CSW Prep - Wine Defined Flashcards
What are the basic steps to categorizing wine?
(1) Red vs. White
(2) Sweet vs. Dry
(3) Sparkling vs. Non-sparkling
Sensation.
An organism’s nuerological response to stimulus in the environment..
Perception
Brain’s interpretation of the information gathered by the senses
Sensory stimulus
Any chemical, physical or thermal activator that can produce a response in a sense receptor.
Individual Detection Threshold
Smallest amount of stimulus necessary to trigger an unidentifiable sensation.
Typically genetically set.
Individual Recognition Threshold
Smallest amount of stimulus required to trigger an IDENTIFIABLE sensation.
Can be lowered with practice and focus while tasting.
What is the first sense used to examine wine?
Sight
COLOR: Wine that is very pale yellow greens means?
Young white table wines from COOL growing regions
and
Whites made from grapes that have no reached optimal ripeness and maturity.
COLOR: wine that is deep golden yellow means?
In Older Whites;
In young whites from WARM growing regions;
and
In white wines that have spent some time in a barrel.
COLOR: Inky purples
Young reds.
COLOR: Brick red tones
Older, mature reds.
COLOR: Ruby-orange highlights
High-acid reds
COLOR: Black-blue highlights
Low-acid reds
How does the nose affect taste?
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.
Olfactory Epithelium
Sensory organ for the sense of smell