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32 Cards in this Set
- Front
- Back
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What are the psychological factors that can lead to pitfalls in wine tasting?
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1. Adaptation
2. Thresholds 3. Odour and colour blindness 4. Taste blindness 5. Serving temperatures 6. Health |
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What are the optimal serving temperatures for wine tasting?
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Sparkling: 7-10
Fresh, crisp whites: 7-10 Roses: 7-10 Reds: 14-16 |
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How do we perceive acid?
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Acid is perceived at the side of the tongue and is received as sourness causing you to salivate.
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What role does acid have in wine pairing?
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Acid provides structure and complements and dissolves salt, cleans the palate of fat and can also balance sweetness left over from residual sugar.
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What role does residual sugar have in wine pairing?
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Sugar is sensed throughout the palate , but it is concentrated at the tip of the tongue. It can act to parallel the sweetness in a dessert or can temper salty, spicey or smokey foods.
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How is tannin perceived?
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Tannin is perceived as bitterness and is a vital component of the structure of a red wine. It is perceived around the mouth but concentrated in the back of the tongue and around the gum line.
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How does tanning affect protein and fat?
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Tannins act as palate cleansers.
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What are some red flag ingredients in food and wine pairing?
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Things that are bitter - like asparagus, rapini, artichokes and raddichio Things that are oily or smoked, pickled and vinergary.
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What is the best area for Muscadet?
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Sevre-et-Maine
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What is autolysis?
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A decomposition of dead yeast cells that provide a creamy mouthfeel.
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Where in France does Sauvignon Blanc grow?
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Loire - Pouilly Fume, Sancerre
Bordeaux - Entre-Deuex-Mers, Pessac Leognan, Graves, Sauternnes & Barsac Edge of Chablis - Saint Bris |
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What is the characteristic of Poiully-Fume and where does it come from?
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It is said to have a gunflint note which comes from the flinty silex soil.
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What Burgundian appelation is best known for aligote?
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Bouzeron-Aligote AOC
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What is Pinot Blanc known as in Germany and where is it grown?
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Weissburgunder. Baden and Pfalz.
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What is Chenin Blanc also known as in France and South Africa respectively?
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Pineau de la Loire and Steen.
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What are the noble grapes of Alsace?
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Muscat, Pinot Gris, Gewurtztraminer and Riesling.
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What is Pinto Gris know as in Germany?
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Grauburgunder for dry wines and Rulander for sweet styles.
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What are the three main ways of concentrating sweetness in a wine?
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By making icewine - letting the grapes freeze on the wine and pressing dissolved soilds. By drying the grapes to concentrate their juice and by allowing grapes to succumb to Noble Rot.
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What are the three scales for measuring must weight?
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Baume, Brix and Oeschle.
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What are the instruments we use to measure must weight?
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The refractometer and the hydrometer.
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What is Vidal?
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It is an inter species hybrid of Ugni Blanc and Rayon d'Or.
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What is the French term for straw wine?
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Vin de Pailles
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What is the name of the production method for passito wines in Italy?
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Rasinate.
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What is strohwein and schilfwein?
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It is the German name for straw wine and reed wine, and both are treated as synonyms. It is a Pradikastwein category in the Austrian but not German Pradikat system.
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What grapes are most susceptible to botrytis?
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Grapes with tight bunches such as Semillion, Sauvignon Blanc, Riesling, Gewurtztraminer, Muscadelle, and Chenin Blanc.
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What are the grapes used to make Vin Santo?
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Trebbiano and Malvasia though Sangiovese is used to make a rose called Occhio di Pernice.
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What is TCA?
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TCA refers to 2,4,6-Trichloroanisole which is a chemical compound that is a chlorinated derivative of anisole. It is a fungal metabolite of 2,4,6-trichlorophenol which is used as a fungicide. It is the cause of cork taint.
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What is H2S?
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H2S is hydrogen sulfide which is generally thought to be a naturally occurring byproduct of yeast fermentation.
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What three primary causes for H2S?
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1. Residual sulfur on the grapes (possibly from late spraying)
2. Some yeast are just known to be higher producers ex. Montrachet 3. Low levels of nitrogen in the grapes themselves. When nitrogen is used up early int he fermentation yeast will attack sulfur containing amino acids releasing H2S. |
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How do you get rid of H2S?
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Because it is highly volatile you can get rid of H2S by racking the wine. Or it can often be prevented by adding yeast nutrients (DAP or diammonium Phosphate) making sure that the yeast has plenty.
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What happens if the H2S is not removed?
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If H2S is not removed promptly it will lead to the formation of derivative compounds called mercaptans or thiols.
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How do you get rid of mercaptans?
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By using a combination of racking the wine off the sediment and exposing the wine to copper.
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