In the last post, I broke down the white wine tasting grid used for the Master Sommelier Certified Sommelier Examination. This post is a continuation of the previous and explains how to use the red wine tasting grid.
Before getting started, here are a few general pointers about the Certified tasting exam:
- The exam is timed. Students are given 48 minutes to taste through the four wines and answer all the questions on the gird.
- Students are required to input their answers online using a laptop or iPad. However, students also have the option of first filling out paper grids first before transferring the answer online.
- It goes without saying that students must manage their time if filling out the paper grids first.
- A key thing to remember is to fill in an answer for every line, even if the answer is “no.”
Now, to the Certified red wine grid.
Color
The primary color is: Purple – Ruby – Garnet
Three choices here and all reflect the age or level of oxidation in the wine including oak aging. Consider the following about each of the three colors.
Purple: found in wines made from a thicker-skinned grape such as Malbec, Cabernet Sauvignon, or Syrah.
Ruby (red): found in most younger red wines. You’ll confirm that by smelling and tasting fresh fruit in the wine.
Garnet (reddish brown): signifies oxidation—either age or the use of oak. You’ll confirm either or both by smelling and tasting dried fruit and non-fruit in the wine, or oak markers such as vanilla and spices.
Fruit
Red: tart red fruits such as sour cherry, red raspberry, cranberry, and others. If yes, describe the fruit as appropriate. Otherwise, remember to answer no.
Black: riper dark fruits such as black cherry, blackberry, black raspberry, and others. If you find any of the previous, answer yes and describe it. Otherwise, answer no.
Blue: such as blueberry and boysenberry. Answer yes if you smell and taste it in the wine. Otherwise, answer no.
Fruit condition: nose
Instructions on the grid: Select one or two fruit condition descriptors for the Nose.
Thoughts: Here you’re allowed to fill in up to two answers. Your choices for the nose are:
Tart: The fruit smells unripe and sour. Note that if you found red fruit above, odds are it will be tart in character.
Ripe: The fruit smells ripe. Likewise, if you detected dark fruit on the nose, it will probably be riper in character.
Overripe, jammy, candied: The fruit smells overly ripe like black cherry jam. If so, the wine is probably made from grapes grown in a warm climate or picked later in the season. With either, odds are the wine will also have higher alcohol.
Baked, dried, bruised: The fruit smells like raisins, dates, or figs. All are signs of an older wine, and a wine that may also have garnet in the color.
Fruit condition: palate
Instructions on the grid: Select one or two fruit condition descriptors for the Palate.
Thoughts: Same choices as the nose, and you can choose up to two answers.
Tart: The fruit tastes sour like cranberries or sour cherries.
Ripe: The fruit tastes riper like black plums or ripe strawberries.
Overripe, jammy, candied: The fruit tastes overly ripe like black plums vs. sour cherries.
Baked, dried, bruised: The fruit tastes like raisins, dates, or figs.
Additional thoughts: As with white wines, look for more than one fruit condition as you taste. More often than not, the same wine can show both tart and ripe fruit. Also, the fruit condition may change from the nose to the palate. Be sure to note the difference.
Non-fruit
Instructions on the grid:
- Non-fruit descriptors combine NOSE and PALATE.
- Select “YES” only if it is an important character of the wine.
- Select “NO” if it is NOT an important character of the wine.
- Select ONE answer for each line.
- Do not leave any lines blank.
Thoughts: As with white wines, non-fruit is the longest section of the red wine grid. Many of the aromas/flavors listed here are the most important ones for identifying the grape variety.
As you go through the list, and smell and taste the wine, mark “yes” for the things you find. Remember to also mark “no” for the things not found. Sometimes, what you don’t find in a wine may help you identify it through a process of elimination.
Flowers: Does the wine smell and taste like flowers? Floral notes like rose, violet, and potpourri are often found in red wines. Mark “yes” if you smell and taste floral. Otherwise, the answer is no.
Fresh Herbs, Tomato Leaf: Many red wines offer herbal aromas and flavors. In particular, green herbs from the compound pyrazines are found in Cabernet Sauvignon-family grapes/wines. Tomato leaf is often found in wines made from Sangiovese.
Green Bell Pepper, Grass, Jalapeño, Asparagus: All are from the compound pyrazines and found in Cabernet-family grapes such as Cabernet Sauvignon, Merlot, Cabernet Franc, and others.
Mint, Eucalyptus: found in Zinfandel from California as well as Cabernet Sauvignon, Merlot, Shiraz, and other red wines from Australia.
Black Peppercorn: found in Rhône grapes such as Syrah/Shiraz, Grenache, and Mourvèdre. Also found Zinfandel.
Coffee, Cocoa, Mocha: all markers for new oak.
Meat, Blood, Leather: often found in Rhône grapes such as Syrah/Shiraz, Grenache, and Mourvèdre. Also a possible sign of Brettanomyces.
Balsamic, Tar: found in Italian grapes/wines such as Sangiovese and Nebbiolo. In particular, balsamic notes are a marker for volatile acidity.
Carbonic maceration: the candied, artificial fruit quality found in Beaujolais Nouveau and Beaujolais-Villages.
Earth, Forest Floor, Wet Leaves, Mushroom, Compost: If the wine shows pronounced earthy aromas and flavors, odds are it’s from an Old World/European region or country.
Mineral: Mineral, Wet Rock, Sulfur: Likewise, if the wine shows pronounced minerally aromas and flavors, it’s probably from an Old World/European region or country.
New Oak: Vanilla, Toast, Smoke, Cinnamon, Nutmeg, Clove: All are oak markers. However, here the goal is to simply recognize there is new oak in the wine—or not. Don’t obsess about where the oak is from, i.e., French vs. American.
Reminder: Remember to mark “yes” only if the aroma/flavor listed is significant in the wine. Otherwise, be sure to answer “no,” or you won’t get credit.
Structure
Thoughts: With the structure section of the red wine grid, phenolic bitterness has been taken out and tannin added. Also, sweetness has been taken out given there are so few classic red wines that have residual sugar. A reminder that structure is important for identifying the climate and the grape variety. Remember to take your time when assessing it. Retaste the wine at least once and hold it in your mouth for at least five seconds before spitting it out. Then note the following.
Tannin: After you retaste, pay close attention to how much tannin is in the wine. Keep in mind the fact that tannin tastes bitter and feels astringent on the palate. Your choices for the tannin level on the grid are as follows:
Low to Medium- / Medium / Medium+ / High
Acidity: Be aware of how your salivary glands are responding to the acidity in the wine. The more they salivate, the higher the acidity. If the wine does have higher acidity, also look for tart fruit, which is probably red fruit. Your choices for acidity on the grid are as follows:
Low to Medium- / Medium / Medium+ / High
Alcohol: Smell and retaste the wine again. Note the warmth from alcohol you feel (or not) in your nose, throat, and even chest cavity. The higher the alcohol in the wine, the more heat you’ll sense. Also, connect the level of alcohol to how ripe the fruit is. The riper the fruit, the higher the alcohol. Odds are it will be darker fruit as well. Your choices for alcohol on the grid are as follows:
Low to Medium- / Medium / Medium+ / High
Conclusion
Primary Grape Variety: Select from Examinable Grape Varieties: Both the white and red wine grid will offer six choices for the grape variety. To choose the grape variety for the wine, key on the non-fruit descriptors you’ve chosen as well as the structure, especially the tannins.
Once you’ve chosen a grape variety, you’re asked to explain why. Here, use the non-fruit descriptors and structure as keys. For example, a Pinot Noir from Burgundy that has tart red fruit, savory herbal notes, earth/mineral, and oak with moderate tannins. Or a Shiraz from Australia with ripe and tart fruit, mint and eucalyptus, savory herbs, and American oak with high alcohol and moderate-plus tannin.
No doubt getting the grape variety is the most challenging part of blind tasting. But if you carefully consider all the information you’ve discovered in the sight, nose, and palate of the wine, you’ll be able to put together a conclusion that makes sense. It goes without saying that you’ll need to practice tasting with the grid, especially when it comes to identifying the grape variety.
Climate: Your choices for climate are as follows:
Cool – Moderate – Warm
Cool: A wine from a cooler climate will have tart fruit, higher acidity, and less alcohol.
Moderate: A wine from a moderate climate will show ripe and tart fruit with medium-plus levels of alcohol, acidity, and tannin.
Warm: A wine from a warm climate will have ripe/overripe fruit, less acidity, high alcohol, and probably higher tannin.
Once you choose the climate, you’ll be asked to explain why. Here, the fruit character and structure are the main keys.
Country of Origin: List the country where the wine was made. Theory is important in terms of knowing where classic grape varieties/wines are grown and made. As before, you’ll be asked to explain why you chose a particular country for a certain grape.
Age range: Key on the color of the wine (the more garnet in the color, the older the wine) and the quality of the fruit (fresh vs dried). Your choices for age range are:
1-3 Years – 4-6 Years – 7+ Years
Sell this wine to a guest in two sentences or less
As with the white wine grid, the last section highlights your ability to sell the wine you’ve just described. To do so, present the most important points in an appealing way.
For example: A medium-bodied Pinot Noir with lush fruit and soft tannins that will pair well with grilled salmon. Or a rich, full-bodied Cabernet Sauvignon that will go well with the rack of lamb. Remember to keep your sales pitch brief.
Good luck!
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