1. Section I: The Fundamentals of Wine Chapter 4: Tasting Wines

2. Introduction  Tasting (sensory evaluation) is the process of using the effect a wine makes on one’s sense to review and describe a wine.  Making the proper match of a wine for the meal enhances the flavors of both.

3. Sensory Evaluation: How the Senses Respond to Wine  Sight  Smell  Taste  Touch

4. The Sense of Sight, Appearance  Color of wine Hue (shade) Depth (intensity)  Clarity of wine Brilliant (clear of any defects) Dull (turbid and cloudy)

5. The Sense of Smell, Aroma  For a compound to have an aroma, it first must be volatile, or able to evaporate and be carried by air.  Wine has as many as 800 volatile compounds.  Descriptive analysis = isolating and identifying the different aromas present  We categorize scent by other smells we know.

6. The Sense of Taste, Flavor  Most people identify only four flavors: Bitter Salty Sweet Sour  Senses of taste and smell work together to allow more experiences than the basic four flavors.

7. The Sense of Touch, Texture  Mouthfeel = tactile sensations produced when drinking a glass of wine.  Nerve endings detect: Temperature Viscosity Effervescence Alcohol Astringency  Perception of a wine’s flavor can also be influenced by its appearance

8. The Proper Setting for a Tasting  An environment with minimum of distractions  Comfortable room temperature  Good lighting  No scents to distract from the tasting  Opinions discussed following the flight

9. Presenting the Wines  Basic white linen tablecloth  Proper glassware matches wine being poured.  Water should always be available.  Food for keeping the taster’s palette fresh

10. Other Considerations  Blind tastings eliminate bias.  Be honest when expressing opinions.  Follow the basic flight rules.

11. Basic Flight Rules  White wines should be evaluated before red wines.  Dry wines should be evaluated before sweet wines.  Light-bodied wines should be evaluated before full- bodied wines.  Young wines should be evaluated before older wines.  Table wines should be evaluated before dessert or fortified wines.

12. Proper Tasting Techniques  There is a systematic procedure a taster uses for the sensory evaluation of a group of wines.  Wines are appraised in this order: 1. Appearance 2. Aroma 3. Taste and mouthfeel

13. Evaluation by Sight  View the clarity by holding it up to a light source.  Study wine to see if there is any: Turbidity or haze Particulate matter  In red wine color, observe: Hue Depth  In sparkling wines, observe: Color Size and quantity of bubbles

14. Evaluation of Aroma  Swirl glass to concentrate wine’s aroma.  Inhale deeply and note: What aromas are present What types of smells are detected Whether they are pleasant or unpleasant  Keep observations to yourself to avoid influencing others.

15. Evaluation by Mouth  Sip wine immediately after inhaling aroma.  Hold wine in mouth and examine its: Acidity Sweetness Bitterness Astringency Any new flavors or aromas perceived  Appreciate the tactile sensations such as viscosity.  Appraise the overall balance.  Observe sensory qualities and record observations.

16. Difficulties in Evaluating Wine  Individual sensitivities  Definitions  Preferences/prejudices  Fatigue

17. Qualities Typical of Good Wines  Distinctive flavor  Complexity  Balance  Intensity of flavor  Quality of flavors

18. Interpreting Wine Ratings and Reviews  Methods of ranking  Wine competitions  Look for reviews with: Honesty and consistency Tastes in wine which match your own