202 Chapter 9 The Impact of Spice
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Figure 9.4a
Wines 1 to 45.Wine samples should be tasted in numbered order. Once tasted, students can go back and taste previous samples. Students
should identify the spice, categorize it, and rank the level of sensation according to Figure 9.1. Discuss the findings with the
group.
6.Rank the white wine samples from lowest to highest spice levels.
Lowest spice!1. 2. 3.
- !Highest spice
7.Rank the red wine samples from lowest to highest spice levels.
Lowest spice!1. 2. 3.
- !Highest spice
8.Write any other comments, thoughts, and observations that you identified during this evaluation process. How did you identify
spice flavors? Was the identification primarily driven by the aroma or in-mouth smells? Was it more or less difficult to identify
the spice type and level in white wine compared to red wine? Did the plain wine samples have any herbal or spice characteristics?