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17 Cards in this Set
- Front
- Back
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What is Sauternes?
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Sauternes is a French sweet wine from the Sauternais region of the Graves section in Bordeaux. Sauternes is made from Sémillon, Sauvignon Blanc, and Muscadelle grapes that have been affected by Botrytis cinerea, also known as noble rot. This causes the grapes to become partially raisined, resulting in concentrated and distinctively flavored wines. Due to its climate, Sauternes is one of the few wine regions where infection with noble rot is a frequent occurrence. Even so, production is a hit-or-miss proposition, with widely varying harvests from vintage to vintage. Wines from Sauternes, especially the Premier Cru Supérieur estate Château d'Yquem, can be very expensive, due largely to the very high cost of production.
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What does Cloying mean?
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A cloying wine tastes so sweet it is almost sickening.
A wine becomes cloying if there is an overabundance of residual sugar and not enough acidity to balance it. This occurs most often in late harvest and dessert wines, which are made with overripe grapes that have highly concentrated levels of sugar. |
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Sweetness in food makes wine taste...
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More: bitter, acid, burning...
Less: body, sweet, fruity... Dishes high in sugar should be paired with a wine that has at least as much sugar. |
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Umami in food makes wine taste...
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More: bitter, acid, burning...
Less: body, sweet, fruity... Dishes high in umami should be paired with wines that are more fruity than tannic as the mami in the food will emphasize the bitterness of the tannins. High levels of umami in a dish can be balanced by the addition of acid or salt. However the amount added should not alter the basic character of the dish. |
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Acidity in food makes wine taste...
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More: body, sweet, fruity...
Less: acid... |
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Salt in food makes wine taste...
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More: body...
Less: bitter, acid... |
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Bitterness in food makes wine taste...
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More: bitter...
Dishes high in bitterness will emphasize bitterness in wine. Consider white wines or low-tannin reds. |
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Chili heat in food makes wine taste...
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More: bitter, acid, burn...
Less: body, richness, sweet, fruity... Dishes high in chili heat should be paired with white wines or low-tannin reds, both with low alcohol (as bitterness adn alcohol burn can be highlighted for sensitive tasters). Fruitiness and sweetness can also be reduced so think about wines with higher levels of these qualities to mitigate this effect. |
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What is wine?
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A drink made from the fermented juice of freshly-picked grapes.
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How does fermentation work?
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Yeast feed on sugar and convert it into alcohol and carbon dioxide.
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What is the typical range of alcohol for wine?
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8% to 15% ABV (Alcohol By Volume)
11.5% to 14% is most common |
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What are the 3 types of wine?
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Light Wines, Sparkling Wines, Fortified Wines
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What are the styles of wine?
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Color: Red, White, Rose
Sweetness: Dry, Medium, Sweet Body: Light, Medium, Full Other Factors: Oak, Tannin, Acidity |
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As temperature increases, what happens to acidity and sugar in the grape?
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Sugar increases and acidity decreases.
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Wines from cool climates tend to be...
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Mainly white
High in acidity Lower in alcohol Refreshing |
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Wines from hot climates tend to be...
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Mainly red (black grapes need more heat to ripen)
High in alcohol Rich in flavor |
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What are the "noble grapes" (principal grape varieties)?
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White: Chardonnay, Sauvignon Blanc, Riesling
Red: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz |
