lesson 16

Question 1

time

Answer 1

secret ingredient of wine

Question 2

what is time required for

Answer 2

to develop aromas and taste

Question 3

what does ageing well require

Answer 3

sufficient levels of tanning, acidity, and/or alcohol, and importantly flavors that will develop interestingly over time

Question 4

can most wines age well?

Answer 4

no; most wines lack what is required to age well

Question 5

what will happen if a wine that can’t age well is aged

Answer 5

will begin to taste “flat” after few years, oxidized (sherried) or overly tangy

Question 6

cork

Answer 6

preferred choice for those intending to bottle age, as it supposably allows for micro-oxygenation (more producers are opting for others tho)

Question 7

cork taint

Answer 7

caused by trichloroanisole (TCA) which gives wine a distinct “wet cardboard” aroma

Question 8

do wines always get better with age?

Answer 8

no, most are meant to be enjoyed young

Question 9

how long should most last

Answer 9

red for 3 - 5 years, less for white

Question 10

what will happen if they do improve with age and which ones especially

Answer 10

certain reds and fortified wines can improve with age and develop more complexity when stored (sometimes >20 years)

Question 11

how do you store wine

Answer 11

cool place with stable temp

no light

no vibrations

if sealed with cork, bottle lay on side

Question 12

why do you lay a bottle on its side if it has a cork

Answer 12

need to keep the cork wet

Question 13

can you ensure no vibrations in milano?

Answer 13

no its impossible because the metro, etc

Question 14

if it ok if all the requirements for storing wine are not perfectly met?

Answer 14

yes but if only for a few years but not 10

Question 15

what is always happening with the chemical compounds in wine

Answer 15

structure, flavors and colors are constantly dissolving and recombining differently

Question 16

color with age

Answer 16

red wines tend to become pale, white darker – both more orange – get close to each other in color

Question 17

texture with age

Answer 17

white wine can get more viscous; red thinner; tannins evolve significantly becoming smoother; acidity decreases

Question 18

aromas with age

Answer 18

gradual shift from primary to tertiary aromas and flavors

Question 19

wine faults

Answer 19

cork taint, volatile acidity/vinegar taint (acetic acid), Brett, oxidation

Question 20

cork taint

Answer 20

2, 4, 6 - TCA: due to a containment in wine (often via cork)

Question 21

what does cork taint smell like

Answer 21

not of cork but of moldy, carboard, wet dog/paper

Question 22

what do if have cork taint

Answer 22

return bottle

Question 23

volatile acidity/vinegar taint (acetic acid)

Answer 23

produced by bacteria that turns alcohol into acetic acid (same process used to make vinegar)

Question 24

acetic acid

Answer 24

small amounts of acetic acid can enhance but if too much there may be an issue with seal/storage conditions

Question 25

brett (Brettanomyces)

Answer 25

a wild yeast; smells of farmyard, cheese, horse saddle, band-aid

relatively common in ‘natural’ wines

Question 26

can brett be good?

Answer 26

in small quantities can add complexity but beyond its a matter of taste

Question 27

what is a ‘natural’ wine

Answer 27

usually doesn’t mean much; there’s no protocol for it

Question 28

oxidation

Answer 28

excessive aromas of caramel, nuts, bruised apple – can overpower fruit character with hint of vinegar

Question 29

what is oxidation caused by

Answer 29

leaving a bottle open at room temp for too long

Question 30

is oxidation common?

Answer 30

very common at restaurants/wine bars where wine is served by glass – just ask for new one

Question 31

Barolo DOCG

Answer 31

one of the most prestigious wines in the world — 100% nebbiolo

Question 32

minimum ageing for Barolo

Answer 32

38 months, with at least 18 in wooden barrels

Question 33

when does counting begin for agein

Answer 33

on 1st November of harvest year

Question 34

what special about ‘Riserva’

Answer 34

needs two more years on top of the 39 months

Question 35

where can Barolo be produced

Answer 35

in municipalities in Cuneo province: La Morra, Monfarte d’Alba, Serralunga d’ALba, Barolo, Castiglione, Falletto, Verduno, Novello, Grinzane Cavour, Diano d’Alba, Roddi, Cherasco