Yesterday, I went for a wine talk organized by UOB Lady's Card at CoChine Lounge & Restaurant @ Asian Heritage Row (it is actually in Bar Savahn). The speaker of the day is a consultant for fine dining and wine, Mr. Thomas, who gave some background information of wine appreciation.
Yesterday wine appreciation featured four types of wine, i.e. Semillon Sauvignon, Chardonnay, Merlot & Shiraz, from Logan Estate's Apple Tree Vineyard in New South Wales, Australia.
Simple personal notes to share:
A) Factors that affects the quality of the wine:
1) Types & Variety of Grapes
2) Climate
3) Weather Condition
4) Soil
5) How to tend the grapes (viticulture)
6) Crop cultivation
B) Harvest Seasons for wine:
Northern Hemisphere: August - October
Southern Hemispher: February - April
C) White Wines
- Semillon Sauvignon, Blanc (greener taste, cool climate, sensitive breed, herbs & asparagus flavor)
- Chardonnay (King of white wine, citrus flavour)
- Reisling
- Semillon
D) Red Wines
- Pinot Noir (balance taste, light, berry and fruity)
- Merlot (light)
- Chardonnay Souvignon (dark & thick, mix, bitter sweet, mint & currants)
- Shiraz (name from Iranian grapes, added spices and peppery taste, sharp dry and dark colored)
E) Colour Changes (from light to dark as aged)
i) For Red: Red - Mahogany - Crimson - Purple
ii) For White: White - Yellow - Brown
F) Tasting Methods (4S)
i) Sight - See the Color by holding partially filled glass against a white background, observe the depth and nuances of colour to offer clues about the wine
ii) Swirl - The action of swirling releases more aromas into the air.
iii) Smell - Put the glass of swirled wine to nose and sniff. The olfactory inspection is one of the most important and most overlooked aspects of wine tasting.
iv) Savour - Take a sip of wine and hold it in mouth. As moving around the mouth, focus on the weight, body, texture and flavors. After 15 or so seconds, swallow or spit the ine and consider the finish.
Now you are tasting like professionals!