is wine tasting?
Declare (good/bad/all/none of above)
What Are We Looking For?
Decide whether or not wine fits a certain criteria
1.Good = what you like!
2.The more you do it, the better you get
What do we do?
Deductive Dissective Process
Sight = appearance
Smell = aroma and bouquet
Taste and touch = flavor + tactile sensations
4 Step Process:
to Follow IN ORDER
Take in sensory information
Pick up clues: what is data telling you?
Which clues are useful and relevant? - primary conclusion
Decision about wine: good or bad? - final conclusion
Maturity and Quality Clues
White background imperative
Color = age
1. Whites darken
1. Reds lighten
Single Most Essential Step
Nose fatigues: 5-6 seconds/6 quick sniffs
Swirling: release esters and aldehydes
First sniff: trigger some RECOGNITION or...
Problems (fault factor)? confirmation of thoughts generated
by nose: varietal (Banker factor)
Divide smell into fruit, earth and wood influence (FEW)
Physical characteristics perceivable in nose:
1. Tannin = bitter
2. Sulfur = burn
3. Alcogol = burn in back of nose
4. Acid = salivation
Should start to come up with some preliminary ideas
Tasting: Final "Confirmation"
Taste will tell you if you were right or wrong in your initial
Where on tongue flavor is perceived:
1. Sweet (tip/first flavor tasted/short hit)
2. Acid (sides/second flavor/medium hit)
a. Acidity: varied
b. Acetic: vinegary
c. Citric: lemon/lime
d. Malic: apple
e. Lactic: cream/yogurt
3. Bitter - back and throat/last flavor/long hit
a. Tannin = leathery quality (soft to hardtype)
4. Alcohol: how perceived
a. Sweetness of flavor
b. Weight of wine/viscosity
c. Burn in throat
If smells good, should taste good!
Evaluate tactile/physical attributes
1. How it coats your mouth and tastebuds
2. Mouthweight or mouthfeel
3. Finish, length and persistence
Taste LAST - palate gets confused going back and forth