Lesson 19 Flashcards
(46 cards)
What is a typical aroma descriptor of cork taint?
moldy cardboard
to which moment in the traditional rural calendar does Giosue Carducci’s peom “L’estate di San Martino” (Martinmas) refer to?
beginning of winter
the political, social and military process that led to the creation of the italian nation state between 1840s - 1871?
The “Risorgiment’
how did they manage to keep under control phylloxera, the aphid that in the late XIX century devasted the european wine production
by grafting Eurasian vines on American vines
who was the major scientist that gave an enormous contribution ot winemaking by investigating the role of yeast…. etc…
pasteur
wine service order (in case you want more than one) explanation
start from the wine that is lightest (body, intensity) and go up in terms of intensity (mostly) and complexity
wine service order
start with sparkling wines
light white wines
med/full bodied white wines
lighter reds
med/full bodied reds
dessert with sweet wine
what servicing temperature for sparkling wines
well chilled/right out of the fridge
what servicing temperature for white wines
slightly higher temp than sparkling wines (7 - 13 C)
why don’t you have white wines to be super chilled
if it’s too cold than can’t perceive fruit
what servicing temperature for red wines
room temp
why might you chill red wine SLIGHTLY before serving
because most apartments and buildings are hotter than room temperature
wine glass for white wine
smaller; because served chilled
what do you do if you want white wine to stay chilled while drinking it?
drink half and then top it up so it stays at an appropriate temp and keep doing that
wine glass for red
bigger glasses
why bigger glasses for red wines
more complexity and if have a broader surface covered with the wine then more of the aromas can be smelled
wine glass for port/sweet/fortified wines
small glasses
why smaller glasses for port/sweet/fortified wines
more expensive and higher alcohol content
wine glass for sparkling wines
champagne flute
decanting wine
instead of directly pouring wine into a glass you pour into a decanter
what is the first purpose for decanting
to separate the natural deposit that forms in many fine, aged red wines
how is that separated in a decanter?
done by GENTLY pouring the wine into the decanter, leaving the sediment in the bottle
what is the second purpose for a decanter?
allows the wine to “breath” and more oxygen which can have positive effects on its aromas
what is a myth about opening bottles of wine
despite common belief, simply opening a bottle some time before service is almost useless
