Etiquette o Can smell the cork, sometimes fungi can develop on the cork. Produce off smelling 2,4,6- trichloroanisole. Up to 5% of wine bottles that use corks can give rise to this chemical.
o Always pour to yourself first in case bits of cork have fallen into the bottle. You will get it and not your guest. Then pour to your guest, then to yourself again. Never fill to the top, only half or less than halfway. o Look at color of wine, known as la robe du vin. Hold it up or better yet against a white tablecloth. There are about 84 terms to describe the color of a wine. White wine terms like “lune polaire” and red wine like “macon”. o Next, look at the legs of the wine, les jambes du vin. A little tricky. Hold glass by the base and swirl it gently. You notice streaks coming down the side of the glass, these are known as les jambes du vin. The more streaks, the better. Supposedly has to do with the aging process. o Next, the fragrance of the wine. Want to pick up the aroma and bouquet. These are two different terms that describe two different types of fragrances. Aroma is associated with the grape variety. When you talk about aroma, you’re talking about the merlot, or of the cabernet sauvignon. Bouquet is associated with the aging process. There are 132 terms associated with the bouquet of the wine. Can be arranged in a Davis Wheel. On the right of the wheel, terms like wet paper, soapy, fishy…on the left hand side terms like strawberries, pineapple, raspberries. First smell higher up for the more volatile components associated with it. Then you go really in for the less volatile components, the more long-lasting ones. o Now, keep the wine in your mouth but draw in air to at the same time get more of te components responsible for taste. Many terms to describe the taste…austere, chewy, corky, dumb, elegant, rich, yeasty…if you don’t know what to say, you can always say it is complex. o About allowing wine to breathe….good wines should be allowed to breathe first. However simply opening a bottle of wine ahead of time is not enough because of the small neck. You can pour it into a glass, try it, and wait 20-10 minutes can come back. Topic 10-Lesson 3: Cheese History of cheese o 5500 BCE: first indication of the existence of cheese. Became known as pot cheese. Probably what happened here is that people kept milk in iron pots, and since acidity can develop under these conditions the milk started coagulating and producing cheese. o Cheese as we know it goes back about 5000 years or so. Story goes that there was a trader that was carrying his dairy product and in those days they would use the stomachs of animals to carry liquid. Supposedly, he carried milk in the stomach of a cow or calf, and afterward he noticed that the milk had solidified. o Provolone cheese from Italy is based on this simple principle. You use what is present in the stomach of an animal to coagulate milk into cheese.
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