Wines Prelim Study Guide - Sample themes of prelim...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
Sample themes of prelim questions What information on the wine label is important to review before accepting a wine in a restaurant? - Vintage - Name What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? - Ordering - Presentation of wine for approval - Examine Label - Taste wine and consequently approve if satisfactory What are generally accepted reasons for sending a bottle of wine back in a restaurant? - Smells like cork - Not correct vintage - Not correct wine - Aromatic defect When serving wine what is the proper sequence if more than one wine is being served? - White to Red, - Dry to Sweet How does the temperature of a wine affect its taste? What are the major differences between how white and red wines are made? The Tannins are left in the wine to give the color. Anthocyanins give red wine color. Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine’s concentration, quality, flavor and price? - Concentration o Fermenting Time o Fortified Wines- alcohol added in the form of brandy - Quality
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
- Flavor o Grape varieties o Acidity o Wood Barrel - Price o Age o Varietal What do the various grape components contribute to the finished wine? - Stalk- Tannins - Skin- Tannin, Color - Pulp- Sugar, Water, Fruit Acids, Pectins - Pips- Bitter Oils What are the major components in wine and how do these influence taste, texture, and shelf life? - Components: o Water o Alcohol o Acids o Sugar o Anthocyanins o Tannins o Phenols o Grape Solids o Sulfites o Undesirable Elements How does the winemaker shape or adjust various components in wine? - Chaptalization - the addition of sugar to the grape must to boost the natural sugar level and produce a slightly higher alcohol content in the finished wine. - Acidification - addition of an acid (usually Tartaric) to the finished wine. - Amelioration - the addition of water and sugar to the grape must to dilute acidity and boost the alcohol in the finished wine. How do we evaluate wines? - Appearance - Smell - Taste
Background image of page 2
What are the varietal (aroma & flavor) characteristics of the major grape varieties tasted in class? What defects might one find in a wine? What happens to wine as it ages? - Red Wine loses its color What historic events influenced the growth of the wine industry in the US? - As early as 1619, settlers in the East tried to grow Vitis Vinifera Which individuals had significant impact on the growth of NY State’s wine industry? - Dr. Konstantin Frank - Fournier - Hermann Weimer What are the major grape varieties grown in New York State? Give examples of vinifera, labrusca and hybrid varieties.
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Page1 / 10

Wines Prelim Study Guide - Sample themes of prelim...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online