Wine Foundation 2.txt

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Author:
tekygeek
ID:
64215
Filename:
Wine Foundation 2.txt
Updated:
2011-02-06 14:25:45
Tags:
ICC sommelier Wine Tasting Technique
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Description:
Wine Tasting Technique
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  1. State the purpose of swirling the glass
    Volatizes the esters (a chemical compound), releasing the aromas
  2. State the reason we do not chill white wine in this class
    Chilling hides aromas
  3. Name the 5 tastes
    Sweet, Sour, Bitter, Salty, Umami (Japanese for 'deliciousness')
  4. State the reason for rim variation in a wine
    Age

    • Young wines = clear edge
    • Old wines = dark edge (oxidation)
  5. State the reasons for viscosity in a wine
    Amount of alcohol or residual sugar

    • Thick/fast legs = low alc or residual sugar
    • Thick/slow legs = high alc or residual sugar
  6. State the 4 steps to blind wine tasting
    Sight, Smell, Taste, Conclusion
  7. State the sources of tannin in wine
    • Grape tannins (skins)
    • Oak tannins
  8. Define TCA
    2,4,6,-trichloroanisole

    • Responsible for cork taint due to faulty corks
    • Taste: wet, moldy cardboard/mustiness
  9. Define Brettanomyces (Bret)
    Strain of yeast that creates barnyard aroma

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