Chapters 1-3(end)

Question 1

What is ‘petulance’ in still wines?

Answer 1

Carbon dioxide spritz in a still wine, a little bubbles in the wine

1. can be evidence of a fault (-)
2. add desirable freshness and texture (+)

Question 2

List all the wine faults

Answer 2

1. TCA - corked, damp cardboard aromas
2. Reduction - rotten eggs
3. Sulfur dioxide
4. oxidation-deeper colour, brown
5. out of condition
6. VA(Volatile acidity)-vinegar/nair polish remover
7. Brett-type of yeast

Question 3

Where do :
1. Primary Aromas
2. Secondary Aromas
3. Tertiary Aromas
come from?

Answer 3

1. grapes or during fermentation process
2. post-fermentation e.g. MLF, yeast, biscuits etc.
3. from ageing processes in oak or bottle

Question 4

Alcohol levels in still wines

1. low
2. medium
3. high

Answer 4

1. below 11%
2. 11-13%
3. 14%

Question 5

Alcohol levels in fortified wines

1. low
2. medium
3. high

Answer 5

1. 15-16.4%
2. 16.5-18.4%
3. 18.5%+

Question 6

What types of food makes wine harder? (-)

more astringent, bitter, more acidic, less sweet, less fruity

Answer 6

1. sweetness in food (increase bitterness….)
2. umami in food (increase bitterness…..)
3. bitterness in food (increase bitterness…..)
4. chilli heat in food (increase bitterness…..)

Question 7

What types of food makes wine softer? (+)

less astringent, bitter, less acidic, sweeter, more fruity

Answer 7

1. acidity in food (increase perception of body, sweetness and fruitiness)
2. salt in food (increase perception of body in wine)

Question 8

What type of wine goes with intensely flavoured food?

Answer 8

simple, non-aromatic, unbaked white

Question 9

What wines should be paired with food that has:

1. Sugar
2. Umami
3. Bitterness
4. Chili heat

Answer 9

1. wine that has as much sugar as the dish
2. wine concentrated in fruit flavours to cope with astringency and bitterness
3. white wine or low-tannin reds
4. white wines or low-tannin reds with low alcohol
   or higher levels of fruitiness and sweetness

Question 10

What pairs well with oysters? why?

Answer 10

Muscadet and Champagne

• unoaked so no bitter component to be spoiled by the umami taste of the oyster
  e. g. Rias Baixas Albarino, Hunter Valley Semillon

Question 11

What are good wines for the following?

1. goat’s cheese
2. oysters
3. stilton (strong rich cheese)
4. olive

Answer 11

1. Sancerre
2. Muscadet / Champagne
3. Port
4. Manzanilla (a pale, very dry Spanish sherry)

Question 12

How should wine be stored?

Answer 12

1. cool and constant temp. (10-15 degrees)
2. bottle on its side (avoid oxidation)
3. away from sunlight
4. away from vibrations

Question 13

Service temp for:

1. Medium/full-bodied oaked white wines
2. Light/medium-bodied white wines
3. Sweet wines
4. Sparkling wines
5. Light-bodied red wines
6. Medium/full-bodied red wines

Answer 13

1. lightly chilled (10-13 degrees)
2. chilled (7-10 degrees)
3. well chilled (6-8 degrees)
4. well chilled (6-10 degrees)
5. lightly chilled (13 degrees)
6. room temp (15-18 degrees)

Question 14

Methods to preserve opened wine

Answer 14

1. Vacuum systems - unsuitable for sparkling

2. Blanket systems - inject gas heavier than oxygen