week10 - Tasting the Wine with Stars Sparkling Wine Lesson...

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1 Tasting the Wine with Stars Sparkling Wine Lesson 10 (Chapter 8) Tasting – Changed! • The carbonation on sparkling wines changes the approach – Swirling is not necessary! • The carbonation will lift the elements to your nose! – You can sniff less vigorously – If you swirl, you will increase the release of carbonation and disrupt the mousse Evaluating Sparkling Wine • Appearance – Consider • The display and release of bubbles – Slow release and small bubbles are desired • The mousse – Is it creamy in appearance?
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2 Evaluating Sparkling Wine •Co lo r – Very pale straw color • Blanc de Blanc – Pale straw color •B lend – Bronze, peach or salmon colors • Blanc de Noir – Deeper colors • Typically sweeter wines Evaluating Sparkling Wine • Aroma – Varietal aroma is NOT expected • Due to the early harvest of the grapes – Look for • Spicy, floral, fruity – Anise, ginger, cinnamon, nutmeg, licorice, cloves, root beer, vermouth – Light floral: Geranium, rose, apple blossom, cherry blossom, lilac, grape blossom, pear blossom – Citrus, apple, pear, melons, lychee, coconut, cooked tomato, tutti-frutti Evaluating Sparkling Wine • Champagne-aging Bouquet – Look for
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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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week10 - Tasting the Wine with Stars Sparkling Wine Lesson...

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