FNH 330 WINE ID LAB EXAM FOR THIS TERM

Final LAB ID Exam June 27, 2014

NAME_________________________________ STUDENT ID_________________________

Evaluate each of these previously-tasted wines in order to address the following questions.
(10 marks total for each wine -- total final ID exam mark contributes 10% of final-exam grade)

#1) White wine (circle/mark on the gradient line or supply appropriate descriptors for
each part):
a) the predominant aromas* are _______________________ ________________________
(*note: one must be of a specifc typical varietal aroma; second may be a varietal or processing aroma)
b) no acidity hint to low- low low+ to low++ medium- acidity med to Med+ Med++ acidity
c) is dry hint sweet hint+ to low- low low+ low++ med- medium sweet Med+-high
d) is not bitter hint bitter low- to low low+ to low++- bitter med- to med Med+ to high bitter
e) Aftertaste (MAIN FLAVOUR (not taste)): _______________

& length ____________________

f) from the above sensory evaluation, this wine is (circle one only below ) Also explain how
each of the others were not chosen, i.e. describe their different, distinguishing attributes at
variance from the above evaluation notes; please do NOT refer to colour differences.
1) Gewurztraminer (Alsace Fr) if not why not? _____________________________________________
2) Cava (Spain) if not why not? ________________________________________________________
3) Sauternes (France) if not why not? ___________________________________________________
4) Riesling (Pfalz, Germany) if not why not? ______________________________________________
5) Chardonnay (California) if not why not?________________________________________________

#2) Red wine (circle/mark on the gradient line or supply appropriate descriptors for each
part):
a) the predominant aromas* are _______________________ ________________________
(*note: one must be of a specifc typical varietal aroma; second may be a varietal or processing aroma)
b) no acidity hint to low- low low+ to low++ medium- acidity med to Med+ Med++ acidity
d) is not bitter hint bitter low- to low low+ to low++- bitter med- to med Med+ to high bitter
d) not astringent hint astring.low- to low low+ to med- med to med+ Med++ to high astringent
e) Aftertaste (MAIN FLAVOUR (not taste)): _______________

& length ____________________

f) from the above sensory evaluation, this wine is (circle one only below ) Also explain how
each of the others were not chosen, i.e. describe their different, distinguishing attributes at
variance from the above evaluation notes; please do NOT refer to colour differences.
1) BC Bordeaux Blend (Okanagan V) if not why not? _______________________________________
2) Shiraz (South Australia) if not why not? ________________________________________________
3) Zinfandel (California) if not why not? __________________________________________________
4) Pinot Noir (Okanagan V) if not why not? _______________________________________________
5) Port (Portugal) - if not why not? ______________________________________________________