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Unformatted text preview: Components, Winemaking, Viticulture, Wine Service, Wine Buying What information on the wine label is important to review before accepting a wine in a restaurant? Make sure bottle is what you ordered- wrong bottle 15-20% of the time What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? Waiter/sommelier presents bottle to you for inspection- make sure right bottle/temperature Server removes cork and places in front of you- check for good condition, correct cork for bottle If wine needs decanting, server will decant Server pours into your glass and waits- sniff, sip, approve (or not); describe fault as best as you can if unacceptable Accept pour and relax What are generally accepted reasons for sending a bottle of wine back in a restaurant? Cork taint Dull, cloudy color Precipitation Color wrong Moldy fruit taste- taste of rot if the wine made from grapes that were not completely fresh and healthy when harvested Wine crossed line to vinegar Chemical or bacterial smells Oxidized wines- wine smells weak, flat, cooked Cooked aromas and taste- leakage from the cork, cork pushed up a little 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: room temperature is too hot flat, flabby, lifeless, too hot (emphasizes alcohol) Red: too cold overly tannic, acidic, unpleasant What are the major differences between how white and red wines are made? o White: picked early Sept (lower sugar), skins removed from free run juice, pressed before fermentation, most ready to drink shortly after bottling, most dont improve with aging Red: picked late Sept-Oct (higher sugar), pressed after fermentation, required binning for period of months/years, full-bodied reds can require years of bottle aging after release Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wines concentration, quality, flavor and price? o Viticultural: grape variety, age of vine (after 30-50 years, decreased yields, increased flavor concentrations), density of planting, yield per acre, soil type, topography, microclimate, land value and labor costs Vinicultural: equipment, production capacity, and demand of vine What do the various grape components contribute to the finished wine? Skin color and tannins in reds Stalk tannins, harsh and bitter Pits tannins and bitter oils Sugar alcohol, depends on ripeness at harvest Water dilutes components What are the major components in wine and how do these influence taste, texture, and shelf life? Alcohol body, mouth feel ( warmth), storage life of wine; high alcohol full body, increased shelf life Acids tartaric good structure, tingling on side of tongue; if low...
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- Spring '07