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An Introduction to Wine Tasting

An Introduction to Wine Tasting. Claus Brabrand [ brabrand@daimi.au.dk ]. Agenda. Background : France and Bordeaux The 57 A.O.C.s Optimal circumstances. Wine Tasting : I) Visual Examination [ sight ] II) Olfactory Examination [ smell ] III) Gustative Examination [ taste ].

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An Introduction to Wine Tasting

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  1. An Introduction to Wine Tasting Claus Brabrand [ brabrand@daimi.au.dk ]

  2. Agenda • Background: • France and Bordeaux • The 57 A.O.C.s • Optimal circumstances • Wine Tasting: • I) Visual Examination [sight] • II) Olfactory Examination [smell] • III) Gustative Examination [taste]

  3. Background - France and Bordeaux - The 57 A.O.C.s - Optimal Circumstances

  4. France and Bordeaux • Production: • France: 12% (of world production) • Bordeaux: 13% (of French production) Bordeaux • Ideal climate: • Gulf stream, Forrest shield • Moist spring, sunny summer,warm fall, and rare frost • 45°N 45N Bordeaux • Underground: • Chalky + Geological diversity

  5. The 57 A.O.C.s • Médoc • Graves • Libournais • Côtes • Entre-2-Mers • Bordeaux A.O.C. (Appellation d’Origine Contrôlée

  6. Classifications (Region-Specific!) • ”Le Classement de 1855”: • 1. Crus > 2. Crus > 3. Crus > 4. Crus > 5. Crus • 60 Crus de Médoc • 1 Cru de Graves • AOC Pessac-Léognan, Château Haut-Brion [Matrix II] • ”Le Classement de Saint-Émilion”: • Premiers Grands Crus Classés A > • Premiers Grands Crus Classés B > • Grands Crus Classés

  7. Optimal Circumstances (1/2) • External factors: • Lighting conditions (lots of white light) • Noise (no noise) • Smells (no food smells, no perfume, …) • Room temperature (aprox. 20°C) • Wine temperature (mature Bordeaux red: 15-17°C) • Decanter (only for younger wines: 1-7 years!) • Background color (white for color identification) • Glas (tulip-shape for Bordeaux red): • Only 1/3 full! (for visual examination)

  8. Optimal Circumstances (2/2) • Internal factors: • Hunger (not too full) • Fatigue (not too tired) • Taste interference (no coffee, tobacco, cheese, …) • Time-of-day (optimal around 11 am) • Note: • Highly culture-dependent : • - depends on what you have been exposed to so far

  9. Structured Tasting • Organized: • 3-4 wines (max. 5-6 wines) • 2-4 people • ”Vertical Tasting” : • Same vintage (year) • Different region (AOC) [ Better  ”Worse” ] • ”Horizontal Tasting” : • Same region (AOC) • Different vintage (year) [ Younger  Older ]

  10. Wine Tasting - I) Visual Examination - II) Olfactive Examination - III) Gustative Examination

  11. I) Visual Examination (1/2) • [v1] Color/nuance ( general age) • Oxidisation process: • Blue’ish  Orange’ish Orange’ish red Purple’ish red Cherry red Brown’ish red 10+ years 1-2 years 3-5 years 7-10 years

  12. I) Visual Examination (2/2) • [v2] Color/intensity ( specific vintage) • Lots of rain  clear wine • Little rain  dark wine • [v3] Limpidity ( A.O.C. or non-A.O.C.) • A.O.C.’s are always limpid: • They have used ”glue” (egg whites) or barrel storage • [v4] Brilliance ( age / still good?) • Brilliant: youthful • Matt brilliance: mature • Dull brilliance: on the decline!

  13. II) Olfactive Examination (1/2) • The 11 Aromatic Families: • Animal (fresh/dried meat, blood, musk, %urine…) • Balsamic (pine, rasin, %turpentine…) • Woody (woody, damp wood, pencil, tobacco, %cork…) • Chemical (alcohol, iodine, %petrol, %eggs, %metal…) • Spicy (dill, anis, cinamon, nutmeg, %garlic, %oignon…) • Empyreumatic (smoke, toast, caramel, coffee, cocoa, %rubber…) • Etheral (apples, bananas, pear, %acetone, %soap,%beer) • Floral (acasia, rose, tulip, citronella, honey, %broom) • Fruity (grapes, raisins, cherry, prunes, berries, melon…) • Mineral (flint, quartz, schist, limestone…) • Vegetable (herbs, pepper, leaves, peas, %mud, %cabbage)

  14. II) Olfactive Examination (2/2) • [o1] ”First nose” • Calm glass: • Aromas • …and aromatic intensity • [o2] ”Second nose” • Swirl glass to aerate (and release more aromas) • Aromas • …and aromatic intensity Note: always best first time you smell (then it converges on alcohol)

  15. III) Gustative Examination (1/2) • 4 Taste bases (4 taste buds): • Sweet (only moelleux wines) • Salty (not really for wines) • Sour • Bitter Impacts tasting sequence • ”Feel” (middle of tongue): • Mechanical (rough, structured, thick, silky, tanins) • Thermal (hot, cold) • Chemical (co2, alcohol burn)

  16. III) Gustative Examination (2/2) • Interaction: • Synergy (constructive interference) • Masking (destructive interference) • Contrast (no interference) • [g1] Taste: • Swirl to stimulate all taste buds • [g2] ”Retro-olfaction” : • Breathe air in through mouth out through nose • [g3] Persistence (in seconds) • Important that it finishes in a good way (lasting impression!)

  17. Personal Comments • Wine preference …is: • Culture dependent • Fashion dependent • Subjective!: • ”The wine is good” vs. ”I think the wine is good”

  18. Fin Questions…?

  19. Wine Tasting Wine Tasting Date: A.O.C.: Château: Vintage: Date: A.O.C.: Château: Vintage: --------------------------------------- --------------------------------------- --------------------------------------- --------------------------------------- --------------------------------------- --------------------------------------- --------------------------------------- --------------------------------------- Visual Examination: Nuance: Intensity: Limpidity: Brilliance: Visual Examination: Nuance: Intensity: Limpidity: Brilliance: --------------------------------------- -------------------------------------- ------------------------------------- ------------------------------------- --------------------------------------- -------------------------------------- ------------------------------------- ------------------------------------- Olfactive Examination: 1st nose: - Intentity: 2nd nose: - Intentity: Olfactive Examination: 1st nose: - Intentity: 2nd nose: - Intentity: --------------------------------------- ------------------------------------ -------------------------------------- ------------------------------------ --------------------------------------- ------------------------------------ -------------------------------------- ------------------------------------ Gustatory Examination: Aromas: Retro-olfaction: Persistence: Gustatory Examination: Aromas: Retro-olfaction: Persistence: --------------------------------------- ------------------------------ ----------------------------------- --------------------------------------- ------------------------------ ----------------------------------- Overall: Overall: --------------------------------------- ---------------------------------------

  20. Let the Tasting begin…! Horizontal Tasting: - Médoc ’03, ’01, ’97, ’93

  21. II) Olfactive Examination (1/3) • Aromas: • Primary aromas: • From the grapes • Secondary aromas: • From the fermentation process • Tertiary aromas: • From the barrel/bottle • This blend of aromas = The”bouquet” • Lots of primary aromas  Good potential • absence of primary aromas  Not good potential

  22. Let the Tasting begin… • #1: Médoc 2003: 60 kr • Château Leboscq • #2: Médoc 2001: 50 kr • Château Cabanieu • #3: Moulis 1997: 120 kr • Château Haut-Franquet • #4: Médoc 1993: 109 kr • Château Lafitte-Tramier These are all Cabernet-Sauvignon grapes

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