| Learning How To Taste Recap |
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I put six eager wine students to the test this past Sunday in order to
better help them identify tasting components in wine. The class was both
fun and educational with plenty of laughs along the way. The class
participants were required to taste both food and wine while blindfolded
and even sometimes with a nose plug in order to understand the roles
other senses play when we taste food and wine. Many could not tell the
difference between a white wine & red wine when they were denied
access to sight and smell! Then we learned how to identify different
components on our tongue that detect sweet, sour, bitter and tannins.
There were a few other exercises along the way and we finished up with a
short course on pairing wine with cheese. The class was a smashing
success and everyone remarked that it was very beneficial to them.
Because of the positive feedback I received, I plan to teach this class on
an on-going basis from here on out. Here is what we learned:
What effect does sight have on Taste?
What effect does smell have on Taste?
How do you detect sweet, sour, bitter, salty & tannins when
you taste?
How do you detect different levels of alcohol in wine and what
is body weight and mouthfeel?
How does the glass we drink from effect wine?
What is the finish on a wine?
How do wines from different regions contrast from one
another?
How does serving temperature effect wine?
What does oak in wine taste and smell like?
How do you detect a fault in a wine?
Which wines go with which cheeses?
better help them identify tasting components in wine. The class was both
fun and educational with plenty of laughs along the way. The class
participants were required to taste both food and wine while blindfolded
and even sometimes with a nose plug in order to understand the roles
other senses play when we taste food and wine. Many could not tell the
difference between a white wine & red wine when they were denied
access to sight and smell! Then we learned how to identify different
components on our tongue that detect sweet, sour, bitter and tannins.
There were a few other exercises along the way and we finished up with a
short course on pairing wine with cheese. The class was a smashing
success and everyone remarked that it was very beneficial to them.
Because of the positive feedback I received, I plan to teach this class on
an on-going basis from here on out. Here is what we learned:
What effect does sight have on Taste?
What effect does smell have on Taste?
How do you detect sweet, sour, bitter, salty & tannins when
you taste?
How do you detect different levels of alcohol in wine and what
is body weight and mouthfeel?
How does the glass we drink from effect wine?
What is the finish on a wine?
How do wines from different regions contrast from one
another?
How does serving temperature effect wine?
What does oak in wine taste and smell like?
How do you detect a fault in a wine?
Which wines go with which cheeses?
