Human Factor Flashcards
Describe how to DECANTING wine? （尤其烈酒）
wine with a Heavy Deposit need to be decanted. (airing a wine) , with steps:
- remove the bottle horizontally from the rack 酒架
- place in a decanting basket (not disturb the deposit) 如图~
- (opening step) remove the top of the capsule → clean the shoulder and neck → draw the cork as gently as possible
- remove the bottle from the basket, being careful not to disturb the deposit
- holding the bottle in front of a light 灯光下, pour the wine carefully into the decanter → until the deposit can be seen near the neck → stop pouring
Describe how to open a bottle of SPARKLING wine? 如何开汽酒
- 降温 Chill to the correct temperature for Sparkling from 6 to 10 degree
- 拆包装 Remove the foil 金属箔 and loose the 电线 wire cage
- 倾斜Tilt the bottle at 30 degree angle, one hand grip 握住 the cork + another hand grip the bottle base
- 转瓶 Turn the bottle, not the cork
- 抵挡压力 Hold the cork steady (稳定）resist + it’s internal pressure to fly out
- 开瓶 Ease the gas pressure slowly, and release it with a quiet [phut] vs. explosion
Describe how to open a bottle of STILL wine? 如何开正常酒
- 拆纸包装Remove the top of the capsule, by cutting around it, below the lip of the bottle. (can be done with a remover or a knife)
- 擦第一遍 wipe the neck of the bottle with a clean cloth
- Draw the cock as Gently and Cleanly, as possible, with selected corkscrew
- 再擦一遍give the neck a final clean, inside and outside
- 试酒 Pour a sample into a glass to check the wine’s condition
Winemaking decisions to influence the style to produce two opposite styles of Sauvignon Blanc.
Serving temperature of PORT
Write tasting notes for a restaurant wine list based on the grape and region. IE/ northern rhone Syrah being one.
We were told we’d definitely have 1 of the 4 questions on sparkling and/or fortified wines. First half on where and how premium sparkling wine in the US is made. Second half was to compare and contrast the two main styles of fortified muscats, including how they were made. The other three questions were on wines of the world. We had a question on Bordeaux. Had to describe a typical pomerol. Then we were given 6 or 7 winemaking processes and had to explain why they would be used. Had a question on South African wine, but I can’t really remember the particulars. Final question was on German wine. The bulk was comparing a basic spatburgunder and a GG Reisling from a particular village in the Mosel. Differences in colour, smell, taste, vineyard, winemaking etc.
Finally, 10 marks will always be on service, storage, food pairing and/or faults. We had 5 marks on the correct/best way to use an ice bucket and 5 marks on how to open a bottle of fizz.
We were told we’d definitely have 1 of the 4 questions on sparkling and/or fortified wines. First half on where and how premium sparkling wine in the US is made. Second half was to compare and contrast the two main styles of fortified muscats, including how they were made. The other three questions were on wines of the world. We had a question on Bordeaux. Had to describe a typical pomerol. Then we were given 6 or 7 winemaking processes and had to explain why they would be used. Had a question on South African wine, but I can’t really remember the particulars. Final question was on German wine. The bulk was comparing a basic spatburgunder and a GG Reisling from a particular village in the Mosel. Differences in colour, smell, taste, vineyard, winemaking etc.
Finally, 10 marks will always be on service, storage, food pairing and/or faults. We had 5 marks on the correct/best way to use an ice bucket and 5 marks on how to open a bottle of fizz.
One that I recall was related to South Africa. One part had to do with Chenin Blanc and Syrah. They asked which region you would plant them in if you wanted a high quality Chenin and a lower priced Syrah. Another part to that same question had to do with recent winemaking trends for Chenin in South Africa. There was another part but I don’t remember the question.
a) Chardonnay can grow in both cool and warm climates. Give an example of one cool climate region and warm climate region in Australia where Chardonnay is grown and describe what impact the climate has on the fruit characteristics of the grapes. (3 marks each for cool and warm)
b) VSP is a system often used when growing Chardonnay in a cool climate. Explain why a grower would choose to use this system. (4 marks)
PART 2: Some Chards have pronounced aromas of butter, sweet spice, nuts, toast and vanilla with a rich texture and body.
a) Identify and describe two techniques that could be used during winemaking and maturation to achieve these characteristics. Explain what characteristic each technique contributes to the wine (5 marks per technique)
b) A customer asks you to recommend a premium French Chard that has these characteristics. What wine would you recommend and what temp would you serve at? (2 marks)
c) The wine was opened, but not all consumed. You want to preserve the remainder for a period longer than a few days. Name one
How to do the STORAGE of a wine
- for long-term, temperature should be Cool and Constant (vs. stale, corked, and sparkling loses its bubble)
- store wine that is sealed with a cork on its side → the cork remains in contact with the wine (vs. oxidation)
- away from Strong Light (if not, wine will become stale 陈旧and old)
- away from Vibration → not to be disturbed
How to use an Ice-buckets?
- objective: to keep the wine cold.
- Bucket should be filled 3/4 full with equal parts water and ice
- Water: able to transfer the heat from the bottle → ice, to melt the ice
- Air acts as an insulator 绝缘体; ice alone will chill very slowly
How to 保护 preserve wine? (if not consumed soon)
- replace the closure 把酒重新关起来 and store the wine in a fridge 放在冰箱里
- 也可以： 真空 vacuum system → remove the oxygen from the bottle, and seal the bottle
- 也可以： 毯子 blanket system → blanketing the wine with a gas heavier vs. oxygen, as a protective layer
如果不保护好wine 的话，会变得
- old and stale 陈旧
- 失去aromatic intensity (tasting), 一股醋味 vinegar aroma
- sparkling 会失去bubble
