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Advanced Wine Course
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I Detailed wine regions
II Advanced Wine Service
III VintageIV Food and wine matching
- Food & Wine in Balance
- Traditional Approach
V Wine management
VI Tasting & Tasting Techniques
Table of ContentsI
II
III
IV
-
-
V
VI
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I Main Wine Regions
I
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Old World
France1* Italy2* Spain3*
New World USA4* Australia6* Chile Argentina5* New Zealand South Africa
*Top six producers in volume
I Main Wine Countries
(Southern hemisphere +USA)
(European Countries)
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B French Wines
Mother country for fine wines
One of the highest levels of consumption
per capita: 55 liters55/
AOC terroir
AOC
Complete vineyards
The barrel is a French invention
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French Wine Regions
French vineyard:
900 000 hectares /
Main wine regions:Bordeaux
Burgundy
Champagne
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Bordeaux Wine Regions
Main appellations:
Medoc
Graves
Sauternes
Saint-Emilion
Pomerol
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Bordeaux Wines Left bank: more suitable for Cabernet Sauvignon, Right bankfor
Merlot
1855 official listing of the best wines. 61 crus classes in 5 categories.
561 5 first growths: Chateau Lafite Rothschild, Chateau Latour, Chateau
Margaux, Chateau Haut-Brion, Chateau Mouton Rothschild - all onthe left bank
Right bank: Top appellations are Saint-Emilion and Pomerol
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Burgundy Wines Some of the greatest wines in the world ranked according to the
micro-climates
Small and family owned estates
669 AC 30000 hectares /
669 Precise hierarchy as pyramid:
- Red wines are made out ofPinot Noir
- White wines ofChardonnay
Grand Cru
Premier Cru
Regional AOC
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Champagne The best sparkling wine in the world
In the north of France on a chalky rock
3 Grape varieties: Pinot Noir, Pinot MeunierandChardonnay
3
Invention of the secondary fermentation in the bottlemethod
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French wines Classification
France
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Appelation dOrigine Controlee System: /
Informs about the provenance of the wine but also about a relativequality due to control on these factors:
Appellation Controle System
Production zone
Authorized grape varieties
Minimal content in alcohol
Viticulture and viniculture techniques
Yield limit
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AOC: A quest for quality
AOC
BORDEAUX
Commune
The smaller the appellation, the better the quality, due to stricter regulations.
Bordeaux
Medoc
Pauillac
MargauxCommune
RegionDistrict
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F Australian Wine RegionsAustralian vineyard regions150 000 hectares \
Main wine regions
South Australia /Western Australia /
New South Wales /
Victoria/
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Australian Wines Australia benefits from lots of sun exposure and
consistent climates. - Good grape growingconditions
State of the art wine making techniques, fruitdriven and varietal focused.
Shiraz is the famous variety of Australia
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South Australia Producing 50% of Australias total, South Australian is a phylloxera free
state
50
The most famous winery regions of Australia: Barossa Valley, AdelaideHills, Eden Valley, Coonawarra, Clare Valley, McLaren Vale.
Thanks to the warm weather, this is the land of the Shiraz
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Western Australia Largest state of Australia
Contrasting climate; therefore all vines are located in the south.
The Margaret River possesses a favorable viticulture conditionwhich mirrors Bordeauxs climate.
,
Very good results forSemillon & Chardonnay; CabernetSauvignon also outstanding
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New South Wales Hunter valley Region, 160 km north of Sydney
160
Region of small wineries
Renowned for its
- Chardonnay and Semillon- Shiraz and Cabernet Sauvignon
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Victoria
Most southern region, it has a cooler climate
Typical strengths of the varieties are well respected
Mostly famous for its white and sparklingandalso cool climate shiraz
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II Advanced WineServiceII
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New Zealand
Rather cool climate, more suitable forwhite winesbut good red wines from the North
Chardonnay and Sauvignon blanc represent morethan 50 % of the vineyards.
50
Produces very good Pinot Noir
Key regions: Marlborough, Nelson, Auckland,Hawkes Bay
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Wine Service Temperature
Decantation
How to serve Sparkling wine
Wine Vintage
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Wine Service Temperature Correct temperature is critical in wine appreciation, at the right temperature the
wine is always better
2 common mistakes made at the restaurant:
-The white wines are served too chilled. Cool is not cold!
-The red wines are served at the wrong room temperature. No wine should beserved above 18-19 degrees. Not so long ago the room temperature used to be afew degrees less
-
-18-19
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Temperature Tips
Whites wines
Never leave the wines in the fridge too long
Never use the freezer
Never put ice cubes into the wine
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Temperature Tips
Red wines
Never bring the wine to excessive room temperature
Never put the wine close to a heat source
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Temperature Tips For all wines:
- Do not shake them; handle them with care
- Slowly bring the wine to the right temperature
-
-
Bear in mind that in the glasses the wine quicklytakes on a few more degrees.
Wine can be kept cool by using an ice bucket
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Wine Service Temperature Chart
25
24
23
22 Average temperature of the restaurants and housings
21
20
19
18
17 Full-bodied fine red wines, Bordeaux stlye
16
15 Delicate fine wine, Burgundy style
14 Young and full bodied red wines
13 Full-bodied fine dry white wines
12 Ideal cellar temperature
11 Young and light red wines
10 Rose wines, primeur wines
9
8 Most of the light dry white wines and the champagne
7
6 Sweet wines
5
4
3
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25
24
23
22
21
20
19
18
17
16
15
14
13
12
11 10
9
8
7
6
5
4
3
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Decantation
2 reasons for decantation:- Separate an old wine from any deposit in the
bottle
- Enable a closed young wine to breathe
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Decanting Sequence Do not shake the wine
Light the candle
Carefully open the bottle Place the cork on a plate
Taste the wine
Rinse the decanter with thewine
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Decanting Sequence
Pour the wine gently; the wine hasto slide on the sides of the decanter.
During the process, the candle isplaced below the shoulder of the
bottle, creating transparency, so asto see any deposits.
Lift the bottle (stop pouring) whenyou reach the line of deposit
Extinguish the candle withoutblowing on it to avoid the bad smell
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How to Serve Sparkling Wines Hold the bottle at an angle of 45 degrees.
45 Do not point it at anyone
Grasp the cork firmly and twist the bottle to open
Avoid a loud bang
Pour twice to avoid heavy mousse While serving, hold the bottle by the bottom with
your thumb
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How to serve a Sherry 3 Grape varieties: Palomino, Pedro Ximenez, Muscatel
3
Finos: light and fresh with almond flavors to be drunk
young. Serve as aperitif, or with tapas.
Amontillados: Old Finos with more body, very dry, after-taste of nut. Serve with white meat and strong cheeses
Alcohol%% Serve at *C15.5 7-8
17.5 13-14
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How to serve a Sherry Olororos: the most full-bodied, intense color, rich nutty
flavor. Serve with game and red meat
Cream: Sweetened Olororos. Best with bakery items
Alcohol%
%Serve at *C
15-1618
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How to serve a Port Ruby port (Young wine)
Tawny port (Old port)
Late bottled vintage port (LVB)
Vintage port
Served at roomtemperature
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How to serve a Port Handle the vintage Port gently because of the deposit, decant it a few
hours before serving.
Pay attention to the fragile cork of an old vintage port- Foraperitifs, serve a white dry port
- During the meal, servea drier red port
- Fordessert, serve a sweeter port
-
-
-Served at room
temperature
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III Vintage
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Vintage QualityGreat vintageOutstanding growing season
producing full ripeness and typicality for the region.
Difficult vintage: Due to bad weather, lack ofsunlight, bad viticulture etc... Wines that fail toreach minimum standard. Thanks to improved wine
making and viticulture, there are fewer badvintages.
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Vintage ValueGreat vintage:High prices but
long wait to reach maturity
Difficult vintage:
Underestimated, can be drunk
earlier, at more affordable prices
Trade tip/:Explain to the client that they can enjoy the wine
at the right time for the right price.
Vintages are different; do not generalize
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IV Food and Wine Pairing
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Food and Wine in Balance
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Taste intense and flavorful whether it is being served with wine or not.
Allow any wine served with the dish to taste true to its intended taste.
Food and Wine in Balance
The principles of Wine and Food in Balance provide the platform for
creating great tasting food that is delicious with you or your customers
favorite wine. Any dish that is properly balanced will :
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Five Tastes
SALT
SAVORY/UMAMISWEET
SOUR
MAKES WINE STRONGER
Drier (less sweet)
Less fruityMore acidic
More bitter and tannic
BALANCE
MAKES WINE MILDERLess dry (sweeter)
Fruitier
Less bitter and tannic
Salty Taste in Food
Salt, soy sauce, fishsauce, olives, olive brine
Sour Taste in Food
Vinegars, lime, lemon,dry wine reductions
Sweet Taste in Food
Sugar, most fruit and
fruit juices, honey
Umami Taste in Food
Meats, seafood, poultry,
tomatoes, onions, greenvegetables, ham, bacon,sauces and stocks
A note about spicy seasonings . . . Spicy food will exaggerate the tannins and bitterness ofa wine. Salt and sour additions to the food will counteract this effect on the wine.
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Keep in mind that once the dish is properly balanced, any wine will be delicious
with it - there is no need to make any further adjustments to the dish for
different wines!
-
The principles can be applied to any dish that you are cooking and, in most
instances, even the food you are eating in a restaurant can be simply adjusted at
the table if your wine does not meet your taste expectations.
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Traditional Approach
Food and Wine Pairing
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Food and Wine PairingThe success of food and wine matching is achieved when the feeling generated by their combination
reach a perfect balance, difficult to obtain individually.
Questions to be asked/: Is the dish tasty, very tasty?
What are the intensity of the flavors?
What is the main dominating flavor?? What is the texture of the dish? Light and dry or heavy.
?
One has to take the sauce into account.
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Food and Wine Pairing
A brown sauce goes with a redwine
A sauce based with lemon juice better matched with
a crisp dry white.
A creamy sauce need a rich, fat wine
A mushroom sauce goes well with oaky wines
Experience shows that :
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Food and Wine Pairing
Bloody red meat demands a robust full-bodied wine
Salty dishes enhance the bitterness of the tannic red wines
Roasted white meat are well matched with a red wine
Shell-fish and sea-food suit a white wine
Experience shows that :
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Food and Wine Pairing The rule of the terroir: A regional dish is served
with a wine of the same region
The rule ofnon competition of aromas: The dish and
the wine shall enhance each others flavors and not
compete.
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Food and Wine Pairing Other factors can influence the success of food and
wine matching:
- The season
- The time of the day
:
-
-
If the dish embodies a particular wine duringcooking, serve the same wine
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Vertical VS Horizontal Matching Horizontal matching:Choose a wine to match every single dish
Vertical matching:Different wines should be served in a logical sequence
Golden rule:The next wine should not make you regret the previous wine
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Vertical Wine Balance The white wines are served before the redwines
Theyoungwines are served before the aged wines
The drywines are served before thesweetwines
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Vertical Wine Balance The less alcoholic wines are served before the more alcoholic wines
Thefresherwines are served before the room temperature wines
Avoid more than three different types of wine on a same meal.
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Example 1
A grilled fish seasoned with aromatic herbs and some lemon juicewould be perfectly matched with a Sauvignon blancwhich has a highacidity and a crisp lime aromatic taste.
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Example 1
The very same fish, oven cooked with a mushroom creamy sauce
would be better matched with a Chardonnaygiving its creamytexture & a stronger oaky flavor
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A grilled meat (poultry, veal, pork) would be best served with a red
wine with a supple texture (with few tannins) and whose main flavors
come from the fruit. Grilled meat are well matched with wines from
Gamay, Pinot noir, Sangiovese.
Example 2
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Roasted lamb or game would destroy the delicacy of the above wine.
So select a wine with more sophisticated texture and peppery or spicy
flavors - ie. Syrah, Cabernet Sauvignon, Nebbiolo.
-
Example 2
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Wine killer How about very strong sauces like mustard or curry?
Do not match with a muscular wine; a light aromatic wine
will suit - Gewrztraminer or Rieslingare a good pairing.
-
i i
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Wine killer
The enemies of wines: avoid vinegar and bitter vegetables
like radish, cucumber and endive which alter the taste ofthe wine.
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V Wine Management
S
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Small immobilizations
Low stocking cost
Low risk of depreciation
Discounted quantity prices
Lower ordering rate
Lower risk of out of stock
Bigger range of wine
Higher price per unit Higher ordering rate
Risk of out of stock
Small range of wines
Predictions are difficult High stocking costs
High immobilizations of;
sometimes depreciation
Low Stocks Big Stocks
Stock Management
Pros
Cons
S k M
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Stock Management
St k M t
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Stock Management Lay out: - The fast moving wines should have easy access
- Old vintages and precious wines should be
Hidden away
Stock the wines in a logical order: by region, by type
-
-
St k M t
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Stock ManagementRotation:
Look out for the peak of the wine (ie after aging x years)
Check the delivery, book keeping, regular inventory control, detailedrecord of each wine in stock
Maximum and minimum stock level according to sales record
X
Stock Valorization: Average price method, LIFO, FIFO
H t M Wi C ll
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How to Manage a Wine Cellar Bottles should be laid down in a well ventilated space
where there are no bad smells
Darkness: Bright light can damage wines, particularly
whites and champagnes.
Humidity level should be high, between 70 and 75%
, 70-75%
Temperaturemust remain stable at around 10 to 14C
10-14
Beverage Commercial Strategy
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Beverage Commercial Strategy Target: increase the turn over of the account
Means:- Choose the wine according to the type of clientele, account
and your cellar conditions- Make sure the staff are qualified.
- Define your price strategy and involve all the staff so as tobe more coherent.
- Implement P.O.S materials, sales incentives and trainings
-
-
-
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S t th Wi P i
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Set the Wine Price
Financially: allocate a good margin; sell less with abigger margin
orCommercially: remain competitive; sell more with a
smaller margin
S t th Wi P i
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Set the Wine Price-First method: apply a coefficient but difficult with low
and high-end wines
-Second Method: adapt the margins of your wineaccording to the selling rate to absorb your costs.
Eg: High margins for low cost wines and low margins forhigh cost wines
Wi b th l P
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Wine by the glass Programs
One way to boost the beverage account
People are reluctant to get a full bottlebecause of
- The price
- The fear of not finishing the bottle.
-
-
Wi b th Gl / Wi f th M th
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Wine by the Glass / Wine of the Month/ Suggest it on the menu. Indicate whether it is included
in the price.
Indicate the volume of the glass
Display at the front door
Advertise with posters
Wi b th Gl / Wi f th M th
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Wine by the Glass / Wine of the Month/ Tent cards on the table: presenting food matches
Cash incentives per bottle, sales target, staff training
Tasting Set menu: (4 courses + 4 glasses)
+4
Free wine tastings
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VI Wine Tasting Techniques
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A. Sight: Analyze the Appearance
B. Smell: Analyze the Nose
C. Taste: Analyze the Palate
D. Wine Balance
Sight: Analyze of the Appearance
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Sight: Analyze of the Appearance Rim examination:it has to be glittering. A matt or cloudy rim
is a very bad sign
Transparency examination: use a plain white background. You
can tell the age of the wine by the intensity or the clarity
Sight: Analyze of the Appearance
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Sight: Analyze of the Appearance White wine: green reflections indicate a young wine. Topaz, yellow
golden reflections show some evolution through age
Red wine: gets paler in color as it ages
Red wines: purple reflections indicate young wines. Orange oxidizedcolors show some evolution
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Appearance Legs or Tears: are the traces that are left on the sides of your
glasses, when swirled round. the more tears the more alcoholcontent or a high level of residual sugar.
Co2 Emission: Sometimes small bubbles may be apparent inwhat is supposed to be still wine. Residual Co2.
May exists in young whites
Faults for the reds due to unwanted fermentation (smells likeyeast.)
CO2Co2
--
--
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Appearance
Deposit of Crystals.In white wines, one sometimes comes
across tartrates precipitations. These in no way affect the winequality.
Smell: Analyze of the Nose
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Smell: Analyze of the Nose
First Nose: sniff without moving the glass to get the lightestmolecules
Second Nose: swirl the glass, more intense perception &evaluation of intensity
Third Nose: break the nose by swirling in the opposite sense,reveals excess of So2
SO2
Families of Aromas
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Families of Aromas Flowers (acacia, jasmine, rose)
Fruits (citrus, red, dark, wild, dried, exotic)
Vegetal (anise, wild herbs, dried herbs, fern, mushroom, undergrowth)
Balsamic (santal, resin, bees wax)
Spices (liquorice, vanilla, cinnamon)
Animal (leather, game, meat juice)
Families of Aromas
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Families of Aromas Empyreumatic(Chocolate, grilled bread, coffee, toffee, tar)
Mineral (flinty, stone, chalk)
-- Iodine
Pastries (honey, brioche, fresh bread)
Lactic (Fresh butter)
Wine faults (sulfurs, vinegar, cork, mould)
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Nose Primary Flavors: from the grape variety, youngish wines
Secondary Flavors: from the fermentation process
Tertiary Flavors: orbouquet results of ageing;
more mature aromas
Wine Faults
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Wine Faults
Corkiness:this can be recognized by a distinctly musty smell, due totainted cork
Sulphur dioxide:aggressive smell of sulphur
Acetic: this is the smell of vinegar
Oxidation: described as maderised visually recognized as abrownish color. Musty smell.
Wine Faults
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Wine Faults
Intensity of the wine can indicate the quality of the wine. Fine
wines have a more intense smell; can be closed when young
Sugar is not volatile and therefore cannot be detected by the smell
Tips
Taste: Analyze the Palate
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Taste: Analyze the Palate
Sweetness:first thing detected
Acidity:strong acidy makes the mouth water, wines lacking
acidity will be flabby, flat, unappealing
Salty: rather rare in wine
Taste: Analyze the Palate
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Taste: Analyze the Palate Tannins:have a drying effect on the gums and the tongue. In
contrast to the salivating effect of acid
Body(or mouth feel) is the impression of a wines weight inthe mouth. Light or full-bodied.
Alcohol:warming sensation in the back of your mouth
Tasting Dimensions
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Tasting Dimensions Finish or length:The period of time the wines
flavor lingers on your palate.
2 seconds for a table wine, over than 10 seconds
for a great wine
Tasting Dimensions
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Tasting Dimensions Texture:
Creamy
Silky
Velvety
Chardonnay
Pinot Noir
Syrah
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Thank you!
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