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Midterm study guide - HADM 4300 Wines Prelim#1 Study Guide Components Winemaking Viticulture Wine Service Wine Buying What information on the wine

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HADM 4300 – Wines Prelim #1 Study Guide Components, Winemaking, Viticulture, Wine Service, Wine Buying What information on the wine label is important to review before accepting a wine in a restaurant? Winemaker Location of production Vintage year Grape variety Indication of special handling/rank/classification What are the steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? 1. Waiter/Sommelier presents the bottle to you for inspection. 2. Server removes cork and places it in front of you. 3. Waiter decants wine, if necessary. 4. Server pours a small amount of wine into your glass and waits for (dis)approval. 5. If accepted, the waiter pours the wine into your guests’ glasses and finally into yours. What are generally accepted reasons to sent a bottle of wine back in a restaurant? Wrong wine Wrong vintage Bad odor/taste Wine is corked When serving wine, what is the proper sequence if more than one wine is being served? White then red; light-bodied, medium-bodied, full-bodied How does the temperature of a wine affect its taste? Too warm: burning sensation from alcohol overly tannic and acidic loss of flavor loss of carbonation (in sparkling wines) Too cold: overly tannic and acidic loss of flavor What are the major differences between how white and red wines are made? Red grapes picked later and at a higher sugar content For white wine, juice is separated from skins Reds undergo racking; whites undergo cold stabilization Reds are aged after bottling and before release, whites are not Which viticultural and vinicultural practices affect a wine’s concentration, quality, flavor and price? Viticultural: grape variety age of wine
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density of planting yield/acre site: soil type, elevation, drainage, slope, orientation to sun microclimate: rain, temperature, daylight hours, length of growing season land and labor costs Vinicultural: science and skill of winemaking equipment and facilities production capacity and demand What do various grape components contribute to the finished wine? skin: tannins and water stalk: tannins pips: bitter oils pulp: sugar, water, fruit acids and pectins What are the major components in wine and how do these influence taste, texture and shelf life? water alcohol – warmth on the palate acids – mouth-watering sensation sugar – sweetness tannins – mouth-drying sensation anthocyanins phenols grape solids sulfites undesirable elements How does the winemaker shape or adjust various components of wine? malolactic fermentation – reduces harsh malic acid acidification – addiction of acid (usually tartaric) amelioration – addition of water and sugar (boost alcohol, lower acidity) chaptalization - addiction of sugar (boost sugar and alcohol content) How do we evaluate wines? What are the stages of taste? sight: color, clarity
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This note was uploaded on 03/28/2009 for the course HADM 4430 taught by Professor Mutkoski during the Fall '08 term at Cornell University (Engineering School).

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Midterm study guide - HADM 4300 Wines Prelim#1 Study Guide Components Winemaking Viticulture Wine Service Wine Buying What information on the wine

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