Wine Tasting and Review

Tasting Notes

  • The tasting begins with an informal discussion among participants.
  • The speaker introduces different wines without revealing their identities initially.

Wine 1: Lot Identification and Tasting Notes

  • Initial Reaction: The speaker expresses a preference for Lot K 78, describing it as bright and delicate.
  • Flavor Profile:
      - The wine has a light quality.
      - There are fruity notes, specifically lemon and lime citrus.
      - Agreement among participants regarding citrus notes.
  • Aroma Profile:
      - Described as fairly fruity with a hint of melody.
      - Additional notes of slight chalk and wet stone are detected.
  • Complexity:
      - Discussed as having more depth and complexity compared to other wines.
      - The body is characterized as light plus, indicating a delicate structure.
      - Acid levels are compared, noted as light but consistent with acidity in the palate.
  • Additional Flavor Descriptors:
      - More phoromone detected, suggesting a citrus profile including tangerine.
      - The overall minerality is also appreciated.

Wine 2: Tasting Notes

  • The second wine is perceived as juicy and sweet; classified as off-dry.
  • Grape Variety: Speculated to be Chenin Blanc.
  • Visual Characteristics: Pale straw color.
  • Aroma:
      - Intriguing notes of coffee and gun smoke are mentioned.

Vineyard and Technical Notes

  • Soil Composition:
      - Limestone mixed with gravel; this combination is noteworthy for wine quality.
  • Production Method:
      - First wine is described as Maison, sustainably grown.
      - The tasting emphasizes contrasting volumes side by side.
  • Details of the Second Wine:
      - Vintage: 2023, named vineyard referenced (specific name not given).
      - Style: Stainless steel aging, implying no wood contact, which is significant for flavor profile.
      - Alcohol Content: 13%, with a possible inclusion of 100% Pinot Noir (POR) for one of the wines.
      - Age of grapes: Approximately 20 years with a specific mention of clay limestone.

Other Observations

  • Participants reflect on previous blind tasting experiences, noting the stress it caused.
  • Subjectivity vs. objectivity in taste is briefly discussed, emphasizing the personal preferences in wine tasting.
  • Subjective Evaluation: Salsaer Rouge noted as having limited recognition in terms of quality and price, potentially being inexpensive around $5.
  • Technology Usage: Mention of timing for tasks (possibly quizzes or tests) using laptops or online platforms like Blackboard or D2L.

Final Thoughts

  • The speaker concludes by emphasizing personal experiences with wines and leaving the tasting discussion open-ended.