week12 - The Sensory Evaluation of Dessert Wines Lesson 12...

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1 The Sensory Evaluation of Dessert Wines Lesson 12 (Chapter 10) Dessert Wine Tasting • Dessert wines are a great deal more potent than regular table wines: – Higher alcohol – Higher sugar – Stronger flavors • Your palate will tire quicker – Approach: • Small sips • More spitting • Longer breaks • Frequent cleansing of palate Next The Sauterne Style Evaluation 10.1
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2 The Sauterne Style Evaluation 10.1 • Objectives: – Begin to learn to define and distinguish the sensory properties of a botrytis-affected late harvest wine made in a Sauterne style compared to an “early” harvest of the same varietal The Sauterne Style Evaluation 10.1 • Taste the two wines – Assess the non-botrytis wine first – Record • Your observations of each sensory feature – Pay particular attention to how the botrytis wine differs from the non-botrytis wine! • The varietal, sugar content and your summary impressions of the botrytis affected wine The Sauterne Style Evaluation 10.1 • Sample the three foods with your botrytis- affected wine: – Place a small bite of food in your mouth. Taste it. Then sip the wine. Concentrate: • Record the effect of combining the food and wine on the food and wine, respectively • Note your reaction to the food and wine together. What happened? Why do you think that happened? • One food and wine principle that is used by some is that “The food should be less sweet than the wine” – Please comment on this principle
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Nächst Der Auslese/Beerenauslese Stil Würdigung 10.2 The Auslese/Beerenauslese Style Evaluation 10.2 • Objectives: – Begin to learn to define and distinguish the sensory properties of an Auslese of Beerenauslese wine compared to an “early” harvest of the same varietal – To compare your impressions of the Sauterne Style to those of the Auslese/Beerenauslese style The Auslese/Beerenauslese Style Evaluation 10.2 • Taste the two wines – Assess the “early” harvest wine first – Record • Your observations of each sensory feature – Pay particular attention to how the late-harvest wine differs from the non-botrytis wine! • The varietal, sugar content and your summary
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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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week12 - The Sensory Evaluation of Dessert Wines Lesson 12...

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