Course induction

Session 1 Tasting technique

Pairing wine and food

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 Course induction

Orientation
• the building, fire evacuation, where to eat

Study materials
• textbook, workbook, SAT card, specification

Classroom time
• overview, punctuality, etiquette

Private study
• preparation, revision

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 Examination

Duration
• 60 minutes/1 hour

Questions
• 50 multiple-choice questions

Marks
• 55% = pass
• 70% = pass with merit
• 85% = pass with distinction

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 Tasting and evaluating wine
preparation
Tasting environment
• good lighting
• no strong odours
• spittoons
• space for glasses/notes

Preparing yourself
• clean palate
• no strong perfumes or aftershaves
• clean, suitable glassware
• correctly filled glasses
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 Introduction to the SAT

Reasons for using

the SAT
• to calibrate the palate
• to have a common
language to describe wine
• to evaluate a wine’s:
• appearance
• nose
• palate
• quality

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 Wine faults

Faults that affect the

aromas and flavours of
wine
• cork taint
• closure failure
• heat damage

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 Tasting and evaluating wine
appearance and nose

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

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 Tasting and evaluating wine
aroma characteristics

Primary

Secondary

Tertiary
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 Tasting and evaluating wine
palate

PALATE
Sweetness dry – off-dry – medium – sweet
Acidity low – medium – high
Tannin low – medium – high
Alcohol low – medium – high
Body light – medium – full
Flavour intensity light – medium – pronounced
Flavour characteristics e.g. primary, secondary, tertiary
Finish short – medium – long

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 Tasting and evaluating wine
assessing quality

CONCLUSIONS
Quality poor – acceptable – good – very good – outstanding

Balance

Length/finish

Identifiable
characteristics
/intensity of
flavours
Complexity

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 Tasting

APPEARANCE
Intensity pale – medium – deep
Colour white lemon – gold – amber
rosé pink – pink-orange – orange
red purple – ruby – garnet – tawny

NOSE
Intensity light – medium – pronounced
Aroma characteristics e.g. primary, secondary, tertiary

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 Tasting
PALATE
Sweetness dry – off-dry – medium – sweet
Acidity low – medium – high
Tannin low – medium – high
Alcohol low – medium – high
Body light – medium – full
Flavour intensity light – medium – pronounced
Flavour characteristics e.g. primary, secondary, tertiary
Finish short – medium – long

CONCLUSIONS
Quality poor – acceptable – good – very good – outstanding

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 Food and wine pairing

Basic principles
• sensitivities vary from
person to person
• personal preferences
matter
• generally, food has more
impact on wine than wine
has on food

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 Food and wine pairing

Food and wine interactions

Food is… Wine seems…

sweet more drying and bitter, more acidic

less sweet and fruity
umami more drying and bitter, more acidic
less sweet and fruity
salty less drying and bitter, less acidic
more fruity, more body
acidic less drying and bitter, less acidic
more sweet and fruity
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 Food and wine pairing

Other considerations
• chilli heat
• flavour intensity
• acid and fat

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