the basics of wine 101

The basics of wine 101

Wine 101 is a way to teach an audience to appreciate wines and wine-making by tasting a variety of wines, all the while learning to describe what they're experiencing and relating to it. Wine 101 is a six-part series designed to educate the novice wine enthusiast that takes a light-hearted approach to the complex world of wine. It is targeted at the wine lover who enjoys experimenting socially with wine, but hasn't taken any in depth courses, or read any detailed books on the subject (and likely doesn't plan to). In Wine 101, we will cover: Basic wine varietals and blends on the market (including proper pronunciation) Basic differences between the varietals/blends discussed basic Wine terminology, how to read a wine label, general winemaking practices, and how it can affect the taste of wine Basic terms used to describe wine/wine related items, Opening and presenting wine correctly, Serving and consuming wine correctly. "Wine 101" is a series of 'tasting basics' to help newbie wine students begin their process of wine education.

Wine tastings are a great opportunity to learn more about wines you've never heard of. Wine tasting is a snap when you know what to be looking, smelling and tasting for. Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. Wines may be deliberately selected for their vintage ("horizontal" tasting) or proceed from a single winery ("vertical" tasting), to better compare vineyard and vintages, respectively. Wines are usually ranked in order of taste and value.

The type and quality of the wine itself is only one aspect of tasting. Tasting flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.When tasting, allow the wine to settle in the lower jaw, letting it warm slightly while pursing the lips to breathe in a small amount of air. Tasting order is very important, as heavy or sweet wines can dominate lighter wines and skew the taster's assessment of those wines. Tasting several wines on the same occasion can somewhat alter the tasting procedure. Tasting Wines When it comes to classifying quality, aroma, taste and color tinges, hold certain factors accountable. One of such factors is location to consume the wine, as preference should be given over a well lit room by natural light, so as to further its liveliness and crispness akin a spectrum of luminosity unlikely to modify the wine's robe depth. As such, wines should be tasted in the following order: sparkling wines; light whites, then heavy whites; roses; light reds; heavy reds; sweet wines. Before tasting, try to determine the order the wines should be assessed in, by appearance and nose alone. Nevertheless, there is no better way to develop a broad tasting memory than by frequently tasting wines of one type against those of another (and, with experience, narrowing the range of wines tasted together).

Red wines are not usually called "sweet" but they may be classified as "fruity". The aroma of red wine is modified by the form of the wine glass. In red wines, a brilliant red color usually indicates a wine in it's prime, a purplish hue may indicate a very young wine and a brown hue may indicate that a wine is past it's prime or oxidized. There are many sweet tasting white wines, red wines, and blush or pink wines.

There are many variable factors that affect an individual's perception of flavor in wine. Wine served cold gives a taste impression that is less sweet and more acid and astringent than the same wine at a warmer temperature. Wine aroma wheel the enjoyment of wine depends not only on what we taste, but to a large degree on what we smell.

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