wines review -...

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Components, Winemaking, Viticulture, Wine Service, Wine Buying 1. Who made the wine, where the wine was made, when it was made, grape variety, special handling raniking or classification 2. Waiter presents bottle, waiter pulls cork and hands it to you, if wine needs decanting will decant at this point, server pours small amount of wine into glass, acccept/decline wine 3. moldy fruit taste, vinegar taste, chemical or bacterial smells, oxidized wine, cooked aromas and taste, corky wine, defective odors 4. white before red, dry before sweet, light before full, straightforward before complex 5. Reds - best at 62-65. Too hot - flat, flabby, lifeless, too hot. Too cold - overly tannic and acidic. The temperature that a wine is served at can greatly effect the way it tastes and smells. Lower temperatures will emphasize acidity and tannins while muting the aromatics. Higher temperatures will minimize acidity and tannins while increasing the aromatics. 6. White - harvested earlier, fermented at lower temperature without skins RED (juice skins and pulp pumped to fermentation area) WHITE (juice removed from skins in short period of time) RED (juice and skins ferment and are then pressed) WHITE (skins and pulp pressed prior to fermentation) RED (ageing begins before cellar operation and continues after) WHITE (cellar operation and then let it age) 7. Viticulture: micro climate (rain, average daily temp, number of day light hours, length of growing season), site (soil, slope elevation, drainage, orientation to sun) Viniculture: wine making (science and skill), equipment and facilities, production capacity and de- mand 8. pips (bitter oils), stems (tannins), skins (tannins, anthocyanins), pulp (sugar, water, fruit acids, pectins) 9. ALCOHOL (body, mouth-feel, storage life), ORGANIC ACIDS (crispness, structure, balance) THIN BODY (dilutes all other components), RESIDUAL SUGAR (<.4 = dry, balances high acidity, wines with high acidity can appear dry) GRAPE SKIN (Anthocy- anins - color, tannins - strucutre and aging potential, resveretrol - antioxidant) SMELL/TASTE 10. Through the process of wine-making - amelioration, chapitalization, acidification, choosing how long to age the wine, the fermentation process (steel or oak), blending, when you harvest the grapes 11. attack, evolution, finish, aftertaste. Appearance, color, odor, taste 12. GEWURZTRAMINER (spicy, geranium, honeysuckle, cinnamon, ginger, grapefruit, apricot, lemon, banana, orange, peach, melon, pineapple, apple, lychee fruit, roses); SAUVIGNON BLANC (grassy, herbaceous, bell pepper, gun metal powder, green olive, black pepper, grapefruit, fig), CHARDONNAY (apple, toasty, vanilla, lemon, sweet clove, buttery or creamy, figs, melons, coconuts, tea, pear, flinty); WHITE RIESLING (fruity, apricot, peach, green apples, floral, lemon, tropical lushness); CHENIN BLANC (fruity, fruity-grassiness, melon, bananas, apples); MERLOT (herbaceous, tea, floral, vi-
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wines review -...

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