Generally, we all know wines by the colours Red and White, and are familiar with Champagne and Sparkling wines from France, the United States and Australia. It is often assumed that “Wines are wines”, as long as they are white and red types!
Different fares for exquisite dining require different wine types in Culinary Dining Concept. William Tan, part time Connoisseur who is back from the United States, took us on a Guided tour of Wines from Vineyards around the World. Napa Valley, Sonoma of California, USA; Alsace, Bordeaux, Champagne Burgundy, and Rhone of France are just to name a few other than South African and Australian Vineyards.
See - glass tilted to see the eye and bowl.
Sniffing and smelling - gives the strongest impression of wines.
Swirling - enable the evaporated surface for molecules to merge.
Sip - with tip of tongue to explore sweetness and aroma.
Swish - using movement of jaw tongue, cheeks swallow and chew and draw air to help volatize aromas.
Spit - ensure how long sensations of taste and aroma persists.
The Glasses used are specially designed for different body, shape, and weight. There is also a proper way to hold the wine glass. Types of glasses used are Tulip, Flute, Rhine, Port, Sherry.
Tears inside the glass will determine whether glasses are properly rinsed or not. Poorly rinsed glasses will adulterate the taste of wines.
At the end of the presentation, all were given a toast of wines on display to feel the aroma, taste, smell but not spit!
To close the session, President Lee Wei Seong ACS thanked William Tan for the very enriching and mesmerizing session, and for sharing his knowledge of wines. This will definitely go down in memory lane for all of us.
BEYOND SELF !
