Tim Gaiser MS SWE Tasting Mastery
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Tasting Mastery
Tim Gaiser, MS
SWE Conference
August 13, 2014
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Today’s objectives
• Examine the concept of “mastery” in tasting
• Review best practices used by top professional tasters
• Learn and use strategies taken from best practices
8/15/2014
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Intent
• Strategies & exercises to improve your own tasting
• Strategies & exercises to teach students at all levels
• Food for thought – pushing the envelope
• To be curious, explore and have fun!
8/15/2014
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What is mastery in the context of tasting?
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Tasting with a high degree of proficiency and
consistency
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What’s required?
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Duration of time
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Extensive repetition
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Consistency
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Heightened sensory acuity
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Using best practices
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What are best practices?
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Strategies of top tasters
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What do top tasters do?
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They use a consistent starting sequence
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They taste using a very focused state of concentration
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They consistently use a tasting grid or method at the unconscious level
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They have highly developed olfactory memory
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Practically all* use image-based memories for smell and taste
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They’re able to keep a lot of sensory information in their field of awareness either
simultaneously or in rapid sequence
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They do so by using highly individual wine “maps” to internally
represent wine
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They calibrate the structural elements in wine precisely and consistently—and
do so visually
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They have processes or sequences to identify grapes, wines, regions and
vintages
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Today’s concepts
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I. Glassware stance: addressing the glass consistently
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II. Establishing an inner “zone” using overlapping
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III. Using a grid consistently; moving the grid from conscious to the
unconscious
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IV. Using submodalities for olfactory sensitivity and to install olfactory
memories
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V. Awareness of the internal wine “map”
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VI. Calibrating structural elements with visual constructs
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VII. Recognition strategies: label check & calibrating with
extremes
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VIII. Using a decision matrix
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IX. Lieder ohne Worte:associative rehearsal and
tasting
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About the strategies and exercises …
8/15/2014
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All involve visualization
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We will be moving quickly …
8/15/2014
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8/15/2014
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To Begin …
Team up!
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Today’s wines
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2008 Pewsey Vale Riesling, “The Contours,” Eden Valley
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2009 RdV Vineyards “Rendezvous,” Virginia
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Let’s begin
8/15/2014
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First: examine the wines
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Strategy I: Glassware stance
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Tasting wine is like playing golf …
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Consistency in how you approach the glass is vitally
important
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Exercise with your partner:
Find your starting place and show it to your partner
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To demonstrate …
8/15/2014
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Glassware stance
•Be aware of: • The angle of the glass• Eye position – where do you look? • Eye focus – quality of gaze• Auditory prompt – self talk?• Inner state … feelings
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Teaching beginners
•***Important!
• Knowing how to start is the most challenging and difficult thing for beginners
• Teach them a consistent starting place with the glass and their eyes!
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STRATEGY II: THE ZONE
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Sabato Sagaria, MS
Union Square
Hospitality Group
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What is the zone?
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An intensely focused state of concentration held over a
duration of time
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What does the zone accomplish?
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• Necessary focused state to carry out complex tasks
• Shutting the world out
• Avoidance of nerves, stage fright and the flight or fight mechanism in an exam setting
The zone accomplishes …
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How can one establish the zone and control it?
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Exercise: Overlapping
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What is overlapping?
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Creating a deep state of concentration by overlapping between the senses
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Building layers of sensory information
•Visual
•Auditory
•Kinesthetic• Physical• Emotional
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Overlapping =
Crosstalk =
Synesthesia
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Overlapping exercise I:
Recalling a physical activity
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Exercise I: physical activity
•Visual
•Auditory
•Kinesthetic
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When you come back be aware of …
• Eye position: direction, proximity, location
• Quality of focus –
• The depth and shape of your field of concentration
• Feeling: location, movement?
• Self talk – volume, tonality, location
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Overlapping exercise II
Recalling a wine
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Exercise II: recalling a wine
•Visual
•Olfactory
•Palate
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Once again be aware of …
• Eye position: direction, proximity, location
• Quality of focus –
• The depth and shape of your field of concentration
• Feeling: location, movement?
• Self talk – volume, tonality, location
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Connecting the zone to the glass
Creating a physical trigger
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Creating a physical trigger
• Picking up the glass
• google earth zoom in
• Go to eye position and quality of focus
• Auditory prompt
• Practice and repetition
• How deep can you go?
• How fast can you get there?
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Re-examine the wines
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Strategy III: using a tasting method or grid at the unconscious level
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8/15/2014
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Why use a grid?
• A check list of yes/no questions
• A way of organizing your thinking about wine
• A measure of progress – consistency!
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From conscious to unconscious
• Seeing it in your mind’s eye and manipulating it
• Foreground / background – moving images in front of and behind the grid
• Changing size and location
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From conscious to unconscious
• “Rehearsing” wine with it
• Lots of repetition – and most of it without wine in hand
• Your grid MUST become automatic – always knowing what’s next
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One more thought on using a grid …
Tasting with a grid makes us alternate between …
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One more thought on using a grid …
A fully associated state when we focus on the outside world to see, smell and taste what’s in the glass and ….
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One more thought on using a grid …
A intensely disassociated state where we go inside to process all the information and try to make “sense” of everything
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Further thoughts on using a grid
•Top tasters go back and forth between the two rapidly
•Eye positions for both states with an “in between” place that functions for both
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STRATEGY III: THE BASIC SET
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Premise: all olfactory memory is based on life experience
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What is the basic set?
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What is the basic set?
The 30 or so aromas found in over 80% of all wines
Top tasters “own” these aromatics
And many more!
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Using the basic set
•Images and words
•Images
•Words
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Basic Set: Common Fruit Aromas
•Green apple
•Red and/or Golden Delicious apple
•Pear
•Lemon
•Lime
•Orange
•Pineapple
•Banana
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Common Fruit Aromas – Cont.
•Peach
•Apricot
•Black cherry
•Blackberry
•Sour red cherry
•Red raspberry
•Cranberry
•Raisin/prune
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Common Non-Fruit Aromas
•Roses
•Violets
•Mint/eucalyptus
•Pyrazines – bell pepper
•Herbs: rosemary
•Lavender
•Pepper: white and black
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Common Non-Fruit Aromas – Cont.
•Vanilla
•Cinnamon
•Cloves
•Toast
•Coffee
•Chocolate
•Chalk
•Mushroom & forest floor
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Complexity defined …
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Re-examine the wines
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Changes?
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Strategy for teaching beginners
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***Create awareness of the visual – olfactory connection using their life memories of wine
aromatics
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Strategy IV. Using submodalities for olfactory sensitivity and to install olfactory memories
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Submodalities: the structure of thought; the fabric of experience
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Discovered by Richard Bandler, Judith DeLorzier, and colleagues in the mid-1970’s
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Submodalities defined
The structural qualities of internal images, sounds and feelings
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Visual Submodalities
• Black & white or color*
• Proximity: near or far*
• Location*
• Brightness*
• Location*
• Size of image*
• Three dimensional or flat image*
• Associated / Dissociated
• Focused or Defocused
• Framed or Unframed
• Movie or still image
• If a Movie-Fast/Normal/Slow
*Driver Submodality
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Auditory submodalities
• Volume: loud or soft
• Distance: near or far
• Internal or external
• Location
• Stereo or mono
• Fast or slow
• Pitch: high or low
• Verbal or tonal
• Rhythm
• Clarity
• Pauses
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Kinesthetic submodalities
• Intensity: strong or weak
• Area: large vs. small
• Weight: heavy or light
• Location
• Texture: smooth, rough or other
• Constant or intermittent
• Temperature: hot or cold
• Size
• Shape
• Pressure
• Vibration
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Exercise: submodality awareness
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Goal: finding your strongest “driver” submodality
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The one structural quality that when altered changes your
experience
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Needed: an easy olfactory memory
Keep it simple!
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Exercise
Test for: distance, size, proximity, brightness
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Instructions
•Change one thing at a time!
•Reset image every time before doing something else
•Go for it!
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Instructions
• Take the image of your smell memory
• Distance: make it as close as possible – then reset; make it far away - reset
• Size: make is huge – then reset; make it tiny – reset: changes?
• Proximity: movie it far up – reset; move it behind you – reset
• Brightness: make it incredibly bright – reset; make it dull –reset
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Exercise: submodalities and aromatics in wine
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Instructions: use RDV Rendezvous
1. Find a dominant fruit, spice or other aroma I the wine
2. Keep smelling the wine and take the image of the dominant aroma and test for:
3. Distance, size, proximity, brightness
4. To demonstrate …
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Instructions
• Distance: make it as close as possible – then reset; make it far away - reset
• Size: make is huge – then reset; make it tiny – reset: changes?
• Proximity: movie it far up – reset; move it behind you – reset
• Brightness: make it incredibly bright – reset; make it dull –reset
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Does the wine change?
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How is this useful?
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Exercise: using submodalities to improve olfactory sensitivity
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Needed: “easy” olfactory memory
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Take the memory and use your dominant driver submodality to
find the vanishing point
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Instructions
1. Proximity: keep pushing the image away until you can’t “smell” lemon any more
2. Size: make the image so smaller until you can’t smell “X” anymore
3. Brightness: make the image duller until you can’t smell “X” anymore
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Keep pushing your nose and brain!
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Installing an olfactory memory using submodalities
Drag and drop!
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Drag and drop
1. Note criteria for “easy” submodality memory
2. Wipe the slate clean
3. Drag and drop while smelling new aromatic in hand
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Wine Maps
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VI. Top tasters use individual wine “maps” to internally represent wine
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Premise: we can keep between 5 and 9 things in our field of awareness
simultaneously or in rapid sequence
Think back to the overlapping exercises!
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Tim Gaiser, MS
Auditory Prompt: “What’s there?”
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Emily Wines, MSAuditory prompt: “What’s there?”
2008 Double Bond Pinot Noir, Wolff Vineyard, Edna Valley
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Exercise in pairs: discovering your internal wine map
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Show your partner your image locations* and other qualities for
fruits, non-fruits etc.
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8/15/2014
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Other possibilities …
The outliers …
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Tell them about the sequence of your inner movies
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Tell them about how the wine is reflected in a shape(s) that comes out of you
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Gilian Handelman
Kendall-Jackson Reserve Chardonnay KJ Highland Estates - Napa Mountain
Cabernet Sauvignon
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Strategy VI. calibrating structural elements with visual constructs
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Top tasters use internal visual constructs or cues to calibrate the
structure in wine
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Exercise: installing your calibration scale
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Instructions
1. Create your scale: use a ruler, dial or whatever works best, easiest – make it BIG!
2. Locate “low,” “medium” and “high” on the scale (also med- and med+)
3. Place calibration “button” or “marker” etc. at medium
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Instructions continued
•Calibrate for acidity, alcohol, tannin
•Use EXTREMES
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Instructions continued
• Examples:• Acidity: lemon juice for high and water for low• Alcohol: Port for high vs. Moscato di Asti for low• Tannin: Barolo (Petite Sirah?) for high vs.
Nouveau Beaujolais for low• ***Find “low” and “high” first then medium in
the middle; then calibrate medium – and medium +
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VII: recognition strategies -label check
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Major challenges to ID wine
• Old world new world style: fruit or earth-driven?
• Oak vs. no oak
• Phenolic bitterness vs. tannin
• Pyrazines vs. terpines
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Major challenges to ID wine
•Structural elements: •Alcohol: how much?•Tannin: how much?•Acidity: how much?
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Calibrate with extremes using visual cues = label
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Old world vs. new world style?
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Rombauer Chardonnay: new world style, ML, higher alcohol, residual
sugar, & NEW oak
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What would be the opposite?
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Acidity: lower vs. high
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Alcohol: low vs. high
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Phenolic bitterness vs. tannin
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Pyrazines
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8/15/2014
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Terpenes
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The Riesling in your glass!
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VIII. Using a decision matrix
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What is a decision matrix?
•A sequence of deductive reasoning
•A series of “if – then” questions
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Sight: the appearance of a wine should build instant
expectations …
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White wine
•Light/pale color =• Youth• Possible cooler climate• Cooler vintage• Stainless steel or neutral fermentation vessel• Lack of new oak aging
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White wine
• Deep yellow or gold color =• Warmer climate• Riper vintage• Possible oxidative winemaking• Overall age• Possible extended aging in new oak• Possible botrytis
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Red wine with lighter color
• Thin skinned grape
• Cooler climate / vintage
• Red fruit dominant wine
• Less overall ripeness
• Higher natural acidity
• Possible lower alcohol
• Less tannin
• Less potential for new oak
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Red wine with deeper color
• Thicker skinned grape
• Warmer climate or possible warmer vintage
• Dark fruit dominant wine
• More overall ripeness
• Higher alcohol
• Lower natural acidity (potential for acidulation)
• Possible higher tannin
• More potential new oak
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Decision matrixes also used for nose and palate
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IX. Lieder ohne worte … songs without words
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Lieder ohne worte … songs without words
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Tasting practice using associative rehearsal
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Lieder ohne worte: bringing it all together
• Using all that we have examined today:• Grid work• Basic set• Wine map• Visual calibration of structure• Decision matrix
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Always using best examples of wine types
Use extremes!
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“Owing” a wine …
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Q&A
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Thanks to …
• Matt Citriglia MS
• Brian Cronin MS
• Doug Frost MS MW
• Peter Granoff MS
• Evan Goldstein MS
• Yosh Han
• Gilian Handelman
• Alyssa Harrad
• Tracy Kamens Ed.D., DWS, CWE
• Sur Lucero MS
• Peter Marks MW
• Alan Murray MS
• Thomas Price MS
• Roland Micu MS
• Emily Papach MS
• Madeline Triffon MS
• Emily Wines MS