CSW Wine Tasting & Evaluation 5 — Questions and Answers
Question 1: What does 'complexity' mean in the context of professional wine evaluation?
- A wine with only one dominant flavor
- A wine that offers multiple layers of aromas and flavors that evolve over time (Correct answer)
- A wine aged exclusively in oak
- A wine with very high alcohol content
Correct answer: A wine that offers multiple layers of aromas and flavors that evolve over time
Complexity describes a wine that presents multiple, evolving aromas and flavors on the nose and palate, adding depth and intellectual interest.
Question 2: Which condition describes a wine affected by 'TCA' (2,4,6-trichloroanisole)?
- Oxidation fault giving sherry-like notes
- Cork taint, producing musty, wet cardboard, or damp basement aromas (Correct answer)
- Reduction fault giving rotten egg notes
- Volatile acidity resembling vinegar
Correct answer: Cork taint, producing musty, wet cardboard, or damp basement aromas
TCA is the primary compound responsible for cork taint, characterized by musty, wet cardboard odors that suppress a wine's fruit aromas.
Question 3: How does residual sugar affect the mouthfeel and perceived balance of a wine?
- It increases bitterness and makes wine taste drier
- It adds weight, softness, and can counterbalance high acidity (Correct answer)
- It always indicates a flawed fermentation
- It primarily influences the wine's color
Correct answer: It adds weight, softness, and can counterbalance high acidity
Residual sugar contributes sweetness, body, and viscosity; in wines with high acidity, RS creates a pleasing balance rather than excessive sweetness.
Question 4: In structured wine tasting, what is the purpose of evaluating 'length' on the palate?
- To determine the wine's vintage year
- To assess how long desirable flavors persist after swallowing, indicating quality (Correct answer)
- To count the number of distinct flavor compounds
- To evaluate the wine's color depth
Correct answer: To assess how long desirable flavors persist after swallowing, indicating quality
Length measures how long positive flavors linger on the palate after swallowing; longer finish is generally associated with higher wine quality.
Question 5: What winemaking process most commonly produces diacetyl, giving a 'buttery' aroma to wine?
- Cold stabilization
- Malolactic fermentation (MLF) (Correct answer)
- Sulfur dioxide additions
- Carbonic maceration
Correct answer: Malolactic fermentation (MLF)
Diacetyl is a byproduct of malolactic fermentation, produced when bacteria convert malic acid to lactic acid, imparting buttery or creamy aromas.
Question 6: When evaluating tannin quality, what is the difference between 'coarse' and 'silky' tannins?
- Coarse tannins are sweeter; silky tannins are drier
- Coarse tannins feel harsh and grippy; silky tannins are fine-grained and smooth (Correct answer)
- Coarse tannins are from new oak; silky tannins are from old oak
- There is no functional difference in tasting
Correct answer: Coarse tannins feel harsh and grippy; silky tannins are fine-grained and smooth
Coarse tannins create a rough, sandpaper-like astringency, while silky tannins are fine-grained, smooth, and seamlessly integrated into the wine's texture.
Question 7: What role does temperature play in accurately evaluating wine aromas during a tasting?
- Colder temperatures enhance all aromas equally
- Warmer temperatures increase the volatility of aromatic compounds, making aromas more perceptible (Correct answer)
- Temperature has no effect on aroma perception
- Only white wines are affected by serving temperature for aroma evaluation
Correct answer: Warmer temperatures increase the volatility of aromatic compounds, making aromas more perceptible
Higher temperatures increase the volatility of aromatic compounds, releasing more molecules into the air and making aromas more pronounced and detectable.
CSW Wine Tasting & Evaluation 5
What does 'complexity' mean in the context of professional wine evaluation?