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Summary: Understanding Wines Explaining Style And Quality | 9781905819393
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Read the summary and the most important questions on Understanding Wines Explaining Style and Quality | 9781905819393
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1 The systematic approach to tasting wine
This is a preview. There are 37 more flashcards available for chapter 1
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What is a suitable environment for tasting (p.2)?
Good natural light andodour free environment. -
How should you be prepared for tasting (p.2)?
Clean palate, free of toothpaste or the lingeringflavours ofstrong-tasting food. You should also be wellhydrated . -
Why do you have to be well hydrated before tasting wine (p.2)?
Dehydration may cause your nasal aroma receptors to become dry, resulting in loss of sensitivity. -
What is TCA p.4?
Trichloroanisole . This taint gives the winearomas reminiscent of damp cardboard. One of the main causes of this fault is tainted cork. For this reasonTCA is often referred ascorked . -
What aromas gives an oxidized wine?
Toffee, honey, caramel or coffee. -
What means reduction p.4?
This gives the wine a "stinky" character;- rotten eggs
- boiled cabbage
- boiled onions
- or blocked
drains .
Low levels ofreduction can appear pleasant,adding character andcomplexity . -
When can oxidation happen p.4?
When insufficient sulfur dioxide is added to the wine. -
What is oxidation p.4?
It's the opposite of reduction. Typically caused by a failure of the closure allowing unwanted oxygen to interact with the wine. -
Which aromas gives a wine with 'brett'?
Wine plastic or animal aromas. -
How do you recognise oxidation p.4?
Wine will appear deeper and more brown than it should be. It may havearoma's oftoffee - honey
- caramel
- or coffee
it will lack freshness andfruitiness .
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