REVIEW WINES LIKE A CRITIC

Worldly Reds

TASTING WINE - SIGHT Red Wine

Inky purples in young redsBrick red tones in older, mature redsRuby-orange highlights in high acid redsBlack-blue highlights in low acid reds

TASTING WINE - SMELL Olfactory

Top and rear of nasal cavity/ above and behind nose

Air reaches OlfactoryDirectly through nostrilsThrough the mouth and rear nasal passages

Swirl Wine Increase surface area of volatile molecules

TASTING WINE - TASTE Sweet Sour Bitter Salty - rare Umami – protein taste/savory. Rare in

wine

OAK INFLUENCE 5 flavor categories oak contributes to

wineEarthy – ash, mushroom, shoe box, wet

cardboard, musty, leatherHerbaceous – weedy, dill, mown hay,

menthol, grass, tobaccoWoody – planky, cedar, sawdust, pencil

shavings, sappy, green, tar, resin,Astringent – harsh, chewy, bitter, tannic,

dryingSpicy – clove, cinnamon, coconut, vanilla

7 FLAVORS FROM TOASTING

Sweet – brown sugar, bourbon, cotton candy, chocolate, maple syrup, butterscotch, hot fudge, caramel, molasses, honey,toffee, soy

Creamy – vanilla, marshmallow, butter Yeasty – popcorn, baked bread, cookie dough Nutty – Hazelnut, walnut, almond, peanut

butter, coconut Roasted – cedar, toasted bread, coffee, mocha Smoky – grilled meat, bacon, burnt sugar,

sweet smoke Spicy – nutmeg, cinnamon, clove, licorice,

anise

OAK AROMAS Oak Coconut Clove Vanilla Woody-Spicy

New Leather Pharmaceutical

Notes Toast Furfural Licorice Smoke

PRIMARY AROMAS These aromas

originate in the grapes and vary according to the vine and terrior. They are an expression of viticulture.

Terrior - Soil, climate & vine treatment

Lemon Grapefruit Orange Banana Apple Pear Violet Green pepper Cut Hay Pepper Musk

SECONDARY AROMAS These result from

both alcoholic and malolactic fermentations

Vary according to maceration time, fermentation temps and yeast strains used

Grapefruit Pineapple Lychee Melon Apricot Peach Walnut Honey Rose Blackcurrant bud Vanilla Cinnamon Clove Butter

TERTIARY AROMAS Result in post

fermentation and aging

Stem from oxidation in barrel matured wines

Stem from ageing in bottles

Prune Walnut Honey Mushroom Truffle Cedar Licorice Vanilla Cinnamon Clove Leather Butter Toast Caramel Coffee Dark Chocolate Smoke

FAULTS Vegetal Rotten Apple Vinegar Glue Soap Sulphur

Rotten Egg Onion Cauliflower Horse Mouldy Cork

CABERNET SAUVIGNON PROFILE

MERLOT PROFILE

PINOT NOIR PROFILE

SANGIOVESE PROFILE

MALBEC PROFILE

PINOTAGE PROFILE

TEMPRANILLO PROFILE

SHIRAZ PROFILE

TASTINGS Camparron Novum Tinta De Toro 2010 Bocelli 2011 Sangiovese 2009 Lions Drift Pinotage 2011 don Rodolfo Vina Cornejo Costas

Malbec 2010 McWilliam’s Hanwood Estate

Shiraz 2009 Los Vascos Domaines Barons de

Rothschild (Lafite) Grand Reserve Cabernet Sauvignon

2006 Bennett Family Napa Valley “The Reserve” Cabernet Sauvignon