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Certified Wine Specialist Flashcards > Tasting, Service, and Health > Flashcards

Tasting, Service, and Health Flashcards

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1
Q

Term used for wine that is “cloudy” or otherwise not clear in appearance

A

Turbid

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2
Q

Average human recognition threshold for sweetness/sugar

A

1%

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3
Q

The five (generally accepted) basic tastes

A 
Acid
Sweet
Salty
Bitter 
Umami
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4
Q

Four aspects of wine quality

A

Balance
Complexity
Intensity
Finish

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5
Q

Ideal serving temperatures for sweet white wines

A

43F - 47F

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6
Q

Ideal serving temperatures for dry Sherry

A

43F - 47F

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7
Q

Ideal serving temperatures for sparkling wines

A

43F - 50F

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8
Q

Ideal serving temperatures for light white and rosé wines

A

45F - 50F

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9
Q

Ideal serving temperatures for medium to full bodied dry white wines

A

50F - 55F

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10
Q

Another term for a wine’s tertiary aromas

A

Bouquet/Bottle Bouquet

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11
Q

Ideal serving temperatures for light bodied red wines

A

50F - 55F

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12
Q

Ideal serving temperature for medium-bodied red wines

A

55F

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13
Q

Ideal serving temperature for full bodied and aged red wines

A

59F - 64F

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14
Q

Ideal serving temperature for Tawny Port and Sweet Sherry

A

54F - 61F

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15
Q

Ideal serving temperature for Vintage Port

A

64F - 68F

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16
Q

Ideal temperatures for wine storage (for a wine cellar)

A

Cool temperatures

50F - 60F

17
Q

(5) Ideal conditions for wine storage (in addition to cool temperatures)

A 
Moderate humidity (65%-75%)
Constant temperature
No light/no sunshine
Little or no vibration
Bottles stored on their sides
18
Q

5 instances where decanting may be appropriate

A 
Young, robust reds
Complex wines with moderate aging
Fully aged and mature wines
Wines with sediment
Biodynamic white wines

Certified Wine Specialist Flashcards (53 decks)

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