Pairing, Serving and Storing Wine Flashcards
What does it mean for wine to taste “less pleasant”?
Wine is MORE drying, bitter and/or acidic
Wine seems LESS sweet and fruity
What does it mean for wine to taste “more pleasant”?
Wine is LESS drying, bitter and/or acidic
Wine seems MORE sweet and fruity
Sweet food makes wine _____ drying, bitter and acidic; ____ sweet and fruity
NEGATIVE effect:
MORE drying, bitter and acidic
LESS sweet and fruity
Salty food makes wine _____ drying, bitter and acidic; ____ sweet and fruity
POSTIVE effect:
LESS drying, bitter and acidic
MORE sweet and fruity
Fatty food makes wine ____ acidic
LESS acidic
What temperature should sweet wines be served at? (Ex. Sauternes)
Well chilled 43-46F
What temperature should sparkling wine be served at? (Ex. Champagne)
Well chilled 43-50F or 6-10C
What temperature should light/med bodied white and rose wines be served at? (ex. Pinot Grigio)
Chilled 45-50F or 7-10C
What temperature should full bodied white wines be served at? (Ex. oaked chardonnay)
Lightly Chilled 50-55F or 10-13C
What temperature should light bodied red wines be served at? (ex. Beaujolais)
Room temperature or Lightly Chilled 55-64F or 13-18C
What temperature should medium/full bodied red wines be served at? (ex Shiraz)
Room temperature 59-64F
What are ideal storage conditions for wine?
cool and constant temperature away from light
cork seal, stored on side
screwcap stored upright
What chemical causes cork taint?
TCA - Trichloroanisole
What is failure of closure?
Wine fault resulting from unwanted oxygen interacting with wine
What can heat damage do to wine?
Lose its freshness quickly, lack fruit character and taste dull or stale
