Number 2 in a series by Peter di Lorenzi
A guided isolation-exaggeration-type wine component tasting allows participants to taste the sensory quality and mouth-location of each component isolated in water; then in exaggerated prominence in a glass of real wine with neutral qualities.
By doing this for each component within in a broader framework of grape growth and winemaking, a participant is able to:
• Develop an understanding of WHY each component is present in the wine at the levels perceived.
• Develop a fuller understanding of the many processes at play in a glass of wine and to hone preferences.
• Most importantly, develop a meaningful, comprehensible, sensory wine vocabulary. This will be most helpful in ordering and discussing wines in restaurants and retail wine shops, and in discussing wines with friends and fellow wine enthusiasts.