Wine 101 {A Girl's Guide to Wine}

wine 101 {A Girl's Guide to Wine} STYLES OF WINE STILL WINE produced from green & black GRAPES STILL WINE prom black GRAPES BUBBLY a style of minemoking with a decondary FERMENTATION with Jbiei remove befure they dooply COLOR the wine RED WHİTE or ROSE RICH creamy LIGHT zeSTY W a reD & O WHITE WINE BLEND mineral-tasting to TİCH & SweeT" All wines can be organized into five fundamental STILL WINE made with a variety of dark-colored" GRAPES groups. A wine with added Within each DISTILLED SPIRITS group there are COLORS: DARK VIOLET poung ine BRICK RED malare wies BROWN lolder red aineil hundreds of different grape popular winei: PORT varieties and also SHerry MADEIRA different wine- FLAVORS: BONE DRY TO SweeT making styles. marsala WINE TERMINOLOGY aroma the smell of wine BODY the weight of the wine in your mouth (ie light, medium ful) BOUQUET the aroma of a BUTTery an oak-aged wine generally rich in flavor, low in acidity well-aged wine crisp Dry anon-sweet wine an acidic wine FiniSH jammy the taste of wine left behind after you Swallow it a cooked-berry sweetnes оаку a wine with mostly oak flavors; tends to taste "smokey ricH high in extract, flavor and intensity of fruit Tannic Learning to identify wine characteristics ared wine that leaves a dry feeling in themouth helps to identify what you like about a wine. TOP 10 PRODUCERS OF WINE Wine is produced all over the world. 10 PORTUGAL 8. However, every country has differences in production. GERMANY AUSTRALIA UNITED STATES FRANCE ITALY SPAIN ARGENTINA 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 smel. 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 {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, swiring aerates wine and gives you • The third smell will give you more information than the first smell did • The smell helps you identify certain characteristics a better smell. {Taste} 6 {Savor} • Bitterness in wine is usually created by high alcoholand 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 Occurs in wine with some right, or too much? - Red wine: Is the tannin in the wine too strongor 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 http://www.tizianowine.com/wine-101/wine-terms/ Brought to you by: https://www.erobertparker.com/into/glossary.asp http://www.tizianowine.com/wine-101/types-ot-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 TIZIANO http://www.winespectator.com/webfeature/show/id/45890 http://www.pickarestaurant.com/raference/wine_atiquetterecommended wine.htm RED SPARKLING FORTIFIED WHITE ROSE