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Wine 101  Jim Payne 2011
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Wine 101 Jim Payne 2011


A basic wine tasting 101 presentaion

A basic wine tasting 101 presentaion

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  • 1. Wine 101 Presented By Jim Payne
  • 2. The Five Steps to Wine Tasting
    • The five basic steps in tasting wine begin with the letter “S"
    • See color and textures
    • Swirl to aerate
    • Sniff for smell
    • Sip for taste
    • Savor (including aftertaste)
  • 3. Visuals
    • Color, density, clarity
    • View with white background
    • Indication of relative “strength” of the flavor
    • Indication of development/maturity/age
    • View in the bottle neck for aging
    • Aging Transition- Black - Purple - Ruby -Red- Brick
    • “ Brick ” color for reds- ready to drink
    • Gold or brown in white wine means oxidation
  • 4. The Nose
    • “ Smell the roses and the violets ”
    • The wine’s “bouquet”
    • Fruits, flowers, minerals, spice, acids, sweetness, oxidation, savory scents
    • Scent creates the flavor your tongue “tastes”
    • Swirl the glass to vaporize it bouquet
  • 5. “Nice Legs”
    • “ Legs ”-Viscous stingy drips in your wine glass
    • Glycerin in the wine
    • Makes the wine thicker
    • Sticks to your tongue longer
    • Longer lasting flavor
    • More time for taste buds and brain to decide on flavors
    • Often an indication of a good wine
  • 6. Your Taste Buds
    • Everyone's tastes are different.
    • Your tastes change as you get older
    • Babies have taste buds on the sides and roof of your mouth. Sensitive to different foods.
    • Your taste buds will become less sensitive, so you will be more likely to eat foods that you thought were too strong as a child.
  • 7. The Tongues Tasting Zones
  • 8. Tasting
    • After swirling the wine to add air
      • Take a very small sip with air
      • Slosh or “chew” the wine to add air
      • Move it around the tongue and hold in mouth
      • Swallow slowly and think about tastes and sensations
      • Continue to taste “the finish” after swallowing
  • 9. The Cork
    • Wine corks “should” breath slowly
    • Why do waiters offer you the cork?
    • Inspect the cork to look for a “ leakage line ”
    • Long corks tell you that the wine was created to age for a long time
    • Mold on a cork can be normal for very old wines
  • 10. Bottle Gunk
    • Bottle sediment is a normal part of aging
    • Pigments, minerals, tartrate acid crystals ( wine diamonds )
    • Sediment more common in reds
    • The bottle punt holds sediment
    • Decant to remove sediment
  • 11. The Bottle
    • Can identify the wine’s region
    • Lighter for whites-darker for reds
    • Darker slows aging and oxidation
    • Thicker for Champaign-prevents explosion
  • 12. Wine Bottle Sizes
  • 13. Let it Breath
    • Uncork wine to let it “breath”
    • Most important for robust reds
    • 45 minutes or more before drinking
    • Releases bottled up gases
    • Softens bitter tannins
    • Give the wine air to release and blend complex flavors
  • 14. Wine Improves With Age
    • Keep the cork wet
    • Reds need longer aging than whites
    • Wine maker blends for aging (or not)
    • Develops complex layers of flavors
    • 1-30 years
    • Check neck color
  • 15. A Wine’s Three Phases
    • First Phase-” Development ”
      • Flavors are combined, mellowed, tannins softened
    • 2nd Phase-” Refinement ”
      • Flavors are softened and made complex with layers
      • Ready to drink
    • 3 rd Phase-” Over the Hill ”
      • Looses complexity and flavor
      • Becomes thin, flat, “flabby” on the tongue
  • 16. How can you predict if a wine will be good?
    • The price
    • Reputation of maker
    • Quality of bottle
    • Length of cork
    • Small bubble
    • Deep punt
    • Simple label
  • 17. Age Improves With Wine
    • My Personal Motto