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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
An Introduction to Wine Tasting
Claus Brabrand[ [email protected] ]
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Agenda
Background: France and Bordeaux The 57 A.O.C.s
Optimal circumstances
Wine Tasting:
I) Visual Examination [sight] II) Olfactory Examination [smell] III) Gustative Examination [taste]
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Background- France and Bordeaux
- The 57 A.O.C.s- Optimal Circumstances
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Production: France: 12% (of world production) Bordeaux: 13% (of French production)
Ideal climate: Gulf stream, Forrest shield Moist spring, sunny summer,
warm fall, and rare frost
45N
Underground: Chalky + Geological diversity
France and Bordeaux
Bordeaux
Bordeaux
45N
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Mdoc
Graves Libournais Ctes Entre-2-Mers Bordeaux
The 57 A.O.C.s
A.O.C. (Appellation dOrigine Contrle
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Classifications (Region-Specific!)
Le Classement de 1855: 1. Crus > 2. Crus > 3. Crus > 4. Crus > 5. Crus
60 Crus de Mdoc
1 Cru de Graves AOC Pessac-Lognan, Chteau Haut-Brion [Matrix II]
Le Classement de Saint-milion:
Premiers Grands Crus Classs A >Premiers Grands Crus Classs B >Grands Crus Classs
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Optimal Circumstances (1/2)
External factors: Lighting conditions (lots of white light) Noise (no noise)
Smells (no food smells, no perfume, ) Room temperature (aprox. 20C) Wine temperature (mature Bordeaux red: 15-17C) Decanter (only for younger wines: 1-7 years!)
Background color (white for color identification) Glas (tulip-shape for Bordeaux red):
Only 1/3 full! (for visual examination)
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Optimal Circumstances (2/2)
Internal factors: Hunger (not too full) Fatigue (not too tired)
Taste interference (no coffee, tobacco, cheese, ) Time-of-day (optimal around 11 am)
Note: Highly culture-dependent:- depends on what you have been exposed to so far
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Structured Tasting
Organized: 3-4 wines (max. 5-6 wines) 2-4 people
Horizontal Tasting : Same region (AOC) Different vintage (year)
Vertical Tasting : Same vintage (year) Different region (AOC) [ Better p Worse ]
[Younger p Older ]
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Wine Tasting- I) Visual Examination
- II) Olfactive Examination- III) Gustative Examination
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
I) Visual Examination (1/2)
[v1] Color/nuance (p general age) Oxidisation process:
Blueishp Orangeish
Purpleish red Cherry red Brownish red Orangeish red
1-2 years 3-5 years 7-10 years 10+ years
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
I) Visual Examination (2/2)
[v2] Color/intensity (p specific vintage) Lots of rain p clear wine Little rain p dark wine
[v3] Limpidity (pA.O.C. or non-A.O.C.) A.O.C.s are always limpid:
They have used glue (egg whites) or barrel storage
[v4] Brilliance (p age / still good?) Brilliant: youthful Matt brilliance: mature Dull brilliance: on the decline!
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
II) Olfactive Examination (1/2)
The 11 Aromatic Families: Animal (fresh/dried meat, blood, musk, %urine) Balsamic (pine, rasin, %turpentine) Woody (woody, damp wood, pencil, tobacco, %cork) Chemical (alcohol, iodine, %petrol, %eggs, %metal) Spicy (dill, anis, cinamon, nutmeg, %garlic, %oignon) Empyreumatic (smoke, toast, caramel, coffee, cocoa, %rubber) Etheral (apples, bananas, pear, %acetone, %soap,%beer)
Floral (acasia, rose, tulip, citronella, honey, %broom) Fruity (grapes, raisins, cherry, prunes, berries, melon) Mineral (flint, quartz, schist, limestone) Vegetable (herbs, pepper, leaves, peas, %mud, %cabbage)
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
II) Olfactive Examination (2/2)
[o1] First nose Calm glass:
Aromas
and aromatic intensity
Note: always best first time you smell (then it converges on alcohol)
[o2] Second nose Swirl glass to aerate (and release more aromas)
Aromas and aromatic intensity
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
III) Gustative Examination (1/2)
4 Taste bases (4 taste buds): Sweet (only moelleux wines) Salty (not really for wines)
Sour Bitter
Feel (middle of tongue): Mechanical (rough, structured, thick, silky, tanins) Thermal (hot, cold) Chemical (co2, alcohol burn)
Impacts tasting sequence
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
III) Gustative Examination (2/2)
Interaction: Synergy (constructive interference) Masking (destructive interference) Contrast (no interference)
[g1] Taste: Swirl to stimulate all taste buds
[g2] Retro-olfaction : Breathe air in through mouth out through nose
[g3] Persistence (in seconds) Important that it finishes in a good way (lasting impression!)
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Personal Comments
Wine preference is: Culture dependent Fashion dependent Subjective!:
The wine is good vs. I think the wine is good
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
FinQuestions?
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Wine TastingDate:
A.O.C.:Chteau:
Vintage:
Visual Examination:
Nuance:
Intensity:
Limpidity:
Brilliance:
Olfactive Examination:
1st nose:
- Intentity:
2nd nose:
- Intentity:
Gustatory Examination:
Aromas:
Retro-olfaction:
Persistence:
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Overall: ---------------------------------------
Wine TastingDate:
A.O.C.:Chteau:
Vintage:
Visual Examination:
Nuance:
Intensity:
Limpidity:
Brilliance:
Olfactive Examination:
1st nose:
- Intentity:
2nd nose:
- Intentity:
Gustatory Examination:
Aromas:
Retro-olfaction:
Persistence:
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Overall: ---------------------------------------
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Let the Tasting begin!Horizontal Tasting:
- Mdoc 03, 01, 97, 93
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
II) Olfactive Examination (1/3)
Aromas: Primary aromas:
From the grapes
Secondary aromas: From the fermentation process
Tertiary aromas: From the barrel/bottle
This blend of aromas = The bouquet Lots of primary aromas p Good potential absence of primary aromasp Not good potential
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Universitetspdagogik, Sandbjerg August 10, 2005Claus Brabrand: Introduction to Wine Tasting
Let the Tasting begin
#1: Mdoc 2003: 60 kr Chteau Leboscq
#2: Mdoc 2001: 50 kr Chteau Cabanieu
#3: Moulis 1997: 120 kr Chteau Haut-Franquet
#4: Mdoc 1993: 109 kr Chteau Lafitte-Tramier
These are all Cabernet-Sauvignon grapes