CSW Wine Tasting & Evaluation 3

Question 1

What is 'retronasal' aroma perception in wine tasting?

Accepted Answer

Aroma perceived via the back of the throat as wine is in the mouth

Answer

Retronasal aroma is sensed when volatile compounds travel from the mouth up through the nasal passage while the wine is on the palate.

Question 2

Which of the following is a tertiary aroma in wine?

Accepted Answer

Leather and tobacco from bottle aging

Answer

Tertiary aromas (bouquet) develop through bottle aging via reductive chemical reactions, producing complex notes like leather, tobacco, and earth.

Question 3

What is 'palate weight' or 'body' in wine most closely associated with?

Accepted Answer

The overall viscosity and fullness in the mouth, influenced by alcohol and extract

Answer

Body is the impression of weight and fullness on the palate, primarily influenced by alcohol level, residual sugar, and dissolved solids.

Question 4

In professional tasting, what does 'clarity' in a wine's appearance refer to?

Accepted Answer

The absence of haziness, sediment, or cloudiness in the wine

Answer

Clarity refers to how free the wine is from haze or suspended particles, which are evaluated by holding the glass up to a light source.

Question 5

A taster detects 'Brett' or 'Bretanomyces' character in a wine. Which aroma descriptor best describes this fault?

Accepted Answer

Barnyard, sweaty saddle, or band-aid

Answer

Brettanomyces yeast produces compounds like 4-ethylphenol, causing barnyard, sweaty, or medicinal aromas often considered a fault at high levels.

(CSW) Certified Wine Specialist Practice Test