Wines Midterm

Wines Midterm - Components Winemaking Viticulture Wine...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

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...
View Full Document

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.

Page1 / 8

Wines Midterm - Components Winemaking Viticulture Wine...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online