Chapter 6 - UNIVERSITY OF NORTH TEXAS School of...

Info iconThis preview shows pages 1–3. Sign up to view the full content.

View Full Document Right Arrow Icon
UNIVERSITY OF NORTH TEXAS School of Merchandising and Hospitality Management SHIM 4300 Survey of Beverages Spring-2006 (6) CLASS NOTES: Tasting Wines There is one fundamental difference between a casual wine consumer and a true wine lover: the former drinks, the latter tastes. Which one are you? Wine gives pleasure no matter what. But this pleasure is deepened, and enriched with knowledge, when you understand how to interpret all the information available to your senses of sight, smell and taste. Tasting wine is identifying what is perceived by the senses and applying objective, and familiar terms to subjective impressions. At best wine tasting is an inexact science it is based largely on personal preference. There are three basic steps in tasting wine: I- Appearance/Color/Look II- Smell III- Taste In the glass : This is our opportunity to look at the wine within the glass; we can start to make deductions about its origin, age, and possible flavor. On the nose : By smelling the wine in the glass, we can begin to unravel the layers of flavor in the wine. On the tongue/in the mouth : In the last stage, we taste wine, and roll it around our mouth and all over the tongue, to get a feel of the wine. I-Appearance we may use terms such as red , white or rose ”  or pale yellow , or brilliant red. In any case color is the first indicator when we evaluate wine. To determine a wine s true color, hold the tasting glass by the
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
stem, against a white background-table cloth, a white piece of paper, and tilt the glass to about 45 degree angle. Legs or tears may be seen running down the inside of the glass s sides after the glass is swirled. These rivulets are caused by higher alcohol content in the wine and give us hints of the wines possible power. Thick, slow legs can indicate fuller body; fast running legs suggest lighter body. But they are not indications of good or bad wine. So, don t worry about good legs when tasting wines. As white wines age, they gain color. Red wines, on the other hand, lose color as they age. The range of colors that you may see depends, on whether you are tasting a white or a red wine. Below is a list by no means complete-of both red and white wines. It starts with the color of young wines and progresses to older wines: White wines Red wines Pale yellow-reflects youth Purple-young wines Straw yellow-majority of dry whites Ruby-some age in wines Yellow gold-sweeter whites Red-transition from young to old Gold-sweet wines Brick red-mature wines Yellow brown-too old Red brown-more mature wines Maderized-apparent off age Mahogany-considerably mature Brown-usually too old Brown-too old or prematurely
Background image of page 2
Image of page 3
This is the end of the preview. Sign up to access the rest of the document.

{[ snackBarMessage ]}

Page1 / 18

Chapter 6 - UNIVERSITY OF NORTH TEXAS School of...

This preview shows document pages 1 - 3. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online