Wine 101 - A Girl's Guide to Wine

WI wine 101, {A Girl's Guide to Wine} STYLES OF WINE STILL WINE produced from green & black GRAPES STILL WINE from black GRAPES BUBBLY a style of winemaking with a secondary FERMENTATION with skins removed before they deeply COLOR the wine RED WHiте or ROSE RICH creamy LIGHT ZESTY a reb & WHITE WINE BLEND mineral-tasting to TICH & SWEET All wines can be organized into five fundamental STILL WINE made with a variety of dark-colored GRAPES groups. A wine with added DISTILLED SPIRITS Within each group there are COLORS: DARK VIOLET (young wines) BRICK RED (mature wines) hundreds of different grape popular wines: PORT SHerry MADEIRA marsala BROWN (older red wines) varieties and also different wine- FLAVORS: BONE DRY TO SWEET making styles. WINE TERMINOLOGY aroma the smell of wine BODY the weight of the wine in your mouth {ie: light, medium, fll} BOUQUET the aroma of a BUTTery an oak-aged wine generally rich in flavor, low in acidity well-aged wine crisp Dry a non-sweet wine an acidic wine FiniSH jammy the taste of wine left behind after you swallow it a cooked-berry Sweetnes OAKY a wine with mostly oak flavors; tends to taste "smokey" ricH high in extract, flavor and intensity of fruit Tannic a red wine that leaves a dry feeling in the mouth Learning to identify wine characteristics helps to identify what you like about a wine. TOP 10 PRODUCERS OF WINE Wine is produced all over the world. However, every country 8 10 PORTUGAL has differences in GERMANY production. 6. AUSTRALIA UNITED STATES FRANCE ITALY SPAIN 5 ARGENTINA 7 SOUTH AFRICA CHILE IDEAL TEMPERATURES FOR SERVING WINE Wine-serving temperature greatly affects what flavors you'll taste and what aromas of the wine you'll smell. 60-65°F Full-bodied red wines and Ports {Bordeaux, Chianti, Cabernet Savignon, Merlot, Shiraz, etc} 50-60°F Full-bodied white wines and light, fruity reds {Grenache, Pinot Noir, Zinfandel, Burgundy, etc} 40-50°F Light, dry white wines, rosés, sparkling wines {Champagne, Cremant, Sauvignon Blanc, Riesling, Chardonnay, etc} 5 STEPS FOR WINE TASTING 1 {Color} Begin with the youngest wine and move to the oldest wine. As white wines age, they gain color. As red wine ages they lose color. WHITE RED 2 {Swirl} 3 {Smell} • Smell the wine at least three times Swirling releases the esters, ethers, and aldehydes that combine with oxygen to yield the bouquet of wine. In other words, swirling aerates wine and gives you a better smell. • The third smell will give you more information than the first smell did • The smell helps you identify certain characteristics 4 {Taste} 5 {Savor} • Bitterness in wine is usually created by high alcohol and high tannin Ask yourself the following questions to help focus your impressions: • Light, medium, or full-bodied? • Sweetness only • White wine: How was the acidity? Very little, just right, or too much? Occurs in wine with some • Red wine: Is the tannin in the wine too strong or astringent? Is the tannin pleasing? residual sugar leftover after fermentation • What is the strongest component (residual sugar, fruit, acid, tannin)? • Sour (sometimes called "tart") indicates the acidity in wine • How was the aftertaste? The longer the aftertaste lingers in the mouth, the finer the quality of wine. SOURCES Brought to you by: http://www.tizianowine.com/wine-101/wine-terms/ https://www.erobertparker.com/info/glossary.asp http://www.tizianowine.com/wine-101/types-of-grapes/ http://en.wikipedia.org/wiki/Glossary_of_wine_terms http://winefolly.com/tutorial/wine-serving-temperature/ http://en.wikipedia.org/wiki/Red_wine http://en.wikipedia.org/wiki/Fortified_wine ΤΙΖΙΑΝΟ http://www.winespectator.com/webfeature/show/id/45890 http://www.pickarestaurant.com/reference/wine_etiquetterecommended_wine.htm RED SPARKLING m 3 4, FORTIFIED WHITE TO ROSE