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Wine Tasting UIP

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by

Josue Steele

on 10 March 2014

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Transcript of Wine Tasting UIP

Wine
Tasting
"Wine is Sunlight held together by Water."

-Galileo Gallilei.
The only way to learn how to taste is through practice, testing many different wines and discovering, qualifying and memorizing the qualities and defects that occur in the senses.
¿What is Tast
ing?
Sight
Nose
Ear
Tongue &
Mouth Sensation
+
+
+
intensity
hue
vivacity
appreciation of the aspect
• consistency
• clarity
• effervescence


• Wine aromas
Primary
secondary
tertiary

• Wine Series
animals
balsamic
maderization
chemical
ethereal
spicy
empyreumatic
vegetable fruit
sound drop
greasiness
lightness

attack
evolution
final impression
aftertaste
For a official Wine Tasting
you will need
Bottles
Corkscrew
Glasses
Wine Rack
standing wine bucket
decanting
jars
Temperature
Ventilation should be good, no odors with a temperature between 20 and 22 ° and a humidity between 60 and 70%.
Rooms
Phases of Tasting
Visual

Clarity and Transparency:
this
shows you the need
or the right execution of the process of
decantation, filtration, fermentation, clarification and stabilization.


Brightness:
the luster or brightness is the
effect of a wine to reflect light
, this shows you the
level of acidity
in it. A dullness wine will be less acid and without flavor.


Fluidity:
a
viscous
wine shows you an
error in the elaboration process.
The fluidity is different in sweet wines.


Carbonic Gas:
you can see it clearly in the sparkling wines and in the white wines, but just some lines of bubbles.


Color & Intensity:
the color shows you t
he origin, age, the tannic level
and the wine variety.

Interpretation of the color of the wine in the glass at an angle of 45 °
Hue:
if we place the cup on its side on a white background we look at the thinnest point wine, this will indicate you the
age and evolution of the wine.

Layer or Tears
: the tears show you the
levels of alcohol
(ethanol, glycerol) in the wine. They all so can represent the
amount of sugar
in the glass.
Olfactory
Taste
This phase is very important and requires 100% attention, and
disposal of the senses
, as perceived in this part of the tasting is of
utmost importance
for the
evaluation
of wine.
Intensity:
Heavy, strong, light.
Quality:
pleasurable aromas, elegant, subtlety, complexity.
Persistence:
how long you can feel the odor of the wine in your nose.
Primary aromas
secondary aromas
tertiary aromas
Produce by the
vine variety
and the field (
terroar
)
Arise from
contact
with the
tongue
and
shake it with the mouth
, as it increases the temperature of the wine thus obtained
retro nasal
are produced by the
type of fermentation
Retro nasal and are produced by
maturation
and
aging
of wine, either in barrel or bottle.
Is a result of the
olfactory retro feel
and sensation of contact.
Russell Keast
at
Deakin University
in Melbourne (
Australia
)
Primary taste

Located in different parts of the tongue (
Taste buds
) and dependent on
food habits.
Tactile Sensation
Produced by the contact with the
oral mucosa
and indicate the
texture
,
fluidity
,
smoothness
and
roundness
of the wine.
Thermic sensation
It gives an idea of the
temperature
of the wine.
Psycho thermic sensations
Produced by
alcohol
and we produce sensations of
burning and stinging.
Chemical sensations
They are producing sensations of
dryness
,
roughness
,
roughness
, etc. For example, the astringency:

1. To saliva
coagulation.

2. Upon
cessation
of salivary
secretion
.

3. And
fixation of tannin
on the mucosa by
losing permeability.

degustation

First Attack
: there are the
first 4 or 5 seconds
; dominated by the
sweet taste and the grape flavors
. Some wines are pleasing in the palate and develop quickly in to a
fresh sensation.


Through the palate:
this had duration of
7 to 12
seconds. You will identify clearly the
acids, salty and bitter.


Final Impression
:
5 to 7
seconds. You’ll identify the bitter and acids tastes.


Body
: is the
density of the wine
, this help you to define the
percentage
of
glycerin
, alcohol and other substances.


Textures
:
Consistence
in mouth.


Fluidity


Lightness


Smoothness


Roughness
: effect of the
tannins
in the mouth.


Sharpness


Tactile and Thermic sensations


Chemical sensations
:
coagulation
of saliva.


Salivation


Prick:
this is
exclusive for the gases
in the sparkling wines. This is perceived with the tip of the tongue.

Post Gustatory
Retro Nasal
Tasting Notes
Always remember that a wine tastes better when you drink it with your friends, to share and celebrate
"Enjoy your life,
drink some wine
the whole party
is in your glass
- Cheers-"
Josue Steele
Thank You
Thank You
Full transcript