Summary: Understanding Wines Explaining Style And Quality | 9781905819393

Study material generic cover image
  • This + 400k other summaries
  • A unique study and practice tool
  • Never study anything twice again
  • Get the grades you hope for
  • 100% sure, 100% understanding
Use this summary
Remember faster, study better. Scientifically proven.
Trustpilot Logo

Read the summary and the most important questions on Understanding Wines Explaining Style and Quality | 9781905819393

  • 1 The systematic approach to tasting wine

    This is a preview. There are 37 more flashcards available for chapter 1
    Show more cards here

  • What is a suitable environment for tasting (p.2)?

    Good natural light and odour free environment.
  • How should you be prepared for tasting (p.2)?

    Clean palate, free of toothpaste or the lingering flavours of strong-tasting food. You should also be well hydrated.
  • 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 wine aromas reminiscent of damp cardboard. One of the main causes of this fault is tainted cork. For this reason TCA is often referred as corked.
  • 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 of reduction can appear pleasant, adding character and complexity.
  • 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 have aroma's of

    • toffee
    • honey
    • caramel
    • or coffee

    it will lack freshness and fruitiness.

To read further, please click:

Read the full summary
This summary +380.000 other summaries A unique study tool A rehearsal system for this summary Studycoaching with videos
  • Higher grades + faster learning
  • Never study anything twice
  • 100% sure, 100% understanding
Discover Study Smart

Topics related to Summary: Understanding Wines Explaining Style And Quality