Terre da Vino Barbaresco 2001 (87 points, $23) Blackberry, lightly toasted oak, fresh fruit None mentioned so a dry wine None mentioned so probably medium or balanced None mentioned so probably balanced Silky tannins Full-bodied Should come around Austere, probably a medium intensity Pleasant but not tons of descriptors Fresh fruit & austere finish but does not mention length Austere = leaner structure Drink now Simple and dilute with straightforward strawberry and herb flavors. Awkward, slightly sour notes mark the finish. 15,000 cases made. (JL) Corbett Canyon Zinfandel California Coastal Classic 1996 (78 points, $5) Strawberry and herb sounds unripe or overcropped None mentioned so dry None mentioned so probably moderate and balanced Slightly sour so acid is fairly high Not mentioned so probably medium Dilute implies a lighter body Sour so somewhat unbalanced, not enough fruit Dilute, so intensity is low maybe a rainy vintage or poor extraction Simple, dilute and straightforward so low on complexity or poor extension. Awkward, so definitely not long, and slightly sour Simple, dilute, yet sour so structure may be slightly firm Not mentioned so probably a drink now or never 11

12 Ripe and broad-shouldered, a potent wine with excellent depth to the extracted blueberry, raisin and white pepper flavors. Almost viscous fruit texture folds into chewy, solid tannins on the finish. Drink now through ,100 cases made. (JL) Concannon Petite Sirah Central Coast Selected Vineyards 2002 (88 points, $12) Blueberry, raisin, white pepper, ripe None mentioned so probably dry Potent, so biggish alcohol None mentioned so probably medium acids to carry the finish and balance ripe fruit and viscosity Chewy, solid tannins on finish Viscous, ripe and extracted imply full body Well-balanced, with viscosity, ripe fruit and tannins Extracted fruit and potent alcohol combine to make for an intense wine Excellent depth and many different features described Fruit folding into tannins implies medium and finish Broad-shouldered and tannins with viscosity implies rounder wine, neither flabby nor firm Now through 2009 Smooth, rich and juicy, with tiers of lively black cherry, wild berry and blackberry fruit that are deeply concentrated with a supple, elegant mouthfeel. On the finish the tannins show some grip and a nice dusty, cedary oak quality adds a note of complexity. Best from 2005 through (JL) Simi Cabernet Sauvignon Alexander Valley Landslide 2001 (92 points, $33) Black cherry, wild berry, blackberry, cedary oak None mentioned so probably dry None mentioned so probably medium or balanced Juicy and lively imply medium-high acidity Grip, dusty and smooth all describe tannins and astringency implying that they are present, probably medium-high Smooth, rich and juicy plus supple and elegant mouthfeel Describes fruit and acidity and tannins glowingly, so must be balanced Deeply concentrated indicates intensity Tiers of flavors, complexity and many positive descriptors imply complexity Presence of complex flavors and tannins implies at least a medium-long finish Smooth yet has grip, juicy and lively, supple and elegant combine to imply round to slightly firm structure Enjoy 2005 through

13 Exuberant, with loads of dark fruit flavors, including cassis, boysenberry, dark plum and blackberry. Full-bodied, with powerful, well-integrated tannins and notes of mineral and dark chocolate, which linger on the finish. Drink now through ,500 cases made. (KM) Chateau Haut-Monplaisir, Cahors Prestige 2001 (91 points, $20) Dark fruit flavors, cassis, boysenberry, dark plum, blackberry, mineral, dark chocolate None mentioned so probably dry None mentioned so probably medium or balanced None mentioned although there are a lot of berries high in acidity, so acidity probably medium to medium-high Powerful and well-integrated tannins Full-bodied Well-integrated so it s a well-balanced wine Exuberant with loads of flavors, so probably pretty intense Powerful, well-integrated and loads of flavors Mineral and chocolate linger on finish so finish itself must linger Powerful tannins imply a fairly firm wine Enjoy now through 2008 This moderately sweet white shows some spicy notes of botrytis and some concentration of overripe grapes, but mostly it just seems cloying. 1,000 cases made. (TM) Château Camperos, Sauternes 1995 (78 points, $27) Spicy notes of botrytis Moderately sweet yet cloying so there are definitely sugars present Not mentioned so probably medium Since wine is moderately sweet yet cloying, acidity probably low None mentioned so probably none Cloying so thickish viscosity and probably medium to full body Poorly balanced, lacking acidity Concentration of overripe grapes so fairly intense Few descriptors implies simple wine Must be short if cloying is the wine s main impression Very soft Not mentioned 13

14 SENSORY EVALUATION Class 3 Summary WINE QUALITY Evaluation Parameters Aroma, flavor, taste and mouthfeel Ability to mature Typicity Aroma, Flavor, Taste and Mouthfeel Harmonious and pleasant Structural components-sugars, alcohol, acidity and tannins-are harmonious and integrated Different wines have different balance points Many aromas and flavors; layered and nuanced Wine evolves in the glass Only top grape varieties such as Chardonnay and Cabernet Sauvignon can make most complex wines Length of time flavors and tastes linger after swallowing Great wines have long, lingering finishes Flavors may evolve or fade slowly Nature of finish also important Acidity = clean, crisp, refreshing finish Phenolics = smooth and silky or rough and coarse Only greatest wines can improve for decades Most best consumed as soon as reach store shelves Requires sufficient extract and balance 14

15 Typicity Wine should be typical of its grape variety, growing region and vintage Exception would be gains in quality FAULTS Corked Odors of musty, damp cellars, wet newspapers At very low levels, muted flavors TCA (2,4,6 trichloranisole) contamination = interaction between molds, chlorine and the phenols that are present in all plants. Mechanisms for producing TCA: 1. While the corks are being bleached 2. When chorine is used to clean wineries 3. When certain wood preservatives are used in winery construction Sensed at very low concentrations Ability to sense TCA varies greatly Some stores may exchange the bottle Volatile Acidity = acescense Smell of vinegar or nail polish Sources include yeasts and acetic acid, one of the few wine acids that can volatilize. Mechanisms for producing VA: 1. Acetic acid can combine with ethanol (alcohol) to produce ethyl acetate, an ester that is key to wine aroma. Found in many fruits, small amounts of ethyl acetate add fruity aromas and complexity. 2. The presence of acetic acid bacteria combined with oxygen can kick off vinegar production in wine. If wine still enjoyable, drink. Otherwise, throw out. Oxidation Aromas of sherry and nuts Excess exposure to oxygen Color shows brownish tinges and fresh fruit flavors are dulled, without gaining complexity Mechanisms: 1. Poor handling in winery, including insufficient sulfur dioxide 2. Leaky cork allows air into bottle If wine still enjoyable, drink. Otherwise, throw out. 15

16 Sulfites Acrid smell of burnt match tips indicates that a wine contains excessive amounts of Sulfur Dioxide Probably too much SO2 added during fermentation or maturation. (Wine yeasts also produce some SO2) If wine still enjoyable, drink. Otherwise, throw out. Sulfides Three different odors associated with three different sulfides: 1. H2S = rotten egg 2. Mercaptans = burnt rubber 3. Dusulfides = cooked cabbage Causes include: 1. Vitamin deficiencies in fermenting must 2. Addition of Sulfur Dioxide at crush 3. Chemical reactions in the bottle Some sulfides blow off with a couple minutes of swirling in your glass. Brettanomyces Baked Medicinal smells, band-aids, rubber, metallic, mousey, barnyard Caused by exposure to brettanomyces yeast, insufficient sulfur dioxide in barrel Depending on your own preference, you can drink it or pitch it Aromas are dull, reminiscent of cooked or baked fruit Caused by long-term exposure to high temps during transportation or storage Depending on your own preference, you can drink it or pitch it FROM SENSING TO DESCRIBING Describing can be hard because of: The way your brain is wired Your wine tasting vocabulary The way you have organized that vocabulary Wiring Language center and stimulus decoding center are in different hemispheres 16

17 Vocabulary Knowing descriptive terms Consensus on what terms mean (fruity vs. sweet) Consistent use of terms Cognitive Framework Framework based on grape varieties Helps retrieve additional descriptors Helps with wine memory Trap = expectations that influence perceptions Verbal Overshadowing Brain switches into verbal mode and turns off sensing mode Pay attention to senses to develop overall perception, then apply descriptors TASTING VOCABULARY Scale Insufficient Low Medium High Excessive Unbalanced d d d Unbalanced Radio Volume Insufficient the Low - the volume is Medium - the High - the volume Excessive - the volume is so low low, but you can volume is just right is loud, but not volume is painfully that you can t hear still hear the radio painfully so loud the radio add sweet taste and body None Dry Semi-sweet Sweet Cloying Off-dry Unctuous Luscious 17

18 adds heat as well as a sweet taste and body Weak Light-bodied Not noted Warm Hot Thin Dry or balanced Sweet Strong Full-bodied ic Thin, astringent (at very high levels) add tart taste and refreshing mouthfeel Flabby Soft Bright Sour Flat Crisp Angular Vibrant Sharp Refreshing Acidic Lively Green Vigorous Hard Vibrant Biting Tangy Tart Astringent (at very Racy high levels) Steely Edgy Taut Firm Zingy Body = mouthfeel contributed by extract (including sugars) + alcohol Thin Light Medium Full Heavy Watery Lean Thick Ponderous Flabby Delicate Rich Opulent Robust Big Fat Lush Luscious Unctuous Viscous Creamy (for white wines) 18

19 = mouthfeel contributed by tannin + acid + body Tannin Low Tannin High Tannin Medium Tannin High Acidity Low Acidity High Acidity Medium Acidity High Body Med-High Body Medium Body Medium Body High Austere Flabby Weak Lean Firm Round Powerful No negative descriptors Elegant Aristocratic, Visual = power of visual stimuli Dull Reticent Moderate Dark No negative Bland (implies high Inky descriptors complexity) Opaque, Aromatic = power of aromas and flavors Dull Reticent Moderate Aromatic No negative Bland (implies high Fragrant descriptors complexity) Perfumed Pungent, Taste and Mouthfeel = power of taste and mouthfeel stimuli Dull Bland Watery Light Moderate Powerful Generous Concentrated Dense No negative descriptors, Evolution = power and character of flavor, taste and trigeminal stimuli during the stages of a single sip. Note that this scale is a different from the others since it highlights the progression of sensations over about seconds. Attack Mid-Palate, length, Character Upfront Hollow Brief Light Explosive Full Long Strong Short Delicate Lingering Powerful Persistent Concentrated 19

20 Development = how developed the wine is (especially compared to similar wines) Immature Fresh Accessible Ready to drink Drying out Green Young (describes simple Mature Over the hill Unripe Closed or Tight wines and wines Developed Dead Backward (implies that wine that are meant to Evolved Dumb (implies that may be complex) mature) wine is simple) Precocious or Open Forward (implies that wine may be showing early maturity) = layers of aromas and flavors as well as mouthfeels Insipid Simple Moderate Nuanced No negative Bland Straight forward Layered descriptors Vinous Unidimensional = sweetness + fruit + alcohol + acidity + tannins (in red wines) Unbalanced Low-level negative descriptors for each attribute d Round Harmonious Graceful Integrated Well-knit Unbalanced Disjointed Excessive-level negative descriptors for each attribute Evaluation = pulls together all aspects of wine. Note that this scale is a different from the others since it contains two columns of negative descriptors and two columns of positive descriptors. Very Negative Negative Positive Very Positive Flawed Insipid Clean Complex Faulty Vinous Simple Great Off Unidimensional Sound Finesse Spoiled Layered Classic (refers to quality and typicity) Integrated = balanced, no component sticks out Masculine = big, powerful, muscular, overt Focused = integrated with narrower, better defined intent Feminine = delicate, elegant, subtle 20

UNDERSTANDING WINE Class 1 Worksheet

UNDERSTANDING WINE Class 1 Worksheet Class 1 Worksheet 1. White wine should be served between and degrees Fahrenheit. 2. -shaped glasses help concentrate wine aromas at the rim. 3. Glasses should be filled no more than to full, leaving room