Module 5: A Sense for the Arrgh...Factor

A dry cork might suggest that:

The wine is oxidized

The wine is very high in alcohol

The wine is sweet

The wine is dry

If a white wine is deeper in colour than normally expected for its age, what could be the problem?

It might be oxidized

Brett

High levels of ethyl acetate

It might have cork taint

Ethyl acetate at high levels can cause the following unpleasant odor:

Barnyard

Wet stones

Nail polish remover

Must or mould

A wine is “reduced” when:

It is exposed to oxygen

It is treated with decivita dioxide

It is starved of oxygen

It starts to turn to vinegar

Oxidized wines have the following unique quality/qualities:

May smell like a donkey and turn grey

May smell flat and turn brown

May smell like kerosene

May taste sweeter, but will turn pink

TCA is:

A neutralizing compound given off by chemicals used in the bottling process

A foul-smelling compound caused by yeast growing in cellars

An acronym for “Trouble du Comportement Alimentaire” – a common fault in French wine

A foul-smelling compound found in wines with tainted corks

Which of the following might indicate a second fermentation taking place in the bottle?

A wine with unexpected bubbles

A wine that smells of nail polish remover

A wine that tastes mouldy

A wine that is unexpectedly very dry and irritating

The “length” of a wine refers to:

The expected length of its shelf time

The amount of time it’s flavor lingers for

The length of time the must is kept in contact with the skins

The recommended amount of time you should aerate or swirl the wine in your glass

According to How to Taste, what are the “three pointers” to wine quality?

Cleanliness, Balance, Length

Cleanliness, Length, Acidity

Length, Alcohol content, Balance

Alcohol content, Volatility, Cleanliness

If a wine is cloudy or hazy, which of the following might be the problem?

Cork taint

Microorganisms growing in the wine

The artificial bubbles have begun to dissipate

It might be too young to drink