A question of taste

A question of taste International wine fair Vinexpo lands at the Hong Kong Convention and Exhibition Centre next Tuesday and is expected to draw 15,000 visitors, many of whom will be hoping to take part in the nation's burgeoning wine market. The Post offers a crash course in wine appreciation for those planning a trip to Wan Chai for a taste of the action. Wine servings Tasting, step by step Inside a grape Serving temperature Serving Central zone Grape skin Tannins and phenolics here in high concentration (in red grapes) Large red wine Wine tasting glass standard dimensions (vary within 2-3mm) 46mm Pedicel Malic acid Sugar Glass shape with a wider mouth offers more exposure to air, allowing wine to breathe 18°C) Cup Capacity around 215ml 15°C Wines/grape varieties Older red wines with complex aromas such as pinot noir, burgundy, Médoc, Rioja Radius The wine bottle Most common volume is 75d (750ml), but sizes vary 65mm Seed - Peripheral zone Fill the glass to 1/4 or 1/3 of its volume Potassium Oxidases Stem Aromas Intermediate zone Astringency Sugar Acidity Tartaric acid Small red wine Base Sugar Narrower glass directs the bouquet to the nose 14°C 65mm to Where wine comes from Light red wines such as Beaujolais, shiraz Aroma Looking at the wine often gives a sense of anticipation of the appreciation sensations to follow 3 Visual appreciation N50°--......... First smell the wine before swirling N30-.... 45° Most volatile S30 -.-. Fortified wine aromas Smaller than a wine glass, but with a rounded bowl. Allows concentration of aromas on nose S50 -- Faulty wine Uncharacteristic. unpleasant or vinegar smell means wine could be oxidised, has acetic acid or has cork contamination View against a bright and white background .. . .... Port, Madeira, mistelle. Marsala Transparent and clean glass Hold by the stem Sherry 14°C Even smaller than a port glass, perfect to accentuate fruity aromas Evaluate the wine: to a Colour Hue and depth of intensity Swirl the wine glass This movement releases the less volatile aromas 11°C Fino, manzanilla, pale cream, amontillado, dark cream 6 Clarity Should be brilliantly clear. Haze. blur or cloudiness denotes unacceptable wine Most aged wine Smellsol spices, wood, leather Large white wine A little smaller than a small red wine glass, but with a wide bowl 12°C Reject it if you see floating partides Chardonnay, white bordeaux, verdejo, burgundy © Viscosity, bubbles Note any resistance to flow and the effervescence (more typically for sparkling wines) Immediately smel the swirled wine Young wine Flowers fruits In-mouth 4 sensations Small white wine 11C Glass shape traps the aromas of the wine to Take a sip. 10ml (two teaspoons) is sufficient. Move all wine around the inside of mouth 10°C Aromatic light whites: riesling, gewürztraminer For tasting the tannins, chew the wine and take some air with your lips Nasal cavity Rosé wine 10°C Large opening directs wine to tip of the tongue, increasing sensitivity to sweetness Palate Taste buds Young rosés: syrah, weissherbst, carignan, Cigales Oral cavity Sweet wine Tongue 1 - Area of tongue Rounded bowl allows the wine to be directed towards the back of the mouth Sweetness You appreciate this at the tip of the tongue Sweet, unfortified wines: muscat, ice wine Flute Tall narrow bowl keeps wine cold, allowing appreciation of the bubbles Wine should be perfect: combination Bitterness Keep wine in mouth for at least 15 seconds, bitterness is detected late Sourness Feel the contrast with the sweetness along sides of the tongue Finally If you want to taste further wines, best to spit the sample out and clean your mouth with some water to neutralise Champagne, cava, vinho verde, Asti Spumante your palate The colours of wine White wines Rosé wines Red wines Greyish yellow Pinot grigio Greenish yellow Sauvignon blanc, verdejo Pale yellow Colombard, Riesling. grüner veltliner Light gold Chenin blanc Golden yellow Chardonnay. Dessert viognier, sémillon Brownish yellow Sherry, Onion skin Rosé cham- Gold Amber Brown Salmon Raspberry Copper Brick red Ruby Gamet Cherry Purple Blackish red Shiraz, vintage port Lemon yellow Vin Santo, Tokaji Málaga, Marsala Rosé syrah Rosé grenache white zinfandel Cabernet pinot noir. sauvignon, giovese, Barbera, Aged grenache Mature pinot noir, aged bordeaux Young San- gewür- traminer wines, manzanilla mature amarone white pagne tempranillo merlot, zinfandel burgundy nebbiolo Sources: Riedel Glas Austria: Wine Tasting -A Professional Handbook - Ronald S. lackson: Wine-A Scientific Explanation - M. Sander, R. Pinder SCMP Graphic: Adolfo Arranz