Food and Wine Pairing : A Sensory Experience

24 Chapter 2 Taste Basics and the Basics of Wine Evaluation !Consistency. The consistency in wine refers to how fluid or viscous ...

Basics of Wine Evaluation 25 simple. Persistency of the aroma deals with how long the aroma sticks with you: after you smell the ...

26 Chapter 2 Taste Basics and the Basics of Wine Evaluation becoming a supporting partner. As with flavor intensity, a match of ...

Setting Up a Tasting Session 27 A second factor is that differences occur between tasters in their thresholds of taste and smell ...

28 Chapter 2 Taste Basics and the Basics of Wine Evaluation minutes. Wine poured at an initial temperature of 60!F (15!C) will w ...

The Art and Science of Wine Evaluation 29 Table 2.1 Recommended Temperatures for Serving Wines with Food or Drinking Wine Type T ...

30 Chapter 2 Taste Basics and the Basics of Wine Evaluation Table 2.2 Classic Varietals White Wine Grapes Red Wine Grapes Chardo ...

Tasting Instructions 31 name (e.g., Moscato d’Asti or Nebbiolo d’Alba). Wines can also receive a brand name. The brand-name wine ...

32 Chapter 2 Taste Basics and the Basics of Wine Evaluation crystals on your tongue and experience where it impacts your tongue ...

Exercise 2.1 33 DISCUSSION QUESTIONS Define sensory analysis. What are the six S’s of wine evaluation? What are the proper serv ...

34 Chapter 2 Taste Basics and the Basics of Wine Evaluation MATERIALSNEEDED Table 2.3 Materials Needed for Exercise 2.1 Sweetnes ...

Exercise 2.1 35 Observations: Figure 2.1 Palate Mapping Exercise—Tongue Diagram ...

36 Chapter 2 Taste Basics and the Basics of Wine Evaluation EXERCISE 2.2 TASTING THE MAJOR VARIETALS: BASICS OF WINE EVALUATION ...

Exercise 2.2 37 MATERIALSNEEDED Select wine samples for each of the varietals listed below: Table 2.4 Materials for Exercise 2.2 ...

38 Chapter 2 Taste Basics and the Basics of Wine Evaluation associations, such as tree fruits (apples, pears, etc.), or less tra ...

Exercise 2.2 39 Merlot (Number 5) ●Sight.Visually inspect the wine. What is the color and clarity? Tilt the glass against the wh ...

40 Chapter 2 Taste Basics and the Basics of Wine Evaluation 7.Dominant flavor(s). Taste each wine sample and identify the domina ...

Exercise 2.2 41 Sample #_____ Wine_ Producer___ Year_____ Visual Clarity: Cloudy--------About Clear--------Clear--------Crystal ...

42 Chapter 2 Taste Basics and the Basics of Wine Evaluation Participant___________________________ Wine Temperature ____________ ...

Notes 43 (^123) Figure 2.4a Wines 1 to 3 (^456) Figure 2.4b Wines 4 to 6 NOTES E. Peynaud,The Taste of Wine: The Art and Scienc ...