| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| See instructions | ||
| The Art of Tasting | ||
| Four S's and a P |
INSTRUCTIONS
The world of wine tasting is both a fine place for casual fun amoung amateurs and a serious professional business. As in any professional craft, such as cooking or a sport, specialized language abounds. Bear in mind that to have a good time and to learn more about wines you do not need an expert's vocabulary. See the "Wine Glossary" for more information. We recommend that you keep your sense of humor handy so you'll be ready to debunk or dismiss any so-called wine experts who can't (or won't...) discuss their subject in laymen's terms. If you say a wine you've just tasted has "a long-lasting aroma" and a wine expert says it's "long in the nose" or has a "profound bouquet," you're in the same ballpark. And the expert is really not being any clearer about what is, after all, a judgement call. Sight: Hold the glass up and consider the color. Red wines, for example, don't look the same. Pinot Noir can be a soft shade of stawberry, while zinfandel is often as dense as blackberry jam. Swirl: There's a good reason wineries pour only a small amount - aside from the fear of going broke, that is. You can't swirl a full glass without making a puddle. Lightly swirl the glass for a moment and you'll be surprised how the wine changes. When infused with air, wine releases its aroma. Sniff: Take a whiff. Your nose is a key player in the wine tasting. First, ask yourself is the aroma pleasant or not? Some wines have very subtle bouquets, while others will rush your nostrils like linebackers. One is not necessarily better than the other. Wines have characteristic smells. Sauvignon Blanc, for example, may smell like freshly mown grass. Sip: Don't take a big gulp. Swish it around your mouth, adding more air and exposing all your taste buds. Is it sweet or dry? Bitter or sour? A cabernet sauvignon, for example, might make you pucker. Those are the tannins, which help the wine age. Try to sort out the sensations on your tongue. Chardonnay may have an almost buttery taste and pinot noir may taste lightly of cherry, with a lingering sikly sensation. Pour: We couldn't think of another S-word. Expert tasters always Spit - if they didn't, they'd be passed out on the floor. You don't need to do that, but we would encourage you to only take a sip or two and then pour out the rest. Tasting rooms don't mind at all; in fact, the provide special buckets for this purpose. Posted to MasterCook Digest V1 #178 Date: Thu, 17 Oct 96 08:53:17 -0700 From: PatH <phannema@wizard.ucr.edu>
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