Tasting Wines Like a Critic - World of Reds
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Red wines can range in color from inky purples when young to brick red tones when older, with some high acid reds showing ruby-orange highlights and low acid reds having black-blue tints. When smelling wine, aromas are detected by receptors in the upper parts of the nose and mouth. Swirling wine increases the surface area of aromatic molecules and helps bring out more flavors. Wines can have flavors described as earthy, herbaceous, woody, astringent, spicy, sweet, creamy, yeasty or nutty, with oak commonly contributing coconut, clove or vanilla notes. Terroir influences the grape-derived aromas in a wine, while fermentation affects flavors
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Tasting Wines Like a Critic - World of Reds
- 1. Worldly Reds
- 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. 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. Sweet Sour Bitter Salty - rare Umami – protein taste/savory. Rare in wine
- 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. 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. Oak Coconut Clove Vanilla Woody-Spicy New Leather Pharmaceutical Notes Toast Furfural Licorice Smoke
- 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. 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. 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
- 20. 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
Editor's Notes
- 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