Worldly Reds
Red Wine
Inky purples in young reds
Brick red tones in older, mature reds
Ruby-orange highlights in high acid reds
Black-b...
Olfactory
Top and rear of nasal cavity/ above and behind
nose
Air reaches Olfactory
Directly through nostrils
Through the ...
Sweet
Sour
Bitter
Salty - rare
Umami – protein taste/savory. Rare in wine
5 flavor categories oak contributes to wine
Earthy – ash, mushroom, shoe box, wet
cardboard, musty, leather
Herbaceous – w...
Sweet – brown sugar, bourbon, cotton candy,
chocolate, maple syrup, butterscotch, hot fudge,
caramel, molasses, honey,toff...
Oak
Coconut
Clove
Vanilla
Woody-Spicy
New Leather
Pharmaceutical
Notes
Toast
Furfural
Licorice
Smoke
These aromas
originate in the
grapes and vary
according to the
vine and terrior.
They are an
expression of
viticulture.
Te...
These result from both
alcoholic and malolactic
fermentations
Vary according to
maceration time,
fermentation temps and
ye...
Result in post fermentation and aging
Stem from oxidation in barrel matured
wines
Stem from ageing in bottles
Prune
Walnut...
Vegetal
Rotten Apple
Vinegar
Glue
Soap
Sulphur
Rotten Egg
Onion
Cauliflower
Horse
Mouldy
Cork
Camparron Novum Tinta De Toro 2010
Bocelli 2011 Sangiovese
2009 Lions Drift Pinotage
2011 don Rodolfo Vina Cornejo Costas ...
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
Tasting Wines Like a Critic - World of Reds
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Tasting Wines Like a Critic - World of Reds

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Learn how to taste wines like a critic as we explore the world of red wines

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  • Volatile Components are the airborne molecules we smell. Greater surface area or high temp of wine the more volatile molecules evaporate.
    Swirl sniff – mouth warms wine and releases the volatile components. Draw air in mouth you increase the surface area of the warmed wine and enable more odor saturated air to reach the olfactory
  • Cedar, eucallylptus
  • Transcript of "Tasting Wines Like a Critic - World of Reds"

    1. 1. Worldly Reds
    2. 2. Red Wine Inky purples in young reds Brick red tones in older, mature reds Ruby-orange highlights in high acid reds Black-blue highlights in low acid reds
    3. 3. Olfactory Top and rear of nasal cavity/ above and behind nose Air reaches Olfactory Directly through nostrils Through the mouth and rear nasal passages Swirl Wine Increase surface area of volatile molecules
    4. 4. Sweet Sour Bitter Salty - rare Umami – protein taste/savory. Rare in wine
    5. 5. 5 flavor categories oak contributes to wine Earthy – ash, mushroom, shoe box, wet cardboard, musty, leather Herbaceous – weedy, dill, mown hay, menthol, grass, tobacco Woody – planky, cedar, sawdust, pencil shavings, sappy, green, tar, resin, Astringent – harsh, chewy, bitter, tannic, drying Spicy – clove, cinnamon, coconut, vanilla
    6. 6. Sweet – brown sugar, bourbon, cotton candy, chocolate, maple syrup, butterscotch, hot fudge, caramel, molasses, honey,toffee, soy Creamy – vanilla, marshmallow, butter Yeasty – popcorn, baked bread, cookie dough Nutty – Hazelnut, walnut, almond, peanut butter, coconut Roasted – cedar, toasted bread, coffee, mocha Smoky – grilled meat, bacon, burnt sugar, sweet smoke Spicy – nutmeg, cinnamon, clove, licorice, anise
    7. 7. Oak Coconut Clove Vanilla Woody-Spicy New Leather Pharmaceutical Notes Toast Furfural Licorice Smoke
    8. 8. These aromas originate in the grapes and vary according to the vine and terrior. They are an expression of viticulture. Terrior - Soil, climate & vine treatment Lemon Grapefruit Orange Banana Apple Pear Violet Green pepper Cut Hay Pepper Musk
    9. 9. These result from both alcoholic and malolactic fermentations Vary according to maceration time, fermentation temps and yeast strains used Grapefruit Pineapple Lychee Melon Apricot Peach Walnut Honey Rose Blackcurrant bud Vanilla Cinnamon Clove Butter
    10. 10. Result in post fermentation and aging Stem from oxidation in barrel matured wines Stem from ageing in bottles Prune Walnut Honey Mushroom Truffle Cedar Licorice Vanilla Cinnamon Clove Leather Butter Toast Caramel Coffee Dark Chocolate Smoke
    11. 11. Vegetal Rotten Apple Vinegar Glue Soap Sulphur Rotten Egg Onion Cauliflower Horse Mouldy Cork
    12. 12. Camparron Novum Tinta De Toro 2010 Bocelli 2011 Sangiovese 2009 Lions Drift Pinotage 2011 don Rodolfo Vina Cornejo Costas Malbec 2010 McWilliam’s Hanwood Estate Shiraz 2009 Los Vascos Domaines Barons de Rothschild (Lafite) Grand Reserve Cabernet Sauvignon 2006 Bennett Family Napa Valley “The Reserve” Cabernet Sauvignon
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