introduction to winetasting

8/7/2019 Introduction to WineTasting

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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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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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Background- France and Bordeaux

- The 57 A.O.C.s- Optimal Circumstances


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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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Mdoc

Graves Libournais Ctes Entre-2-Mers Bordeaux

The 57 A.O.C.s

A.O.C. (Appellation dOrigine Contrle


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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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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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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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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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Wine Tasting- I) Visual Examination

- II) Olfactive Examination- III) Gustative Examination


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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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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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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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[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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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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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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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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FinQuestions?


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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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Let the Tasting begin!Horizontal Tasting:

- Mdoc 03, 01, 97, 93


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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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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

introduction to winetasting

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