Chapters 21 to 23: Tasting, Service, and Health

Question 1

Term used for wine that is ‘cloudy’ or otherwise not clear in appearance

Answer 1

Turbid

Question 2

Average human recognition threshold for sweetness/sugar

Answer 2

1%

Question 3

The five (generally accepted) basic tastes

Answer 3

1. Acid (sour) 2. Sweet 3. Salt 4. Bitter 5. Umami

Question 4

Four aspects of wine quality

Answer 4

1. Balance 2. Complexity 3. Intensity 4. Finish

Question 5

Primary aromas

Answer 5

Derived from the fruit and primary fermentation (often fruity or floral)

Question 6

Secondary aromas: how are they created?

Answer 6

Created post-fermentation via such procedures as oak contact, MLF, and lees aging

Question 7

Secondary aromas: examples

Answer 7

Buttery notes, vanilla, clove, wood-derived aromas, “bread dough” (as in Champagne)

Question 8

Tertiary aromas: how are they created?

Answer 8

The aging process / extensive bottle aging

Question 9

Tertiary aromas: examples

Answer 9

Leather, mushroom, toffee, forest floor, honey, dried fruit, coffee, toffee, caramel

Question 10

Tertiary aromas: alternative term

Answer 10

Bouquet

Question 11

Sweet white wines: ideal serving temps

Answer 11

43F to 47F (6C to 8C)

Question 12

Dry Sherry: ideal serving temps

Answer 12

43F to 47F (6C to 8C)

Question 13

Sparkling wines: ideal serving temps

Answer 13

43F to 50F (6C to 10C)

Question 14

Light white wines and rosé: ideal serving temps

Answer 14

45F to 50F (7C to 10C)

Question 15

Medium- to full-bodied dry white wines: ideal serving temps

Answer 15

50F to 55F (10C to 13C)

Question 16

Light-bodied red wines: ideal serving temps

Answer 16

50F to 55F (10C to 13C)

Question 17

Medium-bodied red wines: ideal serving temps

Answer 17

55F (13C)

Question 18

Full-bodied/aged red wines: ideal serving temps

Answer 18

59F to 64F (15C to 18C)

Question 19

Tawny Port and Sweet Sherry: ideal serving temps

Answer 19

54F to 61F (12C to 16C)

Question 20

Vintage Port: ideal serving temps

Answer 20

64F to 68F (18C to 20C)

Question 21

Ideal temperatures for a wine cellar/storage

Answer 21

Cool temperatures 50F to 60F (10C to 15C)

Question 22

5 ideal conditions – in addition to cool temps – for wine storage

Answer 22

1. Mod. humidity (65%-75%) 2. Constant temperature 3. No light/no sunlight 4. Little or no vibration 5. Bottles stored on their sides

Question 23

When is decanting most appropriate? (5 instances)

Answer 23

1. Young, robust reds 2. Complex wines w/ moderate aging 3. Fully aged / mature wines 4. Wines with sediment 5. Biodynamic white wines