wine tasting essentials

8/7/2019 Wine Tasting Essentials

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WINE TASTINGESSENTIALS

Train the Trainer

10 Minute Presentation

November 5th, 2010

Anthony Davidson

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Learning Objective2

Given basic wine knowledge, students willunderstand how to properly evaluate wine ona consistent basis


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Presentation Topics3

1. Wine by Country2. Wine 1013.

Classic Varietals4. General Wine Classification5. Wine Balance6. Aroma vs. Bouquet7.

Aroma Categories8. Five Taste Categories9. Properly Evaluating Wine10. The Five Ss of Wine Tasting


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Wine 1015

There are approximately 5,000 grape varietalsaround the globe

Only approximately 150 are planted in commerciallysignificant quantities

Most of these varietals are used in blends and not on theirown

There are only nine varietals that are considered classic


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Classic Varietals

Cabernet Sauvignon

Merlot

Pinot Noir

Syrah

Chardonnay

Chenin Blanc

Riesling

Sauvignon Blanc

Smillon

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Red Wines White Wines


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General Wine Classifications

Red

White

Sparkling

Ros

Fortified

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Wine Glass Style8

Red Wine

White Wine

Sparkling

Digestif


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Wine: Balanced?9

Five elements to consider:

Alcohol Content

Acidity

Tannin

Fruitiness

Sweetness/Dryness


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Aroma vs. Bouquet

Scents characteristic of

varietal/regionAttribute of a young

wine

Grapey aroma

Basis for which tojudge a wine beforefurther aging

Scents developed during

bottle agingWinemakers effect

Wine constantlyevolves

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Aroma Bouquet


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Properly Evaluating Wine13

Appearance

Color and Clarity

Aroma/Bouquet

Is it indicative of the varietal/region?

Taste

Includes mouthfeel and finish


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Five Ss of Wine Tasting14

See

Swirl Sniff

Sip

Savor

See

Swirl

SniffSip

Savor


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See15

What to look for:

Color

Indicative of varietal

Age

Clarity

Translucent

Exception being unfiltered wines (i.e. Vintage Port)


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Swirl16

Why swirl the wine?

Allows for aeration

Always hold glass by the stem

Dont spill it!

Practice, Practice, Practice


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Sniff17

Why Short Sniffs vs. Long Sniffs?

Nose tires quickly

Series of three quick sniffs

Mental image: Dog sniffing food


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Sip18

Slow sip

Saturate taste buds

Allows saliva to warm the liquid

Purse your lips and inhale/exhale

Allows for aeration of the wine in your mouth

Also requires a bit of practice to master!


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Savor19

Mouthfeel

Balance

Finish

Retro nasal exhalation

The longer the finish, the better the wine


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Conclusion20

Basic wine knowledge

Essential in order to evaluate wine

Evaluation should be structured

Organized and attention to detail imperative

Anyone can learn!

Practice makes perfect!


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Questions?21


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References22

Cinnabar Vineyards & Winery. (2008). Wine Balance: What does it mean? Retrieved April 4, 2009, from Cinnabar Vineyards &

Winery website: http://www.cinnabarwine.com/news2004-04.html

DrinkWine. (2009).DrinkWine: Wine Guide - Evaluating Wine . Retrieved April 4, 2009, from DrinkWine.com:

http://www.drinkwine.com/wine_guide/evaluating_wine.html

Flavor Wheel [Diagram]. (2006). Retrieved April 11, 2009, from:

http://www.barmixmaster.com/archive/2006_11_01_barmixmaster_archive.html

MacNeil, K. (2001). The Wine Bible.New York: Workman Publishing Company.

Tilford Winery. (2009). The Five S's. Retrieved April 4, 2009, from Tilford Winery website: http://tilfordwinery.com/s.htm

Wine Institute. (2007). World Wine Production by Country. Retrieved April 11, 2009, from The Wine Institute website:

http://www.wineinstitute.org/resources/worldstatistics/article87.

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