Notes de cours
Most common questions gastronomy
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During the first year of HSMS you will be graded on your knowledge of gastronomy. I made a document with important questions you should know.
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Summary Gastronomy Module 2
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Most common questions gastronomy part 2 of exam
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Hospitality experience
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Wine = is an alcoholic drink made from grapes of the vitis viniferaWhy are only 1000 vines planted per hectare on some vineyards in Australia?
Because it's dry there. There is a lack of water so if there are more than 1000 vines they are
not getting enough nutrients.
How does climate affect red wines from Argentina?
The grapes in Argentina grow in a relatively dry climate, which means that few pesticides
and anti-fungal products are needed. This also has a positive effect on the quality of the
wine.
When is it determined whether a wine is a cuvée or a monocepage?
by assembling the wine, When a wine is made from several grape varieties, it is called
assemblage. A wine made from a single grape variety is called a cépage. There are several
reasons for assembling a wine, but the main reason is to make the wine taste better.
What happens to the flavor profile of a wine that we age in the cellar. Name 2 things.
It gets more filming, riper aromas
Where is the sweetness of champagne determined?
After the degorgement. Degorgement. Disgorgement is the act of removing the frozen plug
of ice (containing spent yeast) from a champagne bottle after the
riddling. Degorgement takes place on the bottling line just prior to adding dosage and the
the final corking of the finished bottle of champagne.
Where in the process does the sweetness of champagne come from?
In the bottle during the 2nd fermentation.
What kind of pruning methods can we use in champagne:
Cordon, Double Gyot, Chablis en Vallée de la Marne
Which pruning method in Champagne is used for the pinot noir grape?
Guyot method
What is debourbage?
Clarifying the wine. The purpose of débourbage is to ferment the clear juices to obtain wine
with a fruity and open aroma.
What influence does a loamy soil have on the flavor intensity?
Because the soil is very fertile, we get high yields and therefore low taste intensity
Wants to make a wine that is filming but still pure in taste, but without to many external
influences?
Malolactic fermentation in old wooden barrels
Why does a wine taste like a certain type of fruit because it contains:
, Fermentation takes place where different aromas are created that taste like certain types of
fruit
Where are the wine grapes planted for a winery that produces a lower quality?
In the countryside, with a sandy soil
What is important when planting white grapes?
That the grapes have a warm soil, Calcareous, clayey soil or a humus-containing sandy soil
What is important when planting red grapes?
That the grapes have a cool soil, calcareous, clayey soil or a humus-containing sandy soil
Where, on the hill, are the wine grapes planted for a winery if one wants to make a wine
with a high quality?
In the armpit of the mountain.
Which climatic zones do we encounter in Italy?
Continental climate, Mediterranean climate and subtropical climate.
What type of soil can we find in the Moesel and why is it so good for the grapes?
The Moesel is a river, there is slate and it retains the heat for the cold nights. So the grapes
retain their heat.
In which method do we have maturation in the bottle?
Classic method
What belongs to the most ,, macuration?
The freshly pressed of the grapes
Step 3: Maceration
This mixture of the juice and solid components is called the must. During the maceration,
the solids float to the top, these solids are submerged again to give flavor, color and tannins
to the juice
In which phase is it determined whether a wine becomes an orange wine?
During fermentation (a white grape processed as a red grape)
What are the characteristics of an older wine, other than the color. name 2.
The freshness of fruit turns into ripe flavors and the edge to wine goes away.
What is Phyloxera?
A louse that in the 19th century ensured that all vines in Europe were destroyed
In which phase of winemaking can we as humans exert the greatest influence in terms of
the formation of aromas?
Yeasts on wood or stainless steel
What is the influence of a long period of remontage on the taste profile of the wine?
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