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Geography of Wine Midterm

Terms in this set (32)

Proper Wine Storage
temperature (55), vibration, darkness, humidity
Astringency terms
dusty, harsh, fine
Astringency
tannins, bitterness
Acidity
building blocks of wine/foundation, cleanses palate, pH, total acidity, brix
Types of Armoas
fruity, floral, herbal, earthy, spicy or nutty
What do you need for red wine to age
Fruit and tannins
What the condition of the natural cork tells you
Should be in good condition, not break, crumble or be sponge. Should be solid, smooth and no cracks in the cork, not leaking wine when you take the capsule off. No mold and have good overall quality.
Terpenes
skins of grape
Chardonnay temperature
60-65 degrees
Riesling temperature
40-50 degrees
Champagne temperature
35-40 degrees
Cabernet Sauvignon temperature
60 - 65 degrees
Well balanced wine is called
Harmony
Aroma is
Fruit
Bouquet is
Oak
Bottle Bouquet
new odorous substances produced due to complicated changes and chemical changes taking place during the aging
Acescence
Vinegar(bad)
Terms referring to Viscosity
thin, fleshy, rich, oily, light-bodied, medium-bodied, full-bodied
Wine score sheet is called
20 point UC Davis system
Ten categories of UC Davis System
Appearance, color, aroma & bouquet, acescence, total acid, sugar, body, flavor, astringency, general quality
The Wine Aroma Wheel
3 tier aroma wheel
Taste Zones of the Tongue
Sweetness - front
Saltiness - middle
Sourness - sides
Bitterness - back
Oak-Derived Flavors
Vanilla, toffee, caramel, spices, "smokey", tar, pencil shavings, sawdust, plywood, coconut, cedar, "cheerios", etc
Wine Diamonds
particles that separate from the wine, particularly during aging in tank and often in bottle if the wine is subjected to cold temperatures. The particles are mostly made up of potassium bitartrate.
Turbidity
fogginess
Component Tasting
fruit, oak, total acidity, sweetness, tannins, volatile acidity
Taste
move wine over tongue, taste zones of tongue
Olfactory bulb
when you get a cold and you cant smell that good
Smell
3 short sniffs, most important quality control
Sensory Evaluation Steps
Appearance, Smell, Taste, Conclusion
Wide tears
lower alcohol
Thin tears
high alcohol
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