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CSW > Sensory Evaluation and Service > Flashcards

Sensory Evaluation and Service Flashcards

1
Q

What does “organoleptic” mean?

A

The chemical and physical properties of a substance that affect the senses

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2
Q

What is the difference between sensation and perception?

A

a) sensation is the neurological response to a stimulus
b) perception is the brain’s interpretation of the information gathered by the senses

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3
Q

What is detection threshold verses recognition threshold?

A

a) the smallest amount of stimulus necessary to trigger an unidentifiable sensation
b) the smallest amount of stimulus necessary to trigger an identifiable sensation

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4
Q

Sight receptors are located in the _____________.

A

Retina

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5
Q

How many types of color receptor cells are there in the retina?

A

3

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6
Q

According to SWE, what are the basic colors of white wine?

A

1) Pale yellow-green (young)
2) Yellow (straw to lemon, most common)
3) Deep golden yellow (barrel, age)
4) Amber Gold (maderized or oxidized)

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7
Q

According to SWE, what are the basic colors of red wine?

A

1) Inky purple (young)
2) Brick red (age)
3) Ruby orange (high acid)
4) Black blue (low acid)
5) Rust (oxidized)

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8
Q

Besides the base color, what other visual indicators should a taster look for?

A

a) depth/intensity
b) clarity
c) rim variation
d) legs or tears
e) sediment
f) bubbles

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9
Q

Bubbles in sparkling wine is sometimes referred to as ______________.

A

the bead

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10
Q

Our appreciation of wine is due mainly to _______________.

A

Scent

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11
Q

At what level can most people detect hydrogen sulfide?

A

3 ppb

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12
Q

At what concentration can most people detect pyrazines?

A

1-5 ppt

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13
Q

Wines are believed to contain at least ____________ odorous compounds.

A

200

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14
Q

What is the sensory organ for smell?

A

Olfactory epithelium

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15
Q

Why is it important to breathe deeply while tasting wine?

A

In normal breathing, only 5-10% of the air reaches the olfactory epithelium.

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16
Q

What are to ways air reaches the olfactory epithelium?

A

1) directly through the nostrils
b) indirectly through the mouth and rear nasal passages as the wine is held in the mouth and after the wine has been swallowed.

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17
Q

Odorous molecules can only be delivered to the olfactory epithelium by ______________.

A

Air

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18
Q

Molecules that are able to become airborne are called _________________.

A

Volatile

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19
Q

What is the difference among primary, secondary and tertiary aromas?

A

a) aromas derived from grapes, as influenced by the terroir
b) aromas derived from post-fermentation winemaking
c) aromas from age

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20
Q

Tertiary aromas are sometimes referred to as a wine’s ______________.

A

Bouquet

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21
Q

What are four ways for a wine taster to enhance the aroma of the wine?

A

1) warm the wine with the hands
2) swirl to increase surface area in contact with air
3) hold the wine in the mouth to warm it to 98 degrees.
4) Draw air threw the wine as it’s held in the mouth to enable more air to reach the olfactory epithelium through the back of the throat and the nasal cavaties.

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22
Q

Strictly speaking, the “taste” of a wine is what?

A

A combination of aromas actually perceived through smell, and physical/tactile sensations.

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23
Q

What actual taste components may be present in wine?

A

Sweet, sour, bitter, and occasionally salty and umami

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24
Q

Of the major taste components in wine, which are the easiest and most difficult to detect?

A

a) bitterness is easiest
b) sweetness is most difficult
c) sour and salty are in the middle

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25
Q

What balances acidity?

A

Sugar

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26
Q

What is the average recognition threshold for sugar?

A

1%

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27
Q

What can mask sugar in wine?

A

Acidity or tannin

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28
Q

What two things can cause umami in wine?

A

Extended aging or sur lie aging.

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29
Q

What wine is said to have a salty taste?

A

Manzanilla sherry

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30
Q

What two factors might contribute to the body of a wine?

A

1) Alcohol
2) Residual Sugar

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31
Q

Name several examples of tactile stimuli in wine?

A

Viscosity, texture, dissolved gas, serving temperature, astringency, heat from alcohol, SO2 content

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32
Q

Describe the tactile sensation caused by dissolved CO2?

A

Prickly

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33
Q

Describe the tactile sensation of alcohol?

A

Hot

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34
Q

Describe the tactile sensation of tannins?

A

Dry

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35
Q

What fault in wine might trigger a sneeze?

A

Too much SO2

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36
Q

What glass is considered optimal for tasting and how many ounces is it?

A

a) International Standards Organization (ISO)
b) 6.5

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37
Q

Describe the steps of deductive tasting?

A

1) Evaluate the colors of all wines
2) Quickly smell each of them to get a first impression
3) Smell each wine in detail, sniff, swirl, breathe in deeply
4) Taste each wine in detail

38
Q

What can you do as a taster to avoid palate fatigue?

A

1) Drink water
2) Eat unsalted crackers or bread
3) Rest in between wines

39
Q

What are the characteristics of a good tasting glass?

A

a) tulip-shaped or rounded
b) thin
c) clear
d) large enough to allowing swirling
e) washed with unscented detergent, polished with steam and lint-free napkins

40
Q

At what temperature should the following be served?
a) sweet white
b) dry sherry
c) sparkling wine
d) light whites and roses
e) medium to full-bodied whites

A

a) 43-47
b) 43-47
c) 43-50
d) 45-50
e) 50-55

41
Q

At what temperature should the following be served?
a) light-bodied red
b) tawny port and sweet sherry
c) medium-bodied red
d) full-bodied and aged red
e) vintage port

A

a) 50-55
b) 54-61
c) 55
d) 59-64
e) 64-68

42
Q

What colors are typically used to describe rose wines?

A

pink - salmon - orange

43
Q

High quality sparkling wine has what type of bead?

A

small, continuous, persistent bubbles

44
Q

What causes tears?

A

change in surface tension when a wine is swirled due to the different temps at which water and alcohol evaporate.

45
Q

How is sweetness categorized in wine tasting?

A

Dry, off-dry or sweet

46
Q

To what might we compare the taste of a wine with medium acidity?

A

Fresh red apple

47
Q

What is bitterness often referred to in white wines, what wines might have it, and why?

A

a) phenolic bitterness
b) Gewurztraminer and Viognier
c) low acid

48
Q

What can make a wine seem lighter in body?

A

Acid

49
Q

What ABVs are considered low, medium and high?

A

a) Low - up 11%
b) Medium - 11.5%-13.5%
c) High - 14% or higher

50
Q

What is are some examples of medium bodied wines?

A

Oaked Chardonnay, Viognier, Pinot Noir, Beaujolais

51
Q

Name three terms that might be used to indicate a wine is out of balance.

A

a) hot - high alcohol
b) cloying - overly sweet
c) flabby - low acid

52
Q

What is considered a short, medium and long finish in wine?

A

a) short - 5 seconds or less
b) medium - 6-30 seconds
c) long - over 30 seconds

53
Q

Where is complexity often derived from in wine?

A

A combination of primary, secondary and tertiary aromas and flavors.

54
Q

What is another term for intensity in wine?

A

Concentration

55
Q

How is quality determined in wine with respect to balance, intensity, complexity and finish?

A

Poor - exhibits none
Acceptable - exhibits one
Good - exhibits two
Very Good - exhibits three
Excellent - exhibits all

56
Q

What are some positive psychological affects of alcohol?

A

aids in relaxation, encourages social interaction, relieves anxiety, enhances a meal

57
Q

What are some negative aspects of intoxication?

A

Impaired judgment, motor skills, speech and the ability to drive

58
Q

What are some diseases caused by alcohol?

A

Cirrhosis, high blood pressure, stroke, addiction and depression

59
Q

What is considered moderate alcohol consumption by the USDA?

A

Up to one drink a day for women and up to two for men, defined as 1.5 ounces of liquor, 5 ounces of wine and 12 ounces of beer

60
Q

What is resveratrol?

A

A phenolic compound found in the skins and seeds of grapes that is believed to have anti-aging, disease-preventing and cancer-fighting properties.

61
Q

Whenever possible, beverage service should take place from the _______________, and the server should work ________________________ around the table.

A

a) right
b) clockwise

62
Q

The more complex the wine, the _____________________ it should be served; conversely, the more acidic the wine, the _______________ it should be served.

A

a) warmer
b) cooler

63
Q

In terms of wine service, who is considered the host?

A

The guest responsible for ordering the wine

64
Q

Where should the wine glass be placed?

A

To the right of the guest, above the knife.

65
Q

Where should the foil be cut?

A

Below the second lip of the bottle.

66
Q

What is the purpose of allowing the host to taste the wine?

A

To determine if the wine is sound.

67
Q

What should you do if the cork breaks while opening the wine?

A

Reinsert of the corkscrew and try to salvage the cork. If it can’t be salvaged, ask the guest if it is acceptable to decant using a cheesecloth or a filter.

68
Q

Guests should be served in what order?

A

Guest of honor if appropriate, then clockwise, ending with the host

69
Q

When are fresh glasses are required?

A

If a different wine is being ordered, and always when tasting.

70
Q

How is the wire cage removed from a bottle of sparkling wine?

A

Foil is removed, wire tab is turned clockwise 6 times and loosened, but should not be removed from the bottle.

71
Q

What types of wines might be decanted?

A

a) young, robust reds
b) complex, moderately aged wines
c) mature wines
d) wines with sediment
e) biodynamic white wines

72
Q

Describe the ideal conditions for storing wine?

A

cool, somewhat humid, no temperature fluctuations, no light or vibrations, bottle on its side so cork stays in contact with the wine

73
Q

Most wines are not ________________ for extended aging.

A

Suitable

74
Q

Name four classic food and wine pairings?

A

1) Sauternes and Fois Gras
2) Port and Stilton
3) St. Emilion and Rack of Lamb
4) Chablis and Oysters

75
Q

What is chemesthesis?

A

The perception of chili heat in food.

76
Q

What is the most important aspect of food pairing?

A

The enjoyment of the guest.

77
Q

In general the _______________ of the wine should match the intensity of the __________________.

A

a) intensity
b) food

78
Q

Acidity in food _____________ the perception of acidity in wine; therefore the amount of acid in the wine should _____________ the acidity in the dish.

A

a) decreases
b) exceed

79
Q

What affect might acid in food have in wine?

A

Decrease perception of acidity, increase sweetness or fruitiness, increase perception of body.

80
Q

Sweetness in food ______________ the perception of sweetness in wine; therefore the sweetness in wine should ________________ the sweetness in the dish.

A

a) decreases
b) match or exceed

81
Q

An off-dry wine might _____________ the heat in a spicy dish, whereas ______________ increases it.

A

a) decrease
b) alcohol

82
Q

What type of wine should a bitter food generally be paired with?

A

Med-to-high acid or some residual sugar

83
Q

Rich, fatty foods might be paired with what kind of wine, and why?

A

a) high acid or sparkling
b) contrast with and cuts through the richness

84
Q

In general, salt has what effect in wine?

A

enhances and pairs well with a wide variety of wines

85
Q

What wines SHOULDN’T be paired with overly salty foods?

A

Oaky or high alcohol wines, which can sometimes create the perception of bitterness

86
Q

In general, what effect does umami have on wine?

A

Diminishes sweetness, fruitiness, and richness.

87
Q
A
88
Q

Give an example of flavor profiles that a) complement each and b) contrast?

A

a) Sauvignon Blanc and herbs
b) Smoked meat and Riesling

89
Q

Why is preparation important in wine and food pairing?

A

The sauce and/or method of cooking can completely change the flavor profile of the dish and interact positively or negatively with the wine.

90
Q

What are national certifications for alcohol awareness?

A

ServSafe Alcohol and TIPS

91
Q

What can wine professionals do to promote responsible consumption?

A

1) check ID
2) recognize the signs of intoxication
3) decline service
4) offer to find the guest a ride
5) persuade the guest to surrender his or her keys
6) set a good example

CSW (14 decks)

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