lesson 16 Flashcards
cork taint
2, 4, 6 - TCA: due to a containment in wine (often via cork)
cork taint
caused by trichloroanisole (TCA) which gives wine a distinct “wet cardboard” aroma
can you ensure no vibrations in milano?
no its impossible because the metro, etc
what is time required for
to develop aromas and taste
time
secret ingredient of wine
how long should most last
red for 3 - 5 years, less for white
how do you store wine
cool place with stable temp
no light
no vibrations
if sealed with cork, bottle lay on side
what is a ‘natural’ wine
usually doesn’t mean much; there’s no protocol for it
what is always happening with the chemical compounds in wine
structure, flavors and colors are constantly dissolving and recombining differently
what special about ‘Riserva’
needs two more years on top of the 39 months
minimum ageing for Barolo
38 months, with at least 18 in wooden barrels
can brett be good?
in small quantities can add complexity but beyond its a matter of taste
where can Barolo be produced
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
acetic acid
small amounts of acetic acid can enhance but if too much there may be an issue with seal/storage conditions
color with age
red wines tend to become pale, white darker – both more orange – get close to each other in color
why do you lay a bottle on its side if it has a cork
need to keep the cork wet
is oxidation common?
very common at restaurants/wine bars where wine is served by glass – just ask for new one
when does counting begin for agein
on 1st November of harvest year
Barolo DOCG
one of the most prestigious wines in the world — 100% nebbiolo
do wines always get better with age?
no, most are meant to be enjoyed young
if it ok if all the requirements for storing wine are not perfectly met?
yes but if only for a few years but not 10
what will happen if they do improve with age and which ones especially
certain reds and fortified wines can improve with age and develop more complexity when stored (sometimes >20 years)
texture with age
white wine can get more viscous; red thinner; tannins evolve significantly becoming smoother; acidity decreases
what does ageing well require
sufficient levels of tanning, acidity, and/or alcohol, and importantly flavors that will develop interestingly over time
brett (Brettanomyces)
a wild yeast; smells of farmyard, cheese, horse saddle, band-aid
relatively common in ‘natural’ wines
aromas with age
gradual shift from primary to tertiary aromas and flavors
oxidation
excessive aromas of caramel, nuts, bruised apple – can overpower fruit character with hint of vinegar
what will happen if a wine that can’t age well is aged
will begin to taste “flat” after few years, oxidized (sherried) or overly tangy
what do if have cork taint
return bottle
what is oxidation caused by
leaving a bottle open at room temp for too long
volatile acidity/vinegar taint (acetic acid)
produced by bacteria that turns alcohol into acetic acid (same process used to make vinegar)
wine faults
cork taint, volatile acidity/vinegar taint (acetic acid), Brett, oxidation
what does cork taint smell like
not of cork but of moldy, carboard, wet dog/paper
cork
preferred choice for those intending to bottle age, as it supposably allows for micro-oxygenation (more producers are opting for others tho)
can most wines age well?
no; most wines lack what is required to age well
