Module 13: Chapters 21-23 - Tasting, Service, Etiquette, Effect on Health

Question 1

Class Tip:

What are the ideal temp and humidity levels for a cellar?*

Answer 1

A cool, consistent temperature of 50-60F, with 65%-75% humidity.

Question 2

Class Tip:

Where do primary, secondary, and tertiatry aromas come from?*

Answer 2

Primary: Derived from the grape itself and primary fermentation.
Secondary: Derived from post-fermentation wine making process (typically related to oak or lees)
Tertiary: Sometimes referred to as bouquet, generally derived from aging.

Question 3

Class tip:

Sweet wines often match with savory foods; what are the three examples used in class?*

Answer 3

Blue cheese and port
Sauternes with foie gras
Off-dry riesling with sushi

Question 4

Class tip:

Which tastes are humans most and least sensitive to?*

Answer 4

Most sensitive to bitter.
Least sensitive to sweet.
Takes much less bitter to register than it does sweet.