Wine Tasting Techniques; Weight A Minute.
Chapter Three. Part Twelve.
Analyzing wine means much more than simply identifying aromas and flavors; you must also learn to identify tactile sensations. This will help you learn what textural profile appeals to you so you can express your likes or dislikes to a salesperson when you’re shopping for wine. Take full-bodied wine for example. You might love it. Your spouse hates it. Your goldfish doesn’t care one way or the other. And what about wines that are crisp or creamy, hard or soft, regular or decaf?
Wine offers an abundance of textures but the tactile sensation we’re discussing today is weight …
Okay, that’s long enough.
Read MoreWine Tasting Techniques; How To Taste Better.
Chapter Three. Part Eleven.
Do you remember Pop Rocks – the 1970’s candy made of carbonated sugar granules tinted with some sort of unearthly dye and coated in polyethylene? When eaten, the outer plastic sealant dissolved and a radioactive uranium isotope was released, creating a tiny nuclear reaction in your mouth. But it was a happy nuclear reaction, filled with cheerful little explosions of flavor – just like grandma used to make.
Okay, so maybe it wasn’t polyethylene or a nuclear reaction, but that’s what it felt like. You may find this hard to believe but I try to be completely honest in my writing. I also try to be 175 pounds and that’s not working out so well either.
Wine Appreciation. It’s All About Paying Attention.
Chapter Four, Part One.
It’s an uncomfortable feeling. You’re in a fine wine store and when you look down at the shelf talker you get the uneasy feeling that the shelf talker is actually looking down at you. How can something as insignificant as a four-inch wine review make you feel like you should be parked in the perceptually handicapped space?
If you feel you’re not capable of perceiving the complex aromas and flavors found in wine, it’s likely that you simply haven’t been paying enough attention. It’s time for your palate to wake up and smell the rosés. Believe me, with some conscious effort and practice, you too can analyze and describe wine like a pro and then you’ll annoy all your friends, not just the ones who stick around to drink your classified Bordeaux.
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