Wine BS Flashcards
Tannins
Phenolic compounds that exist in plants. In grapes, they exist primarily in the skin and seeds. They are astringent and provide structure to wine. Over time, tannins die off, making wines less harsh.
Acidity
The level of perceived sharpness. A leading determinant of balance.
French Oak
Known for giving wine more subtle & spicy notes, with silky texture.
American Oak
More potent flavor, giving notes of vanilla, cream soda, sweet spice, and coconut with a creamier texture.
Stainless Steel
Preserves the freshness and bright character of the wine.
Lees
The process of letting wine & sparkling wines mature and age on top of the spent yeast and other particulate matter. Imparting bread, yeasty, toasted bread notes, as well as almond, hay, hazelnut, and elderflower.
Body
The impression of weight on one’s palate. Light, medium, and full are common body descriptors.
Decant
The process of transferring wine from bottle to another vessel. The purpose is generally to aerate a young wine or to separate an older wine from any sediment.
Malolactic Fermentation (Malo)
This process can increase th aroma and mouthfeel and reduce acidity. Produces flavors that are richer and buttery tasting.
Share Red Shoulder Chardonnay
Shrimp Scampi, The lemon notes in the wine compliment the shrimps natural flavor in the same way the lemon in the sauce does. The tropical fruit and banana add depth to the pairing
Chateau Poesy Right Bank Bordeaux
Wellington - The richness of beef tenderloin pairs well with the plum and cherry preserve notes in the wine. A red wine reduction sauce echoes the wine’s flavors, while the chalky mineralogy enhances the meat’s depth.
Brovia Barolo
Salmon - The smoky flavors from the salmon complement the oakiness of the wine, while the richness of the salmon enhances the cherry and rose petal notes.
Pesquera Crianza
Pesquera Crianza
Chocolate Tart - Chocolate can complement the dark fruit flavors in the wine while contrasting with its oakiness.
Scotch
Macallan
Dewars
Johnnie Walker
