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All About Wines

Taste, Flavors and Aromas Wheel Glossary of Terms Wine gets its flavor from three different places: the grape, the climate where the grapes are grown and the winemaking process Balance: The ratio of a wine's key components: including fruitiness, sweetness, acidity, tannin and alcoholic strength. A balanced wine shows a harmony of components, with no single element dominating. Black currant, smoke blackberry, grass, black pepper, earth, cedar Syrah / Shiraz Tempranillo / Roija Burgundy / Pinot Noir Sauvignon Blanc Bordeaux / Zinfandel / Riesling (Sweet) Chablis / Montrachet Riesling (Dry) / Pinot Grigio Cabernet Chianti Chardonnay Pepper, black cherry, raspeberry, cinnamon, Strawberry, raspberry, black cherry, tea, mint, violets, oriental spices The Bowl: Wider for flavors to spread out. Also lets more air in to release bold aromas and flavors. The Bowl: Narrower to help keep temperatures cool longer and reduce the rate of oxidation. The Opening: Narrower to preserve a crisp clean flavor and let the light armoas travel well. The Opening: Wider to dip nose into to smell more complex aromas. licorice Body: The weight of a wine on the palate, determined by its alcoholic strength and level of extract. Wines are typically described as ranging from light-bodied to full-bodied Wines rich in extract, alcohol, and glycerin are full-bodied wines. Syrah / Shiraz Pinot Black Zinfandel Roses, lychee fruit, peaches, grapefruit, bacon, banana, cherry, Noir Syrah / Shiraz Cabernet Pinot Pinot Noir Sauvignon Blanc currant, cedar, green olive, mint, tea-leaf, Merlot Zinfandel Chardonnay Riesling Gewurztraminer Sauvignon Grigio Gewurz- Beef Pork Pork Pork Merlot traminer Beef Lamb Lamb Italian sausage Filet mignon Chicken Roast game Chicken floral Lamb Prosciutto Ham Closed: Wine not showing its potential, which remains locked in because it is too young. Young wines often close up about 12-18 months after bottling, and depending on the vintage and storage conditions, remain in such a state for several years to more than a decade. Meat Grilled meets Chicken Smoked sausage Chicken tobacco elements Barbecue ribs Duck Veal Prosciutto Pepperoni Spicy sausage Venison Steak Turkey Duck Turkey Turkey Chicken Chicken Rib eye Spicy sausage Turkey Game hen Blackberries, plums, black Spice, bacon, lemon, apple, pear, vanilla, almond, Cabernet Pinot Wine Grigio Trout currants, cassis, vanilla, cedar, chocolate, Crab Salmon Tuna Oysters Crab Sauvignon Tuna Cioppino Tuna Salmon Tuna Scallops Crab Tuna Shrimp Lobster Swordfish Seafood Cioppino Bouillabaise Sea bass Trout Crab Calamari Salmon Sole Salmon Swordfish Red snapper Smoked salmon Corked: Contaminated by a Sea Bass Trout tainted cork which gives the wine a musty, wet cardboard smell. Bad corks are a major problem, as they can ruin otherwise sound bottles. cream, coffee Chardonnay Riesling oak Jarlsberg Brie Goat Cheese Feta Parmesan Asiago Gouda Ricotta Aged cheddar, Aged gouda Parmesan Asiago Goat Cheese Cheddar Roquefort Muenster Sauignon Blanc Provolone Asiago Fontina Havart Gouda Fontina Cheese Aged gouda Aged cheddar Gorgonzola Ricotta Oak, Mineral, lime, honey, butter, melon, peach, apple Apple, pear, peach, apricot green apples, honeysuckle, Parmesan Camembert Provolone Goat cheese Many wineries are switching to screw tops because of this. Cambozola Dry jack Munster Brie Gorgonzola Mozzarella All About Grapefruit, lime, green melon, gooseberry, passion fruit, bell pepper Fermentation: The conversion of grape juice into wine through the action of yeasts present in the juice, which turn sugar into alcohol. Black Pepper Thyme Rosemary Juniper Parsley Tarragon Chervil Dill Parsley Basil Oregano Sage Bay Leaf Parsley Dill violet Nutmeg Cinnamon Basil Thyme Mint Ginger Curry Cilantro Basil Chervil Rosemary Ginger Wines Seasoning Chervil Fennel Chives Parsley Clove Nutmeg Parsley Parsley Nose: The bouquet or aroma of a wine. The nose is the major determinate of perceived flavor in the mouth. Carmelized Mushrooms Currants Potato Coconut Black cherries Broccoli Tomatoes Cranberries Grilled peppers Eggplant Citrus Green apple Asparagus Apricots Pears Fruit / Apple Squash Mango Mango Squash Sweet potatoes onions Dried fruit Stewed Pears The novice's guide to enology and viticulture Vegetable Tomatoes Plums Figs Strawberries Apples Wine Consumption per Capita by State tomatoes Chili peppers Beets The breakdown of wine drank in the United States (in gallons) Oxidized: A wine is Cheesecake Fruit accents Raspberry, cherry or other dark berry Berry tart Flourless chocolate cake, considered oxidized when it has been excessively exposed to air during either its making or aging. The wine loses freshness and takes on a Sorbet Dark berry Cheesecake, Poached light fruit Dark and Cherry pie Chocolate Light cakes, Cream based pie Baked apples PRODUCED AND BOTTLED BY INFOGRAPHICS VINYARDS, EAST LANSING, MI, U.S.A. Key lime pie Lemon Petit fours Dessert like raspberry, strawberry and blueberry bittersweet desserts New Hampshire consumption is high because there's no BONDED WINERY #JRN303, ALCOHOL 12% BY VOLUME Apple tart chocolate Carrot cake mousse desserts Crème brulee meringue pie sales tax stale, old smell and taste. Round: A very desirable character of wines; roundness occurs in fully mature wines that have lost their youthful, astringent tannins, and also in young wines that have soft tannins and low acidity. Inspect the Wine Smell the Wine Taste the Wine Color: The color of wine gives clues to the age. Different grapes also produce different intensities of color; holding the wine up against a white background or tilting the glass to see how the wine changes from the center to the edges can help make out the true color. Red wines turn from a dark purple to red and brown as they age, while white wines become darker with more time. Świrl: Swirl the wine in the glass to increase the amount of oxygen in the wine, opening up the aromas. To swirl effectvively, make sure the glass isn't too full; less than half full is Sip: Breathe in and out of your nose as you taste the wine; the majority flavor involves your nose, not your tongue. Pay attention to how the wine changes in your mouth. The first impressions are called forepalate, followed by the mid and endpalate, ending with the finish. Tannin: A bitter, mouth-drying substance found in the skins, stalks and pips of the grapes and in wood barrels. Tannin acts as a preservative, which is necessary when the wine is to be aged over a long period. Tannins are frequently harsh in a young wine, but gradually soften or dissipate as the wine ages in the bottle. California accounts recommended. for nearly 90 percent of entire American Sniff: Stick your nose in the glass and take a big sniff. Pay close attention to the different wine production Swallow: The finish is Legs: The droplets that form on the side of and run down the glass are known as the legs. Notice how slowly the wine runs back down the side of the glass when it is tilted: more viscous wines are often contain more flavors and aromas that are the sensations derived from Vintage: Process of picking grapes and creating the finished product. A vintage wine is one made from grapes that were all, or primarily, grown and harvested in a single specified year. swallowing the wine. Often it will not be the same as how it first coming up. Young wines have primary aromas, relating to grape scent and are described as frutier. As wines age, secondary aromas are more prevalent, and take on earthy aromas. 0-2.0 2.01 -4 4.01-5 5.01 + came across the palate. Notice which flavors linger on the pallate after you In 2008, the average resident drank 2.48 gallons of wine. The 753 million gallons in total. The total table wine drank was 658 million gallons. country drank alcohol, and a full bodied wine has thicker legs. swallow. Red Wine Glasses White Wine Glasses Red Wine White

All About Wines

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The novice’s guide to enology and viticulture. Learn how to pair, how to taste and where to drink.

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Gina Holder

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wine

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Food
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