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State the purpose of swirling the glass
Volatizes the esters (a chemical compound), releasing the aromas
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State the reason we do not chill white wine in this class
Chilling hides aromas
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Name the 5 tastes
Sweet, Sour, Bitter, Salty, Umami (Japanese for 'deliciousness')
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State the reason for rim variation in a wine
Age
- Young wines = clear edge
- Old wines = dark edge (oxidation)
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State the reasons for viscosity in a wine
Amount of alcohol or residual sugar
- Thick/fast legs = low alc or residual sugar
- Thick/slow legs = high alc or residual sugar
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State the 4 steps to blind wine tasting
Sight, Smell, Taste, Conclusion
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State the sources of tannin in wine
- Grape tannins (skins)
- Oak tannins
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Define TCA
2,4,6,-trichloroanisole
- Responsible for cork taint due to faulty corks
- Taste: wet, moldy cardboard/mustiness
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Define Brettanomyces (Bret)
Strain of yeast that creates barnyard aroma
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