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381 33 Powerpoint Slides Cha 20 Wine
381 33 Powerpoint Slides Cha 20 Wine
BEVERAGE SERVICE
R. Singaravelavan
White Grapes
Chardonnay, Riesling,Sauvignon Blanc, Sémillion,
Chenin Blanc
Black Grapes
Cabernet Sauvignon, Pinot Noir, Merlot, Syrah
• Excess Sulphur
• Oxidation
• Corked
• Vinegar
• Hydrogen Sulphide
• Formation of Crystals
• Foreign materials and sediments
• A clean room with white back ground and free from strong
smell
• A clean and clear wine glass of 10–12 oz capacity
• Evaluation sheet if more number of wines is evaluated.
• Spittoon if more number of wines is tasted.
© Oxford University Press 2012. All rights reserved.
Steps in Wine Tasting
The steps of wine tasting are as follows:
• Pour the wine and observe its clarity and colour by holding
against the light.
• Swirl the glass and observe how the wine slides down to
evaluate the viscosity of the wine.
• Swirl and nose the wine to evaluate its aroma and bouquet.
• Swirl and taste the wine to evaluate its taste and check if the
wine is balanced or acidic.
• Feel the body of the wine.
• Make a note on the observation on the colour, clarity, smell,
viscosity, etc.
© Oxford University Press 2012. All rights reserved.
Naming of Wines