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Flashcards in CSW Prep - Wine Defined Deck (39)
1

What are the basic steps to categorizing wine?

(1) Red vs. White
(2) Sweet vs. Dry
(3) Sparkling vs. Non-sparkling

2

Sensation.

An organism's nuerological response to stimulus in the environment..

3

Perception

Brain's interpretation of the information gathered by the senses

4

Sensory stimulus

Any chemical, physical or thermal activator that can produce a response in a sense receptor.

5

Individual Detection Threshold

Smallest amount of stimulus necessary to trigger an unidentifiable sensation.

Typically genetically set.

6

Individual Recognition Threshold

Smallest amount of stimulus required to trigger an IDENTIFIABLE sensation.

Can be lowered with practice and focus while tasting.

7

What is the first sense used to examine wine?

Sight

8

COLOR: Wine that is very pale yellow greens means?

Young white table wines from COOL growing regions

and

Whites made from grapes that have no reached optimal ripeness and maturity.

9

COLOR: wine that is deep golden yellow means?

In Older Whites;

In young whites from WARM growing regions;

and

In white wines that have spent some time in a barrel.

10

COLOR: Inky purples

Young reds.

11

COLOR: Brick red tones

Older, mature reds.

12

COLOR: Ruby-orange highlights

High-acid reds

13

COLOR: Black-blue highlights

Low-acid reds

14

How does the nose affect taste?

This is because the flavors that are experienced are primarily due to ODORS that reach the nose when the wine is held in the mouth.

15

Olfactory Epithelium

Sensory organ for the sense of smell

16

How does air get to the olfatory epithelium?

Two ways:

(1) Directly through nostrils
(2) Indirectly through the mouth and rear nasal passages as wine is held

17

SMELL: If the wine is cold - how can you release more odor?

Hold cold wine in their hand (rather than by stem) to warm the wine and release more odorous molecules.

18

SMELL: Briefly describe the smelling technique.

Swirl wine to increase surface area and sniff with nose in glass.

19

What are the five sensory properties of taste?

(1) Sweet
(2) Sour
(3) Bitter
(4) Salty
(5) Umami

20

What are the primary yields of taste in wine is?

Sweet, sour and bitter.

21

Unami?

Commonly referred to as protein taste, Japanese term for "savory or delicious.'

22

What foods commonly have the unami taste?

Ketchup, dried or aged foods such as beef or cheese.

Taste is rare in wine.

23

T or F: Humans are most sensitive to bitterness and least sensitive to sweetness.

True.

24

What is body?

Thickness or viscosity of the wine.

25

What wine characteristics are typically picked up via touch sensors in nose/mouth?

Viscosity
Dissolved Gas
Texture
Serving Temperature
Astringency
Heat from alcohol
Sulfur dioxide content.

26

Astringent

Generally - bitter/mouth drying sensation

Found in young red wines with high tannin levels

27

What is the mouth dry sensation of tannin like?

Drying, astringent.

Moderate tannin does well to cut richness of fatty meal.

28

What sensory systems are triggered with high alcohol content?

Tactile (hot sensation); gustatory (sweet sensation); and Olfactory (penetrating, pungent odor).

29

Tasting Order: White or red?

White before red.

30

Tasting Order: Dry or sweet?

Dry before sweet.

31

Tasting Order: Young or old?

Young before old.

32

Tasting Order: Fine or modest?

Modest before fine.

33

Tasting Order: light or full bodied?

Light bodied before full bodied.

34

Tasting Order: light young red or full bodied sweet white.

Light young red BEFORE full bodied sweet white.

35

What are the tasting procedures?

Appearance, color, smell, taste

36

In-Mouth Impressions: Flavor, taste and touch?

Taste small amount, allow to warm in mouth, draw some air.

Note acidity, presence or absence of sweetness, balance, body/weight, astringency.

37

What are the major categories of chemicals found in wine?

WAASP!

Water
Alcohol
Acid
Sugar
Phenonolic compounds

38

How much water is in wine?

80-90% water.

39

What is the typical percentage alcohol?

10-15% by volume.

Common type = ethanol.