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wine > Wine Tasting: Off-Odors & Serving Temps > Flashcards

Wine Tasting: Off-Odors & Serving Temps Flashcards

csw odors off serving tasting temperatures wine

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1
Q

appropriate serving temperature:

sparkling & sweet

A

45-50 degrees F

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2
Q

appropriate serving temperature:

dry whites & rosé

A

50-60 degrees F

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3
Q

appropriate serving temperature:

light-bodied reds

A

55-65 degrees F

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4
Q

appropriate serving temperature:

full-bodied reds

A

62-68 degrees F

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5
Q

identify the taste profile for:

tartaric acid

A

sour-salt (aspirin)

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6
Q

identify the taste profile for:

malic acid

A

green apples

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7
Q

identify the taste profile for:

citric acid

A

citrus fruits

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8
Q

identify the taste profile for:

lactic acid

A

milky

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9
Q

identify the taste profile for:

succinic acid

A

bitter, sour, salt (stale beer lines)

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10
Q

identify the taste profile for:

acetic acid

A

vinegar

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11
Q

identify the taste profile for:

glycerol acid

A

sweet

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12
Q

identify the taste profile for:

sulfur dioxide

A

burnt matches

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13
Q

identify the taste profile for:

hydrogen sulfide

A

rotten eggs

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14
Q

identify the taste profile for:

mercaptan

A

garlic or onion-like

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15
Q

identify the taste profile for:

butyric acid

A

rancid butter (stank cheese)

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16
Q

identify the taste profile for:

ethyl acetate

A

fingernail polish remover

17
Q

identify the taste profile for:

sorbic acid

A

geranium

18
Q

explain the off-odor:

exidized

A

acetaldehyde or excessive esterification

19
Q

explain the off-odor:

maderized

A

cooked or baked odor

20
Q

explain the off-odor:

stemmy

A

bitter, green odor of grape stems

21
Q

explain the off-odor:

woody

A

odor of wet wood

22
Q

explain the off-odor:

green

A

odor of leaf alcohol (immature grapes)

23
Q

explain the off-odor:

yeasty

A

pronounced odor of yeast (normal in champagne)

24
Q

explain the off-odor:

fusel

A

alcoholic odor of wine spirits

25
Q

Explain the off-odor:

rubbery

A

rubbery odor resulting from very high pH and/or excess sulfur

26
Q

When is fermentation considered a wine defect?

A

when a wine referments after packaging

27
Q

Identify the type of wine associated with:

very pale yellow-greens

A

young white table wines from cool growing regions (immature whites)

28
Q

Identify the type of wine associated with:

deep golden yellow

A

older whites, young whites from warm regions, & barrel fermented/aged whites

29
Q

Identify the type of wine associated with:

inky purples

A

young reds

30
Q

Identify the type of wine associated with:

brick red tones

A

old, mature reds

31
Q

Identify the type of wine associated with:

ruby-orange highlights

A

high-acid reds

32
Q

Identify the type of wine associated with:

black-blue highlights

A

low-acid reds

wine (7 decks)

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