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Wines in stemware

Wine tasting (often, in wine circles, simply tasting) is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving formal terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.^[1]

Tasting stages[link]

The results of the four recognized stages to wine tasting:

• appearance
• "in glass" the aroma of the wine
• "in mouth" sensations
• "finish" (aftertaste)^[2]

– are combined in order to establish the following properties of a wine:

• complexity and character
• potential (suitability for aging or drinking)
• possible faults

A wine's overall quality assessment, based on this examination, follows further careful description and comparison with recognized standards, both with respect to other wines in its price range and according to known factors pertaining to the region or vintage; if it is typical of the region or diverges in style; if it uses certain wine-making techniques, such as barrel fermentation or malolactic fermentation, or any other remarkable or unusual characteristics.^[3]

Whereas wines are regularly tasted in isolation, a wine's quality assessment is more objective when performed alongside several other wines, in what are known as tasting "flights". Wines may be deliberately selected for their vintage ("horizontal" tasting) or proceed from a single winery ("vertical" tasting), to better compare vineyard and vintages, respectively. Alternatively, in order to promote an unbiased analysis, bottles and even glasses may be disguised in a "blind" tasting, to rule out any prejudicial awareness of either vintage or winery.

Blind tasting[link]

To ensure impartial judgment of a wine, it should be served blind — that is, without the taster(s) having seen the label or bottle shape. Blind tasting may also involve serving the wine from a black wine glass to mask the color of the wine. A taster's judgment can be prejudiced by knowing details of a wine, such as geographic origin, price, reputation, color, or other considerations.

Scientific research has long demonstrated the power of suggestion in perception as well as the strong effects of expectancies. For example, people expect more expensive wine to have more desirable characteristics than less expensive wine. When given wine that they are falsely told is expensive they virtually always report it as tasting better than the very same wine when they are told that it is inexpensive. French researcher Frédéric Brochet "submitted a mid-range Bordeaux in two different bottles, one labeled as a cheap table wine, the other bearing a grand cru etiquette" and obtained predictable results. Tasters described the supposed grand cru as "woody, complex, and round" and the supposed cheap wine as "short, light, and faulty."^[4]

Similarly, people have expectations about wines because of their geographic origin, producer, vintage, color, and many other factors. For example, when Brochet served a white wine he received all the usual descriptions: "fresh, dry, honeyed, lively." Later he served the same wine dyed red and received the usual red terms: "intense, spicy, supple, deep."^[5]

One of the most famous instances of blind testing is known as the Judgment of Paris, a wine competition held in 1976 where French judges blind-tested wines from France and California. Against all expectations, California wines bested French wines according to the judges, a result which would have been unlikely in a non-blind contest. This event was depicted in the 2008 movie Bottle Shock.

Vertical and horizontal tasting[link]

Vertical and horizontal wine tastings are wine tasting events that are arranged to highlight differences between similar wines.

• In a vertical tasting, different vintages of the same wine type from the same winery are tasted. This emphasizes differences between various vintages.

• In a horizontal tasting, the wines are all from the same vintage but are from different wineries. Keeping wine variety or type and wine region the same helps emphasize differences in winery styles.

Tasting flights[link]

Tasting flight is a term used by wine tasters to describe a selection of wines, usually between three and eight glasses, but sometimes as many as fifty, presented for the purpose of sampling and comparison.

Tasting notes[link]

A tasting note refers to a taster's written testimony about the aroma, taste identification, acidity, structure, texture, and balance of a wine. Online wine communities like Bottlenotes allow members to maintain their tasting notes online and for the reference of others.

Serving temperature[link]

The temperature that a wine is served at can greatly affect the way it tastes and smells. Lower temperatures will emphasize acidity and tannins while muting the aromatics. Higher temperatures will minimize acidity and tannins while increasing the aromatics.

Glassware[link]

The shape of a wineglass can have a subtle impact on the perception of wine, especially its bouquet.^[6][7][8] Typically, the ideal shape is considered to be wider toward the bottom, with a narrower aperture at the top (tulip or egg shaped). Glasses which are widest at the top are considered the least ideal. Many wine tastings use ISO XL5 glasses^{[citation needed]}, which are 'egg'-shaped. Interestingly, the effect of glass shape does not appear to be related to whether the glass is pleasing to look at.^[8]

Wine color[link]

Without having tasted the wines, one does not know if, for example, a white is heavy or light. Before taking a sip, the taster tries to determine the order in which the wines should be assessed by appearance and nose alone. Heavy wines will be deeper in color and generally more intense on the nose. Sweeter wines, being denser, will leave thick, viscous streaks (called legs or tears) down the inside of the glass when swirled.

Process[link]

Judging color is the first step in tasting wine.

There are five basic steps in tasting wine: color, swirl, smell, taste, and savor.^[9] These are also known as the "five S" steps: see, swirl, sniff, sip, savor. During this process, a taster must look for clarity, varietal character, integration, expressiveness, complexity, and connectedness.^[10]

A wine's color is better judged by putting it against a white background. The wine glass is put at an angle in order to see the colors. Colors can give the taster clues to the grape variety, and whether the wine was aged in wood.

Characteristics assessed during tasting[link]

Varietal character describes how much a wine presents its inherent grape aromas.^[10] A wine taster also looks for integration, which is a state in which none of the components of the wine (acid, tannin, alcohol, etc.) is out of balance with the other components. When a wine is well balanced, the wine is said to have achieved a harmonious fusion.^[10]

Another important quality of the wine to look for is its expressiveness. Expressiveness is the quality the "wine possesses when its aromas and flavors are well-defined and clearly projected.^[11] The complexity of the wine is affected by many factors, one of which may be the multiplicity of its flavors. The connectedness of the wine, a rather abstract and difficult to ascertain quality, describes the bond between the wine and its land of origin (terroir).^[10]

Connoisseur wine tasting[link]

A wine's quality can be judged by its bouquet and taste. The bouquet is the total aromatic experience of the wine. Assessing a wine's bouquet can also reveal faults such as cork taint, oxidation due to age, overexposure to oxygen, or lack of preservatives and wild yeast contamination due to Brettanomyces or acetobacter yeasts. Although low levels of Brettanomyces aromatic characteristics can be a positive attribute, giving the wine a distinctive character, generally it is considered a wine spoilage yeast.

The bouquet of wine is best revealed by gently swirling the wine in a wine glass to expose it to more oxygen and release more aromatic^[12] etheric, ester, and aldehyde molecules that comprise the essential components of a wine's bouquet.^[9] However, sparkling wine is not swirled, as this speeds the release of the bubbles.^[13]

Pausing to experience a wine's bouquet aids the wine taster in anticipating the wine's flavors. The "nose" of a wine - its bouquet or aroma - is the major determinate of perceived flavor in the mouth. Once inside the mouth, the aromatics are further liberated by exposure to body heat, and transferred retronasally to the olfactory receptor site. It is here that the complex taste experience characteristic of a wine actually commences.

Thoroughly tasting a wine involves perception of its array of taste and mouthfeel attributes, which involve the combination of textures, flavors, weight, and overall "structure". Following appreciation of its olfactory characteristics, the wine taster savors a wine by holding it in the mouth for a few seconds to saturate the taste buds. By pursing ones lips and breathing through that small opening oxygen will pass over the wine and release even more esters. When the wine is allowed to pass slowly through the mouth it presents the connoisseur with the fullest gustatory profile available to the human palate.

The acts of pausing and focusing through each step distinguishes wine tasting from simple quaffing. Through this process, the full array of aromatic molecules is captured and interpreted by approximately 15 million olfactory receptors,^[12] comprising a few hundred olfactory receptor classes. When tasting several wines in succession, however, key aspects of this fuller experience (length and finish, or aftertaste) must necessarily be sacrificed through expectoration.

Although taste qualities are known to be widely distributed throughout the oral cavity, the concept of an anatomical "tongue map" yet persists in the wine tasting arena, in which different tastes are believed to map to different areas of the tongue. A widely accepted example is the misperception that the tip of the tongue uniquely tells how sweet a wine is and the upper edges tell its acidity.^[12]

Scoring wine[link]

As part of the tasting process, and as a way of comparing the merits of the various wines, wines are given scores according to a relatively set system. This may be either by explicitly weighting different aspects, or by global judgment (although the same aspects would be considered). These aspects are 1) the appearance of the wine, 2) the nose or smell, 3) the palate or taste, and 4) overall.^[14] Different systems weight these differently (e.g., appearance 15%, nose 35%, palate 50%). Typically, no modern wine would score less than half on any scale (which would effectively indicate an obvious fault). It is more common for wines to be scored out of 20 (including half marks) in Europe and parts of Australasia, and out of 100 in the US. However, different critics tend to have their own preferred system, and some gradings are also given out of 5 (again with half marks).^[15]

Expectoration[link]

Spitting into a spittoon at a wine tasting.

Because wine can affect the consumer's judgment, wine tasters generally spit the wine out after they have assessed its quality at formal tastings, where dozens of wines may be assessed. However, since wine is absorbed through the skin inside the mouth, tasting from twenty to twenty-five samplings can produce an intoxicating effect, depending on the alcoholic content of the wine.^[16]

Visiting wineries[link]

Traveling to wine regions is another way of increasing skill in tasting. Many wine producers in wine regions all over the world offer tastings of their wine. Depending on the country or region, tasting at the winery may incur a small charge to allow the producer to cover costs.

It is not considered rude to spit out wine at a winery, even in the presence of the wine maker or owner. Generally, a spittoon will be provided. In some regions of the world, tasters simply spit on the floor or onto gravel surrounding barrels. It is polite to inquire about where to spit before beginning tasting.

Attending wine schools[link]

A growing number of wine schools can be found, offering wine tasting classes to the public. These programs often help a wine taster hone and develop their abilities in a controlled setting. Some also offer professional training for sommeliers and winemakers. It is even possible to learn how to assess wine methodically via e-learning.^[17]

Sensory analysis[link]

Tasting plays an important role in the sensory analysis of wine. Employing a trained or consumer panel, oenologists may perform a variety of tests on the taste, aroma, mouthfeel and appeal of wines. Difference tests are important in determining whether different fermentation conditions or new vineyard treatments alter the character of a wine, something particularly important to producers who aim for consistency. Preference testing establishes consumer preference, while descriptive analysis determines the most prominent traits of the wine, some of which grace back labels. Blind tasting and other laboratory controls help mitigate bias and assure statistically significant results. Many large wine companies now boast their own sensory team, optimally consisting of a Ph.D. sensory scientist, a flavor chemist and a trained panel.

Grape varieties[link]

Wine grape varieties are variously evaluated according to a wide range of descriptors which draw comparisons with other, non-grape flavors and aromas.^[18][19] The following table provides a brief and by no means exhaustive summary of typical descriptors for the better-known varietals.

See also[link]

Wine portal

• Aroma wheel
• Typicity
• Wine and food matching
• Wine competition
• Wine fault

References[link]

Further reading[link]

• Todd, Cain (2011). The Philosophy of Wine: A Case of Truth, Beauty, and Intoxication. Montreal: Mcgill Queens University Press. ISBN 978-0-7735-3838-2. 
• Jefford, Andrew (2008). Andrew Jefford's Wine Course. London: Ryland Peters & Small. ISBN 978-1-84597-723-8. 
• Schuster, Michael (2009). Essential Winetasting: The Complete Practical Winetasting Course. London: Mitchell Beazley. ISBN 978-1-84533-498-7. 
• Broadbent, Michael (2003). Michael Broadbent's Wine Tasting. London: Mitchell Beazley. ISBN 1-84000-854-7. 
• Peynaud, Émile; intro. by Michael Broadbent, M.W. (1996) [1983]. The Taste of Wine: The Art and Science of Wine Appreciation. trans. Michael Schuster. London: Macdonald Orbis. ISBN 0-471-11376-X. 
• Robinson, Jancis (1999). Tasting Pleasure. New York: Penguin Books. ISBN 0-14-027001-9. 
• Simon, Pat (2000). Wine-tasters' Logic. London: Mitchell Beazley. ISBN 978-0-571-20287-4. 
• Taber, George M. (2005). Judgment of Paris: California vs. France and the Historic 1976 Paris Tasting that Revolutionized Wine. New York: Scribner Book Company. ISBN 0-7432-4751-5. 
• De Long, Steve (2008). Wine Tasting Notebook. London: De Long Company. ISBN 978-0-9723632-5-9. 
• Walton, Stuart (2005). Cook's Encyclopedia of Wine. China: Anness Publishing Limited 2002, 2005. ISBN 0-7607-4220-0. 
• Jackson, Ronald S. (2002). Wine Tasting: A Professional Handbook. United States: Academic Press; 1st edition 2002. ISBN 0-12-379076-X. 
• Hurley, Jon (2005). A Matter of Taste: a History of Wine Drinking in Britain. United Kingdom: Tempus; 1st edition 2005. ISBN 0-7524-3402-0. 

External links[link]

• Wine tasting at the Open Directory Project
• Wine Tasting and Appreciation - A practical start to wine tasting and enjoyment.

Richard Blais

Born	(1972-02-19) February 19, 1972 (age 40) Uniondale, New York, United States
Education	The Culinary Institute of America
Current restaurant(s) Flip burger boutique (Atlanta, Birmingham) The Spence (Atlanta) (opening fall 2012)
Television show(s) Top Chef; Iron Chef America
Official website
http://www.richardblais.net

Richard Blais (born February 19, 1972 in Uniondale, New York) is an American chef. He currently resides with his wife Jazmin in Atlanta, Georgia, and has two children, Riley Maddox and Embry Lotus. He received an AOS in culinary arts from The Culinary Institute of America and has studied under chefs Thomas Keller, Daniel Boulud, and Ferran Adrià. Blais has also studied in numerous famed restaurants, including Chez Panisse. He has been profiled in many publications, including Sports Illustrated, The New York Times, and Food & Wine Magazine. His cooking is known for its innovative and personal take on classical cuisine, incorporating global ingredients, modern cooking methods, and a sense of humor.^[1] While using modern techniques in his cooking, Blais believes they should only complement good food: "Hopefully, molecular gastronomy is an extension of great simple ingredients, not a replacement for them."^[2]

Beginning in 2001, Blais opened BLAIS restaurant to critical national acclaim. In 2005, he led One Midtown Kitchen and helped them receive a four-star review in The Atlanta Journal-Constitution.^[3] His company TrailBlais is a partner in a modern hamburger restaurant, FLIP Burger Boutique.^[4] Blais is also doing corporate innovation work and product endorsement for companies like Diageo and Garrett Popcorn. And as of February 2011 Blais was planning to open a new restaurant in winter 2012/2013 called The Spence in partnership with Concentrics (of One, Two Urban Licks, Tap, Parish, etc.).^[5]

Blais was the winner of the television cooking competition Top Chef: All-Stars and the runner-up of the fourth season of Top Chef.

Top Chef[link]

Richard Blais

Blais appeared as a contestant on the fourth season of Bravo's Top Chef.^[6] He went on to become the runner-up of Top Chef losing to Stephanie Izard.

After the completion of Top Chef Season 4, Blais continued to do work for the show in the form of promotion and blogging. Blais teamed up with fellow season 4 contestant Andrew D'Ambrosi for a cooking demonstration in Union Square aboard the Top Chef Bus.^[7] In addition, Blais blogs on Bravotv.com regarding the show's 5th season ^[8]

Blais also appeared in the final challenge of the show's fifth season, serving as the sous chef for eventual winner Hosea Rosenberg.

In August 2009, Blais appeared on Bravo's spin off, Top Chef Masters, assisting eventual winner Rick Bayless.

Blais appears on an episode of Iron Chef America (Battle Chickpea) with Top Chef: Las Vegas contestant Eli Kirshtein as his sous chef. Along with this, he makes an appearance on the same show as Iron Chef America Cat Cora's sous chef on Battles Ricotta, Grapes, and Oatmeal.

In 2010, Blais competed in Top Chef: All-Stars. He won the competition, earning the title of Top Chef by defeating Mike Isabella in the season finale, which aired on March 30, 2011.

In July 2011, Blais had signed a cook book deal with Clarkson Potter, a division of Random House. The book will be published in the fall of 2012.

In November 2011, Richard ran the ING New York City marathon for Alliance for a Healthier Generation. His first marathon, Blais finished the race at 4:31:54 pushing through the last five miles struggling with leg cramping.

[edit] Blais Off

As of December 17, 2010, Blais hosts a new show, Blais Off, on The Science Channel. According to promotional materials, he uses his scientific cooking techniques to reinvent classic foods and "takes his experiments on the road, visiting some of the most popular eateries in America."^[9]

Restaurants[link]

• Flip Burger Boutique can be found in three locations; two are in Atlanta and one is in Birmingham. The headline of an interview with Blais in QRS is "Fine dining between two buns" in quotes.^[10]

• HD-1 aka Haute Doggery is a gourmet hot dog restaurant in the Poncey-Highlands neighborhood of Atlanta ^[11]

• The Spence is a joint venture with Concentrics Restaurants that opened in Atlanta in May 2012.

References[link]

Resources[link]

• Richard Blais official site
• Richard Blais' company
• Bravo TV biography
• Food & Wine interview
• Chefs Gone Wild
• Sous Vide Supreme, a Richard Blais endorsed product