36 Chapter 2 Taste Basics and the Basics of Wine Evaluation
EXERCISE 2.2
TASTING THE MAJOR VARIETALS: BASICS OF WINE EVALUATION AND DIFFERENTIATION IN
WINE COMPONENTS, TEXTURES, AND FLAVORSWine selection can be a
daunting task without a clear
understanding of varietals’
typical characteristics.While some sixty types of vinifera grapes
exist, the most common wine grapes
from vinifera vines are Chardonnay,
Chenin Blanc, Riesling, Sauvignon Blanc,
Se ́millon, Cabernet Sauvignon, Merlot,
Pinot Noir, and Syrah (Shiraz). These var-
ietals can be further narrowed in the
North American market to what some call
the ‘‘big six.’’^23 These six varietals make
up the vast majority of quality wines sold
in North America and provide a great ex-
ample of the spectrum of wine styles
from light-bodied and fruity to full-bodied
and intense. The six wines evaluated in
this exercise are Riesling, Sauvignon
Blanc, Chardonnay, Pinot Noir, Merlot,
and Cabernet Sauvignon.
OBJECTIVES
1.To introduce the distinctive character-
istics of the individual grape samples
that constitute 80 percent of the qual-
ity wines sold in the United States,
including three whites (Riesling, Sau-
vignon Blanc, and Chardonnay) and
three reds (Pinot Noir, Merlot, and
Cabernet Sauvignon).
2.To introduce and understand the im-
portance of body. How to identify body
visually and by tasting wine.
3.To allow students to identify their ini-
tial favorites from this group of wine
varietals.4.To instill a deeper knowledge of the
typical elements of the six major va-
rietals. This knowledge will provide
greater immediate knowledge when
shopping for wine and selecting wine
on a wine list.Mise en Place: Things to Do Be-
fore the ExerciseReview the sections
of this chapter describing wine evalua-
tion (the six S’s—seeing, swirling, smell-
ing, sipping, spitting or swallowing, and
savoring). Assemble the following ingre-
dients and materials. Before evaluating
the wines, wash your hands to remove
any distracting odors. Review the section
on setting up a tasting session. Follow
these general guidelines to ensure the
room is properly prepared for a tasting
session.