Chapter 8

Question 1

Why is it not necessary to swirl sparkling wines when making a sensory evaluation?

Answer 1

It is not nevessary to swirl sparkling wines to increase the release of volatile odor components because the CO2 rising from the wine carries these odorants out of the wine and into the air.

Question 2

Why is it detrimental to sparkling wines to swirl them while making a sensory evaluation?

Answer 2

Swirling makes the dissolved CO2 leave the wine prematurely and makes a proper evaluation of the bubble display and mousee impossible

Question 3

T/F: Under appearance, the bubble display of sparkling wines is evaluated and taster look for small bubbles that evolve from the wine over a long time and form a smooth, white foam on the surface of the wine

Answer 3

True.

Question 4

T/F: Because they’re called Blanc de Noirs, we expect all sparkling wines made from red grapes to be white, that is avery pale straw yellow to yellow color

Answer 4

False. Although some Blanc de Noirs sparkling (and still) wines are a very pale yellow, many are appreciated for their light bronze, peach, or salmon colors.

Question 5

T/F: When the sparkling wine aroma wheel is compared to the more general wine aroma wheel, we find more spicy, floral, and fruity odors suggested for sparkling wines and fewer vegetative and herbaceous odors.

Answer 5

True

Question 6

Which spice would you not expect to find in sparkling wines but would be anticipated in (red) table wines?

a. cinnamon
b. nutmeg
c. cloves
d. black pepper
e. anise

Answer 6

black pepper

Question 7

Descriptive terms for champagne bouquet would be found in all but which one of these categories on the sparkling wine aroma wheel?

a. fruity
b. yeasty
c. creamy
d. caramelized
e. nutty

Answer 7

fruity

Question 8

T/F: If you come upon a group of winetasters uttering the descriptive terms “fresh bread, sour cream, burnt chocolate, cocoa, hazelnut, and toasted grains,” you have probably stumbled onto a tasting of tank-fermented sparkling wines.

Answer 8

false. These terms describe the champagne’s bouquet and you’ve more likely come upon a sampling of BOTTLE-fermented sparkling wines

Question 9

T/F: Among the postiive structural organoleptic elements of sparkling wines are tart acidity, soft finish, freshness, and dryness.

Answer 9

True

Question 10

Organoleptic Properties

Answer 10

Organoleptic properties are the aspects of food or other substances as experienced by the senses, including taste, sight, smell, and touch, in cases where dryness, moisture, and stale-fresh factors are to be considered.