1) Tasting Techinque + Pairing Wine & Food

Question 1

Ideal Tasting Environment

Answer 1

• Good lighting
• No strong odors
• Spittoons (dump/spitting container)
• Space for wine glasses and notes

Question 2

Preparation for wine tasting

Answer 2

• Clean palate
• Avoid perfumes, lotions, aftershave
• Clean suitable glassware
Equal parts of Vinegar + warm water
Polish with a Microfiber cloth
• 1.7 oz / 50 ml wine pours

Question 3

Systematic Approach to Tasting Wine (SAT) is used to

Answer 3

• Calibrate the palate
• Common language
• Describe wine
• Tasting notes communicates what a wine is like, even after tasting it.
• Evaluate a wine’s: appearance (visualize), nose (aroma), palate (taste), quality

Question 4

Faults that affect the aromas and flavors of wine

Answer 4

• Tainted cork
• Closure failure
• Heat damage due to storage

Question 5

Evaluating a wine by: appearance (visualization)

Answer 5

• Clarity: clear vs hazy
• Intensity: level assessed by 45 angle;
Reds: distance of color extended
from core to the rim
Whites: Pale: broad watery rim
Deep: pigment reaching rim
• Color:
Whites: lemon; lemon-green; gold;
ámbar to brown
Reds: ruby, purple, garnet, tawny,
brown
Rosé: pink, pink-orange,