Wines. Lecture 1. Components

Wines. Lecture 1. Components - Wines Components Winemaking...

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What information on the wine label is important to review before accepting a wine in a restaurant? - who made wine (brand name) - what is in the bottle (grape varietals) - where wine was made (location of winery) - when it was made (vintage year) - some indication of special handling, ranking or classification (AOC, DOC) - alcohol content What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? 1. Ask for advice. Order from wine list. 2. The waiter or sommelier presents the bottle to you for inspection. You should check the label, feel the temperature of the bottle, and nod approval. 3. The server removes the cork and places it in front of you. You should determine, by smelling and visually inspecting the cork, whether the cork is in good condition and whether the cork seems to be the legit cork for that bottle. 4. If your wine needs decanting, the server will decant it at this point. 5. The server pours a small amount of wine into your glass and waits. If there is something wrong with your wine, now is the time to return it. Describe to the server what you found wrong, such as “it smells musty and dank.” 6. If you do accept the wine, the waiter will pour the wine into your guests’ glasses and then finally into yours. What are generally accepted reasons for sending a bottle of wine back in a restaurant? Defective Odors - Sulfur Dioxide – stinging sensation in the nasal passage - Hydrogen Sulfide – rotten eggs - Mercaptans – essence of skunk and rotten cabbage - Acetic acid – vinegar smell - Ethyl Acetate – nail polish remover - Oxidized – bland, loss of flavor - Dekkera/Brettanomyces – horsey smell/bitter metallic taste - Maderized – cooked-sherry like with nutty flavors - Corked (TCA) – musty, moldy - Pediococcus – dirty socks smell Amber or brown color Cork taint When serving wine what is the proper sequence if more than one wine is being served? White before red
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Wines. Lecture 1. Components - Wines Components Winemaking...

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