BARTENDING
Guidelines in Evaluating Wines
COLOR
1. RED WINES- these
are also called “ rouge”
and has a color that
ranges from Purple to
dark Red to Burgundy.
COLOR
2. WHITE WINES-
these are also called BLANC”
and has a color that has clear,
neutral color with varying
clarity depe...
COLOR
3. PINK COLORED
WINES- are also
called “rose” and their
color ranges from pink,
salmon and light rose tone
APPEARANCE
The appearance is judge by looking at the wine
through light. A BRILLIANT wine reflects light and
sparkle and i...
BODY OF WINE
Body of wine can be
measured though its
“wateriness.” This can
usually be measured by
twirling it around the
...
BODY OF WINE
 Full bodied wine is heavy,
robust and not watery. The wine
also breaks into two legs as they
come down the ...
TASTE OF WINES
This are terms to describe the taste of
the wine:
1. SWEET- taste is linked to solution
of water mixed with...
AFTER TASTE OF WINE
An enjoyable part
of tasting wine is
the “ after taste. “
This has reference
to the lingering
impressi...
NOSE AND EYES OF WINE
The “ nose “ term implies
that it is impossible to
taste a wine without also
experiencing an impact
...
ODOR OR NOSE OF WINES
• Pronounce - easily detectable odor.
• Moderate - detectable odor.
• Delicate/ Subtle- an obscure o...
• Clean - absence of unpleasant odor.
• Woody - unpleasant odor similar to wood.
• Metallic - unpleasant odor similar to m...
START EVALUATING THE
WINE
1. See,
2.
Swirl,
3.
Sniff,
4. Sip,
5.
Savor
and
6. Spit.
Format Table for Evaluating Wines
NAME OF
WINE
CLASSIFI
CATION
ENDROIT VINTAGE COLOR APPEARANCE
BODY OF
WINE
ODOR OF
WINE
...
Format Table for Evaluating Spirits
NAME OF
SPIRIT
CLASSIFICATION COLOR APPEARANCE ODOR TASTE
ALCOHOLIC
%AGE
Wine evaluation
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Wine evaluation

  1. 1. BARTENDING Guidelines in Evaluating Wines
  2. 2. COLOR 1. RED WINES- these are also called “ rouge” and has a color that ranges from Purple to dark Red to Burgundy.
  3. 3. COLOR 2. WHITE WINES- these are also called BLANC” and has a color that has clear, neutral color with varying clarity depending on the grape variety and the aging process.
  4. 4. COLOR 3. PINK COLORED WINES- are also called “rose” and their color ranges from pink, salmon and light rose tone
  5. 5. APPEARANCE The appearance is judge by looking at the wine through light. A BRILLIANT wine reflects light and sparkle and is free from floating particles. A DULL wine has floating particles and looks slightly cloudy and does not reflect light.
  6. 6. BODY OF WINE Body of wine can be measured though its “wateriness.” This can usually be measured by twirling it around the glass and seeing how long it takes to bring down the wine that arises on the glass.
  7. 7. BODY OF WINE  Full bodied wine is heavy, robust and not watery. The wine also breaks into two legs as they come down the sides of the glass.  Light bodied wines are not heavy. These wines do not cling to the sides of the glass when twirled around.
  8. 8. TASTE OF WINES This are terms to describe the taste of the wine: 1. SWEET- taste is linked to solution of water mixed with a teaspoon of sugar. 2. TART- taste in likened to a solution of weak coffee. 3. DRY- the opposite of sweet, lack of sweetness. All taste is either sweet, tart, bitter or dry, or a combination of these , lemonade is best described as sweet tart taste.
  9. 9. AFTER TASTE OF WINE An enjoyable part of tasting wine is the “ after taste. “ This has reference to the lingering impression the wine leaves in the mouth after it is swallowed.
  10. 10. NOSE AND EYES OF WINE The “ nose “ term implies that it is impossible to taste a wine without also experiencing an impact on the nose. For wine to reach the tongue, it must pass through the mouth. Since there is an open passage to the nose at the roof of the mouth, the vapor of the wine rises and makes an impression on the nose
  11. 11. ODOR OR NOSE OF WINES • Pronounce - easily detectable odor. • Moderate - detectable odor. • Delicate/ Subtle- an obscure odor that is difficult to detect. • Lacking - no detectable odor. • Fresh - pleasant. • Flowery - odor appears similar to flower. • Fruity - pleasant ripe, not necessarily unpleasant odor. • Fragrant - attractive and natural odor. • Spicy - odor is reminiscent of spices and herbs.
  12. 12. • Clean - absence of unpleasant odor. • Woody - unpleasant odor similar to wood. • Metallic - unpleasant odor similar to metal. • Moldy - unpleasant odor similar to mold. • Yeasty - unpleasant odor similar to yeast. • Corky - unpleasant odor similar to cork. • Sulfuric - unpleasant odor similar to rotten egg. • Oxidized - unpleasant odor usually accompanied by a burnish tint. • Vinegary - unpleasant odor similar to vinegar. ODOR OR NOSE OF WINES
  13. 13. START EVALUATING THE WINE 1. See, 2. Swirl, 3. Sniff, 4. Sip, 5. Savor and 6. Spit.
  14. 14. Format Table for Evaluating Wines NAME OF WINE CLASSIFI CATION ENDROIT VINTAGE COLOR APPEARANCE BODY OF WINE ODOR OF WINE TASTE ALCOHO LIC %AGE
  15. 15. Format Table for Evaluating Spirits NAME OF SPIRIT CLASSIFICATION COLOR APPEARANCE ODOR TASTE ALCOHOLIC %AGE

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