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Wines Prelim Review Fall 2006

Wines Prelim Review Fall 2006 - Sample themes of prelim 1...

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Sample themes of prelim 1 questions Topics include: classes 1 through 7 and readings 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. Correct Wine 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 for inspection 2. Server removes cork and places it in front of you, you check to make sure correct cork 3. Wine is decanted 4. Small pour and smell/taste test 5. Fill glasses What are generally accepted reasons for sending a bottle of wine back in a restaurant? 1. Sulfur Dioxide – stinging sensation in the nose 2. Hydrogen Sulfide – Rotten Eggs 3. Mercaptans – Essence of Skunk and rotting cabbage 4. Oxidized – Bland (loss of flavor) 5. Maderized – cooked sherry like with nutty flavors 6. Corked (TCA) – musty, moldy When serving wine what is the proper sequence if more than one wine is being served? - White before red - Light before heavy - Dry before sweet - Simple before complex, richly flavored How does the temperature of a wine affect its taste? - 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 happens at higher temps - Red Skins are pressed to get extra wine - Red More aging in wood - Red Bottle Aging Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine’s concentration, quality, flavor and price? Viticultural - Grape variety - Age of the vine - Density of planting - Yields per acre - Soil type, topography, microclimate Vinicultural - Land and labor costs - Production capacity - Vessels used - Aging
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- Blending What do the various grape components contribute to the finished wine? - Alcohol: affects body, mouth feel, and storage life - Acids: affects crispness, structure, and balance - Water: dilutes all other components - Residual Sugar: balances acidity - Anthocyanins: provide red wine color - Tannins: provide structure and aging potential - Resveretrol: antioxidant to lower cholesterol What are the major components in wine and how do these influence taste, texture, and shelf life? How does the winemaker shape or adjust various components in wine? - Barrel fermentation vs. Barrel Aging - Lees – white wines become more complex and richer in texture with less fruit - Malolactic – causes wine to become softer and less acidic but diminishes white wine fruit flavor - Soft tannins – by harvesting fully ripe grapes, controlling fermentation time/temp - pH - Fining and Filtering – clarify and stabilze wine - Blending – complementary flavors How do we evaluate wines? What are the stages of taste? -
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