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Section I: The Fundamentals Section I: The Fundamentals of Wineof Wine
Chapter 4: Tasting Wines
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IntroductionIntroduction
Tasting (sensory evaluation) is the process of using the effect a wine makes on one’s sense to review and describe a wine.
Making the proper match of a wine for the meal enhances the flavors of both.
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Sensory Evaluation: How the Sensory Evaluation: How the Senses Respond to WineSenses Respond to Wine
Sight Smell Taste Touch
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The Sense of Sight, AppearanceThe Sense of Sight, Appearance
Color of wine• Hue (shade)• Depth (intensity)
Clarity of wine• Brilliant (clear of any defects)• Dull (turbid and cloudy)
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The Sense of Smell, AromaThe Sense of Smell, Aroma
For a compound to have an aroma, it first must be volatile, or able to evaporate and be carried by air.
Wine has as many as 800 volatile compounds. Descriptive analysis = isolating and identifying
the different aromas present We categorize scent by other smells we know.
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The Sense of Taste, FlavorThe Sense of Taste, Flavor
Most people identify only four flavors:• Bitter• Salty• Sweet• Sour
Senses of taste and smell work together to allow more experiences than the basic four flavors.
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The Sense of Touch, TextureThe Sense of Touch, Texture
Mouthfeel = tactile sensations produced when drinking a glass of wine.
Nerve endings detect:• Temperature• Viscosity• Effervescence• Alcohol• Astringency
Perception of a wine’s flavor can also be influenced by its appearance
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The Proper Setting for a TastingThe Proper Setting for a Tasting
An environment with minimum of distractions Comfortable room temperature Good lighting No scents to distract from the tasting Opinions discussed following the flight
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Presenting the WinesPresenting the Wines
Basic white linen tablecloth Proper glassware matches wine being poured. Water should always be available. Food for keeping the taster’s palette fresh
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Other ConsiderationsOther Considerations
Blind tastings eliminate bias. Be honest when expressing opinions. Follow the basic flight rules.
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Basic Flight RulesBasic Flight Rules
White wines should be evaluated before red wines.
Dry wines should be evaluated before sweet wines.
Light-bodied wines should be evaluated before full-bodied wines.
Young wines should be evaluated before older wines.
Table wines should be evaluated before dessert or fortified wines.
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Proper Tasting TechniquesProper Tasting Techniques
There is a systematic procedure a taster uses for the sensory evaluation of a group of wines.
Wines are appraised in this order:1. Appearance2. Aroma3. Taste and mouthfeel
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Evaluation by SightEvaluation by Sight
View the clarity by holding it up to a light source.
Study wine to see if there is any:• Turbidity or haze• Particulate matter
In red wine color, observe:• Hue• Depth
In sparkling wines, observe:• Color• Size and quantity of bubbles
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Evaluation of AromaEvaluation of Aroma
Swirl glass to concentrate wine’s aroma. Inhale deeply and note:
• What aromas are present• What types of smells are detected• Whether they are pleasant or unpleasant
Keep observations to yourself to avoid influencing others.
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Evaluation by MouthEvaluation by Mouth
Sip wine immediately after inhaling aroma. Hold wine in mouth and examine its:
• Acidity• Sweetness• Bitterness• Astringency• Any new flavors or aromas perceived
Appreciate the tactile sensations such as viscosity. Appraise the overall balance. Observe sensory qualities and record observations.
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Difficulties in Evaluating WineDifficulties in Evaluating Wine
Individual sensitivities Definitions Preferences/prejudices Fatigue
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Qualities Typical of Good WinesQualities Typical of Good Wines
Distinctive flavor Complexity Balance Intensity of flavor Quality of flavors
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Interpreting Wine Ratings and Interpreting Wine Ratings and ReviewsReviews
Methods of ranking Wine competitions Look for reviews with:
• Honesty and consistency• Tastes in wine which match your own