Wine Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.Anti-spam check. Do not fill this in! == Tasting == [[File:Tempranillowine.jpg|thumb|Judging [[wine color|color]] is the first step in tasting a wine.]] {{Main|Wine tasting}} {{See also|Wine tasting descriptors}} [[Wine tasting]] is the sensory examination and evaluation of wine. Wines contain many chemical compounds similar or identical to those in fruits, vegetables, and [[spice]]s. The [[sweetness of wine]] is determined by the amount of residual sugar in the wine after fermentation, relative to the acidity present in the wine. [[Dry wine]], for example, has only a small amount of residual sugar. Some wine labels suggest opening the bottle and letting the wine "breathe" for a couple of hours before serving, while others recommend drinking it immediately. [[Decanter|Decanting]] (the act of pouring a wine into a special container just for breathing) is a controversial subject among wine enthusiasts. In addition to aeration, decanting with a filter allows the removal of bitter sediments that may have formed in the wine. Sediment is more common in older bottles, but aeration may benefit younger wines.<ref name="Johnson & Robinson pg 46">{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |page=46}}</ref> During aeration, a younger wine's exposure to air often "relaxes" the drink, making it smoother and better integrated in aroma, texture, and flavor. Older wines generally fade (lose their character and flavor intensity) with extended aeration.<ref>{{cite news | title =Fruity character and breathing times | date =18 September 2005 | url =http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004&rft_id=info:sid/iw.newsbank.com:AWNB:KLSC&rft_val_format=info:ofi/fmt:kev:mtx:ctx&rft_dat=10CBABDF8E627AD8&svc_dat=InfoWeb:aggregated4&req_dat=0D0CB57AB53DF815 | work =[[The New Straits Times]] | access-date =24 October 2007 | archive-date =10 November 2013 | archive-url =https://web.archive.org/web/20131110080330/http://docs.newsbank.com/openurl?ctx_ver=z39.88-2004 | url-status =live }}</ref> Despite these general rules, breathing does not necessarily benefit all wines. Wine may be tasted as soon as the bottle is opened to determine how long it should be aerated, if at all.<ref>{{cite web |url=https://williamsonwines.com/decanting-wine |title=Decanting wine |publisher=Williamson's Wines |quote=As a general rule wine should be tasted as soon as it is opened to determine how long it might be aerated |access-date=10 April 2018 |archive-date=10 April 2018 |archive-url=https://web.archive.org/web/20180410135708/https://williamsonwines.com/decanting-wine |url-status=live }}</ref>{{better source needed|we don't generaly link to commercial sites if we can avoid it|date=April 2018}} When tasting wine, individual flavors may also be detected, due to the complex mix of organic molecules (e.g. [[ester]]s and [[terpene]]s) that grape juice and wine can contain. Experienced tasters can distinguish between flavors characteristic of a specific grape and flavors that result from other factors in wine-making. Typical intentional flavor elements in wine—chocolate, vanilla, or coffee—are those imparted by aging in oak casks rather than the grape itself.<ref>{{cite web |url=http://www.frenchscout.com/types-of-wine |title=Types of wine |access-date=26 June 2008 |last=Breton |first=Félicien |publisher=French Scout |archive-date=25 April 2006 |archive-url=https://web.archive.org/web/20060425213221/http://www.frenchscout.com/types-of-wine |url-status=live }}</ref> [[Horizontal tasting|Vertical and horizontal tasting]] involves a range of vintages within the same grape and vineyard, or the latter in which there is one vintage from multiple vineyards. "[[Banana]]" flavors ([[isoamyl acetate]]) are the product of yeast metabolism, as are spoilage aromas such as "medicinal" or "Band-Aid" ([[4-Ethylphenol|4-ethylphenol]]), "spicy" or "smoky" ([[4-ethylguaiacol]]),<ref>{{cite web |archive-url=https://web.archive.org/web/20080219204946/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 | archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=193 |title=''Brettanomyces'' Monitoring by Analysis of 4-ethylphenol and 4-ethylguaiacol |access-date=26 June 2008 |author=ETS Laboratories |date=15 March 2001}}</ref> and rotten egg ([[hydrogen sulfide]]).<ref>{{cite web |archive-url=https://web.archive.org/web/20080219205658/http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |archive-date=19 February 2008 |url=http://www.etslabs.com/scripts/ets/pagetemplate/blank.asp?pageid=350 |title=Sulfides in Wine |author=ETS Laboratories |date=15 May 2002}}</ref> Some varieties can also exhibit a mineral flavor due to the presence of water-soluble salts as a result of limestone's presence in the vineyard's soil. Wine aroma comes from volatile compounds released into the air.<ref>{{cite journal |last=Gómez-Míguez |first=M. José |author2=Manuela Gómez-Mígueza |author3=Isabel M. Vicarioa |author4=Francisco J. Heredia |date=April 2007 |title=Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type |journal=Journal of Food Engineering |volume=79 |issue=3 |pages=758–764 |doi=10.1016/j.jfoodeng.2006.02.038 }}</ref> Vaporization of these compounds can be accelerated by twirling the wine glass or serving at room temperature. Many drinkers prefer to chill red wines that are already highly aromatic, like [[Chinon AOC|Chinon]] and [[Beaujolais]].<ref name="Johnson & Robinson pg 44-45">{{cite book |last=Johnson |first=Hugh |author2=Jancis Robinson |title=The World Atlas of Wine |date=13 September 2001 |publisher=Mitchell Beazley |isbn=978-1-84000-332-1 |pages=44–45}}</ref> The ideal temperature for serving a particular wine is a matter of debate by wine enthusiasts and sommeliers, but some broad guidelines have emerged that will generally enhance the experience of tasting certain common wines. White wine should foster a sense of coolness, achieved by serving at "cellar temperature" ({{convert|13|C|F|disp=or}}). Light red wines drunk young should also be brought to the table at this temperature, where they will quickly rise a few degrees. Red wines are generally perceived best when served ''chambré'' ("at room temperature"). However, this does not mean the temperature of the dining room—often around {{convert|21|C|F}}—but rather the coolest room in the house and, therefore, always slightly cooler than the dining room itself. Pinot noir should be brought to the table for serving at {{convert|16|C|F}} and will reach its full bouquet at {{convert|18|C|F}}. Cabernet Sauvignon, zinfandel, and Rhone varieties should be served at {{convert|18|C|F}} and allowed to warm on the table to {{convert|21|C|F}} for best aroma.<ref>{{cite book |title=The great book of French cuisine |last=Pellaprat |first=Henri-Paul |year=2003 |publisher=Vendome |place=New York |url=https://books.google.com/books?id=d-9DBtWQUL0C&q=%22wine+cooler%22+temperature&pg=PT81 |isbn=978-0-86565-231-6}}</ref> Summary: Please note that all contributions to Christianpedia may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here. 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