SOURCEShttp://www.t iz ianowine.com/wine-101/wine-terms/

https://www.erobertparker.com/info/glossary.asp

http://www.t iz ianowine.com/wine-101/types-of-grapes/

http://en.wikipedia.org/wiki/Glossary_of_wine_terms

http://winefol ly.com/tutor ial/wine-serving-temperature/

http://en.wikipedia.org/wiki/Red_wine

http://en.wikipedia.org/wiki/Fort ified_wine

http://www.winespectator.com/webfeature/show/id/45890

http://www.pickarestaurant .com/reference/wine_et iquetterecommended_wine.htm

Brought to you by:

5 STEPS FOR WINE TASTING

{Color}1

{Swirl}2 {Sme�}3

Begin with the youngest wine and move to the oldest wine. As white wines age, they gain color. As red wine ages they lose color.

Swirling releases the esters, ethers, and aldehydes that combine with oxygen to yield the bouquet of wine. In other words, swirling aerates wine and gives you a better smell.

{Ta�e}4• Bitterness in wine is

usually created by high alcohol and high tannin

• Sweetness only occurs in wine with some residual sugar leftover after fermentation

• Sour (sometimes called “tart”) indicates the acidity in wine

{Savor}5Ask yourself the following questions to help focus your impressions:

• Light, medium, or full-bodied?

• White wine: How was the acidity? Very little, just right, or too much?

• Red wine: Is the tannin in the wine too strong or astringent? Is the tannin pleasing?

• What is the strongest component (residual sugar, fruit, acid, tannin)?

• How was the aftertaste? The longer the aftertaste lingers in the mouth, the finer the quality of wine.

• Smell the wine at least three times

• The third smell will give you more information than the first smell did

• The smell helps you identify certain characteristics

REDWHITE

IDEAL TEMPERATURESFOR SERVING WINE

40-50°FLight, dry white wines, rosés, sparkling wines{Champagne, Cremant, Sauvignon Blanc, Riesling, Chardonnay, etc}

50-60°FFull-bodied white wines and light, fruity reds{Grenache, Pinot Noir, Zinfandel, Burgundy, etc}

60-65°FFull-bodied red wines and Ports{Bordeaux, Chianti, Cabernet Savignon, Merlot, Shiraz, etc}

Wine-serving temperature greatly a�ects what flavors you’ll taste and what aromas of the wine you’ll smell.

TOP 10 PRODUCERS OF WINE

ITALY1

FRANCE2

UNITED STATES

4

SPAIN3

ARGENTINA5

SOUTH AFRICA7

AUSTRALIA6

GERMANY8

CHILE9

PORTUGAL10Wine is produced all

over the world. However, every country has di�erences in production.

aromathe smell of wine

WINE TERMINOLOGY

bodythe weight of thewine in your mouth{ie: light, medium, full}

bouquetthe aroma of awell-aged wine

butteryan oak-aged winegenerally rich inflavor, low in acidity

crispan acidic wine

drya non-sweet wine

finishthe taste of wine left behind after you swallow it

jammya cooked-berrysweetnes

oakya wine with mostly oak flavors; tends to taste “smokey”

tannica red wine that leaves a dry feeling in the mouth

richhigh in extract, flavor and intensity of fruit

{ }Learning to identify wine characteristics helps to identify what you like about a wine.

REDwhite or

ROSÉmineral-tasting torich & sweetS

PAR

KLI

NG

BUBBLYa �yle of

winemaking witha secondary

FERMENTATION

RICHcreamyLIGHTzesty

STILLWINE

produced fromgr�n & black

GRAPES

a red &WHITE WINEBLEND

STILLWINEfrom black

GRAPESwith skins removedbefore they d�ply

COLORthe wine

STYLES OF WINE

WH

ITE

FLAVORS:BONE DRY

to sweetRE

D

STILLWINE

made with a varietyof dark-colored

GRAPES

popular wines:PORTsherry

MADEIRAmarsala

COLORS:DARK VIOLET

(young wines)

BRICK RED(mature wines)

BROWN(older red wines)

A wine with addedDISTILLEDSPIRITS

FOR

TIF

IED

RO

SE

All wines can be

organized into

five fundamental

groups.

Within each

group there are

hundreds of

di�erent grape

varieties and also

di�erent wine-

making styles.

wine 101{A Girl’s Guide to Wine}