Feeling testy

Bonsoir! Today I finally completed a little experiment I have been wanting to do for some time now. It is taken from Windows on the World Complete Wine Course by Kevin Zraly. This four part component tasting is meant to help drinkers understand how to identify the main flavors and aromas in wine. I recommend trying this is you have a hard time identifying where acid and sweetness hit on your taste buds. Lets dive right in! 

What you need: 9 wineglasses, a blend of tartaric, citric, and malic acid; potassium metabisulfite (sulfur dioxide), tannin, and a cheap jug o'wine (chablis is what I used, just do not use a red)

All these components are easily found online or at a wine making shop (if you are so lucky to live near one)

I mixed a teaspoon of each of the acids to make my blend. One wineglass is the control glass with unadulterated wine. Four should have wine and the other four are water. Each component is tasted first in water, then in wine. After taking notes about your impressions you return to the control wine and compare how the wine changes as you keep hitting your pallet. The acid one is rough but its amazing the difference it makes when you drink the control wine afterwards. Now I understand how beverage companies make lemonade with 0% fruit juice; they just dilute this acid in water.

This is grape tannin. It can be noticed more in the body of the wine as it is responsible for the smoothness. Tannin is also what causes your mouth to dry out when drinking wine. It is naturally occurring in grapes so this is just a powdered version. Tannin in this form does not dilute in cold liquid so...

...you have to add it to warm water. That solution is then added to the wine and water. Mmm looks like a perfect espresso!

I labeled my glasses as I went because all this stuff gets confusing.

Potassium metabisulfite, or sulfur dioxide, is a by-product of fermentation. This is actually a component in wine that causes some people to be allergic to wine (gasp!) It smells like a laboratory so I was relieved that it did not to be tasted in a higher dose. The smell was enough.

When doing any type of comparison tasting, a notebook is a must. Record your thoughts so you can remember the different tastes and sensations. The lesson I learned today is that the order in which you serve wines is so critical. If you serve a highly acidic or sweet wine first, it overwhelms the palate and will be hard to follow up. Consider what foods you plan to serve as well. Are they acidic? Spicy? Sweet? Choose wines that will compliment those flavors, not compete with them. The other thing I learned is that winemakers have so many options when making wine. Each of these components can be added to accentuate the characteristics of the grape juice.

Ohh this isn't part of the experiment but it was my first time cooking duck so I have to share. I marinated it in garlic, ginger, and soy sauce and its served atop sauteed rice noodles with scallions and cilantro. It was delicious! 

 

 

 
Want to complete this experiment at home? Let me know and I can send step-by-step instructions as well as my own insights. Cheers!