Browsing All posts tagged under »sensory«

The trilemma of primary, secondary and tertiary aromas

August 12, 2017

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Primary wine flavors (the combination of aromas and tastes) come from the grape variety itself and are almost always fruity except when they’re not. Secondary aromas are those associated with post-fermentation winemaking and include yeast, lees, yogurt, cream, butter or cheese and a full spectrum of flavors derived from oak. Tertiary flavors are defined as deliberate oxidation, fruit development, bottle age or any combination thereof.

Riedel celebrates 260 years of glassware expertise

June 28, 2016

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There’s no question that glassware can alter our perceptions of wine. It’s a phenomenon experienced by every resourceful consumer who has pressed a plastic cup into service when a wineglass wasn’t close. While the proliferation of shapes intended to complement or enhance specific wines has been met with skepticism from certain corners, without empirical evidence […]

Are sensory descriptors a tasting room turn-off?

September 11, 2014

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A Cornell University study suggests that including sensory descriptors on tasting sheets can reduce sales in the tasting room. Contrary to popular belief – and the results of previous wine and food studies – including sensory descriptors in tasting room col­lateral materials may not increase wine sales. Spurred by the lack of research available about […]