Below you’ll find links to the list of items you’ll need to follow along in my big tasting experiment. Just to make life easier, the name of each link will correspond to the post and video name, beginning with “How little we know”.
- How little we know
- The importance of the nose
- The sweetness of wine
- Acidity – the vital spark
- Balancing sweetness and acidity
- The other basic tastes
- Keeping promises
- More crude feelings
- Slimline wines
- Full-bodied wines
- Capturing the flavor
- Three pointers to quality
- Visual clues
- The tasting technique – a summary
- Practical matters: The tasting experience
- Practical matters: Physical environment
- Practical matters: Smells, scents, and fragrances
- Practical matters: Possible distractions – feeling right
- Practical matters: The right temperature
- Practical matters: The Decanter – vital or superfluous?
- Practical matters: Leftover wine
- Practical matters: Choosing a glass
- Practical matters: Wine and words
- Practical matters: Keeping clear and consistent records
- Practical matters: The noble art of spitting
- Practical matters: Formal tastings
- PS Formal tastings: What they don’t tell you
- Practical matters: Tasting blind
- Practical matters: Assessing quality
- The raw material: First know your grape
- The raw material: Gewürztraminer
- The raw material: Sauvignon Blanc
- The raw material: Chardonnay
- The raw material: Chardonnay – barrel fermentation
- The raw material: Sémillon
- The raw material: Riesling
- The raw material: Chenin Blanc
- The raw material: Rhone whites
- The raw material: The white Pinot family
- The raw material: Local specialties, workhorses, and common blends
- The raw material: How to make wine red
the Singing Sommelière 