Australian Wine Familiarisation

Australian Wine Sensory Evaluation and Storage

Project 1
STUDENT NAME: PRECIOUS PEARL A.PERALTA
BATCH:
TEACHER: JOEL LEUTERIO

eVersity
 SENSORY EVALUATION REPORT FOR EACH WINE TYPE

Balance of Wine Features on

Type Visual Appraisal Smell/Nose Appraisal Taste Appraisal Palate Overall Impressions

• Cabernet Sauvignon is a classic

• Cabernet Sauvignon •The nose of Cabernet
and esteemed wine known for its
typically exhibits a deep, Sauvignon often • On the palate, Cabernet
bold flavours, structure, and aging
opaque ruby-red colour, presents a complex Sauvignon typically offers a •Cabernet Sauvignon strives for a
Red Wine: potential.
often bordering on array of aromas. bold and full-bodied harmonious balance between its
Cabernet • It appeals to those who
purple. • You may detect notes experience. fruitiness, acidity, tannins, and
Sauvignon appreciate robust red wines with
• When swirled in the of ripe blackcurrant, • You may experience alcohol.
depth and complexity.
glass, it may leave thick, black cherry, and plum, flavours of blackcurrant, •The acidity should provide
• It pairs excellently with hearty
slow-moving "legs" or along with hints of blackberry, and dark cherry, freshness and lift to the wine's
dishes like grilled steak, lamb
"tears," indicating its cedar, tobacco, vanilla, along with hints of oak, rich fruit flavours.
chops, or aged cheeses, and it can
viscosity and alcohol and sometimes green vanilla, and tobacco.
also be enjoyed on its own as a
content. bell pepper.
contemplative sipper.

• Chardonnay can offer a

• Chardonnay typically • Chardonnay aims for a balance
broad spectrum of flavors,
exhibits a range of between its fruitiness, acidity, oak • Chardonnay is a versatile and
• Chardonnay's nose ranging from crisp and citrusy
colours from pale straw influence, and any other widely appreciated white wine
can be quite diverse, to creamy and buttery.
White wine: to deep golden hues, winemaking techniques known for its ability to express a
influenced by factors • Crisper examples tend to
depending on factors employed. range of styles and terroirs.
like winemaking highlight flavors of green
such as oak aging and • The acidity should provide • It appeals to a broad audience,
Chardonnay techniques and terroir. apple, lemon, and mineral
grape ripeness. structure and brightness, from those who prefer crisp,
• You might encounter notes, with a zesty acidity
• When poured, it may balancing the wine's richness and unoaked versions to enthusiasts of
aromas of green apple, that provides freshness.
appear clear and bright in enhancing its fruit flavors. creamy, oak-aged examples.
citrus (such as lemon or • Oak-aged Chardonnays
the glass, with some • Oak influence should • Chardonnay pairs well with a
grapefruit), pear, and exhibit richer flavors of ripe
wines having a slight complement the wine rather than variety of foods, including seafood,
tropical fruits like orchard fruits, vanilla, and
greenish tint, especially overpowering it, contributing poultry, creamy pasta dishes, and
pineapple or mango. butterscotch, with a creamy
in younger examples. complexity and texture without mild cheeses
texture and often a hint of
dominating the palate.
spice from the oak.

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Blended wine: • Meritage wines often
display a deep, garnet-
red color, reminiscent of
Meritage
ripe berries.
• When poured, they
(Bordeaux-style may appear clear and
vibrant, with some
variations depending on
blend)
the specific blend and
aging process.
• Champagne can range
from pale straw to deep
gold depending on
factors like age and grape
variety. Hold the glass
against a white
background to accurately
Sparkling wine:
assess its hue and clarity.
Champagne
• Champagne should
have a consistent stream
of tiny bubbles rising
from the bottom of the
glass. The persistence
and size of bubbles can
indicate quality.
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• Meritage wines offer a
• The nose of a
harmonious fusion of flavors
Meritage blend can be • Meritage wines are celebrated for
from the different grape
complex, showcasing a • Meritage aims for a balanced their complexity, depth, and
varieties, showcasing both
diverse array of aromas interplay of fruit, acidity, tannins, refinement, reflecting the artistry
fruitiness and structure.
derived from the and any oak influences. of Bordeaux-style blending.
• You may experience a mix
various grape varieties • The wine's structure should offer • They appeal to enthusiasts who
of dark fruit flavors like
involved. both depth and elegance, with appreciate the nuanced interplay of
blackberry and cassis,
• You might detect ripe firm but supple tannins providing grape varieties and terroir, as well
complemented by softer red
blackcurrant, plum, and support without overwhelming as those seeking a wine with aging
fruit notes and hints of spice,
black cherry notes the palate. potential and versatility at the
tobacco, and earthiness.
typical of Cabernet • Fruit flavors should be ripe and table.
• Meritage blends often have
Sauvignon, along with expressive, with enough acidity to • Meritage blends are often
well-integrated tannins that
nuances of red fruits, maintain brightness and lift regarded as premium wines,
provide texture and grip,
tobacco, and cedar throughout the tasting crafted with meticulous attention
along with balanced acidity
from Merlot, Cabernet experience. to detail and expression of the
that lends freshness and
Franc, Petit Verdot, and vineyard's character.
vitality to the wine.
Malbec.
• Take a small sip and let it
•Swirl the glass gently
spread across your palate.
to release aromas.
• Note the flavors, which can • Consider how all the sensory
• Note the intensity • Champagne should have a
range from citrus and stone aspects (visual, aroma, taste) come
and complexity of harmonious balance of acidity,
fruits to brioche and almond. together to form your overall
aromas, which may sweetness, and fruitiness.
• Evaluate the acidity, impression of the champagne.
include floral, fruity, • Evaluate how these elements
sweetness, and bitterness • Reflect on its complexity,
toasty, and yeasty interact on your palate and
levels. elegance, and overall enjoyment
notes. whether one aspect dominates
• Consider the length and factor.
• Assess for any faults over others.
persistence of the finish.
such as cork taint or
oxidation.
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 • Sauternes is known
for its rich and complex
aromas, which can • Upon tasting, Sauternes
• Sauternes typically has include honey, apricot, should deliver a luscious
a golden or amber hue, peach, orange blossom, array of flavors, including ripe
often with glints of green marmalade, botrytis tropical fruits, citrus, dried • Sauternes should strike a • Consider how all the sensory
or copper, depending on (noble rot), and apricots, honey, and floral delicate balance between its aspects (visual, aroma, taste) come
its age and grape sometimes hints of notes, with nuances of sweetness, acidity, and fruitiness, together to form your overall
Dessert wine:
varieties used. vanilla or caramel from botrytis contributing to its with each element impression of the Sauternes.
Sauternes
• The wine should be oak aging. complexity. complementing the others rather Reflect on its complexity, elegance,
clear, without any haze • Assess the intensity • Evaluate the wine's mouth than overpowering. and hedonistic pleasure.
or sediment, indicating of the aromas, which feel, which should be rich,
proper filtration and should be pronounced, velvety, and unctuous,
aging. and inviting, reflecting coating the palate with layers
the wine's of flavour.
concentration and
aging process.
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COMPREHENSIVE STORAGE AND CELLARING PLAN

Wine Type Temperature Range Humidity Level Light Exposure Shelf Life Special Considerations
Cabernet Sauvignon • Cabernet Sauvignon • Maintain a relative • Protect Cabernet • Cabernet Sauvignon is • Cabernet Sauvignon, like
is typically best stored humidity level of Sauvignon from known for its aging other red wines, benefits from
at a cool, consistent around 50-70% in the direct sunlight and potential, and well-made proper cellaring conditions to
temperature, ideally storage area. UV rays, as they can examples can age allow it to develop complexity
between 55°F (13°C) • Adequate humidity cause chemical gracefully for many and soften its tannins over
and 65°F (18°C). helps keep the cork reactions in the wine, years, even decades. time.
• Avoid temperature from drying out, leading to off-flavours • Generally, most • It's essential to store bottles
fluctuations, as they preventing premature and premature aging. Cabernet Sauvignon horizontally to keep the cork

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 can degrade the quality oxidation. moist and prevent air from
of the wine over time. • Too much humidity • Store bottles in a wines are enjoyable entering the bottle
• If storing for short- can lead to mold dark or dimly lit area, within 5-10 years of the • Avoid storing Cabernet
term consumption, growth on labels or away from vintage date, but high- Sauvignon near strong odours
keeping it slightly corks, while too little fluorescent or quality examples can or in areas prone to vibration,
cooler (around 55°F) can cause corks to incandescent light improve with additional as these factors can negatively
can help preserve shrink and allow air to sources. aging. impact the wine's flavour and
freshness. seep into the bottle. aging process.
• While most
• If storing oaked Chardonnay,
Chardonnays are best
be mindful of the potential for
• Maintain a relative • Shield Chardonnay enjoyed within a few
• Store Chardonnay at the oak flavors to integrate and
humidity level of from direct sunlight years of release to
a cool, consistent mellow over time, leading to a
around 50-70% to and UV rays, which appreciate their
temperature between smoother and more
Chardonnay prevent corks from can lead to freshness, some high-
45°F (7°C) and 55°F harmonious wine. Additionally,
drying out and premature aging and quality examples can
(13°C) to preserve its consider storing bottles
oxidation from degradation of the benefit from aging for 5-
freshness and flavors. horizontally to keep corks
occurring. wine's flavors. 10 years or more,
moist and prevent air from
especially those with
entering the bottle.
significant oak aging.
• Due to the diverse blend of
grape varieties in Meritage
• While many Meritage
wines, each bottle may evolve
blends can be enjoyed in
• Store Meritage wines • Maintain a relative • Shield Meritage differently with age. Consider
Meritage their youth for their
at a consistent humidity level of wines from direct decanting the wine before
vibrant fruit flavors, high-
temperature between around 50-70% to sunlight and UV rays serving to aerate and fully
quality examples can
55°F (13°C) and 65°F prevent corks from to prevent premature express its aromas and flavors.
(Bordeaux-style blend) benefit from aging for 5-
(18°C) to maintain their drying out and aging and Additionally, store bottles
15 years or more,
integrity and aging oxidation from degradation of horizontally to keep corks
allowing them to develop
potential. occurring. flavors. moist and prevent air from
greater complexity and
entering the bottle, ensuring
integration.
long-term quality and
enjoyment.
• Champagne is • Ideally, store • Champagne should • Non-vintage • Champagne is a delicate wine
Champagne
typically served chilled, champagne in a cool, be stored away from champagnes are that can be affected by

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 generally best consumed improper storage conditions,
dark, and moderately direct sunlight and
around 45-50°F (7- within 2-3 years of so it's essential to handle it
humid environment, strong artificial light
10°C), to enhance its release, while vintage with care and store it properly.
around 60-70% to prevent premature
refreshing qualities and champagnes can age • Vintage champagnes may
humidity, to prevent aging and
restrain excessive gracefully for a decade or benefit from decanting to allow
cork drying and degradation of
effervescence. more, depending on the them to breathe and fully
oxidation. flavors.
producer and vintage express their aromas and
conditions. flavors.
• Sauternes pairs exceptionally
• Sauternes can age
well with a variety of foods,
gracefully for many
• Similar to other particularly desserts such as
• Sauternes is best • Protect Sauternes years, with the best
wines, store Sauternes fruit tarts, foie gras, blue
served slightly chilled, from direct sunlight vintages developing
in a cool, dark, and cheeses, and even spicy dishes,
around 45-55°F (7- and strong artificial further complexity and
moderately humid thanks to its sweetness and
Sauternes 13°C), to enhance its light to prevent character over time.
environment to acidity balance.
freshness and balance oxidation and While it can be enjoyed
preserve its quality and • When serving Sauternes,
while still allowing its preserve its delicate young, it's worth
prevent premature consider using smaller glasses
rich flavors to shine. flavors and aromas. exploring aged examples
aging. to highlight its aromas and
for a truly sublime
flavors without overwhelming
experience.
the palate with large pours.
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 PRESENTATION OR REPORT COMBINING ALL FINDINGS AND PLANS

Section Title Description/Content

In this part, we will explore the principles of sensory evaluation and storage techniques specific to Australian wines.
Through a comprehensive analysis of sensory characteristics and best practices for storage, we aim to provide
Introduction
valuable guidance for producers, distributors, and wine enthusiasts seeking to optimize the enjoyment and longevity
of Australian wines.

This section will go over how to choose the best wines for different occasions, taking into account taste preferences,
food combinations, and price limits. It will also provide a quick introduction of the various varieties of wines available,
Wine Selection
such as red, white, rose, and sparkling, as well as their distinguishing features and recommended serving
temperatures.

Sensory Evaluation Findings
Storage and Cellaring
Recommendations
Conclusion
Recommendations for
Future Studies
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This section of study will concentrate on the Sensory evaluation findings from wine familiarization sessions can vary
widely depending on individual preferences, experience levels, and the specific wines sampled. However, common
themes often emerge, such as the importance of balance and harmony in a wine, the impact of aging on flavor
development, and the influence of factors like soil composition and climate on wine characteristics.
In this section, we'll delve into the critical role of proper wine storage and cellaring procedures in preserving wine
quality and flavour profiles. We'll discuss the importance of maintaining ideal storage conditions, such as temperature
and humidity levels, and explore the benefits of aging wines for various periods. Additionally, we'll examine the
detrimental effects of incorrect storage on wine quality and provide recommendations for mitigating these
challenges. Drawing from the insights and findings presented earlier, this section will offer actionable
recommendations tailored to both wine enthusiasts and professionals. These suggestions will encompass a range of
topics, including strategies for wine selection, enhancements for storage conditions, and approaches to sensory
evaluation aimed at enhancing the overall wine experience. By implementing these recommendations, individuals can
optimize their enjoyment of wine and ensure the longevity of their wine collections.
This final section will review the important issues mentioned throughout this paper emphasizes the holistic approach
necessary for maximizing wine enjoyment and management. It stresses the critical importance of proper wine storage
to maintain quality and flavor integrity over time, highlighting factors such as temperature, humidity, and light
exposure. Additionally, the significance of sensory evaluation in appreciating wine is underscored, enabling individuals
to fully discern the nuances and complexities of different varieties. Thoughtful wine selection emerges as a crucial
aspect, allowing enthusiasts to curate collections that align with their preferences and enhance their overall wine
experiences. By integrating correct storage practices, engaging in sensory evaluation, and making informed wine
selections, individuals can unlock the full potential of each bottle, enriching moments of enjoyment and celebration.
This paper suggests potential avenues for future research and development in wine science, such as investigating the
effects of diverse storage methods on wine aging, exploring innovative sensory evaluation techniques, and analyzing
the influence of geographical factors on wine characteristics. By encouraging further research in these areas, the
report aims to facilitate the expansion and understanding of the wine industry, supporting ongoing advancements
and discoveries in wine science. PAGE 6

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 REFERENCES AND SOURCES USED FOR RESEARCH

Author(s) Title of Source Publication Year Publisher Page Number(s) or URL

This template was provided by eVersity for the purpose of this project. All entries and content are the responsibility of the student.

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