It has been suggested that Wine serving temperature be merged into this article or section. (Discuss)

Wine tasting is the sensory evaluation of wine. The color, aroma, flavor and feel of the wine in the mouth are all assessed. The main aims of wine tasting are to: Image File history File links Unbalanced_scales. ... Image File history File links Please see the file description page for further information. ... The wine serving temperature at can greatly influence the taste of a wine. ... Image File history File linksMetadata Download high resolution version (1600x1200, 1041 KB) PRA French gastronomy - Wines Template:GFDL (self made) File links The following pages link to this file: Wine tasting Metadata This file contains additional information, probably added from the digital camera or scanner used to create or digitize... A glass of red wine This article is about the alcoholic beverage. ... Odor receptors on the antennae of a Luna moth An odor is the object of perception of the sense of olfaction. ...

• assess the wine's quality.
• determine the wine's maturity and suitability for aging or drinking.
• detect the aromas and flavors of the wine.
• discover the many facets of wine, so as to better appreciate it.
• detect any faults the wine may have

To assess a wine's quality, one must gauge its complexity of aroma and flavor, determine the intensity of the aroma and flavor, check that the flavors and structural elements — such as acid, tannin and alcoholic strength — are well balanced, and finally see how long the wine persists in the mouth after tasting. Acidity redirects here. ... Tannins are astringent, bitter-tasting plant polyphenols that bind and precipitate proteins. ... Functional group of an alcohol molecule. ...

Practiced wine tasters will gauge the wine's quality in other ways too. These include, whether the wine is of high quality with respect to other wines of its price, region or vintage; if it is typical of the region it is made in or diverges in style; if it uses certain wine making techniques, such as barrel fermentation or malolactic fermentation; or if it has any wine faults. Many professional wine tasters, such as sommeliers or buyers for retailers, look for characteristics in the wine which are desirable to wine drinkers or which indicate that the wine is likely to sell or mature well. It has been suggested that this article or section be merged with Fermentation (biochemistry). ... Malolactic fermentation is a process of fermentation where tart malic acid is converted to softer-tasting lactic acid. ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... This article does not cite any references or sources. ... In commerce, a retailer buys goods or products in large quantities from manufacturers or importers, either directly or through a wholesaler, and then sells individual items or small quantities to the general public or end user customers, usually in a shop, also called store. ...

Blind tasting

To ensure impartial judgment of a wine, it should be served blind — that is, without the taster(s) having seen the label or bottle shape. Blind tasting may also involve serving the wine from a black wine glass to mask the color of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations.

Scientific research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable characteristics than less expensive wine. When given wine that they are falsely told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette" and obtained predictable results. Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty."^[1] Blind tastings have repeatedly demonstrated that price is not highly correlated with the evaluations made by most people who taste wine. “Placebo effect” redirects here. ...

Similarly, people have expectations about wines because of their geographic origin, producer, vintage, color, and many other factors. For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep." ^[2] The following is a list of regions where wine grapes are grown and wine is made from them. ... Wine Barrels A winery is a facility where fruit, usually grapes, is processed into wine. ... The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ...

The world of wine has numerous myths and exaggerations that are only now being disproven scientifically, yet they influence perceptions and expectancies. Not even professional tasters are immune to the strong effects of expectancies. Therefore, the need for blind tasting continues.

Vertical and horizontal tasting

Vertical and horizontal wine tastings are wine tasting events that are arranged to highlight differences between similar wines.

• In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages.

• In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

The Vintagers, after a miniature of the Dialogues de Saint Gregoire (thirteenth century)—manuscript of the Royal Library of Brussels. ... A glass of red wine This article is about the alcoholic beverage. ... Wine Barrels A winery is a facility where fruit, usually grapes, is processed into wine. ... The following is a list of regions where wine grapes are grown and wine is made from them. ...

Tasting flights

Tasting flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison. A glass of red wine This article is about the alcoholic beverage. ...

Glasses used in tasting flights are usually smaller than normal wine glasses, and they are often presented on top of a sheet of paper which identifies each wine and gives some information about each grape or vineyard. This format allows tasters to compare and contrast different wines. It has been suggested that Veraison be merged into this article or section. ... A common vineyard. ...

An extended tasting will typically consist of several flights, each with a theme. For example, several wines from the same region and vintage would comprise a flight, or several wines from the same variety but different regions. It is typically the responsibility of the tasting organizer to select flights that offer maximum illumination of similarities and differences, while at the same time making sure the progression of flights is appropriate.

Serving temperature

Main article: Wine serving temperature

For a tasting, still wines should be served at between 16 and 18°C (60 and 64°F), even if the wines would usually be served chilled. At this temperature, the aromas and flavors of the wine are believed to be most easily detectable. It also ensures that the wines can be judged in a standardised way. The wine serving temperature at can greatly influence the taste of a wine. ...

The exception to this convention is sparkling wine which is usually tasted chilled. The thinking behind this is that many sparkling wines can be unpleasant in the mouth when they are warm.

Glassware

Main article: Wine glass

The shape of a wineglass can have a subtle impact on the perception of wine, especially its bouquet.^[3][4][5] Typically, the ideal shape is considered to be wider toward the bottom, with a narrower aperture at the top ('egg', or perhaps, 'beaker' shaped). 'Tulip'-shaped glasses, which are widest at the top are considered the least ideal. Many wine tastings use ISO XL5 glasses, which are 'egg'-shaped. Interestingly, the effect of glass shape does not appear to be related to whether the glass is pleasing to look at.^[5] To meet Wikipedias quality standards, this article or section may require cleanup. ... This article does not cite any references or sources. ...

Order of tasting

Tasting order is very important, as heavy or sweet wines can dominate lighter wines and skew the taster's assessment of those wines. As such, wines should be tasted in the following order: sparkling wines; light whites, then heavy whites; roses; light reds; heavy reds; sweet wines.

Without having tasted the wines, however, one does not know if, for example, a white is heavy or light. Before tasting, try to determine the order the wines should be assessed in, by appearance and nose alone. Remember that heavy wines will be deeper in color and generally more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called legs) down the inside of the glass, when swirled. Viscosity is a measure of the resistance of a fluid to deformation under shear stress. ...

The wine tasting process

Judging color is the first step in tasting wine

There are five basic steps in tasting wine: color, swirl, smell, taste, and savour.^[6] This is also known as the five Ss: See, Swirl, Sniff, Sip, Savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.^[7] Image File history File links Metadata Size of this preview: 800 × 575 pixelsFull resolution (1364 × 980 pixel, file size: 717 KB, MIME type: image/jpeg) This version has been released by me to Wikimedia under the GNU Free Documentation License v1. ... Image File history File links Metadata Size of this preview: 800 × 575 pixelsFull resolution (1364 × 980 pixel, file size: 717 KB, MIME type: image/jpeg) This version has been released by me to Wikimedia under the GNU Free Documentation License v1. ...

A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues to the grape variety, and whether the wine was aged in wood.

Characteristics assessed during tasting

Varietal character describes how much a wine presents its inherent grape aromas.^[7] A wine taster also looks for integration, which is a state in which none of the components of the wine (acid, tannin, alcohol, etc) is out of balance with the other components. When a wine is well balanced, the wine is said to have achieved a harmonious fusion.^[7]

Another important quality of the wine to look for is its expressiveness. Expressiveness is the quality the "wine possesses when its aromas and flavors are well-defined and clearly projected.^[8] Overhandling the wine bottle can disturb its expressiveness. The complexity of the wine is affected by many factors, one of which may be the multiplicity of its flavors. The connectedness of the wine, a rather abstract and difficult to ascertain quality, is how connected is the bond between the wine and the land where it comes from.^[7]

Connoisseur wine tasting

A wine's quality can be judged by its bouquet and taste. The bouquet is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint, oxidation due to heat overexposure, and yeast contamination (e.g., due to Brettanomyces). To some wine aficionados, the presence of some Brettanomyces aromatic characteristics is considered a positive attribute; however to others, even the slightest hint of Brettanomyces character is cause for a wine’s rejection. 2,4,6-trichloroanisole Cork taint is a broad term referring to a set of undesirable smells or tastes found in a bottle of wine, especially spoilage that can only be detected after bottling, aging and opening. ... The most fundamental reactions in chemistry are the redox processes. ... [[|Diversity]] Binomial name Trinomial name Type Species Species [[Image: ]] Synonyms Brettanomyces is a single-celled fungus that is important in brewing and winemaking as it is resistant to alcohol so can grow even after fermentation starts. ...

The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic^[9] etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet.^[6] Aromaticity is a chemical property in which a conjugated ring of unsaturated bonds, lone pairs, or empty orbitals exhibit a stabilization stronger than would be expected by the stabilization of conjugation alone. ...

Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors and focusing the palate. Once inside the mouth, the aromatics are further liberated by exposure to body heat, received by the interior pathway and delivered to the olfactory epithelium. It is here that the complex taste experience characteristic of a wine actually commences. The olfactory epithelium is a specialized epithelial tissue inside the nasal cavity that is involved in smell. ...

Thoroughly tasting a wine involves perception of its array of taste and mouthfeel attributes, which involve the combination of textures, flavors, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it in the mouths for a few seconds to saturate the taste buds. Taste buds are also found in the larynx; therefore an extended sip or draw, in which the wine is allowed pass slowly through the mouth and past the epiglottis, presents the connoisseur with the fullest gustatory profile available to the human palate. In many areas related to the testing and evaluating of foodstuffs,such as wine-tasting and rheology, mouthfeel is a product’s physical and chemical interaction in the mouth from initial perception on the palate, to first bite, through mastication to swallowing. ... Taste buds (or lingual papillae) are small structures on the upper surface of the tongue that provide information about the taste of food being eaten. ... The larynx (plural larynges), colloquially known as the voicebox, is an organ in the neck of mammals involved in protection of the trachea and sound production. ... The epiglottis is a lid-like flap of fibrocartilage tissue covered with a mucus membrane, attached to the root of the tongue. ...

The acts of pausing and focusing through each step distinguishes wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million highly-specific sensory receptors.^[9] When tasting several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration.

Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical "tongue map" yet persists in the wine tasting arena, in which different tastes are believed to map to different areas of the tongue. A widely accepted example is the misperception that the tip of the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity.^[9] Taste buds (or lingual papillae) are small structures on the upper surface of the tongue that provide information about the taste of food being eaten. ...

Expectoration

As an alcoholic drink, wine can affect the consumer's judgement. As such, at formal tastings, where dozens of wines may be assessed, wine tasters generally spit the wine out after they have assessed its quality.^[10]

Visiting wineries

Travelling to wine regions is another way of increasing skill in tasting. Many wine producers in wine regions all over the world offer tastings of their wine. Depending on the country or region, tasting at the winery may incur a small charge to allow the producer to cover costs.

It is not considered rude to spit out wine at a winery, even in the presence of the wine maker or owner. Generally, a spittoon will be provided. In some regions of the world, tasters simply spit on the floor or onto gravel surrounding barrels. It is polite to inquire about where to spit before beginning tasting.

Attending Wine Schools

A growing number of wine schools can be found, offering wine tasting classes to the public. These programs often help a wine taster hone and develop their abilities in a controlled setting. Some also offer professional training for sommeliers and winemakers in the art of wine tasting.

Grape Varieties

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. (help, get involved!) Unverifiable material may be challenged and removed. This article has been tagged since July 2007. Image File history File links Information. ...

Cabernet Franc is a red wine grape variety similar to and a parent of Cabernet Sauvignon. ... Shredded tobacco leaf for pipe smoking Tobacco can also be pressed into plugs and sliced into flakes Tobacco is an agricultural product processed from the fresh leaves of plants in genus Nicotiana. ... Old vine Cabernet Sauvignon at Chateau Montelena in Napa Valley. ... A California Gamay Gamay is a purple-colored grape variety used to make red wines, most notably grown in Beaujolais. ... Grenache is a sweet red grape variety grown primarily for the making of wine. ... Malbec is a black, mellow grape variety originally grown in France, in the Loire Valley and Cahors. ... Merlot grapes on the vine. ... Mourvèdre is a variety of wine grape grown around the world, and is Spains second-most important red wine grape after Garnacha, and was once Provences most popular grape. ... Nebbiolo is the most important wine grape variety of Italys Piedmont region. ... Binomial name Glycyrrhiza glabra L. Liquorice or licorice (see spelling differences) (pronounced IPA: licorish) is the root of Glycyrrhiza glabra, from which a sweet flavour can be extracted. ... Norton grapes, a grape cultivar of Vitis aestivalis are grown in the Midwest and Mid-Atlantic States and are native to the United States. ... Species See text Elder or Elderberry (Sambucus) is a genus of between 5-30 species of fast-growing shrubs or small trees (two species herbaceous), formerly treated in the honeysuckle family Caprifoliaceae, but now shown by genetic evidence to be correctly classified in the moschatel family Adoxaceae. ... Durif (or Dufiff) is a minor variety of red wine grape grown in France, California and Australia. ... Petit verdot is a variety of black grape used in the production of red wine, principally in blends with Cabernet Sauvignon. ... Pinot noir is a red wine grape variety of the species Vitis vinifera. ... Species Tuber melanosporum Tuber brumale Tuber aestivum Tuber uncinatum Tuber mesentericum Tuber magnatum Truffle describes a group of edible mycorrhizal (symbiotic relationship between fungus and plant) fungi (genus Tuber, class Ascomycetes, division Ascomycota). ... Pinotage is a wine grape that is a cross between Pinot Noir and Cinsault (called Hermitage in South Africa and parts of Europe, hence the portmanteau name of this grape variety). ... The blackberry is a bramble fruit Bramble refers to thorny plants of the Genus Rubus, in the Rose family (Rosaceae). ... Sangiovese (synonyms: Sangiovese grosso, Brunello, Uva brunella, Morellino, Prugnolo, Prugnolo gentile, Sangioveto, Tignolo and Uva Canina) is a red wine grape variety originating in Italy where it is now recognised as a superior variety. ... Shiraz is one name, equivalent to Syrah, for a noble grape variety widely used to make dry red table wine. ... Tempranillo is a variety of vitis vinifera, the red grape used commonly in winemaking. ... Teroldego is an Italian grape varietal grown primarily in the northeastern region of Trentino-South Tyrol. ... Zinfandel, also known as Zin, is a red-skinned wine grape popular in California for its intense fruitiness and lush texture. ... Albariño (ahl-bar-EEN-yoh – Galician) or Alvarinho (ahl-vah-REE-nyoh – Portuguese) is a variety of white wine grape grown in Galicia (northwest Spain) and northern Portugal, where it is used to make varietal white wines. ... Binomial name (L.) Burm. ... Breidecker is a German style light white wine with apple and pear flavors. ... Binomial name Borkh. ... This article does not cite any references or sources. ... Oak-aged Chardonnay is particularly popular in the United States. ... Melon is a term used for various members of the Cucurbitaceae family with fleshy fruits, or may specify the typically sweet-fruiting members, muskmelon and watermelon. ... Binomial name Ananas comosus (L.) Merr. ... Vanilla pods Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. ... Species See List of Quercus species The term oak can be used as part of the common name of any of several hundred species of trees and shrubs in the genus Quercus (from Latin oak tree), and some related genera, notably Cyclobalanopsis and Lithocarpus. ... Whiskey barrels at the Jack Daniels distillery Barrels for aging wine in Napa Valley An aging barrel is a barrel used to age wine or distilled spirits such as whiskey, brandy, or rum. ... Chenin Blanc (or often simply Chenin) is a widely grown wine grape variety, also known as Steen in South Africa, Pineau de la Loire in the Loire region of France. ... For the rock song by Nirvana, see Beeswax (song). ... Binomial name (Mill. ... Gewürztraminer grapes on the vine Gewürztraminer (IPA: , sounds like guh-VERTS-truh-MEE-ner; IPA: in German; Croatian: ; Hungarian: ), sometimes referred to as Gewürz or Traminer, is a white wine grape variety that performs best in cooler climates. ... This article needs additional references or sources for verification. ... Binomial name Sonn. ... Grüner Veltliner, also known as (Green) Veltliner, is a grape variety widely grown in Austria. ... granny smith apples are green apples that are yummy! Granny Smith, or green apple, is an apple cultivar originating in Australia from 1868 from a chance seedling propagated by Sir Nicholas Birtles. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Marsanne is a little used variety of grape, most common in the northern Rhône, where it is often blended with Roussanne. ... Species See text - Selected Species Honeysuckles (genus Lonicera; syn. ... Fruit shapes molded from marzipan Marzipan is a confection consisting primarily of sugar and ground almonds that derives its characteristic flavor from bitter almonds, which constitute 4% to 6% of total almond content by weight. ... Melon de Bourgogne is a variety of white grape grown in the Loire Valley region of France and best known through its use in the wine Muscadet. ... Percentages are relative to US recommendations for adults. ... For other uses, see Salt (disambiguation). ... For other uses, see Muscat (disambiguation). ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... It has been suggested that Veraison be merged into this article or section. ... Palomino is a white grape widely grown in Spain and South Africa, and best known for its use in the manufacture of sherry. ... Percentages are relative to US recommendations for adults. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Hazelnuts from the Common Hazel Chestnut A nut can be either a seed or a fruit. ... Pinot Gris (or Tokay Pinot Gris) is a white wine grape of species Vitis vinifera related to Pinot noir which goes by a lot of other names: Pinot Grigio (Italy) Pinot Beurot (Loire Valley, France) Ruländer (Austria and Germany, Romania, sweet) Grauburgunder or Grauer burgunder (Austria and Germany, dry... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ... Prosecco is a variety of white grape grown in the Veneto region of Italy, and also gives its name to the sparkling wine made from the grape. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... Musk is the name originally given to a perfume obtained originally from the strong-smelling substance secreted by a gland in the abdomen of the male musk deer, and hence applied to other animals, and also to plants, possessing a similar odor. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Riesling is a white grape variety and varietal appellation of wines grown historically in Germany (see German wine), Alsace (France), Austria, and northern Italy. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Sauvignon blanc is a white wine grape probably originating in the Bordeaux region of France that is now planted in much of the worlds winelands producing a crisp dry refreshing white varietal wine. ... Binomial name L. Wikimedia Commons has media related to: Ribes uva-crispa See Physalis peruviana for the tomato-like fruit commonly known as the Cape gooseberry and kiwifruit for the fruit sometimes known as the Chinese gooseberry. ... Binomial name L. Asparagus officinalis is a plant species in the family Asparagaceae from which the popular vegetable known as asparagus is obtained. ... Sémillon is a golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia. ... A jar of honey, shown with a wooden honey server and scones/biscuits. ... Binomial name (L.) Osbeck Orange—specifically, sweet orange—refers to the citrus tree Citrus sinensis (syn. ... Trebbiano is a white grape used to make white wine, and the most common white grape variety in Italy, accounting for around a third of all Italys white wine. ... Herbs: basil Herbs (IPA: hə()b, or əb; see pronunciation differences) are seed-bearing plants without woody stems, which die down to the ground after flowering. ... Verdicchio is a variety of white grape grown in the Marche region of Italy and gives its name to the varietal white wine made from it. ... Species & major hybrids Species Citrus aurantifolia - Key lime Citrus maxima - Pomelo Citrus medica - Citron Citrus reticulata - Mandarin & Tangerine Major hybrids Citrus ×sinensis - Sweet Orange Citrus ×aurantium - Bitter Orange Citrus ×paradisi - Grapefruit Citrus ×limon - Lemon Citrus ×limonia - Rangpur lime Citrus ×latifolia - Persian lime See also main text for other hybrids Citrus... Vermentino is a late-ripening white grape originating in Spain or Madeira, or perhaps Portugal, and now widely planted in Corsica, Sardinia, and the coastal arc running from Tuscany through Liguria and into southern France, around Nice (where it is known as Rolle). ... Cans of cream. ... Viognier (pronounced vee-own-YAY[1]) is a white wine grape. ... Binomial name (L.) Batsch Percentages are relative to US recommendations for adults. ... It has been suggested that Legal drugs#Nutmeg be merged into this article or section. ... Binomial name Prunus armeniaca L. For other uses, see Apricot (disambiguation). ...

See also

• Wine
• Wine competition
• Wine fault
• Typicity

A glass of red wine This article is about the alcoholic beverage. ... The most common form of wine competition is one in which awards are given to groups of wines in various winning categories on the basis of the blind tasting of wine. ... A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor wine making practices or storage conditions, and leading to wine spoilage. ... French typcite, Italian tipicita A term in wine tasting used to describe the degree that a wine reflects it varietal origins, demonstrating the signature characteristics of the grape from which it was produced-i. ...

Further reading

• Broadbent, Michael (2003). Michael Broadbent's Wine Tasting. London: Mitchell Beazley. ISBN 1-84000-854-7. 
• Peynaud, Émile; intro. by Michael Broadbent, M.W. [1983] (1996). The Taste of Wine: The Art and Science of Wine Appreciation, trans. Michael Schuster, London: Macdonald Orbis. ISBN 0-471-11376-X. 
• Robinson, Jancis (1999). Tasting Pleasure. New York: Penguin Books. ISBN 0-14-027001-9. 
• Taber, George M. (2005). Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine. New York: Scribner Book Company. ISBN 0-7432-4751-5. 

• Walton, Stuart (2005). Cook's Encyclopedia of Wine. China: Anness Publishing Limited 2002, 2005. ISBN 0-7607-4220-0. 

Michael Broadbent (born 2 May 1927 in Yorkshire, England) is an influential British wine critic and auctioneer. ... Émile Peynaud (1912 – July 18, 2004) was a notable French oenologist who revolutionized Bordeaux winemaking in the latter half of the 20th century. ... Jancis Mary Robinson (born in Cumbria on April 22, 1950) is a British wine writer and journalist. ... Journalist and entrepreneur George M. Taber was a reporter and editor with Time magazine in the United States and Europe for 21 years, working in Brussels, Bonn, Houston, Washington, DC, and New York. ...

Notes

1. ^ Frédéric Brochet Tasting. A study of the chemical representations in the field of consciousness
2. ^ Wine Snob Scandal - Brochet's work on dyed wine
3. ^ Huttenbrink, K., Schmidt, C., Delwiche, J., & Hummel, T. (2001). The aroma of red wine is modified by the form of the wine glass. Laryno-Rhino-Otologie, 80(2), 96-100.
4. ^ Delwiche, J., & Pelchat, M. (2002). Influence of glass shape on wine aroma. Journal of Sensory Studies, 17(1), 19-28.
5. ^ ^{a b} Hummel, T., Delwiche, J., Schmidt, C., & Huttenbrink, K. (2003). Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects. Appetite, 41(2), 197-202.
6. ^ ^{a b} Zraly, Kevin. Windows on the World: Complete Wine Course; Sterling Publishing, 2005.
7. ^ ^{a b c d} MacNeil, Karen. The Wine Bible; Workman Publishing, New York (2001).
8. ^ MacNeil, Karen. The Wine Bible; Workman Publishing, New York, p.5 (2001).
9. ^ ^{a b c} Gluckstern, Willie. The Wine Avenger, Simon & Schuster, Inc., 1998.
10. ^ Walton, Stuart (2005). Cook's Encyclopedia of Wine. Anness Publishing Limited 2002, 2005, pgs.10,11. ISBN 0-7607-4220-0. 

External links

• A general overview of Wine Glass Stemware This report examines wine glasses - discussing attributes relating to the flavor of wine.
• Download your own home wine tasting kit from decanter.com
• Learn how to taste wine with the Complete wine course, free and online.