Wine Tasting, Storing, Serving, and Pairing Flashcards
4 steps for tasting wine
Sight
Smell
Taste
Conclusion
You should sniff before you swirl so you can smell the aromas present on the top layer of the wine. That way, when you do swirl, you can appreciate how the aromas change when exposed to oxygen.
True
Aromas that are considered faulty in wine:
Nail varnish
Vinegar
Musty smell
Will make your mouth water
Acidity
Will give a drying sensation on your gums and cheeks
Tannin
When tasting a wine, take a _____ sip of wine and hold it in your mouth for ____ before ____.
generous, 3 seconds, spitting it out
Aroma association to wine
Black Pepper
Shiraz
Aroma association to wine
Black Currant
Cabernet Sauvignon
Aroma association to wine
White Pepper
Grenache
Aroma association to wine
Herbaceous
Sauvignon Blanc
Aroma association to wine
White Flowers and Peaches
Riesling
As white wines age
They deepen in color and develop aromas of honey and nuttiness
As red wines age
they become paler in color and develop aromas of dried fruit and leather
The most important consideration when drawing conclusions about a wine is whether or not you liked it!
True
For long-term storage, wines should be kept at a cool and constant temperature. Extremes of cold and heat can damage wines.
True
When red wines are served too cold
they taste excessively tannic and acidic
When white wines are served too warm
they lose structure and become flat
When red wines are served too warm
they taste overly alcoholic and lifeless
When white wines are served to cold
they lose flavor and aromas are masked making them seem ‘simple’
The correct serving temperature for Cabernet Sauvignon
59-64
The correct serving temperature for Oaked Chardonnay
50-55
The correct serving temperature for Sauvignon Blanc
45-50
The correct serving temperature for Sauternes
43-45
The correct serving temperature for Beaujolais
55
The correct serving temperature for Pinot Grigio
45-50
The correct serving temperature for Champagne
43-50
The correct serving temperature for Merlot
59-64
What is the correct angle at which to hold a bottle of sparkling wine when opening it?
45 degrees off vertical
What is the correct order for opening a bottle of still wine?
Present the bottle Remove the foil Wipe the cork Remove the cork Present the cork Wipe the neck
When opening a bottle of sparkling wine, you should:
Point the bottle away from anyone in the room
Sweet food makes a dry wine taste
More acidic and less fruity
Salt in food can make a wine taste
More bitter and more acidic
Foods that are high in umami can make a wine seem:
More acidic, more drying and less fruity
Food high in acidity can make a wine taste?
Sweeter
A wine high in alcohol will increase the burning sensation of spicy heat in food.
True
The most common ways to organize a wine list:
Geographical, Wine style and by grape variety
Restaurant wines are typically higher priced because they markup the wines 2-3 times the wholesale price.
True
When ordering wines from the list, it is acceptable to point to the wine when communicating your selection to the server or sommelier.
True
