430 Prelim I Review Sheet - 430: Prelim I Review 10/17/2007...

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430: Prelim I Review 17/10/2007 19:28:00 C OMPONENTS , W INEMAKING , V ITICULTURE , W INE  S ERVICE , W INE  B UYING What information on the wine label is important to review before accepting a wine in a  restaurant? What are steps in the ritual of wine service in a restaurant and how should one proceed  before accepting a wine? 1. The server presents the bottle for inspection o Feel the temperature of the bottle o Look at the label 2. The server uncorks the wine and places the cork in front of you. o If the wine is really bad the cork might look/smell like shit. o Usually, the cork doesn’t really tell you anything, so this part is stupid. 3. Decanting, if necessary 4. Server pours a small amount into your glass, and waits. o Swirl, sniff, taste etc o Nod or murmur approval to server o If you are going to send the bottle back, now is the time 5. Server pours wine into everybody else’s glass, then yours. What are generally accepted reasons for sending a bottle of wine back in a restaurant? Defective Odors o Stinging sensation in nasal passage Caused by sulfur dioxide
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o Rotten eggs Caused by Hydrogen sulfide o Essence of skunk and rotting cabbage Mercaptans o Bubble gum Caused by Sorbate o Horsey Caused by Dekkera o Musty, moldy Corked o Smelly socks Caused by Pedicoccus Defective Flavors o Bland Wine is oxidized o Wine is maderized When serving wine what is the proper sequence if more than one wine is being served? Young before old White before red
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Light-bodied before full-bodied Dry before sweet How does the temperature of a wine affect its taste? Cold o Colder wine releases less flavors/aromas o More tannic and astringent Warm o Alcohol burns your mouth o Tastes flabby and lifeles Red o Cool  room temperature (62-65 degrees) White What are the major differences between how white and red wines are made? White o 2 ways 1. Using white/green grapes 2. Using red grapes but only the juice, not the skins very few white wines are made this way Red
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Made when juice is left in contact with the skins Skins give color and tannin Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices  effect a wine’s concentration, quality, flavor and price? Viticultural o Type of grape o Age of vine Affects intensity and complexity o Density of planting o Yield per acre o Soil type, topography, microclimate o Vinicultural o Wine making What do the various grape components contribute to the finished wine? Stem
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This note was uploaded on 02/19/2008 for the course H ADM 430 taught by Professor Smutkoski during the Fall '07 term at Cornell University (Engineering School).

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430 Prelim I Review Sheet - 430: Prelim I Review 10/17/2007...

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