Project Green Leaf
The Wine Library
ServiceWhite Wine – 9 to 12 degrees CelsiusWhite Sweet Wine – 7 to 9 degrees CelsiusRose Wine – 9 to 12 degrees CelsiusRed Wine – 15 to 18 degrees CelsiusSparkling Wine – 6 to 8 degrees CelsiusPlease Note:> Between 4 to 10 degrees Celsius - The wine warms at a rate of 1 degree every 4 minutes> Between 10 to 15 degrees Celsius – The wine warms at a rate of 1 degree every 7 minutesAeratingThis process allows the wines bouquet to open through the evaporation of the volatile alcohol molecules. The process can take place in the glass, and swirling the wine increases the dispersion of the alcohol. Its not uncommon to have a completely new set of flavors after aerating for 20 minutes. White wines should note be allowed to breathe for extensive amounts of time, due to the negative reaction oxygen has onthe malic - acid.
Service
White Wine – 9 to 12 degrees Celsius
White Sweet Wine – 7 to 9 degrees Celsius
Rose Wine – 9 to 12 degrees Celsius
Red Wine – 15 to 18 degrees Celsius
Sparkling Wine – 6 to 8 degrees Celsius
Please Note:
> Between 4 to 10 degrees Celsius - The wine warms at a rate of 1 degree every 4 minutes
> Between 10 to 15 degrees Celsius – The wine warms at a rate of 1 degree every 7 minutes
Aerating
This process allows the wines bouquet to open through the evaporation of the volatile alcohol molecules. The process can take place in the glass, and swirling the wine increases the dispersion of the alcohol. Its not uncommon to have a completely new set of flavors after aerating for 20 minutes. White wines should note be allowed to breathe for extensive amounts of time, due to the negative reaction oxygen has on
the malic - acid.
GlasswareIt is recommended to use the appropriate glassware for the specific wine, listed below are some examples: White wines tend to have a longer stem to avoid warming the liquid with the heat of ones hand. The rim is also proportionately closed, to avoid extensive aeration.Red Wines have an open rim to allow the volatile alcohol fumes to evaporate. The body is usually wide to allow for swirling (Wines used for Tempranillo are designed to swirl extensively, because of the high alcohol content)Champagne flutes have a long stem to avoid warming the liquid with the heat of ones hand. The rim is also proportionately closed, to avoid extensive dispersion of bubbles. Fill level The glass should be filled less than about half full. The wine will need swirling around in the glass to release its aromas.
Glassware
It is recommended to use the appropriate glassware for the specific wine, listed below are some examples:
White wines tend to have a longer stem to avoid warming the liquid with the heat of ones hand. The rim is also proportionately closed, to avoid extensive aeration.
Red Wines have an open rim to allow the volatile alcohol fumes to evaporate. The body is usually wide to allow for swirling (Wines used
for Tempranillo are designed to swirl extensively, because of the high alcohol content)
Champagne flutes have a long stem to avoid warming the liquid with the heat of ones hand. The rim is also proportionately closed, to
avoid extensive dispersion of bubbles.
Fill level
The glass should be filled less than about half full. The wine will need swirling around in the glass to release its aromas.
White Wine :: Rose :: Red Burgundy :: Red Bordeaux :: Port :: Sherry :: Cognac :: Champagne
VisualAll wines should be observed over a white surface and under a strong white light.ColorRed WinesThe intensity and tones are directly correlated to the maturation of the wine. Younger red wines tend to have to violet and red colors, while oak instills a more ruby red tint. Older red wines tend to pick up a brownish tint, mainly due to oxidation.White WinesThe intensity and maturity is directly proportionate to the yellow color. Younger fresh wines have a green, yellowish tint. An intense yellow color can also imply that the wine has come in contact with air and has oxidized. Body Still WineThe body can be observed through the dispersion of wines tears (Liquid that coat the sides of the glass). Another important aspect to observe is the presence of particles in the glass; this is usually found in higher quality wines (Higher quality wines manufacturers tend to limit the amount of processing of wines).Sparkling WineThe bubbles are the determining factor of quality. These can usually be observed through the following three: size, quantity and duration of streams. Sparkling wines tend to leave a rim around the top of the wine, the duration can be indicative of a high quality product.
Visual
All wines should be observed over a white surface and under a strong white light.
Color
Red Wines
The intensity and tones are directly correlated to the maturation of the wine. Younger red wines tend to have to violet and red colors, while oak instills a more ruby red tint. Older red wines tend to pick up a brownish tint, mainly due to oxidation.
White Wines
The intensity and maturity is directly proportionate to the yellow color. Younger fresh wines have a green, yellowish tint. An intense yellow color can also imply that the wine has come in contact with air and has oxidized.
Body
Still Wine
The body can be observed through the dispersion of wines tears (Liquid that coat the sides of the glass). Another important aspect to
observe is the presence of particles in the glass; this is usually found in higher quality wines (Higher quality wines manufacturers tend to
limit the amount of processing of wines).
Sparkling Wine
The bubbles are the determining factor of quality. These can usually be observed through the following three: size, quantity and duration of streams. Sparkling wines tend to leave a rim around the top of the wine, the duration can be indicative of a high quality product.
NasalThis is without a doubt considered the main determining factor on quality, due to human’s subtle and evolved perception. In the process of determining the wines character, a single note is usually not detected but rather a bouquet pertaining to a specific varietal. The intensity of the aroma indicated the strength, the quality and finesse. Primary Scents - The corresponding aromas that is characteristic of the varietal and region. Secondary Scents - The corresponding aromas that is indicative to the fermentation process.Tertiary Scents - The aroma of the wine that develops during the aging process whether aged in bottle or oak.Degustation GuideI.Smell the wine without agitating the glass (Volatile Aromas)II.Smell the wine after swirling (Bouquet Aromas)III.Analyze the intensity of aromasIV.Identify aromasV.Complexity (Aged Wines)Terms to RememberAlcohol, Aroma, Balanced, Berrylike, Bouquet, Buttery, Complex, Corked, Earthy, Flabby, Floral, Fruity, Grassy, Herbal, Honeyed, Moderized, Mercaptans, Oakey, Oxidized, Smokey, Spicey, Sur Lies, Toasty, Vegetal, Volatile, Woody, Yeasty
Nasal
This is without a doubt considered the main determining factor on quality, due to human’s subtle and evolved perception. In
the process of determining the wines character, a single note is usually not detected but rather a bouquet pertaining to a
specific varietal. The intensity of the aroma indicated the strength, the quality and finesse.
Primary Scents - The corresponding aromas that is characteristic of the varietal and region.
Secondary Scents - The corresponding aromas that is indicative to the fermentation process.
Tertiary Scents - The aroma of the wine that develops during the aging process whether aged in bottle or oak.
Degustation Guide
I.Smell the wine without agitating the glass (Volatile Aromas)
II.Smell the wine after swirling (Bouquet Aromas)
III.Analyze the intensity of aromas
IV.Identify aromas
V.Complexity (Aged Wines)
Terms to Remember
Alcohol, Aroma, Balanced, Berrylike, Bouquet, Buttery, Complex, Corked, Earthy, Flabby, Floral, Fruity, Grassy, Herbal, Honeyed, Moderized, Mercaptans, Oakey, Oxidized, Smokey, Spicey, Sur Lies, Toasty, Vegetal, Volatile, Woody, Yeasty
TasteThis is usually considered the third determining phase. Its very complex because it converges with the Visual and Nasal perceptions. Different wines will have a correlating affect on the tongue in regards to sensations, such as: acidity, sweetness, sourness, bitterness. Degustation GuideVI.Taste the wineVII.Swish the wine around the mouthVIII.Breathe in a little air to open the nasal cavityIX.Analyze the flavorsX.Determine the balance pHFinishThis term refers to the duration of the wine on the palate. A good wine should have a long and enjoyable finish. The after-taste should be a formidable recollection of the wine. Terms to RememberAcidity, After-taste, Alcohol, Astringent, Balanced, Barrel Aged, Brettanomyces, Brut, Cassis, Complex, Crisp, Dry, Fat, Flabby, Firm, Green, Grip, Honeyed, Jammy, Lean, Lively, Malo-Lactic Fermentation, Mouth feel, Robust, Structure, Sur Lies, Vanilla, Vegetal
Taste
This is usually considered the third determining phase. Its very complex because it converges with the Visual and Nasal perceptions. Different wines will have a correlating affect on the tongue in regards to sensations, such as: acidity, sweetness, sourness, bitterness.
VI.Taste the wine
VII.Swish the wine around the mouth
VIII.Breathe in a little air to open the nasal cavity
IX.Analyze the flavors
X.Determine the balance pH
Finish
This term refers to the duration of the wine on the palate. A good wine should have a long and enjoyable finish. The after-taste should be a formidable recollection of the wine.
Acidity, After-taste, Alcohol, Astringent, Balanced, Barrel Aged, Brettanomyces, Brut, Cassis, Complex, Crisp, Dry, Fat, Flabby, Firm,
Green, Grip, Honeyed, Jammy, Lean, Lively, Malo-Lactic Fermentation, Mouth feel, Robust, Structure, Sur Lies, Vanilla, Vegetal
IntermediateOily Caramelized PlumyBananaHerbsOakCreamEarth
Intermediate
Oily
Caramelized
Plumy
Banana
Herbs
Oak
Cream
Earth
Undesirable GarlicCorkSyrupMetalSpoilt AlmondsSulfurChlorophyllMoist Wood OxidizedLight
Undesirable
Garlic
Cork
Syrup
Metal
Spoilt Almonds
Sulfur
Chlorophyll
Moist Wood
Oxidized
Light
Aroma GuideDesirable Banana Nuts Apples,Green Pepper PineapplePear Rose Lavender Flowers Animal VegtablesFruits
Aroma Guide
Desirable
Nuts
Apples,
Green Pepper
Pineapple
Pear
Rose
Lavender
Flowers
Animal
Vegtables
Fruits
StoringTemperatureRed and White wine should be kept cool. The ideal temperature should be around 8° Celsius, it is very important to have a consistent temperature to help promote a healthy maturity.Light Bright light damages wine as it ages in bottle, dark areas are recommended.Vibration Wines are considered to mature in the bottle. If a red wine is in an area that is continuously vibrated, the tannins will not settle and optimum maturity will not be achieved. CellarsBottles should lie flat in order to keep the cork moist; this process prevents the cork from drying out. Dry corks contract, thus allow oxygen to pass into the bottle and wine to leak out.
Storing
Temperature
Red and White wine should be kept cool. The ideal temperature should be around 8° Celsius, it is very important to have a consistent
temperature to help promote a healthy maturity.
Bright light damages wine as it ages in bottle, dark areas are recommended.
Vibration
Wines are considered to mature in the bottle. If a red wine is in an area that is continuously vibrated, the tannins will not settle and optimum
maturity will not be achieved.
Cellars
Bottles should lie flat in order to keep the cork moist; this process prevents the cork from drying out. Dry corks contract, thus allow oxygen to pass into the bottle and wine to leak out.
