Hi to everyone,
I'm an Italian Winemaker preparing for the Certified exam. I have a doubt. Listening at the podcasts, for the Sight there is often a reference to "viscosity" even if in the grid there is actually a reference only to "tearing". Someone can clarify this to me?
As far as I understand it when I listen to other people blind and refer to viscosity they are describing the intensity of tearing in the glass. A higher viscosity correlating to a high degree of tearing and vice versa for low viscosity. All of it comes down to the potential for the presence of higher or lower alcohol in a wine just based on sight.
Sugar is another aspect to consider
Thank you. But it is requested during the blind tasting to use the viscosity ?
The Certified Exam Grid is written, and does not include viscosity or tearing. You can download the grids at the CMS web sites for Americas (red and white) or Europe.
On the Certified exam (though I haven't dug deep into the most recent version) viscosity/tearing isn't necessarily a "block to check". Nevertheless, pay close attention and make a mental note because the implications of the presence (or lack of) viscosity can be the difference between getting to your destination or taking a wrong turn on the road. Especially in varietals that can almost definitively be one thing or the other like say, Burgundy vs Russian River Pinot or Oregon P.Gris vs Alsace (although that's a closer call in my opinion).
It can also help you sort out Aussie Grenache vs Burg for instance or make the difference between those pesky high aromatic whites. Cheers and good luck, hope that helped!
The CMS use to incorrectly refer to tearing and viscosity as the same thing. They are caused by different properties. Viscosity is a liquid’s ability to move within itself. Olive oil, for example, has a high viscosity, It however has no tearing in a glass because it does not contain alcohol. Tearing is caused by the difference in evaporation rate of alcohol and water. It can be a rough judge of alcohol content; although you have to be careful because temperature and the nature of the glass will alter how it presents.
Thank you very much . I would like to ask another thing. Why, even if it is used a lot by CMS for example in the podcasts,it is not in the traditional grid that we find on Guildsomm ( not the certified one).
Hi Giacomo! Sounds like it might be helpful to clarify here that GuildSomm and the CMS are entirely separate organizations. The CMS is a certifying body; we do not provide certification. Instead, we focus on education and community - here on this site, in our podcast, and through masterclasses. We do employ two Master Sommeliers (Geoff and Chris Tanghe), so their experience is certainly reflected in some of our content, but our overall perspective is not aligned with any one certification program, and we do not speak for the Court and its exams.