The sommelier's wine alphabet:
Ines Matić Matešković and Lucija Matijevic
Wine tasting and organoleptic analysis are processes in which the senses are used to assess the properties of wine. This includes evaluating the color, aroma, taste, and overall balance of the wine. Organoleptic analysis is not only a technical but also a subjective discipline that requires experience and practice. The goal is to recognize the quality, characteristics, and possible shortcomings of the wine. The process takes place in several steps, and includes the following basic elements:
1. Visual analysis (color and appearance)
The tasting begins with an observation of the wine:
2. Odor analysis
The aroma of a wine is evaluated in two steps:
Wanted:
3. Taste analysis
This part includes an assessment of taste and tactile characteristics:
4. General balance and harmony
Finally, it is assessed how well the different components of the wine are in balance. A good wine has harmony between its elements.
Wine serving order:
Types of sparkling wines
Traditional or classical method (also called the Champagne method) in which the second fermentation takes place in the bottle. The product is small and persistent bubbles.
Charmat method where the second fermentation takes place in a stainless steel tank. The product is the same bubbles as in the traditional method, but with less yeast influence.
Carbonated sparkling wines which pump carbon dioxide into still wine. The product is large bubbles like those in carbonated drinks and a very short-lived foam.
N/V NON VINTAGE – This means that the vintage year is not indicated. Any sparkling wine that does not have a vintage marked is non-vintage.
DRYNESS – SWEETNESS: The sweetness level markings in sparkling wine range from completely dry to sweeter as follows:
Brut nature, Extra brut, Brut, Extra sec (Extra dry), Sec (Dry), Demi sec, Doux
SERVING TEMPERATURE: For most sparkling wines and champagnes, 4 to 6 °C, and for vintage (with vintage designation) sparkling wines, 8 to 10 degrees Celsius. The serving temperature of wine plays a key role.
in how the aromas and flavors of the wine will develop. Every wine is cooled, room temperature is no longer used as a term. Different varieties of wine have an optimal temperature at which their characteristics are best expressed.
Wine glasses
The glass for sparkling wine of the charmat method is tulip-shaped, and for the champenois method we can use a burgundy glass to open the wine nicely and to get the most out of it.
There are two types of glasses for white wine: those for wines with high acidity and those for full-bodied wines. These two types of glasses will have a different shape that adapts to the characteristics of the particular wine. We call them tulip glasses or riesling glasses, and for aged whites it is a white burgundy or chardonnay glass.
Red wine glasses are typically larger than white wine glasses. This allows the bolder, fuller flavors of red wines to “breathe.” By giving the wine enough room to absorb oxygen in the glass, it will open up and more easily reveal both its aromatic and flavor qualities. The rims of red wine glasses are wider for the same reason. Some red wine glasses may even have tulip-shaped rims to allow more air to enter the glass.
There are essentially three main categories of red wine glasses: full-bodied (Bordeaux glass), medium-bodied, and lighter-bodied (Burgundy glass for pinot noir). While you can certainly get by with one set of glasses, if you expect to drink multiple varietals, you may find that the glass detracts from the overall experience—especially if you choose to drink red wine from a smaller white wine glass.
Does this mean you won't enjoy your wine? Definitely not. However, choosing the right glass for the wine variety and style can make a difference in your experience.
5 tips for pairing wine and food wine and food
Pairing wine and food, also known as “wine pairing,”
is the art of combining wine and food to enhance
the taste experience of both elements. The basic idea is that wine
and food can complement each other and highlight their
best features. Here are the basic principles and principles:
1. Harmony of flavor intensity
The dish and the wine should be of similar intensity. Light dishes (like salads or fish) go best with light wines (like white wines or rosés), while rich, heavy dishes (like roasts or stews) go best with full, complex wines (like red wines with lots of tannins).
2. Complementary flavors
Wine and food can have similar or complementary flavors.
For example, a creamy white wine, such as Chardonnay,
goes well with creamy dishes like pasta with
cheese or risotto.
3. Tannins and proteins
Tannins from wine go well with protein dishes, as well as fat and sauces, because proteins soften the harshness of tannins.
4. Sugar loves sugar
Sweet dishes go best with sweet wines. The wine should be as sweet as or sweeter than the food so that it doesn't seem bitter.
5. Regional matching
Wines and dishes from the same region often go together naturally due to similar tastes and traditions, so if you're not sure which wine to pair with which food, you can always use traditional pairings from a particular region.
A small dictionary of wine terms
Barrel
A small wooden barrel, usually with a capacity of 225 liters, originating from the Bordeaux region of France, used for aging wine, enriching it with aromas such as vanilla, spices, and toasted wood.
Grand Cru
It denotes the highest quality category of vineyards in regions such as Burgundy or Bordeaux with very rigorous rules on vine cultivation and wine production. On the label of Croatian wines, the designation "Grand Cru" is not legally regulated, but it is sometimes used for marketing purposes to indicate the highest quality of vineyards and wines.
Maceration
A process in which grapes, along with their skins, stems, and seeds, are left in contact with the must to extract color, tannins, and aromas, which is crucial for red wines, but also for so-called orange wines.
Malolactic fermentation
Secondary fermentation in which bacteria convert harsh malic acid into milder lactic acid, softening the wine and giving it a creamier flavor.
Orange wines
Wines produced from white grapes with extended contact with the skins during fermentation, or maceration, which gives them an intense color and rich flavor.
Natural wines
Wines produced with minimal intervention, without or with very few additives (e.g. sulfites) and without filtration, focusing on the most authentic expression of the terroir.
Sur Lie
A French term that means "on the lees" and denotes the technique of aging wine on fine yeast particles after fermentation, which gives the wine a richer texture and complex aromas.
Terroir
A French term that denotes a unique combination of soil, climate, topography and other natural factors that influence the characteristics of wine.
