Lecture 2 Wine Tasting Technique Flashcards
Examples of glassware styles
White Red burgundy bordeaux Flute Goblet Snifter Saucer Co pita
Glassware criteria
Transparent Thin, smooth lip Seamless stem Enhances flavor and olfactory impressions Fits image of restaurant Fits budget or restaurant Machine washable Storage How many diff types of glasses
Tasting glass used in class
Schott zwiesel red
Congress’s line
Embellishes aromatics in wine
Temperature of wine served in class
60 F
16 C
5 main tastes on tongue
Bitter Sweet Sour Salty Umami
What is umami
1909 discovered by Ikeda Savory Soy Earthy Msg Deliciousness Eg mushroom and beans
What is Kokumi
Discovered by japanese scientists in October 2010
Taste associated with calcium
Chalky minerality
Olfactory sense of flavor
Through the retro nasal passage
Up from mouth
In through nose
What clues does looking at a wine give
Age
Condition
Growing climate
Grape variety
Deductive tasting
What to look for in a wine
Clarity
Brightness
Color… hue and intensity, secondary colors
Rim variation viscosity
Color
As white wines age they become
Darker
Oxidative process
Color
As red wines age they become
Lighter
Browner pigments and tannins precipitate out as sediment with age
What color can be found in young or cool climate wines
Green
Color
Can be found in young reds
Purple
Color
Can be found in older reds
Orange
Yellow
Brown
Color
Sometime found in Grenache Nebbiolo
Orange
What is rim variation
The difference in color btw wine at the centre of the glass and the wine at the edge (rim) of the glass
What happens to rim in older wines
More rim variation
Wide band
Multiple layers…age rings
A watery appearance at the rim can mean
Alcohol separation due to high alcohol
Thin and fast legs can mean
Low alcohol
Little to no res sugar
Thick and slow legs mean
Higher alcohol or
Residual sugar
Staining in the legs in red wines means
Extract
Richness
Concentration
What can legs be influenced by
Shape or cleanliness of glass
How to smell wine
Smell
Swirl
Smell
What does swirling the glass do
Introduces oxygen
Volatiles esters
Releases aromas
TCA
From tainted corks
Wet moldy cardboard
Mustiness
Can be found in other wood item in winery barrels pallets
Brettanomyces
Strain of yeast Creates volatile phenols 4 ethyphenol 4 ethylguaicol Sweaty saddles, stables, barnyard smells
Oxidation
From age or poor cellar conditions Dull fruit Secondary and tertiary aromas and flavored.....leather Flat finish Acetaldehyde converts to acetic acid
Volatile acidity
Vinegar aromas acetobacter
Varnish, finger nail polish aromas ethyl acetate
Excess SO2
Burn t matches
Wet wool
Introduce O2 to remove
Hydrogen sulfide h2s
Rotten eggs
Mercaptan problems
FEW
Fruit
Earth
Wood
Deductive tasting
Smell
Intensity Age Fruit Non fruit Few Wood
Earthy aromas may indicate
Old world or European wine
Inorganic notes, chalk, wet stones, minerality
Organic aromas, damp leaves, mushrooms
Wood aromas indicate
Oak aging
Barrel fermentation
Taste wine to determine
Weight Acid,tannin,sugar,alcohol Changes from entry to finish Fruit non fruit Few Wood Finish Complexity
ID keys
If wine is old or new world
Acidity level
Earthiness
Use of wood
ID keys
Cool mod or warm climate wine
Acidity level
Alcohol level
ID keys
Grape variety or blend
Color Rim variation Youth vs vinosity Quality of texture Quality of finish
