Wine

Wine has been around since 4000 BC and it continues to grow in popularity in the United States. Wine drinkers are always willing to try something new to expand their horizons.

The taste of wine is influenced by several factors including but not limited to:

• The climate of the region where the grapes are grown(sun, rain, wind, humidity)
• Soil Quality, Slope of Hill
• Ripeness of Grapes when harvested
• Grape Skin Thickness
• Grape Type and Combination of Grape types
• Aged in Oak or Stainless Steel
• Temperature during Fermentation Acid:

 

Alcohol Content:
Alcohol is created when the natural sugars in the grape pulp come in contact with yeasts. The more ripe the grapes are, the more natural sugar they will contain and the higher the alcohol content will be. High alcohol yields a full, round and supple taste. Low alcohol wines are light and sheer.  

Acidity:
As the grape ripens the alcohol content increases but the acid level decreases. The vintner must know the right moment to harvest the grape to achieve balance of flavors. Lack of acidity can make a wine taste dull and flat. Wines with the right amount of acid taste and feel crisp

Tannin:
Tannin is contained in the skin, seeds, and stems of the grape. The longer the skin, seeds, or stems are fermented in contact with the juice, the higher the tannin. Tannin is the backbone of most red wines, to varying degrees. Tannin imparts an astringent quality to wines, and too much can cause a bitter or puckery feeling in the mouth. It is also a preservative that allows reds to age longer than whites.

Sweetness/Dryness:
These descriptors are often misunderstood. Sweetness is confused with fruitiness. If most of the sugar in the grapes is converted to alcohol, the wine is considered dry. If some of the sugar is converted, but a residual amount of sugar remains, it is considered sweet.

Body:
The overall impression of the glass of wine on your tongue is the body of the wine. Terms used to describe the wine can be light-bodied, medium-bodied, or full bodied.

 

5 S's of Wine Tasting

Ever wonder about all the swirling and smelling people do to taste wine and why they do it? Read on about the 5 S guide to tasting a wine and you may start swirling, too!

SEE: Pour the wine in your glass and hold it up to the light or a white surface. Observe the color and clarity of the wine. Wine should not be opaque. The color of the wine changes as it ages.

SWIRL: Move the wine around in a circular motion in the glass. Doing this motion allows the wine to breath and opens up the aromas. You will also be able to observe the "legs" of the wine--the liquid that clings to the side of the glass. The thickness and amount of legs are indicators of quality and full bodiness.

SMELL: Close your eyes and plunge your nose into the glass of wine. Take a huge sniff and consider the aromas....do you detect certain fruits, oak, smoke? There is no wrong answer!

SIP: Taste the wine and compare it to the aromas you smelled. Does it taste like it smelled? Is the wine dry, juicy, spicy, sweet?

SAVOR or SWALLOW or SPIT: Savor the wine as you finish the glass. You can also swallow it, and note how long it lingers on your tongue--this is called the "finish"--higher quality wines will have a long savory finish whereas cheaper wines will fall flat after you swallow. If you are attending a wine tasting, you might consider spit as your last S. In order to taste several wines and keep your wits about you, you'll need to spit in the buckets that are usually provided. Don't worry, everyone will probably be doing the same thing!