Wine Tasting: Off-Odors & Serving Temps Flashcards by jayelle hudson

Q

appropriate serving temperature:

sparkling & sweet

A

45-50 degrees F

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Q

appropriate serving temperature:

dry whites & rosé

A

50-60 degrees F

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Q

appropriate serving temperature:

light-bodied reds

A

55-65 degrees F

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Q

appropriate serving temperature:

full-bodied reds

A

62-68 degrees F

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Q

identify the taste profile for:

tartaric acid

A

sour-salt (aspirin)

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Q

identify the taste profile for:

malic acid

A

green apples

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Q

identify the taste profile for:

citric acid

A

citrus fruits

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Q

identify the taste profile for:

lactic acid

A

milky

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Q

identify the taste profile for:

succinic acid

A

bitter, sour, salt (stale beer lines)

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Q

identify the taste profile for:

acetic acid

A

vinegar

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Q

identify the taste profile for:

glycerol acid

A

sweet

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Q

identify the taste profile for:

sulfur dioxide

A

burnt matches

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Q

identify the taste profile for:

hydrogen sulfide

A

rotten eggs

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Q

identify the taste profile for:

mercaptan

A

garlic or onion-like

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Q

identify the taste profile for:

butyric acid

A

rancid butter (stank cheese)

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Q

identify the taste profile for:

ethyl acetate

Study These Flashcards

A

fingernail polish remover

Q

identify the taste profile for:

sorbic acid

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A

geranium

Q

explain the off-odor:

exidized

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A

acetaldehyde or excessive esterification

Q

explain the off-odor:

maderized

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A

cooked or baked odor

Q

explain the off-odor:

stemmy

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A

bitter, green odor of grape stems

Q

explain the off-odor:

woody

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A

odor of wet wood

Q

explain the off-odor:

green

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A

odor of leaf alcohol (immature grapes)

Q

explain the off-odor:

yeasty

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A

pronounced odor of yeast (normal in champagne)

Q

explain the off-odor:

fusel

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A

alcoholic odor of wine spirits

Explain the off-odor: | rubbery

rubbery odor resulting from very high pH and/or excess sulfur

When is fermentation considered a wine defect?

when a wine referments after packaging

Identify the type of wine associated with: | very pale yellow-greens

young white table wines from cool growing regions (immature whites)

Identify the type of wine associated with: | deep golden yellow

older whites, young whites from warm regions, & barrel fermented/aged whites

Identify the type of wine associated with: | inky purples

young reds

Identify the type of wine associated with: | brick red tones

old, mature reds

Identify the type of wine associated with: | ruby-orange highlights

high-acid reds

Identify the type of wine associated with: | black-blue highlights

low-acid reds