Wine proves to be an immensely complicated tool in the world of gastronomy. It can serve as a soloist, first chair, or supportive ensemble member to any meal.

We smell and taste wines so we know how to wield this fine tool to enhance every experience!

Flavors are the combination of:
Aromas and Tastes

There are many approaches to how we taste wine. The main concern is what your objective is:

• Pairing

• Exploration

• Comprehension

• Blind Tasting

• Fun!

Palate Training

We will need to start developing your palate with the following elements of wine:

• Sugar

• Acid

• Alcohol

• Tannin

• Oils

• Bitterness

Aromatic Training

Smell everything, tie it to memories as that will be the best way to revive those memorable associations.

Terroir:

Pronounciation - “taer-wahr”
French Origination

The byproduct of nature that influences the vines, grapes, and ultimately wines from the grapes’ environment. These include elements from:

• Location

• Climate

• Terrain

• Soil | Geology

• Surrounding Influences

• The Vines

• Microbial Terroir

• Human Influence

When learning about wine and blind tasting, it is advantageous to categorized wines by their style so we can narrow them down.

Old World (European styles)
vs
New World (everywhere outside of Europe)
This a classic comparison which we explore styles, grape cultivars, and terroirs.

Tasting can be broken apart in 3 categories of flavors:

• 1° - Primary

• 2° - Secondary

• 3° - Tertiary