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;
32 Cards in this Set
- Front
- Back
|
List the five steps of analyzing a wine in order |
1. See 2. Swirl 3. Smell 4. Sip 5. Savor |
|
|
Which wine element makes you pucker and do you feel on the sides of your tongue? |
Acid |
|
|
Which wine element is sensed most strongly at the tip of your tongue |
Sugar |
|
|
If a wine is referred to as bitter the wine is high in |
Tannins |
|
|
What component is most prominent in Cab Sauv |
Tannins |
|
|
What component is most prominent in Moscato D'Asti |
Sugar |
|
|
The term length is used to describe |
how long the components and balance of the wine continue in the mouth |
|
|
What is 80% of assessing a wine |
smell |
|
|
What is the term to describe a wine that has spoiled due to heat |
materization |
|
|
What is the term to describe a wine that has spoiled due to oxygen |
Oxidization |
|
|
What is terroir |
Characteristics of wine specific to the area it is grown in (soil, rainfall, wind, sunlight, temperature variation) |
|
|
The species of fine wine grapes is called |
vinifera |
|
|
The species of grapes native to N. America is |
Labrusca |
|
|
In what year do vines start producing grapes suitable for winemaking |
3rd year |
|
|
Brix measures the amount of ________ in grapes |
sugar |
|
|
Why should you store wine on its side |
To keep the cork moist |
|
|
Reasons for decanting a wine |
Remove sediment Allow young wines to mellow It looks showy |
|
|
List the vine growth cycle from the first to last |
1. Budbreak 2. Flowering 3. Berry Set 4. Verasion 5. Harvest 6. Dormancy |
|
|
Color can help determine the age of a wine |
True |
|
|
White wine gets lighter as it ages |
False |
|
|
Red wine gets lighter as it ages |
True |
|
|
The body of the wine describes the weight or texture |
True |
|
|
As sugar rises in the wine, acid drops |
True |
|
|
Warm climate produce wines high/low in what, cold climates produce wines high/low in what |
Sugar & alcohol/acid, Acid/alcohol |
|
|
Aroma is the term used to describe the smells of how winemaking techniques affect wine |
False |
|
|
Grapevines produce well in areas that have warm days and cool nights |
True |
|
|
Rose wines are typically made from what grapes |
Red |
|
|
The pulp is always the same color in both red and white wines |
True |
|
|
Do you take the cork cage off before you open a bottle of sparkling wine |
No |
|
|
Describe formal wine presentation |
1. Present bottle to host, give off producer, vintage, any other pertinent info from label 2. Open, label facing host at all times 3. Present cork 4. Present first taste 5. Pour clockwise to women 6. Pour clockwise to men 7. Host gets last pour 8. Host gets last pour from bottle |
|
|
How many bottles of wine from one grapevine |
5 bottles |
|
|
Benchmark wines for acidity |
Sauvignon Blanc Gruner Veltliner |
