Tasting & Service

Question 1

Conclusion

Answer 1

BLIC

• Balance
• Length
• Intensity
• Complexity

poor-acceptable-good-very good-outstanding

Question 2

Food Pairing

Answer 2

FOOD WINE

Sweet - more drying and bitter more acidic
& Umami - less sweet & fruity

Salty - less drying and bitter, less acidic
- more fruity, more body

Acidic - less drying, bitter and acidic
- more sweet and fruity

Highly - overwhelmed by the food flavors
flavoured

Fatty/oily - less acidic

Hot/ Chilli - incases heat from chilli
- alcohol more noticeable

Question 3

Service Temperatures

Answer 3

Sweet wines: - well chilled 6-8C (43-46F)

Sparkling: - well chilled 6-10C (43-50F)

Light/medium bodied
white and rose - Chilled 7-10C (45-50F)

Full bod. white - lightly chilled 10-13C (50-55F)

light bod. red - room temp or lightly chilled
13-18C (55-64F)

med.-full bod. Room temp 15-18C (59-64F)
red