Wines Prelim study guide

Wines Prelim study guide - Sample themes of prelim 1...

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Sample themes of prelim 1 questions Topics include: classes 1 through 6 and readings Components, Winemaking, Viticulture, Wine Service, Wine Buying What information on the wine label is important to review before accepting a wine in a restaurant? who made the wine, where it was made, when it was made (vintage year), what is in the bottle (grape variety), some indication of special handling, ranking, or classification What are steps in the ritual of wine service in a restaurant and how should one proceed before accepting a wine? 1. waiter or somellier presents the bottle to you for inspection. – check the label, feel the temperature 2. server removes the cork and puts it in front of you. – smell and inspect the cork 3. if your wine needs decanting, the waiter will decant it 4. server pours wine into your glass and waits as you taste it 5. if accepted, the waiter pours the wine into everyone else’s glasses, then yours What are generally accepted reasons for sending a bottle of wine back in a restaurant? wrong bottle, shriveled and dry cork, stinging sensation (sulfur dioxide), rotten eggs (hydrogen sulfide) essence of skunk and rotting cabbage (mercaptans), bland (oxidized), cooked sherry-like (maderized), musty and moldy (corked) 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 How does the temperature of a wine affect its taste? - if a red wine is served too warm, it can taste flat, lifeless and too hot - if a red wine is served too cold, it can taste overly tannic and acidic - the higher the quality of white wine, the less cold it should be What are the major differences between how white and red wines are made? - for red wine, the juice, skins, and pulp are pumped to the fermentation area (vatting) - for white wine, the juice is removed from the skins in a short period of time (settling of skins, pulp and juice) - for red wine, the juice and skins ferment and are then pressed; for white, the skins and pulp are pressed prior to fermentation - for white wine, they use some cellar operation and then let it age; for red wine, the aging begins before the cellar operation and is continued after Which VITICULTURAL (grape growing) and VINICULTURAL (winemaking) practices effect a wine’s concentration, quality, flavor and price?
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-Vitivultural: grape variety, age of vine, density of planting, yield/acre, soil type, topography, microclimate (water), and land and labor costs - Vinicultural – wine making skill and science, equipment and facilities, and production capacity and demand What do the various grape components contribute to the finished wine? Color, body, texture, aroma, bouquet, taste, aftertaste, storage life
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This note was uploaded on 02/04/2008 for the course H ADM 430 taught by Professor Smutkoski during the Spring '07 term at Cornell.

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Wines Prelim study guide - Sample themes of prelim 1...

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