CSW Prep - Wine Defined Flashcards

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1
Q

What are the basic steps to categorizing wine?

A

(1) Red vs. White
(2) Sweet vs. Dry
(3) Sparkling vs. Non-sparkling

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2
Q

Sensation.

A

An organism’s nuerological response to stimulus in the environment..

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3
Q

Perception

A

Brain’s interpretation of the information gathered by the senses

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4
Q

Sensory stimulus

A

Any chemical, physical or thermal activator that can produce a response in a sense receptor.

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5
Q

Individual Detection Threshold

A

Smallest amount of stimulus necessary to trigger an unidentifiable sensation.

Typically genetically set.

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6
Q

Individual Recognition Threshold

A

Smallest amount of stimulus required to trigger an IDENTIFIABLE sensation.

Can be lowered with practice and focus while tasting.

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7
Q

What is the first sense used to examine wine?

A

Sight

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8
Q

COLOR: Wine that is very pale yellow greens means?

A

Young white table wines from COOL growing regions

and

Whites made from grapes that have no reached optimal ripeness and maturity.

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9
Q

COLOR: wine that is deep golden yellow means?

A

In Older Whites;

In young whites from WARM growing regions;

and

In white wines that have spent some time in a barrel.

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10
Q

COLOR: Inky purples

A

Young reds.

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11
Q

COLOR: Brick red tones

A

Older, mature reds.

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12
Q

COLOR: Ruby-orange highlights

A

High-acid reds

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13
Q

COLOR: Black-blue highlights

A

Low-acid reds

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14
Q

How does the nose affect taste?

A

This is because the flavors that are experienced are primarily due to ODORS that reach the nose when the wine is held in the mouth.

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15
Q

Olfactory Epithelium

A

Sensory organ for the sense of smell

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16
Q

How does air get to the olfatory epithelium?

A

Two ways:

(1) Directly through nostrils
(2) Indirectly through the mouth and rear nasal passages as wine is held

17
Q

SMELL: If the wine is cold - how can you release more odor?

A

Hold cold wine in their hand (rather than by stem) to warm the wine and release more odorous molecules.

18
Q

SMELL: Briefly describe the smelling technique.

A

Swirl wine to increase surface area and sniff with nose in glass.

19
Q

What are the five sensory properties of taste?

A

(1) Sweet
(2) Sour
(3) Bitter
(4) Salty
(5) Umami

20
Q

What are the primary yields of taste in wine is?

A

Sweet, sour and bitter.

21
Q

Unami?

A

Commonly referred to as protein taste, Japanese term for “savory or delicious.’

22
Q

What foods commonly have the unami taste?

A

Ketchup, dried or aged foods such as beef or cheese.

Taste is rare in wine.

23
Q

T or F: Humans are most sensitive to bitterness and least sensitive to sweetness.

A

True.

24
Q

What is body?

A

Thickness or viscosity of the wine.

25
Q

What wine characteristics are typically picked up via touch sensors in nose/mouth?

A
Viscosity
Dissolved Gas
Texture
Serving Temperature
Astringency
Heat from alcohol
Sulfur dioxide content.
26
Q

Astringent

A

Generally - bitter/mouth drying sensation

Found in young red wines with high tannin levels

27
Q

What is the mouth dry sensation of tannin like?

A

Drying, astringent.

Moderate tannin does well to cut richness of fatty meal.

28
Q

What sensory systems are triggered with high alcohol content?

A

Tactile (hot sensation); gustatory (sweet sensation); and Olfactory (penetrating, pungent odor).

29
Q

Tasting Order: White or red?

A

White before red.

30
Q

Tasting Order: Dry or sweet?

A

Dry before sweet.

31
Q

Tasting Order: Young or old?

A

Young before old.

32
Q

Tasting Order: Fine or modest?

A

Modest before fine.

33
Q

Tasting Order: light or full bodied?

A

Light bodied before full bodied.

34
Q

Tasting Order: light young red or full bodied sweet white.

A

Light young red BEFORE full bodied sweet white.

35
Q

What are the tasting procedures?

A

Appearance, color, smell, taste

36
Q

In-Mouth Impressions: Flavor, taste and touch?

A

Taste small amount, allow to warm in mouth, draw some air.

Note acidity, presence or absence of sweetness, balance, body/weight, astringency.

37
Q

What are the major categories of chemicals found in wine?

A

WAASP!

Water
Alcohol
Acid
Sugar
Phenonolic compounds
38
Q

How much water is in wine?

A

80-90% water.

39
Q

What is the typical percentage alcohol?

A

10-15% by volume.

Common type = ethanol.