wine tasting essentials
TRANSCRIPT
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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.