Chapter 5 Vocabulary

Question 1

The compounds responsible for the color of red wine.

Answer 1

Anthocyanins

Question 2

The term used to describe the increasingly complex aromatics that develop in wines as they age.

Answer 2

Bottle Bouquet

Question 3

Aromatic compounds created by acid and alcohol molecules binding together during the course of fermentation and bottle age.

Answer 3

Esters

Question 4

The paradox that although the French have higher saturated fat in their diets they have lower heart disease than Americans, suspected to be caused by the moderate consumption of red wine.

Answer 4

French Paradox

Question 5

The blending of the culinary traditions of two or more nations to create new dishes.

Answer 5

Fusion Cuisine

Question 6

The literal translation is “high cooking,” the traditional French method of fine dining that incorporates multiple courses of elaborately prepared dishes.

Answer 6

Haute Cuisine

Question 7

A compound found in wine that has positive health effects.

Answer 7

Quercetin

Question 8

A compound found in wine that has positive health effects.

Answer 8

Resveratrol

Question 9

The gritty accumulation that appears in the bottle after considerable age–a combination of tannin, acid, and color molecules that have precipitated out of solution as they became larger.

Answer 9

Sediment