JB Review Guide for Prelim 1

JB Review Guide for Prelim 1 - Sample themes of prelim 1...

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Sample themes of prelim 1 questions Topics include: classes 1 through 7 (readings and handouts). The following is a list of study topics which will help you focus on the most important things. This is information which a person who is interested in and studies the subject of wine should know. The prelim will consist of 125 to 150 multiple choice questions. I do not post exam questions as I would like you to have a command of the subject matter which is broader than the specific questions which I might write for any one exam. If you can answer the questions below you should have little difficulty with the exam and you will impress most people with your wine knowledge. Components, Winemaking, Viticulture, Wine Service, Wine Buying What information on the wine label is important to review before accepting a wine in a restaurant? 1. What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? 1. Waiter presents bottle to you 2. Server removes cork and places in front of you 3. Server decants wine 4. Server pours small amount, smell/taste test 5. Fil glasses What are generally accepted reasons for sending a bottle of wine back in a restaurant? Sulfur Dioxide – stinging sensation Hyrdrogen sulfide -- rotten eggs Mercaptans – essence of skunk and rotting cabbage Oxidized – Bland, loss of flavor Maderized – Cooked, sherry like, with nutty flavor Corked (TCA) – Musty Moldy flavor Dekkera/Brettanomyces – Horsey smell and bitter metallic taste Sorbate – Bubble gum smell Pediococcus – Dirty socks When serving wine what is the proper sequence if more than one wine is being served? White wine before red wine Light wine before heavy wine Dry wine before sweet wine Simple wine before complex, richly flavored wine How does the temperature of a wine affect its taste?
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Red wine too warm can taste flat, flabby, lifeless and too hot from alcohol Red wine too cold can taste too tannic and acidic White wines too cold can lose flavor What are the major differences between how white and red wines are made? Red grapes are picked later and at higher sugar levels Red skins stay with pulp during fermentation Red fermentation process happens at higher temperatures Red skins are pressed to get extra wine Red wines can get more aging in wood Red wines can have more bottle aging Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine’s concentration, quality, flavor and price? Viticultural o Grape Variety’s have different values o Age of the Vine (more complexity in grapes with age of vine, lower yields) o Density of planting o Yield per acre o Soil Type o Land and labor costs Vinicultural o Winemaking requires science and skill o Aging and blending o Equipment -- fermenters, barrels (vessels used) etc. o
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This note was uploaded on 01/21/2009 for the course H ADM 4430 taught by Professor Mutolski during the Fall '08 term at Cornell.

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JB Review Guide for Prelim 1 - Sample themes of prelim 1...

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