CSW Wine Tasting & Evaluation 5

Question 1

What does 'complexity' mean in the context of professional wine evaluation?

Accepted Answer

A wine that offers multiple layers of aromas and flavors that evolve over time

Answer

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)?

Accepted Answer

Cork taint, producing musty, wet cardboard, or damp basement aromas

Answer

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?

Accepted Answer

It adds weight, softness, and can counterbalance high acidity

Answer

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?

Accepted Answer

To assess how long desirable flavors persist after swallowing, indicating quality

Answer

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?

Accepted Answer

Malolactic fermentation (MLF)

Answer

Diacetyl is a byproduct of malolactic fermentation, produced when bacteria convert malic acid to lactic acid, imparting buttery or creamy aromas.

(CSW) Certified Wine Specialist Practice Test