lesson 16

Question 1

cork taint

Answer 1

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

Question 2

cork taint

Answer 2

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

Question 3

can you ensure no vibrations in milano?

Answer 3

no its impossible because the metro, etc

Question 4

what is time required for

Answer 4

to develop aromas and taste

Question 5

time

Answer 5

secret ingredient of wine

Question 6

how long should most last

Answer 6

red for 3 - 5 years, less for white

Question 7

how do you store wine

Answer 7

cool place with stable temp

no light

no vibrations

if sealed with cork, bottle lay on side

Question 8

what is a ‘natural’ wine

Answer 8

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

Question 9

what is always happening with the chemical compounds in wine

Answer 9

structure, flavors and colors are constantly dissolving and recombining differently

Question 10

what special about ‘Riserva’

Answer 10

needs two more years on top of the 39 months

Question 11

minimum ageing for Barolo

Answer 11

38 months, with at least 18 in wooden barrels

Question 12

can brett be good?

Answer 12

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

Question 13

where can Barolo be produced

Answer 13

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

Question 14

acetic acid

Answer 14

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

Question 15

color with age

Answer 15

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

Question 16

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

Answer 16

need to keep the cork wet

Question 17

is oxidation common?

Answer 17

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

Question 18

when does counting begin for agein

Answer 18

on 1st November of harvest year

Question 19

Barolo DOCG

Answer 19

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

Question 20

do wines always get better with age?

Answer 20

no, most are meant to be enjoyed young

Question 21

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

Answer 21

yes but if only for a few years but not 10

Question 22

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

Answer 22

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

Question 23

texture with age

Answer 23

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

Question 24

what does ageing well require

Answer 24

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

Question 25

brett (Brettanomyces)

Answer 25

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

relatively common in ‘natural’ wines

Question 26

aromas with age

Answer 26

gradual shift from primary to tertiary aromas and flavors

Question 27

oxidation

Answer 27

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

Question 28

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

Answer 28

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

Question 29

what do if have cork taint

Answer 29

return bottle

Question 30

what is oxidation caused by

Answer 30

leaving a bottle open at room temp for too long

Question 31

volatile acidity/vinegar taint (acetic acid)

Answer 31

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

Question 32

wine faults

Answer 32

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

Question 33

what does cork taint smell like

Answer 33

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

Question 34

cork

Answer 34

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

Question 35

can most wines age well?

Answer 35

no; most wines lack what is required to age well