Trichloranisole (TCA) - Answer- Is a wine fault that makes wine smell like wet cardboard
or mould, and mutes fruit flavors
Sulfur Dioxide can be a wine
... [Show More] fault that causes... - Answer- Wine to smell of extinguished
matches, masks its fruitiness, and can lead to oxidization
Reduction is... - Answer- A wine fault that is the opposite of oxidization. It occurs when
an excessively oxygen-free environment leaves to volatile sulfur compounds. It makes a
wine smell stinky, of rotten eggs or boiled cabbage.
Oxidization is a wine fault that results in... - Answer- A wine smelling like toffee,
caramel, or coffee; muted fruit and freshness; deep brown color.
Out of condition wine will be... - Answer- Dull or stale, and lack freshness
Volatile acidity is a wine fault that ... - Answer- Is a result of build up of acetic acid due
to oxygen exposure; caused by acetobacter; results in the wine smelling like vinegar or
nail polish remover
Brettanomyces (Brett) - Answer- The most likely cause of a wine that has an unpleasant
aroma of Band-Aids, as well as a "sweaty" or "horsy" odor; caused by wild yeasts that
are often present in rustic styles of winemaking
Primary aromas and flavors - Answer- Fruit (Green, Citrus, Stone, Tropical, Red, Black,
Purple, Dry, Cooked), Floral, Herbal, Herbaceous, Spice, Stone/Other. Resulting from
grapes and alcoholic fermentation.
Secondary aromas and flavors - Answer- Yeast, MLF, Oak. Result of winemaking
techniques (post-fermentation)
Tertiary aromas and flavors - Answer- Deliberate oxidization, Fruit development, Bottle
age. Resulting from maturation of wine.
Sweetness in food increases/decreases what in wine? - Answer- Increases: bitterness,
acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Umami in food increases/decreases what in wine? - Answer- Increases: bitterness,
acidity, alcohol burn
Decreases: body, sweetness, fruitiness
*Considered a high risk food - makes wine last harsh and astringent
Acidity in food increases/decreases what in wine? - Answer- Increases: Body,
sweetness, fruitiness
Decreases; Acidity
What is the rule when pairing acidic foods with wine? - Answer- The wine should have
at least as much acidity as the food. High levels of acidity in food can make a low acid
wine seem flabby/flat.
Salt in food increases/decreases what in wine? - Answer- Increases: Body
Decreases: Bitterness, Acidity
Bitterness flavors in wine and food are... - Answer- Cumulative
Chili heat in food increases/decreases what in wine? - Answer- Increases: Bitterness,
acidity, alcohol burn
Decreases: Body, richness, sweetness, fruitiness
Sweet food should be paired with a wine that... - Answer- has at least as much sugar as
the food
Umami foods should be paired with wine that... - Answer- is more fruity than tannic
Bitter foods should be paired with what kind of wines? - Answer- White wines or low
tannin reds
Foods with chili heat should be paired with what kind of wine? - Answer- White wine or
low tannin reds, preferable with lower alcohol levels
A higher risk wine when it comes to food pairings would have what structure
characteristics? - Answer- High levels of tannin, acid, alcohol, and complexity
A very low risk wine when it comes to food pairings would have what structure
characteristics? - Answer- Simplicity, unoaked, a little residual sugar
Name two sweet wines and the temperature at which they should be served - AnswerSauternes, Muscat
Well-Chilled: 6-8 C / 43-45 F
Name two sparking wines and the temperature at which they should be served -
Answer- Champagne, Cava
Well. [Show Less]