Chef Piero Biondi and Mike Horn of CRNI Radio Network find that The Perfect Sommelier can make even Rose taste Fruitier and Smoother while broadcasting the Nationally recognized show What's Cookin'
A Wine Lover from Los Gatos, California enjoys the wine after being treated with the Perfect Sommelier. He said it was Smoother, Fruitier and had a Better Bouquet.
Merrill Schindler the Wine and Food Critic of KLSX 97.1 FM talk Radio in Los Angeles is enjoying some fabulous wine.
Alan Mendelson Reporter with KCAL Channel 9 in LA talks about the Perfect Sommelier at the Winemaking Store in Burbank. A Great Gift for the Holidays.
Les Kincaid "The Voice of Food and Wine in Las Vegas". Les was the key to people recognizing the Perfect Sommelier coast to coast. Listen to his broadcasts.
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Guide To Tasting Wine-Use a Perfect
Sommelier for Better Tasting Wine
The basics of tasting wine are relatively simple to learn. Once the fundamentals
are mastered, the nuances and details can be enhanced over a lifetime. Like any
other skill, tasting wine requires practice, and consistency is probably the
most important factor.
One helpful strategy an aspiring wine taster can pursue is tasting with a friend
that has superior knowledge. Questions can be addressed, and you will quickly
become comfortable with this unnecessarily intimidating subject.
Another important strategy for a beginning wine taster is to taste several wines
side-by-side that share at least one common variable. This could be the
varietal, style, AVA of origin, or any combination of the three.
Tasting blind will minimize any prior opinions or stereotypes. You may be
surprised to discover that less-expensive wines are more pleasing to you.
The Essentials of Tasting Wine-Enhance your enjoyment use the Perfect Sommelier
It is imperative that you taste in spotlessly clean glasses. The most common
contaminants in unclean glasses are invisible molecules left behind by cleaning
products. Even high-end restaurants can be guilty of this faux pas. It is best
to thoroughly hand wash glasses with unabrasive soaps and hot water.
It is beneficial, but not necessary to use varietal-specific glasses when
tasting wine. Research has shown that the shape of glasses really does make a
difference in the sensory experience.
Overview of the Tasting Process-Use a Perfect Sommelier
Wine tasting employs much more than just the taste buds, although they are very
important. Your palate is a term for how taste buds on your tongue translate
particular flavors to your brain. The palate can perceive only four basic
flavors: sweetness, sourness, saltiness, and bitterness. Most of the subtle
flavor components of wine are actually picked up by one's sense of smell.
Although many of our daily perceptions are unconscious, making a concerted
effort to pay attention to several things makes the tasting process more
educational and rewarding. Despite the mystique that surrounds many wine
"experts", tasting wine can be broken into simple steps. Wine knowledge usually
stems from practice and confidence, not any inherent superiority.
Of course, some people have more developed senses than others. An extreme
example is Robert Parker, widely regarded as the most influential wine critic in
the world. Mr. Parker's tasting ability is derived from his natural ability to
be keenly aware of his senses.
It is within the grasp of the vast majority of people to confidently
differentiate varietals, styles, flavor profiles, and flaws when tasting wine.
Tasting wine requires not only a grasp of your senses, but also the ability to
articulate (with the proper vernacular) your thoughts about a particular wine.
Relevance of Sight in Tasting Wine
Your sense of sight will reveal a lot about a particular wine before smelling
and tasting it. Immediately after pouring, check to see how clear the wine is.
While haziness may simply indicate a full-bodied, unfiltered red wine, in any
other style it is usually cause for concern. Wines will often taste the way that
they look (an unrefined look may indicate a clumsy, unfocused wine).
Viewing the color of the edge of a wine in a glass will give you an indication
of its maturity (or lack thereof). Mature, aged-worthy reds will have a deep
crimson, or even brownish look. Too much brown usually means that the wine is
past its prime. the rim of a white wine will generally be light yellow in youth,
and and progress to an amber color with age.
After your initial visual impressions, swirl the wine in your glass. While this
may be tricky at first, you will pick it up quickly. This reveals the "legs".
The more wine sticks to the side of a glass, the higher the alcohol content.
The Role of the Sense of Smell During Wine Tasting-Better Aroma use the Perfect
Sommelier
As mentioned earlier, many of the subtle "tastes" of wine are actually perceived
by your sense of smell. While there are only four perceptible tastes, there are
thousands of different scents. Revealingly, sinus congestion will stop even the
most experienced and accomplished wine taster in his/her tracks. Smell is
perceived through the upper nose as well as through the back of the throat.
Molecules of different scents are registered by the olfactory bulb in the
sinuses.
Before smelling a wine, swirl the glass again to reveal the aroma. When smelling
a wine, attempt to put any familiar aromas into the context of previous
tastings. This is the fundamental basis for increasing your knowledge of tasting
wine.
After smelling the wine, the majority of registered perceptions occur very
quickly. Sense of smell is very delicate and easily overwhelmed. Smelling the
same thing repeatedly becomes less and less revelatory in rapid succession. If
you do not immediately pick out the array of aromas in a wine, relax for a
minute or two, then try again.
The Actual Tasting Begins
After experiencing the aroma of a wine, it is logically time to taste. Swirl the
wine once more, and then swallow a small sip. After your initial impression,
take a slightly larger sip and make an effort to coat your entire mouth. This is
called, "chewing" the wine. Before swallowing, aerate the wine in your mouth.
While this makes a slightly strange sound, the enhanced flavors and aromas that
are released are more than worth it.
Another important component in the tasting process is touch, or how the wine
feels in your mouth. Major variables to be aware of are the body of the wine,
serving temperature, and astringency. The body of a wine includes the depth of
flavor and alcohol content. If these components are underrepresented, a wine
will taste diluted.
Serving temperature is an important variable that mainly hinges on the
varietal(s) that compose a particular wine. A crisp Sauvignon Blanc will taste
flat at room temperature, and should be chilled. On the contrary, a well-aged
Cabernet Sauvignon will not reveal its true complexity when served too cold. The
incorrect serving temperature for a wine will adversely affect both the aroma
and flavor.
Astringency is basically a synonym for bitterness, and is caused by excessive or
unmellowed tannins. Great red wines often taste astringent in their youth, but
develop into opulent masterpieces when mature.
I hope that you believe that proper wine tasting skills are within your reach;
because they certainly are. Mankind's ancient enjoyment of wine is largely
derived from the fact that our senses, feelings, and preferences are the basic
components of what makes us human.