Spicy: aromatic notes that come from either the impact of wood or from the grape variety (see Aromas).

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1 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 65 organoleptic qualities. Short: the finish of a wine that lacks volume and persistence. Silky: tannins that are smooth and velvety. Sourness: this sensation is linked to a level of acidity (volatile acidity) that is too high (See Faults). Spicy: aromatic notes that come from either the impact of wood or from the grape variety (see Aromas). Structured: a wine that is full-bodied and balanced. Supple: a softness of tannins found in earlydrinking wines. Sweet spice: such as cinnamon, cloves, ginger. Sweet wine: a type of wine, often linked by the action of Noble Rot (Botrytis cinerea) in the grapes themselves. These wines can age and are very aromatic. The level of sugar is higher than 90 g of sugar per litre. 65

2 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 66 T Tannic: a wine rich in tannins. Tannins: these polyphenols make up the structure of a red wine. Their quality depends on the grape variety, yield level, the ripeness, and the vinification methods. Tears: same as legs (occurs due to a quantity of ethanol contained in the wine). Terpenes: found in several white grape varieties such as Muscat and Gewürztraminer. Their aromas are predominantly floral (rose and rose wood) and citrus. Thin: lack of structure and volume. Thirst-quenching: juicy wines that have soft tannins. Tightly-knit: flavours which are concentrated and melded together, often shows potential for ageing. Toasted: grilled notes due to ageing in oak barrel. 66

3 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 67 Tone: the colour of the wine which evolves over time due to the gradual oxidation of the wine. The colour pigments in red wines (anthocyanins) and the tannins precipitate and form a sediment at the bottom of the bottle. It is a good indicator of the age of a wine and its state of conservation. U Unctuous: thick and mouth-coating - very sweet wines. V Vintage: year of the birth of the wine (its harvest). The nature of the climate experienced during the year directly influences its quality. Also used for the best years of port and champagne which is shown on their label. Viscosity: the mouth-coating thickness found in some wines. 67

4 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 68 Volatile Acidity: acetic acid in a wine. All wines have some but in excess it is a fault (smell of nail varnish) see Faults. W Weak: lack of intensity of colour, aromas and structure on the palate. Well-rounded: a wine that has volume and fleshiness. Well-structured: a wine that has a good robust tannic structure. Y Young: wine with a bright colour and fresh lively aromas. 68

5 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 69 Z Zest: the taste of citrus peel. 69

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7 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 71 OTHER WINES AND SOME DETAILS There are a number of special types of wines that come from around the world: Sparkling Wines: unlike still wines (without carbon-dioxide), sparkling wines have a pressure of at least 3 bars (such as Champagne in France, Sekt in Germany, Cava in Spain, Spumante in Italy or Sparkling Wine from England). Associated with celebrating, they are today enjoying phenomenal success. Fortified Wines: this category includes a number of different types of wines from many famous regions around the world. These wines are produced by the addition of grape spirit to grape juice or wine before, during or after fermentation. There are: - mistelles (alcohol is added before fermentation) such as Pineau des Charentes or Floc de Gascogne. 71

8 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 72 - French vins doux naturels (alcohol is added during or after fermentation). This category includes a number of different wines: - les vins doux naturels français (V.D.N.) like the wines of Maury, Banyuls, Muscat de Rivesaltes, Beaume de Venise or examples from Corsica. - the other category is the fortified wines like Port from Portugal and Madeira or Sherry from Spain. They can be dry, medium-dry or sweet. These wines are rich and aromatic on the nose and palate.

9 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 73 Tasting Sheet General Characteristics : In order to maintain your sensory performance, it is obligatory to spit out all of the wine in your mouth. 73

10 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 74 Wine Appearance Nose Palate Conclusion Indication of quality, Colour, intensity, Cleanliness Aromas, structure, vintage, grape clarity, brilliance intensity, complexity balance variety/varieties 74

11 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 75 Thanks I wish to thank two great women of wine: Catherine Montalbetti and Françoise Langlade. They enabled me to learn about and understand wine and to enable me today to share this passion for wine with you.

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13 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 77 Contents THE REVOLUTION OF THE PALATE HOW TO INTERPRET THE COLOUR OF A WINE... 9 Appreciating the Colour of a Wine: Notions of Tone and Intensity Appreciating Clarity and Brightness Appreciating the Viscosity of a Wine HOW TO APPRECIATE THE INTENSITY AND COMPLEXITY OF THE NOSE Aromatic Intensity and Complexity The Origins of the Aromas in Wine The Aromas by Origin, Colour and Family THE PALATE - A TECHNIQUEINVOLVINGBOTH TASTING AND AROMAS The Sensation of Taste Tasting takes place in Three Steps The Balance of White, Rosé and Red Wines The Main Aromas of Grape Varieties MAJOR WINE FAULTS Visual Faults Aromatic Faults Faults identified when Tasting 77

14 Savoir de?guster re?imp:mise en page 1 4/07/16 10:51 Page 78 A LITTLE PRACTICAL ADVICE THE GLOBALISATION OF WINE IS AN ILLUSION.. 45 USEFUL TASTING VOCABULARY OTHER WINES AND SOME DETAILS TASTING SHEET