wine Flashcards

1
Q

Wine appearance

A

Color, Clarity, viscosity

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2
Q

Red wine color range

A

Pale ruby to deep straw

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3
Q

White wine range

A

Pale straw to deep gold

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4
Q

How to release aroma

A

swirling

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5
Q

Smell gives away

A

Taste

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6
Q

Wine taste

A

Sweetness, acidity, tannins and finish

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7
Q

Wine taste range

A

Bone dry to Very sweet

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8
Q

Body

A

How heavy or light the wine feels

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9
Q

Complexity

A

How many smells and tastes you can get

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10
Q

Balance

A

How well things work together

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11
Q

Shape, wide bowl

A

Enhance red aromas

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12
Q

Shape, small glass

A

Concentrate aroma

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13
Q

Size, big/small

A

big= Release more aroma
small= Release less aroma

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14
Q

Materials?

A

Crystal, glass and plastic

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15
Q

Temperatures

A

White = chilled
Red = room temperature

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16
Q

Decanting

A

Pour into different contained for aroma

17
Q

Opening bottle with

A

Care, to not disturb any sediment

18
Q

Serving size

A

5 ounces

19
Q

Pairing with food helps to

A

enhance the food flavor

20
Q

Wine storing temperature

A

7-18 C / 45 - 65 F

21
Q

Wine storing Humidity

A

50-80%

22
Q

Wine storing brightness

A

Dark

23
Q

Wine storing orientation

A

On the side

24
Q

Wine storing movement

A

none

25
Q

Wine storing location

A

free from odor

26
Q

Wine storing aging

A

consult proffesional

27
Q

wine regions

A

France, Italy, Spain, USA, South america, Australia, New zealand

28
Q

Styles of wine

A

Still, sparkling, fortified, dessert, rose, white and red

29
Q

terminology

A

Aroma
body
Bouquet (combined aroma)
Dry
Finish
Fruit forward
Oaky
Tannin
Terroir
Vintage