INGREDIENTS

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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