Wine 101 Jim Payne 2011

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A basic wine tasting 101 presentaion

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Wine 101 Jim Payne 2011

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

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