CHAPTER 19.docx - C H A P T E R 19 Selling and Serving Wine...

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C H A P T E R 19 Selling and Serving Wine Key Terms Defined capsule: the foil or laminate covering hat covers the cork and top of a wine bottle cork taint: a musty smell that is the most common problem associated with natural corks. It occurs when the cork has been exposed, either in the forest or during processing and storage, to mold growth and the corks absorb a compound called 2,4,6-trichloroanisole, more often called trichloroanisole or TCA, from the mold. TCA is the most prominent of several compounds that are produced by mold and can be detected in the aroma of a wine in levels as low as several parts per trillion corkage fee: a fee that a restaurant may charge guests who bring their own bottle of wine to enjoy with their meal decanter: a glass carafe used to serve wine, often in conjunction with decanting and aeration decanting: the process of using a decanter to separate a wine from its sediment responsible hospitality: the practice of serving alcohol in a responsible manner to minimize the risk of patrons overindulging sommelier: the person responsible for organizing and sustaining a wine program in a restaurant setting table tent: a small tabletop display that can be used to advertise specials or specific wines 3 v’s (vintner, varietal, vintage): The vintner is the producer of the wine (who made it); the
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