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GASTRONOMY MIDTERM > Introduction > Flashcards

Introduction Flashcards

1
Q

The science & study of wine and winemaking

A

Oenology

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2
Q

Science of the growing, cultivation, and harvesting of grapes

A

Viticulture

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3
Q

The English word ‘oenology’ derives from the Greek words?

A

Oinos & Logia

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4
Q

Oinos means?

A

Wine

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5
Q

Logia is a suffix that means?

A

study of

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6
Q

An expert in the science of wine and of the arts & techniques for making wine

A

Oenologist

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7
Q

Four stages to Tasting Wine

A
  1. Appearance
  2. Aroma
  3. Mouth feel
  4. Finish
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8
Q

Aroma is also called?

A

Bouquet

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9
Q

Color & clarity of the wine. Viewed by holding the glass up to a white background in a well-lit room.

A

The Appearance

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10
Q

____ vary from clear, through light green and all shades of yellow, to deep golden brown. They naturally darken as they age

A

White wines

White wines begins to look more like reds with age

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11
Q

____ range from red, ruby to purple, garnet & brick. As they age, they lose color & begin to brown

A

Red wines

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12
Q

Wine color is affected the most by:

A
  • The age of the wine
  • The grape variety
  • Whether or not the wine spent time in oak
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13
Q

If the ____ trickle down slowly, it has more body

A

‘legs’

If it falls down in sheets, it has less body

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14
Q

How to experience Aroma?

A

Swirl and Smell

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15
Q

Swirling wine in the glass exposes it to a larger surface area. This increases wine’s contact with air and intensifies its aromas

A

Experience the Aroma

Swirl the wine by holding the glass by the base or stem as it is considered improper to hold the glass by the bowl as you can raise the temp. of the wine

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16
Q

The smell of wine is referred to as its?

A

Nose, bouquet, or aroma

17
Q

An ____ is a great way to get acquainted with common aromas

A

aroma wheel

18
Q

Aromas most often associated with white wines:

A
  • Chardonnay
  • Sauvignon Blanc
  • Gewurtztraminer & Riesling
  • Viognier
19
Q

Aromas most often associated with red wines:

A
  • Cabernet Sauvignon & Merlot
  • Pinot Noir
  • Zinfandel & Syrah
  • Sangiovese
20
Q

“off smells” include:

A
  • Sherry
  • Vinegar
  • Cork/Mustiness
  • Sulphur
21
Q

The wine has oxidized from age or improper storage

A

Sherry

22
Q

The wine contains excessive acetic acid

A

Vinegar

23
Q

A defective or inferior cork has affected the wine

A

Cork/ Mustiness

24
Q

The wine contains excessive sulphur dioxide

A

Sulphur

25
Q

Different parts of your tongue are designed to taste different things:

A
  • Sweetness
  • Sour/Acid
  • Saltiness
  • Bitter/Alcohol
26
Q

Sweetness can be felt where?

A

Tip of tongue

27
Q

Sour/Acid can be felt where?

A

inner sides of tongue

28
Q

Saltiness can be felt where?

A

Outer sides of the tongue

29
Q

Bitter/Alcohol can be felt where?

A

Back of tongue

30
Q

A function of both alcohol and glycerol. This can also be thought of as the ‘weight’ which is an often overlooked consideration when pairing wine with food

A

Body Fullness or thinness

31
Q

Gives the wine crispness and freshness without which the wine is flat and sour

A

Acidity

32
Q

The bitterness you taste comes from grape skins and seeds. It is essential to the finish of a wine. Most obvious in reds

A

Tannin

33
Q

Comes from the wine’s fruit flavors as well as any fermented grape sugars left in the wine.

A

Sweetness

If there is no perceived sweetness, a wine is “dry”

34
Q

Intensity is dependent on the variety, growing conditions and wine making techniques

A

Fruitiness

35
Q

Swallow or spit and sense the “ finish” or aftertaste

A

Fourth

The better the wine, the better the finish which usually linger on your palate

36
Q

White wines should be served ____ degrees

A

<55

37
Q

Red wines should be served ____ degrees

A

> 55

GASTRONOMY MIDTERM (5 decks)

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