Wine notes

Wine: grape (or other fruit juice) that has some or all of its sugar converted to alcohol. -2 major species involved in wine making. Vitis vinifera is from Europe. (more popular) Vitis labrusea is from north America Tannins are present in skin, seeds, and stems in grapes, bitter astringent taste. -Provide color to red wine. -Found more in red grapes than white -binds with saliva in your mouth to make dry taste -gives aging potential because the prevent spoilage -tannins oxidize and become lighter tasting and turn brick red. -decanter good for oxidation Sugar: lack of sugar makes the wine classified as dry tasting -provides a balance for acid (sour/crisp taste) -high recognition threshold Acid: gives wine its crisp taste -tartaric acid (most common in wine) -malic acid, very sharp (found prominently in green apples) -lactic acid, smooth silky taste (found prominently in dary) -More acidity means it will make you salivate Alcohol: 10-15% by volume in wine -hot is high in alcohol because it has a hot taste. -increases body or density of liquid -gives off perception of sweetness Oak: barrel toasted on the inside

-gives off a vanilla taste -slight bread taste -causes oxidation Presentation: 3 vs -vintage (year grapes were grown) -varietal (type of grape) -vintner (who (person/place/company) made the wine) Tasting: tasting order - white before red -light body before full -dry before sweet -young before old -cheap before pricy