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Sunday - Wine Cabinet

Another Great Wine Cabinet Article

Tips on how to become an effective wine taster


Millions of people all over the world are drinking wine but only few know how to recognize or distinguish its characteristics. Today, wine tasting parties are organized to bring together all wine lovers and test their expertise. It takes a lot of experience and exposure before a person can be called a wine expert. However, becoming one is surprisingly easy. Here are some tips on how to become an effective wine taster:






Millions of people all over the world are drinking wine but only few know how to recognize or distinguish its characteristics. Today, wine tasting parties are organized to bring together all wine lovers and test their expertise. It takes a lot of experience and exposure before a person can be called a wine expert. However, becoming one is surprisingly easy. Here are some tips on how to become an effective wine taster:


1.Preparing the tongue.


Obviously, the tongue plays a major role in wine tasting. It contains taste buds that are responsible in detecting if food or drinks being eaten are bitter, salty, sour, or sweet. To make them work as intended, swish wine around the mouth, this will signal the tongue to get ready in identifying the wine.

2.Preparing the sense of smell.

75% of taste is actually dictated by the sense of smell. Aside from the tongue, the nose will also play an important role in tasting a wine. Wine experts know that it isn?t a good idea when tasting a wine while having a running nose or colds because it will affect their sense of taste. In smelling the wine, it is necessary to swirl it first. This will release molecules that produce aroma.

3.Examining the wine?s appearance.

To determine color of the wine, pour it in a clear glass and use white paper or tablecloth for background. This procedure will give you an idea about the age of the wine. For example, when white wine appears whiter it means it contains more flavors and it may be vintage. On the other hand, red wines appear lighter as they age.

4.Evaluating the wine.

After following the first 3 steps, it is time to evaluate the wine. In order to do so, these questions must be answered: Is wine rich or light? Is it too harsh or too smooth? Does it have pleasant aftertaste? Is it too dry? The answers will lead the wine taster to decide if the taste is appropriate for a specific brand or type of wine.

To become an expert wine tester, you need to taste several wines. It would help to keep notes on the impression and labels of each wine. This would make the identification process easier and more accurate. Learning this skill requires a lot of time and experience. Do not be in a hurry to learn itFree Articles, take time to enjoy while doing so.


Source: Free Articles from ArticlesFactory.com




ABOUT THE AUTHOR




Vernon Hale is an author living in Bowling Green, Ky, USA. Find more about fine wines and wine specialties at http://www.best-wine-online.com wine taster



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Tips on how to become an effective wine taster


Millions of people all over the world are drinking wine but only few know how to recognize or distinguish its characteristics. Today, wine tasting par...


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6:43 AM

Sunday 11/16/08 - Wine Course

A Wine Course Artilce for Your Viewing

Winemaking History of Santa Barbara



Santa Barbara had the good fortune of being the site of one of the numerous California Missions built by the Franciscan Brothers in the late 18th century. The good brothers needed altar wine and a source of reliable drink. Wells and stored water had a habit of becoming contaminated.



Whether by choice or necessity they used a variety, now known as Mission, a variety of uncertain origin, but hardy and productive. It produced a very rough wine, suitable for the altar, but it must have made the more worldly members of the Order long for the wines of Europe.



In the late 19th century Santa Barbara became an important producer for the San Francisco Market. Santa Cruz Island, 20 miles off the coast at Santa Barbara, was one of the principal suppliers. With large vineyards of Zinfandel they grew, made and shipped their wine by boat to San Francisco. This economic model was probably doomed to fail once other vineyards were established closer to the city and in the early 20th century production declined and was finally killed off by prohibition.



There were other wineries, smaller wineries that satisfied the local market. Of these, the Packard winery, although abandoned, the building existed until the late 1950s when it was replaced by a gas station. The gas station has suffered a similar fate but has not engendered the same nostalgia.



The modern era began in 1962 with the establishment of Santa Barbara Winery. At that time there were no vineyards in Santa Barbara County. Grapes needed to be shipped from a county to the north, over 100 miles away. Two Bakersfield expatriates planted the first new vineyard in the county in 1965. Experienced growers, they benefited handsomely from the wine boom of the late 60s, and the rest is history. There are now over 100 wineries and 20,000 acres of grapes in the county.



Santa Barbara with its three appellations, or districts, Santa Ynez Valley, Santa Rita Hills and Santa Maria is now a very big player. The climate ranges from the very cool to the very warm, allowing for a wide selection of grapes. One of these, Pinot Noir, a cool climate variety, was the principal beneficiary of the movie Sideways, a movie that put Pinot Noir from Santa Barbara on the map.

About the Author


In 1962 Pierre Lafond opened the first Santa Barbara winery since Prohibition. In 2001, he opened another California winery
called Lafond Winery. Today, his two vineyards and winemaking operations are some of Santa Barbara's finest. Tours and tastings daily.

Short Review on Wine Course

Winemaking History of Santa Barbara


Santa Barbara had the good fortune of being the site of one of the numerous California Missions built by the Franciscan Brothers in the late 18th cent...


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