Posts Tagged ‘tasting’
Sunday, October 23rd, 2011
Now comes the best part. You can be mesmerized by wine’s flashing colors and hypnotized into dreamy reverie by its evocative aromas, but actually drinking the wine is what loosens the tongue, opens the arms and consummates the liquid’s true purpose.
You might think it’s the easiest part, too. After all, you learned to drink from a cup when you were 2 years old and have been practicing diligently ever since. But there’s a huge distinction between swallowing and tasting, the same gulf that yawns between simply hearing and truly listening. Once again, correct technique is essential to full appreciation.
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Tags: apparatus, colors, flashing, tasting, wine
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Tuesday, October 18th, 2011
When you stop swirling, and the tears are falling, it’s time to take the next step: smelling. Agitating the wine vaporizes it, and the thin sheet of liquid on the sides of the glass evaporates rapidly; the result is an intensification of the aromas. If the glass narrows at the top, the aromas are further concentrated. Stick your nose right into the bowl and inhale.
There’s no consensus about the proper sniffing technique. Some advocate two or three quick inhalations; others prefer one deep, sharp sniff. I’ve seen tasters close one nostril, sniff, then close the other and sniff again. The goal is to draw the aromas deep into the nose, to bring them into contact with the olfactory mucosa and thence to the olfactory bulb, where the sensations are registered and deciphered. It’s a remote and protected place, and a head cold or allergies will effectively block it off from even the strongest aromas. But with practice, and keen attention, you’ll learn how to maximize your perception of aromas, and then how to decipher them.
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Tags: glass, inhalations, smelling, tasting, wine
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Tuesday, October 18th, 2011
The first step in your examination is visual. Fill the glass about one-third full, never more than half-full. Pick it up by the stem. This may feel awkward at first, or affected, but there are good reasons: Holding the glass by its bowl hides the liquid from view; fingerprints blur its color; the heat of your hand alters the wine’s temperature. Peynaud says, “Offer someone a wine glass and you can tell immediately by the way they hold it whether or not they are connoisseurs.”
Focus in turn on hue, intensity and clarity. Each requires a different way of looking. The true color, or hue, of the wine is best judged by tilting the glass and looking at the wine through the rim, to see the variation from the deepest part of the liquid to its edges. Intensity can best be gauged looking straight down through the wine from above. Clarity–whether the wine is brilliant, or cloudy with particles–is most evident when light is shining sideways through the glass.
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Tags: glass, tasting, temperature, wine
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Tuesday, October 18th, 2011
So what is wine tasting all about? Like any skill, serious tasting requires a combination of technique and experience. The more you do it, the better you become. Given an unidentified wine, an expert taster, using only his senses and his memory, can pick out the grape variety, the wine’s vintage, its region of origin, even the specific winery that produced it.
That’s the myth. In fact, if the wine is served at room temperature and the taster is blindfolded, most can’t even tell whether it’s red or white. Harry Waugh, an English wine expert who has been tasting for nearly 80 years, was once asked if he had ever mistaken Burgundy for Bordeaux. “Not since lunch,” he replied.
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Tags: origin, set, setting, tasting, wine, winery
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Monday, August 1st, 2011
At a wine tasting they have the opportunity to taste several wines. Mostly it’s like inviting the winemakers, wine merchants and restaurateurs them to a wine tasting. Another variant of the wine sample, the sample through a specialized audience, which also will be awarded. With such a wine tasting of the wines will be evaluated on a consistent basis.
The third possibility is the wine tasting in a private setting. This is probably the loosest, and promises lots of fun. The proper temperature for white wines at 10-12 ° C and in red wines at 14-18 ° C. Red wines should already be a while before uncorking the wine tasting.
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Tags: fundamental, Red Wines, tasting, wine, winemakers
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Wednesday, July 13th, 2011
The Colombard white wine can be found all over the world. From the U.S., France to South Africa, all this variety is grown and appreciated. In the U.S., Colombard white wine is grown primarily in California. Occasionally you will find this variety in Australia and Israel. The Colombard white wine is made from Colombard grapes. This vine is of course derived from the varieties Gouais Blanc and Chenin Blanc.
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Tags: Colombard, grape, tasting, varieties, white wine
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Saturday, July 2nd, 2011
Three producer countries, namely Canada, Germany and Austria are involved mainly in the production of ice wine. Reason alone, the climatic conditions that have both a sufficient maturity of the grapes must ensure, as well as offer the chance to make their harvest only at temperatures below minus 7 degrees Celsius. Throughout the growing season requires special cultivation and quality assurance measures.
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Tags: grapes, icewine, Sweet, tasting, Wines
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Sunday, June 19th, 2011
The influence of moderate alcohol consumption on the effect of a “slimming”
Lose weight with little food and no alcohol in any form whatsoever. Is this tenable?
Are there scientific reasons, declining consent to discourage people also continue to enjoy the low-calorie diet to moderate wine? What we expect from the glass of wine during our “diet”? Neither the weight loss success should not diminish the health will be adversely affected. Not that both were confirmed to show new data of the research group led by Dr. Ditschuneit from the University Hospital of Ulm.
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Tags: despite, drinkers, health, slim, tasting, wine
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Saturday, June 18th, 2011
The wine temperature strongly influenced our sensitivity on the palate and the nose. The correct serving temperature is therefore crucial for the enjoyment of wine. The proof was provided in a few years ago, “Gault Millau” blank. A number of experienced wine tasters tasted only a series of great wines at the ideal temperature.
Immediately afterwards were served exactly the same wines, but too warm or too cool. None of the candidates recognized the wine again, and all ratings were significantly lower than the first series!
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Tags: drinking, ideal, tasting, temperature, wine
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Sunday, June 12th, 2011
Variance differences among means or variances between the measured values. In the case of the sensors is the measurement of the intensity of perception, with the meter man to a substance (stimuli), or taste appeal of smell. Such stimuli can sting of sulfur dioxide, hydrogen sulfide, the stink (sulfurous off), the smell of apricots and the like to be.
It is known that a certain concentration of a substance, such as volatile acidity in wine, the examiners will be perceived differently strongly.
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Tags: sensor, tasting, variance, wine
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Now comes the best part. You can be mesmerized by wine’s flashing colors and hypnotized into dreamy reverie by its evocative aromas, but actually drinking the wine is what loosens the tongue, opens the arms and consummates the liquid’s true purpose.
