homee-mail
chefswinecommunityfeaturenewsauctionjobfinderbusiness toolsshoprecipes
 
www.foodandwine.com American Express logo 11th Annual American Express Restaurant Trade Program
 


TASTING TECHNIQUE

INTRODUCTION

What is wine tasting?

A. Swirl

B. Sniff

C. Slurp

D. Declare (good/bad/all/none of above)


What Are We Looking For?

A. Decide whether or not wine fits a certain criteria

    1.Good = what you like!



    2.The more you do it, the better you get

B. What do we do?


Deductive Dissective Process

A. Sight = appearance

B. Smell = aroma and bouquet

C. Taste and touch = flavor + tactile sensations


4 Step Process:

Imperative to Follow IN ORDER

A. Take in sensory information

B. Pick up clues: what is data telling you?

C. Which clues are useful and relevant? - primary conclusion

D. Decision about wine: good or bad? - final conclusion

Appearance: Maturity and Quality Clues

A. White background imperative

B. Color = age

    1. Whites darken



    1. Reds lighten

                      

Smell: Single Most Essential Step

A. Nose fatigues: 5-6 seconds/6 quick sniffs

B. Swirling: release esters and aldehydes

C. First sniff: trigger some RECOGNITION or...

D. Problems (fault factor)? confirmation of thoughts generated by nose: varietal (Banker factor)

E. Divide smell into fruit, earth and wood influence (FEW)

F. Physical characteristics perceivable in nose:

    1. Tannin = bitter



    2. Sulfur = burn



    3. Alcogol = burn in back of nose



    4. Acid = salivation

G. Should start to come up with some preliminary ideas


Tasting: Final "Confirmation"

A. Taste will tell you if you were right or wrong in your initial assumptions

B. 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

C. If smells good, should taste good!

D. Evaluate tactile/physical attributes

    1. How it coats your mouth and tastebuds



    2. Mouthweight or mouthfeel



    3. Finish, length and persistence

E. Taste LAST - palate gets confused going back and forth

 




About Us Privacy Statement Jobs at Starchefs Advertising Information
Copyright © 2000 StarChefs. All rights reserved.
If you like food. A lot.