SOURCES http://www.tizianowine.com/wine-101/wine-terms/ https://www.erobertparker.com/info/glossary.asp http://www.tizianowine.com/wine-101/types-of-grapes/ http://en.wikipedia.org/wiki/Glossary_of_wine_terms http://winefolly.com/tutorial/wine-serving-temperature/ http://en.wikipedia.org/wiki/Red_wine http://en.wikipedia.org/wiki/Fortified_wine http://www.winespectator.com/webfeature/show/id/45890 http://www.pickarestaurant.com/reference/wine_etiquetterecommended_wine.htm Brought to you by: 5 STEPS FOR WINE TASTING { Color } 1 { Swirl } 2 { Sme } 3 Begin with the youngest wine and move to the oldest wine. As white wines age, they gain color. As red wine ages they lose color. Swirling releases the esters, ethers, and aldehydes that combine with oxygen to yield the bouquet of wine. In other words, swirling aerates wine and gives you a better smell. { Taste } 4 • Bitterness in wine is usually created by high alcohol and high tannin • Sweetness only occurs in wine with some residual sugar leftover after fermentation • Sour (sometimes called “tart”) indicates the acidity in wine { Savor } 5 Ask yourself the following questions to help focus your impressions: • Light, medium, or full-bodied? • White wine: How was the acidity? Very little, just right, or too much? • Red wine: Is the tannin in the wine too strong or astringent? Is the tannin pleasing? • What is the strongest component (residual sugar, fruit, acid, tannin)? • How was the aftertaste? The longer the aftertaste lingers in the mouth, the finer the quality of wine. • Smell the wine at least three times • The third smell will give you more information than the first smell did • The smell helps you identify certain characteristics RED WHITE IDEAL TEMPERATURES FOR SERVING WINE 40-50 ° F Light, dry white wines, rosés, sparkling wines {Champagne, Cremant, Sauvignon Blanc, Riesling, Chardonnay, etc} 50-60 ° F Full-bodied white wines and light, fruity reds {Grenache, Pinot Noir, Zinfandel, Burgundy, etc} 60-65 ° F Full-bodied red wines and Ports {Bordeaux, Chianti, Cabernet Savignon, Merlot, Shiraz, etc} Wine-serving temperature greatly affects what flavors you’ll taste and what aromas of the wine you’ll smell. TOP 10 PRODUCERS OF WINE ITALY 1 FRANCE 2 UNITED STATES 4 SPAIN 3 ARGENTINA 5 SOUTH AFRICA 7 AUSTRALIA 6 GERMANY 8 CHILE 9 PORTUGAL 10 Wine is produced all over the world. However, every country has differences in production. aroma the smell of wine WINE TERMINOLOGY body the weight of the wine in your mouth {ie: light, medium, full} bouquet the aroma of a well-aged wine buttery an oak-aged wine generally rich in flavor, low in acidity crisp an acidic wine dry a non-sweet wine finish the taste of wine left behind after you swallow it jammy a cooked-berry sweetnes oaky a wine with mostly oak flavors; tends to taste “smokey” tannic a red wine that leaves a dry feeling in the mouth rich high in extract, flavor and intensity of fruit { } Learning to identify wine characteristics helps to identify what you like about a wine. RED white or ROSÉ mineral-tasting to rich & sweet SPARKLING BUBBLY a style of winemaking with a secondary FERMENTATION RICH creamy LIGHT zesty STILL WINE produced from grn & black GRAPES a red & WHITE WINE BLEND STILL WINE from black GRAPES with skins removed before they dply COLOR the wine STYLES OF WINE WHITE FLAVORS: BONE DRY to sweet RED STILL WINE made with a variety of dark-colored GRAPES popular wines: PORT sherry MADEIRA marsala COLORS: DARK VIOLET (young wines) BRICK RED (mature wines) BROWN (older red wines) A wine with added DISTILLED SPIRITS FORTIFIED ROSE All wines can be organized into five fundamental groups. Within each group there are hundreds of different grape varieties and also different wine- making styles. wine 101 {A Girl’s Guide to Wine}