In wine tasting, wine is often smelled before being drunk in order to distinguish some components of the wine that may be present. Wine tasting can set the mood for what we do, as anyone who has tried to seduce a date with a bottle of wine can attest.
Tasting wine doesn’t have to be an intimidating event
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Do not force the seduction, but do not endure it to occur without your influence either. When in seduction mode, you need to know how to sip sexy, stir sexy, sit sexily, smile sexy, laugh sexy, and be sexy.
‘Come quickly, I am tasting stars,” Dom Perignon’s famous quote after his first taste of Champagne.”
“What we wish, we readily believe, and what we ourselves think, we imagine others think also.”
– Julius Caesar
Wine Tasting Glassware
There’s really no mystery to serving wine—most of us can manage to get the wine out of the bottle and into a glass without too much difficulty. There are, though, some effects you can use to show off the wine’s extravagance.
Whether your guest considers his or her glass-half-empty or half-full may depend as much on the vessel as what is in it. Ever since the Middle Ages, when an anonymous German craftsman invented the chalice, glasses have played a significant role in enhancing wine-drinking experiences. The best glasses for drinking wine are made from crystal. The material, size, proportion, shape, and color all come into play in the selection of stemware. First, consider the type of wine you are serving. Use very small wine glasses for serving dessert wines, medium to small glasses for white wines, medium to large glasses for red wines, and fluted or tulip-shaped glasses for bubbly wines.
A well-chosen array of sizes, shapes, and styles is ideal, but in a pinch, an all-purpose red wine glass can be used to just about any variety of wine. The bowl should be large enough to allow swirling room when filled to between one-third and half its capacity.
Be the diamond in the rough with this set of diamond style glasses. Fashioned to look like a diamond; these glasses stand at an angle which allows you to rotate the glass in a way in which you enjoy the full bodied flavor of your favorite whiskey! Relax, top-up and drink a diamond!
Wine Tasting Scent Sensation
The right drinking temperature at which a wine should be served depends on the kind of the wine. A cold temperature is good for white and sparkling wines because it preserves their freshness and fruitiness. However, a cold temperature is not good for red wines because, due to the presence of tannins, wine can taste too harsh when chilled. A warm temperature will increase the scent sensations of red wines. Since not all wines, even of the same color, share the same characteristics, follow this temperature guide:
- Tannic and aged red wines should be served at 62° to 66° F.
- Average tannic red wines should be served at 59° to 62° F.
- Slightly tannic red wines should be served at 55° to 59° F.
- Soft white and rosé wines should be served at 52° to 55° F.
- Dry white and rosé wines should be served at 48° to 52° F.
- Champagne and sparkling wines should be served at 45° to 48° F.
Wine Tasting Flavors and Pairings
If you tend to stick to the tried and true varieties of wine you’ve found you enjoy, or if you confine yourself to the special offers bin, you are missing out on the marvelous experience of the spectrum of delicious and rewarding flavors. These basic guidelines will demystify wine and set you off on an exhilarating wine odyssey!
Winemakers create tastes in wines by using different kinds of grapes in the final blend and by styling it much how a chef creates a dish. To have a stellar food and wine pairing, you must find something in common between food and wine—something that can literally be found right on the tip of your tongue.
- Cabernet Sauvignon Flavors: Currant, berry, cherry, olives, chocolate, mint, eucalyptus, vanilla, cedar, and tobacco. The texture of a cabernet sauvignon is a medium-full body, which may be slightly coarse in young wines.
- Merlot Flavors: Cherry, currant, earthy herbal, and teas. The taste of a merlot typically has a large amount of ripe fruit character in its youth and develops complexity as it matures.
- Syrah Flavors: Ripe blackberry, pepper, licorice, cinnamon, clove, and vanilla. The taste of a syrah hints at bitterness from tannins when young.
- Pinot Noir Flavors: Cherry, berry, earthy herbal, tomato, cinnamon, clove, vanilla, and mushroom. The taste of a pinot noir has occasional tartness when young; this becomes more graceful as it ages.
- Zinfandel Flavors: Blackberry, cinnamon, and clove. The taste of a zinfandel will reveal some ripeness from the fruit used.
- Chardonnay Flavors: Apple, pineapple, lemon, orange, tropical fruit, and vanilla. The taste of a chardonnay has a hint of sweetness or speaks of the lush ripeness of fruit.
- Sauvignon or Fume Blanc Flavors: Melons, fig, newly-mown grass, citrus fruits, chalk, and herbs (namely thyme, dill, oregano). The texture of sauvignons and fume blanc is a medium body in most styles.
BurgundyPure collection stemware; for use with soft body red wines and full body white wines; 23.4-ounce capacity; 9.2-inch tall, 4-1/2-inch wide. Order Here
- Tritan crystal glass: non-lead material of titanium and zirconium oxide; resists breakage, chipping, scratching; thermal shock resistant; patented
- High fashion and designed with sharp, crisp lines for a geometric look; moderate stem height and excellent balance
- Made in Germany; suggested wine varietals: Pinot Noir, Burgundy, Sangiovese, Chianti, Lambrusco, Beujealouis, Brunello, Chardonnay, Viognier
Matching your chosen wine and recipe in the right way means creating a palate and smell harmony, as well as correctly pairing the characteristics of each. There is no hard and fast matching rule; each course of your meal will have its own gustative characteristics and need a different wine. As a rule, the body of a selected wine must be equivalent to the complexity of the food—so a delicate food needs a light, delicate wine while a structured dish can be matched with a full-bodied wine. You must pay attention to the way you cook—for instance, if your food tends to be on the spicy side, it is better to serve a heavy wine.
Le Chateau Wine Decanter – 100% Hand Blown Lead-free Crystal Glass, Wine Carafe
Free your wine from the grasp of an air-restricting bottle by letting it flow into our elegant crystal wine decanter. Pouring the wine from the bottle to the decanter oxygenates the wine and releases its rich aroma and flavor.
- Life is a series of contradictions.
- It is said that all things end and yet all things begin.
- All things change and yet all things remain the same.
- Wine has been called the symbol of life.
- It’s like the blood flowing within our bodies.
- By sharing this glass, we become one, we become whole, our paths intertwined, each separate, yet united.
The Act of Wine Tasting
Anticipation and expectation play a huge part in drinking a wine. All wine has a pre-beginning, a beginning, a middle, and an ending. Use the seeing, swirling, sniffing, and slurping techniques to enhance your tasting experience.
- Wine Tasting Seeing: Tilting the glassware over and studying the edge of the liquid is a great way to judge hue and clarity. Color alerts the nose and the mouth as to what to expect.
- Wine Tasting Swirling: Vigorously swirl the wine in the glass before sniffing it; this will air out the wine and oxidize it, amplifying the flavors.
- Wine Tasting Sniffing: Close your eyes and sniff the contents of the wine glass. Sniffing is the most relevant sense during a wine tasting because a large percentage of our sense of taste is in fact rooted in our nose. This initial impression is often the most clear-cut, with the actual taste experience reinforcing this first information. Categorize the wines based on their aromas, from mild to strong, to set the order of tasting. Wine scents can be floral, fruity, vegetably, nutty, buttery, animally, minerally, smoky, or an endless combination of these and others.
- Wine Tasting Slurping: Close your eyes and place just enough wine, between one half and a full ounce, in your mouth. Swish it around to ensure that each specialized area of the tongue has a chance to judge the wine’s elements. Allow it to settle in the jaw, enabling it to warm slightly while puffing the lips to breathe in just a bit of air. Make a slurping sound as the wine and air mix; this volatilizes the wine and sends it to the back of the nasal cavity, intensifying the smell and flavor experience. After swallowing, notice which flavors and feelings remain and how they linger. Many of the flavors in wine are characterized in terms of fruits.
Set of 2 Lismore Essence white wine goblets in a Waterford gift box. Crafted from brilliant full lead crystal with wedge and diamond Lismore cuts. Slender stems combine with oversized bowls for a fresh, light look. Order Here