tasting wines like a critic - world of reds
DESCRIPTION
Learn how to taste wines like a critic as we explore the world of red winesTRANSCRIPT
REVIEW WINES LIKE A CRITIC
Worldly Reds
TASTING WINE - SIGHT Red Wine
Inky purples in young redsBrick red tones in older, mature redsRuby-orange highlights in high acid redsBlack-blue highlights in low acid reds
TASTING WINE - SMELL Olfactory
Top and rear of nasal cavity/ above and behind nose
Air reaches OlfactoryDirectly through nostrilsThrough the mouth and rear nasal passages
Swirl Wine Increase surface area of volatile molecules
TASTING WINE - TASTE Sweet Sour Bitter Salty - rare Umami – protein taste/savory. Rare in
wine
OAK INFLUENCE 5 flavor categories oak contributes to
wineEarthy – ash, mushroom, shoe box, wet
cardboard, musty, leatherHerbaceous – weedy, dill, mown hay,
menthol, grass, tobaccoWoody – planky, cedar, sawdust, pencil
shavings, sappy, green, tar, resin,Astringent – harsh, chewy, bitter, tannic,
dryingSpicy – clove, cinnamon, coconut, vanilla
7 FLAVORS FROM TOASTING
Sweet – brown sugar, bourbon, cotton candy, chocolate, maple syrup, butterscotch, hot fudge, caramel, molasses, honey,toffee, soy
Creamy – vanilla, marshmallow, butter Yeasty – popcorn, baked bread, cookie dough Nutty – Hazelnut, walnut, almond, peanut
butter, coconut Roasted – cedar, toasted bread, coffee, mocha Smoky – grilled meat, bacon, burnt sugar,
sweet smoke Spicy – nutmeg, cinnamon, clove, licorice,
anise
OAK AROMAS Oak Coconut Clove Vanilla Woody-Spicy
New Leather Pharmaceutical
Notes Toast Furfural Licorice Smoke
PRIMARY AROMAS These aromas
originate in the grapes and vary according to the vine and terrior. They are an expression of viticulture.
Terrior - Soil, climate & vine treatment
Lemon Grapefruit Orange Banana Apple Pear Violet Green pepper Cut Hay Pepper Musk
SECONDARY AROMAS These result from
both alcoholic and malolactic fermentations
Vary according to maceration time, fermentation temps and yeast strains used
Grapefruit Pineapple Lychee Melon Apricot Peach Walnut Honey Rose Blackcurrant bud Vanilla Cinnamon Clove Butter
TERTIARY AROMAS Result in post
fermentation and aging
Stem from oxidation in barrel matured wines
Stem from ageing in bottles
Prune Walnut Honey Mushroom Truffle Cedar Licorice Vanilla Cinnamon Clove Leather Butter Toast Caramel Coffee Dark Chocolate Smoke
FAULTS Vegetal Rotten Apple Vinegar Glue Soap Sulphur
Rotten Egg Onion Cauliflower Horse Mouldy Cork
CABERNET SAUVIGNON PROFILE
MERLOT PROFILE
PINOT NOIR PROFILE
SANGIOVESE PROFILE
MALBEC PROFILE
PINOTAGE PROFILE
TEMPRANILLO PROFILE
SHIRAZ PROFILE
TASTINGS Camparron Novum Tinta De Toro 2010 Bocelli 2011 Sangiovese 2009 Lions Drift Pinotage 2011 don Rodolfo Vina Cornejo Costas
Malbec 2010 McWilliam’s Hanwood Estate
Shiraz 2009 Los Vascos Domaines Barons de
Rothschild (Lafite) Grand Reserve Cabernet Sauvignon
2006 Bennett Family Napa Valley “The Reserve” Cabernet Sauvignon