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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 don’t 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 wine’s 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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This note was uploaded on 03/25/2008 for the course H ADM 430 taught by Professor Smutkoski during the Spring '07 term at Cornell.
- Spring '07