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Nick Tomassi's Wine Cabinet |
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Class Information
Classes Available: Wine 101: The Sensory Evaluation of Wine Wine 102. Wines of the Pacific Northwest Wine 103. Champagne and Sparkling Wines Wine 101-The Sensory Evaluation of Wine Taste a selection of wines and Learn about the following subjects: *Everyone’s palate is unique to that person.* We evaluate wines with our eyes by describing its appearance, with our nose by describing its aromas and with our mouth by describing what it feels like in our mouth. 1. Appearance: Eyes Clarity: Clean and clear (no particulates) CO2-Carbon Dioxide-bubbles or fizziness: Color: An indicator of age (Maturity) White, Rose and Sparkling wines darken with age Whites: water‑white/silver/straw/yellow/gold/copper/caramel/brown Rose=s: blush/pink/rose/orange/copper/caramel/brown Red wines fade with age Reds: black/blue/purple (young)/ruby/red/garnet (middle)/rust/amber/caramel/brown (old) Brightness Level (High, Medium or Low) Alcohol: Tears or Legs associated with viscosity, the extent to which a solution resists flow. Slow indicates higher viscosity or alcohol of the wine. 2. Aromas: Nose The nose is said to be capable of sensing about 10,000 different aromas. The first light sniff should tell if the wine is clean or faulty. Clean: Whites smell like white fruit, reds smell like red fruit. Faulty: corked-musty dog, wet cardboard. Does it have fruity or vinous (grape) aromas? Are the aromas consistent with the appearance? 3. Flavors: Mouth The tongue has certain taste receptors we called taste buds, which can sense the four >primary tastes' of sweetness, acidity, bitterness, and saltiness. These are the four taste zones on the tongue: (See diagram) Sweetness at the tip of the tongue (sweet, off-dry (slightly sweet) or dry. Acidity on the sides, think of citrus. Saltiness also on the sides. Bitterness, at the back of the tongue, from the tannins in the wine. 4. The Mouth also senses: viscosity: is a resistance to movement; e.g., honey is very viscous. (we relate it to BODY in a wine). Cream = heavy body, regular milk = medium body, skim milk = light body temperature: hot, cool or cold sensation in the mouth. fizziness: created by the bubbles in a sparkling wine. balance: the relationship between sweetness, acidity, tannins and alcohol. structure: the aggregate of elements of an entity (wine) in their relationship to each other. finish: length or persistence of the sense of wine in the---------------------------------------------------------------------------------------------------------------------------------------------------- Wine 102. Wines of the Pacific Northwest Taste a selection of wines and Learn about the following subjects: 1. A brief history of Washington State wines. 2. Viticultural Appellations 3. Overview of Geography, Climate and Soil 4. Visiting our Wineries 5. Taste a selection of wines from each state and British Columbia. --------------------------------------------------------------------------------------------------------------------------------------------------- Wine 103. Champagne and Sparkling Wines 1. Origins and History: Dom Perignon 2. Champagne, the Place 3. Champagne, the Wine 4. How sparkling wine is made: The processes of Champanoise, Charmat and Transfer. 5. Types of Champagne 6. Opening the bottle --------------------------------------------------------------------------------------------------------------------------------------------------- Coming Soon |