week8 - Sensory Evaluation of Red Table Wines Lesson 8...

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1 Sensory Evaluation of Red Table Wines Lesson 8 (Chapter 6) Introduction • Many find red wines to be more interesting than white wines from a sensory perspective – More intense aromas and flavors – Complex and subtle bouquets • Introductory tastings will acquaint you wine aromas, structural components and common off-odors Introduction • Our first sensory evaluation exercise will allow you to assess Pinot Noir and Gamay – Two of the most accessible red wines • Subsequent assessments will demonstrate – Different Zinfandel styles –S y r a h – The primary red Bordeaux varietals
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2 Red Wine Tasting Technique • For evaluation of color and clarity – Tilt the glass to see through the thinner layer of wine at the edge • Examine for haziness • Evaluate color intensity – If it retains color at the edge, the color is very deep » Other aspects of the wine may reflect this intensity. – If the edge is colorless, the color is less deep » The wine will likely be less intense Red Wine Tasting Technique • Red wines tend to have higher alcohol contents than white wines. – Olfactory sense will fatigue more rapidly • Pause more between sniffs • The perception of astringency builds with each sip – Wait 40 seconds or longer between sips. Next Focus on Olfaction II Evaluation 6.1
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3 Focus on Olfaction II Evaluation 6.1 • Red wines – Will have less of the descriptors used for white wine • Less floral, citrus, tree, and tropical fruit odors – The odors will more often instead tends towards: • Berries, dried fruits, dark fruits, vegetative, caramelized, and woody Focus on Olfaction II Evaluation 6.1 • Figure 6.1 on page 150 suggest how a wine may age relative to odor and bouquet development – There will be some variation depending on the particular wine • In the early stages aroma descriptors predominate. • As the wine ages, bottle bouquet odors gradually develop and will dominate in the middle years of the aging cycle – As the wine passes its prime the wine will decrease in quality and off odors will begin to appear. Focus on Olfaction II Evaluation 6.1 • Objective – Becoming familiar with • Common red wine varietal aromas • Odors produced by bottle aging
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4 If not in class • If you are doing Evaluation 6.1 out of class, it is best to work with one or more other people. – Please see page 363 for instructions – Ideally the person preparing the samples should not take part in the evaluation – Alternatively, one person could prepare the samples and label 10-24, while a second person re-label the samples J through W. Make sure to keep a record of the coding and recoding! Prior to the Evaluation
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This note was uploaded on 10/17/2011 for the course ECON 101 taught by Professor Thompson during the Spring '11 term at Michigan State University.

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week8 - Sensory Evaluation of Red Table Wines Lesson 8...

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