Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
37 Cards in this Set
- Front
- Back
|
Tasting is also called ________ _________. |
sensory evaluation |
|
|
The interaction of ______ and ______ is also of primary importance to the sensory experience of wine. |
wine, food |
|
|
Wine also has both positive and negative ___________ effects on the body that should always be taken into consideration when consuming wine. |
physiological |
|
|
A person who studies wine is called an ________. |
enologist |
|
|
What are the four senses that are significant in evaluating wines? |
sight, smell, taste, and touch |
|
|
Which one of the four senses that does not directly play a role in a wine's taste? |
sight |
|
|
The color or shade of wine is also called ______. |
turbidity |
|
|
The intensity of the color of wine is called it's _____. |
depth |
|
|
Clarity of wine which is clear of any defects is called ______. |
brilliant |
|
|
A turbid, cloudy wine is called _____. |
dull |
|
|
For a compound to have an aroma it first must be ________, or able to evaporate and be carried by air. |
volatile |
|
|
When describing a wine's aroma it is common to isolate and identify the different aromas present and describe what they smell like; this is called _________ _________. |
descriptive analysis |
|
|
There are six flavors that can be discerned by taste alone; bitter, salty, sweet, sour, metallic, and _________. |
umami |
|
|
In Figure 4-1, as a white wine ages, the wine oxidizes and turns ______. |
brown |
|
|
Figures 4-2A; Six month old Cabernet Sauvignon (young red wine) has a ______ ______ tint to their red color. |
bluish purple |
|
|
Figure 4-2; A five year old Cabernet Sauvignon becomes more _____. |
red |
|
|
Give the proper temperature for Red Wines: ___________. |
59 degrees to 65 degrees Fahrenheit |
|
|
The proper temperature for white wines is ______________. |
50 degrees to 59 degrees Fahrenheit |
|
|
The proper temperature for sparkling wines is ___________. |
41 degrees Fahrenheit |
|
|
The body or thickness of a wine is called _______. |
viscosity |
|
|
The prickly sensation from the carbonation present in the wine is called _______. |
effervescence |
|
|
The puckery sensation that is often confused with bitterness is called ________. |
astringency |
|
|
Figure 4-5. Tears, also called _____ on a wine glass are a function of the wine's alcoholic strength. |
legs |
|
|
When tasting wines, the tasting area should have no distracting _____ that would interfere with the sometimes delicate aromas of the wines to be evaluated. |
smells |
|
|
When you are ________ when you are tasting a wine, your sense of smell and taste become more acute. |
hungry |
|
|
A group of similar wines that are tasted is called a _______. |
flight |
|
|
When wine tasters do not know specific information about the wines they are evaluating, this is called a ______ tasting. |
blind |
|
|
Consecutive vintages of the same grape variety or type of wine from a single winery is called a ______ flight. |
vertical |
|
|
______ wines should be tasted before red wines. |
white |
|
|
Dry wines should be tasted before _____ wines. |
sweet |
|
|
Light-bodied wines should be tasted before ____ _____ wines. |
full-bodied |
|
|
_______ wines should be evaluated before older wines. |
young |
|
|
_____ wines should be evaluated before dessert or fortified wines. |
Table |
|
|
The _______ ___________ ________ can be a useful tool when looking for descriptor, especially for novices which is on page 107. |
Wine Aroma Wheel
|
|
|
The five steps for evaluating wine are: _____, _____, _____, _____, and _______. |
sight, swill, smell, sip, spit or swallow |
|
|
The level at which a taster can detect a given flavor is called the ______. |
threshold |
|
|
The five characteristics that make a "wine good" are distinctive _____, ______, _____, ______, and ______. |
flavor, complexity, balance, intensity of flavor, and quality of flavors |
